Ingredients
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
Directions
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9×13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.
Ingredients
9 (1 ounce) squares bittersweet chocolate
2/3 cup unsalted butter
3 eggs
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 cup finely ground almonds
1/2 cup prunes, pitted and chopped
1/2 cup brandy
3 tablespoons water
Directions
Soak prunes overnight in brandy. Melt chocolate and butter or margarine with water.
In a large bowl, beat egg yolks and sugar until pale. Stir in chocolate mixture. Gently mix in flour and ground nuts. Stir in prunes.
In another bowl, beat egg whites to stiff peaks. Carefully fold into cake mixture. Pour into a greased 9 inch round cake tin.
Bake at 375 degrees F (175 degrees C) for 30 – 40 minutes. Remove from oven, and cool on a wire rack. Frost with Chocolate Ganache Frosting.
Ingredients
1 banana, broken into chunks
1 (12 ounce) package soft silken tofu
1/4 cup confectioners’ sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons soy milk
1 pinch ground cinnamon
Directions
Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.
Ingredients
1 (18.25 ounce) package German chocolate cake mix
1 cup vanilla yogurt
1/4 cup sour cream
1 egg
1 (16 ounce) container coconut pecan frosting
1/2 cup flaked coconut
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. 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 sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 cup ice cubes
2 (1.5 fluid ounce) jiggers banana liqueur
4 (1.5 fluid ounce) jiggers creme de cacao liqueur
1 cup chocolate ice cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1 cup milk
1 large banana, sliced
1/2 cup sweetened whipped cream
2 tablespoons chocolate shavings, for garnish
Directions
Place the ice, banana liqueur, creme de cacao, ice cream, chocolate syrup, vanilla extract, milk, and banana into a blender. Cover, and puree until smooth. Pour into glasses, and garnish with whipped cream and chocolate shavings to serve.
Ingredients
2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
Ingredients
1 1/2 cups hazelnuts
3/4 cup semisweet chocolate chips
2 tablespoons honey
2 tablespoons vegetable oil, or as needed (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil. Spread hazelnuts on the sheet in an even layer. Bake until skins have split and nuts are fragrant, 10 to 15 minutes; rub with a damp towel and blow the skins away. If they cooled off when you removed the skins, go ahead and warm them in the oven again. This will help them to release more oil.
Combine the nuts and chocolate chips in the bowl of a food processor. Add the honey and process into a smooth paste, adding more oil if needed. Spoon into a container and store at room temperature.
Ingredients
3 (1 ounce) squares unsweetened chocolate
1/2 cup milk
2/3 cup packed brown sugar
2 eggs, separated
1 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup white sugar
3/4 cup milk
1 teaspoon vanilla extract
Directions
In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.
Stir together flour, soda, baking powder, and salt.
In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.
Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.
Ingredients
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Ingredients
1 1/2 cups sweetened dried cranberries
1 cup orange juice
2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped white chocolate
Directions
In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the oats, flour, baking soda, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate making sure not to over-mix and make tough cookies. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 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 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.
Ingredients
3/4 cup butter
1/4 cup shortening
2 cups white sugar
2 eggs
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 3/4 cups milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
Pour batter into a 9×13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
Ingredients
6 tablespoons chopped and toasted macadamia nuts
1/2 cup white sugar
2 cups whipping cream
4 ounces white chocolate, chopped
4 egg yolks
1 tablespoon vanilla extract
1/2 cup brown sugar, firmly packed
Directions
Preheat oven to 300 degrees F (150 degrees C).
Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons margarine
1/2 cup unsweetened cocoa powder
3/4 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup white sugar
Directions
Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 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
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package cream cheese
4 cups confectioners’ sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
Directions
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.
Ingredients
1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups miniature marshmallows
1 cup chopped walnuts
4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, softened
1 teaspoon vanilla extract
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9×13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 9 inch pans. Sift together the flour, baking soda and salt. Set aside.
Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste.
Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.
Ingredients
1/2 cup butter, softened
1 cup white sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
18 large marshmallows, halved
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter
18 pecan halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.
Ingredients
1/2 cup butter (no substitutes)
2 (1 ounce) squares unsweetened chocolate
2 eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
FROSTING:
1/4 cup butter (no substitutes), softened
2 cups confectioners’ sugar
1 teaspoon peppermint extract
3 tablespoons whipping cream
TOPPING:
1 (1 ounce) square semisweet chocolate
1 tablespoon butter (no substitutes)
Directions
In a microwave or double boiler, melt butter and chocolate; cool slightly. In a mixing bowl, beat the eggs, sugar and vanilla. Add the chocolate mixture and mix well. Combine flour and salt; gradually add to chocolate mixture. Stir in nuts.
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, cream butter, sugar and extract. Add enough cream until frosting reaches spreading consistency. Frost cooled bars. Melt chocolate and butter; drizzle over frosting. Cut into bars.
Ingredients
3 (1 ounce) squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 1/3 cups white sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch schnapps, divided
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Directions
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the cake tes