In Need of Dessert Recipe?

Question

My parents will be visiting for the first time since we got married for Labor Day, and I'd like to make a good dessert. Any recommendations for a yummy, not too difficult dessert that I could make? We like chocolaty things rather than fruity (lemon/raspberry) or minty stuff. Thank you!

Answer 1

Get an oreo cookie crust and fill it with mint chocolate chip ice cream, then crush mint choclate (grasshopper) cookies on top of that, then put whipped cream on top and drizzle with hot fudge or chocalte syrup. I LOVE this ice cream pie, especially in the summer!

Answer 2

2 1/4 c  Flour

1 ts Baking soda

1 ts Salt

1 c  Butter, softened

3/4 c  Sugar

3/4 c  Brown sugar

1 ts Vanilla

2 Eggs

1 12-ounce chocolate chips

1 c  Chopped nuts

1/2 c  Dry-roasted crickets

Preheat oven to 375.  In small bowl, combine flour, baking soda and salt;   set aside.  In large bowl, combine butter, sugar, brown sugar and vanilla;   beat until creamy.  Beat in eggs.  Gradually add flour mixture and insects,  mix well.  Stir in chocolate chips.  Drop by rounded measuring teaspoonfuls  onto ungreased cookie sheet. Bake for 8-10 minutes.

Answer 3

Martha Stewart has this one recipe for a brownie bar. It's amazing! They are perfect for a chocolate type of family.  

Answer 4

Cream Cheese Chocolate Bars

1 package chocolate cake mix

1 (8-ounce) package cream cheese softened

1 egg

1/2 cup white sugar

1/2 cup chocolate chips

Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan. Prepare the cake as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled-effect. Sprinkle with chocolate chips and chopped nuts, if desired. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes

German chocolate cream cheese bars

1 regular box of chocolate cake mix

1/3 cup Sue Bee Honey

1 egg

8 oz pkg cream cheese

2 cups semi-sweet chocolate chips

1 cup chopped nuts

Make cake mix according to directions on package. Pour batter onto greased and floured 11x17 inch pan or large cookie sheet. Beat together Sue Bee Honey, egg and cream cheese. Stir in 1 cup of the chocolate chips. Drop by spoonful over cake mixture. Sprinkle remaining chocolate chips and nuts over batter. Bake at 350 degrees

for 20 to 25 minutes.

Answer 5

If you'd rather make a pie than a cake, here's a great recipe!

Decadent Triple Layer Mud Pie

3 squares semi-sweet baking chocolate, melted

1/4 C canned sweetened condensed milk

1-6oz Oreo pie crust

2 C cold milk

2 pkg (4-serving size each) chocolate flavor instant pudding & pie filling

1-8oz tub cool whip whipped topping, thawed

Mix chocolate and condensed milk until well blended. Pour into crust. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick) Spoon 1 1/2 cups of the pudding over chocolate layer. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours.

Answer 6

DIRT PUDDING CAKE

Small bag Oreos

1 (8 oz.) cream cheese

1 stick butter

3/4 c. 10X sugar

8 oz. Cool Whip

2 sm. boxes instant vanilla pudding

3 c. milk

Crush small bag Oreos. Put 1/2 crumbs in bottom of 13 x 9 inch pan. Mix cheese and butter. Add pudding, then milk 1 cup at a time. Beat in sugar. Then Cool Whip. Spoon over Oreos and top with remaining Oreos. Refrigerate.

A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.

Ingredients:

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

.

Frosting:

1/2 cup butter

1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound)

1/2 cup chopped pecans

Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.

Answer 7

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick or biscuit/pancake mix

1 cup sugar

3 tablespoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tsp vanilla

1 2/3 cup hot water

Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.        

Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese

1/2 cup sugar

2 eggs

3/4 tsp vanilla

Topping:

1 cup sour cream

1/4 cup sugar

1/2 tsp vanilla

strawberry or pineapple preserves or ground up oreo cookies

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake or sprinkle with cookie crumbs. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.

Answer 8

This layered dessert, inspired by an English classic, is a medley of cookies, fresh fruit and a creamy, custard-like filling.

Chocolate Chip Trifle

1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough

2 cups milk

2 (3.4-ounce) package vanilla or chocolate instant pudding and pie filling mix

2 (12-ounce) containers frozen non-dairy whipped topping, thawed

1 1/2 quarts sliced fresh strawberries or raspberries

Preheat oven to 375°F.

Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.

Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of a deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh mint leaves and additional fruit, if desired.

Makes 12 servings.

