See this at: laaloosh.com| Added on 06/12/09

No need to give up this favorite dessert recipe just because you are following the Weight Watchers Plan! This fantastically delicious, lower calorie version has just 4 Weight Watchers Points per serving, making it an excellent dessert recipe to add... See more

No need to give up this favorite dessert recipe just because you are following the Weight Watchers Plan! This fantastically delicious, lower calorie version has just 4 Weight Watchers Points per serving, making it an excellent dessert recipe to add to your collection of Weight Watchers Recipes! If y... See less

See this at: allrecipes.com| Added on 05/24/09

* In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in...

See this at: bhg.com| Added on 05/24/09

1. Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds...

See this at: womansday.com| Added on 05/24/09

1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in. springform pan coated with nonstick spray. 2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over... See more

1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in. springform pan coated with nonstick spray. 2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F. 3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended. 4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover;... See less

See this at: pillsbury.com| Added on 05/24/09

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using ungreased 10-inch tart pan with removable bottom or 10-inch...

See this at: recipes.lightandtast...| Added on 05/24/09

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; cover and refrigerate for 1 hour. Coat the bottom and sides of a 9-in. springform pan with nonstick cooking spray; press cookie... See more

Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; cover and refrigerate for 1 hour. Coat the bottom and sides of a 9-in. springform pan with nonstick cooking spray; press cookie crumbs onto the bottom and 1 in. up the sides. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan; set aside. Transfer cottage cheese to a food processor (discard liquid from bowl); cover and process for 2-3 minutes or until smooth. Add cream cheese, sugar and salt; cover and process until smooth. Transfer to a large bowl; stir in the vanilla, eggs and egg white just until smooth. Remove 1 cup of batter; pour remaining batter into prepared pan. Combine the reserved batter with melted chocolate until well blended. Drop by spoonfuls over plain batter; cut through with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan. Bake at 350° for... See less

See this at: tlc.discovery.com| Added on 05/24/09

For the crust: 12 ounces/350 g digestive biscuits or biscotti 1 stick/113 g butter, melted For the cheesecake: Two 8-ounce/227-g packages cream cheese, room temperature 3/4 cup/150 g granulated sugar ½ cup/125 g sour cream 2 large egg yolks 6 large... See more

For the crust: 12 ounces/350 g digestive biscuits or biscotti 1 stick/113 g butter, melted For the cheesecake: Two 8-ounce/227-g packages cream cheese, room temperature 3/4 cup/150 g granulated sugar ½ cup/125 g sour cream 2 large egg yolks 6 large egg whites 8 ounces/225 g Australian chocolate-covered caramel biscuits (such as Arnott's Tim Tams / Penguins) and chocolate-covered honeycomb candy bars (such as Violet Crumble), coarsely chopped Whipped heavy cream, for serving Method: To make the crust: Place the biscuits or biscotti in a food processor or blender and blitz until fine crumbs form. Slowly mix in the melted butter to form a wet sandy texture. Press the crumbs onto the bottom of a 9-inch-/23-cm-diameter springform cake pan. Line the sides of the cake pan with parchment paper. Refrigerate the crust while preparing the filing. To prepare the cheesecake: Preheat the oven to 375°F/190°C. Using an electric mixer, beat the cream cheese in a large bowl until smooth and creamy and... See less

See this at: bettycrocker.com| Added on 05/24/09

1. Heat oven to 475ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of...

See this at: godiva.com| Added on 05/24/09

Chocolate Truffle Filling: 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup plus 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Chocolate Muffins: 1 cup all-purpose flour 1/2 cup alkalized unsweetened cocoa powder 2... See more

Chocolate Truffle Filling: 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup plus 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Chocolate Muffins: 1 cup all-purpose flour 1/2 cup alkalized unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plus 2 tablespoons sour cream, at room temperature 1 large egg, lightly beaten, at room temperature 6 tablespoons unsalted butter, melted and cooled 2/3 cup granulated sugar Make filling: * Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm. * Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze... See less

See this at: bhg.com| Added on 05/24/09

1. Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and side of an ungreased 9-inch springform pan to form a watertight...

