CHOCOLATE MINT CANDY

This is a recipe I got several years ago from Taste of Home.  It was from a lady in Washington state.

2 cups (12-oz) semisweet chocolate chips
1 can (14-oz) sweetened condensed milk, divided
2 tsps vanilla extract
6-oz white candy coating
2 to 3 tsps peppermint extract
3 drops green food coloring

In a heavy saucepan, melt chocolate chips with 1 cup of the sweetened condensed milk; remove from the heat.  Stir the vanilla into the chocolate mixture.

Spread half the chocolate into a waxed paper-lined 8-inch square pan; chill 10 minutes or until firm.

Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with the remaining milk until the coating is melted and the mixture is smooth.  Stir in the peppermint extract and the food coloring.  Spread mint mixture over the chilled bottom layer of candy; chill 10 minutes or until firm.

Warm the remaining chocolate mixture if necessary and spread over the mint layer.  Chill candy for 2 hours or until firm.

Remove candy from pan, peel off the waxed paper, and cut into 1-inch squares.

Makes about 2 lbs of candy.

CHOCOLATE CARAMEL BROWNIE STACKS

 

1 1/2 cups  all-purpose flour

• 1/2 cup  unsweetened cocoa powder
• 3/4 teaspoon  baking soda
• 1/2 teaspoon  salt
• 3/4 cup  (1 1/2 sticks) unsalted butter
• 3 ounces  semisweet chocolate, broken up
• 1 1/4 cups  sugar
• 3 large eggs
• 2 teaspoons  vanilla extract
• 4 ounces  (1/2 package) cream cheese, softened
• 1/3 cup  caramel sauce, plus more for drizzling
• 1/2 teaspoon  unflavored gelatin
• 1 1/2 cups  heavy cream
• Chocolate sauce
• Caramel popcorn

1. Heat oven to 325 degrees. Line a 9 x 9 x 2-inch baking pan with foil.

2. Whisk flour, cocoa, baking soda and salt. Combine butter and chocolate in a large glass bowl. Microwave in three 30-second increments, stirring until smooth.

3. Whisk in sugar and flour mixture, then eggs and vanilla. Spread into prepared pan.

4. Bake at 325 degrees for 35 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes; use foil to lift from pan to a wire rack. Cool completely.

5. With a serrated knife, slice in half horizontally. Line pan with plastic wrap and insert top layer, cut side up, in pan.

6. In a medium bowl, beat cream cheese and caramel sauce. Sprinkle gelatin over 2 tbsp water in a small glass bowl and let stand 5 minutes. Microwave 15 to 20 seconds until dissolved. Beat into cream cheese mixture. Whip 1 cup of the heavy cream to stiff peaks. Fold into cream cheese mixture. Spread onto brownie layer in pan and top with remaining layer, cut side down. Refrigerate 2 hours.

7. Whisk remaining 1/2 cup cream to stiff peaks. Use plastic to lift stacked brownie from pan. With serrated knife, cut into squares. Top each square with a dollop of whipped cream, some of the caramel sauce, chocolate sauce and caramel popcorn. Serve immediately.

NOTE: This is a recipe I got from a Family Circle Magazine last winter.

TROPICAL DUMP CAKE

1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

Recipe and photo from Bobbie.Wolfer on fb

WHITE CHOCOLATE REESES PEANUT BUTTER CUP FUDGE BITES

I got this recipe from one of my friend's facebook page.  Thanks Lavonne Lea Rea!

22 REESE'S Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk

Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.

Arrange your Peanut Butter Cups on the bottom (16 total)

In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.

Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.

Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.

Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!

Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you.

YUMMY DOUBLE CHOCOLATE PIE

 

1 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups milk
1 pkg (6-oz) semisweet chocolate chips
2 squares (1-oz each) unsweetened chocolate, coarsely chopped
4 egg yolks, slightly beaten
1 tbsp vanilla extract
Whipped cream for garnish

Mix the cornstarch, sugar, and salt in a 2-quart saucepan.  Gradually stir in the milk then stir in the chocolate chips and chopped chocolate.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  Boil for 1 minute.

Stir at least half the hot mixture into the egg yolks, stirring to blend well.  Return to the chocolate mixture in the saucepan, blending well.  Boil for 1 minute, stirring constantly.  Remove mixture from the heat.

Stir the vanilla into the chocolate mix then pour into the baked pie shell.  Press plastic wrap down over the filling and refrigerate for at least 4 hours.

To serve, remove plastic wrap and garnish with whipped cream before serving.

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Refrigerate any leftovers.

CHOCOLATE 'TATO CAKE

This is a recipe I got several years ago from the Pillsbury Bake-Off.

CAKE:
1 (4-oz) bar German sweet chocolate
1 cup Hungry Jack Mashed Potato Flakes (remember this is a Pillsbury recipe, other brands work fine)
1 cup boiling water
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 tsps baking soda
1 tsp salt
1 tsp vanilla
1/2 cup margarine, softened, or shortening
1/2 cup sour cream
3 eggs
1/2 cup chopped pecans, if desired

Preheat oven to 350 degrees.
Generously grease a 12-cup bundt pan or tube pan; set aside.

Break the chocolate bar into pieces in a large bowl; add the potato flakes and pour the boiling water over all. Allow to stand 5 minutes or until the potato flakes are softened and the chocolate is melted; stir to combine.

