1 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
30 caramels, halved and flattened
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans
Yield: 5 dozen.
2 cookies equals 211 calories, 12 g fat (7 g saturated fat), 17 mg cholesterol, 97 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla.
2. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly.
4. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
5. Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm.
Oreo Crust Layer
20 Oreo cookies, crushed into crumbs
2 Tbsp melted butter
Chocolate Ganache Layer
1 cup chocolate chips
1/2 cup whipping cream
Peanut Butter Layer
1/2 cup peanut butter
4 oz cream cheese, softened
1/2 cup confectioners sugar
4 oz. whipped topping (such as Cool Whip), thawed
1. Combine Oreos and butter.
2. Bring the whipping cream to a boil. Remove from the heat and stir in the chocolate. Stir until thoroughly melted. Let cool slightly.
3. Cream peanut butter and cream cheese. Beat in powdered sugar until smooth. Fold in cool whip.
4. Once you have all of the components ready, start layering the parfait.
5. Press about 1/4 cup of cookie mixture into the bottom of each glass.
6. Spoon in a layer of peanut butter filling. Add a thin layer of chocolate ganache. As an added treat, I added crushed peanut butter cups next.
7. Add another layer of peanut butter filling and chocolate ganache.
8. Top with a layer of whipped topping and sprinkle crushed peanut butter cups on top for a garnish.
Makes 12 servings.
1 recipe chocolate pecan ice cream "frosting"
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces sweet backing chocolate
1/4 cup water
1/2 cup butter,softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup buttermilk or sour milk
caramel ice cream topping
2/3 cup toasted shaved coconut
With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.
1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.
2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy.
5.Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture.
6. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
7. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
8. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls.
9. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.
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Chocolate-Covered Cheesecake Squares
1-1/2 hours + freezing
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 Eggland's Best Eggs, lightly beaten
1/2 teaspoon vanilla extract
24 ounces semisweet chocolate, chopped
3 tablespoons shortening
1.Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
2.In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.
3.In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
4.Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.
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Chocolaty Caramel Thumbprints
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 vanilla caramels, unwrapped
3 tablespoons whipping cream
1 1/4 cups finely chopped pecans
1/2 cup (3 ounces) semisweet chocolate pieces
1 teaspoon shortening
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.
2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.
5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)
6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies.
Makes about 3 dozen.
2 1/2 cups flour
1/2 cup very good quality cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup light brown sugar
1 cup sugar
2 teaspoons vanilla extract
12 oz semisweet chocolate chips
1 cup chopped pecans
3 dozen individually wrapped caramel candies
1.Preheat oven to 350.
2.In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.
3.In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.
4.Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.
5.Roll into 1 inch balls and dunk one half of the ball into the chopped pecans.
6.Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly. Gently push one caramel candy half way into the center of each cookie ball.
7.Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be brittle.
8.Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. You can drizzle the tops of the cookies with melted chocolate as well but that's completely optional.
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Devil's Food Cake With Stwbarries
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs, 10 minutes
185g butter (unsalted at roomtemperature)
1,5 teaspoon vanilla essence
80g cocao powder
1,25 teaspoon baking soda
250g strawberries (or other red fruits)
0,5 teaspoon red food coloring (optional)
170g dark chocolate
1.Preheat the oven to 160 C. Grease two baking tins with a diameter of 20 cm (and preferably with high sides) and line them with baking paper.
2.Mix butter sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.
3.In a separate bowl mix buttermilk, water and food color. Fold the flour, cacaopowder and baking soda through the mixture and then fold the buttermilk mixture in as well.
4.Divide the batter over the two baking tins and bake them for about 50 minutes or until they are cooked. Protect the top of the cakes - if you need to - with aluminium foil if they become too dark.
5.Bring the cream to the boil and pour over the chocolate. Let the chocolate melt while stirring. Leave to cool down.
6.Layer the cakes with the strawberries in the middle and divide the ganache over the top of the cake.
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Mudslide and Brownie Trifle
Serves 7-8 (in 6.5oz glasses)
Chocolate Pudding with Kahlua Layer:
1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
3/4 cups dark chocolate, chopped
1/2 cup plus 4 tablespoon of Kahlua
1 tablespoon vanilla extract
Vanilla Pudding with Bailey’s Irish Cream Layer:
1/3 cup plus 1 tablespoon cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
2 tablespoon vanilla extract
Brownie and Almond Layer:
1 1/2 cup of crushed brownie crumb
3/4 cup of finely chopped almonds
->Chocolate Pudding with Kahlua Layer:
1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.
->Vanilla Pudding with Bailey’s Irish Cream Layer:
Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Fill pastry bags with each flavor of pudding.
Pipe a chocolate layer onto bottom of glass.
Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
Pipe vanilla pudding on top of brownie and almond layer.
Continue layering by repeating steps 2-4.
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Chocolate Blackberry Cream Roulade
1/4 cup (32 grams) all-purpose flour
1/4 cup (28 grams) cocoa powder
1/8 teaspoon salt
6 ounces (170 grams) bitter or semi-sweet chocolate, chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 ml) water
6 eggs, separated, at room temparature
1/3 cup (67 grams) sugar or Swerve sweetener
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon cream of tartar
3/4 cup blackberry jam
1 cup fresh blackberries, plus more for garnish
1 recipe whipped cream (substitute equal amount of Swerve for sugar free)
1 recipe chocolate ganache
To make the cake: Preheat oven to 400 degrees (200 C). Spray an 18×12-inch rimmed baking sheet with non-stick cooking spray with flour and line the bottom with parchment paper; set aside.
In a small bowl, combine the flour, cocoa powder, and salt; set aside.
in a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted and smooth. Set aside to cool.
In the bowl of a standing mixer, beat the egg yolks at medium high speed until just combined (10 to 15 seconds).With the mixer still running, add about half of the sugar. Continue beating, scraping the bowl as needed, for 8 minutes. Stir int he vanilla, then transfer the yokk mixture to a large bowl.
Thoroughly wash and dry the mixer bowl and whisk.
In the clean bowl, beat the egg whites and cream of tartar at medium speed until foamy (about 30 seconds). Add 1 tablesppon of sugar and continue beating until soft peaks form, then gradually add the rest of the sugar. Beat until the whites are glossy and hold stiff peaks (about 1 minute). Do not overbeat.
Stir the chocolate mixture into the egg yolks. Once combined, add about 1/4 of the egg whites to the chocolate mixture, and gently fold it in with a rubber spatula. Fold in the remaining egg whites until combined, then sprinkle the dry ingredients over the top. Quickly and gently fold them in until combined.
Pour the batter into the prepared pan and bake for 8 to 10 minutes, rotating the pan half way through baking time.
While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle about 1 tablespoon of cocoa powder over it and rub it into the towel with your hands.
Once the cake is done, overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes.
Assemble the cake: Once cooled, unroll the cake and spread the jam over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of whipped cream over the top of the jam. Sprinkle with the blackberries, and re-roll the cake. Trim both ends using a serrated knife. Drizzle with ganache and garnish with remaining blackberries.