Candy - Cookie - Dessert Recipes
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Re: Candy Recipes
White Chocolate Gorp
Submitted by: Ruth Crickmer
Rated: 5 out of 5 by 89 members Yields: 64 servings
"This is a wonderful holiday mix with everyone's favorite things in it! It's perfect served in a large bowl for snacking at holiday parties! You can substitute or add any ingredients you think will be good!"
INGREDIENTS:
2 pounds white chocolate
6 cups crispy rice cereal
squares, e.g., Rice Chex
™
3 cups toasted oat cereal 2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini
candy-coated chocolate pieces
DIRECTIONS:
1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/10/2007
White Chocolate Gorp
Submitted by: Ruth Crickmer
Rated: 5 out of 5 by 89 members Yields: 64 servings
"This is a wonderful holiday mix with everyone's favorite things in it! It's perfect served in a large bowl for snacking at holiday parties! You can substitute or add any ingredients you think will be good!"
INGREDIENTS:
2 pounds white chocolate
6 cups crispy rice cereal
squares, e.g., Rice Chex
™
3 cups toasted oat cereal 2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini
candy-coated chocolate pieces
DIRECTIONS:
1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 10/10/2007
Re: Candy Recipes
Tiger Butter II
Submitted by: Nancy
Rated: 5 out of 5 by 38 members Yields: 32 servings
"This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. Serve this to your holiday guests and be merry."
INGREDIENTS:
1 pound white chocolate
1 pound semisweet chocolate,
melted 1 1/3 cups crunchy peanut
butter
DIRECTIONS:
1. Line a 10x15 inch pan with parchment. Set aside.
2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Tiger Butter II
Submitted by: Nancy
Rated: 5 out of 5 by 38 members Yields: 32 servings
"This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. Serve this to your holiday guests and be merry."
INGREDIENTS:
1 pound white chocolate
1 pound semisweet chocolate,
melted 1 1/3 cups crunchy peanut
butter
DIRECTIONS:
1. Line a 10x15 inch pan with parchment. Set aside.
2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Re: Candy Recipes
Crunchy Peanut Butter Balls
Submitted by: Janice Brightwell
Rated: 5 out of 5 by 17 members Prep Time: 30 Minutes
Ready In: 30 Minutes
Yields: 30 servings
"'The first time I made this candy, I knew it was going to be a big hit,' writes Janice Brightwell, Jeffersonville, Indiana. 'My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times.'"
INGREDIENTS:
1 cup peanut butter*
1 (7 ounce) jar marshmallow
creme
1 1/2 cups crisp rice cereal 1 1/2 cups semisweet
chocolate chips
4 teaspoons shortening
DIRECTIONS:
1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Crunchy Peanut Butter Balls
Submitted by: Janice Brightwell
Rated: 5 out of 5 by 17 members Prep Time: 30 Minutes
Ready In: 30 Minutes
Yields: 30 servings
"'The first time I made this candy, I knew it was going to be a big hit,' writes Janice Brightwell, Jeffersonville, Indiana. 'My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times.'"
INGREDIENTS:
1 cup peanut butter*
1 (7 ounce) jar marshmallow
creme
1 1/2 cups crisp rice cereal 1 1/2 cups semisweet
chocolate chips
4 teaspoons shortening
DIRECTIONS:
1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.
ALL RIGHTS RESERVED © 2007 Allrecipes.com
Re: Cookie Recipes
Chewy Chocolate-Cherry Cookies
The tartness of the cherries contrasts with the cocoa and semisweet chocolate chips.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Yield: 30 cookies (serving size: 1 cookie)
CALORIES 80 (30% from fat); FAT 2.7g (sat 1.3g,mono 1.1g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 12mg; CALCIUM 10mg; SODIUM 56mg; FIBER 0.8g; IRON 0.4mg; CARBOHYDRATE 13.4g
Cooking Light, DECEMBER 2005
Chewy Chocolate-Cherry Cookies
The tartness of the cherries contrasts with the cocoa and semisweet chocolate chips.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Yield: 30 cookies (serving size: 1 cookie)
CALORIES 80 (30% from fat); FAT 2.7g (sat 1.3g,mono 1.1g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 12mg; CALCIUM 10mg; SODIUM 56mg; FIBER 0.8g; IRON 0.4mg; CARBOHYDRATE 13.4g
Cooking Light, DECEMBER 2005
Re: Cookie Recipes
Butter Cookies
1 1/2 cups butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup strawberry preserves
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating well. Add flour, beating just until mixture is blended.
