Chocolate

Mexican Hot Chocolate Cookies

Ingredients

1 cup Butter, softened (2 sticks)
1 & 1/2 cups Sugar
2 Eggs
1 tsp Vanilla
1/2 cup Cocoa Powder
2 & 3/4 cups AP Flour
1 & 1/2 tsp. Cream of Tartar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/3 cup Sugar, for rolling
1 & 1/2 Tbsp Cinnamon, for rolling
1/4 tsp. Cayenne Pepper

Instructions

Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
Add 2 eggs and vanilla and mix well.
In a separate bowl mix the cocoa powder, flour, cream of tartar, baking soda, baking powder and cayenne pepper.
Turn the mixer on low and slowly add in the dry ingredients. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
Shape the dough into rounds about 2 tablespoons each. Make sure they are uniform.
In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Then roll each ball of dough in the cinnamon sugar mixture.
Place the sugared dough on the prepared cookie sheets at least 2 inches apart and bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny.
Let rest on the baking sheet for about 2 minutes then transfer the cookies to a wire rack to cool.

Paige’s Banana Muffins

In a mixer, start with wet ingredients.

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes.

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Browned Butter Brownies

3/4 cup unsalted butter
3/4 cup cocoa powder
1 tsp. vanilla
1 3/4 cup packed light brown sugar
3 eggs
3/4 cup flour
1/2 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips

Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.
Place the butter in a small saucepan and set over medium low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 10 to 15 minutes (these are the milk solids in your butter separating and toasting). Once the a butter is golden brown, remove it from the heat.
Add the cocoa powder and vanilla to the brown butter and whisk to combine until no lumps of cocoa remain.
In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.
Add the butter mixture to the egg mixture and use a rubber spatula to fold together.
Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, fold in the chocolate chips.
Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven.

Chocolate Peanut Butter Buttercream Icing

Ingredients:

1 Cup (230g) Unsalted Butter, softened to room temperature
3.5 Cups (420g) Confectioners’ Sugar
1/2 Cup (41g) Cocoa Powder
3 Tbsp (45ml) Heavy Cream or Milk
1/3 (80g) Cup Creamy Peanut Butter
1 tsp Vanilla
1/4 tsp Salt

Instructions: In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Source: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/

Chocolate Ganache

Ingredients:

Heavy Cream
Milk Chocolate

Directions:

Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Ratios:

Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Problems:

Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
Runny: Add melted chocolate 2oz at a time and whisk to combine.
Stiff: Add 1 oz. warm cream to loosen it up.

Eggless Chocolate Chip Cookies

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies

Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.

The Best Chocolate Chip Cookie

INGREDIENTS:

1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
1 ¼ cup brown sugar tightly packed (250g)
1/2 cup sugar (100g)
1 large egg + 1 yolks (room temperature preferred)
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 bag semisweet chocolate chips
Alternate – for M&M mini cookies, use 150g brown sugar and 200g white sugar. Substitute 1/2 bag (or more) of mini M&M for chocolate chips.

DIRECTIONS:

Measuring ingredients by weight is recommended.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Melt butter slowly, trying to keep it from separating.
Combine melted butter and sugars in a stand mixer bowl. Mix on medium speed until light in color and fluffy, this takes around 5 minutes.
Whisk egg and yolk together in a small bowl, then add egg to stand mixer. Mix on medium-low speed until egg is fully incorporated.
Add vanilla, mix until incorporated.
On medium-low speed, gradually add flour mixture to wet ingredients — stir just until flour is absorbed.
Stir in chocolate chips. Do not over work dough.
Cover dough and chill in refrigerator for 30 minutes.
Preheat oven to 350F
Form 35 gram dough balls and place onto prepared cookie sheets, placing at least 2″ apart.
Bake for 10-11 minutes
Leave on sheet for 2-3 minutes after removing from oven
Transfer cookies to cooling rack.

Chocolate Chip Cookies 2

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Homemade Granola Bars

Ingredients:

2 cups oats
1 cup coconut flakes
1 cup nut butter (we like cashew butter)
1 cup ground flax seeds
3/4 cup chocolate chips
2/3 cup local honey
1/2 Tbsp vanilla
Nuts such as almonds or pecans (optional)

Instructions:

Combine all ingredients in a bowl until thoroughly mixed. I think it is easier to microwave the honey and nut butter for a few seconds first so that it is easier to stir. Then press mixture very firmly into the bottom of a 9×13 pan (like when make rice crispy treats). Place in freezer for approx. 1 hour, then slice into bars or squares with a sharp knife. If you prefer, you can also shape them into balls and place on a cookie sheet in the freezer for about an hour then store in a Tupperware container.

