Women’s Health Interactive Forums

  • If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below.

Announcement

Collapse
No announcement yet.

cookies/cakes/brownies

Collapse
X
Collapse
  • Filter
  • Time
Clear All
new posts

  • thanks for recipes can't wait to make them i recently made a chocolate cake for the family had to nearly hide it from my hubbie he loves sweets too much! :P
    Life's a dance you learn as you go

    Comment


    • Some Great Choc Cakes

      CHOCOLATE ECLAIR CAKE

      1 (1 lb.) box graham crackers
      2 sm. pkgs. instant French vanilla pudding
      3 1/2 c. milk
      1 (9 oz.) container Cool Whip

      Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.

      FROSTING:

      2 pkgs. Nestle chocolate, premelted (Baker's (unsweetened premelted baking chocolate flavor)
      2 tsp. white Karo syrup
      2 tsp. vanilla
      3 tbsp. butter, softened
      1 1/2 c. powdered sugar
      3 tbsp. milk

      Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair.





      CHOCOLATE LAVA CAKE

      1/4 cup nuts, coarsely chopped
      2/3 cup dark chocolate chips
      1/4 cup Land O' Lakes Butter with Olive Oil
      1 3 oz package of cream cheese, softened
      1 teaspoon vanilla
      1/3 cup firmly packed dark brown sugar
      3 eggs
      1/4 cup cake flour

      Preheat oven to 400°F.
      Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.

      Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.

      Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.

      In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.

      At low speed, gradually mix in flour only until combined.

      In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.

      Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.

      Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)


      Whipped Topping:

      1/3 cup Land O' Lakes Heavy Whipping Cream
      1 teaspoon vanilla or 1 tablespoon rum
      2 teaspoons powdered sugar

      Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
      Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
      The ultimate cookbook - http://tinyurl.com/ultcookbook

      Comment


      • Chocolate Cakes

        CHOCOLATE ECLAIR CAKE

        1 (1 lb.) box graham crackers
        2 sm. pkgs. instant French vanilla pudding
        3 1/2 c. milk
        1 (9 oz.) container Cool Whip

        Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Serves 12 to 14.

        FROSTING:

        2 pkgs. Nestle chocolate, premelted (Baker's (unsweetened premelted baking chocolate flavor)
        2 tsp. white Karo syrup
        2 tsp. vanilla
        3 tbsp. butter, softened
        1 1/2 c. powdered sugar
        3 tbsp. milk

        Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair.





        CHOCOLATE LAVA CAKE

        1/4 cup nuts, coarsely chopped
        2/3 cup dark chocolate chips
        1/4 cup Land O' Lakes Butter with Olive Oil
        1 3 oz package of cream cheese, softened
        1 teaspoon vanilla
        1/3 cup firmly packed dark brown sugar
        3 eggs
        1/4 cup cake flour

        Preheat oven to 400°F.
        Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.

        Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.

        Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.

        In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.

        At low speed, gradually mix in flour only until combined.

        In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.

        Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.

        Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)


        Whipped Topping:

        1/3 cup Land O' Lakes Heavy Whipping Cream
        1 teaspoon vanilla or 1 tablespoon rum
        2 teaspoons powdered sugar

        Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
        Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
        The ultimate cookbook - http://tinyurl.com/ultcookbook

        Comment

        Womens Health orange logoGet The Newsletter

        Receive our passionately crafted, medically reviewed articles and insights — the stuff nobody else talks about but you want to know — delivered right to your inbox.

        Latest Posts in Our Forums

        Collapse

        Latest Topics in Our Forums

        Collapse

        Working...
        X