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)
Triple Chocolate Mousse Cake
I think I gain about thinking about it. Soooooo decadent and yummy, but worth the extra effort to make, and to work off the calories.
Ingredients
Bottom Layer
6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs , separated
Pinch table salt
1/3 cup packed light brown sugar
Middle Layer
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional
Instructions
1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.
FOR BEST RESULTS, use Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers. If you are going to all the trouble to make this, use the absolute best ingredients. 🙂
P’nut Butter Temptations
1/2 C. brown sugar
1/2 C. sugar
1/2 C. butter or margarine (softened)
1/2 C. smooth peanut butter
1/2 tsp. vanilla extract
1 egg
1 1/4 C. flour
1/2 tsp.alt
3/4 tsp baking soda
1 bag of reese’s peanut butter cups (remove paper wrappers)
1. Mix sugars, peanut butter, and butter together.
2. Stir in vanilla and egg.
3. Stir in flour, salt and baking soda
4. Roll into small balls (about an inch) and drop in mini muffin tin pans. Bake at 350 for 8 – 12 mins. Remove from oven and immediately press a reese’s peanut butter cup in the warm dough. Let cool in muffin pans for 5 – 10 mins. Then remove and ENJOY !!!!
English Whipped Shortbread Cookies
1 pound butter
1 cup powdered sugar
1/2 cup corn starch
3 cups flour
Beat together with electric mixer until consistency of whipped cream. Drop by spoonfuls on ungreased cookie sheet. Gently flatten slightly with fingers.
Bake in 275 degree oven for 20-30 minutes, until pale gold. Cookies will be soft and delicate.
Chocolate Chip Cheesecake Squares
These are SO good and SO bad that I can only make them if I’m willing to share. I can eat the ENTIRE pan in 3 days.
2 rolls of chocolate chip cookie dough (chilled)
2 (8 oz) packages cream cheese (softened) I use low-fat or fat free.
2 eggs
1/2 c sugar
1 t. vanilla
Grease a 9″x13″ pan. Spread one roll of cookie dough on the bottom of pan. (I cut cookie dough roll into slices and press them together in the bottom of the pan).
In large bowl with electric mixer, combine cream cheese, eggs, sugar and vanilla. Pour onto cookie dough in the pan.
Crumble or drop remaining roll of cookie dough over cream cheese mixture. (Again, I cut the roll into slices and arrange them on top of the cream cheese mixture. Cream cheese mixture can show through).
Bake at 350 degrees for 25-30 minutes. Cool and cut into squares. Keep refrigerated.
Pumpkin Chocolate Chip Muffins (or Bread) (Makes 36 muffins or can be two loaves)
3 Cups Sugar
1 Cup Vegetable Oil
4 eggs, beaten
16 oz can of pumpkin
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
12 oz bag semi-sweet chocolate morsels
Preheat oven to 350 degrees.
I use a mixer for this part. Combine sugar and oil. Add eggs and pumpkin. Mix dry ingredients together in separate bowl. Add to pumpkin mixture alternating with the water. Add chocolate chips at the end.
Bake in muffin tins or well-greased loaf pans. Muffins take between 19-25 minutes (do not overbake) and loaf pans take about 1 hour. (Depending on oven it could be 1 hour, 15 minutes)
Pumpkin Cheesecake (there are a lot of ingredients, but it’s well worth it!)
2 oz crushed ginger snaps
2 oz ground (or finely chopped) pecans
2 T butter, melted
1 lb cream cheese (lowfat works well, but not nonfat)
1/2 c sugar
3 eggs
1 c pumpkin puree (not pumpkin pie mix)
2 T maple syrup
2 T cream
1/2 t cinnamon
1/2 t ground ginger
1 c sour cream
1 T maple syrup
1 T brandy (optional)
1.5 oz chopped pecans
1 oz chopped crystallized ginger
Preheat oven to 325 with racked placed in the center. Wrap a 6″ springform pan with two layers of aluminum foil (it is important to use two layers). Spray inside of pan with nonstick spray. Melt butter and combine with gingersnaps and ground pecans. Press into the bottom of the pan and bake for approximately 10-12 minutes.
