say which one it is first|||If you are looking for a really chocolatey and decadent cookies and creme cake, I recommend going to BrownEyedBaker.com. Here is the exact address to the recipe with a picture and all for you. Very yummy!
---%26gt;%26gt;http://www.browneyedbaker.com/2009/06/25…|||This is a little different than the regular cookies and creme cake, but I think it%26#039;s the best cake I%26#039;ve ever had. I%26#039;ve been making it since I was a kid. You will probably have some batter left over after making the cake so you%26#039;ll have enough to make cupcakes.
Mom’s Chocolate Surprise Cake
2 cups sugar
1 cup oil
2 eggs
3 cups flour
3/4 cup cocoa
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup boiling water
*1 cup buttermilk
1 tsp vanilla
Filling
1 egg
1/4 cup sugar
1 tsp vanilla
12 oz cream cheese
1 cup chocolate chips
Combine flour, cocoa, baking powder, baking soda, and salt together and set aside.
Combine sugar, oil and eggs. Beat one minute. Add boiling water, buttermilk and vanilla. Beat in dry ingredients. Fill two 9%26quot; pans. Beat all filling ingredients except for chocolate chips. Once the cream cheese mixture is blended and creamy, fold in chocolate chips. Drop by spoonfuls onto the cake batter.
Bake at 350 for approximately 20-25 minutes. Test with toothpick for doneness.
Frost with Dunkin Hines Dark Fudge ready-made frosting or make your own fudge frosting.
*For buttermilk, 1 cup of milk mixed with 1 tbs of vinegar can be used as a substitute.|||Chocolate Turtle Cheesecake-- no bake
1 (9 inch) prepared chocolate cookie crumb crust
1/2 (14 ounce) package caramel candy
1/4 cup evaporated milk
3/4 cup chopped pecans
2 (3 ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup chocolate fudge topping
DIRECTIONS
Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.
-----------------
New York Cheesecake
Pastry:
1 cup all purpose flour
¼ cup sugar
1 t grated lemon rind
¼ t vanilla
1 egg yolk
1 stick butter softened
Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.
Filling:
2½ pounds cream cheese at room temperature
1¾ cups sugar
¼ t vanilla
3 T flour
5 eggs
1½ t grated lemon rinds
¼ cup heavy cream
Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve
--
Caramel Pecan Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER%26#039;S Semi-Sweet Baking Chocolate
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator
---------
-------------------------Easy chocolate chip cookies
Ingredients:
1/2-1 cup softened butter
2 eggs-- use 8 tbsp mayonnaise
1 cup brown sugar
1 tablespoon vanilla
2 cups flour
1 teaspoon baking powder
1 bag chocolate chips
Steps:
1. Mix butter, eggs, brown sugar and vanilla together.
2. Add flour (1 cup at a time) to mixture.
3. Next add baking powder and chocolate chips.
4. Bake in oven at 350 degrees for about 15-20 minutes.
----------------
Oatmeal Peanut Butter Cookies
There are chewy, gooey and... I can%26#039;t think of anything else that rhymes. They are peanut-y oatmeal-y good!
6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup butter
1/2 cup canola oil
1/4 cup milk
1 1/2 cups peanut butter
2 cups sugar
4 teaspoons molasses
2 teaspoon vanilla
3 cups quick cooking oats
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Directions
Prehat oven to 350
In a medium bowl, sift together wheat pastry flour, oats, baking soda, salt and cinnamon.
In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 - 5 minutes.
In a blender, crumble the tofu in, add butter, milk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.
Optional: Fold 1 1/2 cups raisins or semi sweet chocolate chips (or both) into the batter%26quot;
-------------------
Raspberry Heart Cookies
Crisp and light, these will make your sweetheart swoon
(You will need one|||Well, I know of an AMAZING brownies recipe. They are super duper yummy. Make sure you use Ghiradelli chocolate for best results.
http://blog.cooklikeyourgrandmother.com/2009/07/how-to-make-perfect-brownies.html|||Chocolate Chip cookies
Look on the back of toll house chocolate chip bag!!!
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