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Money talks. Chocolate sings.

Man cannot live on chocolate alone; but woman sure can.

The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!

Nobody knows the truffles I've seen!

Chocolate is nature’s way of making up for Mondays.

Will work for chocolate.

Other things are just food. But chocolate's chocolate.

Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces

There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.

If it ain't chocolate, it ain't breakfast!

A little too much chocolate is just about right.

There’s more to life than chocolate, but not right now

Nothing chocolate.... nothing gained.

There's nothing better than a good friend, except a good friend with CHOCOLATE

It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man.

Nine out of ten people like chocolate. The tenth person always lies..

Life is like a box of chocolates - you never know what you're going to get.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

Simply put... everyone has a price, mine is chocolate!

Chocolate: Here today .... Gone today!

I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated.

Doesn't It Have Calories
by Howard Shapiro
(Melody: "Wouldn't It Be Loverly")

~Shared by Pam, Swanton, OH  

I think it would be more than fair
If my chocolate and I could share
Room in my clothes somewhere,
Oh, doesn't it have calories!

Lots of chocolate for me to eat,
White and dark, milk and bittersweet;
It would make my life complete
To take away the calories.

Once that loverly smell of chocolate has hit my nose,
Moderation's only something done on the TV shows.
Chocolate shavings and chocolate chips,
Chocolate cake dipped in chocolate chips;
Just keep them off my hips
And take away the calories.

With the miracles of technology we have today,
It should not be long till some great scientist finds a way.
Helium seltzer to make egg creams;
Goosing mousses with laser beams.
We'd pay for any schemes
To take away the calories.

In Lora Brody's "Growing Up on the Chocolate Diet"

What's in Chocolate?

Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being that anandamide can induce.

Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources.

hocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive profile.

Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well.

Like other palatable sweet foods, consumption of chocolate causes the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocaholics.

Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; and thus elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.

Perhaps chocolate's key ingredient is its phenylethylamine "love-chemical". Yet the role of the "chocolate amphetamine" is disputed. Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities.

Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases mesolimbic dopamine in the pleasure-centres. It peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria. One of its metabolites is unusually high in subjects with paranoid schizophrenia.

There is even a phenylethylamine theory of depression. Monoamine oxidase type-b has been described as phenylethylaminase; and taking an selective MAO-b inhibitor, selegiline (l-deprenyl), can accentuate chocolate's effects. Some subjects report that bupropion (Wellbutrin) reduces their chocolate-cravings; but other chocaholics dispute this.

Source: Chocolate.org

Oxymorons!!

~Shared by Mary H., Montreal, Canada
 
Act naturally
Happily married
Microsoft Works
Holy war
Found missing
Resident alien
Minor Catastrophe
Affordable housing
Near miss
Great depression
Canadian army
Phone sex
United nations
Advanced BASIC
Genuine imitation
Death benefits
Airline Food
Women's rights
Good grief
Same difference
Almost exactly
Sensitive man
Government organization
Everything except
Civil War
Good kid
Sanitary landfill
Alone together
Legally drunk
Silent scream
British fashion
Living dead
Small crowd
Business ethics
Soft rock
Butt Head
Military Intelligence
Software documentation
New York culture
New classic
Sweet sorrow
Childproof
"Now, then"
Synthetic natural gas
Christian Scientists
Passive aggressive
Taped live
Clearly misunderstood
Peace force
Extinct Life
Temporary tax increase
New and improved
Computer jock
Plastic glasses
Terribly pleased
Computer security
Political science
Tight slacks
Definite maybe
Pretty ugly
Twelve-ounce pound cake
Diet ice cream
Rap music
Working vacation
Exact estimate
Religious tolerance
Freezer Burn
Honest Politician
Jumbo Shrimp
Loners Club
Postal Service


Getting Old

~Shared by Pat, Minden, NV

A group of 40 year old golf buddies discuss and discuss where they should meet for dinner. Finally it is agreed upon that they should meet at Mario's restaurant because the waitresses there have low cut blouses and nice bods.

10 years later, at 50 years of age, the group meets again and once again they discuss and discuss where they should meet. Finally it is agreed upon that they should meet at Mario's because the food there is very good and the wine selection is good also.

10 years later at 60 years of age, the group meets again and once again they discuss and discuss where they should meet.  Finally it is agreed upon that they should meet at Mario's because they can eat there in peace and quiet and the restaurant is smoke free.

10 years later, at 70 years of age, the group meets again and once again they discuss and discuss where they should meet.  Finally it is agreed upon that they should meet at Mario's because the restaurant is wheel chair accessible and they even have an elevator.

10 years later, at 80 years of age, the group meets again and once again they discuss and discuss where they should meet.  Finally it is agreed upon that they should meet at Mario's because they have never been there before.

And so it goes . . . . . . .

FRANKYE'S CHOCOLATE FRIED PIES

~Shared by Larry J., Spring Hill, TN

Ingredients:

Filling:

1/2 cup sugar
2 Tablespoons cocoa powder (if using an off-brand, add a little more cocoa and some chocolate syrup to make it richer)
4 Tablespoons butter or margarine
1/3 cup flour
1 cup evaporated milk
1 teaspoon vanilla

Combine ingredients. Cook on medium heat, stirring constantly until thickened. Allow to cool and thicken before using as pie filling.

Dough:

4 cups flour
4 Tablespoons sugar
pinch of salt
1 cup shortening
1 egg, well beaten
1 12-ounce can evaporated milk
Wesson or restaurant oil for frying (no off-brands here, the quality of the oil is important)

Mix together dry ingredients. Cut in shortening using a mixer and its bread hook attachment. (No mixer and no attachment? Do it the old-fashioned way by crisscrossing a couple of dinner knives through the mixture.) Stir in egg; add milk. Roll out on a floured biscuit board, as thin as possible, but no less than 1/4-inch.

Procedure:

Cut into rounds. Frankye Ward cuts her dough with a plastic 3-pound margarine-tub top. Center 2-3 Tablespoons of filling on one half of each round, then fold over and seal with fork or edge of saucer.

Heat oil in a large skillet on medium heat and fry pies to a golden brown, turning once.

Source: www.tnhomeandfarm.com


CHOCOLATE CREAM CHEESE DELIGHT

~Shared by Patricia, Charlevoix, MI
 
Crust:
3/4 cup low-fat graham cracker crumbs
2 tablespoons unsalted butter or margarine, melted
 
Filling:
1 envelope unflavored gelatin
1/4 cup skim milk - well chilled
3/4 cup skim milk - boiling
4 ounces light cream cheese, softened
4 ounces non fat cream cheese softened
1/2 cup nonfat sour cream
1/2 cup nonfat cottage cheese
2/3 cup sugar
1 tablespoon vanilla
5 tablespoons unsweetened cocoa powder
 
Preheat oven to 350 degs. Lightly coat a 9" springform pan with no stick spray
 
Crust: Combine cracker crumbs and butter/margarine in a small bowl. Press into the prepared pan and bake for 5 minutes. Let cool on a rack.
 
Filling: Using a blender, sprinkle gelatin over cold milk. Let stand for 2 minutes. Add hot milk and blend on low speed for 2 minutes. Add cheeses, sour cream, sugar, vanilla and cocoa. Blend on high speed for several minutes - until smooth. Pour filling into baked crust and chill for about 4 hours, or until firm.
 
Per serving:
171 calories
5.1 g total fat
1.8 g monounsaturated fat
0.2 g polyunsaturated fat
2.8 g saturated fat
8.2 g protein
23.9 g carohydrate
0.2 g dietary fiber
13 mg cholesterol
221 mg sodium


COCOA ANGEL FOOD CAKE

~Shared by Patricia, Charlevoix, MI
 
3/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 1/4 cups sugar
10 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 teaspoon lemon extract
 
Preheat oven to 350 degs. Place flour, cocoa and 1/4 cup of sugar in a sifter; sifting into medium bowl. Repeat the sifting 5 times and set aside. Sift the remaining 1 cup of sugar into a separate bowl, set aside.
 
Place egg whites in a large bowl. With electric mixer, beat until foamy. Add cream of tartar and beat until egg whites form stiff peaks but are not dry. Fold in the 1 cup of sifted sugar, a tablespoon at a time. Add vanilla and lemon extract.
 
Slowly sift small amounts of flour mixture over the batter and fold in until all the flour is incorporated. Pour batter into ungreased 10" straight sided tube pan and bake 45 minutes.

Remove pan from oven, turn upside down to cool. Let stand 1 1/2 hours. When completely cool, run a knife around the edges of the pan to remove cake.
 
Note: My mom always placed the upside down cake on a sturdy long neck bottle. Supposedly this helps the cake from shrinking as it cools.
 

TIPSY CHOCOLATE PEARS

~Shared by Patricia, Charlevoix, MI
 
4 large pears
1 1/2 cups water
1/2 cup sugar
Small piece lemon peel
1 inch cinnamon stick
 
Chocolate Sauce:
1 1/2 ounces semi-sweet chocolate
1/2 cup prepared coffee
2 tablespoons sugar
4 egg yolks
1 tablespoon cognac
 
Brandy whipped cream:
1/2 cup cream, whipped
1 tablespoon very fine sugar
1 tablespoon brandy
 
Peel pears leaving 1 inch of stem. In wide saucepan combine and heat water, sugar, lemon peel and cinnamon stick. When sugar is dissolved, add pears and poach over low heat until tender. Remove from heat and allow pears to cool in syrup. Refrigerate until serving time.
 
Brandy Whipped Cream:
Beat cream with sugar and add brandy. Refrigerate until ready to use.
 
Chocolate:
Combine chocolate and 2 tablespoons of coffee in saucepan. Cook over low heat until very smooth. Using a steaming double boiler, combine sugar and egg yolks. Add rest of coffee and whisk until  thick and creamy. Do not let sauce come to a boil or it will curdle. Add chocolate mixture. Remove from heat and stir in cognac.Drain pears and place in serving dish. Pour warm sauce over cool pears and top with whipped cream.



CHOCOLATE PANINI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: 5 servings (2 sandwiches per serving)

8 ounce(s) Semi-Sweet Chocolate Baking Bar
1 18-inch baguette with flaky crust
3 tablespoon(s) unsalted butter, at room temperature
 
Directions
Slice the bread on the diagonal into slides 1/2 to 3/4-inch thick; there should be at least 20 slices of bread. Break the chocolate into 1/2 ounce squares. Butter one side of each slice of bread with 1/2 teaspoon of butter and make a sandwich, butter side out, using a piece and a half of chocolate per sandwich.
 
