Tasty and Easy Recipes

Ingredients:
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts

Method:
Mix the flour, baking soda and salt evenly in a bowl.
With the mixer running, beat butter, sugar and brown sugar together until creamy.
Add the egg and vanilla essence.
Now add flour.
When flour is fully blended mix the chips and walnuts.
Preheat the oven to 190 degrees.
On a tray place a large ungreased cookie sheet.
Now drop a spoonful of the batter on the sheet 2 inches apart.
Bake for 10 -1 2 minutes.

Ingredients:
Cake:
1/4 cup milk
2 tbsp. heavy cream
1/3 cup (2 oz.) chocolate chips
2 tbsp. unsweetened cocoa powder
4 tbsp. (2 oz.) unsalted butter
1/3 cup sugar
1/3 cup plus 1 tbsp. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. baking powder
Pinch of salt
1 egg
1/2 tsp. vanilla extract
1/4 cup toffee, chopped into small pieces

Caramel:
5 pieces caramels
1-1/2 tbsp. cream

Chocolate Sauce:
1/2 cup (3 oz.) semisweet chocolate chips
1 tbsp. unsalted butter
1/4 cup heavy cream

Method:
Preheat oven to 275°F. Moderately coat a non-stick standard size muffin pan with vegetable spray. Cut rounds of parchment paper to fit the bottom of each mold (or use paper cup liners).
Fill a medium-size pot halfway with water and bring to a boil. Reduce heat so the water is steaming but not simmering.
In a heat-proof bowl (large enough to fit over the pot) combine the milk, cream, chocolate chips, cocoa powder, butter, and sugar. Place the bowl over the steaming water.
Mix often until melted and smooth. Remove the bowl from heat.
Sift the dry ingredients together then add to the chocolate mixture and mix until smooth. Whisk in the egg and vanilla extract.
Fill 6 of the molds a little more than halfway with batter. Bake for 12 minutes, rotate the pan and bake another 8 minutes. Remove from the oven and cool 5 to 10 minutes.

Make Caramel:
Unwrap caramels and place into a very small pot. Add the cream and place over low heat. Stir frequently until melted and smooth. Remove from heat. Store at room temperature until needed. Before use, if the caramel is too hard, gently heat it until just warm to the touch.

Make Chocolate Sauce:
Combine the chocolate chips, butter, and cream in a heat-proof bowl and place over a pot of steaming water. Mix occasionally until melted and smooth. Store at room temperature until needed or refrigerate and warm when ready to serve.

Assembly:
Place one chocolate cake in the middle of each plate. Drizzle Caramel and Chocolate Sauce over the cakes. Top with chopped toffee then place a scoop of vanilla ice cream

Ingredients:
1 cup coconut
1 cup chopped nuts
3/4 cup chocolate chips
1/2 cup butter
1 tsp. vanilla
1 (8 oz.) package cream cheese
2 cups powdered sugar
1 package German Chocolate cake mix, plus ingredients on package

Method:
Grease 9″x13″ pan, sprinkle nuts and coconut on bottom of pan.
Mix cake mix as directed on package and pour over nuts and coconut. Mix cream cheese, powdered sugar, butter, and vanilla. Spread over batter, sprinkle with chocolate chips. Bake at 350°F for 50 minutes or until done using toothpick test.