Chocolate
INGREDIENTS:
250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup (or any other syrup that you may have)
100g/3½oz dried apricots, chopped
75g/2½oz raisins
60g/2oz pecans, chopped (optional)
DIRECTIONS:
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!) Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional). Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
*Friend Andrea gave me this!*
INGREDIENTS:
1 large package of Oreos
8oz cream cheese, softened
2 boxes of instant vanilla pudding
1/4 cup powdered sugar
2 1/2 cups milk
1/2 stick of butter
12oz cool whip
DIRECTIONS:
Crush oreos in a food processor. Blend together cream cheese, powdered sugar and butter. Mix pudding with milk.
Combine cream cheese mixture with pudding and cool whip.
Alternate layers of oreos and pudding mixture in an 8 inch flower pot. Plug the bottom of the pot with tape or something first. End with oreos on top to create the “dirt” look in the pot. Place a plastic flower in the middle.
*I got this from a friend at Regions Bank years ago, and I have no idea where she got it from!*
INGREDIENTS:
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
*Found on FoodNetwork.com*
Tags: Chocolate, Cookies, Foodnetwork.com, Nutella