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Tag: chocolate (page 2 of 4)

Flourless Chocolate Cake

Recipe Source: Shana Hillman

Prep/Cooking Time: 45 Min

Ingredients:

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Chocolate Peanut Butter Cream Pie

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Decadent Triple Layer Mud Pie

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

Refrigerate 3 hours. Store leftover pie in refrigerator.

Tips

Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Molten Chocolate Cakes

Recipe Source: kraftfoods.com

Prep/Cooking Time: 30 min

Ingredients:

4 squares BAKER’S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Directions:

Preheat oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Makes 8 servings, one half molten cake each.

Tips

Size-Wise – Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.

Make Ahead – Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.

Chocolate Cobbler

Recipe Source: KRice1123 / allrecipes.com

Prep/Cooking Time: 45 Min

Ingredients:

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8×8 inch baking dish while the oven preheats.

In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.

Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.

Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Note:

If you double the ingredients, use a 9×13 inch baking dish. Also, the amounts listed in the steps will not scale. Refer to ingredient list when scaling. Ingredients are listed in the order used.

Emergency Substitutions

For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp garlic powder

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup — let sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses

For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed

For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening or 7/8 cup vegetable oil

For: 1 square unsweetened chocolate
Use: 3 Tbsp cocoa plus 1 Tbsp oil

For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar

For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs

For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)

For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk

For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour

For: 1 Tbsp flour for thickening
Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca

For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour

For: House seasoning
Use: Equal parts kosher salt, black pepper and garlic powder. (This of course will vary from house to house, simply adjust to your tastes!)

Have one to add to this list?

Use the Contact link to send me your substitutions!

Peppermint Bark

Recipe Source: Mr_Recipe / MyFoxAL.com

Ingredients:

White Melting Chocolate Wafers (6 Parts)
Crushed Peppermint Candies (1 part)

Directions:

Melt White Chocolate Wafers, carefully following package directions.

Stir in Peppermint Candy and pour onto wax paper-lined Baking Pan using extra caution because mixture is hot.

Immediately smooth to desired depth with kitchen utensil. (Note: Thick Bark is difficult to break by hand and harder to eat. A depth somewhere between a quarter and an eight of an inch is usually optimal)

Allow to cool at room temperature until completely cool and set.

Break bark into serving sized pieces.

Store prepared bark in air tight container at a cool room temperature or according to package directions.

Chocolate Mousse

Recipe Source: The Birmingham News / Adapted from The Great Book of French Cuisine (Revised Edition), by Henri-Paul Pellaprat (Vendome Press, 2003, $35)

Ingredients:

6 oz semisweet chocolate, coarsely chopped
1/4 teaspoon salt
2 Tablespoons water
4 large eggs, separated (see note)
2 teaspoons vanilla
3/4 cup heavy cream, divided
1-1/2 teaspoons granulated sugar or to taste

Directions:

Combine chocolate, salt and water in the top of a double boiler or in a heatproof glass bowl set over a pan of simmering water. Stir until chocolate is melted. Let cool slightly.

In a large bowl, beat egg yolks until light and lemon-colored, then gradually beat in melted chocolate. Stir in vanilla.

In another large bowl, using clean beaters, beat egg whites until they stand in soft peaks. Fold egg whites into the chocolate mixture, mixing gently but well.

In another bowl, whip 1/2 cup cream; fold cream into chocolate mixture. Spoon mousse into a decorative serving dish or into sherbet glasses; chill until ready to serve. Just before serving, whip the remaining 1/4 cup cream with sugar and add a dollop to each serving of mousse.

Yields 6 to 8 servings.

Note:

Uncooked eggs can be a source of food poisoning. Davidson’s eggs, which are pasteurized in the shell, eliminate that risk, but the whites will take longer to beat.

Lazy Dazy Mud Pie

Recipe Source: allthingssouthern.com

Pie:

1 and 1/2 cups crumbled Oreo cookies
1/2 cup butter/melted
1 qt. vanilla ice cream
Store bought fudge sauce

Combine cookie crumbs and butter. Press into a buttered 9-inch pie plate. Fill with ice cream. Top with fudge sauce and freeze. If you really want to be naughty, slice it and serve it with the Hot Fudge Sauce (below).

Hot Fudge Sauce:

5 (1 ounce) squares semi-sweet chocolate
1 and 3/4 cups sugar
1/2 cup butter
1/4 teaspoon salt
1 (13 ounce) can evaporated milk
1 teaspoon vanilla

Melt chocolate over very low heat. Add sugar, butter and salt. Bring to a boil. Add milk. Return to boil and remove from heat. Cool; add vanilla and blend. Yum!

Chocolate Chip Pie

Recipe Source: Wanda Oliver / allthingssouthern.com

Blend:
1 cup sugar
1/2 cup flour
2 eggs well beaten
1 stick margarine melted

Stir in:
1 cup semi-sweet chocolate chips
3/4 cup pecans (I substituted chopped Macadamia Nuts–Yum!)
1/2 cup coconut (optional)
1 teaspoon vanilla

Bake in pie shell at 350 degrees for 30 to 35 minutes.

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