Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
Nutella Ice Cream
How bad can it be? All of these ingredients are good for you (in moderation) but when mixed together……..
2 cups heavy cream
1 1/2 cups whole milk
2/3 pot nutella chocolate hazlenut spread (13oz size)
2 tablespoons instant espresso powder (or any instant coffee)
4 large egg yolks
1/2 cup sugar
Combine cream, milk, nutella and coffee powder in a pan over a medium-low heat and stir until nutella and coffee are incorporated into the liquid. Bring to a simmer.
Beat the eggs and sugar with a hand mixer until it becomes light in color and forms ribbons in the bowl. While beating the eggs and sugar, add 1 cup of the hot liquid, once mixed in pour this mixture into the saucepan.
Continue to cook the custard mixture over a medium-low heat, stirring occasionally, until the mixture coats the back of a spoon. Let it cool slightly and transfer to a clean mixing bowl, cover with plastic wrap, ensuring that the wrap presses against the surface of the custard, and refrigerate.
Once the custard has cooled, freeze in an ice cream maker, following manufacturers instructions, and transfer to an airtight container and freeze for a few hours before serving. If you do not have an ice cream maker, transfer cooled custard to an airtight container, freeze for 30 minutes, remove from freezer and beat until smooth, returning the container to the freezer for 30 minutes, repeating this process twice more to avoid ice crystals forming during the freezing process.
Remove ice cream from the freezer a few minutes before serving to allow to soften slightly.
You can use the leftover egg whites to make meringues (4 egg whites, 8oz sugar) – beat together with an electric mixer until it forms soft peaks, then spoon onto baking parchment to form individual meringue cookies. preheat the oven to 375oF, but reduce heat as soon as you place tray in the oven, to 200oF. Bake for 20 to 30 minutes, depending on the size of “cookies”, they should be light golden brown and crisp on the outside and soft and melting on the inside.
Serve a scoop of icecream with one or two meringues.
1/2 cup softened butter
1 3 ounce pkg cream cheese
1 cup flour
1 cup fruit preserves or nutella spread
1/3 cup white sugar
1 tsp ground cinnamon
Cream butter and cream cheese together until smooth. Beat in the flour.
Shape into a ball and wrap. Refrigerate overnight.
Remove from fridge 30 minutes before using. Preheat oven to 375.
Roll dough out thinly. Cut with a 3 or 4 inch round cookie cutter. Place a small spoonful of jam or nutella in the center of each round, moisten edges with water.
Fold in half and press edges together. Bake on an ungreased cookie sheet for 15- 20 minutes. Roll in the mixture of sugar and cinnamon immediately.
Easy and rich!!
Chocolate Toffee Caramel Bars
1 butter cake mix with pudding
1/3 cup oil
2 cups chocolate chips
1 cup white chocolate chips
1 cup toffee bits or cut up heath bars
1/2 cup butter
1 14 ounce can of sweetened condensed milk
32 vanilla caramels
heat oven to 350
Mix together cake mix, oil, and eggs until well blended.
Add the chips and toffee bits. Press half of this into the bottom of greased 9×13 pan. Bake for ten minutes.
Melt caramels, butter and sweetened condensed milk over low heat.
When caramel mixture is smooth, pour evenly over the baked crust.
Crumble the remaining mixture over the top of the caramel.
Bake for another 25-30 minutes until the top is set and the edges are golden brown.
Cool for 20 minutes then use a knife to loosen edges. Cool further for an hour in the fridge. Cut into bars.
This is very deadly good!!!
MAKING THE BREAD:
Transfer the dough to a lightly floured surface and roll out into a rectangle shape.
The dough should be 1/4 inch or a bit thicker is fine. Spread the cream cheese
filling over the whole surface of the bread. To roll the dough into a “jelly roll” shape, begin at one of the LONG sides and slowly roll it up. Secure the edges with a bit of water to mold it together and transfer it to a greased and floured bundt cake pan with the “seam” facing down. Allow the bread to rise by covering it with a damp cloth for 1 to 1 1/2 hours or until the bread doubles in size.
Bake @ 350 degree preheated oven until golden brown, about 15-20 minutes.
Let cool for 10 minutes before eating………if you can wait!!
It is best eaten when warm, but also so good when cool.
I used to make this recipe all the time “by memory” when I was younger. But it has been years!!!
So, I have adapted a recipe found on http://www.themerlinmenu.blogspot.com
1 loaf white bread dough (freezer section of your store)
8 oz. cream cheese
1/2 c. sugar
3 Tbsp white flour
1 egg; lightly beaten
2 tsp. vanilla
Let dough loaf thaw completely. Follow instructions on the bag to let the loaf rise until it is double the size.
While dough is rising, combine all the rest of the ingredients and blend until smooth together until smooth. Chill until ready to use.
MAKING THE BREAD: