Boo, you are so sweet to try to recreate it. It got pulled because Gardenweb thought I was creating a commercial cookbook to sell, which is against the rules. I told them that this was not a commercial cookbook, that it was merely a compilation of recipes that I share with others here. They apologized for pulling it and offered to e-mail me the thread so I could cut and paste. However, unless there were some recipes added after 2:00 yesterday, I should have them all cut and pasted already. I don't know for sure, but perhaps someone complained about the banana post, and that alerted them.
By the way, I really want to try those cookies you posted above. They sound fabulous. And any other T&T chocolate recipes are most welcome!
Sherry

Well, that's just WEIRD! Why would they yank that thread?

Here are the ones I contributed.

Chocolate Turtle Torte
Source: St Paul Hotel

Crust:
3-2/3 c pecans
1-1/4 c sugar
7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

Filling:
1lb semi sweet chocolate
2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter
1 c sugar
1 c heavy whipping cream
¾ c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.

I was very interested in this thread and was going to cut and paste many recipes. I was able to google the title, "What is your very favorite T&T chocolate recipe?", and found the thread saved up until Wed, Aug 15 at 17:49. The last post to show up is by lisacdm.

When you google the title and click on the link of the thread , a window comes up saying that google cannot find the thread. However, if you click on CACHED at the bottom of the link, the cached copy of the thread will come up.

Hope this is helpful to others trying to recreate it. I do not have anything to add in recipes; all my recipes come from years of lurking on this forum. :)

Unfortunately that link doesn't work anymore. Darn! Sherry, after you put the compilation together, would you email it to those of us who care?
Thanks!

Bummer....I never got to copy some either....I wanted the chocolate cookie recipe....
Linda C

Sorry, I was not clear in my instructions how to get the link to open. I just tried it again and can get it.

To see the the thread, after googling that exact phrase, you have to click the word "Cached" and then the thread will open.

Cool! Thank you! Linda, which cookie recipe did you mean?

I thought the banana post was hilarious..I wuv LOU!

Yes Sherry, I'd like that book too...When you've got it ready, can you let us know, so we can flood your email box with requests?

I will finish it and send it to all of you. thanks for the recipes, and hiltonc, thanks for the tip on accessing it. I will take anymore recipes you all have,
Sherry

I'd like it too. I do have a recipe I'd like to add, one that is just a little more difficult than the one Kframe posted, but T& T and good.

If you haven't closed this, I can post it tomorrow.

Lee

The chocolate crinkle one.

Sherry, I must confess. My intentions were not out of sweetness. We're talking chocolate here! Thanks Hiltonc! I followed your directions, and I was able to copy the old thread into a Word file.

I just found the cached copy but will watch for any new additions....when it's chocolate, it's all good!

Nancy

No one posted Sol's MLC's?
and Ann's brownies are so good straight from the freezer!

Sol's Molten Lava Cakes

1/2 pound bittersweet chocolate, finely chopped
1/2 pound butter
6 whole eggs, room temperature
1 1/2 cups sugar
1/2 cup flour

Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!

A good size vessel for this dessert would be the 6 oz. ramekin, which is 3.5" in diameter.

==========================================
Ann T's Decadent Brownies

1 cup butter
20 ounces chocolate
1-1/2 cups sugar
pinch of salt
4 eggs
1 cup flour
vanilla to taste
1 cup toasted pecans

OPTIONS:
Use 3/4 cup brown and 3/4 cup white sugar

Add a shot of real espresso

These are my all time favourite brownies. If you like a fudge style brownie then you will love these.

I've played around with this recipe for a number of years. I call it Decadent because of the 20 ounces of chocolate in the batter.

Rather than melt butter with the chocolate and then add the sugar. I melted the butter and the sugar together and then added all the chocolate. I also used a combination of brown and white sugar and I think the flavour is even richer. I edited the recipe to show the change.

And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary.

