~~Patti's Anything Chocolate~~

Mmmmmmmmmmmmmnn!!
Chocolate Chocolate and more Chocolate!!

Page 3

There's a thin person inside of me screaming to get out, but I keep her sedated with chocolate.

If they don't have chocolate in heaven, I ain't going.

I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

Highlight your recipe..copy and paste to notepad then print out..

Recipe #1

Chocolate Toppers

(cookies) Recipe #1 Chocolate Toppers Easy/quick 2/3 cup (166 g) butter or margarine 1 cup sugar 1 cup (110 g) finely chopped ground nuts 1 tsp vanilla 1 1/4 cups sifted four 1/2 tsp salt 3/4 lb (375 g) semi-sweet chocolate pieces Cream together butter or margarine and sugar. Beat until light and fluffy. Add nuts, vanilla, flour and salt. Roll out on a floured board or between two sheets of waxed paper to a thickness of 1/8 inch (3 mm). Cut out with cookie cutter. Bake in a 400 *F. (200 c) oven for 8-10 mins. Cool. Melt Chocolate over hot water or in microwave oven being very careful not to burn. Put cookies together with Chocolate, sandwich fashion. Spread tops with Chocolate. Makes about 4 dozen. Pattianne's Country Kitchen

Recipe #2

Chocolate Meringues

Recipe #2 Chocolate Meringues Easy/Quick! Low Calorie 3 egg whites 1/2 tsp salt 1 cup sugar 1/2 cup (55 g) ground almonds 1/2 tsp vanilla 6 oz (185 g) semi-sweet Chocolate melted and cooled confectioner's sugar Beat egg whites with the salt until stiff. Beat in sugar. Fold in almonds, vanilla and Chocolate. Drop by teaspoonfulls onto greased cookie tray. Bake in a 350*F. (180 c) oven for about 15 mins. Roll in confectioner's sugar. Makes about 4 dozen. Pattianne's Country Kitchen

Recipe #3

Chocolate Torte

Recipe #3 Chocolate Torte Easy/Quick! 4 onzs (125 g) cooking Chocolate 1 cup milk 5 egg yolks 2 cups sugar 1 cup cake flour 1 tsp baking powder 5 egg whites, stiffly beaten Chocolate cream filling**to follow Melt Chocolate in milk and cool. Cream egg yolks and sugar. Add flour, baking powder and Chocolate mixture. Fold in stiffly beaten egg whites. Bake in two layers (2 pans) in a 325 *F. oven. Cool and spread Chocolate Cream Filling between the layers. ~~**~~**~~**~~**~~**~~ Chocolate Cream Filling 5 oz (155 g) semi-sweet Chocolate 3 Tbsp sugar 1/8 tsp salt 3 Tbsp water 3 egg yolks 1 1/4 cups (300 ml) cream,, whipped Cook Chocolate, sugar, salt and water in top of a double boiler until smooth and thick. Remove from heat and beat in egg yolks, one at a time. Cool and fold in whipped cream. Pattianne's Country Kitchen

Recipe #4

Coffee Torte (w/Chocolate filling Recipe #4 Coffee Torte (w/Chocolate filling) 6 eggs, separated 1 1/14 cups confectitoner's sugar 1/8 tsp salt 1/2 lb (250 g) grated almonds 1 Tbsp instant coffee 1 tsp vanilla Beat egg yolks, sugar and salt until thick and lemon coloured. Add almonds, coffee and vanilla. Fold in stiffly beaten egg whites. Bake in two well-buttered and floured cake pans in a 350*F. (180 c) oven for about 20 minutes. When cool spread Chocolate Filling between the layers and top with Coffee Icing. To follow. ~~**~~**~~**~~**~~**~~**~~ Chocolate Filling 5 oz (155 g) cooking Chocolate 2 Tbsp sugar 1/8 tsp salt 3 Tbsp cream 1 Tbsp (20 g) butter or margarine 2 egg yolks Mix Chocolate, sugar. salt and cream in the top of a double boiler. Cook over boiling water until thick. Add butter or margarine and stir until melted. Remove from heat and beat in egg yolks. Cool. ~~**~~**~~**~~**~~**~~ Coffee Icing Mix together on tablespoon (20g) of butter with two cups of confectioner's sugar mixture and enough strong coffee to make a good spreading consistancy. Pattianne's Country Kitchen

Recipe #5

White Chocolate Almond Cake

from Bertha Seattle WA Recipe #5 White Chocolate Almond Cake Melted butter for greasing the pan 3 cups all-purpose flour 2 teaspoons salt 1 1/2 cups unsalted butter, at room temperature 1 8 ounces cream cheese, at room temperature 3 cups granulated sugar 6 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 tablespoons milk 1/2 cup finely chopped white chocolate Preheat oven to 350 *F (175C). Lightly coat a tube pan with melted butter. Sift together flour and salt in a medium bowl. Set aside. In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts. With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles. While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick. The cakeï¿½s should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes. Turn the cake out onto the rack and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely. From Bertha Seattle WA U.S.A. "Thankyou"! Bertha Pattianne's Country Kitchen

Back to Top

Recipe #6

Chocolate Ganache Recipe #6 Chocolate Ganache 4 cups heavy cream 2 pounds best-quality semisweet chocolate, finely chopped 1/4 cup light corn syrup 1/4 teaspoon salt In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl. Makes about 7 cups. Pattianne's Country Kitchen

Recipe #7

Chocolate Pistachio Cake

Recipe #7 Chocolate Pistachio Cake 2 oz unsweetened chocolate, chopped 1 cup flour 1 1/4 tsp baking powder pinch of salt 3/8 cup / 3 fl oz. / 6 tbsp unsalted butter ,soft 3/4 cup packed light brown sugar 1 egg 1/2 tsp vanilla 1/2 cup + 1 tbs milk Creamy Chocolate Frosting: 1 cup sugar 3 tbsp. cornstarch Dash of salt 2 oz. unsweetened chocolate, grated 1 cup boiling water 1 tbsp butter 1 tsp vanilla Pistachios, chopped Chocolate, grated Heat oven to 180 C. Coat 8" round cake pan with cooking spray. Heat chocolate in microwave on high 30 seconds, stir. Heat another 30 seconds or until melted. Sift flour, baking powder and salt onto a sheet of wax paper. Beat butter in bowl until creamy. Beat in brown sugar. Add egg, beat well. Add vanilla and melted chocolate. Alternately beat flour mixture and milk into butter chocolate mixture. Pour into pan. Bake 35 - 40 min.or until done. Cool in pan 10 min. Remove from pan and let cool. Meanwhile, prepare frosting. Mix sugar and cornstarch; add chocolate and salt. Add boiling water. Cook until mixture thickens(4-5 minutes). Remove from heat. Add butter and vanilla. Mix well and leave to cool. Cut cake in three layers. Place one cake layer on a serving platter. Spread the top with frosting and chopped pistachios. Place the second layer on top of the first layer and spread frosting and pistachios. Place the third layer on top and frost the top and sides of the cake with frosting. Sprinkle chopped pistachios and grated chocolate to cover the top. Chill before serving. Pattianne's Country Kitchen

Recipe #8

Chocolate Mint Torte

Recipe #8 Chocolate Mint Torte "YUMMY"! Vegetable-oil cooking spray 8 ounces semisweet chocolate, chopped 1 unsalted butter, cut into small pieces (8 tablespoons) 1/4 cup heavy cream 3 large eggs 2 tablespoons sugar 1/2 teaspoon pure peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 18 fresh mint leaves, (preferably peppermint), for garnish Freshly whipped cream, for serving (optional) Chocolate Mint Leaves Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-4 1/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. Put eggs and sugar in clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with chocolate mint leaves if desired or shaved Chocolate. Pattianne's Country Kitchen

Recipe #9

Chocolate-Orange Guinness Cake
Recipe #9 Chocolate-Orange Guinness Cake Irish Cake has a slightly sharp taste due to the Guinness (beer). 1/4 cup butter, softened 1-1/2 cups dark brown sugar 2 cups self-rising flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons cocoa powder zest of 1 orange 4 eggs 1/2 cup Guinness Stout (or strong beer) Preheat oven to 375 *F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350*F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Icing: 1/4 cup butter, softened 1-3/4 cups powdered sugar zest and juice of 1 orange Cream butter and sugar. Blend in orange juice and zest. Ice bottom layer with 1/3 cup icing. Place second layer on top. Ice sides with half remaining icing. Use the rest of the icing on the top. Store cake in an airtight container. Pattianne's Country Kitchen

Recipe #10

Peanut Butter Chocolate Cheesecake Recipe #10 Peanut Butter Chocolate Cheesecake Easy/Quick! Prep time: 15 minutes 2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 3/4 cup sugar 1/2 cup KRAFT Smooth Peanut Butter 2 eggs 1 9 inch prepared graham pie crust 4 BAKER'S Semi-Sweet Chocolate squares, chopped 1 tsp. oil 1/3 cup unsalted peanuts Preheat oven to 350 *F. Beat cream cheese, sugar and peanut butter. Add eggs one at a time mixing well after each addition. Pour batter into prepared crust. Bake for 30 minutes or until centre of cake is firm, let cool thoroughly. Melt chocolate and oil over hot water or in microwave on medium power for 1 - 2 minutes. Stir until completely smooth. Pour chocolate over cheesecake; spread evenly. Sprinkle with chopped peanuts. Pattianne's Country Kitchen

Back to Top

Recipe #11

Hershey's Disappearing Chocolate Cake Recipe #11 Hershey's Disappearing Chocolate Cake 1/4 cup butter 1/4 cup shortening 2 cups sugar 1 teaspoon vanilla extract 2 eggs 3/4 cup Hershey's Cocoa 13/4 cups unsifted flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda pinch of salt 1 3/4 cups milk Generously grease and flour two 9-inch round or a rectangular cake pan. Preheat oven to 350 degrees. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine salt, cocoa, flour, baking powder, and baking soda in bowl; add alternately with milk to batter. Blend well. Pour into pan(s). Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. Frost as desired. It's good with caramel, chocolate, or mocha frosting. Note: I use all butter in this recipe. Pattianne's Country Kitchen

