Divine chocolate recipes
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September 5, 2009
napoleon trifle
napoleon trifle
Napoleon Trifle
10 to 12 servings
1 (17 1/4 ounce) package frozen puff pastry, thawed
1 small box instant vanilla pudding and pie filling
1 1/2 cups milk
1 (12 ounce) frozen whipped topping, thawed *
1/2 cup chocolate flavor syrup
Unfold the puff pastry and place each sheet on a baking sheet. Bake according to the package directions until golden. Allow the pastry to cool.
In a large bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.
Break the cooled pastry into large pieces and place one third of them in the bottom of a large glass bowl or trifle dish. Spoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup. Repeat the layers then top with the remaining broken-up pastry, the whipped topping, and the remaining chocolate syrup. Cover and chill for at least 2 hours before serving.
* For extra-rich flavor and texture, whip a pint of heavy cream and use instead of whipped topping.
As a matter of principle, I never attend the first annual anything. — George Carlin
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Meltaway Bars
Meltaway Bars
Meltaway Bars
1 egg, separated
2 cups all-purpose flour
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup chopped walnuts
Colored sugar
In large mixing bowl, combine egg yolk and remaining ingredients except nuts and colored sugar. Blend well at low speed. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15 x 10-inch jellyroll pan.
Beat egg white until frothy; spread over bars. Sprinkle remaining walnuts and colored sugar. Bake at 350 degrees F for 25 to 30 minutes. Cool slightly; cut into bars.
Yield: 40 bars
Lifes a tough proposition, and the first hundred years are the hardest. — Wilson Mizner
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almond macaroon slices
almond macaroon slices
Almond Macaroon Slices
7 1/2 ounces (1 1/2 cups) blanched almonds
1/3 cup granulated sugar
2 egg whites, divided
1/3 cup apricot preserves
Sliced almonds (not blanched)
Line cookie sheet with parchment paper.
Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don cut through the ends. Stand uncovered overnight.
Stir preserves well. Place in trench, top with sliced almonds.
Bake 25 to 28 minutes at 350 degrees F, or until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle with confectioners sugar. Cut into diagonal slices.
Makes 12 servings.
Millions saw the apple fall, but Newton was the one who asked why. — Bernard Mannes Baruch
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banana toffee blondies
banana toffee blondies
Banana-Toffee Blondies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter (room temperature)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
3 eggs
1 1/4 cups toffee bits
1 cup finely diced banana (1/4-inch cubes)
Confectioners sugar
Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan.
Whisk flour, baking powder and salt in a bowl.
In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla extract. Beat in eggs briefly, one at a time, until blended.
Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana.
Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.) Sprinkle remaining 1/4 cup toffee bits on top.
Bake at 350 degrees F for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.
I love my past. I love my present. Im not ashamed of what Ive had, and Im not sad because I have it no longer. — Colette
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September 4, 2009
orange dreamsicle pudding
orange dreamsicle pudding
Orange Dreamsicle Pudding
1 small box instant vanilla pudding
1 can mandarin oranges, drained well
1 (8 ounce) container Cool Whip
1 small box orange Jell-O
Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved. Let set for 5 minutes to cool.
With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes.
Fold in thawed Cool Whip and then the oranges. Refrigerate.
Censorship, like charity, should begin at home but, unlike charity, it should end there. — Clare Booth Luce
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Applesauce Peanut Butter Squares
Applesauce Peanut Butter Squares
1/4 c Butter Or Margarine; Softened 1 c Granulated Sugar 3/4 c Peanut Butter 1 lg Egg 1 1/4 c Unbleaced All-Purpose Flour 1 ts Baking Soda 1/2 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1 c Applesauce Cream the butter. Gradually add the granulated sugar, blending well. Add the peanut butter and egg and blend well. Combine the flour, baking soda, salt, cinnamon and nutmeg, mixing well. Add to the creamed mixture alternately with the applesauce. Pour the batter into a greased 8-inch square pan. Bake in a preheated 350 Degree F. oven for about 40 minutes or until a wooden pick inserted in the center comes out clean. Cool, in the pan, for 10 minutes and cut into squares. |
Go ahead, kill without mercy. After all, who remembers today the Armenian Genocide — Adolf Hitler
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Old Fashioned Soft Sugar Cookies
Old Fashioned Soft Sugar Cookies
Old-Fashioned Soft Sugar Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries
In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.
Preheat oven to 375 degrees F.
In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.
Add flour mixture alternately with sour cream, mixing until smooth after each addition.
Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.
Makes about 5 dozen 2 3/4-inch cookies.
Many people never stop to realize that a tree is a living thing, not that different from a tall, leafy dog that has roots and is very quiet. — Jack Handey Deep Thoughts
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Baileys Truffle Bars
Baileys Truffle Bars
Baileys Truffle Bars
Softened butter for preparing baking pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Baileys Irish Cream
1/2 cup semisweet chocolate mini-chips
Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.
Preheat oven to 350 degrees F.
Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.
Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.
Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Baileys, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.
Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.
Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks.
Makes 32 cookies.
Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat
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peanut butter pudding cake
peanut butter pudding cake
Peanut Butter Pudding Cake
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
8 ounces cream cheese
1 cup confectioners sugar
1 (4.5 ounce) container frozen whipped topping
1 (3 ounce) box instant vanilla pudding
1 (3 ounce) box instant chocolate pudding
2 3/4 cups milk
1 (9 ounce) container frozen whipped topping
1 ounce chocolate, grated
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350 degrees F. Cool thoroughly.
Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4 1/2 ounces frozen whipped topping. Spread over cooled layer 1.
Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.
Makes 12 servings.
Without accepting the fact that everything changes, we cannot find perfect composure. But unfortunately, although it is true, it is difficult for us to accept it. Because we cannot accept the truth of transience, we suffer. — Shunryu Suzuki
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