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Sunday, August 28, 2016

Texas Sheet Cake Ii

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup butter
  • 1 cup water
  • 1/2 cup shortening
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 6 tablespoons milk
  • 4 cups confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • sift together and set aside in large bowl the flour and sugar.
  • in saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
  • pour cocoa mixture over flour and sugar mixture. stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. mix well and pour into a greased and floured sheet pan.
  • bake in a preheated 400 degrees f (205 degrees c) oven for 20 minutes.
  • to make frosting: five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. beat until smooth and immediately pour frosting over cake. cake may be served warm or at room temperature.

best big, fat, chewy chocolate chip cookie

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
  • sift together the flour, baking soda and salt; set aside.
  • in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
  • bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

french lace cookies

Ingredients

  • Servings: 4
  • 1/2 cup light corn syrup
  • 1/2 cup shortening
  • 2/3 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup chopped pecans

Recipe

  • preheat oven to 350 degrees f (175 degrees c). prepare cookie sheets by covering with parchment.
  • in a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. stir constantly until the mixture comes to a boil. in a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat.
  • keep the batter warm by setting over a pan of hot water. drop by teaspoonfuls the prepared cookie sheets. cookies should be at least 3 inches apart. bake for about 5 minutes, until the center of the cookie is set. let the cookies set before removing from the baking sheets.

best big, fat, chewy chocolate chip cookie

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
  • sift together the flour, baking soda and salt; set aside.
  • in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
  • bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Saturday, August 27, 2016

chocolate chocolate chip cookies ii

Ingredients

  • Servings: 2
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
  • beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
  • bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

chocolate cake in a jar ii

Ingredients

  • Servings: 8
  • 3/4 cup butter, softened
  • 3 cups white sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 cups unsweetened applesauce
  • 3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Recipe

  • preheat oven to 325 degrees f (165 degrees c). wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. rinse well, dry and let them come to room temperature. grease insides of jar well.
  • in a medium bowl, sift flour, baking soda, baking powder and salt. set aside.
  • in a large bowl, cream butter with half of the butter until fluffy. add eggs and remaining sugar and beat in. add vanilla and applesauce and combine.
  • add the flour mixture in three increments, mixing well after each addition.
  • pour 1 cup of batter into each jar and carefully remove any batter from the rims.
  • bake at 325 degrees f (165 degrees c) for 40 minutes.
  • while cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. keep them in the hot water until ready to use.
  • when the cakes have finished baking, remove jars from oven. make sure jar rims are clean. (if they're not, jars will not seal correctly). while jars are still hot, place lids on jars, and screw rings on tightly. jars will seal as they cool. place the jars on the counter and listen for them to "ping" as they seal. if you miss the "ping", wait until they are completely cool and press on the top of the lid. if it doesn't move at all, it's sealed.
  • unsealed jars should be stored in the refrigerator and eaten within 2 weeks. sealed jars may be placed in a freezer.

best big, fat, chewy chocolate chip cookie

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
  • sift together the flour, baking soda and salt; set aside.
  • in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
  • bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

mocha nut butter balls

Ingredients

  • Servings: 4
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups finely chopped pecans
  • 1 cup confectioners' sugar for rolling

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat the oven to 325 degrees f (165 degrees c). stir together the flour, cocoa, coffee crystals and salt; set aside.
  • in a large bowl, cream together the butter, sugar and vanilla until light and fluffy. mix in the dry ingredients just until blended. stir in the pecans. roll dough into 1 inch balls and place them 2 inches apart an ungreased cookie sheet.
  • bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. remove from cookie sheets and roll in confectioners' sugar while still warm. store in a tightly covered container at room temperature.

chocolate chocolate chip cookies ii

Ingredients

  • Servings: 2
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
  • beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
  • bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

best chocolate chip cookies

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • 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 ungreased pans.
  • bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chewy chocolate chip oatmeal cookies

Ingredients

  • Servings: 3
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins

  • preheat the oven to 325 degrees f (165 degrees c).
  • in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
  • bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

mom's chocolate chip meringues

Ingredients

  • Servings: 12
  • 2 egg whites
  • 1/4 teaspoon salt
  • 2/3 cup white sugar
  • 1/8 teaspoon cream of tartar
  • 1 cup miniature chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c). generously grease a cookie sheet or line with parchment paper.
  • blend egg whites and salt with an electric mixer until peaks begin to form. with the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
  • gently fold in chocolate chips using a wooden spoon or rubber spatula. using a teaspoon, drop batter prepared cookie sheet. place in the oven, and turn off heat. leave in the oven at least 4 hours, or overnight for even better results.

potato cake

Ingredients

  • Servings: 1
  • 1 potato, cubed
  • 1 cup butter
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup milk
  • 1 (1 ounce) square semisweet chocolate, melted
  • 1 cup chopped pecans

