Frozen Peanut Butter Mousse Squares

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

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup peanut butter
• 1/2 cup apricot preserves
• 1/2 cup milk
• 1 (9 ounce) container whipped topping, thawed
• additional whipped topping, fudge sauce

Recipe

• 1 in a bowl, mix crumbs, sugar and butter. reserve 1/2 celsius crumbs for the top. press remaining crumbs firmly and evenly into a 9-inch square pan.
• 2 in a bowl, mix peanut butter and apricot preserves until well blended. gradually stir in milk. fold in topping. spread mixture evenly into crumb-lined pan.
• 3 sprinkle top with crumbs.
• 4 freeze until hard.
• 5 cut into squares and serve with additional topping.
• 6 and a drizzle of fudge sauce.

Frozen Peanut Butter Chocolate Pie (no Bake)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 cup chocolate wafer crumbs
• 1/4 cup butter, melted
• 2/3 cup sour cream
• 3 tablespoons icing sugar
• 2 tablespoons whipping cream
• 2/3 cup smooth peanut butter
• 2 ounces semisweet chocolate, coarsely chopped
• 1/4 cup whipping cream
• 1/4 cup peanuts, chopped

Recipe

• 1 in bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. freeze for 20 minutes.
• 2 filling: in bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. spread evenly over crust; freeze for 1 hour.
• 3 topping: meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. let cool for 15 minutes.
• 4 spread chocolate mixture evenly over filling. sprinkle peanuts around edge of pie. freeze for about 1 hour or until completely set.
• 5 (make-ahead: wrap in foil and freeze for up to 1 week.) let stand at room temperature for 10 minutes before serving.

Frozen Peanut Butter Cup Pie!

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

Ingredients

• 1 pie crust (make or buy a crust and bake until golden and cool completely)
• 1 cup peanut butter
• 1/4 cup butter
• 3 cups powdered sugar
• 1 cup heavy cream
• 1 tablespoon vanilla
• 1 (8 ounce) packet unflavored gelatin (mixed and dissolved with water this is optional)
• 1 cup milk
• 3 tablespoons flour
• 1 cup heavy cream
• 1/2 cup peanut butter cup

Recipe

• 1 mix and boil milk and flour until thick and creamy not lumpy! cool for 30 min!
• 2 -mix everything together and cool in fridge! then poor into crust and freeze!
• 3 boil heavy cream.
• 4 pour the heavy cream onto choc and mix and refridgerate 3 hours or until cool! pour and spread onto pie and refreeze! now wait overnight or until u cant wait! devour!
• 5 it take a few hours to freeze depending on how you like it!

Chocolate Fiber Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup buckwheat flour
• 1 1/2 cups ground flax seeds
• 4 cups water
• 1 1/2 cups gluten-free flour (gluten-free flour blend)
• 1 cup cocoa
• 3/4 cup sugar
• 3/4 cup splenda sugar substitute
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
• 2 teaspoons pure vanilla extract
• 5 tablespoons cooking oil
• 1 tablespoon vinegar
• 2 eggs

Recipe

• 1 mix buckwheat flour, flax, and water. let stand.
• 2 preheat oven to 350°f line two muffin trays with paper baking cups. spray with oil or pam.
• 3 in a separate bowl, mix all dry ingredients.
• 4 add vanilla, oil, vinegar, and eggs to buckwheat mixture. blend well.
• 5 add liquids to dry ingredients and mix well.
• 6 fill cups about 2/3 full.
• 7 bake for 20 - 30 minutes, or until toothpick inserted comes out clean.

Chocolate Espresso Mint Milkshake

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 5 scoops vanilla ice cream
• milk
• 1/4 cup chocolate chips
• 3 fluid ounces espresso
• 1 sprig mint (to taste)

Recipe

• 1 put all ingredients in blender (milk amount depends on your preferred consistency) and blend well.
• 2 drink quickly.
• 3 get a brainfreeze!

Frozen Peach Torte With Almond Crust

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

Ingredients

• Servings: 10
• 2 cups whole almonds
• 1/3 cup packed golden brown sugar
• 1/4 cup all-purpose flour
• 1 pinch salt
• 6 tablespoons unsalted butter, melted, cooled
• 4 tablespoons water
• 1 teaspoon unflavored gelatin
• 6 large egg yolks
• 1/3 cup sugar
• 3 tablespoons kirsch (clear cherry brandy)
• 3 1/2 ounces chocolate, chopped
• 1 1/2 cups chilled whipping cream
• 1 cup finely chopped pitted peeled peach
• 4 peaches, peeled, thinly sliced
• 1/4 cup powdered sugar

Recipe

• 1 preheat oven to 375 degrees.
• 2 coarsely chop nuts with brown sugar, flour and salt in processor.
• 3 add butter; process until nuts are finely chopped.
• 4 press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 5 press remaining half of mixture over bottom of 9-inch-diameter cake pan.
• 6 bake until crusts are golden, about 20 minutes.
• 7 transfer to racks; cool completely.
• 8 break the crust in the cake pan into crumbs.
• 9 leave the one in the springform pan as is.
• 10 place 1 tablespoon water in small bowl.
• 11 sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• 12 whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
• 13 set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
• 14 remove bowl from over water.
• 15 add gelatin, then chocolate and whisk until gelatin dissolves and chocolate melts.
• 16 let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
• 17 beat cream in large bowl until soft peaks form.
• 18 fold yolk mixture into cream.
• 19 spread 1/3 of mousse over crust in springform pan.
• 20 sprinkle half of chopped peaches over.
• 21 sprinkle half of crumbs over peaches.
• 22 drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
• 23 spread mousse carefully over, covering crumbs.
• 24 sprinkle with remaining chopped peaches and crumbs.
• 25 carefully spread remaining mousse evenly over.
• 26 cover and freeze overnight.
• 27 can be made 3 days ahead, keep frozen.
• 28 mix peach slices and powdered sugar in medium bowl.
• 29 let stand 15 minutes.
• 30 using knife, cut around pan sides to loosen torte.
• 31 release pan sides; transfer torte to platter.
• 32 arrange peaches in concentric circles atop torte.
• 33 let stand at room temperature 30 minutes and serve.
• 34 option: finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!

Frozen Peppermint Delight

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (14 ounce) package cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 gallon peppermint ice cream, slightly softened
• 1 (12 ounce) carton frozen whipped topping, thawed
• 1 (11 3/4 ounce) jar chocolate fudge topping, warmed
• crushed peppermint candy

Recipe

• 1 in a bowl, combine cookie crumbs and butter. press into an ungreased 13 x 9 x 2 inch dish. spread ice cream over crust; top with whipped topping. cover and freeze until solid. may be frozen for up to 2 months. just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

Frozen Peppermint Cheesecake

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 1/4 cups chocolate wafer crumbs (or sandwich cookie crumbs)
• 1/4 cup sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons peppermint extract
• 2 cups heavy cream, whipped
• red food coloring (optional)
• chocolate fudge topping (optional)

Recipe

• 1 combine cookie crumbs and sugar. add butter; mix well.
• 2 press firmly on bottom and part way up sides of wax paper 9-inch springform pan.
• 3 chill.
• 4 in mixing bowl, beat cream cheese with electric mixer on low until fluffy.
• 5 gradually beat in eagle brand®.
• 6 stir in extract and food coloring, (optional); mix well.
• 7 fold in whipped cream.
• 8 pour filling into pan.
• 9 cover; freeze 6 hours or until firm.
• 10 garnish with topping.
• 11 store leftovers covered in freezer.

