Chocolate Chip Fudgie Cups- Equal

This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.




Ingredients


CHOCOLATE CHIP DOUGH:
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal® Spoonful*
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips

FUDGE NUT FILLING:
1 cup Equal® Spoonful**
3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/3 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
6 tablespoons stick butter, softened
2 eggs
1 teaspoon vanilla



Preparation

* For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal®* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
* Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
* For Fudge Nut Filling, combine 1 cup Equal®**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
* Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
* Bake in preheated 350° F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
* Store in airtight containers at room temperature.





Nutritional Information
per serving

Calories 138
Protein 2 g
Carbohydrates 14 g
Fat 8 g
Cholesterol 41 mg
Sodium 106 mg
Food Exchange: 1 starch, 1-1/2 fat

equal.com

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Chocolate Fondue Rachel Ray

Chocolate Fondue Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Triple Dip

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each 2 tablespoons Frangelico or Amaretto liqueur, optional 1/4 cup finely chopped hazelnuts or almonds, optional Suggested Dippables, choose 3 or 4 selections of the following: Hazelnut or almond biscotti Salted pretzel sticks Cubed pound cake Sliced bananas Stem strawberries Sectioned navel oranges Ripe fresh diced pineapple Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

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Betty Crocker Black Forest Cake

Cake
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds


1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.
2. Make and bake cake as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. 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.
4. On serving plate, place 1 cake layer, bottom side up. Spread with 1 cup cherry mixture to within 1 inch of edge. Top with second cake layer, rounded side up. Frost top and side with whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 2 (8- or 9-inch) round cake pans.

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Betty Crocker Chocolate Truffles Topiary

Here is a cute idea that can make for a fun project.

From Betty Crocker

• 1 round florists' foam topiary with dowel and base, 5 inches in diameter
• Flowerpot to fit topiary base, about 6 inches in diameter
• Rocks to weight flowerpot
• Toothpicks
• 36 to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter
• Plastic wrap or aluminum foil
• 2 to 3 cups fresh raspberries
• 1 yard 1-inch-wide white and gold ribbon

1. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks.
2. Insert toothpicks into topiary ball; push truffles onto toothpicks.
3. Line top of pot with plastic wrap; cover with raspberries. Tie ribbon into bow on dowel.


enjoy

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Herseys Chocolate French Toast

Ingredients:

* 3 large eggs
* 3/4 cup 1% milk
* 3 tablespoons sugar
* 2 tablespoons HERSHEY'S Cocoa
* 1/4 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1/4 teaspoon cinnamon(optional)
* 10 slices whole wheat bread
* 2-1/2 cups fresh strawberries, sliced
* 10 teaspoons soft margarine (contains no partially hydrogenated oil)

Directions:
1. Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.

2. Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.

3. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with 1 teaspoon soft margarine per slice.

5 servings ( 2 bread slices plus 1/2 cup strawberries)

Nutritional Information (per serving):
Serving Size: 2 slices plus 1/2 cup strawberries; Calories: 320, Total Fat: 14g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 130 mg, Sodium: 380 mg, Total Carbohydrate: 39g, Dietary Fiber: 6g, Sugars: 15g, Protein: 13g, Vitamin A: 6%DV*, Vitamin C: 80%DV*, Calcium: 15% DV*, Iron: 15% DV*

*%DV = % Daily Values are calculated based on a 2000 calorie diet

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Pillsbury Peanut Butter-Chocolate Chip Cookie Bars

Peanut Butter-Chocolate Chip Cookie Bars

INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 cup creamy peanut butter
1/2 cup vanilla whipped ready-to-spread frosting (from 12-oz container)
1 teaspoon oil
1/4 cup semisweet chocolate chips
1/4 cup miniature candy-coated milk chocolate baking bits


DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes.
2. Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended.
3. Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): No change.

Pillsbury.com

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HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

hersheys.com

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Rocky Road Ice Cream

INGREDIENTS

* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup unsweetened cocoa powder
* 2 cups heavy cream
* 1 cup light cream
* 1 tablespoon vanilla extract
* 1/2 cup chopped nuts
* 1 cup miniature marshmallows


DIRECTIONS

1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened .
2. Remove from heat , and allow to cool slightly.
3.Stir in heavy cream, light cream, and vanilla.
4.Refrigerate until cold.
5. Pour mixture into an ice cream maker, and freeze
6. Stir in nuts and marshmallows halfway through the freezing process.

