March 27, 2011 at 4:16 pm (7 ingredients or less, Aldi ingredients, cocoa, granulated sugar, microwave, milk, non-alcoholic, Quick Dishes, salt, stovetop, vanilla)
6 servings
1/2 C sugar
1/4 C cocoa
dash of salt
1/3 C hot water
4 C milk
3/4 t vanilla extract
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Mix sugar, cocoa and salt in saucepan; stir in water.
Cook and stir over medium heat until mixture boils; boil and stir 2 minutes.
Stir in milk and heat. DO NOT BOIL.
Remove from heat; add vanilla.
Variation: Microwave Single Serving:
2 T sugar
2 – 3 t cocoa
dash of salt
1 C milk
1/4 t vanilla extract
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Mix sugar, cocoa and salt in large mug.
Heat milk in microwave at HIGH 1-1/2 minutes or until hot.
Gradually add milk to cocoa mixture; stir well. Stir in vanilla.
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November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)
Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings
40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.
Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.
Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.
Bake 28 minutes or until center is almost set. Let it cool.
Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.
Decorate the cheesecake with remaining whipped topping and raspberries just before serving.
Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.
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November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)
Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings
1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.
Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.
Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.
Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.
Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.
*Liquid ingredients needed to make the cake are not included in this list.
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November 1, 2010 at 4:31 pm (7 ingredients or less, cookies, cornflakes, dried cranberries, Holiday, holiday marshmallows, no-cook, peanuts, refrigerator, semisweet chocolate)
Preparation: 20 min.plus the cooling time
Yield: 24 servings
1/2 cup roasted peanuts
1 package (8 squares) semisweet chocolate
2 1/2 cups corn flakes
1/2 cup dried cranberries
24 holiday marshmallows
1. Peanuts crushed into pieces, put them aside. Cover a baking sheet with waxed paper. Melt chocolate in microwave in a large bowl as directed on package.
2. Stir in chips, cranberries and peanuts; toss gently until evenly coated with chocolate.
3. Use a spoon to distribute 24 piles cereal mixture into prepared pan on. Top each with a marshmallow. Refrigerate 1 hour or until firm.
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November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings
1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.
2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.
3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.
4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.
5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.
6. Serve with whipped topping.
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July 16, 2010 at 3:41 pm (Aldi ingredients, all-purpose flour, almonds, baking powder, bittersweet chocolate, butter, cocoa, cookies, eggs, granulated sugar, oven, pecans, salt, semisweet chocolate, semisweet chocolate chips, vanilla)
Prep time: 30 minutes
Total time: 1 1/2 hours
Makes 30.
3/4 C unsalted almonds
3/4 C unsalted pecans
6 oz bittersweet chocolate, chopped
1/4 C unsalted butter, cut up
1/2 C all-purpose flour
2 T cocoa
1/2 t baking powder
1/4 t salt
2 eggs
1/2 C sugar
2 t vanilla
1 C semisweet chocolate chips
Decorations:
4 oz semisweet chocolate, melted and cooled slightly
Whole almonds, toasted
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1. Heat oven to 325 degrees. Line 2 baking sheets with parchment or reusable nonstick liners. Place almonds and pecans on a baking sheet and toast in the oven 10 minutes, stirring twice, until lightly toasted and fragrant. Cool; transfer to a cutting board and coarsely chop.
2. Melt chocolate and butter in a small saucepan over low heat; stir until smooth. Let cool. In bowl, mix flour, cocoa powder, baking powder and salt.
3. In large bowl, beat eggs, sugar and vanilla on high speed 5 minutes or until pale yellow and slightly thickened. With mixer on low speed, beat in chocolate mixture, then flour mixture, until blended. Stir in chocolate chips and the chopped nuts. Using a mini ice cream scoop, drop small scoops of batter (rounded tablespoons) 2″ apart on prepared baking sheets.
4. Bake 1 sheet at a time 12 to 14 minutes, until tops are puffed, shiny and slightly cracked (they will be soft to the touch). Cool on baking sheet 10 minutes, transfer to wire rack and cool completely.
