Tag: Chocolate Desserts

Chocolate · Desserts

Peanut Butter Mississippi Mud Brownies

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Just put a lemon pound cake in the oven and am waiting for the cupcakes that I made with the left over batter. We sat down to watch AGT and realized that we didn’t have any dessert to eat during the millions of commercials. So while the lemon buttercream frosting sits while the cupcakes finish, I thought I would post this recipe that has so many of the favorite flavor combinations of the dessert world: peanut butter, chocolate and marshmallows.

4 (1 oz) unsweetened chocolate baking squares

1 1/3 cups butter, softened and divided

2 1/2 cups granulated sugar, divided

4 large eggs

2 cups flour, divided

1 teas vanilla

1/2 cup creamy peanut butter

1/2 cup firmly packed light brown sugar

2 large eggs

1 teas baking powder

3 cups miniature marshmallows

1 1/2 cups lightly salted roasted peanuts

Chocolate frosting

Preheat oven to 350. Microwave chocolate in microwave safe bowl at Medium (50% power) for about 1 1/2 minutes or until melted. Stir until smooth until all chocolate is melted.

Beat 1 cup butter and 2 cups sugar at medium speed dwith mixer until ight and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13×9″ pan.

Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour and add to peanut butter mixture, beating at low speed just until blended.

Spoon peanut butter mixture over brownie batter; top with remaining brownie batter and swirl together.

Bake at 350 for about 40-45 minu or until a wooden pick inserted in center comes out with a few moist crumbs stuck to it. Do not over bake. Remove from oven and sprinkle with marshmallows and peanuts immediately after removing so the marshmallows will melt.

Prepare chocolate frosting and drizzle over brownies. Cool completely.

Chocolate Frosting

Melt 1/4 cup butter with 3 tables unsweetened cocoa and 3 tables milk in a saucepan over medium heat, whisking constantly, about 4 minutes. Remove from heat an whisk in 2 cups powdered sugar and teas vnilla. Beat until smooth.

Chocolate · Desserts

Brownies for Two

Chocolate Castles1 Comment

Once again, taken from Desserts for Two by Christina Lane, probably brownies are one of those “cravings” that attack more than any other. Just finished baking the Mini Sour Cream Pound Cakes and they are delicious. Randy is ready to be the official tester for all her recipes that I will be making.

Some days, the only thing that will satisfy that sweet tooth is a delicious chocolate brownie. When your husband or wife is out of town, or you live alone, you don’t want a huge pan of brownies. You want enough to eat during that Hallmark movie that you recorded last week and this one will not disappoint. Christina Lane, you are a genius for these amazing little recipes.

Yields 2 large or 4 small brownies

4 tables unsalted butter, diced

1/2 cup plus 1 tables granulated sugar

1/4cup plus 2 tables unsweetened cocoa

1/4 teas salt

1/2 teas vanilla

1/4 cup all purpose flour

Preheat oven to 325. position Rack in the lower third of the oven. Line a bread loaf pan (9x5x3″) with parchment paper.

In a medium size microwave safe bowl, combine the butter, sugar and cocoa powder. Microwave on high for 30 seconds, stir and microwave for another 30 seconds.

Stir the mixture very well, then add the salt and vanilla. Stir for 1 min to let the mixture cool down. Add the egg and stir until it’s incorporated.

Sprinkle in the flour and then give the batter about fifty brisk strokes, using a wooden spoon.

Spread the batter evenly in the prepared loaf pan. Bake for about 20-23 minutes. Test doneness with a toothpick. The top of the brownies will be shiny an dry when done.

Let cool completely in the pan then use the parchment paper to remove the brownies from the pan. Slice into either 2 or 4 brownies.

Chocolate · Desserts

Brownie Fudge Pie

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Many years ago a sweet friend of mine, Marie Williams gave me a book, Take Big Bites, by Linda Ellerby. It has been one of those books that keeps reminding me that life needs more special moments, more shared memories with loved ones and that we need to always be grateful for each day that we have. Every few pages in the book, Linda gives a recipe. This recipe became one of those that I continue to make sometimes twice a month, sometimes more. It is printed also in my cookbook, Princess on the Porch, but after having it edited again, before it goes into publication, I noticed that the recipe which is on page 90 needs correction. In my book, I gave in the list of ingredients, 1 cup of butter, when it should read 1 STICK of butter. If you have a copy of Princess on the Porch, please make sure to make this correction. It would be pretty greasy if you use 1 cup.

For those of you who don’t have a copy yet, I hope you will consider getting one when they come out in a couple of months. They will be available for Kindle, through Amazon and I think, Barnes & Noble. In the meantime here is the recipe.The book has humorous stories along with recipes and words of encouragement for the seasons of your lives…

Linda Ellerby, thank you for sharing this memory with us. This dessert has already been enjoyed in our home, more times than I can count. Everyone who we have shared it with, agree that it is a chocolate dessert that should be considered a food group.

