Recipezaar: Nuts,Chocolate recipes

Gluten-Free Tropical Brownies

Tue, 20 Jan 2009 17:35:43 -0500

A unique and exotic twist on a brownie, these delicious treats are a chocolate lover's dream. -- posted by katii

Pb 'n Oat Chip Cookies

Tue, 20 Jan 2009 17:46:46 -0500

The texture of these lightened up cookies is what I love most about them, of course the mini-chocolate chips comes in a close second! While still warm, the peanut butter taste is very light - although it really comes through when cookies are completely cooled. Recipe is easily doubled or tripled. -- posted by Brooke the Cook in WI

Coconut Joys

Fri, 23 Jan 2009 17:26:32 -0500

This originally comes from one of the Southern Living Christmas Family Favorites. I like mine a lot smaller than in the original recipe and I use a lot more chocolate! I make these almost every Christmas I make cookies to give out! -- posted by Gaia22

"everything but the Kitchen Sink" Candy

Thu, 29 Jan 2009 23:26:36 -0500

These bizarre confections are only for those with a serious sweet tooth! They are quite rich, so small pieces are necessary. -- posted by katii

Kittencal's Reese's Peanut Butter-Chocolate Ice Cream Dessert

Fri, 30 Jan 2009 14:45:49 -0500

I use my recipe#237573 you may of coarse use store bought --- vanilla ice cream may be used in place of the chocolate ice cream, frozen yogurt also will work well, a prepared chocolate crumb crust or graham crust will work well fine--- although I have left as optional to take this yet to another level mix in chopped frozen peanut butter cups, they must be frozen when mixed in or they will crush when mixing, chop them first then freeze, and don't be afraid to add in a little more than 1/2 cup peanut butter :) -- posted by KITTENCAL

White Chocolate Coconut Hazelnut Frosting

Sat, 31 Jan 2009 02:03:02 -0500

From "Cake Mix Magic." This is a very interesting combination of flavors that I can't wait to try out. This frosting is recommended for white, spice, or chocolate cakes. You can choose to replace the hazlenuts with pecans or almonds for another interesting variation. -- posted by the_cookie_lady

Peanut Butter & Fudge Brownies

Sun, 01 Feb 2009 12:47:35 -0500

These are very rich and decadent brownies from baking maven Dorie Greenspan and printed in Bon Appétit Magazine (January 2007). For a smoother texture, you can put the peanuts in the frosting, omit them entirely, or replace them with peanut butter chips. There are a few steps to follow, but it really is a simple recipe and so worth it! You'll want to cut these very small. -- posted by blucoat

Crunchy Chocolate Biscotti

Sun, 01 Feb 2009 13:41:16 -0500

From Good Housekeeping -- posted by Chef #1151642

Chocolate Turtle Pecan Cookies

Wed, 11 Feb 2009 14:51:57 -0500

You won't miss the fat in these delicious cookies from "Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories" by Evelyn Tribole, M.S., R.D. This is by no means diet food, just a lightened-up treat. Enjoy! -- posted by blucoat

Chocolate Almond Biscotti

Mon, 16 Feb 2009 02:06:43 -0500

Entered for safe-keeping. From First 3/09/09. -- posted by KateL

Maple, Walnut & Flax Pancakes

Sun, 22 Feb 2009 16:15:35 -0500

A delicious, healthy, moist, nutty, and filling pancake recipe from "Bon Appétit Magazine" (Jan. 2004). You can tweak this recipe to your preferences, it's very forgiving. You can add some cinnamon to the batter, throw in some blueberries, mash in a banana, or substitute wheat germ or oats for the flax seed meal. If you don't have buttermilk, you can use the yogurt & milk substitution, soymilk, or about a tablespoon of vinegar to regular milk and let it sit for 5 minutes and use that. -- posted by blucoat

Easy Rocky Road Brownies

Wed, 25 Feb 2009 11:58:27 -0500

This recipe came to me via email today from the www.verybestbaking.com website. Four ingredients....how easy can that be? "The enduring appeal of rocky road is no surprise. The combination of marshmallow, chocolate and nuts is hard to resist." -- posted by senseicheryl

Peanut-Butter Chocolate Ice Cream Sandwiches

Fri, 27 Feb 2009 16:33:27 -0500

These soft, yielding cookies have a double dose of chocolate. They're the perfect foil for rich, gooey peanut butter ice cream. Prep and Cook Time: about 40 minutes, plus about 10 minutes of chilling time. The recipe for the ice cream is posted separately. -- posted by Sweet Jezebel