Frozen Snickers Ice Cream Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 2 pints chocolate ice cream
• 1 cup chunky peanut butter
• 32 nabisco famous chocolate wafers
• 1 1/2 cups caramel sauce or 1 1/2 cups butterscotch sundae sauce

Recipe

• 1 line a 9x5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhanf the pan by 6 inches. scoop the ice cream into a large bowl, then work to soften, fold the peanut butter into the ice cream until uniformly mixed.
• 2 working quickly, arrange 8 chololate wafers to cover the bottom of the pan, (some overlapping is fine). spread one third of the ice cream mixture evenly over the wafers and smooth the top. spread 1/2 cup of the caramel sauce over the ice cream. repeat this layering process two more times. finish by laying the 8 remaining wafers over the top and press them lightly. wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
• 3 to serve, unwrap and gently ttug at the overhanging plastic wrap to remove the loaf from the pan. (if necessary, dip the bottom of the pan into hot water). using the plastic wrap to handle the loaf, invert it onto a serving platter. peel away and discard the plastic wrap. allow the cake to sit at room temperature for a few minutes before slicing.
• 4 to make ahead: this ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

French Mikado Chocolate Biscuit

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

Ingredients

• Servings: 6
• 1/4 cup sweetened condensed milk
• 2 teaspoons water
• 150 g all-purpose flour
• 8 g sugar
• 1 pinch baking powder
• 1 teaspoon salt
• 50 g unsalted butter

Recipe

• 1 mix the condensed milk with the water in a bowl.
• 2 in a large bowl pour the flour and add salt, sugar, baking powder and soft unsalted butter.
• 3 use your finger to rub the butter into the flour mix. keep rubbing until it looks like cornmeal. it take around 5 minutes.
• 4 add the condensed milk mixture and blend well to create a ‘ball’.
• 5 transfer the dough into plastic wrap.
• 6 refrigerate for 20 minutes. do not leave it longer or the dough will become really hard and it will be impossible to roll out.
• 7 preheat the oven at 200°c.
• 8 remove the dough from the fridge and divide the dough in small balls (size of a walnut).
• 9 roll each ball into a 20 cm long stick with the thickness of a chopstick. make sure that all your stick have similar size. if you have 2 different size cook them on separated baking sheet. large stick required a longer cooking time.
• 10 transfer your stick into a baking sheet.
• 11 cook for 8-10 minutes at 200°c or until the stick are golden brown.
• 12 let them cool for at least 2 hours before covering them with chocolate. i usually leave them 12 hours but you do not have too wait so long.
• 13 first you have to prepare a stick holder. it is where the covered stick biscuit will stand to cool down. i took an empty box of nappies (of course you can use any other packaging shoes box, eggs cages, pizza box etc) and i drilled holes with a scissors.
• 14 melt chocolate in the microwave. the best way to do not overcooked the chocolate is to melt it 30 seconds then mix well with a teaspoon. start again until the chocolate is melted, shiny and not too warm (you should be able to dip a finger inside without burning you). it took 2 minutes with my microwave but it depends on yours.
• 15 use a pastry brush. dip the brush in the melted chocolate and cover ¾ of the stick biscuit.
• 16 keep the stick few seconds head down to let the extra chocolate to flow.
• 17 twist if it is it flowing and stand on the cake stand.
• 18 repeat for each stick.
• 19 the thickness of chocolate depends on taste. the original recipe contain only a thin layer of chocolate.
• 20 at this stage you could be creative and add some sprinkles on the chocolate.
• 21 leave them on the stick stand for 3 hours at room temperature. do not put them in the fridge or the dark chocolate will turn .

Chocolate Earth Balls

Easiest Homemade Frosting

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

Ingredients

• Servings: 1
• 1/4 cup butter or 1/4 cup margarine
• 3 tablespoons milk
• 1/2 cup ghiradelli cocoa
• 2 1/2 cups powdered sugar, sifted
• 1 dash salt
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 combine butter, milk, and cocoa in a small saucepan.
• 2 stir over very low heat just until butter melts.
• 3 remove from heat.
• 4 add powdered sugar, salt and vanilla, beat until smooth.
• 5 frosts tops and sides of two, 8" layers.

Chocolate Eclairs

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 18
• 2 ounces butter
• 1/4 pint water
• 3 eggs
• 2 1/2 ounces flour
• 1 pinch salt

Recipe

• 1 melt the butter in a saucepan, then add the water and bring to the boil.
• 2 remove from the heat and quickly add the sifted flour and salt and beat well.
• 3 heat again until the mixture leaves the side of the pan.
• 4 allow the mixture to cool for a few moments before adding the first egg.
• 5 beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
• 6 make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
• 7 eclairs: put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
• 8 force out 1/2 inches of mixture on a lightly greased tray.
• 9 bake in a moderate over[350f] for 35-40 minutes.
• 10 ice with chocolate icing when cold, and fill with whipped cream.

Frozen Rhubarb And Chocolate Souffle

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups chopped rhubarb
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 8 ounces chocolate, chopped
• 1 1/3 cups whipping cream
• 2 eggs, separated
• 2 tablespoons water
• 2 tablespoons brandy or 2 tablespoons rum
• 3 tablespoons sugar
• 1 dash salt
• 3 -5 seasonal berries (to garnish)

Recipe

• 1 the rhubarb: simmer rhubarb, sugar and vanilla until soft.
• 2 puree, then set aside to cool.
• 3 the mousse: prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• 4 secure parchment with an elastic band or string.
• 5 over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (keep water simmering on stove.)
• 6 whip cream to soft peaks and chill.
• 7 over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• 8 remove from simmer, and whisk chocolate into egg yolk mixture.
• 9 let mixture sit until at room temperature.
• 10 fold in whipped cream in two additions just until incorporated.
• 11 whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• 12 fold one third of the egg-whites into mousse followed by the remaining two thirds.
• 13 quickly fold in the rhubarb.
• 14 spoon mousse into the ramekins, filling up over the edge of each ramekin.
• 15 freeze overnight- or at least 6 hours.
• 16 to assemble: simply remove the parchment/waxed paper and garnish the frozen mousse (what is the plural of"mousse"?) with a few fresh berries.

Chocolate Espresso Cake (flourless)

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

Ingredients

• Servings: 20
• 12 ounces semisweet chocolate, coarsley chopped
• 4 ounces unsweetened chocolate, coarsley chopped
• 1 lb unsalted butter, diced
• 1 cup freshly brewed espresso (or 1t espresso powder dissolved in 1c water)
• 1 cup packed golden brown sugar
• 8 large eggs, beaten
• sweetened whipped cream (optional) (optional)

Recipe

• 1 preheat oven to 350f; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• 2 place chocolate in large bowl; set aside, in medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• 3 lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• 4 pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• 5 bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• 6 cut around sides of pan with butter knife to loosen cake.