Lightly spoon the flour into measuring cups and level off; add the flour and remaining ingredients, except pecans, to the chocolate mixture.  Blend on low speed with electric mixer until moistened; beat on medium speed for 3 minutes.  Stir in the pecans, if using.  Pour the batter evenly into the prepared pan.

Bake cake at 350 degrees 45 to 60 minutes (depending on pan) or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 30 minutes, loosen and invert onto a serving plate.  Allow to cool completely.

GLAZE:
1/2 bar (2-oz needed) German sweet chocolate
1 tbsp water
1 tbsp butter
1/2 cup powdered sugar
1/4 tsp vanilla
dash of salt

In a small saucepan over low heat, melt the chocolate with the water and butter.  Remove from the heat and add the powdered sugar, vanilla, and salt; beat until smooth.  Stir in additional water, 1 drop at a time, if needed for desired glaze consistency.

Immediately spoon the glaze over the cooled cake allowing some to run down the sides.  Sprinkle additional chopped pecans over the top, if desired.

TRIPLE CHOCOLATE PRETZELS

 

2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups cake flour
1 tsp vanilla extract
1/4 tsp salt
Mocha Glaze (recipe below)
2 oz white chocolate, chopped

Melt the unsweetened chocolate in the top of a double boiler over hot but not boiling water.  Remove from heat and allow to cool.

In a large bowl, cream the butter and sugar until light; add the egg and chocolate, beating until fluffy.  Stir in the flour, vanilla, and salt until well blended.  Cover and chill approximately 1 hour or until firm.

Preheat oven to 400 degrees.
Lightly grease cookie sheets or line sheets with parchment paper.

Divide the dough into 4 equal parts.  Divide each of the 4 parts into 12 pieces.  To form pretzels, knead each piece briefly to soften the dough.  Roll into a rope about 6-inches long.  On a cookie sheet form each rope into a pretzel shape.  Repeat spacing pretzels 2-inches apart on the cookie sheets.

Bake pretzels 7 to 9 minutes or until firm to the touch.  Remove to wire racks to cool.

Prepare the following Mocha Glaze:

1 cup (6-oz) semisweet chocolate chips
1 tsp white corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp hot coffee

Combine the chocolate chips, corn syrup, and shortening in a heavy-duty saucepan; stir over low heat until the chocolate is melted.  Stir in the powdered sugar and enough of the hot coffee to make a smooth glaze.

Dip pretzels into the glaze, one at a time, and coat completely. Place on waxed paper, right side up.

Melt the 2-oz of white chocolate in a small bowl over hot water or in the microwave.  Transfer to a small zip-top plastic bag, snip one corner and drizzle over the pretzels.

Allow pretzels to stand until the glaze and white chocolate are completely dry.

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DARK CHOCOLATE BUTTERMILK BUNDT CAKE

 

2 cups all-purpose flour

2 cups granulated sugar
1/2 cup vegetable shortening (or coconut oil)
3/4 cup water
3/4 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 eggs
4 squares (1-oz each) unsweetened chocolate, melted & cooled
powdered sugar for dusting

Heat oven to 350 degrees.
Grease and lightly flour a 12-cup bundt cake can; set aside.

In large mixer bowl combine all ingredients except powdered sugar and beat on low speed while scraping the bowl constantly for half a minute.  Turn speed to high and beat, scraping bowl occasionally, for 3 minutes; pour batter into the prepared pan.

Bake at 350 degrees approximately 50 minutes or until a wooden pick inserted in the center comes out clean.

Cool cake in pan on a wire rack for about 10 minutes.  Remove to wire rack to cool completely.

Place the cooled cake on cake plate and dust with powdered sugar.

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HARVEST FRUIT CUSTARD TART

 

1 unbaked pie shell

1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb apples or pears, cored, pared, thinly sliced - should have about 2 cups
1 tbsp butter
Cinnamon Glaze (Recipe follows)

Preheat oven to 375 degrees.

Bake pastry shell at 375 degrees for 15 minutes.

While shell bakes, beat the sour cream, milk, juice concentrate, egg, vanilla and cinnamon in large mixer bowl; pour into the prepared crust.

Bake for 30 minutes at 375 degrees, remove from oven and allow to cool.

While tart cools melt butter in skillet, add apples or pears and cook until crisp tender.  Arrange over the custard filling.  Drizzle with the following Cinnamon Glaze:

1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients and cook, stirring, until thickened.

Leftover should be refrigerated.

DEEP DISH PUMPKIN PIE

1 3/4 cups flour

1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter, cut-up
1 cup chopped walnuts or pecans
2 cups (1-16 oz can) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt

Preheat oven to 350 degrees.

In a medium bowl combine the flour and both sugars; cut in the butter until crumbly.  Stir the nuts into the mixture; reserve 1 cup.  Press the remainder of the mixture onto the bottom and halfway up the sides of a 12 x 7-inch baking dish.

In large mixer bowl, combine pumpkin, milk, eggs, cinnamon, allspice, and salt; mix well.  Pour mixture into the prepared baking dish.  Top with the reserved crumb mixture.

Serve with ice cream.
Refrigerate leftovers.

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