Peanut Butter-Toffee Turtle Cookies

Sat, 28 Feb 2009 01:14:12 -0500

To my Southern mind, turtles means pecans - these cookies use peanuts instead. I don't think that's gonna stop me :) From Southern Living. -- posted by Sweet Jezebel

Mocha Angel Squares

Sat, 28 Feb 2009 01:39:19 -0500

Super quick no-cook dessert from Southern Living. -- posted by Sweet Jezebel

Caramel-Peanut Mississippi Mud Cake

Sat, 28 Feb 2009 01:49:56 -0500

Just a slight variation on one of a chocoholic's fantasies. From Southern Living magazine. -- posted by Sweet Jezebel

Almond Brownie Bread Pudding

Sat, 28 Feb 2009 03:10:50 -0500

This recipe was featured in an email from the www.allrecipes.com website: "This is a nice way to use up leftover brownie or chocolate cake. It's a spin on bread pudding, and something thrown together one day." SUBMITTED BY: DAUGHTERSOFDECEMBER -- posted by senseicheryl

White Chocolate Blondie Bites

Sat, 28 Feb 2009 10:41:09 -0500

These are so good! Moist and chewy with nice vanilla and subtle chocolate flavor. I topped these with the chips left in the bag before adding on the almonds. From Vegetarian Times, February 2009. -- posted by Vino Girl

Noel Cookies

Sun, 01 Mar 2009 18:06:39 -0500

Our daughter simply adores these cookies. They are only ever made for Christmas, so that in itself makes them special. These freeze very well, so you can bake ahead and hide. Too bad I can't hide them from myself. :) I think this may have been a Robin Hood recipe from many years ago, but I'm not completely certain. -- posted by Diana #2

Sugared Cranberry Gorp

Sun, 01 Mar 2009 18:16:35 -0500

I love GORP. I'm always looking for different ways to make it in different flavors and textures. It's good to try using what you really like in it. I like cranberries and sourdough pretzels, so I came up with this one. It's a nice sweet change of pace. I hope you enjoy it. -- posted by Jess4Freedom

Almond Disaronno Truffles

Sun, 15 Mar 2009 01:16:01 -0400

Tender rich little morsels flavored with almonds and almond liquor. -- posted by ~Rita~

Buster Sundae Pie

Mon, 16 Mar 2009 15:21:55 -0400

Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings. From Pillsbury, in celebration of Pi Day. Cooking time is freezer time. -- posted by Sweet Jezebel

Delicious Healthy Truffles

Mon, 16 Mar 2009 18:52:37 -0400

These make a great snack or dessert. I keep them in a bowl in the fridge, covered, for about three days, and my family munches one or two when they want a bit of something instead of having a piece of chocolate or a cookie. I adapted the recipe from George Mateljan's World's Healthiest Foods website. -- posted by Elise and family

Maida Heatter's Walnut Meringues (Passover)

Tue, 24 Mar 2009 01:45:37 -0400

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover. -- posted by blucoat

Dark Chocolate-Prune Bar Cookies

Thu, 26 Mar 2009 15:16:29 -0400

This recipe is from Nicole Rees, baking scientist and author of, "Baking Unplugged". Recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4 each.), and each one is quite rich! Eat for breakfast with a glass of milk, or for dessert with a nip of bourbon or cognac. -- posted by blucoat

Chocolate Cookie Treats

Thu, 26 Mar 2009 15:41:50 -0400

These cookies are a great treat and you won't ruin your diet. This recipe makes 30 (2-inch) cookies. The prep time does not include chilling time for dough. Recipe is from Better Homes and Gardens Heart-Healthy Living magazine. -- posted by Lainey6605

Chocolate Wafer Pie

Mon, 30 Mar 2009 17:42:10 -0400

This pie is very easy to make. There is no pie crust to make. This pie can be made ahead and frozen without the whipped topping and chocolate shavings. Recipe is from Paula Deen magazine and was submitted by one of her readers. -- posted by Lainey6605

Tropical Chocolate Candy Clusters

Sun, 12 Apr 2009 18:56:43 -0400

This is almost sinful! Very, very close! A simple, delicious treat from Eagle Brand for everyone, and you can even Microwave it! How much easier can it get? The amount is slightly variable and the mocro instructions follow below. -- posted by FLUFFSTER

Exceptional Passover Brownies

Mon, 13 Apr 2009 15:52:14 -0400

This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end. -- posted by blucoat

Kathi's Ode to Almond Joy Haupia Pie

Thu, 16 Apr 2009 02:08:15 -0400

I hope you enjoy my version of this traditional coconut milk-based Hawaiian dessert, which is often found at luaus and other local gatherings in Hawai'i. Key differences include a dark chocolate layer of coconut-flavored gelled-pudding (in addition to the regular white layer), and almond flavored whipped topping. So easy to make and like the recipe says, BEST IF REFRIGERATED OVERNIGHT to let the layers set up and the flavors develop - in the words of Alton Brown: "Your patience will be rewarded!" (This pie also freezes well - I would say easily keeps for 6 months in the freezer. If you want to make more than one at a time, use regular 8" instead of deep dish pie shells, and then split the coconut mixture and chocolate coconut mixture each into equal halves after step 12 & proceed w/the rest of the steps for each pie shell. You will then have one to share, and a spare!) -- posted by Kathi Ann

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Grown-Up Rocky Road Brownies

Wed, 29 Apr 2009 14:55:28 -0400

This recipe, with it's rum-soaked raisins, comes from the 2005 cookbook, The Brownie Lover's Bible, & is not exactly meant for kids! Preparation time does include the time needed for the raisins to get plumped with the hot rum! -- posted by Sydney Mike

Coconut Bonbon Bars

Mon, 04 May 2009 11:38:56 -0400

Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. From Betty Crocker. Chilling time is included in cooking time. -- posted by Sweet Jezebel

Chocolate Pecan Pie

Mon, 04 May 2009 14:24:31 -0400

This is an easy rich dessert. Wonderful if served with ice cream. -- posted by Samantha in Ut

Homemade Nutella

Tue, 05 May 2009 16:59:42 -0400

From a French children's book I just bought. Saw this, went in the kitchen and made it immediately, it took about 5 minutes. My French husband says it is better than Nutella. It is grittier, because I couldn't figure out how it to get it really smooth, but it tastes great. Makes enough to exactly fill one French Bonne Maman jam jar. -- posted by Kasha

Lamington Bars (Australia)

Tue, 05 May 2009 17:17:39 -0400

This recipe makes a cookie version of Australia's well-known Lamingtons, & the recipe was found online & posted here for the Zaar World Tour 5. Preparation time includes neither the time needed for the base to cool nor the refrigerator time need for the glaze to set. -- posted by Sydney Mike

White Chocolate Macadamia Biscuits (Cookies) (Australian)

Wed, 06 May 2009 01:29:35 -0400

POSTED FOR ZAAR WORLD TOUR 5. The white chocolate gives a rich taste to these biscuits. -- posted by UmmBinat

Dark Chocolate and Pear Friands

Wed, 06 May 2009 18:22:57 -0400

These are a light tea cake. Financiers are often baked in shaped molds. The name "financier" is said to derive from the traditional rectangular mold, which resembles a bar of gold. The friands that have become popular in Australia and New Zealand appear to have been based on the French financier; however, Australian and New Zealand friands typically have additional flavorings such as coconut, chocolate, fruit, and nuts. Australian / New Zealand friands are traditionally baked in oval shapes. I found this recipe in a New Zealand paper. -- posted by Charlotte J

Chocolate Coconut Macadamia Drops

Fri, 08 May 2009 01:33:00 -0400

These candies are quick to make, but allow 15-30 minutes for them to set up in the fridge before serving. Cook time is chill time. Very nice on a dessert tray...Posted for ZWT 5. -- posted by alligirl

Chocolate Macadamia Nut Clusters

Fri, 08 May 2009 02:24:53 -0400

These cookies taste like chocolate covered macadamia nuts candies. It is important to not overbake these cookies and their centers should remain soft and chewy. From Sunset -- posted by cookiedog

White Chocolate Macadamia Nut Muffins

Fri, 08 May 2009 23:18:01 -0400

White chocolate and macadamia nuts make these muffins special and they even start out with a biscuit and baking mix. They are best served warm. From Christmas with Southern Living. -- posted by cookiedog

