Ingredients
1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated
Directions
In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
Preheat oven to 425 degrees F (220 degrees C).
In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.
Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, a
Ingredients
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
1/4 cup vegetable oil
1/2 cup milk
1/4 cup lemon juice
2 tablespoons lemon zest
1/2 cup semi-sweet chocolate chips
1/2 cup confectioners’ sugar
2 tablespoons lemon zest
1/4 cup water
Directions
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto 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. To make the glaze: In a small bowl, stir together the confectioners’ sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
Ingredients
4 (1 ounce) squares white chocolate, chopped
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Ingredients
1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners’ sugar for dusting (optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners’ sugar when cooled if desired.
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups packed brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 cup cornflakes cereal, crumbled
3 cups rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
Ingredients
1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs, beaten
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups water
Directions
Grease an 8 inch springform pan that will fit inside the pressure cooker. Mix chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of springform pan, pressing gently.
Melt chocolate and butter together and set aside.
With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Add cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Cover entire pan with aluminum foil.
Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal cooker. Bring up to 15 pounds (high) pressure. Reduce heat to stabilize pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
Remove cheesecake from pan, and refrigerate for 8 hours before serving.
Ingredients
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
Directions
Butter a 9×13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
Ingredients
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
1 1/4 cups evaporated milk
2 eggs
2 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon red food coloring
Directions
Sift together flour, baking powder, soda, salt, and sugar.
Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
Frost with Chocolate Torte Frosting when completely cooled.
Ingredients
1 cup butter (no substitutes), softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted
Directions
In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
1/4 cup sliced almonds
Directions
In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda. In another bowl, whisk the applesauce, milk, egg substitute and vanilla until smooth. Stir into dry ingredients just until moistened. Coat muffin cups with nonstick cooking spray; fill three-fourths full with batter. Sprinkle with almonds. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Ingredients
1 (3 ounce) package cook and serve vanilla pudding mix
1/2 cup semisweet chocolate chips
1/2 cup flaked coconut, toasted
Directions
Prepare pudding according to package directions. In two parfait glasses, layer 2 tablespoons chocolate chips, a fourth of the warm pudding and 2 tablespoons coconut. Repeat layers. Serve or refrigerate.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies
Directions
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Ingredients
2 cups heavy whipping cream, whipped
1 (16 ounce) package miniature marshmallows
1/2 cup crushed peppermint candies
1/2 cup chopped pecans
1 (9 ounce) package chocolate wafers, crushed
Directions
In a bowl, combine the whipped cream, marshmallows, candy and pecans. Cover and chill for 3 hours or overnight. Place wafer crumbs in a shallow dish. Stir marshmallow mixture; shape by 1/2 cupfuls into balls. Roll in crumbs until coated. Chill until serving.
Ingredients
1 avocado – peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Ingredients
1/3 cup packed brown sugar
1/4 cup white sugar
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 egg whites
1 1/2 cups quick cooking oats
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat pan with vegetable oil spray.
In a medium bowl, cream together sugar, brown sugar, vegetable oil, egg whites, and vanilla with an electric mixer. Sift together the flour, baking powder, and salt; stir into the creamed mixture. With a wooden spoon, stir in the quick cooking oats and chocolate chips.
Drop dough by level tablespoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets to cool on wire racks.
Ingredients
2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
Ingredients
1 cup Karo(r) Light Corn Syrup
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon Spice Islands(r) Pure Vanilla Extract
1 cup semi-sweet chocolate chips
2 cups M&M’s(r) Brand Chocolate Candies, divided
7 cups chocolate crispy cereal
Directions
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. (OR in a 1 quart microwaveable container; microwave on high (100%) for 2 to 2-1/2 minutes until syrup boils). Remove from heat.
Stir in baking soda and vanilla until blended thoroughly. Stir in 1 cup chocolate chips until completely melted and smooth. Add 1 cup M&M candies and cereal and stir to coat completely.
Pour into greased 13×9-inch pan and pat into place.
Top with remaining M&M candies.
Cool and cut into squares. Store in air tight container for up to 2 days.
Ingredients
16 cups popped popcorn
1 cup roasted peanuts
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk chocolate chips
1 teaspoon shortening
Directions
Grease cookie sheets.
Place popcorn and peanuts in a paper bag. Set aside.
In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Ingredients
3 tablespoons butter, softened
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1 pinch salt
Directions
Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Ingredients
1/2 cup butter, softened
2/3 cup white sugar
2 tablespoons milk
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