Decadent Peach Trifle #rsc

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package refrigerated buttermilk biscuits
• 4 fresh peaches, peeled and sliced
• 1/2 cup heavy cream
• 8 ounces dark chocolate chips
• 1/2 cup sliced almonds, toasted
• reynolds wrap foil

Recipe

• 1 bake biscuits as directed on package. (toast almonds in the oven while the biscuits are baking. place almonds in a pie plate lined with reynolds wrap foil.) when biscuits are cool, cut each biscuit into fourths. in a 1 quart saucepan, bring cream to a boil. remove from heat. stir in dark chocolate bits. place in freezer for 20 minutes, or until mixture thickens. layer biscuits, peaches, and chocolate mixture in individual clear dessert dishes. top with toasted almonds.

Giant Graham Cracker Cookies With Giant Kiss

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup graham cracker crumbs
• 2/3 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 lb butter, room temp
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• hershey chocolate kiss, unwrapped

Recipe

• 1 preheat oven to 325°.
• 2 combine crumbs, flour, baking soda and salt.
• 3 with electric mixer at medium speed, cream butter and sugar until light and fluffy.
• 4 add in egg and vanilla; mix well. add dry mix slowly.
• 5 drop 1/4 cupfuls onto baking sheets, about 3 per sheet.
• 6 flatten lightly with your palm, press kisses into cookies.
• 7 bake until edges are golden brown, about 15 minutes.
• 8 cool on baking sheets for about 1 minute before transferring to wire racks.

Giant Peanut Butter Cup Cookies

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 18 ounces roll pillsbury refrigerated peanut butter cookie dough
• 1/2 cup reese's pieces
• 1/2 cup mini m&m's plain chocolate candy
• 1/2 cup salted peanuts
• 12 reese's peanut butter cups, unwrapped (from 6 1.6 oz packages)

Recipe

• 1 heat oven to 350 degrees f.
• 2 into large bowl, break up cookie dough.
• 3 stir in reeses pieces,m&m's, and peanuts.
• 4 drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheets.
• 5 flatten each with fingers to 3/4 inch thickness.
• 6 bake 11-15 minutes or until light golden brown.
• 7 immediately top each cookie with 1 peanut butter cup; press lightly into dough.
• 8 cool 5 minutes; remove from cookie sheets.
• 9 tip: let the cookies stand about 3 hours or until the peanut butter cups are set before storing them in a covered container.

Giant Chewy Chocolate Chip Cookies

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 3 1/4 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups brown sugar, firmly packed
• 1 1/4 cups sugar
• 1 1/2 cups butter, softened
• 2 eggs
• 1 tablespoon vanilla
• 12 ounces semi-sweet chocolate chips

Recipe

• 1 preheat your oven to 375*f.
• 2 sift together dry ingredients and set aside.
• 3 cream butter, sugar, and brown sugar in a largre bowl. beat until creamy.
• 4 add eggs one at a time and then the vanilla. scrape down the sides of.
• 5 bowl to make sure every thing is well combined. gradually add the.
• 6 dry ingredients about 1/3 of at a time beating at low speed and until.
• 7 every thing is well combined. stir in chips with a spoon.
• 8 drop the cookies by 1/4 cupufls about 3 inches apart onto an.
• 9 ungreased cookie sheet. bake for 10-14 minutes or until it is light brown.
• 10 ( be careful not to overcook) or your loose the chewy texture.

Chocolate Swirl Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 175 g butter
• 3/4 cup sugar
• 3 eggs
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 2 tablespoons cocoa
• 2 teaspoons vanilla
• 25 g butter
• 50 g baking chocolate
• 3/4 cup icing sugar, sifted
• 2 tablespoons hot water
• 100 g chocolate (optional)

Recipe

• 1 cream butter and sugar together until light and fluffy.
• 2 add eggs, beating in one at a time.
• 3 sift over flour and baking powder and fold into butter mixture.
• 4 divide the mixture in half. place one half in a separate bowl and mix in vanilla. sift cocoa over other half of mixture and fold inches.
• 5 place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• 6 swirl the mixtures together with wooden skewer.
• 7 bake at 180 c for 35 - 40 minutes or until cake springs back when lightly touched.
• 8 cool cake a little. turn out onto a cake rack and ice when cold.
• 9 icing: melt butter and chocolate over a low heat, stir in icing sugar.
• 10 add water and mix to combine. spread over cake when cool.
• 11 if you wish to decorate the cake, use a potato peeler and peel chocolate into curls and sprinkle over icing.

Giant Brown Sugar Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 10 tablespoons unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour, plus
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon kosher salt (morton) or 1/2 teaspoon table salt
• 3/4 teaspoon baking soda
• 2 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350 degrees.
• 2 blend together butter and brown sugar then beat in egg and vanilla.
• 3 mix together flour, salt and baking soda and then stir into batter mixture.
• 4 stir in chocolate chips and chill dough for about an hour.
• 5 use 1/4 cup measure to form large mounds. bake 17 to 18 minutes.

Cherry Eggnog Fudge 2

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 18
• 1 1/2 cups sugar
• 3 cups miniature marshmallows
• 3/4 cup eggnog
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup chopped maraschino cherry
• 1 cup chocolate chips

Recipe

• 1 add sugar, marshmallows, eggnog, butter, corn syrup and salt in 3-quart sauce pan.
• 2 cook over low heat, stirring constantly, until the sugar is dissolved.
• 3 turn heat to medium, cook to 230°f.
• 4 add chocolate and cook to 238°f.
• 5 remove from heat, add pecans and cherries.
• 6 pour in 8-inch square pan and chill in refrigerator.
• 7 cut into 1-inch squares.

Chocolate Swirl Bread

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 4 cups flour
• 2 (1/4 ounce) packages yeast, quick rise
• 1 cup milk
• 1/3 cup sugar
• 6 tablespoons butter
• 1 teaspoon salt
• 2 eggs
• 1 (6 ounce) package english toffee bits (1 cup) or 4 finely chopped heath candy bars (1 cup)
• 1 1/2 cups powdered sugar, sifted
• 1 tablespoon water
• 1/2 teaspoon vanilla

Recipe

• 1 in a large mixing bowl combine 1 1/2 cups of the flour to yeast.
• 2 in a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. add to flour mixture; mix well. add eggs.
• 3 beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. beat on high for 3 minute.
• 4 using spoon, stir in as much of the remaining flour as you can.
• 5 turn out onto a lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
• 6 divide dough into 2 equal portions. roll out both portions of dough separately to form two 14x10-inch rectangles.
• 7 reserve 2 tablespoons of the heath bits. sprinkle remaining over dough rectangles.
• 8 starting from short side, roll up each one. seal seams and edges. line a baking sheet with foil, grease the foil. transfer loaves to prepared baking sheet. cover let rise until nearly double (25 to 30 min.).
• 9 bake at 375 for about 20 minute or until done. remove to wire racks to cool.
• 10 for icing; combine powdered sugar, water and vanilla. spread over cooled loaves and sprinkle with reserved heath bits.