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). bring a saucepan of water to a boil. add potato and cook until tender but still firm, about 15 minutes. drain, cool and mash. grease and flour a 10 inch bundt pan.
  • cream butter, gradually add brown sugar until light and fluffy. add eggs, one at a time, beating well after each addition. beat in mashed potatoes.
  • combine flour, baking powder, cinnamon, nutmeg, and cloves; add to creamed mixture alternately with milk, beginning and ending with flour mixture. stir in melted chocolate and pecans. pour batter into a prepared 10 inch bundt pan.
  • bake at 350 degrees f (175 degrees c) for 1 hour or until cake tests done. cool in pan 20 minutes; remove cake from pan, and cool completely before serving.

mocha sponge cake

Ingredients

  • Servings: 12
  • 1 tablespoon instant espresso powder
  • 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons hot water
  • 1 tablespoon coffee flavored liqueur
  • 1 tablespoon chocolate liqueur
  • 1 cup sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 egg whites
  • 3 egg yolks
  • 1 cup white sugar

Recipe

    Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans. dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
  • in a large glass or metal bowl, whip egg whites to soft peaks. gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
  • in a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. stir in the espresso mixture, then sift in the flour, baking powder and salt. gently stir until incorporated. fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. a few streaks are okay. divide the batter between the two prepared pans, and spread evenly.
  • bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

Best Brownies

Ingredients

  • Servings: 16
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • frosting:
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
  • in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
  • bake in preheated oven for 25 to 30 minutes. do not overcook.
  • to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

white chocolate vanilla mashed potatoes

Ingredients

  • Servings: 8
  • 3 pounds yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 3/4 cup milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup white chocolate baking discs
  • 4 ounces shredded extra-sharp white cheddar cheese
  • salt to taste

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • place potatoes into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
  • combine milk and vanilla bean in a saucepan over medium-heat. when the milk begins to bubble, remove and discard the vanilla bean. add chocolate chips to milk; whisk continuously until chocolate is melted.
  • mash potatoes in a large bowl. add milk-chocolate mixture to potatoes and stir until combined. add cheese and mash together with potatoes; season with salt.

pecan crusted chocolate truffle pie

Ingredients

  • Servings: 1
  • crust:
  • 2 cups chopped pecans
  • 1/3 cup white sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup miniature semisweet chocolate chips
  • 1 1/3 cups semisweet chocolate chips
  • 1/2 cup unsalted butter, at room temperature
  • 4 egg yolks
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • preheat the oven to 375 degrees f (190 degrees c).
  • in a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. press into the bottom and up the sides of a 9 inch pie plate. bake for 8 to 10 minutes in the preheated oven. cool completely.
  • in a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. stir occasionally until melted and smooth. remove from the heat and stir in the vanilla.
  • in a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. stir into the melted chocolate and set it back over the pan of simmering water. whisk constantly until thick, 3 to 4 minutes. pour into the cooled crust and smooth the top.
  • heat the heavy cream in a small saucepan. when warm, stir in the remaining chocolate chips until melted. remove from the heat and stir in the . pour over the truffle filling. refrigerate for several hours to set before serving.

Brooke's Best Bombshell Brownies

Ingredients

  • Servings: 24
  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
  • combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  • sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
  • bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

Chocolate Web Cake

Ingredients

  • Servings: 1
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 1 1/4 cups evaporated milk
  • 2 eggs
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 1 1/3 cups shortening
  • 1 1/3 cups white sugar
  • 3/4 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 2 (1 ounce) squares unsweetened chocolate, melted

Recipe

  • preheat oven to 350 degrees f(175 degrees c). grease two 9 inch round cake pans.
  • sift flour, baking powder, salt, baking soda and 1 1/2 cups of the white sugar together in a large mixing bowl. add 1/2 cup of the shortening and 1-1/4 cup of the evaporated milk. beat at medium speed with an electric mixer for 2 minutes. beat in the eggs and beat for 2 minutes longer. spread the batter evenly into the prepared pans. drizzle 1 square of the melted chocolate in a spiral on top of each cake. feather lines with a knife to form a web pattern.
  • bake at 350 degrees f (175 degrees c) for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. let cakes cool in pans for 10 minutes then remove from pans and let cakes cool completely.
  • to make filling: combine the 2 squares unsweetened melted chocolate, 1 1/3 cups shortening, 1 cup white sugar, 3/4 cup evaporated milk and the vanilla together and beat with an electric mixer until smooth.
  • to assemble cake: cut each cooled cake layer in half horizontally. spread 1/4 of the filling between each layer making a 4 layer cake with a web design on top. frost sides with the remaining filling.

vanilla bavarian cream pie

Ingredients

  • Servings: 1
  • 1 1/2 (.25 ounce) packages unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup white sugar
  • 1 tablespoon white sugar
  • 2 1/4 tablespoons cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups milk
  • 3/4 cup premium vanilla ice cream
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 9-inch vanilla cookie crumb crust

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins

  • sprinkle gelatin over cold water and set aside to soften. whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. whisk in the eggs and add the milk.
  • cook in double boiler over simmering water until custard thickens and coats the back of a spoon. remove from heat. stir in gelatin until the gelatin melts. add ice cream while custard is hot. cool slightly and stir in vanilla.
  • when the custard is room temperature, whip the cream until medium-stiff peaks form. fold whipped cream into the custard. pour filling into pie crust and refrigerate for several hours or overnight, until set.

Sachertorte

Ingredients

  • Servings: 1
  • 5 (1 ounce) squares semisweet chocolate
  • 3/4 cup white sugar
  • 3/4 cup butter, softened
  • 5 eggs
  • 3/4 cup all-purpose flour
  • 1 tablespoon butter, softened
  • 4 (1 ounce) squares chopped semisweet chocolate
  • 6 tablespoons strong brewed coffee
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup apricot preserves

Recipe

  • preheat oven to 325 degrees f (165 degrees c). have all ingredients at room temperature.
  • melt the 5 ounces of the chocolate in a double boiler over hot water. remove from heat and let cool.
  • separate the eggs. cream the butter and sugar together until light and fluffy. beat the egg yolks in gradually until light in color. add the melted, cooled chocolate and beat it in. gradually add the sifted flour to the batter.
  • beat the egg whites until stiff but not dry and fold them into the mixture. pour batter into one ungreased 9 inch springform pan.
  • bake at 325 degrees f (165 degrees c) for 50 to 60 minutes. allow cake to cool completely before removing from pan and icing. once cool remove from pan and slice cake horizontally. set top half aside and spread filling of pureed jam between the layers. cover top and sides with warm sachertorte icing.
  • to make sachertorte icing: melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. add the coffee and beat well. sift and add the confectioners sugar and 1 teaspoon vanilla. spread the warm icing on the top and sides of the torte

Wacky Cake Ii

Ingredients

  • Servings: 1
  • 1 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons vanilla extract
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1/4 cup butter
  • 1/4 cup milk

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease one 9 inch square pan.
  • sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the soda, and the salt. stir in the vinegar, oil, water, and 1 teaspoon vanilla. beat until smooth. pour batter into the prepared pan.
  • bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. let cake cool. then spread chocolate icing over top.
  • to make chocolate icing: combine 1 cup of the sugar, 1/4 cup of the cocoa, the milk, and the butter or margarine. boil for 1 minute. stir in 1 teaspoon vanilla and continue stirring until partially cool. spread over cake.

ice cream cake

Ingredients

  • Servings: 18
  • 1 (18.25 ounce) package chocolate cake mix
  • 1/2 gallon chocolate ice cream, softened

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs

  • prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
  • use ice cream that comes in a rectangular carton. remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
  • place the cooled cake over the ice cream. trim the cake and ice cream so that the edges match.
  • place a board or serving platter over the cake, hold the waxed paper and board, and flip the ice cream cake over. remove the waxed paper and smooth out the seam between the ice cream slabs.
  • cover with waxed paper and freeze until very firm. decorate as desired.

Best Brownies

Ingredients

  • Servings: 16
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • frosting:
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
  • in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
  • bake in preheated oven for 25 to 30 minutes. do not overcook.
  • to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

chocolate chocolate chip cookies ii

Ingredients

  • Servings: 2
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
  • beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
  • bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

groom's cake

Ingredients

  • Servings: 5
  • 9 cups raisins, finely chopped
  • 6 cups golden raisins
  • 3 cups dried currants
  • 1 1/2 pounds chopped candied citron
  • 1/2 pound candied lemon peel
  • 1/2 pound chopped candied orange peel
  • 3 1/3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground allspice
  • 1 1/2 teaspoons ground mace
  • 2 teaspoons ground nutmeg
  • 2 cups butter
  • 2 1/4 cups packed brown sugar
  • 12 eggs, separated
  • 1 cup
  • 4 (1 ounce) squares semisweet chocolate
  • 1 cup molasses
  • 1/4 teaspoon baking soda
  • 1 cup hot water

Recipe

  • in a large bowl, sift 3 cups flour with spices. in another bowl, mix raisins, sultana raisins, currants, citron, and citrus rinds; dredge with 1/3 cup flour. stir raisin mixture into the flour.
  • in a very large bowl, cream the butter or margarine. beat in sugar, a small amount at a time. add beaten egg yolks, flour mixture, , chocolate and molasses. beat egg whites until stiff, and fold them into the batter. dissolve baking soda in hot water and stir gently into batter. grease and flour 5 bread pans, and pour batter into prepared pans.
  • bake at 275 degrees f (135 degrees c) for 4 hours. cool. cut into 275 to 300 slices; wrap each slice.

