Wednesday, February 25, 2009


Made by Cassie
  • 1 pkg oreos
  • 1 pkg 8 oz cream cheese
  • 2 bars white choc.

1. I just throw the whole bag of Oreos in my food processor and grind them up. I cream the cream cheese really well and then add the Oreo crumbs. Chill for an hour. Roll up into balls. Chill some more. Melt white choc, dip balls in the chocolate and refrigerate. Very easy!

Tuesday, February 24, 2009

Chocolate Brownie Cake

Made by Conna

  • 1 small cook-n-serve chocolate pudding
  • 1 pkg chocolate cake mix
  • chocolate chips

1. Make pudding as directed on package and stir in the package of cake mix.

2. Sprinkle chocolate chips on top.

3. Bake at 350 for 15-20 minutes.

Sunday, February 22, 2009

Best-Ever Chocolate Cake

Made by Kim

  • 3/4 cup butter, softened

  • 3 eggs

  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups sugar

  • 2 teaspoons vanilla

  • 1-1/2 cups milk

  • Chocolate-Sour Cream Frosting* (see recipe below)

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

*Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Saturday, February 21, 2009

Molten Chocolate Cakes

Made by Dacia from "" magazine

Prep: 15 min / Total: 29 min.
  • 4 squares Baker's Semi-Sweet Baking Chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbsp. flour
  • 1/2 cup Cool Whip Whipped Topping, thawed

1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.

2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

3. Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 Tbsp. of whipped topping and serve immediately.

Makes 8 servings, 1/2 molten cake each.

*Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

Chocolate Macaroons

Made by Rachel from "March 2009 Better Homes and Gardens" magazine

Prep: 25 min. Bake: 10 min. Per batch. Oven: 350 degrees.
  • 2 cups semisweet or bittersweet chocolate chips
  • 4 large egg whites
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1/2 tsp. fresh lemon juice
  • 1 1/2 cup sweetened flaked or shredded coconut

1. Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside to cool.

2. Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.

3. With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes total. Beat in vanilla and lemon juice. Fold in the coconut and melted chocolate.

4. Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow the edges to brown.) Cool on baking sheet on wire rack, 1 to 2 minutes. Transfer macaroons to rack to cool completely.

5. Repeat with remaining macaroon batter. Serve immediately.

EACH MACAROON 56 cal, 3 g fat (2g sat. fat), 15 mg sodium, 8 g carbo, 1 g fiber, 1 g pro. Daily Valued: 1% iron.

Chocolate Cookie Muffins

Made by Hannah from "Taste of Home"

  • 1 3/4 cups all-purpose flour

  • 1/4 cup sugar

  • 3 tsp baking powder

  • 1/3 cup cold butter

  • 1 egg

  • 1 cup milk

  • 16 cream-filled chocolate sandwich cookies, coarsely chopped


  • 3 Tbsp each all-purpose flour and sugar

  • 5 cream-filled chocolate sandwich cookies, finely crushed

  • 2 Tbsp cold butter

  • 1 cup vanilla chips

  • 1 Tbsp shortening

In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies.

Fill greased muffin cups two-thirds full. For topping combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a heavy saucepan over low heat, melt the vanilla chips and shortening until smooth. Drizzle over the cooled muffins.

Yield: 1 dozen

Texas Sheet Cake

Made by Vicki

  • 2 cups flour
  • 2 cups sugar
  • 1 cube of butter
  • 4 Tbsp cocoa
  • 1 cup water
  • 1/2 buttermilk
  • 1/2 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon

1. Mix flour & sugar together and set aside.

2. In sauce pan melt the butter, cocoa, water, buttermilk & oil. Bring to boil then add to flour mixture. Stir together.

3. Add eggs, vanilla, baking soda & cinnamon.

4. Pour into greased cookie sheet. Bake at 350 degrees for 20 mins.


  • 1 cube butter
  • 4 Tbsp cocoa
  • 6 Tbsp buttermilk
  • 1 package powdered sugar
  • nuts (optional)

1. In saucepan combine butter, cocoa & buttermilk. Bring to boil. Add powdered sugar and nuts.

Tuxedo Truffles

Made by Janeen

  • 1 pkg. Oreo Cookies

  • 1 8 oz pkg. cream cheese

  • 6 squares of White Almond Bark melting chocolate

  • 1/2 cup chocolate chips

1. Crush Oreo Cookies (filling and all) in a food processor or blender. Pour crumbs into a mixing bowl and combine with cream cheese. Mix until you have a thick, chocolate paste. Then roll into 1 inch balls and place on a cookie sheet lined with parchment paper. Refrigerate.

2. Meanwhile, melt chocolate squares in a double boiler. Place balls into melted chocolate and coat, then place back onto cookie sheet.

3. When the chocolate coating has hardened, melt the chocolate chips and drizzle onto the truffles.

*Makes about 36 truffles.

*Mint variation: Add 1/2 teaspoon mint extract to chocolate paste before rolling into balls.

Flourless Chocolate Torte

Made by Tiffany from "A Passion For Chocolate" cookbook

  • 1 LB semi sweet choc. cut up

  • 1 LB butter

  • 1 C whipping cream

  • 1 C sugar

  • 9 eggs

  • 4 tsp vanilla

  • 1 C whipping cream

  • 12 oz. semi sweet choc.

  • 1 oz milk choc, melted (optional)

  1. Grease bottom and sides of a 10in spring form pan; set aside. Line a baking sheet with foil; set aside. In a heavy large saucepan combine the 1 lb chocolate, the butter, 1 C whipping cream, and sugar. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.

  2. In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.

  3. Bake in a 350* oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven; cool thoroughly on a wire rack. Chill several hours or until firm. Set Torte on a serving plate. Use a small metal spatula to loosen torte from sides of pan.

  4. In a small saucepan heat the 1 C whipping cream just to boiling. Place the 12 oz chocolate in a medium bowl. Add hot whipping cream; stir until chocolate is melted. Cool to room temperature. Spread over top of torte, allowing some of the mixture to drizzle down sides. Cover and chill for several minutes or until set.

  5. If desired, drizzle torte with melted milk chocolate. Let stand at room temp before slicing.

*serves 16 to 20

Thursday, February 5, 2009

Chocolate Party Invitation

This is not your ordinary cooking group with your everyday meals, this group is extraordinary and we'll be making extraordinary dishes! Intrigued?

If you like to cook and would like to participate, the first gathering will be on Friday, February 20th at 6:30pm at my house. The theme for this party will be CHOCOLATE! We will not be cooking at the party, but instead everyone will bring something chocolate that you've always wanted to make. I'm not talking about boxed brownies, but I'm talking about that recipe you've been holding onto because it looks so good. Well now you have an excuse to make it!

This will be a monthly group and this is where I'll post all the yummy recipes from our parties. This group is open, so if there's someone that you think might like to come, forward this on to them. Please RSVP, so I can have an idea on how many people to plan for.

This is going to be so much fun and I'm so excited!