Chocolate Recipes

[b-man]

No Bake Chocolate Cookies

20 minutes prep
Yield: makes 8 to 10 cookies

Ingredients:

2 cups chocolate or carob chips, vegan
1/2 cup raisins
1/4 cup pecans or macadamia nuts, toasted (see note)
1/2 cup coconut flakes, toasted (see note)
1/4 cup almond or peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract, alcohol free
1/8 teaspoon cinnamon powder
pinch cardamom powder

Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.

Set aside 1/4 cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.

Shape cookies and place on a parchment paper lined or well oiled baking sheet. Top with remaining 1/4 cup coconut. Refrigerate until cool.

Note: Toasting Nuts, Seeds, Spices and Grains

Toasting brings out a depth of flavor that enhances dishes. Toasting can be done in a sauté pan. For this method, place item in pan, turn heat to high and cook until item turns golden brown, stirring constantly. This method is good for spices, grains and small quantities of nuts or seeds.

Another method involves preheating an oven to 375 degrees. Place items to be toasted on a dry baking sheet, and leave in oven until golden brown, stirring frequently and being mindful not to allow item to burn. This method is best for nuts, seeds and shredded coconut.

B-man

[b-man]

Chocolate Cheesecake


Yield: makes 6 to 8 servings.
Ingredients:

11 oz. cream cheese, softened
3/4 c. sugar
1/4 c. Hershey's cocoa
2 eggs
1 tsp. vanilla extract
1/2 c. chilled whipping cream
8 inch graham cracker crust (packaged)
1 can Cherry pie filling

Heat oven to 350 degrees. In large mixing bowl, combine cream cheese
and sugar; beat well. Blend in cocoa. Add eggs and vanilla and blend
well. Blend in whipping cream. Pour into crust and bake 35 to 40
minutes. The center will be soft but will set upon cooling. Cool to
room temperature. Cover and chill several hours or overnight. Garnish
with pie filling.

B-man

[b-man]

Immortal Chocolate Banana Custard

25 minutes cooking
Makes 3 servings

Ingredients:

24.6 ounces Silken tofu, firm (see note t end)
5 tablespoons maple syrup
1/4 cup almond butter
1 teaspoon vanilla extract, alcohol free
pinch cinnamon powder
pinch cardamom powder
2 cups chocolate chips, melted in a double boiler
1 1/2 cups banana, mashed

Garnish:

2 tablespoons toasted coconut
3 mint leaves
3 strawberries

Place all ingredients except chocolate, banana and toasted coconut in a food processor and process until smooth. Remove 1/2 of the mixture and set aside.

Add banana to processor with remaining mixture and process until smooth. Remove from processor and pour into 3 parfait glasses.

Place melted chocolate chips and the base mixture that was set aside in the processor and process until smooth. Pour over banana mixture and garnish with toasted coconut, a strawberry and a mint leaf.

NOTE: variations

Replace chocolate chips with carob chips.
Replace chocolate chips and bananas with other seasonal fruit.
Replace tofu with avocado.

B-man

[b-man]

Mysterium Tremendum Mint Chocolate Chip Cookies

25 minutes prep
15 minutes cook
Makes 8 large cookies

Ingredients:

Dry:

2 cups spelt flour
1 cup vegan chocolate chips
1 cup walnuts, chopped
3/4 cup rolled oats
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon cinnamon powder
pinch nutmeg, ground

Wet:

2/3 cup maple syrup
2/3 cup safflower oil
2 tablespoons filtered water
1 teaspoon peppermint extract

Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.

Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.

NOTE: variations:

Replace walnuts with toasted pecans or macadamia nuts.
Replace chocolate chips with carob chips or dried fruits.
Add 2 tablespoons of cocoa or carob powder to above.


B-man

[b-man]

Chocolate Waffles With Strawberry Cream


Recipe makes for a special occasion breakfast.

Ingredients:

3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sugar, plus
2 tablespoons sugar
3 tablespoons cocoa
1 egg, separated
1 cup buttermilk
2 tablespoons butter or margarine, melted
Strawberry Cream
3/4 cup whipping cream
1/3 cup sifted powdered sugar
2 cups sliced strawberries

Yield: 8 servings
1 hour 10 minutes
1 hr prep

To make Strawberry Cream:
in a mixing bowl, beat the whipping cream until foamy. Gradually add in powdered sugar and beat until soft peaks form. Fold sliced strawberries into whipped cream.

To make the waffles:
In a mixing bowl, mix together the flour, soda, salt, sugar, and cocoa.
In another bowl, combine the egg yolk, buttermilk, and butter; add egg mixture to the flour mixture, stirring until dry ingredients are moistened.
Beat egg white (at room temperature) until stiff peaks form; carefully fold into batter.

