Preheat oven to 375F degrees. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar. Beat until fluffy. Add egg, milk, and vanilla and beat well. Stir together flour, cocoa, baking soda and salt. Gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased baking sheets. Bake for 8 to 10 minutes or until set. Immediately press chocolate kisses into center of each cookie. Cookies will crack around edges. Remove from baking sheet to wire rack to cool completely. Makes about 4 dozen cookies.
Preheat oven to 375F degrees. Beat sweetened, condensed milk and peanut butter in large bowl with mixer on medium speed until smooth. Beat in baking mix and vanilla. Stir in peanut butter chips, then set aside.
Stir together granulated sugar and colored sugars in small bowl. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten slightly with bottom of glass.
Bake 6 to 8 minutes or until very lightly golden. Cool slightly and remove to wire rack to cool completely. Makes about 3 1/2 dozen cookies.
Beat softened butter and cream cheese in large bowl on medium speed until blended and smooth. Gradually add flour, beating on low speed until well blended. Divide dough into 3 equal parts. Wrap individually in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll.
Prepare cocoa nut filling by stirring together walnuts, 6 tablespoons granulated sugar and cocoa in a small bowl. Stir in 3 tablespoons milk to make about 1 cup of filling.
Preheat oven to 375F degrees. Roll one part of dough into 9-inch circle on lightly floured surface. Cut circle into 12 wedges. Place 1 teaspoon of prepared filling at wide end of each wedge. Spread about 3/4 of the way up wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 1 inch apart on ungreased baking sheets. Brush with melted butter. Stir together 2 tablespoons sugar and ground cinnamon, and then sprinkle over cookies.
Bake 15 to 20 minutes, or until golden. Remove from cookie sheet to wire rack to cool completely. Repeat with remaining dough and filling. Makes about 3 dozen cookies.
1 1/2 cups finely crushed cinnamon graham cracker crumbs
1/4 cup butter, melted
32 ounces cream cheese, softened
1 1/4 cups packed dark brown sugar
1 1/4 cups whipping cream, divided
2 teaspoons vanilla extract
1 cup caramel ice cream topping, divided
1 cup miniature milk chocolate chips
1/2 cup cashew pieces
Preheat oven to 325F degrees. Wrap outside of 9-inch spring-form pan with foil. In small bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300F degrees.
In large bowl, beat cream cheese with mixer on medium until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, vanilla and 1/4 cup of caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
Bake 1 hour and 25 minutes or until set. Turn oven off and open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen. Cool 30 minutes at room temperature. Cover and refrigerate at least 6 hours or overnight.
In small bowl, beat 1 cup whipping cream with mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream. Drizzle with remaining caramel topping and sprinkle with cashews.
Preheat oven to 350F degrees. Butter sides and bottom of 9×9 baking pan. In medium bowl, whisk together flour, salt, cocoa, chili powder, and cinnamon.
Configure a double boiler. Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined (about 5 minutes). Turn off heat but leave bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand at room temperature, about 20 minutes.
Add eggs to chocolate mixture, and whisk until just combined. Add vanilla and ginger, whisking to combine. Do not over beat the batter or brownies will be cakey.
Sprinkle flour mixture over chocolate mixture. Using spatula, fold dry ingredients into wet ingredients until there is just a trace amount of the flour mixture visible.
Pour batter into greased pan and smooth top with spatula. Bake for 27 to 30 minutes. Brownies are done when toothpick inserted comes out with a few moist crumbs. Cool brownies completely before cutting into bars.
1/2 teaspoon ground cinnamon plus additional for garnish
2 cups whole milk
1 1/4 cups chilled heavy whipping cream, divided
1 tablespoon coffee liqueur
Whisk brown sugar, cornstarch and espresso powder with 1/2 teaspoon cinnamon in medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium high heat, whisking constantly. Boil for 1 minute, whisking entire time. Divide among 6 ramekins. Cover and chill until cold, about 4 hours.