Recipe #12

Very Rich Chocolate Fudge Cake

Recipe #12 Very Rich Chocolate Fudge Cake Cake: 1 box devilï¿½s food cake mix 1 cup water 3 eggs 1/3 cup corn oil 1/3 cup sour cream 2 teaspoons vanilla 1/2 teaspoon kosher salt 1 cup semisweet chocolate chips Icing: 2 cups semisweet chocolate chips 2 cups granulated sugar 2/3 cup milk 2 sticks unsalted butter cut into pieces 1/4 teaspoon kosher salt 1 teaspoon vanilla Heat oven to 350 *F. Butter 3 nonstick cake pans. Combine cake mix, water, eggs, oil, sour cream, vanilla and kosher salt in bowl of mixer. Fit with paddle attachment and beat on low speed until well blended. Increase speed to medium and beat for 2 minutes then stir in chocolate chips. Pour batter into pans and bake 25 minutes. **To make icing put chocolate chips in metal bowl of a stand mixer fitted with whisk attachment. Combine sugar, milk, butter and salt in medium saucepan over high heat and bring to a boil. Stir occasionally then allow to boil vigorously for exactly 1 minute. Pour hot sugar mixture over chocolate then add vanilla. Beat on medium speed for 10 to 15 minutes. Pattianne's Country Kitchen

Recipe #13

Caramel Fudge Chocolate Cake

Recipe #13 Caramel Fudge Chocolate Poke Cake Easy/Quick! 1 18 1/4 oz package chocolate cake mix 1 cup miniature semisweet chocolate chips, divided 1 12 1/4 oz jar caramel ice cream topping, warmed 1 11 3/4 oz hot fudge ice cream topping, warmed 1 8 oz carton frozen whipped topping, thawed 1/2 cup English toffee bits or almond brickle chips Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator. Pattianne's Country Kitchen

Recipe #14

Mocha Cherry CheeseCake Bites Recipe #14 Mocha Cherry CheeseCake Bites Sinfully delicious miniature cherry cheesecake bites. 1 can (21 ounces) Cherry Fruit Filling or Topping Filling: 8 ounces cream cheese, at room temperature 1 egg 1/4 cup sugar 3 Tablespoons cherry syrup (reserved from can) 10 to 12 drained cherries (see directions for use of the rest) . Bottom: 1 box brownie mix (tested with Betty Crocker Triple Chunk, 21.2 ounces) 2 Tablespoons coffee liqueur such as Kahlua (optional) 1 egg 1/4 cup oil 3 Tablespoons cherry syrup (reserved from can) Powdered sugar for dusting (optional) Drain cherries in a fine mesh strainer over a bowl to catch the syrup. Preheat oven to 350 degrees F. Line mini-muffin tins with muffin papers. Filling: place cream cheese, egg, sugar, cherry syrup, and cherries in bowl of food processor. Pulse, scraping down sides, until well-blended but bits of cherries are still visible. Refrigerate while making the chocolate bottom. Bottom: stir together brownie mix, coffee liqueur, egg, oil, and cherry syrup until combined. To assemble, fill muffin paper cups one-third full of brownie mix. Top to two-thirds full with cherry cream cheese mix. Gently press one whole drained cherry into the center of each. Bake 18 to 20 minutes. Remove to wire racks to cool. Store in a covered container in the refrigerator. If desired, sprinkle with sifted powdered sugar just before serving. Note: You may have some brownie mix and cherries leftover. Just make mini chocolate bites, omitting the cream cheese filling. Makes about 5 dozen. Pattianne's Country Kitchen

Recipe #15

Sugarless Chocolate Splenda Cake

Recipe #15 Sugarless Chocolate Splenda Cake 2 1/4 cups all-purpose flour (550 Ml) 1 cup (250 Ml) Splenda Granular sugar substitute 1/2 cup (125 Ml) unsweetened cocoa powder 1 1/2 tsp (7 ML) baking soda 1/2 tsp (2 Ml) salt 2 eggs 1 1/2 cups (375 Ml) sour milk*** (combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml. sweet milk)*** 1/3 cup (75 Ml) vegetable oil 1/2 cup (125 Ml.) apricot jam, with no added sugar Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350 *F (180C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze. Glaze: Combine 1/4 cup (50 Ml) cocoa powder, 2 Tbsp Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 cup (125 Ml) milk, then 1/4 cup (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes. Makes 12 servings Pattianne's Country Kitchen

Back to Top

Recipe #16

Chocolate Bread Pudding Recipe #16 Chocolate Bread Pudding 3/4 cup Granulated Sugar 1/3 cup Unsweetened Dutch-process Cocoa Powder 1/2 tsp. Instant Coffee 2 cups Milk 2 Tbs. Butter 3 whole Eggs 4 slices coarse White Bread, cut in 1/2-inch cubes Pre-heat oven to 350-F degrees. Have ready a shallow 1 1/2-quart baking dish and a large roasting pan. In a medium saucepan, blend sugar, cocoa, and instant coffee together. Whisk in 1 cup of milk and cook the mixture over a medium heat setting until it comes to a boil. Make sure to stir frequently so as to not scorch the milk. Check to make sure the sugar is dissolved and remove the mixture from the heat. Stir in the butter until melted. Whisk in the remaining milk and add the eggs, one at a time, blending as you go. Add the bread and stir with a wooden spoon to soak the bread cubes. Pour the bread pudding into a 1 1/2 quart baking dish. Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the side of the bread pudding dish. Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. Remove the baking dish from the water to a wire rack and cool before serving. Serves 6. ENJOY!! NOTE: Just re-heat it in the MICRO or oven before serving. Pattianne's Country Kitchen

Recipe #17

"Sex In A Pan"

Recipe #17 Sex In A Pan "YUMMY"!! LAYER #1 1 1/4 sticks butter 1 1/2 cups flour 1 cup chopped pecans Mix and spread in a 9 x 13 pan. Bake at 375 for 15 to 20 minutes until golden brown. Allow to COOL before adding the layers. LAYER #2 8 oz. softened cream cheese 1 1/2 cups powdered sugar 2 cups Cool Whip Mix together and spread on cooled crust LAYER #3 1 small package instant vanilla pudding 1 small package instant chocolate pudding 3 cups cold milk Mix together and spread over cream cheese layer LAYER #4 Remaining Cool Whip 1 Hershey Bar w/almonds Top with remaining cool whip. Grate the Hershey Bar over the top (you might want to chill the Hershey Bar before grating?) Keep in the fridge. Firms within 2-3 hours. YUMMY!! Pattianne's Country Kitchen

Recipe #18

Rocky Road Cupcakes

From Winnie Calgary AB Recipe #18 Rocky Road Cupcakes The combination of chocolate, marshmallows, and nuts in these sweet and sticky cupcakes is a taste of pure indulgence. 1 stick (8 tablespoons) butter, at room temperature 1/2 cup granulated sugar 2 eggs 1 cup self-rising flour 3 tablespoons cocoa powder 3 tablespoons milk 1 ounce white chocolate chips 1 cup mini marshmallows 2 tablespoons slivered almonds or brazil nuts Topping: 3 1/2 ounce bittersweet chocolate, chopped 1/2 cup heavy cream 3 tablespoons slivered almonds or brazil nuts 1/4 cup white chocolate chips Mini marshmallows (optional) A 12-cup muffin pan Preheat the oven to 350 degrees F. Line the muffin pan with paper liners. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour and cocoa into the mixture and fold in. Stir in the milk, followed by the chocolate chips, marshmallows, and nuts. Spoon the mixture into the muffin cups and bake for about 18 minutes until risen and the tops spring back when lightly pressed. Transfer to a wire rack to cool. Topping: Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, then pour over the chocolate and let stand for 5 minutes. Stir until smooth and creamy, then let cool for about 30 minutes until thick and glossy. Spread the chocolate mixture over the cupcakes and sprinkle with nuts, chocolate chips, and marshmallows, if desired. From Winnie Calgary AB Canada "Thankyou"! Winnie Pattianne's Country Kitchen

Recipe #19

Chocolate Amaretto Bars

Recipe #19 Chocolate Amaretto Bars Easy/Quick! Take chocolate bars to a whole new level by adding amaretto and sliced almonds. Crust: 2 cups all-purpose flour 3/4 cup (1 1/2 sticks) butter or margarine, cut into pieces, softened 1/3 cup packed brown sugar Filling: 4 large eggs 3/4 cup light corn syrup 3/4 cup granulated sugar 1/4 cup amaretto liqueur or 1/2 teaspoon almond extract 2 tablespoons butter or margarine, melted 1 tablespoon cornstarch 2 cups (about 7 oz.) sliced almonds 1 pkg. (12 oz.) Semi-Sweet Chocolate Morsels, divided Chocolate Drizzle (recipe follows), optional remaining morsels Preheat oven to 350 *F. Grease 13 x 9-inch baking pan. For crust: beat flour, butter and sugar in large mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until golden brown. For filling: beat eggs, corn syrup, sugar, liqueur, butter and cornstarch in medium bowl with wire whisk. Stir in almonds and 1 2/3 cups morsels. Pour over hot crust; spread evenly. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. For Chocolate Drizzle: place remaining morsels in heavy-duty plastic bag. Microwave on high(100%) power for 30 to 45 seconds; knead. Microwave at 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Refrigerate for few minutes to firm chocolate before cutting into bars. Pattianne's Country Kitchen

Recipe #20

Best Chocolate Syrup Brownies

Recipe #20 Best Chocolate Syrup brownies Easy/Quick! 1/2 cup butter 1 cup sugar 3 eggs dash salt 1 cup All purpose flour 3/4 cup Chocolate flavored syrup, canned 2 teaspoons vanilla extract 3/4 cup chopped walnuts or pecans, pecans or walnuts for garnish In a bowl mix, cream together butter, sugar, and eggs, until very creamy and well blended. Add salt, stir in flour, mixing well to blend, add chocolate syrup, vanilla, and chopped nuts. Turn mixture into well greased and lightly floured 9 inch square pan. Smooth top. Bake at 350 degrees for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack, but loosen cake at edges. Cut into squares, Garnish with nut halves or dust with powdered sugar. Pattianne's Country Kitchen

Back to Top

Recipe #21

Double Chocolate Brownies

From Wendy Ontario Canada Recipe #21 Double Chocolate Brownies 1 cup sugar 1 teaspoon vanilla 1/2 cup flour 1/4 teaspoon baking powder 2 eggs beaten 1/3 cup unsettled cocoa 1/4 salt 1/2 cup chopped nuts 1/3 cup semisweet chocolate chips 1/2 cup vegetable oil Blend the the sugar, oil, and vanilla in a mixing bowl. In another bowl, beat the eggs and add them to the sugar mixture. Beat well. Combine the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the eggs mixture. Add the nuts and the chocolate bits. Spread evenly into a greased pan. Bake at 350 degrees for 30 minutes or until the mixture starts to come away from the sides of the pan. Let cool thoroughly before cutting. From Wendy Ontario, Canada "Thankyou"! Wendy Pattianne's Country Kitchen

