Chess Squares

An easy rendition of the Paula Dean recipe for Gooey Butter Cake, found at http://www.kevinandamanda.com/recipes/dessert/chess-squares.html.

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Godiva Dream Cheesecake

Website's picture

Yield: 14 servings
Difficulty: Intermediate
Preparation: 2 hours plus chilling overnight
Special Equipment: 9" springform pan

Triple-Layer GODIVA Dream Cheesecake

2 cups crushed chocolate graham crackers (about 12 crackers)
3/4 cup white sugar
1/4 cup plus 1 tablespoon butter, melted
16 ounces cream cheese, softened (2-8 ounce packages)
3 eggs
1 teaspoon vanilla extract, divided
3 ounces GODIVA Dark Melting Chocolate
1 1/3 cups sour cream, divided
1/3 firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 finely chopped pecans 5 ounces cream cheese, softened
1/4 teaspoon almond extract
1. Preheat the oven to 325°F.
2. In a bowl, combine the crushed graham crackers, 1/4 cup white sugar, and butter. After thoroughly mixing, place into 9” springform pan and press firmly into bottom and up the sides. In one bowl, combine 8 ounces cream cheese and 1/4 cup sugar together; blend well with mixer.
3. In a separate bowl, mix together 1 egg, 1/4 teaspoon vanilla extract, melted GODIVA Dark Chocolate Callets, and 1/3 cup sour cream. Mix the two bowls together and blend well. Spoon evenly over chocolate graham cracker crust.
4. Combine the last 8-ounce package of cream cheese in a bowl with the brown sugar and flour; beat until the mixture is fluffy. In a separate bowl blend together 1 egg, 1/2 teaspoon vanilla extract, and finely chopped pecans. Mix the two bowls together and blend well. Spoon over the chocolate layer of cheese cake in the springform pan.
5. To create the final layer, combine 5 ounces of cream cheese and 1/4 cup sugar; beat until well mixed. Add the remaining egg to the mixture and beat again. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and the almond extract. When all ingredients are mixed thoroughly, add to the pecan layer of cheesecake. Bake in the preheated over for 1 hour. Let cool for 1 hour on wire rack.

GODIVA Dark Chocolate Dream Glaze

Even bad lighting and a camera-phone can't ruin this beauty!

6 ounces GODIVA Dark Melting Chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Combine the GODIVA Dark Chocolate Callets and butter in a double boiler. Bring the water to a boil, and reduce the heat to medium. Begin to stir the GODIVA Dark Chocolate Callets and the butter until smooth, in order to prevent burning. Remove from the heat. In a separate large bowl, add the remaining ingredients. Once thoroughly mixed, add the melted chocolate mixture, and stir until smooth. After the cake is completely chilled (4-6 hours), spread the warm chocolate glaze over the cheesecake.

The Elders got lucky tonight!

My Notes:   I used semi-sweet chocolate chips instead of the Godiva Dark melting chocolate chacettes.  It was more easily accessible and affordable, yet still delectable!  It looks complicated, but it really isn't. You have to use two bowls for each layer, so I just quickly washed out the two I used in between layers rather than dirtying a dozen bowls.  It really is not that labor intensive or difficult.  But oh-so-worth-it!  My butt is regretting that I made it! :)

Death by Chocolate

My Notes:  I found this little gem on Pinterest.  I've made some notes on the recipe itself for what I did a little different. Mine seemed to turn out a little more moist and rich than the picture with the recipe (mine is the bottom pic. We ate it too fast to take any pics of the cut product.)  The recipe says to eat cold, but I think it was more moist and delectable eaten a little warm. And don't forget the homemade whipped cream (with a little vanilla and a dash of cinnamon)!

BYU 33rd Sisters BBQ cookbook (spring 2010)

Ironically, the day we had this RS activity, a freak storm blew in and it hailed and snowed on us.  

