Chocolate Orange Cookies
INGREDIENTS:
1 (1 ounce) square unsweetened chocolate
3/4 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon orange zest
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). In a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. Set aside.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough in two. Mix orange zest into one half, and melted chocolate into the other half. Use a bit of each mixture to form a ball about 1 inch in diameter.
Bake for 8 to 10 minutes in the preheated oven, or until center is set. Cool on wire racks.Give me some good cake, brownie, cookies, any chocolate, recipes?
Below you will find a few of my all time favorites...I absoultely love chocolate..
Buckeye Balls
1 box powdered sugar- 16 ounces
12 oz jar smooth peanut butter-11/2 cups
1 stick margarine+ 2 tbsps.
12 ozs. package semi-sweet chocolate morsels
1 slice paraffin wax
Melt margarine, add powdered sugar and peanut butter. Roll into small balls about the size of marbles or alittle larger. Place in refrigerator and chill until firm. In a heavy sauce pan, melt chips with the wax. Using toothpicks, dip each ball in the hot chocolate. Place on waxed paper to cool. Store in an airtight container.
Chocolate Layer Cake with Chocolate Cheesecake Frosting
CAKE
1 pkg devils food cake mix
1/2 cup apple butter
1 cup waterr
3/4 cup liquid egg, such as egg beaters
1/3 cup fat free half and half
Preheat oven to 350*. Butter and flour 2 -8 inch cake pans. At low speed beat cake mix, apple butter, water, egg sub. and half and half about 30 seconds and then at medium high for 2 minutes. Divide evenly between pans. Bake minutes or until toothpick inserted into centers comes out clean. Cool on racks for 10 minutes and remove from pan.
Frosting
1-1/2 cups powdered sugar
3/4 cup cocoa powder
4-1/2 tsp instant espresso coffee powder
1-1/2 tsp ground cinnamon
1 lb Neutchatel cheese
1 -71/2 oz + 3/4 cup marshallow creme
2 tsp vanilla
Combine powdered sugar, cocoa, espresso powder and cinnamon. In a large bowl with mixer at medium speed beat cream cheese until very smooth, about 3 minutes, scraping down sides of bowl occasionally. Gradually beat in the marshmallow creme until well combines. Gradually beat in the powdered sugars mixture. Beat until smooth., and well combined. Beat in vanilla. Use 1-1/2 cups of frosting for the 1st layer. Place the next layer on and finish frosting with the rest of the frosting. Makes 16 servings...
Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz package semi sweet choc. morsels
7 oz. jar marshmallow creme
1 cup chopped pecans
1 tsp vanilla
Combine sugar, margarine and milk in a heavy saucepan. Bring to a boil, stirring contantly. Continue to boil over medium heat for 5 minutes, continue to stir so it won't scorch. Remove from heat, stir in morsels until melted. Stir in the marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a buttered 13X9 inch dish. Cool completely and cut into squares.
If you would like some more, just let me know...Give me some good cake, brownie, cookies, any chocolate, recipes?
HALVAH:
15 oz (about 400 gr) can tahini
oil drained from tahini plus butter to make 1 1/2 cups
4 c flour
1 c honey
1/2 c ground almonds or sesame seeds
3 oz (about 100 gr) melted dark chocolate
METHOD:
Combine oil and margarine in a 2-qt saucepan and heat until margarine melts. Stir in flour and cook over a low flame, stirring often, until light caramel- colored, add tahini and combine.
In a separate pot, heat honey to the soft ball stage, 235 degrees Fahrenheit (about 112 Celsius) on a candy thermometer. (Soft Ball Stage is defined as 234-240 degrees Fahrenheit--syrup dropped in cold water forms a soft ball that flattens when taken out of water.) Combine honey with flour mixture and add ground nuts. Mix well.
Pour into greased flat marble or Formica surface and press into 1'; (about 2 1/2 cm) thick rectangle with wet knife. If desired, cover with a thin layer of melted chocolate. Cut into bars before halvah is completely cool.
Yields 2 1/2 - 3 lbs
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Creamy Sour Cream Chocolate Cookies:
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream (I don't recommend using light for this recipe)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour (spoon, don't scoop)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips or use a mixture of chocolate and white chips
Preheat oven to 350 degree F.
