Chocolate Chip Cookie Dough Cheesecake Bar

Just made these after I saw them on pinterest!! I wish I could post a picture of what turned out like but I don’t know how… they look a lot like the picture though!! It did take a longish time to make, but I’m a beginner in baking, but overall it was really easy. It took me in total about 1.5 hours from making them to eating them, with baking time and cooling time included. It will definitely become one of my usuals!!!

Click Here For Recipes Chocolate Chip Cookie Dough Cheesecake Bar

Quadruple Chocolate Soft Fudgy Pudding Cookies

I am a huge cookie fanatic, especially if they are chocolate cookies, and I have made many. These are so incredible, easy, and turn out every time (thanks, pudding mix!). Everyone who tries them falls in love them. I also wanted to note that, while I usually agree with having to chill the dough before baking, in the case of these cookies it really isn’t necessary. The cornstarch in the pudding mix prevents them from spreading too much, even without chilling the dough first (and I live at 5,000 feet where I have to normally take special precautions in order for my cookies not to spread – not so with this recipe, hallelujah!). I usually form all the cookies, bake off a few to eat right away, then freeze the rest of the dough to bake whenever I need a cookie, or want to take some to a friend. Anyway, thanks for a recipe that satisfies my most intense chocolate cravings. Just made another batch!

Click Here For Quadruple Chocolate Soft Fudgy Pudding Cookies Recipes

Chewy Chocolate Chunk Cookies

These cookies remind me somewhat of the chocolate chip cookies my high school cafeteria sold� big, soft, chewy, and full of chocolate chunks! But better, because they�re homemade. I�ll definitely be trying them in my own cookie recipe sometime.

Chewy Chocolate Chunk Cookies Recipes : Click Here

Funfetti Gooey Butter Cookies

I am making these for the third time since i found this on Pinterest: once each with Funfetti and Strawberry and making Funfetti again now. They don�t last more than a few days lol.

 Funfetti Gooey Butter Cookies Recipe : Click Here

Toffee-Chocolate Bars

Toffee Chocolate Bars

Ingredients:

Base:

• 1 1/2 c flour
• 3/4 c packed brown sugar
• 3/4 c margarine,softened

   

Topping:

• 1 3/4 cups milk chocolate chips
• 2 tbsp margarine
• 1 1/3 c toffee bits
• 10 oz tin sweetened condensed milk

Directions:

Base: cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

Filling: Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

   
   
   

NESTLɮ TOLL HOUSE� Famous Fudge

I love this fudge! It's something that can be made quickly and the end results are perfect.. I made this fudge for the first time last week and it is amazing! Everyone that I shared it with just loved it. I love how easy it is to make. This is going to be made very often at our house! Especially for pot lucks when I have to bring the dessert..

NESTLɮ TOLL HOUSE� Famous Fudge

Yield: 24 servings

Ingredients:

• 1 1/2 cups (9 oz.) NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Morsels
• 2/3 cup (5 fl.-oz. can) NESTLɮ CARNATION� Evaporated Milk
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 1/2 cups granulated sugar
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 teaspoon salt

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLɮ TOLL HOUSE� Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

NESTLɮ TOLL HOUSE� Famous Fudge

I love this fudge! It's something that can be made quickly and the end results are perfect.. I made this fudge for the first time last week and it is amazing! Everyone that I shared it with just loved it. I love how easy it is to make. This is going to be made very often at our house! Especially for pot lucks when I have to bring the dessert..

NESTLɮ TOLL HOUSE� Famous Fudge

Yield: 24 servings

Ingredients:

• 1 1/2 cups (9 oz.) NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Morsels
• 2/3 cup (5 fl.-oz. can) NESTLɮ CARNATION� Evaporated Milk
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 1/2 cups granulated sugar
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 teaspoon salt

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLɮ TOLL HOUSE� Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Chocolate Cassata

The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Here I provide a version more suited to most Americans' taste: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting.

Chocolate Cassata

Yield: 8 to 12 servings

Ingredients:


Cake:

• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon baking powder
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1 tablespoon espresso powder, optional, to enhance chocolate flavor
• 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
• 3 large eggs
• 3/4 cup milk
• 2 teaspoons vanilla extract

Filling:

• 2 cups ricotta cheese, part-skim preferred
• 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
• 1 teaspoon vanilla extract1/3 cup confectioners' sugar
• 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:

• 1 cup unsweetened baking cocoa
• 1/2 teaspoon espresso powder, optional
• 1/2 cup heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• pinch of salt
• 1 cup confectioners' sugar, sifted

Directions:

To make the cake: Preheat the oven to 325�F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210�F to 215�F, while just under the top will register about 198�F to 200�F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake � top and sides � with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.


