1 stick unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons confectioners’ sugar
1/4 cup plus 2 tablespoons heavy cream
4 ounces semisweet chocolate, chopped
Coarse gold sugar, for deco.
Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners’ sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners’ sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.
Just like the name says, this is the chocolate chip cookie extraordinaire! Definitely one of Betty’s favorites!
cup granulated sugar.
cup packed brown sugar.
cup butter or margarine, softened.
cups Gold Medal™ all-purpose flour.
teaspoon baking soda.
cup coarsely chopped nuts.
package (12 ounces) semisweet chocolate chips (2 cups).
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
- You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.
- If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!
Serving Size: 1 Serving
Calories / 135
Calories from Fat / 70
Total Fat / 8 g
Saturated Fat / 2 g
Cholesterol / 5 mg
Sodium / 100 mg
Potassium / 60 mg
Total Carbohydrate / 16 g
Dietary Fiber / 1 g
Protein / 1 g
% Daily Value*:
Vitamin A /4%
Vitamin C / 0%
Calcium / 0%
Iron / 4%
1/2 Starch; 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
If there’s anything we’re willing to experiment with, it’s finding just the right kind of chocolate chip cookie that suits our tastes. After baking, testing and tasting over and over again, we landed on the ultimate crowd-pleaser of a chocolate chip cookie—and that’s why we named this recipe “Ultimate Chocolate Chip Cookies!” What makes it the best? A texture that balances tender and crunchy, just the right amount of chips and a cup of nuts for a little extra something special. Even better, this recipe is reliable enough that you can use it as a base for a little experimentation—try different kinds of chips and nuts for easy flavor twists.
for 9 pastries
1 sheet puff pastry
1 egg wash
2 tablespoons chocolate hazelnut spread
1 powdered sugar, to taste
Preheat oven to 400˚F (200˚C).
Cut the puff pastry into 9 equal squares.
Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
Place ½ teaspoon of hazelnut spread in the center.
Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
Brush each side of the fold with egg wash.
Pinch the corners of each fold together to create a petal shape, creating 4 petals.
Place a raspberry in the center.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes, until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar.
for 4 pastries.
1 sheet ready-made puff pastry.
4 tablespoons chocolate spread.
2 tablespoons grated cholocate.
1 tablespoon flaked almond.
1 egg yolk.
dark chocolate, melted, to serve,
icing sugar, to serve.
Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
Layer the triangles on a lined baking tray to make a star shape. In each triangle, spread on the chocolate spread (about ½ tablespoon per triangle will be enough).
Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
Fold over the triangles to meet in the middle. Glaze with some egg wash.
Bake in the oven at 180°C (350°F) for 25 minutes.
Cut out each triangle to make a serving.
Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana. Enjoy!
If you want something to impress the chocolate lover of the household, then you’d better try your hand at this Giant Lava Molten Chocolate Cake Recipe! And if you really want to put on a show, don’t forget the sparklers!
Seven years ago, my sister-in-law, Christina (-C) introduced me to the dessert I have to have every year for my birthday: a large bundt cake soaked with fudge, then topped with ice cream, caramel sauce, and chocolate shell. If you’re lucky, -C might even set off a smoke alarm by putting sparklers on top.
After moving away from basically everyone, I had to recreate this cake on my own.
After much searching and baking, I found my favorite recipes for chocolate cake , caramel sauce, fudge sauce, and even chocolate shell. And voila! It’s so rich, but insanely delicious at the same time. So I have one of two options: (1) surround myself with all of my friends to help devour it, or (2) eat myself sick. Sometimes I just go ahead and do both. Worth it.
for 8 servings
1 box chocolate cake mix
1 cup water
⅓ cup oil
2 cups heavy cream
16 oz dark chocolate
cocoa powder, to serve
Preheat the oven to 350˚F (180˚C).
In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
Transfer the mixture to a well-greased bundt pan.
Bake for 35-45 minutes, or until a toothpick comes out clean.
Heat the heavy cream in a small saucepan until just boiling.
Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
Invert the bundt cake onto a serving dish.
Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
Hi Bold Bakers!
When I think of seriously decadent chocolate desserts I think of a Chocolate Lava Cake! The trouble with lava cake is that you just get one little one! Well why can’t you make a Big and Bold Lava cake enough to share with an hungry army?
