- Duncan Heinz brownie mix for 9 x 13
- 2 eggs
- ½ c water
- 1/3 cup oil
- 1 ½ T. instant coffee
- 1 t ground cinnamon
Combine all ingredients. Use mini cupcake papers and tins.
1 T batter in each cupcake holder. Bake at 350 for 12-15 minutes.
Top w artfully dollop of cool whip.
Going on its fifth generation as everybody’s favorite dessert.
- 2 bars German sweet chocolate
- 2 T. sugar
- 3 T. water
- 4 eggs, separated
- large angel food cake
- whipped cream or cool whip
Melt 2 bars of chocolate with sugar and water in double boiler. When melted, take off burner and beat until cool. Drop in 4 egg yolks, one at a time, and beat after each addition. Beat egg whites until they are stiff and add to the mixture. In a 9 x 13 pan layer bottom with half the cake, (cut into thin slices), pour half of the chocolate mixture over this. Repeat layering, top with whipped cream and chill for at least several hours.
Bake a Duncan Hines dark chocolate cake mix in 2 round cake pans. Let sit for 5 minutes. Poke holes in and pour mixture of:
- 1 small package cherry jello
- ¾ cup hot water
- ½ cup cold water
over cakes. Refrigerate until set.
- 1 package instant chocolate pudding
- 1 package dream whip
- 1 ½ cups milk
- 1 T. instant coffee
Beet until the desired consistency.
Martha Stewart Living
- 2/3 cup packed light-brown sugar
- 1/3 cup plus 1 ½ T. granulated sugar
- 4 T. butter, cut into pieces
- 1 t. pure vanilla extract
- 2 large eggs
- ¾ cup Dutch cocoa powder, sifted
- ¾ cup all-purpose flour
- Pinch of salt
1. Heat oven to 350. In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg white, and mix until combined.
2. In a small bowl, whisk together cocoa, flour, and salt. Add to sugar and butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or wax paper and roll into a 1 ¾ by 8 ½ inch log. Chill for at least 1 hour or overnight.
3. Remove paper, and slice log crosswise into ¼ inch thick pieces. Place remaining 1 ½ T. granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to parchment-lined baking sheet 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cook completely.
To slightly reduce the number of calories in these cookies, coat just the edges with sugar.
- 16 ounces chocolate (milk, dark or semisweet) broken into pieces
- 1/2 pint whipping cream
- 1/2 cup caramel topping
- 3 T. favorite liqueur
Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Suggestions for dipping: strawberries, bananas, apples, grapes, cherries. marshmallows, cream puffs, pound cake, nuts …
- ½ cup butter
- 1 cup sugar
- 1 egg
- 2 ½ oz melted chocolate
- 1 ¾ cup flour, sifted
- ½ t salt
- ¼ t baking soda
- ¾ cup buttermilk
- 1 ½ t vanilla
Preheat oven to 400. Drop and bake.
- ½ T. butter
- 1 ½ oz melted chocolatre
- 3 T milk
- 1 c powdered sugar
- 1 t vanilla
thin with milk to make glossy
Makes about 13 BIG cookies
- ¾ cup pecan halves (2 ½ oz.)
- ¾ cup firmly packed dark brown sugar
- ¾ cup unsalted butter
- ½ cup sugar
- 1 large egg
- 1 t. vanilla extract
- 1 ½ cups old fashioned oats (not instant)
- 1 cup all purpose flour
- ½ t. baking soda
- 1/8 t. salt
- 6 1.2 oz. Heath bars, chopped into ½ inch pieces
Preheat oven to 350. Lightly grease 2 cookie sheets
Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns. DO NOT OVERPROCESS. Transfer to bowl and stir in toffee and pecans.
Mound dough in ¼ cup portions onto cookie sheets. Flatten slightly with fingers. Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.