Giant Swiss Chocolate Chunk Shortbread

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 15
• 400 g bar toblerone chocolate bars (or any swiss milk chocolate with honey and almond nougat)
• 2 cups unsalted butter, softened
• 2/3 cup superfine sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1/4 cup cornstarch

Recipe

• 1 cut chocolate bar between triangles into 15 large pieces and set aside.
• 2 in large bowl, beat butter with sugar until fluffy.
• 3 beat in vanilla and salt.
• 4 stir in flour and cornstarch.
• 5 knead gently to bring dough together.
• 6 on lightly floured surface, roll dough into 15 inch log.
• 7 cut into 1 inch thick rounds.
• 8 place, 2 inches apart, on parchment paper lined baking sheet.
• 9 press 1 chocolate piece, flat side down, into each round.
• 10 press dough to surround and overlap chocolate edges.
• 11 bake in 325f oven until golden (22 to 25 minutes).
• 12 let cool for 10 minutes and transfer to racks and let it cool completely.

Chocolate Stuffed French Toast With Raspberry Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 pint fresh raspberry, plus
• 1/3 cup fresh raspberry
• 1/2-3/4 cup confectioners' sugar
• 1 tablespoon fresh lemon juice
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 8 slices brioche bread or 8 slices egg bread, 1/2 inches thick
• 4 ounces bittersweet chocolate chips or 4 ounces semi-sweet chocolate chips
• 3 sprigs fresh mint (to garnish)

Recipe

• 1 put 8 raspberries on the side for later.
• 2 to make sauce combine the raspberries, 1/2 cup sugar and lemon juice in a blender and blend on liquefy until smooth. strain through a fine mesh sleeve. whisk in additional sugar if desired.
• 3 to make the french toast, beat the eggs with the milk, vanilla, sugar and salt in a large shallow bowl. working in two batches, melt half of the butter in a large non-stick skillet over medium high heat or heat a griddle to medium hot. dip half the bread slices quickly in the egg mixture until slightly soaked.
• 4 transfer to skillet and sprinkle each slice with a quarter chocolate chips. dip the remaining bread into the egg mixture and place on top of chocolate press gently but firmly with a spatula to adhere the slices.
• 5 turn down the heat to medium low and cook turning once until well browned and cooked through, 5 minutes per side.
• 6 serve on warmed plates sprinkled with a little additional confectioners' sugar. spoon a small amount of raspberry sauce around the toast and garnish with 2 whole raspberries and a sprig of mint. serve the remaining sauce on the side.

Chocolate Stout Float

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 8 ounces chocolate stout
• 1 -2 scoop vanilla ice cream or 1 -2 scoop chocolate ice cream

Recipe

• 1 scoop ice cream into a pint glass and pour stout over top.

Gram's Chocolate Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1/2 cup butter (1 stick)
• 3 ounces unsweetened baking chocolate
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla

Recipe

• 1 in microwave or very gently on stovetop using low heat, melt butter and chocolate together.
• 2 remove from heat if using stove top just before it is completely melted and stir until it is smooth.
• 3 stir well and add 1/2 cup powdered sugar.
• 4 continue to stir and add the rest of the sugar until it's well blended- you may not need the entire cup of sugar.
• 5 it will look awful!
• 6 now, slowly, slowly, stir in the cream.
• 7 keep stirring and it magically turns into a velvety concoction.
• 8 add the vanilla and stir.
• 9 serve.
• 10 note: refrigerate the left overs if there are any, but when you re-heat it, put it in the microwave for about 2 or 3 seconds at a time and stir, stir, stir- be careful or it will separate- if this happens, you can add a little more sugar and cream to bring it back to the right consistency.
• 11 servings yielded is completely subjective--.

Deceptively Delicious Chocolate Chip Muffins

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1/4 cup prune
• 1/2 cup brown sugar
• 4 tablespoons trans-fat free margarine
• 3/4 cup low-fat buttermilk
• 3/4 cup semi-sweet chocolate chips
• 1 large egg
• 2 teaspoons vanilla
• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup toasted wheat germ

Recipe

• 1 preheat oven to 350°f.
• 2 coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
• 3 put prunes in a blender with 1/4 cup hot water and puree until smooth.
• 4 in a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. stir in buttermilk, chocolate chips, prune puree, egg , and vanilla.
• 5 add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. there should be some lumps in the batter.
• 6 divide the batter among the muffin cups. sprinkle the tops with wheat germ. bake until the tops of the muffins are lightly browned, 20 to 25 minutes. turn the muffins out onto a rack to cool.
• 7 store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

Decadently Easy Chocolate Lava Cakes- Time Savor Gourmet

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces semisweet chocolate
• 1 cup smart balance butter spread (not light!)
• 3 eggs
• 1/2 cup granulated sugar
• 1/3 cup king arthur whole wheat flour
• nonstick cooking spray

Recipe

• 1 preheat oven to 350°f.
• 2 melt chocolate slowly in a double boiler.
• 3 when melted, take off the heat and stir in smart balance, until it melts.
• 4 in another bowl, beat eggs and sugar with a whisk until it’s a little frothy.
• 5 stir in melted chocolate and then gradually add the flour.
• 6 spray 4 individual ramekins with non-stick spray and pour in chocolate batter.
• 7 cook for about 15 minutes.
• 8 tip ramekins upside down onto individual plates and serve.
• 9 reap the rewards and the praise!

Eggnog Torte

Total Time: 2 hrs 20 mins Preparation Time: 1 hr Cook Time: 1 hr 20 mins

Ingredients

• Servings: 16
• 3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter
• 1 1/2 sugar
• 1 1/2 teaspoons vanilla
• 4 large eggs
• 4 ounces bittersweet chocolate, melted
• 1 1/3 cups finely ground hazelnuts (optional)
• 2/3 cup milk
• 2 tablespoons sugar, blended with
• 1 tablespoon flour
• 1/2 cup milk
• 1 large egg yolk, lightly beaten
• 1 teaspoon rum extract
• 1 cup heavy cream, whipped to stiff peaks
• 1 -2 tablespoon chocolate sprinkles (optional)

Recipe

• 1 preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
• 2 for the torte:.
• 3 sift the flour, baking powder and salt together twice and set aside.
• 4 cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
• 5 reduce the mixer speed to low and beat in the eggs, one by one.
• 6 beat in the melted chocolate and if using, the hazelnuts.
• 7 add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
• 8 spoon the batter into the prepared pan and smooth the top.
• 9 rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
• 10 cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
• 11 release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
• 12 for the eggnog:.
• 13 blend the sugar-flour mixture with the milk in a small heavy saucepan.
• 14 set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
• 15 whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
• 16 remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
• 17 set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
• 18 pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (i would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
• 19 to frost the torte:.
• 20 set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
• 21 starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (i'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
• 22 scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
• 23 store any leftovers in the refrigerator.

