Microwave Brownie

Have you ever just really wanted a brownie, but didn't want to spend forever making a whole batch? If so, this is the perfect recipe for you.  I love to do this on the nights that I am starving around 8:00 but there is nothing to eat.  It only takes a few minutes and it is great. Especially if you put ice cream on top. MMMMMmmmmm.

• 2 Tbs vegetable oil
• 2 Tbs water
• Few drops vanilla extract
• A dash salt
• A pinch instant coffee powder (optional)
• 3 Tbs granulated sugar
• 2 Tbs unsweetened cocoa powder
• 2 Tbs all purpose flour
  1. In a 12 oz coffee mug, mix water, oil, salt, vanilla and coffee, if using. Whisk well.
  2. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
  3. Microwave for 60-75 seconds: 60 seconds for a molten bottom, 75 for uniformly done. I normally choose 60.
  4. Enjoy with a spoon and a scoop of vanilla ice cream. Careful, brownie will be hot.

The best hot chocolate EVER

I love hot chocolate.  Until recently, Starbucks hot chocolate was my favorite. That changed with this recipe.  I am a big fan of rich, sweet hot chocolate.  Starbucks is rich, but not terribly sweet.  This stuff is amazing.  Everyone loved it. John, who can't handle rich foods, drank a little, loved it, and then had to wait a little while before he could handle having more!  If you prefer the richness without sweet, you can use 2 cups of heavy cream in the place of the sweetened condensed milk.

6 cups milk
2 cups milk chocolate chips
1 tsp. vanilla
1 can sweetened condensed milk

Combine all ingredients in the crock pot. Cook on low for 2 hours, stirring occasionally.  Top with marshmallows or whipped cream. (Doesn't need either one, but it they are fun for the kids.)

Perfect Party Cupcakes

These cupcakes are absolutely heavenly. I found the recipe at Tongue-n-Cheeky, which is one of my favorite places to go for dessert recipes.  These cupcakes are just right for a birthday party or a special occasion. 
2 sticks butter

1 ½ c. brown sugar

3 eggs

2 squares unsweetened baking chocolate

1/2 Tbsp. olive oil

1 c. milk

3/4 tsp. baking powder

½ c. cocoa powder

1 1/4 c. flour

1 tsp. pure vanilla

In a large bowl, cream butter, sugar and eggs until extremely fluffy (this step is CRUCIAL. Don’t skip it!). In a small bowl, microwave baking chocolate and olive oil just until melted (about 1 minute), stir, add to batter. Add remaining ingredients and whip until evenly incorporated but DO NOT MIX. Fill cupcake wrappers 2/3 full with batter, then bake in an oven preheated to 350 degrees for 18-20 minutes.

Low Fat Chocolate Muffins

I found this recipe on a lovely site called I Love Muffins.  Which has become my new favorite recipe site.   Because, really, I love muffins.  Okay. This is not my favorite muffin recipe, but if you are needing some chocolate but are counting calories, this should do it.   

ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup Cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vanilla lowfat yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar for garnish (optional)

method

Preheat oven to 400° F. Line 12 - 14 muffin cups with paper liners.

Stir together flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl. Stir in the yogurt, milk and vanilla, mixing just until combined. Do not overmix. Fill muffin cups 2/3 full with batter.

Bake 15 to 20 minutes or until wooden pick inserted in centre comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. Makes 14 muffins.

FYI:  106 calories each, 0.5 g fat

Homemade Hot Fudge Sauce

This sauce is surprisingly thin.  But don't worry about it. It is still heavenly.   


Hot Fudge Sauce
Adapted from Silver Palate Cookbook 
Yields 2 1/2 cups


This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon  vanilla extract


Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.


Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.

Homemade Hot Cocoa

Classic Hot Cocoa

• 1/2 cup sugar
• 1/4-1/3 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/3 cup half and half
• 4 cups whole milk
• Whipped Cream or Mini Marshmallows

1. Stir together sugar, cocoa and salt in medium saucepan; add half and half.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Simmer 1-2 minutes, stirring constantly.
4. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil.
5. Remove cocoa from heat; whisk or beat until frothy. Top with whipped cream or marshmallows.

