Ingredients
- Servings: 3
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
- in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
- preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
- bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
- Servings: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
Ingredients
- Servings: 16
- 1/4 cup soy sauce
- 2 tablespoons vinegar
- 2 tablespoons peanut oil
- 1 tablespoon chipotle chile powder
- 1/2 tablespoon red curry powder
- 3/4 teaspoon sea salt
- 1 pound lean beef sirloin tip, sliced into 1/8 inch strips
- 1 cup peanut satay sauce (such as a taste of thai™ peanut satay sauce)
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. add the meat to the mixture and toss to coat. cover and refrigerate for at least 30 minutes to marinate.
- preheat your oven's broiler. thread the meat onto skewers. pour any leftover sauce into a small saucepan or microwave safe dish. bring the sauce to a boil, and cook for a few minutes.
- broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. baste frequently with the sauce. serve with thai peanut sauce for dipping.
Ingredients
- Servings: 4
- 1/2 teaspoon vegetable oil
- 1/2 onion, chopped
- 1 tablespoon crushed garlic
- 1/2 teaspoon cracked black pepper
- 4 cups peeled, cubed pumpkin
- 1/2 (8 ounce) package cream cheese, softened
- 2 tablespoons herb mayonnaise
- 1/2 teaspoon basil puree
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes.
- stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.
Ingredients
- Servings: 1
- 1 (18 ounce) package small chocolate chip cookies
- 1/4 cup margarine, melted
- 1 cup hot fudge topping
- 2 quarts vanilla ice cream
- 1 cup whipped cream
- 12 cherries
Recipe
Preparation Time: 20 mins
Ready Time: 5 hrs
- crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan. spread 3/4 cup fudge topping over crust. freeze 15 minutes.
- meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze 30 minutes.
- scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight. to serve, garnish with remainder of fudge topping, whipped cream and cherries.
Ingredients
- Servings: 1
- 1 (12 ounce) package semisweet chocolate chips
- 2 tablespoons instant coffee granules
- 5 tablespoons water
- 1/2 cup butter
- 1/2 cup margarine
- 2 cups sugar
- 6 egg yolks
- 1 cup all-purpose flour
- 6 egg whites
- 1 tablespoon confectioners' sugar, for dusting
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr 5 mins
Ready Time: 4 hrs 30 mins
- preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with 3-inch high sides. wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. set aside.
- melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. set aside to cool.
- beat the butter, margarine, and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. pour in the flour gradually, mixing until just incorporated. fold in the melted chocolate; mixing just enough to evenly combine.
- beat egg whites until foamy in a large glass or metal mixing bowl. continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. pour the batter into prepared pan.
- bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sift confectioners' sugar over the top of the cake before serving.
Ingredients
- Servings: 1
- 1/4 cup butter
- 3/4 cup packed brown sugar
- 3 eggs
- 2 cups semi-sweet chocolate chips
- 2 teaspoons instant coffee granules
- 1 teaspoon rum flavored extract
- 1/4 cup all-purpose flour
- 1 cup chopped walnuts
- 1/2 cup walnut halves
- 1 recipe pastry for a 9 inch single crust pie
Recipe
- preheat oven to 375 degrees f (190 degrees c). in a microwave-safe bowl, microwave chocolate chips until melted. stir occasionally until chocolate is smooth.
- cream butter or margarine with sugar. beat in eggs, one at a time. add melted chocolate, instant coffee, and rum extract. stir in flour and broken walnuts. turn filling into pie shell. top with walnut halves in decorative pattern.
- bake at 375 degrees f (190 degrees c) for 25 minutes. cool.
Ingredients
- Servings: 6
- 6 large potatoes, peeled
- 4 green onions, finely chopped
- 2 tablespoons butter
- salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 55 mins
- preheat an outdoor grill for high heat.
- microwave potatoes on high 5 to 8 minutes, until tender but still firm. cool slightly, and cube.
- place cubed potatoes on a large piece of foil. top with green onions. dot with butter, and season with salt and pepper. tightly seal foil around the potatoes.
- cook on the prepared grill 20 to 30 minutes, until tender.
Ingredients
- Servings: 30
- 2/3 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 (11 ounce) packages chocolate chips, or as needed
- 1 1/2 tablespoons solid vegetable shortening, or as needed
- miniature chocolate chips
Recipe
Cook Time: 10 mins
Ready Time: 1 hr 55 mins
- beat butter and sugar with electric mixer in a large bowl until smooth. mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. stir in vanilla extract.
- sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. refrigerate until firm, about 30 minutes.
- preheat oven to 350 degrees f (175 degrees c).
- slice pieces off the log and shape them into narrow wedges about 3 inches long. set cookies on baking tray. cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."
- bake in preheated until cookies are set and edges are dry, about 8 minutes. let cool in pan for 1 minute; remove to wire rack to cool completely.
- combine chocolate chips with vegetable shortening in a microwave-safe bowl. heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. coat the tops of each cookie with melted chocolate using a small spatula or butter knife. reheat chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. repeat coating remaining cookies with chocolate.
- use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.
