Candy Chocolate Clouds, Fudgy Toffee-Crunch Brownies, & Texan's German Chocolate Pie

Chocolate Desserts and Sweets That Will Please Even The Most Avid Chocoholics

Chocolate, I can never get enough of it. And I know from your feedback that many of you can't either. So today's article is all about the chocoholics among us! From Chocolate Meringue Clouds, a light and airy candy to Fudgy Toffee-Crunch Brownies so easy they start with a boxed mix to my Texan's German Chocolate Pie, the chocoholic in you will be happy as can be!

CANDY CHOCOLATE CLOUDS
3 egg whites, room temperature
1/8 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened baking cocoa powder
1 3/4 cups chocolate chunks
Preheat oven to 300 degrees.
Line baking sheets with parchment paper; set aside.
In mixer bowl beat the egg whites and cream of tartar until soft peaks (tops curl over when mixer is lifted) form. Gradually add the sugar and the vanilla, continuously beating until stiff peaks form. Sift the cocoa powder over the meringue and gently fold in. Fold in the chocolate chunks.
Drop meringue by heaping tablespoonfuls onto the prepared baking sheets. Bake at 300 for 35 to 45 minutes or just until meringues are dry. Carefully peel clouds off the parchment paper and cool completely on a wire rack. May be stored, covered, at room temperature.
Yield: Approximately 30 clouds

FUDGY TOFFEE-CRUNCH BROWNIES
2 boxes (17.6-oz each) dark fudge brownie mix with chocolate chunks
2 large eggs
1/2 cup canola oil
1/4 cup water
1 tbsp instant espresso granules
1 pkg (12-oz) miniature chocolate-covered toffee bars, coarsely crushed
Beat the brownie mixes, egg, canola oil, and water at medium speed of electric mixer for approximately 3 minutes until blended; stir in the espresso granules and candy bars. Spoon the batter into a lightly greased 13 x 9-inch baking pan, spreading the thick batter evenly.
Bake the brownies at 325 degrees for 50 minutes or a little longer until the center is set. Cool in the pan on a wire rack. Cut into 24 bars.
Yield: 2 dozen brownies.
These brownies make great gifts for birthdays, Christmas, hostess gifts, etc.

TEXAN'S GERMAN CHOCOLATE PIE
1 pkg (4-oz) German Chocolate
1/4 cup butter
1 can (14-oz) evaporated milk
1 1/2 cups granulated sugar
3 tbsp cornstarch
1/8 tsp salt
2 large eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 9-inch unbaked pie shell
Preheat oven to 375 degrees.
In a saucepan over low heat, melt the chocolate and butter, stirring to dissolve completely. Remove from the heat and stir in the evaporated milk.
In a large bowl, combine the sugar, cornstarch, and salt together. Beat in the eggs, one at a time; add the vanilla extract and mix thoroughly. Gradually blend the chocolate mixture into the sugar mixture. Pour into the pie shell.
Combine the coconut and the pecans; sprinkle evenly over the top of the pie filling. Bake at 375 degrees for 45 minutes. Filling will set as the pie cools.
NOTE: If crust begins to get too brown while baking, cover edge with foil strips.

Enjoy!

About the Author Linda Wilson
This wife, mother, and grandmother loves baking, especially with the grandchildren! You will find my large collection of 'sweet' recipes at http://ladybugssweettreats.blogspot.com/ Now that I am diabetic, I also have a collection of diabetic recipes that I share on http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/desserts-articles/chocolate-desserts-and-sweets-that-will-please-even-the-most-avid-chocoholics-5550212.html

Cookies: Surprise Kisses & Easy Multi-layer Bar

Cookies, Such Wonderful Individual Desserts. Enjoy More Than One!

Have you ever thought of cookies as little individual desserts? Whether in a lunchbox or after a hearty meal, a delicious cookie can be a splendid dessert. Especially if you have the right cookie! Surprise your Valentine with a fancy box or platter of cookies. Treat a teacher, take to a friend who needs a lift, or just enjoy with your own cup of coffee or glass of milk. Cookies are good for so many different things! This first cookie is perfect for Valentine's Day! If you don't like making individual cookies, make a batch of bar cookies. They are so easy!

SURPRISE KISSES
1/3 cup firmly packed brown sugar
3/4 cup butter, softened
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/8 tsp cinnamon
25 chocolate candy kisses, unwrapped
1 1/2 tbsp powdered sugar
3/4 tsp unsweetened baking cocoa
Preheat oven to 350 degrees.
In a medium mixing bowl, combine the brown sugar and butter; beat at medium speed with electric mixer until light and fluffy. Add the vanilla extract.
In another medium bowl, combine the flour and cinnamon. Add the flour mixture to the creamy mixture and mix well to combine.
Shape the dough into 25 1-inch balls then flatten balls to 2-inch rounds. Place about an inch apart on ungreased cookie sheets. Place a chocolate kiss in the center of each round. Bring the dough up around the kiss until kiss is completely covered. Pinch dough to seal. Bake at 350 degrees for around 15 minutes until bottoms of cookies are starting to get golden brown.
In a small bowl, combine the powdered sugar and cocoa powder. Sprinkle this mixture over the hot cookies. The warm cookies will absorb this sugar. Sprinkle again later if you want a decorative coating. Allow cookies to cool on cookie sheets for 10 minutes then remove to wire racks to cool completely.
Yield: 25 cookies