Giant Chocolate Chip Cookie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 6 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chips

Recipe

• 1 heat oven to 350°f.
• 2 line 12x5/8 inch round pizza pan with foil.
• 3 beat butter, brown sugar and granulated sugar in large bowl until fluffy.
• 4 add egg and vanilla; beat well.
• 5 in separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
• 6 stir in chocolate chips.
• 7 pat dough evenly into prepared pan within 3/4 inch of edge.
• 8 bake 15-18 minutes or until lightly browned.
• 9 cool completely.

Giant Pizza Cookie

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 3/4 cup quick-cooking oats or 3/4 cup old fashioned oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, room temperature
• 1/2 cup brown sugar, packed
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup chocolate frosting or 1 cup vanilla frosting
• red fruit snacks or gumdrops or m&m's or grated chocolate

Recipe

• 1 preheat oven to 350 degrees. in small bowl, combine flour, oats, baking soda, and salt; mix well and set aside. in medium bowl, beat butter and brown sugar until well blended and creamy. add egg and vanilla; beat well. add flour mixture to butter mixture; mix well. stir in chocolate chips.
• 2 shape dough into a ball and place in center of round pizza pan. pat dough into an 11 inch circle, about 1/4 inch thick. bake 14-16 minutes are until light golden brown. remove from oven; cool 10 minutes.
• 3 transfer to serving platter. spread with frosting. decorate with candies.

Grammie Bea's Chocolate Crackle Cookies

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1/2 cup crisco or 1/2 cup margarine
• 1 2/3 cups sugar
• 2 teaspoons vanilla
• 2 eggs
• 1/3 cup milk
• 8 tablespoons cocoa
• 1 cup nuts
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• confectioners' sugar, to roll cookies in

Recipe

• 1 blend crisco/margarine and sugar.
• 2 add vanilla, eggs, milk, and cocoa. beat well, and add nuts.
• 3 mix flour, baking powder, and salt. add to first mixture. beat well.
• 4 chill for 1 hour.
• 5 drop by spoonfuls onto a greased cookie sheet.
• 6 bake at 350, for 8-10 minutes keep an eye on the cookies at 8 minutes as you don't want them to burn.
• 7 roll in confectionary sugar when still warm. let cool.

Giant Candy Bar Cookies

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 1 cup firm margarine, softened (or butter)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/3 cups quick-cooking rolled oats
• 8 (1 1/2 ounce) crispy chocolate-covered english toffee bars, chopped (such as skor or heath)
• 1/4 cup granulated sugar, for dipping glass

Recipe

• 1 cream margarine, 1 cup granulated sugar and brown sugar in large bowl. add eggs, 1 at a time, beating well after each addition. add vanilla. beat.
• 2 combine next 4 ingredients in small bowl. add to margarine mixture. stir until just moistened.
• 3 add rolled oats and chocolate bar pieces. stir well. roll into 2 inch balls. arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet.
• 4 dip flat bottomed glass into second amount of granulated sugar. flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. baked in 375°f oven for about 11 minutes until golden. let stand on cookie sheet for 5 minutes before removing to wire rack to cool. repeat with remaining dough. makes about 3 dozen cookies.
• 5 variation: for smaller cookies, roll dough into 1 1/2 inch balls. arrange balls, about 2 inches apart, on greased cookie sheets. flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. bake in 375°f oven for 8 to 10 minutes until golden. let stand on cookie sheets for 5 minutes before removing to wire racks to cool. makes about 5 dozen cookies.
• 6 company’s coming most loved treats.

Giant Toffee-chocolate Chip Cookies

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup shortening
• 1/4 cup honey
• 1 large egg
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces mini chocolate chips
• 6 ounces almond brickle chips

Recipe

• 1 heat oven to 350°.
• 2 mix sugar, butter, shortening, honey and egg in a large bowl.
• 3 stir in flour, baking soda, baking powder and salt.
• 4 stir in chips and brickle chips.
• 5 drop by 1/4 cupfuls 2-inches apart onto ungreased cookie sheet.
• 6 bake 12-14 minutes or until edges are golden brown.
• 7 cool 3-4 minutes. transfer to wire racks to cool.

Chocolate Sweetened Condensed Milk - Copycat

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 10
• 1 (14 ounce) can sweetened condensed milk
• 2 ounces unsweetened chocolate squares

Recipe

• 1 melt unsweetened chocolate squares.
• 2 blend unsweetened chocolate into sweetened condensed milk.

Decadent Hot Chocolate

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 1/2 cups milk
• 1 cup half-and-half
• 1/2 cup heavy cream
• 1/2 cup vanilla baking chips
• 1 cinnamon stick
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 1 heat all ingredients in a saucepan over medium hit, stirring constantly with whisk, until vanilla chips melt and heated to your liking. be careful not to scorch the milk!
• 2 sprinkle with ground cinnamon (optional).

Creamy Fudge Frosting

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 4 unsweetened chocolate squares, chopped
• 1 2/3 cups confectioners' sugar
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract
• 6 tablespoons soft butter, cut up

Recipe

• 1 heat the unsweetened chocolate, confectioners sugar, and heavy cream in a double boiler stirring constantly, over medium heat.
• 2 remove from the heat when the chocolate has melted.
• 3 stir in the vanilla extract.
• 4 place melted chocolate frosting in a bowl, then place into a bigger bowl that has been half way filled with ice water.
• 5 let the frosting set until cold and thick, then remove from the ice water.
• 6 beat in the butter on high speed with an electric mixer until creamy.

Eggnog Snowman Cookies

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 cup sugar
• 3/4 cup butter, softened
• 1/3 cup eggnog
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1 -2 food coloring
• mini chocolate chip

Recipe

• 1 in a large mixing bowl, combine the sugar and butter.
• 2 beat at medium speed, scraping the bowl often, until mixture is creamy (1-2 minutes).
• 3 add 1/3 cup eggnog, egg, and vanilla extract.
• 4 continue beating until well mixed (1-2 minutes).
• 5 reduce speed to low and add flour, baking powder, nutmeg, and salt.
• 6 beat until dough is well mixed (1-2 minutes).
• 7 divide dough in half and wrap each half in plastic wrap.
• 8 refrigerate dough until firm, at least 1 hour.
• 9 preheat oven to 375°f.
• 10 roll out dough, one half at a time, on a lightly floured work surface to a 1/4 inch thickness.
• 11 cut out cookies with 3-4 inch snowman cookie cutter.
• 12 place 2 inches apart on ungreased baking sheet (i use silipat mat).
• 13 bake for 8-10 minutes until lightly browned.
• 14 remove from oven and cool completely.
• 15 meanwhile, in a medium bowl, mix all frosting ingredients until creamy.
• 16 frost snowmen with frosting.
• 17 use the tinted frosting to decorate the cookies as desired.
• 18 add min chips for eyes and buttons.
• 19 for a wavy effect, pipe tinted frosting in parallel lines.
• 20 drag a toothpick through frosting before it sets.

