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)
Oatmeal Brownie Fingers: from a Maida Heatter recipe
3 oz unsweetened or bittersweet chocolate (really good chocolate makes better brownies!)
1/2 c butter
3/4 c brown sugar
1/3 c honey
1 tsp vanilla
1 large egg
2 3/4 c oats ( I usually use the old fashioned oats, but the recipe calls for the quick oats, they are smaller pieces, so it will change the texture. I like the chewiness of the old fashioned oats myself.)
1/2 tsp salt
1 c walnuts or pecans, your preference
1c dried cranberries or cherries would also be good.(this is my addition to the original recipe, I like the contrast in flavors.)
I suppose you could also add other dried fruits (raisins, dates) or nuts and seeds (sunflower, flax, pumpkin) or even coconut flakes, I haven’t tried them yet, but it is basically a chewy chocolate granola-type bar, so it seems like other additions might work, too.
line 9×9 pan with foil and butter well.
Melt chocolate and butter over low heat, remove and add everything else in the order listed. Press into pan (wet hands helps keep it from sticking to your fingers). Bake 15 minutes at 425 F or 400 F if using glass pan. Cool 20 minutes, then wrap and put in fridge. Cut into pieces and enjoy! Great for bike ride snacks in cooler weather, will get pretty sticky if the weather is warm, though.
UNCOOKED CONFECTION
4 c. quick cooking oatmeal
1/2 c, cocoa (regular or dark)
2 c. sugar
1/2 c. butter
1/2 c. milk
1 tsp. vanilla
Mix oatmeal and cocoa together in bowl and set aside. Put sugar, butter, and milk into a heavy saucepan. Bring to a full rolling boil and boil for 1 minute. Immediately add vanilla, followed by oatmeal mixture. Combine thoroughly and quickly drop by teaspoonsful onto waxed paper. Eat as soon as it’s cool enough to not burn your tongue. Enjoy every gooey, chocolatey calorie.
Chocolate Craving Cake
The sugar dusting on the pan gives the crust of this cake a wonderful, mysterious crunch. Tightly wrapped, it freezes beautifully for up to a month. You want to be friends with someone who has this cake in their freezer!
7 oz Bittersweet Chocolate, chopped
7 oz Unsalted Butter
1 Cup Sugar, plus more for pan
5 Eggs
1 Tablespoon Flour
Pinch Salt
Preheat oven to 375 degrees. Line a 9 inch springform pan with parchment paper, spray with cooking spray (or butter) and sprinkle with sugar, knocking off excess.
Melt chopped chocolate and butter in a medium glass bowl in the microwave at 50% power, stirring every 30 seconds until melted. Add sugar and allow to cool for 5-10 minutes. Add eggs, mixing well after each addition. Add flour and salt and gently incorporate. Bake for 20-25 minutes or until center is barely set. Cool completely. Serve with unsweetened whip cream and fleur-de-sel caramel sauce.
1 8oz cream cheese
1 stick butter or margarine
1/4 teaspoon vanilla
1 egg
1 cake mix butter flavor
powdered sugar
Mix cream cheese, butter, vanilla and egg until light and fluffy.
2. Add cake mix, stir until well blended.
3. Refrigerate 1/2 hour
4. Preheat oven to 350. Spray cookie sheets with vegetable spray.
5. Take spoonfuls of dough, place them in the powdered sugar and lightly roll them in the sugar into the shape of a ball. (Dough is sticky so don’t roll into ball ahead of time — this is a loosely defined ball).
6. Place balls on cookie sheet about 2 inches apart. Bake for 12 minutes.
Grasshopper Pie
Chocolate Crumb Shell
1 1/4 c. chocolate wafer crumbs
3/4 c. sugar
1/3 c. melted butter
Combine all ingredients and press in bottom and sides of 9 inch pie plate. Bake at 375 ° for 5 minutes. Cool.
Grasshopper Pie Filling
1 envelope unflavored gelatin 1/4 c. white cream de cacao
1/2 c. sugar, divided 1 c. heavy cream
1/8 tsp salt Chopped pistachio nuts, optional
3 eggs, separated Chopped cherries, optional
1/4 c. green creme de menthe
Combine gelatin, 1/4 c. sugar and salt in saucepan. Beat egg yolks and water and stir into gelatin mixture. Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly. Remove from heat and stir in cream de menthe and cream de cacao. Chill stirring occasionally. Beat egg whites until stiff and add remaining 1/4 c. sugar gradually. Beat until stiff. Fold into gelatin mixture. Whip cream, reserve some for garnish and fold in the rest. Turn into chocolate crumb shell. Chill until firm. Garnish with whipped cream sprinkled with nuts and cherries if desired. Refrigerate.
My mom used to make these when she was running high mileage in college. Now they’re my favorite post-long run treat. High in calories but high in pleasure!
K BARS
1 C sugar
1 C corn syrup
1 1/2 C peanut butter
5 C Special K cereal
6 oz chocolate chips
6 oz butterscotch chips
Heat the sugar and corn syrup in a saucepan, stir until boiling. In a large bowl, stir sugar/corn syrup mixture into the peanut butter and cereal. Before it cools too much, spread the mixture in a large cake pan (13x9x2) so that it covers the bottom completely.
Melt the chocolate and butterscotch in a saucepan. Spread this on top of the other stuff. Let cool and GORGE YOURSELF 🙂
Decadent Chocolate Macaroon Bars
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
2 cups flaked coconut
1 14 oz. can sweetened condensed milk
1/2 cup chopped pecans
1 plain chocolate candy bar (7 oz.)
2 Tbs. creamy peanut butter
Combine crumbs, butter and sugar. Press into a 13x9x2” pan. Bake at 350 for 10 min. Meanwhile in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350 for 15 min. Cool completely. In a small saucepan, melt candy bar and peanut butter over low heat. Spread over bars. Cool until set. Yield: about 3 dozen.
Chocolate Bark
1/2 bag of pretzles (thin sticks works well) – broken into small pieces
1 small can of salted peanuts
1 1/2 bag of dark chocolate melting chips
Melt dark chocolate chips in a double boiler, once melted pour over peanuts and pretzles bits. Mix well, then spread onto wax paper on a cookie sheet, spreading out a thin as possible. Let set in the refrigerator for 10-20 minutes and then break into chunks. Its quick and easy and yum, yum! Sweet and salty, a perfect combo! Enjoy.
TASTY SH*T
It may look gross, but it tastes great!
1 box Nabisco Famous Wafers
1 tub whipped topping, thawed and divided
1 small box vanilla or chocolate pudding
1 cup milk
1 cup candy of choice (crushed M&Ms or chopped Reeses cups work well)
Whisk the milk and pudding mix together in a medium bowl. Refrigerate for about 5 minutes until semi-set. After 5 minutes, take out of the fridge and fold in 3/4 of the whipped topping. Set aside and reserve the last 1/4 of the whipped topping for the end.
On a serving platter, arrange a layer of 6 cookies- one in the middle and 5 surrounding. Spread a layer of the pudding-whipped topping mix on top in a nice thick layer. Sprinkle with candy. Repeat with another layer of cookies, then topping, and candies until you run out of cookies. On the top layer, frost the top with the reserved whipped topping and sprinkle with remaining candy. Place in the fridge for at least 2 hours. Slice and serve!
Peanut butter bars
1 cup peanut butter (smooth or chunky)
1 scant cup of sugar
1 egg
yep, no flour whatsoever
Mix it all up and force it into a 6 x 10 greased baking dish.
Press peanuts, dark chocoate onto the surface. Bake at
350 for 15 minutes or until browned around the edges and
set in the center.