Mini Banana Split Pastry Dessert

Ingredients

• One package of puffed pastry sheets
• 1 egg
• sugar for sprinkling
• 1 small package banana pudding
• 2 bananas
• Fresh pineapple cut into about 1" wedges
• Fresh strawberries cut into slices
• Frozen whipped topping thawed
• about 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
3. Cut 5 " circles and place on lined cookie sheets
4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
6. Bake until golden brown
7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
8. Cool completely
9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely

To assemble

1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
2. Top with piped whipped topping and drizzle with chocolate sauce
3. Top with cherries and serve immediately
4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.

Homemade drumsticks

Ingredients

• 8 cones
• 2 pints vanilla or chocolate icecream
• 250 g semi sweet chocolate, chopped
• 25 g cocoa butter
• 1 cup chopped nuts

Directions

1. Melt chocolate and cocoa butter. Drizzle melted chocolate into the cones and swirl to coat. Place in the freezer until the chocolate has set.
2. Wrap your cones in wax paper, and cut tops to about 2″ above the edge of the cone. Fill cones with ice cream up to within 1/2″ of the wax paper. Return to freezer for a few minutes
3. Pour a small amount of melted chocolate on top of the cones. Quickly add chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.
4. Alternatively, pack ice cream into the cone. Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly. Turn cone upside down and dip top of cone in melted chocolate. Roll the chocolate covered ice cream into the chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.

Easy and Delicious Cookie Monster Cocktail

Ingredients

• 1 cup vanilla ice cream
• 1 cup blue frosting
• 1 cup of milk for kids OR for adults, replace with Bailey's OR use a mixture of cacao liqueur, coffee liqueur, and brandy.
• 4 or more Oreo cookies
• 2 marshmallows
• 2 chocolate chips
• tall glass

Instructions

1. In a blender, blend vanilla ice cream, 3 cookies, and milk together until it's the consistency you want. Pour into your tall glass.
2. Top the glass with blue frosting.
3. Take your marshmallows and put the chocolate chips into the eyes then place them on top of your blue frosting as eyes. Place a cookie in the mouth to finish.

Salted Caramel Rolo Muddy Buddies

Ingredients

• 7 cups Chex Rice Cereal
• 1 1/2 cups dark chocolate chips
• 1 1/2 cups powdered sugar
• 1 cup Mini Rolo Candies, cut in half
• 1/4 cup Salted Caramel Topping

Instructions

1. Melt chocolate chips over a double boiler. Warm salted caramel topping while chocolate is melting.
2. Combine melted chocolate chips and salted caramel with Chex cereal.
3. Toss chocolate covered cereal with powdered sugar until fully coated.
4. Add sliced Rolo candy to mix.

Chocolate Coffee Truffles

Ingredients

• ¾ cup heavy cream
• 2 tbsp. butter
• 4 tsp. espresso powder
• 10 oz bittersweet chocolate, chopped finely
• cocoa powder for coating

How to cook

1. Heat cream, butter and espresso powder in a heavy saucepan stirring often. Turn off the heat just before it begins to boil and stir with a whisk.
2. Pour heated mixture over chopped chocolate and let sit for a minute. Then whisk together until the chocolate and cream are combined, melted and smooth.
3. Pour the chocolate ganache in a small baking pan. Cool to room temperature and then place in the refrigerator to chill for about 30 minutes. Use a small scoop to form round balls of ganache and place on a wax paper covered baking sheet. Reshape by hand if needed and return to refrigerator to chill for several minutes.
4. Roll balls in cocoa powder to coat.
5. Keep refrigerated until serving.

CHUNKY MONKEY BROWNIES

Ingredients

• 2 cups Gold medal UNBLEACHED all-purpose flour
• 1 ½ cups brown sugar, packed
• ½ cup white sugar
• 2 sticks unsalted butter, softened
• 2 large eggs
• ¼ tsp. salt
• 2 tsp. vanilla
• ½ cup banana, mashed with a fork
• 10-oz. Hershey’s semi-sweet chocolate baking melts
• ¼ cup Nestle's chocolate chips for the top

Instructions

1. Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
2. Add flour, mashed banana and baking melts.
3. Stir with a wooden spoon to combine.
4. Spray a 9x13” glass baking dish with cooking spray.
5. Spread brownie mixture into prepared pan.
6. Smooth the top with a knife or rubber spatula.
7. Sprinkle chocolate chips on top.
8. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
9. Cool completely before cutting into bars.

Chocolate Cheesecake Mousse Cups with Berry Compote

Ingredients

• 6 ounces semisweet chopped chocolate

Cheesecake Mousse

• 8 oz. light (Neufchatel) cream cheese, softened to room temperature
• 1/2 cup sugar
• pinch salt
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup whipping cream

Berry Compote

• 1 cups frozen sliced strawberries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 cups fresh berries

Directions

Cheesecake Mousse

In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Beat in vanilla bean paste. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes.
Pipe in to chocolate cups. Chill for at least 30 minutes. Serve with mixed berries

Chocolate Cups

Place chocolate in microwave safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completed melted. Put 2 tablespoons chocolate in the bottom of a heart shaped silicone cupcake mold. Slowly rotate the mold at an angle so the chocolate evenly coats the sides of the mold. Chill until set, about 25 minutes. Carefully loosen the edges and then slowly peel the baking cup away from chocolate cups. (If you're using a heart shape, start peeling at the v instead of the point.)

