For chocolate lovers

[cookieee]

Has anyone ever made these? Would love a review. Don't you just get a kick out of the name? At least she is telling us up front what to expect.

From the kitchen of Carnie Wilson

Besides her hit song "Hold On" as a member of the group Wilson Phillips, her rock 'n' roll roots (she is the daughter of Beach Boy Brian Wilson and her own talk show, Carnie Wilson is also well known for her relationship with food. Her gastric bypass surgery was broadcast live on the Internet in 1999.

Wilson's latest project is a cookbook called "To Serve with Love." It contains recipes so good that she claims they "made me fat." But Wilson writes about enjoying food -- "just have the real thing and eat less."

These four-layer brownies are totally decadent. They remind me of a chewy, frosted cake, and the peanut butter makes them off the hook! To send someone you love to places they've never been, serve these warm with some vanilla ice cream. Oh, Mama...

Carnie's Fudgy Make Your Belly Pudgy Brownies

First Layer
1 cup butter
1/3 cup Hershey's cocoa (or your favorite brand)
2 cups sugar (Lord help us!)
4 eggs
1-1/2 cups flour
1/2 tsp. salt
1 tsp. vanilla

Second Layer
1-1/4 cups chunky peanut butter (I use Skippy)

Third Layer
1/2 cup butter
1/4 cup Hershey's cocoa
1/3 cup whole milk
8 large marshmallows (this is the gene part)
1/2 tsp. salt
1 tsp. vanilla
1 16-oz. box powdered sugar, sifted (Huh? Put through a small-mesh sieve and "tap through" until there are no lumps.)

Fourth Layer
Caramel sauce, melted
pecans and almonds, chopped

Preheat oven to 350. Grease a 13" x 9" x 2" pan with butter. (Now's the time to turn back if you're too afraid of the calories!) For the first layer, melt the cup of butter and cocoa in a double boiler. (Tip: You can also use a heatproof bowl or a saucepan sitting over another that contains simmering water, or use a microwave.) Remove from the heat and cool. Blend in the sugar, eggs, and vanilla; combine with the flour and salt and add to the chocolate mixture. Mix to combine until there are no big lumps; pour into the greased pan and bake for 20-30 minutes. It will rise a little, and when you poke the center with a toothpick, it should come out just about clean. But do not overbake: You want these puppies moist!

Now, for the second layer: Spoon the peanut butter over the hot cake and spread it evenly while it's melting. (For-Your-Hips Tip: Don't eat any yet. Let it cool -- I mean it!)

In a small saucepan, melt the butter, cocoa, milk, and marshmallows; add the salt and vanilla. Beat in the powdered sugar until it's totally combined with no lumps. (This is where I start to drool, but not in the pan!) Spread this third layer over the cooled peanut butter and check your pulse.

Finally, drizzle the heated caramel sauce over the frosting and sprinkle with nuts if desired. Cut into squares the size of your choice and quickly shove into your mouth

[cookieee]

bumping for Sugarbetty.

[Sugarbetty]

Thanks Cookieee. My chocolate dessert file seems to be growing exponentially.

[AmberJane]

My mom's chocolate mousse is right up a chocolaholic's alley It's pure chocolate with no whipped cream added to lighten it up (only on top!). It's really easy too, suprisingly so and it always impresses the people I serve it to.

[cookieee]

We haven't made these yet. Just received in e-mail this morning. I was torn between posting here or on the Grilling 2012 thread.

Grilled Banana S’mores

Recipe by Jamie Purviance from Weber’s Way to Grill™
Serves: 8
Prep time: 15 minutes
Grilling time: 15 to 21 minutes
Special equipment: 8-by-8-inch baking pan suitable for the grill
Ingredients
Crust
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1 large egg yolk

1 tablespoon unsalted butter, melted
1 teaspoon packed brown sugar
2 medium bananas, firm but ripe
4 cups mini marshmallows
1/2 cup semisweet chocolate chips

Instructions

Prepare the grill for indirect and direct cooking over medium heat (about 400°F).



In a large bowl combine the crust ingredients and mix well. Firmly and evenly press the mixture into the bottom of an 8-by-8-inch baking pan. Grill the crust over indirect medium heat, with the lid closed as much as possible, until firm, 6 to 8 minutes. Remove the crust from the grill and set aside to cool for about 10 minutes. This will allow the crust to set.

In a small bowl combine the butter and brown sugar. Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Liberally brush the cut side of the bananas with the butter mixture.

Grill the bananas, cut side down, over direct medium heat, with the lid open, until they start to soften, 2 to 4 minutes, without turning. Let cool briefly and then score the bananas into 1/2-inch slices, cutting through just to the peel.

Fill the baking pan with 2 cups of the marshmallows, making sure they cover the bottom of the crust evenly. Next, scoop out and distribute the slices of grilled banana, followed by the remaining 2 cups of marshmallows.

