NAPC: COOKIES & CREAM REF CAKE

INGREDIENTS 16 pieces chocolate cream-filled sandwich cookies 1 300g can NESTLE Cream One fourth cup confectioners sugar 6 slices store-bought chiffon or sponge cake One half cup semisweet miniature chocolate morsels 4 pieces chocolate cream-filled sandwich cookies, coarsely crushed heart-shaped candy sprinkles for garnish PROCEDURE 1. Line an 8.5 x 4 loaf pan with waxed paper or aluminum foil. 2. Arrange 8 pieces of sandwich cookies at the bottom of the prepared pan and set aside. 3. Beat cream with confectioners sugar until thick. Spread 3-4 tbsp of the mixture on top of the prepared cookies. 4. Arrange 3 slices of chiffon cake on top of the cream mixture, followed by another layer of sandwich cookies. Finish with the remaining cream. Sprinkle with chocolate morsels and crushed sandwich cookies. Cover with foil or waxed paper and freeze for 2 hours or until set. 5. To serve, transfer onto a serving platter and decorate with heart-shaped candy sprinkles. Nov 1, '08 7:27 AM EP. 5 Recipe # 10 TRIPLE CHOCOLATE BROWNIE for everyone Ingredients: 1 cup butter, cubed 5 oz unsweetened chocolate, chopped 2 cups sugar 4 eggs 1 tsp vanilla extract 1 /4 tsp salt 1 cup all-purpose flour 1/2 cup semi sweet chocolate chips 1/2 cup white chocolate chips Instructions: 1. Preheat oven to 350 F. Lightly grease an 8 x 12 inch pan. 2. Place the butter and unsweetened chocolate in a medium bowl and set it over a pot of simmering water. Gradually melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted. 3. In a separate bowl, place sugar, eggs and vanilla. Mix gradually until the sugar is melted. Add the chocolate mixture stir with a wire whisk. 4. Gradually add the salt and all-purpose flour. Mix until flour is completely blended in. Add the semi sweet chocolate. Do not over beat. 5. Pour the mixture in the prepared pan. Sprinkle evenly with white chocolate chips. 6. Bake in the oven for 30-35 minutes or until tester inserted into the center of the brownie comes out slightly moist. Do not over bake. 7. Let it cool completely before slicing to 2 x 2 inch squares. 8. Melt white chocolate over double broiler and drizzle on brownies.

Dulce de Leche Creme Brulee

Finish off your dinner with this sweet Dulce de Leche Creme Brulee recipe. Ingredients: 2 cans Carnation Condensada 1/4 cup butter 3 cups cream 6 egg yolks, beaten and 1 egg 1/2 tsp vanilla Procedure: 1. Pressure cook Carnation Condensada for 30 minutes making sure that can is submerged in water. Cool down before opening can. 2. Cook dulce de leche with butter. Add in cream and simmer for 5 minutes. 3. Temper egg yolks with mixture and add back to mixture. Off heat, add vanilla extract. 4. Pour over desired mold and bake in the oven for 45 minutes in a bain marie. 5. Let it cool and chill. Recipe Photos

Chocolate Revel Bars

Prep Time: 30 Min Cook Time: 35 Min Ready In: 1 Hr 5 Min Original Recipe Yield 1 - 9x13 inch pan Ingredients 3 cups quick cooking oats 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 2 cups packed brown sugar 2 eggs 4 teaspoons vanilla extract 1 (14 ounce) can sweetened condensed milk 1 1/2 cups semisweet chocolate chips 2 tablespoons butter 1/2 teaspoon salt 1/2 cup chopped walnuts

Directions 1. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

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