Chocolate Spiders

Ingredients

1 pound chocolate confectioners’ coating
1 (8.5 ounce) package chow mein noodles

Directions

Chop the chocolate confectioners’ coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Recipe For One Bowl Chocolate Cake I

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.

Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

How To Make Chocolate Chip Dream Bars

Ingredients

1/3 cup butter, softened
1/2 cup packed brown sugar
1 cup all-purpose flour

2 eggs, beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

1 1/2 tablespoons unsweetened cocoa powder
4 teaspoons butter
2 tablespoons boiling water
1 cup confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9×13 inch baking pan.

Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.

Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.

To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners’ sugar. Drizzle over cooled bars before cutting into squares.

Recipe For Chocolate Berry Cheesecake

Ingredients

1 cup crushed chocolate wafers
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 tablespoon cornstarch
2 cups semisweet chocolate chips, melted and cooled
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
4 eggs, lightly beaten
RASPBERRY SAUCE:
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cranberry juice
1 (12 ounce) package frozen unsweetened raspberries, thawed

Directions

Combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese on low speed until smooth. Combine sugar and cornstarch; beat into cream cheese. Stir in the chocolate, cream and vanilla. Add eggs; beat on low just until combined.

Pour into prepared pan. Place on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan. Add 1 in. of hot water to larger pan.

Bake at 325 degrees F for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.

In a saucepan, combine sugar, cornstarch and cranberry juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from heat; stir in raspberries. Cool completely. Remove sides of pan. Serve cheesecake with raspberry sauce. Refrigerate leftovers.

Chocolate Chip Banana Muffins

Ingredients

1 1/2 cups mashed bananas
2/3 cup sunflower seed oil
1 egg, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.

In a medium bowl blend the banana, oil, egg and vanilla together.

In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.

Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

Recipe For Chocolate Caramel Latte Syrup

Ingredients

1 cup heavy cream
1 cup light corn syrup
1/2 cup white sugar
1/2 cup packed brown sugar
1/8 teaspoon salt
8 ounces milk chocolate, chopped
1/4 cup butter

Directions

In a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.

How To Make Swedish Sticky Chocolate Cake (Kladdkaka)

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 pinch salt
2 eggs
1 1/3 cups white sugar
1 tablespoon vanilla extract
1/2 cup butter, melted

Directions

Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.

Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.

Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Recipe For Peanut Butter Chocolate Chip Cookies IV

Ingredients

1/2 cup applesauce
2 eggs
1 tablespoon soybean oil
1 (18.25 ounce) package chocolate fudge cake mix
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Stephen’s Chocolate Chip Cookies

Ingredients

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup chopped almonds

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

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