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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>
	<language>en-us</language>
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	<pubDate>Sat, 17 May 2008 07:28:03 -0400</pubDate>
	<lastBuildDate>Sat, 17 May 2008 07:28:03 -0400</lastBuildDate> 


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    	<title>Midwest German Chocolate Cookies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/368/Midwest-German-Chocolate-Cooki110893.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/368/">Cookbook Categories: Chocolate Cookies</category>
		<description>
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Preheat oven to 350 degrees F.  Combine all cookie ingredients and blend. Form into 1-inch balls and place on ungreased cookie sheet. Bake 8-9 minutes.  In medium saucepan, melt butter, add sugar and syrup stirring constantly until thick and bubbly. Stir in coconut and pecans.  Make cookie sandwiches with 2 cookies and filling.
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	<pubDate>Wed, 14 May 2008 05:00:00 -0400</pubDate>
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    	<title>Chocolate Sin Raspberry Truffle Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1045/Chocolate-Sin-Raspberry-Truffl110879.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1045/">Cookbook Categories: Raspberry Chocolate Brownies</category>
		<description>
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For Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly.  In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well.  Spread in greased 9x9 pan. Bake at 350 F for 30-35 minutes or until toothpick tests clean.  For Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside.  In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended. Spread over cooled browned layer.  For Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars.
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	<pubDate>Mon, 12 May 2008 03:00:00 -0400</pubDate>
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    	<title>Fruited Brownie Pizza Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/896/Fruited-Brownie-Pizza110511.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/896/">Cookbook Categories: Dessert Pizza</category>
		<description>
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For pizza: In a large bowl, combine shortening, butter and cocoa. Stir in sugar. eggs and vanilla.  Combine flour, baking powder and salt; stir into egg mixture. Spread evenly over a well-greased 12-inch to a 14-inch pizza pan.  Bake at 350F for 20-25 minutes. Cool.  For topping: In a mixing bowl, beat cream cheese and sugar until smooth; spread over brownie crust. Drain the pineapple, reserving juice. Dip banana slices, in juice (then discard juice).  Arrange bananas, pineapples and strawberries over cream cheese layer, sprinkle with pecans.  In a small saucepan over low heat melt chocolate and butter and drizzle over top of pizza. Chill for one hour. Refrigerate any leftovers.  Cook's Note: You may use purchased caramel or strawberry sauce instead of chocolate topping.
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	<pubDate>Sun, 11 May 2008 06:00:00 -0400</pubDate>
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    	<title>Popular Chocolate French Toast Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1639/Popular-Chocolate-French-Toast110986.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1639/">Cookbook Categories: Chocolate French Toast</category>
		<description>
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Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.  Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.  Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired.
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	<pubDate>Fri, 09 May 2008 06:00:00 -0400</pubDate>
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    	<title>Turtle Fudge Skillet Cake Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/997/Turtle-Fudge-Skillet-Cake110118.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/997/">Cookbook Categories: Chocolate Turtle Cake</category>
		<description>
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Heat oven to 350. Prepare cake mix according to package directions in a bowl; beat until smooth.  Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean.  Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Chop chocolate. Combine half of the caramel topping with chocolate in a bowl.  Microwave, uncovered on high 30-60 seconds or until melted. Stir until smooth. Carefully spread caramel fudge glaze over cake. Chop pecans; sprinkle evenly over glaze. Drizzle with remaining caramel sauce, if desired. Serve with vanilla ice cream or whipped topping.
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	<pubDate>Tue, 06 May 2008 02:00:00 -0400</pubDate>
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    	<title>Super Chocolate Caramel Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1043/Super-Chocolate-Caramel-Browni110880.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1043/">Cookbook Categories: Caramel Brownies</category>
		<description>
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 Preheat oven to 350 F. Lightly grease an 8&quot; square pan. In small saucepan, melt 1/4 c butter or margarine and chocolate over low heat. Set aside.  In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes.  Meanwhile, prepare Caramel Sauce: In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans.  Gently pour caramel sauce over brownies. Return pan to oven and bake 15 minutes longer, until caramel is bubbling.  Remove brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife.  Cool completely before cutting. Chill to harden chocolate, if necessary. 
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	<pubDate>Mon, 05 May 2008 07:00:00 -0400</pubDate>
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    	<title>Mexican Mocha Balls Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/829/Mexican-Mocha-Balls110481.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/829/">Cookbook Categories: Chocolate Balls</category>
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Cream butter and add sugar; add vanilla extract; continue beating until blended.  Combine flour, cocoa, coffee, and salt; gradually add to creamed mixture. Blend in nuts and cherries.  Chill dough for ease in handling. Shape into balls 1-inch in diameter; place on greased cookie sheets.  Bake at 325 degrees for 20 minutes. Remove to wire racks; while warm, dust cookies with powdered sugar.
