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Wednesday, August 24, 2016

Strawberry Fritters With Chocolate Sauce

Ingredients

  • Servings: 6
  • 1 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups hulled strawberries
  • 1 quart vegetable oil for frying
  • 1 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 2 tablespoons confectioners' sugar for dusting

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • in a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. add the strawberries to the batter and fold gently to coat.
  • heat the oil in a large heavy pot over medium-high heat to 360 degrees f (180 degrees c).
  • meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. set the dish on a kitchen towel and cover to keep warm.
  • working in batches, carefully drop the batter-coated strawberries into the hot oil. fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. remove the cooked strawberry fritters and place on paper towels to drain. dust with confectioners' sugar and drizzle with chocolate sauce to serve. serve remaining chocolate sauce on the side.

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.

Chocolate Covered Caramel Surprise Cookies

Ingredients

  • Servings: 3
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • 48 chocolate covered caramel candies
  • 1 tablespoon white sugar
  • 1 cup white chocolate chips

Recipe

  • in a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. beat in the eggs, one at a time, then stir in the vanilla. combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. fold in the pecans. cover dough and chill for at least one hour. meanwhile unwrap the candies.
  • preheat the oven to 350 degrees f (175 degrees c).
  • with floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. roll each ball in the remaining tablespoon of white sugar. place 2 inches apart on an unprepared cookie sheet. bake for 7 to 10 minutes in the preheated oven. cookies should be set and slightly cracked.
  • melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. drizzle over the cookies when they are cool. if the melted chips are too thick, add vegetable oil to achieve the desired consistency.

Bbq Potatoes With Green Onions

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.

vegetarian bean burritos

Ingredients

  • Servings: 8
  • 1 (15.5 ounce) can pinto beans, drained
  • 2 tablespoons tomato sauce
  • 2 tablespoons taco seasoning mix, or more to taste
  • 8 flour tortillas
  • 2 cups shredded lettuce
  • 2 cups grated colby jack cheese

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
  • cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
  • place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. spread warm pinto bean mixture, shredded lettuce, and colby jack cheese each warm tortilla. roll the tortilla around the filling to form a burrito.

white chocolate jingle candy

Ingredients

  • Servings: 20
  • 1 3/4 cups miniature marshmallows
  • 1 3/4 cups corn cereal puffs (such as kix®)
  • 1 3/4 cups crispy rice cereal (such as rice krispies®)
  • 1 3/4 cups thin pretzel sticks
  • 1 3/4 cups lightly salted peanuts
  • 24 ounces white chocolate candy coating
  • 1 cup red and green candy-coated chocolate pieces (such as m&m's®)

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins

  • combine marshmallows, corn cereal puffs, rice cereal, pretzel sticks, and peanuts in a large bowl.
  • melt white chocolate in a microwave-safe glass or ceramic bowl at 50% power in 30-second intervals, stirring after each melting, for 1 minute 30 seconds. continue heating in microwave, stirring every 15 seconds, until melted. do not overheat or chocolate will scorch.
  • pour melted white chocolate over cereal mixture and gently stir to coat; add chocolate pieces. drop mixture by large spoonfuls a piece of waxed paper. allow to harden for about 15 minutes.

peppermint brittle

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.

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.

Caramel Apple Dip

Ingredients

  • Servings: 8
  • 16 individually wrapped caramels, unwrapped
  • 1/4 cup water
  • 1 (8 ounce) package cream cheese
  • 1/2 cup brown sugar

Recipe

    Preparation Time: 1 min Cook Time: 5 mins Ready Time: 6 mins

  • in a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. remove from heat. in a medium bowl, cream together cream cheese and sugar. fold in caramel mixture. serve immediately.

mel's best ever chocolate pie

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared chocolate cookie crumb crust
  • 5 large marshmallows
  • 4 (1.55 ounce) bars aerated milk chocolate candy bar
  • 2 (1.6 ounce) bars caramel milk chocolate candy bar
  • 1 cup heavy cream

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a microwave safe bowl, combine marshmallows, chocolate bars and 1/3 cup of cream. microwave on high, stirring occasionally, until everything is melted and smooth.
  • in a medium bowl, whip remaining cream until it is light and fluffy. fold into chocolate mixture. spread entire mixture into graham cracker crust; cover and refrigerate for 2 to 3 hours.

