Chocolate Pecan Carmels

Chocolate Pecan Caramels
Recipe submitted by Lani May Gumm

These caramels are a must for your Christmas gift boxes.

Ingredients:

1 tablespoon plus 1 cup butter (no substitutes), softened, divided
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:

Line a 13x9-inch pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chops; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yield: about 2 1/2 pounds (about 6 3/4 dozen).

Note: You should test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.

Recipe submitted by Lani May Gumm

Goofy Balls

Goofy Balls
Recipe submitted by Katie Hagara

This is a marshmallow treat covered with caramel and Chocolate Rice Krispies.

Ingredients:

1 cup butter
1 (14 oz)  can of sweetened condensed milk
1 bag Kraft caramels
1 box Chocolate Rice Krispies
1 half bag sweetened coconut flakes
2 bags large marshmallows

Parchment paper
Chop sticks or stick

Directions:

Unwrap caramels.

Melt butter in sauce pan.

Add sweetened condensed milk and caramels to melted butter. Stir continuously until smooth. Remove from heat.

In a medium sized mixing bowl, pour a generous amount of Chocolate Krispies and coconut flakes. Mix with hands until combined. Refill as needed.

Spear a marshmallow with the chopstick and dip in caramel mixture.  Then place in Chocolate Krispies and coconut flakes. Cover completely then slide marshmallow off chopstick. It is helpful to pick up marshmallow and pat Chocolate Krispies on marshmallow like a meatball.

Place on parchment paper until Goofy Ball sets up.

Torta Caprese

Torta Caprese

Ingredients:

7 ounces dark chocolate
4 large eggs, separated
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups ground almonds
7 ounces butter, melted & cooled

Topping:

Powdered sugar or cocoa powder
Sweetened whip cream

Directions:

Preheat oven to 350 degrees and lightly grease a 9-inch spring form pan.

In a food processor, process the chocolate until fine.

Beat the egg yolks with the sugar and vanilla extract until pale and thick.  Fold the chocolate, butter and ground almonds into the egg yolk mixture.

Use a clean bowl to beat the egg whites until they form soft peaks and then fold into chocolate almond mixture.

Pour the batter into your prepared pan and bake for about 50 to 60 minutes or until set.

Cool 20 minutes, then remove from spring form pan.

Allow to cool to room temperature and then dust the top with powdered sugar or cocoa. Top with sweetened whip cream.

Serves 8

Chocolate Bundt Cake w/ Chocolate Glaze

Chocolate Bundt Cake w/ Chocolate Glaze

This is the easiest and most delicious cake to make!  It is moist, and the whole family will love it!

Ingredients:

1 (18 1/4 oz) package devil's food cake mix
1 (4 oz) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract

Chocolate Glaze

3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 - 3 tablespoons hot water

Milk chocolate bar for decorative shavings

Directions:

Cake

Preheat oven to 350 degrees.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with chocolate glaze.  Decorate with milk chocolate shavings.

Chocolate Glaze

Combine all ingredients in bowl.  Mix with spoon until smooth.  If needed, microwave a few seconds to heat the glaze to dissolve the clumps of powered sugar.

Gerard's Birthday

Yummy Birthday Cake

White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies
Recipe submitted by Rachel G.

Ingredients:

4 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 oz) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1  1/2 cup white chocolate chips

Directions:

Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined.  Add eggs beating after each addition.

Mix in muffin mix and flour until just combined.  Add white chocolate chips and stir until incorporated.

Chill dough in the refrigerator at least 30 minutes.

Preheat oven to 350 degrees.

Line baking sheet with Silpat or lightly grease baking sheets.

Scoop cookie dough mix onto baking sheets.

Bake 10 to 12 minutes or until golden brown on edges.

In between baking batches of cookies make sure to store the dough in the refrigerator.

3 dozen

Triple Layered Fudge Brownie Cake

Triple Layered Fudge Brownie Cake

Ingredients:

Cake

1 1/2 cups butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

Frosting

2 (8 oz) packages cream cheese, softened
8 tablespoons milk
8 cups confectioners sugar
1/2 cup butter, softened
4 teaspoons vanilla extract
1 cup unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees.

Using a double boiler, melt the butter and chocolate; stir until smooth.

In a large mixing bowl, pour the melted butter and chocolate.  Add the sugar and mix with an electric beater.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla, flour, salt and mix well.

Pour into three greased and floured 9-inch round baking pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.

Cool completely before removing from pans.

Frosting:

In a bowl, beat together the cream cheese, 7 tablespoons milk, confectioners sugar, butter, vanilla, and cocoa to a spreadable consistency.  Beat in the additional tablespoon of milk if necessary.

Spread frosting between layers and over top and sides of cake.

Store in refrigerator.

Gerard's Birthday, 3/9/14

Dark Chocolate Cheesecake

Dark Chocolate Cheesecake

Ingredients:

Crust

24 chocolate wafer cookies (from 9-ounce package)
1 tablespoon sugar
1/2 cup butter, melted

Filling

1 (9.7-oz) 70% cocoa bittersweet chocolate bar, chopped
4 (8-oz) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping

3/4 cup whipping cream
1 (6-oz) 70% cocoa bittersweet chocolate bar, chopped
1 tablespoon sugar

Bittersweet chocolate curls

Directions:

For crust:

Preheat oven to 350 degrees.

Butter 9-inch springform pan.  Blend cookies in food processor until finely ground; blend in sugar.  Add melted butter and process until well blended.

Press crumbs evenly onto bottom of prepared pan.  Bake just until set, about 5 minutes. Cool while preparing filing.

For filling:

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time.  Mix in lukewarm chocolate.  Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour.  Cool 5 minutes. Run a knife around sides of cake to loosen.  Chill overnight.

For topping:

Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.  Cool slightly.  Pour over center of cheesecake, spreading to within 1/2-inch of edge and filling any cracks.  Chill until topping is set, about 1 hour.

Release pan sides.  Transfer cheesecake to platter.  Top with chocolate curls.  Let stand 2 hours at room temperature before serving.  HINT- Rinse knife after each slice.

Cheesecake can be made 3 days in advance.

12 servings