Easiest Ever Peanut Butter Cookies

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

Ingredients

• 1 1/2 cups peanut butter, smooth
• 1 1/2 cups sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips or 1/4 cup crushed heath candy bar

Recipe

• 1 mix first four ingredients until smooth.
• 2 add chips or crushed heath bars; stir carefully to evenly distribute.
• 3 drop by tablespoons onto baking sheets; press slightly with fork to flatten.
• 4 bake on ungreased baking sheets (i love using parchment paper for easy clean-up) at 350 for 10 minutes.

Chocolate Eclairs

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/3 cup flour
• 2 cups milk
• 4 egg yolks
• 2 teaspoons vanilla
• 1 ounce unsweetened chocolate square
• 1 teaspoon butter
• 1 cup powdered sugar
• 2 tablespoons hot water

Recipe

• 1 heat to a rolling boil 1 cup water and 1/2 cup butter.
• 2 stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
• 3 remove from heat.
• 4 beat in thoroughly 4 eggs, one at a time,.
• 5 beat until smooth and velvety.
• 6 drop from wooden spoon unto ungreased baking sheet.
• 7 form a long ladyfinger shape; top with another small spoonful on top.
• 8 bake at 400°f for 40-45 minutes, or until dry.
• 9 allow to cool.
• 10 pull top off and remove any excess puff to form shell.
• 11 custard filling:.
• 12 mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
• 13 stir in 2 cups milk, cook over medium heat, stirring until it boils. boil 1 minute.
• 14 remove from heat.
• 15 stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
• 16 add this yolk mixture to the rest in pan and bring to boiling point.
• 17 cool and blend in 2 teaspoons vanilla.
• 18 spoon in cooled eclair and top with chocolate icing.
• 19 chocolate icing:.
• 20 melt the chocolate and butter over low heat.
• 21 remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
• 22 put the chocolate icing on and refrigerate.

Chocolate Favorites

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 12 ounces semisweet chocolate pieces
• 2/3 cup butter or 2/3 cup margarine
• 2/3 cup powdered sugar
• 1 tablespoon all-purpose flour
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup sour cream

Recipe

• 1 in a saucepan, melt chocolate and butter over low heat. gradually blend in sugar and flour. remove from heat.
• 2 blend in egg yolks one at a time, beating well after each addition. stir in vanilla.
• 3 in a medium bowl, beat egg whites until stiff peaks form. fold into chocolate mixture. remove 1 cup egg-chocolate mixture and blend with sour cream.
• 4 place paper baking cups into mini muffin pans. spoon 2 teaspoons egg-chocolate mixture into each cup. top with 1 teaspoons sour cream mixture.
• 5 bake at 350°f for 10 minutes. cool completely. cover. chill at least 2 hours.

Frozen Oreo Cookie Dessert

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

Ingredients

• Servings: 12
• 26 oreo cookies, crushed
• 1/2 cup butter, melted
• 1/2 gallon ice cream, any kind (chocolate chip mint is good)
• 1 (15 ounce) jar chocolate fudge topping
• 10 ounces cool whip

Recipe

• 1 set cool whip out to thaw and soften.
• 2 reserve a few cookie crumbs for topping.
• 3 about 1/3 cup.
• 4 mix remaining crumbs with butter and press into the bottom of a 9 x 13 inch pan.
• 5 freeze for 20 minutes.
• 6 now, make layers of ice cream and hot fudge.
• 7 it is easier to use the ice cream that comes in a brick.
• 8 just unwrap the carton and then slice the ice cream and layer as follows.
• 9 1 layer ice cream (1/2 of ice cream) 1 layer hot fudge (1/2 of hot fudge) remaining 1/2 of ice cream.
• 10 remaining 1/2 of hot fudge.
• 11 freeze for 20 minutes.
• 12 spread the cool whip on top.
• 13 freeze until ready to serve.
• 14 sprinkle reserved cookie crumbs on top just before serving.

Favorite Brownies

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 ounces semisweet chocolate, chopped fine
• 1/2 cup butter
• 1 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk chocolate chips
• 1/2 cup nuts, chopped (optional)

Recipe

• 1 in a small pan over medium low heat melt chocolate with butter. when melted and smooth set aside to cool slightly. in a bowl add sugar. add cooled butter and chocolate mixture to sugar and stir till combined. add beaten eggs and vanilla and beat till smooth. combine dry ingredients and stir into chocolate batter till smooth. fold in chips and nuts if using. spread evenly into a 8x8 or 7x11 inch greased baking pan. bake in a 350 degree oven 25-30 minutes (dont overbake). when cooled dust lightly with powdered sugar and cut into bars.

Chocolate Eggnog Swirl Pie

Total Time: 4 hrs 35 mins Preparation Time: 20 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 3/4 cup finely chopped nuts (your choice)
• 1/4 cup packed brown sugar
• 1 ounce semisweet chocolate, grated
• 1/3 cup butter, melted (or margarine)
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1/2 cup granulated sugar or 1/2 cup granulated artificial sweetener
• 2 tablespoons cornstarch
• 2 cups dairy eggnog (or canned)
• 1 1/2 ounces semisweet chocolate, melted
• 2 tablespoons rum or 1/2 teaspoon rum extract
• 1 cup whipping cream, whipped

Recipe

• 1 crust:.
• 2 combine first 4 ingredients.
• 3 add melted butter and mix well.
• 4 press mixture into 9" pie plate, or 10" pie plate to form crust.
• 5 bake in 350 f oven for 12 minutes.
• 6 cool on wire rack.
• 7 filling:.
• 8 in small bowl, stir gelatin into the cold water and set aside.
• 9 in medium saucepan, mix the sugar and cornstarch.
• 10 stir in eggnog.
• 11 cook until thickened and bubbly.
• 12 cook and stir for 2 minutes more.
• 13 stir in gelatin until dissolved.
• 14 divide mixture into 2 equal parts; stirring chocolate into one part and rum (extract) into the other.
• 15 cover surface with plastic wrap and cool completely.
• 16 fold whipped cream into the rum portion.
• 17 spoon the rum flavored portion into the cooled pie crust.
• 18 top this with the chocolate mixture and gently swirl the chocolate portion into the portion.
• 19 chill at least 4 hours or until firm.

Frozen Peanut Butter Cheesecake With Fudge Sauce Topping

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 6
• 1 (9 inch) chocolate cookie pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• 3/4 cup whipped cream (measure 3/4 cup after whipping, you could add in 1 cup if desired)
• 1/2 cup chocolate fudge sauce
• 1/3 cup chopped peanuts (optional)

Recipe

• 1 in a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
• 2 beat in condensed milk and peanut butter until smooth.
• 3 add in lemon juice and vanilla; beat until combined.
• 4 fold in the whipped cream.
• 5 pour into prepared crust.
• 6 drizzle with the chocolate fudge sauce and chopped peanuts (if using).
• 7 place in freezer and freeze until completely firm (about 5-6 hours).
• 8 keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
• 9 delicious!

Chewy Milk Chocolate Brownies

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

Ingredients

• Servings: 18
• 2 egg whites
• 1 pinch cream of tartar (optional)
• 6 ounces sugar
• 3 ounces water
• 16 ounces milk chocolate chips
• 1 ounce cocoa powder
• 8 ounces butter
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 8 ounces all-purpose flour, sifted

Recipe

• 1 whip egg whites on high speed in a mixer and add cream of tartar. whip until and foamy and the peaks are fairly stiff. citric acid/any other acid could be used in place of cream of tartar. the acid isn't needed, but helps to stabalize the foam.
• 2 dissolve the sugar in the water and heat on a thick-bottomed sauce pan. allow it to boil until it thickens significantly. it shouldn't brown or burn, but it should be close to that state. it should be in the "soft ball" state.
• 3 turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
• 4 melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. heat on low until everything is melted.
• 5 slowly fold in the sifted flour. mix until just incorporated.
• 6 slowly fold the egg mixture into the batter. do not over mix this.
• 7 pour the batter into a greased 13"x9" pan.
• 8 bake at 350f until it passes the toothpick test. i actually prefer mine under cooked.
• 9 let cool and cut into squares.

Chocolate Espresso Icing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 tablespoons butter
• 1/3 cup buttermilk
• 1/4 cup cocoa
• 1 tablespoon espresso powder
• 16 ounces confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 in a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. add confectioners sugar and vanilla, mixing until smooth. pour over warm chocolate espresso icing.

Easiest No-bake Chocolate Pie - 4 Ingredients

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 2 (1 5/8 ounce) hershey's milk chocolate candy bars
• 1 (16 ounce) container cool whip or 2 (8 ounce) containers cool whip
• 1 pre-baked pie crust
• 1 hershey chocolate kiss

Recipe

• 1 pull out a medium/large frying pan.
• 2 melt both chocolate bars on low heat in frying pan until completely melted, stirring consistently.
• 3 after chocolate melts, take off heat and pour into medium/large mixing bowl.
• 4 mix chocolate with one tub (8oz) or 1/2 tub (16oz) tub of cool whip. if you use are using the 16oz tub, mix only half the cool whip in the cholocate and set the other half aside for later.
• 5 once well mixed, pour the chocolate mixture into the cooked pie crust. cover with plastic wrap and chill in refridgerator for 8-10 hours, or until solid.
• 6 once solid, take pie out of the fridge and uncover. top pie with 2 tablespoons (or desired amount) per slice.
• 7 shave hershey's kiss with knife or vegetable skinner into chocolate strips and sprinkle on top of cool whip dollop and enjoy.

Frozen Peanut Butter Turtle Pie-kraft

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

Ingredients

• 1 1/4 cups oreo cookie crumbs
• 1/4 cup butter, melted
• 250 g cream cheese
• 1/3 cup creamy peanut butter
• 1/2 cup sugar
• 1 3/4 cups cool whip, thawed
• 1/4 cup butterscotch topping
• 1/4 cup pecans, chopped
• 1/4 cup chocolate fudge topping

Recipe

• 1 mix baking crumbs & butter together; press onto bottom & up the side of a 9" pie plate.
• 2 beat cream cheese, peanut butter & sugar until well blended.
• 3 add cool whip; mix well.
• 4 spread butterscotch on the bottom of the crust.
• 5 cover w/ cream cheese mixture. cover w/ plastic wrap and chill in freezer (minimum 4 hours).
• 6 top w/ nuts & drizzle with chocolate.
• 7 serve!

Frozen Pineapple Pie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (6 ounce) can frozen pineapple concentrate
• 1 (8 ounce) carton frozen whipped topping
• food coloring (optional)
• 1 (9 inch) chocolate crumb pie shell (or other ready-to-eat crust)

Recipe

• 1 combine sweetened condensed milk and fruit juice concentrate.
• 2 fold in topping and food coloring. pour into pie shell.
• 3 freeze. defrost slightly before serving.
• 4 variations: substitute lime, pink lemonade, lemon, cranberry, orange or tangerine juice concentrate for pineapple.
• 5 source: meijer, inc.

Devils Food Cake

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

Ingredients

• 175 g butter (chopped)
• 1 cup water
• 3/4 cocoa powder (sifted)
• 1 3/4 caster sugar
• 1 teaspoon baking soda
• 2 cups self raising flour
• 1/2 cup light sour cream
• 2 eggs (lightly beated)
• 250 g dark chocolate (chopped)
• 1/3 cup thickened cream
• 25 g butter (chopped)
• 300 ml cream (whipped, to serve)
• 2 teaspoons cocoa powder (to decorate)
• 2 teaspoons icing sugar (to decorate)

Recipe

• 1 grease 2 deep, 24 cm round cake pans, line bases and sides with baking paper.
• 2 combine butter, water, cocoa, sugar and baking soda in a large saucepan. stir over a low heat until butter is melted. bring to a boil and simmer uncovered 2 minutes.
• 3 remove from heat and cool 5 minutes.
• 4 whisk in flour.
• 5 add sour cream and eggs and mix until well combined.
• 6 divide mixture evenly between pans.
• 7 cook cakes in moderate oven (180 c) for about 30 mins or until cooked.
• 8 stand in pans for 5 mins then turn onto wire racks to cool.
• 9 to make chocolate ganache combine chocolate, thickened cream and butter in a small pan.
• 10 stir over a low heat until mixture is smooth.
• 11 remove from heat and transfer to a bowl, refrigerate until mixture is a spreadable consistancy.
• 12 spread ganache over top and sides of one cake, refrigerate until set.
• 13 place un-iced cake on serving plate and top with whipped cream, placed iced cake on top of cream and dust with cocoa and icing sugar to decorate.

Chocolate Eggnog

Total Time: 240 hrs Preparation Time: 240 hrs

Ingredients

• Servings: 8
• 4 large eggs
• 1/4 cup unsweetened cocoa powder
• 6 cups milk
• 1 (300 ml) can sweetened condensed milk (eagle brand regular or low -fat)
• 1 teaspoon imitation rum extract
• whipped cream
• chocolate shavings

Recipe

• 1 with a blender, immersion blender or hand mixer, beat eggs until frothy.
• 2 in large saucepan over medium-low heat, whisk cocoa powder with 1 cup milk until dissolved. whisk in remaining milk and sweetened condensed milk. stir occasionally until steaming hot. do not boil.
• 3 whisk one cup of the hot milk mixture into the baten eggs.
• 4 beat milk/egg mixture into remaining hot milk. cook, whisking continuously for 5 minutes, ensuring the milk is steaming hot (at least 160f) but do not allow to boil, or eggs may begin to set. if this happens, simply use a hand mixer or blender to puree until smooth. remove from heat. serve or transfer to a shallow container and refrigerate immediately. use within 3 days.
• 5 serve cold or hot. for a foamy top, whisk vigorously before serving. garnish as desired.