White Berry Pie

Ingredients

  • Servings: 1
  • 5 ounces white chocolate, chopped
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 cup whipped cream
  • 1 quart fresh strawberries, hulled
  • 1 (9 inch) graham cracker crust

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • place 4 ounces of the white chocolate in a microwave-safe dish. cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. set aside to cool slightly.
  • in a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. stir in the melted chocolate, then fold in the whipped cream. spread the mixture evenly in the bottom of the pie crust. place the berries, point side up in the chocolate mixture.
  • melt the remaining chocolate, starting at 15 second intervals, in the microwave. drizzle over the berries. chill for at least 2 hours before serving.

oatmeal-walnut-raisin chewies

Ingredients

  • Servings: 4
  • 2 cups chopped walnuts
  • 1 cup rolled oats
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups raisins
  • 1 1/2 cups unsweetened nut and grain granola

Recipe

  • place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. preheat oven to 375 degrees f (190 degrees c). coat 2 large baking sheets with cooking spray. on a microwavable plate, spread the walnuts and rolled oats. microwave on high for 2 minutes. stir and check for toasting. microwave for an additional 2 minutes on high and stir. the nuts and oatmeal should now be nicely toasted. dump in a large bowl.
  • in the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. process until smooth and creamy, about 30 seconds. in a small bowl, combine the flour, baking soda, baking powder and salt. spoon the flour mixture on top of the batter. pulse 3 or 4 times to mix.
  • scrape the batter into the walnut-oatmeal mixture. add the raisins and granola. fold the ingredients together.
  • drop the cookies the sheets using 2 tablespoons of dough for each cookie. bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. cool on the baking sheets for a few minutes and then transfer to a rack.

Ice Cream Lasagna

Ingredients

  • Servings: 12
  • 24 frozen ice cream sandwiches, divided
  • 1 (16 ounce) jar crunchy peanut butter, divided
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 16 peanut butter cups, chopped, divided
  • 1 (12 ounce) jar hot fudge ice cream topping, divided
  • 1 (12 ounce) jar caramel ice cream topping, divided

Recipe

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

  • line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  • open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. spread half the peanut butter over the layer of ice cream sandwiches.
  • mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
  • spread half the peanut butter cups over the whipped topping layer.
  • remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. drizzle half of the fudge and caramel sauces over the peanut butter cups.
  • repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  • freeze the dessert until solidly frozen, 1 to 2 hours.

tyler's raspberry thumbprints with white chocolate glaze

Ingredients

  • Servings: 4
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 1 cup white sugar
  • 2 tablespoons milk
  • 2 eggs
  • 2 2/3 cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 5 ounces white chocolate, chopped
  • 2/3 cup raspberry preserves
  • 1 tablespoon butter
  • 1/2 (1 ounce) square white chocolate
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together the 1/2 cup butter and sugar until smooth. blend in the sour cream, 2 tablespoons of milk and eggs. combine the flour, oats and baking soda, gradually stir into the creamed mixture. finally, stir in the chopped white chocolate. drop by rounded spoonfuls the prepared cookie sheet. using a finger or your thumb, press a dent into the center of each cookie. fill the dent with a 1/2 teaspoon of raspberry preserves.
  • 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.
  • to make the glaze: combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. drizzle over cooled cookies.

hash brown casserole iii

Ingredients

  • Servings: 10
  • 2 tablespoons butter
  • 1 (2 pound) package frozen hash browns
  • 2 cups shredded colby cheese
  • 1/4 cup minced onion
  • 1 cup milk
  • 1/2 cup beef broth
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 dash garlic powder

Recipe

    Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins

  • preheat oven to 425 degrees f (220 degrees c). coat a large baking dish with 1 tablespoon of butter.
  • in a large bowl, mix together the hash browns, colby cheese and onion. transfer to the baking dish.
  • in a medium bowl, mix together the remaining butter, milk, beef broth, pepper, salt and garlic powder. pour over the hash brown mixture.
  • microwave the casserole in 5 minute increments, stirring before restarting, until the cheese has melted.
  • bake in the preheated oven 20 minutes, or until the surface begins to brown.

penne with garlic pesto

Ingredients

  • Servings: 4
  • 2/3 cup vegetable stock
  • 2 cloves garlic
  • 1 cup packed fresh basil leaves
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons pine nuts
  • 12 ounces penne pasta
  • 2 large tomatoes, seeded and chopped

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a small saucepan, combine stock and garlic cloves. simmer for about 5 minutes, or until garlic is soft. alternatively, microwave on high for 5 minutes in a microwave safe bowl.
  • add basil to the bowl of a food processor; chop fine. blend in stock mixture. add parmesan cheese and pine nuts; chop fine. pesto can be refrigerated in an airtight container for up to 24 hours.
  • cook pasta in a large pot of boiling, salted water until al dente. drain well, and return to pot. stir in pesto to coat pasta. toss with tomatoes.

