Courtesy of Pampered Chef: Season's Best recipe collection, 2007
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
Showing posts with label Chocolate Party. Show all posts
Showing posts with label Chocolate Party. Show all posts
Monday, November 19, 2007
Saturday, November 17, 2007
Chocolate Chip Cheese ball
1 8 oz. pkg. of cream cheese
1/2 cup butter (one stick)
1/4 tsp vanilla
3/4 cup confectioners sugar
2 tbs. brown sugar
1 cup mini chocolate chips (semi sweet) (half to include in filling, half to roll on outside of ball)
1/4 cup chopped pecans
graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add confectioners and brown sugar, beat just until combined. Stir in _ C chocolate chips and pecans. REFRIGERATE 2 hours or freeze for 30 min. Shape into ball. CHILL for another hour. Roll ball in remaining choc. chips. Serve with graham crackers (and for all of you who need more chocolate, make them chocolate graham crackers!!)
1/2 cup butter (one stick)
1/4 tsp vanilla
3/4 cup confectioners sugar
2 tbs. brown sugar
1 cup mini chocolate chips (semi sweet) (half to include in filling, half to roll on outside of ball)
1/4 cup chopped pecans
graham crackers
Beat cream cheese, butter and vanilla until fluffy. Add confectioners and brown sugar, beat just until combined. Stir in _ C chocolate chips and pecans. REFRIGERATE 2 hours or freeze for 30 min. Shape into ball. CHILL for another hour. Roll ball in remaining choc. chips. Serve with graham crackers (and for all of you who need more chocolate, make them chocolate graham crackers!!)
Chocolate Chip Sensation
1 pkg. (16 oz.) refrigerated chocolate chip cookie dough
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 pint half and half
1 pkg. (3.9 oz.) instant chocolate pudding
¼ cup nuts, chopped
Preheat oven to 375. Cook cookie dough on 15 in stone for 12 –15 mins. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding with whisk. Let set until firm, about 5 mins. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts and sprinkle over cookie. Chill until served.
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 pint half and half
1 pkg. (3.9 oz.) instant chocolate pudding
¼ cup nuts, chopped
Preheat oven to 375. Cook cookie dough on 15 in stone for 12 –15 mins. Cool completely. Combine cream cheese and sugar; set aside. Combine half and half and instant pudding with whisk. Let set until firm, about 5 mins. Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts and sprinkle over cookie. Chill until served.
Banana Split Brownie Pizza
1 pkg. brownie mix (plus ingr. to make)
2 pkgs. cream cheese, softened
2/3 cup sugar
1 can crushed pineapple (8 oz.), drained
2 bananas
1 pint strawberries
½ cup nuts
1 jar chocolate topping
Preheat oven to 375 F. Prepare brownie mix. Place Parchment Paper on 15” Baking Stone. Pour brownie mixture on paper and spread into a 14” circle. Bake 15-20 mins. or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie “crust”. Top with fruit and nuts. Drizzle chocolate over pizza.
2 pkgs. cream cheese, softened
2/3 cup sugar
1 can crushed pineapple (8 oz.), drained
2 bananas
1 pint strawberries
½ cup nuts
1 jar chocolate topping
Preheat oven to 375 F. Prepare brownie mix. Place Parchment Paper on 15” Baking Stone. Pour brownie mixture on paper and spread into a 14” circle. Bake 15-20 mins. or until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie “crust”. Top with fruit and nuts. Drizzle chocolate over pizza.
White Chocolate Raspberry Tart
Crust
2 cups finely chopped crème-filled chocolate sandwich cookies (about 20 cookies)
¼ cup of melted butter
Filling
1 container of Cool Whip (8 ounces)
4 squares (1 ounce each) white chocolate for baking, chopped or ¾ cup white chocolate chip morsels
½ cup Sour Cream
¼ cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup of fresh raspberries
Powered Sugar
For crust, mix together cookies and butter. Press into bottom and up sides of Tart pan. Refrigerate until ready to fill.
For filling, place 1 cup of the cool whip and white chocolate in batter bowl, microwave on high 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm) Fold in remaining whipped topping and sour cream. Spread mixture over crust
Place chocolate chips and oil in small micro cooker. Microwave uncovered, on high 30-60 seconds or until melted and smooth. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at lease one hour or until set. Sprinkle with powered sugar just before serving.
2 cups finely chopped crème-filled chocolate sandwich cookies (about 20 cookies)
¼ cup of melted butter
Filling
1 container of Cool Whip (8 ounces)
4 squares (1 ounce each) white chocolate for baking, chopped or ¾ cup white chocolate chip morsels
½ cup Sour Cream
¼ cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup of fresh raspberries
Powered Sugar
For crust, mix together cookies and butter. Press into bottom and up sides of Tart pan. Refrigerate until ready to fill.
For filling, place 1 cup of the cool whip and white chocolate in batter bowl, microwave on high 1 minute or until melted and smooth, stirring after each 20-second interval. Cool slightly (mixture should be slightly warm) Fold in remaining whipped topping and sour cream. Spread mixture over crust
Place chocolate chips and oil in small micro cooker. Microwave uncovered, on high 30-60 seconds or until melted and smooth. Drizzle chocolate mixture over filling. Arrange raspberries around edge of tart. Refrigerate at lease one hour or until set. Sprinkle with powered sugar just before serving.
Double Chocolate Mocha Trifle
1 pkg. (18.25 oz.) brownie mix
4 tsp. instant coffee granules
1 ¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water
Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1 inch cubes. Chop0 toffee bars. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 mins.
4 tsp. instant coffee granules
1 ¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water
Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1 inch cubes. Chop0 toffee bars. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 mins.
Tuxedo Brownie Cups
Tuxedo Brownie Cups
1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz each) white chocolate for baking
1 tablespoons milk
1 Package (8oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and milted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325◦F. Spray cups of Deluxe Mini- Muffin Pan with nonstick cooking spray for baking (I personally love Bakers Joy). Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
2. Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
3. Microwave white chocolate and milk in Small Micro-Cooker ®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. IN Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent® Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus ®; arrange on tops of brownie cups. Garnish with orange zest and mint leave or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
1 Package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 oz each) white chocolate for baking
1 tablespoons milk
1 Package (8oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves and milted semi-sweet chocolate for baking (optional)
1. Preheat oven to 325◦F. Spray cups of Deluxe Mini- Muffin Pan with nonstick cooking spray for baking (I personally love Bakers Joy). Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups 2/3 full. Bake 14 minutes or until edges are set. Do not over bake.
2. Remove pan to Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.
3. Microwave white chocolate and milk in Small Micro-Cooker ®, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. IN Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent® Decorator fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus ®; arrange on tops of brownie cups. Garnish with orange zest and mint leave or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.
Chocolate Mint Silk Torte
Ingredients:
Nonstick cooking spray with flour (see Cook's Tip)
1 package (18-21 ounces) traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 teaspoon peppermint extract
2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.
3. Meanwhile, for filling, in Easy Read Measuring Cup, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. In Classic Batter Bowl, whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.
4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Simple Additions(R) Round Platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.
Yield: 16 servings
Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 3 g, Sodium 170 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownies. In a pinch, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder using the Flour/Sugar Shaker. Tap out excess cocoa powder.
For best results, choose a brownie mix marked "traditional" or "chewy" on the package. Do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.
Nonstick cooking spray with flour (see Cook's Tip)
1 package (18-21 ounces) traditional or chewy brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1/2 teaspoon peppermint extract
2 packages (4.67 ounces each) crème de menthe chocolate candies, unwrapped, divided (56 pieces total)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
Directions:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, oil, water, eggs and peppermint extract; mix well. Immediately divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
2. Meanwhile, for ganache, combine 12 of the candies and 3/4 cup of the whipped topping in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool in pans 5 minutes. Invert onto cooling rack and cool completely, about 8 minutes.
3. Meanwhile, for filling, in Easy Read Measuring Cup, combine 36 of the remaining candies and 1 cup of the whipped topping; microwave on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval. In Classic Batter Bowl, whisk cream cheese until well blended; whisk in chocolate mixture until smooth. Fold remaining whipped topping into filling in two additions.
4. Attach open star tip to Easy Accent(R) Decorator; fill with 3/4 cup of the filling and set aside. To assemble torte, transfer one brownie to Simple Additions(R) Round Platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie 1/2 inch from edge of well. Pipe a decorative border around ganache inside edge of well. For garnish, cut remaining eight candies in half crosswise and arrange around border.
Yield: 16 servings
Nutrients per serving: Calories 400, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 3 g, Sodium 170 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownies. In a pinch, brush Torte Pans with melted butter, then sprinkle with unsweetened cocoa powder using the Flour/Sugar Shaker. Tap out excess cocoa powder.
For best results, choose a brownie mix marked "traditional" or "chewy" on the package. Do not use brownie mixes containing chocolate morsels or chunks, as these will cause sticking.
Chocolate-Raspberry Cookie Trifle
Ingredients:
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
Directions:
1. For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of the whipped topping in Measure-All(R) Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 1/4 cup in Prep Bowl for garnish.
3. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
4. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
5. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.
Yield: 16 servings
Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 2 g, Sodium 180 mg, Fiber less than 1 g
Cook's Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.
1 cup milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 container (16 ounces) frozen whipped topping, thawed, divided
1 box (12 ounces) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 ounces) seedless raspberry jam, divided
1 bag (12 ounces) frozen sweetened raspberries (not in syrup), thawed
Directions:
1. For filling, in Stainless (4-qt.) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of the whipped topping in Measure-All(R) Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 1/4 cup in Prep Bowl for garnish.
3. Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
4. To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
5. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.
Yield: 16 servings
Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 2 g, Sodium 180 mg, Fiber less than 1 g
Cook's Tip: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.
Truffle Brownie Cups
Ingredients:
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Directions:
1. Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix 'N Scraper(R). Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
2. Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings
Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.
Nonstick cooking spray with flour (see Cook's Tip)
1 2/3 cups semi-sweet chocolate morsels, divided
2 tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)
Directions:
1. Preheat oven to 325°F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix 'N Scraper(R). Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake.)
2. Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.
3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag using Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.
Yield: 24 servings
Nutrients per serving: (1 brownie cup): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 1 g, Sodium 10 mg, Fiber 0 g
Cook's Tip: It's best to use a nonstick cooking spray containing flour when baking these brownie cups. In a pinch, brush wells with melted butter, then sprinkle with unsweetened cocoa using the Flour/Sugar Shaker. Tap out excess cocoa.
Double Chocolate Cinnamon Dip
Note from Jodi: this is so so so so so good!!!
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Ingredients:
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
Directions:
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker(R). Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions(R) Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions(R) Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
Nutrients per serving: (about 2 tablespoons dip, 1/2 cup fruit): Calories 190, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 2 g, Sodium 65 mg, Fiber 2 g
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Ingredients:
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
Directions:
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker(R). Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions(R) Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions(R) Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
Nutrients per serving: (about 2 tablespoons dip, 1/2 cup fruit): Calories 190, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 2 g, Sodium 65 mg, Fiber 2 g
Mocha Skillet Cake
Ingredients:
Cake
1/2 cup (1 stick) softened butter, divided (do not substitute margarine)
1 container (8 ounces) sour cream
4 eggs
2 tablespoons instant coffee granules
1 package (18.25 ounces) devil's food cake mix
1 package (3.8 ounces) instant chocolate pudding mix
Ganache
1 tablespoon instant coffee granules
1/3 cup heavy whipping cream
1 package (12 ounces) white chocolate morsels
2 toffee bars (1.4 ounces each)
1/2 cup coffee liqueur or strong brewed coffee
Directions:
1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve).
2. Microwave remaining butter in Small Micro-Cooker(R) on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.
3. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.
4. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.
Yield: 16 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g
Cook's Tip: When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.
Cake
1/2 cup (1 stick) softened butter, divided (do not substitute margarine)
1 container (8 ounces) sour cream
4 eggs
2 tablespoons instant coffee granules
1 package (18.25 ounces) devil's food cake mix
1 package (3.8 ounces) instant chocolate pudding mix
Ganache
1 tablespoon instant coffee granules
1/3 cup heavy whipping cream
1 package (12 ounces) white chocolate morsels
2 toffee bars (1.4 ounces each)
1/2 cup coffee liqueur or strong brewed coffee
Directions:
1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve).
2. Microwave remaining butter in Small Micro-Cooker(R) on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.
3. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.
4. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.
Yield: 16 servings
Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g
Cook's Tip: When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.
Molten Chocolate Mini Cakes
Ingredients:
6 ounces fine-quality bittersweet chocolate (60% cocoa)
1/2 cup (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
3/4 cup all-purpose flour
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4. Remove pan from oven using clean Striped Kitchen Towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve cakes on Simple Additions(R) Appetizer Plates with ice cream, if desired.
Yield: 12 servings
Nutrients per serving: (1 cake): Calories 250, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 28 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.
6 ounces fine-quality bittersweet chocolate (60% cocoa)
1/2 cup (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
3/4 cup all-purpose flour
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4. Remove pan from oven using clean Striped Kitchen Towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve cakes on Simple Additions(R) Appetizer Plates with ice cream, if desired.
Yield: 12 servings
Nutrients per serving: (1 cake): Calories 250, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 28 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.
Mexican Chocolate Cake
Ingredients:
1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Directions:
1. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper(R). Pour batter into pan; spread evenly using Small Spreader.
2. Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
3. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Yield: 12 servings
Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
1/4 cup sliced almonds
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Directions:
1. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper(R). Pour batter into pan; spread evenly using Small Spreader.
2. Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
3. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Yield: 12 servings
Nutrients per serving: Calories 420, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 47 g, Protein 6 g, Sodium 410 mg, Fiber 2 g
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
Cinnamon Crunch Chips
Ingredients:
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
Directions:
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
Nutrients per serving: Light (2 chips): Calories 25, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 4 g, Protein 1 g, Sodium 65 mg, Fiber 0 g
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
Directions:
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
Nutrients per serving: Light (2 chips): Calories 25, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 4 g, Protein 1 g, Sodium 65 mg, Fiber 0 g
Warm Nutty Caramel Brownies
Ingredients:
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Directions:
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
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