Recipe Talk

Request a Recipe

Chocolate fever recipes from paula deen

Peanut Patty
Ola, United States
almost 18 years ago

Old-Fashioned Fudge Pie Recipe courtesy Paula Deen
See this recipe on air Monday Feb. 12 at 4:00 PM ET/PT.

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 28 minutes
Yield: 6 to 8 servings
User Rating:

Episode#: PA0905
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Three Chocolate Cookies Recipes courtesy Paula Deen
See this recipe on air Monday Feb. 12 at 4:00 PM ET/PT.

1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 3 dozen
User Rating:

Episode#: PA0905
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Savannah Chocolate Cake with Hot Fudge Sauce Recipe courtesy Paula Deen

Chocolate Cake:
2 cups brown sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Hot Fudge Sauce:
1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Preheat oven to 350 degrees F.
To make the cake, cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes.

Grease and flour a 13 by 9 by 2-inch rectangular cake pan. Pour the batter into the prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling.

To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: approximately 20 servings
User Rating:

Episode#: PA1B22
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Caramelized Brownies Recipe courtesy Paula Deen

1 package chewy brownie mix (recommended: Duncan Hines)
4 tablespoons butter
1 cup chopped pecans
1 cup firmly packed light brown sugar

Preheat oven to 350 degrees F.
Prepare the brownie mix according to the package directions. Pour batter into a greased 9 by 13-inch pan. Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: approximately 12 servings
User Rating:

Episode#: PA1B22
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Two Brothers' Chocolate Gobs Recipe courtesy Paula Deen
See this recipe on air Wednesday Feb. 14 at 4:00 PM ET/PT.

Cake:
2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup cocoa
Filling:
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 degrees F.
In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 25 servings
User Rating:

Episode#: PA1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chocolate Bourbon Pecan Cake Recipe courtesy Paula Deen
See this recipe on air Wednesday Feb. 14 at 4:00 PM ET/PT.

Filling:
8 1/2 (1-ounce) semisweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup bourbon
1/4 cup flour
1 1/2 cups chopped pecans
Ganache:
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees F.
Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.
Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees F. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.
Using an electric mixer, beat egg whites and the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it's frozen, remove sides of springform pan. Invert cake onto a wire rack and remove bottom of springform pan.
Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheetpan. Pour warm lukewarm ganache over cake, coating cake completely, recoating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate.

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 10 to 12 servings
User Rating:

Episode#: PA1A13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chocolate Orange Liqueur Souffle with Chocolate Sauce Recipe courtesy Paula Deen
See this recipe on air Monday Feb. 12 at 4:00 PM ET/PT.

6 tablespoons (3/4 stick) butter, divided
1/2 cup sugar
5 tablespoons all-purpose flour
1 cup milk
1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)
2 (1-ounce) squares semisweet chocolate, melted
3 (1-ounce) squares bittersweet chocolate, melted
1/4 teaspoon salt
5 egg yolks, lightly beaten
1 teaspoon vanilla extract
7 egg whites
Chocolate Sauce, recipe follows

Preheat oven to 350 degrees F.
Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.

In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.

In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.

Chocolate Sauce:
1/4 cup (1/2 stick) butter
1 (1-ounce) square bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)

Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Yield: 8 to 10 servings
User Rating: No Rating

Episode#: PA0905
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Chocolate Truffles From Food Network Kitchens

1/2 pound quality semisweet chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons quality honey (recommended: Tasmanian)
2 tablespoons unsalted butter, at room temperature
1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)
Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.

Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.

Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.

Variations:
Citrus Truffles:
Choose one of these:
1 grapefruit
2 oranges
2 lemons
Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles.
Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles.

Fennel Truffles:
1/2 teaspoon fennel seed
2 tablespoons confectioners' sugar
2 tablespoons sweetened ground cocoa
Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture.

Malt:
1/4 cup, plus 2 tablespoons malt powder (recommended: Ovaltine)
Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder.

Chili:
1 ancho chile
2 tablespoons turbinado sugar
1 teaspoon ancho chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Add the chile to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the chile. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles.

Ginger:
3 to 4 pieces crystallized ginger, plus more for garnish
Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 25 truffles
User Rating:

Caramel-Fudge Sauce From Food Network Kitchens

1/2 cup sugar
2 tablespoons light or dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch salt

Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.

Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: about 1 cup
User Rating: No Rating

Chocolate Pound Cake From Food Network Kitchens

Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped
Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Equipment: 10 cup bundt pan

Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.

In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Yield: 10 to 12 servings
User Rating:

S'more Brownies From Food Network Kitchens

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: about 12 (2-inch) squares
User Rating:

Replies

Peanut Patty
Ola, United States
almost 18 years ago

Mocha Chip Scones Recipe courtesy Sandra Lee

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Preheat oven to 350 degrees F.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.

In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.

In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.

Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating:

Triple Chocolate Chip Ice Cream Sandwiches Recipe courtesy Sandra Lee

1 (17.5-ounce) package chocolate chip cookie mix
1 stick butter
1 egg
1 (12-ounce) bag mini chocolate chips
2 pints chocolate chocolate chip ice cream

Preheat oven to 375 degrees F.
In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 8 servings
User Rating:

Espresso Toffee Fudge Recipe courtesy Sandra Lee

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 3 hours
Cook Time: 10 minutes
Yield: 24 pieces
User Rating:

Talkin' Trail Mix Recipe courtesy Sandra Lee

1 bag (6 ounces) slivered almonds
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup shredded sweetened coconut
1/2 cup dried cranberries (recommended: Ocean Spray Craisins)
1/2 cup milk chocolate chips

Preheat oven to 350 degrees F.
On a foil lined baking sheet, combine almonds, pumpkin seeds, and coconut. Bake for 10 to 12 minutes or until coconut is golden brown. Remove from oven and let cool thoroughly. Combine toasted coconut mixture with dried cranberries and chocolate chips.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 3 cups
User Rating:

Mixed Fruit and Spring Greens with White Chocolate-Orange Vinaigrette Recipe courtesy Sandra Lee

Salad:
1 (15-ounce) can Mandarin oranges
5 ounces pre-washed spring greens
2 cups fresh strawberries, quartered
1/2 pint blueberries
Dressing:
1/4 cup Champagne wine vinegar
1/3 cup reserved Mandarin orange juice
1/4 teaspoon salt
2 tablespoons sugar
1/4 cup white chocolate chips
3 tablespoons olive oil

Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
User Rating:

Chocolate Almond Fondue Recipe courtesy Sandra Lee

1 1/4 cups half-and-half
1 teaspoon almond extract
24 ounces semisweet chocolate chips
1/2 cup amaretto
For Dipping:
Strawberries, desired amount
Bananas, desired amount
Pound cake, desired amount
Butter cookies, desired amount
Apples, desired amount

In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
Pour chocolate mixture into fondue pot and serve with goodies for dipping.

Cook's Note: You can use this recipe with a heated chocolate fountain.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating:

White Chocolate Covered Cherry Martini Recipe courtesy Sandra Lee

Ice
1 part white chocolate liqueur
1 part vanilla flavored vodka
1 tablespoon grenadine, per glass
Maraschino cherries, for garnish

To a pitcher filled with ice, add white chocolate liqueur and vodka. Shake to chill and strain into martini glass. Slowly pour a small amount of grenadine along edge of glass. (It will sink to bottom.) Garnish with a maraschino cherry on rim of glass.

Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Yield: 1 serving
User Rating: