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There’s 6 questions left in our grocery contest.
C. Reed to Day 14′s winner! Here’s C. Reed’s unusual recipe.
Easy Yummy Chocolate Toffee Crunch Bark
INGREDIENTS
• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans (or any nuts you like)
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
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Every weekday for a month, someone reading these posts and sharing their knowledge will win a generous bag of cool groceries. Why not you?
To enter today, tell us your favorite chocolate recipe. (Each weekday’s contest will be different.)
Post your tip in the comments section at the end of this entry.
Please use your real email address when you register, so we can reach you when you win. (We won’t use it for any other purpose, I promise.) We’ll pick the best idea or recipe and award that person yummy foods to try!
When you win, we’ll contact you about how to collect your bag ‘o yummies in a reusable, eco-friendly shopping bag (Thanks, Whole Foods, for the bags!).
Watch this space for new questions and prizes every weekday for a month!
The bags contain lots of new foods you might not have tried. A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.
Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.
Hidden Kisses
2 sticks butter, at room temperature
1/2 t vanilla extract
1/2 t pure almond extract
1 3/4 c all purpose flour
3/4 c finely chopped pecans
1 (9 oz.) bag chocolate candy kisses (recommend Hershey’s Kisses)
1 1/2 c confectioners sugar
In a large bowl, cream the butter, sugar and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover bowl and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Unwrap the candy kisses. Press a Tablespoon of dough around each kiss, covering it completely. Shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 min. Cool slightly, then transfer to rack to cool. Roll cookies in the confectioners sugar.
Chocolate Cheesecake
8 oz milk chocolate
4 oz. semi-sweet chocolate
1 cup confectioner’s sugar
5 lg eggs
1/3 cup chocolate liqueur
4 tablespoons melted butter
1 sour sour cream
2 lbs cream cheese
1 cup chopped pecans for crust
1 cup creshed cocolate cookie crumbs
4 tablespoons melted butter for crust
For the crust preheat oven to 400 degrees. Place all ingredients in a mixing bowl and blend thoroughly. Press the mixture into the bottom of a 9 inch springform pan. Bake for about 6 minutes. Cool before filling. For Filling. Preheat the oven to 350 degrees. Melt the chocolate in the top of a bouble boiler. Mean while, beat together the cream cheese and sugar until light; beat in the eggs one at a time, mixing thoroughly after each. Stir in the melted chocolate, then add liqueur, butter and sour cream. Blend well. Pour the mixtue into prepared crust and bake for 55 minutes. Turn off the heat and prop the oven door open. Leave cake in oven 1 hour; let cake cool to room temperature. The chill.
This is the best chocolate cheesecake ever!!
Flourless Chocolate Torte
This is definetly a “special occassion” dessert. I usually serve this at my annual holiday party (along with a cheese cake), with rave reviews. It is very rich but a small piece is very satisfying and very chocolately. You can make this a day ahead.
Use the best chocolate you can afford.
1 pound bittersweet chocolate, cut up
1 pound of butter
1 cup whipping cream
1-1/2 cup sugar
9 eggs (at room temperature)
4 teaspoons vanilla
1 cup whipping cream (yes, another cup)
12 ounces semisweet chocolate (or chocolate chips)
Grease bottom and sides of a 10-inch springform pan. Line a baking sheet with foil.
In a large sauce pan combine the one pound of bittersweet chocolate, the butter, one cup of whipping cream, and sugar. Cook over medium-low heat, stirring frequently, until chocolate and butter are melted. Remove from heat.
In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining chocolate mixture and stir all together until combined.
Place greased springform pan on lined baking sheet. Pour chocolate batter into springform pan. Bake at 350 degrees for approximately 60 minutes or until evenly puffed and a knife inserted near center comes out clean. (The sides puff up first. Some times this has taken up to 90 minutes for it to be completely cooked.)
Remove from oven and cool on rack. Chill several hours until firm (or overnight). Set torte on a serving plate. Use a knife to loosen torte from sides of pan and then remove springform ring. Place torte on serving plate back in refrigerator.
