Molten Chocolate Cake

1
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
2
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
3
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

Oatmeal Jam Bars

OATMEAL JAM BARS

2 c. oatmeal, uncooked

1 c. flour

3/4 c. brown sugar

1/2 tsp. salt

3/4 c. butter

1 c. jam (strawberry or raspberry)

Blend thoroughly the oatmeal, flour, brown sugar, salt and butter. Spread half of the mixture in a greased 9 x 9 x 2 inch pan. Spread jam over the dough. Sprinkle remaining dough on top of the jam and lightly pat down with fingers. Bake at 350 degrees oven for 25 to 30 minutes or until light tan. Cut into bars that will be firm when cold.

Butter Pecan Bundt Cake with Caramel Pecan Topping

Cake
1 Butter Pecan Cake Mix
1 - 3oz pkg. Vanilla instant pudding
1 cup sour cream
4 eggs
½ cup buttermilk (you can use water)
½ cup oil
Beat all ingredients on medium high for five minutes. Grease and flour bundt pan. Bake at 350* for 48 to 52 minutes or until toothpick inserted in center comes out clean. Invert on a plate that can go into the oven and let cool for 10 minutes. While waiting, make topping.
Caramel Topping
½ cup butter
6 tbsp. Cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
Melt butter in med. saucepan over moderate heat. Add cream, brown sugar, and pecans and stir for 3 – 4 minutes. Take cake out of pan and with a spoon, drizzle topping evenly over the top. Broil cake, watching carefully, until caramel topping begins to bubble, about 2 minutes.
(I like to serve it warm, it’s so yummy!)

Pumpkin Pie Dessert Squares

Crust:

1/2 pkg. yellow cake mix

1/2 cup butter, melted

1 egg

Combine and spread in bottom of 9x13 pan

Filling:

2 eggs, beaten

2/3 cup evaporated milk

1 lb or 2 cups pumpkin

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp pumpkin pie spice

Mix and pour over crust.

Topping:

1/2 cake mix

1/4 cup sugar

1/4 cup butter, softened

1 tsp cinnamon

1/2 cup chopped nuts

Combine with fork and sprinkle over top.

Bake at 350 for 50 minutes. Serve topped with whipped cream.

This is what it looked like as it came out of the oven. I think this is a great alternative to pumpkin pie. I also love the crunchy layer on the top and you don't get that with a pumpkin pie.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt


Filling
1 cup powdered sugar
8 oz. cream cheese
4 Tbsp butter
1/2 tsp vanilla

Beat eggs and sugar together. Mix in pumpkin and lemon juice. Combine remaining dry ingredients in separate bowl. Fold into pumpkin mixture.

Line a jelly roll pan with parchment paper and spray with cooking spray. Spread batter evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll towel and cake together. Cool on countertop or in fridge.

For the filling combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake and remove the towel. Spread the filling evenly over the cake. Roll back up carefully. Cover with foil and put in fridge - Best when made a day ahead!

Cheesecake Factory's Pumpkin Cheesecake

1-1/2 cups graham cracker crumbs

5 tablespoons butter, melted

1 cup sugar, plus 1 tablespoon sugar

3 (8 ounce) packages cream cheese, softened

1 teaspoon vanilla

1 cup canned pumpkin

3 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator.

Caramel Sauce

2 cups sugar

1/2 cup water

1-1/2 tbsp light corn syrup

2/3 cup heavy cream

2 tbsp unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber (5-10 minutes). Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

Credit goes to http://workingwomanfood.blogspot.com/ for this recipe

Homemade Asphalt Pie

2 packages of Oreos
12 oz. Cool Whip
16 oz hot fudge
1 container of Mint Chocolate Chip Ice Cream

Crush each pack of Oreos in separate bags. Set some of the crushed Oreo aside. In a 9x13 pan start layering ingredients. Do one layer of Oreos as a crust. Cut ice cream into 1/2 inch slices and layer them on the Oreos. Apply a second layer of Oreos and place upon that a layer of the fudge (warm fudge to make it easier to spread). Spread Cool Whip as your last layer. Sprinkle the crushed Oreos, that you had set aside earlier, on the Cool whip. Place in freezer. Serve and enjoy.

(This is a copycat for Winger's Asphalt Pie)

Taffy Apple Pizza

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped

1.Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.

2.Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.

3.Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.

4.Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.

Yield: 16 servings

Cooks Tips:
Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.

Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker.

©The Pampered Chef, Ltd. 2008

Lemon Cream Cheese Cupcakes

Prep Time:
10 minTotal Time:
1 hr 34 minMakes:
Makes 24 servings, 1 cupcake each.

What You Need
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

Make It
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Kraft Kitchens Tips
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Special Extra
Stir 1 tsp. lemon zest into frosting mixture.

Chocolate Mousse Brownie Dessert

Ingredients:

1 pkg. brownie mix

1/3 c. vegetable oil

5 eggs

1 bag (16 oz) semi-sweet chocolate chips

1/3 c. sugar

3/4 c. whipping cream

1/4 c. water

Heat oven to 350 degrees. Grease 13x9 or 10x3. Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended.

Spread batter in pan.

Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.

Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.

Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.

Brigadeiros- Brazilian Chocolate Balls

INGREDIENTS:

1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)

2 tablespoon margarine

4 tablespoon Nestle Quick (or whatever brand) cocoa powder. **Not baking cocoa, but the chocolate milk kind**

PREPARE:

Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.

Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.*

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)

Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.

Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.