Chocolate Espresso Fudge Cake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 3/4 cups cake flour (not self-rising)
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened alkalized cocoa powder
• 1 tablespoon baking powder
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1 cup water, hot
• 3 large eggs, at room temperature
• 1 teaspoon espresso powder (such as medaglia d'oro)
• 3 tablespoons hot water
• 16 ounces bittersweet chocolate, finely chopped
• 2 cups heavy cream
• 12 ounces semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 2 tablespoons corn syrup
• 1/3 cup unsweetened alkalized cocoa powder
• 1 teaspoon espresso powder (such as medaglia d'oro)
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup light corn syrup
• 4 ounces semisweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• to taste candied violet (optional)

Recipe

• 1 make the devil's food cake: position a rack in the center of the oven and preheat to 350 degrees f.
• 2 butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. lightly dust the sides of the pan with flour and tap out the excess.
• 3 in the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. using the paddle attachment, blend the dry ingredients on low speed, until combined.
• 4 add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
• 5 at medium speed, beat in the water, scraping down the side of the bowl as necessary. continue to beat the batter at medium speed for 2 minutes.
• 6 beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
• 7 scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
• 8 bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
• 9 run the tip of a knife around the edges of the pan. invert the cake on to a wire rack. carefully peel off the paper and cool the cake completely.
• 10 make the chocolate espresso whipped garlache:
• 11 in a small cup, stir the espresso powder into the hot water until dissolved; set aside
• 12 place the chocolate in a medium bowl: set aside.
• 13 in a small, heavy saucepan, combine the heavy cream and espresso mixture. bring to a gentle boil.
• 14 remove from heat and pour the mixture over the chocolate. allow the mixt ure to stand for 1 minute to melt the chocolate. gently whisk until smooth.
• 15 cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
• 16 using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. do not overbeat the ganache or it will become grainy.
• 17 assemble the cakes: using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. place the molds on a baking sheet and place a cake round in the bottom of each mold.
• 18 fill a pastry bag fitted with a large plain tip with the whipped ganache. pipe the ganache on top of each round, filling each mold to the top.
• 19 with a small, offset metal spatula, scrape the top of each mold to the level the ganache. place the sheet of molds in the freezer for 2 hours.
• 20 make the glaze: place the chocolate in a medium bowl.
• 21 in a small saucepan, bring the cream and corn syrup to a gentle boil.
• 22 pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. gently whisk until smooth.
• 23 cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
• 24 make the chocolate espresso fudge sauce: in a medium saucepan, stir together the cocoa, espresso powder and sugar.
• 25 slowly whisk in the milk and cream.
• 26 stir in the corn syrup. cook over medium heat, stirring constantly until the sugar is completely dissolved.
• 27 raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
• 28 remove the pan from the heat and add the chocolate. let the mixture stand for 30 seconds to melt the chocolate. whisk until smooth.
• 29 stir in the butter and vanilla.
• 30 unmold and glaze the cakes: remove the molds from the freezer.
• 31 gently heat the side of each mold using a portable hair dryer or a hot, damp towel. carefully slide off each mold.
• 32 place the cakes on a wire rack set over a baking sheet. place the baking sheet in the freezer for 15 minutes.
• 33 remove the plastic wrap from the glaze and gently whisk until smooth.
• 34 remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
• 35 place a spoonful of chocolate espresso fudge sauce on a dessert plate. place a cake on top of the sauce; garnish with a candied violet, if desired.
• 36 repeat with the remaining cakes.

Frozen Peanut Crunch Pie

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 8
• 6 ounces peanut brittle, coarsely chopped
• 5 cups vanilla ice cream, slightly softened, but not melted
• 1 (6 ounce) ready-crust butter crust pie crusts
• 2/3 cup milk chocolate chips or 13 ounces milk chocolate candy bars, chopped
• 1/2 cup heavy whipping cream (unwhipped)
• 1/4 cup confectioners' sugar (icing)
• 1/4 cup creamy peanut butter, at room temperature

Recipe

• 1 reserve some of the brittle for decoration.
• 2 mix the remaining brittle with the softened ice cream in a large bowl.
• 3 spoon into the pie crust, mounding it in the center.
• 4 smooth with metal spatula; cover with foil, and freeze at least 6 hours or overnight.
• 5 in a saucepan over low heat, stir chocolate chips and the whipping cream, until the chocolate melts, and the mixture is smooth.
• 6 stir in the confectioners sugar and peanut butter until blended.
• 7 remove the pie from the freezer.
• 8 place the pie on wax paper to catch any drips.
• 9 pour the chocolate mixture evenly over the frozen filling, working quickly, spreading with a metal spatula (topping may flow over the edge of pie).
• 10 put back in the freezer; freeze for 1-2 hours, or until topping is firm.
• 11 just before serving, decorate with reserved brittle.

Easiest Oreo Ice Cream Pie

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

Ingredients

• 9 inches oreo cookie pie crusts
• 6 scoops cookies & cream ice cream
• 1 cup chocolate chips

Recipe

• 1 let the ice cream soften at room temperature a bit.
• 2 scoop 6 scoops into the crust, or enough to fill to the top.
• 3 press till the top of the crust is flat.
• 4 melt chocolate chips in the microwave.
• 5 drizzle melted chocolate over the pie.
• 6 re-freeze before serving.

Easiest Peanut Butter & Chocolate Cookies (bisquick)

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

Ingredients

• 14 ounces sweetened condensed milk
• 3/4 cup peanut butter (creamy or chunky)
• 2 cups bisquick
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/3 cup sugar
• 36 miniature peanut butter cups (original recipe called for chocolate caramel candies, like rolos)

Recipe

• 1 preheat oven to 375*.
• 2 in a large bowl, stir together milk and peanut butter until combined.
• 3 stir in bisquick, 1/4 c sugar and vanilla.
• 4 shape dough into 1.25" balls and roll tops in the 1/3 c sugar.
• 5 place sugar side up onto ungreased cookie sheets, 2 inches apart.
• 6 bake 8-10 minutes or just until bottom starts to brown.
• 7 immediately press a candy into each cookie; remove from cookie sheet to cooking rack.

Frozen Peanut-butter Cream Cups

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup whipping cream
• 7 ounces marshmallow cream
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup peanut butter
• grated chocolate (to garnish) (optional)

Recipe

• 1 beat whipping cream until stiff.
• 2 in a large bowl, with the same beaters, beat the marshmallow cream, cream cheese and peanut butter until smooth.
• 3 fold in gently the whipped cream into the peanut butter mixture.
• 4 line muffin cups with muffin cup papers.
• 5 separate the mixture evenly into the muffin cups.
• 6 cover and freeze for 3 or more hours, or until firm.
• 7 sprinkle with grated chocolate if desired.
• 8 note: if storing these in the freezer for more than 3 hours, cover with foil.

Chewy Halloween Popcorn

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

Ingredients

• 1 lb butter (i've only used butter, don't know if margarine works)
• 1 1/2 cups sugar
• 1/2 cup light karo syrup
• 1 teaspoon vanilla
• orange food coloring (optional)
• popped popcorn
• 6 ounces traditional candy corn
• 6 ounces chocolate candy corn
• 6 ounces real chocolate chips
• any family favorite halloween candy

Recipe

• 1 in heavy medium pan melt butter over medium heat.
• 2 stir in karo and sugar until dissolved.
• 3 add food coloring to desired color. darker is better. bring to a boil. (the less it boils the chewier it will be but needs at least 2 minutes).
• 4 while syrup is boiling, pop your popcorn. i make 1 full batch in my popcorn popper. (it can take about 2 batches in an air popper.you will have to adj to what you have).
• 5 put the popped popcorn in an over-sized bowl or roasting pan.
• 6 add your vanilla into the orange colored syrup and pour it over the popcorn, mixing quickly to coat every piece.
• 7 now add the candy corn and mix well.
• 8 let it cool a bit before adding the chocolate chips so they don't completely melt.
• 9 break up any big pieces in bite sizes and enjoy.
• 10 make another batch with the remaining candy since this one is now gone!

Favorite Banana Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 -4 ripe bananas (approx. 1 1/2 cups)
• 1/2 cup margarine (softened)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup cocoa (optional) or 1/2 cup ovaltine (optional) or 1/2 cup chocolate chips (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease 13" x 9" or bundt or loaf pan(s).
• 3 mash bananas. set aside.
• 4 combine dry ingredients: flour, baking powder, baking soda, and salt. set aside.
• 5 in a medium bowl, blend margarine and sugar. add egg and vanilla and beat until thoroughly combined. blend in bananas. add flour mixture. mix well.
• 6 pour in prepared pans. bake for 15-20 minutes for muffins. for 13" x 9" bake 25-35 minutes. for small loaf pans bake 30-40 minutes. for large loaf or bundt pans increase time to 40-50 minutes.
• 7 variations: chocolate chip banana cake: shake chocolate chips with a little flour to prevent them sinking to the bottom before adding to the batter and then pouring into pans. black-bottom banana cake: divide batter in half. mix 1/2 cup cocoa or ovaltine into half of batter and spread on bottom of pan. spread remaining batter on top then bake.

Frozen S'more Pop's

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 cup vanilla yogurt
• 6 graham crackers, chopped to dime size
• 1/3 cup mini marshmallows
• 1/2 cup mini chocolate chip

Recipe

• 1 in a medium bowl combine the cocoa powder, sugar and vanilla yogurt.
• 2 mix well.
• 3 fold in the graham cracker bits.
• 4 fold in the mini marshmallows.
• 5 fold in the mini chocolate chips.
• 6 pour/spoon into popsicle mold's and freeze.
• 7 ***the amount you get depends on the size of your molds. you may also sub vanilla ice cream if you dont want/like the vanilla yogurt.
• 8 di.

Frozen Raspberry Macadamia Dessert

Ingredients

• 1 cup vanilla wafer crumbs
• 1/2 cup macadamia nuts or 1/2 cup almonds, finely chopped
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 tablespoons lemon juice
• 1 can eagle brand condensed milk
• 3 tablespoons grand marnier or 3 tablespoons orange juice
• 1 (10 ounce) package frozen raspberries, thawed
• 1 cup whipping cream, whipped

Recipe

• 1 mix together all crust ingredients.
• 2 press firmly into the bottom of an 8-inch spring form pan.
• 3 bake at 375 degrees for 8-10 minutes.
• 4 cool.
• 5 combine eagle brand milk, lemon juice and liqueur; beat until smooth.
• 6 add raspberries; beat at low speed until well blended.
• 7 fold in whipped cream.
• 8 pour over cooled crust.
• 9 freeze until firm.
• 10 just before serving, let stand at room temperature for about 15 minutes
• 11 garnish with whipped cream and chocolate filigrees.

Frozen Orange Swirl Pie

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

Ingredients

• Servings: 8
• 1 pint vanilla ice cream, slightly softened (2 cups)
• 1 pint orange sherbet, slightly softened (2 cups)
• 1 (6 ounce) chocolate wafer pie crust (crumb-type crust)
• 1/2 cup chocolate fudge topping, ice cream topping (optional)

Recipe

• 1 place heaping spoonfuls of ice cream and sherbet in crust.
• 2 lightly press and smooth top with back of spoon.
• 3 freeze 2 hours or until firm.
• 4 to serve, cut into wedges. drizzle fudge topping over each wedge, if desired.

Frozen Peppermint Cheesecake

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 cups chocolate wafer cookies (or sandwich cookie crumbs)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 2 teaspoons peppermint extract
• 2 cups heavy cream, whipped
• red food coloring
• smucker's chocolate fudge spoonable ice cream topping

Recipe

• 1 line 9-inch round cake or springform pan with foil.
• 2 combine cookie crumbs and sugar in medium bowl. add butter; mix well. press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. chill.
• 3 beat cream cheese until fluffy in large bowl. gradually add sweetened condensed milk until smooth. stir in peppermint extract and food coloring, if desired; mix well. fold in whipped cream. pour filling into pan.
• 4 cover; freeze 6 hours or until firm. garnish with fudge topping, if desired.

French Mint Tarts

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

Ingredients

• 3 egg whites, beaten stiff
• 1 cup sugar
• 15 soda crackers, crushed (squares)
• 1 cup nuts, chopped fine
• 1 teaspoon vanilla
• 1 cup butter, softened
• 2 cups powdered sugar
• 4 eggs
• 4 unsweetened chocolate squares, melted
• 2 teaspoons vanilla
• 1 teaspoon peppermint extract

Recipe

• 1 bottom: beat egg whites stiff. add sugar, nuts and crackers. mix well and add vanilla. divide into 24 paper lined baking cups. bake at 350 degrees for 20 minutes until crisp. cool. leave in cup cake pans.
• 2 top: beat butter and powdered sugar for 5 minutes. blend in slightly cool chocolate. add eggs, one at a time. beat well. add flavoring. put on top of baked bases. freeze.
• 3 serve slightly frozen with a dallop of cool whip or whipped cream.

Easiest Eggless Chocolate Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon lime juice
• 1 teaspoon vanilla essence
• 1 cup water (warm)
• 3/4 cup oil
• 1 pinch salt

Recipe

• 1 preheat the oven to 350°f.
• 2 mix the dry ingredients together in a large bowl.
• 3 make a little space in the center and pour in oil, lemon juice, warm water & vanilla essence.
• 4 mix well in one direction until you get a nice smooth batter.
• 5 pour the batter into a greased, lined baking tray.
• 6 bake for 30-35 minutes or until a toothpick comes out clean.

Frozen Raspberry Ribbon Pie

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

Ingredients

• Servings: 12
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 cups raspberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup butter or 1/4 cup margarine, cut up
• 2 pints vanilla ice cream, softened
• 4 large egg whites, at room temperature
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 crust:.
• 2 preheat oven to 350. mix crumbs and butter in small bowl until evenly moistened. press into bottom and side of 9-inch pie plate. bake 10 minutes. cool on wire rack. freeze crust 1 hour.
• 3 filling:.
• 4 puree raspberries in food processor or blender. strain through fine sieve into 4-cup microwaveproof measure.
• 5 stir in sugar and cornstarch and add butter. cover with plastic wrap, turning back one section to vent.
• 6 microwave on high, stirring once, until thickened, about 4 minutes. whisk until smooth, then cool to room temperature.
• 7 spread 1 pint ice cream evenly over crust and cover with 1 cup raspberry mixture.
• 8 freeze 30 minutes. cover pie and freeze overnight.
• 9 topping:.
• 10 preheat oven to 450. beat egg whites and salt in mixer bowl at medium speed to soft peaks. gradually beat in sugar and vanilla and continue to beat until stiff.
• 11 unwrap frozen pie. spread meringue with spatula to completely cover top of pie, mounding more meringue in center. swirl meringue with back of spoon to form peaks.
• 12 bake 2 minutes or until topping is just browned. immediately place in freezer and freeze at least 1 hour.

