Ingredients
1 (18.25 ounce) package German chocolate cake mix
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
14 ounces individually wrapped caramels
3/4 cup butter
1 cup walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch cake pan.
Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.
Ingredients
4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.
Ingredients
1/2 cup butter
1 cup semisweet chocolate chips
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
48 miniature marshmallows
Directions
Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.
Ingredients
2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup peanut butter chips
Directions
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(r) and vanilla, stirring frequently.
Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture.
Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Ingredients
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups all-purpose flour
FILLING/GLAZE:
1 cup semisweet chocolate chips
1 tablespoon shortening
2/3 cup finely chopped pecans
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon light corn syrup
1 teaspoon water
Directions
In a mixing bowl, cream butter and sugar until fluffy. Beat in vanilla and salt. Add flour; mix well. Cover and refrigerate.
For filling, melt the chocolate chips and shortening in a microwave until smooth. Remove from the heat; set aside 1/4 cup for glaze. To remaining chocolate, add pecans, milk, vanilla and salt; blend well. Cover and refrigerate until cool, about 15 minutes.
Place a 16-in. x 12-in. piece of foil in a greased baking sheet; lightly sprinkle with flour. Divide dough in half; place one portion on foil. Roll into a 14-in. x 5-in. rectangle. Spread half of the filling lengthwise on half of the dough to within 1/2 in. of edges. Using foil, fold dough over filling; seal edges. Repeat with remaining dough and filling. Bake at 350 degrees F for 15-20 minutes or until golden brown. Cool on a wire rack for 10 minutes.
For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut widthwise into 3/4-in. strips.
Ingredients
1 (1 ounce) square semisweet chocolate
1/4 cup margarine, softened
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup candy-coated chocolate pieces
Directions
Melt the chocolate over low heat. Set aside.
Mix together all of the ingredients except the candies. Pour in chocolate and blend well.
Form dough into balls and place on cookie sheets. Place 3 – 5 pieces of candy on the top of the balls.
Bake in a 350 degree F (175 degrees C ) oven for 10 – 12 minutes.
Ingredients
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 egg, beaten
3 tablespoons coffee-flavored liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
whipped topping
Directions
In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 3 minutes; stir . Microwave 4-6 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.
Ingredients
2 (1 ounce) squares unsweetened chocolate
1/3 cup butter
1 cup white sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
1/2 cup finely chopped walnuts
1 (1 ounce) square unsweetened chocolate
1 tablespoon butter
1/4 teaspoon vanilla extract
1 cup confectioners’ sugar
3 tablespoons milk
Directions
In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners’ sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
Ingredients
1 cup white sugar
1 cup butter1 cup water
1 teaspoon instant coffee granules
16 (1 ounce) squares semisweet chocolate
8 eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch springform pan.
Heat white sugar, butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.
Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners’ sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.
Ingredients
1 pint heavy cream
1 (11.5 ounce) package bittersweet chocolate chips
3/4 cup sugar
1 pint stout beer (such as Guinness(r))
Directions
Heat the heavy cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Ingredients
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1/2 cup whipped cream
Ghirardelli Unsweetened Cocoa, for garnish
Directions
In a small saucepan, combine the chocolate chips and half-and-half over low heat and bring to a simmer, whisking constantly. Simmer for 1 minute or until the mixture thickens slightly.
Remove from the heat; whisk in the liqueur and vanilla. Pour into four 1/2-cup demitasse or coffee cups. Top each serving with whipped cream and dust with cocoa. Serve immediately.
Ingredients
3/4 cup water
1/3 cup butter
1 1/2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
1/2 cup reduced-fat sour cream
CREAM CHEESE MIXTURE:
1 (8 ounce) package reduced fat cream cheese
1/3 cup sugar
1 egg white
1 tablespoon vanilla extract
1 cup miniature semisweet chocolate chips
Directions
In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool.
In a large mixing bowl, combine the flour, brown sugar, baking soda and salt. Add egg, egg white and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside.
Spread chocolate batter into a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips.
Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Ingredients
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips
Directions
In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
Wrap each spoon separately and store in a cool dry place,
Ingredients
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
2 egg
1 cup mashed ripe bananas
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Ingredients
2 cups stick margarine
2 cups packed brown sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9×13 inch pan. It should press together like a cheesecake crust.
Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.
Ingredients
1/2 cup crushed cream-filled chocolate sandwich cookies
4 teaspoons butter or margarine, melted
20 caramels*
1/2 cup whipping cream, divided
2 cups chopped pecans
3/4 cup semisweet chocolate chips
Directions
Combine cookie crumbs and butter. Press onto the bottom of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until set. Cool completely on a wire rack.
In a saucepan, melt caramels with 1/4 cup cream over low heat; stir until blended. Remove from the heat; stir in pecans. Spread evenly over crust. Refrigerate for 10 minutes or until set. In a small saucepan, melt chocolate chips with remaining cream. Drizzle over the caramel layer. Refrigerate for at least 1 hour before serving.
Ingredients
1/2 cup Dutch process cocoa powder
3/4 cup boiling water
1 cup sour cream
1/2 teaspoon baking soda
2 cups sifted cake flour
1/2 cup butter
2 cups white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
6 tablespoons butter, softened
3/4 cup Dutch process cocoa powder
2 2/3 cups confectioners’ sugar
1/2 cup milk
1 teaspoon vanilla extract
Directions
In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
In another small bowl, dissolve baking soda in the sour cream by stirring them together.
In a large bowl, cream the 1/2 cup butter and 2 cups sugar. Gradually mix in the sour cream mixture and cocoa mixture alternately with the dry ingredients. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
Grease a 9 x 13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).
To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner’s sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.
Ingredients
1 (9 inch) pastry for a 9 inch single crust pie
1 1/2 cups white sugar
3 1/2 tablespoons cocoa
1/2 cup butter, melted
1 (5 ounce) can evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
3/4 cup chopped pecans
Directions
Preheat oven to 400 degrees F (200 degrees C)
Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.
Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1 cup butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/4 cup hot milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner’s sugar. Gradually add hot milk, beating until smooth.