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Sunday, August 23, 2015

Cake Balls

Ingredients

  • Servings: 3
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

    Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins

  • prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

Double Chocolate And Spice Bread Pudding

Ingredients

  • Servings: 8
  • 6 cups cubed french bread, crusts removed
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1/2 cup hershey®'s cocoa powder
  • 1/2 cup hershey®'s cinnamon chips
  • 1 3/4 cups whole milk
  • 1 cup cream
  • 50 hershey®'s kisses® milk chocolates
  • 2 eggs, beaten
  • 1 cup hershey®'s cinnamon chips
  • 1/2 cup cream
  • 1 cup confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins

  • place the bread cubes in a large bowl, and drizzle with melted butter. toss to coat. mix together the sugar and hershey's cocoa powder, sprinkle evenly over the bread cubes, and toss again. mix in 1/2 cup hershey's cinnamon chips. butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
  • in a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. remove from heat, add hershey's kisses, and whisk until smooth.
  • in a medium bowl, beat eggs until frothy. slowly whisk in chocolate mixture. pour over bread cubes in baking dish. cover, and refrigerate for 1 hour.
  • preheat oven to 350 degrees f (175 degrees c). bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
  • meanwhile, prepare glaze. place hershey's cinnamon chips and 1/2 cup cream in a microwave-safe measuring cup. microwave, stirring frequently, until the chips are melted. whisk in the confectioners' sugar until the mixture is smooth. drizzle over warm pudding, and serve.

Microwave Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear corn, husked and cleaned

Recipe

    Cook Time: 5 mins Ready Time: 5 mins

  • wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

Chocolate Hazelnut Truffles

Ingredients

  • Servings: 26
  • 1/4 cup whipping cream
  • 3 ounces cream cheese, softened and cut up
  • 1 tablespoon light-color corn syrup
  • 4 teaspoons hazelnut-flavor liqueur or milk
  • 1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips
  • 26 whole hazelnuts, toasted*
  • 12 ounces ghirardelli milk chocolate baking bar, chopped
  • 4 teaspoons shortening
  • 2 ounces ghirardelli chocolate baking bar, chopped (optional)
  • coarse sea salt (optional)

Recipe

    Preparation Time: 45 mins Ready Time: 1 hr 45 mins

  • in a medium microwave-safe bowl, combine whipping cream, cream cheese, corn syrup, and liqueur. microwave on medium power (50 percent) for 1-1/2 to 2 minutes or until mixture is smooth, stirring once. add ghirardelli® 60% cacao bittersweet chocolate baking chips; do not stir. let stand for 5 minutes; stir. microwave on medium power (50 percent) for 1 minute or until mixture is melted. stir mixture until just smooth. (do not over-stir or mixture will separate.) cover surface with plastic wrap and chill for 15 to 20 minutes. beat chocolate mixture with an electric mixer on low speed until light and fluffy. cover and chill for 30 minutes or until easy to handle.
  • line a baking sheet with waxed paper. using a small cookie scoop or spoon, drop the truffle mixture into 3/4-inch mounds on the prepared baking sheet. place one hazelnut in the center of each mound. roll mounds into smooth balls, enclosing the hazelnut.
  • meanwhile, in a medium microwave-safe bowl, combine chopped ghirardelli milk chocolate baking bar and shortening. microwave on medium power (50 percent) for 1-1/2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth.
  • use a fork to dip the balls into the milk chocolate mixture, allowing excess chocolate to drip back into the bowl. return truffles to baking sheet; chill for 30 minutes or until firm.
  • if desired, in a small microwave-safe bowl, place chopped ghirardelli chocolate baking bar. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. drizzle melted chocolate over tops of the truffles. if desired, sprinkle with a few grains of sea salt. chill for 10 minutes or until firm.
  • enjoy immediately or refrigerate in an airtight container for up to 3 days. if refrigerated, let stand at room temperature for 30 minutes before serving.

Peanut Butter Bars I

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Microwave Popcorn

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.

Polly Welby's Excellent Chocolate Mousse

Ingredients

  • Servings: 4
  • 8 ounces bittersweet chocolate
  • 10 fluid ounces heavy cream

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins

  • chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. allow to cool slightly.
  • whip cream in large bowl with electric mixer until soft peaks barely form.
  • fold chocolate into cream and spoon into serving dishes. chill 30 minutes in refrigerator, until set.

Napoleons

Ingredients

  • Servings: 20
  • 1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
  • 1/4 cup cornstarch
  • 4 cups milk, divided
  • 1/3 cup cake flour
  • 7/8 cup sugar, divided
  • 3 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) jar apricot jam
  • 3 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice

Recipe

    Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c).
  • roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. prick with a fork, and place on baking sheets.
  • bake in preheated oven until golden, about 10 minutes.
  • in a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. stir in cake flour and half the sugar. beat in egg yolks. set aside.
  • in a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. stir in egg yolk mixture; continue stirring and bring to a boil again. remove from heat and stir in butter and vanilla. let cool.
  • in a small saucepan or in the microwave, heat the jam until runny.
  • place one sheet of pastry on a board. spread with cooled pastry cream to a thickness of 1/2 inch. place a second pastry sheet over the cream. brush with fruit glaze. spread remaining pastry cream over glaze. top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • to make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. working quickly, color a small portion of the frosting with red food coloring. frost the top and sides of the assembled pastry with icing. pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. let icing set before cutting into bars.

Microwave Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear corn, husked and cleaned

Recipe

    Cook Time: 5 mins Ready Time: 5 mins

  • wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

Chocolate Krisps

Ingredients

  • Servings: 2
  • 2 cups semisweet chocolate chips
  • 1 cup crispy rice cereal (such as rice krispies®)
  • 1/2 cup chopped almonds

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • arrange 24 paper candy cups on a tray.
  • place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. stir.
  • stir crispy rice cereal and almonds into melted chocolate. drop a spoonful of chocolate mixture into each candy cup. refrigerate until set, 1 to 2 hours.

Good Cookies Ii

Ingredients

  • Servings: 4
  • 5 (1 ounce) squares semisweet chocolate, chopped
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup peanut butter
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups rolled oats
  • 2 cups chopped peanut butter cups

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. in the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. remove from heat and set aside to cool slightly.
  • in a large bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. mix in the melted chocolate and peanut butter. sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. stir in the oats and chopped peanut butter cups. drop by heaping spoonfuls onto the prepared cookie sheets.
  • bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tangy Broccoli

Ingredients

  • Servings: 4
  • 1 large head broccoli, cut into florets
  • 2 tablespoons prepared dijon-style mustard
  • 4 ounces process cheese food

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • steam broccoli until tender-crisp.
  • toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on high. stir and serve.