Friday 25 February 2011

Chocolate Raspberry Dessert

Skill Level: Beginner 
Prep Time: 20 Minutes

Ingredients:

  • 1 cup all-purpose flour 
  • 1 cup sugar 
  • 1/2 cup (1 stick) butter or margarine, softened 
  • 4 eggs 
  • 1/4 teaspoon baking powder 
  • 1-1/2 cups syrup* 
  • RASPBERRY CREAM CENTER (recipe follows) 
  • CHOCOLATE GLAZE (recipe follows)
Preparation and cooking:
  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
  3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread RASPBERRY CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.
RASPBERRY CREAM CENTER:
Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons raspberry-flavored liqueur* in small bowl; beat until smooth. ( A few drops red food color may be added, if desired.)

* 1/4 cup raspberry preserves and 1 teaspoon water may be substituted for the raspberry-flavored liqueur.

CHOCOLATE GLAZE:
Melt 6 tablespoons butter or margarine and 1 cup  dark chocolate chips or semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

Enjoy! 

Mocha-Filled Cream Puffs

Skill Level: Advanced 
Prep Time: 30 Minutes

Here are the ingredients:
  • 1/2 cup water 
  • 1/4 cup (1/2 stick) butter or margarine 
  • 1/2 cup all-purpose flour 
  • 2 eggs 
  • MOCHA CREAM FILLING (recipe follows) 
  • Powdered sugar
Preparation and cooking:

  1. Heat oven to 200°C (400°F). Grease cookie sheet.
  2. Heat water and butter in medium saucepan to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop batter by scant 1/4 cupfuls about 3 inches apart onto prepared cookie sheet.
  3. Bake 35 to 40 minutes or until golden brown. Remove from oven. Horizontally slice small portion from top of puffs; set tops aside. Remove any soft dough from inside of puffs. Remove puffs from cookie sheet to wire rack; cool completely. Prepare MOCHA CREAM FILLING; fill puffs. Replace tops; sprinkle with powdered sugar. Refrigerate until cold. Cover; refrigerate leftover puffs. 6 cream puffs.

MOCHA CREAM FILLING
  • 2/3 cup sugar 
  • 3 tablespoons cocoa 
  • 3 tablespoons cornstarch 
  • 1-1/2 cups milk 
  • 2 to 3 teaspoons powdered instant coffee 
  • 1 egg yolk, slightly beaten 
  • 1 tablespoon butter or margarine 
  • 1/2 teaspoon vanilla extract

  1. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually add milk and instant coffee. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat.
  2. Gradually stir small amount of hot mixture into egg yolk, blending well; return mixture to pan. Heat just to boiling, stirring constantly.
  3. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap onto surface. Refrigerate until cold. 

Enjoy!  

Cocoa Café Olé

Skill Level: Beginner
Prep Time: 5 Minutes 
Makes 4 servings



Here are the ingredients:
  • 1/2 cup sugar 
  • 1/3 cup Cocoa 
  • 3 tablespoons powdered instant coffee 
  • 1/2 teaspoon ground cinnamon 
  • 4 cups milk

Preparation:

1. Combine sugar, cocoa, instant coffee and cinnamon in large saucepan.
2. Gradually stir in milk; heat stirring occasionally, to serving temperature.
3. Pour into mug or cup. Serve immediately.

Enjoy! 

Friday 4 February 2011

Deep Dark Mousse

Skill Level: Intermediate 
Prep Time: 15 Minutes 
Cook Time: 12 min


Here are the ingredients:
  • 1/4 cup sugar 
  • 1 teaspoon unflavored gelatin 
  • 1/2 cup milk 
  • 1 cup dark chocolate chips 
  • 2 teaspoons vanilla extract 
  • 1 cup (1/2 pt.) cold whipping cream Sweetened whipped cream (optional)

Preparation and cooking:
  1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
  2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.
  3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream, if desired. 4 to 6 servings.
Enjoy!   

