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Posts tagged ‘chocolate’

Holiday Red Raspberry Chocolate Bars

Recipe by Karen Brickhouse

Makes 36 bars

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup finely chopped pecans
  • 1 egg, beaten
  • 1 cup (2 sticks) cold butter or margarine
  • 1 jar (12 oz.) seedless red raspberry jam
  • 1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates

Directions

  1. Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
  2. Stir together flour, sugar, pecans, and egg in  a  large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
  3. Press remaining crumb mixture o the  bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
  4. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
  5. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.


Category:

baking, Cakes /Bar, other, Party Food, Recipes, Seasonal

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Easy Holiday Chocolate-Peanut Butter Cupcakes

PREP: 20 min. plus baking and cooling MAKES: 24 servings

What you need

For the Cupcakes

For the Filling

For the Glaze

  • 1-1/2 cups thawed Cool Whip Whipped Topping
  • 4 squares Semi-Sweet Chocolate

For the Topping

  • 1/4 cup Dry Roasted Peanuts, chopped

Make It

  1. Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. Cool 30 min. [Cupcakes need to still be warm to fill. ]
  2. Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag.
  3. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
  4. Microwave cool whip and chocolate in small microwaveable bowl on high 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

Category:

baking, Cakes /Bar, Party Food, Recipes, Seasonal

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Easy Home-made candy canes

Things needed

1 1/2 cups semisweet or
white chocolate chips, 9 oz.
1 tsp. oil
36 pretzel rods
snowflakes sprinkles, sprinkles, crushed candy, and any other candy

DIP PRETZELS:

  1. Line baking sheets with wax paper. In microwave-safe bowl, combine chocolate chips and oil; microwave on High in 20-second intervals, stirring, until melted and smooth.
  2. Dip each pretzel halfway or three-quarter way into chocolate, spreading with small spatula or back of spoon and allowing excess to drip off.

    SPRINKLE COATING:

3. Immediately sprinkle pretzels with sprinkles, or candies. Place on baking sheets. Let dry, about 1 hour.

Category:

Candies, Party Food, Recipes, Seasonal, winter

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Melting Chocolate Oatmeal coconut flakes bars

Ingredients:

  • 3 cups chocolate chips
  • 2/3 cup canned coconut milk
  • 1 cup Oats
  • 1 1/2 cup Raisins
  • 3/4 cup peanut butter cereal
  • 1/2 cup coconut flakes

Directions:

  1. In a double boiler melt chocolate chips over medium heat. When it starts to melt, pour in coconut milk.
  2. When all of it is almost melted put in a little at a time of oatmeal and raisins, mix well.
  3. When melted, put in the peanut butter cereal, mix in well.
  4. Grease an 8 by 8-inch pan and then pour the melted mixture into the pan.
  5. Sprinkle coconut flakes on top and then fold into the mixture.
  6. Place it in the refrigerator for about an hour, but if you can’t wait about 40 minutes.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

Candies, other, Party Food, Recipes

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Creamy Peanut Butter Chocolate Bars

If you like Reese peanut butter cups, you will love this recipe.

CRUST

  • one stick butter [1/2cup]
  • one 9-inch pie crust

CHOCOLATE LAYERS

  • 15 ounces milk chocolate chips
    (about 2½ cups)

PEANUT BUTTER FILLING

  • 1½ cups creamy peanut butter
  • 1 stick (½ cup) salted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 325°
  2. Open the pie and crumble it.
  3. Add butter and mix together completely.
  4. Press the crumb mixture into the bottom of an 8-by-8-inch baking pan and bake for 10 minutes.
  5. Cool to room temperature.
  6. Melt chocolate in double boiler over slightly simmering water. Or microwave the chocolate, stirring every 30 seconds, until completely melted.
  7. Pour half of the melted chocolate into the pan and smooth evenly over crust.
  8. Place pan in refrigerator Keep remaining chocolate warm.
  9. Prepare the peanut butter filling: mix peanut butter and butter together until smooth using spoon.
  10. Slowly beat powdered sugar and then add vanilla. Beat until smooth. Spread peanut butter filling over the chilled chocolate layer.
  11. Finish by pouring remaining warm chocolate over filling and spreading smooth.
  12. Chill in refrigerator for 1 hour or until firm.
  13. Cut into bars to serve.

Yield: 24 to 36 bars

Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

baking, Candies, Recipes

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Mississippi Mud Cake

This is a fun decadent cake. Kids of all ages will enjoy helping you make this cake.

Ingredients:

  • CAKE:
    • 13/4 cups sugar
      1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder (not Dutch process)
    • 1½ teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • 1 cup sweetened flaked coconut
    • 5 cups mini marshmallows
  • TOPPING:
    • 6 ounces semisweet chocolate, coarsely chopped
    • 3/4 cup heavy cream
    • 1½ cups toasted pecans, coarsely chopped

Directions:

  1. Preheat the oven to 350°F. Butter a 13×9-inch baking pan and dust it with flour, knocking out the excess. Set aside.
  2. For cake: Put the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl and stir to combine.
  3. Add the eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium for 2 minutes.
  4. Add the water and coconut and stir until evenly mixed.
  5. Pour the batter into the prepared pan and bake on the center oven rack for 30 to 35 minutes, or until a tester inserted into the center comes out clean.
  6. Spread the marshmallows over the top and return the cake to the oven for 2 to 3 minutes, just until the marshmallows expand and start to melt.
  7. Cool in the pan.
  8. For topping: Put the chocolate into a medium heatproof bowl.
  9. Bring the cream to a near-boil in a small saucepan.
  10. Pour the cream over the chocolate and let the mixture sit for about 7 minutes, until the chocolate is melted.
  11. Whisk briefly to blend. Set aside for 15 to 20 minutes to cool, whisking occasionally.
  12. Meanwhile, sprinkle the pecans evenly over the marshmallows on the cake.
  13. When the chocolate has some texture but is still a little runny, slowly pour it over the cake, covering as much of the top as you can. Do not try to spread it.
  14. Set aside to cool.
    Makes 15 or more servings.