Divide dough into 3 portions; roll each portion on wax paper into a 12-inch log. Cover and chill 8 hours.
Cut each log into 1/2-inch-thick slices; place on lightly greased baking sheets. Press thumb in center of each slice to make an indentation; fill with 1/2 teaspoon preserves.
Bake at 350° for 10 minutes or until edges are lightly browned. Remove to wire racks to cool. Freeze, if desired.
Yield: Makes 6 dozen
Southern Living, NOVEMBER 2000
Butter Cookies
1 1/2 cups butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup strawberry preserves
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating well. Add flour, beating just until mixture is blended.
Divide dough into 3 portions; roll each portion on wax paper into a 12-inch log. Cover and chill 8 hours.
Cut each log into 1/2-inch-thick slices; place on lightly greased baking sheets. Press thumb in center of each slice to make an indentation; fill with 1/2 teaspoon preserves.
Bake at 350° for 10 minutes or until edges are lightly browned. Remove to wire racks to cool. Freeze, if desired.
Yield: Makes 6 dozen
Southern Living, NOVEMBER 2000
Re: Cookie Recipes
Cinnamon Sugar Crisps
You've seen these familiar Chinese wrappers in pot stickers, but they're also great baked for crispy, crunchy snacks.
32 won ton wrappers
1 1/2 tablespoons stick margarine or butter, melted
8 teaspoons cinnamon sugar
Preheat oven to 400°.
Arrange wrappers on baking sheets, and brush evenly with margarine. Sprinkle each wrapper with 1/4 teaspoon cinnamon sugar. Bake at 400° for 5 minutes or until crisp. Cool on wire racks.
Yield: 8 servings (serving size: 4 crisps)
CALORIES 123 (19% from fat); FAT 2.6g (sat 0.5g,mono 1g,poly 0.9g); PROTEIN 3.2g; CHOLESTEROL 3mg; CALCIUM 30mg; SODIUM 208mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 21.5g
Cooking Light, DECEMBER 1998
Cinnamon Sugar Crisps
You've seen these familiar Chinese wrappers in pot stickers, but they're also great baked for crispy, crunchy snacks.
32 won ton wrappers
1 1/2 tablespoons stick margarine or butter, melted
8 teaspoons cinnamon sugar
Preheat oven to 400°.
Arrange wrappers on baking sheets, and brush evenly with margarine. Sprinkle each wrapper with 1/4 teaspoon cinnamon sugar. Bake at 400° for 5 minutes or until crisp. Cool on wire racks.
Yield: 8 servings (serving size: 4 crisps)
CALORIES 123 (19% from fat); FAT 2.6g (sat 0.5g,mono 1g,poly 0.9g); PROTEIN 3.2g; CHOLESTEROL 3mg; CALCIUM 30mg; SODIUM 208mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 21.5g
Cooking Light, DECEMBER 1998
Re: Cookie Recipes
Elf Biscuits
1 (5 1/3-ounce) package graham crackers (1 sleeve)
3/4 cup butter or margarine
1/2 cup sugar
1 cup chopped pecans or almonds
Arrange 11 whole graham crackers on an ungreased 15- x 10-inch jellyroll pan.
Bring butter, sugar, and pecans to a boil in a medium saucepan; boil 2 minutes. Pour mixture on crackers, spreading quickly to cover.
Bake at 300° for 12 minutes. Remove crackers to wax paper to cool. Cut with a knife along perforations.
Yield: 44 biscuits
Southern Living, DECEMBER 1999
Elf Biscuits
1 (5 1/3-ounce) package graham crackers (1 sleeve)
3/4 cup butter or margarine
1/2 cup sugar
1 cup chopped pecans or almonds
Arrange 11 whole graham crackers on an ungreased 15- x 10-inch jellyroll pan.
Bring butter, sugar, and pecans to a boil in a medium saucepan; boil 2 minutes. Pour mixture on crackers, spreading quickly to cover.
Bake at 300° for 12 minutes. Remove crackers to wax paper to cool. Cut with a knife along perforations.
