Category: Chocolate

Cakes · Chocolate · Desserts

The Perfect Chocolate Cake

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This recipe comes from a blog, Two Chums, which are ladies that I met while living in California. The story behind this recipe is just so sweet that I encourage you to go to their blog and read about the background to this cake. It is in my oven as I write. I cannot wait to taste it.

1 1/2 cups melted butter

1 1/2 cups buttermilk

2 eggs

1 teaspoon vanilla

Add and mix well:

3 cups sugar

3 cups flour

3/4 cup cocoa powder

1 heaping Tablespoon of baking soda

1/2 teaspoon salt

Then add and mix again:

1 1/2 cups boiling water

Line 3 round 8″ cake pans with waxed paper and butter the sides of the pan to prevent sticking when cake is done. Pour batter evenly amongst the 3 pans in a preheated 350 degree oven. Bake for about 30 minutes or just until the center of the cake feels firm to the touch and the sides of the cake are beginning to pull away from the pan. Cool thoroughly and remove from pans. (You can wrap in plastic wrap and refrigerate at this point if you are making the cake a day ahead or hours ahead of when needed.) Spread icing liberally and smile….perfect chocolate cake is on its way.

Icing

1 cup butter at room temperature

8 oz. package cream cheese, at room temperature

12 oz. package chocolate chips, melted

1/4 cup cocoa

1 1/2 lbs. powered sugar

1 teaspoon vanilla

Enough heavy cream to soften

Chocolate · Cookies · Desserts

Chocolate Pecan Pie Bars

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I felt that after posting the recipe for Possum I had better redeem myself and what better way to do that than with a chocolate dessert. There were several inquiries as to if that was a real recipe. Yes, it was a real recipe out of Randy’s family cookbook from his great grandmothers family. Because I had never seen anything like it I just had to post it. But now on to the chocolate bars, these combine the wonderful flavor of pecan pie and chocolate. We were at Luby’s today and it took all my will power to walk past the pecan pie which in turn made me come home and want to make pecan pie. These give me both loves, pecan pie and chocolate…ah, much better sounding than Possum and Sweet Potatoes don’t you think?

1 1/4 cup flour
1/4 sugar
1/2 teas baking powder
1/2 teas ground cinnamon
1/2 cup cold butter (1 stick)
1 cup chopped pecans
1/4 cup butter
1 oz unsweetened chocolate square
3 beaten eggs
1 1/4 cups packed light brown sugar
2 tables water
2 teas vanilla
In a mixing bowl, stir together flour, 1/4 cup granulated sugar, baking powder and cinnamon. Cut in the 1/2 cup cold butter until mixture resembles coarse crumbs.
Stir in pecans. Press into bottom of an ungreased 13x9x2 baking pan. Bake in a preheated 350 oven for 10 min.
Meanwhile, in a small saucepan, combine the 1/4 cup butter and chocolate.
Heat and stir over low heat until chocolate is melted. In a small mixing bowl, combine eggs, brown sugar, water and vanilla. Stir until well blended. Pour over crust. Return to oven. Bake 20 min. Cool. Cut into bars.

Cakes · Chocolate · Desserts

Truly Different Cupcakes

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Have been going through a cookbook my sister-in-law brought over the other night which is dated back to the 20’s and has been in the Cox family for years. It includes recipes from 1928 to early 2000. This recipe caught my eye and am going to make them tomorrow. Today the weather is rainy and in the 80’s so have to make a peach cobbler. It just fits the weather we are having.

2 sticks butter
1 bar German Chocolate sweet chocolate
1 1/2 cup chopped pecans
1 3/4 cup sugar
1 cup flour
4 eggs
1/4 teas butter flavoring
1 teas vanilla
Combine melted butter and chocolate. Set aside. Beat BY HAND, the flour, sugar, eggs and flavorings. Add chocolate mixture. Refrigerate batter, covered overnight. Line an 18 cupcake pan with paper liners. Divide batter evenly among pan. Bake at 325 for 25 min or until cupcake tests done in middle. Do not overbake.
Sprinkle with powdered sugar or frost with Cocoa frosting.
Or peanut cream frosting:*
1 (7 oz) jar marshmallow cream
2 tables milk
1/2 cup peanut butter
Combine marshmallow cream and milk, mixing with mixer until well blended. Add peanut butter, beating until light and fluffy. Frost cooled cupcakes.

