Sharing recipes from a fellow blogger. I can’t wait to try them for myself!
Oct29
Tag Archives: Food
Oct25
Mint Chocolate Cake
Happy Saturday #chocolatefriendsofTenaciousM!! Here is an easy recipe that blends two of my favorite flavors… chocolate and mint!
Total Time: Prep: 15 min. + chilling Bake: 25 min. + cooling
Yield: 20-24 servings
Ingredients
1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners’ sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract
Directions
1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Oct22
Fudge-Nut Oatmeal Bars
Great chocolate idea to add with lunch, snacks, life!
Total Time: Prep: 20 min. Bake: 20 min.
Yield: 30
Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
FUDGE FILLING
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons Pure Vanilla Extract
Directions
1. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
2. For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate.
3. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.
Oct18
Chocolate Chiffon Cake
A Saturday share… baking this beautifully high, rich sponge cake for a special dessert.
Total Time: Prep: 25 min. + cooling Bake: 1 hour + cooling
Yield: 16-20 servings
Ingredients
7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons pure vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional
Directions
1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended.
2. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.
3.Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
4. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Oct16
Apple German Chocolate Cake
A boxed cake mix and canned pie filling make the moist snack cake a cinch to put together while chocolate chips and nuts create the quick-and-easy topping.
Total Time: Prep: 15 min. Bake: 40 min.
Yield: 12-15 servings
Ingredients
1 can (21 ounces) apple pie filling
1 package German chocolate cake mix (regular size)
3 eggs
3/4 cup coarsely chopped walnuts
1/2 cup miniature semisweet chocolate chips
Directions
1. Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks. Pour into a large bowl; add cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting.
Oct14
Butterscotch Chocolate Cake
This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars. Enjoy!
Total Time: Prep: 10 min. + chilling Bake: 30 min. + chilling
Yield: 12-16 servings
Ingredients
1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed
Directions
1. Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack for 30 minutes.
2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.
3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers
Oct12
White Chocolate & Honeycomb Brownies
Great chocolate must be shared!
Oct11
Chocolate Macadamia Meltaways
I decided to use some ingredients already in my pantry when I wanted to make some cookies, and these were the delicious result.
Total Time: Prep: 20 min. + chilling Bake: 15 min.
Yield: 15 servings
Ingredients
1/2 cup butter, softened
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, finely chopped
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup coarsely chopped macadamia nuts
Additional confectioners’ sugar
Directions
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside.
2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.
3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets.
4. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks.
Oct9
Chocolate Mousse Torte
This is possibly my favorite Chocolate Mousse Tart and people just can’t seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones make it delicious and beautiful!
Total Time: Prep: 30 min. + freezing
Yield: 16 servings
Ingredients
1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons milk chocolate chips
4 ounces white baking chocolate
1 tablespoon unflavored gelatin
1/4 cup water
5 egg yolks
1/4 cup sugar
1 cup half-and-half cream, warmed
1-3/4 cups heavy whipping cream
Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional
Directions
1. Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened.
2. In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half.
3. Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.
4. Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes.
5. In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.
6. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.
Chocolate Almond Pinecones
Total Time: Prep: 25 min. + standing
Yield: 6 servings
Ingredients
1 tube (7 ounces) almond paste
4 ounces sliced almonds
1-1/4 cups semisweet chocolate chips
1 tablespoon shortening
Directions
1. Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone.
2. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.
Oct5
German Chocolate Ring Recipe
This recipe is modeled after German Sweet Chocolate Cake, which is a favorite – and is a great sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.
Total Time: Prep: 30 min. + rising Bake: 20 min. + cooling
Yield: 20-24 servings
Ingredients
1-1/4 cups flaked coconut, divided
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup chopped pecans
3 eggs
4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup milk
5 tablespoons butter, divided
Directions
1. In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough.
2. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down; turn onto lightly floured surface. Roll dough into 18-in. x 10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture.
3. Roll up dough jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on greased baking sheet. Pinch ends together to form a ring.
5. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
6. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.
Egos & Buffaloes 