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heartcake
Heart of my Heart Cake

  • 1/2 cup (125 ml) butter or margarine,softened
  • 1 1/4 cups (300 ml) all-purpose flour
  • 1 1/4 cups (300 ml) sugar
  • 3/4 tsp. (3 ml) baking soda
  • 3/4 tsp. (3 ml) salt
  • 2/3 cup (150 ml) water
  • 2 squares Bakers's 100% Pure Unsweetened chocolate, melted and cooled
  • 2 eggs
  • 1 tsp. (5 ml) vanilla

    1.Heat oven to 350 F.
    2.Cream butter. Combine flour, sugar, baking soda and salt. Add flour mixture and water to butter. Blend, then beat at medium speed of mixer for 1 minute.
    3.Add chocolate, eggs and vanilla. Beat on low speed of electric mixer for 1 minute. Pour into greased and floured 9 inch sqaure pan.
    4.Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove and finish cooling on rack.
    5.Cut a piece of waxed paper into an 8 1/4 inch square. Fold along diagonal; draw a half heart shape. Cut out. Unfold heart , place on cake and cut cake into heart shape. (or use heart pan if you have one *S*
    6.Ice with your favorite Baker's frosting. Dust with icing sugar. Decorate with cut-out chocolate hearts.

    Preparation time: 30 min. Baking time: 45 min. Yield: 12 servings

    Chocolate Hearts:
    Partially melt Baker's Semi-Sweet Chocolate. Remove from heat and continue stirring until completely melted.
    Pour onto waxed paper. Cover with a second sheet of waxed paper and roll until 1/8 inch thick. Chill until firm, about 5 minutes. Peel off top layer of waxed paper and cut with heart shaped cookie cutter. If you find the chocolate too brittle, let stand at room temperature for a few minutes. Store in refrigerator.


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    brownie
    One-bowl Festive Fudge

  • 10 squares Baker's Semi-Sweet chocolate, quartered
  • 1 can (300 ml) sweetened condensed milk
  • 1 cup (250 ml) chopped pecans or walnuts, optional

    1.Partially melt Baker's Semi-Sweet chocolate with sweetened condensed milk in microwavable bowl on MEDIUM power for 3 minutes. Stir until chocolate is completely melted and smooth.
    2.Stir in nuts. Spread into greased or foil lined 8 inch square pan. Chill until firm; cut into squares.

    Preparation time: 10 min. PLUS chilling Yield: 3 dozen pieces



    TIP: White Chocolate Layered Fudge

  • Set aside 1/3 cup (75 ml) of sweetened condensed milk from one can.
  • Prepare One-Bowl Festive Fudge as directed using remaining condensed milk.
  • Partially melt 4 squares Baker's White Chocolate with reserved condensed milk in microwave on MEDIUM power 2 minutes. Stir until completely melted and smooth.
  • Spread carefully over dark fudge in pan. Chill until firm.

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    Shoney's Strawberry Pie

    You can either use a prepared pie crust, or you can try this recipe. Great one!!
  • 1 C. All Purpose Flour
  • 1/4 tsp. salt
  • 3/4 stick butter
  • 1 1/2 Tbsp. shortening
  • 1/8 C. Ice water

    Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

  • 1 C. Sugar
  • 3 Tbsp. Corn Starch
  • 1 pint Strawberries
  • 1 12 oz. can 7-UP
  • Whipped cream

    In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quaters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

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    Chocolate Crackles

  • 1 cup semi-sweet chocolate pieces
  • 1/3 cup salad oil
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1/2 cup chopped walnuts
  • 1/2 cup powdered sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 1 cup flour
  • 1/4 tsp. salt

    Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoons of dough in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack.

    Makes 4 dozen.
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    Chocolate Baked Alaska Pie

    Pie Shell:
  • 1 1/3 cups graham cracker crumbs
  • 1/2 cup finely chopped almonds
  • 1/3 cup butter or margarine melted
  • 3 tbsp. brown sugar
  • 1 tsp. grated orange peel

    Combine all ingredients. Press mixture evenly into a 9" pie plate, covering bottom and sides. Chill 1 hour.

    Filling:
  • 1 litre chocolate ice cream
  • 3 navel oranges, sectioned and chopped
  • 1/4 cup orange flavored liquer

    Soften ice cream and stir in orange and liquer. Return to freezer until almost set then spoon into crust. Freeze until firm.

    Meringue:
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1 tsp. grated orange peel
  • 1/2 tsp. almond flavouring (optional)
  • 1/3 cup firmly packed brown sugar

    Beat egg whites and cream of tartar until foamy. Beat in orange peel and almond flavouring. Beat in sugar, 1 tbsp. at a time. Beat until meringue is thick and foamy. Spread meringue over firm ice cream, sealing well at edges. (At this point it may be frozen up to 24 hours.) Bake at 500 F 3-5 minutes or until lightly browned. Serve immediately. 8 servings.