Chocolate Chip Cookies

1/2 cupSugar
1/2 cup Brown Sugar
1 stick Unsalted Butter
1 Large Egg
1/2 tsp Vanilla
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/4 cup All Purpose Flour
Chocolate Chips

Bake at 300 degrees for 18 min.

Jonathan’s Cheesecake

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

“Perfect” Brownie

It is really hard to beat the Easy Brownies , but if you have a little more time, this brownie recipe is for you!

INGREDIENTS
4 oz 70% dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
½ cup (1 stick) unsalted butter
¾ tsp coffee granules -OR- 1-2oz fresh espresso
½ cup granulated sugar
½ cup light brown sugar, lightly packed
2 whole large eggs + 1 egg yolk
½ cup + 2 tablespoons all purpose flour
1 tablespoon dutch process cocoa
½ teaspoon salt
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees F. Line an 8 x 8″ baking dish with parchment paper
In a large, microwave safe bowl, combine the dark and semi-sweet chocolate, the butter, and the coffee granules. Cover loosely and microwave 30 seconds, then stir, and then microwave for 15 more seconds to melt the butter and chocolate entirely. Stir in the sugars until completely dissolved and then let the mixture cool to room temperature.
Once cooled, mix in the eggs. Then fold in the flour, dutch process cocoa, salt, and vanilla extract. fold in until just incorporated. There should be no white chunks or streaks left, but be sure not to overmix. Fold in ½ cup semi sweet chocolate chips.
Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 28-30 minutes. Allow the brownies to cool completely in the pan. Remove the brownies from the pan by lifting out the parchment paper and cut into squares before serving.

Easy Brownies

Ingredients:

2 Cups white sugar
1 Cup butter
1/2 Cup cocoa powder
2 Tsp vanillla
4 eggs
1 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt.
chocolate chips (as many as you want!)

Directions:

Melt butter, and mix all ingredients in order given. bake at 350 for 20-30 min in greased 9×13. Sometimes I only make a 1/2 or 1/4 of the recipe and that is enough for the 3 (soon to be 4!) of us.The recipe was found by googling “easy brownies” and the first result is allrecipes.com’s Quick and Easy Brownie. I make it according to instructions but reduced flour from 1.5 to 1 cup, added more vanilla, and added chocolate chips to make it more gooey 🙂

For a 1/4 recipe:
1/2 cup sugar
1/4 cup butter
2Tbsp cocoa powder
1/2 tsp vanilla
1 egg
1/4 cup flour
1/8 tsp baking powder
1/8 tsp salt

White Chocolate Peppermint Popcorn

This is an awesome Christmas recipe from a college friend. Here is the recipe she emailed to me:

Basically you do 3 bags of popped popcorn to 1 pound of the white peppermint chocolate (Wilton Candy Melts – link below).

So you melt chocolate in a double boiler (or the microwave, just make sure to stir every 20 sec.). Meanwhile cook your popcorn. Then pour chocolate over the popcorn that is in a large bowl. You can add crushed up candy cane or red/green peppermint bits but those might be seasonal. Once the popcorn is coated lay it all out flat on wax paper for it to dry. and that’s it!

This is they type of chocolate that we have used in the past but I don’t see peppermint, it may be seasonal. You may have to look around. http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts

Chocolate Pudding Desert

Crust:
1 cup flour
1 cup chopped nuts
1 cup soft butter

Filling:

1 8oz. pkg. softened cream cheese
1 cup powdered sugar
8 oz cool whip

Pudding layer:
1 6oz pkg. instant chocolate pudding
1 6oz pkg. instant vanilla pudding

Crust- cut butter into flour; add nuts; pat into 9×13 pan. Bake 10-15 min. at 350 (325 for a glass pan); cool

Filling- mix and spread carefully on COOLED crust.

Pudding- mix and prepare as directed; pour on cream cheese layer.

Heath Bar Cake

Ingredients:

1 small box Heath Bars — bite size or 6oz. regular bars, refrigerated
1 box devils food cake mix
1 large tub cool whip
1 jar caramel ice cream topping

Bake cake in 9×13 pan as directed on box. Punch holes in cake and pour caramel topping over cake while hot. Refrigerate the cake, and let cool completely. Crunch heath bars into small pieces. Cover cake with cool whip and top with crunched up heath bars.

