Chocolate Delights

Peanut Butter Cup Brownies

2012-08-20T21:25:00.005-07:00

Peanut Butter Cup Brownies
Makes 1 dozen brownies
3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water

1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg*
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter*

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

Chocolate Trifle

2012-01-10T22:21:00.000-08:00

Ingredients

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Double Chocolate Peanut Butter Pudding Pie

2011-01-04T19:32:00.000-08:00

What you'll need to make this delicious dessert
3 Cups Chocolate or Rice Chex cereal, finely crushed
5 tbsp. butter, melted
12oz. semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tbsp. unsweetened baking cocoa, sifted
2 cups half and half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tbsp. whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

How to throw it all together
1) In small bowl, stir together cereal and melted butter. Press in bottom and up side of un-greased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
2) Meanwhile, in a large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half and half over medium high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half and half, then pour egg mixture into saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
3) Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, 1 1/2 hours.
4) To serve, top servings of pie with whipped cream and chocolate shavings.

Chocolate Peanut Butter Blossoms

2010-11-27T06:40:00.000-08:00

What you will need for this!

48 Hershey's kisses brand milk chocolate

1/2 cup shortening

1 cup Reese's creamy peanut butter

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all purpose flour

1/3 cup Hershey's cocoa

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar

How to make it!

1) Heat oven to 375, remove wrappers from chocolates.

2) Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture.

3) Shape dough into 1-inch balls. Roll in granulated sugar; place on un-greased cookie sheet.

4) Bake 8 to 10 minutes or until set. Immediately press chocolate into center of each cookie; cookie will crack around the edges. Removed from cookie sheet to wire rack. Cool completely.

Crispy Chocolate Ice Cream Mud Pie

2010-11-26T07:04:00.000-08:00

What you will need for this delicious dessert

1/2 cup Hershey's Syrup or Hershey's Whoppers Chocolate Malt Syrup
1/3 cup Hershey's special dark chocolate chips or hershey's semi-sweet chocolate chips
2 cups crisp rice cereal
4 cups (1 quart) vanilla ice cream, divided
4 cups (1 quart) chocolate ice cream, divided
Additional Hershye's syrup or Hershey's whoppers chocolate malt syrup

Now here's how you make it!

Butter 9-inch pie plate.
2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate syrup mixture, stirring until well coated; cool slightly.
3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until serving time. Drizzle with additional syrup just before serving. 8 servings.

Ultra Chocolate Cheesecake

2010-11-24T09:38:00.000-08:00

What you will need for this delicious chocolate cheesecake!

Start with your Mocha Crumb Crust (the recipe will folow)
3 packages (8oz each) cream cheese, softened
1 1/4 cups sugar
1 container (8oz) dairy sour cream
2 teaspoons vanilla extract
1/2 cup Hershey's Cocoa
2 tablespoons all-purpose flour
3 eggs
Chocolate Drizzle (recipe will follow)

How to make this!
1) Prepare your Mocha Crumb Crust (recipe to follow) Heat your oven to 350 degrees
2) Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.
3) Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top of your Chocolate Cheesecake. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake.

Chocolate Drizzle Recipe
Place 1/2 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

Mocha Crumb Crust
(What you will need for the recipe)
1 1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cups sugar
1/4 cup Hershesy's cocoa
1 teaspoon powdered instant espresso or coffee
1/3 cup butter, melted

Heat oven to 350 degrees. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto botton and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

Chocolate Delights

2010-11-24T09:22:00.001-08:00

I'm a chocolate lover. Nothing is better than sitting in my home with a big fat piece of chocolate cake, chocolate cheese cake, chocolate cookies or anything chocolate. So I'm going to dedicate this blog to all things chocolate. Articles on chocolate, recipes on chocolate and more. So sit back and get your chocolate fix with Chocolate Delights!