Donna Picard is sharing this delight


CHOCOLATE COFFEE FUDGE

3 cups powdered sugar

1/2 cup cocoa powder -- Special dark is best

1 tsp cinnamon

1/8 tsp salt

1/4 cup light cream

1/2 cup butter

1 1/2 Tbls instant coffee granuals

1 1/2 tsp vanilla extract

1 cup chopped pecans

Line 8" square pan with foil. Lightly grease with butter.

Mix sugar, cocoa,cinnamon & salt in medium bowl.

Heat butter, cream & coffee in small saucepan until butter melts.

Remove from heat & add vanilla.

Pour into sugar mixture & mix well.

Stir in chopped nuts.

Place in prepared pan, spread with spoon or pat with buttered hands.

Chill - minimum 1 hour

Lift from pan & cut into 1" squares with sharp knife.

Store in air tight container & store in fridge.

 

 

 

 

 

 Sue Bartenstein is trying this with daughter Erin

Chocolate Cheesecake(From Hershey’s Cocoa website)

Ingredients

• CHOCOLATE CRUMB CRUST (recipe follows)
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup HERSHEY'S Cocoa
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 4 eggs
• 1 tablespoon vanilla extract
• Original recipe does not call for additional sugar, but if you like a little sweeter cheesecake add 1/3 cup sugar

Directions

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs, vanilla, and optional additional sugar if desired; beat well. Pour batter into prepared pan.
4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.

 

Amy Stader is rolling these out

Healthy German-Chocolate Fudge Bites

*3/4 cup pitted dates

*1/2 tsp. vanilla extract

*1/16 tsp. salt

*2 Tbsp. cocoa powder

*2 Tbsp. shredded coconut

*1/2 raw cup pecans

*handful of dark chocolate chips (more if you REALLY LOVE chocolate!!)

Blend all ingredients together very well using a food processor. Squish the dough together. (I transfer the dough to a plastic bag then mush it together in the bag. It’s much less messy this way!) Roll into balls, cookie-cutter shapes or bars. You can even use it for a pie crust!

This recipe makes 12-20 small balls.