Yield: 44 biscuits
Southern Living, DECEMBER 1999
Re: Dessert Recipes
Apple 'n Spice Cake with Caramel Glaze
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup applesauce
1 tablespoon vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 cup sugar
1 cup golden raisins
1 (20-ounce) can light apple pie filling
Cooking spray
1/4 cup fat-free caramel-flavored sundae syrup
Preheat oven to 325°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside. Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling.
Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 266 (8% from fat); FAT 2.4g (sat 0.5g,mono 0.7g,poly 0.8g); PROTEIN 3.7g; CHOLESTEROL 36mg; CALCIUM 40mg; SODIUM 160mg; FIBER 2.1g; IRON 1.5mg; CARBOHYDRATE 65.5g
Cooking Light, OCTOBER 1998
Apple 'n Spice Cake with Caramel Glaze
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup applesauce
1 tablespoon vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 cup sugar
1 cup golden raisins
1 (20-ounce) can light apple pie filling
Cooking spray
1/4 cup fat-free caramel-flavored sundae syrup
Preheat oven to 325°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside. Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling.
Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 266 (8% from fat); FAT 2.4g (sat 0.5g,mono 0.7g,poly 0.8g); PROTEIN 3.7g; CHOLESTEROL 36mg; CALCIUM 40mg; SODIUM 160mg; FIBER 2.1g; IRON 1.5mg; CARBOHYDRATE 65.5g
Cooking Light, OCTOBER 1998
Re: Dessert Recipes
Candy Cane Cake
Prep and Cook Time: 1 hour, 30 minutes. Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.
1 cup sifted cake or pastry flour
1 3/4 cups sugar
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces peppermint candy canes
2 cups heavy whipping cream
1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
Note: Nutritional analysis is per serving.
Yield: Makes 8 to 10 servings
CALORIES 498 (36% from fat); FAT 20g (sat 12g); PROTEIN 75g; CHOLESTEROL 72mg; SODIUM 174mg; FIBER 0.2g; CARBOHYDRATE 0.0g
Sunset, DECEMBER 2006
Candy Cane Cake
Prep and Cook Time: 1 hour, 30 minutes. Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.
1 cup sifted cake or pastry flour
1 3/4 cups sugar
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces peppermint candy canes
2 cups heavy whipping cream
1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
Note: Nutritional analysis is per serving.
Yield: Makes 8 to 10 servings
CALORIES 498 (36% from fat); FAT 20g (sat 12g); PROTEIN 75g; CHOLESTEROL 72mg; SODIUM 174mg; FIBER 0.2g; CARBOHYDRATE 0.0g
Sunset, DECEMBER 2006
Re: Dessert Recipes
Chocolate-Cherry Surprise Cheesecake
Prep: 30 min.; cook: 5 min.; Cool: 5 min.; Bake: 1 hr., 35 min.; Stand: 15 min.; Chill: 8 hrs. This cheesecake has a scrumptious homemade fudge brownie crust.
1/2 cup butter
4 (1-ounce) unsweetened chocolate baking squares
2 1/4 cups sugar, divided
5 large eggs, divided
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup all-purpose flour
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
2 (1-ounce) semisweet chocolate baking squares, melted
1 cup canned cherry pie filling
Toppings: canned cherry pie filling, sweetened whipped cream, milk chocolate kisses
Melt butter and unsweetened chocolate squares in a 3-quart heavy saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 teaspoon vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9-inch springform pan.
Bake at 325° for 25 minutes. Remove from oven, and cool in pan on a wire rack. Reduce oven temperature to 300°.
Beat cream cheese and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted semisweet chocolate squares, beating just until blended.
Spoon cherry pie filling evenly over prepared crust. Pour chocolate cheesecake mixture over cherry pie filling.
Bake at 300° for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn oven off; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan; serve with desired toppings.
Yield: Makes 10 to 12 servings
Southern Living, NOVEMBER 2005
Chocolate-Cherry Surprise Cheesecake
Prep: 30 min.; cook: 5 min.; Cool: 5 min.; Bake: 1 hr., 35 min.; Stand: 15 min.; Chill: 8 hrs. This cheesecake has a scrumptious homemade fudge brownie crust.