 

 

 

Peanut Butter Balls

Janell Lowry

2 cups PB
1 ob pwdrd sugar
1/4 butter or margarine
3 cups Rice Krispies

-Cream first 3 ingredients together, add Krispies
-Make into small balls (1"). Refrigerate overnight.

1 large Hershy bar
12 oz chocolate chips
waxed paper or butcher paper

-Met chocolate. Dip balls in chocolate and let harden.  May use dipping chocolate.

My Notes: These are amazing...and oh so good for you;-)  Extremely easy, they just require a little forethought since they need to refrigerate overnight to harden before dipping, and then after dipping, too.

Gluten Free: substitute rice chex for krispies.  Chex crunch up smaller than krispies, so if you used the whole 3 cups with crushed chex, it might be too much. I haven't done this version yet, but the idea is that the mixture is supposed to be slightly crunchy, but still be able to hold itself together into a ball.  Probably start with 3 cups of whole chex, then crush them roughly. Maybe add a little more, depending on taste and preference of crunchiness. 

Semi-Sweet Chocolate and Reese's Peanut Butter Cheesecake bars

Semi-Sweet Chocolate and Reese's Peanut Butter Cheesecake bars

found at http://www.bigbearswife.com/2009/01/semi-sweet-chocolate-and-reese-peanut.html

Recipe:

2 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 2/3 cups (10-oz. pkg.) Milk Chocolate &; Peanut Butter Morsels, divided
2 pkgs. (8 oz. each) cream cheese, softened
1/4 cup all-purpose flour
1 tablespoon vanilla extract
4 large eggs

Directions: PREHEAT oven to 325° F.

COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cup morsels over crust.

BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.

 

My Notes:  The recipe is not very clear if you need 1 2/3 cups of each flavored chip, or total.  I used a whole bag of chocolate chips, and most of a bag of PB chips. Can't go wrong with more choc and PB, right?!  Also, the recipe title says "Semi-sweet Chocolate," however the recipe calls for "Milk Chocolate." I used semi-sweet because I like that flavor better.  It was great!

Funny Story: My almost-4-yr-old was helping me make these. He was very eager to put in some ingredients, so I tried to teach him how to crack and egg.  He did great at the cracking part, but then instead of opening the egg, he threw the whole thing in the mixing bowl. My mixer was on, so it immediately got smashed and mixed in. I was able to fish most of it out, some of our cheesecake bars have a little extra crunch to them;-)

Zucchini Brownies

found on allrecipes.com

Prep Time:
15 Min.

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 1 9x13 Pan 

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Nutritional Information

Amount Per Serving  Calories: 209 | Total Fat: 8.6g | Cholesterol: < 1mg

My Notes: In an attempt to make these even healthier, I made a few substitutions and nixed the frosting for a powdered sugar dusting.  1/2 of the flour was whole wheat, 1/2 of the sugar was brown, and I blended up applesauce really fine and replaced the oil with it.  Then I had about 1/3 of a bag of choc chips left over that I dumped in. What isn't better with some chocolate chips in is?!  After mixing, it appeared way too dry, so, in an attempt to make sure they were fudgy, I added an egg.  Woops. I should have read down in the comments of the recipe, first.  Eggs actually MAKE it cakey!  They turned out good, the hubby will eat them (though he doesn't know how healthy they are), and the kids love them.   Apparently the zucchini "sweats" (I know, a gross term when talking food) during baking, and creates the moisture needed to make them fudgy.  Next time I'll leave out the egg, but keep the other substitutions, or maybe try agave in place of the sugar all together.

PUMPKIN   ROLL
By Amanda Bartlett for Cooking Club - Pumpkin

Beat 5 min:                       

                   3 eggs         

1 C sugar

Fold in:                                                 

                   2/3  C  pumpkin              

1  t  lemon juice

3/4 C flour

1  t  soda

2  t  cinnamon

1  t  nutmeg

½  t  salt

Pour into large jelly roll pan well greased or lined with wax paper.  (I grease and spray and it comes right out.  The dough tends to stick to the wax paper .)

