The problem is climate change but the solution in part is stop eating so much dark chocolate

There's no easy way to say this: You're eating too much chocolate, all of you. And it's getting so out of hand that the world could be headed towards a potentially disastrous (if you love chocolate) scenario if it doesn't stop.

Those are, roughly speaking, the words of two huge chocolate makers, Mars, Inc. and Barry Callebaut. And there's some data to back them up.

Chocolate deficits, whereby farmers produce less cocoa than the world eats, are becoming the norm. Already, we are in the midst of what could be the longest streak of consecutive chocolate deficits in more than 50 years. It also looks like deficits aren't just carrying over from year-to-year—the industry expects them to grow. Last year, the world ate roughly 70,000 metric tons more cocoa than it produced. By 2020, the two chocolate-makers warn that that number could swell to 1 million metric tons, a more than 14-fold increase; by 2030, they think the deficit could reach 2 million metric tons.

The problem is, for one, a supply issue. Dry weather in West Africa (specifically in the Ivory Coast and Ghana, where more than 70 percent of the world's cocoa is produced) has greatly decreased production in the region. A nasty fungal disease known as frosty pod hasn't helped either. The International Cocoa Organization estimates it has wiped out between 30 percent and 40 percent of global coca production. Because of all this, cocoa farming has proven a particularly tough business, and many farmers have shifted to more profitable crops, like corn, as a result.

Then there's the world's insatiable appetite for chocolate. China's growing love for the stuff is of particular concern. The Chinese are buying more and more chocolate each year. Still, they only consume per capita about 5 percent of what the average Western European eats. There's also the rising popularity of dark chocolate, which contains a good deal more cocoa by volume than traditional chocolate bars (the average chocolate bar contains about 10 percent, while dark chocolate often contains upwards of 70 percent).

Ingredients

Cake:

• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2/3 Cup Milk
• 1/4 Cup Melted Butter
• 1 teaspoon Vanilla Extract
• 1 Egg

Filling:

• 1/2 Cup Sugar
• 3 tablespoons All-Purpose Flour
• 1/8 teaspoon Salt
• 1 1/4 Cup Milk
• 1 Egg, -- Slightly Beaten
• 1 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 3 Medium Bananas, -- Cut into 1/4 Inch Slices

Glaze:

• 1 ounce Unsweetened Chocolate
• 2 tablespoons Butter
• 1 Cup Powdered Sugar
• Dash of Salt
• 1/2 teaspoon Almond Extract
• 3 tablespoons Milk

Directions

1. Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again. In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
2. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
3. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
4. Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
5. Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
6. Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down. Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
7. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth. Spread on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

Ingredients

• 1 German chocolate cake mix
• 1/3 cup milk
• 2 tablespoons sugar -- optional
• 1 package cream cheese
• 3 1/2 cups Cool Whip -- 8-oz container
• 8" Graham Cracker Crust

Ingredients

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 10 ounces semi-sweet chocolate chips
• 2 tbsp shortening
• 2 cups chopped candy bars, chocolate, or nuts

Directions

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.

 

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners' sugar ( 3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bags milk chocolate chips

Directions

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars

Some ideas for this year's Super Bowl Party.  Whatever the outcome (go Ravens!), it should be a good party.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

Ingredients

• 1/3 cup cup chopped pecans
• 20 tart shells
• 1/2 cup of (or 1/2 tin) sweetened condensed milk
• 1/2 cup of brown sugar
• 1/2 cup of margarine
• 2 tablespoons of corn syrup 
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons of margarine

Directions

1. Bake tart shells
2. Sprinkle pecans on bottom of tart shells
3. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to bol for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening, not to long or it will harden when cool. Carefully spoon over chopped pecans.
4. Melt chocolate chips and butter in small saucepan over low heat. Spread over tarts. Chill.

