DOUBLE CHOCOLATE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
- Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
- Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.
TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM
I couldn't find any recipes for chocolate peanut butter ice cream on this site, so I made one up. This is amazingly delicious--trust me on this. After tasting this, you'll have a difficult time justifying a store bought ice cream purchase. You can leave out the peanut butter and have heavenly double chocolate ice cream, yum! If you like your ice cream on the sweeter side, you can add an additional 1/4 cup to 1/2 cup of sugar. Personally, I think the ice cream is sweet enough with 1/2 cup.
Provided by Sheryl
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 2h35m
Yield 10
Number Of Ingredients 8
Steps:
- Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
- Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
- Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
- Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 27.2 g, Cholesterol 119.4 mg, Fat 26.3 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 11.6 g, Sodium 122.9 mg, Sugar 21 g
DOUBLE CHOCOLATE SWIRL BREAD(PAMPERED CHEF)
Easy and delicious, slice them open to reveal the goodness of chocolate and almonds! Adapted from All The Best The Pampered Chef.
Provided by Sharon123
Categories Breads
Time 50m
Yield 4 mini loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 375*F.
- For bread:.
- Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
- Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
- Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
- Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
- Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
- Brush dough lightly with a portion of the egg white mixture.
- Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
- Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
- Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
- For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!
Nutrition Facts : Calories 787.3, Fat 28.4, SaturatedFat 11.7, Cholesterol 6, Sodium 1002.9, Carbohydrate 115.1, Fiber 6.7, Sugar 31.8, Protein 20
DOUBLE CHOCOLATE CAKE
It's relatively easy to sneak some calorie-reducing ingredients - like applesauce, Greek yogurt and egg whites - into a gooey chocolate cake. I dare anyone to pick this cake out of a healthy desserts lineup!
Provided by Food Network
Categories dessert
Time 12h40m
Yield Serves 12 (makes one 9-inch round layer cake)
Number Of Ingredients 16
Steps:
- Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
- Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
- Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
- In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
- Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
- Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.
Nutrition Facts : Calories 339, Fat 10.3 grams, SaturatedFat 6 grams, Cholesterol 17 milligrams, Sodium 236 milligrams, Carbohydrate 53 grams, Fiber 7.1 grams, Protein 13.2 grams, Sugar 25.8 grams
DOUBLE CHOCOLATE SWIRL BREAD
Yet again, not sure where I found this recipe and I have not tried it yet. It sounds delicious so if anyone tries it and has any advice, please let me know.
Provided by PSU Lioness
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
- Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
- Unroll one package of the bread dough on lightly floured surface; do not stretch.
- Lightly beat egg white and water in a small bowl; brush over dough.
- Grate half of the semi-sweet chocolate chips evenly over dough.
- Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
- Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
- Brush dough lightly w/ a portion of the egg white mixture.
- Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
- Starting at narrow edge, rol dough up tightly; pinch edges to seal.
- Slice roll into four equal portions; place seam side down in loaf pans.
- Make a deep cut down the length of each loaf w/out cutting through the ends.
- Brush loaves w/ remaining egg whites.
- Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan; cool completely.
- To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread. Sprinkle w/ remaining almonds and chocolate chips.
Nutrition Facts : Calories 393.6, Fat 14.2, SaturatedFat 5.8, Cholesterol 3, Sodium 501.4, Carbohydrate 57.5, Fiber 3.3, Sugar 15.9, Protein 10
PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE
This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time.
Provided by Kimke
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare/Bake brownies according to cake-like directions.
- Cool completely.
- In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
- Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
- Fold in whipped topping.
- Cut brownies into 1 inch cubes.
- Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
- Repeat layers 2 more times.
- Chill 30 minutes before serving.
BREAKFAST BISCUITS (PAMPERED CHEF)
Make and share this Breakfast Biscuits (Pampered Chef) recipe from Food.com.
Provided by Pamela
Categories Breakfast
Time 30m
Yield 12-18 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Mix together flour, sugar, salt and baking powder.
- Cut in butter with Pastry Blender until mix is size of small peas.
- Add milk all at once. Stir until dough sticks together.(Food processor may be used. Use frozen butter cut into pieces) With floured hands, knead dough a little on lightly floured pastry cloth or board.
- Roll out half of dough to about 1/4" thick.
- Place about a scant teaspoons of your choice of filling on dough near the edge.
- Fold dough over filling. Cut and seal into crescent with 3" Cut `n Seal.
- Cut a slash or two in the top.
- Place on Baking Stone. Repeat using remainder of dough. Bake at 350
- degrees for 10 minutes.
- Breakfast Biscuits may be frozen. Defrost and warm in the oven(wrapped in foil) before serving.
Nutrition Facts : Calories 190.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 23.1, Sodium 210.7, Carbohydrate 25.8, Fiber 0.8, Sugar 7.3, Protein 4.5
CHOCOLATE SWIRL BREAD
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.
Provided by Debilyn_Ks
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
- In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
- Using spoon, stir in as much of the remaining flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
- Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
- Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
- Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
- Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
- For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7
BBQ MEAT LOAF - PAMPERED CHEF
I received an email from my Pampered Chef consultant this morning with this listed as one of the recipes. The directions include the Pampered Chef products that can be used in making this recipe.
Provided by senseicheryl
Categories Onions
Time 1h10m
Yield 1 meatloaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
- Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
- Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 274.8, Fat 13.2, SaturatedFat 5, Cholesterol 109, Sodium 645.1, Carbohydrate 11.5, Fiber 1.7, Sugar 1.9, Protein 26
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