Grill the pie over indirect medium heat, with the lid closed, keeping the temperature of the grill as close to 400°F as possible, until the marshmallows have puffed up and started to brown, 5 to 7 minutes. At this point carefully sprinkle the chocolate chips over the top and continue cooking until the chips appear glossy and melted, about 2 minutes. Remove the pie from the grill and let cool for about 5 minutes. Spoon into small serving bowls and serve warm.

Source: Weber-"Way to Grill"

[Terrytx]

This is what I'm making for Valentines Day.


* Exported from MasterCook *

Red Velvet Cheesecake

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound milk chocolate, chopped
1/2 cup butter, divided
9 ounces chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
1/2 cup packed brown sugar
4 8ounce packages light cream cheese, softened
1 cup (8 ounce) Vanilla 0% Chobani Greek Yogurt
1/3 cup sugar
1/3 cup buttermilk
2 tablespoons red food coloring
4 eggs
2 egg yolks
chocolate leaves, powdered sugar,
unsweetened cocoa powder, fresh
raspberries, and/or small, whole
strawberries (all optional for garnish)

In a saucepan, melt milk chocolate and 1/2 cup butter over low heat.
Transfer to a bowl and cool completely. Process wafer cookies, chocolate
pieces, almonds and brown sugar in a food processor until finely ground.
Add 1/2 cup melted butter and process until well combined. Press crumbs
onto bottom and sides of a 10 x 13 spring form pan, leaving a 1/2-inch
space at the top of the pan. Set aside.

For the filling, beat the cooled chocolate mixture, cream cheese, Greek
yogurt, sugar, buttermilk and red food coloring with an electric mixer on
medium to high speed until combinrd. Add 4 eggs and 2 egg yolks and beat
on low speed just until combined. Pour filling into crust. Place spring
form pan ina shallow baking pan.

Bake at 350 degrees until 2 inches of outside edge appear set when shaken
gently, about 1 hour. Cool cheesecake in spring form pan on a wire rack
for 15 minutes. Use a small metal spatula to loosen cheesecake from sides
of pan and cool 30 minutes more. Remove sides of pan, cool 1 hour more,
cover and chill at least 4 hours. To serve, you mat use a paper doily to
decoratively sift powdered sugar and cocoa powder on the top and garnish
with chocolate leaves and fresh fruit.

Source:
"Chobani ad in HEB-My Texas Life"

[Terrytx]

I DID make a Red Velvet Cheesecake for Valentines, but the recipe I posted didn't look right, so I found one on the SL site and made it. It is beautiful and the DH is ready to cut into it, but I told him he has to wait.


* Exported from MasterCook *

Red Velvet Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Makes 8-10 servings
Prep: 20 min: Bake: 1 hr, 25 min
Stand: 1 hr; Chill: 8 hrs.

1 1/2 cups, chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 ounce) bottles red food coloring
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter, and 1 tablespoon
granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated sugar at
medium-low speed with an electric mixer 1 minute. Add egg and next 6
ingredients, mixing on low speed until fully combined. Pour batter into
prepared crust.

Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake
for 1 hour and 15 minutes or until center is firm. Run knife along outer
edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30
minutes. Remove cheesecake from oven; cool in pan on a wire rack 30
minutes. Cover and chill 8 hours.

Beat 1 (3 ounce) package cream cheese and 1/4 cup butter at medium speed
with a electric mixer until smooth; gradually add powdered sugar and
vanilla, beating until smoot. Spread evenly over top of cheesecake. Remove
sides of springform pan. Granish, if desied.


Source:
"Southern Living-12/04"

[cookieee]

Posted this on the "Hot Head" thread. But it sure needs to be posted here also. Don't they sound good?


Cinnamon Chile Chocolate Brownies
Serves 16

These outstandingly rich and fudgy brownies are a must-try for chocolate fans. The amount of ancho chile powder recommended below gives the brownies good spice without overwhelming the flavors of the chocolate and cinnamon, but die-hard chile fans may want to up the amount slightly. Enjoy with a glass of milk or a scoop of vanilla ice cream.


2 1/2 ounces unsweetened chocolate, roughly chopped
1/2 cup (1 stick) unsalted butter, plus more for the baking dish
2/3 cup all-purpose flour
1 teaspoon ancho chile powder* or 1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350°F. Line an 8-inch square baking pan with enough foil so that the foil extends a few inches over 2 sides of the pan (this will make it easy to lift the brownies out after baking). Butter the foil.

Put chocolate and butter in a medium saucepan over low heat. Cook, stirring frequently, until butter and almost all of the chocolate has melted, about 4 minutes. Turn off the heat and let the mixture cool for a few minutes (any remaining chunks of chocolate should melt).

