chocolate raspberry cream crepes

Chocolate Raspberry Cream Crepes

Crepes
3 eggs
1/4 cup granulated sugar
1 cup flour
1 cup whole milk
1 tablespoon fine quality cocoa powder
1 tablespoon butter, melted
1 tablespoon pure vanilla extract

White Chocolate Sauce
1 (6 ounce) white chocolate baking bar
5 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 tablespoons raspberry liqueur
1/2 teaspoon pure vanilla extract

Raspberry Cream
1 cup whipping cream
1 tablespoon raspberry liqueur
1 tablespoon granulated sugar
2 pints fresh raspberries, divided

Fresh mint sprigs, for garnish

Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes.

White Chocolate Sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla extract. Keep warm.

Yield: 1 cup.

Raspberry Cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries.

To serve: Spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

Yield: 7 servings

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banana split brownies

Banana Split Brownies

1 box Duncan Hines Walnut Brownie Mix
8 ounces cream cheese
1 cup confectioners sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 large can pineapple chunks, drained
1 jar maraschino cherries
3 bananas
1/2 cup chocolate syrup
3 cups thawed Cool Whip

Bake the brownie mix in a glass pan according to package directions. Let cool.

Meanwhile, combine the butter, vanilla extract, cream cheese and confectioners sugar until creamy.

When the brownie has cooled, spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts.

Serve hot or cool.

There is nothing that makes its way more directly to the soul than beauty. — Joseph Addison

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chocolate peanut butter pie

Chocolate Peanut Butter Pie

1 (21.5 ounce) box fudge brownie mix
1/2 cup chopped peanuts
Peanut Butter-Cream Cheese Filling
1 (1 ounce) square semisweet chocolate, melted and cooled

Preheat oven to 350 degrees F. Grease a 10-inch pie plate.

Prepare brownies as directed on package. Spread dough in pie plate; sprinkle with peanuts. Bake until center is set, 30 to 35 minutes; cool.

Prepare Peanut Butter-Cream Cheese Filling. Spoon into pie shell. Refrigerate until chilled, about 3 hours. Drizzle with chocolate. Refrigerate any remaining pie.

Peanut Butter-Cream Cheese Filling
1/4 cup granulated sugar
1/3 cup peanut butter
1 tablespoon milk
8 ounces cream cheese, softened
1/2 cup chilled whipping cream

Mix sugar, peanut butter, milk and cream cheese in large bowl until smooth. Beat whipping cream in chilled small bowl until stiff; fold into cream cheese mixture.

Age is a function of mind over matter if you don mind, it doesn matter. — Leroy Robert Satchel Paige

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famous chocolate refrigerator roll

Famous Chocolate Refrigerator Roll

2 cups heavy cream
1 teaspoon vanilla extract
3 tablespoons granulated sugar
1 (9 ounce) package Nabisco Famous Chocolate wavers
Chocolate curls (for garnish)

Beat together cream with vanilla extract and sugar in a medium-size bowl until stiff peaks form. Spread 1/2 tablespoon whipped cream on each wafer. Stack together on edge to form 14-inch long log. Frost with remaining whipped cream. Chill for 4 to 6 hours. Garnish with chocolate curls. Slice at 45 degree angle to serve.

NOTE: Frozen whipped topping, thawed, may be substituted for whipped heavy cream and granulated sugar. Stir the vanilla extract into the whipped topping.

Me, we. (Supposedly the shortest quote in the English language delivered at a Harvard graduation.) — Muhammad Ali

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chocolate burrito supreme

Chocolate Burrito Supreme

Posted by Tiffany at recipegoldmine.com 11/24/2001 1:15 pm

2 1/2 cups Pillsbury Thick n Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.