Heat a large pan over medium heat and, in batches, cook each sandwich until golden brown, pressing down with a spatula. Flip the sandwiches and cook the second side until golden brown, about 30 seconds. Keep warm in the oven.

The sandwiches can also be made in a panini machine following the manufacturer's instructions.



CHOCOLATE CARAMEL WALNUT TORTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: 8 servings

5 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
14 tablespoon(s) unsalted butter
4 eggs, separated
1/2 cup(s) sugar
1/2 cup(s) light brown sugar, packed
1/2 cup(s) light corn syrup
1/2 cup(s) chopped walnuts
8 walnut halves

Directions
To make torte, heat oven to 300?F. Line bottom of 9-inch round cake tin or spring form pan with circle of waxed or parchment paper; spray bottom and sides of pan with cooking spray; dust lightly with flour. In double boiler over hot water, melt chocolate and 10T butter. Cool 5 minutes. In large bowl with electric mixer or whisk, beat egg yolks and sugar until thick; stir in chocolate mixture. In clean bowl, beat egg whites until soft peaks form. Stir one-fourth of egg whites into chocolate mixture; with rubber spatula, fold in remaining egg whites. Spread batter into prepared pan. Bake 40 minutes or until cake is firm to touch. Cool completely in pan. Run small knife around edge of pan. Place rack or baking sheet on top of pan; invert pan and rack and shake gently to unmold cake. Remove paper; place plate on top of cake and invert again; brush off any loose crumbs. Refrigerate.

To make topping, in saucepan over medium heat, bring brown sugar, corn syrup and 4T butter to a simmer, whisking to blend. Remove from heat; stir in chopped walnuts. Cool at room temperature until gooey but still spreadable. Remove cake from refrigerator. Pour caramel walnut topping onto cake, spreading just to edge of cake with spatula. Evenly space walnut halves around edge of cake to mark eight pieces. Refrigerate until topping is firm. Cut cake into 8 wedges.



CHOCOLATE CHIP CHEESECAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: 8 servings

1 cup(s) Semi-Sweet Chocolate Chips
1 tablespoon(s) Unsweetened Cocoa
2 ounce(s) White Chocolate Baking Bar
2/3 cup(s) crushed graham crackers
1/4 cup(s) granulate white sugar
1/3 cup(s) (2/3 stick) unsalted butter, melted
2 1/4 cup(s) cream cheese, at room temperature
1 teaspoon(s) pure vanilla extract
2/3 cup(s) granulated white sugar
3 large eggs
1 cup(s) sour cream

Directions
Preheat the oven to 350°F. Grease 9-inch springform cake pan. To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling. To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.

Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 75 minutes, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.

Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.



BLACK FOREST TORTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Hands-On Time: 25 minutes
Total Time: 2 hours
Servings: Makes 12 to 16 servings.
   
Ingredients

1 pkg Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

1. Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans.

2. Prepare, bake and cool cake according to package directions.

3. Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.

4. To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.


BLUEBERRY ANGEL FOOD CAKE ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Hands-On Time: 20 minutes
Total Time: 45 minutes
Servings:  Makes 2 cakes (8 servings each).
   
Ingredients

1 pkg Duncan Hines® Angel Food Cake Mix
1/4 cup confectioner's sugar
1 (21 oz) can blueberry pie filling
mint leaves for garnish

1. Preheat oven to 350 ºF. Line two 15.5 x 10.5 x 1-inch jellyroll pans with aluminum foil.

2. Prepare cake mix as directed on package. Divide and spread evenly into pans. Cut through batter with knife or spatula to remove large air bubbles.

3. Bake 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners' sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely.

4. Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if desired.


CHOCOLATE FUDGE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 ounces semisweet chocolate
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped nuts (optional)

Break the chocolate into small pieces and put into a glass or microwave-safe bowl. Add milk and microwave for one minute. Mix well and microwave again on high for another minute. Stir until chocolate and milk are mixed completely. Stir in vanilla extract, salt and nuts. Pour into a greased loaf pan and refrigerate until hard. Cut into small squares and enjoy!


CHOCOLATE FLYING SAUCER COOKIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 package of chocolate cake mix
1 1/2 cups water
2 eggs
1 cup minus 2 Tbs flour
1/2 cup oil

Filling:
2 Tbs flour
1/2 cup milk
1/2 cup sugar
1/2 cup shortening
1 tsp vanilla

First mix flour into cake mix in a large bowl.Add remaining ingredients. Beat at medium speed for 3 minutes or until smooth.With a spoon, drop blobs of the mixture onto a greased pan 2 inches apart. Bake for 8-10 minutes at 400 degrees.

While cookies are baking, make filling by adding flour to milk and cooking in double boiler until mixture is thick. Let cool.Add sugar, shortening, and vanilla to filling mixture. Beat at high speed for 5 minutes. Spread filling between 2 cooled cookies.


CHOCOLATE COVERED PRETZELS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Colored or chocolate sprinkles
1 cup white or milk chocolate chips
20 8-inch pretzel rods

On a piece of waxed paper, arrange a 2 or 3-inch-wide stripe of sprinkles. In a shallow microwave-safe bowl, microwave the white or milk chocolate chips on high for 1 minute. Stir and microwave for 30 seconds more until all chocolate is melted. Stir until smooth (it will be thick).Use a knife to spread the chocolate over half of a pretzel rod.Roll through the sprinkles until chocolate is completely coated with sprinkles. Chill.


CHOCOLATE CALIENTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 squares (4 oz) Baker’s chocolate broken
into small pieces
2 cups of skim milk
2 or 3 drops of vanilla extract
a pinch of cinnamon
a pinch of ground cloves

Combine the ingredients in a sauce pan and heat gently, stirring all the time. Do not allow it to boil, but when it is hot, whisk the drink (in Mexico the drink is whipped with a wooden hive-like spoon called a molinillo) and then pour it into cups. If you would like, sprinkle a pinch of cinnamon over the top of the drink. Some people like to add sugar to taste when stirring the drink in the pan.


CHOCO-ORANGE FLUFF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time: 15 min
Skill Level:  Intermediate

Ingredients:
1/3 cup sugar
1/4 cup HERSHEY'S Cocoa
1 envelope unflavored gelatin
2 cups nonfat milk
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon orange extract
1-1/2 cups frozen light non-dairy whipped topping, thawed
Additional whipped topping(optional)
fresh orange wedges(optional)

Directions:
1. Stir together sugar, cocoa and gelatin in medium saucepan. Stir in milk; let stand 2 minutes to soften gelatin.

2. Cook over medium heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes.

3. Pour mixture into medium bowl; stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (do not allow to gel). Add 1-1/2 cups whipped topping to chocolate mixture; beat with whisk until well blended. Refrigerate about 10 minutes to thicken slightly.

4. Spoon into dessert dishes. Cover; refrigerate until firm, about 3 to 4 hours. Garnish with additional whipped topping and orange wedges, if desired.

Eight servings (1/2 cup each).



FIESTA FANTASY CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Prep Time: 45 min
Cook Time: 33 min

Ingredients:
2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
2 teaspoons baking soda
1/4 teaspoon salt
2 cups packed light brown sugar
2/3 cup butter, softened
3 eggs
1 tablespoon coffee liqueur or strong coffee
1/2 teaspoon vanilla extract
1 container (8 oz.) dairy sour cream
3/4 cup boiling water
CHOCOLATE MOUSSE (recipe follows)
CHOCOLATE FROSTING (recipe follows)
 
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.

2. Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare CHOCOLATE MOUSSE. Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.

CHOCOLATE MOUSSE:
Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.

CHOCOLATE FROSTING:
Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.



OLD-FASHIONED CHOCOLATE CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

And my family's all-time favorite. This came from my old Hershey's Cookbook. See my frosting below.

Time: 20 min
Cook Time: 30 min

Ingredients:
2 Cups sugar
1 -3/4 cups flour
3/4 cup Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp. baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
Additional crushed hard peppermint candy (optional)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350°F for 20 to 25 minutes; cool. Frost.

About 2-1/2 dozen cupcakes.

This is the frosting I use:

JEAN'S PUDDING FROSTING
 
1.4 oz. package Royal cook-and-serve pudding and pie filling
1 1/4 cup milk
1 tsp vanilla

Cook cover and chill, set aside
 
Mix:
1/2 cup Crisco
1/2 cup cold butter
1 cup sifted powered sugar
1 teaspoon vanilla

Fold in cold pudding. Frost cake. Keep cake in refrigerator.


AMARETTO & GHIRADELLI CHOCOLATE CHIP CHEESECAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Yield:12 servings
 
Ingredients

CRUST
1  cup Ghirardelli semi-sweet-chocolate chips
1  T Butter, unsalted
1 1/4 cup Vanilla wafer crumbs
1/4  cup Nuts; finely chopped
3  T Sugar, confectioners'

FILLING
24  oz Cream cheese; softened
1 cup Sugar
4  large Egg; room temp
1/4  cup Amaretto
2  tablespoon  Cornstarch
1  teaspoon Vanilla extract
1  c Ghirardelli semi-sweet-chocolate chips Tooping
2  cupSour cream; room temp
1/4  cup Sugar
1  tablespoon Amaretto
1/2  cup Almonds, toasted sliced

Instructions
 
 MAKE THE CRUST:
1. Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.

2. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil.

3. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.

4. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined.

5. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.

MAKE THE FILLING:

6. In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven.

MAKE THE TOPPING:

7. In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.



CINNAMON AND CHOCOLATE MOUSSE
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is an excellent recipe.  It has a rich chocolate with added cinnamon flavor.  Chocolate fans will love the taste of cinnamon in their mousse.

Ingredients:

9 oz of dark bitter chocolate (either crushed or grated)
1 ½ cups of whipped cream
1 teaspoon of cinnamon (powdered)

1 tablespoon of dark cocoa powder (unsweetened) Instructions

Place 9oz of grated or crushed chocolate into a large bowl.

Carefully pour ¼ cream (whipping) in a separate pan and heat it on a low flame till it almost starts boiling.

Remove the pan from the stove and keep aside to cool. · Add broken chocolate pieces and 1 teaspoon of cinnamon.  Take another pan and melt the chocolate mixture.  Keep stirring till it melts and becomes a smooth mixture.

