Ingredients
1 1/4 cups 2% milk
2 tablespoons white chocolate flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream (optional)
Directions
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.
Ingredients
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup semisweet chocolate chips
Directions
In small mixing bowl, combine flour, baking soda and salt. Set aside.
In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips .
Drop by level tablespoons onto cookie sheets coated with vegetable spray.
Bake at 350 degrees F (175 degrees C) about 12 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks. Store in airtight container.
Ingredients
1 cup butter, softened
1/2 cup brown sugar
1 cup white sugar
1 teaspoon orange extract
2 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 cups semisweet chocolate chips
1 cup miniature marshmallows, frozen
Directions
Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
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 orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Ingredients
1 tablespoon butter, softened
3 eggs, lightly beaten
1 1/2 cups half-and-half or light cream
1 1/2 teaspoons almond extract
6 medium croissants, halved horizontally
1 cup semisweet chocolate pieces, ground
1 (21 ounce) can LUCKY LEAF(r) Cherry Pie Filling
1 cup sliced almonds
Vanilla ice cream (optional)
Directions
Preheat oven to 350 degrees F. Spread butter on bottom and sides of a 9- to 10-inch deep-dish pie plate. In a shallow container combine eggs, half-and-half, and almond extract; add croissants. Let soak 3 minutes, turning once. Place bottom halves of croissants, cut-side-up, in the prepared dish. Sprinkle with 1/2 of the chocolate. Spoon on 1/2 cup LUCKY LEAF Cherry Pie Filling and 1/2 cup of the nuts. Add croissant tops, cut-sides down, remaining chocolate, another 1/2 cup pie filling and the remaining nuts. Pour on any remaining egg mixture.
Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.
Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.
Ingredients
1 1/2 cups well-drained, mashed, cooked beets
1/2 teaspoon vanilla extract
1 1/2 cups white sugar
1 cup vegetable oil
3 eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined.
In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared pan.
Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing.
Ingredients
1/4 cup white sugar
1/8 cup brown sugar
1/8 cup applesauce
1/2 teaspoon vanilla extract
1 egg white
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt.
Stir together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in chocolate chips last. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
Bake in preheated oven until golden brown, 8 to 10 minutes.
Ingredients
1 pound ground round
1 cup chopped onion
1 cup hot water
2 (14.5 ounce) cans diced tomatoes with garlic, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
1/3 cup semisweet chocolate chips
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
Directions
Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.
Ingredients
1 cup butter, softened
3/4 cup superfine sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together the butter, brown sugar, confectioners’ sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips and nuts, if using. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.
Ingredients
2 (18 ounce) packages refrigerated chocolate chip cookie dough*
3/4 cup flaked coconut, divided
1 (9 ounce) package brownie mix
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Directions
Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough.
Prepare brownie mix according to package directions; spread batter over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Ingredients
2 cups sifted all-purpose flour
1 3/4 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup water
1/2 cup shortening
1/2 cup sour cream
4 egg yolks
3 egg whites
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.
Ingredients
1 (18.25 ounce) package devil’s food cake mix
3 eggs
1/2 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
4 cups confectioners’ sugar
1 (8 ounce) package cream cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
Mix cake mix, 1 egg, and butter or margarine; press into prepared cake pan. Top with chocolate chips and nuts.
In a separate bowl, mix confectioner’s sugar, 2 eggs, and cream cheese. Pour mixture over the cake mix base.
Bake until bubbly and golden, about 30 minutes. Cool.
Ingredients
1 cup butter, softened
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups shredded zucchini
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips
Directions
In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini.
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
Ingredients
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Directions
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Ingredients
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tablespoons water
2 tablespoons coffee-flavored liqueur
2 tablespoons white sugar
1/4 teaspoon baking soda
confectioners’ sugar for dusting
4 (1 ounce) squares semisweet baking chocolate
1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon coffee flavored liqueur
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short
Ingredients
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup butter, melted
2 egg yolks
2/3 cup semisweet chocolate chips
1 1/4 cups confectioners’ sugar
1 cup peanut butter
1/4 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon milk
1/3 cup semisweet chocolate chips
1 tablespoon shortening
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the flour, brown sugar, 1/2 cup of butter and the egg yolks. Mix together by hand until everything is well blended, and the mixture is crumbly. Press evenly into a 9×13 inch pan.
Bake for 12 to 15 minutes in the preheated oven, until light gold.
As soon as the crust comes out of the oven, sprinkle the 2/3 cup of chocolate chips onto it. Return to the oven for 1 to 2 minutes. Take out of the oven and spread the melted chocolate chips over the crust. Set aside.
In a medium bowl, mix together the confectioners’ sugar, peanut butter,1/4 cup of margarine, and vanilla. Then stir in the milk. Crumble the peanut butter mixture over the chocolate layer. Press down lightly. In a medium saucepan, combine the 1/3 cup chocolate chips and the shortening. Cook over low heat, stirring occasionally until melted. Drizzle over the peanut butter layer and refrigerate until set, about 3 to 4 hours. Cut into 2x 1 1/2 inch bars
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup hot, brewed coffee
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 egg
16 (1 ounce) squares semisweet chocolate
1/2 cup unsalted butter
1/4 teaspoon salt
2 teaspoons vanilla extract
8 egg yolks
8 egg whites
4 tablespoons white sugar
1 1/2 cups heavy whipping cream
4 (1 ounce) squares semisweet chocolate
1/4 cup heavy whipping cream
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.
Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.
To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.
To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, rem
Ingredients
3 tablespoons margarine
3 tablespoons peanut butter
1 cup semisweet chocolate chips
3 cups whole wheat flake cereal
Directions
In a medium saucepan, combine the margarine, peanut butter, and chocolate chips. Cook over low heat, stirring frequently until melted. Remove from the heat and stir in cereal. Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.
Ingredients
4 eggs, separated
1 cup butter
1 2/3 cups white sugar
1 cup brewed black tea, cold
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup dry bread crumbs
1/3 cup unsweetened cocoa powder
1 cup chopped hazelnuts
Directions
Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
Ingredients
1 cup oil for frying
3/4 cup hazelnuts
1 tablespoon all-purpose flour
2 cups all-purpose flour
1/4 cup wheat germ
2/3 cup brown sugar
1/4 cup oat bran
3 tablespoons hazelnut butter
1 egg
1 tablespoon baking powder
1 cup milk
1/2 cup semisweet chocolate chunks
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with p