dishesrecipes06

Chocolate Fudge Caramel Brownies - Easy to make brownies that are loaded with chocolate chips and layers of gooey caramel. Rich, chewy and simply amazing! INGREDIENTS 2 large eggs 1/2 cup sweetened condensed milk , divided 1 cup chocolate chips 11 ounces caramel bits , or wrapped caramels 18 ounce package fudge brownie mix , I used Duncan Hines 1/4 cup water 1/2 cup vegetable oil CARAMEL BROWNIE RECIPE INSTRUCTIONS Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.  Bake the brownies for approximatel

INGREDIENTS 14.4 oz box of Chocolate Graham Crackers CHOCOLATE MOUSSE 8 oz cream cheese, room temperature 1/2 cup sugar 3 tbsp milk 1/2 cup cocoa 8 oz cool whip (or homemade whipped cream*) CHOCOLATE GANACHE 11 oz semi-sweet or milk chocolate chips (about 2 cups) 3/4 cup heavy whipping cream CHOCOLATE WHIPPED CREAM AND TOPPINGS 3/4 cup heavy whipping cream 1 1/2 tbsp cocoa 1/4 cup powdered sugar Chocolate sauce (I used this one) Mini chocolate chips DEATH BY CHOCOLATE ICEBOX CAKE INSTRUCTIONS TO MAKE THE CHOCOLATE MOUSSE 1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined. 2. Add cocoa and mix until smooth. 3. Fold in the cool whip. TO MAKE THE CHOCOLATE GANACHE 1. Place chocolate chips in a metal bowl. 2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. 3. Cover bowl with saran wrap for 5-7 minutes. 4. Whisk chocolate and cream until smooth. TO MAKE THE

It's true... This is one of the best chocolate cakes we have ever made! Simple and straightforward, this is one of those recipes that everyone will love. (Be sure to have plenty o' milk on hand... yum!) Method:Bake Ingredients 1 tsp baking powder 1 tsp salt 2 eggs 1 c strong black coffee, cooled 1 c buttermilk 1/2 c vegetable oil 1 tsp real vanilla extract 1 3/4 c all purpose flour 2 c sugar 3/4 c cocoa powder 2 tsp baking soda CHOCOLATE FROSTING 1/2 c margarine, softened 2 oz melted unsweetened chocolate, cooled 3 c powdered sugar 3 Tbsp milk 2 tsp real vanilla extract Black Magic Cake (Best Chocolate Cake Ever!) How to Make Black Magic Cake (Best Chocolate Cake Ever!) Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-4

Gone To Heaven Chocolate Cake. When I first tasted this gooey chocolate cake I thought I had died and gone to heaven. It is that good!!! Made with a cake mix, cocoa powder, confectionery sugar and cream cheese makes this recipe perfect. Gone To Heaven Chocolate Cake Ingredients 3 eggs one egg for bottom cake layer THEN two eggs for filling layer 1 8- ounce package cream cheese softened 1/4 cup cocoa powder 16 oz confectioners sugar 1 tsp. vanilla extract 2 sticks butter melted 1 pkg chocolate cake mix Gone To Heaven Chocolate Cake Instructions Heat oven to 350 degrees F. and prepare an 9-inch by 3 inch round cake pan OR 9x13 dish. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup), and stir until well blended. Pat the mixture into prepared pan and set aside. Using a hand-held mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Slowly a

Chocolate Buttermilk Cake with Frosting A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good. 4.85 from 19 votes Course: Cake Cuisine: Southern Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 18 Calories: 471kcal Ingredients Cake 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 2 cups sugar 2 cups all-purpose flour 1/4 teaspoon salt 1 cup Challenge butter 1/3 cup unsweetened cocoa 1 cup water 1/2 cup buttermilk Chocolate-Buttermilk Frosting 1 cup Challenge butter 1/4 cup unsweetened cocoa 1/3 cup buttermilk 1 (16-ounce) package confectioners' sugar 1 teaspoon vanilla extract 1/2 cup toasted pecans Chocolate Buttermilk Cake with Frosting Instructions Preheat oven to 350 degrees and grease a 9X13-inch pan. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low

