Showing posts with label chocolate. Show all posts
Andes Mint Chunk Cookies
Printable Recipe
~3 dozen cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
~3 dozen cookies
1/2 cup butter, softened3/4 cup brown sugar
1/2 cup sugar
1 t. baking soda
1 t. baking powder
2 t. vanilla
2 eggs
1 package Andes Creme de Menthe Baking Chips
2 2/3 cups flour
Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed. Add Andes Baking Chips and then flour. Chill for approximately 1 hour (I don't do this). Drop by spoonful onto baking sheet. Bake at 350 for ~8-10 minutes.
Holly's Note:
This recipe is found on the back of the bag of Andes Creme de Menthe Baking Chips. It was pretty good. I think that next time, I'd add some regular chocolate chips too.
Chocolate Mint Bars
in bar/brownie, chocolate on Sunday, June 17, 2012
Printable Recipe
~16 bars
2 eggs, beaten
1/2 cup butter, melted
1 cup sugar
2 squares unsweetened chocolate, melted
1/2 t. peppermint extract
1/2 cup flour
Mix together, well. Pour in a greased 9 x 9 pan and bake at 350 for 20-25 minutes. Cool.
Blend:
2 T butter, softened
1 T. milk
Add:
1 cup powdered sugar
1/4 t. peppermint extract
green food coloring (optional)
Spread on top of cooled brownie. This is a thin layer. Chill
Melt together:
~1 T. butter
1 square unsweetened chocolate
Stir in 2 T. powdered sugar. Spread over mint layer. Chill and store in fridge.
Holly's Note:
These are simply divine. Easy to make and yummy. Trust me when I tell you that it's really easy to eat the whole pan. Not that I've ever done that of course...
~16 bars
2 eggs, beaten1/2 cup butter, melted
1 cup sugar
2 squares unsweetened chocolate, melted
1/2 t. peppermint extract
1/2 cup flour
Mix together, well. Pour in a greased 9 x 9 pan and bake at 350 for 20-25 minutes. Cool.
Blend:
2 T butter, softened
1 T. milk
Add:
1 cup powdered sugar
1/4 t. peppermint extract
green food coloring (optional)
Spread on top of cooled brownie. This is a thin layer. Chill
Melt together:
~1 T. butter
1 square unsweetened chocolate
Stir in 2 T. powdered sugar. Spread over mint layer. Chill and store in fridge.
Holly's Note:
These are simply divine. Easy to make and yummy. Trust me when I tell you that it's really easy to eat the whole pan. Not that I've ever done that of course...
Marshmallow Fudge
Printable Recipe
1 can evaporated milk
4 3/4 cup sugar
15 oz. Hershey bar
2. pkgs semi-sweet chocolate chips
1 t. vanilla
chopped nuts, to taste
1 jar marshmallow creme
Mix chocolate, nuts and marshmallow creme. Combine milk and sugar and boil for not more than 5 minutes. Pour over chocolate mixture and mix together. Pour onto a greased jelly roll pan, spread and allow to cool. Cut into squares.
Holly's Note:
This is one of my mom's traditional Christmas treats. It's divine.
1 can evaporated milk
4 3/4 cup sugar
15 oz. Hershey bar
2. pkgs semi-sweet chocolate chips
1 t. vanilla
chopped nuts, to taste
1 jar marshmallow creme
Mix chocolate, nuts and marshmallow creme. Combine milk and sugar and boil for not more than 5 minutes. Pour over chocolate mixture and mix together. Pour onto a greased jelly roll pan, spread and allow to cool. Cut into squares.
Holly's Note:
This is one of my mom's traditional Christmas treats. It's divine.
Conversation at Our House
in chocolate, Conversations on Saturday, June 9, 2012
I had to run an errand in Boise today, so my boys went with me with the promise that we would stop at The Chocolat Bar afterwards. I'm easily persuaded when it comes to chocolate so, of course I said, "Yes".
