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

Forget love -- I'd rather fall in chocolate!!!

Among life's mysteries is how a two pound box of chocolate can make a woman gain five pounds.

Stress wouldn’t be so hard to take if it were chocolate covered.

What you see before you, my friend, is the result of a lifetime of chocolate.

Eat a square meal a day - a box of chocolate.

Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate.

Seen recently on a tee shirt ~ EMERGENCY ALERT: If wearer of this shirt is found vacant, listless, or depressed, ADMINISTER CHOCOLATE IMMEDIATELY.

In the cookies of life, friends are the chocolate chips.

Chocolate is cheaper than therapy and you don't need an appointment.

All I really need is love, but a little chocolate now and then doesn't hurt!

Nuts just take up space where chocolate ought to be.

Put the chocolate in the bag and nobody gets hurt.

This guy found a bottle on the ocean, and he opened it and out popped a genie, and he gave him three wishes. The guy wished for a million dollars, and poof! there was a million dollars. Then he wished for a convertible, and poof! there was a convertible. And then, he wished he could be irresistible to all women... poof! he turned into a box of chocolates.

When the going gets tough, the tough eats chocolate.

The three best pleasures in life are scratching, sneezing and eating chocolate.

Exercise is a dirty word... Every time I hear it, I wash my mouth out with chocolate.

I don't understand why so many "so called" chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, 'nuff said.

I could give up chocolate but I'm not a quitter.

Maybe

~Shared by Pat, Merritt Island, FL

Maybe... we are supposed to meet the wrong people before meeting the right one so when we finally meet the right person, we will know how to be grateful for that gift.

Maybe... when the door of happiness closes, another opens; but often we look so long at the closed door that we don't see the new one which opened for us.

Maybe... It is true that we don't know what we have until we lose it, but it is also true that we don't know what we have been missing until it arrives.

Maybe... The happiest people don't necessarily have the best of everything; they just make the most of everything they have.

Maybe... You should dream what you want to dream; go where you want to go; be what you want to be, because you have only one life and one chance to do all the things you dream of and want to do.

Maybe... There are moments in life when you miss someone - a parent, a spouse, a friend, a child - so much that you just want to pick them from your dreams and hug them for real.

Maybe.. The best kind of friend is one you can sit on a porch and swing with, never say a word...but when they walk away you feel as if it was the best conversation you've ever had.

Maybe... You should always try to put yourself in others' shoes.   If you feel that something could hurt you, it probably will hurt the other person, too.

Maybe... You should do something nice for someone every single day, even if it is simply to leave them alone.

Maybe. Giving someone all your love is never an assurance that they will love you back.   Don't expect love in return; just wait for it to grow in their heart; but, if it doesn't, be content that it grew in yours.

Maybe.. You shouldn't go for looks; they can deceive;  Don't go for wealth; even that fades.  Go for someone who makes you smile, because it takes only a smile to make a dark day seem bright.  Find the one that makes your heart smile.
 
Maybe... You could send this message to those people who mean something to you, to those who have touched your life either positively or negatively. To those who can, and do, make you smile when you really need it. To those who make you see the brighter side of things, when you are really down.  Most of all, send it to those whom you want to know that a simple fact; that you appreciate them and their friendship.

Types of Chocolate

Different types are created by what is added to or removed from the chocolate liquor. That is how the different flavors and varieties of chocolate are created. Each has a different chemical make-up and the differences are not solely in taste. Always be sure to use the specific chocolate that a recipe calls for, as different varieties will react differently to heat and moisture.Unsweetened or Baking chocolate is just cooled, hardened chocolate liquor. It is primarily used as an ingredient in recipes.

* Semi-sweet chocolate is mostly used in recipes as an ingredient. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, just with more sugar.

* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. By far, the most popular form for chocolate. It is for the most part an eating chocolate.

* Cocoa powder is chocolate liquor with much of the cocoa butter removed. This fine powder can pick up moisture and odors from other food products, so treat it like your fine spices by storing in a cool, dry place with a tight fitting cover.

* White chocolate is somewhat of a misnomer. In the U.S, to be legally called 'chocolate' the product must contain real cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that pretend to be white chocolate, but are made with vegetable oils instead of cocoa butter. Do your best to avoid these imitations. White chocolate is the most delicate type of chocolate; use caution when heating or melting it.

Source: Chocolate.org

Felix the Cat

~Shared by Brenda, AL

My aunt's neighbor in New York had a beautiful black cat, named Felix, who spent his days outside and came indoors at night.

One cool October evening, he disappeared. The neighbor searched for him in vain for several days. The following spring, however, Felix reappeared, looking healthy and clean. She figured he's been out sowing his wild oats.

Everything was back to normal until that autumn, when Felix disappeared again. The next spring, he returned. Perplexed, my aunt's friend began asking neighbors for clues. Finally, she rang the bell of an older couple who lived down the street. "A black cat?" the woman said. "Oh, yes! My husband and I hated to see him out in the cold, so we bought a cat carrier. We take him to Florida with us every winter."


Dog Logic

~Shared by Deann, Knox, IN

The reason a dog has so many friends is that he wags his tail instead of his tongue.
-Anonymous

There is no psychiatrist in the world like a puppy licking your face..
-Ben Williams

A dog is the only thing on earth that loves you more than he loves himself.
-Josh Billings

The average dog is a nicer person than the average person.
-Andy Rooney

Anybody who doesn't know what soap tastes like never washed a dog.
- Franklin P. Jones

If your dog is fat, you aren't getting enough exercise.
-Unknown

My dog is worried about the economy because "Pal" is up to $3.00 a can. that's almost $21.00 in dog money.
-Joe Weinstein

If you pick up a starving dog and make him prosperous, he will not bite you – that is the principal difference between a dog and a man.
-Mark Twain

Dogs are not our whole life, but they make our lives whole.
-Roger Caras

If you think dogs can't count, try putting three dog biscuits in your pocket and then give him only two of them.
-Phil Pastoret


Ten Peeves that Dogs Have About Humans

~Shared by Treva, NC

'1' Blaming your farts on me..... not funny... not funny at all !!!

'2' Yelling at me for barking.  I'M A FRIGGIN' DOG!!!

'3' Taking me for a walk, then not letting me check stuff out. Exactly whose walk is this anyway?

'4' Any trick that involves balancing food on my nose. Stop it!

'5' Any haircut that involves bows or ribbons.  Now you know why we chew your stuff up when you're not home!

'6' The sleight of hand, fake fetch throw.  You fooled a dog!  Whoooo Hoooooooo, what a proud moment for the top of the food chain.

'7' Taking me to the vet for 'the big snip', then acting surprised when I freak out every time we go back!

'8' Getting upset when I sniff the crotches of your guests.  Sorry, but I haven't quite mastered that handshake thing yet.

'9' Dog sweaters.  Hello???  Haven't you noticed the fur?

'10' How you act disgusted when I lick myself.  Look, we both know the truth.. You're just jealous.

Now lay off me on some of these things.  We both know who's boss here!  You don't see me picking up your poop do you?

CHOCOLATE COCONUT CANDIES

~Shared by Barb C., Chula Vista, CA

1-3/4 cups confectioners' sugar
1-3/4 cups flaked coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. Balls. Refrigerate until firm, about 20 minutes.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Yield: 2-1/2 dozen.
 

DUTCH CHOCOLATE POTATO CANDY

~Shared by Barb C., Chula Vista, CA

1 small potato
Confectioners sugar
Bittersweet chocolate
Plain toothpicks
Wax paper

Boil potato until tender. Peel off skin & mash. Add confectioners sugar until a stiff dough is formed. Roll into small dice shaped candies. Insert wooden picks, setting aside until all are formed. Melt bittersweet chocolate in double boiler. Dip all candies in chocolate & place on wax paper until set.
 

RICH CHOCOLATE PUMPKIN TRUFFLES

~Shared by Barb C., Chula Vista, CA

Yield: 48 servings

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby's Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.



AUSTRIAN CHOCOLATE BALLS

~Shared by Jim D., WA

This Austrian dessert is a delightful melange of chocolate, nuts, and vanilla. It must be stored in an airtight container, but that shouldn't be a problem because the whole batch will be gone before you know it!

Ingredients

2 squares chocolate
1/3 cup margarine
1 cup sugar
1 egg
1 egg yolk
1 tablespoon vanilla
1 1/3 cups flour
1/2 cup nuts, finely chopped
1 square chocolate
1 tablespoon margarine
1/4 teaspoon vanilla
1 cup confectioners sugar
2 tablespoons milk

Instructions

1. Preheat oven to 350 degrees F.
      
2. Melt together chocolate and margarine in medium saucepan.
      
3. Remove from heat stir in sugar, egg and yolk and vanilla. Mix well.
      
4. Stir in flour and nuts.
      
5. Shape into 3/4 inch balls.
      
6. Place on ungreased cookie sheet.
      
7. Bake at 350 degrees F for 8-12 minutes.
      
8. Melt 1 square chocolate and margarine.
      
9. Remove from heat. Add remaining ingredients.
      
10. Blend well.
      
11. Dip cookies into glaze to cover.
      
12. Allow to dry completely before storing in tightly covered container with waxed paper in between layers.


CHOCOLATE COVERED OREO COOKIES

~Shared by Jim D., WA

Ingredients:

One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)

Directions:

Take cookies and place them in a food processor and process until fine. Add cream cheese and process until combined. Roll into small balls and freeze for 15-20 minutes. Slowly melt chocolate chips or milk chocolate. Using a toothpick dip each ball into the chocolate and place on a cookie sheet until cooled completely. Store tightly closed.