Remove the pan and let the chocolate and cinnamon mixture cool.

Once it is mixed well keep it aside covered.

Take the remaining cream and use an electric mixer or a blender and fluff it well.  The cream should be lifted and should also remain stiff. · Combine the entire chocolate mixture well.  Add the remaining whipped cream to the chocolate mixture and using a spoon (wooden) blend well. · While blending gradually add 1 tablespoon of dark cocoa powder. · Continue blending till the cocoa powder is completely dissolved. · Pour the mousse into a serving bowl and refrigerate for 6 hours.  If the mixture is poured into separate bowls it might take up to 4½ hours to set.



M&M'S® BAKLAVA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 cup light corn syrup
1 tablespoon ground cardamom
3 cups ground pistachios
1 tablespoon ground cardamom
2/3 cup unsalted butter, melted
1 pound filo pastry, defrosted
1 cup confectioners' sugar
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
2 tablespoons unsalted butter, melted

Directions
Mix corn syrup and cardamom. Divide between two bowls. Combine pistachios with syrup in one bowl. Set both bowls aside.

Stack sheets of filo pastry into a 9x13-inch baking dish until you have six layers of dough. Make sure you leave unused filo pastry covered by damp towels. Mix the confectioners' sugar into the nut-syrup mixture. Spread half of nut mixture over layered filo pastry. Firmly press into an even layer. Make another layer of filo dough by stacking another six sheets, covering nuts completely. Sprinkle M&M’S® MINIS® Milk Chocolate Candies and remaining nut mixture over pastry dough, again pressing firmly into a layer Top with a final pastry layer of six sheets of filo dough, then brush liberally with melted butter. Cut top layer of pastry into small diamond shapes. Bake for 20 minutes in a preheated 325°F oven. Increase the heat to 400°F and bake for an additional 15 minutes, until pastry is light golden and puffed. Remove from the oven and allow the baklava to cool. When room temperature, drizzle remaining syrup/ cardamom mixture over the top layer. Cut into triangles when ready to serve.

MAKES 36 SERVINGS.

Nutrition
Calories 150
Total fat 6g
Saturated fat 1.5g
Trans fat 0g
Cholesterol 0mg
Protein 3g
Total carbohydrate 21g
Sugar 10g
Fiber 1g
Sodium 60mg


BROWNIE SUNDAE CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 19 to 21-ounce package fudge brownie mix, prepared as directed for cake-like brownies
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
1 quart vanilla low fat frozen yogurt, softened
2 tablespoons caramel or butterscotch sundae topping, optional
1/2 cup chopped nuts, optional

Directions
Line 2 9-inch round cake pans will aluminum foil, extending it slightly over the edges of the pan; lightly spray bottoms of each pan with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between the two pans; sprinkle half the M&M’S® MINIS® Milk Chocolate Candies and nuts over each. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove layers by lifting foil from pans. To assemble cake, place one brownie layer, topping side down in a 9-inch springform pan. Spread frozen yogurt over brownie layer. Place second brownie layer on top of frozen yogurt layer; press down lightly. Wrap in plastic wrap and freeze until firm. Remove from freezer about 15 minutes before serving. Remove sides of pan. Cut into slices and drizzle with caramel sauce and top with nuts if desired.

MAKES 16 SERVINGS.

Nutrition
Calories 370
Total fat 17g
Saturated fat 4g
Trans fat 0g
Cholesterol 65mg
Protein 7g
Total carbohydrate 50g
Sugar 14g
Fiber 2g
Sodium 160mg
Calcium 10%


CHOCOLATE RASPBERRY MINI-NAPOLEONS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed
4 squares (1 ounce each) semi-sweet chocolate
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 cup heavy cream, whipped
1/3 cup seedless raspberry jam

Directions
Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all.  Place the pastry rectangles onto baking sheets.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 36 in all.

Place the chocolate and milk in a large microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.  Let cool to room temperature.

Beat the cream cheese and confectioners' sugar in a medium bowl with an electric mixer on medium speed until the mixture is smooth.  Beat the cream cheese mixture into the chocolate mixture. Fold in the whipped cream.

Spread about 1/2 teaspoon jam on each bottom pastry half.  Divide the chocolate mixture among the bottom pastry halves and top with the top pastry halves.  Refrigerate for 30 minutes.  Sprinkle with additional confectioners' sugar before serving.

Tip: You can serve these Napoleons with this raspberry sauce: stir 1 bag (12 ounces) frozen raspberries and 3 tablespoons sugar in a medium bowl until the berries are defrosted.



CHOCOLATE SUNDAES IN A SHELL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 package Pepperidge Farm® Puff Pastry Shells
1 package (6 oz.) semi-sweet chocolate pieces
6 tablespoons butter OR margarine
1 pint vanilla ice cream
1/4 cup finely chopped walnuts

Directions
BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.

PLACE chocolate and butter in saucepan. Heat until chocolate softens. Stir until smooth.

PLACE a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Sprinkle with nuts. (Chocolate mixture will harden making a "chocolate shell".)

TIP: To microwave sauce, place chocolate and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 min. or until chocolate softens. Stir until smooth.



NEAPOLITAN ICE CREAM NAPOLEONS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 pint chocolate ice cream, slightly softened
1 pint strawberry ice cream, slightly softened
Chocolate chocolate fudge topping

Directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

SPLIT pastries into 2 layers, making 6 layers in all. Set aside 2 top layers. Spread chocolate ice cream on 2 bottom layers. Freeze 30 min. Top with another layer and spread with strawberry ice cream. Top with top layers. Freeze at least 30 min. Drizzle with chocolate topping.

TIP: For easier slicing, use a wet serrated knife.



HARD HAT SUNDAES IN PASTRY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 package Pepperidge Farm® Puff Pastry Shells
2 tablespoons butter OR margarine
4 ounces sweet baking chocolate, cut up OR semi-sweet chocolate, cut up
1 pint vanilla ice cream
Chopped nuts

Directions
BAKE pastry shells according to pkg. directions. Let cool.

MELT butter in saucepan. Remove from heat. Add chocolate. Stir until chocolate is melted and smooth.

PLACE a scoop of ice cream in each pastry shell. Spoon chocolate mixture over ice cream. Top with nuts. (Chocolate mixture will harden making a "chocolate shell".)



CHOCOLATE WALNUT STRUDEL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 egg
1 tablespoon water
4 squares (1 ounce each) semi-sweet chocolate, chopped
2 tablespoons milk
1 tablespoon butter
1/2 package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed
1/2 cup chopped walnuts
Confectioners' sugar

Directions
Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.

Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on MEDIUM for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the walnuts.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square.  Cut the pastry into shapes using a cookie cutter.  Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture.  Bake as directed above.

Source: Puff Pastry


CHOCOLATE MARSHMALLOW MILE-HIGH SQUARES

~Shared by Doe, Oliver, B.C., Canada

Preparation - 10 mm
Cooking - 3 mm
Cooling Time 1 hrs refrigerating I
Yields - 48 squares (4 dozen)

Kids will love to make and eat these chocolate/peanut butter/marshmallow concoctions.

Ingredients:

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
1/2 cup creamy or chunky peanut butter
9 cups (16-oz. pkg.) miniature marshmallows
1 cup dry-roasted peanuts

Directions:

LINE 13 x 9-inch baking pan with foil.

MICROWAVE semi-sweet morsels, butterscotch morsels and peanut butter in large, uncovered, microwave- safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 1 minute. Stir in marshmallows and peanuts.

SPREAD into prepared pan. Refrigerate until firm. Cut into squares.


HONEY-ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE

~Shared by Doe, Oliver, B.C., Canada

Prep: 40 minutes
Chill: 1 hour
Bake: 12 minutes
Cool: 15 minutes
Stand: 15 minutes

Ingredients
1 2-layer-size devils food cake mix
1 1/3 cup buffer, melted
1 egg
3 1/4 cup butter, softened
3 1/4 cup honey-roasted peanut buffer
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3 1/4 cup honey-roasted peanuts, chopped
1 1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces

Directions
1. Preheat oven to 350 degrees F. Line a l5xlOxl-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted buffer, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.

2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and heat until combined, scraping bowl occasionally Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.

3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for  up to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

Makes 48 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.



DEEP FRIED CHOCOLATE STUFFED FRENCH TOAST

~Shared by Doe, Oliver, B.C., Canada

Now this is the way to start the day!

1 loaf unsliced bread (Potruguese, Challah & Italian all work well)
3 thin chocolate bars (1.5 oz each)
1/2 cup milk
1 cup flour
4 eggs
1 envelope (3TB) hot chocolate or chocolate milk mix
1 tsp. cinnamon
1/2 tsp. vanilla
1/4 tsp. salt
3 cups Canola oil for frying

Cut the bread into thick (1” to 1 1/2” thick) slices. With a sharp knife, make an incision about two inches long in the center of each slice, parallel with the edges. This is the pocket for the “stuffing”. Break off a chunk of chocolate from a chocolate bar and insert in the center of a slice of bread, and repeat with the other slices. These are the building blocks for the recipe

Beat or whisk the eggs in one bowl. In another bowl, mix the flour and milk until you have a thick, smooth paste. Then mix in the eggs, hot chocolate mix, cinnamon, vanilla and salt.

Heat the oil in a saucepan over medium heat.

Using tongs, dip a piece of bread in the batter, turning to completely coat, and then gently lower the bread into the hot oil. The French toast will float. Cook for about 2 minutes per side, or until golden brown, and then flip. Several pieces can be fried simultaneously as long as they do not touch as they are cooking. Remove each piece with tongs to paper towels.

Serve with your favorite toppings. Strawberries and powdered sugar are perfect, as is the traditional butter and maple syrup.

Variations: Other baking spices, such as nutmeg or apple pie spices (a mixture of spices) taste great in this batter. Any bread will work with this tasty batter.

Source: Tod Dimmick, cookbook author and editor of www.tastingtimes.com



CHOCOLATE MARSHMALLOW COOKIE TREATS

~Shared by Doe, Oliver, B.C., Canada

Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.

Prep Time: 20 min
Total Time: 1 hour 0 min
Makes: 18 cookies

1 pouch Betty Crocker® double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18 large marshmallows
1 cup hot fudge topping
Candy sprinkles       
       
1. Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.

2. Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

How-To
Use parchment paper to line cookie sheets and make cleanup a snap.

 Nutrition Information:
1 Cookie: Calories 240 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 27g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


CHOCOLATE FUDGE BROWNIES

~Shared by Mary H., Montreal, Canada
 
1/2 cup butter, melted
1/2 cup cocoa powder
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips, milk or semi-sweet
 
Preheat oven to 325 degrees F.  Grease and flour an 8-inch square pan.

Combine first 5 ingredients in a mixing bowl.  Add flour, baking powder and salt; stir until flour disappears.  Batter will be stiff.  Stir in chocolate chips.

Bake for 20 - 25 minutes, until set and brown around the edges.  Toothpick inserted in center will come out slightly sticky.


CHOCOLATE MERINGUE SQUARES

~Shared by Mary H., Montreal, Canada
 
Chocolate batter:
7 tablespoons butter, softened
1/3 cup sugar
3 egg yolks
2/3 cup flour
3 tablespoons cocoa
2 teaspoons baking powder
1/4 cup milk
 
Meringue batter:
3 egg whites
3/4 cup sugar
 
1/2 cup chopped hazelnuts or almonds (optional)
 
Preheat oven to 350 degrees F.  Grease and flour a 9" square baking pan.
 
Chocolate batter: Cream butter and sugar together in a large bowl until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Make a well in the centre of the mixture.  Add flour, cocoa and baking powder; stir to combine dry ingredients and mix everything together well.  Spread this batter in prepared baking pan.
 
Meringue batter: Wash beaters.  Beat egg whites into peaks, then beat in sugar gradually.  Spread meringue batter over chocolate batter.  Sprinkle with 1/2 cup chopped hazelnuts or almonds, if desired.
 
Bake for 20 - 25 minutes.  Let cool in pan, then cut into squares.

Yield: two dozen. 


CHOCOLATE ECLAIR DESSERT

~Shared by Deann, Knox, IN

This is from my daughter that just moved back home to Indiana from North Carolina.  Don't know where she got the from but it was so good even the sugar free version, we had it for Christmas Dessert.

2 large boxes of sugar-free vanilla pudding, instant
2-1/2 cups milk
2 regular size sugar-free cool whip
1 box graham crackers
1 chocolate sugar-free frosting

Mix pudding & milk, then fold in both cool whip alternate layers of graham crackers & pudding-cool whip mixture until It is all gone with the last layer being graham crackers. Put into the fridge over night.  This makes it easier to spread the frosting on the last layer. Frost cold cake with sugar-free frosting. Put in pan smaller than 9 x 13

This can also be made with regular instant pudding & cool whip. It is very rich, sugar free version is good, my guests did not know it was sugar free until they asked for the recipe


CHOCOLATE PEANUT BUTTER SQUARES

~Shared by Leasa, IA

Courtesy of Robin
 
1 C butter or margarine
2 C peanut butter (crunchy is ok, but doesn't work well)
1/2 butter or margarine
4 C confectioners sugar
1 1/2 C graham cracker crumbs
1 C semi-sweet chocolate chips
 
Melt 1 C butter over low heat.  Remove from heat and stir in confectioners sugar, peanut butter and graham cracker crumbs.  Spread mixture into a jelly roll pan.  Pat down evenly.  Melt together 1/2 C butter with 1 C chocolate chips.  Spread this mixture over peanut butter mixture.  Refrigerate 1/2 hour.  Cut into squares.


DIABETIC CHOCOLATE MOUSSE

~Shared by Leasa, IA
 
1 envelope Knox unflavored gelatin
2 eggs, separated
5 pkts Equal or sweetener of choice
2 T unsweetened cocoa powder
2 C low fat milk
1 1/2 t vanilla extract
 
In medium sized saucepan, mix gelatin and cocoa.  In separate bowl, beat egg yolks and 1 C milk.  Blend into gelatin mixture.  Let stand a minute to soften gelatin.  Stir over low heat until gelatin is completely dissolved, about 5 minutes.  Pour into serving bowl or dessert cups and chill thoroughly.


CHOCOLATE CHIP PIE

~Shared by Luanne, FL
 
Comments: The sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream.

Ingredients:
1 unbaked 9-inch (4 cup volume) deep-dish pie shell* (see note)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream (optional)

Instructions:
Preheat oven to 325° F (160°C).

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

Makes 8 servings.

Note: If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Source: Nestle


BROWNIES

~Shared by Luanne, FL

1 tub chocolate frosting

1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon vanilla extract
2 tsp instant coffee(optional)

2 eggs
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Turn on your oven to 350 degrees. Grease and 8x8 or 9x9 inch pan.

Mix together the frosting, oil, sugar, coffee and vanilla. Beat in eggs, one at a time. Combine flour, baking powder, and salt and gradually stir into the chocolate mixture until well blended. Spread the batter evenly into the pan.

Bake for 20 to 25 minutes, or until the brownie pulls away from the pan. Let cool on a wire rack before cutting into squares.


CHOCOLATE PUDDING CAKE

~Shared by Luanne, FL

1 pkg. 18 1/4-oz.  chocolate cake mix **See note
1 pkg. 3.9-oz. instant chocolate pudding mix
2 cups sour cream ( 1 pint )
4   eggs
1 cup water
3/4 cup vegetable oil

Combine and beat all ingredients at medium speed for 2 minutes. Add 6-oz. semi-sweet chocolate chips. Pour into 5 quart Crockery Pot coated with nonstick spray. Cover and cook on low for 6-5 hours. Tooth pick should have moist crumbs when done.

Serve in bowls with ice cream or whipped cream.

This cake is best the day it is made, but leftovers heated in the microwave are good also. Very rich and chocolatey!

**Note: I like D.H. chocolate fudge cake mix.


CHOCOLATE-WALNUT SALAD* WITH COCOA DRESSING

~Shared by Pam, Swanton, OH

(Who says dieting can't be a kick and that every salad has to have dumb green stuff?)

"Salad Base"
8 oz. unsweetened baking chocolate
1 cup butter (two sticks)
3 cups sugar
5 eggs
1 tablespoon vanilla
1 and 1/2 cups flour
2 cups coarsely chopped walnuts

Preheat oven to 3000 F.  Melt the chocolate and butter together in a saucepan and set aside.  Using an electric mixer, beat together the sugar, eggs, and vanilla on high speed for ten minutes.  Stir in the chocolate, then the flour, then the walnuts.  Spread mixture in a greased 9" x 13" (glass preferred) and bake for one hour.  Frost (Oops! I mean add the dressing!) when cool.

"Dressing"
1 cup sugar
1/4 cup powdered baking cocoa
1/4 cup butter (1/2 stick)
1/2 cup milk
2 tablespoons corn syrup
1 teaspoon vanilla
1 cup sifted powdered sugar

Combine the first five ingredients in a saucepan and bring to a boil.  Boil vigorously for three minutes.  Allow to cool for ten minutes.  Beat in vanilla and powdered sugar.  Beat the whole mess until smooth.  Spread over cooled salad base.

Since this is classified and filed as a salad, and there is no mention of calories in the directions, there quite obviously can't be any!

*Ok, so they’re really brownies.  They’re the best ones you’ll ever eat!


5 MINUTE CHOCOLATE MUG CAKE

~Shared by Pam, Swanton, OH

The most dangerous cake recipe in the world.

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

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!


CHOCOLATE LOVERS’ DELIGHT

~Shared by Pam, Swanton, OH

This one is from Penny*. We often refer to this recipe as MUD (tasty mud of course).

1 package Oreo Cookies
2 packages chocolate pudding
8-10 ounces Cool Whip

Crush about half the Oreo cookies into a serving bowl.  Pour cooled chocolate pudding over the cookies and chill the whole thing.  Crush the remaining half of the Oreos and mix with the Cool Whip.  Spread this mixture over the top of the chilled pudding.  Chill again.  (I know, the wait is terrible).  Serve.

*Pam’s sister
 

FUDGE BROWNIE RING CAKE

~Shared by Pam, Swanton, OH

This recipe was given to Bill Hopkins by Elaine Thom when both were on the NWOEA Executive Committee back in the 70’s.

In a large bowl, combine:
1 large package Fudge Brownie Mix
1 large package Coconut-Pecan Frosting Mix
1 cup dairy sour cream
2/3 cup milk
2 large eggs

Stir well.  Pour batter into a greased and floured Bundt pan.  Bake 60 to 70 minutes at 3250 F.  Toothpick test and remove when done.  Cool 5 minutes, then turn onto a serving plate.

This cake can be served plain, garnished with powdered sugar, glazed and studded with pieces of cherry and walnut, or just about any other improvisation you want to try.


POACHED PEARS WITH CHOCOLATE SAUCE

~Shared by Pat, Merritt Island, FL

Serves 8
Prep:  30 min. 
Cook:  25 min. + 1 1/4 hrs cool & chill

INGREDIENTS:
2 qts water
1 1/3 C sugar
8 firm ripe small pears
1/2 lemon
3/4 C milk
4 oz. bittersweet chocolate
2 Tbs unsalted butter
pistachios, coarsely chopped for garnish

DIRECTIONS:
1.  Heat water and 1 cup sugar in large pot to boiling.

2.  Pare pears and rub with lemon.  Remove cores from bottom, leaving stems attached.  Add pears to boiling water and maintain a slow steady simmer.  Poach pears until, about 15 minutes.  Using slotted spoon, remove pears to arge plate or bowl.  Let cool 15 minutes, then refrigerate until cold.

3.  Place milk, remaining 1/3 cup sugar and the chocolate in small heavy saucepan; heat, stirring constantly over medium heat to boiling.  Remove from heat and whisk in butter.

4.  To serve, spoon warm chocolate sauce onto dessert plates, then place pears on the sauce.  Sprinkle with chopped pistachios for garnish.


CHOCOLATE SILK PIE

~Shared by Pat, Merritt Island, FL

TNT

INGREDIENTS:
Crust:
1 C chocolate cookie crumbs
1/4 C melted butter (not margarine)

DIRECTIONS:
Mix crumbs and butter and press into 8 or 9” springform pan. Cover the bottom making sure to press a little extra into the edges. It does not go up the sides.  Bake at 350 degrees for 8 minutes.

