Ingredients
4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Directions
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
Spread Quickly over cooled cake, as frosting will set up very fast.
Ingredients
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed
Directions
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Ingredients
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
FILLING:
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Directions
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
Ingredients
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (5.9 ounce) package instant chocolate pudding mix
1 cup Amish Friendship Bread Starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans.
Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Ingredients
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners’ sugar
Directions
In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.
Ingredients
2 1/2 cups chopped walnuts
1 cup flaked coconut
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
3/4 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch pan. Sprinkle walnuts and coconut evenly over bottom of pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Set aside.
In a saucepan, combine cream cheese and butter. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in confectioners’ sugar. Pour cream cheese mixture in rows (lengthwise) over the top of cake mix. Using the tip of a knife, swirl the batter to create a marbled effect.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Ingredients
2 (1 ounce) squares semisweet baking chocolate
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Directions
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside.
In a bowl, mix the butter and sugar. Add the eggs one at a time, beating well after each one. Stir in chocolate and vanilla. In a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until crisp.
Ingredients
1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups sour cream
2 (3.9 ounce) packages instant chocolate pudding mix
TOPPING:
1 cup confectioners’ sugar
2 tablespoons milk
2 (1 ounce) squares semisweet chocolate, melted and cooled
Directions
On a lightly floured surface, roll pastry into a 12-in. square. With a sharp knife, cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400 degrees F for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool.
In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners’ sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
Ingredients
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups 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, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Ingredients
1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners’ sugar
Directions
Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners’ sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Ingredients
1 3/4 cups nonfat dry milk powder
1 cup confectioners’ sugar
1/2 cup non-dairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
ADDITIONAL INGREDIENTS:
3/4 cup hot milk
Directions
In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total). To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk.
Ingredients
1 cup butter, softened
3/4 cup white sugar
3/4 cup corn syrup
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved
Directions
Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
Ingredients
1 cup butter or margarine, softened
2 cups sugar
5 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts
Directions
In a mixing bowl, cream butter and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. Pour into four greased 5-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Ingredients
1 orange – peeled, quartered, and cut into 1/2 inch slices
2 tablespoons chocolate syrup
1 cup cold milk
1 cup crushed ice
Directions
Combine orange pieces, chocolate syrup, milk, and ice in a blender. Blend until smooth. Pour into a tall glass and enjoy.
Ingredients
2 cups heavy whipping cream
2 cups semisweet chocolate chips, milk chocolate chips or white chips
3 cups confectioners’ sugar
Directions
In a medium saucepan, bring cream to a simmer, about 180 degrees F remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners’ sugar until smooth and thick. Store in the refrigerator.
Ingredients
2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners’ sugar
Directions
In a medium bowl, stir together graham cracker crumbs, confectioners’ sugar, peanut butter and melted butter. Press firmly into the bottom of a 9×13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Ingredients
1 (5 ounce) package non-instant chocolate pudding mix
2 1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9×13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
Ingredients
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.9 ounce) package instant chocolate pudding mix
1 cup cold milk
1 (8 ounce) container frozen whipped topping, thawed
20 chocolate sandwich cookies, crushed
1 1/2 cups semisweet chocolate chips
Directions
In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies.
Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (3.3 ounce) package instant white chocolate pudding mix
1 cup butter, softened
1 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Ingredients
1 (18 ounce) package NESTLE(r) TOLL HOUSE(r) Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)
Directions
PREHEAT oven to 375 degrees F.
CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Ingredients
1 banana
1 tablespoon chocolate syrup
1 cup milk
1 cup crushed ice
Directions
In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips
Directions
In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture. Stir in the zucchini and chocolate chips.
Spoon into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-70 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
1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned or cooked pumpkin
1 1/2 cups semisweet chocolate chips
Directions
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F for 12-13 minutes or until lightly browned.
Ingredients
3 eggs
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup all-purpose flour
1/2 cu