Fantastic Fudge Brownies

BROWNIES
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Ingredients
  1. BROWNIES
  2. 1 CUP BUTTER 250 mL
  3. 2 CUPS SUGAR 500 mL
  4. 1⁄4 CUP COCOA POWDER 50 mL
  5. 4 EGGS, BEATEN 4
  6. 1 TSP VANILLA 5 mL
  7. 1 CUP FLOUR 250 mL
  8. 1 CUP CHOPPED WALNUTS OR PECANS 250 mL
  9. ICING
  10. 2 CUPS ICING SUGAR 500 mL
  11. 2 TBSP BUTTER 25 mL
  12. 2 TBSP COCOA POWDER 25 mL
  13. 2 TBSP BOILING WATER 25 mL
  14. 2 TSP VANILLA 10 mL
Instructions
  1. TO MAKE BROWNIES: CREAM TOGETHER BUTTER, SUGAR AND COCOA POWDER. MIX IN BEATEN EGGS AND VANILLA.
  2. ADD FLOUR AND STIR. FOLD IN NUTS. BAKE IN A GREASED13- x 9-inch (3 L) PAN AT 350°F (180°C) FOR 40 to 45 MiNUTES. TOP WILL APPEAR TO BE UNDERDONE (FALLS IN MiDDLE) BUT DON'T OVERCOOK. SHOULD BE MOIST AND CHEWY.
  3. TO MAKE ICING: BEAT ALL INGREDIENTS TOGETHER WHILE BROWNIES ARE BAKING. POUR ON TOP AS SOON AS BROWNIES COME OUT OF THE OVEN. IT WILL MELT INTO A SHINY GLAZE.
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Chocolate Raspberry Torte

God made chocolate in heaven and the devil threw the calories in

Chocolate Raspberry Torte
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Ingredients
Cake
  1. 2 cups all-purpose flour, sifted 500 mL
  2. 2 tsp. baking soda 10 mL
  3. 1/2 tsp. salt 2 mL
  4. 1/2 tsp. baking powder 2 mL
  5. 3 squares (1 oz. / 30 g size) unsweetened chocolate 75 g
  6. 1/2 cup butter 125 mL
  7. 2 cups light brown sugar,packed 500 mL
  8. 3 eggs
  9. 1 1/2 tsp. vanilla
  10. 3/4 cup sour cream 175 mL
  11. 1/2 cup strong coffee 125 mL
  12. 1/2 cup coffee flavoured liqueur 125 mL
Filling
  1. 1 cup whipping cream 250 mL
  2. 2 Tbsp. icing sugar 30 mL
  3. 1-12 oz. jar raspberry or strawberry jam 340 mL
Chocolate Sour Cream Icing
  1. 1 1/2 cups chocolate chips 375 mL
  2. 3/4 cup sour cream 175 mL
  3. dash of salt
  4. fresh raspberries or strawberries
Garnish
  1. 1 good quality dark chocolate bar (at room temperature).
Instructions
  1. Preheat oven to 350F. (180 degrees C). Grease and flour two 9 inch (1.5 L) layer cake pans. Sift dry ingredients. Melt chocolate and let cool. In a large bowl beat butter, brown sugar, and eggs at a high speed until mixture is light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling:Beat cream with icing sugar until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers. (Hint: Cake layers slice more easily if frozen first.) Place one layer, cut side up, on cake plate. Spread with 1/2 cup (125 mL) raspberry jam and 1/2 cup (125 mL) whipped cream mixture. Repeat with remaining layers, ending with top layer, cut side down.
  3. Icing:Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until icing is creamy and smooth. Ice top and sides of cake. Garnish: Using a vegetable peeler, shave along long side of chocolate bar to create small curls. Make lots! – and “spill” some onto the cake plate.
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Keep reminding your husband that your allowance isn’t as big as your alimony payment would be.
 

Chocolate Roll with Two Sauces

Chocolate Roll with Two Sauces
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Ingredients
Roll
  1. 5 eggs
  2. 1/2 tsp. cream of tartar 2 mL
  3. 1 cup sugar (divided) 250 mL
  4. 1/4 cup flour 60 mL
  5. 3 Tbsp. cocoa powder 45 mL
  6. 1 tsp. vanilla 5 mL
  7. 2 cups whipping cream, whipped 500 mL
  8. icing sugar
Foamy Butter Sauce
  1. 1/2 cup butter 125 mL
  2. 1 egg
  3. 1 cup icing sugar 250 mL
Fudge Sauce
  1. 1 Tbsp. butter 15 mL
  2. 1 square unsweetened chocolate 30 g
  3. 1/3 cup boiling water 75 mL
  4. 1 cup sugar 250 mL
  5. 2 Tbsp. corn syrup 30 mL
  6. 1/2 tsp. vanilla 2 mL
Instructions
  1. Roll: Separate the eggs. Beat whites with cream of tartar until stiff. Gradually beat in 1/2 cup (125 mL) sugar. Set aside. Sift together remaining 1/2 cup (125 mL) sugar, flour and cocoa powder. Beat yolks until thick. Fold flour mixture into yolks and add vanilla. This will be very stiff. Carefully fold yolk mixture into beaten whites. Preheat oven to 325 F (160 deg.C). Line a 10″ x 15″ (25 x 38 cm) edged cookie sheet with waxed paper, leaving an overlapping edge. Grease and flour paper. Spread batter evenly on paper. Bake for 20 minutes. Place on a rack and cool for 5 minutes. Place a clean tea towel on counter, generously sprinkle with icing sugar and turn cake onto towel. Carefully peel waxed paper off the top. Cut off any dried edges. Roll up cake and towel together, beginning at short end. Cool completely – no more than a half an hour. Unwrap roll and spread whipped cream over surface. Roll up cake again but this time – leave out the towel! Sprinkle with icing sugar. Serve with fudge sauce or foamy butter sauce.
  2. Serves 8.
Foamy Butter Sauce
  1. Combine all ingredients in top of double boiler. Cook, stirring, until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce
  1. Melt butter and chocolate in medium saucepan. Add boiling water and bring to a boil. Add sugar and syrup. Bring to boil again and stir for 5 minutes. Stir in vanilla. Serve just warm over chocolate roll.
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Frozen Peanut Butter Pie

A real smoothie….

Frozen Peanut Butter Pie
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Ingredients
  1. Frozen Peanut Butter Pie
  2. by Best of Bridge
Ingredients
Crust
  1. 1/3 cup butter 75 mL
  2. 1- 6 oz.pkg. semi-sweet chocolate
  3. chips 170g
  4. 2 1/2 cups Rice Krispies cereal 625 mL
Filling
  1. 1 – 8 oz. pkg. cream cheese, softened 250g
  2. 1 – 10 oz. can sweetened condensed
  3. milk 284 mL
  4. 3/4 cup peanut butter 175 mL
  5. 2 Tbsp. lemon juice 30 mL
  6. 1 Tsp. vanilla 5 mL
  7. 1 cup whipping cream, whipped 250 mL
  8. Chocolate fudge sauce ( see recipe in “Enjoy!” – pg.191)
Instructions
  1. In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated. Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate sauce over pie and freeze 4 hours, or until firm. If you have any leftovers, wrap and return to freezer.
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