I like them best when just out of fridge. But enjoy and don't eat too many at one time.  Makes 20 tarts

Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• 1/2 cup (1 stick) butter
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

Directions

To prepare the cheesecake:

1. Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
2. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
3. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
4. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

1. Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

1. Spread a layer of frosting on top of one chocolate cake.
2. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
3. Spread some chocolate frosting on top of the cheesecake layer.
4. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

I know these are discontinued but the Cuban Lunch chocolate bar can live forever with this snack.

Ingredients

• 2 cups peanut butter chips

• 2 cups butterscotch chips

• 2 cups chocolate chips

• 1 1/2 cups crushed ripple potato chips

• 1 1/2 cups peanuts (salted or unsalted)

Directions

1. Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.

2. Add crushed potato chips and peanuts.

3. Mix together with melted chips.

4. Spoon into mini cupcake paper cups.

5. Chill until set.

Ingredients

• 6 oz (175 g) bittersweet chocolate, chopped
• 4 oz (125 g) unsweetened chocolate, chopped
• 2/3 cup (150 mL) butter
• 1/2 cup (125 mL) espresso or strong brewed coffee
• 2 tsp (10 mL) instant coffee granules
• 1 tbsp (15 mL) vanilla
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 1-2/3 cups (400 mL) all-purpose flour
• Pinch salt

Topping:

• 8 oz (250 g) white chocolate, chopped
• 2 tbsp (25 mL) butter
• 40 chocolate-covered espresso or coffee beans

Preparation:

1. Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
2. In large heavy saucepan, melt together bittersweet chocolate, unsweetened chocolate, butter and espresso, stirring occasionally. Let cool slightly.
3. Dissolve coffee granules in vanilla; stir into chocolate mixture. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
4. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 20 minutes. Let cool completely in pan on rack.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over base. Let stand for 5 minutes. Score top to form 40 bars; top each with 1 espresso bean. Refrigerate until topping is set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)

Heidi over at 101 Cookbooks has an amazing recipe for Banana Chip Cookie Recipe that you will want to check out this summer.

Ingredients

• 25 chocolate wafer cookies (about half a 9-ounce package)
• 1/2 cup pecan halves, plus more for garnish
• 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
• 2/3 cup plus 1 teaspoon sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla
Technorati tags: Mississippi Mud Pie, recipe, dessert
5. until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

• 1 pt Chocolate ice cream, soft
• 1 Oreo pie crust
• 2 pt Coffee ice cream, soft
• 1/2 c Heavy cream, whipped
• 1/4 c Chopped walnuts
• 1/2 c Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.

• 1 c Butter
• 2 1/4 c Peanut Butter
• 2 c Sugar
• 2 1/4 c Packed Brown Sugar
• 6 Eggs
• 1 1/2 t Light Corn Syrup
• 1 1/2 t Vanilla
• 3 t Baking Soda
• 9 c Uncooked Oatmeal
• 2 c Chocolate Chips
• 2 c M&M's

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M's. Bake on ungreased cookie sheets at 350 for 10-12 minutes.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• Thanksgiving 101
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

Technorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

• 3/4 c Vegetable oil
• 1 1/2 c All-purpose flour
• 2/3 c Sugar
• 1/3 c Unsweetened cocoa
• 1 lg Egg
• 2 tb Water if dough is dry
• 1 ts Baking powder
• 1/4 c Chopped walnuts
• 1/2 ts Baking soda
• 1/2 c Semisweet chocolate chips

1. Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8 minutes at about 375 F.