SERVING SIZE: 40 candies.

Frozen Chocolate Bananas

These remind me of Disneyland - just because that's the first place I tried them. I've tried to make them before by just melting chocolate chips, but I have never been able to get the chocolate to melt, without getting crusty, in the microwave. It seems that adding vegetable oil makes a difference - it did for me anyway!

3 bananas

1 cup chocolate chips

2 Tbsp. vegetable oil

mini popsicle stick

Peel bananas. Cut them into halves, or thirds. Push a stick into the cut ends. I found some cute, mini popsicle stick that worked perfectly when I cut the bananas in half - but regulare popsicle sticks will work as well. Lay the bananas on a cookie sheet covered with wax paper. Put them in the freezer for 30 minutes.

Mix together chocolate chips and vegetable oil. Put in microwave for 30 seconds. Stir, then put back in microwave at 15 second increments until chocolate is melted.

Dip the bananas in the chocolate and place them back on the wax paper. You can also sprinkle nuts or any kind of sprinkles on top. Put them back in the freezer for 30 minutes. If you don't eat them immediately then transfer them to a ziploc bag to save for later.

We ended up with leftover chocolate so I drizzled it over some fresh raspberries - so yummy!!

Banana Bread

1 cup sugar
½ cup shortening
3 medium bananas, mashed
½ tsp cinnamon
½ tsp baking powder
2 cups flour
2 eggs
1/4 tsp salt
1/4 tsp soda
½ cup nuts, optional
chocolate chips, optional

Grease loaf pan. Mix wet then dry ingredients. Bake at 325 degrees for 40-50 minutes or until done in the middle. Makes 2 medium sized loaves.

Teresa's Peach Dessert

Jello Layer
2 C water
2 T cornstarch
1 C sugar
Boil until thick (about 1-2 minutes)

1 small package peach Jello
8 peaches (cooled in refrigerator and chunked)

Scrape into cool bowl and refrigerate.


Crust
2 1/2 C graham crackers, crushed
6 T powdered sugar
1 cube butter

Put 3/4 of mixture into bottom of 9x13 pan. Refrigerate.

Cream Layer
2 envelopes whipped topping (made according to package directions)
1/2 C powdered sugar
8 oz cream cheese

Spread 2/3 of mixture onto crust and refrigerate
Spoon all of the "soupy" gelled Jello mixture onto cream layer.
Spoon remaining cream mixture and spread carefully over jello mixture.
Sprinkle remaining crust mixture on top. Put in refrigerator and allow to firmly set.

Frozen Raspberry Delight

Crust
2 cups crushed chocolate wafer cookies
1/3 cup melted margarine or butter
1/2 cup sugar

Filling
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened

Topping
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberries

In medium bowl, combine all crust ingredients; mix well. Reserve 1/4 cup for topping. Press remaining crust in 13x9 inch pan. Refrigerate for 15 minutes.
Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. spread whipped topping over ice cream sherbet mixture; top with reserved crumbs.
Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes. Top with raspberries and serve.

http://efnrecipes.blogspot.com/2008/08/frozen-raspberry-delight.html

Roasted Fruit

Another recipe that is sure to impress!

Roasted Fruit
Serves 4 | Prep Time: 10 minutes | Total Time: 30 minutes



Preheat oven to 400 degrees. With a fork, prick the skins of 2 peaches, 2 plums, and 2 nectarines. Halve each fruit, and remove pits. Halve fruit again
In a roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice. Cook, tossing occasionally, until fruit is fork-tender, 15 to 20 minutes.
Serve warm over vanilla ice cream or frozen yogurt, if desired, and drizzle pan juices over the top.


ingredients
2 peaches
2 plums
2 nectarines
2 sprigs fresh rosemary (an absolute must to pull the recipe together)
2-3 TB sugar
2 TB unsalted Butter
1 TB fresh lime juice
1 TB fresh lime juice
vanilla ice cream (optional)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer

Frozen Raspberry Dessert

Crust:
1 C Flour
¼ C Brown Sugar
½ C Finely chopped Pecans
½ C Butter


Preheat oven to 350*. Mix together ingredients. Reserve 1/3 for topping. Spray pan with non-stick spray. Press remaining amount into a 9x13 pan. Bake at 350* until crisp and golden brown. While letting the crust cool, make filling.


Filling:
½ Gallon Raspberry Sherbet (softened)
1 Large Whip Topping (softened)
Juice from 1 Lemon


Mix all together and spread evenly over cooled crust.
Sprinkle the top with the reserved ingredients from the crust. Put in freezer until frozen and cut into squares. When serving, you can also add fresh raspberries to dress it up.

Note: You can make the crust and store in air tight container for up to 3 weeks.

Strawberry Popsicles

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
1 container (6 ounces) Yoplait® Original strawberry yogurt
1 small banana, mashed
10 wooden sticks with rounded ends

1. Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
2. Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34154&Source=SearchResultPage

Mango-Passion Fruit Gelato

Ingredients
1 cup sugar
1 cup water
3 cups chopped peeled mango (about 2 mangoes)
2 cups passion fruit nectar
1 1/2 cups half-and-half


Preparation
Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.
Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield
7 cups (serving size: 1/2 cup)

Nutritional Information
CALORIES 130(21% from fat); FAT 3.1g (sat 1.9g,mono 0.9g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 32mg; SODIUM 12mg; FIBER 0.6g; IRON 0.1mg; CARBOHYDRATE 26g



Cooking Light, JULY 2001