95 the chocolate down Recipes

water, butter or 1/4 cup margarine, brown sugar, coconut, semi-sweet chocolate chips, chopped pecans, marshmallows, german chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), vanilla ice cream (optional)

water, butter, cubed, brown sugar, flaked coconut, semisweet chocolate chips, chopped pecans, marshmallows, german chocolate cake mix (regular size)

all-purpose flour, unsweetened cocoa powder, baking powder, sugar, skim milk, room temperature, nonfat plain yogurt, vanilla extract, unsweetened chocolate, melted and cooled slightly, sugar, dark brown sugar , firmly packed, unsweetened cocoa powder , plus, unsweetened cocoa powder, water

light corn syrup, butter, softened and divided, brown sugar , firmly packed, whipping cream, pecans, chopped, unsweetened chocolate squares, sugar, eggs, separated, vanilla extract, cake flour , sifted, baking powder, salt, milk, cream

chuck roast, bacon, garlic cloves, minced and crushed, red jalapeno chiles, chopped, unsweetened chocolate, tomato sauce, creamy peanut butter, mexican oregano, whole chiles de arbol, crushed chili pepper, ground cumin, minced new mexico chili pods, yellow onion, minced, hot mexican chili powder, hot paprika

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

pineapple upside-down cake, made with crushed pineapple and no cherries, mascarpone cheese, chopped maraschino cherry, chopped white chocolate

unsalted roasted almonds (see cooks notes), chocolate wafer cookies (such as famous chocolate wafers; 4 oz), light brown sugar, unsalted butter, melted, whole milk, heavy cream, chocolate stout , preferably double (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off), light brown sugar, unsweetened cocoa powder, cornstarch, good-quality bittersweet chocolate (60 - 62% cacao), finely chopped, pure vanilla extract, chilled heavy cream, bourbon, sugar, pure vanilla extract, chocolate shavings or cocoa powder, optional

white sugar, cocoa, milk (use water if you want to cut down the dairy and/or the calories), bittersweet chocolate or 2 oz semisweet chocolate, coarsely chopped, unsalted butter, orange liqueur, vanilla extract

whole chocolate graham crackers, light butter, cold, egg white, lightly beaten, unsweetened dutch-processed cocoa powder, cornstarch, fat-free half-and-half, granulated sugar, unsweetened chocolate, melted, light butter, vanilla extract, chocolate curls (optional)

chocolate squares, sweetened condensed milk, cake flour sifted, salt, baking powder, shortening, sugar, eggs well beaten, vanilla, milk

unsweetened baking chocolate, butter, at room temperature, brown sugar , firmly packed, white sugar, baking soda, salt, egg, peppermint extract, chocolate extract (if you can tsp find it, use vanilla), sour cream, flour (packed down), coarsely chopped pecan pieces, unsweetened baking chocolate, melted, butter, room temperature, powdered sugar, vanilla extract, cream (about) or 2 tsp milk (about)

food cake mix, brown sugar , packed, butter or margarine, melted, chopped pecans, chocolate morsels, coconut flakes

dark brown sugar, water, ripe, medium-size bananas, juice of 1/2 lemon, cake, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, granulated sugar, melted butter, egg, egg white, banana puree (2 medium bananas), low-fat sour cream, vanilla extract, semisweet chocolate chips

unsalted butter, room temperature, plus more for the pan, all-purpose flour, baking powder, salt, granulated sugar, eggs, pure vanilla extract, milk, bittersweet chocolate, melted, chunky peanut butter, dark brown sugar, bananas , halved lengthwise

chocolate , with nuts (usually 1 slab), sweetened condensed milk, butter, caster sugar, extra large eggs, beaten, vanilla essence, cake flour or 375 ml all-purpose flour, salt, baking powder , 15 ml (not soda), buttermilk

upside-down german chocolate snack cake, light butter, water, brown sugar, flaked sweetened coconut, marshmallows, chopped pecans, chopped marachino cherries, egg whites, fat-free sour cream (without, gelatin ), unsweetened applesauce, german chocolate cake mix

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.