Chocolate & Pecan Macaroons

July 22, 2014 Leave a Comment
Chocolate & Pecan Macaroons

Chocolate & Pecan Macaroons

 

This recipe, Chocolate & Pecan Macaroons is from Diabetic Connect.  We love the rich flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and low-fat, low-calorie, egg-white based meringues.

 

 

Chocolate & Pecan Macaroons

3 large egg whites, at room temperature

1/8 tsp. salt

1 cup granulated sugar

6 oz. unsweetened chocolate, melted

1 cup sweetened flaked coconut

¾ cup pecans, finely chopped

1 Tbsp. confectioners’ sugar, for dusting

Position racks in the upper and lower thirds of oven; preheat to 350 F.  Line sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.

Beat egg whites and salt in a mixing bowl with electric mixer on high speed until frothy.  Gradually add sugar and continue beating until soft peaks form, about 5 minutes.

With a rubber spatula, gently fold melted chocolate, coconut and pecan into the egg whites until no white streaks remain.

Drop 2 teaspoons of batter per cookie about 1 inch apart onto the prepared baking sheets, fitting about 30 cookies per sheet.

Bake until set, 10 to 12 minutes.  Turn off the oven and leave the macaroons in the oven with the door slightly ajar for 30 minutes.  Remove from the oven and let cool completely.  Dust with confectioners’ sugar just before serving, if desired.  Store airtight for up to 3 days.              5 dozen

 

(Recipe for Chocolate & Pecan Macaroons came from Diabetic Connect, 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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Caramel Fudge Cheesecake

October 24, 2013 Leave a Comment
Caramel Fudge Cheesecake

Caramel Fudge Cheesecake

 

It’s hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel.  I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family.

        Brenda Ruse                                                                       Truro, Nova Scotia

 

Caramel Fudge Cheesecake Recipe

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch pan size)

1 package (14 oz.) caramels

¼ cup evaporated milk

1 ¼ cups coarsely chopped pecans

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 Eggland’s Best Eggs, lightly beaten

2 oz. unsweetened chocolate, melted and cooled

Prepare brownie batter according to package directions.  Spread into a greased 9 inch springform pan.  Place on a baking sheet.  Bake at 350 F. for 20 minutes.  Place pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with milk.  Pour over brownie crust; sprinkle with pecans.  In a large bowl, beat cream cheese and sugar.  Add eggs; beat on low speed just until combined.  Stir in melted chocolate.  Pour over pecans.  Return pan to baking sheet.

Bake for 35-40 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.  Refrigerate leftovers.             12 servings

 

(Recipe for Caramel Fudge Cheesecake came from tasteofhome.com)

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Black & White Spider Cookie

September 22, 2013 Leave a Comment

 

Black & White Spider Cookies

Black & White Spider Cookies

What webs you’ll weave creating these dipped and iced cookies adorned with a devious spider.  You don’t need to tell anyone they start with a yellow cake mix!

           Sarah Thompson                                   Taste of Home Food Styling Manager

 

Black & White Spider Cookie Recipe

Black & White Spider Cookies

1 package (18 ¼ oz.) yellow cake mix

2 eggs

½ cup water

Icing:   2/3 cup water

1/3 cup light corn syrup

8 cups confectioners’ sugar

1 ½ tsp. vanilla

2 oz. unsweetened chocolate, chopped

1 to 3 Tbsp. warm water

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

Drop by rounded tablespoonfuls 3 inch apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges begin to brown.  Cool for 2 minutes before removing to wire racks to cool completely.

For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat.  Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth.

In a small microwave-safe bowl, melt chocolate.  Stir in 1 cup of the icing and 1 tablespoon warn water until smooth.  (Icing will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin as necessary.)  Cover and reserve remaining vanilla icing.

Spoon chocolate icing over half of each cookie, spreading evenly.  Spoon vanilla icing over the remaining half of each of each cookie; spread evenly.  Let stand until set.  Cover and set aside remaining icings.

Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip.  Fill the bag with remaining vanilla icing; pipe a spider web on the chocolate half of cookie.

Fill another bag with remaining chocolate icing as directed above; pipe spiders on cookies.  Let stand until set.  Store in an airtight container.             2 ½ dozen cookies

 

(Recipe for Black & White Spider Cookies came from Taste of Home Special Editions; Ultimate Halloween Food & Fun, Fall 2013)

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Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment
Chocolate Peanut Butter Cheesecake

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)

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Choco-Spice Cake

March 13, 2013 Leave a Comment
Choco-Spice Cake

Choco-Spice Cake

This Choco-Spice Cake comes from Penzeys Spices located in Carle Place, New York.  It’s a store that has nothing but SPICES – and I LOVE it.  Hope you enjoy this recipe.