Festive Vanilla Fudge

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 cups chocolate chips
• 1/4 cup whipping cream
• 1 tablespoon honey
• 3/4 cup salted mixed nuts, chopped (optional)
• 3/4 cup candy covered plain chocolate candies

Recipe

• 1 line bottom and sides of an 8 inch square pan with foil and lightly spray with cooking oil spray.
• 2 in large microwaveable bowl, mix chocolate chips, cream, and honey. microwave on high for 30 second and stir. repeat till chips are melted and mixture is creamy.
• 3 stir in nuts and let cool about 30 min, or untill it is just slightly warm.
• 4 quickly stir in 1/2 cup of the candies.
• 5 spread mixture evenly into prepared pan and sprinkle remaining candies on top, pressing lightly.
• 6 refridgerate 30 min or till set.
• 7 remove from pan once set and peel back foil then cut into 32 squares.

Giant Ice Cream Sandwich

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 (20 ounce) packages brownie mix
• 1 cup semisweet chocolate morsel
• 4 cups vanilla ice cream, softened
• 1/2 cup english toffee bits or 1/2 cup almond brickle chips
• 1/3 cup evaporated milk
• 1/4 cup butter
• 1/3 cup semisweet chocolate morsel
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
• 2 pour into two greased 9-inch springform pans or two 9-inch round cake pans.
• 3 bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
• 4 cool for 10 minutes before removing from pans to wire racks to cool completely.
• 5 freeze for 2 hours or until easy to handle.
• 6 spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. wrap in plastic wrap; freeze until set. may be frozen for up to 2 months.
• 7 remove from freezer 10-15 minutes before serving.
• 8 for chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. heat until morsels are melted; stir until smooth.
• 9 stir in confectioners sugar and vanilla. cut the ice cream sandwich into wedges; serve with chocolate sauce.

Chocolate Stout Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup unsalted butter
• 1 cup stout beer (such as guinness)
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Recipe

• 1 melt the butter in a sauce pan, remove from heat and let cool a bit.
• 2 mix in the stout and cocoa powder. mix the flour, sugar, baking soda and salt in a large bowl.
• 3 mix the eggs and sour cream in another large bowl.
• 4 mix the stout mixture into the egg mixture.
• 5 mix the dry ingredients into the wet.
• 6 pour the batter into one or two greased and parchment lined circular cake pan(s).
• 7 bake in a preheated 350f oven until a toothpick pushed into the center comes out clean. if you bake it in a single pan then it should take about 40-50 minutes. if you bake it in two cake pans then it should take about 20-30 minutes.

Chocolate Sponge Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 ounces chocolate
• 1 cup skim milk
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Recipe

• 1 sift together all dry ingredients.
• 2 combine with wet ingredients and blend well.
• 3 spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
• 4 let cool.

Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cornstarch
• 1 tablespoon vanilla
• 3/4 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg yolk, room temperature
• 1 egg yolk, room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup toffee pieces (i like heath candy)

Recipe

• 1 combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
• 2 melt the butter in a small skillet over medium heat. the butter will start to foam and then start browning. you will be able to smell a nutty aroma when it's ready. remove from heat and allow to cool slightly. do not burn!
• 3 cream butter with sugars together in a large mixing bowl.
• 4 beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
• 5 add in the dry ingredients and mix just until combined.
• 6 stir in the chocolate chips and toffee bits.
• 7 put the dough in the refrigerator for an hour to chill.
• 8 preheat oven to 325 degrees.
• 9 drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
• 10 space cookies about 3 inches apart and bake for 15 to 17 minutes.
• 11 the cookies are done when the edges are golden. let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

Festive Skillet Cookie (pampered Chef)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 (18 ounce) package refrigerated chocolate chip cookie dough
• 1/2 cup pecan halves, coarsely chopped
• 1/2 cup maraschino cherry, halved
• 1/2 cup chocolate chips, melted
• vanilla ice cream (optional)

Recipe

• 1 preheat oven to 350*.
• 2 press cookie dough into large 10" nonstick skillet.
• 3 sprinkle chopped pecans over dough.
• 4 arrange cherried over dough.
• 5 bake 25-30 minutes or until edges of cookie are deep golden brown.
• 6 (center will be soft).
• 7 cool 10 minutes.
• 8 meanwhile, microwave chocolate morsels in microwave safe bowl.
• 9 microwave, uncovered on high 1- 1/2 minutes or until chocolate is smooth, stirring after each 20 second interval.
• 10 drizzle chcolate evenly over warm cookie.
• 11 cut cookie into wedges.
• 12 serve with ice cream, if desired.

Grain-free Mudslide Fudge Cookies (paleo/primal)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2/3 cup cocoa powder
• 1/3 cup egg (roughly 2 or 3)
• 1/4 cup honey
• 1/4 cup dark chocolate chips, chopped
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat your oven to 350°f.
• 2 whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.
• 3 make sure to leave enough room between the cookies, as they will spread out a tad.
• 4 bake for 8-10 minutes until the cookies are set and the tops are glossy. you don’t want to over bake these, as the edges will get crispy and a little bitter, so keep your eyes on them.
• 5 let cool until warm, then dig in.

Chocolate Strawberry Turnover (france)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 puff pastry sheet, thawed
• 1 large egg
• 5 ounces bittersweet chocolate
• 2 teaspoons unsalted butter
• 2 tablespoons orange zest, grated
• 1 cup fresh strawberries, sliced
• 2 teaspoons granulated sugar

Recipe

• 1 preheat oven to 425 degrees f, then lightly spray a baking sheet with cooking spray.
• 2 trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
• 3 in a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.
• 4 using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat as soon as the chocolate is melted. stir in zest & set aside.
• 5 divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.
• 6 fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
• 7 with a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.
• 8 place baking sheet on the center rack & bake until golden brown, about 10 minutes.
• 9 serve turnovers warm.