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Mayo Clinic:Recipe: Warm chocolate souffles

Dietitian's tip: Although these souffles are made with unsweetened cocoa instead of the usual rich chocolate, their flavor is just as intense. If you can't find fresh raspberries, sliced fresh strawberries will do nicely.
Low sodium = no more than 140 mg of sodium per serving

SERVES 6
Ingredients

1/2 cup unsweetened cocoa powder
6 tablespoons hot water
1 tablespoon unsalted butter
1 tablespoon canola oil
3 tablespoons all-purpose (plain) flour
1 tablespoon ground hazelnuts (filberts) or almonds
1/4 teaspoon ground cinnamon
3 tablespoons firmly packed dark brown sugar
2 tablespoons honey
1/8 teaspoon salt
3/4 cup 1 percent low-fat milk
4 egg whites
3 tablespoons granulated sugar
1 teaspoon confectioners' (powdered) sugar
1 cup raspberries

Directions

Preheat the oven to 375 F.
Prepare souffle dish with spray such as Pam.

In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.

Melt the butter over medium heat. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk.

Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

Beat the egg whites an electric mixer on high speed until foamy. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.

Scoop the cocoa egg white mixture into the prepared dish .
Bake 40 to 45 minutes or until the souffle rises above the rim and is set in the center.
Cool on a wire rack for 10 to 15 minutes. Dust the top with the confectioners' sugar.
Garnish with raspberries and serve immediately.

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CHOCOLATE TURTLE BREAD PUDDING

Serve topped with vanilla ice cream or whipped cream, if desired.
Ingredients

• 3 cups milk

• ¾ cup sugar

• 8 ounces semisweet chocolate, chopped or broken into pieces

• 8 large eggs

• 2 teaspoons vanilla

• 16 ounces challah or brioche, crusts removed and thinly sliced

• 1 cup brown sugar

• 1 stick unsalted butter

• Pinch salt

• ½ cup heavy cream

• 1 cup pecans (preferably toasted), coarsely chopped

Prepare a 9-by-13-inch baking dish with cooking spray.
Preheat oven to 350 degrees.

In a pan, heat milk and sugar together until sugar is dissolved and bubbles just begin to form around the edges.

Melt the chocolate on the stove or in the microwave and let cool slightly.
Whisk the eggs and vanilla together until just blended.

Slowly blend the chocolate into the milk; add the eggs and whisk until smooth.

Layer the bread in the baking dish and pour the chocolate sauce over.

Let sit at least 15 minutes.
Bake for 35 minutes.

The sauce: whisk the brown sugar and butter together in a saucepan over medium heat until the mixture is smooth. Whisk in the salt and cream and cook another 8 to 10 minutes, until the color has deepened and the sauce is smooth. Stir in the pecans and remove from heat.

Cut the bread pudding into serving pieces; spoon the sauce over each serving. Makes 18 servings.

Miami herald

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Hershey Chocolate Peanut Butter Freeze

Ingredients:

* 2 to 3 scoops (about 1 cup) vanilla ice cream or frozen yogurt
* 1/2 cup cold milk
* 3 tablespoons REESE'S Chocolate Peanut Butter Topping
* 1 REESE'S Peanut Butter Cup, unwrapped (optional)

Directions:
1. Place ice cream, milk and chocolate peanut butter topping in blender container. Cover; blend until smooth.

2. Garnish with peanut butter cup, if desired. About one 10-oz. serving.

Hershey.com

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Pillsbury Chocolate-Hazelnut Turnovers

INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4	cup hazelnut spread with cocoa (from 13-oz jar)
2	tablespoons chopped hazelnuts
1/2	ripe medium pear, peeled, cored, chopped
1	teaspoon powdered sugar

DIRECTIONS

	Spoon about 1/2 tablespoon hazelnut spread onto center of each square; spread to within 1/2 inch of edges. In small bowl, gently stir together hazelnuts and chopped pear. Spoon 1/8 pear mixture over hazelnut spread on each square. Fold corners over filling, forming triangles; press edges with fork to seal. Place on ungreased cookie sheet. Prick tops of each with fork. Repeat with remaining roll of dough, hazelnut spread and pear mixture.
	Bake 12 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm turnovers. Serve warm, or cool completely before serving.
High Altitude (3500-6500 ft): No change. To learn more about Pillsbury baking products, visit Pillsburybaking.com

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Nestle Chocolate Chip Pie

Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) Nestl� Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Preparation

PREHEAT oven to 325� F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

* NOTE: If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
Nutrition

Nutrition Information per serving: 580 calories; 330 calories from fat; 38 g total fat; 18 g saturated fat; 100 mg cholesterol; 230 mg sodium; 57 g carbohydrate; 2 g fiber; 36 g sugars; 7 g protein

Serves

Makes 8 servings

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Chocolate Toffee Cake

Ingredients
1 German Chocolate cake mix

1 can condensed milk

1 (8 oz.) container hot fudge sauce

1 (8 oz.) container Cool Whip, thawed

2 large Heath bars

Prepare cake mix per package instructions for a 9- by 13-inch cake.
Using a wooden spoon, poke holes through the top of the cake. Pour the condensed milk over the top. Heat hot fudge sauce, and pour it over the top of the cake. Cool 10 minutes, then frost with Cool Whip. Crush the two large Heath bars and sprinkle over the top.