Chocolate Chip Mini Muffins

Ingredients

  • Servings: 4
  • cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins

  • preheat oven to 400 degrees f (200 degrees c). lightly spray 48 miniature muffin cups.
  • mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
  • lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. mix liquid mixture into flour mixture until incorporated. fold in chocolate chips. fill muffin cups 3/4 full with batter.
  • bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. cool for 1 minute before transferring muffins to a wire rack.

Old Fashioned Chocolate Cake

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/3 cup buttermilk
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch salt

Recipe

    Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a saucepan, melt 1 cup of butter. stir in 1 cup water and 4 tablespoons cocoa powder. remove from heat and set aside.
  • in a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. stir in the eggs and vanilla. mix in the cooled cocoa mixture.
  • in a large bowl, sift together the flour, sugar, cinnamon and salt. make a well in the center and pour in the cocoa buttermilk mixture. stir until blended. pour batter into prepared pan. bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. ice the cake with buttermilk pecan icing while it's still warm.
  • for the icing: in a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. stir in 1/3 cup buttermilk, and heat until almost boiling. stir in confectioners' sugar, vanilla, salt and pecans. remove from heat. mix well and pour over warm cake.

Mocha Magic Torte

Ingredients

  • Servings: 1
  • cake:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/3 cup instant coffee granules
  • 1 1/3 cups water
  • 1 2/3 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mayonnaise
  • 3 (1 ounce) squares unsweetened chocolate, melted
  • 4 (1 ounce) squares unsweetened chocolate
  • 1/2 cup milk
  • 2 tablespoons instant coffee powder
  • 1 egg, beaten
  • 1 cup butter
  • 3 cups confectioners' sugar

Recipe

    Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round pans, and line them with wax paper or parchment.
  • sift flour with baking soda. dissolve 1/3 cup instant coffee in the water.
  • in a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. blend in mayonnaise and the melted chocolate. add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. pour batter into prepared pans.
  • bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. cool cake in pans for 10 minutes. remove, and cool completely on wire racks.
  • melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. pour hot chocolate mixture into the beaten egg, whisking constantly. allow to cool.
  • in a mixing bowl, cream butter and confectioners' sugar until light and fluffy. add chocolate mixture to butter mixture, and blend frosting well.
  • when layers have cooled, cut each horizontally to make 4 layers. fill and frost the cake with the frosting.

chocolate graham nut cake

Ingredients

  • Servings: 1
  • 6 eggs
  • 1/8 teaspoon cream of tartar
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely ground graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ground walnuts
  • 3/4 cup semisweet chocolate chips

Recipe

  • in a large bowl, beat the egg whites with the cream of tartar until stiff. gradually beat in 1/4 cup sugar until the mixture is slightly glossy. set aside.
  • in another large bowl, beat the egg yolks. gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. beat in the vanilla. in another bowl, stir together the graham cracker crumbs, baking powder, and salt. beat into the egg yolk mixture. stir in the walnuts and chocolate. stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • turn the batter into a greased and floured 9x13 inch baking pan. bake the cake in a preheated 350 degrees f (175 degrees c) oven for 25 to 30 minutes, or until it tests done with a toothpick. let cool on a rack. makes 12 servings.

oooh baby chocolate prune cake

Ingredients

  • Servings: 1
  • 9 (1 ounce) squares bittersweet chocolate
  • 2/3 cup unsalted butter
  • 3 eggs
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 3/4 cup finely ground almonds
  • 1/2 cup prunes, pitted and chopped
  • 1/2 cup
  • 3 tablespoons water

Recipe

  • soak prunes overnight in . melt chocolate and butter or margarine with water.
  • in a large bowl, beat egg yolks and sugar until pale. stir in chocolate mixture. gently mix in flour and ground nuts. stir in prunes.
  • in another bowl, beat egg whites to stiff peaks. carefully fold into cake mixture. pour into a greased 9 inch round cake tin.
  • bake at 375 degrees f (175 degrees c) for 30 - 40 minutes. remove from oven, and cool on a wire rack. frost with chocolate ganache frosting.

guilty chocolate chip cookies

Ingredients

  • Servings: 12
  • 1 cup butter flavored shortening
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins

  • preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
  • in a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. beat in the eggs, one at a time then stir in the vanilla. combine the flour, baking powder and salt; stir into the creamed mixture. adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. drop dough by heaping spoonfuls the prepared cookie sheets. clumps of dough should be about 3 inches apart.
  • bake for 7 minutes in the preheated oven, until brown around the edges. let cool for 20 minutes. eat and enjoy!

