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Chocolate Scotcheroos

How To Make Quick And Easy Bar Cookies – Scotcheroos

I was first introduced to this deadly dessert by my sister-in-law Amy! This is one of those desserts that is so so so good…that I can now only make it when I have somewhere to take at least half of the pan! If I let the whole pan sit on our counter or in our fridge…the results would not be pretty. Between my husband and I, there would be…no…survivors.

Chocolate Scotcheroos

Chocolate Scotcheroos


  • 1 cup sugar
  • 1 cup white corn syrup
  • 1 pkg (12-oz) chocolate chips
  • 1 pkg (12-oz) butterscotch chips
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal


  1. In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.
  2. Note: In extremely hot weather, keep refrigerated.



For more of Linda’s quick and easy recipes visit her blog at

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A Healthy 2-Ingredient Cake Recipe You’ll Have To See To Believe [VIDEO]

While a zero-calorie, fat-free cake maybe straight out of fiction, the Mind over Munch YouTube channel gives us the next best thing. Its easy, healthy cake dessert recipe truly lives up to its name, packing only 3 grams of fat per slice and requiring the use of two simple ingredients. It proves once again that one…

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Pecan Pie with chocolate mint

Top 3 Desserts Creole Delicacies Of Louisiana

Long time ago, people were very busy moving and mingling together that resulted to mixtures of cooking style. Especially in Louisiana where different dishes were created and it was called Creole foods. One of their very obvious evidence of infusion is their Creole delicacies. Anyone could not afford not to taste any of them, if they have been in Louisiana. In order for you to choose which of them you want to have first, here are some sweet delicacies from Louisiana you would like to have.


Chocolate Praline

Chocolate Praline

1. Praline. It is the number one Creole delicacy that you would like to have when you go to Louisiana. It is considered to be a part of the family of confections made from nuts and sugar syrup. You can taste its different flavors like chocolate, rum, pineapple and many more.

Its story of how it landed to Louisiana is already known by many. Way back then, those French settlers brought this recipe to their place. They call it praline since New Orleans chefs substituted almond with pecan during the 19th century. Pralines are usually made by mixing brown sugar, butter, and cream or buttermilk in a pot on medium-high heat. Stir it constantly, until most of the water has evaporated and wait till it reached a thick texture with a brown color. It is usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool

2. Pecan pie. It is the top 2 of our list which by definition it is a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at Pecan Pieholiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream.

Since this is a Creole delicacy, it is expected to be an influence by past settlers of Louisiana. As stated in a trusted source, the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. It is sometimes referred to as “New Orleans pecan pie,” adding an aura of French cuisine to a home-cooked comfort food.

3. Bananas Foster. Just by name itself, we can easily identify that it is a dessert made from bananas. It is prepared together with vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. You will cook the bananas, sugar and butter and add alcohol to ignite it. However, before the Katrina hit clear rum was used instead. Then serve the bananas and sauce over the ice cream.


In recollection, it was Paul Blange who created Bananas Foster during 1951. Its name comes from the name of his friend Richard Foster the New Orleans Crime Commission chairman back then.

These are the top three desserts wanted by locals and foreigners who have visited Louisiana. These are available by many restaurants and shops in Louisiana.

Jane Ros is a great follower of New Orleans praline recipes. She is now mastering the quick and easy recipe of New Orleans to produce tasty, creamy and affordable creole delicacies.

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no bake chocolate pie

Easy Chocolate Pie Recipe – 5-Ingredient Tart

How to make no-bake chocolate pie with only 5 ingredients in no time. Impress your family and friends with this easy yet luscious chocolate tart. Bon appetite…

This easy no bake chocolate pie recipe is adapted from   I hope you enjoy it.

Easy 5-Ingredient Chocolate Pie Recipe

Easy 5-Ingredient Chocolate Pie Recipe


    For 2 tarts (4 inch diameter by 1 inch deep)
  • Crust:
  • 4 oz. graham cracker
  • 1/2 cup + 2 tbsp. unsalted butter ( 1 stick = 1/2 cup)
  • Filling:
  • 6 3/4 oz. dark chocolate
  • 1 tbsp. granulated sugar
  • 2/3 cup whipping cream
  • 3 tbsp. unsalted butter


