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October 2000

 


Calling all chocoholics!! This is your month to revel!
With Halloween around the corner, and the winter holidays not far behind, your time is at hand. To get you in the mood (like you needed help?), try one of these scrumptious, deliciously decadent chocolate concoctions. Hey! No fair smacking your lips while you read!

Chocolate Pancakes (Brownies in a skillet)

3/4 cup margarine
3/4 cup cocoa
2 cups flour
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup buttercream frosting

Melt the margarine and mix with the cocoa. In a small bowl, mix flour and salt. In a large mixing bowl, beat eggs; then add sugar and vanilla, beat well. Add flour and margarine mixtures to this and blend thoroughly. Heat skillet to medium low. Drop small clumps of batter (1 Tablespoon) and cook like pancakes: about 1 1/2 minutes on one side, 1/2 minute on the other, then turn over again and remove after a few seconds. Freeze. When relatively hard, coat one side with buttercream frosting. Makes 40 pieces.

Chocolate Caramel Cheesecake

1 14-ounce package caramels
1 5-ounce can evaporated milk
1 cup chopped pecans
16 ounces cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup semi-sweet chocolate (chips are fine),melted

Combine caramels and milk in heavy saucepan. Cook over low heat until melted, stirring often. Pour over graham cracker crust. (see below) Sprinkle pecans evenly over caramel layer and set aside. Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer. Bake at 350 for 30 minutes. Remove from oven and run a knife around edge of pan to release sides. Let cool to room temperature. Cover and chill 8 hours.

Graham Cracker Crust
Combine 1 1/4 cups graham cracker crumbs and 1/4 cup melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 minutes. Cool.


Chocolate Zucchini Bread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
3 squares unsweetened baking chocolate, melted and cooled
2 cups packed grated unpeeled zucchini
1 cup chopped nuts

Sift flour with soda, baking powder and salt. Add eggs, oil, sugar, vanilla and melted chocolate. Mix well. Stir in zucchini and fold in nuts. Coat two loaf pans with vegetable cooking spray. Divide batter between pans. Bake at 350 for 55 minutes. Let stand a few minutes before removing from pans to cool.

Mud Pies

Crust
6 ounces semi sweet chocolate chips
1 1/4 cups chocolate wafer crumbs
3 Tablespoons butter
Combine over hot (not boiling) water, chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm.

Fudge Sauce
6 ounces semi sweet chocolate chips
3 Tablespoons butter
1/2 cup heavy cream (whipping cream)
1Tablespoon coffee flavored liqueur
Combine over hot (not boiling) water remaining 1 1/2 cups chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 cup sauce on bottom of chocolate cookie crust. Chill 15 minutes.

Filling
1 quart coffee ice cream, softened
2 Tablespoons coffee flavored liqueur
In large bowl, combine ice cream and coffee flavored liqueur. Pour over fudge sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm fudge sauce and top with whipped cream, if desired. Serves 8

Dirt Cake

1 medium-size flower pot (about 8 inches in diameter works well, or use two small pots about 6 inches in diameter)
1 garden trowel
3 large gummy or gumdrop worms (optional, but great for effects)
Plastic flowers
1 16-ounce package crumbly chocolate cookies (Oreo-type or wafers)
1/2 cup (1 stick) butter or margarine, softened
1 8-ounce package cream cheese, softened
1 cup confectioner's sugar
1 teaspoon vanilla
2 4-serving-size boxes instant chocolate-fudge flavor pudding (swap one vanilla if you prefer)
3 cups milk
1 12-ounce tub whipped topping, thawed

Crush cookies until they resemble potting soil, set aside. Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended, then fold in the whipped topping. Gently fold cream cheese and pudding mixtures together. To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture. Top with the remaining cookie crumbs. Refrigerate 10-12 hours. About 10 minutes before serving, remove from refrigerator and decorate with flowers and the gummy worms. Serve by digging out portions with the trowel. Serves 10-12

Visit The whole kit'n kaboodle for more great recipes!