In a small sauce pan heat the other cup of whipping cream until very hot (but not boiling). Place the 12 ounces of semisweet chocolate in a medium bowl and add the hot whipping cream, and stir until chocolate is melted. Cool chocolate to room
temperature.
Spread cooled chocolate on top of torte allowing some of it to decorately drizzle down the sides. Chill until chocolate topping is set.
Let stand at 30 minutes at room temperature before serving.
Dark Chocolate Brownies :)
Butter and flour for pan preparation (or use cooking spray)
6 ounces 70% bittersweet chocolate, broken into small pieces
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract
3 eggs
1 1/2 cups sugar
1/4 teaspoon sea salt
1 cup all-purpose unbleached flour
Frosting (optional)
2 tablespoons unsalted butter
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons warm water
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar, sifted
Preheat oven to 375°F. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner’s sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.
Chocoholics are going to LOVE these brownies. The icing is optional, but it’s so so good that I highly recommend it!
At the holidays my mother in law always bakes, but one of the easy ones is the chocolate covered oreo cookies. I like to use dark choc., melt in a microwavable bowl (I have 2oz bars) put wax paper down to put cookies on. Now dunk cookie in melted choc. set on wax paper to harden repeat with next cookie. The oreo cookies comes in alot of flavors, choc.& peanut butter, mint, vanilla, low fat, they all work. This is so good it sinful.
Easy Yummy Chocolate Toffee Crunch Bark
INGREDIENTS
• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans (or any nuts you like)
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Chocolate Chip Pie
2 large eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 unbaked 9-inch deep-dish pie shell*
Preheat oven to 325°F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.
Chocolate Chip Peanut Butter Coconut Bars
1 stick of butter (melted)
2 cups of graham crackers (crumbled)
1 can sweetened condensed milk
1 bag semi-sweet chocoalte chips
3/4 bag of peanut butter chips
1/2 cup toasted coconut
1/2 cup toasted chopped pecans (optional)
Mix together the melted butter and graham cracker crumbles at the bottom of an 8×8 baking pan. Spread the mixture along the bottom of the pan and up the sides. Spread the can of condensed milk over the top of the graham cracker mixture. Then spread the bag of chocolate chips and bag of peanut butter chips on top of the milk. Bake in the oven at 350 for 20 minutes. Remove from oven and sprinkle with toasted coconut and toasted pecans. Let sit for 25 minutes until set and then cut.
This will satisfy your most intense chocolate cravings!!
Buckeye Cake – Chocolate Peanut Butter Cake
I found this online about 2 years ago. It is the most requested dessert that I make. It takes a bit of time and effort but the reviews are fantastic.
SERVES 8
CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 (1 ounce) packets Choco-bake (Unsweetened Chocolate Flavor)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
2 cups semisweet chocolate morsels
1 cup heavy whipping cream
1/3 cup swirled peanut butter and milk chocolate chips
Directions:.
PREHEAT oven to 350º F.
Grease 9-inch-round cake pan.
Line bottom of pan with parchment paper; grease.
FOR CAKE:.
COMBINE eggs and sugar in large bowl.
Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
Pour into prepared pan.
BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
Cool on wire rack for 5 minutes.
Run knife around edge of cake; cool for an additional 10 minutes.
Invert cake onto serving platter.
Remove pan and parchment; cool completely.
FOR PEANUT BUTTER LAYER:.
BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
Gradually beat in powdered sugar.
Spread mixture on cake.
Refrigerate for 30 minutes.
FOR GANACHE:.
HEAT cream in small saucepan to boiling; remove from heat.
Add semi-sweet morsels; let stand 5 minutes.
Stir; refrigerate for 30 minutes or until mixture is spreadable.
Spread chocolate on top and sides of cake.
MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
Knead bag to mix.
If necessary, microwave at additional 10- to 15-second intervals until melted.
Cut a small hole from corner of bag; squeeze to drizzle over cake.
Store in refrigerator.
Let stand for 30 minutes before serving.