Pour appropriate amount of batter onto preheated, oiled waffle iron (amount of batter will vary depending on waffle iron size); bake until done.

Cut waffles to make eight 4-inch squares.
Serve waffle squares with Strawberry Cream.
Garnish with a strawberry fan.

B-man

[b-man]

Chocolate Shortbread Bars Recipe

If you like chocolate and you like shortbread, you’ll love this tender, melt-in-your-mouth recipe. With only five ingredients, this is an easy, simple recipe. Be sure and let the cookies cool completely before cutting them and removing them from the pan.



Ingredients

1 cup semi-sweet chocolate chips
1 1/2 cup (3 cubes) butter
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour

Preheat the oven to 325 degrees

1. Melt the chips in a bowl in the microwave, stirring twice as they melt. Set the melted chocolate aside to cool.

2. Cream the butter, sugar, and salt together. Beat until very light and fluffy. Add the melted chocolate and keep beating.

3. Measure the flour by spooning it into the measuring cup. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Add the flour to the creamed mixture, beating until combined.

4. Remove the dough from the bowl to an 8 1/2 by 13-inch baking pan that has been lightly greased with shortening or butter. With the palm of your hand, pat and press the dough to evenly distribute it. To get an even finish, pat the top with a spatula. With the tines of a fork, prick through the dough every 1/2-inch or so.

5. Bake for 30 minutes or until the top starts to look dry and puffy. Remove the pan to cool on a wire rack. Let the cookies cool completely before cutting. Use a ruler to measure the cuts uniformly and a sharp, serrated knife to cut the cookies.

B-man

[b-man]

White chocolate strawberry shortcake pie


Ingredients:

For white-chocolate glaze:

1/3 cup heavy cream
4 ounces white chocolate, chopped
For cream-cheese filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
16 ounces frozen whipped topping, thawed

To assemble pie:

1 (9-inch) layer butter-recipe yellow cake, cooled (use a mix or your favorite scratch recipe)
1 (10-inch) deep-dish pie crust, baked and cooled
4 cups fresh strawberries
1 (13.5-ounce container) strawberry glaze (see note)
16 ounces frozen whipped topping, thawed
2 ounces white chocolate, chopped
2 teaspoons shortening

To prepare white-chocolate glaze: Heat cream in a small saucepan until steaming; add white chocolate. Remove from heat and stir until chocolate is melted. Set aside.

To prepare cream-cheese filling: Beat cream cheese until fluffy; gradually beat in powdered sugar, then vanilla. Fold in whipped topping. Set aside.

To assemble pie: Trim outside edge of cake layer so that cake will fit into the bottom of the pie crust; set cake trimmings aside for garnish. Split cake layer horizontally.

Spread 1/3 of cream-cheese filling in the pie crust. Invert the top half of the cake layer, cut side up, into the filled crust. Spread with 1/2 of the white-chocolate glaze. Spread remaining white-chocolate glaze onto the cut surface of remaining cake half.

Rinse and dry berries. Select a few of the prettiest berries; set aside for garnish. Stem and slice remaining berries. Combine sliced berries with strawberry glaze; stir carefully to coat. Spread about half the glazed berry slices over the cake in the pie crust. Invert bottom half of cake layer (glazed side down) over berries.

Frost sides and top of cake with remaining cream-cheese filling, smoothing the surface. (It should look like a frosted cake sitting in a pie shell.) Grind the reserved cake trimmings into crumbs; press into sides of cake. Arrange remaining glazed berries on top. Spoon whipped topping into a pastry bag; pipe on decorative rosettes.

Melt white chocolate with shortening; drizzle over top and sides. Garnish with reserved whole berries.


B-man

[b-man]

Chocolate Fudge Buttercream Frosting


Ingredients:

1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Cream together the butter or margarine with the shortening. Sift the
cocoa with the confectioners' sugar and add to the creamed mixture.
Mix together adding 1 tablespoon at a time of milk to keep mixture
smooth. Don't add more than 1/4 cup of milk. Add the hot fudge
topping and the vanilla extract. Blend until smooth and creamy.

B-man

[b-man]

Chocolate Cherry Cake


Ingredients:

1 fudge cake mix
1 can (20 oz.) cherry pie filling
1 tsp. almond extract
2 eggs

FROSTING:
1 c. sugar
5 tbsp. margarine
1/3 c. milk
1 c. chocolate chips
1/2 c. chopped nuts

Combine cake mix, pie filling, extract and eggs. Beat by hand until
well mixed. Pour into greased 9 x 13 x 2 inch pan. Bake at 350
degrees for 20 to 25 minutes. FROSTING: Boil sugar, margarine and
milk, stirring constantly. Remove from heat. Stir in 1 cup chocolate
chips. Add 1/2 cup chopped nuts. Pour over while cake is still warm.

