Chocolate-Irish Cream Cheesecake

Chocolate-Irish Cream Cheesecake
Prep Time: 40 minutes
Cooking Time: 50 minutes

If you prefer less liqueur, substitute whipping cream or milk for the liqueur to make up the difference. (This recipe first appeared in Better Homes and Gardens magazine).

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) carton dairy sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" *springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just till combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.

Place pan on a baking sheet. Pour filling into crust. Bake in a 325º F oven for 50 to 60 minutes or till center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

*Note: If using the 10" springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

Read More

Decadent Chocolate Cake

Decadent Chocolate Cake
(with Changes from other members)

1 pkg devil's food cake mix
1 pkg instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
12 oz package chocolate chips

Combine eggs, sour cream, oil and water, add cake mix and pudding mix. Mix well. Fold in chocolate chips. Bake in buttered bundt pan. Bake at 350° F for for 45 minutes or until done.

Drizzle melted chocolate over, or sprinkle confectioners sugar on top.

This was very good.

Carolyn

---

Debbi's Version
Add:
1/4 cup Kahlua, strong coffee, Coconut Rum or any other flavoring that would go with the cake flavor. But *not* extracts. Too much. Can add any liquid, really.

The 1/2 cup water should be warm.

Use a cake mix with pudding already in the box.

Successful Combos:

• Vanilla or French Vanilla cake mix; Vanilla or French Vanilla inst. Pudding; Almond flavoring or Coconut Rum; 2 cups shredded Coconut; 1 pkg Chocolate Chips.
• Any Chocolate cake mix; any Chocolate inst Pudding; Coffee flavorings; 1 pkg Chocolate Chips.
• Orange cake mix; Vanilla inst Pudding; rum for the flavoring, 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.
• Strawberry cake mix, Banana inst pudding; 1 lg can Pineapple (well chopped and drained. Use 1/2 cup of the drained juice for the water); 2 cups Coconut.

---

Katie:
Use 1/2 cup Kahlua instead of water.

Read More

Chocolate Ice Cream (with variations)

Chocolate Ice Cream (with variations)

1-1/4 cups Evaporated Milk
1-1/4 cups Heavy Cream
2/3 cup Sugar
2 lg Eggs, slightly beaten
1 tsp Vanilla
1/4 tsp Salt
2/3 cup Cocoa
6 oz broken Bittersweet Chocolate

Combine evaporated milk, sugar, salt, and cocoa in saucepan. Bring to a boil.

Stir a ladle-full or 2 into the eggs; then stir that into the saucepan. Add broken chocolate. Cook and stir just until chocolate is melted. Cool.

Stir in cream and add vanilla. Cover and chill thoroughly. Process in machine as directed.

Freeze in freezer at least 2 hours to “ripen”. Makes 1 quart.

Additions:

Chocolate Almond: add 1/3 tsp almond extract to cream. Process. Stir in 1/3 cup chopped and toasted almonds.

Cookie: chop 1/3 cup cookies. Stir in after processing.

Fudge Brownie: chop 1/3 cup brownies. Stir in after processing.

Rocky Road: after processing; stir in 1/3 cup mini-marshmallows and 1/3 cup chopped and toasted walnuts.

Debbi
(5/28/11)

Read More

Debbi's Mom's Real Ice Cream

Debbi's Mom's Real Ice Cream

6 Eggs
1-1/2 cups Sugar
1 can Sweetened Condensed Milk (NOT evaporated, organic is best)
1 tbsp. Flour
1 tbsp. Vanilla extract
1/2 gallon whole Milk

Mix flour and vanilla. Add remaining ingredients. Pour into ice cream maker and process as instructed on machine.

Variations:

• Chocolate Chip: Add one 16 oz. pkg. Chocolate Chips
• Fresh Fruit: Add 1 to 3 cups chopped fresh fruit, depending on taste. (Peach is Debbi's Favorite!)
• Chocolate: Add enough melted chocolate to taste make dark for plain chocolate. (Debbi says the more the better!)
• Rocky Road: Make chocolate ice cream and add 2 cups of finely chopped walnuts and 2 cups mini-marshmallows.
• Coffee: Add 1/4 cup or more instant espresso powder to milk and dissolve.
• Mocha: Use the additions for chocolate and the coffee ice creams.

