Peanut Butter crumbs - peanut butter mixed with caster sugar... can use it as dessert garnish

http://www.franklinfountain.com/franklin-fudge/

i like the ice cream box

Best-Ever Chocolate Cake

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R050735&plckCurrentPage=1
Rated by 52 people

12 to 16 servings

Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour

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Ingredients

• 3/4 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1-1/2 cups milk
• Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

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	hlhilton2004@yahoo.com wrote: ayyyyyy you killed me with this cake, I baked it yesterday....... you don't deserve 4 stars......... you deserve five or more!!!!!!!!!! so moist,so simple and easy.... and please, erase the part of keeping the cake in the fridge! what cake!!!!!!! it was gone the same day!!!!! thank you so much for this recipe..... I will get rid of my other chocolate cake recipes......... THIS IS THE ONE! 4/17/2007 12:55:50 PM
	aiza_rao101@hotmail.com wrote: Loved it!!! awsome taste... 4/3/2007 9:58:47 AM
	jb2109@bellsouth.net wrote: Easy to make - wonderful texture and taste. jb2109@bellsouth.net 3/31/2007 10:03:02 PM
	ak47gramma@yahoo.com wrote: This cake reminds me of the Mayonaise cake. It's as moist and good!!! 3/30/2007 7:52:18 AM

Coffeehouse Chocolate Spoons

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=38902

Prep: 30 minutes
Chill: 1 1/2 horus

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Ingredients

• 6 ounces semisweet chocolate pieces
• 20 to 24 plastic spoons
• 6 ounces white baking bar

Directions

1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.

2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.

3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.

4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.

To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.

Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.

Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.

Chocolate Cookie Cheesecakes

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=39237

Rated by 10 people

100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete.

Prep: 20 min.
Bake: 20 min.

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Ingredients

• 12 chocolate sandwich cookies with white filling
• 2 8-ounce packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• Orange peel curls (optional)

Directions

1. Preheat oven to 325 degrees F. Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Place a cookie half with filling in each cup, filling side up.

2. Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined. Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.

3. Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours. To serve, remove bake cups. If desired, garnish with orange peel curls. Makes 12 servings.

Peanut Butter Blossom Cookies

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=35041

about 54 cookies

Prep: 30 minutes
Bake: 10 minutes

Ingredients

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1-3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 54 milk chocolate kisses or stars

Directions

1. In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. **can use chocolate couverture chipsTransfer cookies to a wire rack; let cool.

Make-Ahead Tip: Bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Gelato

Cinnamon Gelato

bhg. com

Prep: 20 minutes
Chill: 4 hours
Freeze: per manufacturer's directions
Cool: 30 minutes
Stand: 30 minutes

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Ingredients

• 1 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 3 cups whole milk
• 1 cup whipping cream
• 6 egg yolks
• 1 teaspoon vanilla

Directions

1. In a large saucepan, stir together sugar and cinnamon. Stir in milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly (about 180�F). (This should take about 20 minutes.)

2. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl of ice water. Let stand until cool, stirring occasionally.

3. Cover surface of custard mixture with plastic wrap. Chill for 4 to 24 hours or until mixture is completely chilled.

4. Freeze custard mixture in a 4- to 5-quart ice cream freezer according to manufacturer's directions. If desired, ripen according to manufacturer's directions.

5. Makes about 1-1/4 quarts (10 servings)

6. Chocolate-Pistachio Gelato: Prepare as directed above, except omit the cinnamon and add 6 ounces finely chopped bittersweet chocolate to milk mixture before heating. Stir 2/3 cup chopped pistachio nuts into custard mixture just before freezing. Makes 7 cups (14 servings).
Per 1/2 cup: 244 cal., 16 g total fat (8 g sat. fat), 109 mg chol., 30 mg sodium, 24 g carbo., 2 g fiber, 5 g pro.
Daily Values: 8% vit. A, 0% vit. C, 8% calcium, 5% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

7. Coconut Gelato: Prepare as directed above, except omit the cinnamon and substitute 1 cup unsweetened coconut milk for 1 cup of the whole milk. Stir 1 cup toasted coconut into custard mixture just before freezing. Makes about 5-1/2 cups (4 servings).
Per 1/2 cup: 228 cal., 15 g total fat (11 g sat. fat), 115 mg chol., 51 mg sodium, 20 g carbo., 1 g fiber, 4 g pro.
Daily Values: 8% vit. A, 0% vit. C, 6% calcium, 0% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

8. Espresso Gelato: Prepare as directed above, except omit the cinnamon and stir 2 teaspoons instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups (10 servings).
Per 1/2 cup: 235 cal., 14 g total fat (8 g sat. fat), 163 mg chol., 44 mg sodium, 24 g carbo., 0 g fiber, 5 g pro.
Daily Values: 11% vit. A, 0% vit. C, 11% calcium, 2% iron
Exchanges: 1 1/2 Other Carbo., 3 Fat

9. Amaretti Gelato: Prepare as directed above, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 tablespoons amaretto into custard mixture just before freezing. Makes 5 cups (10 servings).
Per 1/2 cup: 270 cal., 15 g total fat (8 g sat. fat), 163 mg chol., 46 mg sodium, 30 g carbo., 0 g fiber, 5 g pro.
Daily Values: 11% vit. A, 0% vit. C, 11% calcium, 2% iron
Exchanges: 2 Other Carbo., 3 Fat

10. Blackberry Gelato: Prepare as directed above, except omit the cinnamon. Place one 16-ounce package thawed frozen blackberries in a food processor; process until smooth. Pour puree through a fine-mesh sieve; discard seeds. Stir blackberry puree into custard mixture just before freezing. Makes 7 cups (14 servings).
Per 1/2 cup: 165 cal., 9 g total fat (5 g sat. fat), 102 mg chol., 27 mg sodium, 19 g carbo., 1 g fiber, 3g pro.
Daily Values: 8% vit. A, 2% vit. C, 8% calcium, 2% iron
Exchanges: 1 Other Carbo., 2 Fat

Chocolate Cherry Muffins

Ingredients
310g Self-raising flour
60g cocoa powder
1/2 tsp bicarbonate of soda
180g Castor Sugar
1-1/2 cup full fat milk
2 eggs
150g unsalted butter, melted and cooled
220g Pitted sweet cherries
50g Dark chocolate couverture

Method

1. Preheat oven to 200 degrees C.
2. Sift flour, cocoa powder and bicarbonate of soda into bowl. Add in sugar. Make a well in the centre.
3. In a jug, wisk milk and egg together and pour into well. Add butter, then fold gently with a spatula, until just combined.
   
4. Add in cherries and couverture. Mixture should be slightly lumpy.
   
5. Fill the muffin moulds until 3/4 full.
   
6. Bake for 20 minutes.

Can add more chocolate couverture, as well as cocoa powder. Cherries aren't very tasty. Believe muffins would be better without cherries.
Best muffin texture so far.