Rich Chocolate Brownies

October 30, 2014 Leave a Comment

 

Rich Chocolate Brownies

Rich Chocolate Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m one of those people who need chocolate on a regular basis.  I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares…and this is it.  My family loves these brownies – they never last more than a day at our house.

             Karen Trappe                                                                     N. Weymouth, Massachusetts

 

Rich Chocolate Brownies Recipe

Rich Chocolate Brownies

1 cup sugar

2 eggs

½ tsp. vanilla

½ cup butter, melted

½ cup flour

1/3 cup baking cocoa

¼ tsp. baking powder

¼ tsp. salt

FROSTING:         3 Tbsp. baking cocoa

3 Tbsp. butter, melted

2 Tbsp. warm water

1 tsp. instant coffee granules

1 ½ cups confectioners’ sugar

 

In a large bowl, beat the sugar, eggs and vanilla.  Beat in butter.  Combine the flour, cocoa, baking powder and salt; gradually add to butter and mix well.

Pour into a greased 8 inch square baking dish.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, combine the cocoa and butter.  Combine the water and coffee granules; add to cocoa mixture.  Stir in sugar until smooth.    Pour on top of brownies.  Let the frosting settle for a while.  Place in the refrigerator for 2 hour or until frosting is hard, then cut brownies.       12 servings

 

(Recipe for Rich Chocolate Brownies was on www.tasteofhome.com, 2014)

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Blueberry Crumb Bars

September 28, 2014 Leave a Comment
Blueberry Crumb Bars

Blueberry Crumb Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Think of this as a blueberry crisp turned into a hand-held treat.  Oats and fresh blueberries are combined for a sweet, no-fuss dish.

            Blair Lonergan                                                                                  Rochelle. Virginia

 

Blueberry Crumb Bars Recipe

Blueberry Crumb Bars

1 package yellow cake mix (regular size)

2 ½ cups old-fashioned oats

¾ cup butter, melted

1 jar (12 oz.) blueberry preserves

1/3 cup fresh blueberries

1 Tbsp. lemon juice

1/3 cup finely chopped pecans

1 tsp. ground cinnamon

 

In a large bowl, combine the cake mix, oats and butter until crumbly.  Press 3 cups into a GREASED 9 INCH SQUARE BAKING DISH.  Bake at 350 F. for 15 minutes.  Cool on a wire rack for 5 minutes.

Meanwhile, in a small bowl, combine the preserves, blueberries and lemon juice.  Spread over crust.  Stir pecans and cinnamon into remaining crumb mixture.  Sprinkle over top.

Bake for 18-20 minutes or until lightly browned.  Cool on a wire rack before cutting into bars.      1 dozen

 

(Recipe for Blueberry Crumb Bars was on www.tasteofhome.com, 2014)

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Chocolate-Dipped Strawberry Cheesecake

August 12, 2014 Leave a Comment
Chocolate-Dipped Strawberry Cheesecake

Chocolate-Dipped Strawberry Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This light, creamy and airy dessert is perfect for entertaining.  The strawberry cheesecake has a unique flavor from the chocolate crust.  It always brings compliments and adds a touch of elegance to your table.   * This recipe is Diabetic Friendly! *

            Kathy Berger                                                                      Dry Ridge, Kentucky

 

Chocolate-Dipped Strawberry Cheesecake Recipe 

 

Chocolate-Dipped Strawberry Cheesecake

1 ¾ cups chocolate graham cracker (about 9 whole crackers)

¼ cup butter, melted

1 lb. fresh or frozen strawberries, thawed

2 envelopes unflavored gelatin

½ cup cold water

2 packages (8 oz. each) fat-free cream cheese, cubed

1 cup (8 oz.) fat-free cottage cheese

Sugar substitute equivalent to ¾ cup sugar

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

12 medium fresh strawberries

4 oz. semi-sweet chocolate, chopped

 

In a small bowl, combine cracker crumbs and butter.  Press onto the bottom and 1 inch up the sides of a 9 inch springform pan coated with cooking spray.  Place on baking sheet.  Bake at 350 F. for 10 minutes or until set.  Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor.  Remove and set aside.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute.  Cover and process until smooth.

