Crepes with Chocolate Sauce

Crepes:
3 Eggs
1/4 teaspoon Salt
2 cups Flour
2 cups Milk
1/4 cup Vegetable Oil

Combine ingredients in a blender; blend for 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. If too thick, add a bit more milk and blend...batter should be pretty runny. Use a heated (between medium low and medium) small skillet. Remember to spray with cooking spray (PAM) before every crepe!! Take a 1/4 cup measuring cup and don't completely fill it up with batter (I leave about 1/4 in under full). Pour in heated sprayed pan and quickly rotate pan until batter fills up the space and looks like a tortilla :-) Cook until underside is very lightly done...until it will come up easily with a spatula and flip over. When that side is done, remove and spray pan again. I stack my crepes on a plate staggering the layers. After all are cooked, allow to cool a bit and then cover tightly with saran wrap. Keep refrigerated.

Filling:

2 Envelopes Whipped Topping Mix (Dream Whip)
1 cup cold Milk
1 teaspoon Vanilla
8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar (You may need to add more to make it light and fluffy..probably 1 1/2 cups or a bit more)

Prepare whipped topping mix with cold milk and vanilla according to package directions. Add softened cream cheese and powdered sugar, then blend.

Chocolate Sauce:

1 cup Sugar
5 Tablespoons Cocoa
Mix together in saucepan then add:
1/4 cup Butter
1 can Evaporated Milk
Heat on medium until butter is melted then add:
2 tablespoons Cornstarch that has been mixed with water until runny.
Cook over medium heat until thick, stirring constantly. Remove from heat and add:
1 teaspoon Vanilla

Enjoy :-)
Cristy Clayton

Mint Hearts

This is an easy and fun treat for kids to do and it doesn't take as long as sugar cookies :)


2 c. Andes mint candies (or any of your favorite chocolate)
1 c. white chocolate chips
1 t. vegetable oil

Line a cookie sheet with waxed paper; set it aside.  Melt the Andes mints in double boiler or microwave. Pour melted chocolate on to wax paper and spread with the back of a spoon.  Then melt white chocolate chips with the oil.  Pour this mixture over the the mint layer.  Using a butterknife or toothpick swirl this layer into the other.  Refrigerate about 15-20 minutes & cut into hearts using a cookie cutter.  If the chocolate is too hard the hearts will crack. 

You can also cut or break the chocolate into pieces.  For other holidays use food coloring and other shapes to cut out. 

Makes about 2 dozen
(Jennifer Martinez)

Chocolate Cherry Brownies

I love a good brownie and had to come up with a special one with its own Valentine's flair for the Sweet Swap! I hope you enjoy my happy experimentation with a nod to cordial cherries. 


-Meghan Roberts


Brownies:

4 squares unsweetened baking chocolate

1 C butter
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

1/4 tsp salt

Frosting:
3 C powdered sugar
4 T butter, softened

1/4 to 1/2 tsp. cherry flavoring oil (LorAnn)
1-2 Tbs milk 
1-2 drops red food coloring, if desired

Chocolate Glaze:
1 cup semi-sweet chocolate chips (Ghirardelli)
4 Tbs real butter

3-4 drops cherry flavoring oil

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 25-35 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 4 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

Chocolate Graham Toffee Bark

These delicious toffee candies start with plain graham crackers and are topped with chocolate and macadamia nuts. They make a fabulous fast and easy gift from the kitchen for any occasion. For a variation, use a combination of graham crackers and butter crackers, and substitute dark chocolate and honey-roasted peanuts for extra decadence.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 pound (two sticks) butter
• 1/4 cup brown sugar
• 1/4 cup granulated white sugar
• 1/2 box (about) graham crackers (not crumbs)
• 2 cups semi-sweet chocolate chips
• 1 cup chopped macadamia nuts

Preparation:

Preheat oven to 350 degrees F. Line a 10 x 15-inch jelly-roll pan with non-stick foil. Arrange whole graham crackers¹ to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker² layer. Spread to cover. Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides. Sprinkle chocolate³ chips evenly over the top. Wait about 2 minutes for chocolate⁴ to melt, then use a spatula to gently spread chocolate⁵ chips into an even layer on top of the toffee graham crackers⁶. Sprinkle with the chopped macadamia nuts⁷, pressing down gently into the chocolate⁸.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.

Refrigerate any leftovers.
Yield: about 1 pound candy⁹ bark pieces 

 http://homecooking.about.com/od/dessertrecipes/r/blcandy24.htm

{pumpkin Donuts anyone?}

Here is the Recipe we used:

For the donuts:
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 cup sugar2 tablespoons butter
2 eggs 2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree

For the buttermilk glaze:
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensley while frying). Cut with a donut cutter.

Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze.

Allow to air dry on a cooling rack before serving. & eat them all up! 

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My 3 turkey boys...& Presley too for that matter sure love donuts. Homemade seem to get eaten within seconds from the hot oil. Enjoy friends! love, Jenni