Butterscotch Coffee

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup butterscotch chips, divided
• 8 cups hot brewed coffee
• 1/2 cup half-and-half
• 5 -8 tablespoons sugar (to taste)
• whipped cream

Recipe

• 1 in a small bowl, heat 1/2 cup butterscotch chips at about 70% power until melted, stirring occasionally.
• 2 cut a small hole in the corner of a small plastic bag (or use a pastry bag fitted with a #4 round tip) and fill with the melted chips.
• 3 pipe eight little garnishes onto a waxed paper lined baking sheet and refrigerate until set (10 to 15 minutes).
• 4 in a large pitcher, stir the hot coffee and remaining butterscotch chips until chips are melted.
• 5 stir in cream and sugar.
• 6 pour into mugs and top each serving with whipped cream and a garnish.

Caramelized Secret Chocolate Cake With Fudge Icing

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 6 ounces unsweetened chocolate
• 1 cup yellow onion, finely diced
• 1 cup vegetable oil, divided
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk, soured with
• 1 tablespoon vinegar
• 8 ounces unsweetened chocolate
• 1/2 cup butter
• 1/2 cup hot water
• 5 cups powdered sugar

Recipe

• 1 melt, chocolate in saucepan, stirring over low heat, or in microwave oven.
• 2 caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.
• 3 in large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes.
• 4 beat in warm melted chocolate and caramelized onions.
• 5 mix flour with baking soda and salt; stir into batter alternately with milk.
• 6 divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans.
• 7 bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry.
• 8 cool 15 minutes then invert onto wire racks to thoroughly cool.
• 9 spread on icing or use chocolate pudding on first layer.
• 10 top with second layer and frost top and sides with the remaining icing.
• 11 easy fudge icing: melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat.
• 12 mix in 1/2 cup hot water then turn into mixing bowl.
• 13 beat in about 5 cups powdered sugar, a portion at a time.
• 14 (adjust as needed to make a good consistency.) quickly fill and frost cake while icing is still warm.
• 15 if some icing gets too cool to spread easily, place it in microsafe bowl and microwave shortly just until softened and lustrous.
• 16 makes about 3-1/2 cups.

3-citrus Hollandaise Sauce

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 8 tablespoons unsalted butter
• 2 tablespoons fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 pinch salt
• 4 large egg yolks
• 1 dash hot red pepper sauce
• 2 tablespoons fresh orange juice

Recipe

• 1 place butter, lime juice, lemon juice and salt in a microwave safe bowl.
• 2 microwave on high power until butter melts, about 1 minute.
• 3 whisk to cool slightly.
• 4 add egg yolks and whisk until well blended.
• 5 cover with plastic wrap and microwave on medium (50%) 15 seconds.
• 6 whisk until blended.
• 7 repeat twice until sauce is thickened.
• 8 whisk in red pepper sauce and orange juice.
• 9 serve warm.

Butterscotch Cashew Bars

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

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 (11 ounce) bag butterscotch chips, divided
• 1 (14 ounce) can sweetened condensed milk
• 1 cup salted cashew halves

Recipe

• 1 preheat oven to 350 degrees. in a medium bowl, combine graham cracker crumbs and sugar. stir in melted butter. press mixture firmly into bottom of a 13 x 9 pan. in a small bowl, combine 1 cup morsels with condensed milk. microwave on high in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). pour mixture over crumbs. sprinkle remaining morsels and cashews on top. bake 20 to 22 minutes, til lightly browned. let them cool completely before cutting into bars.

Butterscotch Fudge Bars

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• 1/2 cup unsalted butter, cubed
• 1 (1 ounce) unsweetened chocolate square
• 2/3 cup brown sugar, packed
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 dash salt
• 1 cup butterscotch chips

Recipe

• 1 in a microwave, melt butter & chocolate, then stir until totally melted & blended.
• 2 stir in brown sugar until dissolved, then cool to lukewarm, before stirring in the egg & vanilla.
• 3 preheat oven to 350 degrees f, then grease a 9" square baking pan.
• 4 in another bowl, whisk together the flour, baking powder & salt, then stir this mixture into the chocolate mixture until blended.
• 5 stir in the butterscotch chips before spreading the entire mixture into the prepared baking pan.
• 6 bake 22 to 27 minutes or until a toothpick comes out with moist crumbs.
• 7 cool in the pan on a wire rack before cutting & serving.