                Ellie Depew                                                                        Kings Mountain, North Carolina

Choco-Spice Cake Recipe

Choco-Spice Cake

¾ cup butter or shortening, softened

1 ½ cups sugar

3 eggs

1 ¼ cups milk, divided

1 oz. unsweetened chocolate (or 3 Tbsp. Penzeys Natural Cocoa)

3 cups CAKE flour (regular flour works but the cake isn’t quite as light)

¾ tsp. salt

4 ½ tsp. baking powder

1-2 tsp. Penzeys cinnamon

¼-1/2 tsp. nutmeg

¼ tsp. powdered ginger

2 tsp. pure vanilla extract

Frosting:   5 cups powdered sugar

1/3 cup Natural Cocoa Powder

1/3 cup butter, softened

2-4 Tbsp. brewed black coffee

Preheat oven to 350 F.  In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  In a small pan, heat ¼ cup of the milk and the unsweetened chocolate until melted, stirring occasionally, OR sift the cocoa powder into the milk and stir until warm and dissolved.  Don’t let it get too hot – warm is good.  Add to the butter mixture and beat well.  In a separate bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg and ginger.

Gradually add to the batter, alternately with the remaining milk, beating after each addition.  Add the vanilla and beat to combine.  Pour into 2 greased and floured 9-inch round cake pans. 

Bake at 350 F. for 30-35 minutes until the center springs back when lightly touched, or a toothpick inserted in the center comes out clean.  Let stand 10 minutes before removing from the pans and cool thoroughly on wire racks. 

For the frosting: Sift the powdered sugars and cocoa together into large bowl.  Add the softened butter and mix on very low speed until they are incorporated.  Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.

 (Recipe for Choco-Spice Cake was in the Penzeys Spice Spring 2013  Catalog.)

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.

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Tri-Level Brownies

February 16, 2013 Leave a Comment
Tri-Level Brownies

Tri-Level Brownies

This Tri-Level Brownie is a triple treat!  A soft brownie layer topped with butterscotch layer topped with a creamy chocolate frosting.

Tri-Level Brownies Recipe

Tri-Level Brownies

Brownies:   2 cups firmly packed brown sugar

¾ cup margarine, softened

2 tsp. vanilla

3 eggs

2 ½ cups flour

2 tsp. baking powder

½ tsp. salt

2 oz. (2 squares) unsweetened chocolate, melted

Frosting:   3 cups powdered sugar

½ cups margarine, softened

3 oz. (3 squares) unsweetened chocolate, melted

1 tsp. vanilla

Dash salt

1 egg

1 to 2 Tbsp. milk

Preheat oven to 350 F.  Grease and flour 13×9 inch pan.  In a large bowl, beat brown sugar, ¾ cup margarine and 2 teaspoons vanilla until light and fluffy.  Add 3 eggs, one at a time, beating well after each addition.  Add flour, baking powder and ½ teaspoon salt; blend well.  Divide batter in half.  Add 2 oz. melted chocolate to half of batter; blend well.  Spread chocolate batter in prepared pan.  Drop plain batter by tablespoonfuls over chocolate layer; spread carefully.  Bake at 350 F. for 25 to 30 minutes or  until light golden brown.  Cool completely.

In large bowl, beat 1 cup of the powdered sugar, ½ cup margarine, 3 oz. melted chocolate, 1 teaspoon vanilla and dash salt until creamy.  Add 1 egg; beat well.  Gradually add remaining 2 cups powdered sugar; blend well.  Add milk until of desired frosting consistency.  Frost cooled brownies.  Cut into bars.        36 bars.

(Recipe for Tri-Level Brownies was in Pillsbury Classic Cookbook.)

 

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.

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Orange Liqueur Brownies

January 20, 2013 Leave a Comment
Orange Liqueur Brownies

Orange Liqueur Brownies

For occasions that merit something exquisite, serve this dark chocolate, liqueur-laced brownie on (Orange Liqueur Brownies) a doily-lined plate with after dinner coffee.

Orange Liqueur Brownies Recipe

Orange Liqueur Brownies

Brownies:   ¾ cup butter or margarine

6 oz. (6 squares) unsweetened chocolate

4 eggs

4 tsp. orange flavored liqueur

1 tsp. vanilla

2 cups sugar

1 cup flour

Frosting:    ½ cup butter or margarine, softened

2 cups powdered sugar

1/8 tsp. salt

3 Tbsp. orange-flavored liqueur

½ tsp. vanilla

Glaze:   1 oz. (1 square) unsweetened chocolate

1 tsp. butter or margarine

Heat oven to 350 F.  Lightly grease 13×9 inch pan.  In small heavy saucepan over low heat, melt ¾ cup butter and 6 oz. chocolate, stirring constantly until well blended.  Cool.

In large bowl, beat eggs, 4 teaspoons liqueur and 1 teaspoon vanilla at highest speed until thick and lemon colored.  Gradually add sugar, beating until fluffy.  Add chocolate mixture; blend well.  Fold in flour.  Spread in prepared pan.