In a small bowl, whisk together flour, chile powder, cinnamon, baking powder and salt. Pour the chocolate mixture into a medium bowl and stir in sugar, eggs and vanilla. Add flour mixture and stir just until smooth. Pour into the prepared pan and bake just until the top of the brownies begins to look dried and a toothpick inserted into the center of the brownies comes out with moist crumbs but no raw batter sticking to it, 30 to 35 minutes. Cool the brownies in the pan for 10 minutes and then use the foil on the sides to lift the brownies out and place on a rack to cool completely. Peel off the foil and cut the brownies into 16 squares.

* Note that this recipe calls for ancho chile powder, made from ground chile peppers. Chili powder (which is made from a blend of seasonings) is not a substitute and will not yield good results.

Nutrition
Per serving: 130 calories (80 from fat), 9g total fat, 5g saturated fat, 40mg cholesterol, 60mg sodium, 14g total carbohydrate (1g dietary fiber, 9g sugar), 2g protein

Source: Whole Food Market

[LakeMartinGal]

Posted this on the "Hot Head" thread. But it sure needs to be posted here also. Don't they sound good?


Cinnamon Chile Chocolate Brownies
Serves 16

I guess I'm woefully behind the "taste-bud times," but I just can't get my head around spices like ancho chile in sweet things! I've tried a couple of times, but they are just not for me!

[cookieee]

I guess I'm woefully behind the "taste-bud times," but I just can't get my head around spices like ancho chile in sweet things! I've tried a couple of times, but they are just not for me!

Awww what a shame You know me, I will probably wimp out and cut the hot stuff down to a pinch.

[cookieee]

Found something I think even I can make


S'Mores Tart
Sandra Lee, 2011
4 servings.

1/4 cup whole milk
1 cup milk chocolate chips, plus 1 tablespoon for garnish
One 6-ounce prepared graham cracker crust, chilled
3 egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup marshmallow cream

In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes.

Preheat the broiler to high.


In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing.

Source: Food Network

[LakeMartinGal]

Wow, Cookieee -- that looks really rich! Not that that's a bad thing...

[RebelYell18]

Found something I think even I can make


S'Mores Tart

Oh wow, that sounds fantastic! Thanks for sharing cookieee!

[cookieee]

Thanks guys

[cookieee]

Want something nice and cold for Dad tomorrow?


Chocolate Walnut Gelato
Submitted By: Canada
The not-too-sweet chocolate flavor with a hint of orange zest and crunch of toasted California Walnuts is a frozen treat that is sure to be a favorite

3 cups water
1/2 cup granulated sugar
1/4 cup Dutch processed, unsweetened cocoa powder
3 ounce bittersweet chocolate, finely chopped
1 tablespoon orange zest
1 cup California walnuts, finely chopped, toasted

1.In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.
2.Remove from heat and stir in chocolate until melted. Let cool completely.
3.Stir in orange zest and walnuts.
4.Cover and refrigerate until completely cold, about 4 hours.
5.Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.
6.Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.
7.Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.

Calories: 203
Total Fat: 14 g
Saturated Fat: 3 g
Monounsaturated Fat: 3 g
Polyunsaturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 2 mg
Total Carbohydrate: 22 g
Dietary Fiber: 3 g

Source: www.walnuts.org

[helene]

Has anyone ever made these? Would love a review. Don't you just get a kick out of the name? At least she is telling us up front what to expect.

Now I want to make them. Looks so good.

[RebelYell18]

Want something nice and cold for Dad tomorrow?


Chocolate Walnut Gelato

That sounds really good! Alas, my dad doesn't like nuts in food...but that doesn't mean that *I* don't!

[cookieee]

That sounds really good! Alas, my dad doesn't like nuts in food...but that doesn't mean that *I* don't!

Neither does DH. That is why I probably won't get to try it. If you ever get to Fl., maybe we will make it JUST FOR US!!!!

[Oasis09]

This thread is kind of chocolate paradise for me. Thanks guys for great share. I have finally found the Chocolate Raspberry Fondue. I gonna try it this week.

[RebelYell18]

Neither does DH. That is why I probably won't get to try it. If you ever get to Fl., maybe we will make it JUST FOR US!!!!

Most definitely!!!! Those guys just don't know what they're missing! But that's okay cuz we ain't sharing!

[cookieee]

Wohooooo!!!!!!!!

I just heard. Sunday is "National Chocolate Day" (only one day) Anyone want to help me celebrate?

[cookieee]

Happy National Chocolate Day!!!!!!!!!!

DH is looking through some recipes for dinner tonight. Mole type stuff Of course there is a Dolphin football game on so............. I'm looking for a real good dessert recipe. I know, why wait till the last minute

[cookieee]

Wow!!!!! DH came through. This is what's for dinner tonight. We will be serving this over pasta.