  1. Initially, put 4 ounces of graham crackers in a zip bag and finely crush with a rolling pin. You can additionally utilize a food processor. And place the crumbs into a dish. Include in 10 tablespoons of melted unsalted butter. Blend until well combined.
  2. Put a sheet of parchment paper inside of a tart cooking pan. Put the mixture the tart pan and press down securely to make the crust. Next put the fridge to chill.
  3. Pour 6.7 ounces of dark chocolate in a heatproof bowl. Pour 2/3 glass of whipping ointment in a thick-bottomed sauce cooking pan and add the butter and sugar. Over medium heat, bring the combination into a boil, whisk constantly. Once large bubbles show up, remove from the heat. Promptly pour the mixture into the chocolate . Next cover the dish and allow it stand for 5 mins. The dark chocolate will melt during this period. Whisk the mixture until smooth.
  4. Pour the dark chocolate blend into the tart crust. Return the tarts to the refrigerator until the tarts are set. Upon removing the tarts from the refrigerator run a knife around the edge of the pan to loosen the tart from the pan. Remove the tart through the cooking pan. Dust with cocoa dust and garnish.

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How to make Balloon Chocolate Bowls

Learn how to make easy chocolate bowls using…balloons? Yup, that’s Moso-style! UNIVERSAL MUSIC JAPAN Collabo mihimaruGT コラボ動画の時の風船チョコレートお椀の作り方です…
Video Rating: 4 / 5

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Hay’s Recipe

When we say ”celebrity”, it’s not just for those who act, or sing.  It refers to all famous people.  And there are many celebrity chefs in the world.

One of them is Donna Hay,  an Australian food stylist, author, and magazine editor, best known as the author of 14 bestselling cookbooks, including; Off the ShelfModern Classics (Books 1 and 2),  The Instant CookChristmas,  and Instant Entertaining .
Selling over 3 million copies worldwide, and also named as one of the ‘Magnificent 7′  cookbook authors, it’s no wonder she’s one of the best.

And just like all of us… she’s a great cook (and lover) of chocolates!

Here’s one of her star dazzle chocolate recipe!

The Ultimate One-Bowl Chocolate Dessert Cake

The Ultimate One-Bowl Chocolate Dessert Cake


  • 375g of dark chocolate (chopped)
  • 125g butter (also chopped)
  • 1/4 cup of a 35g plain all purpose flour
  • 1 cup (175g) brown sugar
  • 2 tbs milk
  • 5 eggs
  • 1 cup from a 120g almond meal
  • Cocoa for dusting


  1. Preheat your oven at 325f
  2. In a bowl, put the chocolate and butter. Cook in a microwave until both melted.
  3. Mix the sugar. flour, milk and the almond meal, and add it to the chocolate mix. Combine it all.
  4. Add the eggs, and make sure everything is well-blended.
  5. Pour all the mixture in a greased (22cm) round springform tin lined with a non-stick baking paper.
  6. Cover with aluminum foil, and bake it for 40 minutes.
  7. Let it cool, and finish by dusting cocoa and serve with berries and cream! =)


(drools) Did you see how chocolaty that one is??  This very simple chocolate goodness is a winner.

Try it for your self and I’m pretty sure you’ll agree!


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Simple Dark Chocolate Truffles

In this article I will show you how to prepare simple Dark Chocolate Truffles. These chocolate bites are luxuriously rich and delicious. Because truffles are prone to melting, keep these little gems cool. Recipe makes 18 servings. Here are ingredients and directions:



4 ounces gluten-free semisweet chocolate 3 ounces gluten-free bittersweet chocolate 1/3 cup powdered sugar 1/3 cup heavy cream or soy or almond milk 1 tablespoon almond liqueur 2 tablespoons unsweetened cocoa powder


Line a 13 × 9-inch baking sheet with wax paper and set aside. In a food processor, combine chocolates and powdered sugar and process until chocolate is finely chopped. In a medium saucepan, heat the cream over medium heat just until it starts to simmer. With the food processor on, pour the hot cream mixture through lid and process until the mixture is smooth. Add liqueur (if using). Scrape mixture onto pan and press down with spatula to an equal thickness. Chill 2 hours. Working quickly, cut the chocolate into 18 equal-sized pieces. With your hands, quickly roll each piece into a ball and put it on a plate. Chill 15 minutes. Remove the truffles from the refrigerator and quickly dredge 3 balls at a time in the cocoa powder. Place each ball in a mini-foil or paper candy liner and refrigerate in an airtight container. Bring to room temperature just before serving.