YUM YUM CHOCOLATE CAKE

~Shared by Linda H., Rosharon, TX

PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4*

One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin

Preheat oven to 400 degrees.

Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.

Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool, and then cut into 12 slices. Enjoy!

Source: HungryGirl.com


GOOEY CHOCOLATE COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix
 
In a large bowl, beat the cream cheese and butter until light and fluffy.  Beat in the egg and the vanilla.  Add the cake mix and mix well.  The Dough Will Be Sticky.  Cover and refrigerate for 2 hours.  Roll  rounded tablespoonfuls of dough into balls.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 F. for 9-11 minutes or until the tops are cracked.  Cool for 2 minutes before removing from pans to wire racks.

Makes about 4 1/2 dozen
 
Source:  Taste Of Home


CHOCOLATE BOURBON BALLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups ground Chocolate Wafers
1 cup confectioner's sugar,sifted
1 1/2 cups chopped pecans
1/4 cup bourbon, or to taste
2 Tablespoons White Corn Syrup
1 teaspoon cinnamon
1/2 teaspoon freshly grated Nutmeg
Additional confectioner's sugar for dredging the candy

Combine all the ingredients. Form the mixture into 1-inch balls and dredge them in sifted confectioner's sugar. Store in airtight container. These will keep stored in a cool dry place for up to 6 weeks.

Makes about 4 dozen

Note: These can be prepared ahead and only improve with age.


ALMOND JOY FUDGE CANDY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (12oz). pkg. semi-sweet chocolate chips
2 (14oz) cans sweetened condensed milk
2 tsp.Vanilla extract
2 Cups.(16 pieces) mini Almond Joy Candy Bars, cut into ½ inch pieces

Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches. In pot, combine chips and milk over medium heat, cook, stirring constantly,until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm,at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares.

Makes 36 pieces


CHOCOLATE AND TANGERINE TRUFFLES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/3 cup dark chocolate chips
4 ounces Neufchatel cheese, room temperature
1 1/3 cups powdered sugar, sifted
zest of 1 tangerine
1 1/2 cups chopped California Almonds

Place chocolate in a medium glass bowl and microwave on high for 1 minute or until almost melted, stirring until smooth. Let cool. Add cheese, and beat on medium speed with a mixer until smooth. Add powdered sugar and tangerine zest, and beat until well blended.

Spread mixture into a small baking pan lined with plastic wrap; cover with more plastic wrap and refrigerate for 1-24 hours.

Pull chocolate from pan by its plastic wrap corners, and cut into 24 pieces. Roll into balls, and roll each ball in chopped almonds. Store refrigerated in an airtight container. (These freeze well, too, if stored airtight in a single layer


BROWNIE MACAROON PUDDING CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Every forkful is coconut and chocolate in fudge syrup.

Prep: 15 min - Bake: 32 min

1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons LAND O LAKES® Butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1 cup hot water
1/2 cup chocolate syrup
 
Heat oven to 350°F. In medium bowl combine flour, sugar, cocoa, baking powder and salt. Add milk, butter and vanilla; mix well until smooth. Stir in coconut.

Spread batter into greased 8-inch square baking dish. In 2-cup glass measure combine hot water, and chocolate syrup. Pour evenly over batter.

Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan. Serve warm.

Makes 9 servings

Nutritional Info per 1 serving: Calories 250, Fat 8 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrates 45 g, Dietary Fiber 2 g, Protein 3 g

Source: Land O'Lakes


GHIRARDELLI'S TURTLE BROWNIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Brownies:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter/margarine, melted
3/4 cup Ghirardelli Sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup Ghirardelli Semi-sweet chocolate chips

Topping:
3/4 cup sugar Pinch salt
1/3 cup light corn syrup
3 tablespoon water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cup chopped pecans

(Using the brownie ingredients): Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add chips and nuts. Spread into greased 8" square pan. Bake 20-23 minutes. Cool completely.

(Using topping ingredients): In a 3 quart saucepan, bring sugar, corn syrup, water and salt to a boil until it turns a golden caramel. Remove from heat and slowly add cream and vanilla. Quickly stir in pecans, pour over brownie. Cool on rack. Chill brownies, covered, until caramel is firm, about 2 hours.

Source: Ghirardelli, Downtown Disney Marketplace


TOFFEE POKE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (18 oz) chocolate cake mix
1 (17 oz) jar butterscotch caramel ice cream topping
1 carton frozen whipped topping thawed
3 Heath candy bars chopped

Prepare and bake cake according to package directions, using a greased 9x13 baking pan.  Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in the cake.  Pour 3/4 C. caramel topping into holes.  Spoon remaining caramel over cake.  Top with whipped topping.  Sprinkle with candy.  Refrigerate for at least 2 hours before serving.


CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/4 cups white sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon
2 cups whole milk
2 cups heavy whipping cream
1 cup white sugar
8 (1 ounce) squares semisweet chocolate
8 eggs
1 tablespoon vanilla extract
1 pound egg bread, sliced into 1 inch pieces

To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.

To make pudding: preheat oven to 350 degrees F (175 degrees C).

Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.

Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.

Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.


BANANA FUDGE COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

18 1/2 Ounce Package chocolate cake mix
1/3 Cup Mashed bananas, ripe
1 Egg
2 Tablespoon Water
6 Ounce Semisweet chocolate pieces
 
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks.

Makes 3-1/2 dozen


CHOCOLATE COVERED STRAWBERRY SHAKE

~Shared by Treva, NC

1 cup milk
1 cup frozen strawberries
1 packet Rich Milk Chocolate No Sugar Added NESTLÉ® CARNATION® INSTANT BREAKFAST Nutritional Energy Drink

1. Place milk, strawberries and Carnation Instant Breakfast in blender; cover. Blend until smooth.

Makes 1 serving.


CHOCOLATE FONDUE

~Shared by Treva, NC

1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract

In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

Tip: Prepare an elegant fondue tray -- Cut up a variety of fresh fruits (strawberries, bananas, pineapple, apples, grapes or other favorites). Use small decorative toothpicks to easily pick up individual fruits and dip into chocolate fondue. Be sure to have dessert plates on hand! Note: Fondue will thicken as it cools. If fondue becomes too thick for dipping, simply place into microwave safe bowl and heat for a few seconds till fondue is smooth and blended. Be careful, fondue will be hot when removed from microwave.
 


CHOCOLATE PEANUT BUTTER PARFAITS

~Shared by Treva, NC

Prep: 20 min. + chilling

2 tablespoons reduced-fat chunky peanut butter
2 tablespoons plus
2 cups cold fat-free milk, divided
1 cup plus 6 TBSP. reduced-fat whipped topping, divided
1 package (1.4 oz) sugar-free instant chocolate fudge pudding mix
3 tablespoons finely chopped salted peanuts

In a small bowl, combine peanut butter and 2 tablespoons milk. Fold in 1 cup whipped topping; set aside. In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour. Refrigerate remaining whipped topping. Just before serving, garnish each parfait with 1 tablespoon whipped topping and 1-1/2 teaspoons peanuts.

Yield: 6 servings.

Nutrition Facts: 1 parfait equals 146 calories, 6 g fat (3 g saturated fat), 2 mg cholesterol, 300 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.
Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fat-free milk.

Source: Healthy Cooking June/July 2008, p30



CHOCOLATE-DIPPED PHYLLO STICKS

~Shared by Treva, NC

10 Servings
Prep: 35 min.
Bake: 5 min./batch
 
4 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 ounces semisweet chocolate, finely chopped
1/2 teaspoon shortening
1/2 ounce white baking chocolate, melted

Place one sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo in half lengthwise. Cut each half into five 4-1/2-in. x 2-3/4-in. rectangles. Tightly roll each rectangle from one long side, forming a 4-1/2-in.-long stick. Combine sugar and cinnamon. Coat sticks with cooking spray; sprinkle with cinnamon-sugar. Place on an ungreased baking sheet. Bake at 425° for 3-5 minutes or until lightly browned. Remove to a wire rack to cool. Repeat with remaining phyllo dough, butter and cinnamon-sugar. In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip top half of phyllo sticks in chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate.

Yield: 20 sticks.

Nutritional Analysis: 2 sticks equals 75 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 43 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.
Diabetic Exchanges: 1 fat, 1/2 starch.

Source: Light & Tasty December/January 2006


DARK CHOCOLATE ZUCCHINI CAKE

~Shared by Treva, NC

3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 & 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 & 1/2 cups grated zucchini or summer squash

1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.

2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.

3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.

4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.