VARIATIONS – use classic recipe above making the following substitutions:

Skinny Cocoa: Eliminate sugar. Combine cocoa, salt Skinny Cocoa: Eliminate sugar. Combine cocoa, salt and 1/2 cup skim milk; use 4 cups skim milk or reconstituted non-fat dry milk. Proceed as above. When removing from heat stir in enough sugar substitute with sweetening equivalence to equal 1/2 cup sugar.

Butterscotch Cocoa: replace sugar with 1/4 cup packed brown sugar; before adding milk stir in1 cup butterscotch baking chips (replacing the sugar with brown sugar also goes well Harvest Spice or Peanut Butter Cocoa variations)

Canadian Cocoa: add 1/2-1 teaspoon maple extract after removing from the heat

Cocoa Au Lait: serve with a scoop softened vanilla ice cream on top of each cup

Eggnog Cocoa: eliminate sugar, substitute milk for the 1/2 cup half and half, substitute 4 cups prepared eggnog for milk; sprinkle with additional nutmeg if desired

Harvest Spice Cocoa: add 1-3 teaspoons pumpkin pie spice to cocoa powder

Mexican Cocoa: add 1/2-1 teaspoon ground cinnamon with cocoa powderOrange Cocoa: add 1/2 teaspoon orange extract when removing from heat

Peanut Butter Cocoa: replace 1/3 cup white sugar with 1/3 cup packed brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk. (I think you could do the same thing with Nutella)

Peppermint Cocoa: add 1/2 teaspoon mint; add crushed peppermint candies

Almond Cocoa: add 1/2 teaspoon almond extract

Mix ins and Topping ideas for Hot Cocoa Bar

Have the following ingredients in serving bowls with spoons. Family and guests fill their mugs with cocoa then add mix ins and toppings of their choice to ‘customize’ their cocoa.

• Butterscotch Chips
• Chocolate shavings
• Chopped peanuts, hazelnuts, pecans
• Cinnamon Candies
• Creamy Peanut Butter
• Nutella
• Crushed Peppermint candies
• Crushed candy canes such as strawberry, orange, or cherry flavored
• Crushed toffee bits
• Mini Marshmallows
• Marshmallow Creme
• Mini M&M’s
• Sprinkles and Colored Crystals
• Whipped Cream
• Reddi Whip – they have chocolate and vanilla flavored
• Chocolate Syrup
• Caramel Syrup
• 
  
  
  
  • Ice cream in various flavors such as vanilla, mint, caramel
  • Chopped Peanut Butter cups
  • Crushed Butterfinger
  Stirring Sticks:
  • Mini straws
  • Candy Cane
  • Cinnamon Stick
  • Chocolate coated spoons
  
  
  Recipe from Real Mom Kitchen
  
  
  
  
  

Cinnamon-Spice Chocolate Brownies

Nonstick cooking spray
1/4 c. butter
1 c. sugar
1/3 c. cold water
3 eggs
3 tbsp. canola oil
1 tsp. vanilla
1 1/4 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. ground ancho chile pepper or cayenne pepper
1/3 miniature bittersweet or semisweet chocolate pieces
Powdered sugar and/or cinnamon sugar

Preheat oven to 350. Line 9x9x2 pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
In a medium saucepan, melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
Bake for 23-25 minutes or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes. remove from pan by lifting up on the foil. Cool completely. Cut into bars. Sprinkle with powdered sugar and or cinnamon sugar.

Chocolate Trifle

Lindsay Walden
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) candy bar (Skore, Butterfinger, Snickers, Heath, whatever you want)

Prepare brownie mix according to package directions and cool completely. Cut into 1-inch squares.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Chocolate Cherry Cake

Lindsay Walden
1 pckg chocolate cake mix
2 eggs or ¾ c egg beaters
1 t almond extract
1 large can cherry pie filling

Frosting:
1 c sugar
1/3 c milk
1/3 c butter
1 c chocolate chips

Mix first 3 ingredients, add pie filling and mix as well.
Spread in 15 x 10 x 1 pan. Bake 350 degrees for 18-20 minutes.