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Recipe for Chocolate Chip Cookies

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Jello Monkey Shake

2 cups fat-free milk
1 ripe banana, peeled, cut into chunks
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
2 cups crushed ice

POUR milk into blender container. Add remaining ingredients; cover. Blend on high speed 30 seconds or until smooth.
SERVE immediately. Or, cover and refrigerate up to several hours; stir before serving. (Mixture thickens as it stands. Thin with additional milk, if desired.)

Kraftfoods.com

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Hershey's Black-Eyed Susan Cheesecakes

Black-Eyed Susan Cheesecakes
Ingredients:
24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds
Directions:
1. Heat oven to 350°F. Line muffin cups with foil bake cups (2 inches in diameter). Place one vanilla wafer, flat-side down, in bottom of each cup.

2. Beat cream cheese and sugar on medium speed of mixer in large bowl. Add eggs and vanilla; beat well. Stir in peanut butter chips. Spoon heaping tablespoon cream cheese mixture into each muffin cup.

3. Bake 15 minutes or just until set, but not browned. Cool.

4. Place chocolate chips and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.

5. Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge. Place almond slices around chocolate mixture to resemble petals. Cover; refrigerate. Cover; refrigerate leftover cheesecakes. About 2 dozen cheesecakes.

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Pillsbury Chocolate, Coffee and Oatmeal Pie

Serve this scrumptious pie with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
3 tablespoons coffee-flavored liqueur
2 tablespoons butter, melted, cooled
1/4 teaspoon salt
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips


DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. If crust has raised in center, press down gently with back of spoon. Cool 15 minutes. Reduce oven temperature to 350°F.
2. Meanwhile, in medium bowl, beat eggs with wire whisk. Beat in sugar, corn syrup, liqueur, butter and salt. Stir in oats and chocolate chips. Pour filling into crust-lined pan. Cover crust edge with strips of foil to prevent excessive browning.
3. Bake 45 to 55 minutes or until top is golden brown and center is almost set. Cool at least 3 hours before serving. Store in refrigerator.


To learn more about Pillsbury baking products, visit Pillsburybaking.com

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No Bake Chocolate Cheesecake

Ingredients
1 pkg. (8 oz.) Cream Cheese softened
1/3 cup sugar or sugar substitute equivalent (see package for baking recommendations)
1 tub (8 oz.) Chocolate Whipped Topping, thawed
1 Pie Crust (6 oz.)
1 square Semi-Sweet Baking Chocolate

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
Gently stir in whipped topping.
Spoon into crust.
Melt chocolate chips and drizzle over the cheesecake. You can optionally add chopped mint holiday candy or nuts.

REFRIGERATE 3 hours or until set. Store refrigerator.

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Chocolate fondue

Classic Chocolate Fondue

Source: Ladies' Home Journal



Makes 4 to 6 servings
Prep: 5 minutes
Cook: about 5 minutes, plus standing




Ingredients
3/4 cup heavy cream
12 ounces good quality bittersweet chocolate, finely chopped
1/4 cup apricot brandy
2 tablespoons light corn syrup


Classic Chocolate Fondue

Source: Ladies' Home Journal




Makes 4 to 6 servings
Prep: 5 minutes
Cook: about 5 minutes, plus standing



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Ingredients
3/4 cup heavy cream
12 ounces good quality bittersweet chocolate, finely chopped
1/4 cup apricot brandy
2 tablespoons light corn syrup

Directions
1. In a medium saucepan, heat the cream until very hot. Remove from heat, add the chocolate and let stand until softened, 3 minutes. Whisk in the brandy and corn syrup until smooth.
2. Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve with the dipping ingredients of your choice. Makes 4 to 6 servings.

Nutrition facts per serving:
calories: 425
total fat: 31g
saturated fat: 17.5g
cholesterol: 41mg
sodium: 20mg
carbohydrate: 41g
fiber: 1g
protein: 5g

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