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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August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate, Summer)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
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August 21, 2009 at 12:43 pm (7 ingredients or less, cake, chocolate wafers, food processor, heavy cream, refrigerator, ricotta cheese, semisweet chocolate, stovetop, vegetable cooking spray)
Prep: 30 minutes
Total: 6 hours 30 minutes
Serves 10
Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)
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1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
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July 17, 2009 at 8:01 pm (7 ingredients or less, Aldi ingredients, butter, navel orange, refrigerator, semisweet chocolate, stovetop, vanilla)
Makes: 1 to 2 servings
Total Time: 30 min
2 squares semi-sweet chocolate, chopped
1 tablespoon butter
Dash of vanilla extract
1 large navel orange, peeled and sectioned
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Line baking sheet with wax paper. Melt chocolate in top half of double boiler over simmering water. When melted, remove from heat, and stir in margarine and vanilla.
Dip end of each orange section about halfway into melted chocolate.
Place sections on baking sheet and refrigerate for about 15 minutes or until chocolate sets.
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April 23, 2009 at 9:57 pm (7 ingredients or less, Aldi ingredients, bananas, butter, Desserts, light brown sugar, nondairy whipped topping, peanuts, semisweet chocolate, sour cream, stovetop)
Prep Time:5 min
Total Time:15 min
Makes:4 servings
2 Tbsp. butter
1/3 cup light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1 square semi-sweet chocolate, melted
1/2 cup thawed nondairy whipped topping, divided
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Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min.
Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
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April 23, 2009 at 9:46 pm (7 ingredients or less, butter, cake, egg yolks, eggs, flour, nondairy whipped topping, oven, powdered sugar, semisweet chocolate)
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares semi-sweet chocolate
1 stick butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed nondairy whipped topping
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Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
How to Bake Cakes in Muffin Cups: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead: Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
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