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Posts Tagged ‘chocolate’

chocolate-cream-cheese-brownies

Chocolate Cream Cheese Brownies

Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces German sweet chocolate, chopped
3 tablespoons butter
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup chopped nuts

FILLING:
3 ounces cream cheese, softened
1/4 cup sugar
1 large egg
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Directions
Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish.

Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife.

Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Chocolate Cream Cheese Brownies

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chocolate-bavarian-torte

Chocolate Bavarian Torte

Ingredients
1 package devil’s food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate

Directions

Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings.

Recipe found here: Chocolate Bavarian Torte

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chocolate-peanut-pretzel-toffee-crisps

Chocolate, Peanut & Pretzel Toffee Crisps

Ingredients
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis

Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.

Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps

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cream-cheese-swirl-brownies

Cream Cheese Swirl Brownies

Ingredients
3 large eggs, divided use
6 tablespoons reduced-fat butter, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) reduced-fat cream cheese

Directions
Preheat oven to 350°. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.

In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.

Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.

Recipe found here: Cream Cheese Swirl Brownies

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cinnamon-hot-chocolate-mix

Cinnamon Hot Chocolate Mix

Ingredients
1-3/4 cups nonfat dry milk powder
1 cup confectioners’ sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows

ADDITIONAL INGREDIENTS:
3/4 cup hot milk

Directions
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months.

To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk. Yield: about 3-1/2 cups mix (18 servings).

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cherry-almond-bark

Cherry Almond Bark

Ingredients
1 pound white candy coating, coarsely chopped
3/4 cup chopped candied cherries
1/2 cup unblanched whole almonds

Directions
In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.

Editor’s Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bar” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Recipe found here: Cherry Almond Bark

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chocolate-cherry-cupcakes

Chocolate Cherry Cupcakes

Ingredients
1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

Directions
In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Frost cupcakes; top each with one cherry from pie filling. Refrigerate remaining pie filling for another use. Garnish with chocolate curls if desired. Yield: 2 dozen.

Recipe found here: Chocolate Cherry Cupcakes

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