B-man

[b-man]

Chocolate Peanut Butter Diamonds

If you like those famous peanut butter cups, you will love this grown-up version. Cut them small, they are very rich.

Yield: makes 36 to 40 diamonds

Ingredients:

1 cup (2 sticks) margarine or butter
4 cups confectioner’s sugar
1 (18 ounce) jar reduced fat creamy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks) margarine or butter
6 ounces chocolate chips (about 1 1/4 cups)

Line a jelly roll pan with parchment paper. Set aside.

In a medium saucepan over low heat, melt the margarine or butter. Remove from heat and add the sugar, peanut butter and graham cracker crumbs. Stir to combine.

Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.

In a small saucepan over low heat, melt the margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread the chocolate into a thin layer that evenly coats the peanut butter. Try not to manipulate the chocolate too much. Refrigerate 1/2 hour.

Cut into diamond shapes. If your jelly roll pan sides are in the way, use the parchment paper to slide the whole cake out of the pan and onto a flat surface to cut on.

Hold the long side of the cake in front of you, using a warm knife make horizontal cut lines every 1 inch. Starting at the bottom left corner make diagonal cuts every 1 1/2 inches to form diamond shapes.

B-man

[b-man]

Chocolate Berry Tart

You can freeze these tarts before adding the berry garnish. You can also make them in miniature tart pans.

Yield: makes 10 servings

Ingredients:

3 cups pecan halves
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted margarine or butter, melted
10 ounces semi-sweet or bittersweet chocolate
2 cups heavy or whipping cream, if using parve I like Rich’s whipped topping
2 pints raspberries, blueberries, or sliced strawberries
1/2 cup seedless red raspberry, blueberry, or seedless strawberry preserves

Preheat oven to 325 degrees F.

Cut out a 10 inch circle of parchment paper and place it into a 10 inch tart pan with removable bottom or into 8 (4 inch) mini tart pans with removable bottoms. Set aside.

Place the pecans on a parchment lined baking sheet. Toast the pecans for 10 minutes, until fragrant. Check towards the end to make sure they are not burning, shake the pan occasionally.

Remove the pecans from the oven and transfer them to the bowl of a food processor fitted with a metal blade. Add the brown sugar and cinnamon. Process until finely ground. Add the melted margarine or butter and process until moist clumps form.

Press the dough into the bottom and up the sides of the prepared pan or pans. You may need to let it cool for a few minutes until it can be touched.

Bake until the crust is golden brown and firm to the touch, 28 to 30 minutes. Remove from oven and cool completely.

Chop the chocolate into small pieces. Place into a medium bowl.

Bring the cream to a simmer in a medium sized heavy saucepan over low heat. Pour the hot cream over the chocolate. Gently stir until smooth. Pour mixture into crust and chill until set, about 1 hour. This can be made up to 2 days in advance.

Before serving, arrange the berries of your choice over the top of the tart in overlapping concentric circles.

Place the jam into a small heavy saucepan over low heat until melted. Brush melted jam over the berries.

B-man

[b-man]

Key Lime-White Chocolate Cookies

The key to these sweet, lightly crisp cookies is rich white chocolate and the refreshing hint of lime in each bite!

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 1/3 cups Original Bisquick® mix
Green food color, if desired
1 package (6 ounces) white baking bars (white chocolate), cut into chunks
1 tablespoon grated lime peel


1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.

2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.

Note:
For perfectly shaped cookies, use a small ice-cream scoop to drop cookie dough onto the cookie sheet.

[b-man]

Raspberry-White Chocolate Muffins


Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Ingredients:

1 egg
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries


1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.

3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

B-man

[b-man]

Chocolate Ricotta

Yield: two 1/4-cup servings

This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.

Prep time: 10 minutes

1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon


Combine all the ingredients in a food processor and process until smooth.
Scoop into small dessert dishes and serve.
B-man

[b-man]

Chocolate Ricotta

Yield: two 1/4-cup servings

This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.

