Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Recipe by janice 

"A cooling pick-me-up of a coffee-chocolate milkshake."

Ingredients:

  • 1/2 cup warm water

  • 2 teaspoons instant coffee granules

  • 1 tray ice cubes


Directions:
  1. In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.


Iced Coffee


Recipe by Valinda 

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Ingredients:

  • 1 2/3 cups all-purpose flour

  • 2/3 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1/2 cup shortening

  • 1 1/2 cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups buttermilk

  •  

  • 1/2 cup kirschwasser


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.


Black Forest Cake II


Recipe by Susan 

"This easy dessert goes very fast when around our home, and there is no baking! Always a favorite! Enjoy!!"

Ingredients:

  • 20 chocolate sandwich cookies, crushed

  • 1 (8 ounce) package cream cheese, softened

  • 2 cups confectioners' sugar


Directions:
  1. Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.


No Bake Double Good Dessert


Recipe by Amy Kerby 

"Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet."

Ingredients:

  • 1 (18.25 ounce) package devil's food cake mix

  • 5 tablespoons all-purpose flour

  • 1 cup milk


Directions:
  1. To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  2. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  3. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  4. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.


Whoopie Pies


Recipe by Denise 

"Coconut Pecan Frosting for German Chocolate Cake."

Ingredients:

  • 1 cup evaporated milk

  • 1 cup brown sugar

  • 3 egg yolks

  • 1/2 cup butter


Directions:
  1. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.


German Chocolate Cake Frosting


Recipe by Sharon Burnham 

"It is basically, just what the name implies."

Ingredients:

  • 1 1/2 cups peanut butter

  • 1 cup butter

  • 4 cups confectioners' sugar


Directions:
  1. Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
  2. Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)


Peanut Butter Balls II


Recipe by Debbie Cavitt 

"Creamy chocolate-filled pastry. Top with whipped topping and grated chocolate if you like."

Ingredients:

  • 3/4 cup white sugar

  • 1/3 cup all-purpose flour

  • 2 cups milk

  • 2 (1 ounce) squares unsweetened chocolate


Directions:
  1. Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
  2. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
  3. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.


Chocolate Cream Pie I


Recipe by Debbie 

"This recipe is simple, quick, and can be made with many ingredients you have on hand."

Ingredients:

  • 1/4 (16 ounce) package saltine crackers

  • 1/2 pound butter

  • 3/4 cup white sugar


Directions:
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
  3. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
  4. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.


Cracker Candy


Recipe by Brenda 

"A very, very easy recipe for good fudge."

Ingredients:

  • 2 cups milk chocolate chips

  • 2 1/2 cups prepared chocolate frosting


Directions:
  1. Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.


Extra Easy Fudge


Recipe by MOM71 

"This is an absolutely delicious, no-fail chocolate cake."

Ingredients:

  • 1 cup butter

  • 2 cups white sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 cup unsweetened cocoa powder


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). If using layers, grease and line the pans with parchment paper. If using a 9 X 13 pan, grease and dust with cocoa powder. Sift together the cocoa, flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the buttermilk, mixing just until incorporated. Add the boiling water and beat for one full minute.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Jan's Chocolate Cake


Recipe by VanDerStad 

"This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering."

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 6 (1 ounce) squares white chocolate, chopped

  • 1/2 cup hot water

  • 1 cup butter, softened

  • 1 1/2 cups white sugar

  • 3 eggs


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  2. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  3. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  4. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  5. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  6. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.


White Chocolate Cake


Recipe by Cindy 

"Cappuccino mix that can be placed in a jar. It makes a great gift to go along with cookies in a jar! It could also be used in a fundraiser."

Ingredients:

  • 2/3 cup instant coffee granules

  • 1 cup powdered non-dairy creamer

  • 1 cup powdered chocolate drink mix


Directions:
  1. Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
  2. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
  3. Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.


Cappuccino in a Jar


Recipe by Norma 

"A delicious chocolate frosting for icing brownies and cookies! I like it especially as a topper on Texas Brownies. I like to add a dash of cinnamon to the frosting, it gives it a special flavor."

Ingredients:

  • 1/2 cup margarine

  • 4 tablespoons cocoa powder

  • 4 cups confectioners' sugar


Directions:
  1. Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.


Texas Chocolate Frosting


Recipe by MELISSA H. 

"For peanut butter squares, drop peanut butter by spoonfuls into chocolate and cut into fudge with knife before refrigerating."

Ingredients:

  • 16 ounces semisweet chocolate

  • 1 (14 ounce) can sweetened condensed milk


Directions:
  1. Line an 8x8 inch square dish with aluminum foil.
  2. Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan.
  3. Refrigerate 2 hours, until firm. Cut into squares.


One Bowl Chocolate Fudge


Recipe by Cindy Carnes 

"This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks."

Ingredients:

  • 4 (1 ounce) squares German sweet chocolate

  • 1/2 cup water

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup butter, softened

  • 2 cups white sugar

  • 4 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
  2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
  3. In a medium bowl, mix together flour, soda and salt. Set aside.
  4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
  5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
  7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.


German Sweet Chocolate Cake I


Recipe by Cindy 

"The peanut butter chews that were sold in school cafeterias. I make these for my kids all the time, and sometimes drizzle chocolate and butterscotch on top of the cookies. Rich, but excellent!"

Ingredients:

  • 1 cup corn syrup

  • 1 cup white sugar

  • 1 cup creamy peanut butter


Directions:
  1. In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
  2. In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.


Peanut Butter Chews


Recipe by Sandy 

"This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden."

Ingredients:

  • 1 cup buttermilk

  • 2 teaspoons baking soda

  • 2 cups white sugar

  • 2 eggs

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup boiling water


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
  2. In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
  3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.


Buttermilk Chocolate Cake with Fudge Icing


Recipe by Diane Young 

"Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard."

Ingredients:

  • 1 1/2 cups chocolate cookie crumbs

  • 2 tablespoons white sugar

  • 1/4 cup butter, melted

  • 1/4 cup semisweet chocolate chips

  • 1/4 cup heavy whipping cream

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar


Directions:
  1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
  2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.


Chocolate Cheesecake II


Recipe by melissa 

"This the most amazing cookie recipe that I have ever baked! It has oats, chocolate chips, coconut, cornflakes, walnuts, plus much more - They're chewy, crispy, crunchy and fabulous! No one could get enough! I just had to share this with you all! Enjoy!"

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon salt

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground mace

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1 cup butter, softened

  • 1 1/2 cups packed brown sugar


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
  2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!


A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies


Recipe by Julie G 

"A delightful recipe only for those with a incurable sweet tooth! Candy corn mixed with chocolate sandwich cookies and pretzels will please your whole Halloween crowd."

Ingredients:

  • 16 Halloween-colored chocolate sandwich cookies, chopped

  • 1 1/2 cups broken small pretzels

  • 1/3 cup raisins


Directions:
  1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.


Candy Corn Bark

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