You can make any flavor you want, just use your imagination. This is real ice cream! No one in all of my life of using this recipe ever got sick from the eggs. (These days, local eggs are best, unless one does not mind eggs that are many months old.) The flavor is the best and no other recipe compares.

Debbi M.
(5/28/11)

Read More

Mexican Chocolate Chili Mousse Cake

Mexican Chocolate Chili Mousse Cake
Serves 12 - this is a VERY rich cake

As promised -- here's the recipe for the FABULOUS chocolate chili cake. It's an extremely convoluted recipe -- READ IT all the way through before you start. I have also posted a few comments as I went along. The last time I made this, I used 8" cake pans and made 3 layers with the batter -- then I split them as directed to make a total of 6 layers, more like a torte. Hoo boy -- I used skinny sticks like you put meat on to grill to skewer it all together until it set up, then dealt with the ganache over that after removing the sticks.

ROSA MEXICANO
(By Josefina Howard, Penguin Putnam Inc., Isbn #0-670-87947- 9)

If all native American ingredients, chocolate, made from cacao seeds that have been ground or roasted, is the best known throughout the world; it may come as a surprise to learn that chili peppers are the most widely used. In the sixteenth century, Mexicans welcomed Europeans with a cup of chocolate spiked with chile peppers. Four hundred years later we combine them, along with other indigenous Mexican ingredients like vanilla and Kahula, to create a very modern dessert.

For the Chocolate Genoise
1 cup plus 3 tbsp cake flour (do NOT substitute all-purpose)
1/3 cup cocoa powder (preferably dutched)
6 large eggs
1 cup sugar (I use extra fine - bar sugar)
2 tbsp butter, melted and cooled (I use SWEET - unsalted)

1. Preheat the oven to 375° F.
2. Grease the inside of a 9" or 10" cake pan with butter. Line with a piece of parchment paper cut into a circle to fit the pan, brush with butter and dust with flour. Shake out excess flour.
3. Measure out the ingredients. Sift the flour and cocoa into a bowl.
4. Beat the eggs and sugar in a bowl over a pot of simmering water. Whisk for 3 to 5 minutes until the mixture is warm to the touch and frothy.
5. Transfer into the bowl of a mixer. Beat with the whisk attachment for 6 to 8 minutes on high until pale yellow, thick and almost tripled in volume.
6. Gently fold the sifted cocoa and flour into the egg mixture in three stages. Fold in the butter just to combine. Do not over-mix or the mixture will deflate and loose its volume.
7. Pour into the prepared pan and place in oven. Bake for 30 to 35 minutes until a toothpick comes out clean when tested. Remove from oven and allow to cool on a wire rack.
8. Unmold onto a cake board and, using a serrated knife, cut the cake horizontally into three even layers. (Note - dental floss also works well with a gentle sawing movement)

For the Kahlua Syrup
1/4 cup sugar
1/2 cup water
3 tbsp Kahlua

In a small saucepan, bring the sugar and water to a boil. Cool and stir in the Kahlua.

For the Chocolate Chile Mousse
2 cups heavy cream, whipped to soft peaks
1 package or 1 tbsp gelatin
2 tbsp cold water
2/3 cup heavy cream, boiled
9 oz. semisweet baking chocolate, finely chopped
1/4 cup sugar
approximately 1/2 tsp chile de arbol powder

1. Whip 2 cups heavy cream and refrigerate.
2. In a small measuring cup, sprinkle the gelatin over the water and allow to sit for 5 minutes. Set a cup in a pan of simmering water to melt the gelatin (or in a microwave for 30 seconds).
3. In a separate bowl, pour 2/3 cup hot cream over the chocolate pieces to melt. Whisk in the chile de arbol powder and gelatin until well incorporated.
4. When cool to the touch and beginning to set, fold a cup of whipped cream into the chocolate mixture to lighten the chocolate. Fold in the rest of the cream and mix just to combine. Work quickly or the mousse will set up.

NOTE: Toast 20 to 25 chiles de arbol by heating a comal or cast-iron skillet or a heavy duty sauté pan. Toast the chiles in the hot/dry pan and turn with tongs to toast evenly. Allow to cool, remove seeds, veins, and stems.

Finely grind the chiles in a spice grinder. Sift the chiles through a fine strainer to obtain a very fine powder.