They freeze well. I usually cut them into bars, wrap in plastic wrap and put them into a freezer bag. Easy to pull out a bar when a chocolate craving hits.
------------------------------------------------------------------------------------------------------

Line a 13 X 9 inch rectangle pan with foil and butter.

Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Remove from the heat.

Add one egg at a time and mix well using a wooden spoon.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Well for crying out loud, what a silly thread to pull. It was obvious Sherry was collecting chocolate recipes for a personal cookbook.

Linda, I posted a Chocolate Cookie recipe. Is this the one you wanted?

Genealogy Death Cookies

2 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
2 oz unsweetened chocolate
1 c. dark brown sugar
1 egg
1/2 c. sour cream
1 tsp vanilla
1 bag double chocolate baking chips

Preheat oven to 350 degrees.

Melt unsweetened chocolate and butter in a double boiler, or in the oven. Stir frequently to combine and prevent scorching.

Sift together flour, baking soda and salt, and set aside.

In a large bowl, mix together the melted chocolate/butter mixture until smooth, and let cool slightly.

Add brown sugar to chocolate and butter, and mix until well combined.

Add egg, and beat until blended with other wet ingredients.

Add dry ingredients (a little bit at a time) and mix well.

Add sour cream and vanilla, and mix until everything forms a smooth, even dough.

Drop onto cookie sheets (no need to grease the pans unless yours are particularly sticky...you can also use Silpats or parchments to line the pan.)

Bake for 10-12 minutes, or until firm.

Cool on rack.

I called my Mom the other night and she wanted to add her Devil's Food Cake recipe which is my favorite chocolate cake.

Devil's Food Cake

2 CUPS SIFTED FLOUR
1 CUP SUGAR
4 TBLS COCOA
1-1/2 TSP. BAKING SODA
1 CUP MAYONAISE
1 EGG
1 CUP MILK
1 TSP VANILLA

MIX DRY INGREDIENTS TOGETHER, ADD MAYO, EGG, MILK AND VANILLA--MIX WELL,

POUR BATTER INTO 13X9 INCH CAKE PAN AND BAKE AT 350 DEGREES FOR 35 MIN--OR TILL DONE IN MIDDLE.

THIS CAKE IS VERY DARK CHOCOLATE and STAYS MOIST.

Michelle

Here it is Linda and it was posted by Lisa.

Chocolate Crackle Cookies (lisa)

Recipe by Martha Stewart

Ingredients:
8 ounces high quality semisweet chocolate, melted and cooled

1 1/4 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk

Confectioners' sugar (about 1 1/2 cups)

Directions:
Chop or break the chocolate into small pieces. I prefer Valrhona semisweet (that's sold as Le Noir 56% cacao ). If you want a more intense flavor use half semisweet and half bittersweet. Melt in a glass bowl in a microwave at very low power -- perhaps 2 to 3 minutes. Stir to ensure it's well melted. Or, you may use a conventional double boiler.

Sift together the flour, cocoa powder, baking powder and salt. Set aside.

In a large bown of a electric mixer (e.g. Kitchen-Aid fitted with the paddle attachment), beat the butter and brown sugar until light and fluffy. This will take 2-3 minutes at 80% power. Stop mixing and add the eggs and vanilla. Beat well until well combined. Add the melted chocolate. While mixing on low speed, add the dry ingredients alternately with the milk. Mix just until combined.

Tear off two 12 inch pieces of plastic wrap and lay on counter. Divide the dough into half and form two long logs lengthwise on the plastic wrap -- about 1 1/2 inches in diameter. Tightly wrap the dough.

Chill in the refrigerator until firm, about 2 hours.

Preheat oven to 350°F.

Line two large cookie sheets with parchment paper.

Put approximately 1 cup of Confectioners' sugar into a medium bowl.

Take one of the logs from the refrigerator, unwrap and cut off 1/2 inch sections. Quickly roll between your hands and drop into the bowl of sugar. Shake the bowl around a bit until the ball is evenly coated with sugar. Remove to the cookie sheets.