Filling:
2 C scalded milk
2 12 oz. packages semi-sweet chocolate chips
4 eggs whisked just enough to blend
2 tsp pure vanilla extract

You can make the filling while the crust is baking. Scald the milk (just shy of boiling) in a large saucepan, and remove from heat. Immediately stir in chocolate chips, which will melt quickly. Stir the vanilla into the beaten eggs, and then add in a thin stream to the milk/chocolate mixture while continuing to stir. The hot mixture will cook the eggs and will thicken quickly to lumpy pudding consistency. As soon as the egg mixture is incorporated, dump it into a blender and blend on low for seven minutes.  (Yes, seven. This is the silking process.) By the time the filling is finished blending, the crust should be done.  Just pour in and refrigerate covered overnight in the springform pan. This is extremely rich, so slivers will do. Serve with home-made whipped cream to help cut the richness. Use sliced straw-berries or chocolate curls for garnish. I prefer dark chocolate curls. I plan to add to add a teaspoonful (or so) of instant coffee or expresso granules to the milk for the next pie to see if I can get a more mocha or expresso flavor. This filling would likely also serve as a pot de creme dessert.


SIMPLE CHOCOLATE FONDUE

~Shared by Jim D., WA

Serves 8 to 10

Ingredients

1 quart heavy cream
6 ounces high quality dark chocolate, chopped
1 tablespoon butter
1/4 cup sugar
1 tablespoon Cointreau (optional)

Directions

1. In a heavy-bottomed saucepan, bring sugar and heavy cream to a boil.

2. In a separate bowl, place chopped chocolate and add a quarter of the hot cream mixture to the chocolate. Stir to melt chocolate. Continue to add more hot cream, a quarter at a time, until chocolate is fully melted and combined with cream.

3. Pour back into saucepan and bring to a simmer while stirring. Add Cointreau to taste.

4. Stir in butter until mixture is combined and glossy.

5. Pour into hot fondue pot and serve with dried apricots, strawberries, bananas, apples, pineapples, marshmallows, graham crackers, etc.

Source: Serious Eats


ADULT HOT CHOCOLATE

~Shared by Ann S., Mims, FL
 
This is the simplest and most common way to spike hot chocolate because all you need to do is add a little peppermint schnapps to the cocoa. Not only does it add a little alcoholic warmth, but the added peppermint brings some depth to the flavor, making it just a touch sweeter as well. One garnish I find almost essential for this drink around the holidays are those mini candy canes. Just hang one on the side of the glass and allow it to melt in the warmth for an even more minty touch. According to The Bartender's Black Book you may also hear this drink referred to as a Peppermint Kiss, Cocoanapps, or Snuggler.

Prep Time: 0 hour, 4 minutes

Ingredients:

2 oz peppermint schnapps
hot chocolate
whipped cream and chocolate sprinkles for garnish (optional)

Preparation:

1. Pour the schnapps into a mug or Irish coffee glass.
2. Fill with hot chocolate.
3. Stir well.
4. Optionally, top with whipped cream and chocolate sprinkles or shaved chocolate.

Source: Colleen Graham, About.com Guide


BASEL CHOCOLATE SPICE COOKIES

~Shared by Ann S., Mims, FL

Basel Brunsli's use of unsweetened chocolate gives it a subtler flavor than that of its rich, nut-filled counterpart, Basel Leckerli. This Swiss cookie is a delicious holiday favorite.

Cooking Time: 12 min

Ingredients

1 1/4 cups blanched whole almonds (about 7 ounces)
1 1/2 cups powdered sugar
3 1/2 tablespoons unsweetened cocoa powder
2 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped fine
1/4 teaspoon (generous) almond extract
2 large egg whites
2 to 5 tablespoons confectioners' sugar for rolling out cookies

Instructions

1. Heat oven to 325 degrees F.

2. Line several baking sheets with aluminum foil.

3. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.

4. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.

5. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.

6. Set the dough aside for 5 to 10 minutes to stiffen slightly.

7. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.

8. Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking.

9. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.

10. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.

11. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.

12. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.

Source: Recipe Lion


CHOCOLATE SLICES WITH MOCHA CREME

~Shared by Ann S., Mims, FL

Serves/Makes: 12
Difficulty Level: 3
Ready In: 2-5 hrs

Ingredients:

Chocolate Slices:
1/2 cup golden raisins
1/4 cup brandy
12 ounces bitter sweet chocolate
10 ounces unsalted butter
7 large eggs

Mocha Creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract

Directions:
For Chocolate Slices: Line the inside of a 9 by 5 by 2-inch loaf pan with wax paper. Melt the chocolate with butter over a double boiler. Blend the raisins with brandy and steep for a few minutes.

Whip the egg yolks into hot chocolate. Mix well for 10 minutes. Stir in the raisins and brandy. Remove from heat and allow to cool at room temperature.

Beat the egg whites to a medium peak then fold into chocolate mixture. Cool until thick. Pour into lined pan and refrigerate for 3 to 4 hours. Unmold cake. Remove paper. Cut into slices. Serve with mocha creme.

For Mocha Creme: Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should thicken slightly. Do not boil custard as it will curdle.

Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard. Stir to cool.

Cover with plastic wrap and refrigerate. May be prepared two days in advance.

Source: CDKitchen



MEXICAN CHOCOLATE CAKE

~Shared by Ann S., Mims, FL

Karina's Kitchen recipes all are gluten-free, with many vegan, vegetarian and allergy-free recipes. Autism diet friendly. The sweet potato in this cake brings a silky tenderness to the crumb (and no, you don't really taste it- the chocolate, vanilla, coffee and cinnamon flavors dominate).

Preheat the oven to 350 degrees F. Grease and dust a 9-inch cake pan or Springform pan with gluten-free flour. Measure your dry ingredients into the food processor bowl (use standard blade).

Dry ingredients:
1 cup buckwheat flour- or a mix of buckwheat, sorghum and rice flour
3 tablespoons tapioca starch (or arrowroot, or potato starch)
1/2 to 3/4 cup organic brown sugar (3/4 cup for sweeter)
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Scant 3/4 teaspoon xanthan gum
1 teaspoon cinnamon
1 tablespoon instant coffee or espresso powder (decaf is fine)

Pulse on and off to distribute.

Add in the wet ingredients:
1/2 cup sweet potato puree (canned organic sweet potato is what I used)
4 oz. melted Belgian dark chocolate (use unsweetened for less sweet)
2 tablespoons Spectrum Organic Shortening
1/2 cup honey- or use raw agave nectar to keep it strictly vegan
3/4 cup chocolate hemp milk- or non-dairy chocolate milk of choice
2 teaspoons vinegar- I used Champagne vinegar; lemon or orange juice will work
3 teaspoons bourbon vanilla extract

Cover and process the ingredients until a smooth batter forms.Scrape and spoon the batter into the cake pan. Bake in the center of a preheated oven till firm- about 30 to 35 minutes. Please keep an eye on the cake and check it for doneness- I bake at high altitude; your mileage may vary. Cool on a wire rack. Cover and chill. Slice and serve with powdered sugar, fruit or chocolate sauce.

Makes 8 to 10 servings.

Source: Karina's Kitchen at glutenfreegoddess.blogspot.com



SPICED CHOCOLATE ALMONDS

~Shared by Ann S., Mims, FL

Serve these spicy delicious almonds alone, or mix them with 2-3 cups of popcorn. This tasty treat is the perfect mix of salty and sweet and also makes a great gift.

Ingredients:

1 large egg white
1 teaspoon (5 mL) vanilla extract
2 cups (250 mL) whole natural almonds
1/2 cup (125 mL) sugar
1/4 cup (50 mL) cornstarch
1 tablespoon (15 mL) unsweetened cocoa powder
1 teaspoon (5 mL) chili powder
1/2 teaspoon (2 mL) kosher salt
1/2 teaspoon (2 mL) ground cinnamon
1/2 teaspoon (2 mL) ground cumin

Directions:

Preheat oven to 225 F (110 C).

Line a baking sheet with parchment paper. Place egg white in a large stainless steel bowl; whisk until frothy. Whisk in vanilla. Add almonds and gently toss until completely coated.

Place remaining ingredients in a bowl and toss until well combined. Add sugar mixture to the almonds, a quarter at a time, and gently toss until well coated. Transfer almonds to the prepared sheet and arrange in a single layer.

Bake for 15 minutes, then stir and bake for 15 more minutes, or until coating is lightly colored and dried out. Remove from oven and immediately loosen with a metal spatula. Cool before serving.

Serving Size: Makes 2 Cups

Nutritional Information: Per Serving: Calories 136; Cholesterol; 0 mg; Total fat 9 g; Fibre; 2 g; Saturated; 0.7 g; Calcium; 52 mg; Monounsaturated; 5.7 g Magnesium; 53 mg; Polyunsaturated; 2 g; Sodium; 81 mg; Carb; 12 g; Potassium; 163 mg; Protein; 4 g; Vitamin E; 5 mg

Source: 1001Recipes2Send.com


ITSY BITSY CHOCOLATE CHIP COOKIES

~Shared by Mary S., Nashville, TN

5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.

Makes about 12 dozen tiny, bite-sized cookies.

Cook's Notes:

You can use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.


HEAVENLY PIE

~Shared by Mary S., Nashville, TN

2 cups well-crushed graham crackers
1/3 cup melted butter
2 tablespoons honey

8 ounces cream cheese, softened
8 ounces organic silken tofu
1 large egg
6 ounces carob or chocolate chips, melted
1 teaspoon vanilla

Greek yogurt (sweetened a bit, optional for serving), in place of whipped cream

To make the crust make combine the cracker crumbs, butter, and honey. Press into a 9-inch pie pan. I gave this mixture a whirl in the food processor to bring it all together and work out and chunks of cracker.

In a food processor, or with the mixer at medium speed, blend together the cream cheese, tofu, egg, chocolate, and vanilla. Scrape down the sides once or twice. Blend until filling is very smooth, with no visible lumps.

Spoon the filling into the pie pan and bake at 350F degrees for about 30 minutes (when I went to 35 minutes I started seeing fissures in the filling). CHILL COMPLETELY BEFORE SERVING. Serve with a dollop of sweetened yogurt or whipped cream (if desired).

Makes one pie. About 12 servings.