Paradise Scones

Sun, 10 May 2009 19:17:56 -0400

Modified this recipe; originally from Hershey. Posted for ZWT 5. -- posted by alligirl

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Chocolate Pecan Chess Tart

Tue, 19 May 2009 02:06:49 -0400

Beautiful and decadently, chocolate-y rich. A perfect company dessert from an old issue of the Family Circle magazine. Cooling time not included in preparation time. -- posted by Molly53

French Chocolate Bark

Tue, 26 May 2009 00:44:15 -0400

I adore chocolate bark, especially when it has good dark chocolate! This recipe came from Ina Garten, the Barefoot Contessa show. I have changed a few things around. Enjoy! :D -- posted by Sharon123

Chocolate-Peanut Butter Dream Bars

Wed, 27 May 2009 22:37:38 -0400

From Family Circle Magazine January 2009 -- posted by Vino Girl

Macadamia Chip Brownies

Thu, 28 May 2009 01:47:43 -0400

From Taste of Home booklet "Winning Chocolate Delights" -- posted by Vino Girl

Corsican Mendiant Au Chocolat Blanc

Sun, 31 May 2009 20:01:47 -0400

Entered for safe-keeping. From Rebecca Franklin, about.com. Pure Mediterranean dessert candy delight, Corsican style. For candied orange peel, can use crystallized orange peel. -- posted by KateL

Mississippi Mud Pie

Wed, 03 Jun 2009 00:33:06 -0400

This pie is so rich, thin slices will suffice for most people. -- posted by mailbelle

Chocolate Walnut Brownies

Mon, 08 Jun 2009 02:20:59 -0400

Melt in your mouth brownies, A quick step by step easy recipe for the perfect brownies.If you prefer not to have walnuts you can replace with chocolate chips, another nut like almonds or pecans or just remove the walnuts altogether. -- posted by x Nat x

Nutella Chocolate Chip Cookies

Sun, 14 Jun 2009 22:03:47 -0400

These irresistible chocolate chip cookies are delightfully different than any other you've ever tried. The combination of Nutella (the Italian chocolate hazelnut spread), cocoa and a pinch of lemon zest, makes the flavors come alive in your mouth. From ivillage.com. -- posted by Sweet Jezebel

Pillsbury Bake off German Chocolate Cookies

Mon, 15 Jun 2009 18:47:41 -0400

Rolled cookie with coconut pecan frosting spooned in the center. Moist cookie tastes like the wonderful cake! Labor intensive but really worth it. Dough needs to be refrigerated 6-8 hours before baking for best results. Baked cookies freeze very well. -- posted by red and white kitchen

Tropical 7 Layer Twist Bars

Sat, 20 Jun 2009 01:18:20 -0400

*After making 7 Layer Bars for a bake sale at work, I started thinking about how well white chocolate chips and macadamia nuts go together. Then I thought, "Hey!!! What would happen if I threw them together with some pineapple and coconut?", and this is what I came up with ... A refreshing tropical twist on an old favorite. Depending on how big you cut your pieces, you can get about 12 to 16 bars. I also plan on making these in a mini muffin pan, to get some little "tropical tarts" -- posted by "Ratalouille"

Chocolate Cranberry Chunks

Tue, 23 Jun 2009 01:55:53 -0400

This recipe is from the 1986 cookbook, From the Farmers' Market. Preparation time does not include the time needed for the finished chocolate to cool & chill. -- posted by Sydney Mike

Milk-Chocolate Cremoso With Espresso Parfait

Sun, 02 Aug 2009 17:23:14 -0400

This is another recipe on my best-friend Judy's list for her summer party. Recipe by Chef Michael Schwartz from "Michael's Genuine Food & Drink" at 130 NE 40th Street, in Miami, Fl where it is a showcase for it's Chef/Owner's cuisine The dessert is listed as: "Chocolate Cremoso with sea salt, olive oil, sourdough crostini & espresso parfait for $9" . Miamians are assumed to be too bikini-conscious to indulge in this dessert - a decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil; however, it is one of the best-sellers at Michael's. "Some people are like, - olive oil & chocolate? But the olive oil reinforces the richnerss of the cremoso. Like you really need more richness.!" At least 4 hours chilling time The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to a week. From Miami's Got Good Taste in F&W Magazine, published in the December 2008 Edition - this is also a staff favorite. What is NOT to be liked? :) -- posted by Manami