Answer 9

I have several very easy recipes on my website.  I love the chocolate pan cake, it is very easy - even for a beginner.  You could always rely on a box mix - but you can make any of the chocolate goodies on my All Chocolate page.  You will find anything from double chocolate brownies and a no bake chocolate cheesecake to a cake made with mayo - which by the way is so moist and delicious.  Find great recipes at:

http://www.cooking-is-easy-and-fun.com/A...

Answer 10

Chocolate Lava Muffins

8 ounces semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

butter cooking spray

1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper.

*If serving, melt ½ cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.

Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts

1 tablespoon vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Answer 11

This one is super easy, and you can keep it in your freezer (and eat it frozen).  So, you'll always have something at a moment's notice!

SUPER FUDGE PIE

1/2 c. butter

2 squares unsweetened chocolate

2 eggs

1 c. sugar

1/4 c. all purpose flour

pinch of salt

ice cream or whipped cream (optional - as topping)

Melt butter & chocolate together over water.  Beat eggs in a bowl and gradually add sugar.  Add flour and salt; then combine with chocolate mixture.  Pour into an ungreased 8" pie pan and bake at 350 for 20-25 min.  Cool and freeze (doesn't need to be thawed to eat)

And these cookies are also SUPER EASY, and very decadent:

HELLO DOLLY

1/2 c. butter

1-1/2 c. graham cracker crumbs

1 can Eagle Brand sweetened, condensed milk

1 6-oz. pkg. chocolate chips

1/2 c. flaked coconut

1 c. chopped nuts

Melt butter in 9x13" pan.  Remove from heat and spread graham cracker crumbs evenly over bottom of pan;  evenly spread milk over crumbs.  Sprinkle chips, coconut & nuts on top;  gently press down.  Bake at 350 for 25 min, or until light golden brown.  Cool and cut into bars

Answer 12

This is a chocolate praline layer cake. Its so easy and delicious!

INGREDIENTS

Cake

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup firmly packed brown sugar

3/4 cup coarsely chopped pecans

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix

1 1/4 cups water

1/3 cup oil

3 eggs

Topping

1 3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

16 pecan halves, if desired

16 chocolate curls, if desired

DIRECTIONS

1. Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

2. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft)  Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.

This is a chocolate almond mousse cake. Also really easy and delicious!

INGREDIENTS

Cake

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup firmly packed brown sugar

3/4 cup coarsely chopped pecans

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix

1 1/4 cups water

1/3 cup oil

3 eggs

Topping

1 3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

16 pecan halves, if desired

16 chocolate curls, if desired

DIRECTIONS

1. Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

2. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft)  Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.

Answer 13

Kraft food and family website has tons of recipies...

I brought a dessert to work it was a chocolate marbled cheesecake...!  It looked complicated because of the swirls but, it was super easy!   This recipie you can buy a pre-made crust and add the no-bake filling!  It couldn't be any easier... Looks homemade!  

Prep Time:

20 minTotal Time:

1 hr 21 minMakes:

8 servings1 pkg. (11.1 oz.) JELL-O No Bake Cheesecake

2 Tbsp.  sugar 5 Tbsp. margarine or butter, melted 2 squares  BAKER'S Semi-Sweet Chocolate

1-1/2 cups cold milk, divided MIX Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs firmly onto bottom of pie plate with dry measuring cup.

MICROWAVE chocolate and 2 Tbsp. of the milk in microwavable bowl on HIGH 1-1/2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.

BEAT remaining cold milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon 2 cups of the filling into crust. Stir chocolate mixture into remaining filling; spoon over cheesecake. Cut through batter with knife several times for marble effect. Refrigerate at least 1 hour. Store leftover cheesecake in refrigerator.

Kraft Kitchens TipsSize-WiseLooking for something sweet? One serving of this easy-to-make dessert works well for an after-meal treat.

K:240 v0:57298   (9) Rated  by maryannfleshman on 4/24/2007

See All Ratings and Comments  Coffee L'Orange Rated  by kraftfoods.com visitors  Nutritional InformationCalories  300 Total fat  14 g   Saturated fat  5 g Cholesterol  5 mg Sodium  390 mg Carbohydrate  41 g   Dietary fiber  1 g   Sugars  28 g Protein  4 g Vitamin A  8 %DV Vitamin C  0 %DV Calcium  15 %DV Iron  6 %DV  Cheesecake Basics (2:43)

Answer 14

If you aren't used to baking just buy a Betty Crocker chocolate fudge cake mix and a can of good icing, the fluffy white is nice.  Bake a cake and sift cocoa powder over the top for a "shadow" effect.  It will look impressive and taste delicious.