KENTUCKY DERBY PIE

~Shared by Mary S., Nashville, TN

2 eggs, slightly beaten
l cup sugar
l/2 cup all purpose flour
l/2 cup (l stick) butter, melted and cooled
l cup chopped pecans
l 6 oz pkg (l cup) semi-sweet chocolate chips
l tsp vanilla
l unbaked 9” pie crust

Preheat oven to 350 degrees.  In a mixing bowl, with an electric mixer, beat together eggs, sugar, flour & melted butter just until blended.  Stir in pecans, chocolate chips and vanilla.  Pour into pie crust and bake in preheated oven 45 to 50 minutes.

TOPPING:
1 cup whipping cream
l to 2 tbsp bourbon
l/4 cup sifted powdered sugar

In a mixing bowl, with an electric mixer, beat whipping cream with bourbon until it begins to thicken; gradually add powered sugar and continue beating until soft peaks form.  Serve with warm pie.

Makes about 8 servings.

Note:  Much better served warm.


QUICK COOKIES

~Shared by Mary S., Nashville, TN

3 cups quick oats
1 cup chopped nuts
1 cup coconut
½ cup cocoa
1 tsp vanilla
½ tsp salt

Mix the above in a large bowl.  In a small saucepan, mix:
2 cups sugar
½ cup milk
½ cup butter

Bring to a boil and add to mixture in the bowl.  Drop by teaspoonful onto waxed paper.  Let dry and store in airtight container.


UPSIDE-DOWN GERMAN CHOCOLATE CAKE

~Shared by Mary S., Nashville, TN

2 Tbsp light butter
3/4 cup water
2/3 cup brown sugar
3/4 cup packaged shredded coconut
1/2 cup chopped pecans
5 large egg whites
1 cup buttermilk
1/2 cup fat-free sour cream
1/3 cup unsweetened applesauce
Betty Crocker German Chocolate Cake Mix (2.5 grams of fat per serving)

Preheat oven to 350. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture.

In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cook pan on a rack.


WACKY CHOCOLATE CAKE

~Shared by Mary S., Nashville, TN

1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/4 cup + 2 tsp baking cocoa
1 Tbsp white vinegar
1 tsp vanilla
1/2 cup unsweetened applesauce
1 cup water

Spray and 8x8 pan with cooking spray. Mix together the dry ingredients in a bowl. Make 3 wells (depressions) in the top of the dry ingredients. Pour vinegar into one well, vanilla into the second, and applesauce into the third. Pour 1 cup of water over everything and mix together. Pour batter into the pan. Bake about 35 minutes until a toothpick tests clean.


OREO COOKIES

~Shared by Shary, Algoma, WI

I made these today and they are great!!!

2 packages cake mix, devils food
1 1/2 cups vegetable shortening
4 eggs
2 tablespoons milk
1 package cream cheese
2 2/3 cups powdered sugar
3/4 cup butter

Cream together first four ingredients. Roll into balls and bake at 350° for 9 minutes only. Let cool in pan.

Frosting: Mix cream cheese, powdered sugar and butter. Spread between cookies.

Best if refrigerated!
 

SLOW COOKER MOCHA MOUSSE

~Shared by Treva, NC

2  cups  heavy cream
4  large  egg yolks
3  tablespoons  sugar -- (I like Baker's sugar because the granules dissolve quickly)
1  teaspoon  vanilla extract
1/3  cup  cold, strong coffee
2 cups  semisweet chocolate chips
To serve: -- whipped cream or berries (optional)

Use a 4-quart slow cooker. Put the heavy cream, egg yolks, sugar, vanilla, and coffee into your crock. Mix until combined with a whisk. You don't need to go crazy, just mix well. Add the chocolate chips. Cover and cook on HIGH for about 1 hour, or on LOW for about 2 hours. You are looking for little bubbles in the surface of the cream and melted chocolate. VERY VERY VERY carefully, pour the mixture in to a blender. You'll get about 2 1/2 to 3 cups of liquid. Blend on HIGH, until it 'grows' to about 5 to 6 cups, and doesn't seem it will rise any higher. Pour into serving dishes; I used wine glasses. Chill for 2 hours in the refrigerator. Top with whipped cream or berries, or nothing at all.

Serves 6

Something to note: the very top has a bit of a skin on it, and there are little bubbles that didn't pop during the cooling process. I've been told this can be remedied by pressing plastic wrap directly on the mousse while it is chilling.

Source: "Make it Fast, Cook it Slow" by Stephanie O'Dea, 2009


CHOCOLATE CUSTARD

~Shared by Treva, NC

A chocolate and coffee custard, lots of cream and eggs. A dessert indulgence that you might want to save for a special occasion or whenever you want to treat yourself to something luscious.

50 g dark chocolate
75 ml double cream
100 ml milk
2 tbs milk
4 tbs sugar
1 tsp instant coffee
2 egg yolks
1 whole egg

In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture. Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream.



SWIRLED CHEESECAKE BROWNIES

~Shared by Treva, NC

Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.
 
24 bars
Active Time: 25 minutes
Total Time: 2 hours (including cooling time)
 
Ingredients

Cheesecake topping:
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract

Brownie layer:
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea
2 teaspoons vanilla extract

Preparation
Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

Nutrition Per bar: 105 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 21 mg Cholesterol; 16 g Carbohydrates; 2 g Protein; 1 g Fiber; 54 mg Sodium; 45 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
 
Tips & Notes
Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving.

Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

Source: EatingWell: The Essential EatingWell Cookbook (2004)



SNOW-CAPPED CINNAMON HOT COCOA

~Shared by Treva, NC

Make something special to warm up on a cold evening – rich, creamy and comforting, this hot cocoa boasts a hint of cinnamon, chocolate bits and whipped cream.

Preparation Time: 5 mins
Cooking Time: 5 mins

4 cups 2% milk
1 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
1 teaspoon ground cinnamon
1/4 cup sweetened whipped cream
1 tablespoon NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Combine milk and Nesquik in medium saucepan. Heat over medium heat, stirring occasionally, until hot (do not boil). Remove from heat; stir in cinnamon.

Pour into 4 large mugs. Top with whipped cream and morsels.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 350 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 220 mg Carbohydrates: 65 g Dietary Fiber: 1 g Sugars: 59 g Protein: 8 g

Source: Nestlé


VANILLA CHOCOLATE ALMOND STRUDEL

~Shared by Treva, NC

Ingredients:

1/2 cup unsalted butter, melted
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
1 tablespoon sugar
8 oz. semi-sweet chocolate, coarsely chopped
3/4 cup almonds - toasted, slivered
2 teaspoons pure vanilla extract

Instructions:

Preheat oven to 375 F.

Melt butter and set aside. Have filo sheets unrolled and covered with a damp cloth.

Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds. Sprinkle on the vanilla and mix briefly. Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet. Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center. Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly. The melted chocolate can burn.

Serves 6-8


DOUBLED-DRIZZLED CHOCOLATE SHORTBREAD COOKIES

~Shared by Treva, NC

Prep Time: 25 min
Cook Time: 11 min

2 cups (4 sticks) butter or margarine, softened
1-1/3 cups sugar
1 teaspoon vanilla extract
4 egg yolks
4 cups all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon salt
1 cup chopped pecans
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons shortening(do not use butter, margarine, spread or oil), divided
1 cup REESE'S Peanut Butter Chips or HERSHEY'S Premier White Chips

1. Beat butter, sugar and vanilla until well blended. Add egg yolks, one at a time, beating well after each addition. Gradually add flour, cocoa and salt, beating until blended. (Batter is very stiff.)

2. Divide dough in half. Shape each part into 12-inch long log. Roll each in pecans, pressing firmly to have pecans adhere. Wrap each roll separately in plastic wrap. Refrigerate 6 to 8 hours.

3. Heat oven to 350°F. Using a sharp knife, cut rolls into 3/8-inch slices. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

4. Place chocolate chips and 1 tablespoon shortening shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until melted. Drizzle over tops of cookies. Melt peanut butter chips or white chips with remaining 1 tablespoon shortening; drizzle over chocolate. Let stand until drizzles are set.

About 6 dozen cookies.



CHOCOLATE MINI CHEESECAKES

~Shared by Treva, NC
 
12  reduced-fat vanilla wafers
1  (8-ounce) package reduced-fat cream cheese (Neufchatel), softened
1/2  of an 8-ounce package fat-free cream cheese, softened
3  ounces bittersweet or semisweet chocolate, melted and cooled
1/2  cup sugar
1/4  cup fat-free milk
1 & 1/2  teaspoons vanilla
1  egg white, lightly beaten
1/4  cup finely chopped dried cherries or dried apricots
Chocolate curls and/or small whole or sliced strawberries (optional)
 
1. Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with foil or paper bake cups. Place 1 wafer in the bottom of each muffin cup. Set aside.
 
2. For filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Stir in dried cherries. Spoon filling into prepared cups, filling each about 3/4 full.
 
3. Bake about 20 minutes or until set. Cool in muffin cups on a wire rack for 5 minutes. (Centers may dip slightly as they cool.) Remove cheesecakes from pans. Cool on a wire rack for 1 hour. Cover and chill for 3 to 24 hours.
 
4. If you like, garnish with chocolate curls and/or strawberries before serving. Makes 12 mini cheesecakes.
 
Nutrition Facts Per Serving:
Servings: 12 mini cheesecakes
Calories 156 Total Fat (g) 8 Saturated Fat (g) 5 Monounsaturated Fat (g) 2 Polyunsaturated Fat (g) 0 Cholesterol (mg) 17 Sodium (mg) 147 Carbohydrate (g) 19 Total Sugar (g) 15 Fiber (g) 1 Protein (g) 4 Vitamin A (DV%) 0 Vitamin C (DV%) 0 Calcium (DV%) 0 Iron (DV%) 0
Diabetic Exchanges Other Carbohydrates (d.e.) 1 Fat (d.e.) 1.5
 
Tip: Make ahead and freeze with chocolate curls. Thaw and add strawberry when served.



CHOCOLATE-AMARETTO POTS DE CREME

~Shared by Treva, NC
 
1  cup light vanilla soymilk
2  tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
2  tablespoons frozen light whipped dessert topping, thawed
2  ounces sugar-free dark chocolate or regular dark chocolate, chopped
1  tablespoon margarine
1  tablespoon unsweetened cocoa powder
1/2  teaspoon instant espresso coffee powder
4  egg yolks, lightly beaten, or 1/4 cup refrigerated or frozen egg product, thawed**
1  teaspoon vanilla
1  teaspoon amaretto (optional)
1/2  teaspoon almond extract
1  recipe Whipped Coffee-Almond Topping (below)
Shaved chocolate (optional)
 
1. In a heavy small saucepan, combine soymilk, sugar, whipped topping, chocolate, margarine, cocoa powder, and coffee powder. Cook and stir over medium heat for 10 to 15 minutes or until the mixture boils and begins to thicken. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat.
 
