Dessert Recipes

Ingredients:

• 8 ounces bittersweet chocolate from  Chai Chocolate Dessert Soup Mix
• 1 cup milk
• 1/4 cup heavy cream
• 2 tablespoon sugar
• Chai Spices, heated in a skillet and poured into the cheesecloth bag from the mix

Easy Chocolate Fondue Recipe Directions:

Recipe Directions

1. Heat the milk, sugar and cream in a small saucepan.
2. Drop in the prepared cheesecloth bag of spices, heat for five minutes, turn off heat and allow to steep about 20 minutes.
3. Melt the chocolate chunks in the microwave by placing chocolate in a microwave safe bowl, heat 1 minute on high, stir, and heat and stir every 30 seconds until smooth, about three minutes total.
4. Blend the chocolate into the milk mixture, stirring vigorously until blended.
5. Pour mixture into the bowl of a fondue pot, keeping heat low, and dip strawberries or chunks of angel food or pound cake, for a party dessert.

A famous dessert from the French quarter and popularized by Commander’s Palace restaurant, this is a family favorite for any occasion, and a perfect finale to a Mardi Gras or Valentines dinner party. Enjoy this homey, yet elegant finish to any fine meal. Serves 12

Ingredients:

• 2 cups sugar
• 1 cup Butter
• 10 eggs, beaten
• 3 cups Cream
• 3 cups Milk
• Dash of cinnamon
• 1 tablespoon vanilla extract
• 20 to 24 slices (inch to inch and a half thick)
• Fresh or stale french bread

Recipe Directions:

1. Preheat oven to 350 degrees. In the large bowl of mixer cream together butter and sugar. Add eggs, cream, milk, vanilla and cinnamon. Mix well.
2. Place bread slices to cover bottom of a 9 x 13 baking pan or similar size casserole that is a bit deeper. Pour egg mixture slowly over bread, push down slices until thoroughly soaked.
3. Set the pan into a larger baking pan with water to reach halfway up the sides of the pudding casserole. Bake for 45 minutes, until custard still soft, not firm.
4. Commander’s Palace serves with a rum or whiskey sauce over it, but you can also use maple syrup warmed in the microwave. Whipped cream is an option as well.

Ingredients:

• 1 cup butter (2 sticks)
• 8 ounces of bittersweet chocolate from Ivory Coast Chai Chocolate Dessert Soup mix
• 1/2 cup all purpose flour
• 1 1/2 tsps baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3 large or XL eggs
• 1 rounded tablespoon of instant espresso powder
• 1 Tablespoon of vanilla extract
• 1 1/4 cups lightly chopped pecans

Recipe Directions:

1. Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch pyrex baking dish.
2. Melt butter and chocolate in double boiler or in a heavy saucepan over low heat. Stir until smooth.
3. Remove from heat. Let cool 5 minutes or longer.
4. Sift flour, baking powder and salt into a medium bowl.
5. Using electric mixer blend sugar, eggs, espresso powder and vanilla in large bowl. Add melted chocolate mixture and blend until smooth. Add dry ingredients and stir just until blended. Stir in pecan pieces.
6. Pour batter into prepared pan. Bake until top looks dry and toothpick inserted comes out with crumbs attached, about 25 to 28 minutes.
7. Transfer pan to rack and cool.
8. Cut brownies on the bias, diagonal cuts, for diamond shaped brownies and serve on a platter.

Save your remaining Chai spices for flavoring plain tea or hot chocolate!

Ingredients:

• 1/8 teaspoon salt
• 1 1/4 cup confectioners sugar
• 1/2 cup cream (either whipping or half and half)
• 1/4 cup butter
• 3 ounces unsweetened chocolate

Recipe Directions:

1. Combine all ingredients in a double boiler over medium heat.
2. Stir until butter and chocolate melt, cover and cook for a half hour. Serve warm. May keep refrigerated for weeks.
3. Place 2 scoops of your favorite peppermint ice cream in a dish.
4. Drizzle chocolate sauce over ice cream.
5. Sprinkle with coarsely chopped peppermint candy.
6. Add one holiday meringue to each dish.

Recipe Ingredients:

• 1 1/2 cups milk
• 1/4 cup brown sugar, packed
• Chai spices toasted and poured into cheesecloth bag (see instructions in the Chai Chocolate Dessert Soup mix)
• 4 egg yolks
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 8 ounces bittersweet chocolate (from the Chai Chocolate Dessert Soup mix)
• Whipped cream for topping, and caramelized sugar crystals (from the mix)

Recipe Directions:

1. In a medium saucepan combine the milk, brown sugar and the chai spices in the cheesecloth bag, like a tea bag.
2. Bring to a slow simmer about five minutes, remove from heat and let spices infuse their flavor into the milk.
3. Place chocolate chunks into a pyrex measuring cup or other microwave safe bowl.
4. Heat for 1 minute on high, stir and repeat microwave heating stirring every 30 seconds til smooth. About 3 minutes total. Or, melt chocolate in the top of a double boiler.
5. In a large bowl whisk the egg yolks, granular sugar and vanilla. Slowly add in the melted bittersweet chocolate, blend til smooth.
6. Strain the spiced milk and gradually add in the milk to the chocolate stirring thoroughly until smooth.
7. Pour mixture into 6 ramekins, wipe the edges clean of any spilled chocolate.
8. Preheat oven to 300 degrees. Place ramekins into a flat pyrex baking dish fill with water halfway up the sides of the ramekins and bake for 35 minutes until firm around the edges but still jiggly in the middle.
9. Remove from oven, cool and refrigerate until chilled.
10. Serve with whipped cream and a sprinkle of the caramelized sugar on top.

When it’s time to fill the cookie jar with those old fashioned cookies grandma treated you to as a child, start with a package of our Colorado Morning Oatmeal Breakfast Cereal mix. It’s easy, quick and best of all, everyone will wonder where you found that “old family recipe”.

Ingredients:

• 1 package Colorado Morning Oatmeal Breakfast Cereal
• 1 1/2 cups sifted flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or shortening
• 2 eggs
• 1 teaspoon vanilla
• 12 ounces chocolate chips (Optional)

Recipe Directions:

1. Combine eggs and cranberry packet and let stand for half hour.
2. Sift flour with salt and soda.
3. Cream shortening and gradually add sugar and contents of streusel/nut packet.
4. Blend in cranberry/egg mixture.
5. Blend in flour mixture.
6. Stir in oatmeal and chocolate chips (optional).
7. Drop by spoonfuls onto greased cookie sheet.
8. Bake about 12 minutes at 350 degrees F and cool on wire rack.
9. Store in air-tight container.

Ingredients:

• 1 angel food cake
• 2 pints peppermint stick ice cream
• 1 pint whipping cream
• 1/4 cup powdered sugar
• 2 ounces peppermint crackle

Recipe Directions:

1. With a long serrated knife slice the angel food cake into three layers (two cross cuts).
2. Allow ice cream to slightly soften, scoop and spread on the bottom cake layer.
3. Place middle cake layer on ice cream and repeat the layering.
4. Put cake in freezer while whipping the cream into firm peaks.
5. Add powdered sugar to whipped cream and blend.
6. Place whipped cream in refrigerator and hold til ready to serve or an hour before serving.
7. Remove cake from freezer and frost with whipped cream.
8. Scatter peppermint crackle over the top and serve or place in refrigerator up to an hour until ready to serve.