5. Spoon some melted chocolate on top of each cookie and top with a toasted almond. Refrigerate to set chocolate.
Storage tip: Keep airtight at room temperature with wax paper between layers up to 1 week, or freeze up to 2 months.
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July 16, 2010 at 3:10 pm (7 ingredients or less, cocoa, cornstarch, dark brown sugar, dessert sauces, milk, Quick Dishes, stovetop, vanilla)
Makes 1 1/2 cups.
3/4 C dark brown sugar
1/2 C cocoa
4 t cornstarch
3/4 C skim milk
1 t vanilla
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In medium saucepan, whisk together brown sugar, coca and cornstarch. Gradually mix in milk until well blended. Bring to a boil, stirring constantly, until thick, about 1 minute. Remove from heat and whisk in vanilla.
Serve right away or pour into an airtight container and refrigerate up to 1 week. Reheat before serving.
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June 14, 2010 at 7:22 pm (all-purpose flour, baking powder, baking soda, butter, cocoa, cookies, dried cranberries, eggs, granulated sugar, oven, salt, semisweet chocolate chips)
In a pretty jar or tin, these twice-baked cookies keep their crunch for more than a week.
Makes 48.
2 C all-purpose flour
1/2 C cocoa
3/4 t baking soda
1/2 t baking powder
1/2 t salt
6 T (3 oz) unsalted butter, softened
1 C sugar
2 eggs, lightly beaten
3/4 C dried cranberries
3/4 C mini chocolate chips
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1. Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs. Mix in dry ingredients until blended. Fold in cranberries and chips.
2. Divide dough; put pieces on opposite sides of a parchment-lined baking sheet. Shape each into a 12″-long, 1/2″-thick log. Bake at 350 degrees for 25 minutes, cook 20 minutes.
3. slice into 1/2″-thick cookies. Stand them up on the baking sheet; bake for 15 minutes. Cool to room temperature.
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June 12, 2010 at 9:12 pm (all-purpose flour, almond extract, baking powder, brown sugar, butter, canola oil, cookies, eggs, granulated sugar, oven, semisweet chocolate chips, slivered almonds)
Makes 20 cookies.
Dough:
3 T canola oil
2 eggs
1/2 t almond extract
1/4 C sugar
1/4 C brown sugar
2 C all-purpose white flour
1 t baking powder
1 1/4 C slivered almonds, chopped, divided
Frosting:
3/4 C semisweet chocolate chips
1 T butter (optional)
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Dough: Preheat oven to 375 degrees.
In large bowl, whisk together oil, eggs and almond extract until fluffy. Stir in sugars; beat until well blended.
In separate mixing bowl, combine flour and baking powder. Gradually blend into egg mixture. Fold in 1 C almonds.
On lightly floured surface, divide dough in half to form 2 narrow logs about 12″ long. Place logs on lightly oiled baking sheet; pat down slightly until logs are about 2″ wide. Bake until firm and lightly browned, about 15 minutes.
Remove logs from oven; let cool to room temperature. Slice logs on diagonal into 3/4″-thick slices. Place slices cut-side down on baking sheet. Reduce oven temperature to 325 degrees; bake about 8 minutes. Flip biscotti; bake until crisp, about 4 to 7 minutes. Remove from oven; cool on racks to room temperature.
Frosting: Combine frosting ingredients in top of double boiler. Over very low heat, stir constantly until melted and smooth. Alternatively, microwave until melted on high. Keep warm until ready to use.
Spread chocolate frosting over 1 side of biscotti. Sprinkle remaining almonds over tops; press into frosting.
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June 11, 2010 at 5:36 pm (7 ingredients or less, bananas, blender, cocoa, maple syrup, no-cook, nutmeg, puddings, Quick Dishes, silken tofu, vanilla)
This nondairy pudding is low-fat, light and luscious.
Serves 6.
2 C mashed ripe bananas
4 oz reduced-fat Japanese-style firm silken tofu, drained (about 1/2 C)
2 t vanilla
1 T cocoa
1/2 t ground nutmeg
1/4 C maple syrup
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Place all ingredients in blender; puree until smooth. Spoon into custard cups or dessert glasses. Chill 1 hour.
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