Prep time: 10 minutes

1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon


Combine all the ingredients in a food processor and process until smooth.
Scoop into small dessert dishes and serve.
B-man

[b-man]

Rich Chocolate Pate and Cranberry Coulis

Ingredients:
Pate:

1 1/2 cups heavy cream, divided
1 large egg yolk
12 ounces semi-sweet chocolate
1/3 cup corn syrup
1/4 cup unsalted butter
1 teaspoon vanilla extract
whipped cream, garnish

Coulis:

1 (12 ounce) bag cranberries
1 cup sugar
1 1/2 cups water
1 teaspoon allspice

To make the Pate:

Line an 8x4x2 1/2-inch loaf pan with good plastic wrap. Combine 1/4 cup cream with egg yolk and set aside.

Combine the chocolate, corn syrup and butter in a heavy saucepan. Cook over low heat until melted, stirring frequently. Remove from heat. Add cream mixture to saucepan. Cook 1 minute over medium heat, stirring constantly. DO NOT BOIL. Let cool to room temperature.

Beat the remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream. Pour into pan. Cover with plastic wrap. Refrigerate overnight.

To make the Cranberry Coulis:

Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth. Chill.

To Serve:

Spoon some Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with the whipped cream.

B-man

[Anonymous]

Chocolate Cobbler
1 stick butter,1c. sugar,1c. self-rising flour,1c. milk,1c. sugar,1/4 cup cocoa,1c. hot water
Melt butter in a 9x13" pan.Mix 1c. sugar flour and milk together. Pour over butter. Mix 1 cup sugar,cocoa,and water pour over top of first mixture. Do not stir. Bake at 350 for 35 to 40 minutes. Serve warm with a scoop of ice cream.

[b-man]

KEEBLER SOFT BATCH CHOCOLATE CHIP COOKIES


Yield: makes 4 dozen cookies.

Ingredients:

4 sticks butter, softened
2 eggs beaten
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
1 ½ cups granulated sugar
1 ½ cups brown sugar
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 ½ packages semi-sweet chocolate chips

1. Preheat the oven to 375 degrees.

2. Cream the butter, eggs, molasses, vanilla,, and water in medium-size bowl.

3. In a large bowl, combine sugars, baking powder, baking soda, salt and flour.

4. Combine the moist mixture with the dry mixture. Add Chocolate chips

5. Shape the dough into 1 inch balls and place 1 inch apart on a ungreased cookie sheet.

6. Bake for 8 to 10 minutes, or until golden brown.

B-man

[b-man]

Chocolate Graham Crackers

These are not as sweet as cookies and much of the sweetness comes from honey. If you would like to serve something sweeter, sandwich two of these crackers with frosting.

Ingredients:

1 1/2 cups all purpose flour
1 cups graham flour
1/2 teaspoons salt
1/2 teaspoons baking soda
1/4 cups cocoa
3/4 cups butter
1/3 cups granulated sugar
1/3 cups brown sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 large egg

For the sugar topping:

2 tablespoons butter, melted
1/4 cup granulated sugar


1. Mix the dry ingredients together in a medium bowl.

2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.

3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.

4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.

5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.

6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.

7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Note: Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.

B-man

[b-man]

German Chocolate Bundt Cake


Ingredients:

Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 Tbsp. chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans

Cake:
Cooking spray
1 Tbsp. granulated sugar
1/2 cup unsweetened cocoa
1 oz. sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 tsp. vanilla extract
2 large egg whites
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup low-fat buttermilk

Glaze:
1 cup powdered sugar
1 Tbsp. butter or stick margarine
4 tsp. fat-free milk

Preheat oven to 325 degrees.

To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about five minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture.

Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.

To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

B-man

[b-man]

Chocolate Yogurt with Fruit


Yield: 4 snack servings



Ingredients:

1 cup plain, low-fat yogurt
2 cups fresh strawberries, sliced, or 1 cup strawberries and 1/3 banana, sliced
2 1/2 teaspoons unsweetened cocoa powder
2/3 ounce unflavored soy protein powder (portion containing 14 grams protein)
2 teaspoons apple fiber powder (for thickness and fiber — found in natural-foods stores)
3/4 teaspoon pure vanilla extract (non-alcohol, glycerine base)
1/4 teaspoon stevia extract powder
1 1/3 teaspoons almond oil, or 12 almonds, raw or lightly toasted, chopped coarsely
Ground nutmeg, to garnish

1. Combine yogurt and fruit in a blender. Cover and blend until smooth. Add cocoa, protein, and apple fiber powders, vanilla, and half of the stevia powder. Blend, scrape down sides as needed to incorporate powder, and blend again until smooth.

2. Taste, and add the rest of the stevia if a sweeter taste is desired. Stir in the almond oil or sprinkle nuts on top. Dust with ground nutmeg.

3. Pour into one container for breakfast or four containers for snacks. Cover and refrigerate for at least 3 hours to allow flavors to mingle and mixture to thicken. Top with sliced fruit before serving.