Stadium Chili

"The best hot-dog-topping chili should be beanless, relatively mild and thick enough not to drip onto your Bermuda shorts. Offer guests grated cheddar cheese, diced onions and chopped pickled jalapenos, too. The chili can be prepared ahead and frozen or refrigerated.

Makes about 6 cups

3 TB olive oil
3 cups finely diced yellow onions
5 garlic cloves, minced
2 lbs ground beef
2 TB chili powder
1 TB ground cumin
1 TB dried oregano, crumbled
2 tsp UNSWEETENED COCOA POWDER
2 tsp salt
1 tsp celery seeds
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp dried crushed red pepper
2 cups tomato juice
2 cups canned beef broth
1/4 cup yellow cornmeal

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add beef and cook until brown, crumbling with fork, about 8 minutes. Mix in chili powder and next 8 ingredients and stir 3 minutes. Add tomato juice and broth and bring to boil, stirring occasionallly. Reduce heat and simmer until liquid is reduced by 1/3, about 1 1/2 hours. Add cornmeal and stir 2 minutes.

Source: Bon Appetit October 1990

[hAndyman]

Happy National Chocolate Day cookieee! Enjoy your chili. What's for dessert - looks like you'll need more chocolate than what's in the chili to satisfy your cravings!

I don't know if it's National Chocolate Day here in Canuckistan but we are willing to celebrate anyway, anyhow, we can - our dd is making Avocado Brownies which for some reason she has wanted to make for a while. I'm thinking they may be marvelous but the proof will be in the pan after dinner.

[cookieee]

Happy National Chocolate Day cookieee! Enjoy your chili. What's for dessert - looks like you'll need more chocolate than what's in the chili to satisfy your cravings!

I don't know if it's National Chocolate Day here in Canuckistan but we are willing to celebrate anyway, anyhow, we can - our dd is making Avocado Brownies which for some reason she has wanted to make for a while. I'm thinking they may be marvelous but the proof will be in the pan after dinner.

Hi, thank you so much Andy. It's good to hear from you again. Dessert will be Chili Chocolate Covered Strawberries. Can't wait. I hope you will post the recipe for your DD's brownies. I have 2 avocados sitting here waiting for the right recipe. I also am sitting here drinking a Chocolate Martini DH just made. Cheers!!!!!!

[Beachside]

Hi, thank you so much Andy. It's good to hear from you again. Dessert will be Chili Chocolate Covered Strawberries. Can't wait. I hope you will post the recipe for your DD's brownies. I have 2 avocados sitting here waiting for the right recipe. I also am sitting here drinking a Chocolate Martini DH just made. Cheers!!!!!!

I'm a chocoholic cookieee...how about sharing

[Beachside]

Wow!!!!! DH came through. This is what's for dinner tonight. We will be serving this over pasta.

Stadium Chili

"The best hot-dog-topping chili should be beanless, relatively mild and thick enough not to drip onto your Bermuda shorts. Offer guests grated cheddar cheese, diced onions and chopped pickled jalapenos, too. The chili can be prepared ahead and frozen or refrigerated.

Makes about 6 cups

3 TB olive oil
3 cups finely diced yellow onions
5 garlic cloves, minced
2 lbs ground beef
2 TB chili powder
1 TB ground cumin
1 TB dried oregano, crumbled
2 tsp UNSWEETENED COCOA POWDER
2 tsp salt
1 tsp celery seeds
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp dried crushed red pepper
2 cups tomato juice
2 cups canned beef broth
1/4 cup yellow cornmeal

Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add beef and cook until brown, crumbling with fork, about 8 minutes. Mix in chili powder and next 8 ingredients and stir 3 minutes. Add tomato juice and broth and bring to boil, stirring occasionallly. Reduce heat and simmer until liquid is reduced by 1/3, about 1 1/2 hours. Add cornmeal and stir 2 minutes.

Source: Bon Appetit October 1990

Mmmm...this sounds good cookieee, even without beans--I love beans in chili but realize this is for hot-dog topping. I think this would be good on a baked potato!

[Beachside]

Happy National Chocolate Day cookieee! Enjoy your chili. What's for dessert - looks like you'll need more chocolate than what's in the chili to satisfy your cravings!

I don't know if it's National Chocolate Day here in Canuckistan but we are willing to celebrate anyway, anyhow, we can - our dd is making Avocado Brownies which for some reason she has wanted to make for a while. I'm thinking they may be marvelous but the proof will be in the pan after dinner.

Interesting--avocado brownies...waiting to hear how they taste

[cookieee]

Oh boy, was the Stadium Chili very good. DH used 3/4 lbs ground chuck and 1/2 lb ground pork. He also use V-8 instead of tomato juice. But he followed the rest of the recipe. Like I posted, we had this over Linguine with diced onion, chedder cheese, and sour cream. Mmmmmmmmm!!!!!!!!!!!

[cookieee]

I'm a chocoholic cookieee...how about sharing

Sharing what?