2. Gradually stir about 1/3 cup of the hot chocolate mixture into the beaten egg yolks. Return the yolk mixture to the remaining hot chocolate mixture in the saucepan. Cook and stir over low heat for 2 minutes; remove from heat.
 
3. Stir in vanilla, amaretto (if desired), and almond extract. Pour chocolate mixture into six small heatproof cups or pots de crème cups. Cover and chill for 2 hours or overnight or until set.
 
4. Spoon the Whipped Coffee-Almond Topping atop individual servings. If desired, sprinkle with shaved chocolate.
 
Whipped Coffee-Almond Topping: In a small bowl, stir together 1 teaspoon amaretto (optional), 1/4 teaspoon vanilla, 1/8 teaspoon instant espresso coffee powder, and several drops almond extract, stirring until coffee dissolves. Fold in 1/4 cup frozen light whipped dessert topping, thawed.
 
**Test Kitchen Tip: If you use egg product, the mixture will be softer set.
 
*Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet' N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. If using Equal®, add it with the vanilla in step 3. PER SERVING WITH SUBSTITUTE: same as above, except 125 cal., 8 g carbo. Carb Choices: 0.5.

Nutrition Facts Per Serving:
Servings: 6 individual pots de creme
Calories 141 Total Fat (g) 10 Saturated Fat (g) 4 Cholesterol (mg) 140 Sodium (mg) 60 Carbohydrate (g) 11 Fiber (g) 1 Protein (g) 4 Vitamin A (DV%) 0 Vitamin C (DV%) 0 Calcium (DV%) 0 Iron (DV%) 0
Diabetic Exchanges Other Carbohydrates (d.e.) .5 Fat (d.e.) 2


CHOCOLATE PUDDING DESSERT

~Shared by Treva, NC

Crust:
1 & 1/2 cup flour
1 & 1/2 sticks butter
3/4 cup walnuts, chopped

Combine all ingredients together and press into a 13" x 9" x 2" pan. Bake for 15 minutes in a 350F degree oven.

Filling:
8 oz. cream cheese
1 cup confectioners sugar
1 cup Cool Whip

Mix together and spread on top of cooled crust.

Pudding:
2 pkgs instant chocolate pudding
3 cups cold milk

Mix with electric mixer and spread on top of filling. Top with remaining Cool Whip. Refrigerate.


MILK CHOCOLATE PECAN PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (9 inch) pie shell
3 eggs
1 cup light corn syrup
2/3 cup white sugar
1/3 cup butter, melted
1 cup chopped pecans
1/2 cup milk chocolate chips
 
Preheat oven to 350 degrees F (175 degrees C).

In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.

To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.

Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.


CAPPUCCINO COOLER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 cups cold coffee
1 1/2 cups chocolate ice cream
1/4 cup chocolate syrup
crushed ice
1 cup whipped cream
 
In a blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Pour over crushed ice. Garnish with a dollop of whipped cream and serve.


GERMAN SWEET CHOCOLATE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
 
12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.

Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.

In a medium bowl, mix together flour, soda and salt. Set aside.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.

In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.

Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.


COCOA COFFEE MILKSHAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla extract
1 tablespoon instant hot chocolate mix
1 tablespoon instant coffee granules

In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant coffee. Blend until smooth. Pour into glasses and serve.


RUN FOR THE ROSES PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup chopped walnuts
3 tablespoons bourbon
1 cup white sugar
1 cup light corn syrup
4 eggs
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside.

In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell.

Bake in the preheated oven for 45 minutes, or until golden brown.


TWO-CHOCOLATE CHIP COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.

Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.


CHOCOLATE GANACHE TARTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 C. butter softened
1 (3 oz) pkg. cream cheese softened
1 C. all purpose flour
1/2 C. semisweet chocolate chips
1/2 C. milk chocolate chips
2/3 C. heavy whipping cream
whipped cream, fresh raspberries and confectioners sugar optional

In a small bowl beat butter and cream cheese until blended; beat in flour.  Drop dough by tablespoonfuls into greased miniature muffin cups; press onto bottoms and up the sides.

Bake at 325 for 20-258 minutes or until golden brown.  Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, melt chocolate chips with cream over low heat; stir until blended.  Transfer to a small bowl; cover and refrigerate until firm.

Beat chocolate mixture until soft peaks form.  Spoon into tart shells.  Garnish with whipped cream raspberries and confectioners sugar if desired.


CHOCOLATE PEANUT BUTTER CUPCAKES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 cups Bisquick baking mix
1/4 c. sugar -- (grandulated)
1 egg
2/3 c. water or milk
2 tablespoons creamy Peanut butter
1 ounce semisweet chocolate
1-1/2 tablespoons margarine or butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
1-1/2 tablespoons hot water
2/3 cup peanuts -- (chopped)
 
Instructions
Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full Bake until golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.

Serving Size : 12


5 MINUTE CANDY BAR PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/4 cups cold milk
2 (3.9 ounce) packages JELL-O Chocolate Flavor or Vanilla Flavor Instant Pudding & Pie Filling Mix
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 (1.5 ounce) bars chocolate candy, cut into 1/4-inch pieces, divided
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)

Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 cup of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust.

Spread remaining whipped topping over pudding mixture; sprinkle with remaining candy pieces. Serve immediately or refrigerate until ready to serve.


UPSIDE DOWN GERMAN CHOCOLATE CAKE

~Shared by Linda H., Rosharon, TX

1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

Source: www.nancyskitchen.com


CHOCOLATE ALMOND RASPBERRY CANNOLI SHELLS

~Shared by Barb C., Chula Vista, CA
 
Ingredients
 
1 egg
1 teaspoon water
1 package  (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 bar (about 4 ounces) dark chocolate
1 cup whole milk ricotta cheese
1/3 cup confectioners' sugar
1 teaspoon almond extract
1 package (10 ounces) frozen raspberry in syrup, thawed
6 tablespoons slivered almonds
 
Directions
 
Heat the oven to 400°F.  Lightly grease or line a baking sheet with parchment paper.  Beat the egg and water in a small bowl with a fork or whisk.

Place the pastry shells onto the baking sheet.  Brush the pastry shells with the egg mixture.

Bake, cool and remove the "tops" of the pastry shells according to the package directions.  Reserve the pastry "tops".

Using a vegetable peeler, shave 2 tablespoons chocolate from the bar.  Reserve the chocolate shavings.  Break the remaining chocolate into 1-inch pieces and place into a microwave-safe bowl.  Microwave on HIGH for 30 seconds.  Stir.  Repeat until the chocolate is melted and smooth.

Dip 1-inch of each reserved pastry "top" into the melted chocolate and place on wire racks.  Let cool for 15 minutes or until the chocolate is firm.

Stir the ricotta cheese, confectioners' sugar and almond extract in a medium bowl.  Fold in the reserved chocolate shavings.

Spoon about 2 tablespoons ricotta mixture into each pastry shell.  Top each with 1 tablespoon each raspberries and almonds.  Serve with the chocolate-dipped "tops".
 
Source: LilBitsofThisnThat-PSP@yahoogroups.com
 

6 MINUTE MICROWAVE FUDGE

~Shared by Barb C., Chula Vista, CA

1 pkg.
(12 oz.) chocolate chips
1 can eagle brand condensed milk
1 tsp. Vanilla
2/3 c. Chopped pecans (optional)

Instructions

Use carousel or turn frequently. Mix milk and chips in 1 quart bowl. Place in microwave on high for 3 minutes. Stir after 1 1/2 minutes. Return to high oven for 3 minutes or until chocolate is melted. Remove from oven. Stir thoroughly. Adding vanilla and pecans. Spread in buttered 8 inch square pan. Chill in fridge until firm.

Makes 36 pieces.

Substitute 1/2 cup coconut.


ALMOND ROCA TOFFEE

~Shared by Barb C., Chula Vista, CA

1 cup chopped nuts
1/2 cup butter
3/4 cup brown Sugar
4 1/2 oz. Chocolate candy bar, chopped up

Instructions
Grease a 9 inch square pan with butter. Sprinkle nuts over bottom of pan. In a sauce pan combine brown sugar and butter, bring to boil stirring constantly for 7 minutes. Remove from heat and spread over nuts. Now sprinkle chopped up candy bar evenly over this and cover so heat will melt chocolate. Spread evenly over top. Cut in squares while still warm and then refrigerate to set.


CHOCOLATE CHIP BANANA BREAD

~Shared by Barb C., Chula Vista, CA

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup shortening
2 eggs
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1/2 cup chopped walnuts 

Instructions:
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.

2. Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.

3. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)

VARIATION: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.

IRISH CREAM CHOCOLATE TART

Get your chocolate fix with this eye-catching pie, with two flavored cream fillings atop an easy refrigerated crust.

Prep Time: 15 Min
Total Time: 4 Hr 5 Min
Makes: 12 servings

INGREDIENTS:
Tart:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/3 cup Irish cream liqueur or whipping cream
2 eggs

Topping:
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
Dash salt
1 1/2 cups whipping cream
1 teaspoon vanilla
Additional unsweetened baking cocoa, if desired
White chocolate curls, if desired

DIRECTIONS:
1. Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.

2. Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.

3. In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.

4. Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.

5. In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft): Place pan of water on oven rack below the rack tart will be baked on. In step 3, add 1/4 cup all-purpose flour to ingredients in bowl. In step 4, increase second bake time at 350°F to 25 to 35 minutes.

NUTRITION INFORMATION:
1 Serving: Calories 440 (Calories from Fat 230); Total Fat 26g (Saturated Fat 15g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 170mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 35g); Protein 6g
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 6%
Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury


BLACK WALNUT FUDGE

3 c Sugar
1/4 ts Cream of tartar
1/4 ts Salt
1 c Milk
2 tb Butter
1 ts Black walnut extract
1/2 c Walnuts, chopped

Cook sugar, cream of tartar, salt, and milk to soft ball stage, stirring frequently. Wipe down sides of pan to remove crystals. Remove from heat; add butter. Cool without stirring, until lukewarm. Add extract and nuts; beat until creamy. Pour into a greased square pan; cut in squares.