Bake 15 minutes at 375.  Turn onto cloth towel covered with powdered sugar while still warm.  Roll with towel and cool.   Unroll, spread with filling and re-roll.   Wrap in plastic wrap and cool.  Slice and serve.

CREAM   FILLING

1 C  powdered sugar

4 T margarine       

8 oz. cream cheese

1  t  vanilla

Mix and spread on pumpkin roll.

Chocolate variation:

Replace pumpkin with applesauce.  Use ½ C flour and 1/4 C cocoa.  Eliminate spices.

CHOCOLATE CHEESE FILLING

8 oz.  cream cheese

½ C powdered sugar

6 oz.   chocolate chips,  melted

1 t  vanilla

8 oz.  Cool whip

Cool melted chocolate chips .  Cream together, sugar and cream cheese.  Add chocolate and vanilla.  Fold in Cool whip.  Spread on roll or use as moose filling for cakes, etc.

Great Pumpkin Dessert

Made for Cooking Club by Megan Mitchell, found at http://allrecipes.com/recipe/great-pumpkin-dessert/detail.aspx

 

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 1 - 9x13 inch pan

 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Nutritional Information

Amount Per Serving  Calories: 192 | Total Fat: 9g | Cholesterol: 42mg

Next Best Thing to Bruddah Iz

my own creation, combination of other recipes

(haupia, chocolate pudding layered dessert with nut crust)

Crust:
(see Hilo Haupia Squares crust recipe and instructions.)

Haupia Mixture:
(see Hilo Haupia Squares haupia recipe and instructions) stop before pouring in to crust.  Keep stirring occasionally to prevent setting.

Chocolate Pudding:
Mix up 1 large packet and 1 small packet of instant chocolate pudding, according to directions.  Let sit for a few minutes to thicken.

Whipped Cream:
Make up about 1 pint of whipped cream, sweetening the cream to taste. Or, you could use Cool Whip.


Layering:
Pour and smooth a layer of haupia, then a layer of chocolate pudding, repeat.  Top with whipped cream, and garnish with toasted coconut or nuts, if desired.

Note: Macadamia nuts can be extremely expensive or hard to come by on the mainland - pecans can be used for the crust in place of mac nuts.

Hilo Haupia Squares

Sam Choy

Macadamia cookie crust:
1 cup butter
2 cups flour
1/4 cup light brown sugar
1/2 cup finely chopped macadamia nuts

Haupia Mixture:
2 cans frozen coconut milk (or canned)
2 cups milk
1 cup sugar
1/2 cup cornstarch
1 cup toasted sweetened flaked coconut

Preheat oven 350.

In med mixing bowl, cut butter into flour.  Stir in brown sugar and mac nuts and mix well.  Press dough into 9x13 pan. Bake 15 min, or until lightly browned.  In large suacepan, mix 2 milks.  Mix sugar with cornstarch, and stir into unheated milk.  Cook on medium heat, stirring frequently, utnil mixture thickens.  Pour mix over baked crust.  Chill.  Garnish with coconut and strawberries.
Cooking tip: oven toast flaked coconut on a dry baking sheet in preheated 325 oven, turning coconut occasionally until lightly browned.

Note: Pecans can be substituted for macadamia nuts.

Peanut Butter Fudge

Recipe courtesy Alton Brown, 2003 via Foodnetwork.com

Prep Time:
10 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
4 min
Level:
Easy
Serves:
64 (1-inch) pieces

Ingredients

1 cup butter, plus more for greasing pan

1 cup peanut butter

1 teaspoon vanilla

1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Chocolate Mousse

8 oz semi-sweet chocolate
1 cup heavy cream
5 medium-large eggs, separated
2 T sugar

Melt chocolate and cool slightly. Beat egg yolks till lemon colored. Add to the chocolate and blend well. Beat whites till stiff but not dry. Add 1/3 of whites to choc. mix. and fold; 1/3 more, fold; 1/3 more, fold. Whip cream and sweeten with sugar. Add about 3/4 of the whipped cream. Put into dessert glasses. Garnish with remaining whipped cream and refrigerate for several hours. Garnish with grated chocolate swirls (opt.)