Berry Compote

In a medium saucepan, mix together the frozen strawberries, sugar, and lemon juice. Over medium heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly. Add fresh berries and stir to coat berries. Serve at room temperature or refrigerate until ready to use

Chocolate Ravioli

Ingredients

• 2 1/2 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 4 eggs - divided
• 1/3 - 1/2 cup water
• 8 ounces mascarpone
• 4 tablespoons sugar - divided
• 1 teaspoon pure vanilla extract
• 1 tablespoon roughly chopped fresh

Method

Into a large mixing bowl add: flour, cocoa, 3 eggs. Using your mixer, start off slowly until ingredients are incorporated. Gradually stream in water while mixer is running and a dough ball has formed.
Switch to dough hook (or knead by hand) until dough is tacky but not sticky. Wrap dough in plastic wrap and transfer to refrigerator for a minimum of 1 hour to rest.
While dough is resting making filling. Into a small bowl add: mascarpone, 1 egg, 2 tablespoons sugar, vanilla and mint. Mix until well incorporated. Transfer to refrigerator until ready to use.
Once dough is chilled, divide into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep remaining pieces covered and in refrigerator until ready to use.
To assemble: Lightly dust clean work surface with flour. Place one pasta sheet on the work surface. Place a teaspoon of filling every 3 inches down the pasta sheet. Fold the dough over, and press around filling to seal.
Using a 2" ravioli cutter (or pastry wheel) cut out ravioli. Set ravioli on a baking sheet lined with a silicone mat or parchment paper. Continue with remaining dough. Refrigerate until ready to cook.
To cook the ravioli, bring water and 2 tablespoons of sugar to a boil in a large pot. Add ravioli (do not crowd pot, do this in batches). When pasta floats to the top leave it for an additional 2 minutes or until al dente.
Remove ravioli with a slotted spoon. Drizzle with sauce of choice.

vegan chocolate chip cheesecake stuffed strawberries

ingredients

3/4 c. raw whole cashews, soaked in water overnight (8 hours)
2-3 tbsp. water
1 tbsp. coconut oil
2 tbsp. lemon juice
1 tbsp. Grade B maple syrup (or raw agave nectar if you're following a strict raw diet)
1 tbsp. cacao nibs or chopped dark chocolate
1 lb. strawberries, hulled
1 tbsp. ground flaxseed
1 tsp. ground cinnamon

instructions

Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.) Sprinkle tops with flaxseed mixture and serve.

SUPER MOIST Fudgy TRIPLE Chocolate Brownies with Chocolate Fudge Glaze - Church PotLuck Dessert

Ingredients

For Brownies

• 1 Cup Sugar
• 1/2 Cup Flour
• 1/3 Cup Cocoa
• Pinch of Baking Powder
• 2 Large Eggs
• 1/2 Cup Olive Oil
• 1 tsp Vanilla
• 1 Cup Semi-Sweet Chocolate Chips

For Chocolate Fudge Glaze

• 1 Cup Sugar
• 2 TBS Cocoa Powder
• 1/3 Cup Whole Milk
• 4 TBS Butter
• Splash of Vanilla

Cooking Directions

Preheat oven to 350 degrees.
In a large mixing bowl, combine all of the dry ingredients (Flour, Cocoa, Sugar and Baking Powder).
Mix in the wet ingredients (Eggs, Olive Oil and Vanilla). Be careful to not over mix or the brownies will fall in the center. Mix by folding wet into dry until just combined and all dry ingredients are glazed chocolate.
Add the chocolate chips and fold in a few more times until well mixed.
Pour into 9X9 greased baking pan
Bake for 25 minutes. Allow to cool completely before adding glaze topping
While the brownies are cooling, prepare the Ganache... Over medium low heat, in a small sauce pan, combine sugar, Cocoa and Milk (Whole Milk only please). Continue to stir and gradually increase heat until the mixture begins to boil.
Allow a slow boil for 1 minute. Add the Butter and Vanilla and continue to stir over medium heat until the mix begins to thicken.
Pour Glaze over cooled brownies, making sure all are coated.
Cut into 9 one inch square brownies, serve chilled.

Fruity Chocolate Bark

Ingredients

• 8 ounces good quality, dark chocolate (70-80%), very finely chopped
• 1 cup assorted freeze dried fruit, large pieces roughly chopped

Directions

In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat the chocolate will melt eventually.

Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it's as thick as you want your final bark to be).

Sprinkle evenly with freeze-dried fruit. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.

Because of the nature of freeze-dried fruit, this particular bark is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bark is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.

Chocolate and Maraschino Cherry Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup white and/or dark chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white and/or dark chocolate, chopped (optional)

Directions

• Cream the butter and the sugar.
• Mix the flour and the salt.
• Mix the dry ingredients into the wet until it starts forming larger clumps.
• Mix in the maraschino cherries, white chocolate and vanilla extract.
• Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
• Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
• Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
• Let cool completely.
• Melt the chocolate in a double boiler. (optional)
• Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)

German Chocolate Pecan Pie Bars

Ingredients

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes :- You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Dark Chocolate Raspberry Pie Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ teaspoon salt
• 1 cup dark chocolate chips
• 1 cup mini semi-sweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• ¾ cup fresh raspberries, semi crushed and sweetened with a little sugar.

Instructions

Preheat oven to 350F degrees. Generously spray 9×13 inch baking pan with non-stick baking spray. Set aside.
In a large bowl, using an electric or stand mixer, mix butter until creamy. Mix in brown sugar, flour and salt continue mixing until crumbly. Press 1¾ cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
Bake for 10 to 12 minutes or until lightly golden. Remove from oven.
While crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
Pour over warm crust.
Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
Bake for 20 to 30 minutes. Let cool before cutting into bars.