Chocolate Bar as...

Chocolate Bar
Originally uploaded by Pink Sushi

Boyfriend replacement! :)

"Lollllll! omipoo got me the adoriest chocolate bar with attitude from london ! hahaha isn't it the bomb ALLL hail The FEMINIST league! loll i thought it was hilllarious! u rock gurlllll! www.boyfriendreplacement.com

Uploaded by Pink Sushi on 8 Sep 05, 11.50PM CDT".

Recipe: Triple Chocolate Mess in a Crock Pot

Image by Smaku via Flickr

From Denny: From Chow.com this is one of those simple recipes you can do with the kids or if you are a beginner cook. Also good for a weekend when you don't have the time to stop and do several steps for a recipe. Here the slow cooker takes care of it all!

Triple Chocolate Mess in a Crock Pot

Ingredients:

1 package chocolate cake mix

1 pint sour cream

1 package instant chocolate pudding (any size)

1 (6 oz.) package chocolate chips

3/4 cup oil

4 eggs

1 cup water

Directions:

Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!

Serve hot in the crockpot with ice cream or whipped cream.

Recipe: Marcarpone Chocolate Toffee Bars

Yum! Ghiradelli double chocolate chips Image via Wikipedia

From Denny: We watch a lot of Food Network's Giada at our house and we thought this an awesome recipe!

Mascarpone Chocolate Toffee Bars

Recipe courtesy Giada De Laurentiis

Prep Time: 18 min
Inactive Prep Time: 2 hr 25 min
Cook Time: 30 min
Level: Easy
Serves: 21 bars

Ingredients

Vegetable cooking spray

1 pound refrigerated sugar cookie dough (recommended: Pillsbury)

2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips (recommended: Ghirardelli)

1 teaspoon vegetable oil

1 cup (8 ounces) mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted * see Cook's Note

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

Recipe: Pumpkin Crack

From Denny: From Chow.com comes another easy popular recipe for a beginner cook or to do with your children. Usually, I prefer recipes with more technique but there are those days when you just feel like literally throwing the food together! :)


Pumpkin Crack

Ingredients:

One 16 oz can of pumpkin

Large can of sweetened condensed milk

3 eggs

one cup sugar

1 ½ tsp. Cinnamon

pinch nutmeg

1 box yellow cake mix (non-pudding)

two sticks melted butter

1 cup chopped pecans


Directions:

Mix the pumpkin, condensed milk, eggs, sugar, cinnamom and nutmeg in a bowl. Pour into a greased 9X13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans.

Bake at 350 for 45 minutes to 1 hour- it's done when brown around edges.

Recipe: Triple Chocolate Mess in a Crock Pot

Image by Smaku via Flickr

From Denny: From Chow.com this is one of those simple recipes you can do with the kids or if you are a beginner cook. Also good for a weekend when you don't have the time to stop and do several steps for a recipe. Here the slow cooker takes care of it all!

Triple Chocolate Mess in a Crock Pot

Ingredients:

1 package chocolate cake mix

1 pint sour cream

1 package instant chocolate pudding (any size)

1 (6 oz.) package chocolate chips

3/4 cup oil

4 eggs

1 cup water

Directions:

Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!

Serve hot in the crockpot with ice cream or whipped cream.