How To Make Milk Chocolate Florentine Cookies

Ingredients

2/3 cup butter, melted
2 cups quick-cooking oats
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup white sugar
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
2 cups milk chocolate chips

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.

In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.

Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.

Recipe For Chocolate Lover’s Cheesecake

Ingredients

2 (8 ounce) packages cream cheese, softened
7/8 cup white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 eggs
1 cup semisweet chocolate chips
1 (8 ounce) container sour cream
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup melted butter

Directions

To make cracker crust, stir together cracker crumbs and 1/3 c sugar. Blend in 1/3 cup melted butter or margarine. Press mixture onto bottom and halfway up side of 9 inch springform pan. Preheat oven to 375 degrees F (190 degrees C).

In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa, and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chocolate chips. Pour into the prepared crust.

Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C).

In a small bowl, stir together sour cream, remaining 2 tablespoons sugar and remaining 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Cover; refrigerate leftovers — If any.

How To Make Nikki’s Special Chocolate Martini

Ingredients

1 (1.5 fluid ounce) jigger chocolate liqueur
1 (1.5 fluid ounce) jigger creme de cacao
1 tablespoon vodka
2 1/2 fluid ounces non-dairy vanilla-flavored creamer
2 teaspoons chocolate syrup

Directions

Pour the chocolate liqueur, creme de cacao, vodka, and creamer into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in chocolate syrup. Strain the cocktail into the glass to serve.

Easy Chocolate Banana Cake Recipe

Ingredients

1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
4 eggs
8 ounces sour cream
8 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 banana, peeled and mashed

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

Hasty Chocolate Pudding Recipe

Ingredients

1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Directions

In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.

Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Chocolate Cream Torte Recipe

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 1/2 cups whipping cream
1/3 cup confectioners’ sugar
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons vanilla extract
2 cups confectioners’ sugar
3 tablespoons baking cocoa

Directions

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake in half horizontally.

In a small mixing bowl, beat cream until soft peaks form; fold in confectioners’ sugar; spread between layers. In another mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in confectioners’ sugar and cocoa. Frost top of torte. Store in the refrigerator.

Grandpop’s Special Chocolate Cake Recipe

Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot, brewed coffee
2 eggs

Directions

In a large bowl, sift together flour, sugar, cocoa, baking powder, soda, and salt.

Add oil, milk, vanilla, coffee, and eggs; beat well. Batter will be thin. Pour into two 9 inch greased and floured round pans.

Bake at 325 degrees F (165 degrees C) for 25 minutes, or when top springs back when done. Cool layers on wire racks.

German Chocolate Chip Pound Cake

Ingredients

2 cups white sugar
1 cup shortening
4 eggs
2 teaspoons vanilla extract
2 teaspoons butter flavored extract
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups German sweet chocolate chips

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 – 9 inch loaf pans. Sift flour, baking soda and salt together and set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butter flavoring. Add the flour mixture, alternating with the buttermilk, and mix well. Finally, stir in the chocolate chips.

Divide batter into 2 – 9 inch loaf pans. Bake at 300 degrees F (150 degrees C) for 1 hour and 30 minutes, or until a toothpick inserted into the center of cake comes out clean.

Addictive Chocolate Truffles

Ingredients

cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening

Directions

Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.

Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.

Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

Chocolate-Drizzled Cherry Bars

Ingredients

2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups sugar
1 1/4 cups butter or margarine, softened
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

Directions

In a mixing bowl, combine flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 15-18 minutes or until edges begin to brown.

In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

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