5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.

6. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.

Serves 8 to 10.


CHOCOLATE CHIP FUDGE COOKIES

~Shared by Treva, NC

1 egg
1/4 c. Water
1/2 c. Margarine, softened
1/2 c. Crisco
1/2 c. Brown sugar, packed
2 c. Quick cooking oats
1 (6 oz.) pkg. Semi-sweet chocolate bits
1 pkg. Chocolate fudge cake mix

Heat oven to 375 degrees. Beat egg, water, margarine, shortening, sugar and about 1/2 the cake mix (dry) until smooth. Stir in remaining cake mix, oats and chocolate bits. Drop by teaspoonful about 2-inches apart onto ungreased baking sheet.

Bake 10 to 12 minutes. Cool and remove from baking sheet.


CHOCOLATE PASSION BOWL

~Shared by Treva, NC

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, about 2/3 cup each
 
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.

PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.

REFRIGERATE at least 1 hour. Store leftovers in refrigerator.


CHOCOLATE FRENCH TOAST

~Shared by Treva, NC

3 large eggs
3/4 cup 1% milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon(optional)
10 slices whole wheat bread
2 & 1/2 cups fresh strawberries, sliced
10 tsp. soft margarine (contains no partially hydrogenated oil)

1. Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.

2. Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.

3. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with 1 teaspoon soft margarine per slice.

5 servings ( 2 bread slices plus 1/2 cup strawberries)

Nutritional Information (per serving): Serving Size: 2 slices plus 1/2 cup strawberries;
Calories: 320, Total Fat: 14g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 130 mg, Sodium: 380 mg,
Total Carbohydrate: 39g, Dietary Fiber: 6g, Sugars: 15g, Protein: 13g,
Vitamin A: 6%DV*, Vitamin C: 80%DV*, Calcium: 15% DV*, Iron: 15% DV*
*%DV = % Daily Values are calculated based on a 2000 calorie diet


CHOCOLATE FONDUE

~Shared by Treva, NC

In its native Switzerland, chocolate fondue is popular during the holidays. This version has a thick, pudding-like texture. Serve fresh fruit and cut-up angel food cake as dippers.

2 cups fat-free milk
1/2 cup powdered sugar, sifted
2 tablespoons all-purpose flour
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
5 ounces semisweet chocolate, chopped (about 1 cup)

Combine first 5 ingredients in a large saucepan over medium heat. Bring to a simmer; cook 5 minutes, stirring constantly. Reduce heat to medium-low; cook for 2 minutes or until mixture is smooth, stirring constantly. Place the chocolate in a medium bowl. Pour milk mixture over chocolate, and stir until smooth. Transfer chocolate mixture to a fondue pot. Keep warm over a low flame.

Yield: 12 servings (serving size: about 2 tablespoons)

CALORIES 103 (31% from fat); FAT 3.6g (sat 2.1g,mono 1.2g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 1mg; CALCIUM 42mg; CARBOHYDRATE 17.4g; SODIUM 25mg; PROTEIN 2g; FIBER 0.7g

Source: Cooking Light, DECEMBER 2005


CHOCO-HONEY CRUNCH PECAN PIE

~Shared by Mary S., Nashville, TN

4 eggs, slightly beaten
1 c light-colored corn syrup
1/4 c granulated sugar
1/4 c brown sugar, Packed
2 pre-melted unsweetened chocolate product, 1 oz each packet
2 T butter, melted
1 T bourbon
1 t vanilla
1/2 t salt
1 c pecans, Chopped
1/2 c semisweet chocolate pieces
1 unbaked pastry shell un-baked

Honey-Pecan Topping:
1/3 c brown sugar, packed
3 T butter
3 T honey
1 c pecan halves

For filling, combine eggs, corn syrup, sugars, chocolate product, butter, bourbon, vanilla, and salt. Mix well. Stir in nuts and chocolate pieces. Pour filling into the pastry shell. Bake in a 350 oven for 40 minutes; remove from oven.

Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven; bake about 10 minutes more or until topping in bubbly. Cool; refrigerate within 2 hours.

Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove saucepan from heat. Stir in 1- cup pecan halves. Makes 10 servings.

Test kitchen tip: For the pastry shell, prepare your favorite pie crust recipe or use 1 folded refrigerated unbaked pie crust (1/2 of a 15-ounce package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep dish pastry shell; there is too much filling for a shallow frozen pastry shell).


CHOCOLATE CHIP CHEESECAKE BARS

~Shared by Mary S., Nashville, TN

CHOCOLATE CHIP BATTER:
1 c shortening
1 c brown sugar,packed
1/2 c sugar
1 t vanilla
3 eggs
2 c flour,unsifted
1 t baking soda
1 t salt
1 1/2 c semi sweet chocolate chips

CREAM CHEESE FILLING:
16 oz cream cheese,softened
1/4 c sugar
2 eggs
1 c pecans,chopped

CHOCOLATE CHIP BUTTER
Cream shortening, sugars & vanilla; add eggs & beat well. Combine flour, baking soda & salt. Add to creamed mixture & stir in chocolate chips. Spread half of batter in bottom of a lightly greased 9x13 pan.

CREAM CHEESE BATTER
Combine cream cheese with sugar & eggs in food processor o mixer & blend until creamy. Pour on top of chocolate chip batter in pan. Sprinkle with nuts. Spread or drop the remaining chocolate chip batter by small spoonfuls over cheese filling. If not completely covered the batter will spread in the baking process. Bake for 45 minutes. Cool & cut into pieces.


CHOCOLATE FILLED BRAID

~Shared by Mary S., Nashville, TN

2 1/4 c bread flour,unsifted
2 T sugar
1/2 t salt
1 pk dry yeast
1/2 c milk
1/4 c water
1/2 c bitter chocolate
1 egg

CHOCOLATE FILLING:
3/4 c mini chocolate chips
2 T sugar
1/3 c evaporated milk
1 t vanilla
1/2 c finely walnuts (or pecans) -Chopped
1/4 t cinnamon

CONFECTIONERS SUGAR GLAZE:
1 c powdered sugar
1 T butter (or oleo)
1/2 t vanilla
2 T milk

Prepare chocolate filling & set aside. Combine 1 cup flour, sugar & yeast in large bowl & set aside. Combine milk, water & butter in saucepan & cook over low heat until very warm (120-130) degrees, the butter does not need to melt. Add to dry ingredients, beat 2 minutes on medium speed. Add to dry ingredients, beat 2 minutes on medium speed. Add enough flour to make a stiff dough. Cover & allow to rest for 20 minutes.

Turn dough onto a well floured board; roll into an 18x10 rectangle. Spread with chocolate filling lengthwise down center third of dough. Cut 1" wide strips diagonally along both sides of filling to within 3/4" of filling. Alternately fold opposite strips of dough at an angle across filling. Alternately fold opposite strips of dough at an angle across filling.

Transfer to a greased cookie sheet. Shape into ring stretching slightly; pinch ends together. Cover with wax paper brushed with vegetable oil; top with plastic wrap. Chill 1 1/2-2 hours. May chill overnight.

Let dough stand uncovered at room temperature for 10 minutes. Bake at 375 for 30-35 minutes or until lightly browned. Remove from baking sheet & cool on wire rack. Brush with melted butter or drizzle with Confectioners Sugar Glaze.

Chocolate Filling: Combine chocolate chips, sugar & evaporated milk in small saucepan. Cook over low heat stirring constantly until chips are melted & mixture is smooth. Stir in nuts, vanilla & cinnamon. Cool.

Confectioners Sugar Glaze: Beat confectioners sugar, butter, vanilla & milk in small bowl, until glaze is smooth & of desired consistency.


WHITE CHOCOLATE CHEESECAKE

~Shared by Ann S., Mims, FL

Active Time: 30 minutes
Total Time: 7 hours 40 minutes

INGREDIENTS

Crust
7 whole graham crackers (2 squares each)
2 Tbsp stick butter, cut up

Filling:
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature
3/4 cup reduced-fat sour cream
6 squares (1 oz each) white baking chocolate, melted as pkg directs
2 Tbsp fresh lemon juice
2 tsp vanilla extract

Chocolate Glaze:
1/4 cup heavy cream
1/2 cup (3 oz) semisweet chocolate chips

Decoration:
1 rose with stem (see Note)

PREPARATION

1. Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray.

2. Crust: Break graham crackers into food processor. Add butter and pulse until fine crumbs form. Or crush crackers to fine crumbs in a plastic food bag with a rolling pin. Melt the butter, add to bag and knead until blended. Transfer to springform pan and pat firmly over bottom.

3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream, white chocolate, lemon juice and vanilla until well blended. Pour over Crust.

4. Bake 15 minutes. Reduce oven temperature to 250°F and bake 1 1/4 hours longer or until center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour. Cool in pan on a wire rack.

5. Carefully run a thin knife around edge of pan to release cake.

6. Chocolate Glaze: Heat heavy cream in a small saucepan until steaming. Remove from heat; add chocolate chips and stir until melted and smooth. Remove from heat; let cool slightly.

