Recipe Exchange

"This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!" Ingredients 2 1/4 cups all-purpose flour  2 teaspoons baking soda  1/2 teaspoon salt  1/2 cup butter  2 1/2 cups packed brown sugar  3 eggs  1 1/2 teaspoons vanilla extract  3 (1 ounce) squares unsweetened chocolate, melted  1 cup sour cream  1 cup boiling water  1/2 cup butter  1 cup packed brown sugar  1/4 cup milk  1 3/4 cups confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt. Set aside. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the remaining sour cream and dry ingredients to the batt...

"Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness." Ingredients 14 ounces bittersweet chocolate, chopped  3/4 cup unsalted butter, cubed  6 egg yolks  6 egg whites  3/4 cup white sugar, divided  2 teaspoons vanilla extract  1 teaspoon dark rum (optional)  1 1/4 cups heavy cream  1 pound bittersweet chocolate, chopped Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil. Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm. In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks ...

"I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving." Ingredients 1 cup butter  1/2 cup packed brown sugar  1 teaspoon vanilla extract  3 cups quick cooking oats  1 cup semisweet chocolate chips  1/2 cup peanut butter Directions Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refriger...

"My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories." Ingredients 1 (16 ounce) package confectioners' sugar  1 cup creamy peanut butter  1/4 cup butter  1 tablespoon milk  8 (1 ounce) squares semi-sweet chocolate  1 tablespoon shortening Directions In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the e...

"A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter." Ingredients 1 (11.5 ounce) package milk chocolate chips, divided  1 cup peanut butter  1/4 teaspoon salt  1/2 cup confectioners' sugar Directions Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

"I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like." Ingredients 3/4 cup unsalted butter, softened  1 1/2 cups white sugar  2 cups all-purpose flour  2 teaspoons baking powder  1/4 teaspoon salt  6 egg whites  3/4 cup milk  2 teaspoons coconut extract  1 (14 ounce) can sweetened condensed milk  1/4 cup heavy whipping cream  1 teaspoon vanilla extract  3/4 cup sweetened flaked coconut  1/2 cup heavy whipping cream  8 ounces semisweet chocolate, chopped  1 cup sweetened flaked coconut  2 drops food coloring, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper. Beat unsalted butter and sugar in a large mixing bowl with an elect...

"My mom's best chocolate pudding recipe made with cornstarch and cocoa." Ingredients 1/2 cup white sugar  3 tablespoons unsweetened cocoa powder  1/4 cup cornstarch  1/8 teaspoon salt  2 3/4 cups milk  2 tablespoons butter, room temperature  1 teaspoon vanilla extract Directions In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

"These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake." Ingredients 2/3 cup butter, softened  1/4 cup white sugar  1 1/4 cups all-purpose flour  1/2 cup butter  1/2 cup packed light brown sugar  2 tablespoons light corn syrup  1/2 cup sweetened condensed milk  1 1/4 cups milk chocolate chips Directions Preheat oven to 350 degrees F (175 C). In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. Place chocolate in a microwave-safe bowl. Heat ...

"These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels." Ingredients 1 cup butter  2 1/4 cups brown sugar  1 cup light corn syrup  1 (14 ounce) can sweetened condensed milk  1 teaspoon vanilla extract CHOCOLATE  1 pound milk chocolate  1 tablespoon butter Directions Grease an 8 x 8 inch square pan. In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan. When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir unti...

"Everyone will love this simple treat - Nutella®, a chocolate hazelnut spread, with almond butter and sliced bananas between slices of bread. It just proves you can have chocolate almost any time with almost anything." Ingredients 2 tablespoons almond butter  2 slices multigrain bread  1 tablespoon chocolate hazelnut spread  1/2 bananas, sliced Directions Spread almond butter over one side of one slice of bread, and arrange sliced bananas over almond butter. Spread chocolate spread over one side of the other slice of bread, and place over bananas to make a sandwich.

"Excellent for breakfast or dessert and best served warm. Serve with ice cream or fruit." Ingredients 1/4 cup   chocolate-hazelnut spread (such as Nutella®) 4 slices   bread 1   banana, sliced 1/4 cup   chocolate milk 2   eggs, beaten 1 tablespoon   vanilla extract 1/2 teaspoon   ground cinnamon 2 tablespoons   butter Directions Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches. Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely. Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

"A delicious snack for anytime!" Ingreditens 1 tortilla  1/4 cup chocolate-hazelnut spread (such as Nutella®)  1 small banana Direction Put tortilla on plate and warm in microwave for about 10 seconds. Thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. Place banana near an edge of the tortilla and roll tortilla around the banana. Cut into halves.

"Creme-filled chocolate cookies are great in this white chocolate fudge." Ingredients 3 (6 ounce) packages white chocolate baking squares  1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk  1/8 teaspoon salt  3 cups coarsely crushed chocolate creme-filled sandwich cookies Directions In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

"You can't go wrong with this combination!" Ingredients 1 1/2 cups   all-purpose flour 1/2 teaspoon   baking powder 2/3 cup   packed brown sugar 1/4 teaspoon   salt 1/4 teaspoon   baking soda 2/3 cup   butter, softened 2   eggs 1/2 teaspoon   vanilla extract 1/4 cup   butter 3/4 cup   chopped, unsalted dry-roasted peanuts 1 1/4 cups   confectioners' sugar 1 1/2 cups   peanut butter 1/2 teaspoon   vanilla extract 2 cups   semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). To make Pastry: Cream together 2/3 cup butter and brown sugar. Stir in the flour, baking powder, salt, and baking soda until well blended. Separate the eggs and beat in the yolks. Add in 1/2 teaspoon vanilla and mix well. Press mixture into the bottom of a 9 x 13 inch pan. Bake for 12 minutes or until golden brown. To make the Topp...

"This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!" Ingredients 1 (8 ounce) package   cream cheese 1 cup   margarine 3/4 cup   white sugar 3/4 cup   packed brown sugar 1   egg 1 teaspoon   vanilla extract 2 1/2 cups   all-purpose flour 1 teaspoon   baking powder 1/2 teaspoon   salt 2 cups   milk chocolate chips Directions Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside. Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix. Bake 15-18 minutes or until edges are slightly browned. Enjoy!