Tiramisu Toffee Torte

May 3, 2014 Leave a Comment

 

Tiramisu Toffee Torte

Tiramisu Toffee Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tiramisu is Italian for “pick-me-up,” and this treat truly lives up to its name.  It’s worth every bit of effort to see my husband’s eyes light up when I put a piece of this delicious torte in front of him.

          Donna Gonda                                                                   North Canton, Ohio

 

Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped

 

Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside.  In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in chopped candy bars.

Pour into prepared pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth.  Beat in chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers.  Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee.  Spread with ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings

 

(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)

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Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment
Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please!  Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

         Vickie Rhoads                                                                   Eugene, Oregon

 

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling:   1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat.  Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth.  Cool

In a large bowl, beat eggs and sugar until lemon colored.  Beat in chocolate mixture and vanilla.  Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 F. for 10-12 minutes or until surface cracks.  Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy.  Beat in milk and vanilla.  Gradually add confectioners’ sugar; beat until smooth.  Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.           2 ¾ dozen

 

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

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Chocolate Mint Bars Recipe

September 16, 2012 Leave a Comment

Chocolate Mint Bars

The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the dessert bars will be dry.  Refrigerating the mint bars allows the chocolate top layer to set properly.  You can make the dessert up to one day ahead.  For a more grown-up-taste, you can also use dark chocolate chips for some or all of the semi-sweet chocolate chips in the glaze.

Chocolate Mint Bars Recipe

Chocolate Mint Bars

Bottom layer:    1 cup flour

½ tsp. salt

1 cup sugar

½ cup egg substitute

¼ cup butter, melted

2 Tbsp. water

1 tsp. vanilla

2 large eggs, beaten

1 (16 oz.) can chocolate syrup (about 1 1/3 cups)

Cooking spray

Mint layer:   2 cups powdered sugar

¼ cup butter, melted

2 Tbsp. fat-free milk

½ tsp. peppermint extract

2 drops green food coloring

Glaze:   ¾ semi-sweet chocolate chips

3 Tbsp. butter

Preheat oven to 350 F.   To prepare bottom layer; combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13×9-inch baking pan coated with cooking spray.  Bake at 350 F. for 28 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on wire rack.

To prepare mint layer, combine powdered sugar, ¼ cup melted butter and next 3 ingredients in a medium bowl; beat with a mixer until smooth.   Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread chocolate mixture evenly over top.  Cover and refrigerate until ready to serve.  Cut into 20 pieces/servings.

(Recipe for Chocolate Mint Bars, was in Cooking Light magazine)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Mint Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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