Hot Fudge Cake
1 ¾ cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
1 ¾ cups boiling water
Vanilla ice cream
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking power and salt.
In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined.
Spread evenly into a 3 quarter slow cooker coated with non-stick cooking spray. Sprinkle with chocolate chips.
In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).
Cover and cook on high for 4 to 4 ½ hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.
Yields: 6 to 8 servings
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, April 18, 2011
Cinnamon Snaps
Cinnamon Snaps
¾ cup shortening
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
Additional sugar
In a mixing bowl, cream shortening and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.
Yield: 4 ½ dozen
¾ cup shortening
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
Additional sugar
In a mixing bowl, cream shortening and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.
Yield: 4 ½ dozen
No Fail Fudge
No Fail Fudge
1 teaspoon plus ½ cup butter, softened, divided
3 ½ cups confectioners’ sugar
½ cup baking cocoa
¼ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract
1 cup M&M miniature baking bits
Line an 8 inch square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large bowl, combine the confectioners’ sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M’s. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares. Store in an airtight container in the refrigerator.
Yield: 1 ½ pounds
1 teaspoon plus ½ cup butter, softened, divided
3 ½ cups confectioners’ sugar
½ cup baking cocoa
¼ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract
1 cup M&M miniature baking bits
Line an 8 inch square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large bowl, combine the confectioners’ sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M’s. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares. Store in an airtight container in the refrigerator.
Yield: 1 ½ pounds
Grasshopper Pie
Grasshopper Pie
2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts
Filling:
35 large marshmallows
¼ cup milk
¼ teaspoon salt
3 tablespoons green crème de menthe
3 tablespoons clear crème d cacao
1 ½ cups heavy whipping cream, whipped
Chocolate curls, optional
Line a 9 inch pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.
In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in crème de menthe and crème de cacao. Refrigerate for 1 hour or until slightly thickened.
Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.
Serves 6-8
2/3 cup semisweet chocolate chips
2 tablespoons heavy whipping cream
2 teaspoons shortening
1 cup finely chopped walnuts
Filling:
35 large marshmallows
¼ cup milk
¼ teaspoon salt
3 tablespoons green crème de menthe
3 tablespoons clear crème d cacao
1 ½ cups heavy whipping cream, whipped
Chocolate curls, optional
Line a 9 inch pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.
In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in crème de menthe and crème de cacao. Refrigerate for 1 hour or until slightly thickened.
Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.
Serves 6-8
German Chocolate Pie
German Chocolate Pie
1 package (4 ounces) german sweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1 ½ cups milk
2 egg yolks, slightly beaten
1 pastry shell (9 inches), baked
Topping:
2/3 cup evaporated milk
½ cup sugar
¼ cup butter, cubed
1 egg, slightly beaten
1 1/3 cups flaked coconut, toasted
½ cup chopped pecans, toasted
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside. In a small saucepan, combine sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Spoon into pastry shell.
In a small saucepan, combine the evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers.
Yield: 8 servings
1 package (4 ounces) german sweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1 ½ cups milk
2 egg yolks, slightly beaten
1 pastry shell (9 inches), baked
Topping:
2/3 cup evaporated milk
½ cup sugar
¼ cup butter, cubed
1 egg, slightly beaten
1 1/3 cups flaked coconut, toasted
½ cup chopped pecans, toasted
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside. In a small saucepan, combine sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Spoon into pastry shell.
In a small saucepan, combine the evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers.
Yield: 8 servings
Peanut Butter Pie
Peanut Butter Pie
1 package (8 oz) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
½ cup sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
In a large mixing bowl, beat cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.
Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slide of pie.
Yield:
8 servings
1 package (8 oz) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
½ cup sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
In a large mixing bowl, beat cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.
Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slide of pie.
Yield:
8 servings
Chocolate Chip Banana Cream Pie
Chocolate Chip Banana Cream Pie
1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract, divided
3 medium firm bananas
1 ½ cups whipping cream
3 tablespoons confectioners’ sugar
Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). Press dough onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 11-12 minutes or until lightly browned. Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla.
Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
In a chilled mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
Yields: 6 to 8 servings
1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract, divided
3 medium firm bananas
1 ½ cups whipping cream
3 tablespoons confectioners’ sugar
Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). Press dough onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 11-12 minutes or until lightly browned. Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla.
Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
In a chilled mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
Yields: 6 to 8 servings
Vanilla Buttermilk Pound Cakes
Vanilla Buttermilk Pound Cakes
13.5 ounces all purpose flour (about 3 cups)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
¾ cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Cooking spray
Preheat oven to 350
Weight or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
Spoon batter into 5 (5 ¾ x 3 ¾ inch) loaf pans coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans 10 minutes on a wire rack. Remove from plans. Cool completely on a wire rack.
Yields: 5 loaves, 6 servings per loaf (serving size: 1 slice)
13.5 ounces all purpose flour (about 3 cups)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups sugar
¾ cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Cooking spray
Preheat oven to 350
Weight or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
Spoon batter into 5 (5 ¾ x 3 ¾ inch) loaf pans coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans 10 minutes on a wire rack. Remove from plans. Cool completely on a wire rack.
Yields: 5 loaves, 6 servings per loaf (serving size: 1 slice)
Peanut Butter Banana Pudding
Peanut Butter Banana Pudding
Country Woman Magazine
4 cups milk
1 package (3 ounces) vanilla cook and serve pudding mix
1 package (3.5 ounces) butterscotch cook and serve pudding mix
1 ½ cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioners’ sugar
4 medium firm bananas, sliced
In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in ½ cup peanut butter until blended. Refrigerate until chilled.
Meanwhile, in a small bowl, combine the cracker crumbs and confectioners’ sugar; cut in remaining peanut butter until crumbly. In individual dessert bowls, layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers.
Serves 12
Country Woman Magazine
4 cups milk
1 package (3 ounces) vanilla cook and serve pudding mix
1 package (3.5 ounces) butterscotch cook and serve pudding mix
1 ½ cups peanut butter, divided
1 cup graham cracker crumbs
1 cup confectioners’ sugar
4 medium firm bananas, sliced
In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in ½ cup peanut butter until blended. Refrigerate until chilled.
Meanwhile, in a small bowl, combine the cracker crumbs and confectioners’ sugar; cut in remaining peanut butter until crumbly. In individual dessert bowls, layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers.
Serves 12
Ghirardelli Ultimate Double Chocolate Cookies
Ghirardelli Ultimate Double Chocolate Cookies
Yields: 2 dozen cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet. Enjoy the moment of timeless pleasure.
Yields: 2 dozen cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet. Enjoy the moment of timeless pleasure.
Saturday, July 24, 2010
Oreo Balls
Oreo Cookies, a whole package
8 oz cream cheese at room temperature
white chocolate or white almond bark, melted
In food processor, chop Oreo's to a powder. With hand mixer, mix the cream cheese to make smooth. Slowly add cream cheese to oreo powder and mix until blended. Roll into walnut size balls. Freeze or refrigerate for 8 hours to overnight. Melt white chocolate, coat Oreo balls and place on wax paper. When chocolate is set, remove from paper and put in air tight container and refrigerate. Take out of fridge 1 hour or less before serving.
8 oz cream cheese at room temperature
white chocolate or white almond bark, melted
In food processor, chop Oreo's to a powder. With hand mixer, mix the cream cheese to make smooth. Slowly add cream cheese to oreo powder and mix until blended. Roll into walnut size balls. Freeze or refrigerate for 8 hours to overnight. Melt white chocolate, coat Oreo balls and place on wax paper. When chocolate is set, remove from paper and put in air tight container and refrigerate. Take out of fridge 1 hour or less before serving.
Wednesday, July 21, 2010
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 Tbsp Planters Pecan Pieces, divided
1 cup cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving. Makes 10 servings.
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