Keep these on hand in your freezer during the holidays and you’ll always have a quick dessert for unexpected guests. They’re especially cute when served in foil or paper candy liners. If you prefer a nonalcoholic version you may use cold brewed coffee instead of the liqueur. Makes 16 servings. Follow this simple directions:


1 package Dark Chocolate, Chocolate Chunk Cookies 1 teaspoon instant espresso powder 1 tablespoon coffee flavored liqueur ¼ cup (1 stick) unsalted butter or buttery spread at room temperature 2 tablespoons unsweetened cocoa powder


In a food processor, process the cookies and espresso powder until the cookies are very finely ground. You will have almost 2 cups of cookie crumbs. Add the liqueur and butter and process until the mixture forms a ball or clumps. Shape the mixture into a flat disk, wrap tightly, and chill 2 hours. Compress a tablespoon of dough into a ball, roll in the cocoa, and place on a foil-lined baking sheet. Chill 1 hour. Serve in foil or paper candy liners. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.

Follow the step by step directions carefully.Enjoy preparing this nice truffle recipes and Bon Apetit.

Emely’s CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on HOW TO MAKE CHOCOLATE TRUFFLE.


Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

Welcome to Emely’s Recipes.

Vanilla Dark Chocolate Truffles Truffle with an irresistibly smooth center and thin coating of dark chocolate then covered in cocoa powder. Simple and easy! … Related Dark Chocolate Benefits Articles

See more interesting recipes at Chocolate Lovers

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An Interesting Twist In Taste..

Want to taste one of the world’s interesting chocolate recipe combination?

I know you do.. ;) And that’s exactly why I”m here , to show you how to make your very own Choco-Soda Cake!



Choco-Cola Cake

Choco-Cola Cake


  • 1 cup of Coca-Cola
  • 1/2 cup of buttermilk
  • 1 cup butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups of all-purpose flour
  • 1 3/4 cups of sugar
  • 1/4 cup of cocoa
  • 1 tsp baking soda
  • 1 1/2 cups of marshmallows
  • Coca-Cola frosting Ingredients: (1 1/2 cup of butter
  • 1/3 cup of Coca-Cola
  • 3 tbs cocoa
  • 1 package of powdered sugar (16 oz)
  • 1 tbs of vanilla extract)


  1. Combine both the Coca-Cola and buttermilk. Make sure both is perfectly blended, and then set it aside for a while.
  2. Beat the butter using an electric mixer (at low speed) until really creamy. Gradually add the sugar, and let it both be beaten well.
  3. Put in now the eggs (both lightly beaten), and vanilla extract in the mixer, still in low speed.
  4. Combine (at a different bowl) the flour, cocoa, and soda.
  5. Have an alternate adding of the flour and the cola mixture in the butter bowl. (Only little by little, and make sure the flour is the last one)
  6. Stir in the marshmallows, as the last entry.
  7. Now that it's all mixed, pour it in a greased and floured pan and bake it for half an hour(at 350f).
  8. Remove after it's done and let it cool.
  9. Now for the Coca-Cola frosting (it doesn't have to be already made before baking the cake) : Combine the butter, Cola, and cocoa in a saucepan. Cook for medium heat. Add the sugar and vanilla extract. Pour it now over the cake.. and TING! It's finish! =)

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Boston Cream Crepe Cake

Decadent Boston Creame Crepe Cake Recipe

Boston Cream Crepe Cake

Rating: 51

Boston Cream Crepe Cake


  • 2/3 cup of heavy cream
  • 1 cup of whole milk
  • 2./3 cup gandulated sugar
  • 4 tablespoons unsalted butter
  • pinch of salt
  • 4 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • Crepes
  • 2/3 cups whole milk
  • 2 cups flour
  • 3 eggs
  • 1/4 cup veggie oil
  • 1 tsp baking soda
  • 4 tbs sugar
  • 3 to 3 1/2 cups of boling water
  • Ganache
  • 4 oz semisweet chocolate
  • 1/2 cup heavy cream.


  1. Mix the egg yolks and sugar until completely blended. Add flour, whisk really well and set aside while heating the whole milk. Heat milk, heavy cream, butter and salt till is simmering. Gradually add the heated milk mixture in to egg yolk mixture wisking constantly.. Return the mixture into the cooking pot and bring to simmer stirring continuously. The mixture will thicken in 30-45 a few seconds.Remove from the heat! Add in the vanilla, and set entire mixture aside to cool down to room temperature.
  2. Crepes:
  3. Preheat a nonstick cooking pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and sodium bicarbonate or baking soda. Whisk all ingredients well. Gradually, begin adding 1/4 cup of the hot water at a time to the crepe mixture. Whisking constantly till the batter reaches the consistency of melted ice cream. Pour about a ladle-full batter into the hot pan and swirl the skillet to distribute the batter. Cook each crepe for a few seconds on each side or until gold brown.
  4. Ganache:
  5. Heat the heavy cream to just below a boil, be cautious not to let it really boil or it will rise. Pour the boiling cream on top of the chopped chocolate. Blend until melted. Cool to room temperature.
  6. To assemble the Cake:
  7. Beginning with a crepe and then spread thin layer of custard on each crepe while you stack them of top of each another. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set.
  8. *Ganache could also be poured on the cold cake, before serving.
  9. ** If you desire to ensure that the dessert from sliding off while it's chilling, use a wooden kebab sticks in the center of the cake.