Easiest Ever Cookies

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• 6 ounces semi-sweet chocolate chips
• 1/4 cup butter
• 14 ounces eagle brand condensed milk
• 1 cup flour
• 1 teaspoon vanilla
• 1 cup pecans (chopped)

Recipe

• 1 melt chocolate chips, butter and milk together in top of double boiler.
• 2 remove from heat and stir into same pan, flour, nuts and vanilla. mix well
• 3 drop by teaspoonful onto a greased cookie sheet.
• 4 bake at 350 degrees for 7 minutes.
• 5 remove from cookie sheet onto wax paper to cool. these will still be a little soft and the wax paper will prevent sticking.

Chocolate Espresso Torte

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

Ingredients

• 1 cup butter
• 1 cup sugar, plus
• 1 tablespoon sugar
• 1 cup espresso, plus
• 2 tablespoons espresso
• 16 ounces semisweet chocolate
• 6 eggs
• 6 egg yolks
• icing sugar (garnish)

Recipe

• 1 preheat oven to 325.
• 2 grease 9" springform pan.
• 3 place wax paper on bottom of pan, grease and flour; set aside.
• 4 place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
• 5 pour hot liquid over chocolate and stir until dissolved; set aside.
• 6 beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan bake for 1 hour; edges should crack slightly.
• 7 remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
• 8 remove from pan and sprinkle with icing sugar.
• 9 garnish with strawberries and a a mint leaf if desired.

Frozen Peanut Butter Banana Pops

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 3 -6 bananas, peeled, cut into three sections
• 10 -20 candy sticks (popsicle sticks or sucker sticks will work)
• 2 cups peanut butter
• 1 teaspoon paraffin wax (parowax, a chunk about the size of a stick of gum for every 1 cup of peanut butter)
• 1 cup mini chocolate chip
• 1 cup mini m&m'
• 1 cup peanuts, chopped
• 1 cup colored sprinkles

Recipe

• 1 peel the bananas, cut into three sections, about 2 inches long.
• 2 poke the stick well into the banana.
• 3 place on a sheet and into the freezer for at least 3 hours, preferably overnight.
• 4 melt the peanut butter and wax over boiling water. a small 1-cup pyrex measuring cup hung over the side of the pot of water works well, it's narrow enough to have the peanut butter deep enough for dipping.
• 5 remove your bananas from the freezer, and have your toppings ready in individual plates or bowls. one at a time, dip your banana into the peanut butter and turn it to coat. lift it out and allow excess to drip and the coating to harden just a little.
• 6 roll it in your topping of choice and lay on a sheet lined with waxed paper.
• 7 once all are dipped and coated, you can place them back in the freezer until ready to serve. remove from freezer 5 to 10 minutes before, just so they are soft enough to eat.

Frozen S'mores

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 whole graham cracker
• 1 -2 teaspoon marshmallow cream (or liquid marshmallow ice cream topping)
• 1 -2 teaspoon miniature chocolate chip
• 1/4-1/3 cup vanilla ice cream
• wooden pop stick (optional)

Recipe

• 1 break graham cracker in half.
• 2 spread one half with marshmallow cream and sprinkle with chocolate chips.
• 3 top with ice cream and remaining graham cracker half.
• 4 push a popsicle stick into ice cream, if desired.
• 5 freeze until set up before eating, or it will be messy.
• 6 sometimes we dip halfway into melted chocolate and then refreeze.

Cuisine Magazine Cake Mix

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

Ingredients

• Servings: 16
• 1 1/2 cups cake flour
• 1 1/4 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 2 eggs
• 1 cup boiling water
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 6 ounces semisweet chocolate, chopped
• 1 cup chopped pecans

Recipe

• 1 for the mix:.
• 2 place all ingredients in the bowl of a food processor.
• 3 process one minute.
• 4 or, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
• 5 place in a covered, airtight container and refrigerate. will keep up to 1 month.
• 6 for the cake:.
• 7 preheat oven to 350°f.
• 8 grease and flour pan(s).
• 9 place mix in mixer bowl.
• 10 add eggs, boiling water, and vanilla.
• 11 beat at high speed 30 seconds.
• 12 pour into pans and bake:.
• 13 if using one 9"x13" pan or two 8" round cake pans, bake 20-25 minutes, or until tester comes out clean.
• 14 if using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
• 15 cool in pan(s) 5 minutes, then turn out onto wire racks.
• 16 cool completely and frost as desired.
• 17 for cookies:
• 18 preheat oven to 375°f
• 19 place mix in mixer bowl.
• 20 add eggs, bowling water and vanilla.
• 21 beat until smooth.
• 22 stir in chocolate and nuts.
• 23 drop by rounded tablespoons onto greased baking sheets.
• 24 bake 12-15 minutes.
• 25 cool on wire racks.

Easiest Stay Soft Chocolate Chip Cookies That Ship Well

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

Ingredients

• 2/3 cup solid shortening (no substitutes just use plain shortening)
• 2/3 cup margarine (not butter)
• 1 cup sugar
• 1 cup brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces milk chocolate or 12 ounces semi-sweet chocolate chips
• 1 cup nuts (chopped optional)

Recipe

• 1 cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
• 2 stir in remaining ingredients.
• 3 drop by teaspoon full onto ungreased cookie sheet.
• 4 bake at 375 degrees f for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
• 5 they almost look like they are buring on the bottom when done but, trust me, they are not. this recipe hasn't yeilded a crunchy cookie yet even when i have burned them.

Favorite Chocolate Sheet Cake

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 40
• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 4 tablespoons cocoa powder
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 6 tablespoons milk
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 1 (1 lb) box powdered sugar

Recipe

• 1 to make cake: preheat oven to 375 degrees. you will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. you will not need to grease the pan.
• 2 mix the flour and sugar for the cake in a large mixing bowl and set aside.
• 3 in a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
• 4 pour the boiling mixture over the flour and sugar and stir together.
• 5 add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
• 6 pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
• 7 while cake is baking prepare the icing: bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
• 8 add the vanilla, nuts and box of powdered sugar and stir well.
• 9 spread icing over cake while the cake is still warm.

Frozen Peanut Butter Treats

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (8 ounce) container fat-free cool whip
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup fat free chocolate syrup

Recipe

• 1 mix cool whip and peanut butter together until well blended and smooth.
• 2 drop into a 12 cup muffin tin lined with foil liners.
• 3 drizzle chocolate sauce on top of each cup with 1 teaspoons of chocolate sauce.
• 4 best served cold, so chill in freezer for 30 minutes.

Chocolate Facial

Easiest Ever Blonde Brownies

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

Ingredients

• Servings: 10
• 2 cups graham cracker crumbs
• 1 cup chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon baking powder

Recipe

• 1 mix all ingredients well.
• 2 the batter will be very thick and sticky.
• 3 pop into a well-greased 8 x 8â€? baking pan and push it around until it is evenly distributed.
• 4 bake at 350° for 20 minutes or until the edges are browned and just start pulling away from the pan.
• 5 cool at least an hour but not more than 3 hours before cutting into ¾â€? squares.
• 6 you need to cut them while the chocolate bits are still softish because if you wait until the chocolate hardens up completely, they become difficult to cut.

