Source: www.BnBFinder.com
Yield: 4-6 servings
RECIPE INGREDIENTS
1 cup flour
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup boiling water
French vanilla ice cream
DIRECTIONS
Preheat oven to 350 degrees F. Grease 4-6 2-cup ramekins. Set aside.
In a large mixing bowl, stir together the flour, 2/3 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and 1/4 teaspoon salt. Set aside.
In a small mixing bowl stir together the milk, nuts, melted butter, and 1 teaspoon vanilla. Add to the dry ingredients and stir to combine. Pour into ramekins.
In another bowl, stir together the brown sugar, 1/4 cup granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and 1/8 teaspoon salt. Sprinkle the mixture evenly over the batter. Pour the boiling water evenly over each ramekin. Bake 30 minutes.
Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, January 19, 2009
Wednesday, December 3, 2008
Choco-Holic Cake
- CAKE
- 1 pkg. (18.25 oz.) chocolate cake mix
- 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts
- GLAZE
- 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 3 tablespoons butter or margarine
- 1 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons water
- 1 teaspoon vanilla extract
Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
POUR glaze over cake.
Monday, September 22, 2008
Chocolate Crunch Waffles with Caramel Sauce and Ice Cream
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DIRECTIONS
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Thursday, January 17, 2008
Coconut Macaroons
3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.
Thursday, September 20, 2007
Skor Bar Treats
From Sue's kitchen
Preheat oven to 350F.
Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.
Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!
While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.
Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.
Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!
Preheat oven to 350F.
Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.
Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!
While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.
Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.
Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!
Chocolate Mud Cake
1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream
Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream
Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
Tuesday, September 11, 2007
Chocolate Raspberry Cheesecake
from Terri's kitchen
1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened
1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves
Combine crumbs and butter; press onto bottom of 9 inch spring form pan.
Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.
* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.
Serves 10
1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened
1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves
Combine crumbs and butter; press onto bottom of 9 inch spring form pan.
Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.
* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.
Serves 10
Chocolate Coconut Bars
(These are STINKING GOOD!!!!Thanks to Martha!)
3 cups finely ground cookies such as grham crackers or chocoalte wafers or a combo (or jsut buy the crumbs like I did)
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecans pieces
1 cup semisweet chocolate chips or chunks.
1 can (14 oz) sweetened condensed milk
1 1/2 cup sweetened shredded coconut
Preheat oven to 375º. Lightly splash a 15x10 inch rimmed baking sheet evenly with water then line with parchment paper.(You don't have to use parchement paper - just makes it easier to clean up after.)
In a large bowl, stir together cookie crumbs, sugar and butter until combined. Venly press onto bottom and up sides of prepared baking sheet. Bake, rotating halway through until firm, about 10 minutes. Transfer to a cool wire rack and cool about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour coundesned milk over the top, spreading to cover completely (do not let it drip over the edges). sprinkle with coconut.
Bake until coconut is toasted, 10 - 15 minutes. Transfer to rack; cool completely. (or else they are REALLY gooey) Trim edges, if desired cut into equal sized pieces.
These get a 10 out of 10 for me. Love them. I added a little less coconut since I don't like coconut a whole bunch. The crust is a little crumbly so they are a little messy to eat.... but SO good!
3 cups finely ground cookies such as grham crackers or chocoalte wafers or a combo (or jsut buy the crumbs like I did)
1/4 cup sugar
3/4 cup unsalted butter, melted
1 cup pecans pieces
1 cup semisweet chocolate chips or chunks.
1 can (14 oz) sweetened condensed milk
1 1/2 cup sweetened shredded coconut
Preheat oven to 375º. Lightly splash a 15x10 inch rimmed baking sheet evenly with water then line with parchment paper.(You don't have to use parchement paper - just makes it easier to clean up after.)
In a large bowl, stir together cookie crumbs, sugar and butter until combined. Venly press onto bottom and up sides of prepared baking sheet. Bake, rotating halway through until firm, about 10 minutes. Transfer to a cool wire rack and cool about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour coundesned milk over the top, spreading to cover completely (do not let it drip over the edges). sprinkle with coconut.
Bake until coconut is toasted, 10 - 15 minutes. Transfer to rack; cool completely. (or else they are REALLY gooey) Trim edges, if desired cut into equal sized pieces.
These get a 10 out of 10 for me. Love them. I added a little less coconut since I don't like coconut a whole bunch. The crust is a little crumbly so they are a little messy to eat.... but SO good!
Chocolate Ricotta Muffins
2 1/3 cup all- purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter
Preheat the oven to 350ºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.
(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp cocoa
1 cup sugar
1 cup seminsweet chocolate chips
1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla
4 Tbsp melted butter
Preheat the oven to 350ºF. Lightly spray 12 muffin cups with non stick cooking spray.
Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium sized bvowl.
Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well after each with a whisk. Add the milk and vanilla, and whisk until thoroughly blended.
Pour the ricotta mixture, along with the melted butter, into the drty ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin tins and bake in the middle of the preheated oven for 20 - 25 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. Remove the pan from the oven and then remove the muffins from the pan and place on a rack to cool. Wait at least 30 minutes before serving.
(These are GOOD!!! Chocolately but pretty healthy too if you use lowfat ricotta cheese 5%)
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