See this at: oneforthetable.com| Added on 05/24/09

Way back in March of 1990 I started making a cheesecake from a recipe that I clipped from an issue of the Brainerd Daily Dispatch. It's called Absolutely Sinful Chocolate Grasshopper Cheesecake. Its pale shade of green comes from the addition of... See more

Way back in March of 1990 I started making a cheesecake from a recipe that I clipped from an issue of the Brainerd Daily Dispatch. It's called Absolutely Sinful Chocolate Grasshopper Cheesecake. Its pale shade of green comes from the addition of green creme de menthe. I've always enjoyed serving it as a perfect dessert for a St. Patrick's Day celebration. Over the years I've made little changes to the recipe. It was always sinful, but now it's mortally sinful. Light and creamy with a hint of mint on a crunchy chocolate crust and smothered with a chocolate topping that stays soft even after chilling in the refrigerator, it's a little like Jello -- there's always room for it, even after a big meal. It's not too sweet and not nearly as rich as it sounds, making it a great go-along to a late-night cup of coffee. If you're new to cheesecake-making, there's a few things to keep in mind before starting. First, be sure to allow time for baking the crust and cooling it before starting on the... See less

See this at: allrecipes.com| Added on 05/24/09

* Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. * In a medium bowl, mix graham cracker crumbs with melted butter....

See this at: foodnetwork.com| Added on 05/24/09

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers) 6 tablespoons melted butter 1 recipe Dark Chocolate Truffles, recipe...

See this at: pillsbury.com| Added on 05/24/09

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. | 2. In ungreased, 9- or 8-inch square pan,...

See this at: tasteofhome.com| Added on 05/24/09

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into the crust. Bake...

See this at: accidentalhedonist.c...| Added on 05/24/09

Today I've got a chocolate muffin that I dare you not to love. It's moist and tender with a dense chocolate flavor that goes perfectly with a big mug of hot coffee. This is a Dorie Greenspan recipe and I didn't mess with it all...that's probably why... See more

Today I've got a chocolate muffin that I dare you not to love. It's moist and tender with a dense chocolate flavor that goes perfectly with a big mug of hot coffee. This is a Dorie Greenspan recipe and I didn't mess with it all...that's probably why it's so good. Dorie Greenspan's Chocolate-Chocolate Chunk Muffins printer-friendly version 6 tablespoons unsalted butter, melted 4 ounces bittersweet chocolate, chopped into chunks, divided 2 cups all-purpose flour 2/3 cup sugar 1/3 cup cocoa 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup buttermilk 1 large egg 1 teaspoon vanilla extract Preheat the oven to 375°. Line your muffin pan with paper muffin cups or butter it well. Place the muffin pan on a baking sheet (seriously, this does make a difference). Melt the butter and 1/2 of the bittersweet chocolate. I personally always do this in the microwave...it's why they were invented. But Dorie always says to use a bowl resting in a pan of simmering water. In... See less

See this at: joyofbaking.com| Added on 05/24/09

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch...

See this at: taunton.com| Added on 05/24/09

FOR THE CINNAMON CRUMBLE: 1/2 cup all-purpose flour 1/4 cup packed brown sugar Scant 1/2 teaspoon ground cinnamon 2 ounces (1/4 cup) cold unsalted butter, cut into small pieces FOR THE MUFFINS: Butter and flour for the muffin tins, or paper muffin... See more

FOR THE CINNAMON CRUMBLE: 1/2 cup all-purpose flour 1/4 cup packed brown sugar Scant 1/2 teaspoon ground cinnamon 2 ounces (1/4 cup) cold unsalted butter, cut into small pieces FOR THE MUFFINS: Butter and flour for the muffin tins, or paper muffin liners 63/4 ounces (11/2 cups) all-purpose flour 2 ounces (1/2 cup) cake flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon grated or ground nutmeg 4 ounces (1/2 cup) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 11/2 teaspoons pure vanilla extract 1 cup buttermilk 1 cup fresh blueberries, picked over, or frozen blueberries See less

See this at: joyofbaking.com| Added on 05/24/09

Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray. In a...

See this at: bakingbites.com| Added on 05/24/09

Chocolate is a staple in any baker’s kitchen. Chocolate chips, chocolate chunks, white chocolate - and from the standard baking fare, it is not a big...

See this at: thepioneerwoman.com| Added on 05/24/09

This is the third of five finalist recipes in the Dairy Recipe Contest, and boy are my wooden spoons tired. I’m cooking and b... See more

This is the third of five finalist recipes in the Dairy Recipe Contest, and boy are my wooden spoons tired. I’m cooking and baking up a storm, trying to get everything prepared and tested by August 30, when I’ll announce the Grand Prize winner. Today’s recipe comes from Ellen F., a 15-year-old homeschooler, a fact that played no part in my selecting her recipe as a finalist, but that did make me smile and say “Awww” once I found out her full story. I say that when I hear anyone’s full story, though. I love knowing about you guys. The muffins appealed to me not only because they contain yogurt, they’re also topped with a Yogurt-Blueberry sauce at the end. C’mere. I’ll show you. First I made the batter, which consists of flour, baking soda, baking powder, salt, nutmeg, sugar, vegetable oil, egg, blueberries, vanilla…and of course, one generous cup of plain unflavored yogurt. The stuff knows no bounds, I tell ya. And OH! Fresh blueberries. Those’ll come in handy. I mixed the batter in the... See less

See this at: find.myrecipes.com| Added on 05/24/09

Preheat oven to 350°. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level... See more

Preheat oven to 350°. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. See less

See this at: hersheys.com| Added on 05/24/09

Instructions: 1. Butter 9-inch pie plate. 2. Place syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl; set aside. Add cereal to... See more

Instructions: 1. Butter 9-inch pie plate. 2. Place syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly. 3. Using back of spoon, press mixture 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 one-half of ice cream into crust; spoon chocolate sauce over layer. Top with scoops of remaining ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving. 8 servings. VARIATION: COCONUT-CEREAL CRUST: Decrease cereal to 1-3/4 cups; add 1/2 cup MOUNDS Sweetened Coconut Flakes. See less

See this at: hersheys.com| Added on 05/24/09

Instructions: 1. Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in small bowl. Add whipping cream and vanilla; beat until stiff. 2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake... See more

Instructions: 1. Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in small bowl. Add whipping cream and vanilla; beat until stiff. 2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used. 3. Prepare CHOCOLATE GLAZE; spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 8 to 10 servings. CHOCOLATE GLAZE 2 tablespoons butter or margarine 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water 1 cup powdered sugar 1/4 to 1/2 teaspoon almond extract 1. Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat. 2. Gradually add powdered sugar and almond extract, beating with whisk until smooth. About 1/2 cup glaze. See less

See this at: godiva.com| Added on 05/24/09

Sponge Layer: 1 cup cake flour 1/2 cup granulated sugar, divided Pinch of salt 4 large eggs 1 teaspoon vanilla extract 2 tablespoons vegetable oil Coffee Almond Syrup: 2 tablespoons almond flavored liqueur 1 teaspoon instant coffee granules 1... See more

Sponge Layer: 1 cup cake flour 1/2 cup granulated sugar, divided Pinch of salt 4 large eggs 1 teaspoon vanilla extract 2 tablespoons vegetable oil Coffee Almond Syrup: 2 tablespoons almond flavored liqueur 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 1/2 cup water 1/4 cup granulated sugar Chocolate Mousse: 2 tablespoons water 1 tablespoon vanilla extract 1 1/2 teaspoons unflavored powdered gelatin 3 large egg yolks 1 1/4 cups heavy cream, divided 3/4 cup milk 3 tablespoons granulated sugar Pinch of salt 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped Coffee-Almond Whipped Cream: 2 tablespoons almond flavored liqueur 1 teaspoon instant coffee granules 1 teaspoon vanilla extract 2 cups heavy cream 2 tablespoons granulated sugar Garnish: 12 amaretto cookies, crumbled Chocolate-covered espresso beans Slivered almonds Make the sponge layer: * Preheat to 350°F. Lightly butter the bottom and sides of 9-inch round cake pan. Line with parchment paper or waxed... See less

See this at: hersheys.com| Added on 05/24/09

Instructions: 1. Heat oven to 350° F. Grease 13x9x2-inch baking pan. 2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until top springs back when touched... See more

Instructions: 1. Heat oven to 350° F. Grease 13x9x2-inch baking pan. 2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan. 3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings. MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth. CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove... See less

See this at: hersheys.com| Added on 05/24/09

Dessert recipes and baking tips starring HERSHEY'S chocolate. HERSHEY'S Kitchens offers a wide array of recipesfor all occasions including holiday recipes, celebration recipes, classic recipes, quick-n-easy recipes and fun for kids recipes. It's your... See more

Dessert recipes and baking tips starring HERSHEY'S chocolate. HERSHEY'S Kitchens offers a wide array of recipesfor all occasions including holiday recipes, celebration recipes, classic recipes, quick-n-easy recipes and fun for kids recipes. It's your ultimate source for chocolate recipes. See less

See this at: hersheys.com| Added on 05/24/09

Dessert recipes and baking tips starring HERSHEY'S chocolate. HERSHEY'S Kitchens offers a wide array of recipesfor all occasions including holiday recipes, celebration recipes, classic recipes, quick-n-easy recipes and fun for kids recipes. It's your... See more

Dessert recipes and baking tips starring HERSHEY'S chocolate. HERSHEY'S Kitchens offers a wide array of recipesfor all occasions including holiday recipes, celebration recipes, classic recipes, quick-n-easy recipes and fun for kids recipes. It's your ultimate source for chocolate recipes. See less

See this at: marthastewart.com| Added on 05/24/09

1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle...