Ingredients:
Method:
Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9 inch spare pan.
Popularity: 1% [?]
Peanuts and chocolate are a gorgeous pair. They play well with each other. they are comforting. They hang out well together. to top all of these compatibility perfections, they are simple to combine.
Both are wonderful on their own. Aside from those with allergies to nuts, most people enjoy these lovely legumes. Most people also enjoy chocolate. Bringing the two together is a match made in culinary and confectionary heaven. It’s also mind numbingly simple to pull off, which is a plus for someone like me who enjoys instant gratification where food is concerned.
I’m not sure if this is so much a recipe as it is a method, but for the sake of semantics, we’ll say that it’s something worth learning, especially if you would like to get in to playing with chocolate. I’m sure there are better methods and more advanced recipes for this, and if David Lebovitz can tell me how to keep 60% cacau chocolate from melting the second I touch it, I would be very greatful, as these candies are messy, but so very worth it!
Popularity: 3% [?]
Ingredients:
Method:
Mix syrup into warm chocolate and garnish with whipped cream.
Popularity: 1% [?]
Ingredients:
Method:
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended.
Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell.
Bake in 375 degree oven for 40-50 minutes.
Popularity: 1% [?]
Ingredients:
Method:
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 Tbsp cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in 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. Makes about 2 1/2 pounds.
Popularity: 1% [?]
Ingredients:
Method:
In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.
Popularity: 1% [?]
Ingredients:
Method:
Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.
Popularity: 1% [?]
Ingredients:
Method:
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.
Popularity: 1% [?]
Ingredients:
Method:
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg, vanilla and 1/2 cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes.
Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off 1/2 inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes. Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.
Popularity: 1% [?]
Ingredients:
Method:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F. for 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
Popularity: 1% [?]
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