Bake for 12-14 minutes until the cookie has flattened and sugar has split. The cookie should feel firm to the touch, but not too hard.

Remove from the oven and remove the parchment from the pan -- put it on a tile counter top or wire rack to cool.

Tip:
If the dough becomes too soft while rolling into balls, put it back into the refrigerator and use the other log.

That's the one! Thanks....I'll see your cookies and raise you one!

These chocolate cookies were sooooo good, I had to pass along the recipe.
The recipe is from last month's Cooking Light

COCOA FUDGE COOKIES

1 cup flour
¼ tsp baking soda
1/8 tsp salt
5 Tbsp butter
7 Tbsp unsweetened cocoa
2/3 cup sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

1. Preheat oven to 350°
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine
flour, soda and salt; set aside. Melt butter in a large saucepan over medium
heat. Remove from heat; stir in cocoa powder and sugars (mixture will
resemble coarse sand). Add yogurt and vanilla, stirring to combine Add
flour mixture, stirring until moist. Drop by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray.
3. Bake at 350° for 8-10 minutes or until almost set. Cool on pans 2-3
minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen cookies.

This is only a little harder than Kframe's open bag of chocolate chips, eat and repeat recipe! I've been making this for decades and often use demi tasse or espresso cups to serve.

Lee

Pots de Crème au Chocolat

Serves: 6

I N G R E D I E N T S

1 cup chocolate chips
1 1/3 cups scalded half and half
2 egg yolks
3 T Kahlua, brandy, or Grand Marnier
Pinch of salt

I N S T R U C T I O N S

Scald half and half. Place remaining ingredients in blender jar. Pour in hot half and half and blend until chocolate is melted and mixture is well combined.

Pour in cups; chill several hours or overnight.

I'm late posting this one but it has been a big hit with my group more than once!! I'd love a copy of all of the recipes when time allows.

Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26
This was also in this month's Chocolatier magazine and looked sinful!

Chocolate Peanut Butter Crunch Cake with Frozen Milk

Frozen Milk:
3 1/2 cups whole milk
1/2 cup granulated sugar
3 1/2 tablespoons light corn syrup
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Chocolate cake:
2 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons boiling water

Ganache:
1 pound milk chocolate (preferably Valrhona Jivara or Guittard)
1 1/2 cups heavy cream

Dacquoise layer:
1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup salted peanuts, chopped

Peanut butter crunch:
1 1/2 tablespoons unsalted butter
1 cup Skippy creamy peanut butter
3 ounces milk chocolate (preferably Valrhona Jivara or Guittard)
1 cup Rice Krispies

Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.)

Make chocolate cake: Position rack in center of oven and preheat oven to 350°F.
Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.

Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet.
Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside.
In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is
smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour.

Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk.

Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006

Note: I served store bought Ice Cream so I can't comment on the Frozen Milk.

Ooh, Sherry, I'd like it, too! Think of it as your way of ensuring that your little sister finishes her Ph.D. program with a smile on her face.

Lori

Yum, sol's Molten Lava Cakes are delicious, I've overcooked them and just served them warm with vanilla ice cream. OMG,they're yummy!

Here are my two "selections", first Ann T's Cream Cheese Brandied Cherry Balls, Amanda's all time favorite candy. I've used all chocolate chips when I didn't have butterscotch and they're still really good. I cut even the mini marshmallows into pieces so I don't get a big "hunk" of marshmallow and I always used my home canned brandied cherries but I'm sure any would be good:

Cream Cheese Brandy Cherry Balls.
=================================
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut

Marinate cherries at least 4 hours or overnight in brandy. Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours intensify.

this one I made for Thanksgiving, it was a big hit but very rich, you just want a tiny slice.

Buckeye Cake

CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ TOLL HOUSE Choco Bake Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup heavy whipping cream
1/3 cup NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels

Directions:
PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.

FOR CAKE:
COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

FOR PEANUT BUTTER LAYER:
BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE:
HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

MELT peanut butter & milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

Annie