Chocolate Strawberry Shortcakes

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/4 cup sugar
• 3 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 9 tablespoons butter, cold and cut into small pieces
• 6 1/2 ounces semisweet chocolate, finely chopped
• 1 1/4 cups heavy cream
• 3 tablespoons heavy cream
• 1 1/2 teaspoons vanilla
• 5 cups strawberries, sliced
• 3 tablespoons sugar
• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 3/4 teaspoon vanilla

Recipe

• 1 line a heavy baking sheet with parchment.
• 2 sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
• 3 toss with a fork to combine.
• 4 cut in the butter with a pastry blender.
• 5 stir in grated chocolate.
• 6 combine the cream and vanilla.
• 7 make a well in the center of the flour mixture and pour in the cream.
• 8 mix with a fork until the doug is evenly moistened and just combined.
• 9 gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
• 10 turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
• 11 transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
• 12 preheat the oven to 425.
• 13 remove dough from refrigerator.
• 14 trim about 1/4 inch from each side to create a nice edge.
• 15 cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
• 16 brush each biscuit with cream and sprinkle with sugar.
• 17 bake about 18 to 20 minutes.
• 18 prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
• 19 prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
• 20 to assemble the shortcakes:.
• 21 slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.

Frozen Chocolate Cheesecake Bites

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 3/4 cup cool whip free
• 5 tablespoons fat free cream cheese, softened
• 1 tablespoon splenda sugar substitute
• 10 teaspoons hershey's sugar-free chocolate syrup

Recipe

• 1 using a fork, vigorously mix cool whip, cream cheese and splenda until smooth and well blended.
• 2 evenly distribute mixture into 10 sections of an ice cube tray. tap tray firmly on the counter a few times to get mixture to settle flat. top each with a teaspoon of chocolate syrup. tap tray to again to settle. place tray in freezer until bites are solid - at least 2 hours.
• 3 once frozen, bites should pop out easily. if not, run the bottom of the tray under the faucet for a few seconds to loosen them.
• 4 lawl count - 1 bite = 2 condiments.

Easy Chewy Caramel Cake Mix Brownies

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1 (18 1/2 ounce) package devil's food cake mix
• 2/3 cup evaporated milk, divided
• 12 tablespoons butter or 12 tablespoons margarine, melted
• 12 ounces thick caramel ice cream topping or 12 ounces thick butterscotch sundae sauce or 12 ounces bordeaux syrup
• 3 tablespoons flour
• 12 ounces semi-sweet chocolate chips

Recipe

• 1 heat oven to 350.
• 2 grease a 9x13" pan.
• 3 beat cake mix, 1/3 cup evaporated milk and melted butter rapidly for 1 minute.
• 4 press half of the mixture into the bottom of the pan.
• 5 bake for 15 minutes or until set.
• 6 in medium bowl, mix caramel (butterscotch or bordeaux syrup), flour, and remaining evaporated milk.
• 7 pour evenly over brownies.
• 8 sprinkle 1 cup chocolate chips over them, then sprinkle remaining clumps of cake mix on top, and finish with remaining chocolate chips.
• 9 bake again for 30 minutes.
• 10 will look a little undercooked, but will set as it cools.
• 11 cool on a wire rack, and cut into squares.

Frozen Chocolate Covered Bananas

Total Time: 2 hrs 1 min Preparation Time: 1 min Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup peanut butter
• 1/2 cup sugar-free chocolate syrup
• 1 -2 teaspoon splenda sugar substitute
• 1 cup graham cracker, crushed (or more if needed)
• 4 -8 bananas, depending on size
• 4 -8 wooden popsicle sticks

Recipe

• 1 over low heat melt peanut butter. add chocolate syrup and splenda. combine well.
• 2 peel bananas. insert sticks into ends of bananas.
• 3 dip in peanut mixture or spread on.
• 4 cover with graham cracker crumbs.
• 5 place on wax paper and freeze several hours or overnight.

Chocolate Truffles

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream

Recipe

• 1 put chocolate in large heatproof bowl.
• 2 bring cream just to a boil in small saucepan over medium-high heat.
• 3 pour over chocolate in bowl.
• 4 cover and let stand 10 minutes.
• 5 stir until smooth.
• 6 let stand until thick, about 15 minutes.
• 7 pour chocolate mix into an 8-inch dish, cover and refrigerate until very cold.
• 8 scoop balls onto sheet.
• 9 freeze until hard.
• 10 dip in melted chocolate using a toothpick.

Festive Fudge

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 18 ounces semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1 dash salt
• 1/2-1 cup chopped nuts (optional)
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 in saucepan over low heat melt chocolate with sweetened milk and salt.
• 2 remove from heat stir in nuts (optional)and vanilla.
• 3 spread evenly into wax paper lined square pan.
• 4 chill 2 hours or till firm, cut into squares.

Decorative Chocolate Leaves

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 ounces warm melted dark chocolate or 3 ounces milk chocolate or 3 ounces chocolate
• 12 basil leaves (other non-poisoneous leaves you could use are rose, carnelia, lemon, mint, orange)

Recipe

• 1 dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
• 2 thinly coat the underside of the leaves.
• 3 run you finger along the edge of the leaves to remove any chocolate. this will make it easier to separate the leaf from the hardened chocolate.
• 4 place the leaves on a tray or plate covered with wax paper, chocolate side up.
• 5 place in fridge for about 15 minutes or until the chocolate has set.
• 6 hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
• 7 notes:.
• 8 don't use the chocolate if it's too hot. allow it to cool of a bit after melting.
• 9 if the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
• 10 spread a thicker coat of chocolate over large veins.
• 11 failures can be remelted.

Giada De Laurentiis Mascarpone Cheesecake With Almond Crust

Total Time: 2 hrs 25 mins Preparation Time: 30 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 11-12
• 1 cup slivered almonds, lightly toasted
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted
• 2 (8 ounce) packages cream cheese, room temperature
• 2 (8 ounce) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 3 tablespoons flour
• 2 teaspoons fresh lemon juice

Frozen Chocolate Cheesecake Squares

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1/2 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 2/3 cup flour
• 1 egg
• 2/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon flour
• 2/3 cup light ricotta cheese
• 1/4 cup light cream cheese
• 2 tablespoons fat free sour cream
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 cup chocolate chips

Recipe

• 1 preheat oven to 350f.
• 2 crust - combine sugar, cocoa, vegetable oil, egg and vanilla in a bowl.
• 3 slowly add flour till combined.
• 4 pat mixture into the bottom of a 8 inch greased, square pan.
• 5 filling.
• 6 in a food processor or blender combine all ingredients (except chocolate chips) until smooth.
• 7 pour filling over crust and sprinkle with chocolate chips (or chunks).
• 8 bake in center of the oven for 20-25 minutes.
• 9 cool, cut and freeze.