For the Ganache
1 cup heavy cream
4-1/2 tbsp unsalted butter, cut into small pieces
9 ounces semisweet baking chocolate, finely chopped

Bring the cream and butter to a boil. Pour the mixture over the chocolate pieces to melt. Gently stir until smooth and allow to cool until tepid. Reserve.

Filling and Decorating the Cake

1. Set the bottom layer of the cake on a cardboard cake round. Brush with 1/3 of the Kahlua syrup. Spread 1/2 of the chocolate mousse on the cake.
2. Carefully place the middle layer and align with the bottom layer. Repeat the procedure with the syrup and mousse.
3. Add the final layer of the cake and brush with remaining syrup.
4. Carefully wrap the cake in plastic wrap or foil. Freeze the cake to set. The cake at this point can be stored for 5 days in the refrigerator or 2 months in the freezer.
5. Unwrap and place on a turntable or the counter. Evenly spread the top and sides of the cake with a thin layer of the ganache. This is to mask the cake and even out the edges. Refrigerate to set.
6. Warm the remaining ganache in a bowl over a pot of simmering water or in the microwave. Place the masked cake on a wire rack on a large plate or baking tray. Pour the warm ganache over the cake and spread with a spatula making sure the entire cake is covered. Refrigerate to set.
7. Serve with Salsa de Café.

Salsa De Café
2 cups milk
2 cups heavy cream
6 ounces sugar
2 tbsp instant coffee or expresso
6 egg yolks

1. Bring the milk, cream, sugar and instant coffee to a boil in a 2 quart saucepan.
2. Whisk the egg yolks in a small bowl. Carefully whisk 1 cup of the hot milk mixture into the yolks to temper, return to the saucepan.
3. Cook over low heat, stirring constantly with a wooden spoon. Cook until the mixture coats the back of the wooden spoon, approximately 5 to 6 minutes. Pour into a bowl and allow to cool.

NOTE - Fruit sauce can be made in the same way. Substitute fruit for the instant coffee.

Have fun!

Warm hugs and woofs,
Maggie and
MacTaggart
(2/8/2011)

Read More

KA Brownies

KA Brownies
(King Arthur's Flour Company)

Pooh!, the brownies are not triple chocolate. I know I had one somewhere! This is the KA recipe, which I know is very good.

1 cup (2 sticks) Butter
2 cups Sugar
1 cup Dutch-process Cocoa
1 tsp Salt
1 tsp Baking Powder
1 tbsp Vanilla extract
4 lg Eggs
1 cup Flour
1 to 2 cups Chocolate Chips
1 tsp Espresso Powder
1 cup chopped and toasted Walnuts OR Pecans

Melt butter over low heat, then add sugar. Stir to combine. Return to heat briefly, just until it is hot (about 110°F to 120°F), but not bubbling; it will become shiny-looking as you stir it.

Stir in cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add flour, chocolate chips and espresso powder, and nuts, stirring until smooth.

Spoon the batter into a lightly buttered 9"x13"x2" baking dish. Bake at 350°F for 28-30 minutes, or until a toothpick inserted near the center comes out clean or a few crumbs cling to the pick. Cool on rack before cutting.

Makes 2 dozen 2" brownies.

Debra
(10/26/10)

Read More

Blond Brownies

Blond Brownies

Grease a 8"x8"x2" brownie pan; I line the bottom with parchment paper too.
Preheat oven to 350°F.

1/4 cup butter (margarine, shortening or vegetable oil. Butter is better)
1 cup light brown sugar, packed
1 egg
3/4 cup King Arthur flour (it does make a difference to use this brand of flour!)
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup (at least!) bittersweet morsels

Melt butter on low heat, do not burn.  Stir in sugar, cool.  Stir in egg. The idea is not to cook the egg before you start baking.

Measure flour by dipping method, mix in baking powder and salt, use a whisk or fork to be sure you've gotten the baking powder and salt well mixed into the flour.

Mix in the vanilla into the wet ingredients. Mix in the flour, then the chocolate chunks

Spread in pan. Bake for 25 minutes, don't over-bake. The edges should be slightly darker than the center but over-baking will not be good.

Remove and let the temperature drop a little, then using the thinnest knife you've got, cut the brownies.  While a little warm, put a plate over the pan and invert; then make sure the cuts are clean.

