One Pan Chocolate Cake

Put below ingredients in an 8x8 baking dish and mix well. 

    1 cup sugar

    1 1/2 cups flour

    1/3 cup cocoa

    1 tsp. soda

    1/2 tsp. salt

Make 3 divots and add:

    1 tsp. vinegar (in divot 1)

    1 tsp. vanilla (in divot 2)

    1/3 cup oil (in divot 3)

Add 1 cup cold water and stir until all blended. 

Bake at 350 degrees for 30 to 35 minutes  Top with hot fudge or ganache.

(This is a perfect size for 2)

Chocolate Chip Cookie Bar

 3 cups flour

1 tsp. soda

1/4 tsp. salt

1 cup butter (melted and cooled slightly)

1 1/2 cups packed brown sugar

3/4 cup sugar

2 large eggs

1 TBL vanilla extract

2 cups chocolate chips

Directions:

Preheat oven to 350.  Line a 9x13 inch baking pan with foil or parchment paper.  Lightly spray bottom with cooking spray.  (Just easier to lift out and cut into squares)

Combine flour, soda, salt and whisk to combine.  Set aside.

Combine sugar, brown sugar, melted butter.  Add eggs one at a time stirring between each addition.  Add vanilla.  

Add dry ingredients a little at a time until incorporated.  Stir in chocolate chips.  

Once dough is thoroughly mixed, press into prepared baking pan.  Bake 25 minutes.  

Remove from oven when edges are golden brown and center appears set but till soft.  Cool completely to room temperature and then cut into squares.

Lava Cakes

These work great in little glass ramekins.
http://www.foodnetwork.com/recipes/chocolate-lava-cakes

Ingredients

• Baking spray, for spraying custard cups
• 1 stick butter 
• 2 ounces bittersweet chocolate 
• 2 ounces semisweet chocolate 
• 1 1/4 cups powdered sugar 
• 2 whole eggs 
• 3 egg yolks 
• 1 teaspoon vanilla 
• 1/2 cup all-purpose flour 
• Vanilla ice cream, for serving
• 
  

  Directions

  Watch

  Preheat the oven to 425 degrees F. Spray seven small custard cups with baking spray and place on a baking sheet.

  Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

  Bake until the sides are firm and the centers are soft, about 10-13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
  
  

  Recipe courtesy of Ree Drummond

SBO Pie

When Kyra won the SBO election, one of her Young Women leaders made this pie for her to celebrate.

Jamie’s Chocolate Cream Pie

http://www.culinaryconcoctionsbypeabody.com/2007/06/29/impierfection/

Filling:

3 ounces semi sweet chocolate, finely chopped

3 ounces milk chocolate, finely chopped

2 ounces unsweetened baking chocolate, finely chopped

1/2 cup heavy cream

1/2 cup plus 2 TBSP granulated sugar

5 TBSP cornstarch

Pinch salt

3 egg yolk

2-1/3 cups whole milk, divided

1 tsp. vanilla

For Filling:

Place chocolates (milk, semi sweet and unsweetened) into a small bowl. In a small saucepan over low heat, heat cream until very hot, stirring occasionally. Remove from heat. Add cream to chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.

In a pot, sift sugar, cornstarch, and salt. Whisk to combine well. Whisk ⅓ c milk and egg yolks in a  bowl. Pour yolk mixture into sugar mixture in pot and whisk to combine. You may have some lumps, that is okay.

Heat remaining 2 cups milk until very hot, stirring occasionally. Very gradually add to egg mixture, stirring constantly over medium heat. Stir until mixture comes to a boil. Boil and stir 1-1/2 minutes; remove from heat. It might get lumpy at first but will smooth out.

Immediately add melted chocolate mixture and vanilla, then fill the cooled pie crust. Place a piece of plastic wrap over the pie, touching the filling so that a skin won't form in the refrigerator; chill for at least 4 hours.

For Topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

 In a mixing bowl, beat cream with confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie. Garnish with chocolate shavings and place back in the refrigerator until ready to serve. Store leftover chocolate cream pie in the refrigerator.

Chocolate Lasagna

Ingredients

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 3¼ cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 - 3.9 oz packages chocolate instant pudding mix
• ½ cup mini chocolate chips

Instructions

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
7. Chill in fridge for 4 hours or freezer for 1 hour.

www.thekitchensnob.com

This is what Wesley requested as a 17 year old birthday cake, SOOOO yummy!  We decided to add twice the pudding and we think it made just the right proportions.  Also the chilling did not take that long, you can get by with much less time.

Jamie's Chocolate Fondue

3/4 c. semi- sweet chocolate chips
1/4 c. butter
2/3 c. sugar
1  5 oz. can evaporated milk (about 2/3 c.)

