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Candy Bar Brownies

31 Aug

Ingredients

18-1/ 4 oz. pkg. German chocolate cake mix
3/ 4 c. butter, melted
2/ 3 c. sweetened condensed milk
5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

Directions

In a bowl, combine dry cake mix, butter and condensed milk. Press half of batter into a greased 13″ x9″ baking pan. Bake at 350 degrees for 10 minutes. Remove from oven; arrange candy bar slices Press remaining batter over candy bar layer. Return to oven; bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

Patch, Gooseberry (2012-05-07). Circle of Friends Cookbook 25 Brownie & Bar Recipes (Kindle Locations 41-42). Perseus Books Group. Kindle Edition.

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Mississippi Mud Brownies

28 Aug

Ingredients

  • 1 1/2 cups coarsely chopped pecans
  • 1 (4-oz.) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

FROSTING

Ingredients

  • 1/2 cup butter
  • 1/3 cup milk 
  • 6 tablespoons unsweetened cocoa
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

http://www.myrecipes.com/recipe/mississippi-mud-brownies-50400000111522/

Chocolate Cheesecake Waffle Pie

6 Aug

Prep Time: 15-20 minutes
Bake Time: 14 minutes
Yields: 4 waffles (1 Waffle Pie)

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder

Directions:
Mix sugar and cream cheese until smooth and creamy
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

Brownie-Bottom Coconut Chocolate Cream Cake

6 Aug

Brownie:
1/2 cup butter (1 stick)
1 cup sugar
2 eggs
2 1/2 heaping T cocoa powder
1/2 t vanilla
1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour the batter into a greased 9 inch spring form pan. Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan. Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer. Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!). In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside. Once the butter is melted, slowly whisk in the yolk mixture. Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes. Once it is thick remove it from over the water and add the chocolate, stirring to melt. Set aside. In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form. Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up. Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate. Pour this mousse over the cold coconut cream in the spring form pan. Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form. Add this to the top of the cold cake and then top with toasted coconut. To serve, run a knife around the edges of the spring form pan to loosen it from the sides. Remove the sides and cut into slices

Chocolate Turtle Cake

3 Nov
Prep: 40 min.; Cook: 32 min.; Other: 1 hr., 10 min.
Yield: Makes 12 servings

Ingredients

  • Unsweetened cocoa
  • 1  (18.25-oz.) package devil’s food cake mix
  • 1  (3.9-oz.) package chocolate instant pudding mix
  • 3  large eggs
  • 1 1/4  cups  milk
  • 1  cup  canola oil
  • 2  teaspoons  vanilla extract
  • 1  teaspoon  chocolate extract
  • 1  teaspoon  instant coffee granules
  • 1  (6-oz.) package semisweet chocolate morsels
  • 1  cup  chopped pecans
  • 1  (16-oz.) container ready-to-spread cream cheese frosting
  • 1/2  cup  canned dulce de leche
  • 2  (7-oz.) packages turtle candies
  • 1  (16-oz.) can ready-to-spread chocolate fudge frosting
  • 1  (12-oz.) jar dulce de leche ice cream topping
  • 1/4  cup  pecan halves, toasted

Preparation

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting mixture; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over top of cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.


Scary Spiderweb Cupcakes

26 Oct



Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.


1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
  2. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
  3. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.


IDEA:
Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy “berries.”




S’mores Cupcakes

25 Oct
 Cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup graham cracker crumbs
4 bars (1.55 oz each) milk chocolate candy, finely chopped                                     
  
Frosting
1 jar (7 oz) marshmallow creme 
 1/2 cup butter or margarine, softened 2 cups powdered sugar 
 1 to 2 teaspoons milk 
 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips 
 24 bear-shaped graham crackers, if desired
     

  1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
  2. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  3. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

                             

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