EASY MULTI-LAYER BAR COOKIES
1 box chocolate cake mix (yellow, if preferred)
1/2 cup butter, melted
1 egg
3 cups miniature marshmallows
1 cup M&M candies
1/2 cup chopped peanuts
Preheat oven to 375 degrees.
Lightly grease or spray with nonstick cooking spray a 13 x 9 x 2-inch baking pan; set aside.
In a mixing bowl, mix the cake mix, butter, and egg until combined; spread in the bottom of the prepared pan. Bake at 375 degrees for 16 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from the oven and immediately sprinkle the miniature marshmallows over the crust. Top with the M&M candies and then the peanuts. Bake another 2 to 3 minutes until the marshmallows begin to melt. Allow to cool completely then cut into 24 bars.
Note: Bars will cut easier if refrigerated for a half hour before attempting to cut. Spray knife with nonstick cooking spray. It will be easier to cut through the marshmallow layer.

Enjoy!

About the Author Linda WilsonI share many 'sweet' recipes on my blog at http://ladybugssweettreats.blogspot.com/ I also share my diabetic recipes, including sweets, at http://diabeticejoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/desserts-articles/cookies-such-wonderful-individual-desserts-enjoy-more-than-one-5563634.html

Pineaplle Sour Cream Pie & Almond Bundt Cake

Delicious Dessert Recipes Including Pineapple Sour Cream Pie and An Almond Bundt Cake

No matter how good the meal, the dessert is often what folks remember the most. The next time you are looking for a spectacular dessert try one of these recipes to end your delicious meal. These recipes are also great for having friends over for coffee and dessert if you do not have the time or money for a complete dinner party. The Pineapple Sour Cream Pie is very easy and doesn't require baking.

PINEAPPLE SOUR CREAM PIE
1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired
In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry, if desired.

ALMOND BUNDT CAKE
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds
Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.
In a bowl combine the flours, baking powder, and salt; set aside.
In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix well after each addition.
Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for a few minutes. Carefully remove cake and cool completely on the wire rack.
*If you do not want to use Amaretto, substitute almond extract to suit your taste.
To make glaze: Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth. Drizzle glaze over the cake allowing to drip down the sides. Sprinkle the toasted almonds over the top.

Enjoy!

About the Author Linda Wilson
You will find more of Linda's 'sweet' recipes on her blog at http://ladybugssweettreats.blogspot.com/ She is diabetic for the past few years and also shares diabetic 'sweets' and other recipes and information at http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/desserts-articles/delicious-dessert-recipes-including-pineapple-sour-cream-pie-and-an-almond-bundt-cake-5543581.html

Coconut and Orange Marble Layer Cake

This Coconut and Orange Marble Layer Cake Recipe Starts With A Boxed Mix But Becomes a Classic

If you want to make a cake that is easy to put together but will have everyone ooohing and aaaahing, you need to try this recipe for a Coconut and Orange Marble Layer Cake. This cake starts with a boxed mix and the frosting is basically a canned frosting from the grocery store shelf. Yet this cake is very tasty, very pretty, and may become a classic in your files.

COCONUT AND ORANGE MARBLE LAYER CAKE
1 box (2-layer size)white cake mix
1 cup water
1/3 cup canola oil
4 large egg whites
1/4 cup frozen orange juice concentrate, thawed
Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.
In a large bowl combine the cake mix, water, oil, and eggs on low-speed of electric mixer until all the cake mix is moistened. Increase speed to high and beat for two minutes. Remove 1 1/2 cups of the batter to a small bowl. Divide the remaining batter evenly between the two prepared cake pans. Add the orange juice concentrate to the 1 1/2 cups of reserved batter and mix in well. Spoon the orange batter over the white batter and use spoon to swirl lightly to marble.
Bake at 350 degrees for 25 to 35 minutes or until the cakes spring back when lightly touched in the center. Cool in the pans for 15 minutes then remove to wire racks to cool completely.

TOPPING:
1 cup flaked coconut
1 teaspoon granulated sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed
Combine the coconut, sugar, water, and juice concentrate in a small bowl. Spread the mixture over an ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes until light golden brown. Stir occasionally during baking; cool.

FROSTING:
1 tub vanilla frosting
1 pkg (3-oz) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
In a small bowl, beat the frosting, cream cheese, juice concentrate and orange peel until smooth.
To assemble the cake: Place one of the cooled cake layers on cake plate. Place a half cup of the frosting over the top and smooth out evenly. Place the second layer over the frosting. Use the remaining frosting to frost the top and sides of the cake. Sprinkle 1/2 cup of the topping over the sides of the cake and the remaining over the top. Refrigerate at least an hour before serving. Keep cake stored in the refrigerator.
Yield: 16 servings
Per serving: 350 calories, 50 g carbs, 3 g protein, 16 g fat, 6 mg cholesterol, and 280 mg sodium

Enjoy!

About the Author Linda Wilson

Linda enjoys baking and sharing her 'sweet' recipes with others. You will find her recipes at http://ladybugssweettreats.blogspot.com She has been diabetic for a few years now and is happy to share her diabetic recipes and information with others at http://diabeticenjoyingfood.blogspot.com

Article Source: http://www.articlesbase.com/desserts-articles/this-coconut-and-orange-marble-layer-cake-recipe-starts-with-a-boxed-mix-but-becomes-a-classic-5547283.html