semi-sweet chocolate - Annette's Sweet Treats

Chocolate Raspberry Pie

February 14, 2015 Leave a Comment

Chocolate Raspberry Pie

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

www.tasteofhome.com

After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this standout treat!

Ruth Bartel Morris, Manitoba

Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie

Pastry for single-crust pie (9 inches)

3 Tbsp. sugar

1 Tbsp. cornstarch

2 cups fresh or frozen unsweetened raspberries, thawedsingle

Filling:

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

½ tsp. vanilla

½ cup heavy whipping cream, whipped

Topping:

2 oz. semi-sweet chocolate

3 Tbsp. butter

Line unpricked pie shell with double thickness of heavy-duty foil. Bake at 450 F. foe 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.

Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

6-8 servings

(Recipe for Chocolate Raspberry Pie was in www.tasteofhome.com, 2015)

Filed Under: Pie Recipes Tagged With: cornstarch, cream cheese, frozen unsweetened raspberries, heavy whipping cream, semi-sweet chocolate

Chocolate-Dipped Strawberry Cheesecake

August 12, 2014 Leave a Comment

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)

Filed Under: Cake Recipes, No-Bake Recipes Tagged With: chocolate graham cracker crumbs, fat-free cottage cheese, fat-free cream cheese, fresh strawberries, semi-sweet chocolate, unflavored gelatin

Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment

Red Velvet Whoopie Pies

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

www.tasteofhome.com

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling.

Judi Dexheimer Sturgeon Bay, Wisconsin

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

Finely chopped pecans

Preheat oven to 375 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.           2 dozen

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, chopped pecans, confectioners' sugar, cream cheese, red food coloring, semi-sweet chocolate, sour cream, white baking chips, white vinegar

No-Bake Chocolate Swirl Cheesecake

October 10, 2013 Leave a Comment

No-Bake Chocolate Swirl Cheesecake

Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate. (This recipe is Diabetic Friendly!!)

No-Bake Chocolate Swirl Cheesecake Recipe

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

¾ cup fat-free milk

2 packages of (8 oz. each) reduced-fat cream cheese (Neufchatel), softened

1 package (8 oz.) fat-free cream cheese, softened

1 carton (8 oz.) fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4 oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8 inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds a swirl again. Cover and chill about 6 hours or until set.

To serve, using a small knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. 16 servings

Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.

(Recipe for No-Bake Chocolate Swirl Cheesecake came from Diabetic Connect by Eating Well, September, 2013)

Filed Under: No-Bake Recipes Tagged With: fat-free milk, fat-free sour cream, reduced fat cream cheese, semi-sweet chocolate, unflavored gelatin

Chocolate-Almond Half Mood Pies

September 16, 2013 Leave a Comment

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint. Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.

Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl. Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended. Beat in flour mixture just until combined. Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead.)

Place chocolate in medium bowl. Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate. Let stand 1 minute; stir until chocolate is melted and smooth. Stir in almond extract. Refrigerate 30 minutes or until cool, stirring occasionally. Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F. Line baking sheet with parchment paper. On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness. Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet. Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round. Lightly brush edges with egg yolk mixture. Fold in half; press and crimp to seal edges. Using small knife cut one slit in each pie. Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown. Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)

Filed Under: Pie Recipes Tagged With: cream cheese, heavy whipping cream, semi-sweet chocolate, sliced almonds, unsalted butter

Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment

Chocolate Peanut Butter Cheesecake

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

www.tasteofhome.com

Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.

Chocolate Peanut Butter Cheesecake Recipe

Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.

Spread 1 cup into a greased 9 inch springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350 F. for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just combined. Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center. Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle with melted chocolate. Refrigerate leftovers.            12 servings

(Recipe for Chocolate Peanut Butter Cheesecake was in tasteofhome.com)

Filed Under: Cake Recipes Tagged With: cream cheese, creamy peanut butter, semi-sweet chocolate, sour cream, unsweetened chocolate

Chex Muddy Buddies

December 28, 2012 Leave a Comment

Chex Muddy Buddies

My niece, Harpur Shea, made these Chex Muddy Buddies for Christmas Eve – it was really gooooood. You can get your choice of Rice, Corn, Chocolate or Honey Nut Chex Cereal to make your Muddy Buddies for New Year’s Eve.

Chex Muddy Buddies

Chex Muddy Buddies

9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex Cereal

1 cup semi-sweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp. vanilla

1 ½ cup powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chip, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-qallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Did you know? Another popular name for this favorite mix is “puppy food”. Chow down; it’s doggone good!

(Recipe for the Chex Muddy Buddies was on Rice Chex, 2012.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: No-Bake Recipes Tagged With: Chex cereal, peanut butter, powdered sugar, semi-sweet chocolate

Chocolate Macadamia Nut Pie Recipe

October 28, 2012 Leave a Comment

Chocolate Macadamia Nut Pie

The recipe for Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes. One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep. This has got to be the best frozen pie crust I’ve ever had.

Chocolate Macadamia Nut Pie Recipe

Chocolate Macadamia Nut Pie

3 squares (1oz. each) semi-sweet chocolate

¼ cup margarine

½ cup heavy cream

½ cup Karo Light Corn Syrup

3 eggs

1/3 cup sugar

1/3 cup packed brown sugar

1 jar (3 ½ oz.) macadamia nuts, coarsely chopped & toasted (about ¾ cup)

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350 F. In small heavy saucepan combine chocolate and margarine; stir over low heat until melted and smooth. Remove from heat. Stir in cream and corn syrup until well blended. In medium bowl beat eggs and sugars until well mixed. Stir in chocolate mixture until blended. Stir in macadamia nuts. Pour into pie crust.

Bake 40 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. If desired, serve with whipped cream am macadamia nuts. 8 servings

TIP: Although macadamia nuts make this pie extra special and extra rich, you can make an equally exotic version with roasted UNSALTED cashews or pistachios.

(Recipe for the Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Macadamia Nut Pie, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Pie Recipes Tagged With: heavy cream, light corn syrup, Macadamia nuts, Oronoque Orchards pir crust, semi-sweet chocolate

Chocolate Raspberry Pie

Chocolate-Dipped Strawberry Cheesecake

No-Bake Chocolate Swirl Cheesecake

Chocolate-Almond Half Mood Pies

Chocolate Peanut Butter Cheesecake

Chex Muddy Buddies

Chocolate Macadamia Nut Pie Recipe

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