Cherry Almond Caramel Apple Explosion

Ingredients

  • Servings: 6
  • 6 granny smith apples
  • 6 wooden sticks
  • 1 cup semisweet chocolate chips
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups dried cherries
  • 1 cup sliced almonds

Recipe

  • insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil. place the chocolate chips into a microwave-safe bowl. heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. set aside.
  • combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
  • roll apples in mixture of cherries and almonds. place on the aluminum foil. use a spoon to drizzle chocolate over the apples. if the chocolate is too thick, thin by mixing with a little vegetable oil. chill until ready to serve.

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.

marble crumb cake

Ingredients

  • Servings: 1
  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 1/2 cup chopped walnuts
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 13x9 inch cake pan.
  • combine 1/2 cup of the flour and the brown sugar, cut in the butter until the mixture is crumbly, stir in the chopped nuts and set aside.
  • in a double boiler or microwave melt chocolate chips and set aside to cool.
  • in a large bowl mix the remaining 2 cups flour, white sugar, baking soda, and salt. add the shortening, eggs, buttermilk, and vanilla. blend and then beat with an electric mixer at medium speed for 2 minutes.
  • combine 1 cup of the batter and the melted cooled chocolate, mix well.
  • alternate spooning the light and the dark batters into the prepared 13x9 cake pan. cut through with a knife to marble. sprinkle top with the reserved nut mixture.
  • bake at 350 degrees f (175 degrees c) for 30 minutes or until cake tests done. let cake cool and enjoy!

Whole Wheat Cereal Bars

Ingredients

  • Servings: 1
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 3 cups coarsely chopped shredded whole wheat cereal biscuits
  • 3/4 cup raisins

Recipe

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

  • combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). stir in cereal and raisins.
  • press cereal mixture into an 8 inch square pan sprayed with non-stick spray. cool and cut into bars.

Peanut Butter Cheesecake Bites

Ingredients

  • Servings: 20
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 1/2 cup white sugar
  • 1 (6 ounce) package white chocolate chips (such as nestle®)

Recipe

    Preparation Time: 15 mins Ready Time: 45 mins

  • line a baking sheet with waxed paper.
  • mix cream cheese, peanut butter, and sugar together in a bowl; form into 1-inch balls.
  • melt white chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • dip each ball into the melted white chocolate, using spoons to roll ball around until evenly coated. arrange coated balls on the prepared baking sheet; refrigerate until set, about 30 minutes.

crispy rice candy

Ingredients

  • Servings: 7
  • 2 cups crispy rice cereal
  • 2 cups dry roasted peanuts
  • 2 cups miniature marshmallows
  • 1 cup crunchy peanut butter
  • 2 pounds white chocolate, chopped

Recipe

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

  • in a large bowl, combine cereal, peanuts, marshmallows and peanut butter. stir until evenly mixed.
  • in a microwave-safe bowl, or in a double boiler, cook chocolate until melted. stir occasionally until chocolate is smooth. stir chocolate into cereal mixture. mixture will be slightly runny.
  • drop by tablespoons waxed paper. let set until firm, 2 hours. store in an airtight container.

Chocolate-berry No-bake Cheesecake

Ingredients

  • Servings: 10
  • 2 squares baker's semi-sweet chocolate
  • 2 (8 ounce) packages philadelphia cream cheese, softened
  • 1/3 cup sugar
  • 2 cups cool whip dips chocolate
  • 1 oreo pie crust (6 oz.)
  • 1 1/2 cups halved strawberries

Recipe

    Preparation Time: 15 mins Ready Time: 3 hrs 15 mins

  • microwave chocolate in small microwaveable bowl on high 1 minute; stir until chocolate is completely melted. set aside.
  • beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add chocolate; mix well. gently stir in cool whip dips. spoon into crust.
  • refrigerate 3 hours or until set. top with strawberries just before serving. store leftover pie in refrigerator.