Chocolate Fondant Mini-cakes

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

Ingredients

• 1/2 tablespoon cocoa
• 1/2 cup butter
• 5 ounces bittersweet chocolate, chopped
• 3 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/4 cup flour
• icing sugar

Recipe

• 1 preheat oven to 425°f.
• 2 butter 6 - 2/3 cup - ramekins.
• 3 dust lightly with cocoa.
• 4 melt the butter and bittersweet chocolate over very low heat in a double boiler.
• 5 set aside.
• 6 in a bowl, beat the eggs, egg yolks and sugar until pale.
• 7 add the melted chocolate preparation and stir well.
• 8 sift the flour and carefully fold it into the mixture.
• 9 bake in the lower third of the oven for 9 - 11 minutes.
• 10 the tops of the cakes should be cooked and the centres still liquid.
• 11 let the cakes rest for a minute before turning them onto plates.
• 12 dust with icing sugar or cocoa before serving.

Chocolate Fondue

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 12 ounces milk chocolate chips or 12 ounces semi-sweet chocolate chips
• 3/4 cup light cream
• 1 -2 tablespoon cherry orange brandy or 1 -2 tablespoon liqueur

Recipe

• 1 in a heavy saucepan, melt chocolate in cream over low heat, stirring until smooth.
• 2 remove from heat and stir in the brandy.
• 3 pour into dessert fondue pot and keep warm.
• 4 spear dippers and swirl in fondue.
• 5 dipper ideas:
• 6 angelfood cake chunks.
• 7 graham cracker strips.
• 8 fresh berries.
• 9 mandarin oranges.
• 10 marshmallows.
• 11 bananas.
• 12 pretzel sticks.
• 13 kettle potato chips.

Cinnamon Vanilla Hot Chocolate

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup low-fat milk
• 1/4 teaspoon vanilla essence
• 1/2 teaspoon cinnamon
• 12 g dark chocolate

Recipe

• 1 place milk and chocolate in a small saucepan, and heat on medium. the milk should not boil at any point.
• 2 continue cooking until the dark chocolate is completely dissolved.
• 3 pour mixture into a mug, and add vanilla essence and cinnamon.

Chocolate Fondant

Chocolate Frosting For Zucchini Brownies

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup butter
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 melt together the 6 tablespoons of cocoa and the butter; set aside to cool.
• 2 in a medium bowl, blend together the confectioner's sugar, milk, and 1/2 teaspoon of vanilla.
• 3 stir in the cocoa mixture.
• 4 spread over cooled brownies, then cut into squares.

Devin's Chocolate Covered Strawberries

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

Ingredients

• Servings: 1
• 1 (12 ounce) can chocolate icing (i used whipped)
• 1 pint strawberry, halved

Recipe

• 1 wash strawberries and cut in half.
• 2 spread a little or a lot of icing with knife on a strawberry and enjoy.

Frozen Chocolate & Raspberry Mousse Cake

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (9 ounce) package chocolate wafer cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 1/2 cup whipping cream
• 9 ounces chocolate, chopped
• 2 tablespoons creme de cacao
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1/4 cup water
• 4 large egg whites, room temp
• 1 1/2 cups whipping cream, chilled
• 2 pints fresh raspberries

Recipe

• 1 preheat the oven to 325.
• 2 butter a 9-inch spring form pan with 2-3/4 inch high sides.
• 3 mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• 4 bake 6 minutes and cool on rack.
• 5 bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• 6 add chocolate and stir until smooth.
• 7 pour mixture into large bowl mix in liqueur and vanilla.
• 8 cool completely.
• 9 bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• 10 meanwhile, beat egg whites until soft peaks form.
• 11 gradually beat in boiling syrup.
• 12 continue beating until stiff peaks form and meringue is cool.
• 13 fold egg whites into chocolate mixture in 2 additions.
• 14 beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• 15 pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• 16 remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• 17 release pan sides and cover the top with raspberries.
• 18 cut and serve.

Easiest Chocolate Peanut Butter Fudge

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 2 cups sugar
• 3 tablespoons cocoa
• 1/2 cup milk
• 1 cup peanut butter
• 1 teaspoon vanilla flavoring
• 1/2 cup pecans (optional)

Recipe

• 1 mix sugar, cocoa and milk in a saucepan. bring to a rapid boil and boil for exactly one minute. pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. immediately pour onto a buttered platter and allow to cool. cut into squares.
• 2 tip: have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.

Creamy Milk Chocolate Frosting

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder, sifted
• 2 cups confectioners' sugar, sifted
• 3 tablespoons whipping cream (more if needed)

Recipe

• 1 place 1/2 cup softened butter in a mixing bowl.
• 2 add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• 3 beat until mixture is smooth and creamy.

Chocolate Frogs

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 bags semi-sweet chocolate chips (4-6 cups)
• cooking spray

Recipe

• 1 slowly melt chocolate in a double boiler over low heat, stirring with a wooden spoon.
• 2 lightly spray the molds with non-stick spray.
• 3 spoon the melted chocolate into the molds and refrigerate until hard.
• 4 remove the frogs and wrap them in cellophane.
• 5 repeat until the chocolate is all used.

Favorite Fudge Birthday Cake

Total Time: 58 mins Preparation Time: 20 mins Cook Time: 38 mins

Ingredients

• Servings: 12
• 2 cups sugar
• 2 cups unbleached flour
• 2 tablespoons cornstarch
• 3/4 cup double-dutch dark cocoa or 3/4 cup dutch-processed cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/4 cups water
• 12 ounces semisweet chocolate
• 6 ounces heavy cream or 6 ounces milk
• 8 ounces semisweet chocolate
• 4 ounces cream (light, whipping, or heavy)

Recipe

• 1 preheat oven to 350 degrees. lightly grease and flour 2 8x2" round cake pans.
• 2 for cake:.
• 3 whisk together dry ingredients.
• 4 add eggs, oil, and vanilla, beating until smooth.
• 5 gradually add the water, beating until smooth.
• 6 pour batter into prepared pans.
• 7 bake the cakes for 35 to 38 minutes, or until a cake tester comes out clean. cool cakes in pans 15 minutes, then remove from pans to cool completely on wire racks.
• 8 for filling:.
• 9 combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. stir to melt the chocolate completely, reheating very briefly if necessary.
• 10 for icing:.
• 11 combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
• 12 stir to melt the chocolate completely, reheating very briefly if necessary.
• 13 pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. once it’s done dripping, you may smooth the sides with an icing spatula, if desired.
• 14 allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.

Chocolate Frosting

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/3 cup butter
• 1/8 teaspoon salt
• 1/4 cup milk
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 2 -3 ounces unsweetened chocolate

Recipe

• 1 beat margarine, salt and 1 cup of powdered sugar til light and fluffy.
• 2 blend in chocolate (i use the pre-melted packets).
• 3 add rest of sugar with milk and vanilla.
• 4 mix til smooth and creamy.

Easiest Brownies

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

Ingredients

• Servings: 24
• 2 cups semi-sweet chocolate chips
• 1/2 cup butter or 1/2 cup margarine
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease a 13x 9 inch baking pan.
• 3 melt the chocolate chips and butter in a saucepan over low heat and stir until smooth.
• 4 remove mix from heat, add vanilla extract and set aside.
• 5 mix flour, sugar, baking soda.
• 6 add eggs to mix and stir well.
• 7 add dry mix and stir gently.
• 8 spread into prepared pan.
• 9 bake for 18 to 20 minutes or until toothpick or fork inserted in center comes out slightly sticky.
• 10 cool before cutting into squares.