THE VERY BEST CARROT CAKE In my opinion this really is THE best recipe for perfect homestyle carrot cake…and I’ve tried quite a few. It’s simple to make, you don’t even need a mixer, it’s incredibly moist, and has just the right amount of cinnamon. The very best homestyle carrot layer cake with cream cheese frosting. Recipe type: Dessert Serves: 1 INGREDIENTS 2 teaspoons baking soda 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon 3 cups (packed) freshly grated carrots 3-4 cups chopped pecans - optional for outside of the cake 4 eggs 1¼ cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour Cream Cheese Frosting: ½ cup butter, softened 8 oz cream cheese, softened 4 cups confectioners sugar 1 teaspoon vanilla extract pinch of salt THE VERY BEST CARROT CAKE INSTRUCTIONS Preheat oven to 350 degrees. Grease and flour two round 9" cake pans and set aside. Note: I grease mine well with butter and dust with flour. Give the pans a g

Lunch Lady Brownies are moist, full of chocolate flavor and absolutely delicious. They’re like the ones the lunch ladies served for school lunch dessert, but I think this homemade version is better! If you’re a brownie lover then try these other amazing recipes- Brownie Caramel Coconut Bars, Twix Brownies, Rocky Road Brownies and Chocolate Fudge Brownies. The most incredible and fudgy brownies. This is the only brownie recipe you'll ever need! Ingredients 2 cups all-purpose flour 2 cups granulated sugar 4 large eggs 4 teaspoons vanilla extract 1 cup butter, melted ½ cup unsweetened cocoa powder Chocolate Frosting ¼ cup butter, softened ¼ cup milk ( I use 2%) ¼ cup unsweetened cocoa powder 3 cups powdered sugar Lunch Lady Brownies Instructions Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth. Add

Brоwn Sugаr Cаrаmеl Pоund Cаkе Ingrеdіеntѕ 3 c аll рurроѕе flоur 1 tѕр bаkіng роwdеr 1/2 tsp ѕаlt 1 c whole mіlk 1 bаg(ѕ) 8 оz bаg tоffее chips 1 c ресаnѕ, in ріесеѕ 1 1/2 c unѕаltеd butter ѕоftеnеd 2 c lіght brown ѕugаr, расkеd 1 c ѕugаr 5 lаrgе eggs CARMEL DRIZZLE  1 саn(ѕ) ѕwееtеnеd соndеnѕеd milk 1 c brоwn ѕugаr, fіrmlу расkеd 2 Tbsp unsalted buttеr 1/2 tѕр vаnіllа How tо Make Brоwn Sugаr Carmel Pоund Cаkе Prеhеаt оvеn to 325 spray a 12 сuр Bundt pan with cooking ѕрrау wіth flоur. Bеаt butter untіl creamy. Add ѕugаrѕ bеаtіng untіl fluffy. Add eggs one аt a time. In mеdіum bоwl соmbіnе flоur, bаkіng роwdеr and ѕаlt. Add flоur mіx to bаttеr alternately wіth mіlk, beat untіl just соmbіnеd Stіr іn toffee butѕ аnd pecans. Spoon batter іntо раn аnd bаkе 85 minutes оr untіl wooden рісk comes оut clean. Tо рrеvеnt еxсеѕѕ brоwnіng, cover саkе with foil whіlе bаkіng. Let саkе сооl in раn for 10 minutes. Remove frоm pan, and let сооl соmрlеtеlу on a wire rасk. Sрооn Cаrаmеl Drіzzlе over coole

Caramel Pесаn Pumрkіn Cаkе Recipe Ingrеdіеntѕ     Fоr Pumрkіn Cake:     3/4 сuр (180 ml) canola оr vеgеtаblе oil     4 large еggѕ     1 сuр (200 g) white grаnulаtеd ѕugаr     1 tѕр vanilla еxtrасt     1 15-oz саn (425 g) рumрkіn рurее     2 сuрѕ (250 g) all-purpose flоur     4 tѕр (16 g) bаkіng роwdеr     1 tѕр grоund сіnnаmоn     1/2 tsp grоund nutmеg     1/4 tѕр ѕаlt     1 recipe 'Sаltеd Cаrаmеl Buttеrсrеаm'     1 rесіре 'Home-Made Cаrаmеl Sаuсе'     1 1/2 сuрѕ (190 g) сhорреd ресаnѕ     саrаmеl chocolates, fоr gаrnіѕh Instructions   Prеhеаt thе oven to 350F аnd рrераrе 3, 8-іnсh round саkе раnѕ by ѕрrауіng the ѕіdеѕ wіth a baking ѕрrау аnd lіnіng the bоttоmѕ wіth parchment рареr. In a lаrgе mixing bоwl, whіѕk together thе oil, eggs, sugar and vanilla fоr 2 to 3 minutes, untіl ѕmооth аnd creamy. Add in thе pumpkin puree аnd whіѕk again until a unіfоrm mixture fоrmѕ. In a separate bоwl, соmbіnе thе drу іngrеdіеntѕ: flоur, baking роwdеr, сіnnаmоn, nutmеg and salt. Sіf

