Remove from heat and add 1 cup flour and stir until ball forms.
Cool 10 minutes.
Transfer dough to stand mixer with paddle attachment, add eggs one at a time mixing well, after each addition.
Spread into a greased 15×10 jelly roll pan.
Bake for 30 minutes.
Remove from oven and cool.
Beat pudding, milk and vanilla together until thickened.
Fold in whipped topping.
Spread over cooled crust and chill for 1/2 hour.
Melt chocolate chips and butter in microwave in 30 second increments.
Mix in powdered sugar, vanilla and milk until smooth and creamy. Add more milk if necessary.
Drizzle over the filling and refrigerate until served.
Bring 1 cup water and 1/2 cup butter to a boil in a medium saucepan.
Add 1 cup flour and mix until a ball forms. Let cool 10 minutes.
Transfer to a stand mixer with paddle attachment. Add one egg at a time mixing well after each addition.
Spread dough lightly into greased jelly roll pan and bake for 30 minutes in a 400 degree oven.
Let dough cool for at least 15 minutes. It will be puffy and uneven.
Whisk together pudding, vanilla and milk until thickend.
Fold in whipped topping.
Spread over cooled crust and refrigerate for 30 minutes until set.
Melt chocolate chips and butter in microwave in 30 second increments. Add powdered sugar, vanilla and milk and mix until creamy and smooth. You can add more milk as needed to make it drizzle consistency. Drizzle over filling and refrigerate until ready to serve.
The Chocolate Eclair Torte is all the flavor of a full eclair without the fancy piping. Perfect mix of taste and ease.
Preheat the oven to 350 degrees. Line a cupcake pan with liners.
Mix chocolate cake mix with milk, oil and eggs until combined.
Place 1 Tbsp of mix in each of the cupcake liners.
Mix together the 8 ounces softened cream cheese, sugar and egg.
Add the chocolate chips and mix until combined.
Place 1 Tbsp of cream cheese mixture in the center of the chocolate batter.
Cover with 1 Tbsp of remaining chocolate batter.
Bake 15 minutes or until a toothpick comes out clean.
Remove from oven and cool on cooling rack.
In a stand mixer fitted with a paddle attachment, beat the 12 ounces softened cream cheese until smooth.
Beat in butter until combined.
Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp milk.
Mix slowly until combined.
Beat medium speed until creamy, add 1 more Tbsp milk to thin out if needed.
Pipe onto cooled cupcakes.
Mix chocolate cake mix, with milk, eggs and oil until combined.
In a separate bowl, combine cream cheese, egg and sugar.
Add chocolate chips and mix until combined. I used mini-semi-sweet chocolate chips, but you can use whatever you choose.
Place 1 Tbsp of the chocolate batter in each liner, followed by 1 Tbsp of cream cheese mixture in the center of each.
Top with 1 more Tbsp of the chocolate batter.
Bake in a 350 degree oven for 15 minutes. Remove from pan and cool.
To make the frosting, start by beating the softened cream cheese until smooth in the stand mixer.
Add softened butter and mix until creamy.
Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp of milk. Slowly start mixer so you don’t end up wearing the ingredients. Mix until smooth and creamy, you can add an additional 1 Tbsp of milk to thin the frosting if you need to.
I am usually not a fan of more specialty ingredients but it really makes the difference in these cookies.
Add the chocolate mint pieces and combine by hand. The batter will be very fudgy and thick.
Drop by tablespoon on the cookie sheet. I use my cookie scoop to make sure they are all even sized. It is one of my favorite tools, if you don’t have one, you can order one by clicking here: OXO Good Grips Medium Cookie Scoop
Bake for 8 minutes in a 350 degree oven. I rotate by placing the sheet on the bottom rack for 4 minutes then move to the top rack for 4 minutes for even cooking.
Remove from oven and let cool about 4 minutes before removing from pan to a cooling rack. They are so chewy if you remove them right away they will tear.
Over medium high heat, brown ground beef, breaking it into small pieces until brown.
Add garlic and sauté another minute.
Add tomato sauce, and seasoning packet and 3 cans of water.
Turn to medium low heat and and cook until thickened.
In a separate bowl, mix cottage cheese, ricotta, 1 cup mozzarella cheese and egg.
To assemble: add 1/2 cup meat sauce to the bottom of a greased 9×13 baking dish. Add three lasagna noodles. Spread 1/3 of remaining meat sauce, sprinkle with 1 cup mozzarella cheese and half of the cheese filling. Repeat with three noodles, 1/3 meat sauce, 1 cup mozzarella, and second half of cheese filling. End with last three noodles, 1/3 meat sauce, 1 cup mozzarella.
Cover with tin foil and baked 45 minutes.
Remove the foil and broil for an additional 5 minutes.
Remove from oven and sit about 15 minutes. (perfect time to drop in the garlic bread)
Simple meat sauce with ground beef, garlic, tomato paste, spaghetti seasoning packet and water.
Cheese filling layer with cottage cheese, ricotta cheese, egg and mozzarella cheese.
First layer, noodles, 1/3 meat sauce, 1 cup mozzarella and 1/2 cheese filling.
Repeat until you are ready to go in the oven for 45 minutes at 370 degrees.