Espresso Biscotti

Ingredients

  • Servings: 24
  • 1/4 cup unsalted butter
  • 3/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 1/4 cups pastry flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • 2 teaspoons grated orange zest
  • 1/2 cup chocolate chips
  • 1/2 cup dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1 egg white, lightly beaten

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet or line it with parchment paper.
  • cream together butter and sugar in a bowl until light and fluffy. beat in eggs and vanilla.
  • sift together the flour, cinnamon, and baking powder in a separate bowl. mix dry ingredients into the egg mixture. stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
  • shape dough into two equal logs approximately 12 inches long by 2 inches diameter. place logs on baking sheet, and flatten out to about 1 inch thickness. brush the log with egg wash.
  • bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
  • reduce oven temperature to 325 degrees f (165 degrees c). bake until they start turning light brown, 15 to 20 minutes. cool completely, and store in an airtight container at room temperature.

fudge layer cake

Ingredients

  • Servings: 1
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/8 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2/3 cup white sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
  • 3/4 cup unsalted butter, softened
  • 1 (16 ounce) package confectioners' sugar, sifted
  • 3 (1 ounce) squares unsweetened chocolate, melted
  • 2 teaspoons vanilla extract

Recipe

  • sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  • in a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. add eggs, one at a time, beating after each addition. add 2 teaspoons vanilla. at low speed, begin by adding a little of the flour mixture to the butter mixture. alternate with buttermilk until all are blended together. start and end with flour.
  • line bottoms of 2 9-inch pans with waxed paper; grease and flour. pour batter in.
  • bake in a preheated 350 degrees f (175 degrees c) oven for 25-30 minutes. test with toothpick. cool in pans for 10 minutes before turning racks to cool completely.
  • to make frosting: cream together 3/4 cup butter and confectioners' sugar. slowly add melted chocolate and 2 teaspoons vanilla. beat until light and fluffy. frost cooled cake.

chocolate chocolate chip cookies i

Ingredients

  • Servings: 4
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
  • bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

best chocolate chip cookies

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • 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 ungreased pans.
  • bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chewy chocolate chip oatmeal cookies

Ingredients

  • Servings: 3
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins

  • preheat the oven to 325 degrees f (165 degrees c).
  • in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
  • bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Jama's Fancy Cakes

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package chocolate cake mix
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 (21 ounce) can cherry pie filling

Recipe

  • preheat oven according to box directions for cupcakes. line cupcake pans with cupcake liners. (be sure to use liners, and not just the pan.)
  • mix cake according to package directions. fill cupcake liners slightly less than half full. (you want the cupcake to bake up close to level with the top of the liner.
  • bake according to package directions. cool completely.
  • in chilled medium bowl combine whipping cream and sugar. beat with an electric mixer on high until stiff peaks form. refrigerate until ready to use.
  • after cupcakes are cooled completely, frost with a level layer of whipped cream frosting.
  • spoon remaining frosting into pastry bag fitted with a star decorating tip. pipe around the edges of the cupcakes.
  • spoon a small amount of cherry pie filling in the center of each. refrigerate and enjoy!

Mini Chip White Cupcakes

Ingredients

  • Servings: 24
  • 1 3/4 cups all-purpose flour plus
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated white sugar
  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups ghirardelli mini semi-sweet chocolate chips
  • frosting, store bought or homemade
  • mini chips for decorating

Recipe

  • preheat the oven to 325 degrees f. paper line or grease 24 mini cupcake molds. sift together the flour, baking powder, and salt. on medium speed, beat the butter and sugar in large bowl until light. add the eggs, one at a time, beating well after each addition. stir together the milk, lemon juice and the vanilla. on low speed, add half the milk mixture. mix until well incorporated. add the remaining milk mixture and the dry ingredients in the same manner. add 1 cup mini chocolate chips to the batter and stir. fill each cavity to the top.
  • bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. cool cupcakes in their pans for 10 minutes. then unmold and cool on a wire rack.
  • frost the top of each cupcake and sprinkle them with the remaining 1/4 cup mini chocolate chips.

chocolate marshmallow candy

Ingredients

  • Servings: 2
  • 1/2 cup butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6 ounce) package butterscotch chips
  • 1 (12 ounce) package chocolate chips
  • 1 cup chopped pecans
  • 1 (10.5 ounce) package miniature marshmallows
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • in a saucepan, combine butter and sweetened condensed milk. bring to a boil, then remove from heat. stir in chocolate chips and butterscotch chips until melted. stir in nuts, marshmallows and vanilla. drop by spoonfuls waxed paper.

