Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers. Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
he extra added ingredients.
DROP COOKIES:
Mix ingredients until
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Stir in cranberries and grated chocolate. Drop tablespoons of mixture about 2
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Preheat the oven to 350\u00b0F. Grease 3 baking pans.
Beat the butter, vanilla extract, brown sugar and egg in large bowl with an electric mixer until smooth. Stir in the sifted dry ingredients, then the raisins and all the chocolate. Drop level tablespoons of mixture 2 inches apart on prepared pans.
Bake the cookies for about 10 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Stir cocoa and sugar into Master Mix.
Combine milk, beaten egg and vanilla.
Stir into mix and blend well.
Drop by teaspoons on greased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes. Yields 2 1/2 dozen.
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
Blend peanut butter, butter, and vanilla in mixer. Gradually add sugar until dough can be rolled into balls. Dip the balls in melted chocolate. Drop on parchment paper. Chill until set.
nch springform pans.
Microwave chocolate squares in a microwave-safe
heet with parchment.
Place chocolate in the top of a
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
Cream shortening.
Gradually add sugar, beating at low speed of electric mixer until light and fluffy.
Add egg, chocolate and vanilla; beat well.
Combine flour, soda and salt; add to creamed mixture alternately with milk, stirring well.
Stir in pecans or walnuts.
Drop dough by teaspoonfuls, about 1 1/2 inches apart, onto greased cookie sheets.
Bake in a 350\u00b0 oven for 12 minutes, or until done.
Remove to wire racks.
Frost with Chocolate-Coffee Frosting while still warm.
Yields about 4 dozen cookies.
Melt butter and chocolate in a double boiler.
Cream egg and chocolate mixture with sugar and salt.
Beat until the mixture is light and smooth, then add vanilla.
Sift flour and baking powder. Add the flour and baking powder alternately with the milk into the creamed mixture.
Work in the nuts.
Drop by teaspoon on ungreased cookie sheets.
Bake at 375\u00b0 for 8 minutes or until done.
Makes 6 dozen.