Salted Caramel Chocolate Chip Cookies From Pillsbury®

Ingredients

  • Servings: 24
  • 1 (16.5 ounce) roll pillsbury® refrigerated chocolate chip cookie dough
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 24 caramels, unwrapped
  • 2 tablespoons half-and-half
  • 1/3 cup semisweet chocolate chips, melted
  • 1 teaspoon coarse sea salt

Recipe

    Preparation Time: 35 mins Ready Time: 1 hr 5 mins

  • heat oven to 350 degrees f. in large bowl, break up cookie dough. stir or knead in flour until well blended. shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. place 1 inch apart on ungreased cookie sheets.
  • bake 12 to 16 minutes or until edges are light golden brown. using handle of wooden spoon, make indentation in center of each cookie. cool 1 minute; remove from cookie sheet to cooling racks. cool completely, about 20 minutes.
  • meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on high 1 to 2 minutes, stirring once, until caramels are melted. spoon about 1 teaspoon caramel into indentation of each cookie. cool 15 minutes.
  • drizzle with melted chocolate; sprinkle with salt. let stand about 15 minutes or until chocolate is set.

peppermint brittle

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.

Broiled Sweet Potatoes

Ingredients

  • Servings: 4
  • 4 sweet potatoes
  • 1/2 teaspoon butter
  • 1/4 cup white sugar

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • preheat oven to broil.
  • line a 10x15 inch cookie sheet with aluminum foil.
  • cook the sweet potatoes in the microwave until done, about 4 minutes per potato. when the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch.
  • place the potato slices in a single layer on prepared cookie sheet. slice the butter into about 1/8 inch pats and place all over the sweet potatoes. sprinkle the sugar on the potatoes and butter. place under broiler until golden and bubbly, about 5 to 8 minutes.

Savory Sweet Potato Hash

Ingredients

  • Servings: 2
  • 1 large sweet potato, diced
  • 1 tablespoon water, or as needed
  • salt to taste
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 cup diced ham steak
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon brown sugar, or to taste

Recipe

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

  • place sweet potato in a microwave-safe bowl; add water and salt. microwave until partially softened, 2 to 3 minutes; drain.
  • heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

sweet and sour green beans

Ingredients

  • Servings: 4
  • 1 1/2 pounds green beans, trimmed, or more to taste
  • 1 tablespoon water, or as needed
  • 1 teaspoon peanut oil
  • 1 cup chopped onion
  • 6 slices bacon, or more to taste
  • 3/4 cup brown sugar
  • 3/4 cup apple vinegar
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 teaspoon ground black pepper

Recipe

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

  • place green beans in a microwave-safe bowl and add enough water to make a layer in the bottom; heat in microwave until green beans are tender yet firm to the bite, 1 to 3 minutes. drain.
  • heat peanut oil in a large wok or skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. transfer onion to a bowl and discard any remaining oil.
  • place the bacon in the wok or skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and cut into bite-size pieces. reserve 4 to 5 tablespoons bacon drippings in the wok.
  • mix onion, brown sugar, vinegar, and liquid smoke in the reserved bacon drippings; cook and stir until sauce is bubbling and brown sugar is dissolved, about 5 minutes. add green beans to sauce and stir to coat; cook until green beans are heated through, 2 to 3 minutes.
  • transfer green bean mixture to a microwave-safe casserole dish; season with black pepper. serve immediately or warm in the microwave, if needed.

cheesy buttery puff

Ingredients

  • Servings: 6
  • 10 ritz crackers, crushed
  • 1/2 cup milk
  • 1/4 pound velveeta®, cut into 1/2-inch cubes
  • 4 ounces philadelphia® cream cheese, cubed, softened
  • 4 eggs, separated
  • 3 tablespoons chopped fresh chives

Recipe

    Preparation Time: 10 mins Ready Time: 35 mins

  • heat oven to 375 degrees f.
  • spread cracker crumbs bottom of 9-inch square baking dish sprayed with cooking spray. microwave milk, velveeta and cream cheese in large microwaveable bowl on high 1-1/2 min. or until smooth, stirring after each minute. whisk egg yolks and chives until well blended. stir into velveeta mixture.
  • beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into velveeta mixture. pour into prepared dish.
  • bake 20 to 25 min. or until puffed and golden. serve immediately.

cherry chocolate bark

Ingredients

  • Servings: 18
  • 1 (12 ounce) bag semisweet chocolate chips
  • 12 cherry-flavored candy canes, crushed
  • 1/3 cup red confectioner's coating (optional)

Recipe

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

  • line a 9x13 inch baking pan with aluminum foil.
  • melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
  • melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
  • place the pan in the refrigerator or freezer until hardened, about 30 minutes. remove from pan; peel off foil. break into small pieces to serve.

beef florentine

Ingredients

  • Servings: 6
  • 2 cups medium egg noodles
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup water
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) container cottage cheese
  • 1/4 cup chopped onion
  • 2 tablespoons grated parmesan cheese
  • 8 ounces shredded mozzarella cheese

