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 350º 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 350º
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 350º 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!
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