7. Remove pan sides; place cheesecake on serving plate. Spread glaze on top, creating pattern with back of a spoon. Place in a cake keeper or cover with a pot and refrigerate at least 4 hours or up to 3 days.

8. About 1 hour before serving: Remove cake to room temperature.

Note: Add rose just before serving.

Planning Tip: The cheesecake can be made through Step 7 up to 3 days ahead. Proceed with Step 8 up to 1 hour before serving.

Nutrition Facts
Yield 1 cheesecake
Amount Per Serving
Calories 326
Total Fat 20g
Saturated Fat 13g
Cholesterol 85mg
Sodium 285mg
Total Carbohydrates 26g
Dietary Fiber 1g
Protein 7g

Source: Woman's Day May 14, 2002



CHOCOLATE SORBET

~Shared by Ann S., Mims, FL

I used vanilla rice milk in this recipe, but you could easily use coconut milk if you prefer. For best results, make the chocolate mixture ahead of time and chill it.

1 cup water
1 cup organic golden brown sugar or cane sugar
1/2 cup unsweetened cocoa powder
4 oz. dark chocolate, chopped
1/8 teaspoon sea salt
1/8 teaspoon xanthan gum
1 cup cold vanilla rice milk

Heat one cup of water in a saucepan till good and hot. Remove from heat. Add the brown sugar and cocoa powder and whisk to dissolve. Add in the chopped dark chocolate. Stir until the chocolate is melted. Add the sea salt, xanthan gum and rice milk. Whisk to combine. Cover and chill until the chocolate sorbet mixture is very cold. The colder the better. (I let mine chill overnight.) Pour the cold mixture into a large blender or Vita-Mix and whip briefly till frothy; then pour it into the frozen ice cream maker canister and churn according to the manufacturer's instructions for your particular make and model. Serve soft serve style from the canister if you absolutely, positively cannot wait. Or scoop the sorbet into a freezer container and freeze. When you are ready to indulge, allow the sorbet to soften slightly before serving.

Serves 4.

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


CHOCOLATE EARL GREY CAKE

~Shared by Ann S., Mims, FL

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
Confectioners' sugar

Heat oven to 350F. Coat an 8-cup fluted tube pan with cooking spray.

Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool. Dust with confectioners' sugar.

Yield: Makes 10 servings.

CALORIES 413 (0% from fat); FAT 17g (sat 10g); CHOLESTEROL 88mg; CALCIUM
76mg; CARBOHYDRATE 64g; SODIUM 266mg; PROTEIN 7mg; FIBER 3g

Source: Dessert du Jour


WARM BROWNIE PUDDING CAKE

~Shared by Ann S., Mims, FL

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened cocoa
1/4 cup unsweetened cocoa
1/2 cup milk
3 tbsp butter; melted
1 tsp vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water
Whipped cream; optional or vanilla ice cream

Preheat oven to 350. Grease a 9-inch square baking dish. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended.

Spoon batter evenly into prepared dish. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour over boiling water over entire mixture; do not stir. Bake for 35 to 38 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes. Serve with whipped cream or vanilla ice cream if desired.

Source: CDKitchen


CARAMEL-PECAN CHOCOLATE DESSERT

~Shared by Pat, Merritt Island, FL

Serves 12

Chocolate chips in the batter and a nutty caramel topping turn basic brownies into a dazzling dessert.

Prep Time: 20 min
Total Time: 5 hours 15 min

INGREDIENTS:
1 pkg (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
1/4 C water
1/2 C vegetable oil
2 eggs
1 C milk chocolate chips
1/2 C whipping cream
20 caramels unwrapped (from 14-oz bag), unwrapped
1 egg, beaten
1 C broken pecans
3/4 C whipping cream
2 Tbs powdered sugar

DIRECTIONS:
1.  Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10" springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.

2.  Bake 50 to 60 minutes or until puffed in center and pick inserted near center comes out clean. Cool completely, about 1 hour.

3.  Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.

4.  Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Success: Mark the top of the dessert with a knife before adding the whipped cream garnish. That way, you’ll know the whipped cream will be centered on each serving.

Time-Saver: Whipped cream from a spray can works great for this recipe--and saves the time of whipping the cream.

Do-Ahead: Make the dessert up to 24 hours ahead and refrigerate. Up to 2 hours before serving, beat the cream with the powdered sugar as directed.

Source: Betty Crocker


HAYSTACKS

~Shared by Pam, Swanton, OH

These are unbaked cookies and are one of Chris’ favorites.  This is a good recipe for summer when you want cookies, but not a hot oven.

Bring to a boil:
2 cups sugar
1/4 cup margarine
1/2 tsp. salt
1/2 cup milk

Remove from heat and stir in:
3 cups Quaker® Quick Oats
1 can shredded coconut
1/2 cup chopped nuts (walnuts or almonds are best)
1 tsp. vanilla
1 6 oz. package of chocolate bits

Drop cookies by the spoonful onto waxed paper and chill before serving.

Makes approximately 5 dozen.

 
KATHY SUTTON’S FUDGE

~Shared by Pam, Swanton, OH

Grandma Kathy* used to make this one for Peter and Elizabeth when they were little.  They loved it then; they still do.

2 cups sugar
1 small can unsweetened milk
1 pinch salt
10 marshmallows (NOT mini)

Stir over flame until mixture boils.  Boil while stirring for six minutes.

Mix in a bowl:
1 package chocolate bits
chopped nuts to suit
1/4 pound oleo (1 stick)
1 Tablespoon vanilla

Add boiled mixture to nuts and chocolate and stir until chocolate is melted and thoroughly blended.  Pour into dish and cool.

*Although not really a relative, she was our children’s day care provider from the time they were babies until ages four and six.  Kathy was like another grandma to them and still holds a place of affection in all our hearts.
 

HELEN DOYLE’S RED DEVIL’S FOOD CAKE

~Shared by Pam, Swanton, OH 

Helen Doyle, an old family friend from Barberton, used to bring this cake to church gatherings much to Pam (and everyone else’s) delight.  It’s always been one of Pam’s favorites and she finally got Helen to part with the recipe!

1/2 cup of shortening (mostly butter)
1 and 1/2 cup sugar
2 eggs
2 oz. Red food coloring
2 Tblsp. cocoa
1 teaspoon salt (scant)
1 cup of buttermilk
2 and 1/4 cups of sifted cake flour
1 teaspoon vanilla
1 Tblsp. white vinegar
1 tsp. baking soda

Cream the shortening, sugar, and eggs together.  Make a paste with the food coloring and cocoa and add this to the creamed mixture.  Add salt, flour, buttermilk, and vanilla.  Remove from electric mixer and blend in, but don’t beat, the vinegar and baking soda.  Pour into greased and floured cake pans and bake for 30 to 35 minutes at 3500 F.  Turn layers onto cooling racks.  When cool, cut each layer crosswise with a very sharp knife to make four layers out of two.  Frost the layers with the icing as follows:

5 Tblsp. flour
1 cup milk
1 cup sugar
1 cup butter
1 teaspoon vanilla

Cook the flour and milk until thick, then cool until thoroughly cold.  Cream the butter and sugar together until fluffy.  Add flour mixture and blend thoroughly adding the vanilla at the end.  When the mixture is smooth, frost the layers evenly in around and above.  When it looks like a cake, eat it.
 

TILLIE’S FUDGE

~Shared by Pam, Swanton, OH

This one came from Tillie Johnson who made this one night for Squad 11A and wasn't allowed to leave the station until she wrote it down!

3 cups white sugar
2/3 cups evaporated milk (NOT Eagle Brand)
3/4 cup oleo

Cook to a soft ball stirring continually (about 235ºF. on a candy thermometer) then stir in:
12 ounces chocolate chips
7 ounces marshmallow cream
1 teaspoon vanilla
1 cup chopped nuts

Continue stirring until boiling point is reached.  Reduce heat to medium and boil for 5 minutes.  Pour into a 9 x 13 buttered pan and cool.

For peanut butter fudge, substitute 2 cups of chunky peanut butter for the chocolate chips.


CHOCOLATE ORANGE CHEESECAKE BARS

~Shared by Luanne, FL

I don't eat oranges, but anything orange flavor is great and with chocolate is divine !!!

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon (optional)
1/3 cup shortening
1/2 cup chopped pecans
CHOCOLATE ORANGE FILLING (recipe follows)
Pecan halves(optional)

Directions:
1. Heat oven to 350°F.

2. Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.

3. Meanwhile, prepare CHOCOLATE ORANGE FILLING; spread over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars. Cover; refrigerate leftover bars. About 24 bars.

CHOCOLATE ORANGE FILLING:
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon freshly grated orange peel

Beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.

Source: Hersheys


CHOCOLATE CHERRY CAKE

~Shared by Luanne, FL

This is sinfully good and I used a bundt pan which made it look as good as it taste.

1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.

ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.


CHOCOLATE PUDDING DESSERT

~Shared by Leasa, IA

Thanks to Bill in Sioux City, IA
 
1st layer:
1 C flour
1/2 C butter melted
 
Pat into 9 x 13 pan.  Bake at 350° for 15 mins.  Cool.
 
2nd layer:
1 - 8 oz pkg softened cream cheese
1 C powdered sugar
1 C Cool Whip, thawed
 
Mix together and spread on 1st layer.  Chill.
 
3rd layer:
2 - 3 oz pkgs chocolate pudding (instant)
3 C milk
1 tsp vanilla
 
Mix and beat well.  Spread over 2nd layer.  Chill well.
 
4th layer:
Spread Cool Whip over top evenly.  Refrigerate until well chilled..  You can garnish with crushed choc cookies, powdered cocoa or choc chips.
 

CHUNKY CHOCOLATE PUDDING

~Shared by Leasa, IA

Thanks to Kathy, Sgt. Bluff IA
 
1 - 3 oz pkg instant chocolate pudding
3/4 C milk
2 C whipped topping, divided
1/2 C chpd peanuts, divided
2 C vanilla ice cream, softened (use the good stuff!!)
1/2 C mini marshmallows
1/4 C mini chocolate chips
 
Combine pudding mix and milk in large bowl.   Beat until smooth at med. speed.  Add ice cream and 1 1/2 C whipped topping.  Fold together until well mixed.  Fold in marshmallows, 1/4 C peanuts and chocolate chips.  Spoon mixture gently into 6 dessert glasses.  Top with remaining whipping and nuts.
 

GEORGIAN CHOCOLATE POUND CAKE

~Shared by Mary H., Montreal, Canada
 
1 cup butter or margarine
3 cups white sugar
3 cups flour
1 cup cocoa
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 eggs
1/4 cup evaporated milk
1 tablespoon vanilla
 
In large bowl, cream butter and sugar until fluffy.  Add sifted dry ingredients alternately with milk to butter mixture.  Beat for 3 minutes.  Add eggs, one at a time, and beat.  Add evaporated milk and vanilla; beat for 2 minutes.
 
Bake in a greased and floured, 12- cup Bundt pan or a 13" x 9" x 2" pan at 325 degrees F. for 1 1/2 hours or until cake tests done.  Cool in pan for 10 - 15 minutes.  Turn out on wire rack or serving plate to complete cooling.  Frost with homemade butter frosting: your choice of flavor!


PRESSURE COOKER CHOCOLATE CAKE

~Shared by Mary H., Montreal, Canada
 
1 1/2 cups flour
3/8 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter or shortening
1 cup white sugar
2 eggs
2 squares unsweetened chocolate
3/4 cup milk
1/2 teaspoon vanilla
 
Stir together the flour, baking soda and salt.  Cream the butter or shortening until soft.  Gradually add the sugar, while beating constantly.  Beat the eggs until thick and lemon colored.  Gradually add them to the creamed mixture, beating hard at each addition.  Melt the chocolate, cool and add to the batter, while stirring.  Add the dry ingredients to the creamed mixture alternately with the milk and vanilla mixed together.  Beat well at each addition.
 
Butter the inside of the pressure cooker generously.  Turn in the batter, adjust the cover and set over very low heat.  When the steam comes through the vent, count 20 minutes' cooking time.  Test cake for doneness.  Do not at any time place the indicator over the vent pipe.
 
When the cake is cooked, open the cooker.  Let the cake cool for 5 minutes.  Unmold on a cake rack to cool. 


FUDGE BROWNIE CUPCAKES

~Shared by Mary H., Montreal, Canada
 
3 squares unsweetened chocolate
1/2 cup butter or margarine
2/3 cup flour
1/4 teaspoon baking powder
2 large eggs
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup chopped nuts (optional)
 
Preheat oven to 325 degrees F.  Line 12 muffin cups with papers.  Melt chocolate and butter in small saucepan over low heat, stirring often.  Beat eggs until frothy.  Gradually beat in sugar.  Continue beating until mixture is pale and thick.  Add chocolate mixture and vanilla; mix well.  Mix flour with baking powder; alternately beat in flour mixture and milk; beginning and ending with flour mixture.  Add nuts and stir in.  Bake 25 - 30 minutes, until firm around the edges but soft in center.


DECADENT TRIPLE LAYER MUD PIE

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

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped toasted PLANTERS Pecans
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust.

ADD 1/2 of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours.

KRAFT KITCHENS TIPS:

How To Toast Nuts: Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.

Source: Kraft Foods

 
CHOCOLATE RHAPSODY

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

Inspire romance any day of the week with this recipe for indulgence. With its divine raspberry mousse and moist yellow sponge cake separated by a thin layer of decadent chocolate, Chocolate Rhapsody is sure to make love abound.

CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
8 oz. NESTLE TOLL HOUSE® Premier White Baking Bar, broken into small pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions:

PREHEAT oven to 350° F. Grease 9-inch springform pan.

FOR CAKE LAYER:

COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy.

Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

FOR CHOCOLATE LAYER:

MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If morsels may retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

 
ORANGE WHITE CHOCOLATE CHEESECAKE

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

This velvety white chocolate cheesecake with a hint of orange is a sophisticated dessert that’s rich and satisfying. From the kitchen of Rosilene McLean, Fremont, MI.

Ingredients:
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
1/2 cup orange juice
1 envelope (.25 oz.) unflavored gelatin
2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE®
2 pkgs. (8 oz. each) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons finely grated orange peel
Fresh orange slices and chocolate graham cracker crumbs (optional)

Directions:
PREHEAT oven to 3500 F.

COMBINE crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; cool in pan on a wire rack.

COMBINE orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves.

MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until melted.

BEAT cream cheese and sugar in large mixer bowl until combined. Gradually stir in gelatin mixture and melted morsels.

BEAT whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.



CHOCOLATE CHIP SCONES

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

Prep Time: 20 min
Cook Time: 17 min
Skill Level:  Intermediate

Ingredients:
3-1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 cup chopped nuts(optional)
2 cups chilled whipping cream
2 tablespoons butter, melted
Additional granulated sugar
Powdered sugar(optional)

Directions:
1. Heat oven to 375°F. Lightly grease 2 baking sheets.

2. Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.

3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.

Nutritional Information per serving (1/24th recipe or 1 scone): Chopped nuts and powdered sugar not included in nutrient analysis.
Calories: 230, Total Fat: 13g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 30mg, Sodium: 130mg, Total Carbohydrate: 27g, Dietary Fiber: =0g, Sugar: 13g, Protein: 3g, Vitamin A: 6%DV*, Vitamin C: 0%DV*, Calcium: 2%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet



ROCKY ROAD BROWNIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Prep Time: 6 min
Cook Time: 28 min
Skill Level:  Intermediate

Ingredients:
1-1/4 cups miniature marshmallows
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
 
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together chocolate chips, marshmallows and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.

3. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife, cut into squares.

About 20 brownies.



SENSATIONAL PEPPERMINT PATTIE BROWNIES

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

Level:  Beginner

Ingredients:
24 small (1-1/2 inch) YORK Peppermint Patties
1-1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares.

About 36 brownies



BLACK MAGIC CAKE

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

Skill Level:  Beginner

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
 
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. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.



HOT COCOA FOR A CROWD

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

Ingredients:
1-1/2 cups sugar
1-1/4 cups HERSHEY'S Cocoa
1/2 teaspoon salt
3/4 cup hot water
1 gallon milk
1 tablespoon vanilla extract

Directions:
Combine sugar, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About twenty-two 6-oz. servings.


LOW-FAT CHOCOLATE COOKIES
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Field editor Mary Houchin of Swansea, Illinois shares these soft cake-like cookies. They have a mild cocoa flavor and are topped with chocolate chips.

44 Servings
Prep: 15 min. + chilling
Bake: 10 min./batch

Ingredients
1/2 cup unsweetened applesauce
1/3 cup canola oil
3 egg whites
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup miniature semisweet chocolate chips

Directions
In a large bowl, combine the applesauce, oil and egg whites. Beat in sugars and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to applesauce mixture and mix well. Cover and refrigerate for 2 hours or until slightly firm.

Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with chocolate chips. Bake at 350° for 8-10 minutes or until set. Remove to wire racks.

Yield: about 3-1/2 dozen.

Nutrition Facts: 1 cookie equals 78 calories, 2 g fat (trace saturated fat), trace cholesterol, 63 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Source: Taste of Home 2009



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

Skill Level:  Intermediate

Ingredients:
SHORTBREAD CHOCOLATE CRUMB CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup granular form sucralose*
1/2 cup nonfat dry milk powder
3 eggs
1 cup (1/2 pt.) whipping cream, divided
2 teaspoons vanilla extract
3/4 cup (1/2 8-oz. bag) HERSHEY'S Sugar Free Chocolate Chips

Directions:
1. Heat oven to 350°F. Prepare SHORTBREAD CHOCOLATE CRUMB CRUST.

2. Beat cream cheese, sucralose and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.

3. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.

4. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

5. Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake.

12 servings.

SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350 F. Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons sucralose*. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.

*Such as Splenda, an artificial sweetener

Nutritional Information per serving (1/12th cheesecake):
Calories: 390, Total Fat: 32g, Saturated Fat: 18g, Trans Fat: 1.5g, Cholesterol: 140mg, Sodium: 300mg, Total Carbohydrates: 20g, Dietary Fiber: =1g, Sugars: 3g, Protein: 9g, Vitamin A: 25%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 8%DV*
*DV = % Daily Values are calculated based on 2000 calorie diet

 

CHOCOLATE QUICKY STICKY BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Ingredients:
2 loaves (16-oz. each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon 
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates
 
Directions:
1. Thaw loaves as directed on package; let rise until doubled.

2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.
 


'LE CHOCOLAT FRENCH TOAST

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

Ingredients:
3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)
8 to 10 pieces thickly sliced bread
Powdered sugar (optional)
Pancake syrup (optional)
 
Directions:
1. Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if desired, in medium bowl until smooth.

2. Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.

3. Dip bread in egg mixture. Place on griddle. Cook about 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired. Garnish as desired.

Makes 8 to 10 pieces of French toast.


RASPBERRY-ALMOND TORTE WITH CHOCOLATE GANACHE

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

Ingredients:

Cake:
Cooking spray
6  tablespoons  butter, softened
2  tablespoons  almond paste
1  cup  granulated sugar, divided
3  large eggs
3/4  cup  all-purpose flour
1/4  teaspoon  salt
4  large egg whites

Filling:
1/4  cup  fresh lemon juice
1  (10-ounce) jar seedless raspberry preserves
1/2  cup  powdered sugar, sifted
 
Ganache:
1/2  cup  granulated sugar
1/4  cup  unsweetened cocoa
1/3  cup  fat-free milk
1  (4-ounce) bar semisweet chocolate, chopped

Procedure:

Preheat oven to 350°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Nutrient Info:
Calories: 313 (30% from fat)
Fat: 10.3g (sat 5.7g,mono 2.9g,poly 0.5g)
Protein: 4.7g
Carbohydrate: 52.5g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2.1mg
Sodium: 149mg
Calcium: 69mg


AMARETTO-AMARETTI CHOCOLATE FUDGE PIE

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

Description
Frankly, with any chocolate fudge pie, it's hard to go wrong. This delicious dessert pie decadent ingredients such as Amaretto liqueur and Amaretti cookies to form a sweet dessert for the ages.

Ingredients
4 ounces unsweetened chocolate
1 3/4 sticks (14 tablespoons) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
30 amaretti cookies, crushed
4 large eggs, at room temperature
1/4 teaspoon salt
3 tablespoons light corn syrup
1/4 cup heavy cream
1 teaspoon vanilla
2 tablespoons Amaretto
Whipped cream, as an accompaniment

Instructions
In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool.
 
In a 9 x 3 inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well.
 
Press the crumb mixture onto the bottom and one-third of the way up the side of the pan and chill the crust.
 
In the top of a double boiler melt together the remaining 3 ounces chocolate and the remaining 8 tablespoons butter and let the mixture cool.
 
In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time, and beat the mixture until it is thick and pale yellow.
 
Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture.
 
Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree F oven for 50 minutes and let it cool on a rack.
 
Run a thin knife around the edge of the pan, and serve the pie with the whipped cream.



CHEERY CHEESECAKE COOKIE BARS

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

Time: 15 min
Cook Time: 35 min
Skill Level: Intermediate

Ingredients:
1 package (4 oz.) HERSHEY'S Unsweetened Chocolate Baking Bar, broken into pieces
1 cup (2 sticks) butter 
2-1/2 cups sugar, divided
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 package (8 oz.) cream cheese, softened
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
1/2 cup chopped red or green maraschino cherries
1/2 teaspoon almond extract
Few drops red food color(optional)
 
Directions:
1. Heat oven to 350°F. Grease 13x9x2-in. baking pan.

2. Place baking chocolate and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes, stirring after each minute, until mixture is melted. Beat in 2 cups sugar, 3 eggs and vanilla until blended. Stir in flour; spread batter in prepared pan.

3. Beat cream cheese, remaining 1/2 cup sugar and remaining 1 egg; stir in 1-1/4 cup chocolate pieces, cherries, almond extract and red food color, if desired. Drop by spoonfuls over top of chocolate mixture in pan.

4. Bake 35 to 40 minutes or just until set. Remove from oven; immediately sprinkle remaining 1/2 cup chocolates over top. Cool completely in pan on wire rack; cut into bars. Cover; refrigerate leftover bars.

36 bars.



SWEETHEART CHOCOLATE CUPCAKES

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

Prep Time: 26 min
Cook Time: 23 min
Skill Level: Beginner

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Vanilla frosting (homemade or ready-to-spread)
Few drops red food color (optional)
1/4 cup chopped maraschino cherries (optional)
Decorative themed candies, colored sprinkles or sugars (optional)
OPEN CHOCOLATE HEARTS (directions follow)
 
Directions:
1. Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.

4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.

OPEN CHOCOLATE HEARTS:
Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.

* Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.



CHOCOLATE SWEETHEART CAKES FOR TWO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Ingredients:
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING (recipe follows)
 
Directions:
1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.



FLOURLESS CHOCOLATE TORTE

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

Ingredients:
1-1/4 cups (2-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
2 cups sugar, divided
6 eggs, separated
1/4 cup water
1 teaspoon vanilla extract
1 cup blanched sliced almonds, toasted and ground*
1/2 cup plain dry bread crumbs
MOCHA CREAM (recipe follows)
 
Directions:
1. Heat oven to 350°F. Grease and flour 9-inch springform pan. Melt butter in saucepan over low heat. Add cocoa and 1-1/2 cups sugar; stir until smooth. Cool to room temperature.

2. Beat egg yolks in large bowl until thick. Gradually beat in chocolate mixture; stir in water and vanilla. Combine ground almonds and bread crumbs; stir into chocolate mixture.

3. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until soft peaks form. Fold about one-third of egg whites into chocolate. Fold chocolate into remaining egg whites. Pour into prepared pan.

4. Bake 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan; remove pan. Cool completely. Spread MOCHA CREAM over top. Sift with cocoa just before serving. Store covered in refrigerator. 10 servings.

MOCHA CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1-1/2 teaspoons powdered instant coffee dissolved in 1 teaspoon water and 1/2 teaspoon vanilla extract in medium bowl; beat until stiff. About 2 cups.

* To toast almonds: Heat oven to 350° F. Place almonds in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool.



TRIPLE CHOCOLATE TORTE

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

Ingredients:
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
CHOCOLATE CREAM FILLING (recipe follows)
CHOCOLATE FUDGE GLAZE (recipe follows)
CHOCOLATE LEAVES (recipe follows, optional)

Directions:
1. Heat oven to 350°F. Grease and flour two heart-shaped or two 9-inch round pans.

2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.

3. Stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans.

4. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.

5. Prepare CHOCOLATE LEAVES, if desired. Prepare CHOCOLATE CREAM FILLING. With long serrated knife, cut each cake layer horizontally in half. Spread one cake layer with one-third of prepared filling; top with second layer. Repeat procedure ending with plain layer on top. Prepare CHOCOLATE FUDGE GLAZE; spoon over top of torte, allowing glaze to drip down sides. Garnish with CHOCOLATE LEAVES or other garnish, if desired. Refrigerate until serving time. For easier cutting, use knife dipped in warm water and wiped dry. Cover; refrigerate leftover torte. 8 to 10 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

CHOCOLATE CREAM FILLING: Combine 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat on low speed of mixer until blended. Beat on medium speed until stiff. About 3 cups filling.

CHOCOLATE FUDGE GLAZE
3 tablespoons butter or margarine
3 tablespoons light corn syrup
1 tablespoon water
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi- Sweet Chocolate Chips

Combine butter, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add chocolate chips, stirring until melted. Cool to desired consistency. About 1 cup glaze.

CHOCOLATE LEAVES: Line tray with wax paper. Thoroughly wash and dry several ivy, lemon, rose or other non-toxic leaves. Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted when stirred. With small soft-bristled pastry brush, brush melted chocolate on top of each leaf. (Use underside of leaf for more distinct vein markings.) Avoid getting chocolate on other side of leaf or removal may be difficult. Place on prepared tray; chill until very firm. Carefully peel or tear leaves away from chocolate. Place on tray; cover and refrigerate until ready to use.



HERSHEY'S HUGS & KISSES VALENTINE'S CAKE

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

Ingredients:
41 HERSHEY'S HUGS Brand Candies, divided
56 HERSHEY'S KISSES Brand Milk Chocolates, divided
3/4 cup (1-1/2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1-1/2 teaspoons vanilla extract
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 teaspoon shortening
WHIPPED CREAM FROSTING (recipe follows)

Directions:
1. Heat oven to 350°F. Grease and line bottoms of two 9-inch heart-shaped baking pans with wax paper.* Remove wrappers from 24 HUGS Candies and 24 KISSES Chocolates; chop into 1/4-inch pieces.

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, baking powder and salt. Add flour mixture alternately with milk to butter mixture, beating well after each addition. Stir in chopped candy. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.

4. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Trace 5-inch heart shape on paper; place wax paper over top. Place melted chip mixture in bottom of sturdy seal-top plastic bag; using scissors, snip off small corner at bottom. Pipe melted chocolate over heart; refrigerate until firm.

5. Prepare WHIPPED CREAM FROSTING; reserve 1 cup. Frost between layers, sides and top of cake. Place reserved frosting in a clean sturdy seal-top plastic bag with star tip; pipe rosettes along top of cake. Unwrap remaining HUGS Candies; place on top of rosettes. Unwrap remaining KISSES Chocolates; place along bottom edge of cake. Remove chocolate heart from wax paper; place in center of cake. Cover and refrigerate cake.

10 servings.

WHIPPED CREAM FROSTING: Place 1 tablespoon cold water in small cup; sprinkle 1 teaspoon unflavored gelatin over top. Let stand several minutes to soften. Stir in 2 tablespoons boiling water until gelatin is completely dissolved and mixture is clear. Beat 2 cups (1 pt.) cold whipping cream and 1/3 cup powdered sugar in large bowl until stiff. Pour in gelatin mixture; beat until well blended and thickened. Stir in 5 drops red food color, if desired. About 4 cups frosting.

* Two 9-inch round baking pans can be used in place of heart-shaped pans, if desired.
 
Serving Size: 1 piece (0)
Total Calories: 810
 Amount Per Serving%DV *
Total Fat48g74%
Saturated Fat33g165%
Cholesterol155mg52%
Sodium310mg13%
Total Carbohydrate85g28%
Dietary Fiber=20%
Sugars63g
Protein10g
Calcium0mg15%
*Percent Daily Values are based on a 2,000 calorie diet.



DARK CHOCOLATE PEPPERMINT BARK

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

Prep Time: 10 min
Skill Level:  Beginner

Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/4 to 1/3 cup crushed peppermint candies*, divided

Directions:
1. Line cookie sheet with wax paper.

2. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Continue micro waving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.

3. Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chocolate. Pour mixture onto prepared cookie sheet; spread to about 1/2-inch thickness. Gently tap cookie sheet on counter top to even out thickness of mixture. Sprinkle remaining peppermint pieces over surface. Repeating tapping cookie sheet on counter until candy is desired thickness.

4. Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place. About 3/4 pound candy.

* Amount of peppermint candy can be increased or decreased according to your own preference.



BERRY-BERRY BROWNIE TORTE

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

Prep Time: 20 min
Cook Time: 25 min
Skill Level:  Intermediate

Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup (1 stick) butter or margarine
1-1/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
3/4 cup fresh blackberries, rinsed and patted dry
3/4 cup fresh raspberries, rinsed and patted dry
1/2 cup whipping cream

Directions:
1. Heat oven to 350°F. Wax paper line and grease 9-inch round baking pan. Stir together flour, baking soda and salt. Stir in chocolate chips.

2. Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.

3. Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack; remove wax paper. Turn right side up; cool completely.

4. Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie. Top with berries. Refrigerate until serving time.

8 to 10 servings.



DARK CHOCOLATE DARK MARBLED CHEESECAKE

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

Ingredients:
Prep Time: 25 min
Cook Time: 53 min
Skill Level:  Intermediate

Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
3 eggs
1-1/2 teaspoons vanilla extract
24 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, divided
Whipped topping or sweetened whipped cream

Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.

3. Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.

4. Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers.

10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.


CHOCOLATE BREAD PUDDING

~Shared by Patricia, Charlevoix, MI

1/2 cup soft bread crumbs
1 1/2 cups milk
1 egg
3 tablespoons sugar
4 teaspoons cocoa
1/4 teaspoon vanilla
Dash of salt
 
Soak crumbs in milk for ten minutes. Beat the egg with the sugar and cocoa and add to crumbs along with vanilla and salt. Transfer to a butter baking dish or to custard cups and bake about 25 minutes at 350 degs or until firm in the center. Serve warm with cream.


CHOCOLATE DIPPER

~Shared by Patricia, Charlevoix, MI
 
2/3 cup corn syrup - light or dark
1/2 cup heavy cream
8 squares semisweet chocolate
Assorted fruit
 
Combine syrup and cream in a medium saucepan.Bring to a boil over medium heat, then remove from heat. Add chocolate, stirring until completely melted. Serve warm as a dip for fruit such as strawberries, pineapple, sweet cherries; tidbits such as pretzels, cubed pound cake, small cookies.


WHITE CHOCOLATE SURPRISE MOUSSE

~Shared by Patricia, Charlevoix, MI
 
1 package strawberry Jell-O (3 ounce)
2 tablespoons water
4 ounces white chocolate, chunked
2 cups heavy cream, whipped
Strawberries - optional
 
Heat Jell-O and water in double boiler over medium heat until Jell-O dissolves and mixture is syrupy. Stir occasionally. Add chocolate, cook until smooth, stirring constantly. Remove from heat and fold in whipped cream. Spread mixture into 9x5x3 inch loaf pan and chill until set - about 2 hours. Scoop into 8 dessert dishes and garnish with pieces of strawberries.


OLD FASHIONED CHOCOLATE PIE

~Shared by Larry J., Spring Hill, TN

INGREDIENTS for Filling:

1-1/4 cups sugar
3 Tablespoons corn starch
3 Tablespoons cocoa
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 Tablespoon butter

1 (9 inch) pie shell

INGREDIENTS for Meringue:

3 egg whites
3 Tablespoons sugar
  Pinch of cream of tartar

TO PREPARE:

Mix together first 4 ingredients in a double boiler.  Add milk and egg yolks and cook over medium heat until thick, stirring constantly.  Stir in butter and vanilla.  Pour into baked pie shell.  Chill.  Beat egg whites until stiff, gradually adding sugar and pinch of cream of tartar.  Spread over cooled chocolate filling and bake a 350 degrees until lightly browned.

SERVINGS: 6 - 8

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock

CHOCOLATE LEMON CREAM BARS

I found this in a Yahoo group a while back. Sounds dee-lish!
 
1 pkg. (18 1/4 oz.) devil's food cake mix
1/2 cup butter, softened
1 egg
1/2 cup chopped walnuts
 
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg
3 tbsp lemon juice
2 to 3 tsp grated lemon peel
 
In a large bowl, beat the cake mix, butter, and egg on low speed until combined.  Stir in the walnuts.  Set aside 1 cup fro the topping.  Press the remaining mixture into a greased 13 x 9 inch baking pan.  Bake at 350 F for 8-10 minutes or until set.  Cool for 5 minutes.  In a large bowl, beat the cream cheese until smooth.  Beat in the milk, egg,  lemon juice, and lemon peel until blended.  Pour over the crust.  Crumble the reserved cake mixture over the top.  Bake for 18-22 minutes or until set.  Cool completely before cutting.  Store in the refrigerator.

Makes 4 dozen



TOFFEE BUTTER CRUNCH

Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes
 
Ingredients
1/2  cup coarsely chopped almonds or pecans, toasted
1  cup butter
1  cup sugar
3  tablespoons water
1  tablespoon light-colored corn syrup
3/4  cup semisweet chocolate pieces
1/2  cup finely chopped almonds or pecans, toasted

Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.

Makes about 1-1/2 pounds (48 servings).

Nutrition Facts
Servings Per Recipe about 1-1/2 pounds (48 servings)
Calories 79, Total Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 10, Sodium (mg) 39, Carbohydrate (g) 7, Fiber (g) 0, Protein (g) 1
Vitamin A (DV%) 3, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 1
Percent Daily Values are based on a 2,000 calorie diet


FUDGE PIE

1  stick of margarine (melted) (I used butter)
1/4 cup self-rising flour
1/4 cup cocoa
1 cup sugar
1 tsp vanilla
2 eggs
1/2 cup chopped pecans
8" unbaked pie shell

In medium size bowl, melt margarine in microwave. Add sugar, flour, cocoa. Mix well. Add vanilla and eggs. Beat till well blended. Stir in pecans. Pour into a 8" unbaked pie shell. Bake in oven at 325 degrees for 25 to 30 minutes.


CHOCOLATE NUT TOFFEE

1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips

Spread nuts over bottom of a lightly buttered 8-inch square pan.

Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces.

Makes about 1 pound.


PEANUT CLUSTERS

1/2 lb. sweet chocolate
2/3 cup sweetened condensed milk
1 cup shelled unsalted peanuts

Melt chocolate in top of double boiler over hot water. Stir in milk, then nuts. Drop by teaspoon on buttered cookie sheet. Cool, then chill until firm. Store at room temperature.

The sweetened milk makes these super creamy, better than any previously tried cluster recipe.

You could also substitute raisins or almond chips for the peanuts.

Source: Women's Circle Home Cooking, December 1982


BELGIAN FUDGE

1 can sweetened condensed milk
1 cup sugar
1/2 stick butter
1 tsp. vanilla
1 cup chopped pecans

Cook milk and sugar on low flame until it shows signs of sugaring and is caramel color; stir contantly. Just before removing from fire, add butter and nuts. Pour into greased pan and cut into squares.