In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350掳 for 12 minutes
or until set - do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.
Cool for 2 minutes before removing to wire racks to cool completely.
Makes about 3 dozen
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Larry鈥檚 Mojito Cake with Pineapple:
20 ounce can crushed pineapple, un-drained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
4 tablespoons powdered sugar (optional) 1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Preheat oven to 350 degrees F. Spray a 13x9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15x10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times 鈥?18-24 minutes for a 15x10 inch pan or about 25 minutes for a 13x9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it 鈥?I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.
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Peanut butter chocolate cream cheese bars:
Cookie Base and Topping
1 pouch Betty Crocker庐 peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream
1.Heat oven to 350掳F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
2.Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
3.In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
4.In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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Choco-banana PB%26amp;J Grilled Tortillas:
WHAT YOU'LL NEED:
1 ripe banana
2 soup spoons of crunchy peanut butter
2 teaspoons of strawberry jam
6 small flour tortillas
handful of dark chocolate chips
aerosol oil
LET'S COOK
Place the banana, peanut butter and strawberry jam in a heavy bowl. Using a dinner fork, mash the items together well.
Spread out the 6 tortillas and divide and spread the mix among them. Scatter chocolate chips on 3 of the tortillas. Cover with the other tortillas.
Spray them with aerosol oil, then turn them over and spray the other side. Place the stuffed tortillas in a saut茅 pan over a medium burner and toast on both sides to a golden brown.
Remove to a cutting board and cut into 8 wedges each. Serve right away.
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Chocolate cream cheese muffin:
8 ounce cream cheese, room temp
1/3 cup sugar
large egg
dash salt
1 small bag of chocolate chips
2/3 cup coco
3 cup flour
3 cup sugar
2 teaspoon baking soda
陆 teaspoon salt
2 cup water
2/3 CUP OIL
2 tablespoon vanilla and 2-vinegar
preheated oven 350 degree. Cream sugar and cc. mix in egg and salt. Then choc. Chips
then in another bowl mix the other stuff.
Half batter in cupcake holders鈥c filling in middle on top. Oven for 20 minutes. After 10 minutes, sprinkle some extra chocolate chips on top.
________________________________
Pumpkin CREAM CHEESE muffin:
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
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PUMPKIN CHEESECAKE:
INGREDIENTS
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1 (8 ounce can) pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
陆 CUP SOUR CREAM (after the eggs)
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. (try buying a caramel glaze %26amp; pour it warm over the dessert, o0o0o0o)
__________________
/2 lb. butter or margarine
1 1/4 c. flour
3/4 c. cocoa
3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 tsp. vanilla extract
2 c. sugar
1 c. walnuts, chopped
Preheat oven to 325 degrees. Butter a 13 x 9 inch baking pan. Melt the butter and let cool. In a separate bowl, beat eggs and vanilla until foamy. Gradually add in sugar until blended, follow with butter. Blend in flour, salt, baking powder and cocoa. Stir in walnuts. Pour batter into pan. Bake until brownies begin to pull away from the sides of the pan, about 30 to 35 minutes. Let cool and cut into 24 squares.
HERSHEY'S GREAT AMERICAN CHOCOLATE CHIP COOKIES
1 c. butter, softened
3/4 c. packed light brown sugar
2 eggs
1 tsp. baking soda
2 c. (12 oz.) Hershey's semi-sweet
chocolate chips
3/4 c. granulated sugar
1 tsp. vanilla
2 1/4 c. flour
1/2 tsp. salt
1 c. chopped nuts (optional)
Cream butter, granulated sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. *Milk chocolate chips may be substituted for the semi-sweet chips.
Monday, August 23, 2010
Where can you find recipes to make cookies from cake mixes?
INGREDIENTS:
* 1/2 cup butter
* 1/2 cup packed brown sugar
* 2 tablespoons water
* 1 egg
* 1 (18.25 ounce) package white cake mix
* 1 cup chopped walnuts
* 2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
3. Bake for 30 to 35 minutes in the preheated oven. Cool completely before cu
* 1/2 cup butter
* 1/2 cup packed brown sugar
* 2 tablespoons water
* 1 egg
* 1 (18.25 ounce) package white cake mix
* 1 cup chopped walnuts
* 2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
3. Bake for 30 to 35 minutes in the preheated oven. Cool completely before cu
Sunday Morning Coffee Cake from the ';McCalls Great American Recipes'; cards - Does anyone have the recipe?