Fruit and Nutty Bars

Wed, 05 Aug 2009 02:09:28 -0400

These bar cookies are a lil fruity, a lil nutty and a lil crazy chocolatey yumminess all rolled into one! These were a big hit with my family and friends, and would be great at a potluck, a party or just to munch on. **Cooking time does not include chilling time** -- posted by Midwest Maven

Fudge-Almond Layer Cake

Sun, 09 Aug 2009 21:38:48 -0400

Am beginning the hunt for a 50th B-day cake - someone special. This certain someone loves chocolate but not so much as to get jittery (yep I can make a chocolate cake that can give one the jitters :) ). Found this creation by the Almond Board of California & am intrigued. Looks to have a nice balance of flavors & consistencies - maybe not enough caffeine for the jitters (LOL). -- posted by Buster's friend

Savoy Truffles

Mon, 17 Aug 2009 03:31:17 -0400

Yum---these truffles taste sort of like an Almond Joy! Recipe found online, originally from Matt Amsden's "Rawvolution" cookbook. -- posted by BecR

Healthy Breakfast Bars -- My Way!

Mon, 17 Aug 2009 13:25:56 -0400

A moist (adult) breakfast bar chocked full of fruit, chocolate chips, and nuts -- Inspired by Recipe #136075 -- If you don't like raisins, feel free to try them with dried cranberries, dried cherries, dried apricots, chopped dates and/or coconut instead! Makes two 13 x 9 Pyrex pans baked at 325F degrees for 30 minutes -- makes 50 squares total . Wrapped individually, bars stay fresh for two weeks -- or freeze them for a Once A Month Cooking (OAMC) adventure! NOTE: For more kid-friendly bars, use apple juice instead of Scotch Whiskey! :) -- posted by Kerfuffle-Upon-Wincle

Chocolate Waffle Turtle Cookies

Tue, 18 Aug 2009 03:31:56 -0400

From Midwest Living, August 2009 -- posted by Vino Girl

Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato

Thu, 20 Aug 2009 02:05:19 -0400

These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included.<> Bits of shell roasted cacao beans; available at specialty food stores. -- posted by Manami

Chocolate and Beetroot Cupcakes

Mon, 24 Aug 2009 10:31:46 -0400

Rich and moist cupcakes, adapted from a Maggie Beer recipe. Maggie Beer is a well-known Australian chef and has written several books on food. For the best results, use top quality chocolate! Conversions you may need: 90g =30z; 60g = 2oz; 100g = 31/4oz; 14g = just under 1/2 oz. 15g = 1/2oz. -- posted by bluemoon downunder

Chocolate Biscuit Balls

Wed, 26 Aug 2009 10:50:06 -0400

This is soooo easy even a kid could do it.It's fat free and the sweetness can be adjusted for your taste.My aunt used to make them so I have the recipe from her.It is very tasty and these balls can be preserved for many days:D if you uselike 400g biscuits u will have lots of balls -- posted by Aishah

Homemade Nutella -- Better Than the Real Thing!

Wed, 02 Sep 2009 15:12:40 -0400

Many European kids have grown up eating Nutella, I'm no exception & my kids love the stuff too. These days though, Nutella is becoming increasingly more expensive & as a mother of 2 young children, I'm also worried about what they're eating. This homemade version of Nutella is very simple to make & has only 3 ingredients. This is a recipe by Stephanie Gallagher. -- posted by Um Safia

Hazelnut Chocolate Mousse

Mon, 14 Sep 2009 18:09:47 -0400

This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company. -- posted by Leslie in Texas

Hazelnut Chocolate Crunch Squares (Or Triangles)

Tue, 15 Sep 2009 11:33:36 -0400

A recipe from "Heavenly Brownies", a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, http://www.onlineconversion.com/cooking.htm, and using the weight to volume converter to go from grams or ounces to cups. -- posted by Katzen

Dark Chocolate Cranberry and Cashew Fudge

Thu, 17 Sep 2009 11:08:53 -0400

I recently made JackieOhNo!'s recipe #386677 and that showed me that it can actually be pretty easy to make fudge. So, it got my creative juices flowing and I decided to try to play around and see what I can do come up with a new fudge recipe. I love dark chocolate and so that is the direction I went and threw in the other ingredients to try to cut through the richness. I included a couple hours chilling time in the cooking time but really the longer you leave it the better it gets. -- posted by Sarah_Jayne

