Chocolate cake with raspberries

 source

No Bake Chocolate Oatmeal Bars

 Kate made these and they are a hit.  They are like those dreamy bars

Rice Krispies Treats

the classic recipe

Gram’s Butter Tarts

jenny Howe

Pumpkin Olive Oil Cake

where did I find this?

Maple Pecan Pie

Where did this come from?

Baker's One-Bowl Brownies

 Directly from the box of Baker's unsweetened chocolate.  So delicious!

Julie's Chocolate sauce

 Whisk 3/4 cup each sugar and water, 

1/2 cup cocoa and a pinch of salt

bring to a boil

Then take it off the heat.

Done

Butter Tart Slice - JVR Best of Bridge

Cocoa Brownies

Inspired

Peanut Butter Blondies

Inspired

One Banana Banana Bread

Inspired

Chocolate Satin

Inspiration

YIELD: 8–12 servings

10 ounces (300 g) 70% bittersweet chocolate, finely chopped (see Notes)
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites, free-range and organic, at room temperature (see Notes)
1 cup (120 g) confectioners’ sugar, si"ed

Special Equipment
A si"er; a heavy-duty mixer fitted with a whisk; a 6-quart (6 l) metal bowl; a 1-1/2-quart (1.5 l)
saucepan; an attractive 2-quart (2 l) serving bowl.

PREPARATION
Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the
Chocolate Satin

bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate
until you have a smooth and glossy texture, about 2 minutes. Let cool.
In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds.
Continue whisking until so" peaks form, about 1 minute more. Add the sugar 1 tablespoon at a
time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The
mixture should be airy, glossy, and stiff like a meringue.
Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it.
Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of
the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a
large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon
along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly
bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45
degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the
bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture
and folding until just incorporated.
Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least
6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or
brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve
chilled.
Variation:
Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the
top of the satin with cocoa nibs at serving time.
Do Ahead
This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
Cooks' Note
In our tests, we found best results with Lindt Excellence 70% chocolate, which is readily available
at supermarkets. Be cautious about using just any chocolate; in chocolate with less than 70%
cacao, the final result will not always be firm enough.
Raw eggs are used in this preparation. Consuming raw eggs may increase the risk of foodborne
illness. Raw eggs should be avoided by the very young and the very old, pregnant women, and
anyone with a compromised immune system.

Fruit Tart for Mother's Day - originally posted on

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PB&J cupcakes - originally posted on May 5/12

Yup, you read that right.  Your favourite sandwich can now be a cupcake.
I'm a big fan of The Chew.  I record it and watch it almost daily.  When Carla Hall made these, I waited for an occasion to make them.  I'm bringing these to a party I've been invited to.  Since I don't know how many people are attending I'm making mini cupcakes.

Triple Chocolate Mousse Cake - originally posted on Sep 16/12

I first saw this amazing cake on America’s Test Kitchen-one of my favourite cooking shows.  It’s not a slick, Food Network style cooking show, but their approach to food is truly passionate and scientific.  This is the kind of dessert I dream about and I’ve been dying to try this recipe.  Yesterday I finally did and Mary declared “this is the best dessert I’ve had in my life”  I must say it’s pretty spectacular.  I am looking forward to making it again.

Chocolate Sauce - originally posted on Jun 3/13

I found this recipe as a chocolate syrup to make chocolate milk.  You can cut the recipe in half but you won't want to.  Great for chocolate milk, but it's also a good all purpose chocolate sauce for ice cream, a bowl of strawberries, on top of cheesecake or with a spoon by the light of the fridge at midnight.  But you would never do that...

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Blonde Brownies - originally posted on Jun 3/12

I made this recipe 3 times in one week.  I had a few different reasons to bake and since the recipe book was still on the counter after the first time, it's quick and I had all the ingredients on hand.  In all cases they disappeared so fast I didn't get pictures.
I've found that the best recipes often come from the back of the package.  For example; my best chocolate chip cookies are from the chocolate chip package.  the best oatmeal cookies are from the recipe on the back of the oatmeal package.  When I saw the book "Hershey's Classic Recipes" I knew it would be a gooder.  I was right.  Every recipe I've tried from this book has been top notch.

Cherry Cheesecake - originally posted on Dec 2/13

I love me a no bake cheesecake with a cherry topping.  A quick search gives numerous recipes that call for Cool Whip and a can of cherry pie filling.  Um, no thanks.  I prefer real cream and it's so easy to make cherry pie filling, there's no reason to buy the canned stuff.