It is one of the best recipes for coffee cake and my son absolutely loves it. I would really appreciate if someone would e-mail me the recipe!!! Thanks!Sunday Morning Coffee Cake from the ';McCalls Great American Recipes'; cards - Does anyone have the recipe?
Sunday Special Coffee Cake
----- Original Message -----
From: Carolann
To: phaedrus
Sent: Monday, November 18, 2002 4:53 PM
Subject: coffee cake
Looking for a recipe from McCalls recipe collection from 1973.
Called Sunday Special Coffee Cake.
Hello Carol Ann,
See below.
Phaed
Sunday Special Coffee Cake
1/2 c Plus 3/4 c sugar
1/4 c Plus 1 1/2 c flour
1/4 c Plus 1/3 c butter, melted
1 ts Cinnamon
2 1/2 ts Baking powder
1/2 ts Salt
1 ea Egg white
1/2 c Skim Milk
1 ts Vanilla
Combine 1/2 c sugar, 1/4 c flour, 1/4 c butter, and cinnamon.
Mix lightly with a fork until crumbly. Set aside for topping.
Preheat oven to 375 degrees; grease 8'; square pan.
Sift 1 1/2 c flour, baking powder and salt.
In a medium bowl, beat egg white with a rotary beater until frothy.
Beat in 3/4 sugar and 1/3 c melted butter until well combined.
Add milk and vanilla.
With a wooden spoon, beat in flour mixture until well combined;
pour into pan.
Sprinkle topping evenly over batter.
Bake 25-30 minutes, or until a toothpick inserted in center comes
out clean.
Cool partially in pan or on a wire rack. Cut into squares while
still warm.acne scars
Sunday Special Coffee Cake
----- Original Message -----
From: Carolann
To: phaedrus
Sent: Monday, November 18, 2002 4:53 PM
Subject: coffee cake
Looking for a recipe from McCalls recipe collection from 1973.
Called Sunday Special Coffee Cake.
Hello Carol Ann,
See below.
Phaed
Sunday Special Coffee Cake
1/2 c Plus 3/4 c sugar
1/4 c Plus 1 1/2 c flour
1/4 c Plus 1/3 c butter, melted
1 ts Cinnamon
2 1/2 ts Baking powder
1/2 ts Salt
1 ea Egg white
1/2 c Skim Milk
1 ts Vanilla
Combine 1/2 c sugar, 1/4 c flour, 1/4 c butter, and cinnamon.
Mix lightly with a fork until crumbly. Set aside for topping.
Preheat oven to 375 degrees; grease 8'; square pan.
Sift 1 1/2 c flour, baking powder and salt.
In a medium bowl, beat egg white with a rotary beater until frothy.
Beat in 3/4 sugar and 1/3 c melted butter until well combined.
Add milk and vanilla.
With a wooden spoon, beat in flour mixture until well combined;
pour into pan.
Sprinkle topping evenly over batter.
Bake 25-30 minutes, or until a toothpick inserted in center comes
out clean.
Cool partially in pan or on a wire rack. Cut into squares while
still warm.
Recipes for moist devils cake?
moist is the operational word!Recipes for moist devils cake?
Quote
';When I was about 14 years old, I made a discovery that would forever change the way I baked. I had a piece of cake that was simply the most heavenly cake I had ever tasted in my life. It was so moist that I just had to know the baker's secret. What I didn't consider is that I might not like what I heard. When I asked her how she made her cake so moist, she simply said ';Mayonnaise';. Her secret was 1/4 cup of mayonnaise added to the regular ingredients and mixed up into the batter before baking.';
Red Devil Magic Mayonnaise Cake Recipe
Ingredients:
2 c. all-purpose flour
1 c. real mayonnaise
1 c. sugar
1 c. cold water (mother used cold coffee - mocha flavor)
1/3 c. unsweetened cocoa powder
2 tsp. vanilla extract
2 tsp. baking soda
1/2 tsp. salt
3 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. (1 stick butter), softened
3 tbsp. water (or strong coffee)
1 tsp. vanilla
Cooking Directions:
Preheat oven to 350 degrees. Combine all ingredients in bowl and whisk until very smooth. Pour into 2 greased and floured 8 inch round pans. Bake 25-30 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan. Then turn upside down on wire racks. Completely cool and ice.
