Friday, January 22, 2010

Sogno di Cioccolata (Chocolate Dream)

If you've ever been to Carrabba's Italian Grill, this is the scrumptious chocolate cake they serve!! It is fanaminal! This recipe makes a ton and it's rich, but very tasty!


2 boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water)
1/2 cup Kahlua (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up two
(4.2-ounce package Chocolate Mousse Mix)
4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)
2 ounces semisweet chocolate shavings

(As a substitue for Kahlua, use chocolate extract - plus coffee granuals if you want. Or, I made a soft ganache that tasted great too. I used cream, semi-sweet chocolate chips and powdered sugar. If you wanted to add coffee granuels you could too. This part is to intensify the flavor of the chocolate!)


Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.


Remove from oven and allow to cool completely.Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan.

Peel off paper, then brush the brownie with half of the Kahlua, starting from the outer edges and working toward the center.

Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlua, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

Chewy Peanut Butter Blossoms

I have a perfectly good peanut butter cookie recipie until I got this from a friend. These cookies are simply divine!!! They are the best peanut butter cookie I've ever had! And they are a MUST try!


About 48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tblsp. milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolate pieces.
2. Beat shortening and peanut butter in large bowl until well blended. Add sugars and beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.
3. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
4. Bake 8 to 10 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completley. Store in tightly covered container. About 48 cookies.

Monday, January 11, 2010

Crockpot Chicken Burritos

2-3 chicken breasts
2 cups salsa
2 cans beans, any kind

Drain and rinse beans. Place chicken, salsa, and beans in crockpot and cook for 5-6 hours. Shred chicken and return to crockpot. Cook another hour. Serve in warm tortillas with cheese, sour cream, more salsa, lettuce, tomatoes, etc.

This is super easy, and pretty good too. It doesn't really taste too salsa-ish, which surprised me. My kids both liked it.