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)
This recipe can’t officially be called mine since I got it from a friend, but it is a “guilty pleasure”.
Almond Roca
Melt 1 cup butter
Stir in 1 cup sugar
Add 3 Tbsp. water
Add 1 Tbsp.corn syrup
Heat to about 300 degrees (until almost burned, almost brownish)
Add 1/2 cup chopped almonds (I roast and salt these first)
Pour onto greased pan.
Cover with melted chocolate (chips in double boiler) and almonds, coconut or anything you like.
Cut in squares before fully hardened.
The pan rarely lasts a day….
Choclate and Butterscotch Clusters
1 6oz package chocolate chips
1 6 oz package butterscotch chips
1 3oz chow mein noodles
Place chocolate and butterscotch chips in the microwave safe glass bowl. Melt in 45 second increments, stirring between intervals. When fully melted and blended together, add chow mein noodles. Let mixture cool about 10 minutes. Drop clusters onto wax paper, and refrigerate until cool. If you like, you can decorate with red/green m&m’s for Christmas, Blue/White for Hanukkah, or add two same colored m&m’s to make the clusters look like monsters for Halloween. A VERY tasty treat, that takes to little time to prepare! PS If you are a peanut loving family, you can also add 1 cup peanuts to the mixture (but my family prefers them plain).
This Brunch Potato recipe is oh so bad, but oh so good. Plus it is easy to make, making it perfect for Christmas or New Year’s brunch or to bring to a morning potluck.
2 pounds frozen hash browns, thawed
8 ounce carton sour cream
8 ounces sharp cheddar cheese, grated (or more!)
2 cans cream of potato soup
Mix together in a large bowl. Transfer to a 13×9 inch baking pan and bake at 300 for 1.5 hours or until bubbly, golden on top and cooked through.
I have a recipe similar to this called “Mom’s Good Potatoes.” It’s even “badder” because it calls for (in addition to the 2 pounds of hash browns):
1/2 c of butter
1 c chopped onion
1 can cream of chicken soup
16 oz of sour cream
2 cups of cheese
salt and pepper
Then top all with 2 c crushed corn flakes
This one bakes at 350 for 1 hour
Turtle Brownies
1/2 cup butter, melted
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup unsweetened cocoa powder (special dark is best)
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1 cup pre-made caramel dip (in the produce section)
1-1/2 cups pecan pieces
Preheat oven to 350 degrees F and grease an 8″ square inch pan.
In a bowl, beat the eggs until fluffy, then mix in sugar and vanilla before blending in the melted butter until smooth. Beat in the cocoa powder, flour, salt and baking powder. Spread half the batter into the pan. Spread caramel dip on top and sprinkle with pecans creating a middle layer before spreading the top layer of batter. Bake for 25 – 30 minutes, oven temperatures may vary. Allow to cool (at least long enough so they don’t burn your mouth) and cut into pieces.
Flourless Chocolate Cake
12oz. Bittersweet chocolate
1/2 Pound unsalted at room temperature
3/4 cup sugar
8 eggs, separated
pinch salt
whipped cream
sifted cocoa and/or raspberries
Place broken-up pieces of chocolate in microwave safe bowl and microwave on high for 2 minutes, stirring twice. as soon as chocolate is fully melted, remove bowl from microwave.
Preheat oven to 350 degrees. Line base of a 9 inch springform pan with parchment paper and butter sides.
Beat butter 1/2 cup sugar in a large bowl until light and fluffy, about 3 to 5 minutes. Add egg yolks 2 at a time, beating well after each addition. Beat in chocolate.
In a separate bowl, beat egg whites with salt until frothy. Slowly beat in remaining 1/4 cup sugar, 1 tablespoon at a time. Continue to beat until egg whites are thick and glossy and form stiff peaks. Stir 1/4 of egg white mixture into chocolate and then fold in remainder.
Pour into springform pan. Bake on middle rack 45 – 50 minutes. Cake should be firm around edges and slightly moist in the middle. Allow to cool in pan for 30 minutes. Turn out on to rack and let cool.
To serve: Place on cake plate and top with whipped cream, sifted cocoa and raspberries.
Best Peanut Butter Pie
1 1/4 cup graham cracker crumbs
1/4 cup white sugar
1/4 cup butter
1 pkg. cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 TB unsalted butter
1 tsp. vanilla extract
1 cup heavy whipping cream
Combine graham cracker crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9 inch pie pan. Bake at 375 for 10 minutes. Cool.
In a mixing bowl combine cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream and gently fold into cream cheese/pb mix.
Fill cooled pie crust with mix and refrigerate.
Cookie dough truffles:
1/2 cup butter softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup thawed egg substitute
or
2Tblsp egg powder plus 4 Tblsp water
1tsp vanilla
11/4 cups all purpose flour
1 cup mini semi-sweet chocolat chips
1 (12oz) pkg chocolate chips
11/2 Tblsp shortening
Beat butter @ medium speed until creamy; gradually add sugars beating well. Add egg substitute & vanilla, beat well. Stir in mini chocolate chips. Cover and chill 30 min (I usually put them in the freezer for a fairly long period of time just because it makes it easier to coat them in chocolate at the end).
Place (12oz) package morsals & shortening in microwave in a 1qt glass bowl and melt. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store truffles in fridge 2-3 days (I usually freeze them for about a month so if you want to make them in advance that is fine).