As we were walking down the street to the store the following conversation ensued:
M: "Ok gentlemen, how do we behave in the chocolate store?"
J: "Reverently."
Peanut Blossoms
in chocolate, cookies, peanut butter on Friday, June 1, 2012
Printable Recipe
1/2 cup butter, softened
1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 t. vanilla
1 3/4 cup flour
1 t. baking soda
1/2 t. salt
Cream together butter and peanut butter. Gradually add sugars. Mix well. Add egg and vanilla. Mix well. Add dry ingredients.
Shape dough into balls and roll in sugar. Bake at 375 for 8 minutes. Remove from oven and place and unwrapped chocolate kiss in the center. Press firmly and bake 2 minutes longer.
Holly's Note:
I've also done these in mini muffin tins. Just roll a small ball of dough, dip in sugar and place in a greased or lined mini muffin tin. Press an unwrapped chocolate kiss upside down into the dough. Bake at 375 for about 10 minutes. I actually prefer these cookies done this way.
1/2 cup butter, softened1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 t. vanilla
1 3/4 cup flour
1 t. baking soda
1/2 t. salt
Cream together butter and peanut butter. Gradually add sugars. Mix well. Add egg and vanilla. Mix well. Add dry ingredients.
Shape dough into balls and roll in sugar. Bake at 375 for 8 minutes. Remove from oven and place and unwrapped chocolate kiss in the center. Press firmly and bake 2 minutes longer.
Holly's Note:I've also done these in mini muffin tins. Just roll a small ball of dough, dip in sugar and place in a greased or lined mini muffin tin. Press an unwrapped chocolate kiss upside down into the dough. Bake at 375 for about 10 minutes. I actually prefer these cookies done this way.
Yummy Pecan Shortbread Bars
in bar/brownie, chocolate, dessert, snack on Wednesday, May 23, 2012
Printable Recipe
~26 Pecan Shortbread Cookies
1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
~26 Pecan Shortbread Cookies1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
Holly's Note:
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
Scotcheroos
in bar/brownie, chocolate, snack on Sunday, May 13, 2012
Printable Recipe
1 c. sugar
1 c. white karo syrup
1 c. peanut butter
6 c. rice krispies
1 6 oz. pkg. chocolate chips
1 6 oz. pkg. butterscotch chips
Melt chocolate and butterscotch chips together. Combine sugar and karo, stir until it boils. Add peanut butter and mix well. Add rice krispies. Pat ½ of mixture into a greased 9 x 13 pan. Spread chocolate mixture over the top. Cover with remainder of rice krispie mixture.
Holly’s Note:
I have such fun memories of our family camping trips and they ALWAYS included scotcheroos for snacks. I have no idea where the name came from.
1 c. sugar
1 c. white karo syrup
1 c. peanut butter
6 c. rice krispies
1 6 oz. pkg. chocolate chips
1 6 oz. pkg. butterscotch chips
Melt chocolate and butterscotch chips together. Combine sugar and karo, stir until it boils. Add peanut butter and mix well. Add rice krispies. Pat ½ of mixture into a greased 9 x 13 pan. Spread chocolate mixture over the top. Cover with remainder of rice krispie mixture.
Holly’s Note:
I have such fun memories of our family camping trips and they ALWAYS included scotcheroos for snacks. I have no idea where the name came from.
Chocolate Chip Cookie Dough Brownies
in bar/brownie, chocolate, dessert, freezer, snack on Sunday, May 6, 2012
1 recipe Cocoa Brownies1 recipe Chocolate Chip Cookies
1/2 recipe Homemade Chocolate Frosting
Prepare brownies as directed. Spread in a greased 9 x 9 pan.
Prepare cookies as directed. Drop dough by teaspoonful into brownie batter. Press down gently. Bake at 350 for 35-40 minutes. Remove from oven and let cool completely.
Mix frosting ingredients together, spread over cooled brownies.
Holly's Note:
These are very rich!