One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

Technorati Tags : diabetic, diabetes, recipe, chocolate, cookie

Chocolate cookie crust:

• 1 c  Pecan pieces
• 6    Deep dark chocolate fudge cookies/ (recipe follows)
• 1 ts Unslated butter; melted

Chocolate cheesecake:

• 8 oz Semisweet chocolate
• Broken in 1/2-oz pieces
• 1/4 c  Brewed coffee; full strength
• 3/4 lb Cream cheese; softened
• 3/4 c  Granulated sugar
• 1/2 ts Salt
• 3 Eggs
• 1 ts Vanilla

Pumpkin cheesecake:

• 2 ts Unsalted butter; melted
• 1 lb Cream cheese
• 3/4    Granulated sugar
• 2 tb All-purpose flour
• 1/2 ts Salt
• 3    Eggs
• 1 ts Vanilla
• 1 c  Pumpkin puree
• 1/4 ts Ground cinnamon
• 1/4 ts Ground allspice
• 1/8 ts Ground cloves
• Semisweet chocolate ganache
• 1 c  Heavy cream
• 2 tb Unslated butter
• 2 tb Granulated sugar
• 12 oz Semisweet chocolate :: Broken into 1/2-oz pieces

Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes.  Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F.  In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.  Set aside.

Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter.  Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside.

To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat.  Place the semisweet chocolate and coffee in the top half of the double boiler.  Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes.

Remove from heat and stir until smooth.

Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down bowl.  Add 3 eggs, oneat a time, beating on high for 20 seconds and  scraping down the bowl after each addition.  Then beat mixture for 1 minute more on high.  Add 1 tsp. vanilla and beat on medium for 15 seconds.  Add the melted chocolate mixture and beat on medium for 30 seconds.  Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.  Pour cheesecake mixture into the prepared springform pan, spreading evenly.  Keep at room temperature while preparing pumpkin cheesecake batter.

To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter.  Line the pan with an 8-inch square of parchment paper.  Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed.

Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle.  Beat on low for 1 minute and on medium for 2 minutes.  Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes.

Scrape down bowl.  Add 3 eggs, one at a  time, beating on high for 20 seconds and scraping down bowl after each addition.  Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes.  Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds.  Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined.  Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly.

Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack).  Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F.  Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes.  Remove form the oven and cool at room temperature for 20 minutes.

Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan.  To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat.  When hot, stir to dissolve sugar.  Bring the mixture to a boil.  Place the chocolate in a stainless steel bowl.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Allow to cool to room temperature.

Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake.  Spread evenly over the top of the cake.  Invert the pumpkin cheesecake onto the layer of ganache.  Gently press down on the cake to set in place.  Wrap the entire springform pan with film wrap and refrigerate for 3 hours.

The cheesecake can now be released from the springform.  Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute.  Carefully release and remove the springform pan.  Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache.  Spread the remaining ganache evenlyacross the top of the cake.  press remaining cookie/pecan crumbs into the sides of the cake, coating evenly.  Refrigerate for at least 30 minutes before cutting and serving.  Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice.  (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following:  For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar.  Pour the mixture onto the center area of the cake.  Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake.  Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top.  refrigerate for an hour before cutting and serving.)  This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. 

Technorati Tags : chocolate, cheesecake, pumpkin, recipe, pie, recipe

• Vanilla cookie crust
• 5 Squares semisweet chocolate
• 3 pk (8-oz each) cream cheese -- softened
• 3/4 c Sugar
• 3 Whole smilin' eggs
• 1 t Vanilla
• 1 c Dairy sour cream

1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan.
   Melt chocolate over hot, not boiling, water; cool.
   Preheat oven to very slow (275~).
2. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan.
3. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate.
4. Garnish with whipped cream and chocolate curls, if you wish.

Technorati Tags : cheesecake, chocolate, recipe, dessert

Kentucky Pie used to be served at Alexander's Restaurant in Saskatoon and is a favorite of Jordon who lamented the day it wasn't sold there anymore. It may not be served anymore there but it is at my place. Mmmm, Kentucky Pie...

• 4 whole eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 tbsp. bourbon
• 3/4 cup white corn syrup
• 1 stick butter, melted
• 1 tbsp. flour
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1 pie shell

Beat eggs. Add next 7 ingredients to eggs. Place pecans and chocolate chips in a 10-inch pie shell. pour filling over. Bake at 350° for 40 to 45 minutes.

Technorati Tags : Kentucky+Pie, dessert, pie, recipe

These look incredible :: from 101 Cookbooks