You Are Gonna Love These Chocolate Desserts!

If you are like me and think you just can't get enough chocolate, these recipes are for you. Choose from Chocolate Pudding-Pecan Cookies or a Chocolate Chocolate Cake. Or why not just make both? They are totally different so couldn't you really use two desserts?

CHOCOLATE PUDDING-PECAN COOKIES
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 tsp vanilla extract
1 large egg
1 pkg (5 1/8-oz) chocolate fudge pudding and pie filling mix (NOT instant)
1 carton (8-oz) sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans
1 pkg (12-oz) semi-sweet chocolate chips

Preheat oven to 375 degrees.
Lightly spray cookie sheets; set aside.

In a large mixing bowl combine the granulated sugar, brown sugar, oil, vanilla, egg, and pudding mix, and sour cream at low speed until moistened. Beat for two minutes at medium speed. Add the flour, eats, baking soda and salt; mix at low speed until blended. Stir in the pecans and chocolate chips by hand using a large silicone spatula or wooden spoon.

Drop the dough by rounded tablespoonfuls 2-inches apart onto the prepared cookie sheets. Bake at 375 degrees for 6 to 7 minutes or until set; do not overbake. Allow to cool on pans for 1 minute then gently remove to wire racks to cool completely.

Yield: 5 to 6 dozen cookies.
1 cookie contains approximately 100 calories

CHOCOLATE CHOCOLATE CAKE
3 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened to room temperature
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups whole-milk
3 oz dark chocolate, grated

Set eggs out at room temperature for half an hour.

Grease and lightly flour 3 8-inch round cake pans; set aside.

In a medium bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Preheat oven to 350 degrees.

In a large mixer bowl, using an electric mixer on medium speed, beat the butter for 30 seconds. Gradually add the sugar, small amounts at a time, beating after each addition until well combined. Stop and scrape down the sides of the bowl and beat for another 2 minutes. Add the eggs, one at a time, beating well after each addition; beat in the vanilla extract.

Alternately add the flour mixture and the milk to the butter/egg mixture, beating on low after each addition but just until combined. Beat on high for an additional 20 seconds. Stir in the grated dark chocolate. Equally divided the batter between the three pans.

Bake cake layers for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks. Frost with your favorite frosting recipe.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article

Enjoy These Delicious Chocolate Recipes: Cookie Bars, Turtle Pie, Pinto Bean Fudge

For all you chocoholics, here are some yummy chocolate recipes. From Double Chocolate Cookie Bars made with an Oreo cookie crust to Chocolate Turtle Pie to Chocolate Fudge with a surprise ingredient of pinto beans, you will love these chocolate treats.

DOUBLE CHOCOLATE COOKIE BARS
2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Pre-heat oven to 350 degrees.

Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

CHOCOLATE TURTLE PIE
1/4 cup caramel ice cream topping
1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

PINTO BEAN CHOCOLATE FUDGE
1 can (15-oz) pinto beans, rinsed and drained
1 cup cocoa powder
3/4 cup butter, melted
1 tbsp vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!

Enjoy!

Original article