B-man

[b-man]

Chocolate Yogurt with Fruit


Yield: 4 snack servings



Ingredients:

1 cup plain, low-fat yogurt
2 cups fresh strawberries, sliced, or 1 cup strawberries and 1/3 banana, sliced
2 1/2 teaspoons unsweetened cocoa powder
2/3 ounce unflavored soy protein powder (portion containing 14 grams protein)
2 teaspoons apple fiber powder (for thickness and fiber — found in natural-foods stores)
3/4 teaspoon pure vanilla extract (non-alcohol, glycerine base)
1/4 teaspoon stevia extract powder
1 1/3 teaspoons almond oil, or 12 almonds, raw or lightly toasted, chopped coarsely
Ground nutmeg, to garnish

1. Combine yogurt and fruit in a blender. Cover and blend until smooth. Add cocoa, protein, and apple fiber powders, vanilla, and half of the stevia powder. Blend, scrape down sides as needed to incorporate powder, and blend again until smooth.

2. Taste, and add the rest of the stevia if a sweeter taste is desired. Stir in the almond oil or sprinkle nuts on top. Dust with ground nutmeg.

3. Pour into one container for breakfast or four containers for snacks. Cover and refrigerate for at least 3 hours to allow flavors to mingle and mixture to thicken. Top with sliced fruit before serving.

B-man

[b-man]

Bailey's Chocolate Cream Cake


Ingredients:

1 box chocolate cake mix
1 box (3/4 oz.) instant chocolate pudding
3/4 cup sour cream (lite is fine, or regular)
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.)
3 eggs or 3/4 cup egg substitute

Mix all ingredients in your mixer. Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes. Grease and flour an angel tube pan. Pour the batter in the pan. It will be rather thick and fluffy. Don't be alarmed by the color. It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.

Bake at 350 degrees for 55 minutes. Check with a toothpick to see that it's done. If no crumbs stick, you are set. Let the cake cool on your counter for 15 minutes. While it's cooling you can make the frosting. It's a simple ganache glaze. At the 15-minute point, turn your cake out onto a serving plate.

Ganache Glaze:

4 oz. whipping cream
8 oz. chopped bittersweet chocolate

Finely chop your chocolate. The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt. When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz. of cream in a small sauce pan on Medium. When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate. Stir with a whisk until the chocolate is completely melted. Your glaze will be a smooth, dark chocolate "syrup." While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake. As the glaze cools it will firm up.

If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy. It's also good when cool.

B-man

[b-man]

Chocolate Grand Marnier Fondue

Ingredients:

1 twelve-ounce bar of fine-quality chocolate, dark or milk
1/2 cup heavy cream
1 tablespoon Grand Marnier

Heat the chocolate in a double boiler, traditional fondue, or electric fondue pot over a medium-high heat. Stir in cream and liqueur. Serve with accompaniments on skewers such as sliced bananas, orange segments, pear slices, strawberries, kiwi fruit, or tangerines

B-man

[Aline]

Crispy Crunch

1/2 cup smooth peanut butter
1/4 cup dark corn syrup
1/2 cup crisp rice cereal


Coating:

4 Semi-sweet chocolate baking squares, cut up

Mix peanut butter and corn syrup well in small bowl. Add rice cereal. Work together. Shape into log 1-1/4 inches diameter and about 8 inches long. Chill. Cut with sharp knife into 1/4 inch slices.

Coating:

Melt chocolate in small saucepan over hot water, or on low, stirring often, until smooth. Do not overheat. Dip slice, pierced on fork, into chocolate, allowing excess to drip back into saucepan. Place on waxed paper to harden. Makes 32.

[Aline]

Chocolate Pralines

1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
1 cup evaporated milk
1/2 tsp salt

2 unsweetened chocolate baking squares, cut up
2 tbsp hard margarine
1 tsp vanilla
2 cups chopped pecans

Combine first 4 ingredients in large heavy saucepan. Heat on medium, stirring constantly, until mixture comes to a boil. Stir until soft ball stage (about 234 F, 112 C on candy thermometer) or until small amount dropped into very cold water forms a soft pliable ball. Remove from heat.

Add chocolate, margarine, vanilla and pecans. Stir until starting to thicken. Quickly drop small spoonfuls onto waxed paper. If mixture becomes too thick to drop, reheat slightly. Makes 3 dozen.

[b-man]

Chocolate Cream Pie


This creamy and rich milk chocolate pie is so easy to make!

Ingredients:

1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust


1. Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.

2. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

B-man

[b-man]

Chocolate Covered Cherry Cake


Ingredients:

1 box Devil's Food Cake
One 21-ounce can of Cherry pie filling
2 eggs, beaten
2 tablespoons oil
1 can chocolate fudge icing

Preheat oven to 350F. Mix Devil's food cake, cherry pie filling,
eggs, vanilla and oil until there are no dry parts. Spread in sheet
cake pan. Bake 20 to 30 minutes, depending upon oven. Cake is done
when a cool butter knife comes out clean after being injected into
the cake. When cake is cool ice with canned icing.

Additional recipe for icing. Use instead of canned icing if desired.

Chocolate Fudge Icing:

2/3 cup evaporated milk
3 tablespoons butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla
6 ounces chocolate chips

For the icing:

Boil well and continuously stir the sugar, butter, evaporated milk
and salt until the sugar is dissolved. Take off heat and add vanilla
and chocolate chips. Stir until the chips are melted then poor evenly
on the cake as soon as it comes out of the oven.

B-man

[Aline]

Kona Truffles

2 cups semi-sweet chocolate chips
11 oz. can of sweetened condensed milk (not evaporated)
1 tsp vanilla
3/4 cup chopped walnuts
1 cup medium coconut, plain or toasted

Melt chocolate chips in medium saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.

Add condensed milk, vanilla and walnuts. Stir well. Chill several hours or overnight.

With greased hands, shape into 1-inch balls. Roll in coconut to coat. Chill. Makes 48.

[b-man]

Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting



Yield: 12 servings

Ingredients:


2 Cups unbleached, all-purpose cake flour
2/3 Cups unsweetened cocoa
1 Cup quick-cooking oats
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1/2 Teaspoon ground cloves
1 Cup unsalted butter or margarine
2 Cups granulated sugar
4 Each eggs
1 Teaspoon almond extract
1 Can (16 ounces) solid-pack pumpkin
1 Can (8 ounces) crushed pineapple, undrained

For Broiled Frosting:

1/2 Cup unsalted butter
1 Cup dark brown sugar, packed
1/2 Cup light cream
1-1/2 Cups shredded coconut
1-1/2 Cups pecan halves

Preheat the oven to 350 degrees F. Grease and lightly flour a 13x9-inch baking pan.
Mix together the flour, cocoa, oats, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.

Beat together the butter and sugar with an electric mixer in a large bowl until creamy. Beat in the eggs, one at a time, until all is well blended.
Gradually beat in the almond extract, pumpkin, and crushed pineapple. (The mixture may look curdled at this point.) With a wooden spoon, gradually stir in the flour mixture to make a smooth, thick batter.
Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes.

While the cake is baking, prepare the frosting:

melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat.
Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Let the cake cool to room temperature before cutting into squares.

B-man

[b-man]

Low fat chocolate chip muffins


Ingredients


1 serving cooking spray (5 one-second sprays per serving)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 large egg white(s)
1/2 cup packed light brown sugar
2 Tbsp packed light brown sugar
1/4 cup unsweetened applesauce
3 tsp canola oil
1 tsp vanilla extract
6 Tbsp semi-sweet chocolate chips


Preheat oven to 400°F. Coat a 12-hole muffin tin with cooking spray.
Whisk together flour, baking powder and salt in a medium bowl. Set aside.

Separate egg, placing whites in a medium bowl and yolk in a large bowl. Set whites aside. Add brown sugar, applesauce, oil and vanilla to yolk. Mix with a wooden spoon until well blended. Add flour mixture and stir until well combined.

With an electric mixer on medium speed, beat whites until soft peaks form. Add whites to batter along with 1/4 cup of chocolate chips (4 tablespoons). Stir until well blended.

Divide batter equally among muffin cups. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.

Bake until a toothpick inserted in center of one muffin comes out clean,about 23 minutes. Cool 5 minutes in tins and then remove muffins to a rack to cool for 10 minutes more.


B-man

[Aline]

Chocolate Marshmallows

Allow extra time for this impressive-looking candy dessert. Certainly worth the time it takes.

11 oz. can of sweetened condensed milk (not evaporated)
7 oz. jar of marshmallow creme
2-1/3 cups semi-sweet chocolate chips

60 large marshmallows
4-1/2 cups finely chopped walnuts or pecans

Combine condensed milk, marshmallow creme and chocolate chips in medium saucepan. Heat on low, stirring often, until smooth. Remove from heat. Reheat if mixture becomes too thick for dipping.

Drop 1 marshmallow at a time into chocolate. Use 2 forks to roll and coat. Lift marshmallow with fork and drop into chopped walnuts in small bowl. Roll to coat. Cool on waxed paper overnight. Makes 60.

[Aline]

Crispy Cookies

The secret to crispiness is the rolled oats.