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	<pubDate>Thu, 01 May 2008 02:00:00 -0400</pubDate>
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    	<title>Bittersweet Chocolate Sorbet Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/846/Bittersweet-Chocolate-Sorbet110533.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/846/">Cookbook Categories: Sorbet</category>
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Put all the ingredients in a heavy bottomed medium saucepan over low heat. Cook, stirring frequently, until the mixture reaches a boil - this can take 10 minutes or more. Then stir without stopping and pay attention: this will bubble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl into the ice-water bath. Allow the mixture to chill, stirring now and then.  Freeze the sorbet in an ice-cream maker following the manufacturer's instructions. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed.  Chef's Notes: To have great chocolate flavor in this sorbet, you've got to use great chocolate. While best eaten within a few hours of churning, if packed airtight, the sorbet will keep its smooth texture for about 1 week in the freezer.
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	<pubDate>Tue, 29 Apr 2008 06:00:00 -0400</pubDate>
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    	<title>Black Forest Pizza Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/896/Black-Forest-Pizza110250.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/896/">Cookbook Categories: Dessert Pizza</category>
		<description>
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Preheat the oven to 350 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray.  Spread the prepared batter evenly over the bottom of the pan. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean, let cool. In a large bowl, beat the cream cheese, confectioners' sugar, and whipped topping until smooth. With a wet table knife, spread the mixture evenly over the brownie pizza, then spoon the cherry pie filling evenly over that. Cut and serve immediately, or cover and chill until ready to serve. 
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	<pubDate>Fri, 25 Apr 2008 06:00:00 -0400</pubDate>
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    	<title>Irresistible Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/28/Irresistible-Brownies109924.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/28/">Cookbook Categories: Brownies</category>
		<description>
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Melt butter over low heat or in microwave. Combine sugar, flour, cocoa, baking powder, salt, and eggs in a bowl. Stir in melted butter and vanilla until blended and smooth. Stir in 1-1/2 cups chips and nuts.  Spread in greased and floured 9x13 baking pan. Sprinkle with remaining chips (if desired). Bake at 350 for 30-35 minutes. Cool and then cut into 2 inch squares.  Hope you enjoy these (especially good with a dip of vanilla ice cream and hot fudge).  For Frosting: Sift sugar and cocoa together, add softened butter and vanilla. Beat in milk a little at a time until the proper consistency.
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	<pubDate>Fri, 25 Apr 2008 06:00:00 -0400</pubDate>
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    	<title>Chocolate Eclair Dessert Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/836/Chocolate-Eclair-Dessert110360.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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Mix together instant pudding and milk. Fold in whipped topping and add vanilla. On bottom of 9x13 place a layer of graham crackers. Pour layer of pudding over crackers. Repeat layers ending with pudding.  ICING: Melt butter and chocolate over low heat. Add remaining ingredients. Cool slightly before frosting. Regrigerate overnight or until well chilled. Cut into squares.
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	<pubDate>Fri, 25 Apr 2008 03:00:00 -0400</pubDate>
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    	<title>Chocolate-Cherry Swirled Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/35/Chocolate-Cherry-Swirled-Fudge109614.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/35/">Cookbook Categories: Fudge</category>
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Line 13x9&quot; pan with foil so that foil extends over sides of pan; butter foil.  In medium saucepan, combine sugar, margarine and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.  Add marshmallow creme; blend well. Spoon half of mixture into small bowl. Add chocolate chips to mixture in bowl; stir until smooth. Stir in almonds. Add almond bark to mixture in saucepan; blend until smooth. Stir in cherries, almond extract and food color.  Pour chocolate mixture evenly into foil-lined pan. Spoon cherry mixture evenly over top. Pull knife through layers while gently turning and lifting to marble. Refrigerate until firm.  Remove fudge form pan by lifting foil; remove foil from fudge. Using large knife; cut into squares. Store in refrigerator.
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	<pubDate>Wed, 23 Apr 2008 07:00:00 -0400</pubDate>
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    	<title>Easy Chocolate Shakes Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1810/Easy-Chocolate-Shakes109984.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1810/">Cookbook Categories: Chocolate Milk Shake</category>
		<description>
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In a blender container combine milk, pudding mix, and vanilla. Cover and blend until smooth. Add ice cubes; cover and blend until combined. Let stand 3 minutes to thicken slightly. 
