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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!).
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.
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.
