Mexican Chocolate Ice-cream Pie
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.

Ingredients

  • 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
  • 1/2 cup butter, melted
  • 1/4 teaspoon ground red pepper
  • 1 4-ounce semisweet chocolate baking bar, finely chopped
  • 1 3.5-ounce package roasted glazed pecan pieces
  • 1 pint chocolate ice cream, softened
  • 1 pint  coffee ice cream, softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur

Preparation

  1. Preheat oven to 350°.
  2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
  4. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
  6. Freeze 30 minutes.
  7. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  8. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
  9. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
  10. Cover and freeze 1 hour or until whipped cream is firm.
  11. Let stand 10 to 15 minutes before serving.

Honey-Pecan-Dark-Chocolate-Shortbread
Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cup white whole wheat flour
  • 3/4 cup chopped pecans, plus extra for topping
  • 6 oz dark chocolate (70% cocoa)

Preparation

  1. Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
  2. Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
  3. Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
  4. Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
  5. Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
  6. While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
  7. Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.

Oatmeal, Chocolate Chip, and Pecan Cookies
These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
  4. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined.
  5. Stir in pecans and minichips.
  6. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  7. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
  8. Cool on pans 2 minutes.
  9. Remove cookies from pans; cool on wire racks.

Mile-High-White-Chocolate-Hummingbird-Cake
The Hummingbird Cake remains our most-requested recipe of all time. The origin of the name is unknown, but its signature ingredients—mashed banana, pineapple, coconut and pecans—assure its continued popularity. Eight layers and a spoon-licking white chocolate-cream cheese frosting make this updated version more spectacular than the original. But it’s easy as can be because of convenience products such as cake mix, instant pudding mix, and canned pineapple

Ingredients

  • 1 8-ounce can crushed pineapple in juice
  • 2 18.25-ounce packages white cake mix (we tested with Duncan Hines)
  • 2 3.4-ounce packages vanilla instant pudding mix
  • 6 large eggs
  • 2 1/2 cups milk, divided
  • 2 cups canola oil
  • 4 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons ground cinnamon
  • 1 4-ounce white chocolate baking bar, finely chopped (we tested with Ghirardelli)
  • 1 cup flaked sweetened coconut
  • 2 cups chopped pecans, toasted
  • 2 cups chopped banana (about 3 medium)
  • White Chocolate Cream Cheese Frosting

Garnish

  • Toasted pecans

Preparation

  1. Preheat oven to 350°.
  2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
  3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
  5. Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in refrigerator.

Notes

  1. Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.
  2. To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.

White Chocolate Cream Cheese Frosting

Ingredients

  • 3 cups white chocolate morsels
  • 3 8-ounce packages cream cheese, softened
  • 3/4 cup butter, softened
  • 7 1/2 cups powdered sugar

Preparation

1. Microwave white chocolate morsels in a microwave-safe bowl at MEDIUM (50% power) 3 minutes; stir until smooth.

2. Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency.


Chocolate Baklava
This is a simply amazing recipe—layers of crisp phyllo interspersed with mixed nuts and hazelnut-chocolate spread, with just enough butter to enhance the flavor yet keep the sat fat low. Baklava is a classic Mediterranean dessert that traditionally features layered phyllo dough, nuts, and syrup or honey. In this version, creamy chocolate-hazelnut spread adds rich, decadent flavor to this nutty, crowd-pleasing pastry. Because phyllo sheets are thin and delicate, handle with care so you won’t tear the sheets. Keep the sheets you are not working with covered so it won’t dry out.

Ingredients

  • 3/4 cup honey
  • 1/2 cup water
  • 1 (3-inch) cinnamon stick
  • 1 cup hazelnut-chocolate spread (such as Nutella)
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup roasted pistachios, coarsely chopped
  • 1/3 cup blanched toasted almonds, coarsely chopped
  • 1/3 cup toasted pecans, coarsely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Cooking spray
  • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1/2 cup butter, melted

PREPARATION

  1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
  2. Preheat oven to 350°.
  3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted.
  4. Combine hazelnuts and next 5 ingredients (through salt).
  5. Lightly coat a 13 x 9-inch glass or ceramic baking dish with cooking spray.
  6. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter.
  7. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup).
  8. Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture.
  9. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
  10. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife.
  11. Bake at 350° for 35 minutes or until phyllo is golden.
  12. Remove from oven. Drizzle honey mixture over baklava.
  13. Cool in pan on a wire rack. Cover; store at room temperature.

NOTE

Because phyllo sheets are thin and delicate, handle with care so you won’t tear the sheets. Keep the sheets you are not working with covered so it won’t dry out.


Chocolate-Velvet-Cake-With-Coconut-Pecan-Frosting
A lavish amount of melted chocolate and sour cream gives these moist cake layers a tender, velvet-textured crumb. The recipe is a favorite with our Foods staff – one we use often for celebrations throughout the year. You’ll find lots of imaginative ways to bake and frost the cake layers listed with the recipe for the batter.

Chocolate Velvet Cake Batter

This smooth and creamy chocolate velvet cake batter is the basis for many of our most beloved and delicious layer cakes.

Ingredients

  • 1 1/2 cups semisweet chocolate morsels
  • 1/2 cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 8-ounce container sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Preparation

  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  4. Sift together flour, baking soda, and salt.
  5. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  6. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended.
  7. Stir in vanilla
  8. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.
  9. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Note

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Coconut-Pecan Frosting

Ingredients

  • 1 12-ounce can evaporated milk
    1 1/2 cups sugar
    3/4 cup butter or margarine
    6 egg yolks
    1 1/2 teaspoons vanilla extract
    2 cups chopped pecans, toasted
    1 1/2 cups sweetened flaked coconut

Preparation

  1. Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes.
  2. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.