In the next year or so, my signature will appear on 60 billion of United States currency. More important to me, however, is the signature that appears on my life-the strong, proud, assertive handwriting of a loving father and mother. — Katherine D. Ortega

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Chocolate Dumplings

Chocolate Dumplings

Posted by Rudy2 at recipegoldmine.com May 29, 2001

Sauce
3/4 cup brown sugar
1/4 cup cocoa
1 tablespoon cornstarch
Dash of salt
2 cups warm water
2 tablespoons butter

Dumplings
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons cocoa
1 egg, beaten
1/3 cup milk
3 tablespoons melted margarine
1 teaspoon vanilla extract

In a large skillet over medium high heat, combine the sauce ingredients and mix together well. Heat until the sauce comes to a boil being sure to stir constantly. Remove from heat and set aside momentarily. In a large bowl, stir dumpling ingredients together to blend. Beat for 1 minute.

Return the skillet to the stove top and cover. Heat over low heat until sauce gently boils. Then drop the dumplings by tablespoonfuls over sauce. Cover the skillet and gently simmer for about 20 minutes. Only check ONCE…just making sure sauce is not simmering too hard.

Serve warm with ice cream or whipped cream.

Next to the originator of a good sentence is the first quoter of it. — Ralph Waldo Emerson

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cappuccino torte

Cappuccino Torte

Posted by Chyrel at recipegoldmine.com on 1/27/2002, 10:40 am

A little cinnamon adds spice to this rich chocolate-coffee dessert. Whipped cream and coffee-flavored chocolate candies give it the look it deserves.

1/2 cup finely crushed chocolate wafers
16 ounces semisweet chocolate, chopped, or
    16 ounces (2 2/3 cups) semisweet chocolate pieces
1 cup whipping cream
1 tablespoon instant coffee crystals
1/2 teaspoon ground cinnamon
6 beaten eggs
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon finely shredded orange peel
Unsweetened cocoa powder (optional)
Powdered sugar (optional)
Whipped cream (optional)
Chocolate-covered coffee beans (optional)
Chocolate candies (optional)
Edible flowers* (optional)

Grease a 9-inch springform pan. Lift and tilt the pan to coat the bottom and sides with chocolate wafer crumbs. Set aside.

In a heavy medium saucepan combine chocolate, whipping cream, coffee crystals, and cinnamon. Cook and stir over low heat until the chocolate is melted. Transfer the hot mixture to a medium mixing bowl.

In a large mixing bowl combine eggs, sugar, and flour. Beat with an electric mixer on medium speed about 10 minutes or until thick and lemon colored. Stir in orange peel. Fold one-fourth of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan.

Bake in a 325 degree F oven for 50 to 55 minutes or until edge is puffed about halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill 4 to 24 hours or until serving time.

If desired, before serving, decorate plates by sifting a mixture of cocoa powder and sifted powdered sugar over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, chocolate candies, and a flower.

Makes 16 servings.

NOTE: To garnish food with flowers, choose flowers that have been grown without the use of pesticides or other chemicals. They should be fresh and free of bruises. To be sure flowers are edible, look for small packages in the produce section of your supermarket. Common edible varieties include violets, roses, pansies, marigolds, and squash blossoms.

When the gods wish to punish us, they answer our prayers. — Oscar Wilde

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chocolate passion bowl

Chocolate Passion Bowl

3 cups cold milk
2 (4 serving size) Jell-O chocolate flavor instant
    pudding & pie filling
1 (8 ounce) container Cool Whip French Vanilla
    whipped topping, divided
1 baked 9-inch square brownie layer, cut into
    1-inch cubes (about 5 1/2 cups)
1 pint (2 cups) raspberries

Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least one hour.

Makes 16 (2/3 cup) servings.

NOTE: French Vanilla Cool Whip is available in Fall and Winter.

I call that mind free which jealously guards its intellectual rights and powers, which calls no man master, which does not content itself with a passive or hereditary faith, and receives new truth as an angel from Heaven. — Woody Allen

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spikes

Spikes

12 ounces chocolate chips
1 cup peanuts (unsalted or salted)
1/2 cup raisins
2 cups canned chow mein noodles

Melt chocolate chips in microwave or top of double boiler. Cool. Add peanuts, raisins and noodles. Drop by teaspoon onto wax paper. Let set. Remove to serving dish.

Variations
Use butterscotch, vanilla or peanut butter chips. For pastel effect with vanilla chips, stir in food coloring (preferable the paste-type) during melting step.

Talent does what it can genius does what it must. — Edward George Bulwer-Lytton

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