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  • preheat oven to 350 degrees f (175 degrees c).
  • in a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. season with oregano, salt and pepper. stir in tomato sauce and water. remove from heat, and stir in cooked noodles.
  • in a medium bowl, combine spinach, cottage cheese, onion, and parmesan cheese. spread half of noodle mixture in a large casserole dish. layer with all of spinach mixture, then cover with remaining noodle mixture.
  • bake in preheated oven for 15 minutes. cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Tropical Mango Salsa Scallops

Ingredients

  • Servings: 6
  • 2 potatoes, thinly sliced
  • olive oil
  • 1 pinch sea salt and ground black pepper to taste
  • 1 mango - peeled, seeded, and diced
  • 1 spanish onion, minced
  • 2 fresh chives, minced
  • 1 tomato, chopped
  • 1 small fresh red chile pepper, minced
  • 1 clove garlic, minced
  • 3 limes, juiced
  • 1 tablespoon olive oil
  • 12 scallops

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • arrange the potato slices on a large plate. cook in microwave on high until tender about 3 minutes.
  • heat 1/4 cup olive oil in a skillet over medium heat. add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. set aside on a plate lined with paper towels to drain.
  • stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
  • heat 1 tablespoon olive oil in a skillet over medium heat. cook the scallops in the hot oil until browned on the bottom, about 2 minutes. turn and cook for 1 minute longer.
  • remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. they should be big enough to cut up with a knife or put into the mouth whole.

texas ranch potato salad

Ingredients

  • Servings: 16
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups mayonnaise
  • 3/4 cup chopped green onion
  • 1 pound bacon slices
  • 5 pounds unpeeled red potatoes

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • bring a large pot of lightly salted water to a boil. add whole potatoes, and cook until tender, 15 to 20 minutes. drain, run under cold water to cool, and chop into 1 inch cubes. transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
  • in a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. cover, and refrigerate for about 2 hours to blend flavors.
  • wrap bacon in paper towels and place on a plate. cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. cool.
  • stir the mayonnaise mixture into the bowl of potatoes. crumble bacon into the bowl, and stir to distribute. serve.

chocolate bread pudding

Ingredients

  • Servings: 1
  • pudding
  • 1 (8 ounce) loaf baguette
  • 1/2 cup unsalted butter, melted
  • 1 cup semisweet chocolate chips
  • 3 cups heavy cream
  • 1 cup milk
  • 2 eggs
  • 8 egg yolks, room temperature
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • sauce
  • 2 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1/3 cup boiling water
  • 1/2 cup white sugar
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract

Recipe

    Cook Time: 1 hr 15 mins

    Ready Time: 8 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish.
  • slice baguette in 1/4 inch slices and brush one side with melted butter. place on a baking sheet and into preheated oven until golden, about 1 minute.
  • melt chocolate chips in microwave or double boiler. set aside.
  • in a medium saucepan over low heat, heat cream and milk until warm. do not scald.
  • in a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. blend in warm cream mixture a little at a time. whisk egg mixture into melted chocolate until smooth.
  • arrange toasted bread slices, buttered side up, in prepared dish until dish is full. pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
  • line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake 40 to 50 minutes, until knife inserted in center comes out clean. let rest 8 hours or overnight.
  • to make sauce, melt unsweetened chocolate in small saucepan over low heat. stir in 1 tablespoon butter until melted. stir in boiling water, 1/2 cup sugar and corn syrup until smooth. increase heat to medium and bring to a boil boil gently 3 minutes. remove from heat and stir in 1 teaspoon vanilla.
  • to serve: warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding a serving platter. serve with warm chocolate sauce.

Strawberry Fritters With Chocolate Sauce

Ingredients

  • Servings: 6
  • 1 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 3 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups hulled strawberries
  • 1 quart vegetable oil for frying
  • 1 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 2 tablespoons confectioners' sugar for dusting

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • in a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. add the strawberries to the batter and fold gently to coat.
  • heat the oil in a large heavy pot over medium-high heat to 360 degrees f (180 degrees c).
  • meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. set the dish on a kitchen towel and cover to keep warm.
  • working in batches, carefully drop the batter-coated strawberries into the hot oil. fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. remove the cooked strawberry fritters and place on paper towels to drain. dust with confectioners' sugar and drizzle with chocolate sauce to serve. serve remaining chocolate sauce on the side.