Baby Ruth Brownies
Ingredients:
•1 pkg. (18.25 oz.) chocolate cake mix
•1 cup chopped peanuts
•1 cup Evaporated Milk, divided
•1/2 cup (1 stick) butter or margarine, melted
•5 (2.1 oz. each) NESTLÉ BABY RUTH Candy Bars, coarsely chopped
Directions:
PREHEAT oven to 350° F.
COMBINE cake mix and peanuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan (layer will be thin).
BAKE for 15 minutes. Meanwhile, melt chopped Baby Ruth and remaining 1/3 cup evaporated milk in small saucepan over low heat, stirring frequently, until melted. Drizzle over brownie base to within 1/2-inch of edge.
DROP remaining batter by heaping teaspoon over melted candy bar mixture.
BAKE for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars using wet knife. Awesome served warm, but great at room temperature too
Chocolate Decadence
2 layer chocolate cake/when cool poke holes and pour kahlua over top.
2 lg. pkg. chocolate pudding w/ 4 cups milk
1-12oz Cool Whip
1 pkg. Heath Bar morsels
In a Trifle bowl layer 1 layer of chocolate cake, chocolate pudding,
Cool Whip and morsels. Add a second layer ending with morsels.
Chil for 2 hours and enjoy.
German Chocolate Coconut Bars.
Just a few steps to Heaven….
Ingredients:
1 pkg. German chocolate cake mix
1/3 cup butter or margarine, softened
1 large egg, lightly beaten
1 can (14 oz.) Netstle Carnation Sweetened Condensed Milk
1 teaspoon vanilla extract
1 1/3 cups flaked sweetened coconut
1 cup chopped pecans
1 cup Nestle semi sweet swirled morsels
Directions:
Preheat oven to 350° F.
Pour cake mix into large bowl; cut in butter and lightly beaten egg with pastry blender or two knives until mixture is crumbly. Press onto bottom of ungreased 13 x 9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined. Stir in 1 cup coconut, nuts and 1/2 cup Swirled Morsels. Spread mixture evenly over base; sprinkle with remaining coconut and Swirled Morsels. Lightly press down morsels.
Bake for 30 to 32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire rack. Cut into bars.
This is very easy and EVERYONE is a fan!!!
Easy Dark Chocolate Cake
Dash Salt
2 Cups sifted flour (regular flour not cake flour)
2 Teaspoons baking powder
2 Teaspoons baking soda
2 Cups sugar
3/4 Cup cocoa powder
Mix above ingredients together in a bowl.
Add:
1/2 Cup salad oil
1 Cup milk
1 Cup brewed coffee
2 Eggs
1 Teaspoon vanilla
Mix all ingredients together with electric mixer. (Batter will be runny). Pour into cake pan and bake at 350 degrees for 30 to 35 minutes. Frost with canned vanilla icing when cool.
This recipe is quick and easy, looks very elegant in presentation, and is chocolate decadence supreme!!
Penguin Cake
1 Chocolate cake mix — any kind (see box for oil and egg amount)
1 large box Jello Brand Chocolate Pudding (not instant) (see box for milk amount)
1 small tub of cool whip
1/4 Hershey bar, grated for garnish
Large trifle bowl
Follow the directions and make the chocolate cake. Let cake cool. When the cake is cool, make the pudding on the stovetop. In your trifle bowl, break apart 1/3 of the cake, then pour over 1/3 of hot pudding, then layer the next 1/3 of each, cake then pudding. Then layer the last 1/3, cake then pudding. Top with tub of cool whip. Then sprinkle grated chocolate bar over the top to garnish. Refrigerate until ready to serve.
Chocolate-Covered Strawberries
Ingredients:
* 10 large strawberries with long stems
* 3 (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, finely chopped
Directions:
1. Line baking sheet with wax paper. Wash strawberries and pat dry thoroughly with paper towels. Set aside.
2. Heat water in a double boiler over medium-high heat until gently boiling; turn off heat. Place 2/3 of chocolate in the top of the double boiler; stir frequently until melted and smooth.
3. Test the temperature of the chocolate with a candy thermometer. Bring the chocolate to a target temperature of 110° F. When chocolate reaches 110° F., begin the cooling process as follows.