Seven Layer Bars

Warning: There is nothing healthy about these…

1/2 cup butter, melted
1 box brownie mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 1/4 cups sweetened condensed milk

Coat bottom of pan with melted butter. sprinkle brownie mix over melted butter. top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle condensed milk over top. Bake 30-35 minutes at 350 degrees until edges are bubbly.

Easy Fudge Pie

1 stick butter
2 squares of Bakers Chocolate, melted
1 cup sugar
2 eggs
1/3 cup plain flour
Dash of salt
2 tsp. vanilla

On low to medium heat in a sauce pan, melt butter and chocolate. Remove from heat and cool slightly. Add remaining ingredients. Bake in a pie dish (not in a pie crust) at 350 degrees until set. Do not overbake.

Unbaked Cookies

2 cups sugar
½ cup shortening
1/3 cup cocoa
½ cup milk
1/3 cup crunchy peanut butter
1 tsp. vanilla
3 cups uncooked oats

Combine all ingredients except oats and vanilla. Bring to a boil, and boil for 1 minute. Remove from head and add remaining ingredients. Stir well and drop by spoonfuls onto waxed paper. Let harden or chill in refrigerator.

Triple Chocolate Cake

1 chocolate cake mix
4 oz instant chocolate pudding
4 eggs
2/3 cup water
½ cup oil
8 oz. sour cream
12 oz. chocolate chips/

Mix everything but chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake in a greased bundt pan at 325 degrees for 55 minutes

Hot Fudge Pudding

1 cup self rising flour
1 ¾ cup sugar, divided
4 Tbsp. cocoa, divided
½ cup milk
2 Tbsp. butter melted
1 tsp. vanilla
Pinch of salt
1 ½ cups hot water

Combine flour, ¾ cups sugar and 2 Tbsp. cocoa. Stir in milk, butter, and vanilla. Pour into a 9in square baking pan. Combine 1 cup sugar, 2 Tbsp. cocoa, and salt. Sprinkle over batter. Pour water on top. Bake at 350 degrees for 30 minutes.

Hershey’s Cheesecake

3 (8oz.) packages cream cheese, softened
¾ cup sugar
3 eggs
1 tsp. vanilla
2 cups semi-sweet chocolate chips
1 large graham cracker pie crust
2 Tbsp. whipping cream

Preheat oven to 450 degrees. Beat cream cheese and sugar in a large bowl with mixer. Add eggs and vanilla, beat well. Stir in 1 2/3 cups chocolate chips; pour into crust. Bake for 10 minutes then reduce heat to 250 degrees and continue baking for 30 minutes. Cool, cover, and refrigerate. Then microwave 1/3 cup chips and whipping cream for 20-30 seconds. Stir, cool slightly and spread on top of cooled cheesecake. Refrigerate until topping is set.

Haystacks

1 cup butterscotch, chocolate or peanut butter chips
½ cup peanut butter
½ cup peanuts
2 cups chow mien noodles

Into 2 quart dish, microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mien noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on a counter. Easy!

Cream Cheese Chocolate Swirl Cake

For Cake:
3 cups flour
2 cups sugar
2 tsp. baking soda
½ tsp. cocoa
1 tsp. salt
2 cups water
2/3 cup oil
2 Tbsp. vinegar
3 tsp. vanilla
1 (12oz.) package chocolate chips

Cream Cheese Mixture:
8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt

Mix together all ingredients for cake except chocolate chips and pour into greased 9×13 pan. Mix together all ingredients for cream cheese mixture. Drop spoonfuls of cream cheese mixture on top of chocolate batter. Swirl with knife. Sprinkle chocolate chips on top. Bake at 350 degrees for 50 minutes. If making cupcakes bake for 20-30 minutes.

Chocolate Chess Pie

½ stick of butter
1 ½ cup sugar
3 Tbsp. cocoa
2 eggs, beaten
1 small can evaporated milk
1 tsp. vanilla
Pinch of salt

Mix sugar and cocoa then add the melted butter. Mix eggs milk and vanilla and add to the butter/sugar/cocoa mixture. Pour into a 9 inch pie shell and bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook another 25 minutes.

Baker’s Rack French Silk Pie

3 stick butter, softened
2 ¼ cup sugar
½ cup cocoa
3 Tbsp. oil
3 tsp. vanilla
6 eggs
2 pie crusts, baked and cooled
Cool Whip
Chocolate shavings for garnish

Beat all ingredients together until fluffy, about 5 to 7 minutes. Pour into baked pie shells. Refrigerate. Add Cool Whip and chocolate shavings. (can be frozen).