Papa Chow

Mon, 21 Sep 2009 00:48:40 -0400

The ultimate snacking treat. Colorful and great tasting! I had been at a retreat and they served this during a break. I went home and made up a batch and have been making it on a regular basis ever since. My husband is addicted. -- posted by Todd's Wife

Pistachio Petit-Four Cake

Sun, 04 Oct 2009 01:47:28 -0400

Adapted from "Sky High: Irresisitible Triple-Layer Cake via Leite's Culinaria. I don't need to tell you that this cake is a little insane to make. But I can tell you it's worth it, and not nearly as complicated as it might seem from the outset. It's a one bowl (plus food processor) cake, the jam comes from a jar, ganache takes two minutes to make, and the next time - - the marzipan will come from a tube, already made, rather than making almond paste from scratch. -- posted by Manami

Sour Cream Toffee Fudge Cake

Mon, 05 Oct 2009 16:41:39 -0400

Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it. -- posted by Manami

Fudge-Filled Dessert Strips

Thu, 08 Oct 2009 15:39:17 -0400

Badly in need of a chocolate 'fix?' You might like to try this recipe that was found in the Taste of Home's Fall Baking Cookbook, 2009! Preparation time includes neither the time needed for dough to chill nor the time needed for the chocolate mixture to cool. -- posted by Sydney Mike

Cranberry Shortbread Bars

Thu, 08 Oct 2009 17:38:33 -0400

This recipe comes from the 2009 cookbook, Taste of Home's Best Holiday Recipes. -- posted by Sydney Mike

Cranberry Almond Bark

Thu, 08 Oct 2009 17:41:02 -0400

Found this one in the 2009 cookbook, Taste of Home's Best Holiday Recipes. -- posted by Sydney Mike

Asa Ransom House Brownie Mania

Sat, 24 Oct 2009 03:13:32 -0400

In 1799, the Holland Land Company offered lots 10 miles apart in what is now Clarence, New York, to "any proper man who would build and operate a tavern upon it". A young silversmith named Asa Ransom, had been plying his trade in the little fur trading post on the shores of Lake Erie. He was among the first to accept this opportunity and in the hollow of the ledge, near a pine grove, built a log home & tavern. In 1803, he built a grist mill, the first in Erie County. Over time, the business has evolved into a charming inn noted for it's authenticity, hospitality and cuisine. -- posted by Molly53

Chocolate Cashew Cranberry Tart

Wed, 28 Oct 2009 17:22:02 -0400

There is no way I could overlook a recipe that combines 3 of my favorite munchies! It was found in the 2009 Betty Crocker cookbooklet, Fall Baking! Preparation time does not include the time needed for 'setting up' or cooling. -- posted by Sydney Mike

Fruit and Nut Chocolate Chunks

Wed, 28 Oct 2009 17:33:59 -0400

This fine chocolate recipe comes from Epicurious. For pure chocolate bliss be sure to use best quality bittersweet and fresh nuts. It's worth it! The cook time given is actually chill time. -- posted by Annacia

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Pecan Pie Cheesecake With Caramel-Pecan Sauce

Sat, 07 Nov 2009 12:41:32 -0500

The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours. -- posted by Manami

Chocolate Harvest Nut Pie

Mon, 09 Nov 2009 15:48:40 -0500

This recipe was found in the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites! Preparation time does not include time for pie to cool completely! -- posted by Sydney Mike

Spicy Cocoa Glazed Pecans

Mon, 09 Nov 2009 16:39:54 -0500

The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely. -- posted by Sydney Mike

Chocolate-Caramel Macadamia Nut Tart

Fri, 13 Nov 2009 12:01:19 -0500

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times. -- posted by Sweet Jezebel

Forgotten Cookies-Diabetic

Fri, 13 Nov 2009 12:44:36 -0500

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts. -- posted by Annacia

Almond Latte Brownies

Tue, 17 Nov 2009 00:37:55 -0500

Recipe is from Ghirardelli. -- posted by Sweet Jezebel

Mississippi Fudge Torte

Thu, 03 Dec 2009 09:53:14 -0500

This is on the menu for an evening dinner for the Doctors' - these are planned well in advance and I am sure this will be wonderful. Trials & tests start after Thanksgiving. Godiva.com Didn't account for chilling or cooling times. -- posted by Manami