Christmas Vanilla Roll Cake Recipe Ingredients Vanilla Roll Cake 2 eggs 4 egg yolks 1/2 cup (100 grams) sugar 1 teaspoon vanilla extract 1/3 cup (30 grams) sifted cake flour 4 tablespoons (30 grams) cornstarch 1/4 cup red & green Wilton batter bits or edible confetti 2 egg whites 1 tablespoon sugar Vanilla Buttercream 1 cup butter, room temperature 3 cups (360 grams) powdered sugar 3-4 tbsp red & green sprinkles 1 teaspoon vanilla extract 1-4 teaspoons heavy cream Decorations 5 oz white chocolate red & green sprinkles Instructions Heat the oven to 450F. Line a 17X12 jelly/sheet pan with parchment paper . Set aside. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well. In a s

Peppermint Mocha Bundt Cake Ingredients For the cake: 3/4 cup (64 grams) unsweetened cocoa powder, preferably Dutch-processed 6 ounces (170 grams) bittersweet chocolate, finely chopped 1 tablespoon espresso powder 3/4 cup hot water 1 3/4 cups (222 grams) all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (227 grams) sour cream, at room temperature 1 1/2 sticks (170 grams) unsalted butter, at room temperature 2 cups (400 grams) packed light brown sugar 1 tablespoon vanilla 5 large eggs, at room temperature For the glaze: 1/2 cup heavy cream 2 teaspoons corn syrup 4 ounces (113 grams)semisweet chocolate, chopped 1/4 teaspoon peppermint extract 2 candy canes, crushed Directions Make the cake Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray. Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda. Whisk the chocolat

Pumpkin Cream Cheese Pie Bars Ingredients SHORTBREAD CRUST: 2   cups   Pillsbury BEST™ All Purpose Flour 1/2   cup   powdered sugar 1/4   teaspoon   salt 1   cup   Crisco® Baking Sticks All-Vegetable Shortening PUMPKIN PIE FILLING: 1   can   29 oz pumpkin puree 2   cans   12 oz each evaporated milk 4   eggs 2   teaspoons   vanilla extract 1 1/2   cup   sugar 1   teaspoon   salt 1   tablespoon   pumpkin pie spice CREAM CHEESE SWIRL: 8   oz.   cream cheese 3/4   cup   powdered sugar 2   teaspoons   milk Instructions HEAT oven to 350°F and lightly grease a 9x13 inch pan. COMBINE flour, powdered sugar and salt using a food processor or a pastry blender by hand. Drop in pieces of cold Crisco shortening and pulse until it looks evenly coarse. (About 8 pulses should do it.) POUR into baking dish and press flat. (You can use the bottom of a glass or measuring cup to make it smooth) BAKE for 20 minutes. PIE FILLING COMBINE pumpkin puree, evaporated milk, eggs, vanilla, sugar, salt and pumpkin p

Chocolate Cherry Zucchini Cake Ingredients 350  gr (12.5 oz) zucchini 100  gr (3.5 oz) whole cane sugar 250  gr (9 oz) spelt flour 1  packet of baking soda 3 Tbsp  cocoa 1 tsp  vanilla extract (or the pulp of  1  vanilla pod) 100  ml (3.5 oz) neutral oil (i.e. canola oil) 100  gr (3.5 oz) dark chocolate (and some more for the glaze) 100  gr (3.5 oz) fresh cherries (and some more for decoration) 100  ml (3.5 oz) sparkling water 1 Tbsp  apple cider vinegar Instructions Preheat the oven to 180°C (356°F) Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible. Break the chocolate into pieces and melt them. Pit the cherries and cut them into small pieces. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well. Then add oil, sparkling water and cider vinegar and stir into a smooth dough. Slowly fold in chocolate and cherries. Grease a loaf pan and put dough inside. Bake for 40-50 minutes – check with stick if well done.

