Donauwellen

Ingredients

• Servings: 20
• for the cake:
• 1 1/8 cups butter, room temperature
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 (20 ounce) can pitted sour cherries
• for the custard:
• 3 tablespoons cornstarch
• 1/2 cup white sugar
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• for the topping:
• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons vegetable oil

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
• in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
• for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

No Bake Apple Spice Cake

Ingredients

• Servings: 16
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 quart milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 pinch nutmeg
• 4 individual packages cinnamon graham crackers
• 2 (21 ounce) cans apple pie filling
• 1 (16 ounce) can prepared vanilla frosting
• 1 pinch cinnamon

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a bowl, mix the pudding mix, milk, whipped topping, and a pinch of nutmeg.
• layer the bottom of a 9x13 inch pan with 1 package cinnamon graham crackers. top with 1/2 the pudding mixture. layer with another package graham crackers. spread the apple pie filling over the crackers. top with another package graham crackers. layer with remaining pudding mixture, and top all with remaining package of graham crackers.
• in the microwave, heat the vanilla frosting for about 10 seconds on high, until easily spread. mix in cinnamon. spread over the top layer of graham crackers in the pan. cover, and refrigerate at least 12 hours.

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.

chinese broccoli slaw

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 (3 ounce) packages oriental-flavor ramen noodle soup, seasoning packet reserved
• 1/2 cup slivered almonds
• 1/4 cup sesame seeds
• 1 (16 ounce) package broccoli coleslaw mix
• 1/2 cup chopped green onion
• 1/2 cup salad oil
• 1/4 cup apple vinegar
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• melt butter in a microwave-safe bowl in the microwave. crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. spread the mixture a baking sheet.
• bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• toss together the coleslaw mix and the green onion in a large bowl.
• whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. pour the dressing over the coleslaw mix and toss to coat.

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.

grilled chipotle sweet potatoes

Ingredients

• Servings: 8
• 4 sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 2 tablespoons apple vinegar
• 1/4 cup olive oil

Recipe

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


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
• combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
• grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

ghirardelli chocolate raspberry cheesecake hearts

Ingredients

• Servings: 12
• crust:
• 1 1/2 cups chocolate graham cracker crumbs
• 1/2 cup ground almonds
• 4 tablespoons white sugar
• 3/4 cup butter, melted
• cheesecake:
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 4 eggs
• raspberry puree (recipe below)
• 2 cups ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• raspberry puree:
• 1 (10 ounce) package frozen raspberries
• 4 tablespoons white sugar
• chocolate ganache (optional):
• 8 ounces ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• additional garnishes (optional):
• fresh raspberries
• 8 ounces white chocolate, melted for drizzling

Recipe

• preheat over to 325 degrees f (165 degrees c).
• crust: in a microwave safe bowl, melt the butter. add the chocolate graham crackers, ground almonds, and sugar and mix until combined. press mixture into the bottom of a 9-inch springform pan and set aside.
• puree: in a saucepan, combine raspberries and sugar. bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds and set aside.
• cheesecake: in a small pot over low heat, bring the whipping cream to just boiling. remove from heat and add the chocolate chips. set aside for 5 minutes and then stir until smooth.
• in a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. beat in eggs, one at a time. remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. blend until combined. add the melted chocolate to the remaining batter and mix until combined. pour the chocolate cheesecake batter into the pan. very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. bake for 60 to 75 minutes, or until filling is set. cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.