Recipe #22

Katherine Hepburn's Brownies

Recipe #22 Katherine Hepburn's Brownies Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat. Stir in 1 cup sugar, add 2 eggs and 1/2 tsp. vanilla, and beat the mixture well. Stir in 1/4 cup all-purpose flour and 1/2 tsp. salt. (In the original recipe, 1 cup chopped walnuts is added here as well.) Bake the brownies in a buttered and floured 8-inch-square pan at 325 degrees F. for about 40 minutes. Pattianne's Country Kitchen

Recipe #23

Special Brownie Delights

From Ashley Calgary AB Recipe #23 Special Brownie Delights 1 LB Butter 3/4 LB Semisweet chocolate 3 cups Flour (minus 6 Tbsp.) 2 1/4 tsp Vanilla 7 Eggs 4 cups Sugar 4 cups Walnuts; chopped Preheat oven to 350~. Over low heat, melt butter and chocolate. Remove from heat. Stir in flour and vanilla. With mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter into a greased 9x13" and a greased 8" square pan. Bake 35 minutes for large pan: 30 minutes for small pan. Makes 3 1/2 dozen. From Ashley Calgary AB Canada "Thankyou"! Ashley Pattianne's Country Kitchen

Recipe #24

"YUMMY"

Frozen Hot Chocolate #1

From Dianne Winnipeg Recipe #24 Frozen Hot Chocolate #1 3 oz of your favorite chocolates, chopped or grated 2 tsp hot chocolate mix 1 1/2 Tbsp sugar 1 1/2 cups milk 3 cups ice Whipped cream Chocolate shavings Melt the chocolate slowly in a double boiler (or really slowly in a saucepan). Add hot chocolate mix and sugar, and stir constantly until mixed. Remove from heat. Add 1/2 cup of the milk and stir until smooth. Let cool to room temperature. In a blender, add the room temperature chocolate mixture, the rest of the milk, and the ice. Blend on high speed until smooth (about the consistency of a frozen daiquiri). Pour into a mug or goblet and top with the whip cream and chocolate shavings. From Dianne Winnipeg, Manitoba "Thankyou"! Dianne Pattianne's Country Kitchen

Recipe #25

Frozen Hot Chocolate #2

From Dianne Winnipeg Recipe #25 Frozen Hot Chocolate #2 "YUMMY"! 4 oz dark chocolate 1-1/2 cups milk, divided 2 Tbsp sugar 2 cups ice cubes 1 cup whip cream 1 tsp vanilla Melt the chocolate in a double boiler, in the microwave, or very slowly in a saucepan. Place the chocolate, 1/2 cup of the milk, and the sugar in a blender. Blend on high speed until well blended. Add the remaining milk, ice, whipped cream, and vanilla. Blend until smooth. From Dianne Winnipeg, Manitoba "Thankyou"! Dianne Pattianne's Country Kitchen

Back to Top

Next 12 Recipes are Lowcalorie/fat/Carb and Lactose Intolerant

Recipe #26

Light Chocolate Cheesecake

Lowcalorie/Fat

Recipe #26 Light Chocolate Cheesecake Lowcalorie/fat/carb This cheesecake tastes luscious, yet contains fewer calories and less fat. Use semi-sweet chocolate for an extra rich chocolate zip. Crust: 1 cup (250 ml) chocolate wafer crumbs 2 tbsp (25 ml) Splenda Granular 2 tbsp (25 ml) margarine, melted Filling: 2 cups (500 ml) 2% cottage cheese (500 g container) 1 pkg. (250 g) light cream cheese, softened, cut into cubes 2 eggs 3/4 cup (175 ml) light sour cream 1 1/4 cups (300 ml) Splenda Granular 1/2 cup (125 ml) unsweetened cocoa powder 1 tbsp. (15 ml) cornstarch 1 square semi-sweet chocolate, melted (optional) Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm) spring-form pan. Bake at 325 *F. (160C) for 5 minutes. Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Add remaining ingredients and process just until blended. Pour into pan. Bake for 45 to 50 minutes or until firm around edges and slightly soft in center. Run knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired (eg. fresh raspberries and chocolate curls). Makes 12 servings. Nutritional Values: 15.7 g carbohydrate 10.6 g protein 11.4 g fat 202 cal.(without chocolate) Pattianne's Country Kitchen

Recipe #27

Truffles A la Suzanne

Lowcalorie/Fat Recipe #27 Truffles A la Suzanne Very Lowcalorie/fat/carb Diabetic These wonderfully rich chocolate truffles are made with Splenda Granular and powdered milk. You can also use other chips, eg. white chocolate, butterscotch or peanut butter. 1/3 cup (75 ml) boiling water 3 tbsp (40 ml) margarine, melted 2/3 cup (150 ml) Splenda Granular 1 cup (250 ml) instant powdered skim milk 1 tsp (5 ml) lemon juice 2 cups (500 ml) semi-sweet chocolate chips 1/4 cup (50 ml) butter, softened 1/4 cup (50 ml) liqueur (Kahlua, Bailey's etc.) or strong coffee 1 cup (250 ml) crushed chocolate wafers, Oreo cookie crumbs or graham crumbs cocoa powder, finely chopped nuts, or chocolate sprinkles Combine water, margarine, Splenda Granular, milk powder and lemon juice in blender container. Process until thick and smooth; set aside. In top of double boiler over hot water, melt chocolate chips. Remove from heat. Stir in milk mixture, butter, liqueur and crumbs; mix well. Refrigerate about 2 hours or until firm enough to handle. Form into balls and roll in cocoa, nuts or sprinkles. Store in refrigerator. Makes about 6 dozen truffles. PER TRUFFLE: 4.8 g carbohydrate 0.6 g protein 3 g fat 48 cal. Pattianne's Country Kitchen

Recipe #28

Chocolate-Biscotti-Dipped Strawberries

Lowcalorie/fat Recipe #28 Chocolate-Biscotti-Dipped Strawberries lowcalorie/fat YUM! 1 large almond or hazelnut biscotti 4 ounces bittersweet chocolate, chopped 2 pints strawberries, washed and dried Crush biscotti in a food processor or with a rolling pin. Melt chocolate over a pan of hot water. Holding on to the stem, dip each strawberry in chocolate to coat about half the strawberry, then dip into biscotti crumbs. Place on a wire rack until chocolate has hardened. NUTRITION INFORMATION: Per piece: 28 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 0 g protein; 1 g fiber; 3 mg sodium. Nutrition bonus: Vitamin C (25% daily value). Pattianne's Country Kitchen

Recipe #29

Chocolate-Dipped Apricots

Lowcalorie/fat Recipe #29 Chocolate-Dipped Apricots Lowcalorioe/fat/carb 1/3 cup sugar 2 strips lemon zest 1 cinnamon stick 1 cup water 24 dried apricots (about 1/4 pound) 2 ounces bittersweet (not unsweetened) chocolate, coarsely chopped 1 tablespoon chopped peeled pistachios Line a baking sheet with wax paper and place a wire rack on top. Combine sugar, lemon zest, cinnamon stick and water in a small saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 3 minutes. Add apricots and gently simmer just until tender, 6 to 8 minutes. Transfer the apricots with a slotted spoon to the rack. Let cool completely. Melt chocolate in a small metal bowl set over a pan of barely simmering water. Dip half of a poached apricot in the chocolate, letting excess drip off. sprinkle some chopped pistachios over the chocolate half and return the apricot to the rack. Repeat with the remaining apricots. (You will have some melted chocolate left over.) Refrigerate until the chocolate has set, about 20 minutes. Makes 24. **Store in an airtight container, with wax paper between each layer, in the refrigerator for up to 1 week. NUTRITION INFORMATION: Per serving: 43 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 0 g protein; 1 g fiber; 0 mg sodium; 107 mg potassium. 1/2 Carbohydrate Serving Pattianne's Country Kitchen

Recipe #30

Double Chocolate Brownies

Lowcalorie/Fat

From Betsy Seattle WA Recipe #30 Double Chocolate Brownies Lowecalorie/fat/carb Diabetic Exchanges 3/4 cup all-purpose flour 1 cup Equalï¿½ Spoonful 1/2 cup semi-sweet chocolate chips or mini chocolate chips 6 Tbls unsweetened cocoa 1 tsp baking powder 1/4 tsp salt 6 Tbls butter or margarine, softened 1/2 cup unsweetened applesauce 2 eggs 1 tsp vanilla nonstick vegetable spray Combine flour, Equalï¿½, chocolate chips, cocoa, baking powder and salt. Beat butter, applesauce, eggs and vanilla until blended. Stir in combined flour mixture until blended. Spread batter in 8ï¿½ square baking pan sprayed with nonstick vegetable spray. Bake in a preheated 350ï¿½ F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Makes 16 8" servings. Nutrition Info Per Serving: Calories 108 Carbohydrate 10g Protein 2g Fat 7g Cholesterol 38mg Sodium 119mg Per Serving: 1 Starch, 1 Fat, 1 Free. From Betsy Seattle WA U.S.A. "Thankyou"! Betsy Pattianne's Country Kitchen

Back to Top

Recipe #31

Fudgey Brownie Cut-Outs

Verylow
Calorie/fat Recipe #31 Fudgey Brownie Cut-Outs Verylow/Calorie/fat/carb 1 cup granulated sugar 2/3 cup all-purpose flour 1/2 cup cocoa 1/2 cup applesauce 2 egg whites 1 tsp vanilla extract 1/4 cup walnuts, finely chopped 1/2 tsp powdered sugar Heat oven to 350ï¿½ F. Line 8-inch-square baking pan with foil, extending foil over sides of pan; spray with vegetable cooking spray. Combine granulated sugar, flour and cocoa in small bowl. Add applesauce, egg whites and vanilla; beat on medium speed of mixer until well blended. Stir in nuts. Spread batter into prepared pan. Bake 25 minutes or until edges are firm. Cool completely in pan on wire rack. Place in freezer about 15 minutes for easier cutting. Lift brownies from pan using sides of foil; carefully peel off foil. Cut into squares or other desired shapes with small cookie cutters. Sift powdered sugar over tops of brownies. Cover and store at room temperature. Makes 16 servings. Nutrition Info Per Serving: Calories 93 Carbohydrate 18g Protein 2g Fat 1g Cholesterol mg Sodium 8mg Per Serving: 1 Starch, 1 Free Pattianne's Country Kitchen