Tips:

As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

Chocolate Cassata

The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Here I provide a version more suited to most Americans' taste: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting.

Chocolate Cassata

Yield: 8 to 12 servings

Ingredients:


Cake:

• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon baking powder
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1 tablespoon espresso powder, optional, to enhance chocolate flavor
• 2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
• 3 large eggs
• 3/4 cup milk
• 2 teaspoons vanilla extract

Filling:

• 2 cups ricotta cheese, part-skim preferred
• 3/4 cup semisweet chocolate chips, mini chocolate chips preferred
• 1 teaspoon vanilla extract1/3 cup confectioners' sugar
• 2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:

• 1 cup unsweetened baking cocoa
• 1/2 teaspoon espresso powder, optional
• 1/2 cup heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• pinch of salt
• 1 cup confectioners' sugar, sifted

Directions:

To make the cake: Preheat the oven to 325�F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210�F to 215�F, while just under the top will register about 198�F to 200�F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake � top and sides � with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.


Tips:

As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.

Slow Cooker Fudge

The next time you have that insatiable craving for chocolate, take a little time to make this decadent yet guilt-free Slow Cooker Fudge.  Made with dark chocolate and coconut milk, Slow Cooker Fudge is as nutritious as it is delicious.

Dark chocolate helps lower blood pressure, increase blood flow to throughout the body, and maintain level blood sugar.  It is also loaded with antioxidants to ward off cancer causing free radicals.  As for coconut milk, it is an excellent alternative to dairy and contains high amounts of vitamins and nutrients to fight illnesses.  With a touch of honey, our fudge is perfectly sweet without adding any refined sugar. Just like most slow cooker recipes, the process is so easy that it is just a matter of tossing the ingredients in the pot and letting the slow cooker do the rest.  Slow Cooker Fudge quickly becomes a favorite for most families.

Slow Cooker Fudge

Yield: Servings 30

Ingredients:

• 1/4 cup raw mild honey
• 1/4 cup coconut milk, (canned, not in a carton)
• Dash of sea salt
• 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
• 1 teaspoon pure vanilla extract

Directions:

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.

After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Double Chocolate Coca Cola Cake

A glass of ice cold milk and a piece of this sinfully delicious treat is any chocolate lovers dream. Or try it with fresh strawberries or your choice of ice cream. It is sure to satisfy any sweet tooth. Enjoy!

Double Chocolate Coca Cola Cake

Ingredients:

• 1 cup Coca Cola
• 1/2 cup oil
• 1 stick butter
• 3 tablespoons cocoa
• 2 cups sugar
• 2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting:

• 1 stick butter
• 3 tablespoons cocoa
• 6 tablespoons cream or milk
• 1 teaspoon vanilla extract
• 3 3/4 cup confectioners sugar

Instructions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm.

Best Chocolate Cake ( Ever )

THIS IS the Best Chocolate Cake you will ever have!! I am so sorry to put your old favorite chocolate cake recipe on the back burner, because this cake literally takes the cake. Many chocolate lovers have told me this is the BEST cake they have ever had in their life, people have even told me it is better than the chocolate cake from costco!! Now THAT is saying something!!! This cake is so rich and divine. This cake has a tiny bit of espresso powder which really enhances the chocolate flavor for chocolate lovers, but does not taste like espresso at all. This cake is just pure heaven, you should make it... right now :)

Best Chocolate Cake

Recipe from Add a Pinch

Ingredients:

Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• � cup cocoa
• 2 teaspoons baking powder
• 1� teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• � cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• 1� cups butter (3 sticks), softened
• 1 cup cocoa
• 5 cups confectioner�s sugar
• � cup milk
• 2 teaspoons vanilla extract
• � teaspoon espresso powder

Instructions:

1. Preheat oven to 350� F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
5. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner�s sugar, a tablespoon at a time until it reaches the right consistency.

Chocolate Chip Cookie Dough Cheesecake

If you love Chocolate Chip Cookie Dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!

Chocolate Chip Cookie Dough Cheesecake

makes 1 - 9 inch springform pan

Ingredients:

• 1 1/2 cups finely crushed chocolate wafer cookies
• 1 cup white sugar
• 1/4 cup melted butter
• 2 (8 ounce) packages cream cheese, diced
• 2 cups sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 2 teaspoons white sugar

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.
3. To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
4. To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.
5. Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.
6. To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.