Cakes · Chocolate · Daily Thoughts · Desserts

Coconut White Chocolate Cheesecake

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The grandkids are gone so I can put away the chicken nuggets, mac & cheese, frozen pizza and get back to sugar. Since we have been entertaining kids/grandkids and have tried to cook all their favs while they were in town, we tried to convince them that we were “giving up” healthy foods just for them, when in reality, the boxed mac & cheese was a delight as was the pizza that graced out table several nights during that time. While the kids feasted on frozen pizza, the adults indulged on gourmet pizzas from our favorite take-outs. But since they thought that we were giving up all our normal healthy foods, just for them, we think that we earned a couple of visits from them when we are in the nursing home. But now we get to go back to our normal way of eating. Chicken fried steak, chocolate cakes baked at 8 p.m. and cheesecakes that sometimes take the place of dinner.
After Randy took me to Nordstrom’s for my best dessert treat ever, white chocolate bread pudding, the crave to have more white chocolate desserts began to surface. Seeing this recipe in the Taste of Home April/May 2014, I knew that it would be the next big dessert I made.
1 1/2 cups graham cracker crumbs
6 tables butter, melted
5 packages (8 oz ea) cream cheese, softened
1 cup sugar
1 1/2 cups white chocolate baking chips, melted and cooled
3/4 cup coconut milk
2 teas coconut extract
1 teas vanilla
4 eggs, beaten lightly
3/4 cup flaked coconut, divided
Preheat oven to 325. Place a greased 9″ (3″ deep) spring form (cheesecake pan) on a double thickness of heavy duty foil. (about 18″ sq).
Wrap foil around pan.
In a bowl, mix crumbs and butter. Press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled melted chips, coconut milk and extracts.
Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over the crust. Place spring form pan in a larger baking pan. Add 1″ of hot water to larger pan.
Bake 60 min to 70 min or until center is just set and top appears dull.
Remove pan from larger pan. Cool on a wire rack for 10 min.
Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
Refrigerate, covered, overnight.
Remove rim from pan. Serve topped with toasted coconut*
To Toast Coconut: Bake at 350 on a jelly roll pan for 5-10 min, or until golden brown, stirring frequently.

Chocolate · Desserts

Peanut Butter Banana Cream Pie

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Two our grandson’s are here from Phoenix and the rest of the family drives in today. I have two games on my phone, Candy Crush and Pet Rescue. I have been stuck on level 34 on Pet Rescue for over a month. Caleb the 4 yr old has been playing on my phone for 2 days. Yesterday he brought me my phone because it needed charging. That is the only time we have a conversation is when the phones need charging or their fingers cramp from playing the games and they have to rest for 15 minutes to get circulation back in their hands. Anyway, back to my story, Caleb brings me my phone and ask me what 3 plus 7 make. In my most teacherly grandmotherly voice I respond “10”. Caleb proceeds to tell me, “no, Nana, it is 37, I just moved you from level 34 to 37” Apparently he wanted to be sure I got the fact that he had progressed me 3 levels in 2 days. What a little smart-alec.
Guess I will leave the gaming to them and get back to the kitchen where I belong. Yesterday Costco was handing out their free cookbooks when we were in the store. Leafing through I saw this recipe and knew that it would be perfect for these precious little darlings that use every available opportunity to show us we are just not “with it”.
1 small package (3.4 oz) instant vanilla pudding
1 12 oz can Pet evaporated milk
1/4 cup Jif Creamy Peanut butter
1/4 teas almond extract or vanilla
2 bananas, cut into 1/8″ slices
1/4 cup Smucker’s Hot Fudge Topping
1 6 oz prepared chocolate cookie crust
1 cup Cool Whip, thawed
1/4 cup chopped cocktail peanuts
In a large bowl, combine pudding mix, evaporated milk, peanut butter and extract. Beat on medium speed with mixer until smooth.
Place a single layer of bananas on crust bottom. Pour the pudding mixture over the bananas. Place another layer of bananas over the pudding mixture.
Drizzle fudge topping over the bananas. Spread whipped topping over the fudge topping. Sprinkle with peanuts if desired. Chill for 2 hours. Makes 8 servings

Cakes · Chocolate · Desserts

Chocolate Dream Cake

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There is a new site that is giving dozens of recipes on FaceBook called Thinkarete. Just seeing the pictures has made me wish I were 35 again so I would have more time to test them all. But at my age, I’m pretty sure that I will be hearing from the Dr. “now you know you don’t need to be eating any salt sugar or anything that doesn’t taste like cardboard”. But until I actually hear him say that to me, face to face, I am going to pack in as many sweets as I can. This recipe will be one of the first and since we have kids here for the next two weeks, I’m sure that lots of desserts will be consumed.

Cake
2 1/2 cups flour
2 cups sugar
1 cup plus 1 tables cocoa powder
1 tables baking soda
1 1/2 teas baking powder
1 1/2 teas salt
3 eggs, at room temp
1 1/2 cups milk, plus 2 tables vinegar to sour the milk
1 1/2 cups strong black coffee (warm, not hot)
3/4 cup melted butter, not hot
4 1/2 teas vanilla extract

White Frosting
3/4 cup butter, at room temp
3 1/2 cups powdered sugar, sifted
1/3 cup half & half (more or less for desired spreading consistency)
2 teas vanilla

Chocolate Frosting
3/4 cup butter at room temp
3/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup half & half (more or less for spreading consistency)
2 teas vanilla

Chocolate Ganache
4 oz dark chocolate
2 tables butter
1/4 cup cream (whipping cream)

Garnish *if desired
2 cups mini chocolate chips
1/2 cup chocolate sprinkles
2 oz grated dark chocolate shavings

Preheat oven to 350.
Grease 3 (8″) round cake pans, line bottoms with parchment paper, grease and lightly flour the paper and sides of pans.
Measure out the milk and vinegar and mix. Set aside.
In large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium sized mixing bowl, using mixer on medium, mix the eggs, soured milk, coffee, melted butter and vanilla.
Add the wet ingredients to the dry and mix for 2-5 min with mixer, scraping down the sides until all is well combined.
Divide the batter between the 3 pans equally. Bake for 30 min or until cake tests done in middle, about 30 min. Test cake but do not over bake. You do not want a dry cake.
White Frosting
Using mixer, cream the butter, adding the vanilla and the powdered sugar alternately with the cream, in increments until you reach a good spreading consistency.
Chocolate Frosting
Using electric mixer, cream the butter, adding the vanilla and cocoa. Add powdered sugar with the cream until you have a good spreading consistency.
Chocolate Ganache
Over low heat, or in microwaveable bowl, melt the chocolate and the butter. Mix in the cream and stir until the sauce is thick and smooth. Let cool before drizzling onto the cake.
On a cake platter, alternate the cake layers with the white frosting, but leaving the top layer without. Frost the sides and top with the chocolate frosting.
Garnish with the sprinkles, chips and shavings and drizzle the ganache over the garnishes.

Chocolate · Desserts · Fruit

Chocolate Tart With Glazed Berries

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Recipe is in this issue of Paula Deen Magazine. It would be so easy to just open the pages and take a recipe from each page. This makes a beautiful July 4th dish. I truly love her recipes and they have never disappointed me.

1 pie crust (if using refrigerated pie crusts, you will only use 1 from the package of 2) At this season of life, when I get lazy I am hooked on the box mix of Betty Crocker pie crusts mix. Just adding water, it is flakier than the refrigerated and doesn’t taste as salty. Use half of the box mix if using box mix.

1 3/4 cup heavy whipping cream

1 (12 oz) package semisweet chocolate chips

1 large egg

1 egg yolk

1 teas vanilla

1/2 teas orange zest

1/8 teas kosher salt

3 tables raspberry preserves

1 cup fresh raspberries

1 cup fresh blueberries

Preheat oven to 350. Unroll pie crust and fit into a 10″ removable bottom tart pan, trimming off any excess dough from sides.

Prick crust with fork if you do not use pie crusts weights.

Bake for 15 min. Remove from oven and let cool completely. If you used the weights, you remove them and then bake crusts for about 5 more min to lightly brown the crusts.

Reduce oven temperature to 250.

In a medium saucepan, cook cream and chocolate over medium heat until chocolate is melted and mixture is smooth.

In a medium bowl, whisk together egg and next 4 ingredients. Pour chocolate mixture into egg mixture in a slow steady stream whisking constantly to avoid the egg cooking. Pour mixture into cooled pie crust.

Bake for 40-50 min at 250 or until center is set.(You might need to cover the top of the sides of the crust with foil to avoid over browning at this point.  Let cool completely on wire rack. Refrigerate until chilled. In a microwave safe bowl, heat preserves until melted. Gently stir berries into preserves until coated. Spoon berries over tart just before serving. Top with additional whipped cream if desired.

Breads · Breakfast · Cakes · Chocolate · Desserts

Chocolate Monkey Bread

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I guess you can tell from the latest posts that I am in a chocolate mode. We are just getting back from Corpus Christi where we go a few times a year to see my mom, who is 91. One of the first things I pack is the bag of peanut M&M’s, the bag of Hershey almond chocolate bars, Dove Chocolate with Toffee Chips and of course to wash the chocolate all down, my diet Dr Pepper. It is always good to be prepared in case we get stuck someplace and I want to always have plenty of chocolate. We got home Friday night and first thing Saturday after unpacking I went to the kitchen to make the caramel filled chocolate cupcakes that I posted last week. We had friends over Saturday night which enjoyed them. Last night we took them for dessert to our friends’ house where we dined on lobster and finished the evening with the cupcakes, They truly are divine. But today, this recipe caught my eye. Will be heading to the store to buy the biscuits.