Recipe #32

Chocolate Espresso Souffles

Lowcalorie/fat Recipe #32 Chocolate Espresso Souffles Lowcalorie/fat/carb Diabetic Exchanges nonstick spray 2 Tbls granulated sugar 1/2 cup Nestleï¿½ Toll Houseï¿½ Baking Cocoa 1/2 cup hot water 3 Tbls French Roast Nescafeï¿½ Gourmet Instant Coffee 2 Tbls butter 3 Tbls all-purpose flour 3/4 cup Carnationï¿½ Evaporated Fat Free Milk 3/4 cup granulated sugar, divided 4 large egg whites 1 pinch of salt 1/8 cup powdered sugar Preheat oven to 375ï¿½ F. Spray eight 6oz custard cups with nonstick vegetable spray; sprinkle evenly with 2 Tbls sugar. Combine cocoa, water and Nescafe in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2-3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth. Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold in 1/4 of egg whites into chocolate mixture to lighten. Fold remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet and bake for 18-20 minutes or until wooden pick inserted in center comes out moist, but not wet. Sprinkle with powdered sugar while warm. Serve immediately. Makes 8 servings. Nutrition Info Per Serving: Calories 170 Carbohydrate 29g Protein 5g Fat 3g Cholesterol 9mg Sodium 89mg Per Serving Exchanges: 2 Starch, 1/2 Fat Pattianne's Country Kitchen

Recipe #33

Chocolate Mousse #1

Lowcalorie/fat Recipe #33 Chocolate Mousse #1 Lowcalorie/fat/carb 6 ounces bittersweet chocolate, chopped 6 eggs, separated 6 teaspoons rum Melt the chocolate slowly, over, not in, simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer. Beat in alcohol, if desired. In a separate bowl, beat egg whites to a stiff peak. Stir a large spoonful of egg whites into chocolate mixture to loosen. Then gently fold remaining egg whites into chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator. Serves: 6. Nutrition Info (per serving): Calories 242 (54% from fat) Protein 8.1g Fat 14.4g (sat 7.3g) Carbohydrate 16.6g Fiber 2.2g Cholesterol 214mg Iron 1mg Sodium 64mg Calcium 26mg Pattianne's Country Kitchen

Recipe #34

Chocolate Cookie Buttercream Frosting

Lowcalorie/fat

LACTAID Milk Recipe #34 Chocolate Cookie Buttercream Frosting Lowcalorie/fat/carb Creamy frosting that tastes great on cookies or bars...especially Chocolate Cookies. 1/4 cup butter 2 cups confectioners' sugar 3 tablespoons cocoa powder 1 teaspoon vanilla extract 2 tablespoons LACTAIDï¿½ Reduced Fat Milk Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Serves: 24 Enjoy! Amount Per Serving: Calories 60 Calories from Fat 20 Total Fat 2g Saturated Fat 1g Cholesterol 5mg Sodium 20mg Total Carbohydrate 10g Dietary Fiber 0g Sugars 9g Protein 0g Calcium 3mg Pattianne's Country Kitchen

Recipe #35

No Bake Choco-Peanut-Oatmeal Cookies

LACTAID Milk Recipe #35 No Bake Choco-Peanut-Oatmeal Cookies Lowcalorie/fat/carb 1/2 cup LACTAIDï¿½ Reduced Fat Milk 2 cups white sugar 3 tablespoons unsweetened cocoa powder 3 tablespoons crunchy peanut butter 1/2 cup butter 3 cups rolled oats 1 teaspoon vanilla extract Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over. Combine milk, sugar, cocoa, butter and peanut butter. Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir. Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed. Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen. Amount Per Serving: Calories 120 Calories from Fat 40 Total Fat 5g Saturated Fat 2g Cholesterol 10mg Sodium 40mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 14g Protein 2g Calcium 12mg Pattianne's Country Kitchen

Back to Top

Recipe #36

Double Chocolate Cookies

Lowcalorie/fat

LACTAID Milk Recipe #36 Double Chocolate Cookies Lowcalorie/fat/carb 2 (1 ounce) squares unsweetened chocolate 3/4 cup white sugar 1/2 cup margarine, softened 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup LACTAIDï¿½ Whole Milk Preheat oven to 400 degrees F (200 degrees C). In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat. In a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart. Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Let cool on wire racks. Top cookies with Chocolate Butter-Cream Frosting (see recipe) and garnish with pecans. Makes 48. Amount Per Serving: Calories 60 Calories from Fat 25 Total Fat 3g Saturated Fat 1g Cholesterol 5mg Sodium 60mg Total Carbohydrate 7g Dietary Fiber 0g Sugars 3g Protein 1g Calcium 6mg. Pattianne's Country Kitchen

Recipe #37

Pinwheel Cookies

Lowcalorie/fat

LACTAID Milk Recipe #37 Pinwheel Cookies Lowcalorie/fat/carb These cookies are mixed, wrapped in wax paper, chilled, sliced and then baked. 1 1/2 cups sifted all-purpose flour 1/2 teaspoon baking powder 1 pinch salt 1/2 cup butter 1/2 cup white sugar 1 egg yolk 3 tablespoons LACTAIDï¿½ Reduced Fat Milk 1 (1 ounce) square unsweetened chocolate Combine butter and sugar and egg yolk. Add dry ingredients and milk alternately. Divide dough into 2 equal parts. Melt chocolate over low heat and add to one half of the dough. Use a rolling pin and roll each half into a rectangle. Put the chocolate rectangle on top of the vanilla one. Roll up like a jelly roll in wax paper. Chill several hours, best if chilled overnight. Slice them and bake at 400 degrees (200 degrees C) for about 5 minutes. Makes 36. Amount Per Serving: Calories 60 Calories from Fat 30 Total Fat 3g Saturated Fat 2g Cholesterol 15mg Sodium 35mg Total Carbohydrate 7g Dietary Fiber 0g Sugars 3g Protein 1g Calcium 8mg Pattianne's Country Kitchen

Recipe #38

Surprise-Filled Cupcakes

Recipe #38 Surprise-Filled Cupcakes 1 (18.25 ounce) package chocolate cake mix 1 (8-ounce) package cream cheese 1/2 cup granulated sugar 1 large egg 1 cup your favorite chocolate candy Prepare chocolate cake mix according to package directions for cupcakes. In separate bowl cream together cream cheese and sugar; beat in egg, mixing well. Stir in candy. Line a muffin pan with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to center and top with more cake mix. Bake according to directions for cupcakes. Cool and frost with chocolate or cream cheese frosting. Makes 1 dozen cupcakes. Cream Cheese Frosting: 1 stick unsalted butter, room temperature 8 ounces cream cheese, room temperature 1 box of confectioners sugar 1 tsp. vanilla extract In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pattianne's Country Kitchen

Recipe #39

Red Velvet Cupcakes Recipe #39 Red Velvet Cupcakes 1 stick butter 1/2 Cup sugar 2 eggs 1 Cup buttermilk 1/4 cup strawberry juice (see below) 2 Tbsp cocoa 1 tsp vanilla 1 Tbsp vinegar 1 tsp soda (sifted) 2 1/2 Cups cake flour 1 tsp salt 2 Tbsp red food coloring (optional, instead of strawberry juice) Cream butter, sugar and eggs. Add strawberry juice and cocoa. Add salt to flour and sift. Add flour and buttermilk alternately, mix well. Add vanilla, mix well. Add soda and vinegar and don't beat, just blend. Bake in 8 cupcake tins about 20 minutes at 350 *F. For the strawberry juice: cook a pint of strawberries with 1/2 cup sugar and juice of 1/2 a lemon. Let cool. Strain. If the juice is very liquidy, reduce over medium heat to obtain a syrup consistency. OR use food coloring. Cream Cheese Frosting: 1 stick unsalted butter, room temperature 8 ounces cream cheese, room temperature 1 box of confectioners sugar 1 tsp. vanilla extract In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pattianne's Country Kitchen

Recipe #40

No Bake

Chocolate Rum Balls Recipe #40 Chocolate Rum Balls "YMMUY"!! Easy! No Bake! 3 1/4 cups crushed vanilla wafers 3/4 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1 1/2 cups chopped walnuts 3 tablespoons light corn syrup 1/2 cup Rum In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving. Makes 4 dozen. "ENJOY"!! Pattianne's Country Kitchen

Back to Top

Recipe #41

Double Chocolate Loaf

Recipe #41 Double Chocolate Loaf Butter , for greasing pan 3/4 cup tightly-packed dark brown sugar 1 cup Dutch cocoa powder , sifted 1 1/2 cups all-purpose flour , plus more for dusting 3/4 cup granulated sugar 1 1/2 tsp. baking soda 3/4 tsp. baking powder 1 tsp. salt 2 eggs 1 egg yolk 3/4 cup buttermilk 1/2 cup vegetable oil 1 tsp. vanilla 8 ounces semisweet (60 percent) chocolate chunks Whipped cream (optional) Preheat oven to 350 *F. Butter one 9" x 5" x 3" loaf pan, dust with flour, and tap out excess flour. Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon. Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean. Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).Serves 12. Pattianne's Country Kitchen

Recipe #42

Chocolate Ganache Icing

Recipe #42 Chocolate Ganache Icing 7 (1 oz.) squares bittersweet chocolate 1/2 cup heavy cream 3 Tbsp. butter 3 Tbsp. brandy Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake. Pattianne's Country Kitchen

Recipe #43

Creme de Menthe Brownies

Recipe #43 Creme de Menthe Brownies 4 ounces semisweet or bittersweet chocolate 4 tablespoons butter 1/4 cup granulated sugar 2 large eggs, beaten 1/2 cup all-purpose flour 1/2 cup semisweet chocolate chips, optional Swirl Batter*** 4 ounces cream cheese, softened 1/4 cup granulated sugar 1 1/2 tablespoons green Creme de Menthe liqueur 1 large egg 3 tablespoons flour 1/2 teaspoon peppermint flavoring, optional Ganache*** 1/4 cup heavy cream 2 teaspoons butter 3/4 cup semisweet chocolate chips 1/2 teaspoon vanilla chopped or shredded chocolate mint candies, optional Heat oven to 350 *F (325 *F for glass pan). Grease and flour an 8-inch baking pan. In a saucepan over medium-low heat, melt the 4 ounces of chocolate with 4 tablespoons butter. Let cool to room temperature, then whisk in the 1/4 cup sugar and 2 beaten eggs. Stir in 1/2 cup flour and chocolate chips. Spread in prepared baking pan. In a medium bowl with electric mixer, beat the cream cheese with 1/4 cup sugar, liqueur, 1 egg, 3 tablespoons flour, and flavoring, if using. Beat until smooth and creamy. Spoon over the chocolate layer and gently swirl through the chocolate batter. Bake the brownies for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Spread with the cooled ganache (below). Ganache: Bring the heavy cream and 2 teaspoons of butter to a simmer over medium-low heat. Remove from heat and pour over the 3/4 cup chocolate chips. Stir until chocolate is melted, then whisk until smooth and thickened. Stir in vanilla. Let cool slightly then spread over the brownies. If desired, sprinkle shredded or chopped mint candies over the brownies. Pattianne's Country Kitchen

Recipe #44

Frosted Mint Brownies
Recipe #44 Frosted Mint Brownies Easy/Quick 1/2 cup butter 1 cup sugar 1 teaspoon vanilla 2 eggs 2 ounces unsweetened chocolate, melted (2 squares) 1/2 cup all-purpose flour, sift before measuring 1/2 cup chopped walnuts or pecans Mint Frosting, below Thoroughly cream butter, sugar, and vanilla; beat in eggs then blend in melted chocolate. Stir in the flour and chopped walnuts or pecans. Turn batter into a greased and floured 8-inch square pan. Bake at 325ï¿½ for 30 to 35 minutes. Frost with mint frosting. Mint Frosting: 3 tablespoons butter, softened 1/2 teaspoon peppermint extract dash salt 2 cups sifted confectioners' sugar 2 tablespoons milk or cream few drops red food coloring Cream butter, peppermint, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add remaining confectioners' sugar and the milk. Beat until smooth. Add a few drops of food coloring to tint pink. Frost cooled brownies. Pattianne's Country Kitchen

Recipe #45

"YUMMY"!

