White Chocolate Sour Cream Frosting Recipe

Ingredients

9 ounces white chocolate, chopped
1 1/8 cups sour cream

Directions

Melt the white chocolate in a heatproof bowl set on top of a saucepan filled with two inches of simmering water. Stir occasionally, and remove from the heat before it is completely melted. Stir until smooth. Allow to cool until almost starting to set, then stir in sour cream. It is now ready to use. For a fluffier frosting, allow to cool completely then beat with an electric mixer.

Recipe For Death by Chocolate and Caramel

Ingredients

1 (19.8 ounce) package brownie mix
8 (1.5 ounce) bars chocolate candy
1 (14 ounce) package individually wrapped caramels, unwrapped

Directions

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

Prepare brownie mix according to package directions. Pour half of batter in a 9×13 inch baking dish. Top with a layer of chocolate bars. Cover with caramels. Pour remaining batter over all.

Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.

How To Make Chocolate Caramel Nut Cheesecake

Ingredients

3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Directions

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

In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

Luby’s German Chocolate Pie Recipe

Ingredients

1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
2 tablespoons water
1 1/2 tablespoons melted butter
2 eggs
1 (12 fluid ounce) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell.

Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.

Peanut Butter and Chocolate Peanut Butter Cup Cookies

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 cup peanut butter chips
1 cup semisweet chocolate chips
3 eggs
2 tablespoons vanilla extract
1 cup chopped peanut butter cups

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.

In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.

Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Plastic Chocolate Recipe

Ingredients

1 pound semisweet chocolate, chopped
3/4 cup light corn syrup

Directions

Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.

Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

Divine Cherry Chocolate Ice Cream

Ingredients

3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped

Directions

Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.

Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.

Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer’s directions.

Recipe For Peanut Butter Chocolate Pudding

Ingredients

2 cups cold fat free milk, divided
2 tablespoons reduced-fat chunky peanut butter
1 cup reduced-fat whipped topping, divided
1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding

Directions

In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a mixing bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

Chocolate Walnut Squares

Ingredients

1 cup butter or margarine, softened
2 cups sugar
4 eggs, lightly beaten
1 tablespoon vanilla extract*
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
2 (1 ounce) squares unsweetened chocolate
FROSTING:
5 tablespoons all-purpose flour
1 cup milk
1 cup butter or margarine, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract

Directions

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13-in. x 9-in. x 2-in. baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cook completely. For frosting, mix flour and milk in a saucepan. Cook and stir over medium heat until a thick paste forms, about 10 minutes. Cool completely. In a mixing bowl, cream butter and confectioners’ sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator.

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