Tuesday, February 9, 2010

DEATH BY CHOCOLATE

DEATH BY CHOCOLATE
(Chocolate Peanut Butter Brownies)
Kim Gibson

1 box Chocolate Brownie Mix
1 bag Mini-marshmallows
1 Tbsp. Butter/Margarine
1 cup Peanut Butter
2 cups Chocolate Chips
1 1/2 cups Rice Krispies

Directions:
Bake brownies according to directions on the box, but with 3-5 minutes left, pull brownies out and sprinkle marshmallows over the top. Return to oven and finish baking. Let brownies cool.

In a saucepan over medium heat, melt butter, peanut butter and chocolate chips until melted. Remove from heat and stir in Rice Krispies. Pour over cooled brownies and spread. Let cool. Cut and enjoy!

CHOCOLATE POUND CAKE

CHOCOLATE POUND CAKE
Freyja Robison
(The pound cake was wrapped in the cute Valentine bags. We forgot to take one out for a photo)

1/2 lb. Butter
1/2 cup Crisco
3 cups Sugar
3 cups All Purpose Flour
5 Eggs
1 cup Whole Milk
1 tsp. Salt
1 tsp. Baking Soda
1/2 cup Cocoa
1 tsp. Vanilla

Preheat oven to 350 degrees. All done by hand. Cream butter and sugar. Add eggs one at a time, beating well after each one. Sift all dry ingredients and mix liquids together. Add liquid and dry ingredients alternately to butter and sugar mixture. Pour into greased and floured pan(s). Bake for 75 min.

Monday, February 8, 2010

FUDGE TRUFFLE CHEESECAKE

FUDGE TRUFFLE CHEESECAKE
Windy Reay
From: Hershey's Chocolate Lover's Cookbook

2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
3 pkg. (8 oz.) cream cheese softened
1 can (14 oz.) sweetened condensed milk
4 eggs
2 tsp. vanilla extract
Chocolate Crumb Crust (recipe below)

Heat oven to 300 degrees. In microwave-safe bowl, place chocolate chips. Microwave on High 1 1/2 minutes; stir. If necessary microwave additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. (or melt chips in double boiler;preferred)

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened conde
nsed milk until smooth. Add melted chocolate, eggs and vanilla; mix well. Pour into prepared Chocolate Crumb Crust.

Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Garnish with truffles or berries, if desired. Cover; refrigerate leftover cheesecake.
10 to 12 servings.

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1 1/2 cup powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup butter, melted
In medium bowl, stir together wafer crumbs, powdered sugar, cocoa and butter. Press firmly onto bottom of 9-inch springform pan.


CUPCAKE POPS

CUPCAKE POPS
Rachel Bingham

This recipe has a very large set of instructions. Please refer to the following link:
http://www.facebook.com/l/0a507;www.bakerella.com/chocolate-cupcake-pops/

Sunday, February 7, 2010

WHITE CHOCOLATE POPCORN


WHITE CHOCOLATE POPCORN
Michelle Cutler

(This recipe calls for a high level of skill!)


1 pkg. white chocolate chips, melted
2 pkgs. pop secret homestyle microwave popcorn

Pour melted chips over popped corn and stir until coated (approx. 2 min.) Chocolate will set us as it cools. Enjoy!