Golden Cream Chocolate Cake

Golden Cream Chocolate Cake 

2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
1 1/4 c Sugar
2 Eggs; unbeaten
3 oz Unsweetnd choc
1 c Milk
1 ts Vanilla

Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.

Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles 

2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter 3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

Makes about 30 truffles

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquer and continue to beat until thick (see p[hoto). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Food Safety Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Grand Marnier Truffles

Grand Marnier Truffles 

Makes about 30 truffles

4 T melted butter
 4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
 4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract

Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Food Safety Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs. 

Chocolate Candy Recipe

Chocolate Candy Recipe

10 1/2 oz Marshmallows

1/4 c Butter

1 c Coconut

1 1/4 c Semi sweet choc. chips

2 c Rice Crispies

Line a 13 X 9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Crispies and coconut. Spread in pan quickly using a buttered spatula. 

Chill. Cut into small bars, finger size. 

 

Chewy Chocolate Rolls

Chewy Chocolate Rolls

2 tb Butter
1/2 c Light corn syrup
2 oz Chocolate, melted
1 ts Vanilla
3/4 c Powered dry milk
1/4 ts Salt
3 c Confectioners' sugar

Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt. Gradually add confectioners' sugar; mix and knead. Roll out in 3/4-inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour, then wrap in plastic wrap.

Makes about 18 rolls.

Decadent Fat Free Chocolate Cake

Decadent Fat Free Chocolate Cake 

No stick cooking spray
1 1/3 c Flour
1/2 c Unsweetened cocoa
1/4 c Argo Corn Starch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Karo light Corn Syrup

Preheat oven to 350 degrees F.

Spray 9x9-inch square baking pan with cooking spray.

In a large bowl combine flour, cocoa, cornstarch, baking powder and salt. In a medium bowl with wire whisk or fork, stir together sugar and water 1 minute. Add egg whites and corn syrup; stir until blended. Gradually stir into dry ingredients until smooth. Pour into pan.

Bake 35 minutes or until toothpick inserted into center of cake comes out clean.

Cool. If desired, sprinkle with confectioners sugar. Makes 16 servings.

18 Minute Chocolate Cake Recipe

18 Minute Chocolate Cake Recipe

2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda

Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan.

Bake at 350 degrees F until done.

Cool on a wire rack; while still a little warm, frost with your favorite frosting.

Easy Microwave Brownies

Easy Microwave Brownies

1/2 c Butter or marg
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/2 c Unsweetened Cocoa
1/2 c Flour

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)

Brownie Bottom Bourbon Pie

Brownie Bottom Bourbon Pie

Brownie mix
3/4 c Sugar
1/4 c Cold water
3 c Heavy cream
5 Egg yolks
1 pk Envelope unflavored gelatin
1/2 c Bourbon

Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon.

 Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.

Sprinkle shaved chocolate on top.

Easy Chocolate Chip Layer Bars

Easy Chocolate Chip Layer Bars

1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans

Preheat oven to 350 degrees.
Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges.

Cool completely in pan on rack.

Dark Chocolate Brownies

Dark Chocolate Brownies

2/3 c Unsalted butter
2 oz Unsweetened chocolate cut into small pieces
2 oz Semisweet chocolate cut into small pieces
1 c Granulated sugar
3/4 c Light brown sugar, packed
3 Jumbo eggs
1 1/2 c Sifted all-purpose flour
1/2 ts Salt
2 ts Vanilla
1 1/2 c Coarsely chopped walnuts OR pecans

Preheat the oven to 375 degrees F.

Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top.

 Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan.

Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.

Chocolate Mint Dessert Balls

Chocolate Mint Dessert Balls 

9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers

In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans.

 Serve with chocolate cookie wafers. Store in refrigerator.

German Chocolate Chip Bread

German Chocolate Chip Bread 

2 boxes of German Chocolate cake mix
2 small boxes of chocolate instant pudding
1- 12 oz sour cream
10 eggs
1 1/2 cups of oil
1/2 cup of water
12 oz of chocolate chips
1 cup of chopped nuts (if desired)

Instructions:
Mix together all ingredients. Pour into three greased loaf pans. Bake
at 325 degrees for one hour or until done when tested with wooden
pick.

May be frozen, heated in microwave, and keeps well in refrigerator
for several days.

Brownie Pie

Brownie Pie Recipe

1 pk (21 oz.) brownie mix, prepared as directed
1 c Nuts, coarsely chopped
2 Frozen 8- or 9-inch pie shells

Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F.

The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream.

Serves 12.

Mocha Fondue Recipe

Mocha Fondue Recipe

Update chocolate fondue with a hint of coffee, and serve it with meringue
cookies as crispy dippers.

Source: Better Homes and Gardens

1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi
fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies


1. In a heavy saucepan combine chocolates, cream, sugar, and coffee
crystals. Heat and stir over low heat until melted and smooth. Remove from
heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat.
Serve with fruit and cookies. Makes 6 to 8 servings.

Homade Babe Ruth Bars

Homade Babe Ruth Bars

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
2 Press the entire mixture gently into a buttered
9x13 inch baking dish. Allow to cool completely
before cutting into bars.

Caramel Apples with Chocolate

Caramel Apples with Chocolate

1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Place Styrofoam on a flat surface. Lightly coat baking sheet with cooking spray.
Remove stems from apples. Insert wooden stick into stem of each apple. Place caramels in saucepan. Add the water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake. Pat pistachios onto top of apple, place on prepared sheet.

Refrigerate until caramel is cool.

Heat chocolate in top of double boiler, until melted. Drizzle chocolate over apples. Press apples sticks into Styrofoam. Refrigerate until the chocolate hardens. Remove from Styrofoam to foil cupcake liners

Makes 8 apples

Chocolate Anise Truffles

Chocolate Anise Truffles

Ingredients:
1/4 cup   Anise liquor
1/2 cup   butter
12 oz.    semi-sweet chocolate
2 cups    pulverized anisette cookies

Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon.  When the chocolate has melted, add the butter and slowly stir it
into the chocolate as it melts.  Continue to stir for another minute
until it is well mixed and smooth.  Add in the Rum and stir until well
mixed, then sprinkle in the pulvarized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly
thickened but still smooth.  You want the mixture to remain as a thick
sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes).  Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette.  When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.

Easy Chocolate Truffles Recipe

Easy Chocolate Truffles Recipe

Ingredients:
8 oz    Semi-sweet chocolate
1/3 c   Milk
1/3 c   Unsalted butter
2 ea    Egg yolks, slightly beaten
1/4 t   Vanilla extract
1 x     Unsweetened cocoa

Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.

Makes 64 servings

Quick & Easy Microwave Peanut Butter Fudge

Quick & Easy Microwave Peanut Butter Fudge Recipe

12 oz. semisweet chocolate chips
12 oz. peanut butter 1
4 oz. sweetened condensed milk

Makes approximately 42 pieces

In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.

Triple Chocolate Fudge Recipe

Triple Chocolate Fudge Recipe

3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract 2 C chopped pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly.

 Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan.

Chill until firm. Cut into squares.

Cookies And Cream Truffles

Cookies And Cream Truffles

1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract

Makes about 40 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Strawberry Truffles

Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate 4 cups confectioner's sugar
1 tsp. grated fresh ginger root 18 medium fresh strawberries
 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white choclate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well.

Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.

Place truffles in candy cups and chill until serving time.

Denise Thompson's

White Chocolate Truffles Recipe

White Chocolate Truffles

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk 8 oz. white chocolate, broken into small pieces
 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

Chocolate Vanilla Chip Biscotti

Chocolate Vanilla Chip Biscotti Recipe

2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
3 ts Baking powder
1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Margarine or butter; softened
3 Eggs
1 c White vanilla chips

Heat oven to 350 degrees F

Spray 1 large or 2 small cookie sheets with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches aprat on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 degrees F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch.

Place rectangles on wire racks; cool 5 min. Wipe cooke sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 degrees F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.

Store tightly covered.

Easy Chocolate Chip Layer Bars

Easy Chocolate Chip Layer Bars

1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans

Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.

Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack.

Chocolate Candy Bar

Chocolate Candy Bar

1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours.

When frozen peel off envelope and eat. Tastes like fudge.

Chewy Chocolate Orange Bars

Chewy Chocolate Orange Bars 

2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bitttersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest

Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray.

Bake at 350 degrees F. 25 to 30 minutes.

 Cool. Cut into 24 bars.

Caramel Filled Chocolate Bars Recipe

Caramel Filled Chocolate Bars

1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped

Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.

Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees.

 Cool in pan and cut into 1 1/2 inch squares.

Chocolate Biscotti Recipe

Chocolate Biscotti Recipe

4 oz Unsweetened chocolate
1/2 c Butter
1/2 ts Vanilla extract
3 lg Eggs
1 1/4 c Sugar
3 c All-purpose flour
1/2 ts Baking powder
1 c Hazelnuts or walnuts; chop
1 Egg white; lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture. Stir in nuts. Flour hands, and form dough into a 13" log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350F for 45 minutes; cool on a wire rack. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet.

Bake at 350F for 10 minutes on each side. Remove to wire racks to cool.

Banana Nut Chocolate Chip Bread

Banana Nut Chocolate Chip Bread Recipe

1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk

Preheat oven to 350 degrees F.

Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches).

Bake for 65 minutes, or until bread tests done.

Cool in pan for about 5 minutes, then turn out on a wire rack.

Makes 1 loaf.

Chocolate Bars Recipe

Chocolate Bars Recipe

2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine.

 Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center.

Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.)

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins 

2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips

Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans.

Bake at 350F for 10 minutes.

Chocolate Banana Mousse

Chocolate Banana Mousse Recipe

1 oz square chocolate unsweetened
1 c (250 mL) evaporated skim milk
3 tb (45 mL) granulated sugar replacement
2 Egg yolks
1/4 ts (1 mL) salt
1 ts (5 mL) vanilla extract
2 Bananas (sliced)

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens.

Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mold, freezer tray or individual cups and freeze until firm.

Foolproof Dark Chocolate Fudge Recipe

Foolproof Dark Chocolate Fudge Recipe

3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Hershey Light Chocolate Cake

Hershey Light Chocolate Cake Recipe

1 1/4 c Flour
1/3 c Hershey's Cocoa
1 ts Baking Soda
6 tb Extra Light Corn Oil Spread
1 c Sugar
1 c Skim Milk
1 tb White Vinegar
1/2 ts Vanilla Extract

Heat oven to 350 degrees F.

Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans.

Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate.

Light Cocoa Frosting: 
In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form.

Chocolate Apple Bread Recipe

Chocolate Apple Bread

Topping: 
1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans

Bread: 
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips

Topping: In cup, combine sugar, cinnamon and walnuts; set aside.

Bread: Preheat oven to 350 degrees F. Grease two 9x5x3" loaf pans. In small bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; set aside. In large bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake tester inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.

Makes 2 loaves.

German Chocolate Cake Recipe

German Chocolate Cake 

4 oz Baking chocolate;
1/2 c Water; boiling
1/2 c Butter;
1/2 c Granulated sugar replacement
3 tb Granulated fructose
4 Eggs yolks;
2 ts Vanilla extract;
1 ts Baking soda;
1/2 ts Salt;
1 c Buttermilk;
4 Egg whites; stiffly beaten

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement amd fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites. Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans.

Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.

French Chocolate Cake Recipe

French Chocolate Cake 

7 oz Semisweet chocolate
14 tb Butter or margarine
4 Eggs
3/4 c Sugar
1 c Flour
1/3 c Hazelnuts, coarsely chopped
1 ts Baking powder
Makes about 10 servings

Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches.

Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture.
Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently.

Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling.

You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.

Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars 

1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts -- chopped
12 oz Semisweet chocolate chips

Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in prepared pan.

Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars.

Serve warm or cool. 48 bars.

60 Second Chocolate Mousse Recipe

60 Second Chocolate Mousse

12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping

Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.

Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts.

Refrigerate at least 2 hours before serving.

Peanut Butter and Chocolate Truffles

Peanut Butter and Chocolate Truffles

1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

Fat Free Chocolate Cake Recipe

Fat Free Chocolate Cake Recipe

1 1/4 c Flour
1 c Sugar
1/2 c Unsweetened cocoa
1/4 c Corn starch
1/2 ts Baking soda
1/2 ts Salt
4 Egg whites
1 c Water
1/2 Light or dark corn syrup
Mazola No-stick cooking spray

Preheat oven to 350 degrees F.

Spray 9" square baking pan with cooking spray.
In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan.

Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.

Makes 16 servings.

Mocha Truffles Recipe

Mocha Truffles Recipe

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Chocolate Mousse Recipe

Chocolate Mousse Recipe

7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar

Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap.

Decorate with grated chocolate and icing sugar.

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Source: Better Homes and Gardens

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce packate miniature milk chocolate kisses


1. Beat butter and peanut butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and baking soda; beat until combined, scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your hand, if
desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges
are lightly browned. Transfer to wire racks and cool. Store in an airtight
container or plastic bag at room temperature up to 3 days. Makes 60 to 72
cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of waxed
paper. Repeat layers, leaving enough air space to close container easily.
Freeze up to 1 month.

Chocolate Covered Truffles

Chocolate Covered Truffles

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Brownie Cake Recipe

Brownie Cake Recipe

1 pk Devil Food cake mix
1 Stick margarine
3 Eggs
1 (8 oz.) pkg. cream cheese
1 Box powdered sugar

Mix together cake mix, margarine and 1 egg. Press in bottom of greased Pyrex baking dish. Mix cream cheese, 2 eggs, and powdered sugar. Spread over cake mixture.

Bake at 350 degrees for 45 minutes.

Four-minute Brownie Pie

Four-minute Brownie Pie

2 Eggs
1 c Sugar
1/2 c Butter or margarine softened
1/2 c Flour
4 tb Unsweetened cocoa powder
1 ts Vanilla
1 ds Salt
1/2 c Chopped walnuts
Ice cream

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool.

Cut in wedges and serve with ice cream.

Chocolate Truffles

Chocolate Truffles Recipe

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
Recipe courtesy www.FabulousFoods.com