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)
Extra Chocolate-y Expresso Brownies
1/2 lb. butter 1 cup flour
4 oz. baking chocolate 12 oz. chocolate chips
4 eggs 1 t. vanilla
2 cups sugar instant expresso coffee crystals
Melt butter and baking chocolate in double broiler. Add coffee crystals to taste.
Mix eggs well. Add vanilla and mix a few seconds. Then add sugar. Add flour until just mixed in.
Add butter and chocolate mixture until just mixed. Add chocolate chips. Don’t over mix.
Pour into a 9×13″ pan. Bake approx. 25-30 minutes at 350 degrees.
Cappuccino Fudge Cheesecake
Crust
1 cup flour
1 stick butter
1/4 tsp vanilla
1/3 cup sugar
Mix until a ball forms and press into the bottom of a 9-inch spring-form pan
Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa
Cover crust, sides and decorate top with ganache
Filling
4 8-ounce packages cream cheese, room temperature
4 large eggs
1 1/4 cups sugar
2 tablespoons all purpose flour
2 tablespoons instant espresso powder or coffee crystals
2 teaspoons light molasses
2 tablespoons dark rum
1 tablespoon vanilla extract
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
For ganache:
Simmer whipping cream in saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and mix is smooth. Pour 2 cups ganache over bottom of crust. Freeze crust until ganache is firm (~ 30 minutes). Cover remaining ganache and let stand at room temperature (or refrigerate and slowly and carefully warm up) to use later for decorating sides and top when cake is finished.
For filling
Preheat oven to 350°F. Beat cream cheese and sugar in large bowl until blended with mixer. Beat in flour. Stir espresso powder, vanilla, rum, and molasses in small bowl until espresso dissolves, then beat into cream cheese mix. Beat in eggs 1 at a time, occasionally scrape sides of bowl.
Pour filling over cold ganache covered crust. Place cheesecake on baking sheet in the middle of the oven. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken (~ 1 hour 5 minutes). Transfer cheesecake to rack to cool 15 minutes (top of cheesecake will fall slightly). Keep oven on.
For topping:
Whisk sour cream, sugar, and vanilla together in a bowl. When blended, pour over hot cheesecake, spreading to completely cover the top. Place back in the oven and bake until topping is set, about 10 minutes. Transfer cheesecake to rack and refrigerate until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Cover the sides of the cake with ganache. Use a pastry bag filled with ganache to decorate the top of the cake. To make piping across the cake fit the pastry bag with a small star tip. Pipe diagonal lines on the top of the cheesecake about 1 inch apart. Repeat in the opposite direction to make a lattice. Rosettes can be placed where the piping lines cross and around the edge of cake. Chill at least 6 hours until lattice is firm. Can be made 4 days ahead if kept covered.
This is a new one for me, one that my daughter just introduced me to:
Puppy Chow!
Ingredients:
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor — or a mix of other Chex style cereals)
1-1/2 cups powdered sugar
Combine peanut butter, butter and chocolate chips in a microwave safe bowl.Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp vanilla. Stir well.
Place the 9 cups of cereal in a very large bowl. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. Then coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.
Bow WOW!
very simple…
a whole perfectly ripe avocado, pitted.
Fill pit area with wicked good balsamic vinegar, scoop and enjoy!
Zucchini Brownies (Not totally bad, you’re getting your veggies)
2 cups grated zucchini
1/2 cup mashed ripe banana
2 tsp vanilla extract
2 cups flour
3/4 cup sugar
2/3 cup chocolate power (SwissMiss works fine)
1-1/2 tsp baking soda
1 tsp salt
Preheat oven to 350° F.
Combine first 3 item with 1 Tbl water in a large bowl
Combine the other items in a separate bowl then add to wet ingredients bowl and mix well.
Bake in 9×13 non-stick pan for 35 minutes or until a toothpick comes out clean.
Recipe was originally healthier in ‘Everyday Cooking with Dr. Dean Ornish’.
PUPPY CHOW (yes thats what its called – but its only for people!!)
Chex cereal – 9 cups
1/4 cup butter
1/2 cup peanut butter
1 cup chocolate chips
1 tsp vanilla
Confectioners sugar – put into a plastic bowl that has a fitted cover
1. Melt butter, peanut butter, and chocolate in microwave for 1 to 1 1/2 min on high until melted.
2. Stir in vanilla.
3. Pour in chex cereal and stir.
4. Pour into a plastic bowl; sprinkle with confectioners sugar; seal and shake to coat.
5. Spread onto wax paper to cool
6. Serve
Amazing!! and its hard to stop eating it!
Sweet Potato Casserole
base:
1 lg. can (2 1/2 lb) sweet potatoes
1/3 c.white sugar
1/2 cup brown sugar
2 tbsp. butter
1/2 c. canned milk
topping:
4 tbsp. butter
1/2 c. brown sugar
1/4 c flour
1/2 c chopped pecans
Cook sweet potatoes until tender. Drain and beat with other base ingredients until smooth. Spread in 8 inch baking dish. Melt butter and mix in other ingredients. Sprinkle over casserole. Bake uncovered for 30 mins. Wonderful warm or cold. Can be eaten with ham, turkey or as a dessert!!!!
Pie Crust Cinnamon Rolls
3 cups flour
1 cup shortning
6/8 cup water
1 tablespoon vinegar
1 teaspoon salt
1 egg
2 cups butter
1 cup sugar
2 tablespoons cinnamon
Mix flour and salt with shortning until it is crumbly. Put water in a measuring cup add vinegar to it then egg and slightly mix. Add to flour mixture. Separate into 3 separate balls. Roll out flat on a floured surface. Spread butter generously onto dough. Sprinkle with cinnamon an sugar roll cut into 1 inch pieces place on a cookie sheet bake 25 minutes at 350. Repeat with the other two balls. Let cool 10 minutes and enjoy.
CRANBERRY SALSA
12 oz. package fresh cranberries
2 large fresh jalapeno peppers, seeds and stems removed
4 green onions including 2 inches of green tops
fresh cilantro to taste (about 1 T after chopped)
1/2 cup sugar
Dice each item individually in a food processor. Mix all together with sugar. Cover tightly and refrigerate overnight to allow flavors to blend. Serve with tortilla chips.
Mango Raspberry Cobbler
3 mangos, pitted, peeled and cut into 3/4 inch cubes
2 c fresh or frozen raspberries
5 Tbsp sugar
2 Tbsp tapioca starch
set oven to 375
Gently mix the above ingredients together, incorporating sugar and starch throughout. Pour into pie dish. Bake for 25 minutes.
Topping:
1 c Flour
2 T + 1 tsp corn meal/oats
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
cinnamon, nutmeg & ginger (optional)
4 Tbsp butter, melted
1/3 c buttermilk
1/2 tsp vanilla
Mix dry ingredients together. Right before the 25 minutes is about up for the fruit, add in butter, buttermilk & vanilla. Mix with large spoon until incorporated. Remove cobbler from oven and using spoon place a large scoop of dough into moist hands. Flatten dough into a 1/2 inch thick free-form patty. Lay on top of fruit. Repeat until baking dish is covered in dough. Use last bits of dough to fill in cracks. Increase oven to 415, & bake for an additional 15 minutes until the biscuit has cooked.
Can be made gluten free by adding 3/4 tsp. xantham gum to topping mix and substituting your favorite GF flour mix for the flour (I use a 6-2-1 ratio of superfine brown rice flour, potato starch, and tapioca starch).