Bake at 350 F. for 25 to 35 minutes or until set and brownies begin to pull away from sides of pan.  Cool completely.

In small bowl, beat ½ cup butter until fluffy.  Add remaining frosting ingredients; beat until smooth and creamy.   Spread over cooled brownies.  In small saucepan over low heat, melt 1 oz. chocolate and 1 teaspoon butter, stirring constantly until well blended.  Drizzle over frosted brownies.  Refrigerate until firm; cut into bars.  Store in refrigerator.       48 bars

(Recipe for the Orange Liqueur Brownies was in Pillsbury Classic Cookbooks.)

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.

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Mocha Chocolate Crackle Cookies Recipe

December 5, 2012 Leave a Comment

Mocha Chocolate Crackle Cookies

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

 

Generations have grown up making chocolate crackle cookies.  This modern twist on a beloved classic adds coffee extract for a rich mocha flavor.  Crackle cookies have tender, fudgy insides and crispy, crackly outsides.  Make some sweet memories today.

Mocha Chocolate Crackle Cookies Recipe

Mocha Chocolate Crackle Cookies

2 cups + 2 Tbsp. all-purpose flour

2 tsp. baking powder

4 oz. unsweetened chocolate

½ cup vegetable oil

½ tsp. salt

2 Tbsp. + 1 tsp. instant coffee

1 cup Dixie Crystals extra fine granulated sugar

1 cup well packed Dixie Crystals dark brown sugar

4 eggs

¾ cup Dixie Crystals confectioners powdered sugar

Preheat oven to 350 F.

Sift together flour and baking powder and set aside.

Chop chocolate and place in bowl with oil and salt.  Heat over double boiler until chocolate is melted.  Remove from heat.

Using a rolling pin crush instant coffee until powdered.  Add to above.

Allow to slightly cool until lukewarm.

Once cooled, add both sugars and whisk in eggs one at a time.  Add flour and mix until combined.

Place in refrigerator until firm, about 2-3 hours.  Line cookie sheet with parchment paper and set aside.

Shape chilled dough into tablespoon size and drop in powdered sugar.  Make into round balls and roll generously in powdered sugar.  Place on cookie sheets bounces back when lightly pressed in center, about 12 – 13 minutes.

(Recipe for Mocha Chocolate Crackle Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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.

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

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Chocolate Orange Layer Pie Recipe

October 6, 2012 Leave a Comment

Chocolate Orange Layer Pie

I made this Chocolate Orange Layer Pie for dessert, and I must say that it was very good.  I always look for what I’ll make for dessert, and that will determine what I will make for dinner.  So when I made this pie, I made pork tenderloin, which wasn’t too heavy, and it had orange juice in the sauce, so it went well with each other.

Chocolate Orange Layer Pie Recipe

Chocolate Orange Layer Pie

1 package Pillsbury All Ready Pie Crust

Chocolate Filling:   ½ cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

2 Tbsp. milk

2 oz. unsweetened chocolate

1 cup milk

2 egg yolks, slightly beaten

2 Tbsp. margarine

½ tsp. vanilla

Orange Filling:   1 tsp. unflavored gelatin

¼ cup frozen orange juice concentrate, thawed

1 cup whipping cream

¼ cup powdered sugar

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 bowl, combine sugar, cornstarch and salt; mix well.  Stir in 2 tablespoons milk.   Set aside.  In medium heavy saucepan over low heat, melt unsweetened chocolate with 1 cup milk, stirring constantly until smooth.  Blend in cornstarch mixture.  Cook over low heat until mixture is thickened and boils, stirring constantly.  Boil 1 minute.  Blend about ¼ cup of hot mixture into egg yolks.  Gradually stir yolks mixture into hot mixture in saucepan.  Cook over low heat for 3 minutes, stirring constantly.  Remove from heat; stir in margarine and vanilla.  Cover surface with plastic wrap.  Refrigerate until just cool, about 1 hour.  Spoon chocolate filling evenly into cooled crust.

In small saucepan, combine gelatin and orange juice concentrate.  Stir over low heat until gelatin dissolves.  Cool slightly.  In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form.  Fold orange juice mixture into whipped cream.  Spread evenly over chocolate filling.  Refrigerate 1 hour.  Store in refrigerator.              8 servings

Chocolate-Dipped Orange Sections:  For an easy-to-make garnish, drain mandarin orange sections.  In a small saucepan over low heat, melt ¼ cup semi-sweet chocolate chips and 1 tablespoon shortening.  Dip or spoon the chocolate mixture over half of each orange sections; place on waxed paper covered cookie sheet.  Refrigerate 15 to 20 minutes or until chocolate is set.

(Recipe for the Chocolate Orange Layer Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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 Orange Layer Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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