Whisk 1/4 cup cream and coffee liqueur in small bowl until peaks form. Spoon on top puddings, then sprinkle with cinnamon.
Preheat oven to 350F degrees. Butter 9-inch springform pan. Line bottom with parchment paper. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch (about 1 1/2 hours). Remove cake from roasting pan. Remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.
Using mixer, beat whipping cream and remaining 1/4 cup Chambord in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates and top with whipped cream, and sprinkle with chopped toasted hazelnuts.
Coarsely chop 2 mangoes. Dice the remaining mango. Combine coarsely chopped mangoes and 1/4 cup water in blender. Process until smooth. Press puree through fine sieve over bowl. Discard solids.
Bring 3/4 cup water to boil in medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in saucepan. Let stand 1 minute. Add mango puree, stirring with whisk. Pour mixture evenly into 8 ramekins. Cover and chill overnight or until set.
Top evenly with diced mango. Place whipping cream in medium bowl and beat with mixer at high speed until stiff peaks form. Serve with pudding.
Preheat oven to 400F degrees. Combine raspberries, syrup, heavy whipping cream and grated orange peel with a pinch of salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat.
Whisk flour, cornmeal, baking powder and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another bowl. Whisk buttermilk, melted butter and vanilla into the egg mixture. Add flour mixture to egg mixture. Whisk to blend. Pour warm raspberry mixture into 11x7x2 baking pan. Pour batter over.
Bake until golden and raspberry mixture bubbles at the edge, about 28 minutes. Cool 15 minutes. Serve warm topped with whipped cream.
Preheat oven to 350F degrees. Grease bottom and sides of 9-inch square baking pan with shortening and lightly flour. In large saucepan, melt 1/2 cup butter and unsweetened baking chocolate over medium heat, stirring constantly. Remove from heat and let cool 5 minutes. Stir in eggs, brown sugar, flour and vanilla until smooth. Spread evenly in pan.
Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack about 30 minutes.
Meanwhile in another saucepan, heat whipped cream and white chocolate baking chips just to boiling over medium heat, stirring frequently. Remove from heat and stir in cherries. Spread filling over brownies. Refrigerate for 30 minutes or until set.
In small microwavable bowl, place dark chocolate chunks and 2 tablespoons butter. Microwave uncovered on high for 30 seconds, then stir. Microwave in 15 second intervals, stirring until melted and smooth. Spread glaze evenly over filling.
Refrigerate for at least 30 minutes more. Cut into squares. Cover and refrigerate any remaining brownies for storage for up to one week.
3/4 cup dried, sweetened banana chips, broken into large pieces
1/2 cup toasted pecans, chopped
1/3 cup dried cherries
1/2 cup white chocolate baking chips
Line large baking sheet with waxed paper. In large saucepan, melt candy coating over low heat, stirring constantly.
In medium bowl, mix pineapple, banana chips, pecans and cherries. Reserve 1/2 cup. Add remaining fruit mixture to melted candy coating and toss to coat. Cool 5 minutes at room temperature. Gently fold in baking chips. Spread mixture evenly into 12×9-inch rectangle on waxed paper-lined baking sheet. Sprinkle with reserved fruit mixture. Cool until set, about 30 minutes.
Break into 1 1/2-inch x 1 1/2-inch pieces. Store in airtight container.
Preheat oven to 325F degrees. In large bowl, beat butter and sugar with mixer on medium speed until light and fluffy. Add flour, ginger and lime peel. Mix well. Shape dough into ball and divide into four pieces.
On ungreased baking sheets, flatten each piece to 6-inch disk. Press edges to smooth. Bake for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges. Pierce surface with fork if desired. Cool completely on baking sheet for another 15 minutes.
In small microwavable bowl, cook chocolate uncovered on HIGH for 30 seconds. Stir and continue microwaving - stirring every 10 seconds until melted and stirred smooth. Place in small plastic food storage bag, then seal bag. Cut small corner off of bag then squeeze chocolate decoratively onto cooled cookies.