beghrir (moroccan pancakes)

Ingredients

• Servings: 12
• 1 cup warm water (115 degrees f/46 degrees c)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
• heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

triple chocolate cake pops

Ingredients

• Servings: 58
• grand fudge cake:
• 3/4 cup ghirardelli unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 large eggs
• 1 1/3 cups milk
• ghirardelli buttercream frosting:
• 6 tablespoons butter, softened
• 2 2/3 cups powdered sugar
• 1/2 cup ghirardelli unsweetened cocoa
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• for the cake pops:
• 5 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2 tablespoons shortening
• 58 round paper lollipop or wooden craft sticks
• 2/3 cup ghirardelli classic white baking chips

Recipe

• to make the grand fudge cake: preheat oven to 350 degrees f. grease and lightly flour two 9-inch round cake pans. in a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. in a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. continue to mix until smooth. pour into prepared pans. bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
• to make the ghirardelli buttercream frosting: in bowl, beat butter until light and fluffy. in a separate bowl, mix powdered sugar with cocoa. blend sugar mixture with butter alternately with milk, beat well after each addition. beat until smooth. blend in vanilla.
• to make the triple chocolate cake pops: crumble the grand fudge cake into a very large bowl. add the ghirardelli buttercream frosting. beat with an electric mixer on low speed until combined. using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds waxed paper-lined baking sheets. roll mounds into balls and freeze for 30 minutes.
• in a small microwave-safe bowl, combine 1/4 cup of the ghirardelli® 60% cacao bittersweet chocolate baking chips and 1/4 teaspoon of the shortening. cook on medium power (50 percent) for 1 minute. remove and stir until smooth. dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). freeze for 30 to 60 minutes or until balls are firm.
• in a small microwave-safe bowl, heat the ghirardelli classic white chocolate baking chips 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. set aside.
• meanwhile, in a large microwave-safe bowl, combine the remaining ghirardelli 60% cacao bittersweet chocolate baking chips and the remaining shortening. microwave on medium power (50 percent) for 2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. working in batches, dip the frozen balls into the melted bittersweet chocolate. allow excess to drip off. when the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. place on prepared baking sheets.* let stand for 30 minutes or until chocolate is set. after chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. let stand at room temperature for at least 30 minutes before serving.

angel poop

Ingredients

• Servings: 12
• 1 (12 ounce) package white chocolate chips
• 2 (8 ounce) bags butter-flavored corn puff snacks

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 40 mins


• line a large baking sheet with waxed paper.
• place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
• stir the chips until smooth.
• pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
• spread the mixture out the waxed paper-lined baking sheet and allow to set, about 30 minutes.
• break the mixture up into bite-size pieces to serve.

impressed myself chicken

Ingredients

• Servings: 6
• 1 pound sliced bacon
• 1 (8 ounce) package dry bread stuffing mix
• 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• ground black pepper to taste
• garlic powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c). cook bacon in the microwave, or in a large skillet until about halfway done. set aside.
• prepare the stuffing mix according to package directions. do not bake. place the bacon on a clean flat surface. arrange sets of three slices with two going across, and one up and down.
• place a piece of chicken on top. separate the stuffing into 6 portions, and shape each one into a log. place one in the center of each piece of chicken. pull chicken around the stuffing to cover, bringing the bacon around with it. secure with string or toothpicks. season with pepper and garlic powder. place the chicken bundles in a roasting pan, and cover loosely with aluminum foil.
• bake for 30 minutes in the preheated oven. remove the foil, and cook until bacon is crisp and chicken is no longer pink, about 10 more minutes. serve as is or with gravy.

peanut butter cheesecake cups

Ingredients

• Servings: 10
• crust:
• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup melted butter
• cheesecake:
• 1 1/2 cups peanut butter
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• ganache:
• 1 cup heavy whipping cream
• 1 1/2 cups shaved dark chocolate

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs


• line 10 muffin cups with paper liners.
• stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. refrigerate chocolate crusts until chilled, about 15 minutes.
• beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
• pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. stir chocolate into cream to melt. refrigerate ganache until completely chilled, about 1 hour.
• beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
• freeze cheesecakes until solid, about 1 hour.

what (chocolate) dreams are made of cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (4 ounce) bar semisweet baking chocolate, chopped
• 1/2 (8 ounce) package cream cheese, cubed
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 tablespoon boiling water
• 3/4 cup heavy whipping cream
• 1/2 teaspoon white sugar
• 3 egg yolks
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon unflavored gelatin
• 1 3/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 (18 ounce) package miniature semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 2 tablespoons butter

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round baking pans.
• mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice one cakes in half horizontally and place one half in a 10-inch springform pan. save remaining 3/4 cake for another use.
• melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). set aside to cool.
• mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. allow to cool.
• beat 3/4 cups heavy whipping cream until foamy in a large bowl. add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. spread mousse over cake arranged in springform pan. refrigerate while preparing next layer.
• beat egg yolks in a large bowl until yolks are a pale yellow. beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
• bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. allow custard to cool, then pour over mousse layer in springform pan. place cake in freezer while making remaining layer.
• reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
• bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. pour cream mixture into the bowl over chocolate chips. stir until smooth and chocolate is melted. allow mixture to cool until chocolate ganache begins to thicken.
• remover cake from freezer and remove pan collar from the springform pan. pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. press reserved 1/2 cup chocolate chips along the side of the cake. refrigerate until ready to serve.

Cheesy Broccoli Rice Casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package processed cheese, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cooked wild rice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 dash hot sauce
• ground black pepper to taste
• 1 (2.8 ounce) can french-fried onions

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
• microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. sprinkle french-fried onions over casserole; cook for 1 more minute.