Cranberry and Pistachio Chocolate Bark Recipe

October 17, 2012 Leave a Comment

Cranberry and Pistachio Chocolate Bark

Cranberry and Pistachio Chocolate Bark is easy to make.  So here goes!

Cranberry and Pistachio Chocolate Bark Recipe

Cranberry and Pistachio Chocolate Bark

1 cup semi-sweet chocolate chips

2 oz. sweet baking chocolate, cut into pieces

½ cup pistachio nuts

½ cup sweetened dried cranberries

Line cookie sheet with foil.  In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in pistachio and cranberries.  Pour onto foil lined cookie sheet; spread to ¼ inch thickness.  Refrigerate 30 minutes or until firm.

Break bark into pieces.  Store in covered container in refrigerator.      20 (2×2 inch) pieces.

TIP:  To melt the chocolate in the microwave, place it in an uncovered microwave-safe container.  Microwave it on MEDIUM for 3 to 4 minutes, stirring once every minute or until the chocolate is melted and smooth.

 

(Recipe for the Cranberry and Pistachio Chocolate Bark was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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Layered Chocolate Cheesecake Wedges Recipe

September 28, 2012 Leave a Comment

Layered Chocolate Cheesecake Wedges

I’m always looking for recipes that everyday people, like you and me, would like to sink their teeth into.  I haven’t made this Layered Chocolate Cheesecake Wedges recipe yet, but it will be on my list.

Layered Chocolate Cheesecake Wedges Recipe

Layered Chocolate Cheesecake Wedges

Chocolate Layer:   4 oz. semi-sweet chocolate, chopped

or 2/3 cup semi-sweet chocolate chips

2 Tbsp. margarine

1 Tbsp. amaretto

2 eggs, slightly beaten

¾ cup flour

½ cup sugar

Cheesecake Layer:   ½ cup sugar

1 Tbsp. flour

1 (8 oz.) package cream cheese, softened

2 Tbsp. margarine, softened

2 eggs

2 Tbsp. amaretto

Glaze:   2 Tbsp. semi-sweet chocolate chips

1 tsp. shortening

Preheat oven to 350F.  Grease and flour 9-inch round cake pan.  In medium saucepan over low heat, melt chocolate and 2 tablespoons margarine, stirring constantly until smooth.  Remove from heat; cool slightly.  Add 1 tablespoon amaretto and 2 eggs; blend well.  Stir in ¾ cup flour and ½ cup sugar; mix well.  Spoon into greased and floured pan.

In large bowl, beat ½ cup sugar, 1 tablespoon flour, cream cheese and 2 tablespoons margarine until light and fluffy.  Add eggs 1 at a time, beating well after each addition.  Blend in 2 tablespoons amaretto.  Pour over first layer.

Bake at 350F. for 35 to 50 minutes or until lightly browned.  Cool completely.

In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth.  Drizzle over cheesecake.  Refrigerate 2 hours.  Cut into wedges.  Serve with fresh fruit.  Store in refrigerator.   12 servings

(Recipe for the Layered Chocolate Cheesecake Wedges was in the Pillsbury Classic Cookbook; Real Home Baking, November 1994)

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Chocolate Orange Cheesecake Recipe

September 21, 2012 Leave a Comment

Chocolate Orange Cheesecake

Everyone loves cheesecake!  Why don’t you try to make this Chocolate Orange Cheesecake…it’s to dye for! The cheesecake has a hint of orange flavor, and then it has chocolate orange hearts on the top that is baked into the cheesecake.

Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake

¾ cup graham cracker crumbs

4 (8 oz.) pkg. cream cheese, softened

1 1/3 cups sugar

4 eggs

2 Tbsp. orange flavored liqueur or orange juice

1 tsp. grated orange peel

3 oz. (3 squares) semi-sweet chocolate, melted

Preheat oven to 325 F.  Lightly grease bottom and sides of 9 inch springform pan.  Sprinkle graham crackers crumbs over bottom and sides of pan.  In large bowl, beat cream cheese until light and fluffy.  Gradually add sugar; beat well.  Add eggs, one at a time, beating well after each addition.  Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

In small bowl, reserve 1 ½ cups of batter.  Pour remaining batter into crumb-lined pan.  Slowly blend melted chocolate into reserved batter.  Drop spoonful’s of chocolate batter onto batter in pan.  Using a table knife, swirl chocolate batter through light batter to marble.

Bake at 325 F. for hour or until set.  To minimize cracking, place shallow pan half full of water on lower oven rack during baking.  Cool in pan.  Refrigerate several or overnight.  Before serving, carefully remove side of pan.      Makes 16 servings

Tip:  To form heart design in top of cheesecake, spoon chocolate batter by teaspoonful’s onto batter in pan, forming 9 drops around outside and 5 drops in center; continue to spoon batter onto drops using all of chocolate batter.  Starting in center of 1 outer drop, run knife through centers of outer drops’ run knife through center on inner drops, forming 2 separate rings of connected hearts.

 

(Recipe for the Chocolate Orange Cheesecake was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 56)

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Hope you enjoyed making the Chocolate Orange Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

 

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Tropical Drop Candies Recipe

September 7, 2012 Leave a Comment

 

Tropical Drop Candies

There are times you just don’t feel like putting on the oven.  Whenever I get that way, I look for recipes that have ingredients that would give flavor to whatever I’m going to make.  Back in 1990 I found Tropical Drop Candies, that have chocolate in them, but also have “CRUNCH”, and you don’t have to put the oven on.

Tropical Drop Candies Recipe

Tropical Drop Candies

12 oz. pkg. (2 cups) semi-sweet chocolate chips

¾ cup shredded coconut

½ cup chopped macadamia nuts

½ cup chopped banana chips

½ cup chopped dried pineapple

 

Line cookie sheet with waxed paper.  Melt chocolate chips in medium saucepan over low heat, stirring constantly.

Stir in the remaining ingredients into the melted chocolate; blend well.  Drop by teaspoonful’s onto waxed paper-lined cookie sheet.

Refrigerate until set, about 30 minutes.  Store in airtight container.  Makes 24 candies.

 

(Recipe for the Tropical Drop Candies was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

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 on the RECIPE.

Tropical Drop Candies

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Choffee Choffon Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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