LoveChocolateGifts.com

Oreo cookie crust,carmel, ice cream and hot fudge… this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly. — posted by BakinBaby

This recipe is quick, easy, and taste fantastic! It was rated a 5/5 in my personal kitchen(: — posted by Jake Reynolds

I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate……..only joking! If you fancy some wise companions for these spooky spiders, try these: Recipe #326716. — posted by French Tart

2003 Southern Living Cookoff Cookbook.
Cooking time includes 5 hours chilling time — posted by Debbie R.

Countless books have been written about it. Songs and poems have been dedicated to it, and it has even been known to appear in major films. What is this phenomenon that has people the world over desperate for more? NUTELLA, that’s what!

Okay, okay. So it’s my mother’s recipe but it is to die for! So good and so easy… you will NOT regret making your cake and eating it too! — posted by pinkpiggie

I received a flyer in the mail today for a new cookbook called "Pillsbury Christmas 2008" and there were 2 free recipes included. This is one of them. — posted by senseicheryl

Direct from the Cookie Jar in Lake Eden, Minnesota…another Hannah Swensen recipe! When cocoa is used in any of the Hannah Swensen recipes, make sure to use plain old American cocoa (I usually use Hershey?s unsweetened cocoa.) There are many designer cocoas on the market. They?re wonderful in their own right, but they won?t work in these recipes. Make sure you don?t buy cocoa mix, which has powdered milk and a sweetener added. Stay away from Dutch process cocoa ? it has alkaline added. Also beware of cocoas that are mixed with ground chocolate or other flavorings. They won?t work either. If you?re in doubt, check the ingredients that are listed on the container of cocoa. It should say "cocoa" and nothing else. — posted by Foxfire13

2003 Southern Living Cookoff Cookbook. Cooking (passive) time includes 8 hrs to chill. — posted by Debbie R.

These are so pretty that they are perfect for any cookie tray! — posted by Heidi in Seattle