Let’s face it when it comes to dessert, size does matter. That’s why we are going Big with this Giant Chocolate Lava Cake. This cake is an oldie but a goodie as I have used this recipe for more than 10 years. I worked in a 5 star resort in Wexford, Ireland as a pastry chef and I was smart enough to take this recipe with me when I left. Hands down it was the most popular dessert on the menu. Now all these years later and I’m still using it so that is a true testament to it.
I love serving this Chocolate Lava Cake because the batter can be made up to 4 days in advance and kept in the fridge. Then, when you have a dinner party or friends over all you have to do is bake and serve.
When making this Lava Cake, do me a favor and please, please, please use good quality 72% chocolate. It will make the world of difference.
So what’s the secret to the perfect Lava center? It’s knowing how to tell it’s perfectly baked by just looking at it. With a Chocolate Lava Cake you don’t stick a knife in the middle like other cakes, you have to look for the telltale signs of doneness.
Depending on how much ‘Lava’ you like there are minutes in the difference so don’t stray far away while baking. I suggest checking the oven after 40 minutes. Just a note: Take care not to over bake as it will dry out all that gooey Lava you are going for.
You know those times when you eat dessert and you rate how good it is by how hard you’re finding it to breath? That’s this Lava Cake .
1 ½ cup (8½oz/240g) Dark Chocolate (72% cocoa solids)
¾ cup (6oz/170g) butter
½ cup (4 oz/115g) sugar
4 eggs (at room temperature)
½ cup (2 ½ oz/75g) all purpose flour, sifted
First step, melt the butter and chocolate together over a ban marie or in the microwave gently
In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.
When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.
Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.
Here’s the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much ‘Lava’ you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly
Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!
Two 1-pound blocks part-skim mozzarella, such as Polly-O
Three 8 1/2-ounce bags spicy cheese-flavored snacks, such as Flamin’ Hot® Cheetos®
4 large eggs, lightly beaten
Vegetable oil, for frying
1/2 cup ranch dressing
2 tablespoons Vietnamese hot sauce, such as sriracha.
Watch how to make this recipe.
Special equipment: a 2 1/2-inch-wide heart-shaped cookie cutter and a deep-frying thermometer
Put the unwrapped mozzarella blocks in the freezer for 30 minutes to firm. Meanwhile, pour the cheese-flavored snacks into a food processor and pulse until finely ground. Reserve 1 cup for sprinkling at the end and transfer the rest to a large bowl. Put the eggs in a separate large bowl.
Unwrap the cold blocks of mozzarella and use a long, thin knife to cut them in thirds lengthwise through their narrow sides (like sandwich bread), so you have 6 thinner blocks of mozzarella. Using a 2 1/2-inch-wide heart-shaped cookie cutter, cut out 2 hearts of cheese from each thin block; you should have 12 hearts total. Using the tip end of the heart cutter, cut out a deeper cleave in the top of each cheese heart to make the heart shape more defined. Save the scraps for another use.
Dip each cheese heart in the beaten egg, then toss in the cheese dust until fully coated. Repeat 2 more times to create a very thick coating, then transfer to a baking sheet. Freeze the cheese hearts for at least 1 hour and up to 3 days.
Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 350 degrees F. Using a slotted spoon or strainer and working in 3 batches, lower the hearts into the oil and fry until browned at the edges and the cheese is fully melted, about 4 minutes. Lift the hearts from the oil and transfer to paper towels to drain.
Transfer the hearts to a platter and sprinkle with the reserved cheese dust. Pour the ranch dressing into a small serving bowl and pour the hot sauce in the center of the ranch dressing. Drag the tip of a knife straight through the center of the dressing and hot sauce to form a heart shape. Serve the fried hearts while hot with the spicy ranch dipping sauce.
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
32 ounces (Four 8-ounce packages) cream cheese
2 cups sour cream
4 large eggs
1 1/4 cups sugar
2 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 to 1 1/4 cups halved fresh strawberries
1/4 cup sugar
1 lime, zested
Watch how to make this recipe.
For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)
12 graham cracker rectangles
One 8-ounce package cream cheese
1 can sweetened condensed milk
1 can cherry pie filling
2 tablespoons flaked almonds, chopped.
Watch how to make this recipe.
Special equipment: zip lock bag, rolling pin, small wine glasses, pastry bag
Put the graham crackers into a resealable bag and bash with a rolling pin into fine crumbs. Spoon the crumbs into the bottoms of small wine glasses.
Add the cream cheese and sweetened condensed milk to the bowl of an electric mixer and whip together until light and fluffy. Spoon into a pastry bag and pipe a big helping over the crumbs in each of the glasses.