Source: Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook


ANGEL FOOD CAKE WITH CHOCOLATE CREAM

We grill a lot here and Texas and this one is great for dessert while the grill is still hot from cooking dinner. Yum!

Ingredients:

8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

For The Chocolate Cream:
8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar

Directions:

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream.

Serving Size: Makes 8 Servings

Source: Grill! By Pippa Cuthbert & Lindsay Cameron Wilson


OOEY-GOOEY MISSISSIPPI MUD CAKE

1 cup chopped pecans
1 cup butter
4 oz. semis-sweet chocolate, chopped
2 cups sugar
1-1/2 cups flour
1/2 cup unsweetened cocoa
4 egg
1 tsp. vanilla extract
3/4 tsp. salt
10.5 oz. bag miniature marshmallows
Chocolate frosting, below

1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8 to 10 minutes or until toasted.

2. Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl on high for 1 minutes or until melted and smooth, stirring every 30 seconds.

3. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10-inch jelly roll pan. Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8 to 10 minutes more or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly with toasted pecans.

CHOCOLATE FROSTING:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
16 oz. pkg. powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla at medium-high speed with an electric mixer until smooth.

Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007


CHOCOLATE CHEESECAKE

1-1/2 cups vanilla wafer crumbs (about 36 wafers)
1/3 cup powdered sugar
1/3 cup Hershey's cocoa
1/3 cup margarine or butter, melted
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1 cup (6 oz.) Hershey's semi-sweet chocolate chips, melted
2 eggs
1-1/2 tsp. vanilla extract

Heat oven to 350. Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9-inch pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well. Pour into prepared crust. Bake 30 to 35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Source: Hershey's Chocolate


GRANOLA FUDGE CLUSTERS

1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/4 cups granola cereal without raisins
1 cup chopped walnuts

In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheet. Refrigerate for 15 minutes or until firm.

Yield: About 2 1/2 dozen


CHOCOLATE PEANUT PIE

1 8-oz. cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
¾ of an 8-oz. container Cool Whip
½ cup sugar
2 sticks butter, softened
1 tsp. vanilla
1 ½ cups chocolate chips, melted
1 baked 9-inch pie crust
1 cup chopped peanuts

To make filling, beat cream cheese and peanut butter until creamy. Gradually add powdered sugar and mix well. Fold in Cool Whip and set aside in cool place. To made chocolate topping, beat sugar and butter in bowl until creamy. Add vanilla and melted chocolate chips. Beat until smooth. Spread thin layer of chocolate topping in bottom of prepared crust. Sprinkle with a few chopped peanuts. Fill rest of crust with filling. Spread remaining chocolate mixture over filling and sprinkle with rest of peanuts. Chill about 3 hours. Cut with hot knife.


FOOLPROOF DARK CHOCOLATE FUDGE

3 (6 ounce) pkg. semi-sweet -chocolate chips (3 cups)
1 (14-ounce) can Sweetened condensed milk
1 ds Salt
1/2 To 1 cup chopped nuts
1 1/2 ts Vanilla extract

In heavy saucepan, over low heat, melt chips with condensed milk, and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares.

MICROWAVE FUDGE instructions: In 1 quart glass measure, combine chips with condensed milk and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining recipe ingredients. Proceed as above.


CHOCOLATE WALNUT PIE

1 4-oz. pkg. Bakers German Sweet Chocolate
2 Tbsp. butter
1 cup white corn syrup
1/3 cup sugar
3 eggs, slightly beaten
1 tsp. vanilla
1 ½ cups chopped walnuts
1 9-inch unbaked pie shell
Cool Whip

Heat oven to 350. Microwave chocolate and butter in large bowl on high for 2 minutes or until margarine is melted. Remove from microwave and stir until chocolate is completely melted. Stir in corn syrup, sugar, eggs, and vanilla until well blended. Stir in walnuts. Pour into pastry shell. Bake 55 minutes or until knife inserted halfway between center and edge comes out clean. Garnish with Cool Whip.


NUTTY TRUFFLES

1 cup cashew butter
1 cup confectioner's sugar
1 Tbsp butter, softened
3/4 cup coarsely chopped cashews
1/3 cup chocolate chips, melted

1) In medium bowl, mix cashew butter, confectioner's sugar, and butter.
2) Form mixture into 35 balls.
3) Roll in 3/4 cup coarsely chopped cashews.
4) Place on wax paper lined baking sheet and chill for 20 minutes.
5) Spoon melted chocolate chips into a resealable plastic bag and snip the corner.
6) Drizzle balls with chocolate and chill until serving time.



BROWNIE ICE CREAM CAKE

Make a delicious fudgy and frosty ice cream cake. It's easy to make and a fraction of the cost of frozen desserts you buy in stores.

Prep Time: 25 min
Total Time: 3 hours 55 min
Makes: 16 servings

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
 Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon (8 cups) vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 tablespoons Betty Crocker® Decorating Decors candy sprinkles
16 red maraschino cherries with stems, drained

1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Variation
Set up a dessert bar with ice cream toppings and syrups as well as extras like fresh strawberries, sliced bananas, chopped nuts and candies. 

Substitution
Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.

Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 60mg; Sodium 200mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 39g); Protein 5g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 8%
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat
Carbohydrate Choices: 3 1/2

Source: Betty Crocker


WHOOPIE PIES

Yield: 24 servings

Ingredients:

Chocolate Cookie Dough:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups all-purpose flour

Marshmallow Filling:
1 cup (2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
3 cups Marshmallow Fluff or other marshmallow cream
1 tablespoon vanilla extract

Directions:

Preheat the oven to 375°F. Lightly spray or grease 2 cookie sheets.

In a large bowl, with an electric mixer, beat the butter, sugar, baking soda, and baking powder until light, about 2 to 3 minutes. Mix in the egg, vanilla, and cocoa. Slowly beat in the milk alternately with the flour, beating until smooth.

Drop the dough by the tablespoonful onto the prepared cookie sheets, spacing the cookies 2 inches apart.

Bake in the center of the oven for 7 to 8 minutes, or until the cookies spring back slightly when gently pressed. Cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

Make the filling. Combine the butter, sugar, marshmallow cream, and vanilla in a food processor and process until smooth. Or combine the ingredients in a mixing bowl and beat with a wooden spoon until smooth.

To assemble the whoopie pies, spread about 2 to 3 tablespoons filling onto the flat bottom of one cookie. Place a second cookie on top. Repeat with the remaining cookies.

Source: The Best Bake Sale Ever Cookbook by Barbara Grunes


NUTTY CHOCOLATE MARSHMALLOW MUFFINS

2 ozs cooking chocolate melted
1/2 cup melted butter or margarine
1 cup sour cream or yogurt
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/2 cup walnuts
3/4 cup chopped marshmallows

Preheat oven to 400F & prepare muffin pans. Put the first six ingredients into a bowl & mix well. Add the remaining ing. except marshmallows, blend until just mixed, then fold in the marshmallows. Put into pans & bake for 15-20 mins.

Makes 15 muffins.


TRIPLE-CHOCOLATE DIPPERS

1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 egg
1-3/4 cups flour
1/4 cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

GLAZE:
1 cup semisweet chocolate chips
1 Tbs. vegetable oil

1. Heat oven to 400. Line two cookie sheets with parchment paper. Beat butter and both sugars in large bowl with electric mixer at medium-high speed. Beat in egg until blended.

2. Combine flour, cocoa, baking powder, baking soda and salt in a small bowl. Add to mixer, 1/4 cup at a time, until well blended. Stir in chocolate chips and walnuts.

3. Drop dough, 2 Tbs. at a time, onto prepared cookie sheets and shape into a large about 3-inch long and 1 inch wide; leave about 1-1/2 inches between logs. Bake for 14 to 15 minutes or until cookies are firm. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

4. For glaze, melt chocolate chips in top of double boiler; stir in oil. Drizzle glaze over cookies using a fork. Refrigerate cookies to set glaze quickly.

Makes about 2 dozen cookies.

Note: If dough gets too soft to handle, chill for 30 minutes, then shape into logs.

Source: Favorite Brand Name 100 Best Bake Sale Recipes


CHUNKY FRUIT 'N' NUT FUDGE

11 oz. pkg. dried cherries
1 cup dried cranberries
1-1/2 tsp. plus 3/4 cup butter, softened, divided
14 oz. can sweetened condensed milk
12 oz. pkg. miniature semisweet chocolate chips
11-1/2 oz. pkg. milk chocolate chips
10 to 11 oz. pkg. butterscotch chips
10 oz. pkg. peanut butter chips
3 Tbs. heavy whipping cream
7 oz. jar marshmallow cream
1/2 tsp. almond or rum extract
1-1/2 cups unsalted cashew halves
11-1/2 oz. pkg. semisweet chocolate chunks

1. In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10 inch pan with foil and grease the foil with 1-1/2 tsp. butter; set aside.

2. In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract.

3. Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set.

4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-inch squares.

Yield: 6-3/4 lbs.

Source: Taste of Home Best Holiday Recipes 2008