Elena
(12/28/09)

Read More

Chocolate Cheese Fudge

Chocolate Cheese Fudge

Recipe courtesy Paula Deen
Prep Time: 15 min
Cook Time: 10 min
Level: Easy
Serves: 6 to 8 servings

1/2 pound Velveeta cheese, sliced
1 cup butter
1 tsp pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-oz) boxes confectioners' (powdered) sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9" by 2" square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.* Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

*I'm sorry but is that not disgusting??!!!

Bev
(12/18/09)

---

Comment:
Seriously -- TRY it! make half a batch. I said the exact same thing.

Someone tried to get me to make it for years - even would try to get me to taste it. Not Me, I said - I don't eat faux cheese. Then someone *else* gave me some fudge as a gift. Best fudge I ever ate, hands down. Yep. Plastic cheese fudge. They even sell it in Wisc. cheese shops as "chocolate cheese".
Denise

Read More

Killer Quick Chocolate Frosting ala Debbi

Killer Quick Chocolate Frosting ala Debbi

2 pounds of semi-sweet Chocolate Chips (Yes, it's really 2 pounds used)
3/4 to 1 stick of Butter (**NOT** margarine!), divided
2 tbsp Milk
1 tsp Vanilla

(optional) 1 tsp espresso powder*

**More optional changes at the end

Put the chocolate chips in the top of a double boiler. (Or in a small pot set into a larger pot with boiling water.) Add the butter. Melt the chips completely, stirring occasionally. When completely melted, stir in optional espresso powder, if using. Then stir in the milk and then the vanilla, mixing well.

Time to work fast... Have the first layer of a cake ready to frost. Pile half of the frosting on top and spread it quickly. Don't bother with the sides, it won't stick. Put on the second layer of the cake.

Take the pan back to the stove. Add the last 1/4 of the butter, 2 tbsp, and stir in with the flame on low as you combine the butter into the frosting.

Working quickly, frost sides of the cake. Frost the top last. This should be enough frosting to do the job. Keep cake covered.

*Espresso powder- coffee- really intensifies the chocolate flavors in anything you add it to.

**Use 1/2 of a stick of butter and a small carton (8 oz) of heavy whipping cream, and ditch the milk. Cook until thick and creamy. Use to frost between the layers, sides, and top. This is even richer than the recipe above, almost like a mousse in flavor.

This stuff is rich as hell. Decadent even. A fav around here now. I was desperate for frosting for a chocolate butter cake to take to a friend's house for lunch. That is what I came up with. I took half of the cake to her house. We sat with forks and went at it from each side. *Before* lunch and afterwards.

Adults can eat dessert first, ya know! We left her husband a piece that looked like mice had been at it.
(eg)

Debbi
(10/2/09)

Read More

Marian's Chocolate Peanut Butter Pie

Marian's Chocolate Peanut Butter Pie

2 cups milk
scant 2 cups peanut butter
1 large pkg instant chocolate pudding mix
Large graham cracker pie crust
Cool whip or something like that

Mix peanut butter and milk. Add pudding mix and pour into pie crust.

Top with some kind of whipped cream. Store in frig.

Doesn't taste like much when first mixed - but man oh man - the next day, heaven if you love chocolate and peanut butter mixed.

For the smaller pie crust, cut everything in half.

Marian
(9/4/09)

Read More

Chocolate Decadence Flourless Chocolate Cake-like Dessert

While I haven't made the following recipe, it is in the Holiday 2008 issue of Cook's Illustrated Holiday Baking. It's called 'The Ultimate Flourless Chocolate Cake.'

They also tested chocolate for this cake and found that Callebaut Intense Dark Chocolate gave the best results. Ghirardelli bittersweet chocolate was runner-up.

Chocolate Decadence Flourless Chocolate Cake
serves 12-16 people

16 tbsp (2 sticks) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped coarse
1/4 cup strong coffee or liqueur (optional - may also use a nut, coffee, or orange flavor)

Adjust oven rack to lower-middle position and heat oven to 325°F. Line bottom of 8" springform pan with parchment paper and grease sides of pan. Wrap outside of pan with 2 sheets of heavy-duty aluminum foil and set in large roasting pan. Bring kettle of water to boil.

Beat eggs in bowl of stand mixer fitted with whisk attachment at high speed until volume doubles (to approximately 1 quart), about 5 minutes.

