Ingredients
3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat-free milk
1 (5 ounce) can evaporated milk
1 ounce German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping
Directions
In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping.
Ingredients
1 cup butter
1 cup packed brown sugar
2 eggs
2 cups rolled oats
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dried cranberries
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C)
In a medium bowl, cream together the butter and sugar. Beat in the eggs one at a time. Combine the rolled oats, flour, whole wheat flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the cranberries, white chocolate chips and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
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
1/2 cup butter (no substitutes)
5 tablespoons baking cocoa
1/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
FILLING:
1/4 cup butter (no substitutes), softened
3 tablespoons milk
2 tablespoons instant vanilla pudding mix
2 cups confectioners’ sugar
1 teaspoon vanilla extract
GLAZE:
4 (1 ounce) squares semisweet chocolate
1 tablespoon butter (no substitutes)
Directions
In the top of a double boiler, combine butter, cocoa, sugar, egg and vanilla. Cook and stir over simmering water until mixture reaches 160 degrees F and is thickened. In a large bowl, combine graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture; blend well. Press into a greased 9-in. square baking pan; set aside. For filling, combine butter, milk and pudding mix in a mixing bowl. Gradually beat in confectioners’ sugar and vanilla until smooth; spread over crust. For glaze, melt chocolate and butter; spread over filling. Cover and refrigerate until set. Cut into bars.
Ingredients
MERINGUE SHELL:
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
FILLING:
1 cup semisweet chocolate chips
3 tablespoons strong coffee
1 teaspoon vanilla extract
1 cup heavy cream
Chopped nuts
Directions
In a mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form. Spread in a well-greased 9-in. pie pan. Bake at 275 degrees F for 50 minutes. Cool. For filling, melt chocolate in a double boiler over hot but not boiling water. Stir in coffee until smooth. Remove from the heat; stir in vanilla until well blended. Cool. In another mixing bowl, beat cream; fold in chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Chill for several hours.
Ingredients
1 1/2 cups packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
4 (1 ounce) squares bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet chocolate
3 ounces milk chocolate
3 ounces white chocolate
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
Ingredients
1/2 cup butter
1 cup packed brown sugar
1 egg
2 cups buttermilk baking mix
1/2 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix butter or margarine, sugar and egg together. Stir in baking mix, nuts, and chocolate chips.
Drop teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake about 10 minutes, or until lightly browned.
Ingredients
1 cup salad dressing*
1 cup water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners’ sugar (optional)
Directions
In a mixing bowl, combine salad dressing, water and vanilla. Combine the flour, sugar, cocoa, baking soda and salt. Add to salad dressing mixture and beat until mixed. Transfer to a greased and floured 10-in. fluted tube pan (pan will not be full). Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners’ sugar if desired.
Ingredients
1/4 cup sour cream
1/4 cup butter
1/2 cup white sugar
1/2 of one beaten egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup coarsely chopped cashews
1 tablespoon grated orange zest
50 HERSHEY(r)’S KISSES(r) Milk Chocolates, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl, cream together sour cream, butter, and sugar in a mixing bowl. Add the 1/2 egg, and beat until fluffy.
Whisk together the flour and baking soda in a separate mixing bowl, and then mix into the creamed butter mixture. Stir in the nuts, orange zest, and melted HERSHEY’S KISSES .
Drop the dough by large teaspoonfuls onto prepared baking sheet. Bake cookies in preheated oven for 10 to 12 minutes.
Ingredients
1 cup sugar
1/2 cup baking cocoa
1/4 cup all-purpose flour
2 cups water
3/4 cup evaporated milk
1 tablespoon vanilla extract
Pinch salt
Directions
In a saucepan, combine sugar, cocoa and flour. Add water and milk; stir until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill.
Ingredients
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/3 cup peanut butter
1/2 cup milk
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.
Ingredients
1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1/2 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Ingredients
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1 teaspoon vanilla extract
Directions
In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.
Ingredients
2/3 cup white sugar
3 3/4 tablespoons all-purpose flour
6 egg yolks
2 1/2 tablespoons unsweetened cocoa powder
1 1/2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla extract
4 1/2 tablespoons butter
1 (9 inch) deep dish pie crust, baked and cooled
3 egg whites
1/2 cup white sugar
Directions
Whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. Stir in milk. Cook over medium heat, stirring constantly until thick. I start with a whisk and then use a spoon to stir the custard as it cooks.