DEVIL'S FOOD FUDGE ICING:
3 c. powdered sugar1/2 c. unsweetened cocoa powder1/2 c. (1 stick butter), softened3 tbsp. water (or strong coffee)1 tsp. vanilla
Combine and heat until smooth and creamy.
Emulsifiers make any baking moist prolonging the shel life.
Emulsifiers, especially hydrophilic types, aid in mixing the fat phase with other ingredients. They aid in fat dispersion by breaking the fat into a large number of smaller particles.
Egg Yoke, mayo...Recipes for moist devils cake?
i substitute apple sauce for the oil. it is very moist and healthy
any cake (homemade/box cake) should be moist as long as you don't cook it too long. i usually go 5 min below lowest cooking time given and work my way up in mins. as needed until my a toothpick in the center comes out clean.
here's one of my less fancy recipes. works pretty well. if you're looking for box cake mixes, i think it's duncan hines that adds pudding to their cake mixes and that helps make it taste more moist. i'm sure you could try that with the cake recipe below, just add a smalller box of pudding mix, maybe chocolate or french vanilla? i do it with my cookies and it makes them delicious!
Ingredients:
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
3 eggs
1-1/3 cups cold water
Directions:
1. Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking soda, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
Devil's Food Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed. Fill each cup half full. Bake in preheated oven for 15 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack.
Quote
';When I was about 14 years old, I made a discovery that would forever change the way I baked. I had a piece of cake that was simply the most heavenly cake I had ever tasted in my life. It was so moist that I just had to know the baker's secret. What I didn't consider is that I might not like what I heard. When I asked her how she made her cake so moist, she simply said ';Mayonnaise';. Her secret was 1/4 cup of mayonnaise added to the regular ingredients and mixed up into the batter before baking.';
Red Devil Magic Mayonnaise Cake Recipe
Ingredients:
2 c. all-purpose flour
1 c. real mayonnaise
1 c. sugar
1 c. cold water (mother used cold coffee - mocha flavor)
1/3 c. unsweetened cocoa powder
2 tsp. vanilla extract
2 tsp. baking soda
1/2 tsp. salt
3 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. (1 stick butter), softened
3 tbsp. water (or strong coffee)
1 tsp. vanilla
Cooking Directions:
Preheat oven to 350 degrees. Combine all ingredients in bowl and whisk until very smooth. Pour into 2 greased and floured 8 inch round pans. Bake 25-30 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan. Then turn upside down on wire racks. Completely cool and ice.
DEVIL'S FOOD FUDGE ICING:
3 c. powdered sugar1/2 c. unsweetened cocoa powder1/2 c. (1 stick butter), softened3 tbsp. water (or strong coffee)1 tsp. vanilla
Combine and heat until smooth and creamy.
Emulsifiers make any baking moist prolonging the shel life.
Emulsifiers, especially hydrophilic types, aid in mixing the fat phase with other ingredients. They aid in fat dispersion by breaking the fat into a large number of smaller particles.
Egg Yoke, mayo...Recipes for moist devils cake?
i substitute apple sauce for the oil. it is very moist and healthy
any cake (homemade/box cake) should be moist as long as you don't cook it too long. i usually go 5 min below lowest cooking time given and work my way up in mins. as needed until my a toothpick in the center comes out clean.
here's one of my less fancy recipes. works pretty well. if you're looking for box cake mixes, i think it's duncan hines that adds pudding to their cake mixes and that helps make it taste more moist. i'm sure you could try that with the cake recipe below, just add a smalller box of pudding mix, maybe chocolate or french vanilla? i do it with my cookies and it makes them delicious!
Ingredients:
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla
3 eggs
1-1/3 cups cold water
Directions:
1. Grease and lightly flour two 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Stir together flour, cocoa powder, baking soda, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
Devil's Food Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed. Fill each cup half full. Bake in preheated oven for 15 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack.
Favorite cheese cake recipes???
Does anybody have any favorite cheese cake recipes? If so, could you share the recipes with me?Favorite cheese cake recipes???
