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Inspired Cuisine Mousse Mix, Dark Chocolate, 2.8-Ounce Boxes (Pack of 8)

September 7, 2010 by admin  
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Inspired Cuisine Mousse Mix, Dark Chocolate, 2.8-Ounce Boxes (Pack of 8)

  • Versatile for use in recipes Low in fat
  • Restaurant quality dark chocolate mousse
  • Inspired Cuisine desserts are simply the best on the market

Extremely easy & quick to prepare at home Mousse- just whip with milk and refrigerate

Rating: (out of 2 reviews)

List Price: $ 28.20

Price: $ 28.20

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Chocolate Chip Cookie Recipe

May 23, 2010 by admin  
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Who can say no to a chocolate chip cookie? Find out the quintessential recipe. Good Housekeeping Video: www.goodhousekeeping.com Good Housekeeping Magazine: www.goodhousekeeping.com Subscribe to Good Housekeeping: subscribe.hearstmags.com -
Video Rating: 4 / 5

Recipe from Good Housekeeping. This is the best chocolate chip cookie recipe ever! Chewy, delicate, and buttery!
Video Rating: 4 / 5

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The Worlds # 1 Chocolate Cake.

May 19, 2010 by admin  
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The Worlds # 1 Chocolate Cake.
Recipe For The Worlds # 1 Chocolate Cake.
The Worlds # 1 Chocolate Cake.

Chocolate University Online.
Take Your Love Of Chocolate To The Next Level… At Chocolate University Online Our ‘ Taste And Understand ‘ Training Formula Guides You With 40 Exceptional Weekly Lessons Helping You Learn All About Your Favorite Food In The Relaxed Setting Of Your Home.
Chocolate University Online.

Make Chocolate For Profit – Your Guide To Chocolate Business Success.
60% Comm For Afflilates. Super Hot Niche With A Great Conversion Rate! Discover The Amazing Secrets To Making Delicious Chocolate, Selling Your Home Made Chocolate And Then Turning Your Passion Into A Very Successful Business. 5 Fantastic Bonuses Too!
Make Chocolate For Profit – Your Guide To Chocolate Business Success.

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Baking That Perfect Chocolate Cookie

May 15, 2010 by admin  
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Baking That Perfect Chocolate Cookie

In my humble opinion, there is not a better cookie in the world than a well-made chocolate cookie. I am about to tell you how to make the perfect chocolate cookie.

The Perfect Chocolate Cookie

Cocoa drop cookie, the best chocolate cookie. They are not only delicious, but very easy to make as well.

The ingredients required for this recipe are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.

1. Cream the shortening and butter with sugar; beat in egg.

2. Stir in the buttermilk and vanilla

3. Sift the dry ingredients together and add to the first mixture.

4. Stir in the pecans, and chill the cookie dough for about an hour.

5. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies.

6. Bake in a preheated 400°F oven for about 8-10 minutes, or until set.

7. Then cool and frost with a simple chocolate or vanilla icing if desired.

Shortbread Cookie Recipe

Here is the recipe for another great cookie, the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.

1. Combine all ingredients.

2. Knead with your hands to made sure they are well mixed

3. Press into lightly buttered pans.

4. Bake at 325°F for about 20 minutes.

5. Cut into wedges while they are still warm or break them apart.

There are many fabulous recipes out there but here are two of the best. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.

Follow these easy step-by-step instructions to make The Original NESTLÉ TOLL HOUSE Chocolate Chip Cookies


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Chocolate Mousse

May 11, 2010 by admin  
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Demo on how to make chocolate mousse.

More Chocolate heaven for you in this very smooth Mousse


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Baking Chocolate Cheesecake The Easy Way

April 14, 2010 by admin  
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As a former baker, I was once responsible for baking cheesecake in truly massive amounts – something like eighty to one hundred and sixty cheesecakes a day. I truly doubt you will ever want to turn out that many cheesecakes, but I can use my hard-won wisdom to give you some tips on how to turn out perfect cheesecakes at home, every time.

The trick to baking cheesecake isn’t in the batter – there’s plenty of variation possible in creating your cake. A traditional New York cheesecake is deceptively simple, consisting of just cream cheese, butter, flour, sugar, eggs, and heavy cream, with a little vanilla extract and citrus zest for flavoring. Mixing up the taste profile of your cake is as simple as stirring in the ingredient of your choice – fruit, chocolate chips, you name it.

No, the real magic in baking cheesecakes comes in the actual baking process itself. To bake the perfect cheesecake, you need one essential piece of equipment – a springform pan. This special baker’s tool allows you to pop the bottom out of the pan when your cake is finished baking, letting you slide the completed cake out without having to wedge it out with a knife or other tool and keeping the shape of your cheesecake round and aesthetically pleasing. The pans retail for fairly cheap, and if you’re really interested in making the perfect cheesecake, you’ll need one.

But surely a pan can’t make all the difference, I hear you asking. And you would be correct – there is one more ingredient to baking cheesecake like the professionals, and that’s the use of a water bath. It may seem counter-intuitive, but you need to submerge your springform pan into hot water before you put it into the oven. Wrap the pan with aluminum foil to ensure that it doesn’t leak and place it into any good-sized baking pan with raised edges. Fill the pan with hot water and bake your cheesecake, testing for doneness with an instant-read thermometer (it’s ready to come out when the internal temperature is over 165 degrees).

After you remove it from the oven, it needs to chill for at least an hour, and ideally overnight. Chilling the cake will both set the consistency and pull it away from the edges of the pan, allowing you to drop the springform bottom and extract your perfectly baked cheesecake with ease. Plate, decorate, and you’ve got a fantastic dessert that will impress even the most jaded gustator.

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