S'Mores Pie

From Debbie Vancouver Recipe #45 S'Mores Pie The whole family will love this delicious chocolate pie. 1 graham cracker crust, 9-inch, purchased or homemade 2/3 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 1/2 cups whole milk 5 ounces dark or bittersweet baking chocolate, cut in small pieces 2 egg yolks 1 teaspoon vanilla extract 1 teaspoon butter 1 1/2 cups miniature marshmallows 1 cup whipping cream 2 tablespoons powdered sugar coarsely crumbled graham cracker In a saucepan, combine sugar and cornstarch and salt; blend well. Whisk in whole milk and egg yolks; place over medium-low heat. Add the chocolate. Cook, stirring constantly, until thick and bubbly. Stir in vanilla and butter. Cool to room temperature. Fold about half of the whipped cream into the cooled pudding, then fold in the miniature marshmallows. Spoon into the prepared pie shell. Spoon remaining whipped cream in a circle about 1/2-inch from the outer edge of the pie. Sprinkle the whipped cream with crumbled graham cracker. Cover and chill thoroughly. From Debbie Vancouver.B.C. Canada "Thankyou"! Debbie Pattianne's Country Kitchen

Back to Top

Recipe #46

Blender Chocolate Mousse II

Easy! Recipe #46 Blender Chocolate Mousse II 2 cups semisweet chocolate chips 1/2 cup white sugar 3 eggs 1 cup hot milk 4 Tbsp. brandy In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour. Pattianne's Country Kitchen

Recipe #47

Blender Chocolate Mousse #2

Recipe #47 Blender Chocolate Mousse #2 Easy/Quick! 1 cup chocolate chips 1 egg, room temperature 1 teaspoon vanilla 1 cup heavy cream whipped cream Place chocolate chips, egg, and vanilla in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes, cover with plastic wrap, and chill. Serve with whipped cream and shaved chocolate garnish, if desired. Serves 4. Pattianne's Country Kitchen

Recipe #48

Blender Chocolate Mousse #3

Recipe #48 Blender Chocolate Mousse #3 Easy/Quick! 1/2 cup milk 1 cup heavy cream, divided 2 tsp. butter 1/2 tsp. instant coffee 2 eggs 6 oz. chocolate chips 2 tsp. rum, cognac or brandy, or use 1 teaspoon vanilla extract 1 tsp. powdered sugar Heat 1/2 cup milk and 1/2 cup cream until it bubbles. Do not boil or scorch. Remove from heat. In blender mix butter, eggs, coffee, chocolate chips, and liquor until creamy. On low speed drizzle in the very hot milk. Blend until smooth, about 1 minute. Put in serving dishes and refrigerate. Beat remaining heavy cream with the powdered sugar. Serve on top of the mousse, along with chocolate shavings, if desired. Serves 4. Pattianne's Country Kitchen

Recipe #49

Frozen Choco-Mint Pie

Recipe #49 Frozen Choco-Mint Pie 32 marshmallows (regular size, not mini) 1 cup milk 1 cup whipping cream, whipped few drops green food coloring 1/2 teaspoon peppermint extract 1/2 cup sliced green maraschino cherries 2 cups chocolate wafer cookie crumbs 1 stick (4 ounces) butter, melted 1/3 cup confectioners' sugar whipped cream for topping, optional sliced cherries for topping, optional sweet or semisweet chocolate curls, optional In the top of a double boiler over simmering water, melt marshmallows in milk. Cool. Fold in whipped cream then tint with food coloring and flavor with the peppermint extract. Fold in the sliced green cherries. Combine cookie crumbs with butter and confectioners' sugar. Press crumb mixture into a 10-inch pie plate. Pile marshmallow mixture into the crust. Garnish with more whipped cream, chocolate curls, and additional maraschino cherries, if desired. Freeze. Serves 8. Pattianne's Country Kitchen

Recipe #50

Groovy Chocolate Fondue

Recipe #50 Groovy Chocolate Fondue Awesome chocolate fondue. Serve with fresh sliced strawberries, bananas, Granny Smith apples, oranges, pineapple, and even pretzels. 2 cups milk chocolate chips 3 Tbsp. heavy cream 2 Tbsp. cherry brandy 1 Tbsp. strong brewed coffee 1/8 tsp. ground cinnamon Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once. Pattianne's Country Kitchen

Back to Top

Recipe #51

Iced Chocolate Cookies

Easy! Recipe #51 Iced Chocolate Cookies Easy! 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla 2 eggs 3/4 cup cocoa 3/4 cup sifted flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Cream shortening; add sugar, vanilla, and eggs one at a time; beat until light. Add sifted dry ingredients; mix until well blended. Drop by teaspoonfuls onto greased baking sheets; bake in at 350 *F for about 10 minutes. Cool on racks and spread with Chocolate Icing, below. Chocolate Icing: 1 cup semisweet chocolate chips (6 oz package) 1/8 teaspoon salt 1/3 cup sweetened condensed milk 2 teaspoons hot water Melt chocolate over hot water; stir until smooth. Add salt and milk; mix well. Add hot water and heat until blended. Pattianne's Country Kitchen

Recipe #52

Amaretto Mousse Cheesecake Recipe #52 Amaretto Mousse Cheesecake 2 cups graham cracker crumbs 1/2 cup butter, melted 1 (.25 oz.) pkg. unflavored gelatin 1/2 cup water 3 (8 oz.) pkgs. cream cheese 1 1/4 cups white sugar 1 (5 oz.) can evaporated milk 1 tsp. lemon juice 1/3 cup amaretto liqueur 1 tsp. vanilla extract 3/4 cup heavy whipping cream In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate. Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended. In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time. Pattianne's Country Kitchen

Recipe #53

Brownie Mosaic Cheesecake

from Donna North Vancouver Recipe #53 Brownie Mosaic Cheesecake Chocolate Crumb Crust: 1 3/4 cups chocolate wafer crumbs (8 1/2 oz. package wafers) 7 tablespoons butter, melted Note: 3 oz. toasted, ground hazelnuts, almonds, or walnuts can be liberally sprinkled over buttered pan sides and bottom instead of butter-cookie mixture Combine wafer crumbs and melted butter and press evenly onto bottom and sides of buttered 9 1/2-inch springform pan. Chill pan while preparing remainder of cake. Brownies: 2 oz. semi-sweet chocolate, chopped 1/2 cup butter 7/8 cup granulated sugar 2 large eggs, lightly beaten 1/4 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsifted all-purpose flour Preheat oven to 350 *F. Butter 8-inch square pan and line with parchment paper, butter paper. In a 2-quart saucepan over low heat, melt together the chocolate and butter. Stir to blend, then stir in sugar. Remove pan from heat. Add the eggs, stirring constantly until well blended. Add remaining ingredients, stirring until smooth. Pour batter into the prepared pan and bake in the center of the preheated oven for 22-25 minutes, until a toothpick comes out just slightly moist rather than completely clean. The top should look shiny with a slightly crackled surface. Do not overbake; the brownies should be moist rather than dry. Cool in the pan on a rack for a few minutes, then invert and peel off paper. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have about 2 cups of loosely measured cubes. ***Add cubes to cake batter as directed below. Cheesecake: Three 8-oz. packages cream cheese, at room temperature 1 cup granulated sugar 1/8 teaspoon salt 3 large eggs 1 cup sour cream 1 teaspoon vanilla Preheat oven to 350 *F. Attach the flat paddle to your electric mixer. In the large bowl of the mixer, beat the cream cheese until smooth and soft. Add sugar and salt and beat until mixture is very creamy and smooth. Stop the mixer and scrape down the beater and the inside of the bowl several times. Add eggs, one at a time, and beat after each addition. Add 1 cup sour cream and the vanilla and beat until well combined. Or you can use your food processor like I did and add ingredients in the order given, scraping bowl and processing until smooth. ***Fold brownie cubes in very gently and pour mixture into prepared pan. Set filled pan on jelly-roll pan for ease in handling. Set cake in center of pre-heated oven to bake for 50 minutes, or until the top has a dull finish but is dry to the touch; the surface should move slightly when you tap the side of the pan, but it should not jiggle in waves as if it were liquid. Remove cake from oven and set on rack in a draft-free location to cool thoroughly. When completely cool, top with following glaze. Ganache Glaze: 3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels 2 oz. butter 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1 tablespoon confectionersâ€™ sugar Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve. From Donna North Vancouver, B.C. Canada "Thnakyou"! Donna Pattianne's Country Kitchen

Recipe #54

Velvety Chocolate Pots de creame Recipe #54 Velvety Chocolate Pots de creame 3 squares bittersweet chocolate, about 3 oz (84 g) 1/4 cup (50 mL) each icing sugar and cocoa powder 1 Tbsp (15 mL) all-purpose flour 1 cup (250 mL) 2 per cent or homogenized milk 1/4 tsp (1 mL) vanilla generous pinch of ground cardamom (optional) 1/4 cup (50 mL) whipping cream 2 tsp (10 mL) icing sugar 1/2 tsp (2 mL) grated orange peel Finely chop chocolate. In a saucepan, whisk 1/4 cup (50 mL) icing sugar with cocoa and flour. Slowly whisk in 1/4 cup (50 mL) milk until evenly mixed, then gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, 4 minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, 1 minute. Spoon into 2 small glasses, dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours, preferably overnight, or up to 3 days. Just before serving, place cream and 2 tsp (10 mL) icing sugar in a small bowl. Using an electric mixer, beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate. Makes 1 cup (250 mL) Serves 2. Pattianne's Country Kitchen