Chocolate Hazelnut Crinkle Biscuits

Sat, 05 Dec 2009 23:21:28 -0500

Haven't made this recipe yet and not sure where I got it from but found an old floppy disk with a load of recipes. It doesn't state how many biscuits it yields. -- posted by Coasty

Walnut Overload, Dark Chocolate & Coconut Cake

Mon, 07 Dec 2009 13:49:03 -0500

A four layer, dark cocoa, walnuts & coconut cake with the smoothest chocolate cream cheese icing you've ever tasted. ------ My wife made this recipe by combining my Italian Cream Cake recipe with the chocolate cake recipe off the back of the Hershey's Special Dark Cocoa can. In addition to cocoa, she added butter and Cool Whip to the frosting... resulting in a uniquely creamy icing. The resulting combo is the best chocolate cake I've ever had. ------ With all the walnuts and coconut, best to use a serrated edge knife to cut it. -- posted by Ron Mauldin

Rocky Road Macaroons

Wed, 09 Dec 2009 08:31:09 -0500

If you like Almond Joys, you will love these pretty cookies. Recipe is from Odense Almond Paste. -- posted by Sweet Jezebel

Chocolate, Almond, and Fruit Granola

Wed, 09 Dec 2009 15:10:12 -0500

Delicious. -- posted by Chef #1446775

German Chocolate Cookies

Fri, 11 Dec 2009 19:23:31 -0500

Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!****** -- posted by Buster's friend

Easy Chocolate Pecan Pie

Sun, 13 Dec 2009 20:48:20 -0500

Another oldie that I had forgotten about and am posting here for safe-keeping. It makes a nice change of pace from regular pecan pie. -- posted by JackieOhNo!

Rachel's Special Chocolate Coconut Oat Bars

Tue, 15 Dec 2009 11:19:53 -0500

I was in the mood for all three and concocted this: it has the urban decadence of chocolate, the tropical staple of coconut, and the rustic comfort of classic oatmeal. These bars are special because those three things symbolize the various walks of life I have experienced. Open for all kinds of other toppings too! This calls for cream of coconut, crema de coco-- not to be confused with coconut milk or coconut syrup. Would make a wonderful gift or a party/potluck dessert! Cook time does not include chill time. -- posted by the80srule

Chocolate & Walnut Crêpes/Palacinke (Lidia Bastianich)

Fri, 18 Dec 2009 01:43:58 -0500

These crêpes are often served with only a sprinkle of sugar or a bit of home-preserved fruits. Sometimes palacinke were more elaborate: filled with ricotta and baked or layered like a cake with different fillings in between. But the most luxuriousand Lidia's favouriteare palacinke spread with melted chocolate. You can use this recipe with any spread you like. This recipe is from her cookbook, "Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most". -- posted by blucoat

Mounds Morsels

Sun, 20 Dec 2009 18:41:00 -0500

Delightful brownie bites mounded with sweet chewy coconut covered with chocolate glaze. With an optional choice of almond joy topping. This is a take on almond joys and or mounds bars over brownies. -- posted by ~Rita~

Chocolate Pecan Pies With Bourbon Vanilla Sauce

Sun, 20 Dec 2009 20:33:09 -0500

This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times. -- posted by Manami

Chocolate-Cream Cheese Coffee Cake

Thu, 24 Dec 2009 14:14:29 -0500

Recipe is from Southern Living magazine. -- posted by Sweet Jezebel

Turtles

Tue, 29 Dec 2009 01:38:18 -0500

Note: prep/cooking times do not include chill time. -- posted by *Kathy*

Julie's Pecan Caramel Bars

Tue, 29 Dec 2009 02:02:49 -0500

These are so good, they've been the hit of the party everywhere I take them. Inspired by PanNan's recipe #37846, but tweaked a bit to suit my family's preference. (I can't tell any difference between baker's chocolate and chocolate chips, but evidently my family can.) -- posted by puppitypup

Peanut Butter and Chocolate Pie - Lightened Up!

Sat, 02 Jan 2010 22:53:45 -0500

My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy! -- posted by Nif

Samoa Tartlets

Thu, 04 Feb 2010 14:17:26 -0500

A new twist on a Girl Scout Cookie Classic. -- posted by DiB's

Date and Walnut Slice

Mon, 08 Feb 2010 10:58:28 -0500

Am decluttering magazine clippings of recipes and posting them here to try later -- posted by ballarat