Note: It's very difficult to have this turn out without some of the chocolate forming tiny clumps. I creates kind of little chocolate granuals. I know the trick is letting it cool just the right amount; not too much, not too little (so it cooks the egg), but I haven't been able to figure that out yet. If anyone does, please leave a comment and let me know! Even with the tiny chunks, it is still delicious!

Flemings Chocolate Lava Cake
via Carolyn Morgan (Karen Timoth - Studio 5 Contributor)

for approx 16 4-oz servings

1 lb butter
1 lb semi-sweet chocolate
8 whole eggs
8 egg yolks
1 cup sugar
2 T. flour
2 tsp vanilla (opt)

Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting, combine whole eggs and egg yolks in mixing bowl and whip for 1 min to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla, if desired.

Pour into ramekins (sprayed with non-stick spray or shortening and flour) to about half an inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 min. (Center will be a bit jiggly.) Remove cake from oven and cool for 1 min or more. Place cup on serving plate, cake side down and remove ramekin. Serve with ice cream. Garnish with fresh fruit, chopped nuts or whipped cream.

Peach Beignets
Jen Brady
(courtesy Gale Gand on foodnetwork.com)
easy, yet deliciously fabulous way to impress guests, or just enjoy that peach harvest

Prep: 30 min
Cook: 12 min

1 1/4 cups all-pupose flour
3/4 cup fruity, light white wine (recommended: pinot blanc or pinot grigio)
2 egg yolks (reserve whites)
1 T veg oil, plus oil for frying
1/8 tsp salt
4 peaches, fresh or frozen
2 egg whites (from above)
2 T granulated sugar
Powdered sugar
Creme fraiche, optl. (sour cream mixed with sugar)

Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, oil and salt in the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside 20 min. With the tip of a sharp knife, cut the peaches in half from top to bottom. Pith them by unscrewing the 2 halves, pulling away from the pit. Cut each half into 3 even wedges (no need to peel them) and set aside.

Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350 degrees. Using a mixer, whip the egg whites until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When ready to serve, fold the egg whites into the batter until completely blended. Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once.

Drain on paper towels, sprinkle with powdered sugar and creme fraiche, and serve immediately.

Personal note: I just use whatever cooking wine I have around. If you don't have any, you can use apple juice. These are very hot for a bit after frying; you want to eat them hot, but use caution when first biting into them. I've never drizzled the creme fraiche over all of them, but use it to dip the wedges in. I thought the creme fraiche sounded weird, but tried it anyway, and it's great with them! Vanilla ice cream would also be a good companion. You could refrigerate any leftovers and broil them when ready to eat.

Trifle
Jen Brady
A very easy dessert that looks and tastes like it took hours. Everyone loves it! This recipe is a variation I made up from two other recipes.

1 pkg (8 oz) cream cheese
2 cups milk, divided
1 pkg (4-serving size) vanilla instant pudding
1 package pound cake (pre-made in the freezer section makes the preparation very quick), cut into 1/2 inch cubes
1/4 cup orange juice
1/2 cup strawberry jam (homemade is best, if available)
approx. 2 cups fruit (peaches, blueberries, strawberries, raspberries, pineapple, etc; or any combination of these - can be fresh, frozen or canned)
Fresh whipped cream, or cool whip, for garnish (about 2 cups whipped)

Mix cream cheese and 1/2 cup milk with electric mixer on medium speed until well blended. Add pudding mix and remaining 1 1/2 cups milk; beat on low speed 1 min.

In a large glass (for asthetics) bowl, place half of the cake cubes, drizzle with 1/2 of the OJ, 1/2 of the jam, 1/2 of the cream cheese/pudding mixture and 1/2 of the fruit. Continue layering next with the rest of the cake cubes, oj, jam, cream cheese mix and fruit. Garnish the top with whipped cream as desired; add sliced strawberries or other fruit for garnishment and asthetics.
Refrigerate until ready to serve.