Recipe #55

Hot Fudge Sundae Cake w/Strawberries

Recipe #55 Hot Fudge Sundae Cake w/Strawberries 1 cup flour 2 teaspoon baking powder 1/2 cup unsweetened cocoa powder, divided 3/4 cup milk 1/2 cup butter or margarine, melted 1 teaspoon vanilla 1/2 cup packed brown sugar 1 cup water 2 pint basket fresh strawberries, stemmed Vanilla or coffee ice cream In mixer bowl combine flour, baking powder, 2 tablespoons of the cocoa powder and 2/3 cup of the granulated sugar. Add milk, butter and vanilla; beat until smooth and well blended. Spread in greased 8-inch square baking pan; set aside. In small saucepan combine the remaining 1/3 cup sugar and the remaining 6 tablespoons cocoa powder, the brown sugar and water. Bring to boil, stirring to dissolve sugar. Gently spoon over cake batter. Bake in 350-degree oven about 35 minutes until springy to the touch. While cake is baking, slice strawberries into a bowl and toss with additional sugar to sweeten. To serve, spoon warm cake and its sauce into individual bowls with scoops of ice cream and sweetened strawberries. Note: Cake can be prepared ahead and served cooled or reheated in a low oven. Makes 6 Servings. Pattianne's Country Kitchen

Back to Top

Recipe #56

Lowfat Mint Chocolate Truffles Recipe #56 Lowfat Mint Chocolate Truffles 1/3 cup semisweet mint-chocolate morsels 4 ounce lowfat/nonfat cream cheese 1-16 ounce package powdered sugar, sifted 1/4 cup unsweetened cocoa 1/4 cup additional powdered sugar Additional mint chocolate chips to decorate Place 1/3 cup morsels in a medium glass bowl and microwave at high 1 minute or until morsels are almost melted, stirring until smooth. Let cool. Add the softened cream cheese to melted morsels, beat at medium speed of mixer until smooth. Add powdered sugar and beat until well blended. Press mixture into a 6 inch square on heavy duty plastic wrap, cover and chill at least one hour. Cut mixture into 48 squares. Roll each square into a ball and place on wax paper. Roll half in unsweetened cocoa and half in powdered sugar. Melt 2T mint chips and drizzle each ball. Serve at room temperature. Can be frozen for up to a month. Let stand at room temperature for at least an hour. Pattianne's Country Kitchen

Recipe #57

Amazon cake (Vegan) Recipe #57 Amazon cake (Vegan) The baking soda reacts with the water, vinegar, oil, and cocoa powder to achieve outstanding results, even on a first try. 1.5 cups flour 1/3 cup unsweetened cocoa [I used Valrhona] 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons corn or canola oil 1.5 teaspoons vanilla 1 tablespoon cider vinegar Confectionersâ€™ sugar Heat the oven to 350ÂºF. Whisk together the flour, cocoa, baking soda, sugar, and salt. In a separate bowl, whisk together the oil, vanilla, and vinegar with 1 cup cold water. Whisk in the dry ingredients, blending until completely lump-free. Pour into a greased 9-inch round cake pan. Bake for 30 to 35 minutes, or until the top springs back when pressed gently. Cool before removing from the pan and dusting with confectionersâ€™ sugar, or frosting if desired. Pattianne's Country Kitchen

Recipe #58

Black and White Banana Loaf

Recipe #58 Black and White Banana Loaf Freezes well 1 1/3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/4 tsp freshly grated or ground nutmeg 1 1/2 ripe medium bananas 1/2 tsp finely grated lemon zest Small squirt of lemon juice 1 Tbsp dark rum 3 oz bittersweet chocolate, finely chopped 1 stick plus 2 Tbsp (1/2 cup plus 2 Tbsp) unsalted butter, softened 2/3 cup packed light-brown sugar 1/3 cup granulated sugar 4 large eggs 1 tsp vanilla extract 1/2 cup whole milk Heat oven to 325Â°F. Butter an 8Ã—4 x 21/2-in. loaf pan; dust with flour; tap out excess. Whisk flour, baking powder, salt and nutmeg in a small bowl until blended. In another small bowl, mash bananas with lemon zest and juice; stir in rum. Microwave chocolate and 2 Tbsp butter, stirring every 10 seconds, until melted and blended. Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2 to 3 minutes until light and smooth. Add eggs 1 at a time, beating well after each. Beat in vanilla (batter will look curdled). Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy). Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it. Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if itâ€™s getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely. Serves 8. Note: You can Wrap airtight and store at room temperature up to 5 days or freeze up to 2 months. Pattianne's Country Kitchen

Recipe #59

Chocolate Whiskey and Beer Cupcakes

From Karen Ontario Canada Recipe #59 Chocolate Whiskey and Beer Cupcakes For the Guinness Chocolate Cupcakes 1 cup stout (such as Guinness) 1 cup (2 sticks) unsalted butter 3/4 cup unsweetened cocoa powder (preferably Dutch-process) 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, room temperature 1 to 2 teaspoons Irish whiskey (optional) Baileys Frosting: 3 to 4 cups confections sugar 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination) Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely. Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if your using it) and stir until combined. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom. A slim spoon or grapefruit knife will help you get the center out. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes untill very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time, add the sugar slowly, quick buttercream frostings get less grainy, and tend to require less sugar to thicken them up. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes with shaved dark and white chocolate if desired. NOTE: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. Makes 20 to 24 cupcakes. Pattianne's Country Kitchen

Recipe #60

Grasshopper Squares

Recipe #60 Grasshopper Squares (or Creme de Menthe Brownies) Brownie layer: 1 1/2 sticks (3/4 cup) unsalted butter 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped 1 1/2 cups packed light brown sugar 3 large eggs, lightly beaten 1 1/4 teaspoons vanilla 3/4 cup all-purpose flour 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 3/4 teaspoon salt Mint ganache: 1/2 cup heavy cream (see recipe notes) 10 oz fine-quality white chocolate, chopped (see recipe notes) 2 tablespoons green creme de menthe (I skipped this and found the mint flavor strong enough; compensated for the tinting with a single drop of green color) 1 teaspoon peppermint extract Chocolate ganache: 1 cup heavy cream (see recipe notes) 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped Make brownie layer: Put oven rack in middle position and preheat oven to 375 *F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours. Make mint ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in creme de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour. Make chocolate ganache: Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes. Assemble layers: Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours. Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil. Pattianne's Country Kitchen

Back to Top

Recipe #61

Dense Chocolate Loaf Cake

Recipe #61 Dense Chocolate Loaf Cake 1 cup (2 sticks) soft unsalted butter 1 2/3 cups dark brown sugar 2 large eggs, beaten 1 teaspoon vanilla extract 4 ounces bittersweet chocolate, melted 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 cup plus 2 tablespoons boiling water Preheat the oven to 375ºF. Bake for at least an hour. Grease and line a 9x5-inch loaf pan. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla and beat in well. Next, fold in the melted and slightly cooled chocolate, blending well but not overbeating. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325ºF and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean. Place the loaf pan on a rack, and leave to get completely cold before turning it out. Makes 8-10 slices. Pattianne's Country Kitchen

Recipe #62

Crisp Chocolate-Espresso Ribbon Cookies

Recipe #62 Crisp Chocolate-Espresso Ribbon Cookies Lowcalorie/fat/carb Exchanges 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 tablespoon all-purpose flour 1/2 cup butter or margarine, softened 1 teaspoon almond extract 1 egg, slightly beaten 1/3 cup bittersweet chocolate chips, melted 1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans 1/3 cup coarsely chopped toasted almonds Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm. Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cookie dough can be stored in the fridge for up to 24 hours or in the freezer for up to two months before cutting and baking. Nutrition Information: 1 Cookie: Calories 80 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2 Pattianne's Country Kitchen

Recipe #63

Chocolate Mousse #1

Blender

From Diane Victoria B.C. Recipe #63 Chocolate Mousse #1 **Note from Pattianne: This is delicious...very easy and quick to make! ENJOY Easy! Blender 2 cups chocolate pieces 1/2 cup sugar 3 eggs 3 tablespoons brandy 1 cup boiling milk Blend until smooth, about 30 seconds. Pour into 8 dessert dishes and chill until ready to serve, at least 1 hour. And if you like, top with whipped cream, fruit, coconuts, nuts, etc. From Diane Victoria, B.C. Canada "Thank-you"! Diane Pattianne's Country Kitchen

Recipe #64

Chocolate Mousse #2

Blender

from Diane Victoria B.C. Recipe #64 Chocolate Mousse #2 Easy/Quick Blender 1 (6 oz.) pkg. chocolate chips (1 c.) 2 eggs 3 Tbsp very strong hot coffee 1-2 Tbsp rum or orange-flavored liqueur, or to taste 3/4 cup scalded milk Put in blender container. Blend mixture at high speed for 2 minutes. Pour mousse into 4 dessert cups and chill. Serves 4. From Diane Victoria, B.C. Canada "Thank-you"! Diane Pattianne's Country Kitchen

Recipe #65

Chocolate Mousse #3

Blender

From Diane Victoria B.C. Recipe #65 Chocolate Mousse #3 Blender 1 (12 oz.) pkg. (2 c.) semi sweet real chocolate bits 1/2 cup sugar 3 eggs 1 cup hot milk 2 to 4 Tbsp brandy In blender combine chocolate; sugar and eggs until mixed. Add hot milk and brandy. Blend on medium speed until smooth. Pour into "pots de creme" or demi-tasse cups. Chill 1 hour. From Diane Victoria, B.C. Canada "Thank-you"! Diane Pattianne's Country Kitchen

Back to Top

Recipe #66

Chocolate Mousse #4

Blender

from Roberta Victoria B.C. Recipe #66 Chocolate Mousse #4 Blender 1 (6 oz.) pkg. chocolate bits 2 whole eggs 3 Tbsp hot, very strong coffee 3/4 cup scalded milk 1 or 2 Tbsp rum Combine all ingredients in blender and blend on high speed for 2 minutes. Pour into serving bowl or small cups and chill 4 hours or overnight. Serves 4. From Roberta Victoria, B.C. Canada "Thankyou"! Roberta Pattianne's Country Kitchen

Recipe #67

Chocolate Mousse #5

Blender

from Roberta Victoria B.C. Recipe #67 Chocolate Mousse #5 Blender 6 oz. pkg. chocolate chips 1 large egg 1 tsp. vanilla 2 tsp. rum 4 tsp. sugar Pinch salt 3/4 cup milk Place all ingredients except milk in blender. Blend for 10-15 seconds. Pour milk into small saucepan. Heat milk to boiling. Pour hot milk into blender with chocolate mixture. Blend for one minute. Pour mousse into four serving cups. Chill in refrigerator until firm, about 4 hours. From Roberta Victoria, B.C. Canada "Thankyou"! Roberta Pattianne's Country Kitchen

Recipe #68

Chocolate Mousse Angel Cake Recipe #68 Chocolate Mousse Angel Cake Lowcalorie/fat/carb 1 angel food cake 1 pkg. Low cal/fat chocolate mousse pudding mix 5 oz. skim milk 1/2 tsp. vanilla 10 strawberries, optional Mix milk and vanilla in deep bowl. Add mousse mix beat on high 3 minutes with mixer. Slice angel food cake in half crosswise put 1/3 pudding on half cake. Ice put top half on finish icing. Slice strawberries in half garnish top of cake. Refrigerate under 150 calories. Pattianne's Country Kitchen

Recipe #69

French Chocolate Mousse Recipe #69 French Chocolate Mousse 2 cup milk 1/2 cup sugar 3 oz. sweet chocolate grated 4 beaten egg yolks 3/4 cup whipped cream 1 tsp. vanilla 2 Tbsp brandy (optional) In saucepan over low heat, scald and stir the milk, sugar and chocolate. Pour part of this mixture over the egg yolks and stir; return to saucepan. Stir custard constantly over low wheat until thickened slightly. Don't overcook! Cool by placing pan in cold water. In another bowl whip until stiff the whipping cream; add vanilla and brandy (if desired). Fold the cold custard into whipped cream mixture until well blended. fill 6 glasses with the custard and chill. Before serving, top with whipped cream topping. Serves 6. Pattianne's Country Kitchen

Recipe #70

Mousse la Chocolate Recipe #70 Mousse la Chocolate 6 oz. chocolate chips 1/3 cup milk 2 egg whites 1 cup whipping cream Melt chocolate in top of double boiler (or microwave) stirring occasionally. Add warm milk, stirring until mixture is smooth. Remove from heat and cool to room temperature. Beat egg whites until stiff peaks form. Using rubber spatula, gently fold whites into chocolate until incorporated. Whip cream until stiff and fold into chocolate mixture. Spoon into 1 quart glass bowl or small dishes. Cover and chill mousse at least 2 hours. 6-8 servings. Pattianne's Country Kitchen

Back to Top

Recipe #71

Marshmallow Chocolate Mousse

Easy/Quick! Recipe #71 Marshmallow Chocolate Mousse Easy/Quick! COMBINE: 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter melted Press onto bottom of 8 inch square pan. FILLING: 1 (7 oz.) jar Kraft marshmallow creme 2 (1 oz.) squares unsweetened chocolate, melted 1 tsp. vanilla 2 Tbsp milk 1 cup whipping cream, whipped Combine marshmallow creme, chocolate and vanilla; mix until well blended. Gradually add milk, blending until smooth. Fold in whipped cream. Pour into pan; freeze. Sprinkle with additional crumbs or garnish with chocolate curls. Pattianne's Country Kitchen

Recipe #72

Chocolate Mousse #6

Blender Recipe #72 Chocolate Mousse #6 Blender 6 oz. semi-sweet chocolate chips 2 Tbsp sugar Pinch of salt 3/4 cup half and half 1 egg 1 tsp. vanilla Heat milk to boiling point. Place remaining ingredients in blender. Pour hot milk into blender; blend until smooth. Pour into individual serving containers; chill. Top with a dollop of whipping cream. Pattianne's Country Kitchen

Recipe #73

Creamy Chocolate Mousse

Recipe #73 Creamy Chocolate Mousse 3 3/4 oz. pkg. chocolate pudding & pie filling mix 1 3/4 cup milk 1 (8 oz.) pkg. cream cheese, cubed 1/2 tsp. brandy extract Combine mix and milk in saucepan. Cook over medium heat until mixture comes to a full boil, stirring constantly. Add cream cheese; continue cooking, beating until well blended. Stir in extract; pour into lightly oiled 1 quart mold. Place waxed paper on surface; chill until firm. Unmold; garnish with whipping cream, if desired. 8 to 10 servings. Pattianne's Country Kitchen

Recipe #74

Chocolate Mousse #7

Blender Recipe #74 Chocolate Mousse #7 Easy/Quick! Blender 1 cup chocolate chips 1 egg 1 cup hot milk 1 Tbsp instant espresso (optional) In a blender, pour in chips. Break egg over chips. Pour hot milk over all. Blend together until smooth (one minute). Add espresso. Pour immediately into custard cups. Chill 2 hours. Serves 4 (1/2 cup servings). Pattianne's Country Kitchen

Recipe #75

Chocolate Mousse Pie-Cake

Easy! Recipe #75 Chocolate Mousse Pie-Cake 1 1/2 cup flour 1 1/2 sticks butter 3/4 cup chopped pecans (or walnuts) 1 cup confectioners' sugar 1 (8 oz.) pkg. cream cheese 1 lg. Cool Whip 2 pkgs. instant chocolate pudding 3 cup milk Mix flour, butter, pecans. Pat in 9 x 13 inch pan, ungreased. Bake 30 minutes at 350 degrees. Cool. Cream confectioners' sugar, cream cheese, then beat well. Stir in Cool Whip - 1/2 container. Spread over baked layer after it has cooled. Beat chocolate pudding with milk until thick. Spread pudding on top of cream cheese layer. Spread over half of Cool Whip on top. Chill 24 hours. Cuts better. May be frozen and refrozen. Pattianne's Country Kitchen

Back to Top

Recipe #76

Chocolate Mousse Pie w/Raspberry Sauce

Recipe #76 Chocolate Mousse Pie w/Raspberry Sauce 4 oz. semi-sweet chocolate 2 tbsp. milk 1 (8 oz.) pkg. cream cheese, soft 3 tbsp. sugar 1/3 cup Grand Marnier (optional Orange Brandy) 1 3/4 cup whipping cream, whipped 2 (10 oz.) pkg. frozen raspberries, thawed and drained 1/4 cup Grand Marnier (optional Orange Brandy) 1 cup whipping cream, whipped 2 oz. semi-sweet chocolate, grated 1 (9-inch) graham cracker crust Combine 4 ounces chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1 to 2 minutes. Cool. Beat cream cheese and sugar until smooth and well mixed, 2 to 3 minutes. Add 1/3 cup Grand Marnier and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Cover and refrigerate at least 2 hours or overnight. Combine raspberries and Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight. Just before serving, pipe rosettes of whipped cream around outside edge of pie. Sprinkle with grated chocolate. Pass sauce separately. Pattianne's Country Kitchen

Recipe #77

Chocolate Mousse #8

Recipe #77 Chocolate Mousse #8 6 sq. semi sweet chocolate or 6 oz. real chocolate bits 1/4 cup light or heavy cream or milk (body temperature) 1 tsp. vanilla Dash of salt 4 egg yolks, slightly beaten 4 egg whites 1/4 cup sugar Melt chocolate in saucepan over very low heat, stirring constantly (or carefully in microwave). Remove from heat; blend in cream, vanilla and salt. Gradually add to egg yolks, beating with wire whip until thick and creamy. Beat egg whites until foamy throughout. Gradually beat in sugar and continue beating until mixture will form stiff peaks. Gently but thoroughly fold into chocolate mixture. Spoon into individual dessert dishes or serving bowl. Chill at least 2 hours. Makes 4 cups or 8 to 10 minutes. Pattianne's Country Kitchen

Recipe #78

Chocolate Crunch Trifle

Easy/Quick! Recipe #78 Chocolate Crunch Trifle 3 cup whole milk 1/4 cup rum 2 pkg. instant chocolate pudding 3 pkg. Dream Whip 2 chopped Heath (or Skor) bars 1 pint heavy cream, whipped 1 pound cake Mix milk, rum, pudding and Dream Whip with electric beater. Slice pound cake into thin slices. Arrange one layer of cake to cover bottom of clear trifle bowl. Spread cake layer with mousse mix. Sprinkle mousse with crushed or chopped candy bar to cover lightly. Spread a layer of whipped cream. Repeat layering to one inch from top of bowl. End with a whipped cream layer. Garnish as desired. For best results, trifle should stand overnight, refrigerated. Pattianne's Country Kitchen

Recipe #79

Layered Chocolate Mousse

Easy!

from Holly Vancouver, B.C. Recipe #79 Layered Chocolate Mousse 1 cup unsifted flour 1/2 cup sifted butter 1 cup chopped pecans 8 oz. cream cheese 1 cup sugar 1 (8 1/2 oz.) Cool Whip 1 (5.9) box instant chocolate pudding 1 (5.9) box instant vanilla pudding 3 cup milk 1 basket fresh strawberries, sliced 1 chocolate candy bar Mix first 3 ingredients. Press into 9x13 cake pan. Bake at 350 degrees for 15 minutes. Let cool completely. Beat cream cheese and sugar until smooth. Fold in half of Cool Whip. Spread on top of crust. Mix chocolate pudding with 1 1/2 cups milk. Spread on top of cream cheese mixture. Mix vanilla pudding with 1 1/2 cups milk; fold strawberries into vanilla pudding mixture. Spread on top of chocolate mixture. Cover the top with remaining Cool Whip. Slice candy bar with a potato peeler and add to top of finished mousse. Refrigerate 2 hours before Serving. From Holly Vancouver Canada "Thank-you"! Holly Pattianne's Country Kitchen

Recipe #80

Chocolate Amaretto Mousse Pie

Recipe #80 Chocolate Amaretto Mousse Pie 2 (1.5 oz.) env. whipped topping mix 1 1/2 cup milk 2 (4 1/8 oz.) pkg. chocolate instant pudding mix 1/4 cup amaretto 1 baked & cooled 9 inch pie crust 1 (18 oz.) container frozen whipped topping, thawed Chocolate shavings to decorate Prepare topping mix according to package directions. Add milk, pudding mix, and amaretto. Beat 2 minutes at high speed with electric mixer. Spoon mixture into baked pie shell, top with whipped topping and chocolate shavings. Chill at least 4 hours. Serves: 6 to 8. Pattianne's Country Kitchen

