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	<title>New Chocolate Recipes at CDKitchen.com</title>
	<link>http://chocolate.cdkitchen.com/recipes/new/</link>
	<description>Newest Chocolate Recipes at CDKitchen</description>
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	<pubDate>Sun, 22 Nov 2009 04:28:03 -0500</pubDate>
	<lastBuildDate>Sun, 22 Nov 2009 04:28:03 -0500</lastBuildDate> 


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    	<title>Virgin Mudslide Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/2425/Virgin-Mudslide130244.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/2425/">Cookbook Categories: Kahlua Mudslide</category>
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Place ice cream, cold coffee, milk, chocolate syrup and hazelnut syrup in blender, blend until smooth. Add heavy cream and blend until well mixed.  Chill parfait or martini glasses. While holding only the stems or bases of the glasses, rim the inside of the glasses with chocolate syrup. Pour mudslide carefully into glasses.  Top with whipped topping. Garnish with maraschino cherry, chocolate sprinkles and cinnamon.  TIP: Shaved chocolate will make the presentation more dramatic, perfect for a romantic evening.
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	<pubDate>Sun, 15 Nov 2009 00:00:00 -0500</pubDate>
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    	<title>Fully Loaded Mocha Float Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/59/Fully-Loaded-Mocha-Float130231.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/59/">Cookbook Categories: Cold Beverage</category>
		<description>
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Place yogurt, milk, banana, chocolate syrup, coffee, vanilla and ice cubes in a blender. Process 20 seconds or until well blended.  Pour into individual large glasses. Top each with a scoop ice cream. If desired, top each float with whipped topping and a cherry. 
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	<pubDate>Sun, 15 Nov 2009 00:00:00 -0500</pubDate>
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    	<title>Easy Double Chocolate Pudding Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/836/Easy-Double-Chocolate-Pudding128433.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/836/">Cookbook Categories: Chocolate Pudding</category>
		<description>
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Combine pudding mix and milk in a pan; stir well. Cook, stirring constantly over medium heat until mixture comes to a boil; remove from heat. Add chocolate chips, stirring until chocolate melts.  Spoon mixture evenly into 4 oz. pots de creme cups or souffle cups. Serve warm or chilled.
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	<pubDate>Fri, 13 Nov 2009 03:00:00 -0500</pubDate>
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    	<title>2-Minute Microwave Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1447/2-Minute-Microwave-Fudge128027.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1447/">Cookbook Categories: Microwave Fudge</category>
		<description>
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Mix all dry ingredients together in a 8x8 inch pan. Add milk, vanilla extract. Place chunk of butter in center (leave butter as whole do not chop up).  Microwave for 2 minutes until bottom of dish feels warm. Stir vigorously, blend in chopped nuts. Put in dish and chill for 1 hour.
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	<pubDate>Fri, 13 Nov 2009 01:00:00 -0500</pubDate>
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    	<title>Special Cream Chocolate Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/834/Special-Cream-Chocolate116581.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/834/">Cookbook Categories: Chocolate Mousse</category>
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Heat the chocolate, half of the cinnamon, and the milk in a small pan until the chocolate melts.  Bring the mixture to the boil. Whisk all but 1 ts. per serving of the cream into the mixture. Add the brandy.  Pour into glasses and decorate with the remaining cream and cinnamon.
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	<pubDate>Wed, 11 Nov 2009 00:00:00 -0500</pubDate>
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    	<title>Real Hot Chocolate Deluxe Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1061/Real-Hot-Chocolate-Deluxe128052.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1061/">Cookbook Categories: Hot Chocolate</category>
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Combine ingredients over medium heat until chocolate melts. Serve with whipped cream and garnish with cinnamon.