Chocolate Cloud Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 250 g dark chocolate, chopped into button sized pieces
• 1/2 cup butter, room temperature
• 6 eggs (2 whole, 4 separated)
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons cointreau liqueur (optional)
• grated orange zest (optional)
• 2 cups 35% cream
• 1 teaspoon vanilla extract
• 1 tablespoon cointreau liqueur (optional)
• unsweetened cocoa powder, for sprinkling

Recipe

• 1 preheat oven to 350 degrees f. line the bottom of a 9 inch springform pan with parchment paper.
• 2 melt the chocolate in a double boiler or microwave, then let the butter melt in the warm chocolate.
• 3 beat the two whole eggs and the four egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, cointreau and orange zest.
• 4 in another bowl, whisk the four egg whites until foamy, then gradually add the remaining 1/2 cp sugar and whisk until the whites are holding their shape, but not too stiff. lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites.
• 5 pour mixture into the prepare pan and bake for 35 to 40 minutes or until the cake has risen and cracked and the centre is no longer wobbly.
• 6 cool the cake in its pan on a wire rack; the middle will sink as it cools.
• 7 when ready to eat, place the cake on a cake stand and carefully remove it from its springform pan. don't worry about cracks or rough edges; it's the crater look that you want to go for.
• 8 whip the cream until soft, then add vanilla and cointreau and continue whisking until the cream is firm but not stiff.
• 9 fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a strainer.

Bananas Foster Fudge Cake

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 1 1/2 cups finely chopped firm ripe bananas
• 1/2 teaspoon rum extract
• 1/4 teaspoon ground cinnamon
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
• 2 large eggs
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup semi-sweet miniature chocolate chip
• 3/4 cup heavy whipping cream
• 2 cups semisweet chocolate morsels
• 1 (16 ounce) container prepared cream cheese frosting
• 2 ounces chocolate, made into curls

Recipe

• 1 preheat oven to 350º f. lightly coat three 9-inch-round cake pans with non-stick cooking spray.
• 2 for bananas foster:.
• 3 combine brown sugar and butter in medium, microwave-safe bowl. microwave uncovered, on high (100%) power for 1 minute. add chopped bananas, rum extract and cinnamon; stir. microwave an additional 4 minutes, stirring once. cool completely.
• 4 for cake:.
• 5 combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. beat on medium speed until well blended (batter will be thick). pour about 1 1/2 cups of batter into each prepared cake pan. sprinkle each with a heaping tablespoon of mini morsels.
• 6 bake for 20 minutes or until wooden pick inserted near center comes out clean. cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
• 7 for chocolate frosting:.
• 8 heat cream in uncovered, medium microwave-safe bowl on high (100%) power for 1 1/2 minutes or just until boiling. add morsels; let stand 5 minutes. stir until smooth. cover; cool for 30 minutes.
• 9 to assemble:
• 10 place one cake layer on serving platter. spread half the cream cheese frosting on cake. spread half the banana mixture to 1/2-inch of edges. top with second cake layer. spread with remaining cream cheese frosting followed by remaining banana mixture. top with remaining cake layer. spread chocolate frosting over top and side of cake. sprinkle with premier curls around top edge of cake. refrigerate until chocolate is set. refrigerate leftover cake up to 24 hours.
• 11 note: if using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. refrigerate remaining batter. bake as stated above. bake remaining batter in clean pan.
• 12 hint: to make premier curls, carefully draw a vegetable peeler across a bar of nestlé toll house premier baking bar. vary the width of your curls by using different sides of the bar.