4. Add remaining chocolate to melted chocolate; stir until temperature goes down to 85° F. Heat over low heat until chocolate temperature reaches 90° F. Turn off heat; remove top of double boiler.
5. Hold a strawberry by the stem and dip into chocolate allowing excess to drip back into pan. Transfer coated strawberry to prepared baking sheet. Repeat with remaining strawberries. Allow chocolate to cool. Refrigerate for 20 to 30 minutes or until chocolate is set.
Chocolate covered Pretzel Rods:
A easy kid favorite receipe
1 bag of Pretzel Rods thick pencil size
1 bag semi sweet choc. chips ( any brand)
sprinkles, crushed nuts,crushed cookies, crushed heath bars
Wax paper
Melt the chocolate chips, pour into a bowl or tall plastic cup.
Take rod dip it in cup coat pretzel 3/4 of the way with chocolate.
Shake off excess chocolate and then have fun decorating with assorted toppings. My kids like the crushed Oreo cookies and sprinkles. Simple fun , easy for a play date when it is raining. Place the pretzel rods on wax paper and put in fridge for a few minutes to let the chocolate firm.
Chocolate Mousse Cake
Time: 40 minutes preparation plus 8 minutes chilling time
Ingredients
150g each milk and dark chocolate, chopped
1 cup milk
3 teaspoons gelatine, desolved in 1/4 cup boiling water
1 1/2 cups heavy cream
9inch chocolate cake
2 tablespoons chocolate liqueur
150g of mint sticks
confectioners sugar and cocoa to serve.
Directions
1. Stir the chocolate and milk in a pan until smooth. Add gelatine mixture. Allow to cool. Beat cream until stiff peaks form, then fold through chocolate mixtures. Chill until partially set about 20 minutes.
2. Line the base and sides of a 9inch spring form pan with baking paper. Cut the cake in half horizontally. Place one layer in the pan and brush with liqueur.
3. Cut the mint sticks in half and arrange around the edge of the pan, pushing to the base if you like. Fill with mousse and top with remaining cake layer. Chill until set. Dust with confectioners sugar and cocoa and top with extra mint sticks to serve.
Enjoy!!
candy bar chocolate covered strawberries.
2 pints strawberries
1 bag milk chocolate chips
1 bag white chocolate chips
Twix, heath bar, or your favorite candy bar crushed
Wash and thorougly dry strawberries. Melt choclate and white chocolate ( seperate)in microwave. Heat chocolate for 30 seconds at a time, and stir. Dip strawberrries into chocolate. Sprinkle strawberries with crushed candy bar, and put in the refrigirator for 30 minutes to harden. Enjoy!!!
mak esure you set the dipped strawberries on wax paper.
Chocolate Chess Pie
1 1/2 cups white sugar
2 tablespoons flour
4 tablespoons butter, melted
1 1/2 cups milk
1 cup brown sugar
4 tablespoons cocoa
4 eggs beaten
2 teaspoons milk
Mix white sugar, flour, and cocoa, gradually add milk. Add well beaten eggs, brown sugar, vanilla, and butter. Nuts may be added if desired. Pour into unbaked pie shell and bake in pre-heated 325
degree oven until firm and shell is done. Makes two 8″ pies or one very large pie.
Chocolate Butterfingers
Ingredients:
6 cups Rice Krispies
1 cup creamy peanut butter
1 cup Karo syrup
1 cup sugar
1 12 oz. package semi-sweet chocolate chips
1/2 stick of parafin1 package of wooden skewers
Instructions:
1. Add peanut butter, Karo syrup, and sugar to a large pan. Stir until sugar is dissolved.
2. Stir in the rice krispies. Mix well.
3. Shape rice krispie mixture into 2-3 inch long “finger” shaped pieces.
4. Refrigerate fingers for one hour.
5. Meanwhile, melt chocolate chips and parafin in the top of a small double-boiler.
6. Spread wax paper out on countertop.
7. Insert a wooden stick into each of the “fingers”. Dip into the chocolate mixture. Lay to set on the wax paper.