Truffle Pie

Submitted by: CaneWife (from the Nest)

Ingredients:
Truffle Filling
2⁄3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling
6 ounces bittersweet chocolate chips
1  1⁄2 cups heavy cream
1⁄2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar

Garnish
1  1⁄2 ounces milk chocolate
1  1⁄2 ounces white chocolate
1  1⁄2 ounces semisweet or dark chocolate

Directions:
1. For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

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Death by Chocolate

Submitted By: MrsSalsaburger

1 box fudge brownie mix
3 packages instant chocolate mousse
Candy Bars (6-8) Use Snickers, Heath Bars, $1000 Bars, etc.
1 Large container of Cool Whip

Bake the brownies according to package. Let cool.

Prepare the chocolate mousse according to directions.

Break the candy bars into small pieces.

Break up the Brownies into small pieces and place in the bottom of a large glass bowl or trifle dish.

Cover with half the mousse, then half the candy and then half the cool whip.

Repeat layers ending with Cool Whip. Garnish with a few pieces of candy.

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Guilt-Free Cheesecake Brownies

Submitted By: Kristin&Adam

A guilt-free version of the double whammy that is the cheesecake brownie.

One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick).

Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.

Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free.

Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)

Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.

Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g

POINTS® value 3

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Triple Chocolate Cookies

Submitted By: Kersbear

The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape.

Makes 26 cookies 3 ounces unsweetened chocolate , chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips


1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

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Rum Balls

Submitted By: CaneWife

Easy, yummy, a bit messy to make, but so very worth it.

2 bags semi-sweet chips
1 can sweetened condensed milk
1/4 cup dark rum

Melt chips and milk in saucepan on medium heat. When melted, removed from heat and add rum to taste. Chill 1-2 hours, then roll into balls. Coat with cocoa, nuts or sprinkles.

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Chocolate Peanut Butter Bars

Submitted By: TracyJean11

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

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Rolo Pretzels (aka Crack Bites)

Submitted By: jenniah429

Preheat oven to 200 degrees. Line a cookie sheet with waffle-cut pretzels. Place a rolo candy on top of each pretzel. Place sheet in oven for 5 minutes.

After 5 minutes, remove from oven. Press another waffle-cut pretzel on to each rolo (chocolate should be slightly soft). Place in refrigerator until chocolate is hardened. Enjoy :)

(I have also seen this recipe using almonds or other toppers after taking rolos out of oven.)

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Microwave Chocolate Fudge

Submitted By: Soon2BMrsMelvin

2 pkgs bakers semi sweet chocolate
1 can sweetened condensed milk
2 tsp vanilla
1 cup mini marshmallows

Microwave chocolate and milk in a large bowl on high for 2-3 minutes, stirring halfway through heating time.

Stir until chocolate is completely melted.

Stir in vanilla and marshmallows.

Spread into greased 8-in square pan. Refrigerate until firm.

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5 Minute Chocolate Peanut-Butter Pie

Submitted By: GatorHightowers

Oreo pie crust
Instant Chocolate Pudding
Cool Whip
3/4 cup peanut butter
Milk (enough for pudding recipe)
2 oreos (optional)

Melt peanut butter in the microwave and pour into crust - spread around.

Make pudding according to the recipe on the box and pour over the peanut butter.

Chill for at least 2 hours, preferrably over night.

Top with cool whip and crumbled oreos.

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German Chocolate Bars

Submitted By: CAbrideinFL (Nancy)

Bake at 350° for 20-25 minutes

Bar:
1 box (17.6 oz) brownie mix with milk-chocolate chunks
1 large egg
1/3 cup vegetable oil
1 tsp coconut extract
½ cup chopped sweetened flake coconut
½ cup chopped pecans

Frosting:
¾ cup sugar
5 tbls unsalted butter, cut up
1 can (5 oz) evaporated milk
2 egg yolks
1 cup sweetened flake coconut
¾ cup chopped pecans
½ tsp vanilla extract

Directions:

1. Bar: Heat oven to 350°. Line a 13X9X2 inch baking pan with nonstick foil.

2. In a large bowl, stir together brownie mix, egg, ¼ cup water, oil and extract just until smooth. Stir in coconut and nuts. Spoon into prepared pan, spreading to edges.

3. Bake bar at 350° for 20-25 minute, or until center is set

4. Frosting: In a small saucepan, combine sugar, butter, evaporated milk and egg yolks. Cook over medium- high heat, whisking, until very bubbly and thickened, 13-15 minutes. Stir in coconut, nuts and vanilla cook 2 more minutes.

5. After removing bar from oven, pour warm frosting over top, spreading to edges. Cool 20 minutes ton wire rack at room temperature. Chill slightly, or until ready to serve. Use foil to lift bar from pan for easier slicing.

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Pumpkin Cheesecake Brownies

Submitted By: KenleyB (Kenley)

Since it is technically fall now i thought i would post a seasonal recipe. These are Fing awesome!! This recipe you make the brownies batter from scratch, but you can use box brownie mix also in place of it( which is what I normally do, the less time preparing the damn things the quicker I can start eating them:) Enjoy.