Meanwhile, melt chocolate and butter (with coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water until smooth and very warm (about 115°F on instant-read thermometer), stirring once or twice. (To melt in microwave, heat chocolate in microwave-safe bowl at 50% power for 2 minutes, stir, add butter and coffee, if using, and continue heating at 50% power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold one-third of egg foam into chocolate mixture until only few streaks of egg are visible; fold in half of remaining foam, then last of foam, until mixture is totally homogeneous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up sides of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin-glazed brownie-like crust has formed on surface, and instant-read thermometer inserted halfway into center reads 140°F, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight. (Cake can be covered and refrigerated for up to 4 days.)

About 30 minutes before serving, remove sides of pan, invert cake onto sheet of waxed paper, peel off parchment paper, and reinvert cake onto serving platter. Sieve light sprinkling of confectioner's sugar or unsweetened cocoa powder over the cake to decorate, if desired.

To serve, use sharp, thin-bladed knife, dipping knife into pitcher of hot water and wiping blade before each use.

As soon as I can get a springform pan, I plan on trying this one. My fiberarts group will go ape for it!

kate
(1/15/09)

Read More

Magic Bars

A favorite holiday recipe from my mother's New Mexico recipes. YUMMMMM but very rich so make those squares small.

Magic Bars

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) package semisweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F, 325°F if using a glass baking dish.

In a 9"x13" baking pan, melt butter or margarine. Sprinkle crumbs over margarine then pour condensed milk over crumbs. Top with remaining ingredients, press down firmly.

Bake 25-30 minutes or until lightly brown. Cool and cut into squares. Store loosely covered at room temperature.

marni
(11/30/08)

Comment:
I make these bars use crushed Kellogg's mini-wheats instead of graham crackers. They are so good! Every time I take them somewhere the pan comes home empty.

Kate
(12/1/08)

Read More

5 Minute Chocolate Cake in a Mug

5 Minute Chocolate Cake in a Mug
(I have not tried this. yet. ~Denise)

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

By the way I use a BIG mug that holds at least 12 oz of Tea or Coffee.

Denise
(9/27/2008)

Comment:
OK.? I just tried this. The chocolate chips make it *very* hot. The flavor is good but the texture is a little rubbery. Still, I'd eat if if I was looking for something quick and chocolatey. Probably better to eat warm than cold.

Linda
(9/28/2008)

Read More

bj's Chocolate Decadence Cake

bj's Chocolate Decadence Cake

Now try this one!

4 eggs at room temperature
1 tbsp. sugar
1 tbsp. flour
10 tbsp. butter
1 lb chocolate chips

Preheat oven at 400° F.

1. Melt butter and chocolate chips together in a double boiler (or a non-stick sauce pan).
2. Beat eggs and sugar together until triple in volume.
3. Gently fold chocolate mixture into eggs. Sprinkle flour on top and continue to fold until there are no streaks of egg.
4. Pour into parchment (or waxed paper) lined 8" pan. DO NOT GREASE THE PAN.
5. Bake at 400° F for 15 minutes. It will still be wiggly. Cool then freeze to set overnight. To serve thaw slightly and cut into very small wedges. Very Rich!!!!

Enjoy

BJ
(7/4/2008)

Read More

Banana Pudding and Chocolate Pie Filling

Banana Pudding and Chocolate Pie Filling

This recipe is from my Mom. Enjoy, it's delicious

2 cup milk
3 egg yolks
3/4 cup sugar
3 tbsp flour
1 good pat butter

For Chocolate Pie: add 1/4 cup cocoa in sugar.

Put flour into sugar and stir. Mix into milk in pan. Get hot. Beat yolks. Warm yolks with hot milk. Add yolks to pan. Heat until thick. Add butter. Stir in.

Jola Gayle
in sunny Memphis, TN
(4/30/08)

Read More

Death by Upside-Down German Chocolate Cake

Death by Upside-Down German Chocolate Cake

I think I can feel my arteries hardening and blood sugar blowing as the cake cools in the pan.

1-1/2 cup flaked coconut
1/2 cup chopped pecans
1 pkg German chocolate cake
1 pkg cream cheese softened (just to make me feel better, I used 1/3 calorie cheese)
1/2 cup butter or (god forbid) margarine (go for the gusto here folks, don't quibble)
4 cups powdered sugar

Preheat oven to 350° F (180° C), Grease and flour 9" x 13" cake pan.

