Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
$1000 Fudge Recipe
4 1/2 c. sugar
1 12 oz. can evap. milk (1 2/3 c.)
1/2 c. butter
1/2 tsp salt
Cook, stirring at full boil, for 8 1/2 minutes. Remove from heat and stir in:
12 oz. Hershey bar, broken up
12 oz. choc. chips
2 tsp. vanilla
1 1/2 c. chopped nuts, if desired
Stir rapidly until melted. Last, stir in one 8 oz. jar of marshmallow creme. Pour into pans. Makes about 5 lbs!
WINE, CHEESE AND CHOCOLATE CUPCAKES
Yield: 8 cupcakes
Cupcakes:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp. baking soda
1/4 tsp. salt
1/4 cup unsalted butter, room temperature
2 oz Brie cheese, rind removed, cut into small chunks, room temperature
3/4 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 oz. bittersweet chocolate chips, melted
½ cup + 2 Tablespoons dry red wine
Chocolate Red Wine Ganache:
6 oz. bittersweet chocolate chips
2 Tablespoons unsalted butter, room temperature
3 Tablespoons heavy cream
1 Tablespoon red wine
1. Preheat oven to 350 F. Line 8 cups of a 12-cup muffin tin with cupcake liners
2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt.
3. In another, use an electric mixer to beat the butter, cheese, and sugar until light and fluffy.
4. Beat in the egg until incorporated.
5. Switch to a spatula and mix in the vanilla and melted chocolate
6. With the spatula, alternate mixing in the flour mixture and the red wine into the butter and cheese mixture
7. Fill cupcake liners 3/4 full.
8. Bake for 20 minutes or until cupcakes bounce back when touched.
9. Let cool in tin for 5 minutes and then finish cooling on wire rack.
10. To prepare ganache: whisk together all ingredients in heavy saucepan over medium-low heat until melted and smooth
11. When cupcakes are thoroughly cooled, dip tops in ganache and enjoy – with a glass of red wine!
Whipped cream cake
1 cup whipping cream
2 eggs
1 tsp vanilla
1/2 cinnimon
1 1/2 cup sifted all purpose flour
1 cup sugar
2 tsp. baking powder
salt
extra whipped cream and sliced strawberries for topping
Whip cream until it holds soft peaks. Add eggs one at a time, beating well after each addition. Fold in vanilla. Sift dry ingredients together, fold into cream mixture. Pour into greased and floured 8 inch spring form pan. Bake at 350 degrees for 50 minutes until cake is light brown. Let stand to minutes before removing it from pan. Top with extra whipped cream and strawberries
You shouldn’t Eat this but you’ll hate yourself if you miss it bars.
2cans sweetened condensed milk turned into caramel
[ peel off the paper then place on their sides in a large pan and completely cover with water. Slowly bring the pot to a rolling boil and boil for 3 hours …oh its worth it. turn every 30 minutes. AFter 3 hours let cool BEFORE OPENING NO CHEATING HERE]
1/2 pt. heavy cream – german chocolate cake mix – 1 1/2 sticks butter – toffee chips
Preheat oven to 350 degrees. Butter 13X8(9) pan. combine the cake mix, butter in large bowl until well blended,then add cream little by little until you have a mix stiff enough to press into the pan. Add nuts if you wish and press of the mix into the bottom of the pan. BAke for 6 minutes and scatter the toffee bits. Then pour the caramel from the boiled milk over the top. Refrigerate. When the caramel is hard pat the rest of the mix onto the top. Don’t worry that you can’t cover all. Bake for 18-20 minutes or a tooth pick comes out clean. Cool on rack and cut into squares then chill the pan to harden the caramel again. SERVE CHILLED WITH STRAWBERRY LEMONADE for best results.
YOu’ll always be invited back and you’ll find other reasons for making the caramel.
Mixer Mud Pie
In a large mixing bowl combine:
1/2 gallon of coffee ice cream, softened
1 package regular oreo cookies, slightly crushed
1 package chopped almonds
After well mixed pour back into ice cream container and freeze. Now, lick the beaters! Yum!
Peach Cobbler that makes you want to be bad…
1 stick of butter
1 cup of sugar
1 cup of self rising flour
1 cup of milk
1 large can of peaches (drained)
heavy whipping cream or vanilla ice cream
Melt the butter in a loaf pan. Mix the flour, sugar and milk, and pour it into the pan over the butter. Top with the peaches. Bake at 350 for one hour. The crust will rise to the top and bake to a golden brown. Serve warm with the cream of your choice… dang.
Rich Yummy Bars
1 Stick butter, melted
1 Cup Graham cracer crumbs
1 Cup coconut
1 Can eagle brand milk
4 oz. chocolate chips
6 oz. butterscotch chips
1 Cup pecans
Pour melted butter into 9 x 13 in pan. Sprinkle the graham cracker crumbs on top of butter. Sprinkle coconut on top of crumbs. Next, pour Eagle brand milk over and spread as best you can. Then, sprinkle chocolate and butterscotch chips. Lastly cover with the pecans. Bake for 20-30 minutes at 350 degrees. Let cool and cut into small squares.
Depression Brownies
1 stick butter
2 squares unsweetened chocolate
1 cup sugar
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 teaspoon vanilla
1 cup chopped nuts (if desired). If you’re not a nut lover add 1 cup chocolate chips.
Melt butter and chocolate. Add ingredients one at a time – beating after each addition. Bake in greased 8 inch pan for 25 minutes at 325 degrees.
Scotch Shortbread (I only need 4 ingredients to be bad)
1/2 lb. unsalted butter, softened
1/2 c. powdered sugar
2 c. all purpose flour
1/4 tsp. salt
Cream butter on medium-high speed until light and fluffy. Gradually add powdered sugar until well-blended. In separate bowl, combine flour and salt, and gently fluff with a fork (you could also sift together). Slowly…gradually, with patience, add the flour to the butter-sugar mixture until well blended. It should form a very soft dough. Dust a work surface with flour and gently, quickly knead the dough a few times until soft. (You don’t want your warm hands to warm up the dough too much or it will get sticky…but other than making a mess, that’s no big deal. This ISN’T pie crust).
Pat dough (or roll it out if you wanna get all fancy) into a baking sheet, about 1/4 inch thick. Poke holes with a fork all over in a pretty pattern. Bake at 350 degrees F until just barely tinged with brown (about 20-25 mins). Take out of oven and let cool slightly. Score with a knife into whatever size peices you want. Allow to cook and break at the scores. I have no idea how long this stuff actually lasts before going stale because it’s never made it more than about 30 hours from oven to gone.
YUMMY MARGARITA PIE
1/2 c margarine or butter
1 1/4 c finely crushed pretzels
1/4 c sugar
1 can (14oz) sweetened condensed mile
1/3 c lime juice
2 – 4 T tequila
2 T triple sec or other orange-flavored liqueur
1 c (1/2 pint) whipping cream, whipped
Additional whipped cream and pretzels for garnish, optional
In small saucepan, melt margarine, stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up sides of buttered 9-inch pie plate; chill. In large bowl, combine sweetened condensed mile, lime juice, tequila and triple sec; blend well. Fold in whipped cream. Turn into prepared crust. Freeze or chill until firm (4 hrs in freezer. 2 hrs in refrigerator). Before serving, garnish with whipped cream and pretzels. Refrigerate or freeze leftovers. Makes one 9-inch pie.
This sounds delicious!!