Chocolate Strawberry Shortcakes

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1 cup chilled whipping cream
• 1/2 teaspoon vanilla extract
• 2 lbs small strawberries, hulled, quartered (about 3 1/2 cups)
• 8 tablespoons powdered sugar, divided
• 1/4 cup fresh orange juice
• 2 tablespoons grand marnier or 2 tablespoons orange liqueur
• 1/2 teaspoon finely grated orange peel
• 1 pinch salt
• 1/2 cup chilled whipping cream
• 1/2 cup chilled sour cream

Recipe

• 1 for biscuits:preheat oven to 400°f line baking sheet with parchment. whisk first 5 ingredients in large bowl. using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. stir cream into flour mixture until moist clumps form. transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. pat dough out to 3/4-inch thickness. using 3-inch cutter, cut out biscuits. gather dough, pat out again, and cut out total of 6 biscuits. place biscuits on prepared baking sheet.
• 2 bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. transfer to rack; cool. do ahead can be made 6 hours ahead. let stand at room temperature.
• 3 for strawberries: stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. cover and chill at least 1 hour and up to 2 hours.
• 4 using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. place 1 biscuit on each of 6 plates. place large spoonful of berries with juices atop biscuits. top with whipped cream. pass remaining berries alongside.

Cozy Hot Chocolate

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 2 tablespoons baking cocoa
• 2 tablespoons sugar
• 1/4 cup water
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 1/4 cup whipped cream
• ground cinnamon (optional)

Recipe

• 1 in a small saucepan, mix the cocoa and sugar; add water and stir until smooth.
• 2 bring to a boil, stirring constantly.
• 3 boil for 1 minute.
• 4 reduce heat; stir in milk and heat through.
• 5 remove from the heat and stir in vanilla.
• 6 pour into 2 cups; top with whipped cream and cinnamon if desired.

Grahams Strawberry Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 cup chocolate graham cracker, crushed
• 8 tablespoons butter, melted
• 3 tablespoons equal sugar substitute
• 125 g cream cheese, room temperature
• 1/4 cup confectioners' sugar
• 1/2 cup cream, chilled
• 1/2 teaspoon vanilla
• 1 cup fresh strawberries, sliced thinly
• 1/3 cup strawberry jam

Recipe

• 1 do crust. in a bowl, combine crushed grahams, butter and sugar. press onto the bottom of an 8x8 pan. set aside.
• 2 do filling. beat cream cheese and confectioner’s sugar until light and fluffy. add vanilla and mix. in a separate bowl, whip all-purpose cream until thick. add whipped cream to the cream cheese mixture.
• 3 layer. pour filling into prepared piecrust. arrange sliced strawberries on top of filling. in a small saucepan, heat strawberry jam, and lightly brush over strawberries.
• 4 chill and serve.

Chocolate Truffle Creme Brulee

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 2 cups heavy cream
• 1 cup bittersweet chocolate
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 5 egg yolks

Recipe

• 1 in a large microwavable bowl heat cream for about 2 min.or until very hot. melt chocolate by adding to hot cream and whisking it.
• 2 whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
• 3 preheat oven to 325°f place the ramekins into a large cake pan or roasting pan. pour enough hot water into the pan to come halfway up the sides of the ramekins. bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Deck The Halls Biscotti

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 (12 5/8 ounce) bag m&m's, dark chocolate candies for the holidays
• 1 (12 ounce) bag dove brand miniatures milk chocolate (or dark)
• 16 biscotti (your favorite)

Recipe

• 1 melt the dove brand miniatues in a bowl set over a saucepan of boiling water. stir the mixture as it melts. when the mixture is shiny and smooth, turn off the heat.
• 2 using a table knife, spread half the biscotti with the chocolate.
• 3 set it on the baking sheet lined with parchment, foil, or plastic wrap.
• 4 sprinkle with m&m's dark chocolate candies for the holidays.
• 5 set aside until the chocolate hardens.

Chocolate Truffles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup salted butter
• 1 lb semisweet chocolate, cut in small pieces
• 1 tablespoon baileys irish cream or 1 tablespoon rum or 1 tablespoon frangelico or 1 tablespoon grand marnier

Recipe

• 1 bring cream and sugar to a scald.
• 2 stir in butter.
• 3 stir in chocolate.
• 4 stir in liquor.
• 5 refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
• 6 pipe or scoop out into a 1 inch ball.
• 7 refrigerate for at least 1 hour, then serve.
• 8 options: roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.

Chocolate Truffle Ice Cream

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup sugar
• 2 large egg yolks
• 1 cup milk
• 1/4 cup cocoa powder
• 1 1/2 cups heavy cream
• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract

Recipe

• 1 in a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
• 2 bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
• 3 slowly beat the hot milk mixture into the egg mixture.
• 4 pour the entire mixture back into the pan and place over low heat.
• 5 stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
• 6 remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
• 7 bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
• 8 stir until the chocolate is melted and the mixture is smooth.
• 9 combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
• 10 stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer’s directions.
• 11 when finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

Chocolate Strawberry Poundcake Panini

Chocolate Stout Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 cups stout beer (such as guinness)
• 2 cups unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably dutch-process)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream
• 2 cups whipping cream
• 1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped

Recipe

• 1 for cake: preheat oven to 350 degrees.
• 2 butter three 8” round cake pans with 2” high sides.
• 3 line with parchment paper.
• 4 butter paper.
• 5 bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
• 6 add cocoa powder and whisk until mixture is smooth.
• 7 cool slightly.
• 8 whisk flour, sugar, baking soda, and 1 ½ tsp salt in large bowl to blend.
• 9 using electric mixer, beat eggs and sour cream in another large bowl to blend.
• 10 add stout-chocolate mixture and beat briefly on slow speed.
• 11 using rubber spatula, fold batter until completely combined.
• 12 divide batter equally among prepared pans.
• 13 bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
• 14 transfer cakes to rack; cool 10 minutes.
• 15 turn cakes out onto rack and cool completely.
• 16 for icing: bring cream to simmer in heavy medium saucepan.
• 17 remove from heat.
• 18 add chopped chocolate and whisk until melted and smooth.
• 19 refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• 20 place 1 cake layer on plate.
• 21 spread 2/3 cup icing over.
• 22 top with second cake layer.
• 23 spread 2/3 cup icing over top.
• 24 top with third cake layer.
• 25 spread remaining icing over top and sides of cake.