Add strawberry puree; cover and process until blended.  Transfer to a large bowl; fold in 2 cups whipped topping.  Pour into crust.  Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry.  Cut tops off berries.  In a microwave, melt chocolate; stir until smooth.  Dip each berry tip until half of the berry is coated, allowing excess to drip off.  Place with tips pointed up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan.  Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.            12 servings

 

(Recipe for Chocolate-Dipped Strawberry Cheesecake was on www.tasteofhome.com, 2014)

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Broadway Brownie Bars

June 28, 2014 Leave a Comment

 

Broadway Brownie Bars

Broadway Brownie Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I named these dessert bars for BROADWAY because they’re a hit every time I serve them.  I especially like to make these for the holidays, or for hostess gifts.  They’re always sure to please any sweet tooth!

         Anne Frederick                                                                  New Hartford, New York

 

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

Topping:    1 cup (6 oz.) semi-sweet chocolate chips

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

 

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate.  Remove from heat and cool.  Stir in eggs and vanilla.  Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter.  For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set.  Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth.  Remove from heat; stir in confectioners’ sugar and vanilla.  Immediately drizzle over marshmallows.  Chill well; cut into bars.          2 ½ dozen

 

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

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Chocolate Strawberry Shortcakes

June 17, 2014 Leave a Comment
Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Shortcakes is one of the greatest desserts, especially when using fresh strawberries.  These chocolate strawberry shortcakes are a great treat to serve to guests.

Taste of Home Test Kitchen

 

Chocolate Strawberry Shortcakes Recipe

 

Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups flour

¼ cup baking cocoa

½ tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

½ cup cold unsalted butter

2/3 cup plus 1 Tbsp. miniature semi-sweet chocolate chips, divided

¾ cup half-and-half cream

1 egg white, lightly beaten

1 Tbsp. coarse sugar

½ pint heavy whipping cream

3 Tbsp. confectioners’ sugar

¾ cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional

 

Combine strawberries and 1/3 cup sugar; refrigerate if desired.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chips until crumbly.  Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about ¾ inch thick.  Place on parchment paper-lined baking sheets.  Brush with egg whites; sprinkle with coarse sugar and remaining chips.

Bake at 450 F. for 13 minutes or until toothpick inserted near the center comes out clean.  Cool.  Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form.  Refrigerate.

To assemble, split shortcake in half.  Place cake bottoms on dessert plates.  Top with about two-thirds of strawberries, whipped cream and fudge topping.  Replace shortcakes tops; top with remaining berries. Cream and topping.  Garnish with chocolate if desired.            8 servings

 

(Recipe for Chocolate Strawberry Shortcakes was on www.tasteofhome.com, 2014)

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Glazed Lemon-Coconut Bars

June 3, 2014 Leave a Comment

 

This Glazed Lemon-Coconut Bars are made with Bisquick Heart Smart mix and fat-free egg product.

 

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars Recipe

Glazed Lemon-Coconut Bars

1 cup Bisquick Heart Smart mix

2 Tbsp. powdered sugar

2 Tbsp. firm butter

¾ cup granulated sugar

¼ cup flaked coconut

1 Tbsp. Bisquick Heart Smart mix

2 tsp. grated lemon peel

2 Tbsp. lemon juice

½ cup fat-free egg product

Lemon Glazed:    ½ cup powdered sugar

1 Tbsp. lemon juice

 

Heat oven to 350 F.  In a small bowl, mix 1 cup Bisquick mix and 2 tablespoon powdered sugar.  Cut in butter, using a pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.  Press in ungreased 8 inch square pan.