3/4 cup hard margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla

1 cup all-purpose flour
1-1/4 cups quick-cooking rolled oats (not instant)
2 tbsp cocoa, sifted
3/4 tsp baking powder
3/4 tsp baking soda

Cream margarine and both sugars in large bowl. Beat in egg and vanilla.

Add remaining 5 ingredients. Mix well. Shape into 1-1/2 inch balls. Arrange on ungreased baking sheet. Bake in 375 degree oven for about 10 minutes. Makes 3 dozens.

[b-man]

Chocolate Brownie Puddle Cake

My kids just love this cake and it is one GREAT dessert to bring to a party.

Ingredients:

3/4 cups plus 2 tbs unsalted butter
3 squares (3 oz each) bittersweet chocolate, coarsely chopped
½ cup of cocoa
1 cup plus 3 tbsp granulated sugar
3 eggs
2 tbs vanilla
1/3 cup plus 1 tbsp cream cheese
Pinch of salt
½ cup all-purpose flour
1 cup toasted pecans (optional)
Ganache (for the puddles)
3 squares bittersweet chocolate coarsely chopped
½ cup whipping cream

Preheat oven to 325F. Lightly grease a 9 ½ inch springform pan or coat with cooking spray. Line bottom with parchment paper or foil. Then lightly grease or spray paper or foil.

To make the brownies, melt butter and chocolate in a small saucepan set over low heat, stirring occasionally, or place in a dish and microwave on medium power, uncovered until melted (approx. 1 ½ to 2 minutes). Pour into a large mixing bowl.

Using a whisk, stir in cocoa, then sugar until just mixed. Beat in eggs and vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour until just moistened. Stir in nuts (optional). Pour into prepared pan and spread evenly. Bake in centre of 325F oven until tooth pick or knife inserted 1 inch comes out clean (about 35 to 40 minutes).

Meanwhile, prepare puddle glaze:

In a small saucepan set over low heat, melt chocolate in whipping cream, stirring often until just smooth.

Remove from heat and let stand while brownie base is baking. Or, place in a small microwave-safe bowl and microwave on high, uncovered, until very warm, about 30 to 40 seconds. Stir until smooth.

When brownie is baked, place pan on a cooling rack. Lightly butter handle tip of a wooden spoon, ½ inch in diameter or less. Poke holes through crust, but not right to bottom forming 18 to 20 holes in hot brownie base, spacing evenly apart. Using a spoon or a sealed reclosable plastic bag with a small piece of a corner cut off, fill each hole with chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so you can top up holes with remaining filling until they spill over onto the cake (now you have the puddles and the name of the cake).

If you wish, you may sprinkle a small amount of icing sugar over the top.

Note: Covered, brownie tart will keep well at room temperature for several days, in the refrigerator for 3 to 4 weeks or it can be frozen for several months.

B-man

[Aline]

Chocolate Chews

1/2 cup hard margarine, softened
1 cup brown sugar, packed
1 large egg
2 unsweetened chocolate baking squares, melted
1 cup sour cream
1 tsp vanilla

1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped walnuts

Cream margarine, brown sugar, and egg in large bowl. Mix in melted chocolate, sour cream and vanilla.

Add flour, baking powder, baking soda, salt and walnuts. Mix well. Drop by tablespoonfuls onto greased cookie sheet. Bake in 375 degree oven for 10 to 12 minutes. Makes about 5 dozens.

[b-man]

French Chocolate Brownie Torte

Ingredients:

1 box of brownie mix (enough to make a 9x13 pan of brownies)
Eggs and oil specified on the mix box
1 pint of fresh or frozen raspberries
Chambord raspberry liqueur or Godiva chocolate liqueur

For the "frosting," a French Ganache:

8 oz semi-sweet chocolate (The better the brand, the better the taste.)
4 oz whipping cream

Pour the brownie mix in a bowl. Put in the specified number of eggs (for regular brownies, NOT cake-like). Put in the specified amount of oil. Instead of the water, measure out and pour in the same amount of liqueur. Mix the brownies by hand until fully stirred. Carefully plop in the raspberries. Make sure they are not all in one blob. Gently fold the berries into the brownie mix.

Spray your springform pan with oil and pour in your brownie mix. You are now going to bake your brownies. Follow the time and temperature on the box for a 9x9-inch square pan, but use a round pan. You will probably add 5 minutes to the baking time because, when you add the liqueur and the fruit, it takes a little longer to bake. You don't want your brownies raw in the middle, but keep an eye on them after the specified time. You don't want the edges to burn either. This dish will be moist.