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	<pubDate>Sat, 31 Oct 2009 04:00:00 -0400</pubDate>
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    	<title>Hot Fudge Sundae Cake Crockpot Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/987/Hot-Fudge-Sundae-Cake120865.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/987/">Cookbook Categories: Chocolate Fudge Cake</category>
		<description>
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Spray inside of 2 to 3 1/2-quart slow cooker with cooking spray.  Mix flour, sugar, 2 tablespoons cocoa, the baking powder and salt in a medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in the slow cooker.  Mix brown sugar and 1/4 cup cocoa in a small bowl. Stir in hot water until smooth. Pour evenly over the batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.  Turn off the slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.  Spoon warm cake into dessert dishes. Spoon sauce over top.
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	<pubDate>Sat, 31 Oct 2009 00:00:00 -0400</pubDate>
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    	<title>Chocolate Irish Cream Cake Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/273/Chocolate-Irish-Cream-Cake129790.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/273/">Cookbook Categories: Chocolate Cake</category>
		<description>
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Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.  In a mixing bowl, combine cake mix, pudding mix, oil, water, vodka, liqueur, and eggs. Beat until smooth. Pour batter into prepared Bundt pan.  Bake 40 to 50 minutes or until a wooden pick comes out clean. Invert cake to cool.  Remove from pan. Dust with powdered sugar.  Cake may be served plain or with Irish Custard sauce.  Garnish with strawberries.  Irish custard sauce: In a medium-sized metal bowl, whisk egg yolks, sugar, and whiskey. Set bowl over saucepan of simmering water and whisk until mixture is foamy, triples in volume, and holds its shape in a spoon, about 6 minutes. Remove pan from water. Cool.  Source: Sterling Performances - A Cookbook by The Guilds of the Orange County Performing Arts Center. 
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	<pubDate>Fri, 30 Oct 2009 02:00:00 -0400</pubDate>
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    	<title>Chocolate-Crunch Cookies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/202/Chocolate-Crunch-Cookies127830.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/202/">Cookbook Categories: Cake Mix Cookies</category>
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Combine cake mix, egg, vanilla and butter. Add cereal and stir until they blend well.  Shape dough into 1-inch balls and place on lightly greased cookie sheet. Dip fork in flour and flatten cookies in criss-cross pattern.  Bake at 350 degrees F for 10 to 12 minutes.
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	<pubDate>Fri, 16 Oct 2009 03:00:00 -0400</pubDate>
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    	<title>Chocolate Nut Chews Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/577/Chocolate-Nut-Chews129192.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/577/">Cookbook Categories: No-Bake Cookies</category>
		<description>
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In a heavy 2-quart saucepan, mix sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes longer. Remove from heat.  Stir in the peanut butter until melted; add the vanilla, uncooked quick rolled oats and nuts.  With 2 teaspoons, drop on waxed paper. Let stand until set. 
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	<pubDate>Sat, 10 Oct 2009 04:00:00 -0400</pubDate>
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    	<title>Chocolate Praline Bread Pudding with Cinnamon Cream Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1709/Chocolate-Praline-Bread-Puddin129130.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1709/">Cookbook Categories: Chocolate Bread Pudding</category>
		<description>
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For Praline, grease a cookie sheet; set aside. Combine sugar and water in a heavy medium-size skillet and cook over medium heat 10 minutes, until golden brown (do not stir). Remove from heat and stir in pecans. Immediately pour praline onto cookie sheet. Cool completely. Chop into small pieces. Store in an airtight container at room temperature up to 1 week.  For Bread Pudding, heat oven to 350 degrees F. Butter a 9-inch glass baking dish. Place bread in a large bowl. Set both aside.  Bring the heavy cream to a boil in a medium saucepan over medium heat.  Meanwhile, whisk together eggs, egg yolks and sugar in a medium bowl. Slowly whisk 1 cup of hot cream into egg mixture. Then, whisk hot cream-egg mixture back into cream in saucepan and cook 1 to 2 minutes, until sugar dissolves. Add 3 ounces of chocolate, stirring until melted. Pour mixture over bread, stirring until bread absorbs all the liquid. Stir in remaining 6 ounces chocolate, the salt and 1 cup praline.  Spoon mixture into prepared baking dish. Place in a large roasting pan. (Make sure there is at least 1 inch of space between baking pan and roasting pan.) Pour enough hot water into roasting pan to reach halfway up sides of baking dish.  Bake 45 minutes, until a knife inserted in center comes out clean. Remove pudding from water bath and cool 10 to 20 minutes on a wire rack.  For Cinnamon Cream, beat the heavy cream and the cinnamon in a small mixer bowl on medium-high speed, until soft peaks form. Beat in confectioners' sugar just until combined.  For each serving, spoon cinnamon cream over pudding and sprinkle with remaining praline. 