Giant Chocolate Cookies

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 8 ounces bittersweet chocolate
• 2 tablespoons butter
• 3/4 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 1/2 ounces toffee pieces
• 1/2 cup pecans, toasted and chopped

Recipe

• 1 in a double boiler over very low heat, melt chocolate and butter.
• 2 stir till mixture melts and is smooth.
• 3 remove top of pan, wipe the bottom, and set it aside to cool to lukewarm.
• 4 in an electric mixer, beat sugar and eggs till thick and light-colored.
• 5 beat in melted chocolate mixture and stir in vanilla.
• 6 with mixer set on lowest speed, beat in flour, baking powder, salt.
• 7 remove bowl from mixer stand.
• 8 stir in nuts and toffee.
• 9 scrape down sides of bowl, cover with plastic wrap and chill batter for 45-60 mins till firm.
• 10 set oven at 350 degs f.
• 11 line 2 baking sheets with parchment; drop batter by 1/4 cupfulls about 2.
• 12 5 inches apart.
• 13 bake cookies for 15 minutes or until tops are cracked and dry, but cookies are still soft to touch.
• 14 do not overbake!
• 15 these get firm as they cool.
• 16 cool on baking sheets.
• 17 store in airtight container.

Chocolate Stout Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/4 cups stout beer (such as guinness don't include foam when measuring)
• 1/3 cup dark molasses (not blackstrap)
• 7 1/2 ounces all-purpose flour (1 2/3 cups)
• 2 1/4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
• 1 1/2 cups packed light brown sugar
• 3 large eggs, at room temperature
• 6 ounces semisweet chocolate, very finely chopped
• 3/4 cup heavy cream
• 6 ounces semisweet chocolate, chopped

Recipe

• 1 position rack in the center of the oven and preheat to 350 degrees.
• 2 butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
• 3 tap out excess.
• 4 in a small saucepan over high heat, bring the stout and molasses to a simmer.
• 5 remove from heat and let stand while preparing the batter.
• 6 sift together the flour, cocoa powder, baking powder, baking soda and salt.
• 7 in a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
• 8 scrape down sides as needed.
• 9 beat in eggs one at a time, scraping down after each addition.
• 10 with the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
• 11 scrape down sides of bowl and then beat for 20 seconds until smooth.
• 12 stir in chopped chocolate.
• 13 spoon batter into prepared pan, spreading evenly.
• 14 run knife through batter to eliminate air pockets.
• 15 bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
• 16 let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
• 17 to make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
• 18 whisk until chocolate is melted and smooth.
• 19 let cool for 5 minutes before drizzling over cake.
• 20 drizzle glaze over cake.
• 21 if you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
• 22 glaze when ready to serve.

Festive Fudge

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 3 (18 ounce) cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 dash salt
• 1 cup chopped nuts (optional)
• 1 teaspoon vanilla essence

Recipe

• 1 melt chocolate chips and milk over low heat.
• 2 add salt.
• 3 remove from heat.
• 4 stir in nuts and vanilla essence.
• 5 spread evenly into a wax paper lined 9 inch square pan.
• 6 chill for 2 hours until firm.
• 7 turn fudge onto a cutting board.
• 8 peel off paper and cut into squares.
• 9 store covered in the fridge.

Deceptively Delicious Chocolate Chip Cookes (with Chick Peas)

Chocolate Truffles

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1/2 lb semisweet chocolate, broken into pieces
• 2 tablespoons superfine sugar
• 2 tablespoons water
• 3/4 cup butter
• 2 egg yolks, slightly beaten
• 1/2 cup cocoa powder

Recipe

• 1 in the top of a double boiler, melt the chocolate.
• 2 quickly blend in sugar, water and butter.
• 3 remove pan from heat and let mixture cool approximately 5 minutes, then stir in egg yolks.
• 4 pour mixture into a bowl and refrigerate 1 1/2 to 2 hours-.
• 5 mixture will be firm.
• 6 scoop spoonfuls of the chocolate and roll into bite sized balls.
• 7 roll balls in the powdered cocoa.
• 8 refrigerate until ready to serve.

Chocolate Strawberry Fool

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen strawberries, thawed
• 2 cups whipping cream
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate, grated (i do this in a food processer)

Recipe

• 1 drain strawberries (use liquid for other purposes).
• 2 whip cream with salt until soft peaks form.
• 3 with rubber spatula, gently fold chocolate and strawberries into cream.
• 4 spoon into wine glasses or desert bowls.

Chocolate Strawberry Shortcake

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1 cup soured milk
• 2 ounces unsweetened chocolate squares, melted and cooled
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 2 tablespoons orange liqueur
• 3 ounces semi-sweet chocolate baking squares
• 1 tablespoon shortening
• 1 quart strawberry
• 16 ounces frozen whipped topping, thawed

Recipe

• 1 to make the cake, combine the flour, 1/2 cup granulated sugar, baking powder, baking soda and salt.
• 2 cut in the shortening until the mixture resembles coarse meal.
• 3 blend in the soured milk and chocolate; mix well.
• 4 spread into 2 greased and floured 9" round layer cake pans.
• 5 combine 2 tablespoons granulated sugar and brown sugar and sprinkle over one layer.
• 6 bake at 400 degrees f for about 10-12 minutes or until the cake begins to pull away from the sides of the pan.
• 7 cool.
• 8 brush each cake layer with 1 tablespoon orange liqueur.
• 9 for the topping, partially melt the chocolate squares with shortening over hot water.
• 10 remove from the heat and continue stirring until melted.
• 11 dip 7 strawberries in the chocolate mixture and chill.
• 12 hull and slice the remaining strawberries.
• 13 to assemble the cake, place the plain cake layer on a serving plate, top with half of the whipped topping and all of the sliced strawberries.
• 14 top with the second layer and remaining topping.
• 15 drizzle with the remaining chocolate.
• 16 arrange the dipped strawberries on top.
• 17 refrigerate any leftovers.

Gianduia Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 22 nabisco famous chocolate wafers
• 1/2 cup hazelnuts, toasted and skinned
• 1/4 cup butter, melted and slightly cooled
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup hazelnuts, toasted and skinned
• 1 1/2 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 1 (13 ounce) jar nutella

Recipe

• 1 preheat oven to 350 degrees. process cookies and nuts in a food processor until finely ground. add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips. bake until crisp, 6 to 8 minutes. cool completely before filling.
• 2 place the nuts in a food processor and chop finely. set aside. with an electric mixer, whip the cream and vanilla until stiff peaks form. in a separate bowl, combine 1/4 of the whipped cream with the nutella. stir until smooth. gently fold nutella mixture back into the remaining whipped cream. fold in the reserved hazelnuts. scrape into prepared pie shell and smooth the top with spatula. cover with plastic wrap and refrigerate until firm, about 6 hours.