1/2 cup butter
4 (1-ounce) unsweetened chocolate baking squares
2 1/4 cups sugar, divided
5 large eggs, divided
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup all-purpose flour
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
2 (1-ounce) semisweet chocolate baking squares, melted
1 cup canned cherry pie filling
Toppings: canned cherry pie filling, sweetened whipped cream, milk chocolate kisses
Melt butter and unsweetened chocolate squares in a 3-quart heavy saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 teaspoon vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9-inch springform pan.
Bake at 325° for 25 minutes. Remove from oven, and cool in pan on a wire rack. Reduce oven temperature to 300°.
Beat cream cheese and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted semisweet chocolate squares, beating just until blended.
Spoon cherry pie filling evenly over prepared crust. Pour chocolate cheesecake mixture over cherry pie filling.
Bake at 300° for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn oven off; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan; serve with desired toppings.
Yield: Makes 10 to 12 servings
Southern Living, NOVEMBER 2005
Re: Dessert Recipes
Peanut Butter Sheet Cake - Coffeenut
1/2 cup peanut butter
1 cup water
2 sticks margarine
2 cups flour
acups sugar
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
pecans or walnuts for decoration
1. Bring peanut butter, water and margarine to a rapid boil
2. Pour over flour, sugar, salt and baking soda
3. Mix and add eggs and buttermilk
4. Pour batter into a greased sheet cake pan.
5. Bake at 350 degrees for 20-25 minutes
Frosting
1 stick margarine
1/2 cup peanut butter, and 6 tablespoons buttermilk bring these ingredients to a rapid boil.
add 1 teaspoon vanilla and 4 cups pwoered sugar. Frost cake while frosting is still hot.
This is my favorite cake. I have it as my Birthday cake Yummy
Peanut Butter Sheet Cake - Coffeenut
1/2 cup peanut butter
1 cup water
2 sticks margarine
2 cups flour
acups sugar
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
pecans or walnuts for decoration
1. Bring peanut butter, water and margarine to a rapid boil
2. Pour over flour, sugar, salt and baking soda
3. Mix and add eggs and buttermilk
4. Pour batter into a greased sheet cake pan.
5. Bake at 350 degrees for 20-25 minutes
Frosting
1 stick margarine
1/2 cup peanut butter, and 6 tablespoons buttermilk bring these ingredients to a rapid boil.
add 1 teaspoon vanilla and 4 cups pwoered sugar. Frost cake while frosting is still hot.
This is my favorite cake. I have it as my Birthday cake Yummy
Re: Candy Recipes
Peanut clusters - Coffeenut
1-12 oz bag choclate chips
1-12 oz peanut butter chips
2 cups roasted peanuts
I mix both types of chips together and melt them together in the microwave. I usually will put them on fo a minute first the in 20 or 30 secod interval after that. After chips are melted I add the peanuts. (I vary the amount of peaunts. This can be done to taste.
I drop by teaspoons onto wax paper lined cookie sheets. refrigerate.
These can also be made ahead of time and eith frozen or stored in refrigerator.
Cashew clusters
12 sq. white choc bark
2-3 cups either whole cashews or pieces
melt white choclate in microwave using same method for peanut clusters.
Add cashews drop by teaspoon onto wax paper cookie sheet.
refrigerate
these can also be forzen.
Cou mein noodle clusters
2 cups white choclate melted
2 cups chou mein noodles
2 cups peanuts
melt white choclate
add noodles and peanuts drop by teaspoons onto wax paper cookie sheets
Note: On all three recipes I often will add amounts depending on ho much choclate remains.
I also have my mom's peanut butter and choclate fudge recipes. I usually make enough candy for 7 families
Peanut clusters - Coffeenut
1-12 oz bag choclate chips
1-12 oz peanut butter chips
2 cups roasted peanuts
I mix both types of chips together and melt them together in the microwave. I usually will put them on fo a minute first the in 20 or 30 secod interval after that. After chips are melted I add the peanuts. (I vary the amount of peaunts. This can be done to taste.
I drop by teaspoons onto wax paper lined cookie sheets. refrigerate.
These can also be made ahead of time and eith frozen or stored in refrigerator.
Cashew clusters
12 sq. white choc bark
2-3 cups either whole cashews or pieces
melt white choclate in microwave using same method for peanut clusters.
Add cashews drop by teaspoon onto wax paper cookie sheet.
refrigerate
these can also be forzen.