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	<pubDate>Thu, 01 Oct 2009 03:00:00 -0400</pubDate>
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    	<title>Halloween Chocolate Popcorn Balls Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/2668/Halloween-Chocolate-Popcorn-Ba118586.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/2668/">Cookbook Categories: Popcorn Balls</category>
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Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4 qt. kettle or Dutch oven, over medium heat, stirring constantly.  Remove from heat. Stir in popped corn. Cook and stir until popcorn is coated, about 2 minutes.  Cool to lukewarm. Shape into 3&quot; balls. Place on waxed paper. Cool.
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	<pubDate>Thu, 01 Oct 2009 03:00:00 -0400</pubDate>
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    	<title>Friendly White Chocolate Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1361/Friendly-White-Chocolate-Brown128758.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1361/">Cookbook Categories: White Chocolate Brownies</category>
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Preheat oven to 350 degrees F.  In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on High about 1-1/2 minutes, or until melted and smooth when stirred.  With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts.  Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20 to 25 minutes, or until golden brown. Do not overbake. Let cool, then cut into serving pieces.
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	<pubDate>Thu, 24 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Chocolate Cappuccino Cupcakes Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1765/Chocolate-Cappuccino-Cupcakes128617.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1765/">Cookbook Categories: Chocolate Cup Cakes</category>
		<description>
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Preheat oven to 350 degrees F. Place baking cups in muffin pans; set aside.  Prepare cake mix following package directions for cupcakes, adding 2 tablespoons instant coffee before mixing. Spoon batter into baking cups. Bake as directed. Cool.  Dissolve remaining instant coffee in hot water. Stir frosting into coffee mixture until smooth. Frost cupcakes.  Microwave chocolate morsels and oil on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted.  Drizzle melted chocolate over frosted cupcakes. Let stand until chocolate sets.  Nutrition Information (Per Serving): calories 241 grams fat 12 % calories from fat 43 milligrams cholesterol 27 milligrams sodium 239 grams carbohydrates 33 grams protein 2
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	<pubDate>Thu, 24 Sep 2009 01:00:00 -0400</pubDate>
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    	<title>Chocolate Sundaes In A Shell Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1462/Chocolate-Sundaes-In-A-Shell128588.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1462/">Cookbook Categories: Ice Cream Sundaes</category>
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Bake pastry shells according to package directions. Remove from baking sheet and cool on wire rack.  Place chocolate and butter in saucepan. Heat until chocolate softens. Stir until smooth.  Place a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Sprinkle with nuts. (Chocolate mixture will harden making a &quot;chocolate shell&quot;.)  TIP: To microwave sauce, place chocolate and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until chocolate softens. Stir until smooth.
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	<pubDate>Thu, 17 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Double Chocolate Tartlets Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1436/Double-Chocolate-Tartlets128364.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1436/">Cookbook Categories: Tarts</category>
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Stir together the crushed cookies and butter in a medium bowl. Reserve 2 table spoons of this crumb mixture.  Divide remaining crumb mixture evenly among minimuffin cups lined with paper or foil cups; press evenly onto bottom of each cup.  Beat the cream cheese in a small mixer bowl at medium speed, scraping bowl often, until creamy. Add melted white chocolate; continue beating until well mixed.  Pipe filling, using pastry bag fit ted with star tip (or, for that uncomplicated approach, a zip lock bag, snipped in the corner) evenly over crust into each muffin cup. Sprinkle with remaining crumbs.  Freeze until firm (at least 1 1/2 hours). Store in freezer.
