January 30th, 2010 by alice
Tags: Bryans, Chip, Chocolate, Cookies
INGREDIENTS
-
Cream
- 1cup softenedbutter
- 1cupsugar
- 1cupbrown sugar
-
Blend
- 2eggs
- 1teaspoonvanilla
-
Add
- 2 1/2cupsoatmeal, powdered in blender
-
Sift together then add
- 2cupsflour
- 1/2teaspoonsalt
- 1teaspoonbaking powder
- 1teaspoonsalt
-
Mix in
- 12ounceschocolate chips
DIRECTIONS
- Bake 400* for 8 minutes.
- Use hands if you need to.
- Golf ball pieces of dough 2 inches apart, don’t grease sheet, don’t mash, cookies will not look done, let cool on pan.
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January 26th, 2010 by alice
Tags: Cake, Chocolate, Flourless
INGREDIENTS
- cooking spray
- 6ouncesdark chocolate(70 percent)
- 1tablespoonorange zest
- 1teaspoonvanilla extract
- 2bananas(very ripe)
- 1/4cupsweet potatoes(roasted)
- 1/4cuphoney
- 1 wholeegg
- 3egg whites
DIRECTIONS
- Preheat oven to 350 degrees F.
- Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
- Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
- Puree bananas, sweet potato and honey until smooth.
- Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
- Whip the egg whites until soft peak.
- Slowly fold egg whites into chocolate mixture.
- Spoon mix into ramekins, filling them almost to the top.
- Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.
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January 7th, 2010 by alice
Tags: Chocolate, Classic, Cream, Pie
INGREDIENTS
- 1 store-boughtchocolate cookie pie crust(oreo crust, 9 to 9 1/2-inch)
-
Filling
- 3/4cupsugar, plus
- 2tablespoonssugar
- 3 1/2tablespoonscornstarch
- 1/8teaspoonsalt
- 2 1/2cupswhole milk
- 4largeegg yolks
- 2tablespoonsunsalted butter, cut into 1/2-inch pieces
- 2teaspoonsvanilla extract
- 3ouncesunsweetened chocolate, coarsely chopped
-
Topping
- 3/4cup coldwhipping cream
- 3tablespoonspowdered sugar
DIRECTIONS
- Prebake the store-bought crust according to package directions; let crust cool.
- In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
- Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
- Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
- Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
- Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
- Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
- Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
- Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
- Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add the powdered sugar and continue to beat until stiff but not grainy.
- Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.
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January 3rd, 2010 by alice
Tags: Chocolate, Peanut, Torte
INGREDIENTS
- 1 3/4cupsflour
- 1 1/3cupssugar
- 3/4cupcocoa
- 1 1/2teaspoonsbaking powder
- 1teaspoonsalt
- 1/4teaspoonbaking soda
- 1cupnonfat milk
- 1/2cupegg substitute
- 1/4cupcanola oil
- 2teaspoonsvanilla extract
- 1cupboiling water
-
CREAMY PEANUT BUTTER FILLING
- 1 3/4cupsnonfat milk, cold
- 2tablespoonsnonfat milk, cold
- 1 (1 ounce)packagesugar-free instant vanilla pudding mix
- 3/4cupreduced-fat creamy peanut butter
-
FUDGE TOPPING
- 3tablespoonsbutter
- 1ounceunsweetened chocolate
- 1/2cuppowdered sugar
- 2tablespoonsnonfat milk
DIRECTIONS
- Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
- In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
- In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
- Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
- Cool 10 minutes in pans, then move to wire rack and cool completely.
- For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
- In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
- For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.
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December 10th, 2009 by alice
Tags: Cake, Chocolate, Egyptian
INGREDIENTS
- 2cupsflour
- 2cupssugar
- 1teaspoonbaking powder
- 2teaspoonsbaking soda
- 1cupmilk
- 1/2cupvegetable oil
- 3/4cupDutch-processed cocoa powder
- 1tablespoonvanilla
- 2eggs
- 1cuphot coffee
DIRECTIONS
- Mix all ingredients together in large bowl.
- Pour into greased 9×13 pan.
- Bake at 350F degrees for 30-35 minute.
- Top with your favorite frosting, powdered sugar or whipped topping.
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