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	<pubDate>Tue, 22 Apr 2008 02:00:00 -0400</pubDate>
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    	<title>Chocolate Cream Dessert Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/Chocolate-Cream-Dessert109198.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
		<description>
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For Crust: Heat oven to 375 degrees. Mix nuts, flour, sugar and melted butter. Press onto bottom of a 9&quot; springform pan. Bake for 20 minutes. Cool.  For Filling: Beat cream cheese and icing sugar on medium speed until smooth. Fold in whipped cream; spread over crust. Chill.  Meanwhile, prepare pudding as directed on package. Cover surface with plastic wrap and chill 1 hour.  Beat pudding until smooth. Spoon over cream cheese layer. Chill 3 - 4 hours.  Just before serving, run a knife around sides of pan; remove rim. Spread whipped cream over pudding layer. Garnish as desired.
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	<pubDate>Mon, 21 Apr 2008 01:00:00 -0400</pubDate>
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    	<title>Chocolate Carrot Cake With Cream Cheese Frosting Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/298/Chocolate-Carrot-Cake-With-Cre110039.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/298/">Cookbook Categories: Carrot Cake</category>
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Preheat oven to 350 degrees F. Grease and flour 3 - 9 inch round pans.  In a medium bowl, sift together the first 5 ingredients (flour, sugar, baking soda, salt, cocoa powder), and set aside. In a separate bowl, combine the eggs, vanilla, buttermilk and oil. Mix well.  Stir in the dry ingredients until they are completely absorbed. Fold in the carrots and pineapple. Pour the batter evenly in each of the three pans.  Bake for 30 minutes in the pre-heated oven, or until a tooth pick inserted comes out clean. Remove to cooling rack and let cool completely.  For frosting:  Combine the vanilla, powdered sugar, butter, and cream cheese in a medium bowl. Beat until smooth. Spread frosting on top of two layers, stack layers and frost entire cake. Using a handheld, hard cheese grater (the smallest holes), grate the chocolate chips over the frosting. 
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	<pubDate>Sun, 20 Apr 2008 01:00:00 -0400</pubDate>
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    	<title>Ultimate Double Chocolate Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1357/Ultimate-Double-Chocolate-Brow109985.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1357/">Cookbook Categories: Double Chocolate Brownies</category>
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In large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into greased 13x9&quot; baking pan. Bake at 350F for 35-40 minutes or until brownies begin to pull away from sides of pan.  
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	<pubDate>Sat, 19 Apr 2008 06:00:00 -0400</pubDate>
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    	<title>Mocha Mousse Pie Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/Mocha-Mousse-Pie109886.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
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In a large microwave-safe bowl, melt chocolate chips; set aside to cool. In a mixing bowl, beat cream cheese, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.  Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. Garnish with chocolate shavings if desired. Store in the refrigerator. 
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	<pubDate>Fri, 18 Apr 2008 07:00:00 -0400</pubDate>
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    	<title>No-Bake Chocolate Pie Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/No-Bake-Chocolate-Pie109581.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
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In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over low heat until smooth.  Remove from the heat; cool. Fold in whipped topping; pour into crust.  Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if desired.
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	<pubDate>Mon, 14 Apr 2008 02:00:00 -0400</pubDate>
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    	<title>Simple Chocolate-Covered Pretzels Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1751/Simple-Chocolate-Covered-Pretz109625.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1751/">Cookbook Categories: Pretzel Snack</category>
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Cover a plate or cookie sheet with waxed paper.  Melt the chocolate in a double boiler over hot water. It melts faster in smaller chunks. Stir occasionally to melt the recalcitrant bits faster. Even though the chocolate is not directly over the flame, don't let it sit too long after melting or it can get dry.  For ease of dipping, pour the melted chocolate into a bowl just wide enough to accommodate one pretzel. You might want to set this bowl in another bowl of hot water to keep the chocolate liquid.  One by one, submerge the pretzels in the melted chocolate. Pull them out with the spaghetti tongs and place them on the waxed paper. Refrigerate them to make them harden.
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	<pubDate>Sun, 13 Apr 2008 04:00:00 -0400</pubDate>
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    	<title>Black Forest Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/35/Black-Forest-Fudge109649.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/35/">Cookbook Categories: Fudge</category>
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Beat cream cheese, sugar and almond extract in a large mixing bowl at medium speed with an electric mixer until well blended. Gradually add chocolate, mixing well. Stir in cherries and nuts.  Spread into a greased 8-inch square baking pan. Chill several hours or overnight.