Frozen Brownie Cake

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 200 g dark chocolate
• 1 liter vanilla ice cream
• 70 g chocolate
• 175 g chocolate cake, crumbled

Recipe

• 1 line a loaf tin with clear film.
• 2 break 150 gms of the chocolate into a bowl.
• 3 place over a pan of hot water.
• 4 stir until melted.
• 5 use two-thirds of the chocolate to brush inside the tin.
• 6 chill in the fridge.
• 7 reserve the remaining chocolate.
• 8 remove ice-cream from the freezer.
• 9 allow it to soften for 5 minutes.
• 10 roughly chop 50gms of unmelted plain chocolate and all the chocolate.
• 11 beat ice-cream until smooth but still frozen.
• 12 stir cake crumbs into ice-cream with the chopped chocolate.
• 13 spoon into the lined tin until firm.
• 14 re-melt the reserved chocolate.
• 15 brush over the top surface of the ice-cream.
• 16 freeze again.
• 17 unmould and serve in slices.

Festive Candy Cane Cookies

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 36
• 1/3 cup shortening
• 1/3 cup butter
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/3 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 4 ounces chocolate
• 2 teaspoons shortening
• 1/2 cup candy cane, crushed (peppermint)

Recipe

• 1 preheat oven to 375°f.
• 2 grease cookie sheets.
• 3 beat the first two ingredients on medium speed for 30 seconds.
• 4 add sugar & baking powder, then egg, milk and vanilla.
• 5 beat well in mixer.
• 6 beat in cocoa powder and as much flour as you can with the mixer.
• 7 stir in remaining flour.
• 8 divide dough in half.
• 9 cover, chill at least one hour.
• 10 working with piece of the dough at a time, roll into slightly less than 1/4 inch thickness on a floured surface.
• 11 using a candy cane cookie cutter cut dough.
• 12 place one inch apart on greased cookie sheet.
• 13 bake 7 - 9 minutes until firm and lightly browned.
• 14 remove from cookie sheet and cool on wired rack.
• 15 heat chocolate and 2 tsp of shortening in small saucepan over low heat until melted, stirring often (although i microwave on low heat for 30 second intervals until melted, stirring in between).
• 16 pour melted chocolate into freezer quart sized ziploc bag (i used freezer kind because it was thicker). clip a small bit off one corner to create a hole in the bag. then gently squeeze the bag drizzling the chocolate through the hole on to the cookies.
• 17 sprinkle on crushed candy-canes (quickly before chocolate hardens!).
• 18 let stand until set.

Friendship Toffee Cookies In A Jar

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup toffee pieces
• 1/2 teaspoon salt
• 1/2 cup chopped pecans, toasted
• 1/2 cup dark brown sugar, packed
• 2 cups biscuit mix
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla powder
• 1/2 cup chocolate chips

Recipe

• 1 layer first 3 ingredients in one quart wide mouth jar, packing each layer firmly.
• 2 layer one cup biscuit mix, brown sugar, salt, vanilla powder and remaining biscuit mix on top.
• 3 fill any remaining space with chocolate chips, secure lid and attach following instructions --
• 4 instructions:.
• 5 combine mix, 1/2 cup melted butter and one large egg in a medium bowl.mix well.
• 6 shape dough into 1" balls.
• 7 arrange on greased cookie sheet.
• 8 bake at 375* for 10-12 minutes.

Chocolate Truffle Loaf

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 2 cups whipping cream, divided
• 3 egg yolks, lightly beaten
• 16 ounces semisweet chocolate, chopped
• 1/2 cup corn syrup
• 1/2 cup butter
• 1/4 cup icing sugar
• 1 teaspoon vanilla

Recipe

• 1 line 8 x 4 inch (1. 5 l) loaf pan with plastic wrap.
• 2 mix 1/2 cup whipping cream with egg yolks.
• 3 set aside.
• 4 heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
• 5 add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
• 6 beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
• 7 refrigerate overnight (my preference) or freeze 3 hours.
• 8 invert chocolate truffle loaf onto serving plate; remove pan and peel off plastic wrap.
• 9 serve plain, with a wee dollop of whipped cream or with raspberry sauce.

Brown Cow Milk Shake

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 5
• 3 cups chocolate ice cream
• 1 1/2 cups milk
• 1/2 cup chocolate syrup

Recipe

• 1 add all the ingredients to a blender; blend for 1 to 1 1/2 minutes or until the mixture is smooth and thick.
• 2 for a thinner shake, add 1/2 cup milk.

Crème De Menthe Bars

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup cocoa
• 1/2 cup confectioners' sugar, sift after measuring
• 1 large egg, beaten
• 1 teaspoon vanilla
• 2 cups graham cracker crumbs
• 1/2 cup butter
• 1/3 cup green creme de menthe
• 3 cups confectioners' sugar, sift after measuring
• 1/4 cup butter or 1/4 cup margarine
• 1 1/2 cups semi-sweet chocolate chips

Recipe

• 1 bottom layer: in saucepan combine 1/2 cup butter or margarine with 1/2 cup cocoa.
• 2 heat and stir until well blended.
• 3 remove from heat and add 1/2 cup confectioners' sugar, 1 beaten egg and 1 tsp vanilla.
• 4 stir in 2 cups graham cracker crumbs.
• 5 mix well; press into bottom of 13x9 baking pan.
• 6 middle layer: melt another 1/2 cup butter or margarine and put into small mixer bowl.
• 7 add 1/3 cup green creme de menthe.
• 8 at low speed of mixer beat in 3 cups confectioners' sugar.
• 9 spread over bottom layer.
• 10 chill 1 hour.
• 11 top layer: combine 1/4 cup butter and 1-1/2 cups semisweet chocolate chips.
• 12 stir over low heat until melted.
• 13 spread over chilled middle layer.
• 14 chill another 1 to 2 hours.
• 15 cut in small 1-inch squares.
• 16 keep refrigerated.

Frozen Chocolate Cream Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 1/2 cups graham cracker crumbs
• 5 tablespoons sugar, divided
• 1/3 cup margarine, melted
• 1/2 cup semi-sweet chocolate chips
• 4 teaspoons chocolate chips
• 5 tablespoons milk, divided
• 1 (3 ounce) package cream cheese, softened
• 3 1/2 cups whipped topping, divided

Recipe

• 1 in a bowl, combine cracker crumbs and 3 tablespoons of sugar. stir in margarine. press onto the bottom and up the sides of an ungreased 9 inch pie plate. refrigerate for 30 minutes.
• 2 in a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. microwave, uncovered, on high for 1-2 minutes or until melted. stir to blend; set aside.
• 3 in another bowl, beat cream cheese and remaining sugar. stir in chocolate mixture and remaining milk; beat until smooth. set aside 1/2 cup whipped topping for garnish. fold remaining whipped topping into chocolate mixture. spoon into prepared crust. freeze for 4 hours or until firm. garnish with the reserved whipped topping and remaining chocolate chips.