best big, fat, chewy chocolate chip cookie

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
  • sift together the flour, baking soda and salt; set aside.
  • in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
  • bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

alannah's chocolate galaxy

Ingredients

  • Servings: 16
  • 6 (1 ounce) squares unsweetened chocolate, chopped
  • 6 tablespoons hot brewed coffee
  • 1 tablespoon vanilla extract
  • 1 1/2 cups butter, room temperature
  • 2 cups white sugar
  • 2 cups packed brown sugar
  • 6 egg yolks
  • 1 cup all-purpose flour
  • 1 tablespoon confectioners' sugar for dusting
  • 1 cup sweetened whipped cream
  • 6 egg whites

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr

    Ready Time: 1 hr 45 mins

  • preheat the oven to 350 degrees f (175 degrees c). grease a 10 inch springform pan.
  • place the chocolate in a metal bowl set over a pan of simmering water. stir occasionally until melted and smooth. stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. it can still be used. stir in the vanilla. set aside.
  • in a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. beat in the egg yolks gradually, then stir in the chocolate mixture. mix in the flour just until incorporated.
  • in a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. pour into the prepared pan. adjust the oven rack to the center position.
  • bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. cool in the pan over a wire rack. cover the top with aluminum foil to keep the top crust of the cake from getting hardened. when cool, store in the pan until ready to serve.
  • to serve, run a knife around the outside of the cake, and remove the springform ring. invert the cake a serving plate, and dust with confectioners' sugar. slice and serve with dollops of whipped cream.

Best Brownies

Ingredients

  • Servings: 16
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • frosting:
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
  • in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
  • bake in preheated oven for 25 to 30 minutes. do not overcook.
  • to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

nada's baba cake

Ingredients

  • Servings: 1
  • 4 eggs
  • 3 tablespoons vegetable oil
  • 1 1/2 cups superfine sugar
  • 1 teaspoon vanilla sugar
  • 1 1/2 cups self-rising flour
  • 1 tablespoon unsweetened cocoa powder

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 2 liter baba pan or a 9 inch bundt pan.
  • in a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. beat on high speed for about 5 minutes. beat in flour. reserve approximately 1/4 cup of batter and set aside. pour remaining batter into prepared pan. mix cocoa into reserved batter. drop by spoonfuls the batter in the pan. using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
  • bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Kelly's Apple Cocoa Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 2 cups white sugar
  • 1 cup butter
  • 1/2 cup water
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 cup semisweet chocolate chips
  • 2 cups green apples
  • 1 tablespoon vanilla extract

Recipe

  • cream together the eggs, sugar, butter or margarine, and water. add the flour, cocoa, baking soda, ground cinnamon, and ground allspice and mix well.
  • add chocolate chips and shredded apples (use a cheese grater) and vanilla.
  • pour into a greased and floured bundt pan. bake at 325 degrees f (165 degrees c) for 60 to 70 minutes.

busy day syrup cake

Ingredients

  • Servings: 1
  • 1/2 cup shortening
  • 1 1/2 cups cane syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa
  • 3/8 cup milk
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 3 (8 inch) pans. sift together the flour, 1/2 cup cocoa, baking soda and salt. set aside.
  • in a large bowl, cream together the shortening and cane syrup until light and fluffy. beat in the eggs one at a time, then stir in 1 teaspoon vanilla. beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. pour batter into prepared pans.
  • bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely. frost between layers, on top and sides with easy chocolate frosting.
  • to make easy chocolate frosting: in a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. cook over low heat, stirring constantly, until mixture boils. remove from heat. gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. beat in vanilla.

chocolate chocolate chip cookies ii

Ingredients

  • Servings: 2
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
  • beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
  • bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Friday, August 26, 2016

Nora's Special Chocolate Chip Muffins

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips
  • 1 egg, beaten
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • in a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. add egg, milk and oil; stir just until batter is moistened. spoon batter into prepared muffin cups, filling about 3/4 full.
  • in a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. sprinkle sugar mixture over muffins.
  • bake in preheated for 20 to 25 minutes, until golden brown. remove immediately from pan.

winter wonder bars

Ingredients

  • Servings: 16
  • 12 ounces white chocolate
  • 4 (1 ounce) squares bittersweet chocolate
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 10 tablespoons unsalted butter
  • 3/4 cup white sugar
  • 3 eggs
  • 3 teaspoons vanilla extract
  • 3/4 cup chopped and toasted macadamia nuts