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	<pubDate>Wed, 16 Sep 2009 04:00:00 -0400</pubDate>
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    	<title>Peanut Butter And Fudge Brownies With Salted Peanuts Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1046/Peanut-Butter-And-Fudge-Browni128055.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1046/">Cookbook Categories: Peanut Butter Brownies</category>
		<description>
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To prepare oven, pan: Position rack in center of oven. Preheat oven to 325 degrees F. Line 9-by-13-inch metal baking pan with foil, leaving long overhang. Butter foil.  To make brownies: Place remaining butter in large, heavy saucepan. Add both chocolates. Stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla and salt. Add eggs, 1 at a time. Fold in flour. Fold in nuts.  To bake brownies: Spread in prepared pan. Bake for 30 minutes or until tester inserted into center comes out with moist crumbs attached. Place pan on rack. Cool.  To frost brownies: Using electric mixer, beat peanut butter and butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg. Beat in milk and vanilla. Spread frosting over cooled brownies.  To make chocolate layer: Stir chocolate and butter in small, heavy saucepan over low heat until smooth. Drop chocolate over frosting. Spread to cover. Chill for 1 1/2 hours or until set. Cover. Keep chilled.  To serve: Using foil, transfer brownies to work surface. Cut into squares. Bring to room temperature. Serve.
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	<pubDate>Sun, 13 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Lovely Italian Love Cake Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/273/Lovely-Italian-Love-Cake128259.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/273/">Cookbook Categories: Chocolate Cake</category>
		<description>
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Prepare cake mix as directed on box. Pour batter into 9x13x2 inch greased baking dish. Set aside.  Combine ricotta cheese, sugar, vanilla, eggs. Blend well. Spread mixture evenly over top of cake batter.  Bake at 350 degrees F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.  Blend pudding mix, milk until thickened. Blend in whipped topping. Spread over cooled cake.
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	<pubDate>Thu, 10 Sep 2009 00:00:00 -0400</pubDate>
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    	<title>Macadamia Chocolate Torte Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/Macadamia-Chocolate-Torte122121.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
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Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350 degrees F.  FOR CRUST: Beat sugar and butter until light and fluffy. Add egg. Mix well. Add flour and mix well. Roll the dough over wax paper and transfer it to the chilled pan. Use fork to crimp edges of crust. Bake in a 350 degrees F oven until crust gets golden brown -- about 10 minutes. Cool.  FOR FILLING: Roast nuts in oven at 200 degrees F for 5 to 10 minutes. Melt the chocolate. Heat the cream and add to the chocolate. Mix well. Add the Frangelico. Add nuts and stir to blend. Pour into crust and cool.  Decorate with shaved white chocolate or whipped cream topped with chopped macadamia nuts.
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	<pubDate>Thu, 03 Sep 2009 01:00:00 -0400</pubDate>
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    	<title>Old-Fashioned Chocolate Cake Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/273/Old-Fashioned-Chocolate-Cake128258.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/273/">Cookbook Categories: Chocolate Cake</category>
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Set a rack in center of oven. Preheat oven to 350 degrees F. Coat an 8 inch square baking pan with cooking spray, then dust lightly with flour.  In a medium bowl, sift together flours, cocoa, baking soda. Whisk in sugar, salt.  In a smaller bowl, combine water, oil, vinegar, vanilla. Pour wet into dry ingredients, whisk until batter is smooth. Pour batter into prepared pan.  Bake cake 30-40 minutes or until it pulls away from sides of pan, a toothpick inserted into center comes out clean. Cool cake in pan 10 minutes.  Turn it out onto a baking rack, cool completely. Serve cake immediately or wrap it in foil, store at room temperature for up to 2 days.  To serve, cut cake into squares. If desired, frost cake or serve topped with a spoonful of fat-free topping or reduced-fat vanilla yogurt.