Cou mein noodle clusters
2 cups white choclate melted
2 cups chou mein noodles
2 cups peanuts
melt white choclate
add noodles and peanuts drop by teaspoons onto wax paper cookie sheets
Note: On all three recipes I often will add amounts depending on ho much choclate remains.
I also have my mom's peanut butter and choclate fudge recipes. I usually make enough candy for 7 families
Re: Dessert Recipes
Easy Choclate Peppermint Pie - Coffeenut
12 small (1-1/2 inch) York peppermint patties
1/4 cup milk
1 tub 8 oz frozen non-dairy topping thawed
additional topping and patties optional
1 packaged crust
1. Remove wrappers from candy. cut candy into quarters. Place peppermint pieces and milk in med. size microsoft bowl
2. Microwave on high 1 minute stir
3.microwave an additional 30 seconds to one minute or until candy is melted and smooth when stirred.
cool slightly
4. Fold whipped topping into melted mixture, sppon into crust. Cover Freeze 6-8- hours or until firm Garnish with additonal whipped topping and peppermint pieces if desired 6-8- servings
* Note: Do not use exta creamy or lighted whipped topping.
enjoy
Easy Choclate Peppermint Pie - Coffeenut
12 small (1-1/2 inch) York peppermint patties
1/4 cup milk
1 tub 8 oz frozen non-dairy topping thawed
additional topping and patties optional
1 packaged crust
1. Remove wrappers from candy. cut candy into quarters. Place peppermint pieces and milk in med. size microsoft bowl
2. Microwave on high 1 minute stir
3.microwave an additional 30 seconds to one minute or until candy is melted and smooth when stirred.
cool slightly
4. Fold whipped topping into melted mixture, sppon into crust. Cover Freeze 6-8- hours or until firm Garnish with additonal whipped topping and peppermint pieces if desired 6-8- servings
* Note: Do not use exta creamy or lighted whipped topping.
enjoy
Re: Dessert Recipes
Apple-Orange Spice Cake
Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
4 large eggs
1 3/4 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
1/2 cup fresh orange juice (about 3 oranges)
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Glaze:
1/4 cup sugar
2 tablespoons low-fat buttermilk
1/4 teaspoon baking soda
Preparation
Preheat oven to 375°.
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.
Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.
To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack.
Yield
18 servings
Nutritional Information
CALORIES 253(27% from fat); FAT 7.6g (sat 1.5g,mono 2.3g,poly 3.2g); PROTEIN 3.8g; CHOLESTEROL 49mg; CALCIUM 60mg; SODIUM 180mg; FIBER 1.1g; IRON 1.3mg; CARBOHYDRATE 43g
Cooking Light, NOVEMBER 1999
Apple-Orange Spice Cake
Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
4 large eggs
1 3/4 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
1/2 cup fresh orange juice (about 3 oranges)
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Glaze:
1/4 cup sugar
2 tablespoons low-fat buttermilk
1/4 teaspoon baking soda
Preparation
Preheat oven to 375°.
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.
Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.
To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack.
Yield
18 servings
Nutritional Information
CALORIES 253(27% from fat); FAT 7.6g (sat 1.5g,mono 2.3g,poly 3.2g); PROTEIN 3.8g; CHOLESTEROL 49mg; CALCIUM 60mg; SODIUM 180mg; FIBER 1.1g; IRON 1.3mg; CARBOHYDRATE 43g
Cooking Light, NOVEMBER 1999
Re: Dessert Recipes
Frozen Chocolate Ladyfinger Dessert
Fancy enough for company, this dessert is ready for the freezer in only 15 minutes. Prep: 12 min., Cook: 3 min., Other: 8 hrs.
1 1/2 (3-ounce) packages ladyfingers (about 18)
1 1/4 cups miniature marshmallows
2 (5-ounce) cans fat-free evaporated milk
3/4 cup semisweet chocolate morsels
1 teaspoon vanilla extract
1 (16-ounce) container frozen whipped topping, thawed
Garnish: chocolate curls
Split ladyfingers in half lengthwise. Line bottom and sides of a lightly greased 8-inch springform pan with ladyfingers, cut side in; set aside.
Combine marshmallows, milk, and chocolate morsels in a microwave-safe bowl; microwave at HIGH 3 minutes or until marshmallows and chocolate are melted, stirring occasionally. Stir in vanilla; cool completely. Fold whipped topping into cooled chocolate mixture; pour filling into prepared pan. Cover and freeze 8 hours. Carefully remove sides of pan. Garnish, if desired.