Posted in Chocolate Indulgence, Recipes1 Comment

In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it's gluten-free. (Minneapolis Star Tribune/MCT)

Ansel’s flourless chocolate pecan cookies are addictive



In a preview to his upcoming cookbook, Cronut inventor Dominique Ansel releases the recipe for a remarkable (and remarkably easy to prepare) chocolate cookie. And it’s gluten-free. (Minneapolis Star Tribune/MCT)

Pastry chef Dominique Ansel, inventor of the croissant-meets-doughnut confection he christened the Cronut, is coming out with a cookbook in a few months.

To whet the media’s appetite, publisher Simon & Schuster is circulating a preview piece. The sneak peek contains two recipes, and, no, neither is for his most-talked-about creation.

I am not exactly crushed, particularly since the flier features a formula for a flourless chocolate cookie with pecans. Cronut, schmonut; one glance at photographer Thomas Schauer’s hard-core food-porn images of said cookie and I knew that I’d be first in line to buy the book upon its October release.

Ansel’s comment at the top of the recipe proved to be the real clincher. It reads, “I love making this recipe … because of its forgiving nature and utterly addictive results.”

Yeah: Chocolate. Easy. Fabulous. Three of the greatest motivators for composing a shopping list.

I don’t recall the last time that a rookie whirl through a recipe went so well, with so little effort. No electric mixer required, just a whisk. Sure, you’ll need a double-boiler, but my rudimentary version — a saucepan and a mixing bowl — more than sufficed. As for the technique, it’s the drop cookie at its most fundamental.

And wow, what results. I was bowled over by the cookie’s intensely chocolate-y essence. Its gooey texture comes as close to voluptuous as a cookie can get. Holding all of that melted chocolate together is the barest, faintest trace of a crispy exterior, and the way it collapses in your mouth is almost meringue-like.

Ansel, chef/owner of Dominique Ansel Bakery in New York City and winner of the 2014 Outstanding Pastry Chef award from the James Beard Foundation, wisely suggests serving the cookies warm. “A glass of milk helps,” he writes. It certainly does.

But eating them in their fully cooled state isn’t exactly disappointing. Just don’t wait too long. It’s a fairly perishable cookie, lasting about two days when stored at room temperature. Trust me, they’ll go fast.

The dough can be refrigerated for up to three days, or frozen for up to a week. For the latter, defrost the dough in the refrigerator for a few hours before baking.

Initially, the dough resembles a thickish pancake batter, so much so that you’ll wonder, this is going to turn into cookies? Fear not. An overnight firming-up period in the refrigerator resolves the matter.

Ansel doesn’t suggest toasting the pecans, but I do. The recipe’s directions create oversized, fairly ungainly cookies. For more manageable cookies — and more of them


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Decadent Chocolate Martini

Chocolate Martini

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Serving

Serving Size: 6 Oz


  • 1 1/2 shots Chocolate Liqueur
  • 1 1/2 shots Creme de Cacao
  • 1/2 shot Vodka
  • 2 1/2 shots half-and half


  1. Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
  2. Add the chocolate liqueur, Creme de Cacaco, vodka, and half-and-half to a cocktail shaker filled with ice. Shake for a about 20 seconds. Pour into rimmed martini glass.


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Chocolate Mousse in Chocolate Cup Recipe HOW TO COOK THAT Ann Reardon Chocolate Bowl

Chocolate Mousse in Chocolate Cup

Chocolate Mousse in Chocolate Cup Recipe HOW TO COOK THAT Ann Reardon Chocolate Bowl

Posted in Chocolate 101, Recipes15 Comments

Chocolate book

Chocolate Book Recipe

Posted in Chocolate Videos, Recipes26 Comments


Chocolate Mousse Cake Recipe ! – Ultimate Chocolate Cake Recipe !

Chocolate Mousse Cake Recipe ! – Ultimate Chocolate Cake Recipe ! Moist chocolate cake, chocolate mousse filling, rich chocolate ganache on the top, and whip…
Video Rating: 4 / 5

Posted in Chocolate Video Recipes - Nigella Lawson, Chocolate Videos21 Comments

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