Category:

baking, Recipes

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Peanut Butter Chocolate Cookies

Prep time 20-Minute

Ingredients:

  • 1 cup all-purpose flour
  • 6 tablespoons HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips

Directions:

  1. Heat oven to 350°F.
  2. Stir together flour, cocoa, baking soda, and salt.
  3. Beat butter and sugar in large bowl with mixer until well blended.
  4. Add egg and vanilla; beat well.
  5. Gradually add flour mixture, beating well.
  6. Stir in peanut butter chips. Drop by rounded teaspoons onto an ungreased cookie sheet.
  7. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

    Makes about 3 dozen cookies.
Fun and Easy Recipes for Every Baker

Category:

baking, cookies, Recipes

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Best Brownies: Chocolate Brownies with Nuts

Ingredients:

  • 3/4 cup (1½ sticks) unsalted butter, cut into large pieces
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup sugar
  • 1 cup packed light-brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup chopped walnuts or pecans

Directions:

  1. Put the butter into the top of a double boiler over not-quite-simmering water.
  2. As the butter starts to melt, add the chocolate making sure to spread it around the pan.
  3. Let the chocolate sit for 5 to 10 minutes, until melted and then whisk to smooth.
  4. Remove from pan and set the chocolate aside to cool partially, about 10 minutes.
  5. Preheat the oven to 350°F.
  6. Butter a 9-inch square baking pan and dust it with flour, knocking out the excess. (Do not use a smaller pan or the brownies will be too thick.)
  7. Combine the sugars and eggs in a large mixing bowl.
  8. Using an electric mixer, beat well for 2 minutes, until fluffy.
  9. Blend in the vanilla and cooled chocolate.
  10. Beat on medium-low speed until evenly mixed.
  11. Sift the flour and salt into a medium bowl.
  12. Stir into the chocolate mixture, half at a time, until evenly blended.
  13. Stir in the nuts.
  14. Blend until there are no dry streaks in the batter.
  15. Scrape the batter into the pan and smooth with a spoon.
  16. Bake on the center Oven rack for 35 minutes.
  17. When done, the brownies will have risen and have a thin brittle crust.
  18. Use toothpicks to check if the brownies are done:
    • A toothpick inserted near the side should come out clean.
    • toothpick inserted in the center should be a little gooey.
      • Do not over bake.
  19. Thoroughly cool the brownies in the pan, on a rack.
  20. Refrigerate for several hours before slicing. Serve slightly cool or at room temperature.
    Makes 16 or more brownies
Fun and Easy Recipes for Every Baker

Category:

baking, Recipes

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Cowboy Cookies

These are a family favorite. I remember making a big batch of these before every trip to see my dad. He loved these cookies.

Ingredients:

  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup (1½ sticks) unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1 cup packed light-brown sugar
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts
  • 1 cup Raisins

Directions:

  1. Combine the oats, flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  2. Mix well.
  3. In a separate bowl, beat the butter, shortening, and sugars with an electric mixer for 2 minutes. Beat in the eggs, one at a time.
  4. Blend in the vanilla.
  5. Using a wooden spoon, stir in the dry mixture, about half at a time.
  6. Add the chocolate chips and walnuts. Stir until evenly mixed.
  7. Preheat the oven to 350°F. Lightly butter two large, shiny baking sheets or line them with parchment paper.
  8. Using an small ice cream scoop or a spoon place dough in balls onto baking sheets leaving about 2½ inches in between.
  9. Bake one sheet at a time on the center oven rack for 13 to 14 minutes, turning the baking
    sheet 180 degrees midway through the baking time.
  10. When done, the cookies will have browned very lightly and still look moist beneath the
    surface. Do not over bake.
  11. Cool for 2 to 3 minutes on the baking sheet.
  12. Transfer to a rack to cool completely. If you’re using only one baking
    sheet, let it cool between batches. Makes about 24 cookies.
The picture shows the ice cream scoop.

VARIATIONS

  • Coconut Cowboy Cookies
    • Add 1 cup of flaked sweetened coconut to the dough along with the chocolate chips.
  • Bandanna Cowboy Cookies
    • Omit the chocolate chips and substitute 1 cup of white chocolate chips and 1 cup of Craisins. (The white and red suggest a bandanna.)
  • Peanut Butter Cowboy Cookies
    • Omit the chocolate chips and substitute 2 cups of peanut butter chips. Or use 1 cup each of peanut butter chips and chocolate chips.
Quick and Delicious Meals for Homeschooling Mothers

Category:

cookies, Recipes

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