June 16, 2014
Chocolate Mint Pie
Florence
Course Dessert
Cuisine American
- 1 cup Semi-Sweet Chocolate Mini Morsels
- 1 - 12 oz can Evaporated Milk
- 1 tablespoon butter
- 1 9- inch chocolate crumb crust
- 1 - 3.4 oz package vanilla instant pudding
- 1/3 cup water
- 1 teaspoon peppermint extract
- 4 drops green food coloring
- 1 - 8 oz frozen whipped topping thawed
- Additional Semi-Sweet Chocolate Mini Morsels garish
Melt 1 cup morsels and 1/3 cup evaporated milk in double boiler over medium heat.
Stir in butter; then pour into crust.
Refrigerate for 20 minutes,
Mix remaining evaporated milk, pudding mix, water, peppermint extract and food coloring.
Stir in 2 cups whipped topping.
Spoon over chocolate layer.
Refrigerate for 2 hours.
Sprinkle with additional Semi-Sweet Chocolate Mini Morsels as garish.
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May 5, 2014
Unforgetable Brownies
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 2/3 Cups Butter
- 5 oz. Unsweetened Chocolate cut into pieces
- 1 3/4 Cups Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 Cup Flour
- 1/2 Cup Chopped Walnuts optional
Preheat oven to 350°F.
Grease 9x9 Pan.
Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
Mix together all other ingredients.
Mix in chocolate mixture.
Pour into pan.
Bake for 40 to 45 minutes
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May 4, 2014
Delicious Chocolate Cake
Florence
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Shortening or Butter
- 3/4 Cups Water
- 3/4 Cups Milk
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 tsp. Baking Powder
- 2 Eggs
- 4 oz. unsweetened Chocolate melted and cooled
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April 3, 2014
Peppermint Angel Cake
Florence
Course Dessert
Cuisine American
- 1 15 oz Pkg Angel Food Cake Mix
- 1/3 Cup chocolate mint cookies crushed
- 3/4 Cup chopped pecans
- 3 pints Peppermint ice cream slightly soft
- Aluminum foil
- Freezer wrap
Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.
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February 3, 2010
Candy Bar Fudge
Florence
Course Dessert
Cuisine American
- 1/2 cup butter
- 1/3 cup baking cocoa
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 30 caramels
- 1 tablespoon water
- 2 cups salted peanuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
In a microwave-safe bowl, Mix butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes
Stir in confectioner's sugar and vanilla.
Put in 8" greased pan.
In microwave safe bowl, heat caramels and water on high for 2 minutes or until melted completely.
Stir in peanuts; spread over chocolate layer
Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer.
Cover with Plastic wrap.
Refrigerate until firm
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January 23, 2010
Yeah I would be surprised too. Spinach….really ??? WHY???
Suprise Brownies
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 10 ounces frozen chopped spinach -- thawed & squeeze dry
- 1/4 cup oil
- 1 egg
- 3 tablespoons water
- 1 box brownie mix
- 1/2 cup milk chocolate chips
Heat oven to 350°F.
Grease bottom only of nonstick 9 x 9 pan.
Puree in blender spinach, oil, egg and water.
Transfer mixture to large bowl.
Add brownie mix and stir until well blended.
Spread batter into prepared pan
Bake 30 minutes.
Cool on wire rack 20 minutes before removing from pan.
Place chocolate chips in small microwave safe bowl
Microwave on high for 1 minute, or until melted; stir until smooth
Spread melted chocolate on top of brownie
Let stand about 1 hour, until chocolate is set or put in freezer until chocolate is set.
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January 15, 2010
Tiramisu
Florence
Course Dessert
Cuisine Italian
- 1 sponge cake -- 10 to 12"
- 3 ounces coffee -- brewed strong
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone -- room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly
Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
Test sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
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