Chocolate Decadence Cheesecake
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Place chocolate in the top of a double boiler and melt over hot
water, or place in a microwaveable bowl and microwave on medium for 2
to 3 minutes or until melted. Let cool. In a mixer, place the cheese
and sugar and mix until blended. Add eggs and vanilla and mix until
smooth. Blend in chocolate and sour cream. Pour into a greased 9-inch
springform pan. Bake in the middle of a preheated 300F oven for 35
minutes or until the outer edge is set and the inner centre is still
glossy. Turn off the oven, leave the door ajar, and let cool in the
oven for 1 hour longer. Chill. When completely cooled, and ready to
serve, remove pan sides.
Prepare whipped cream topping; in a small bowl, whip cream until
stiff peaks form and beat in sugar, sour cream and liquer. Spoon in a
ring around top of cheesecake and sprinkle with chocolate curls.
Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
Servings: 12
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Chocolate Decandence
0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar Butter an 8" springform pan. Place a 8" circle of waxed paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg a (Upload by user)
0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar Butter an 8" springform pan. Place a 8" circle of waxed paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg a (Upload by user)
Chocolate Delight Bars
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs t (Upload by user)
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs t (Upload by user)
Chocolate Delight Cake
ÿÿÿÿÿÿÿ ea Chocolate Pudding, Cook type ÿÿÿÿÿÿÿ ea Chocolate cake mix ÿÿÿÿÿÿÿ ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pud (Upload by user)
ÿÿÿÿÿÿÿ ea Chocolate Pudding, Cook type ÿÿÿÿÿÿÿ ea Chocolate cake mix ÿÿÿÿÿÿÿ ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pud (Upload by user)
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Chocolate Delights
Melt chocolate on HIGH 2 minutes in a 2 quart dish. Stir in milk, pecans, and salt. Drop by teaspoonfuls onto wax paper. After candy is hard, carefully turn with a spatula or knife and let underside harden. SOURCE: Tout de Suite DEIDRE ANNE PENROD (FGGT98B) b (Upload by user)
Melt chocolate on HIGH 2 minutes in a 2 quart dish. Stir in milk, pecans, and salt. Drop by teaspoonfuls onto wax paper. After candy is hard, carefully turn with a spatula or knife and let underside harden. SOURCE: Tout de Suite DEIDRE ANNE PENROD (FGGT98B) b (Upload by user)
Chocolate Dessert Ball
In a large bowl combine softened cream cheese, melted chocolate chips, liquer, and cinnamon. Blend until smooth. Chill at least 2 hours. Form into ball and roll in chopped nuts. Serve with chocolate wafer cookies. NOTE: I have also used Baileys or Kaluha instead of the creme (Upload by user)
In a large bowl combine softened cream cheese, melted chocolate chips, liquer, and cinnamon. Blend until smooth. Chill at least 2 hours. Form into ball and roll in chopped nuts. Serve with chocolate wafer cookies. NOTE: I have also used Baileys or Kaluha instead of the creme (Upload by user)
Chocolate Dessert Fondue Crockette
Rub crock wall with butter. Place candy bars, milk, marshmallows in crockette. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite size pieces of angel food b (Upload by user)
Rub crock wall with butter. Place candy bars, milk, marshmallows in crockette. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite size pieces of angel food b (Upload by user)
Chocolate Devastation Part 1
Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi sweet chocolate, 1/2 cup heavy cream (Upload by user)
Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi sweet chocolate, 1/2 cup heavy cream (Upload by user)
Chocolate Dipped Almond Cookies
Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well. Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350 (Upload by user)
Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well. Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350 (Upload by user)
Chocolate Dipped Almonds
In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate (Upload by user)
In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate (Upload by user)
Chocolate Dipped Hokey Pokey Cookies Part 1
EQUIPMENT: Measuring cup, measuring spoons, small nonstick saute pan, baking sheet, stainless steel bowl, rubber spatula, parchment paper, cake spatula, pizza cutter, double boiler, instant read test thermometer. Preheat the oven to 325 degrees. Toast the almonds on a b (Upload by user)
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EQUIPMENT: Measuring cup, measuring spoons, small nonstick saute pan, baking sheet, stainless steel bowl, rubber spatula, parchment paper, cake spatula, pizza cutter, double boiler, instant read test thermometer. Preheat the oven to 325 degrees. Toast the almonds on a b (Upload by user)
TAG: baking, sheet, batter, paper, parchment, cookies, ,
Chocolate Dipped Macadamia Nut Shortbread Coo
In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or over (Upload by user)
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In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or over (Upload by user)
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Chocolate Dipped Peanut Butter Cookies
Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into (Upload by user)
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Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into (Upload by user)
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Chocolate Dipped Peanuts
In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10 (Upload by user)
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In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10 (Upload by user)
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Chocolate Dipped Pistachio Wafers
1. In a food processor or with an electric mixer, cream together the butter and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and baking powder, stirring baking powder in slightly to distribute it, and pulse or beat until flour is incorporated. Stir nuts in (Upload by user)
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1. In a food processor or with an electric mixer, cream together the butter and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and baking powder, stirring baking powder in slightly to distribute it, and pulse or beat until flour is incorporated. Stir nuts in (Upload by user)
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Chocolate Dipping Sauce
Melt the chips with the shortening over low heat or in the microwave. Stir until smooth. Dip strawberries (washed & patted dry) or pretzels or peanut butter cracker sandwiches or dried apricots (you get the idea!!) in chocolate & place on wax paper lined tray. Place in (Upload by user)
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Melt the chips with the shortening over low heat or in the microwave. Stir until smooth. Dip strawberries (washed & patted dry) or pretzels or peanut butter cracker sandwiches or dried apricots (you get the idea!!) in chocolate & place on wax paper lined tray. Place in (Upload by user)
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Chocolate Divine Cake
Preheat oven to 350F. Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using (Upload by user)
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Preheat oven to 350F. Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using (Upload by user)
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