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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>Sat, 07 Nov 2009 12:28:03 -0500</pubDate>
	<lastBuildDate>Sat, 07 Nov 2009 12:28:03 -0500</lastBuildDate> 


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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>
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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>Carob Balls Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/829/Carob-Balls129559.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/829/">Cookbook Categories: Chocolate Balls</category>
		<description>
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In a mixing bowl combine oil with carob and blend until smooth. Add honey, molasses and water. Stir well.  Stir in bran, sea salt, sunflower seeds and cinnamon. Combine with cereal and tahini.  Roll into 1-inch balls. Ready to eat or bake in oven for 10 minutes at 350 degrees F. Remove and cool.  Nutrition Facts: Serving Size 1 ball (about 1oz), Calories 109, Calories from Fat 54, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 19mg, Total Carbohydrate 14g, Dietary Fiber 4g, Sugars 2g, Protein 2g, Vitamin A 1IU, Vitamin C 0mg, Calcium 41mg, Iron 1mg
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	<pubDate>Mon, 26 Oct 2009 11:00:00 -0400</pubDate>
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    	<title>Easy Milk Chocolate Fudge Cupcakes Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1765/Easy-Milk-Chocolate-Fudge-Cupc129655.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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Set oven to 350 degrees F. Line regular size muffin tin with paper liners.  In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.  In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.  Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well. Mix in the chocolate chips and nuts (if using).  Divide the batter evenly between the lined muffin tins. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't over-bake!). Cool, and frost with favorite frosting.
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	<pubDate>Sat, 24 Oct 2009 11:00:00 -0400</pubDate>
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    	<title>Chocolate Marshmallow Puffs Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/32/Chocolate-Marshmallow-Puffs129542.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/32/">Cookbook Categories: Cookies</category>
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Put marshmallows in the freezer for a couple of hours.  In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars.  Blend in unbeaten eggs and vanilla. Beat well. Stir in flour mixture and blend thoroughly.  Stick bowl in fridge; until dough is hardened. Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.  Bake at 400 degrees F on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.  * These stay moist if you keep them in a canister, cutting off all possible ways of air getting in.
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	<pubDate>Tue, 20 Oct 2009 10:00:00 -0400</pubDate>
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    	<title>Dutch Chocolate Banana Smoothie Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1813/Dutch-Chocolate-Banana-Smoothi128933.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1813/">Cookbook Categories: Chocolate Banana Smoothie</category>
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Combine cocoa, sugar (or sugar substitute), and water in a blender jar. Secure lid and whirl until cocoa is dissolved.  Add milk, banana, ice cubes, and vanilla. Secure lid and whirl until smooth and foamy.  Pour into a tall glass to serve.
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	<pubDate>Sat, 17 Oct 2009 05:00:00 -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>Rich Baked Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/35/Rich-Baked-Fudge129485.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/35/">Cookbook Categories: Fudge</category>
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Preheat oven to 325 degrees F.  Mix sugar, shortening, salt, flour and eggs. Add cocoa and vanilla extract. Pour into a greased cast iron skillet.  Bake for about 20 minutes (more or less, depending on the size of your skillet). Fudge will be done when the top is crusty all the way across.
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	<pubDate>Tue, 13 Oct 2009 07:00:00 -0400</pubDate>
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    	<title>Super-Easy Rocky Road Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1453/Super-Easy-Rocky-Road-Fudge129385.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1453/">Cookbook Categories: Rocky Road Fudge</category>
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Line 13 x 9-inch baking pan with foil; grease lightly.  Microwave morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chocolate chips may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Stir in vanilla extract. Fold in marshmallows and nuts.  Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
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	<pubDate>Sun, 11 Oct 2009 12:00:00 -0400</pubDate>
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    	<title>Chocolate Muffins With Gooey Centers Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1765/Chocolate-Muffins-With-Gooey-C129352.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1765/">Cookbook Categories: Chocolate Cup Cakes</category>
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Preheat oven to 350 degrees F. Grease (or spray) muffin cups.  Place flour, cocoa, baking soda, sugar, milk chocolate, eggs, vanilla, butter, and sour cream into a mixing bowl. Beat for one minute on low until combined, then beat on high for one more minute.  Spoon half the mixture into muffin cups. Then add a square of the dark chocolate to each cup, and top with remaining mixture.  Press several chocolate chips onto the top of the mixture in each cup. Bake for 15 minutes, until puffy.  If eaten while still warm, the centers will still be gooey. 
