Recipe Exchange

"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee." Ingredients 1 cup unsalted butter or unsalted margarine*  8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks  5 large eggs  1/2 cup sugar  Pinch of salt  4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)  8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes) Garnish:  1 (6 ounce) c...

"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 ...

"Quick and easy! Great for potlucks! Better than Brad Pitt? I'll have to think about that!" Ingredients 1 (18.25 ounce) package   yellow cake mix 1 (20 ounce) can   crushed pineapple, with juice 3/4 cup   white sugar 2 (3.5 ounce) packages   instant vanilla pudding mix 3 cups   milk 1 cup   heavy whipping cream 1 teaspoon   vanilla extract 1/4 cup   confectioners' sugar 3/4 cup   flaked coconut, toasted Directions Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork. In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool. In another bowl, beat milk with pudding. Spread over the pineapple mixture. Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over ...

"I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheese cake that has become my favorite cheese cake." Ingredients 2 cups graham cracker crumbs  1/2 cup butter, melted  2 tablespoons white sugar  3 (8 ounce) packages cream cheese, softened  1 cup white sugar  3 eggs  1 (8 ounce) container sour cream  1/4 cup brewed espresso or strong coffee  2 teaspoons vanilla extract  pressurized whipped cream  caramel ice cream topping Directions Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). B...

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired." Ingredients 2 cups vanilla wafer crumbs  2 tablespoons unsalted butter, melted  1 (14 ounce) package individually wrapped caramels  1 (5 ounce) can evaporated milk  1 cup chopped pecans  2 (8 ounce) packages cream cheese, softened  1/2 cup white sugar  1 teaspoon vanilla extract  2 eggs  1/2 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time,...

"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired." Ingredients 2 cups vanilla wafer crumbs  2 tablespoons unsalted butter, melted  1 (14 ounce) package individually wrapped caramels  1 (5 ounce) can evaporated milk  1 cup chopped pecans  2 (8 ounce) packages cream cheese, softened  1/2 cup white sugar  1 teaspoon vanilla extract  2 eggs  1/2 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time,...

"If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk." Ingredients 1/2 cup creamy peanut butter  1/2 cup butter, softened  4 eggs  1 (18.25 ounce) package butter cake mix  2/3 cup water  1 cup peanut butter  1/2 cup butter, softened  4 cups confectioners' sugar  1/3 cup heavy cream Directions Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. To Mak...

"These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!" Ingredients 2 (3 ounce) packages cream cheese, softened  1/2 cup peanut butter  1/4 cup white sugar  1 egg  2 tablespoons milk  1 cup butter or margarine, melted  2 cups white sugar  2 teaspoons vanilla extract  3 eggs  3/4 cup unsweetened cocoa powder  1 1/4 cups all-purpose flour  1/2 teaspoon baking powder  1/4 teaspoon salt  1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix i...

"Delicious Spanish flan, everyone will love it!" Ingredients 1 cup white sugar  3 eggs  1 (14 ounce) can sweetened condensed milk  1 (12 fluid ounce) can evaporated milk  1 tablespoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

"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...

"A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts." Ingredients 3/4 cup semisweet chocolate chips  3 tablespoons butter  1 tablespoon light corn syrup  1/4 teaspoon vanilla extract Directions In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.

"My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!" Ingredients 3 eggs  3/4 cup buttermilk  3/4 cup vegetable oil  1 1/2 cups white sugar  2 teaspoons vanilla extract  2 teaspoons ground cinnamon  1/4 teaspoon salt  2 cups all-purpose flour  2 teaspoons baking soda  2 cups shredded carrots  1 cup flaked coconut  1 cup chopped walnuts  1 (8 ounce) can crushed pineapple with juice  1 cup raisins Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrot...

"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...