Chocolate Peanut Butter Milkshake

Skill Level: Beginner 
Prep Time: 12 min 
Cook Time: 12 min


Here are the ingrediants:

  • 1-1/2 cups vanilla ice cream 
  • 1 cup cold milk 
  • 1/3 cup syrup 
  • 2 tablespoons peanut Butter Topping or creamy peanut butter Whipped topping Maraschino cherry (optional)

Preparation and cooking:
  1. Place ice cream, milk, syrup and topping in blender container. Cover; blend until smooth.
  2. Garnish with whipped topping and cherry, if desired. Two 280 gr. or 10-oz. servings. 
Enjoy!    

Chocolate Dessert Waffles

Skill Level: Intermediate 
Prep Time: 12 min 
Cook Time: 12 min


Here are the ingredients:

  • 1/2 cup cocoa 
  • 1/4 cup (1/2 stick) butter or margarine, melted 
  • 3/4 cup sugar 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 1 cup all-purpose flour 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 cup buttermilk or sour milk* 
  • 1/2 cup chopped nuts (optional) 
  • HOT FUDGE SAUCE (recipe follows) 
  • STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE (recipes follow)


Preparation and cooking:

  1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired. 
  2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles. 
     * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
     NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.


HOT FUDGE SAUCE
  • 3/4 cup sugar 
  • 1/2 cup cocoa 
  • 1/2 cup plus 2 tablespoons (140 gr. or 5-oz. can) evaporated milk 
  • 1/3 cup light corn syrup 
  • 1/3 cup butter or margarine 
  • 1 teaspoon vanilla extract 
Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.

STRAWBERRY DESSERT CREAM:
Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING:
Heat 1 can (590 gr. or 21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

PEACH-NUTMEG TOPPING:
Heat 1 can (590 gr. or 21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE
  • 3/4 cup sugar 1/3 cup cocoa 
  • 3/4 cup evaporated milk 
  • 1/4 cup (1/2 stick) butter or margarine 
  • 1/8 teaspoon salt 
  • 1/2 teaspoon maple flavor 
  • 1/2 teaspoon vanilla extract
Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.

Enjoy!   

Chocolate-Almond Fudge

Skill Level: Intermediate 
Prep Time: 12 min 
Cook Time: 12 min


Here are the ingredients:
  • 4 cups sugar 
  • 1 jar (200 gr. or 7 oz.) marshmallow creme 
  • 1-1/2 cups (340 gr. or 12-oz. can) evaporated milk 
  • 1 tablespoon butter or margarine 
  • 2 cups (340 gr. or 12-oz. pkg.) semi-sweet chocolate chips 
  • 1 (200 gr. or 7.0 oz.) milk chocolate bar, broken into pieces 
  • 1 teaspoon vanilla extract 
  • 3/4 cup slivered almonds, toasted and coarsely chopped (optional)



Preparation and cooking:

  1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan. 
  2. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes. Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired. 
  3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off fudge. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds. 
  4. To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. 
NOTE: For best results, do not double this recipe.

Enjoy!   

Dark Truffle Brownie Cheesecake

Skill Level: Intermediate 
Prep Time: 12 min 
Cook Time: 12 min


The ingredients are:
  • BROWNIE LAYER (recipe follows) 
  • 3 packages (225 gr. or 8 oz. each) cream cheese, softened 
  • 3/4 cup sugar 
  • 4 eggs 
  • 1/4 cup heavy cream 
  • 2 teaspoons vanilla extract 
  • 1/4 teaspoon salt 
  • 2 cups (340 gr. or 12-oz. pkg.) Dark Chocolate Chips, divided 
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)


Preparation and cooking:

  1. Heat oven to 180° C 350° F. Grease 23 cm or 9-inch springform pan.
  2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
  3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
  4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
  5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
  6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.
BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.


Enjoy!   

Chewy Peanut Butter Blossoms

Skill Level: Beginner
Prep Time: 20 Minutes
Cook Time: 12 min

Here are the ingredients:
  • About 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3/4 cup REESE'S Creamy Peanut Butter 
  • 2 cups all-purpose biscuit baking mix 
  • 1 teaspoon vanilla extract 
  • About 1/4 cup sugar 

    Preparation and cooking:
    1. Heat oven to 190°C or 375°F. Remove wrappers from chocolates.
    2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla, then blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 
    3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. About 48 cookies. 
    Enjoy!