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	<pubDate>Sun, 11 Oct 2009 10:00:00 -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>
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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>Layers Of Love Chocolate Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/28/Layers-Of-Love-Chocolate-Brown128880.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/28/">Cookbook Categories: Brownies</category>
		<description>
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Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.  Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.  Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture.  Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top.  Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.  Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.  This recipe was a finalist in the 2000 Share The Very Best Recipe Contest
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	<pubDate>Wed, 07 Oct 2009 10:00:00 -0400</pubDate>
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    	<title>Chocolate Peanut Butter Volcanoes Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1785/Chocolate-Peanut-Butter-Volcan129239.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1785/">Cookbook Categories: Chocolate Peanut Butter Cookies</category>
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Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.  Make the Lava: Melt the chocolates together in the top of a double boiler placed over simmering water [do not let the bottom of the double boiler touch the water].  Combine the sweetened condensed milk and the vanilla in a medium-size bowl.  Using a whisk, stir the melted chocolate vigorously into the milk until the mixture is smooth and well blended. Set it aside.  Make the Cookie Dough: Sift the flour, baking soda, and salt together into a small bowl and set aside.  Using an electric mixer on medium speed, cream the butter, peanut butter, both sugars, and the vanilla together in a medium-size mixing bowl until light and fluffy, about 10 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.  Add the egg and beat on medium speed until blended, about 1 minute. Scrape the bowl.  Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more.  Measure out heaping tablespoons of the dough and roll them into balls with your hands, Place the balls 2 inches apart on the prepared baking sheets.  Using your thumb, press a deep hole into the center of each ball, and plop a heaping teaspoon of the lava mixture into the hole. Pinch the opening together just a little bit so the lava will not overflow, but so that it is still visible.  Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool the cookies on the sheets or eat them while they are still warm for an extra- special treat.  Store the cookies in an airtight container in the refrigerator for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating.  From Rosie's Bakery Cookie Book: Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred by Judy Rosenberg (Workman Publishing)
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	<pubDate>Mon, 05 Oct 2009 07:00:00 -0400</pubDate>
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    	<title>Chocolate Martini Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/678/Chocolate-Martini129207.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/678/">Cookbook Categories: Martini</category>
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Combine vodka, creme de cacao and orange liqueur in a shaker; add ice. Shake until cold, then strain into chilled martini glasses.  Garnish each with a kiss.
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	<pubDate>Sun, 04 Oct 2009 12:00:00 -0400</pubDate>
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    	<title>Teetotaller's Irish Cream Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/28/Teetotallers-Irish-Cream-Brow129142.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/28/">Cookbook Categories: Brownies</category>
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Heat oven to 350 degrees F.  Melt 6 tablespoons butter in 2-quart saucepan over low heat. Remove from heat; stir in sugar and cocoa. Add egg and vanilla; mix well.  Add baking powder and baking soda; mix well. Alternately add flour and 1/2 cup coffee creamer, mixing well after each addition.  Spread batter into greased 9-inch square baking pan. Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.  Combine all frosting ingredients in medium bowl except decorator sugar; mix until smooth. Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.  Nutrition Facts (1 brownie): Calories: 180, Fat: 7g, Cholesterol: 25mg, Sodium: 75mg, Carbohydrates: 28g, Dietary Fiber: 1g, Protein: 1g
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	<pubDate>Fri, 02 Oct 2009 07:00:00 -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>
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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>German Sweet Chocolate Cream Pie Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/301/German-Sweet-Chocolate-Cream-P128826.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/301/">Cookbook Categories: Chocolate Pie</category>
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Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted.  Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth.  Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
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	<pubDate>Mon, 28 Sep 2009 11:00:00 -0400</pubDate>
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    	<title>Hungarian Hazelnut Torte Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1772/Hungarian-Hazelnut-Torte128318.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1772/">Cookbook Categories: Chocolate Torte</category>
		<description>
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Preheat the oven to 325 degrees F. Butter and flour a 13 x 9-inch baking pan.  Stir the chocolate, hazelnuts, sugar, wine, and bread crumbs in a large saucepan over medium&shy; low heat until the chocolate is melted. Set aside to cool.  Beat the egg whites and salt in a large bowl with an electric mixer at high speed until stiff peaks form. With mixer at medium speed, beat the egg yolks in a large bowl until pale. Use a large rubber spatula to fold the yolks into the chocolate mixture. Fold in the beaten whites.  Spoon the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.  For Topping: With mixer at high speed, beat the cream, sugar, and vanilla in a medium bowl until stiff. Spread the top of the cake with the cream and decorate with the hazelnuts.
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	<pubDate>Thu, 24 Sep 2009 08:00:00 -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>
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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>Famous Fudge Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/35/Famous-Fudge128692.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/35/">Cookbook Categories: Fudge</category>
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Line 8-inch-square baking pan with foil.  Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.  Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
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		</description>
	<pubDate>Mon, 21 Sep 2009 08:00:00 -0400</pubDate>
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	<item>
    	<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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		</description>
	<pubDate>Thu, 17 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Cherry And White Chocolate Brownies Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/28/Cherry-And-White-Chocolate-Bro128351.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/28/Cherry-And-White-Chocolate-Bro128351.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/28/">Cookbook Categories: Brownies</category>
		<description>
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Preheat the oven to 325 degrees F. Butter an 8-inch square baking pan. Line the bottom and two sides of the pan with a piece of parchment paper; press the parchment paper smoothly against the pan - excess can extend over pan rim.  In a small pan over low heat, cook the cherries and kirsch just until liquid begins to bubble, about 1 minute. Remove from the heat and let stand for 5 to 10 minutes, until the cherries absorb most of the liquid.  In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the bittersweet chocolate and butter, stirring occasionally until smooth. Remove from the heat.  With a wooden spoon, beat the eggs, sugar and salt in a medium bowl until blended. Stir in the melted chocolate mixture. Add the flour, stirring until blended.  Stir the white chocolate pieces and cherry mixture into the batter. Spread the batter in the prepared pan.  Bake for 35 to 38 minutes, until a thin shiny crust forms on top and the center is soft when gently pressed. Cool completely in the pan on a rack for at least 1 1/2 hours.  Cut around the pan sides where there is no parchment paper. Lift the brownie out of the pan, then cut it into squares, wiping the blade clean after each cut.
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		</description>
	<pubDate>Wed, 16 Sep 2009 08:00:00 -0400</pubDate>
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