Chocolate, Chocolate and More Chocolate
June 18, 2012
I’ve been a little stressed lately even though I am desperately doing my best to lean on God and leave it all there I thought this morning maybe a little chocolate would help.
Flourless Chocolate Cake
- 4 eggs, separated
- 8 ounces 53% cacao dark baking chocolate, coarsely chopped
- 3 tablespoons butter, cubed
- 1/3 cup plus 1/4 cup sugar, divided
- 1-1/2 teaspoons vanilla extract
- 1 container (2-1/2 ounces) prune baby food
- 1 teaspoon dark baking cocoa or baking cocoa
- 1/2 teaspoon confectioners’ sugar
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a small saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; cool slightly. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside.
- In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add 1/3 cup sugar and vanilla, beating until thick and lemon-colored. Beat in baby food and chocolate mixture.
- Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form; fold into batter.
- Pour into prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
- Sprinkle with cocoa and confectioners’ sugar. Refrigerate leftovers. Yield: 12 servings.
Chocolate Peanut Butter Pie with Bacon
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tablespoon butter or margarine
Cream Cheese-Peanut Butter Filling
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
2 Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
3 Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
4 In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
5 Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.
Fudgy Chocolate Toffee Bars
from Pillsbury again sorry I am looking for easy here, not more stress – just chocolate! LOL
1/2 cup LAND O LAKES® Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath® Bits ‘O Brickle® toffee bits (1 1/2 cups)
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 tablespoon LAND O LAKES® Butter
1 teaspoon McCormick® Pure Vanilla Extract
1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with Crisco® Original No-Stick Cooking Spray.
2 In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
3 Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
4 In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5 Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
I hope one of these 3 will bless your day! I may need to make all three. LOL