Melt chocolate and butter in sauce pan. Whisk in sugar. Gradually stir in milk. Bring to a boil and then turn to low. Boil over low for 8 minutes. 

Chocolate frosted granola bars

Description:
Best if topped with a creamy little pumpkin to indicate that
halloween is coming.

Ingredients:
1 cup sugar
1 cup packed brown sugar
1 cup butter (softened)
2 eggs
2 tsp vanilla
2/3 cups peanut butter

Cream above ingredients together.   Mix dry ingredients together and add to creamed mixture

2 cups flour
2 cups oats
1 teaspoon soda
1/4 teaspoon salt

Chocolate Chips

Directions:
Preheat oven to 350 deg.

Combine first 6 ingredients and then add dry ingredients.   Press into ungreased cookie sheet
pan. Bake 20-25 minutes until golden brown and let cool.

Melt chocolate chips with 2 TBL peanut butter and spread as frosting. Makes 48 bars.

Peanut butter fudge bunt cake

Description:Oh so yummy
Ingredients:1 box chocolate cake mix
1 small box chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup warm water
2 cups peanut butter chips

frosting: we made buttercream frosting by melting
peanutbutter chips and some butter and milk ( if you have
spoiled milk we discovered you can use chocolate milk) and
powered sugar. Just mix enough to make it creamy and
drizzle on top of the cake.
Directions:Mix eggs, water, oil, cake mix, and pudding together. Add
sour cream and peanut butter chips. Grease pan. Bake at
350 for 45-50 minutes in bunt pan.

Whole Wheat Chocolate Cake & Chocolate Ganache

Here's the latest whole wheat treat we tried out at our house. I made this cake for Ashling's birthday after having it recommended by a friend and it was DELICIOUS. I made two 9 in round cakes from doubling the recipe and I had to cook them at least 10 min longer than the original recipe says. I read the comments from the website the recipe is from and a lot of other people had to cook their cake longer too (http://www.wholegraingourmet.com/recipes/cake/41-cake/25-decadent-chocolate-cake.html) I used all SOFT white wheat because it cooks up nice and fluffy in things like cakes. I got mine from Emergency Essentials but I'm sure you can find it at a place like Whole Foods, we just don't have anything like that here.

Ingredients:

•2 ounces unsweetened chocolate
•1 1/4cups sifted organic whole wheat pastry flour (I used soft white wheat flour)
•1 tsp baking soda
•1/4 tsp kosher salt
•1/4 cup butter, softened at room temperature
•1 1/4 cup natural brown sugar, lightly packed
•2 eggs
•1 1/2 tsp vanilla
•1/2 cup sour cream
•1/2 cup boiling water
Preparation:

1.Preheat the oven to 375. Grease and flour a 9” cake pan.
2.Sift the flour, baking soda, and salt together and set aside.
3.Melt the chocolate and then allow it to cool slightly. Be careful to not allow it to harden.
4.Beat the butter and sugar for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
5.Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
6.Stir in the boiling water. Pour the batter into the prepared pan.
7.Bake for 23 minutes. Do not over bake this cake! Allow the cake to cool on a wire rack for 10 minutes. (I had to cook mine like 10 min longer like a lot of other people according to the comments on the recipe)

I also topped mine with chocolate ganache using a recipe from a good friend from St. Maarten.

Chocolate Ganache

12 oz. semi-sweet chocolate chips (1 package)
1 c + 2 Tbsp heavy cream
3 Tbsp unsalted butter

Put chocolate chips in a large glass or metal bowl. Heat cream and butter in a medium saucepan over medium heat, stirring occasionally until butter melts and cream begins to boil. Remove from heat and pour over chocolate; let sit for 5 minutes. Stir together until glossy.

Ice Cream Topping: Use ganache while still warm and liquid
To Cover A Cake: Best results if cake is baked and frozen overnight to ensure a shiny glaze. Pour barely warm liquid ganache over cake top and spread to cover sides. Refrigerate or freeze until just before serving for a firm ganache; let sit at room temp before serving for a softer ganache.
Truffle Filling: Decrease amount of cream and refrigerate after combining with chocolate. Roll small balls of cold ganache in cocoa, powdered sugar, nuts, etc. Refrigerate until ready to serve.

Easy Truffle Chocolate Pudding

1 c whipping cream
1 c chocolate chips
1 egg
1/4 c sugar
1/4 tsp. salt
1 tsp almond extract (I never use this)

Bring whipping cream to a boil. While whipping cream is heating, pour remaining ingredients into blender. Turn on blender and slowly drizzle cream in a thin stream into the blender. Let mixture blend for a few seconds until smooth. Pour into a glass bowl. Chill for at least and hour (overnight will produce a firm, truffle like pudding)

From the book: Chocolate Never Faileth by Annette Lyon