Back to Top

Recipe #81

Chocolate Mousse Deluxe Cake

Recipe #81 Chocolate Mousse Deluxe Cake 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1 (4 serving size) chocolate flavor pudding mix (not instant) 1 cup water 3 eggs plus 1 egg yolk 1 (1 oz.) sq. unsweetened chocolate 2 2/3 cup all-purpose flour 1 tbsp. baking powder 1 1/3 cup sugar 1/2 cup Crisco shortening 2 tsp. vanilla 1 cup milk 1 cup (1/2 pt.) whipping cream, stiffly whipped Preheat oven to 350 degrees. In medium saucepan, combine sweetened condensed milk, water, pudding mix and 1 egg yolk; mix well. Add chocolate. Over medium heat, cook and stir until mixture boils and thickens. Cool 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours. Meanwhile, combine flour and baking powder. In large bowl, beat sugar, shortening and vanilla until well blended. Add 3 eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well. Spread into 2 well greased and floured 9 inch round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fold whipped cream into chocolate mixture. Place 1 cake layer on serving plate; gently top with half the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frozen or chilled. Store covered in freezer or refrigerator. Pattianne's Country Kitchen

Recipe #82

911 Triple Chocolate Emergency Cookies Recipe #82 911 Triple Chocolate Emergency Cookies 6 oz semi sweet chocolate chips 6 oz bittersweet chocolate (can use dark chocolate), broke into large pieces 1 stick unsalted butter, softened and divided 1 1/2 cup flour 1/3 cup unsweetened cocoa 1 1/2 tsp baking powder 1/2 tsp salt 3/4 cup brown sugar 3/4 cup granulated sugar 3 large eggs 1 1/2 tsp vanilla Melt chocolates and 1/2 stick butter (in microwave). Cool briefly. Sift flour, cocoa, baking powder and salt. Set aside. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand. Add the eggs and vanilla and mix. Mix in chocolate mixture, beating only until combined. Stir in flour mixture, only until combined. Chill for 1 hour. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet. Bake 1 sheet at a time for 9 to 11 minutes in a 350 F* degree oven. Do not over bake. Cool 2 minutes on pan before moving to cooling racks. From Sandra Victoria, B.C. Canada "Thank-you"! Sandra Pattianne's Country Kitchen

Recipe #83

Chocolate Cheese Cake Recipe #83 Chocolate Cheese Cake Using Cake Mix 1 chocolate cake mix 4 eggs 1 tblsp oil 16 ounces cream cheese, softened. 1 1/2 cups milk 1/2 cup sugar 1 tsp vanilla 1 envelope whipped topping Preheat oven to 300 degrees. Grease a 9x13 pan. Measure 1 cup of the dry cake mix and set aside. Stir together the remaining cake mix 1 egg and oil in a large bowl, this will be crumbly. Press into the pan. Blend cheese, sugar and add 3 eggs, and the reserved cup of cake mix, beat one minute at low speed. Mix milk and vanilla in at low speed. Mix until smooth. Pour onto base in pan. Bake for 55 minutes or until firm in the center. Cool. then spread with whipped topping. Freezes well. Pattianne's Country Kitchen

Recipe #84

Chocolate Pudding Cake Recipe #84 Chocolate Pudding Cake Using Cake Mix Low Fat version below 1 package chocolate cake mix (any 2-layer size)** 2 cups sour cream** 1 pkg. instant chocolate pudding (any size)** 1 small bag (6 ounces) semisweet chocolate chips 3/4 cups oil 4 eggs 1 cup water Spray crockpot with non-stick spray. Mix all ingredients together. Cook on LOW for 6 to 8 hours Try not to lift the lid. Serve with ice cream. **NOTE: Or use low fat cake mix, sour cream and fat free pudding. Turns out delicious! This is VERY rich, so be sure to have some ice cream in the house. Keeps in fidge for a while. Just heat and serve. Pattianne's Country Kitchen

Recipe #85

Diabetic Brownies Recipe #85 Diabetic Brownies Very Lowcalorie/fat Diabetic Exchanges Vegetable cooking spray 1/3 cup reduced calorie margarine 1/2 cup granulated fructose 1/4 cup unsweetened coca powder 1 egg 1 teaspoon vanilla 1 cup all-purpose flour 1/3 cup skim milk 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup chopped pecans Spray a 9-inch square baking pan with cooking spray; set aside. In a medium saucepan melt the margarine; remove from heat. Stir in fructose and coca powder till combined. Add egg and vanilla to saucepan. Using a wooden spoon, lightly beat just till combined. Stir in pecans. Spread batter into prepared baking pan. Bake at 325 degrees F for 20-25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack . Cut into bars. Makes 16 bars, each bar contains 96 calories. (38% from fat) Nutrition Information Per Serving: Protein 1.8g., Carbohydrates 13.6 g., Fat 4 g., Cholesterol 13 mg., Fiber .7g., Sodium 48 mg., Calcium 13 mg., Iron .8 mg. Diabetic Exchanges 1/2 bread, 1 fat Pattianne's Country Kitchen

Back to Top

Recipe #86

Chewy Pecan Brownie Mix in a Jar
Recipe #86 Chewy Pecan Brownie Mix in a Jar These make wonderful gifts to give any time of year and for wedding favors, hostess gifts, baby showers or a cookie exchange. Store in a cool dry place away from a heat source so condensation and clumping does not occur. 2 & 1/4 cups white sugar 2/3 cup cocoa 1/2 cup chopped pecans 1 & 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Mix together flour, baking powder, and salt. Set aside. Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder. Instructions to attach to jar: Chewy Pecan Brownies in a Jar Empty jar of brownie mix into a large mixing bowl. Add 3/4 cup butter or margarine melted. (Not diet margarine) Add 4 eggs, slightly beaten. Mix until completely blended. Yumm. Spread batter into a lightly greased 9 x 13 inch baking pan. Put pan in oven, bake at 350 degrees for 30 minutes. Cool completely in pan, if you can possibly wait for them to cool. Cut into 2 inch squares. Watch them magically disappear! Makes 2 dozen brownies. Pattianne's Country Kitchen

Recipe #87

Almond Joy Brownie Mix in a Jar Recipe #87 Almond Joy Brownie Mix in a Jar 2 & 1/4 cups sugar 1/2 cup cocoa powder 1 & 1/4 cups flaked coconut, sprinkled with 1 tsp. almond extract and tossed to blend 3/4 cup coarsely chopped whole almonds 1 & 1/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt Layer ingredients in order given in a 1-qt. wide mouth jar. Press each layer firmly in place before adding next ingredient. NOTE: A wide mouth jar must be used because it is a very tight fit to get all ingredients into jar. Attach recipe to the jar: Almond Joy Brownies. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup (1 & 1/2 sticks) butter or margarine, not diet, melted, 4 eggs, slightly beaten. 3. Mix until completely blended. 4. Spread batter in a sprayed 9x13-inch baking pan. 5. Bake at 350 for 30 minutes. Cool completely in pan. Cut into 2- inch squares. Makes 2 dozen brownies. Pattianne's Country Kitchen

Recipe #88

Chocolate Ganache Cake

Lowcalorie/fat Recipe #88 Chocolate Ganache Cake Lowcalorie/fat Diabetic Exchnages Although this cake looks very elegant and like something you'd only serve at special occasions, it's really, really easy. “It's the easiest cake you could ever make.” 2 ounces 53% cacao dark baking chocolate, coarsely chopped 2 tablespoons butter 3/4 cup boiling water 3/4 cup sugar 1/4 cup buttermilk 1 egg 1 teaspoon vanilla extract 1/2 teaspoon orange extract 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt GANACHE: 1/4 cup half-and-half cream 3 ounces 53% cacao dark baking chocolate, coarsely chopped Place chocolate and butter in a large bowl; add boiling water and stir until smooth. Stir in the sugar, buttermilk, egg and extracts. Combine the flour, baking soda and salt; beat into chocolate mixture just until blended. Transfer to a 9-in. round baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet. In a small heavy saucepan, combine the ganache ingredients. Cook and stir over low heat until smooth. Transfer to a small bowl; cool for 10 minutes or until slightly thickened. Slowly pour ganache over cake, allowing some ganache to drape over the sides. Refrigerate until serving. Cut into wedges. Makes 12 servings. Nutrition Facts: One serving: 1 slice Calories: 179 Fat: 7 g Saturated Fat: 4 g Cholesterol: 26 mg Sodium: 236 mg Carbohydrate: 28 g Fiber: 1 g Protein: 3 g Diabetic Exchange: 2 starch, 1 fat. Pattianne's Country Kitchen

Recipe #89

Luscious Chocolate Layer Bars

Recipe #89 Luscious Chocolate Layer Bars 185g butter, melted 165g (1 1/2 cups) crushed sweet plain biscuits 395g can sweetened condensed milk 100g (1 1/4 cups) shredded coconut 175g (1 1/4 cups) slivered almonds, toasted, chopped coarsely 250g dark choc bits Preheat oven to 180°C/160°C fan forced. Grease a 20cm cake pan and line the base and sides with baking paper. Pour the butter into the pan and sprinkle with the biscuit crumbs. Use the back of a spoon to press the crumbs down evenly and firmly. Drizzle with the condensed milk, spreading with a spoon if necessary. Sprinkle with the coconut, then the almonds and then the Choc Bits. Press down firmly to level the surface of the slice. Bake for 40 to 45 minutes or until browned lightly. Cool in pan. Cut into bars to serve. Serves 10 or more. Suitable to freeze. Not suitable to microwave. NOTE: These bars will keep in an airtight container in the refrigerator for up to one week. Pattianne's Country Kitchen

Recipe #90

Too Much Chocolate Cake

From Amy Recipe #90 Too Much Chocolate Cake Cake Mix Variations below Lowcalorie ingredients below "This cake won me First Prize at the county fair last year. It is very chocolaty." 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips (use small chocolate Chips) Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12. Slight changes: I used a dark chocolate fudge cake mix, with 1/2 cup veg. oil and 1/3 cup milk (to help with the batter consistency), and 1 cup of chocolate chips. I baked it in a bundt cake pan at 335 degrees for 55-60 min. It turned out perfectly! Very rich and moist Variations: Caramal Cake mix: Use butterscotch pudding/butterscoth chips. Fudge cake mix: chocolate cake mix: Chocolate pudding/peanut butter chips (this one is awesome!) Cut the calories: Use Sugar free pudding mix, fat free sour cream, unsweetened applesauce instead of oil, and egg whites... you'd never know it was ~200 less calories/slice. It was very moist and chocolaty which is hard to find when you use the "healthier" options. From Amy Seattle WA U.S.A. "Thank-you"! Amy Pattianne's Country Kitchen

Back to Top

Design by Pattianne
March 2009