Pumpkin-Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

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Chocolate Cinnamon Bread

Submitted By: Kristin&Adam (Kristin)

I can't take credit for this one, its from Starbucks :)

Ingredients for Chocolate Batter:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch processed cocoa
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract

Ingredients for Coco-Spice Sugar Crust:
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
Pinch of ground ginger
Pinch of ground cloves
1/4 cup decorating or sparkle sugar

Preheat the oven to 350. Grease to 9 x 5 x 3 inch loaf pans and line the bottom of the pans with parchment paper.In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light nd creamy, about 5 minutes. Add the eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile, in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda.

In another bowl, whisk together the buttermilk, water and vanilla. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the butter, beginning and ending with the flour and beating just until blended.

Divide the batter between two pans, shake the pans to even the tops and set aside.In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with cocoa-sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, abotu 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the bread and remove from pans.

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Oreo Truffles

Submitted By: Kristin&Adam (Kristin)

These are super-easy to make and they're SO freaking good!

1 package of Oreo's
1 package of cream cheese, softened
1 package of chocolate (the kind you use to do chocolate covered strawberries)

Crush the entire package of Oreo's until it is very fine. I use the food processor and it works great.

Using your hands, combine the crushed Oreo's and the cream cheese, make sure its mixed well.

Roll the Oreo mixture into 1-inch balls.

Using a double boiler (or the microwave), melt the chocolate.

Dip each of the Oreo balls into the chocolate, make sure its totally covered.

I place all of the truffles on a baking sheet with wax paper, once all are covered put them in the refrigerator for the chocolate to harden.

You can use white, milk or dark chocolate to dip the Oreo balls in, you can also top them with sprinkles, sugar crystals, more chocolate, crushed nuts, crushed Oreos, powdered sugar, etc.. they're excellent plain though :)

Also, I typically use the Reduced Fat Oreo's and Light Cream Cheese - you can't even tell a difference.

Enjoy!!

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Caramel Brownies

Submitted By: CAbrideinFL (Nancy)

1 box of German Chocolate Cake Mix
2/3 cup evaporated milk
1 ½ sticks melted butter
12 Oz pack chocolate chips
14 oz pack caramels
One cup chopped pecans or walnuts

Mix cake mix with 1/3 cup evaporated milk and melted butter.

Spread half of mixture in an ungreased 9X13 pan and bake at 350° for 9 minutes.

Put the other half of the batter in the refrigerator for 20 minutes while doing steps 4, 5, and 6.

While cake is baking, melt caramels in remaining 1/3 cup of evaporated milk over low heat or microwave for 3 minutes on high.

Pour the mixture over the top of the baked batter.

Top this with chocolate chips and nuts.

Put remaining batter from the refrigerator on top (this is difficult because the batter is stiff; however, fingers work pretty well.)

Place everything back in the oven for 20 minutes at 350°. Let cool before cutting into squares.

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Pumpkin Chocolate Chip Cookies

Submitted By: npayne (Nicole)

1 cup butter (2 sticks)
1.5 cups honey (or 2 1/4 cups sugar)
2 eggs and 2 teaspoons vanilla
2 cups canned pumpkin (be sure it is the pumpkin w/o spices)
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon

Preheat oven to 350.

Grease cookie sheets.

Cream together the butter and honey.

Beat in the eggs, vanilla and pumpkin.

Sift together flour, baking powder, baking soda, nutmeg and cinnamon. Add to the above mixture.

Add a 12 oz. bag of chocolate chips.

Drop by teaspoon onto greased cookie sheet.

Bake 15 minutes.

**This recipe makes enough for a small army but the cookies freeze really well and taste so good cold with milk.

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Very Yummy Chocolate Chip Cookies

Submitted By: Sara_18 (Sara)

Believe it or not, these are actually adapted from Hillary Clinton's recipe. Way back when it was Clintonty> vs. Bush Sr - they had a first lady bake off between Laura and Hillary. Hill won and when you make the cookies, you'll know why.

Here’s her recipe, below you’ll find my adaptations:

1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Brush baking sheets lightly with vegetable oil.

Combine flour, salt and baking soda on waxed paper.

Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy.

Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.

Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.

Now, I replace the shortening with butter and I add about 2 teaspoons of almond extract (my secret baking weapon). Everyone who tries them LOVES them!

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Twice Baked Chocolate Cake

Submitted By: TracyJean11 (Tracy)

8 oz (1 & 1/3 cups) semi-sweet chocolate chips
1 Cup (2 sticks) butter
¾ cup unsweetened cocoa powder
7 large eggs separated
1 & 1/3 cups sugar

Preheat oven to 350 degrees. Butter a 9” spring form pan.

In a large saucepan, melt chocolate with the butter over medium heat. Add the cocoa powder and stir until smooth. Remove from heat.

In a medium bowl, using an electric mixer, beat the egg yokes with 2/3 cup sugar until pale & light, about 3 min. In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 2/3 cup sugar and beat until the whites are firm and glossy.

Fold the chocolate into the egg-yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain. Spoon 2 cups of the batter into a bowl and refrigerate. Scrape the remaining batter into prepared pan and smooth with spatula.

Bake for 45 min, or until cake is puffed and toothpick inserted in the center comes out clean. Cool cake completely on a wire rack (top will collapse, it's ok).

Spread the reserved batter over the top of the cake, leaving a 1 inch border around the edge. Refrigerate at least 1 hour.

Preheat oven to 425 degrees. Bake the cake for 10 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust. Remove the edges of the springform pan. Cut into wedges and serve warm. (I put it on a big plate to cut and serve - it gets kind of messy.)

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