Recipe

  • preheat the oven to 325 degrees f (165 degrees c). grease one 9 inch square baking pan. line the bottom of the pan with parchment paper and set aside.
  • chop 1/2 of the white chocolate into very small pieces. chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
  • sift together the flour, baking powder and salt. melt the butter in a small saucepan. do not allow the butter to bubble or to color. remove from the heat and add the finely chopped white chocolate. do not stir the chocolate in, set aside.
  • beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. lower the mixer speed and add the butter mixture. mix just to blend. add the flour mixture and mix just until the flour is mixed in. use a rubber spatula to fold in the two chocolates and the nuts. scrape the batter into the prepared pan.
  • bake at 325 degrees f (165 degrees c) until the brownies are just set, about 30 minutes. a toothpick inserted in the center should come out with moist crumbs still attached. as with all brownies it is better to underbake than to overbake. allow to cool about 1 hour then cut into squares.

chocolate-banana cake roll

Ingredients

  • Servings: 6
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 5 egg yolks
  • 3/4 cup white sugar, divided
  • 5 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup sweetened whipped cream
  • 2 bananas, peeled
  • 2 tablespoons confectioners' sugar for dusting
  • 2 cups prepared chocolate frosting

Recipe

  • preheat the oven to 325 degrees f (165 degrees c). line a 10x15 inch jellyroll pan with parchment paper. sift together the cocoa, flour and baking powder; set aside.
  • in a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. set aside. in a separate larger bowl, combine the egg whites and vanilla. whip with clean beaters until foamy. gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. fold the yolks into the whites by hand, then fold in the dry ingredients. spread evenly in the prepared pan.
  • bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. try not to let it bake too long or it will be difficult to roll. when the cake is done, run a knife around the edge to loosen and turn out a sheet of parchment paper or aluminum foil. sprinkle confectioners' sugar on both sides and allow to cool.
  • spread whipped cream on one side and place the bananas along the length. roll the cake up around the bananas. place on a serving platter with the seam side down. frost with chocolate frosting.

paradise of chocolate

Ingredients

  • Servings: 1
  • 14 (1 ounce) squares unsweetened baking chocolate
  • 10 tablespoons margarine, softened
  • 3/4 cup confectioners' sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 cup apricot jelly

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat the oven to 350 degrees f (175 degrees c). place a circle of parchment paper into the bottom of a 10 inch pan for easy removal.
  • break the chocolate into pieces, and melt it in a metal bowl over simmering water. stir frequently until melted. remove from heat, and set aside to cool - don't let it harden.
  • in a medium bowl, cream together the confectioners' sugar and margarine until light and fluffy. mix the 6 egg yolks into the chocolate until well blended, then stir the chocolate mixture into the sugar mixture.
  • in a large clean glass bowl, whip the egg whites to soft peaks. gradually pour in the white sugar while continuing to whip the egg whites to stiff peaks. combine the flour and yeast, and fold them into the egg whites. fold in the chocolate mixture. spread the batter evenly into the prepared 10 inch round cake pan.
  • bake for 1 hour in the preheated oven, or until the top of the cake springs back when lightly touched. allow cake to cool completely before removing from pan.
  • split the cake in half horizontally and place the top of the cake a serving plate. spread 2/3 of the apricot jelly that layer, then flip the bottom layer, flat side up, and place on top of the other one. spread remaining jelly over the top.

Chocolate Pound Cake Ii

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 egg whites
  • 5 egg yolks
  • 4 tablespoons unsweetened cocoa powder
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
  • sift together flour, cocoa and salt. set aside.
  • cream margarine and shortening. gradually add sugar while beating. add egg yolks one at a time and beat well after each addition.
  • add flour mixture alternately with milk. add vanilla.
  • in a separate bowl, beat egg whites until stiff. fold into cake batter.
  • pour into a greased and floured tube pan. sprinkle nuts on top.
  • bake at 350 degrees f (175 degrees c) for 1 hour and 15 minutes. do not over bake.

chewy chocolate chip oatmeal cookies

Ingredients

  • Servings: 3
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 55 mins

  • preheat the oven to 325 degrees f (165 degrees c).
  • in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
  • bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

totally groovy chocolate fondue

Ingredients

  • Servings: 6
  • 2 cups milk chocolate chips
  • 3 tablespoons heavy cream
  • 2 tablespoons cherry
  • 1 tablespoon strong brewed coffee
  • 1/8 teaspoon ground cinnamon

Recipe

    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • combine chocolate, cream, , coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). heat until melted, stirring occasionally. serve at once.

blender chocolate mousse ii

Ingredients

  • Servings: 8
  • 2 cups semisweet chocolate chips
  • 1/2 cup white sugar
  • 3 eggs
  • 1 cup hot milk
  • 4 tablespoons

Recipe

    Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 20 mins

  • in blender container, combine chocolate chips, sugar and eggs. pour in hot milk and . blend on medium speed until this mixture is smooth. pour into 8 demitasse cups or pots de creme. chill in refrigerator at least 1 hour.

chocolate chocolate chip cookies i

Ingredients

  • Servings: 4
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
  • bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Super Easy Hazelnut Pastries

Ingredients

  • Servings: 34
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 11 tablespoons chocolate hazelnut spread
  • 1/2 cup chopped hazelnuts (optional)
  • 6 teaspoons powdered sugar

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • preheat oven to 425 degrees f (220 degrees c). lightly grease a baking sheet.
  • unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top.
  • roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar.
  • bake in preheated oven until golden brown, about 10 to 15 minutes.

