Recipe Talk

im looking for a no bake milano cookie chocalate moose cake i saw in the winter issue 2005 of womans world the kids ruined my copy help me!!!!!!

QUICK CHOCOLATE MOUSSE

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1 (6 oz.) pkg. chocolate chips

2 eggs

3 Tbsp. strong coffee

2 Tbsp. rum or Cointreau

2/3 c. scalded milk

Combine ingredients in blender. Blend at high speed for
2 minutes. Pour into champagne glasses and chill.

Serve with
Pepperidge Farm orange Milano cookies.

Chocolate Mousse Recipe

This recipe is from "Woman's World" magazine, January 24, 2006. This is a lighter version of the original chocolate mousse. I have not tried it yet.

3/4 cup low-fat milk

1 (2 5/8 ounce) package whipped dessert topping mix

2 (1/3 ounce) envelopes fat free powdered cocoa mix

1/4 cup unsweetened cocoa powder

fat-free whipped topping

4 servings

25 minutes 5 mins prep

At low speed beat milk, topping mix, cocoa mix, and cocoa powder until combined.
At medium speed beat until fluffy.
Refrigerate at least 20 minutes.
Serve topped with whipped topping
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Deidre's Extraordinary Chocolate Chip Cookies Recipe

I cut this recipe out from a "Woman's World" magazine.

It is a great recipe that is supposed to be All My Children's Deidre Hall's favourite.

4 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup butter, at room temp (not melted!)

1 cup light brown sugar

1 cup white sugar

1 cup vegetable oil

1 teaspoon milk

1 teaspoon vanilla

1 large egg

2 cups semi-sweet chocolate chips

1 cup chopped nuts (pecans, walnuts, etc.)

48-60 cookies

25 minutes 10 mins prep

Preheat oven to 350degrees.
In a large bowl; beat sugars and butter until smooth.
Beat in oil, milk, vanilla, and egg until combined.
Add flour, salt, baking soda, and cream of tartar and beat until combined.
Stir in chocolate chips and nuts.
Roll into golf ball-sized balls, flatten slightly, and place 2-inches apart on baking sheet.
Bake 15 minutes or until slightly browned on top.

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From 2/16/99 Woman's World
Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour

1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough

1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided

4 3/4 cup heavy cream, divided

2 pkgs. (11.5 oz each) 10-pack Kit Kat bars

1 Tbs. sugar

(I TOLD you it was RICH!!)

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

You don't want to know the calories and "nutrition" info!

From 2/16/99 Woman's World
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Womans World Recipe Center
their e-mail address to request a recipe.
dearww@aol.com
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Old Fashioned Sour Cream Chocolate Fudge Cake With Icing Recipe

I got this recipe from a 2001 copy of Woman's World Magazine.

by Nick's Mom

12 servings 1 -9x13 cake

11/4 hours 30 min prep

CAKE

9 tablespoons butter, divided

2 teaspoons powdered instant coffee

1/3 cup hot water

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups sugar

1 cup sour cream

2 large eggs

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

ICING

1 lb unsalted butter, at room temperature

4 cups confectioners' sugar (powdered sugar)

12 ounces unsweetened chocolate, melted, cooled

1 teaspoon vanilla

powdered sugar, garnish (optional)

Preheat Oven to 350degrees.

CAKE:.

Butter a 9x13 cake pan with 1 tbs of butter and set aside.

Dissolve the coffee powder in the hot water and let cool.

In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.

In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.

Add the sour cream and mix well.

In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.

Beat in the melted chocolate, dissolved coffee, and vanilla.

Spread the batter into the prepared pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 40-45 minutes.

Cool on a large wire rack for about 10 minutes.

Carefully run a knife around the edges of cake, invert onto rack to cool completely.

ICING:.

Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.

On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.

Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter. Spread about 1/2 of the icing over the cake, it will be a generous amount. Top with the top half of the cake, cut side down. Spread the remaining icing over the top and sides of cake. Sprinkle with powdered sugar to garnish if desired.

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CHOCOLATE MOUSSE TART

Here are the two easiest recipes in our weeklong series of dark chocolate treats. Each can be prepared in 20 minutes or less and baked in about the same time.

The chocolate shortbread cookie gets a crunch from pecans and a kick from a dash of cayenne.

The mousse tart can be dressed up with a garnish of whipped cream and berries. For another nice touch, add two tablespoons orange-flavored liquor into the chocolate mixture before spooning into the crust.

1 1/2 cups finely crushed chocolate wafer cookies (about 16)

1/3cup ( 2/3stick) butter, melted

1 2/3 cups bittersweet chocolate morsels (preferably at least 62 percent)

2 cups heavy whipping cream, divided use

2 tablespoons powdered sugar

Preheat oven to 325 degrees.

Combine crushed cookies and butter in medium bowl. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 15 minutes. Cool completely on wire rack.

Microwave morsels and 1 cup cream in small, uncovered, microwave-safe bowl on high 1 minute; stir until just smooth. If necessary, microwave for additional 10- to 15-minute intervals; cool to room temperature.

Beat remaining cream with powdered sugar in medium bowl until stiff peaks form. Fold into chocolate mixture until blended. Spoon into prepared cookie crust.

Refrigerate at least 4 hours or until set.

Makes 12 servings.

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SPICY CHOCOLATE SHORTBREAD

1 bar (8 oz.) dark chocolate baking bar (preferably at least 53 percent cacao), broken into small sections

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/3teaspoon ground cayenne pepper

1 cup packed light brown sugar

3/4cup (1 1/2 sticks) butter, softened

1 cup toasted pecans, chopped

Preheat oven to 325 degrees.

Microwave baking bar in small, uncovered microwave-safe bowl on high for 1 minute; stir until just smooth. Cool to room temperature.

Combine flour, cinnamon and cayenne in medium bowl.

Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.

Shape dough into 1-inch balls; place on ungreased baking sheets. Flatten with bottom of glass dipped in sugar.

Bake for 10 to 12 minutes until edges are set.

Makes 3 1/2 dozen cookies.