Spread coconut evenly on bottom of pan. Sprinkle with pecans and 3 tbsp brown sugar.

Prepare cake mix as directed on package. Pour over coconut and pecans. Combine cream cheese and melted butter in bowl. Beat at low speed with electric mixer until creamy. Add powdered sugar beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake 45-50 minutes or until toothpick inserted halfway comes out clean. Cool completely in pan. to serve, cut and turn upside down (top side up) on plate.

Wendy

(4/25/08)

Read More

Ho Ho Cake

Ho Ho Cake

1 box chocolate cake mix
1 can dark chocolate icing
1/2 cup sugar
2/3 cup shortening
1 tsp vanilla
1/3 cup milk
1/4 cup salt
1 tsp water
1 cup powdered sugar

Simplest way: Prepare cake in a 9"x13", let cool.

Meanwhile, beat sugar, shortening, vanilla, milk, salt and water for 7 minutes. Add powdered sugar and beat another 5 min. Don't skimp on the beating-- the fluffy filling is key!

Spread the fluffy filling over the top. Warm the icing in the micro a few seconds at a time until smooth enough to pour over the top. Cool until set and serve.

Prettiest way: bake in two round or square layers, split, fill and frost.

Shared by Denise
(4/24/08)

Read More

Truffles... The GOOD ones... from Aubrey

Truffles... The GOOD ones... from Aubrey

2 cups cream
1 pound good bittersweet chocolate, chopped pretty fine
2 tbsp liqueur
1 tsp vanilla
pinch of salt

Optional Fillings: whole hazelnuts or other nuts, crystallized ginger, etc.

Optional Dusting: cocoa, powdered sugar, finely chopped nuts, etc.

Take cream and heat gently just until very warm to the  touch. 

Take off the heat.  Add the chocolate to the warm cream and  whisk until smooth.  Add liqueur (I used Frangelica hazelnut, but go with your heart's desire),  vanilla, and salt.  Whisk until smooth again.  At this point it could be  used as a decadent dessert sauce.

Or, chill overnight and then make truffles. Scoop a teaspoon and roll quickly into a rough ball. (For  fun, shape around a whole hazelnut, or whatever matches your liqueur. Crystallized ginger is amazing...)

Coat in cocoa, or powdered sugar, or  finely chopped nuts, etc.  Place on wax paper lined cookie sheet. 

Chill again briefly to set.  For the advanced set, enrobe in more chocolate.  Store in the fridge, but remove an hour ahead of serving.

Hugs, Aubrey
(12/20/07)

Read More

Marta's Chocolate Mousse

Marta's Chocolate Mousse

Someone mentioned cookie recipes the other day...I'm not so good at cookies but here's something truly yummy and easy:

1 pound cream cheese
3/4 cup sugar
1/2 tsp salt
2 tsp vanilla
3 egg yolks
12 oz chocolate, sweet, melted
     (Debbie LFB knows the BEST kind of chocolate)
3 egg whites
2 cups heavy cream

Mix cream cheese, sugar, salt, vanilla, egg yolks and chocolate.

Beat egg whites and cream separately then fold into cheese mixture.

Pour into dessert glasses and chill.

You'll notice that the eggs are not cooked in this recipe...you are warned.

Marta
(12/5/07)

Read More

Booze Balls

Booze Balls

This is the perfect time to make these, because they taste a lot better after they've been sitting around for a few weeks. No baking required

6 oz chocolate chips
3 tbsp corn syrup
1/4 cup booze (rum, bourbon, or your choice)
1/2 cup sugar
1-1/2 cup crushed vanilla wafers
1 cup finely chopped nuts
4 oz chocolate sprinkles

Melt chips in a double boiler. Blend in corn syrup, booze, sugar, cookies and nuts.

Roll into balls one teaspoon at a time. Press chocolate sprinkles around the balls.

Place on a cookie sheet, cover and chill. After completely cold, store in a cool/cold place in a tupperware or zip lock baggie.

For a more festive look, roll some balls in chocolate sprinkles, some in granulated sugar, some in sweet cocoa powder, some in non pareils (sp?) etc.

Denise
(11/30/2007)

Read More