Yield: Makes 10 servings
Oxmoor House, JULY 2004
Frozen Chocolate Ladyfinger Dessert
Fancy enough for company, this dessert is ready for the freezer in only 15 minutes. Prep: 12 min., Cook: 3 min., Other: 8 hrs.
1 1/2 (3-ounce) packages ladyfingers (about 18)
1 1/4 cups miniature marshmallows
2 (5-ounce) cans fat-free evaporated milk
3/4 cup semisweet chocolate morsels
1 teaspoon vanilla extract
1 (16-ounce) container frozen whipped topping, thawed
Garnish: chocolate curls
Split ladyfingers in half lengthwise. Line bottom and sides of a lightly greased 8-inch springform pan with ladyfingers, cut side in; set aside.
Combine marshmallows, milk, and chocolate morsels in a microwave-safe bowl; microwave at HIGH 3 minutes or until marshmallows and chocolate are melted, stirring occasionally. Stir in vanilla; cool completely. Fold whipped topping into cooled chocolate mixture; pour filling into prepared pan. Cover and freeze 8 hours. Carefully remove sides of pan. Garnish, if desired.
Yield: Makes 10 servings
Oxmoor House, JULY 2004
Re: Dessert Recipes
Angel Food Cake with Vanilla Custard Sauce
1 1/2 cups 2% low-fat milk
1/4 cup sugar
4 large egg yolks
1 tablespoon vanilla extract
8 (2-ounce) slices angel food cake
Place milk in a 1-quart glass measure. Microwave at HIGH 3 minutes.
Combine sugar and egg yolks in a medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at HIGH 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in vanilla. Cover; cool to room temperature. Serve over angel food cake.
Yield: 8 servings (serving size: 1 slice cake and 1/4 cup sauce)
CALORIES 228 (15% from fat); FAT 3.7g (sat 1.4g,mono 1.3g,poly 0.5g); PROTEIN 6.4g; CHOLESTEROL 113mg; CALCIUM 115mg; SODIUM 315mg; FIBER 0.0g; IRON 0.5mg; CARBOHYDRATE 42.1g
Cooking Light, NOVEMBER 1996
Angel Food Cake with Vanilla Custard Sauce
1 1/2 cups 2% low-fat milk
1/4 cup sugar
4 large egg yolks
1 tablespoon vanilla extract
8 (2-ounce) slices angel food cake
Place milk in a 1-quart glass measure. Microwave at HIGH 3 minutes.
Combine sugar and egg yolks in a medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at HIGH 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in vanilla. Cover; cool to room temperature. Serve over angel food cake.
Yield: 8 servings (serving size: 1 slice cake and 1/4 cup sauce)
CALORIES 228 (15% from fat); FAT 3.7g (sat 1.4g,mono 1.3g,poly 0.5g); PROTEIN 6.4g; CHOLESTEROL 113mg; CALCIUM 115mg; SODIUM 315mg; FIBER 0.0g; IRON 0.5mg; CARBOHYDRATE 42.1g
Cooking Light, NOVEMBER 1996
Re: Dessert Recipes
Apple Pie Cheesecake With Warm Caramel Sauce
Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.
18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce
Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.
Yield: Makes 16 servings
Oxmoor House, JULY 2004
Apple Pie Cheesecake With Warm Caramel Sauce
Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.
18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce
Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.
Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.
Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.
Yield: Makes 16 servings
Oxmoor House, JULY 2004
Re: Dessert Recipes
Strawberry Mousse Pie
Ingredients
2/3 cup boiling water
1pkg. fat free strawberry gelatin
1/2 cup cold water
Ice cubes
2cups Cool Whip Light
1/2cup nonfat plain yogurt
1cup sliced strawberries
1 graham pie crust-reduced fat
Directions
Pour gelatin in mixing bowl. Stir in boiling water.
Stir for 2 min. til gelatin is dissolved. Mix together cold water and enough ice to make 1 cup. Stir into gelatin until it is slightly thickened and ice is melted. Stir in 1 1/2cups Cool whip and yogurt, mix til smooth. Fold in 1/2cup sliced strawberries, ref. 10mins. or til starts to set. Spoon into graham pie crust, refr. 4hrs. or til firm. Garnish with remaining 1/2cup sliced fresh strawberries and 1/2 cup cool whip.