Serves ??? I've always taken this to large gatherings and there is always enough. If this is the only dessert, it would probably serve 8-12.

Variations: It's easy to get creative with a recipe like this. Try using chocolate pudding instead of vanilla; substituting lady fingers for the cake; switching up the fruits-types, amounts, combinations of-used; use fresh mint leaves to garnish, etc. Google search trifle images and you can get ideas of different things to do that are easy to figure out just by looking at the pictures.

Serving Notes: It doesn't really matter how pretty you make it,or what fruit combination you use. It tastes good no matter what! But it's really easy to make it look pretty. This can be made a few hours ahead of time, even earlier the day of serving. But if it sits too long, the juices of the fruit make the cake go soggy.

Molten Chocolate Lava Cake
Jen Brady
quick, easy & DELISH!

Prep: 10 min Bake 13-14
serves 4

4 squares semi-sweet baking chocolate (or equialent ozs of choc chips)
1/2 cup butter
1 cup pwdrd sugar
2 eggs
2 egg yolks
6 Tbs flour
Whipped cream to garnish

1. Preheat oven to 425. Butter 4 custard cups or souffle dishes; place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on High 1 min, or until butter is melted. Stir with wire whisk until choc is completely melted. Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13-14 min or untl sides are firm, but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with whipped cream. (the recipe call for cool whip, but it would be sinful to top this with anything less than real whipped cream!)

*recipe says that the serving is 1/2 a cake per person, serving 8. Yeah, right, they're not that big to begin with, and are WAY too good to share!

Crepes
Moe Tefan
this recipe is more floury, more of a European type crepe

1 cup flour
pinch salt
1 egg
1 1/4 cup milk
vegetable oil
tiny bit of beer (to thin)

Mix flour and salt together in medium bowl. Push flour to the sides of the bowl, making a well in the center.
Put egg & milk into a separate bowl and beat together. Pour into the well of the flour mix. Mix gently by stirring & drawing in flour until it has all been incorporated. Add a tiny bit of beer to thin the batter. (since I don't use beer, I either add a tiny bit of extra milk, or don't do anything and just spread it thinly)
Heat a little oil in a small frying pan oven med heat; pour a little batter in the pan, tilting the pan to let the batter distribute itself thinly around the pan. Use a spatula tip to spread thiner or even out, if needed. Cook to desired doneness (generally just before golden). Use spatula to flip and cook other side.

Serving ideas: with Nutela, bananas & whipped cream; fruit & whipped cream; fruit & vanilla creme sauce (found on this blog under Dessert Sauces); sandwich fixins; Turkey Crepes (found on this blog under Dinners).

Crepes
Cathy Starr
this recipe is a more eggy crepe

3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 tsp salt

Mix in a blender for 1 min, scraping down the sides. Refrigerate 1 hour. Pour in oiled or sprayed frying pan, cook each side till golden. Makes about 1 dozen.

Serving ideas: Same as above. This recipe to use just depends on your taste of type of crepe. My favorite way of eating these was to fill them with spinach souffle. Sounds weird, but I love it!

Cinnamon-vanilla Sauce w/ Fresh Fruit
Jen Brady

Quick & Easy to make! Great on fruit, crepes, even french toast!

1/2 cup granulated sugar
2 Tbsp cornstarch
2 cinnamon sticks
1 can (12 oz) Evaporated Milk
1 1/2 tsp vanilla extract
6 cups assorted fresh fruit (apples, bananas, grapes, mangoes, papayas, peaches, and/or strawberries)

Combine sugar, cornstarch and cinnamon sticks in medium saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens. Remove from heat and remove cinnamon sticks; stir in vanilla. Refrigerate for 2 hours, or until well chilled.
Arrange fruit in dessert dishes. Top with sauce. Sprinkle with cinnamon, if desired.
OR: fill crepes with fresh fruit and top with sauce, sprinkle with cinnamon; OR spread over fresh, hot french toast, sprinkle with cinnamon.