Thursday, October 28, 2010
4 (1 ounce) squares unsweetened chocolate, melted
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust, baked and cooled
In a large bowl, beat butter and sugar until light and fluffy. Blend in chocolate and vanilla. At medium speed, beat in eggs, one at a time, taking 5 minutes for each egg.
Spoon into pie shell and chill. Top with whipped cream before serving, if desired.
Monday, October 25, 2010
48 pretzel rings or mini twists
41 (8 ounce) package milk chocolate kisses
41/4 cup M&M's
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm.
Store at room temperature.
Tuesday, October 19, 2010
1 cup semisweet chocolate chips
1 1/2 cups confectioners' sugar
1/3 cup skim milk
6 tablespoons butter
3/4 cup marshmallow creme
1/4 teaspoon vanilla extract
3 tablespoons cocoa
Grease one 8x8 inch pie pan and set aside.
In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F.
Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve.
Refrigerate in an airtight container.
Thursday, October 14, 2010
2 ripe but firm bananas
6 ounces dark chocolate*, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
*or white chocolate depend on your taste
Line a baking sheet with nonstick foil or parchment paper.
Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Sunday, October 10, 2010
1/2 cup (1 stick) 60% vegetable oil spread
3/4 cup granulated sugar
2 teaspoons vanilla extract, divided
1/2 cup plus 1 tablespoon Cocoa, divided
1-1/4 cups all-purpose flour
1/2 cup Chocolate syrup, divided
1 package (8 oz.) nonfat cream cheese
1 cup powdered sugar
2 cups sliced fresh strawberries
1/4 cup Strawberry Syrup
Heat oven to 325°F. Lightly grease 12-inch pizza pan.
Beat vegetable oil spread, granulated sugar and 1 teaspoon vanilla until creamy. Add 1/2 cup cocoa; beat well. Gradually add flour and 1/4 cup chocolate syrup, beating until well combined. Press dough evenly into prepared pan, forming cookie crust. Bake 20 to 25 minutes or until set. Cool completely.
Prepare filling by combining cream cheese, powdered sugar, remaining 1 tablespoon cocoa and remaining 1 teaspoon vanilla extract. Spread over crust to within 1-inch of edge. Cover; refrigerate until cold, about 1 hour.
Just before serving, place sliced strawberries (or any fruit you like) on top; drizzle with remaining 1/4 cup chocolate syrup and strawberry syrup. Serve immediately, cut into slices.
Wednesday, October 6, 2010
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup chow mein noodles
1/2 cup salted peanuts
In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated.
Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet.
Refrigerate for 2 hours or until set.
Sunday, October 3, 2010
1 cup semi-sweet chocolate chips
1/3 cup unsalted butter
1 cup firmly packed light brown sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup toasted walnuts or pecans, semi-coarsely chopped
Topping: ½ cup confectioners (powdered) sugar
In a large heavy saucepan over low heat, combine chocolate chips and butter, stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat. Add brown sugar, eggs, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until mixed. Add walnuts, stir to mix.
Cover dough and refrigerate until well chilled, at least 4 hours or overnight.
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
Roll the balls in powdered sugar until completely coated.
Place balls 2 inches apart onto baking sheets. Bake 15 minutes or just until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.