Here's the recipe my family enjoys:
Crust-
1 1/4 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
Mix and press into greased 10 inch springform pan
Filling (all ingredients at room temp)-
5 - 8oz pkgs cream cheese
6 eggs
1/2 pint heavy whipping cream
1 1/2 cups sugar
1/4 cup all purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
good pinch of salt
Beat the eggs and sugar until thick and light in color. Add the flour and blend well. Add the cream cheese and blend well. Add the rest of the ingredients and pour into the prepared pan. Bake at 400 degrees for 5 min then turn oven down to 300 degrees for about an hour. I check it after 45 min. The cake should still jiggle quite a bit and be only light brown around the edges. After taking it out, let it rest for a few minutes then run a knife around the edge to make sure it releases. Leave the cake in the pan until completely cooled then refridgerate for at least a couple of hours before cutting.
Note - I only have a 9 inch pan so I fill the pan to within a half inch of the top then use the rest of the batter to make cheesecake brownies. Mix a box of brownie mix per directions, pour in pan, dollop the cheesecake batter on top and swirl with a knife. Bake according to package directions.Favorite cheese cake recipes???
This one is complicated to pull off but the taste is fabulous and the presentation is spectacular. It really has zebra stripes.
Chocolate Zebra Cheesecake
1/12 cups chocolate wafer crumbs (about 30 cookies_
3 T margarine or butter, melted
1/2 6-ounce package semisweet-chocolate pieces (1/2 cup)
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar 3 T cornstarch 1/4 teaspoon salt
5 large eggs
1 8-ounce container sour cream
2 teaspoons vanilla extract
1 1/2 cups heavy or whipping cream
1 1/2 8-punce packages semisweet-chocolate squares (12 1 ounce squares)
8 ounces white chocolate
sweetened whipped cream,. Maraschino cherries and mint leaves for garnish
Early in the day or day ahead:
1. Preheat oven to 350藲F/ Grease 9'; by 3'; springform [pan. In bowl, mix chocolate-wafer crumbs and press onto bottom of springform pan for crust. Bake crust 12 to 15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.
2. In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl mix sugar, cornstarch and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla and 1 cup of heavy cream until blended and smooth.
3. Divide batter evenly into two 4- to 8-cup containers or measuring cups with pouring spout. In small saucepan over low heat, melt 8 squares semisweet chocolate, In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one measuring cup and stir melted white chocolate into batter in second measuring cup.
4. To create ';zebra'; pattern, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)
5. Bake cheesecake 30 minutes. Turn oven to 225藲F and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.
About 1 hour before serving
6. Prepare glaze: IN 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. Stir in remaining 4 squares semisweet chocolate until melted and smooth.
Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and side. Refrigerate 30 to 45 minutes until glaze is set. If you like, garnish with whipped cream, Maraschino cherries, and mint. Makes 20 servings.
this recipe is great if your on a diet and taste great too
low carb pumpkin cheesecake
Ingredients:
Crust:
1 陆 cups almond meal
陆 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons sugar substitute
Filling:
3 8 oz packages cream cheese at room temperature
2 陆 teaspoons cinnamon
1 teaspoon nutmeg
戮 teaspoon ginger
录 teaspoon allspice
录 teaspoon cloves
陆 teaspoon salt
1 陆 cups sugar substitute, or to taste - I like Sweetzfree (see below)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
陆 cup heavy cream
Preparation:
Heat oven to 375 F.
Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
Hello Me,
This is my absolute favorite cheesecake recipe. It is for white chocolate cheesecake. Creamy and delicious, this cheesecake and stand alone or be paired with fresh berries, chocolate drizzles or other topping you would enjoy.
http://www.the-chocolate-spot.com/white-鈥?/a>
Good Luck!
Genesee from The-Chocolate-Spot
Here's the recipe my family enjoys:
Crust-
1 1/4 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
Mix and press into greased 10 inch springform pan
Filling (all ingredients at room temp)-
5 - 8oz pkgs cream cheese
6 eggs
1/2 pint heavy whipping cream
1 1/2 cups sugar
1/4 cup all purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
good pinch of salt
Beat the eggs and sugar until thick and light in color. Add the flour and blend well. Add the cream cheese and blend well. Add the rest of the ingredients and pour into the prepared pan. Bake at 400 degrees for 5 min then turn oven down to 300 degrees for about an hour. I check it after 45 min. The cake should still jiggle quite a bit and be only light brown around the edges. After taking it out, let it rest for a few minutes then run a knife around the edge to make sure it releases. Leave the cake in the pan until completely cooled then refridgerate for at least a couple of hours before cutting.
