Tag : Chocolate

Espresso Brownies

Ingredients

  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 1/3 cup espresso or instant espresso powder
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle.

Comments

Source: pinchofyum.com

These are AMAZING, by themselves or a la mode.  I’ve always made them with real espresso (prepared with an espresso machine), but the original recipe calls for instant espresso powder.

8-14-2016 |

No-Bake Cookies

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa.
  2. Bring to a boil, and cook for 1 1/2 minutes.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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S’mores Cheesecake Squares

Ingredients

  • 18 HONEY MAID Honey Grahams, divided
  • 1/3 cup butter or margarine, melted
  • 3 Tbsp. sugar
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 3 Tbsp. flour
  • 4 eggs
  • 1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided
  • 1 cup JET-PUFFED Miniature Marshmallows

Instructions

  1. PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.
  2. BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
  3. BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.
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No-Bake Rocky Road Cheesecake

Ingredients

  • 3 squares BAKER’S Semi-Sweet Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1/4 cup milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 3/4 cup JET-PUFFED Miniature Marshmallows
  • 1/3 cup chopped PLANTERS COCKTAIL Peanuts
  • OREO Pie Crust (6 oz.)

Instructions

  1. MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.
  2. BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
  3. REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
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Temptations (Reese’s Cup Cookies)

Ingredients

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1 1/2 bag Reese’s Cups

Instructions

  1. Mix butter, peanut butter, and sugar. Set aside.
  2. Mix egg and vanilla. Set aside.
  3. Mix flour, salt, brown sugar, and baking soda. Add in the other 2 mixtures.
  4. Shape into balls and place on cookie sheet.
  5. Bake at 375 for 10 minutes.
  6. Place Reese’s Cups in the cookies and cool.
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Peanut Butter Oreo Cheesecake

Ingredients

  • 1 pkg. (15 oz.) OREO DOUBLE DELIGHT Peanut Butter ‘n Chocolate Creme Chocolate Sandwich Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 cup creamy peanut butter
  • 3 eggs

Instructions

  1. PREHEAT oven to 350°F. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
  2. MIX finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
  3. BEAT cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
  4. BAKE 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Oreo Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 6 OREO Cookies, coarsely chopped (about 3/4 cup), divided
  • OREO Pie Crust (6 oz.)

Instructions

  1. PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
  2. POUR into crust. Sprinkle with remaining chopped cookies.
  3. BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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Oat Chocolate Chip Cookies

Ingredients

  • 2.25 cups uncooked oats
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz semisweet chocolate morsels
  • 4.4 oz milk chocolate candy bar, grated
  • 1.5 cups chopped pecans

Instructions

  1. Preheat oven to 375. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and oats in a large bowl.
  2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each one. Stir in vanilla.
  3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
  4. Drop dough by level spoonfuls 2 inches apart onto parchment paper lined pans, using a 1.5 inch cookie scoop. Flatten each to a 2 inch circle.
  5. Bake at 375 for 8-10 minutes or until browned. Cool on pans for 2-3 minutes before transferring to wire racks.
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No-Bake Chocolate Cheesecake

Ingredients

  • 8 oz. semi-sweet baking chocolate broken into pieces
  • 9 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla extract
  • 1 cup cold whipping cream

Instructions

  1. Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
  2. Beat cream cheese, sugar, butter, and vanilla in a large bowl until smooth.
  3. Add melted chocolate; beat on low speed of electric mixer.
  4. Beat whipped cream in small bowl until stiff; fold into chocolate mixture.
  5. Pour mixture into prepared crust. Cover and refrigerate until firm.
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Mocha Chocolate Mousse

Ingredients

  • 12 oz bittersweet chcolate baking bars (60% cacao), chopped
  • 2/3 cup strong brewed coffee
  • 1/4 cup bourbon
  • 1/2 tsp vanilla extract
  • 1/2 tsp reduced sodium soy sauce
  • 1 2/3 cups heavy cream, divided
  • 1/4 cup sugar

Instructions

  1. Microwave chocolate in a large microwave safe bowl on high for 1 minute or until slightly melted.
  2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds then stir until smooth. Cool completely (about 30 minutes).
  3. Beat remaining 1 cup cream at high speed until foamy. Gradually add sugar, beating until soft peaks form.
  4. Stir in 1/2 cup coffee mixture until blended. Then gradually fold in remaining coffee mixture. (Mixture will be loose.)
  5. Spoon chocolate mixture into a shallow 2 quart bowl or 6 8-10 oz glasses. Cover with plastic wrap and chill 2-3 hours. Serve with cookies and toppings if desired. May be stored in refrigerator prepared up to 2 days.
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