1 3/4 cup sugar

2 tables unsweetened cocoa powder

1 teas cinnamon

1 cup butter, melted

2 (12 oz) cans refrigerated biscuits, cut into fourths

Preheat oven to 350. Lightly grease a 10-cup Bundt pan.

In a medium bowl, combine sugar, cocoa and cinnamon. In a separate bowl, place melted butter. Dip each  cut biscuit in butter; dredge in sugar-cocoa mixture and layer biscuits in prepared pan. Bake for about 1 hour, covering pan with foil to prevent excess browning, if necessary. Let cool in pan 10 min. Invert pan onto serving platter.

*If desired, drizzle cream cheese frosting over inverted bread before serving.

Cakes · Chocolate · Desserts

Texas Style Chocolate Sheet Cake (More Chocolatey than Original One)

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Sunday evening we had some couples over to just visit and have cake. Going through a few of my cookbooks, I found this new version of the Texas Sheet Cake and decided to make it. I will never go back to the original recipe. The brown sugar and the chocolate squares make such a difference. Out of 9 people here, I think I was the only one that didn’t go cut a 2 or 3rd piece and that was simply because I had had one even before company arrived.

1 cup butter

5 oz unsweetened chocolate, chopped

1/2 cup water

1 cup sugar

1 cup firmly packed light brown sugar

2 large eggs

1 teas vanilla

2 cups flour

1 teas baking soda

1/4 teas salt

1/2 cup buttermilk

Poured Chocolate Frosting (recipe follows)

Preheat oven to 350. spray a 13×9″ baking pan with baking spray and flour.

In a small small saucepan combine butter, chocolate and 1/2 cup water. Cook over medium-low heat until chocolate and butter are melted, stirring frequently. Remove from heat and let cool for 15-20 minutes.

In a large bowl, beat sugars, eggs and vanilla with mixer on medium until mixture is fluffy.

In a small bowl, combine flour, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in chocolate mixture. Pour batter into prepared pan.

Bake for 25-30 minutes or until cake tests done in center. Pour over warm Chocolate Frosting while cake is still warm. Let cool for at least 30 minutes before serving. Cover and store in fridge up to 3 days.

*I ended up making the homemade caramel sauce from the chocolate-caramel filled cupcakes recipe and poured it over the cake, topped with vanilla ice cream then drizzling the caramel sauce over all. Was delish….

Frosting

1/2 cup butter

3 oz unsweetened chocolate, chopped

1/2 cup buttermilk

4 1/2 cups powdered sugar

1 teas vanilla

1 1/2 cups chopped pecans (opt)

IN a medium saucepan, combine butter, chocolate and buttermilk. Cook over medium low heat until chocolate is melted and mixture is smooth. Remove from heat and pour over powdered sugar and beat until smooth. Add the 1 teas vanilla and stir in pecans if desired. Pour over warm cake.

Cakes · Chocolate · Desserts · Fruit

Chocolate Cherry Creme Cake

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Last weekend had me making several cherry pies to help celebrate our son, Cameron’s 30th. He is a cherry pie addict. I guess I had really never noticed recipes on the backs of Oregon Fruit Product Pitted dark sweet cherries in heavy syrup but for some reason, last Saturday I did. This recipe was written on the back of the label. I never thought I would be able to say that I didn’t have cream cheese in my fridge, ready to bake in an instant, but today, I have no cream cheese. As soon as I can get to the store, I am making this cake. I might even add a little hot fudge to the individual pieces when serving.

1 Duncan Hines Chocolate Cake Mix, baked according to directions on box for 9×13 using the eggs, oil and water.

1 (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk (Eagle Brand)

1/3 cup lemon juice

1 teas vanilla or almond extract

2 cans Oregon Dark Sweet Pitted Cherries, drained, reserve syrup

1/4 cup cornstarch

1/2 cup sugar

Preheat oven to 350. Prepare cake according to directions on box and pour into prepared and greased 9×13″ pan. Bake as directed on box. Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling

In small bowl, beat the cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and extract. Spread on cooled cake, leaving an edge of the dark cake showing all around for a nice presentation. Refrigerate until set.

Topping:

Drain cherries, reserving syrup. In small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool. with a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup, only what stays on the cherries. Keep cake in fridge. When serving, use syrup to spoon over individual pieces and top with whipped whipping cream if desired.