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    cheesecake Lemon Cheesecake

  • 1/4 cup (50 ml) Whipping Cream
  • 2 tbsp. (25 ml) granulated sugar
  • 3 oz. (90 g) cream cheese
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp. (5 ml) pure vanilla extract
  • 2 chocolate dessert shells, optional
  • 1 thick, flat milk chocolate bar

    In a bowl, whip cream until semi-firm. Add sugar and continue to whip until stiff peaks form. Set aside. In another bowl, whip together cream cheese, lemon juice and vanilla until very smooth. Fold in whipped cream. Spoon into chocolate dessert shells, if using, or individual bowls. Rub your hands over the chocolate bar to warm it, then run a chef's knife (a large unserrated knife) down the back of the chocolate bar to shave off curls. Stand chocolate curls vertically in center of cheesecake. Place in refrigerator.

    390 calories per serving, 30 g. fat




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    chocfruit
    Double-Chocolate Fruitcake

  • 3/4 cup (175 ml) whole cranberries
  • 1/2 cup (125 ml) golden raisins
  • 1/2 cup (125 ml) rum, preferably dark
  • 1 1/2 cups (375 ml)all-purpose flour
  • 1/2 tsp. (2 ml) baking powder
  • 1/2 tsp. (2 ml) salt
  • 4 oz. (125 g) unsweetened dark chocolate, chopped
  • 1/2 cup (125 ml) butter, at room temperature
  • 3/4 cup (175 ml) granulated sugar
  • 3 eggs
  • 1/4 cup (50 ml) milk
  • 1 tsp. (5 ml) vanilla
  • 1 cup (250 ml) white or dark chocolate chips or chopped squares
  • 3/4 cup (175 ml) halved nuts, such as pecans or walnuts

    Molten White Chocolate Drizzle:
  • 1 cup (250 ml) whipping cream
  • 1/2 tsp. (2 ml) instant coffee granules or vanilla extract
  • 12 oz. (350 g) finely chopped white chocolate

    1.Preheat oven to 325 deg. and lightly butter a 9-inch round springform pan. Measure out cranberries, then slice in half. Plase in a small bowl with raisins. Add rum and stir to combine. Leave at room temperature for at least 4 hours or heat in microwave on high power for 3 minutes, stirring partway through. Then let cool to room temperature, at least 20 minutes.
    2.In a bowl, using a fork, stir flour with baking powder and salt. Melt dark chocolate in top of a double boiler over simmering water, stirring often, or in a microwavable dish on medium power for about 2 minutes. Stir until smooth. Let cool.
    3.In a large mixing owl, beat butter with sugar until creamy. Add eggs,one at a time, beating cinstantly. Then beat in milk, vanilla and melted chocolate. Drain off any rum that has not been absorbed by fruit and beat it into butter mixture. Gradually blend in flour mixture, beating on low speed. Stir in reserved fruit, white chocolate and nuts. Using a spatula, turn batter into buttered pan and smooth top. Gently bang pan on counter a few times to eliminate any air pockets.
    4.Bake in centre of 325 deg. oven until a tester inserted into centre of cake comes out with no batter clinging to it, from 70 to 80 minutes. Place pan on a rack to cool. Brush top of cake with a little rum, if you like. Cool to room temperature. Cover. Store at room temperature up to 2 days or refrigerate up to 2 weeks.
    5.To make drizzle topping, warm cream in a small saucepan set over medium heat just until bubbles start to form around edges of pan. Or heat in microwave on medium high power for 2 minutes. Stir on coffee until dissolved or stir in vanilla. (Coffee cuts sweetness of chocolate). Place chocolate in a heat-proof bowl. Pour in half the warm cream mixture and stir to melt chocolate. Stir in remaining cream mixture and stir until very smooth. Sauce can be used immediately or covered and refrigerated for up to 5 days. Then just before serving, heat chocolate sauce on medium power in microwave for 2 1/2 minutes, stirring halfway through, until sauce is warm and viscous. Drizzle over individual wedges of cake just before serving.

    Preparation time: 50 min. Baking time: 75 min. Yield: 12 servings 392 calories per serving 24 g. fat 42.5 g. carbohydrates

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    Dark-Chocolate Souffle Cake

    Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.

  • Cooking spray
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 3/4 cup water
  • 1 tablespoon instant espresso or 2 tablespoons instant coffee granules
  • 2/3 cup Dutch process or unsweetened cocoa
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons Kahlua (coffee-flavored liqueur)
  • 3 large egg yolks
  • 1/3 cup sifted cake flour (such as Swan's Down)
  • 6 large egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 1 tablespoon powdered sugar
  • 1/4 cup raspberries (optional)
  • Chocolate curls (optional)

    1. Preheat oven to 300 degrees.
    2. Coat bottom of a 9-inch springform pan with cooking spray. Set aside.
    3. Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside.
    4. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

    Note:A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.

    PROTEIN 5g Yield: 12 servings 205 calories (27% from fat)per serving 6.1 g. fat (sat 3.2g, mono 1.9g, poly 0.4g) FIBER 0.2g CHOL 55mg 34.2 g. carbohydrates IRON 2mg SODIUM 91 CALC 31mg

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    Chocolate Chip Cheese Ball

    Plan Ahead; needs to chill Your guest are in for a sweet surprise when they try this unusual cheese ball....it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. This is assembled in a wink!

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter (no substitutes), softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup confectioner's sugar
  • 2 tablespoons brown sugar
  • 3/4 cup miniature semisweet chocolate chips
  • 3/4 cup finely chopped pecans
  • Graham crackers

    In a bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups)
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