Note - I only have a 9 inch pan so I fill the pan to within a half inch of the top then use the rest of the batter to make cheesecake brownies. Mix a box of brownie mix per directions, pour in pan, dollop the cheesecake batter on top and swirl with a knife. Bake according to package directions.Favorite cheese cake recipes???
This one is complicated to pull off but the taste is fabulous and the presentation is spectacular. It really has zebra stripes.
Chocolate Zebra Cheesecake
1/12 cups chocolate wafer crumbs (about 30 cookies_
3 T margarine or butter, melted
1/2 6-ounce package semisweet-chocolate pieces (1/2 cup)
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar 3 T cornstarch 1/4 teaspoon salt
5 large eggs
1 8-ounce container sour cream
2 teaspoons vanilla extract
1 1/2 cups heavy or whipping cream
1 1/2 8-punce packages semisweet-chocolate squares (12 1 ounce squares)
8 ounces white chocolate
sweetened whipped cream,. Maraschino cherries and mint leaves for garnish
Early in the day or day ahead:
1. Preheat oven to 350藲F/ Grease 9'; by 3'; springform [pan. In bowl, mix chocolate-wafer crumbs and press onto bottom of springform pan for crust. Bake crust 12 to 15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.
2. In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl mix sugar, cornstarch and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla and 1 cup of heavy cream until blended and smooth.
3. Divide batter evenly into two 4- to 8-cup containers or measuring cups with pouring spout. In small saucepan over low heat, melt 8 squares semisweet chocolate, In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one measuring cup and stir melted white chocolate into batter in second measuring cup.
4. To create ';zebra'; pattern, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)
5. Bake cheesecake 30 minutes. Turn oven to 225藲F and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.
About 1 hour before serving
6. Prepare glaze: IN 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. Stir in remaining 4 squares semisweet chocolate until melted and smooth.
Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and side. Refrigerate 30 to 45 minutes until glaze is set. If you like, garnish with whipped cream, Maraschino cherries, and mint. Makes 20 servings.
this recipe is great if your on a diet and taste great too
low carb pumpkin cheesecake
Ingredients:
Crust:
1 陆 cups almond meal
陆 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons sugar substitute
Filling:
3 8 oz packages cream cheese at room temperature
2 陆 teaspoons cinnamon
1 teaspoon nutmeg
戮 teaspoon ginger
录 teaspoon allspice
录 teaspoon cloves
陆 teaspoon salt
1 陆 cups sugar substitute, or to taste - I like Sweetzfree (see below)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
陆 cup heavy cream
Preparation:
Heat oven to 375 F.
Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
Hello Me,
This is my absolute favorite cheesecake recipe. It is for white chocolate cheesecake. Creamy and delicious, this cheesecake and stand alone or be paired with fresh berries, chocolate drizzles or other topping you would enjoy.
http://www.the-chocolate-spot.com/white-鈥?/a>
Good Luck!
Genesee from The-Chocolate-Spot
Regular sugarfree cake recipes?
My friend can't have sugar, like at all, so I want to know any regular cake recipes that are sugar free, like a regular vanilla cake. Not any fancy nut loaf or key lime pie, but just regular vanilla cake. Thanks!Regular sugarfree cake recipes?
Try a sugar free sponge cake. My friend has this recipe where she makes a sugar free sponge cake than makes some kind of fruit glaze with sweetened with splenda fruit cocktail. I've been trying to get the recipe for a while, but she doesn't know how to translate from German. Its awesome. Just google sugar free sponge cake recipe.Regular sugarfree cake recipes?
I have tried a couple of recipes, believe me, they were no good. I can't tell you how bad they were. Walmart has the best sugar free pies and cakes. I am very picky, but their sugar free Angel Food Cake and sugar free pumpkin pie are very good.
