Chocolate – Page 2 – Angela's Cookbook

Ingredients

Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.

Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.

8-14-2016 |

Heat oven to 375. Remove wrappers from Kisses.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9×13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool.

Preheat oven to 350. Line bottom and sides of 15×10 inch jelly-roll pan with aluminum foil, allowing 2-3 inches to extend over the sides. Lightly spray with cooking spray.
Microwave butter and chocolate in large microwave safe bowl on high for 1.5-2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar. Add eggs one at a time, whisking until just blended after each one. Whisk in flour and next 3 ingredients. Pour mixture into prepared pan.
Bake for 18-20 minutes. Cool completely on wire rack. Cut into 24 squares.
These brownies make perfect ice cream sandwiches!

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.