1 stick butter

2 (1 oz ea) squares unsweetened chocolate

1 cup sugar

1/4 cup flour

1 teas vanilla

2 eggs

1/4 teas salt.

Preheat oven to

Melt chocolate and butter together over low heat or in microwave. Cool. Mix together the next 5 ingredients. Add cooled chocolate mixture and then stir until completely blended. Pour into a greased pie plate. Bake in preheated oven for 18-20 minutes. Do not over bake, as you want it a little gooey

If you are a true chocoholic, you will cut off a piece every time you walk through the kitchen. Serve warm with ice cream is a great way to make new friends.

Serves: 6 to 8

Cakes · Chocolate · Daily Thoughts · Desserts · Fruit

Chocolate Decadence

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Since we have friends coming in from California next week, I have been looking through different recipes to see what I will be making while they are here. This one will be the one to welcome them in Saturday evening. Isn’t it always just the best to walk in and smell chocolate? They will feel at home instantly when they sit down and share their road trip experience while spooning up this most delicious chocolate dessert. The dessert is made ahead so all you need do is serve it as all of us will have our feet up, ready to hear their road trip stories. (if they are anything like ours, I’m sure there will be some blog stories that will be written.) This is almost flourless, using just 2 tables flour..
2 (8 oz) packages semisweet chocolate baking squares
2/3 cup butter
5 large eggs
2 tables sugar
2 tables flour
Raspberry Sauce
Whipping cream
Line bottom of a 9″ springform pan with parchment paper; set pan aside.
Cook chocolate and butter in a heavy saucepan over medium-low heat until chocolate is completely melted, stirring occasionally. Beat eggs at medium speed with mixer until blended, gradually add the chocolate mixture, beating 10 minutes. Fold in sugar and flour. Pour into prepared pan.
Bake at 400 for 15 minutes. Cake will not be set in center. Cool 30 minutes. Cover loosely and chill 8 hours. Spoon about 2 1/2 Tables Raspberry sauce on each dessert plate. Place wedge of chocolate dessert on sauce. Garnish with whipped cream and a fresh raspberry.
Raspberry Sauce
2 cups fresh raspberry sauce
2 cups water
1/4 cup sugar
2 tables cornstarch
2 tables water
Combine raspberries, 2 cups water and 1/4 cup sugar in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered about 30 minutes. Press raspberry mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Return raspberry mixture to saucepan; set aside.
Combine cornstarch and 2 tables water in a small measuring cup, stir until smooth. Stir into raspberry mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 2 more minute; stirring. Remove from heat and cool completely.

Chocolate · Desserts

Fudge Spoon Pie

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I noticed that I have a new follower on Twitter, Kennbuck Inn and want to say welcome. This dessert would be fabulous served after dinner at any B&B. It is taken from Southern Living Desserts and would be a great ending to any meal. To gooey to slice like a pie, but served as a cobbler with whipping cream or ice cream…I know I would come back to anyplace that served it.
1/2 cup butter
1 (1 oz) sq unsweetened chocolate
1 cup sugar
1/2 cup flour
1 teas vanilla
2 large eggs, lightly beaten
Ice Cream or Whipping Cream
Melt butter and chocolate in a saucepan over low heat, stirring often. Remove from heat. Stir in sugar and next 3 ingredients.
Pour batter into a greased 8″ square pan. Bake at preheated 325 oven for about 22 minutes. (Do not overbake) Serve warm with cream or ice cream.

Cakes · Chocolate · Desserts

Chocolate Fudge Cheesecake

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A Perfect Valentines Day Dessert
A Perfect Valentines Day Dessert

2 (1 oz) squares of unsweetened chocolate
1/2 cup butter, softened
1 cup sugar
2 large eggs (room temp)
1/2 cup flour
1 teas vanilla
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
2 (8 oz) packages of softened cream cheese
1/4 cup sugar
4 large eggs
1 teas vanilla
Chocolate Glaze
Microwave chocolate sq in glass bowl on high for 1 min and 15 sec, stirring once after about 45 sec. Stir until melted and smooth.
Beat butter and 1 cup of sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in the 1 teas vanilla and chocolate morsels.
Sprinkle toasted pecans evenly over bottom of a greased and floured 9″ greased and floured spring form pan. Spoon batter over pecans. (You can skip the pecans if you desire and just pour the batter into the pan.)
Beat cream cheese at medium with mixer until smooth, add 3/4 cup sugar, beating just until blended. Add 4 eggs, 1 at a time, beating after each addition. Stir in 1 teas vanilla. Pour cream cheese over brownie batter.
Bake at 325 1 hour or until set. Remove from oven immediately running a knife around edge of pan, releasing sides. Let cool on wire rack. Spread warm Chocolate Glaze over top of cooled cheesecake; cover and chill at least 8 hours. Remove sides of pan before serving.
Garnish with Fresh Strawberries, mint springs or chocolate curls.
(*Taken from Southern Living Desserts)

Chocolate · Desserts

Chocolate Creme Pie

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Ok, Eric, here it is….my mother’s chocolate pie we have been making for over 50 years. My son-in-law just called for my chocolate pie recipe and I discovered I had never posted the recipe. This is an old fashioned chocolate cream pie that is always a crowd pleaser, topped with whipping cream, you cannot find a better dessert to serve to family or friends. Very simple, very traditional and very very good.

2 1/2 cups milk

1 cup sugar

5 tables unsweetened cocoa

3 egg yolks

1/4 cup flour

1/2 teas salt

2 table butter

1 teas vanilla

Combine all ingredients in a medium saucepan.  Using a whisk, whisk all ingredients until egg yolks are broken up and turn heat under pan. Continue to whisk continually while cooking until the flour, cocoa and eggs are totally blended and all lumps are gone. Continue to stir until mixture begins to bubble and thicken. When it is thick, remove from heat and add 1 teas vanilla and 2 tables butter. Stir until butter is melted and combined. Pour into cooled baked pie shell.  Before serving, top with whipped cream.

Chocolate · Desserts · Fruit

Chocolate Tart With Glazed Berries

Chocolate Castles2 Comments

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 · Daily Thoughts · Desserts

Sweet & Salty Caramel-Chocolate Cupcakes

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On our last trip out to California a couple of weeks ago, some friends and I celebrated a good friend’s birthday at a well-known restaurant in downtown Pasadena called, La Orange, where they have platters of the best(and free, which I know you are suppose to only take one, but since I don’t live there anymore and if they kick me out, well,) chocolate chip cookies that have sea salt sprinkled on top. So I candidly kept making excuses to pass the front door and took a cookie each trip I made. I told the hostess I was just going to go look outside to see if any more of our party had arrived., I wonder if she noticed that as soon as the platter was empty, I didn’t come to see If any more friends would be arriving? All that to say that I have come to love the flavor of salt on desserts. When I saw these cupcakes, I knew that they would be awesome. When my son comes over and teaches me how to download pics from my new Note 3 to my computer will post a picture. These cupcakes have a simple homemade caramel sauce that can ben made up to 2 weeks before so when you have a minute, whip the filling up so when you are ready to make the cupcakes, the filling will be ready for you to use.

*If you are in a time crunch make a box of Duncan Hines Fudge cupcakes because with the homemade filling and frosting, no one will guess the cupcakes are from a box. I do this sometimes and just substitute milk for the water the directions call for, and add about 1/4 cup sugar to the boxed mix before mixing.

Cupcakes

1 cup butter

1 1/4 cups unsweetened cocoa

3 cups sugar

3 large eggs

1 tables vanilla

2 3/4 cup flour

2 teas baking soda

1 teas salt

1 1/2 cups buttermilk

1 1/2 cups boiling water

Salted Caramel Filling:

2 cups sugar

1/2 cup water

2 tables light corn syrup

1 cup heavy whipping cream

1/4 cup butter

1 tables sea salt

Chocolate Buttercream Frosting:

3 (4 oz) boxes semisweet chocolate, chopped

1/2 cup heavy whipping cream

1 1/2 cups butter, softened

6 cups powdered sugar

Preheat oven to 350. Line 3 (12 cup) muffin pans with paper liners.

In a medium bowl, whisk together the melted butter and cocoa powder until smooth. Set aside.

In a large bowl, beat sugar, eggs and vanilla with mixer at medium speed until fluffy. Gradually beat in butter mixture.

In a medium bowl, c.

Combine flour, baking soda and salt. Gradually add flour mixture to sugar mixture with buttermilk, beginning and ending with the flour mixture; beating until just combined after each addition.

Spoon Salted Caramel filling into a squeeze bottle with a long narrow tip. Insert tip of squeeze bottle into center of each cupcake and allow about 1 teas caramel to fill center of each cupcake.

Spread or pipe frosting over cooled filled cupcakes.

Frosting:

In a small saucepan cook chocolate and cream over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat and let cool for 30 minutes.

In a large bowl, beat butter with mixer on medium speed with the chocolate mixture until smooth. Gradually add the powdered sugar and mix until combined and smooth. Frost cupcakes immediately.

Pour batter into prepared muffin cups, filling 3/4 full. Bake for about 15 minutes or until cupcakes tests done in center. Remove from pans and cool completely