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Posts Tagged ‘Chocolate’

Zucchini, Zucchini…I think I planted too much of it…again!  Last year we ate Zucchini bread until we were sick of it, but I still planted more.

So this year in addition to the “normal” recipes of frying, grilling, baking (especially good if you use it like you would Eggplant Parmesan, but that is another recipe),  or just slicing and putting it into a salad, I decided I would try something new.  Since my love of food includes all things chocolate I decided to try this recipe.  I have only one thing to say..it is a hit!

Cooking.com

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Amy West Kraska says:

DEATH BY CHOCOLATE CAKE

1 box German chocolate cake mix
1 can Eagle Brand sweetened condensed milk
1 pt. jar butterscotch or caramel ice cream topping
1 (12 oz.) container Cool Whip
3 Heath candy bars, crushed

Bake cake as directed on box in a 9″x13″ pan. Punch holes in hot cake with a fork. Mix together, the ice cream topping and Eagle Brand milk. Pour over the cake. Let cool. Cover with Cool Whip and crushed Heath bars. Keep refrigerated.

Awesome cake….loved every bite!

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When my husband said he wanted to make me some brownies I told him all right.  After all who can pass up brownies.

Little did I know he was browsing for new recipes again.  OMG!  These are to die for (not literally), but they are really, really, good.  So rich and chocolaty, and mix in the peanut butter…my two favorite things…you have to try these.

From the Pillsbury Bake Off:

Peanut Butter-Toffee Cheescake Brownies

INGREDIENTS
1    box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2    cup Crisco® Pure Vegetable Oil
1/4    cup water
2    EGGLAND’S BEST eggs
1    package (8 oz) cream cheese, softened
1    can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/2    cup Jif® Creamy Peanut Butter
1    bag (8 oz) Heath® milk chocolate toffee bits
1    cup Hershey’s® milk chocolate baking chips
3    tablespoons whipping cream

DIRECTIONS
1.Heat oven to 350°F. Lightly spray 13×9-inch pan with Crisco® Original No-Stick Cooking Spray.
2.In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
3.In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
4.Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
5.In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

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I am in the mood for Chocolate.  Every woman’s favorite “medicine” for what ails ya!

Ingredients

* 3/4  cup butter
* 6  ounces semisweet chocolate pieces (1 cup)
* 1  recipe Praline Sauce (see below)
* 3  eggs
* 3  egg yolks
* 1/3  cup sugar
* 1 1/2  teaspoons vanilla
* 1/3  cup all-purpose flour
* 3  tablespoons unsweetened cocoa powder
* 1/3  cup pecan halves, toasted

Directions

1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.

2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.

3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.

4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.

5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.

Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

Better Homes and Garden

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