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	<pubDate>Tue, 01 Sep 2009 04:00:00 -0400</pubDate>
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    	<title>Cocoa-Fluff Truffles Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/588/Cocoa-Fluff-Truffles128086.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/588/">Cookbook Categories: Truffles</category>
		<description>
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In double boiler top over hot, not boiling water, melt chocolate. Blend in marshmallow creme. Cool slightly.  Shape into 1/2-inch balls. Roll in minced walnuts or coconut, if desired.  Per Serving (excluding unknown items): 359 Calories; 17g Fat (38.5% calories from fat); 2g Protein; 58g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 3 1/2 Fat; 4 Other Carbohydrates.
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	<pubDate>Thu, 27 Aug 2009 00:00:00 -0400</pubDate>
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    	<title>Chocolate Mousse Dome With Chocolate Glaze Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/834/Chocolate-Mousse-Dome-With-Cho115709.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/834/">Cookbook Categories: Chocolate Mousse</category>
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For Chocolate Mousse: Combine milk chocolate, heavy cream and butter in double boiler and heat, stirring until smooth. Remove from heat.  Whip egg yolks with granulated sugar until ribbon forms. Combine the egg yolk mixture with the cooled, melted chocolate.  In a separate bowl, whip egg whites until they hold soft peaks. While whipping, slowly add the confectioner's sugar and continue to whip to stiff peaks.  Fold egg white mixture into chocolate mixture. Place in dome molds (or other molds) and refrigerate until solid.  For Chocolate Glaze: Combine ingredients in a pan over low heat until chocolate melts and stir until mixture is smooth. Remove from heat.  For Assembly: Unmold mousse from dome into center of plate. Pour glaze over to cover. Garnish plate with pieces of hazelnut shortbread dipped in chocolate, assorted fruits pieces and decorative coulis (sauces).  by: Robert Carr, Hyatt Regency (Wichita, Kansas)   
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	<pubDate>Thu, 20 Aug 2009 01:00:00 -0400</pubDate>
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    	<title>Cheer-You-Up Chocolate Macaroons Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/576/Cheer-You-Up-Chocolate-Macaroo127445.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/576/">Cookbook Categories: Macaroons</category>
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Combine all ingredients, mixing well. Drop by rounded teaspoonfuls onto greased cookie sheets.  Bake at 325 degrees F for 10 to 12 minutes. Remove to wire rack; let cool completely.
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	<pubDate>Sat, 15 Aug 2009 02:00:00 -0400</pubDate>
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    	<title>Chocolate Grand Marnier Souffle Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1457/Chocolate-Grand-Marnier-Souffl126040.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1457/">Cookbook Categories: Dessert Souffle</category>
		<description>
		<![CDATA[
Preheat oven to 350 degrees F.  Place chocolate chips or carob in a bowl and place it in hot water to melt stirring with a spoon.  Place remaining ingredients in a food processor and blend till smooth and creamy. Add melted chocolate and puree a few moments.  Pour into a very lightly oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes.
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		</description>
	<pubDate>Fri, 31 Jul 2009 02:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Marvelous Mississippi Mud Pie Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/Marvelous-Mississippi-Mud-Pie126977.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
		<description>
		<![CDATA[
Thaw Cool Whip. Mix margarine, nuts and flour. Press into a 9x13 pan. Bake 20 minutes at 350 degrees F. Cool.  Mix cheese, powdered sugar and 1/2 C. Cool Whip. Spread over cooled crust.  Mix pudding mix and milk. Spread over cheese layer. Spread extra Cool Whip over chocolate layer. Grate candy bar over top.  Chill at least 3 hours before serving.
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		</description>
	<pubDate>Wed, 29 Jul 2009 04:00:00 -0400</pubDate>
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