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Life Chocolate Oat Crunch Cereal Review

There have been few moments in my life when I’ve tasted something to eat and I am immediately forced to react to that tasting by spitting the food back out of my mouth. That unfortunate, autoimmune, pre-vomit-spitting-response happened to me again this week. I was stuck in an unfamiliar place and I was offered a way to feed my hunger that I had to accept if I wanted anything to eat over the next 12 hours.

 

Continue reading → Life Chocolate Oat Crunch Cereal Review

Chocolate Glaze

by Joyce Kohl

Chocolate Glaze Source: Go Inside™
Used mainly for glazing raised doughnuts, but good on cake doughnuts, too.
Servings: 18 Ingredients:
Enough to glaze about 1 1/2 dozen raised doughnuts

 

 

4 ounces Nestle’s Semi-Sweet Chocolate Chips

OR any semi-sweet chocolate

3 tablespoons butter

1 1/2 cups sifted powdered sugar

3 tablespoons water

Directions:
  1. Using a heavy saucepan or double boiler. Melt chocolate and butter. Add sugar gradually. Add water until consistency is thin for glazing.
  1. Use immediately to drip or spoon over raised doughnuts or keep warm until needed.

 

Chocolate Cake Doughnuts

by Joyce Kohl

Chocolate Cake Doughnuts Source: Go Inside™
Frost with a Fudge Frosting or Frosting(s)
Servings: 18 Ingredients:
About 1 1/2 Dozen 1 1/2 cups granulated white sugar

2 whole eggs

4 tablespoons butter

3 ounces semi-sweet chocolate (cocoa or chocolate chips)

1 1/2 teaspoons vanilla extract

1 cup buttermilk

3 1/2 cups white flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

vegetable oil to fill pan 1/2 inch

Directions:
  1. Cream together sugar and eggs. Melt butter and chocolate in a saucepan over a low heat. Add to creamed mixture.
  1. Mix vanilla extract into the buttermilk, then stir into the sugar mixture. Combine flour, baking powder, baking soda and salt. Stir in the liquid mixture. Chill slightly, then roll out half the dough on a lightly floured board to 1 inch thickness and cut out doughnuts.
  1. Let doughnuts dry for 10 minutes. Heat vegetable oil in a skillet to around 360-375 degrees. Fry each doughnut about a minute and a half per side, then remove and drain on paper towels. Frost when cool.

 

Bailey's Chocolate Cheesecake

by Joyce Kohl

Bailey’s Chocolate Cheesecake Source: Go Inside™
Beautiful, delicious, and sinfully full of calories
Servings: Ingredients:
Should serve 12

 

(More or Less)

CRUST

2 cups graham cracker crumbs

1/4 cup white sugar

3/4 stick butter, melted

FILLING

2 1/2 pounds of cream cheese, room temperature

1 2/3 cups white sugar

5 eggs, warmed to room temperature

1 cup Bailey’s Irish Cream

1 Tablespoon vanilla

1 cup semi-sweet chocolate chips

TOPPING

1 cup whipping cream, chilled

2 T sugar

1 tsp instant coffee powder

Directions:
  1. CRUST:  Preheat oven to 325 degrees. Coat a 9 inch spring form pan with non-stick oil spray. Combine crumbs and sugar in a bowl. Stir in the melted butter. Press mixture into the bottom and up the sides for 1″ then bake until light brown.
  1. FILLING:  With an electric mixer, beat the cream cheese until smooth then gradually mix in the sugar. Beat in the eggs, one at a time. Blend in Bailey’s and add the vanilla. Sprinkle half of the chocolate chips over the crust. Spoon in the filling, then sprinkle with the remaining chocolate chips. Bake cake until puffed and springy in the center and a nice golden brown. About 1 hour 20 minutes. Let cake cool completely. Then remove from pan and put on a plate or cake dish.
  1. TOPPING:  Beat cream, sugar and coffee powder until peaks form. Spread the topping over the cooled cake. Garnish the cheesecake with chocolate curls or chocolate sprinkles.