Aimee,
Before you freeze the dough do you roll it into balls? How big? A teaspoonful?
Caramel Toffee Swoons
1 stick butter Grease 9 x 13 pan. Preheat oven to 350deg.
1/3 cup brown sugar Melt butter and brown sugar, add oatmeal.
1 1/2 cups oatmeal Beat eggs and white sugar, blend in oatmeal
2 eggs mixture than add flour
1 cup sugar and vanilla. Pour 1/2 in pan, bake 15 min.
1/2 cup flour Place caramels in double broiler and add
1 tsp vanilla whipped cream. Stir until thick. Pour sauce
14 oz wrapped caramels over crust add rest of oatmeal batter. Bake for
1/2 cup whipping cream another 20 min., spread toffee pieces over top.
3 heath bars Can cut after and hour.
Crab Creek New England Clam Chowder
Serves 8-10 people, or 6-8 hungry people
5 cups diced red potatoes with the skin on
1 cup diced celery
4 (6.5 oz) cans minced clams with juice
1 bottle clam juice
1 medium minced onion or 2 shallots, fresh or dried
salt and pepper to taste
Place all of the above ingredients into dutch oven or soup pot. Add enough water to just cover the mixture. Boil until potatoes are tender.
For roux:
1/2 cup butter
1/2 cup flour
1 can evaporated milk
Extra milk or half and half
Red wine vinegar
1 tsp sugar
In separate sauce pan:
Melt butter and add flour, stirring constantly with wire whisk or fork. Let mixture come to a full boil for 1-2 minutes, but do not burn. Continue to mix with whisk or fork and add evaporated milk. Cook until this mixture starts to boil.
Add contents of sauce pan to the potato mixture, stirring constantly to blend well.
Add more milk or half and half to your own desired consistency. Heat through.
Add one tsp of sugar and red wine vinegar to taste.
Serve with hot bread, preferably on a gray, windy day.
(Almost) Flourless Chocolate Cake
7 oz good quality bittersweet chocolate, finely chopped (60-70% cocoa)
1 3/4 sticks unsalted butter, cut into cubes
1 cup plus 2 TBS granulated sugar
5 large eggs
1 TBS unbleached all purpose flour
Lightly sweetened whipped cream, for serving.
Preheat oven to 375F, and butter an 8 inch round cake pan. Line the bottom of the pan with a round of parchment paper, and butter the paper, too.
Put chocolate and butter in a medium microwavable bowl. Microwave on high for 30 sec at a time, stirring often, until just smooth. (or use a double boiler or heatproof bowl set over, but not touching, barely simmering water) When mixture is smooth, add the sugar, stirring well to incorporate. Set the batter aside to cool for 5 minutes. Then add the eggs one by one, stirring well after each addition. Add the flour and stir to mix well. Batter should be dark and silky.
Pour into prepared pan, bake for about 25 minutes, or until top is lightly crackled, edges puffed, and center looks set. Set timer for 20 min and check every 2 or 3 minutes. It’s done when the center only jiggles slightly, if at all.
Remove cake from oven to cooling rack, let cool in pan for 15 minutes. Carefully turn it out of pan and flip it onto serving plate so the crackly side is up. To do this, place a sheet of aluminum foil over pan, place large flat plate (not serving plate) over foil, facing down. Hold cake pan and plate firmly together and quickly flip them. Remove pan, revealing cake, which is now upside down. Remove pan and parchment. Place serving plate gently atop cake, wedge fingers between plates to keep from squishing cake and flip them so cake is now right side up. Remove foil. Cool completely before serving with whipped cream.
Keeps at room temp sealed in plastic wrap for 3 days, refrig for 5 days. Freezes well for a month and improves with freezing for at least a day. Defrost, still wrapped, at room temp for 24 hours.
PEPPERMINT BROWNIE BARS
Ingredients:
BROWNIE LAYER:
1 cup all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar
2 egg whites
1/4 cup melted butter
2 tablespoons cold water
1 teaspoon vanilla extract
2 large eggs, beaten
1 can (16 ounces) chocolate syrup
MINT LAYER
2 cups confectioners sugar
1/4 cup melted butter
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semi-sweet chocolate chips (or 6 ounces semi-sweet baking chocolate)
3 tablespoons butter
Instructions:
1. Preheat oven to 350 degrees.
2. To prepare brownie layer, combine flour and salt; stir with a whisk. Combine granulated sugar, 2 egg whites, 1/4 cup melted butter, 2 tablespoons cold water, vanilla, 2 large eggs and chocolate syrup in a medium bowl. Stir until smooth. Add flour mixture to the chocolate mixture and stir until blended. Pour batter into a greased 9×13 inch baking pan. Bake at 350 degrees for 23 minutes or until a wooded pick comes out clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine the confectioner’s sugar, 1/4 cup melted butter, milk, peppermint extract and food coloring in a medium bowl. Beat with a mixer until smooth. Spread the mixture over the cooled brownie layer.
4. To prepare the glaze, combine the chocolate and the butter in a medium sized microwave safe bowl. Microwave on HIGH for 1 minute or until melted; stirring after 30 seconds. Let stand 2 minutes. Spread chocolate evenly over the top. Cover and refrigerate until ready to serve. Cut into 20-24 pieces.