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	<pubDate>Sun, 13 Apr 2008 02:00:00 -0400</pubDate>
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    	<title>Raspberry-Chocolate Souffles Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1457/Raspberry-Chocolate-Souffles108977.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1457/">Cookbook Categories: Dessert Souffle</category>
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Preheat oven to 400F.  Coat 6-ounce ramekins or custard cups with cooking spray. Divide 2 1/2 tablespoons sugar evenly among the ramekins, and turn to coat insides of ramekins with sugar.  Combine 6 tablespoons milk and raspberries in a blender or food processor; process until smooth. Strain raspberry mixture through a sieve over a large bowl, pressing with back of a spoon to remove as much liquid as possible. Discard solids in sieve.  Add egg yolks to raspberry mixture; stir with a whisk until smooth. Combine remaining 2 tablespoons milk and cornstarch, stirring with a whisk. Add cornstarch mixture to raspberry mixture; stir well.  Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into raspberry mixture; gently fold in remaining egg white mixture. Fold in chocolate just until combined. Spoon into the prepared ramekins, and place ramekins on a baking sheet.  Bake for 14 minutes or until souffles are puffed and lightly browned. Serve immediately.
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	<pubDate>Mon, 07 Apr 2008 02:00:00 -0400</pubDate>
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    	<title>Double Decadence Chocolate Cake With Shiny Chocolate Icing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1925/Double-Decadence-Chocolate-Cak109353.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1925/">Cookbook Categories: Double Chocolate Cake</category>
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Preheat oven to 300 degrees.  Spray two 9 x 2-inch round cake pans with non-stick cooking spray. Line bottoms with rounds of wax paper or parchment paper; spray again.  Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.  Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.  Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add vegetable oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well.  Add dry ingredients and beat on medium speed until just combined well.  Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.  Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.  (Note: Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.)  For the icing:  Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved.  Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth. Cut shortening into 3 pieces and add to frosting, whisking until smooth.  Transfer icing to a bowl and chill until spreadable, about 30 minutes.  Spread icing between cake layers and over top and sides.  (Note: Cake keeps covered and chilled, 3 days. Bring cake to room temperature before serving.)
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	<pubDate>Sun, 06 Apr 2008 05:00:00 -0400</pubDate>
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    	<title>Chocolate Rice Crispies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1336/Chocolate-Rice-Crispies109584.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1336/">Cookbook Categories: Cereal Bars and Squares</category>
		<description>
		<![CDATA[
Combine the butter and cocoa powder in a large, heavy-bottomed pot over medium-high heat, stirring to combine as the butter melts completely. Add the marshmallows and let them soften and melt; stir to keep from them from sticking, if necessary. Remove the pot from the heat and add the crisped rice cereal, stirring until it is well coated with the marshmallow mixture. Add half of the chocolate morsels; mix well. Let the mixture cool for about 5 minutes, then add the remaining chocolate morsels. Let the mixture cool to room temperature.  Meanwhile, line a rimmed baking sheet with parchment paper or wax paper. Lightly grease your hands with nonstick cooking oil spray.  Use your hands to shape some of the coated cereal mixture into a golfball-size ball. Place on the baking sheet and repeat with the remaining mixture.  When the balls have set (feeling slightly dry to the touch), store them in an airtight container.  Judy's Notes: Here, a famous pastry chef has applied finesse to a beloved snack. Fran&ccedil;ois Payard's treats come together in minutes, with a smooth, creamy marshmallow base that keeps them chewy.  Store in an airtight container for up to 3 days. Do not refrigerate, or the balls will harden. 
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		</description>
	<pubDate>Sat, 05 Apr 2008 06:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Milky Way Balls Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/829/Milky-Way-Balls109062.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/829/Milky-Way-Balls109062.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/829/">Cookbook Categories: Chocolate Balls</category>
		<description>
		<![CDATA[
Melt butter; add marshmallows and milky ways. Melt over low heat; stir in crispies. Wet hand; roll in balls. Roll in powdered sugar. Separate until cool. Store in airtight container. 
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		</description>
	<pubDate>Sun, 30 Mar 2008 05:00:00 -0400</pubDate>
	</item>
	<item>
    	<title>Rich Chocolate Cupcakes Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1765/Rich-Chocolate-Cupcakes109098.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1765/Rich-Chocolate-Cupcakes109098.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1765/">Cookbook Categories: Chocolate Cup Cakes</category>
		<description>
		<![CDATA[
Preheat oven to 350 F.  Grease cake pans or muffin tins, whichever you are using. Sift together into a large bowl the sugar, cocoa, flour, baking soda, baking powder, and vanilla.  In a medium bowl, beat eggs until frothy. Add the oil and sour cream and beat for a minute. Beat in the water. Stir in the chocolate chips.  Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon, mixing batter until it's smooth.  Pour the batter into two 9-inch pans or one 9 x 13 pan for a single-layer cake. If making cupcakes, use standard-size muffin cups.  Bake at 350 for 45 minutes or until a toothpick comes out dry (cupcakes take about 40 minutes).
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		</description>
	<pubDate>Sun, 30 Mar 2008 03:00:00 -0400</pubDate>
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