Creamy Chocolate Frosting

I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake,,

Creamy Chocolate Frosting

makes 1 frosting for 1 cake

Ingredients:

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Source: http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx

Too Much Chocolate Cake

This cake won me First Prize at the county fair last year. It is very chocolaty,,

Too Much Chocolate Cake

makes 1 12 cup Bundt cake

Ingredients:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Source: http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Toffee Chocolate Bars

Toffee Chocolate Bars

Ingredients:

Base:

• 3/4 c margarine,softened
• 3/4 c packed brown sugar
• 1 1/2 c flour

Topping:

• 10 oz tin sweetened condensed milk
• 2 tbsp margarine
• 1 3/4 cups milk chocolate chips
• 1 1/3 c toffee bits

Instructions:

Base..cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.

filling...Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Flourless Chocolate Cake with Chocolate Glaze

For devoted chocolate lovers' only! The ultimate chocolate indulgence, this moist and dense chocolate cake is topped with a smooth, rich dark chocolate ganache that melts in your mouth. Serve it with sweetened whipped cream and raspberries for a delightful and elegant desert.

Ingredients:

Cake:

• � cup Hain� Organic Sugar
• 1 cup water
• 1 stick plus 1 tablespoon unsalted butter, softened
• 18 oz SunSpire� chocolate baking chips, either semi-sweet or bittersweet
• 6 large eggs

Ganache :

• 1 cup heavy whipping cream
• 8 oz SunSpire� Organic Fair Trade 65% Cacao Bittersweet Baking Chips
• Sweetened and lightly whipped cream

Instructions:

1. Preheat oven to 350 �F. Line a 10-inch spring-form pan with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine sugar and water over low heat. Stir until sugar has melted, simmer for 5 minutes, then remove from heat.
3. Melt butter in a saucepan over medium-low heat, add chocolate and stir until smooth; then add in sugar mixture. Let mixture cool slightly, add in eggs and whisk until well blended.
4. Pour batter into prepared spring-form pan. Set spring-form pan inside a roasting pan and then add enough hot water to the roasting pan to reach halfway up the sides of the cake pan. Put the roasting pan in the oven and bake for about 50 minutes or until cake no longer moves in the center when lightly shaken. Remove the spring-from pan from the water bath and transfer it to a rack to allow the cake to cool completely.
5. Bring the cream to a simmer over medium-high heat. As soon as cream begins to simmer, remove the pan from the heat, stir in chocolate and whisk until smooth.
6. Pour ganache over the top of the cooled cake, gently rotating and turning the cake pan to distribute it evenly. Refrigerate the cake for about two 2 hours.
7. This can be made two days ahead and stored in the refrigerator.

Source: http://www.sunspire.com/recipe/flourless-chocolate-cake-chocolate-glaze

Chocolate Chip Cannoli

This recipe was a LOT of work, but I took it on as a challenge and was happy with the results. It is best for a special occasion, and you do have to plan ahead.

Chocolate Chip Cannoli

Yield: 12 servings

Ingredients:

Ricotta:

• 1 gallon 1% low-fat milk
• 4 cups low-fat buttermilk
• 1/4 teaspoon kosher salt
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 6 ounces fromage blanc

Shells:

• Cooking spray
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 (18 x 14�inch) sheets frozen phyllo dough, thawed
• 3 tablespoons butter, melted
• Remaining ingredients:
• 2 ounces semisweet chocolate, divided
• 2 tablespoons sifted powdered sugar

Instructions:

1. To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl.

2. Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170�, gently stirring constantly. As soon as the milk mixture reaches 170�, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190�. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.

3. Add 2/3 cup of granulated sugar, vanilla extract, and fromage blanc to ricotta; beat with a mixer at medium speed until combined. Cover mixture, and refrigerate.

4. To prepare shells, preheat oven to 375�.

5. Cut out 12 (12 x 4�inch) pieces of heavy-duty aluminum foil. Using your index fingers as a guide, loosely roll up each foil piece jelly-roll fashion to form a cylinder with a 1-inch opening. Lightly coat outside of each cylinder with cooking spray. Combine 1/3 cup granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl.

6. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly brush with butter. Sprinkle evenly with 2 teaspoons sugar mixture. Repeat layers once. Cut phyllo stack lengthwise into 4 equal strips. Place a foil cylinder at bottom of 1 phyllo strip; roll up jelly-roll fashion around cylinder. Lightly coat with cooking spray. Place on a parchment paper�lined baking sheet. Repeat procedure with the remaining phyllo, butter, sugar mixture, and foil cylinders. Bake at 375� for 12 minutes or until lightly browned; cool completely on a wire rack. Carefully remove foil cylinders from phyllo shells by twisting ends of foil in opposite directions and gently pulling foil from shells.

7. Finely chop 1 1/2 ounces chocolate. Combine ricotta mixture and chopped chocolate in a bowl. Transfer mixture to a large zip-top plastic bag; snip off 1/2-inch of 1 corner of bag. Pipe ricotta mixture evenly into each of 12 prepared shells (about 1/3 cup). Grate remaining 1/2 ounce chocolate. Dust cannoli evenly with powdered sugar and grated chocolate; serve immediately.