Try a sugar free sponge cake. My friend has this recipe where she makes a sugar free sponge cake than makes some kind of fruit glaze with sweetened with splenda fruit cocktail. I've been trying to get the recipe for a while, but she doesn't know how to translate from German. Its awesome. Just google sugar free sponge cake recipe.Regular sugarfree cake recipes?
I have tried a couple of recipes, believe me, they were no good. I can't tell you how bad they were. Walmart has the best sugar free pies and cakes. I am very picky, but their sugar free Angel Food Cake and sugar free pumpkin pie are very good.
Does anyone have any good recipes for a banana cake with a cream cheese icing?
Old Fashioned Banana cake
2/3 c. sugar
1;/3 c. soft shortening
2 eggs
3 tbsp. sour milk
1 c. mashed ripe bananas
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
Mix together thoroughly sugar, shortening and eggs. Stir in sour milk and bananas. Sift together and stir in flour, baking powder, soda and salt. Blend in nuts. Pour into well greased 9 x 5 x 3 inch loaf pan. Let stand 20 minutes before baking. Bake 50 to 60 minutes at 350 degrees.
**************************************鈥?br>
Cream Cheese Pecan Frosting
8 oz Cream cheese; softened
1/2 c Butter or margarine; softened
1 lb Powdered sugar; sifted
1 ts Vanilla extract
1 c Finely chopped pecans
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Stir in pecans. Yield: about 3 cups.Does anyone have any good recipes for a banana cake with a cream cheese icing?
No, however you may be able to find one on the
www.foodnetwork.com
do a search. they have a vast array of recipes Good luckDoes anyone have any good recipes for a banana cake with a cream cheese icing?
HUMMING BIRD CAKE (this cake is very yummy)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups of sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 and 1/2 teaspoon vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
-combine first five ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. ( do not beat). Stir in vanilla, pineapple, 1 cup pecans, and bananas
-pour batter into three greased and floured 9-inch round cakepans Bake at 350 for 25 minutes or until a wooden tooth pick insterted in center comes out clean. cool in pans on wire racks 10 minutes, remove from pans and cool completely on wire racks.
- this cake goes good with cream cheese frosting here's the recipe
CREAM CHEESE FROSTING
1(8oz) package cream cheese, softened
1/2 cup butter or margarine, softened
1(16oz) package of powdered sugar, sifted
1teaspoon vanilla extract
-beat cream cheese and butter at medium speed w/ electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy, stir in vanilla.Then you can spread on the cake and you can enjoy. I hope you like it.
2/3 c. sugar
1;/3 c. soft shortening
2 eggs
3 tbsp. sour milk
1 c. mashed ripe bananas
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
Mix together thoroughly sugar, shortening and eggs. Stir in sour milk and bananas. Sift together and stir in flour, baking powder, soda and salt. Blend in nuts. Pour into well greased 9 x 5 x 3 inch loaf pan. Let stand 20 minutes before baking. Bake 50 to 60 minutes at 350 degrees.
**************************************鈥?br>
Cream Cheese Pecan Frosting
8 oz Cream cheese; softened
1/2 c Butter or margarine; softened
1 lb Powdered sugar; sifted
1 ts Vanilla extract
1 c Finely chopped pecans
Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Stir in pecans. Yield: about 3 cups.Does anyone have any good recipes for a banana cake with a cream cheese icing?
No, however you may be able to find one on the
www.foodnetwork.com
do a search. they have a vast array of recipes Good luckDoes anyone have any good recipes for a banana cake with a cream cheese icing?
HUMMING BIRD CAKE (this cake is very yummy)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups of sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 and 1/2 teaspoon vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
-combine first five ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. ( do not beat). Stir in vanilla, pineapple, 1 cup pecans, and bananas
-pour batter into three greased and floured 9-inch round cakepans Bake at 350 for 25 minutes or until a wooden tooth pick insterted in center comes out clean. cool in pans on wire racks 10 minutes, remove from pans and cool completely on wire racks.
- this cake goes good with cream cheese frosting here's the recipe
CREAM CHEESE FROSTING
1(8oz) package cream cheese, softened
1/2 cup butter or margarine, softened
1(16oz) package of powdered sugar, sifted
1teaspoon vanilla extract
-beat cream cheese and butter at medium speed w/ electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy, stir in vanilla.Then you can spread on the cake and you can enjoy. I hope you like it.
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