Eggless Chocolate Cake I

Ingredients

  • Servings: 1
  • 1 cup butter
  • 1 (14 ounce) can sweetened condensed milk
  • 2 3/8 cups self-rising flour
  • 1 1/8 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage

Recipe

  • preheat the oven to 350 degrees f (175 degrees c). butter and dust with flour a 10 inch bundt tin.
  • cream the butter or margarine till light and fluffy. beat in the condensed milk. combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
  • bake for 45 minutes, or until the cake tests done.

chocolate decadence cake ii

Ingredients

  • Servings: 1
  • 1 cup butter, melted
  • 1 1/4 pounds bittersweet chocolate
  • 5 eggs
  • 7/8 cup white sugar
  • 1/2 cup cake flour

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch pan or line with parchment paper.
  • melt chocolate in the top of a double boiler and mix with melted butter.
  • in a large bowl, whip the eggs and sugar to full volume. gently fold the chocolate into the whipped eggs. quickly but gently fold in the flour. pour batter into prepared pan.
  • bake at 350 degrees f (175 degrees c) for 35 minutes, or until the center feels firm to the touch. do not turn out of pan until completely cool.

best chocolate chip cookies

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • 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 ungreased pans.
  • bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Tunnel Of Fudge Cake I

Ingredients

  • Servings: 1
  • 1 3/4 cups butter, softened
  • 1 1/2 cups white sugar
  • 6 eggs
  • 2 (7.25 ounce) packages chocolate fudge frosting mix
  • 2 cups all-purpose flour
  • 2 cups chopped walnuts
  • 2 tablespoons boiling water

Recipe

    Preparation Time: 35 mins Cook Time: 1 hr

    Ready Time: 2 hrs 35 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. measure 3/4 cup of the frosting mix for the chocolate glaze. set aside.
  • in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. fold in the nuts.
  • pour batter into prepared pan. bake in the preheated oven for 60 minutes. the top of the cake will form a brownie like crust before it is done. allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
  • to make the chocolate glaze: mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. thin with additional boiling water if necessary to reach desired consistency. spoon glaze over the cooled cake.

Chocolate Mayonnaise Cake I

Ingredients

  • Servings: 1
  • 4 (1 ounce) squares semisweet chocolate
  • 1 cup mayonnaise
  • 1 1/3 cups water
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 2/3 cups white sugar
  • 2 1/4 cups all-purpose flour

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 x 13 inch pan.
  • to a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. add mayonnaise and melted chocolate; beat on low until well blended.
  • in a separate bowl, mix flour, soda, and baking powder together. add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. pour batter into prepared pan.
  • bake for 45 minutes. cool.

best big, fat, chewy chocolate chip cookie

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins

  • preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
  • sift together the flour, baking soda and salt; set aside.
  • in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
  • bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Mocha Fudge

Ingredients

  • Servings: 64
  • 1 tablespoon instant coffee granules
  • 3 cups white sugar
  • 1 pinch salt
  • 1 cup milk
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1/2 cup pecan halves, for decoration (optional)

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • in a medium saucepan, stir together the instant coffee, white sugar and salt. stir in the milk and corn syrup, and add the butter. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat, and stir in vanilla. let cool to room temperature, or about 110 degrees f (45 degrees c).
  • when the mixture is cool, beat with a wooden spoon until it loses its gloss. add nuts and chocolate chips and stir slightly to create a marbled effect. pour into a buttered 8 inch square baking dish. arrange pecan halves on the top if desired. cool completely before cutting into pieces.

German Chocolate Chip Pound Cake

Ingredients

  • Servings: 2
  • 2 cups white sugar
  • 1 cup shortening
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons butter flavored extract
  • 1 cup buttermilk
  • 3 cups sifted all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups german sweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • preheat oven to 300 degrees f (150 degrees c). grease and flour 2 - 9 inch loaf pans. sift flour, baking soda and salt together and set aside.
  • in a large bowl, cream shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla and butter flavoring. add the flour mixture, alternating with the buttermilk, and mix well. finally, stir in the chocolate chips.
  • divide batter into 2 - 9 inch loaf pans. bake at 300 degrees f (150 degrees c) for 1 hour and 30 minutes, or until a toothpick inserted into the center of cake comes out clean.