Blackforestshake Recipes

Steps:

• Place 1 pint chocolate ice cream on counter until slightly softened, about 10 minutes.
• In a blender, place ice cream, 1 cup frozen cherries, 1 cup milk, and 1/2 cup chocolate chips; puree on high speed until smooth.

Steps:

• Add everything to the blender and mix well.
• Nutritional info for protein powder:.
• One Scoop (33 g): Calories 130, Calories from fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0g, Soduim 290g, Total carbs 3 g, Fiber 0g, Sugars 2g, Protein 25g.

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Steps:

• Dip chocolate donuts in glaze and let stand until dry. Meanwhile, blend chocolate ice cream and milk until smooth and just pourable. Spread some hot fudge sauce on the sides of a tall glass. Add 1 scoop vanilla ice cream. Crumble half a donut on top. Drizzle with more hot fudge sauce. Add a spoonful of boozy cherries with some of their juices. Top with milkshake; do not fill to the top of the glass or it will overflow when toppings are added. Pipe on whipped cream, as desired. Top with remaining donut and more cherries and fudge sauce (reheat in the microwave, as needed). Serve with a straw, a bowl and a spoon.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Microwave 3 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted when stirred. Add butter, cake mix and 1 egg. Beat with mixer until crumbly.
• Reserve 3/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom of prepared pan. Bake 10 min.
• Meanwhile, beat cream cheese and sugar in clean bowl with mixer until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; cover with pie filling. Sprinkle with reserved crumb mixture.
• Bake 35 min. or until center is set. Cool completely. Refrigerate 30 min. Meanwhile, make curls from remaining chocolate. (See tip.)
• Cut dessert into 24 bars. Serve topped with the COOL WHIP and chocolate curls.

Steps:

• Add all ingredients to a high-speed blender and puree until smooth. Pour into glass (or divide between two glasses) and top with optional toppings if desired. I like adding a chocolate syrup rim - just drizzle a bit of chocolate syrup onto a small plate and dip in the rim of the glass. Plop in a straw and serve!