French Chocolate Chip Madeleines

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Pretzel Turtles - Desserts

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Tiramisu Layer Cake - Dessert

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1-2 Chocolate Cake

Ingredients

⅓ cup (80 ml) vegetable oil
2 ounces (55 g) unsweetened chocolate
1 cup sugar (or ½ cup)
1 egg
1¼ cups (300 g) whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla extract
¾ cup (180 ml) water
¾ cup (180 g) semi-sweet chocolate pieces (such as chocolate chips)
½ cup (120 g) chopped nuts
(Optional: 4 ounces (115 g) cream cheese or sour cream)






1-2 Chocolate Cake by bharathiya

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Chocolate Bouquet - Flower Arrangements - A Delectable Bunch

Ingredients

You Will Need
eclairs/ toffees available in the market
filler greens
roses
kebab sticks
white thread
green tape
basket with moss fixed in it




Chocolate Bouquet - Flower Arrangements - A... by bharathiya


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Fijian Mud Pie

Ingredients

For the crust

30 Famous Amos Chocolate Wafer Cookies (2 packages)
4 tablespoons butter, melted



For the filling

1/3 cup Nutella
1/2 cup shredded unsweetened coconut, divided
2 pints McConnell's Dutch Chocolate ice cream, slightly softened





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Directions

For the crust

Preheat oven to 350.

First crush your cookies, I put them in my Cuisnart and pulsed until I have uniform fine crumbs. Mix cookie crumbs with the melted butter and press into tart pan. I use my hands first and then finish with a cup to push the crust up along the edges.

Bake at 350 for 20 minutes. Allow crust to cool before moving on.

For the filling

Heat Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella in and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.

When your ice cream is softened enough to spread around, use an offset spatula to smear it all around with an offset spatula to create an even layer. Sprinkle with the other 1/2 cup of unsweetened coconut.  Place tart pan on plate or cookie sheet and stick in the freezer for at least two hours, if you have it in there overnight, cover it. When ready to serve, lift bottom out of tart pan and place on cake plate. Cut into wedges and serve.

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Black Magic Cake

INGREDIENTS:

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract







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Banana Pudding IV

INGREDIENTS:

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed
milk
1 (5 ounce) package instant vanilla
pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped
topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Easy OREO Truffles

 

INGREDIENTS:

1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA
Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted

Peanut Butter Cup Cookies

INGREDIENTS:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butten
1 teaspoon vanilla extractr
1/2 cup packed brown sugar
1 egg, beate
2 tablespoons milk
40 miniature chocolate covered peanut
butter cups, unwrapped

Chocolate Truffle

Ingredients:

200 ml/1 cup heavy cream (I used Amul Fresh Cream)

1 tbsp butter

225 gms finely chopped dark bitter sweet chocolate (I used Morde brand -100 gms milk chocolate and 125 gms dark chocoalate)

cocoa powder OR chopped toasted nuts of your choice OR desiccated coconut OR icing sugar OR chocolate rice for dusting

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Method

1 Heat a pan, add butter and fresh cream. Bring to a boil (as bubbles appear along the edges of the vessel) turn off heat.
2 Place chopped chocolate in a stainless steel vessel. Pour the cream over grated chocolate and let it stand for 3 mts. Use a whisk to gently stir till smooth. (Do not beat). Bring to room temperature.
3 Cover the stainless steel vessel with a cling wrap and place in the refrigerator. Allow to set till firm for 4 hours or overnight.
4 Place a little cocoa powder or desiccated coconut or icing sugar or chopped nuts like pistachios/almonds in a plate.
5 Remove the cling wrap off the stainless steel vessel, use a melon scoop or spoon to remove the chocolate and make small balls. Dust your hands with cocoa powder while rolling the balls so that they do not stick to your hands.
6 Roll the truffles in the coating of your choice. Shake truffles in a sieve to eliminate excess cocoa if using cocoa to dust. Place them on parchment/butter paper lined plate, cover and refrigerate the truffles.
7 At the time of serving bring them to room temperature. Store in an air tight container in the fridge.



  

Chocolate Chip Cookies

Ingredients:

1-1/4 cups of all purpose flour (plain flour or maida)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup sugar
1/2 cup of softened butter (8 tablespoons or 4oz)
1 teaspoon Vanilla Extract
Approx. 1/4 cup of chilled milk use as needed
1/2 cup Semi-sweet Chocolate Chips

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Chocolate Cake

INGREDIENTS:

1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Chocolate Chip Madeleines

INGREDIENTS

10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces
PREPARATION

Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.

Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.

Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.

Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.

Pretzel Turtles

INGREDIENTS:

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves






DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Black Magic Cake

INGREDIENTS:

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.




Black Magic Cake by asith-mohan-mangalore