Take the brownies out to cool. Before you serve you will add your ganache. If you want your ganache to be warm and decadent, you can add it just before you serve. If you add it an hour or two ahead, it will still be very moist and runny but not warm. If you put it on several hours ahead or store the dessert in the refrigerator, the chocolate will firm up and you'll have a topping that very much resembles the chocolate coating on a Mounds Bar, only smoother and richer. Ganache is very versatile and so easy to make.

To make ganache:

Chop up your chocolate into small pieces. (You don't have to grate it though.) Put the pieces in a mixing bowl. Heat the cream in a small saucepan until it starts to bubble on the sides. This won't take long (maybe one minute), so keep an eye on it. When it's just barely boiling, pour the cream over the chocolate. If you have a whisk, it's time to use it; otherwise you can use a fork. Stir together the cream and chocolate until it's smooth, dark, shiny, and irresistible. Stir until all chocolate chunks are melted. This will only take a minute or two. If you still have lumps, it means your cream was not hot enough. If this happens, you can zap it in your microwave for 30 seconds or so on high and stir again. Don't burn the chocolate though. This is the reason I do it on the stove and not the microwave from the beginning.... quality control. It's also more "French" to do it the old-fashioned way.

Get ready to pour your ganache over the brownies. Now, there's enough here to pretty much drown your brownies. If you really want to pour it all on, set your brownie torte on a plate with a lip around the side so the frosting doesn't run all over the counter. Place your brownies on your chosen platter. Remove the sides of your springform pan and then pour on the sauce. You can start by pouring in the middle and just have it drizzle down the sides or you can have it run down the sides. It's up to you. For real drama, you can do this in front of your guests. It's sort of like lighting the fire on a flaming dessert. Or you can do it right before your guests arrive and set your dessert on display. It will glisten until the chocolate sets.

You can decorate the dessert too if you want. Add raspberries on top or line the edge with pecans or walnuts, whole or chopped.

Variations: You can use orange liqueur like Cointreau or Grand Marnier. With this version, there is no fruit on the inside but you can garnish the plate with mandarin orange segments. Real pretty and refreshing in winter.

Blackberries inside will make your torte dark and mysterious. You can use Cassis for your liqueur or use a chocolate liqueur--even Kahlua.You can use no fruit, use Kahlua as your liqueur, and then garnish with chocolate-covered coffee beans. Be creative!

There you have it. Variations on a theme and a wonderful dessert fit for royalty--in no time flat.

B-man

[Aline]

Oven S'Mores

1/2 cup butter, softened
1/2 cup brown sugar, packed

3/4 cup Graham cracker crumbs
3/4 cup all-purpose flour

1 cup semi-sweet chocolate chips
2 cups miniature marshmallows

Cream butter and brown sugar in medium bowl until fluffy.

Stir in graham crumbs and flour. Press in greased or foil-lined 9x9 inch pan. Bake in 350 degree oven for 10 minutes. Reduce oven heat to 250 degrees.

Sprinkle with 1/2 of chocolate chips and all marshmallows. Sprinkle with second 1/2 of chocolate chips. Bake in 250 degree oven for 10 to 12 minutes until marshmallows are puffed and melted. Broil for about 1 minute to brown lightly, watching carefully. Cuts into 36 squares.

[b-man]

Chocolate Mousse Pie


Ingredients:

12 ounces semisweet chocolate chips
1 and 1/2 cups whipping cream
2 tsp. vanilla
1/3 cup powdered sugar
1 9-inch chocolate piecrust

Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool.

Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving.

Note: Use low fat chocolate whipping cream and your favorite sugar substitute.

B-man

[Aline]

Mars Bars Squares

4 Mars candy bars (58g) each, cut up
1/2 cup butter
3-3/4 cup crisp rice cereal

Topping:

1 cup semi-sweet chocolate chips or milk chocolate chips
1/4 cup butter


Heat candy bars and butter in large saucepan on low, stirring constantly, until melted. Remove from heat.

Add rice cereal. Stir to coat. Pack into greased or foil-lined 9x9 inch pan.

Topping: Heat both ingredients in small saucepan, stirring often, until smooth. Spread over top. Cool. cuts into 36 squares.

[Aline]

Fudge Crispies

2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1/2 cup corn syrup
2 tsp vanilla

1 cup icing (confectioner's) sugar

4 cups crisp rice cereal

Put first 4 ingredients into large saucepan. Heat on low, stirring often, until chips are melted.

Stir in icing sugar.

Measure cereal into large bowl. Add chocolate mixture. Stir well to coat. Pack into greased or foil-lined 9x9 inch pan. Let stand until firm.
Cuts into 36 squares.