Remove pan from heat, and add vanilla and butter or margarine. Mix well, and pour filling into a baked, deep dish pie crust.
In a mixing bowl, beat the egg whites until peaks form. Slowly add 1/2 cup sugar, and beat again until stiff peaks form. Spread on pie.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until meringue browns. Let pie cool several hours before serving.
Ingredients
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
4 (1 ounce) squares BAKER’S Unsweetened Chocolate
1/2 cup butter
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
1 1/4 cups sugar, divided
1 egg
1 teaspoon vanilla
1/3 cup red raspberry jam
Directions
Heat oven to 375 degrees F.
Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
Ingredients
7 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 cups milk
1/2 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
2 eggs
1/4 cup baking cocoa
GLAZE:
1 cup confectioners’ sugar
1 tablespoon milk
1/4 cup chopped walnuts
Directions
In a mixing bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120 degrees F-130 degrees F, stirring constantly. Add to flour mixture; mix well. Beat in eggs on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll white dough into a 20-in. x 10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer. Starting with long side, roll up jelly-roll style; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes. Bake at 350 degrees F for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. Combine sugar and milk; drizzle over bread. Sprinkle with nuts.
Ingredients
4 fresh pears
2 cups orange juice
1/2 cup white sugar
4 (1 ounce) squares bittersweet chocolate
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place pears in a small ovenproof pan. Mix orange juice with 1/4 cup sugar and pour over pears.
Cook in preheated oven for 30 to 40 minutes; occasionally turn and sprinkle remaining sugar over pears. Remove pears from oven when soft and let cool.
Pour orange juice mixture into a medium saucepan and simmer over medium heat until mixture thickens to the consistency of cream; remove from heat.
In a small saucepan over medium-low heat, melt chocolate. Add a few tablespoons of hot milk if the chocolate becomes too thick to stir.
Put each pear in a small bowl. Pour the creamy orange sauce over each pear, then drizzle chocolate on top; serve warm.
Ingredients
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (10 ounce) package vanilla or white chips
1/2 cup chopped pecans (optional)
Directions
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips and pecans if desired.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.
Ingredients
1/4 cup cold margarine
1 cup all-purpose flour
1 (8 ounce) package light cream cheese, softened
2 tablespoons heat-stable granular sugar substitute
1 (8 ounce) container reduced-fat frozen whipped topping, thawed, divided
1 1/2 cups cold skim milk
1 (1.4 ounce) package instant sugar-free chocolate pudding mix
Directions
In a bowl, cut margarine into flour until crumbly. Press into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2-3 minutes. Spread over the cream cheese. Top with the remaining whipped topping.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped soft peppermint candy
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, stirring until the mixture is creamy and well incorporated. Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the semi-sweet chips, then the bittersweet chips. Mix in the peppermint candy, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking sheets.
Bake in a preheated oven for 9 to 11 minutes, or until golden brown. Remove from oven; allow cookies to cool momentarily on the sheets before removing them to wire racks to cool completely.
Ingredients
1/2 cup butter
1/4 cup white sugar
1/4 cup cocoa powder
1 egg, beaten
1 1/4 cups crushed chocolate cream-filled sandwich cookies (such as OREO(r) Cookies)
1/2 cup butter
2 tablespoons instant vanilla pudding mix
3 tablespoons heavy cream
2 cups confectioners’ sugar
1 cup semisweet chocolate chips
1 tablespoon vegetable oil
Directions
Line a 9×9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners’ sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
With a sharp knife, cut into 5 rows by 5 rows (25 squares), r
Ingredients
2 1/2 cups milk
12 ounces bittersweet chocolate chips
4 cups eggnog
1 teaspoon vanilla extract
1/4 cup coffee flavored liqueur (optional)
whipped cream (optional)
8 cinnamon sticks, garnish (optional)
Directions
In a medium saucepan, melt chocolate in milk over medium-low heat. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until melted and smooth.
Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla and coffee liqueur. Pou