- 2 cups oreo cookie crumbs
- 3 tbsp butter, melted
- heavy cream
- 1/2 cup milk
- 2 cups light cream
- egg yolks
- sugar
- 4 oz. bittersweet chocolate, crushed
- 4 oz. chocolate toffee bar, crushed
- Line a springform pan with wax paper on the inside and aluminum foil on the outside.
- Combine the oreo crumbs with the butter and mix until the texture of wet sand.
- Press firmly into the bottom of the springform pan. Chill.
- In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
- Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
- Slowly pour in the yolk mixture, while stirring. Reduce heat to medium low and stir constantly for 10 minutes.
- Add the crushed bittersweet chocolate, stirring to melt completely. Transfer the pot to an ice bath. Chill mixture completely in fridge.
- Transfer to an ice cream machine and process. Spread mixture over the chilled oreo crust. Cover and transfer to freezer. Freeze overnight.
- In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer. Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
- Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
- Transfer to an ice bath and then chill completely in fridge.
- Pour into an ice cream machine and process. While mixing in machine, add the crumbled chocolate toffee bar.
- Spread mixture over top the frozen chocolate layer. Cover and freeze overnight.
- 3 eggs
- 1/2 cup canola oil
- 8 oz. canned pumpkin
- 1 cup flour
- 3/4 cup sugar
- 1- 3oz. package vanilla pudding mix
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Preheat the oven to 325 F and grease a loaf pan.
- Combine the eggs, canola oil, and pumpkin. Stir in the sugar.
- Combine the flour, vanilla pudding mix, baking soda, cinnamon, and salt.
- Mix all together until well combined.
- Spread into the loaf pan and bake 75 minutes.
- Cool on wire rack.
- 4 eggs
- 1 1/2 cups water
- 1 tsp vanilla
- 1 pckg butter cake mix
- 3.4 oz. instant vanilla pudding mix
- 3.4 oz. instant chocolate pudding mix
- 1/2 cup butter, melted
- 1/4 cup canola oil
- 1/2 cup chocolate chips
- Preheat the oven to 350 F.
- Grease and flour a bundt pan.
- Combine the eggs with the water and the vanilla.
- Mix in the cake mix, and pudding powders.
- Stir in the butter and oil. Mix well.
- Stir in the chocolate chips.
- Pour into the prepared pan.
- Bake 60 minutes or until done.
- 1/2 cup butter, softened
- sugar
- a pinch of salt
- 4 eggs
- vanilla
- 1 cup flour
- 1 1/2 cups fresh raspberries
- 3/4 cup mascarpone
- Preheat the oven to 375 F. Wrap a 10 inch springform pan in aluminum foil.
- Cream the butter with 1/2 a cup of sugar and the salt.
- Beat in 3 eggs and 1/2 tsp vanilla.
- Stir in 1 cup flour until just blended and then spread in the bottom of the pan.
- Beat the remaining egg with 1/4 cup sugar, and 1/2 tsp vanilla.
- Beat in the mascarpone and spread over the batter.
- Place the raspberries on top and sprinkle lightly with sugar.
- Bake 45 minutes.
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 cup sugar
- 1/2 tsp salt
- 1/3 cup canola oil
- 1 tbsp white vinegar
- 1 tsp vanilla
- 1 cup cold water
- Preheat the oven to 350 F and grease a 9 by 9 inch pan.
- Combine the flour, cocoa, baking soda, sugar, and salt.
- Stir in the canola oil, vinegar, vanilla, and water. Mix well.
- Pour into the pan and bake 30 to 35 minutes.
- Cool. Ice with your favourite icing.
- bread crumbs
- 3/4 cup sugar
- 2 tsp vanilla
- 2 ripe bananas, mashed
- 1/4 cup butter,melted
- 3/4 cup flour
- 1 tsp baking soda
- 1 egg
- 1 1/2 cups shredded coconut
- 1/2 cup chocolate chips
- chopped pecans
- sesame seeds
- Preheat the oven to 350 F.
- Grease a loaf pan and sprinkle the bottom and sides with the breadcrumbs, shaking out the excess.
- Combine the sugar, vanilla, bananas, and butter. Mix well.
- Stir in the flour, baking soda, egg, coconut and chocolate chips.
- Spread into the pan. Sprinkle the top with pecans and the seeds. Press them into the loaf.
- Bake for about 50 to 55 minutes.
- Cool on a rack.
- cocoa powder
- 1 1/4 cups flour
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup canola oil
- 1 large egg
- 1 tbsp red food colouring
- vanilla
- 1/2 cup buttermilk
- 3/4 tsp baking soda
- 1 tsp white vinegar
- 4 oz. softened cream cheese
- butter
- icing sugar
- Preheat the oven to 350 F.
- Grease a 9 by 9 inch pan with butter and then dust with cocoa powder, tapping out the excess. Set aside.
- Combine the flour, salt, and 1 tbsp cocoa.
- In another bowl combine the sugar, and oil and whisk in the egg. Stir in the food colouring and 1/2 tsp vanilla. Whisk in the flour mixture and add the buttermilk. Mix well.
- In a separate small bowl combine the baking soda with the vinegar and then stir into the batter. Mix well and pour into the prepared pan.
- Bake about 20 to 25 minutes.
- Cool.
- Beat the cream cheese with the butter until softened. Beat in the icing sugar and 1 tsp vanilla until you reach your desired consistency and sweetness.
- Ice the cake and serve.
- 1/3 cup packed brown sugar
- cocoa powder
- 1 cup flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- a pinch of salt
- 1/2 cup milk
- 2 tbsp margarine, melted
- 1 tsp vanilla
- 1 1/3 cups very hot brewed coffee
- vanilla ice cream
- Preheat the oven to 350 F. Grease a 9by 9 inch pan.
- Combine 1/4 cup cocoa and the brown sugar. Set aside.
- Whisk the flour with another 1/4 cup cocoa, the granulated sugar, the baking powder, and salt.
- Mix in the milk, margarine, and vanilla until smooth.
- Pour into the pan and then sprinkle the brown sugar mixture on top. Pour on the coffee over the batter.
- Bake for 25 minutes. Serve with vanilla ice cream.
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tbsp cocoa
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup cold water
- 1/2 cup canola oil
- 1 tbsp white vinegar
- 1 tsp vanilla
- 1 egg
- Grease and flour a 9 by 9 inch square baking pan. Preheat the oven to 350 F.
- Combine all the dry ingredients. Then, stir in the remaining ingredients, mixing well.
- Pour into the prepared pan and bake for 30 minutes.
- Ice with your favourite icing, I prefer vanilla, and serve.
- 16 oz. bittersweet chocolate, finely chopped
- 1/2 cup butter
- 2 tbsp cocoa
- 4 egg yolks
- 6 egg whites
- pinch of salt
- 1/2 cup sugar
- 1 cup heavy cream
- 4 oz. semi sweet chocolate, chopped
- 1 tbsp corn syrop
- Preheat the oven to 325 F. Spray a 10" springform with vegetable oil spray. Line the bottom with parchment paper.
- In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
- Remove from the heat and stir in the cocoa. Whisk in the yolks. Set aside.
- Beat the egg whites until foamy. Add the salt and the sugar. Whip until firm peaks. Stir the whites vigorously into the chocolate mixture. Pour into the prepared pan.
- In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop. Remove from the heat and stir until completely melted. Pour over the batter.
- Bake for about 35 minutes. Cool completely on a wire rack before removing the sides. Serve.
Recent Comments