Ingredients
- Servings: 3
- 2 egg whites
- 1 cup white sugar
- 1 1/2 cups ground walnuts
- 1 cup semisweet chocolate chips
Recipe
- preheat oven to 350 degrees f ( 175 degrees c ). line baking sheets with parchment paper.
- in a small bowl mix together the egg whites, sugar, and nuts until well blended. drop dough by teaspoonfuls, three inches apart, the lined cookie sheets. using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. bake for 8 to 10 minutes in the preheated oven. cookies should be lightly browned. let cool slightly before removing from sheets. if the cookies are stuck, they need to be baked a little longer.
- in a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. this can also be done over a double boiler. spread the chocolate the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 1
- 1 (4 ounce) bar german sweet chocolate, chopped
- 1/3 cup milk
- 4 ounces cream cheese, softened
- 2 tablespoons white sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 5 hrs
- microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. stir until chocolate is melted and mixture is smooth.
- beat in cream cheese, sugar, and remaining milk with wire whisk until blended. refrigerate 10 minutes. gently fold in 3 1/2 cups of the whipped topping until no streaks remain. spoon into crust.
- freeze pie 4 hours. before cutting pie, let stand at room temperature 15 minutes. serve with remaining whipped topping. store pie in freezer.
Ingredients
- Servings: 4
- 1 3/4 cups apple
- 1 cup quick cooking oats
- 2 tablespoons butter, melted
- 2 tablespoons vinegar
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup raisins
- 2 eggs
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- in a microwave safe bowl, combine apple and oats. in a separate bowl, stir together butter, vinegar and cinnamon. stir the two mixtures together and microwave on high for 2 minutes. let cool to lukewarm.
- stir together flour, baking powder, raisins and eggs. blend flour mixture into oatmeal mixture.
- heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.
Ingredients
- Servings: 2
- 2 pounds white chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
Ingredients
- Servings: 40
- 1/2 cup white sugar
- 2 1/2 cups vanilla wafer crumbs
- 1/2 cup confectioners' sugar
- 1 cup chopped pecans
- 2 cups semisweet chocolate chips
- 3 tablespoons light corn syrup
- 1/4 cup
Recipe
Preparation Time: 30 mins
Ready Time: 40 mins
- place the sugar in a shallow bowl, and set aside. combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
- place the chocolate chips in a microwave-safe bowl, and microwave on high for 1 to 2 minutes to melt the chips. stir the melted chips until smooth, and beat in the corn syrup and whiskey. scrape the chocolate mixture into the crumb mixture, and stir well to mix.
- form the dough into 1-inch balls, and roll each ball in sugar. place the finished bourbon balls on a cooling rack to finish setting up.
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.