I found the original recipe in a Betty Crocker magazine. It called for a boxed brownie mix and a boxed cookie mix. I don't buy boxed mixes because I think my homemade ones are better, so I modified the recipe to use my own.
The first time I made these I used a glaze-type frosting with butter and unsweetened chocolate and powdered sugar. I think they're better with the buttercream-type frosting, and even good without frosting at all. I bake one tray of cookies in addition to the brownies and then just freeze the rest of the dough for later.
Sneaky Chocolate Chip Zucchini Bars
in bar/brownie, chocolate, dessert, snack on Monday, April 30, 2012
Printable Recipe
16-24 bars, depending on how you cut it
2 cups zucchini, grated
3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
16-24 bars, depending on how you cut it
2 cups zucchini, grated3/4 cup butter
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 3/4 cups flour
1/2 t. salt
1 1/2 t. baking powder
1 1/2 cups chocolate chips (I used semi-sweet)
Cream butter, sugar, eggs, and vanilla together. Add the dry ingredients. Add the zucchini and chocolate chips.
Pour the batter into a greased 9 x 13 pan. Bake for 35-40 minutes at 350.
Holly's Note:
I had a zucchini on hand and needed to use it, so when I saw the original recipe at Divine Domesticity, I knew I had to try it. I peeled the zucchini, mostly so I could disguise it. I knew if my kids saw anything green in chocolate chip bars, they wouldn't eat it. The zucchini was really wet, so I added a bit more flour to the mix.
The original recipe said to refrigerate them. We didn't make it that far! My youngest sniffed them (he does that to everything) and wouldn't touch them. My oldest and his best friend thought they were terrific. I did too!
Chocolate Monkey Bread
1 recipe Good White Bread
3/4 c. sugar
1 T. cocoa
1 t. ground cinnamon
1/2 c. butter, divided
1/2 c. packed brown sugar
1/4 c. water
Chocolate pieces: semi-sweet or milk chocolate chips, mini Hershey's kisses, or your favorite chocolate.
Mix granulated sugar, cocoa and cinnamon, set aside. Mix together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave on high for 30 to 60 seconds or until smooth when stirred.
Pour mixture into 12-cup fluted tube pan. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, about 1-1/2 inches in diameter, placing 3 pieces of chocolate inside each ball.
Dip each ball in remaining 1/4 cup melted butter; roll in cocoa-sugar mixture. Place balls in prepared pan.
Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate.
Holly's Note:
I found the original recipe at Hershey's, and modified it to use my own bread recipe.
3/4 c. sugar
1 T. cocoa
1 t. ground cinnamon
1/2 c. butter, divided
1/2 c. packed brown sugar
1/4 c. water
Chocolate pieces: semi-sweet or milk chocolate chips, mini Hershey's kisses, or your favorite chocolate.
Mix granulated sugar, cocoa and cinnamon, set aside. Mix together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave on high for 30 to 60 seconds or until smooth when stirred.
Pour mixture into 12-cup fluted tube pan. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, about 1-1/2 inches in diameter, placing 3 pieces of chocolate inside each ball.
Dip each ball in remaining 1/4 cup melted butter; roll in cocoa-sugar mixture. Place balls in prepared pan.
Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate.
Holly's Note:
I found the original recipe at Hershey's, and modified it to use my own bread recipe.
Turtle Brownies
in bar/brownie, chocolate, dessert on Thursday, February 16, 2012
Printable Recipe
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
1 German Chocolate cake mix
1/3 cup butter, melted
1 cup chopped pecans
2/3 cup evaporated milk
1 package unwrapped caramels (about 40)
1 package chocolate chips (milk is richer than semi-sweet, but both are good)
Blend cake mix, butter and 1/3 cup evaporated milk with 1/2 cup pecans. Spread 1/2 of the mixture in a greased 9 x 13 pan, and bake at 350° for about 6-8 minutes. Remove from oven.
Melt caramels and 1/3 cup evaporated milk together. Let cool slightly. Spread over baked cake mixture. Sprinkle chocolate chips over the caramel mixture. Drop the remaining cake mixture by spoonfuls over the caramel/chocolate mixture. Sprinkle with the remaining nuts. Bake at 350° for about 18 minutes.
A little extra milk in the caramels makes them really gooey, less milk makes the caramel firm up more.
Holly's Note:
My husband calls these "cardiac brownies" and they are divine. Especially with some vanilla ice cream...
Snickers Bundt Cake
Printable Recipe
Cake:
3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream
Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped
Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional
Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.
For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.
Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.
For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.
Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!
Cake:3 1/2 cups cake flour
2 1/2 t. baking powder
3/4 t. salt
1/4 t. baking soda
1 1/4 cups butter, at room temperature
2 1/2 cups sugar
3 eggs, at room temperature
1 egg yolk
1 t. vanilla
3/4 c. sour cream
Filling:
1/4 c. butter
1/2 c. semi sweet chocolate chips
1/2 c. dry roasted salted peanuts, finely chopped
Glaze:
1/2 c. semi sweet chocolate chips
3 T butter
Miniature Snickers Bars, sliced, optional
Directions:
Butter and flour a 12-cup bundt pan. Combine flour, baking powder, salt and baking soda; set aside. Beat butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating until just combined. Beat in vanilla. Reduce speed to low and beat in flour mixture, 1/2 cup at a time, until just combined. Beat in sour cream. Evenly spread about 4 cups of batter in pan.
For filling: melt chocolate and butter, add peanuts, stir. Spoon filling in a ring in the center of the batter. Spoon remaining batter over the filling.
Bake for one hour at 350°. Cool in pan for 30 minutes. Remove from pan and cool completely.
For glaze: melt butter and chocolate, together. Stir. Pour (spoon) over cooled cake. Garnish with sliced pieces of Snickers candy.
Holly’s Note:
I found this in a magazine, years ago, and it is delicious. It also sells well at bake sales and it looks very impressive when you serve it at church dinners! I've had issues with baking it at our higher Idaho altitude: the filling sinks, rather than cooks in the center of the cake. This last time I made it, it sank in the middle. It looked great when I turned it out and frosted it anyway, and it tasted fantastic. It just wasn't as pretty when it was sliced. So, as I figure out the high altitude secret, I'll modify the recipe here. It worked fine in California!!
Chocolate Chip Waffle Iron Cookies
in chocolate, cookies, waffle iron on Friday, November 18, 2011
Printable Recipe
1/2 cup butter, melted
1/2 cup plus 2 T. packed brown sugar
2 eggs
1 t. vanilla
3/4 cup flour
1/2 t. baking soda
1/4 t. salt
1 cup regular rolled oats, although instant works too
1/2 cup chocolate chips
Mix the melted butter and brown sugar until smooth. Stir in the eggs and vanilla. Add the flour, baking soda, salt, oats and chocolate chips.
Drop by spoonful onto a greased, heated waffle iron. Close the lid and cook for about 2 to 3 minutes. Time will vary depending on your waffle iron.
Holly's Note:
These are good, but my regular chocolate chip cookie recipe is better. The waffle iron is fun to use, but I prefer my cookies baked in the oven! These end up really crispy. I found the original recipe at Fine Cooking.
1/2 cup butter, melted 1/2 cup plus 2 T. packed brown sugar
2 eggs
1 t. vanilla
3/4 cup flour
1/2 t. baking soda
1/4 t. salt
1 cup regular rolled oats, although instant works too
1/2 cup chocolate chips
Mix the melted butter and brown sugar until smooth. Stir in the eggs and vanilla. Add the flour, baking soda, salt, oats and chocolate chips.
Drop by spoonful onto a greased, heated waffle iron. Close the lid and cook for about 2 to 3 minutes. Time will vary depending on your waffle iron.
Holly's Note:
These are good, but my regular chocolate chip cookie recipe is better. The waffle iron is fun to use, but I prefer my cookies baked in the oven! These end up really crispy. I found the original recipe at Fine Cooking.
Chocolate Waffle Iron Cookies
in chocolate, cookies, waffle iron
Printable Recipe
1 cup butter
1 1/2 cups sugar
1 cup butter1 1/2 cups sugar
4 eggs
2 t. vanilla
2 cups flour
1/2 cup cocoa
1/2 t. salt
Cream sugar and butter together. Add eggs, vanilla, cocoa, flour and salt. Drop by spoonfuls onto a greased, hot waffle iron. Close lid and bake for about 2 minutes. Dust with powdered sugar, if desired. Cooking times will vary depending on your waffle iron.
Cream sugar and butter together. Add eggs, vanilla, cocoa, flour and salt. Drop by spoonfuls onto a greased, hot waffle iron. Close lid and bake for about 2 minutes. Dust with powdered sugar, if desired. Cooking times will vary depending on your waffle iron.
Cookies as Muffins
in chocolate, cookies, muffins, peanut butter on Monday, November 7, 2011
I made Peanut Blossoms this week and instead of doing it the normal way: rolling the ball of dough in sugar and baking it, then pressing an unwrapped chocolate kiss into it towards the end of baking; I baked them in mini muffin tins.
They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.
Check out the recipe here.
They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.Check out the recipe here.
Chocolate: A Love Story...Review
About the book:With gigantic vats of churning chocolate, desserts like their famous chocolate pizza, and 12 varieties of hot chocolate served in custom mugs, Max Brenner, Chocolate by the Bald Man has turned their line of hip, colorful themed restaurants into an international sensation.
Chocolate: A Love Story is a vibrant new cookbook that includes 65 original recipes narrated in the quirky, captivating voice of Max Brenner, the restaurant's visionary founder and "bald man." Bold original illustrations inspired by Art Deco poster graphics, full-color photographs, easy-to-follow, delicious recipes, and a serving of Max's unique vision for spreading "chocolate culture" around the world make this book a must for every chocolate lover.
For all my love of chocolate, I was not familiar with Max Brenner before I received this book. And, it's a lovely book. All the recipes are rather avant-garde and fancy. No simple, everyday cakes or cookies here. Many recipes begin with a short anecdote from Max. In one, he's sitting outside a cafe in Paris; in another, he recalls a childhood experience at an amusement park.
While, technically, a cookbook with recipes, this is really more of coffee table art book. There are few photos of the finished recipes. The artwork is very retro 60s and is fascinating. While this isn't one that will most likely end up in my kitchen, it nevertheless would be a terrific book for any Max Brenner fan, or a true Chocolate connoisseur.
Thanks to Anna Balasi of Hatchette Book Group for the opportunity to review this book. You can learn more about Max Brenner here. You can purchase the book here.
* * *
3/5 Stars
Chocolate Vanilla Wafer Dessert
Printable Recipe
1 box vanilla wafer cookies, crushed
1/4 cup butter, melted
3/4 cups butter
2 squares unsweetened chocolate
2 cups powdered sugar
3 eggs, separated (whites together, yolks together)
1/2 gallon of vanilla ice cream
Mix cookie crumbs with melted butter. Set aside 1 cup. Press remaining crumb mixture into the bottom of a 9 x 13 pan.
In a double boiler, melt 3/4 cups butter and chocolate together. Stir. Add powdered sugar. Beat the egg yolks and add them to the chocolate mixture. Stir. Remove from heat. Beat the egg whites and fold into the chocolate mixture.
Pour chocolate mixture over cookie crumbs. Slice the ice cream and place slices over the chocolate mixture. Sprinkle reserved cookie crumbs on top and freeze.
Holly's Note:
This is our traditional Christmas Eve dessert. My mom makes it every year and it is my favorite dessert.
1 box vanilla wafer cookies, crushed
1/4 cup butter, melted
3/4 cups butter
2 squares unsweetened chocolate
2 cups powdered sugar
3 eggs, separated (whites together, yolks together)
1/2 gallon of vanilla ice cream
Mix cookie crumbs with melted butter. Set aside 1 cup. Press remaining crumb mixture into the bottom of a 9 x 13 pan.
