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Chocolate Fondue Recipe #1

* 6 ounces chocolate
* 1/2 cup butter
* 2 1/2 cup powdered sugar
* 2 cups evaporated milk
* 1 tsp. vanilla

 

Melt chocolate and butter together in a heavy saucepan(or electric skillet at 200 degrees). Stir in sugar. Gradually add evaporated milk, stirring continually. When it is well blended,add the vanilla. Continue heating until thick and creamy. If mixture gets too thick, you can add a little bit of regular milk as needed and stir through.

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Chocolate Sandwich Cookies With Three Filling

Yield: 18 Cookies

Ingredients

6 tb butter or margarine
1/2 c sugar
1/3 c light brown sugar, packed
1 ts vanilla extract
2 ea egg whites
1 1/3 c flour
1/3 c cocoa
1/2 ts salt
1/4 ts baking soda

 

2 tb butter or margarine
1/4 c powdered sugar
3/4 c powdered sugar
1/4 c cocoa
3 1/2 ts milk

2 tb butter or margarine
1/4 c powdered sugar
1/8 ts fresh lemon peel, grated
3/4 c powdered sugar
3 1/2 ts milk

2 tb butter or margarine
1/4 c powdered sugar
3/4 c powdered sugar
3 1/2 ts milk
2 ts strawberry all-fruit spread
1 several drops red food color

Instructions

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Fudge Satin Pie with Nutty Crumb Crust

Fudge Satin Pie with Nutty Crumb Crust

Ingredients

Nutty Crumb Crust
1 1/2      cups      graham cracker crumbs
1      cup      almonds      toasted, ground
1/3      cup      powdered sugar
1/2      cup      butter      melted

Filling
4      large      eggs
1 1/2      cups      sugar      granulated
1      teaspoon      vanilla extract
2      teaspoons      liqueur      coffee flavor, such as kahlua
8      ounces      chocolate chips (semi-sweet)      melted
1 1/2      pounds      butter, unsalted      softened
2  cups      heavy whipping cream
1/2      cup      powdered sugar
2      tablespoons      instant coffee

Directions
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.

Chill.

Beat eggs with mixer and add granulated sugar.

Beat until light and custardy.

Add vanilla and coffee liqueur. Mix well and add melted chocolate.

Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.

Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.

Pipe through pastry tube onto pie using rose tip.

Chill.

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Chocolate Chip-Peanut Butter Layer Pie

Chocolate Chip-Peanut Butter Layer Pie-Chocolate Chip-Peanut Butter Layer Pie-<br />~oneandonlychocolatechic.blogs<wbr />pot.com<br />~oneandonlychocolatechic.blogspot.com</p><p>Ingredients:<br />1-1/2 cups powdered sugar<br />1-1/2 cups creamy peanut butter<br />1-1/2 tsp. vanilla extract<br />1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust<br />1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies<br />1/4 cup milk chocolate chips, melted</p><p>Directions:<br />Heat oven to 350° with racks placed on the bottom and middle.<br />In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.<br />Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).<br />Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.<br />Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Ingredients:
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, meltedDirections:
Heat oven to 350° with racks placed on the bottom and middle.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).

Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.

Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.

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Double Chocolate Coca Cola Cake

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one.Double Chocolate Coca Cola Cake1 cup Coca Cola (real thing, not diet)1/2 cup oil 1 stick butter3 Tablespoon cocoa2 cups sugar2 cups flour1/2 teaspoon salt2 eggs1/2 cup buttermilk1 teaspoon baking soda1 teaspoon vanillaFrosting:1 stick butter3 Tablespoon cocoa6 Tablesppon of cream or milk1 teaspoon vanilla extract3 3/4 cups confectioner's sugarIn a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

No Bake After Dinner Mints

No bake after dinner mints from Betty Crocker</p><p>INGREDIENTS<br />1/2 cup butter<br />1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)<br />2 cups chocolate wafer cookie crumbs<br />1/4 cup butter, softened<br />1 tablespoon milk<br />1/2 teaspoon peppermint extract<br />1/2 teaspoon vanilla<br />1 drop green food color<br />2 cups powdered sugar<br />1/3 cup butter</p><p>1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.<br />2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.<br />3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
No bake after dinner mints from Betty CrockerINGREDIENTS

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.

2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
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