Bake uncovered about 10 minutes or until light brown.  Meanwhile, in a small bowl, mix all remaining bar ingredients.  Pour coconut mixture over baked layer.

Bake about 25 minutes or until set and golden brown.  Loosen edges from sides of pan while warm.

In a small bowl, stir lemon glazed ingredients until smooth; spread over bars.  Cool completely, about 1 hour.  For bars, cut into 4 rows by 4 rows.

 

(Recipe for Glazed Lemon-Coconut Bars is from Judy Lyons Forrest , 2014)

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The Elvis Supreme

May 12, 2014 Leave a Comment
The Elvis Supreme Brownie

The Elvis Supreme Brownie

 

EveryDay with Rachael Ray

 

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972.  It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine.  I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

 1/3 cup flour

Preheat the oven to 350 F.  Line an 8 inch square baking pan with foil, leaving a 2 inch overhang.  Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt.  Whisk until creamy, about 1 minute.  Add the eggs, one at a time, whisking well between additions.  Add the cocoa powder and flour; stir until just blended.  Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.  Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla.  Spread over cooled brownies in the pan.  Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes.  Using the foil overhang, lift the brownies out of the pan.  Cut into squares, and enjoy.

 

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life!  EveryDay with Rachael Ray, May 2014)

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Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

 

Tiramisu Toffee Torte

Tiramisu Toffee Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name.  It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

          Donna Gonda                                                                   North Canton, Ohio

 

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

 

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.  In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in chopped candy bars.

Pour into prepared pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee.  Spread with ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings

 

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

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Mississippi Mud Cake

April 24, 2014 Leave a Comment
Mississippi Mud Cake

Mississippi Mud Cake

 

This recipe, Mississippi Mud Cake is from Southern Living.  I had gotten something in the mail for this magazine, and this “FREE RECIPE” came in the envelope.  Hope you enjoy it!

 

Mississippi Mud Cake Recipe

Mississippi Mud Cake

1 cup chopped pecans

1 cup butter

1 (4 oz.) semi-sweet chocolate baking bar, chopped

2 cups sugar

1 ½ cups flour

½ cup unsweetened cocoa

4 large eggs

1 tsp. vanilla

¾ tsp. salt

1 (10.5 oz.) bag miniature marshmallows

 

Place pecans in a single layer on a baking sheet.  Bake at 350 F. for 8-10 minutes or until toasted.

Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture.  Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

Bake at 350 for 20 minutes.  Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown.  Drizzle warm cake with Chocolate Frosting, and sprinkle with toasted pecans.

Chocolate Frosting:   ½ cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 oz.) package powdered sugar

1 tsp. vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

 

(Recipe for Mississippi Mud Cake came from Southern Living Magazine, 2014)

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Gluten-Free Kahlua Dessert

April 7, 2014 Leave a Comment

 

Gluten-Free Kahlua Dessert

Gluten-Free Kahlua Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you eat a gluten-free diet or not, you’ll delight in every bite of this creamy treat that’s accented with subtle notes of Kahlua.  This recipe is Diabetic Friendly!

           Melissa McCrady                                                             Milwaukee, Wisconsin

 

Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert

1 cup gluten-free cornflakes, crushed

2 Tbsp. butter, melted

2 tsp. unflavored gelatin

¼ cup cold water

12 oz. reduced-fat cream cheese

2 Tbsp. sugar

2/3 cup fat-free sweetened condensed milk

¼ cup Kahlua (coffee liqueur)

2 cups fat-free whipped topping

2 oz. dark chocolate candy bar, melted

Fresh raspberries and mint leaves, optional

Combine cornflakes crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray.  Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, Kahlua and gelatin mixture until blended.  Gently fold in whipped topping; pour over crust.  Cover and refrigerate for at least 4 hours or until firm.

Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.       12 servings

 

(Recipe for Gluten-Free Kahlua Dessert was on www.tasteofhome.com, 2014)

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