Creamy Chicken Tortilla Bake

Ingredients

  • Servings: 8
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/4 teaspoon ground cumin
  • 8 (6 inch) corn tortillas
  • 2 (4 ounce) cans chopped green chiles, drained
  • 3 cups cubed, cooked chicken
  • 1 (8 ounce) package shredded cheddar cheese
  • 1 (8 ounce) package shredded monterey jack cheese

Recipe

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

  • melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. mix in cream of chicken soup, sour cream, and cumin.
  • grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. top with 1 can green chilies, half the chicken, half the soup mix, half the cheddar cheese, and half the monterey jack cheese. repeat layers, ending with monterey jack cheese.
  • cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

Bev's Mac And Cheese

Ingredients

  • Servings: 4
  • 1 cup elbow macaroni
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • in a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. add butter and cheese; microwave on high for 5 minutes and whisk until smooth. microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
  • add cooked pasta to mixture; stir and serve.

peppermint brittle

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.

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.

First Baby Food: Peas

Ingredients

  • Servings: 12
  • 3 cups frozen peas
  • 1/2 cup breast milk

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins

  • place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add peas, cover, and steam until tender, about 15 minutes.
  • place peas and breast milk in a blender or food processor and puree until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
  • spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
  • to serve, heat cubes in the microwave for about 30 seconds until warm but not hot. stir thoroughly.

christmas walnut toffee

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1 cup white sugar
  • 1 tablespoon corn syrup
  • 3 tablespoons water
  • 1 1/2 cups chopped walnuts, divided
  • 1 (6 ounce) package chocolate chips

Recipe

  • butter a 9 inch square baking dish, and set aside. melt butter in a large saucepan over medium heat. stir in the sugar and corn syrup until smooth; add the water and stir. heat to 290 degrees f (145 degrees c) using a candy thermometer.
  • when the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. pour into the prepared pan, and allow to cool. when the toffee is cooled, remove from the pan, and place waxed paper. melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
  • spread half of the melted chocolate one side of the toffee slab, and sprinkle with half of the remaining nuts. allow to cool until set, then repeat with the other side. break into bite size pieces when set.

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.

buckaroons

Ingredients

  • Servings: 3
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 1/2 cups butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 4 cups semisweet chocolate chips
  • 1/3 cup wheat germ (optional)
  • 3 cups rolled oats

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium size mixing bowl sift together flour, baking soda, salt and baking powder.
  • in a large mixing bowl cream butter, white and brown sugars together until light and fluffy. dribble vanilla into the creamed mixture. beat the eggs, one at a time, into the mixture. add the sifted ingredients to the creamed mixture. beat until well mixed.
  • pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. drop the dough by rounded teaspoonful an ungreased cookie sheet.
  • bake 8 to 10 minutes or until the edges are just slightly brown. the cookies will look undercooked but that is the correct consistency. cool on a wire rack.

cheese and sausage stuffed zucchini

Ingredients

  • Servings: 5
  • 12 ounces lamb sausage
  • 1 large zucchini
  • 3 eggs, beaten
  • 1 cup shredded colby cheese
  • 2 cups cottage cheese
  • 1 1/2 cups shredded italian cheese blend
  • 1/2 cup chopped onion
  • 2 tablespoons italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch garlic salt
  • 1/2 cup chopped tomatoes

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c). butter a baking dish (size is dependent on the size of your zucchini).
  • place crumbled sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
  • partially cook zucchini in the microwave on high for 5 minutes. remove from the microwave and let cool for about 10 minutes. meanwhile, in a medium bowl combine eggs, colby cheese, cottage cheese, italian blend cheese, onion, italian seasoning, salt and pepper.
  • slice the zucchini in half lengthwise, remove the seeds and rinse. place both halves in prepared baking dish and sprinkle with garlic salt. layer the sausage, tomatoes and cheese mixture in each half.
  • bake in preheated oven for 40 minutes. then broil for 5 minutes to brown the cheese.

Chocolate Marquise

Ingredients

  • Servings: 8
  • 2 1/2 ounces bittersweet chocolate
  • 2/3 cup butter
  • 1 cup unsweetened cocoa powder
  • 6 egg yolks
  • 1/2 cup instant coffee granules
  • 2 tablespoons water
  • 2/3 cup white sugar
  • 3 tablespoons honey
  • 1/2 pint heavy cream

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
  • in a bowl, cream together butter and cocoa powder. in a separate bowl, beat egg yolks. dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. slowly beat in slightly cooled chocolate. beat in cocoa mixture.
  • whip cream until stiff peaks form and fold into chocolate mixture. chill until serving.