Makes 1 1/2 pounds.



CHOCOLATE COCONUT BALLS

This is a wonderful recipe from Hershey's.

Prep Time: 12 min
Makes about 4 dozen balls.

6 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
1/4 cup (1/2 stick) butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped nuts
Powdered sugar
 
Directions:
1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.

2. Combine granulated sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir into chocolate mixture. Add vanilla, coconut and nuts; stir until well blended.

3. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place.

Note: For best results, do not double this recipe.

Source: Hershey's


JULIA CHILD'S CHOCOLATE MOUSSE

1 cup semisweet baking chocolate
4 tablespoons strong coffee
6 ounces soft unsalted butter (1 1/2 sticks)
4 egg yolks
1/4 cup rum or strong coffee
4 egg whites
3/4 cup instant superfine sugar
2 tablespoons instant superfine sugar
whipped cream (optional)

1. Place the chocolate and 4 Tbsp strong coffee in a small sauce pan and place in a pan of hot water. Stir for a minute or so until melting begins.

2. Place egg yolks in a bowl and beat, adding the sugar in a thin stream. Continue beating until the mixture is thick, pale and forms a ribbon. Beat in the rum. Set over a pan of almost simmering water and beat for an additional 5 minutes. Test with your finger to make sure the mixture is warmed through.

3. Allow to cool. It should again form a ribbon and have the consistency of thick creamy mayonnaise.

4. Stir the chocolate until smooth and gradually add the softened butter. When totally in corporate stir the mixture into the yolks and sugar.

5. In a clean dry bowl beat the room temperature egg whites. Begin slowly and increase the speed until soft peaks are formed. Sprinkle with 2 TBSP of sugar and a pinch of salt. Continue beating until stiff peaks are formed.

6. Fold 1/4 of the stiff egg whites into the chocolate mixture to lighten it. Scoop the remaining egg whites on top and delicately fold them in.

7. Place into a mold or serving dishes and chill for several hours or overnight.

8. Serve with whipped cream if desired.
     
Source: adapted from Julia Child - The Way to Cook.


DARK CHOCOLATE BROWNIES

Serving Size : 16

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 375F. 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 9x9x2-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 COVERED STRAWBERRIES

This is a simple and perfect Valnetine's Day recipe and one I couldn't omit from my favorite chocolate recipes!

Ingredients:
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions:
1. Insert toothpicks into the tops of the strawberries.

2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Source: AllRecipes


WACKY CHOCOLATE CAKE

Diabetic, Low-fat, Low-cal
Yield: 9 servings

1 1/2 c  Cake flour
1/4 c  Cocoa
2 tb Granulated sugar replacement
1 ts Baking soda
1/2 ts Salt
1 c  Water
1 tb White vinegar
1/4 c  Liquid shortening
1 ts Vanilla Egg

Combine cake flour, cocoa, sugar replacement, baking soda and salt in sifter.  Sift into large bowl, add remaining ingredients and beat to mix. Pour into 9-inch square baking dish. Bake at 375F for 35-40 minutes, or until done. MICROWAVE: Cook on medium for 10-11 minutes, turning dish a quarter turn every 5 minutes..

1 serving = 1 bread, 1 fat calories = 89


CHOCOLATE ZUCCHINI CAKE

1/2  c butter
1 3/4  c  sugar
2 1/2  c  flour
4  Tbsp   cocoa
1 tsp baking soda
1/2  tsp baking powder
1/2  tsp  cinnamon
1/2  tsp salt
2    eggs
1/2  c   sour milk (a tsp of vinegar added to milk)
1/2  c   oil
1 tsp  vanilla
2 c  grated zucchini
Chocolate chips
Whipped cream

Preheat oven to 325 degrees.  Grease a 9x13 inch pan.  Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini.  Pour into pan.  Top with chocolate chips. Serve with whipped cream.

Source: The Times-Picayune


BLUEBERRY AND WHITE CHOCOLATE CHEESE PIE

FOR THE CRUST
1 c  Hazelnuts -- Roasted/Ground
1/2  c  Brown Sugar
4  tb  Butter -- Melted

FOR THE FILLING
4 oz   White Chocolate -- finely Grated
8 oz  Cream Cheese -- softened
1/4  c  Sour Cream

FOR THE TOPPING
2 c  Blueberries
1/4  c Sugar

FOR GARNISH
Zest of One Lemon
White Chocolate Shavings

Line bottom of a 9-inch tart pan with parchment paper. Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.

Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.  In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute.  Add sour cream; beat until very smooth.  Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center.  Fill entire crust; chill until firm.

For the topping:  Rinse fresh blueberries and toss with the 1/4 cup sugar. Heap the blueberries on top of the filling.  Garnish with lemon zest and white chocolate shavings.

Source: Herald Journal, Logan, UT


CHOCOLATE TURTLE CHEESECAKE

Yield: 10 servings

2 c  Vanilla Wafer Crumbs
6 tb Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 cn) Evaporated Milk
1 c  Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c  Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c  Semi-sweet Chocolate Chips, melted

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan.  Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth.  Pour over crust.  Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in chocolate, pour over pecans.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.  Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.



SEMI-LIQUID CHOCOLATE CAKE
(flourless)

Yield: 6 servings.

Ingredients

6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 tablespoons corn starch

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.

2. Break the chocolate into small pieces and melt it with butter over hot water.

3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well.

4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.

5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.

6. Let the cake cool for 5 minutes and serve with ice cream.

Variations

If you like a more sweet flavor, use 3 oz of semisweet and 3 oz of bitter chocolate

Source: Cacao Web


FRANKIE'S CHOCOLATE PIE

Ingredients

2  c Milk      
1/4  ts Salt
4  tb Cocoa, sifted    
3/4 Stick margarine or butter    
3 Eggs, divided
3/4  c Sugar
1/2  ts Vanilla
1/4  cFlour, sifted

Meringue:
3  Egg whites
6  tb Sugar
1/2  ts Vanilla
 
Instructions

1. Combine all ingredients except egg whites. Cook over low heat stirring frequently until thick. Pour into cooked pie shell & top with meringue.

2. Meringue: Beat egg whites until they start to peak. Add sugar gradually while beating until all is used. Add vanilla. Spread over pie & bake in 350 degree oven until lightly browned.

Source: iChef


CHOCOLATE SYRUP

Chocolate Syrup Recipe #1 : All Purpose Syrup

1/2 sup unsweetened cocoa
1/2 cup sugar
1/3 cup light corn syrup
1 tsp vanilla extract

Stir together cocoa and sugar in large bowl. Gradually whisk in 1/2 cup hot water and corn syrup. Heat in microwave on high setting for 2 to 2 1/2 minutes. Stir twice while microwaving, until sugar is dissolved and mixture is smooth. Stir in vanilla.

Let cool. Store, covered, in refrigerator. Use wherever chocolate syrup is required. This recipe chocolate syrup is particularly good for topping ice cream and bread puddings. It will also mix well in milk to make a yummy chocolate drink.

Recipe Chocolate Syrup #2 : Diabetic

1/2 cup unsweetened Cocoa
artificial sweetener to equal 1/2 cup plus 2 1/2 tbsp sugar
1/2 cup hot water
2 tsp vanilla

Combine cocoa, artificial sweetener, sugar, and water in saucepan. Mix well and cook over med. heat. Stir constantly until mixture comes to boiling point. Stir in vanilla. Store syrup in jar in refrigerator. Add 1-2 tb to skim milk to make hot or cold chocolate. Not suitable as a topping due to bitter aftertaste.

Yield: 12 servings Serving size: 2 tb Per serving: Cal 17

Source: Fantastic Food with Splenda


SENSIBLY DELICIOUS CHOCOLATE CHIP PIE

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/4 cup SPLENDA® Sugar Blend for Baking *
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

1. Preheat oven to 325° F.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, SPLENDA® Sugar Blend for Baking and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

3. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

4. If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

5. NOTE: 1/2 cup SPLENDA® No Calorie Sweetener; Granular can be substituted for SPLENDA® Sugar Blend for Baking.

Source: All Women Stalk


CHOCOLATE MAYONNAISE CAKE

Servings: 18

Ingredients:
4 (1 ounce) squares semisweet
chocolate
1 cup mayonnaise
1 1/3 cups water
1 teaspoon vanilla extract
   
3 eggs
1/4 teaspoon baking powder
1 teaspoon baking soda
1 2/3 cups white sugar
2 1/4 cups all-purpose flour

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.

2. To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended.

3. In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan.

4. Bake for 45 minutes. Cool.

Nutritional Information:
Amount Per Serving  Calories: 260; Total Fat: 12.7g; Cholesterol: 40mg



CHOCOLATE CANDY BAR CAKE

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix

1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.

2. In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

Nutritional Information:
Amount Per Serving  Calories: 673; Total Fat: 39.5g; Cholesterol: 88mg

Source: AllRecipes



COCONUT-PECAN CHOCOLATE PIE

Create a lovely, luscious pecan pie with a bonus: coconut and chocolate. It's easy with an unroll-and-bake refrigerated pie crust.

Prep Time: 25 Min
Total Time: 2 Hr 45 Min
Makes: 8 servings

INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup coconut
1/2 cup chopped pecans or walnuts

Filling:
1 cup sugar
1/3 cup butter or margarine
4 oz sweet baking chocolate, chopped
3 tablespoons all-purpose flour
1/2 cup evaporated milk or half-and-half
1 teaspoon vanilla
4 eggs

Topping, if desired:
Whipped cream

DIRECTIONS:
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Sprinkle coconut and pecans in bottom of crust-lined pie plate.

2. In 2-quart saucepan, heat sugar, butter and chocolate over low heat, stirring constantly, until smooth. Pour chocolate mixture into medium bowl; cool 5 minutes. Beat in flour with wire whisk until well combined. Beat in evaporated milk, vanilla and eggs with wire whisk until well blended.

3. Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

4. Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour 30 minutes before serving. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 430 (Calories from Fat 280); Total Fat 31g (Saturated Fat 15g, Trans Fat 0g); Cholesterol 135mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 13g); Protein 6g
Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 8%
Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Try placing chocolate curls or toasted shaved coconut on top of the whipped cream, or sprinkle cocoa or toasted coconut over the serving plate.

Source: Pillsbury