Recipe month is now over, for this next week we will post stuff that is going on at our school or what's going on in our lives and what we're doing .  Like this year we have a new P.E teacher and new art teacher and a new I.T teacher. We're in 5th grade and so far this has been a good year. So, this week we will keep you posted on new stuff and exciting news. Talk to you later, by.

chocolate raspberry tart

I made this and I loved it you have to try it. I found it at laurainthekitchen.com

Ingredients:1 ½ cups of Chocolate Graham Cracker Crumbs
1 Tbsp of Sugar
½ Cup of Melted Butter
1 ¼ cup of Semisweet Chocolate Chips
1 cup of Heavy Cream
¼ tsp of Salt
About 3 cups of Fresh Raspberries

Process,

1) Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside.

2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes. 

3) Bake it at 350 degrees for about 10 minutes. Let it cool completely. 

4) Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids. 

5) Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer. 

6) Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt. 

7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so. 

Zucchini Parmesan Crisps

I made this and it was so good you have to try it 

Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 servings, serving size 1/2 cup
Level:
Easy


Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per Serving:

(serving size, 1/2 cup)

Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C

Good Source of: Calcium, Manganese, Vitamin B6, Protein

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html?oc=linkback

Cookies

Check out How to Make the Best Chocolate Chip Cookies by Kim Kramer on Snapguide.

Chocolate Chip Cookie Dough Brownies

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( 399 Ratings)

Member Reviews ( 127 )

• Prep Time 15 Min
• Total Time 2 Hr 5 Min
• Servings 42

INGREDIENTS

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1

pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

1

container Betty Crocker® Rich & Creamy chocolate frosting, if desired

• 1Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
• 2Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• 3Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

EXPERT TIPS

This is one of those little secrets we know you’ll love! Cutting brownies or any bar with a chewy and dense texture is much easier when you use a plastic knife.

Got questions? Our experts have the answers. Ask Betty now.

NUTRITION INFORMATION–

1 Brownie

 

Calories

130

 ( 

Calories from Fat

50),

 

Total Fat

6g

 

(Saturated Fat

2 1/2g,

 

Trans Fat

0g

 ), 

Cholesterol

15mg

Sodium

105mg

 

Total Carbohydrate

19g

(Dietary Fiber

0g

 

  Sugars

13g

 ), 

Protein

1g

 ; 

% Daily Value*:

 

Vitamin A

0%;

Vitamin C

0%;

 

Calcium

0%;

 

Iron

4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; 

Carbohydrate Choices:

1 

*Percent Daily Values are based on a 2,000 calorie diet.

Choc-malt banana milkshake

Choc-malt banana milkshake

Difficulty

 

Easy

 

Servings

 

2

ingredients

• 2 cups reduced-fat milk
• 2 large scoops chocolate ice-cream
• 2 tablespoons malted milk powder
• 1 large banana, peeled, chopped
• Grated milk chocolate, to serve

instructions

1. Step 1
   Blend milk, ice-cream, milk powder and banana together until smooth. Pour into chilled glasses. Top with chocolate. Serve.

Chocolate Fudge Marshmallow Cupcakes

125g butter

1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips
150g large marshmallows (24 in total)
1/2 cup chocolate chips, extra
extra cocoa powder to decorate, if desired 

Chocolate Fudge Marshmallow Cupcakes

Ingredients

125g butter
1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips
150g large marshmallows (24 in total)
1/2 cup chocolate chips, extra
extra cocoa powder to decorate, if desired 

Makes 24.

Method

Preheat oven to 180C.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a 24 hole silicone mini muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing.
Place the extra chocolate chips in a microwave proof bowl. Heat on high for 20 seconds at a time, stirring between intervals so as not to burn, until almost melted. Stir until smooth and place a teaspoon of melted chocolate onto the top of each cupcake. Before the chocolate sets, place a marshmallow on top of each. Sprinkle with cocoa powder to finish off, if desired.