No Bake Chocolate Raspberry Bites

Made by Lori

Spread Raspberry jam between two layers of Chocolate Wafers 
add a thick layer of Chocolate Icing on top and let it drip over the side for effect
Decorate if desired

 If you enjoy crispy cookies, enjoy them immediately. If you prefer a softer cookie, allow the cookies to sit over night.

That's Amore!

 

Bittersweet Chocolate Decadence Cookie

Made by Kathy

 

recipe from Alice Medrich (chocolate expert)

1/4 cup all purpose flour - do not add more
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 oz bittersweet chocolate, I used Ghiradelli Bittersweet Cacao Chocolate Chips
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups pecans, chopped (or walnuts)
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking powder and salt and set aside.

Melt 8 oz of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.

In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. **Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts. (**I let the eggs sit on the counter 30" before beginning. Then you can avoid the heating eggs step. You just don't want to add something really cold to warm chocolate or it will seize up.)

Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks barely dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove pan to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!

* Be careful not to overcook these cookies. Remove them slightly underdone. 



B"RAW"nies

Made by: Marné

B"raw"nie:
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups (packed) pitted medjool dates
1/3 cup cocoa powder
1 tsp vanilla

1/4 tsp sea salt

Frosting:
1/2 cup coconut butter/butter/butter alternative
1/4 cup agave nectar
2 tbsp cocoa powder
pinch sea salt

In a food processor or blender, process almonds and cashews until very fine. Add walnuts and dates and process until the mixture is nice and crumbly.  Do not over process or you will release excess oils in the nuts.  Add cocoa powder, salt and vanilla and mix just until mixture comes together.  Firmly press sticky mix into a lined 8x8 pan.

For frosting, combine butter and agave until smooth, then add cocoa powder and salt until just combined. Spread frosting over brownie base and refrigerate until set (about 1 hour). Cut and enjoy!

Recipe source: Plant Powered Kitchen

Mindy Zeller's Chocolate Trifle

Made by: Heather

Mix and bake any brownie of your choice (an 8x8 pan size)

Make your favorite large box of chocolate pudding

A bag of Heath candy bars crushed

Cool whip

Layer brownie, pudding, Heath, cool whip in a trifle dish or make individual parfaits.   Chill for an hour or so.

No-Bake Buckeyes

Made by: Michelle

1 stick butter

2 cups powdered sugar

1 1/4 cup peanut butter

2 cups Rice Krispies

1 6oz. pkg. chocolate chips

Cream sugar, peanut butter and butter.  Stir in Rice Krispies.  Melt chocolate.  Roll mixture into 1 inch balls.  Dip 1/2 ball in chocolate.  Refrigerate.

Coconut Cake Balls

Made by: Angela

1 prepared white cake (may use a cake mix)

1 can of vanilla frosting (or 1.5 C of homemade frosting)

1 t of coconut extract

1 pkg (24 oz) of chocolate almond bark

¼ C of shredded coconut, toasted

After the completed cake has cooled, crumble finely. Add frosting and extract to the cake crumbs, mix well until combined. Shape dough into balls. Place balls on a cookie sheet lined with wax or parchment paper. Place ball-filled sheet into the freezer. Freeze for at least an hour.

Retrieve balls from the freezer after they have set, prepare the almond bark as directed on the package, and dip cake balls in the candy coating using a fork and spoon*. Drizzle any remaining chocolate over dipped cake balls for decorative touch. Sprinkle with toasted coconut.

Easy peasy. Makes nearly 30 cake balls.

* use the fork as a cradle to rest the ball over the bowl and the spoon to pour the chocolate on. Tap the fork gently against the bowl’s rim to remove excess chocolate then place ball on wax paper.

Double Chocolate Bundt Cake

Made by: Emma

1 -(18.25 ounce) package devil's food cake mix
1 -(3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.


In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.


Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract


In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.


Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Covered Potato Chips

Made by: Taylor

1 bag of wavy potato chips
1 pkg. milk chocolate chips

Melt chocolate chips (use as many as you need) in the microwave, stirring every 30-45 seconds until smooth.
Dip potato chips in melted chocolate, then place on lined cookie sheet.  Let chocolate set in refrigerator for 15-30 minutes. Enjoy!

Brigadeiro

Made by: Kathryn

1 can sweetened condensed milk

1 Tbsp butter

1 egg yolk

2 Tbsp cocoa powder

1 pkg chocolate sprinkles

Combine all ingredients - except chocolate sprinkles - in a saucepan.  Cook mixture over low heat for 10-12 minutes, stirring constantly, until mixture has a thick, creamy consistency and does not stick to the bottom of the pan.  Pour the mixture onto a greased plate and allow to cool.  Once cooled, divide and roll into small balls (You might want to grease your hands with butter before rolling).  Roll finished balls in chocolate sprinkles and enjoy!

Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm

Bittersweet Chocolate Mousse

Made by: Nancy

• 
  
• 4 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons unsweetened cocoa powder
• 2 ounces bittersweet chocolate
• 3/4 cup heavy cream 
• 
  
• Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• 
  
• In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream. Divide mousse among serving dishes. Chill at least 2 hours and up to 1 day.
• 
  
• Remove mousse from refrigerator 15 minutes before serving. Garnish with strawberry or chocolate.
• 
  
• NOTE: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Recipe Source: Marthastewart.com

Peanut Butter Chocolate Dessert

Made by: Debbie

20 chocolate cream-filled cookies, divided

2 Tbsp butter, softened

1 pkg (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups confectioners' sugar, softened

16 oz. frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 3.9 oz pkg instant chocolate fudge pudding mix

Crush 16 cookies, toss with butter. Press into an ungreased 9-in. pan.

In a large bow, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping.  Spread over the crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and the rest of the confectioners' sugar for 2 minutes on low speed.  Let stand a few minutes until soft set.  Fold in remaining whipped topping.

Spread over peanut putter cups.  Crush remaining cookies and sprinkle on top as garnish. Cover and chill for at least three hours.

Recipe Source: Taste of Home Recipes