While the crust is baking, place cream cheese in a mixing bowl or a food processor. Beat until smooth. Add sugar and combine. Add eggs one at a time until mixed in. Add remaining ingredients through ground ginger and mix until combined. Pour onto prepared crust and bake in water bath for approximately 1 hr. Cake should look slightly jiggly when done. This is the hardest part of cheesecake. If overbaked the top may crack, but that’s why they invented toppings.
Just before cake is done baking, mix sour cream, maple syrup, and brandy (if using) in a small bowl until combined. When cake is done baking, turn off oven and spread topping on cake by dropping in spoonfuls. The top of the cake is a little delicate at this stage, so spread it around. Use an offset spatula (or spoon) to smooth the top. Return to cooling oven for approximately 1 hr with the door propped open slightly, then refrigerate at least 4 hours before serving. Prior to serving top with pecans and crystallized ginger.
This is a crowd pleaser and one that transports easily for tailgating, picnicing or on a buffet with crackers.
Simply Southern Cheddar Spread (yield: 2 pounds)
1# smoked Gouda cheese, shredded
1# sharp white cheddar cheese, shredded
3 green onions, white and green parts chopped
1 c. walnuts, chopped
Homemade mayonaise (recipe below)
In a large bowl, mix together all ingredients with enough of the Homemade Mayonaise to create a cheese spread.
Spice Homemade Mayonaise (yield: 1 1/2c.)
1 1/2 c vegetable oil
1 large egg
1 T grainy, course mustard (also called Creole Mustard)
1 1/2 T white vinegar
1 1/2 T fresh lemon juice
1/4 t paprika
1 t. prepared yellow mustard
1 t. salt
Dash of Tabasco sauce
Pour 1/4 c. of the oil into blender or food processor. Add egg, grainy mustard, vinegar, lemon juice, paprika, yellow mustard, salt, and Tabasco, and blend. Add the remaining 1 1/4 c, of oil in a steady stream with the blender running.
Becca’s Coronary Cornbread
1 cup butter
3/4 cup granulated sugar
4 eggs
1 4-ounce can diced mild green chiles
1 16-ounce can creamed corn
1 cup shredded cheddar cheese (I prefer this blend: Tillamook Classic Cheddar — Sharp, Vintage White Medium, and Medium Cheddar Cheese)
1 cup sifted flour
1 cup sifted yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
Cream butter and sugar. Mixing well, add eggs, one at a time. Add chiles, corn and and cheese; mix well. Sift flour and cornmeal together with baking powder and salt; add to corn mixture. Blend well. Pour into greased and cornmealed 9 x 13 inch pan. Place pan in preheated 350-degree oven and immediately reduce heat to 300 degrees. Bake for approximately one hour; serve warm (or not; it’s still good!).
Coming from the midwest, its all about the butter! This takes a whole stick and is oohh so good, but oohh so bad for you..
Peach Dessert
*Melt 1 stick of butter in casserole dish or 9 x 9 dish
*Mix together:
1 cup flour
1 1/2 tsp.baking powder
1 c.sugar
1/2 tsp.salt
3/4 cp.milk
*Pour batter over melted butter in dish.
*Put 4-6 sliced peaches w/ 1/2 cp sugar over batter. DONT STIR.
*Bake in 350’ oven for 50 minutes or until toothpick comes out clean from center.
Only once a year, during the holidays, when it’s cold and the fat helps keep you warm:
Hot Artichoke Dip!!!
(really, really bad… but OH so yummy!)
2 15 oz. cans artichoke hearts (not marinated), drained and chopped
1 cup mayonnaise
3/4 cup grated parmesan cheese
1 8 oz. package cream cheese
dash of dill, dash of garlic, salt & pepper to taste
mix it all up well and spread into a shallow baking dish, bake @350 for 20 minutes, or until just a bit bubbly. enjoy with sliced baguette, crackers or fresh veggies, but only on special occasions!