Strawberry Mousse Pie
Ingredients
2/3 cup boiling water
1pkg. fat free strawberry gelatin
1/2 cup cold water
Ice cubes
2cups Cool Whip Light
1/2cup nonfat plain yogurt
1cup sliced strawberries
1 graham pie crust-reduced fat
Directions
Pour gelatin in mixing bowl. Stir in boiling water.
Stir for 2 min. til gelatin is dissolved. Mix together cold water and enough ice to make 1 cup. Stir into gelatin until it is slightly thickened and ice is melted. Stir in 1 1/2cups Cool whip and yogurt, mix til smooth. Fold in 1/2cup sliced strawberries, ref. 10mins. or til starts to set. Spoon into graham pie crust, refr. 4hrs. or til firm. Garnish with remaining 1/2cup sliced fresh strawberries and 1/2 cup cool whip.
Re: Dessert Recipes
Rasberry Fudge Torte
Ingredients
Cake:
1 C. hot water
3/4 C. cocoa
3/4 C. vegetable oil
14 egg yolks
1 T. vanilla
2 1/2 C. cake flour
2 1/4 C. sugar
1 T. baking powder
1 1/2 C. egg whites
2 t. cream of tartar
Frosting:
6 C. whipped cream
1-1/2 C. powdered sugar
4 t. vanilla
Directions
Mix together the water and cocoa and cool slightly. Whip the oil, egg yolks, and vanilla into the cocoa mixture. Sift the flour, sugar, and baking powder, and add to the egg mixture, mixing well. Beat the egg whites and cream of tartar until firm peaks form. Fold the flour/egg mixture into the firm peaks. Grease the bottoms of two 10" springform pans and pour in the final mixture. Bake at 350?F for 20-30 minutes, until set. Cool. Makes two cakes.
In a chilled bowl, whip the whipped cream, powdered sugar, and vanilla until stiff.
Assembling:
1 C. soft fudge topping
4 C. fresh raspberries, saving 24 - 28 for rosettes
dark chocolate shavings
Cut the cakes in 3 layers and spread the fudge topping on one layer of each cake. Sprinkle with a quarter of the raspberries and cover with a thin layer of the whipped cream mixture. Repeat with next layer and stack all 3 layers. Then frost the top and sides. Smooth top and section into 12 or 14 pieces. Press chocolate shavings onto the cake sides (optional). Garnish each slice with one raspberry, and if you have a pastry bag, a rosette of whipped cream. Chill for at least 2 - 3 hours. Serve with raspberry puree or chocolate sauce.
Source: Razzle Dazzle
Rasberry Fudge Torte
Ingredients
Cake:
1 C. hot water
3/4 C. cocoa
3/4 C. vegetable oil
14 egg yolks
1 T. vanilla
2 1/2 C. cake flour
2 1/4 C. sugar
1 T. baking powder
1 1/2 C. egg whites
2 t. cream of tartar
Frosting:
6 C. whipped cream
1-1/2 C. powdered sugar
4 t. vanilla
Directions
Mix together the water and cocoa and cool slightly. Whip the oil, egg yolks, and vanilla into the cocoa mixture. Sift the flour, sugar, and baking powder, and add to the egg mixture, mixing well. Beat the egg whites and cream of tartar until firm peaks form. Fold the flour/egg mixture into the firm peaks. Grease the bottoms of two 10" springform pans and pour in the final mixture. Bake at 350?F for 20-30 minutes, until set. Cool. Makes two cakes.
In a chilled bowl, whip the whipped cream, powdered sugar, and vanilla until stiff.
Assembling:
1 C. soft fudge topping
4 C. fresh raspberries, saving 24 - 28 for rosettes
dark chocolate shavings
Cut the cakes in 3 layers and spread the fudge topping on one layer of each cake. Sprinkle with a quarter of the raspberries and cover with a thin layer of the whipped cream mixture. Repeat with next layer and stack all 3 layers. Then frost the top and sides. Smooth top and section into 12 or 14 pieces. Press chocolate shavings onto the cake sides (optional). Garnish each slice with one raspberry, and if you have a pastry bag, a rosette of whipped cream. Chill for at least 2 - 3 hours. Serve with raspberry puree or chocolate sauce.
Source: Razzle Dazzle