In a double boiler, melt 3/4 cups butter and chocolate together. Stir. Add powdered sugar. Beat the egg yolks and add them to the chocolate mixture. Stir. Remove from heat. Beat the egg whites and fold into the chocolate mixture.
Pour chocolate mixture over cookie crumbs. Slice the ice cream and place slices over the chocolate mixture. Sprinkle reserved cookie crumbs on top and freeze.
Holly's Note:
This is our traditional Christmas Eve dessert. My mom makes it every year and it is my favorite dessert.
Homemade Chocolate Frosting
Printable Recipe
6 T. butter, softened
2 2/3 cups powdered sugar
½ cup cocoa
1/3 cup milk
1 t. vanilla
Mix it all together, adding more liquid or sugar depending on the consistency you want. Makes about 2 cups. Frost your Homemade Chocolate Cake.
6 T. butter, softened
2 2/3 cups powdered sugar
½ cup cocoa
1/3 cup milk
1 t. vanilla
Mix it all together, adding more liquid or sugar depending on the consistency you want. Makes about 2 cups. Frost your Homemade Chocolate Cake.
Homemade Chocolate Cake
in cake, chocolate, Comfort Food, dessert
Printable Recipe
2 cups sugar
1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water
Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.
Frost with Homemade Chocolate Frosting. No canned frosting allowed.
Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.
2 cups sugar1 ¾ cups flour
¾ cups cocoa
1 ½ t. baking powder
1 ½ t. baking soda
1 t. salt
2 eggs
1 cup milk
½ cup oil
2 t. vanilla
1 cup boiling water
Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla; beat on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into a greased and floured 9 x 13 pan (or two round pans). Bake at 350 for 35-40 minutes.
Frost with Homemade Chocolate Frosting. No canned frosting allowed.
Holly's Note:
This works well in a jelly roll pan. However, there is too much batter for a regular jelly roll pan. (Trust me, I know this from experience!) So, use about 3 to 3 1/2 cups of batter in the pan. Eyeball it: you know your pans the best. Bake at 350 for about 20 minutes. Use the remaining batter as cupcakes or as we like, mini cupcakes. For minis bake in lined mini muffin pans at 350 for about 10 minutes-ish. With this recipe, I usually get one jelly roll pan and about 36 minis.
Chocolate Chip Cookies
in chocolate, Comfort Food, cookies, freezer
Printable Recipe
2/3 c. shortening
2/3 c. butter
2 eggs
3 c. flour
1 pkg. (2 cups) chocolate chips
1 c. sugar
1 c. brown sugar
2 t. vanilla
1 t. baking soda
½ t. salt
Cream shortening and butter with sugar, eggs and vanilla. Add dry ingredients and chocolate chips. Bake at 375 for 8-10 minutes.
Holly’s Note:
This is a Betty Crocker recipe that we’ve had forever. My mom had a red recipe box full of Betty Crocker recipe cards, and this recipe came from that box. I know other people like Toll House Cookies or Mrs. Fields, but I’ve never found one that I like better than these. They’re really good with butterscotch chips, too.
The dough freezes really well.
2/3 c. shortening2/3 c. butter
2 eggs
3 c. flour
1 pkg. (2 cups) chocolate chips
1 c. sugar
1 c. brown sugar
2 t. vanilla
1 t. baking soda
½ t. salt
Cream shortening and butter with sugar, eggs and vanilla. Add dry ingredients and chocolate chips. Bake at 375 for 8-10 minutes.
Holly’s Note:
This is a Betty Crocker recipe that we’ve had forever. My mom had a red recipe box full of Betty Crocker recipe cards, and this recipe came from that box. I know other people like Toll House Cookies or Mrs. Fields, but I’ve never found one that I like better than these. They’re really good with butterscotch chips, too.
The dough freezes really well.
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