Meanwhile, combine sugar, milk, butter. Cook and stir until sugar is dissolved and butter melted. Remove from heat and stir in chips. Pour over warm cake spread. Cool before cutting. Store in refrigerator. (32 servings)

Chocolate Praline Layer Cake

Lindsay Walden
Cake
½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 (1 lb 2.25 oz) pkg pudding-included devil’s food cake mix
1 ¼ cups water
1/3 cup oil
3 eggs

Topping
1 ¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat over to 325˚F. In heavy small saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
Bake at 325˚F for 30-45 minutes or until cake springs back when touched lightly in center. Cook 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.
In small bowl, beat 1 ¾ cups whipping cream until soft peaks form. Gradually add powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

NieNie's Mud Cake Magnifique

I am dying to try and make this. I just don't know if I am brave enough . . .

*I worked up my courage and made it. Use the extra baking power. And it is HEAVENLY. If you like chocolate.

8 oz. unsweetened chocolate (8 squares)

¾ c. olive oil

2 c. sugar

4 eggs

1 c. powdered sugar

½ tsp. salt

½ c. cocoa powder

1 c. flour

1 c. buttermilk

1 tsp. baking powder*

½ tsp. baking soda

In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder).

Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.

*Mascarpone Mousse

1 c. whipping cream

¼ c. sugar

1 c. 60% Bittersweet cacao chips

8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. (Must be refrigerated. The weight of the top half of the cake is too heavy for the mousse. Trust me)

Bittercream Frosting

1 pint heavy cream

11.5 oz. 60% Bittersweet cacao chips

½ c. butter4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

*Recipe from Conversations with a Cupcake

Chocolate Carmel Brownies

Lindsay Walden
1 (14 oz) package caramels
¾ cup butter, melted
1 German chocolate cake mix
2/3 cup evaporated milk
1 cup chopped nuts
6 oz semi sweet chocolate chips

In sauce pan, combine caramels and 1/3 c evaporated milk. Cook over low heat, stirring constantly until candy has melted. Set aside. In mixing bowl, combine remaining evaporated milk, dry cake mix, melted butter, and chopped nuts. Press ½ of mixture into a greased and floured 9x13 pan. Mixture will be doughy. Bake at 350°F for 6 minutes. Remove pan from oven and sprinkle chocolate chips over baked crust. Spread caramel
mixture over top and crumble remaining dough over top. Return pan to oven and bake 15 min. Remove from oven and cool slightly. Refrigerate for 30 min.

One-Minute Chocolate Oatmeal Cookies

Amy Ward
(Spencer’s favorite! Grandma Oaks’ recipe)

2 C sugar
½ C milk
2-3 Tbsp cocoa
¼ C Butter or margarine
¼ tsp salt
Boil above ingredients together 1 min.

Add:
3 C quick oatmeal
½ C creamy peanut butter
1 tsp vanilla
Spread on waxed paper. Can eat in 10 minutes. (If you have no peanut butter, use more oatmeal)

No Bake cookies

Rachel Ward
2 c. sugar
½ c. milk
½ c. butter
3 tbsp. cocoa
½ tsp salt
3 c. quick oats
1 tsp. vanilla

Mix first 5 ingredients together in a pan. Bring to a boil. Remove from heat. Add last 2 ingredients. Drop by teaspoonful onto wax paper and let cool.

Chocolate Mint Sugar Drops

Sara Ward
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar, divided
3/4 cups vegetable oil
2 eggs
1 tsp vanilla extract
10 oz. package of mint flavored semi-sweet morsels

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder and salt. Set aside. In large bowl combine 1 cup sugar, vegetable oil, and mix well. Beat in eggs and vanilla. Gradually add flour in mixture. Stir in mint morsels. Shape into balls and roll in the remaining sugar. Put onto ungreased cookie sheet. Bake 8-10 min.

Chocolate Rolo Cookies

Julie E. Ward
Cream together:
2 cubes butter
2 cups sugar
2 eggs
2 t. vanilla

Add:
2 cups flour
¾ cup cocoa
1 t. baking soda
½ t. salt

Unwrap rolo candies. Form dough around each rolo candy and roll into a ball. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.