Fluffy Vegan Vanilla Sponge Cake Ingredients 400 g white bakers flour 1 tsp  baking soda 250 gram s brown sugar Pinch salt 200 g vegan butter 150 mL aquafaba (water from a can of chickpeas) 50gram s rice malt syrup 3 tsp  pure vanilla extract 200 mL soy milk Instructions Preheat oven to 180 degrees C (360F), or 160 decrees C fan forced. Grease 2 x 7 1/2 inch can pans, and line with baking paper. Set aside. Sift flour and baking soda into a medium sized bowl, and salt and mix well. Set aside. In a second bowl, add the aquafaba and beat until light and fluffy (using electric beaters this will take around 4 minutes). Set aside. Grab large mixing bowl, and add vegan butter, vanilla and sugar, and use electric beaters to whip until creamed. Next, add the whipped aquafaba to the butter mixture and beat for an extra 1-2 minutes, or until well combined. Finally, add the dry ingredients and very gently fold through the wet ingredients, only until just combined. Pour batter evenly between the tw

Chocolate sheet cake INGREDIENTS 2 cups spelt flour 2 cups coconut sugar 2/3 cup cocoa powder 2 tsp baking powder 1 tsp baking soda pinch sea salt 1 cup soya milk 1 1/4 cup boiling water 2/3 cup veg oil 2 tsp vanilla extract/paste . Frosting . 2/3 cup coconut milk 2 cups dairy free choc chips 120g vegan cream cheese . Preheat oven to 180•c and line a 9x13” tin. Add all dry cake ingredients to a large bowl and mix well with a whisk to combine. Pour in liquid ingredients and vanilla paste and stir well to a smooth batter. Pour into prepared tin and bake for 30 mins, until the top is firm and shiny. Set aside to cool. In a heat proof bowl over a small pan of simmering water, melt coconut milk and choc chips together, stirring regularly to form a smooth ganache. Allow to cool for 15 mins then add to a bowl or stand mixer. Whisk for 5 mins, until fluffy. Add in vegan cream cheese and whip for a further 5 mins until super fluffy and creamy. Spread on top of cooled sheet cake and sprinkle wit

Chocolate Pudding Cake INGREDIENTS • 5 dl coconut milk • 2 dl water • 70 g unrefined sugar • a pinch of salt • 45 g cacao powder • 120 g dark chocolate • 1 tsp agar agar METHOD 1. Place milk, water, sugar and salt in a saucepan and heat over medium heat. 2. In a bowl, whisk cacao powder with 4 tbsp of water until lumps free then pour into the milk mixture and stir. 3. Add in the chocolate and stir until dissolved. 4. Place agar agar in a glas, add in 1 tbsp of water, stir and pour into the chocolate mixture. 5. Bring the mixture to a boil and boil for 1-2 minutes. 6. Pour the mixture into a mold, let it cool completely and let it rest in the fridge for 3-4 hours. 7. ENJOY Source this recipe here

Chocolate Chip Cookies Recipe INGREDIENTS 2 1/2 (350g) cups all-purpose four 2 tablespoons nonfat milk powder 1 teaspoon salt 1 teaspoon baking soda 3/4 cup (150g) granulated sugar 3/4 cup (161g) dark brown sugar 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft 2 large eggs 1 teaspoon vanilla extract 12 ounce bag (about 2 cups) semisweet chocolate chips METHOD 1 Mix the dry ingredients:  In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside. 2 Mix the sugars and the butter:  With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters. 3 Mix in the eggs and vanilla:  Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 se

Perfect Cheesecake Recipe INGREDIENTS For the crust: 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers) 2 Tbsp sugar Pinch salt 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted For the filling: 2 pounds cream cheese (900g), room temperature 1 1/3 cup granulated sugar (270g) Pinch of salt 2 teaspoons vanilla extract 4 large eggs 2/3 cup sour cream (160 ml) 2/3 cup heavy whipping cream (160 ml) For the sour cream topping: 2 cups sour cream (475 ml) 1/3 cup powdered sugar (35g) 1 teaspoon vanilla extract For the raspberry sauce: 12 ounces (340g) fresh raspberries 1/2 cup granulated sugar (100g) 1/2 cup water (120 ml) METHOD SHOW PHOTOS PREPARE THE CRUST 1 Process graham crackers, mix with sugar, salt, butter:  Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Preheat oven to 350°F (175°C), with rack in lowe