Source: http://www.myrecipes.com/recipe/chocolate-chip-cannoli-10000001918513/

Chocolate Dipped, Amaretto Soaked, Pound Cake Bars

I had this recipe kind of floating around in my head for awhile.  A few weeks back, I was sipping on a glass of amaretto and pondering how I could capture the taste in a dessert.  My mind wandered to rum cakes... yes... but something a little more indulgent... and of course the solution for that is, as always, chocolate!

This recipe came together perfectly on my first run, which is pretty rare.  The cake and amaretto combo is fantastic, and when it's enrobed in the chocolate, has almost the same taste and texture of a really rich fondant. 

There are three steps to this recipe, which makes it a little time-consuming, but not at all difficult.  And, doesn't deliciousness take time???

Chocolate Dipped, Amaretto Soaked, Pound Cake Bars 

makes approx. 32 pieces

Ingredients:

Pound Cake:

• 1/3 cup + 1 Tbs butter, soft (no substitutes!)
• 1/2 cup granulated sugar
• 2 eggs
• 2/3 cup cake flour
• 1 Tbs finely grated lemon zest

Liqueur Syrup:

While your cake is baking, you can go ahead and start the syrup. 

• 1/2 cup granulated sugar
• 2 Tbs corn syrup
• 3 Tbs water
• 1/2 cup Amaretto 

Instructions:

Pound Cake:

Preheat your oven to 300 degrees.  Butter a 7x7" cake pan. 

Cream together your butter and sugar, and beat until light and fluffy.  Add your eggs, one at a time, beating well after each addition.  When eggs are completely mixed in, gradually mix in flour.  Finally, add your grated lemon. 

Pour your batter into your cake pan, spreading evenly into the corners.  Bake until lightly golden around the edges, and a toothpick inserted into the middle comes out clean, approximately 15 minutes.  After removing your cake from the oven, gently run a butterknife around the edges to make sure it separates from the pan, but don't remove your cake from the pan. 

Take a toothpick and poke holes all over the top of the cake.  Everywhere.  Lots and lots of 'em.  

Liqueur Syrup:

In a small / medium saucepan, mix together the first three ingredients.  Stir over medium heat, until the sugar is dissolved and the mixture starts simmering.  Increase heat slightly to bring to a boil, then stop stirring and cover with a lid.  Let boil, undisturbed, for 1 - 2 minutes.  Now remove your syrup from the heat, take off the lid, and let cool. 

When your syrup has cooled for about 10 minutes, stir in 1/2 cup of Amaretto.  (Don't add it when the syrup is really hot, or your alcohol will evaporate.  And I'm a big encourager of saving the alcohol, he he.)

Now go ahead and pour your syrup mixture over the top of your cake.  It will come up and flood the top of your cake, but don't worry, your cake will eventually drink all of that syrup right up. 

Let your cake sit to soak in all of that Amaretto-ey goodness.  At least 4 hours but preferably overnight.  When you are able to lift the corner of your cake and see no more syrup on the bottom of your pan, you're ready to do your dipping.  

Chocolate Dip

Turn your cake out onto a sheet of waxed paper or plastic cutting board (your cake should be about 1" thick).  Trim the edges off, and then cut your cake into small pieces.  I cut mine into 32 pieces, each about 3/4" x 1.5".

Melt some milk chocolate in the top of your double boiler, making sure it is deep enough to dip and coat your cake pieces.  You'll probably have to add more chocolate as you work your way through the batch.  As you dip each one, set them on a sheet of waxed paper to cool and set.  While your chocolate is still soft, you have the option of garnishing the tops of the bars with sprinkles, crushed/sliced almonds, or another garnish of your choice.  I didn't think of this until it was too late, oops!

Once the chocolate sets, ENJOY!  

Chocolate Caramel Tarts

Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding..

Chocolate Caramel Tarts

yield: Makes 2 dozen tartlets 

Ingredients:

For the Chocolate Tart Dough:

• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1/2 cup plus 1 tablespoon confectioners' sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour, plus more for rolling
• 1/4 cup unsweetened Dutch-process cocoa powder

For the Caramel Filling:

• 1/2 cup water
• 2 cups granulated sugar
• 1/4 cup light corn syrup
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup heavy cream
• 2 tablespoons creme fraiche
• 1 pinch of coarse salt

For the Chocolate Ganache Glaze:

• 1/2 cup heavy cream
• 3 1/2 ounces extra-bittersweet chocolate, finely chopped

Instructions:

Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.

Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.

Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)

Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.

Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.