Chocolate insanity

Ok people this recipe is out of the world Cra-Cra amazing!
The recipe calls for 1 1/2 cups of confection sugar, I only used a cup!




http://www.tasteofhome.com/Recipes/Peanut-Butter-Chocolate-Dessert Posted using BlogPress from my iPad

Yummy Chocolate Chess Pie

1/2 stick butter
1 1/4 c. sugar
3 tbsp. cocoa
2 tbsp. flour
2 eggs
3/4 c. milk
1 tsp. vanilla
Mix and pour into shell. Bake 35 to 40 minutes at 375 degrees.

Eclair Cake!! YUMMY

Prep Time: 25 min Ready in: 4 Hrs 25 min
14 servings

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
Directions

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Chocolate Balls with Caramelized Almonds

Yield: about 60 Flavorless oil for the baking sheet 1 1/4 cups (9 ounces) granulated sugar 1/4 cup (2 ounces) water 1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature 8 ounces bittersweet chocolate, finely chopped Lightly oil a baking sheet with a flavorless oil. Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F. Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook. When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot. When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls. Melt the chocolate in a bowl over simmering water. (how to melt chocolate) Use a food processor to grind the candy into a powder. Mix the candy powder and the warm chocolate together. Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap. Refrigerate the candies until firm, but bring to room temperature before serving.

Banana Chocolate Chip Cake

This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas. It is based on a recipe that my mom used to make when my brother and I were growing up. I thought that chocolate chips were needed in an otherwise perfect cake. This cake freezes beautifully, so eat one now and freeze one to enjoy later. Yield: 8 servings 2 1/2 cups all-purpose flour (625 ml) 2 tsp baking soda (10 ml) 1/4 tsp salt (1 ml) 1 cup canola oil (250 ml) 2 cups granulated sugar (500 ml) 4 eggs 2 cups mashed ripe bananas (about 4 large) (500 ml) 1 tsp vanilla (5 ml) 1 1/3 cups semisweet chocolate chips (325 ml) 3/4 cup toasted walnuts (optional) 175 (ml) Preheat oven to 350 F (180 C) Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks. Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

Toasted Pecan Chocolate Cake

1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant
Pudding Mix
3 eggs
3/4 c. oil
1 1/2 c. milk

Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350 degrees. Cool and frost.

Filling And Frosting
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1 1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted

Beat margarine and cream cheese until smooth. Beat in powdered sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted pecans. Spread between layers and on top. To remaining 1/3, add meltedchocolate. Spread on outside of cake.

Extraordinary (and Simple) Chocolate Fondue Recipe

Recipe Summary - Extraordinary (and Simple) Chocolate Fondue Recipe

Difficulty: Easy

Ingredients - Extraordinary (and Simple) Chocolate Fondue Recipe
16 ounces dark, sweet or semi-sweet chocolate
1 1/2 cups light cream
1 tsp. Vanilla extract

Instructions - Extraordinary (and Simple) Chocolate Fondue Recipe

1. Break chocolate squares into smaller pieces and drop them into the fondue pot.

2. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth.

3. Add vanilla extract, and stir it in.

4. Use a fondue fork to spear the fruit, then dip it in the chocolate. Enjoy!

For some other variations on a basic chocolate fondue recipe, add:
- some chopped nuts: pecans, almonds, walnuts, and hazelnuts all work well.
- a tablespoon of instant coffee granules or cappuccino
- your favorite syrup flavor