CHOCOLATE WHOOPIE PIES

This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.

 

Preheat oven to 450° and spray cookie sheets with cooking spray

WHOOPIE PIE COOKIES

2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda

*NOTE: To get sour milk,  put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.

DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.

In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.

In another bowl, mix the flour, baking powder and baking soda.

PUT IT ALL TOGETHER

Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well.  Gradually add the flour mixture and beat until smooth.   Let batter sit for 5 minutes.

BAKE

Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).

Cool cookies on a wrack.  When they are completely cool, put two cookies together with filling.

 

FILLING

1 cup  UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff

Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).

Add the powdered sugar, one cup at a time, beating well in between each addition.

Add the marshmallow fluff and vanilla and whip on high until well mixed.

ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.

ENJOY !!!

HOT FUDGE SUNDAY CAKE FOR MOTHERS DAY

Click On This Photo For
The Full YUMMMMM-factor

 

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

¾ cup all-purpose flour
2/3 cup white sugar
½ cup unsweetened baking cocoa (divided)1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1¼ cups boiling water
1½ teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, ¼ cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and ¼ cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

CHOCOLATE LOVERS CHOCOLATE PUDDING

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

2 1/4 cups milk (I use 2% milk, but any kind is ok)

1/2 cup whipping cream

1/2 cup brown sugar (I use dark, but light is ok)
3 egg YOLKS  (yolks ONLY)
3 tablespoons corn starch (very slightly rounded)(not heaping)
1 (11.5 ounce) bag milk chocolate chips
3 tablespoons butter (cut into pieces)
1 teaspoon vanilla

Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk. 

Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.

Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.

Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth.

 

Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it REALLY makes a HUGE difference but isn't absolutely necessary.

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours. Top with whipped cream and serve cold.

 

A NOTE ABOUT CHOCOLATE CHIPS: Any brand milk chocolate chips will work. I usually use Nestlé's or Ghirardelli chocolate chips and try to stay away from the waxy generic house brands of chocolate chips. But that's just my preference.

ENJOY !!

TRIPLE CHOCOLATE ZUCCHINI BREAD

Do you have a lot of zucchini this summer? If so, this is a great way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.

(2) one ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips

Things to do first:
1. Preheat your oven to 350°
2. Toss the chocolate chips into the measured flour to get them well coated,that way they won't sink to the bottom of the bread as it cooks.
3. Grease two large (9" x 5") loaf pans. I lined mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.

4. Shred the zucchini then squeeze some of the water out of it (with your hands) before you measure it.

Directions:

In large mixing bowl (I used my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.

Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes a 30 seconds or so).

Pour batter into 2 well greased large loaf pans and bake at 350­° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over cook.

Cool in pans on a rack for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still hot.  This keeps a lot of the moisture inside of the zucchini bread as it cools.  Don't slice the bread until it cools down completely.

If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.

FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!

ENJOY !!

CHOCOLATE MARSHMALLOW BROWNIE PIE

I've noticed a trend on my birthday (which is today); it seems I always treat myself to something  CHOCOLATE!! Today's birthday post is ULTRA-chocolate (and delicious).

It starts with a rich brownie layer that you top with miniature marshmallows while it is still piping hot out of the oven. Then it is topped with a rich chocolate glaze and sprinkled with lots of toasted sliced almonds. It was heavenly!!

 

BROWNIE LAYER
In a small bowl whisk the following ingredients together:

3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

In a different bowl, beat the following together:

1/2 cup butter melted
2 large eggs
2 teaspoons vanilla

Add the wet ingredients to the dry ingredients and mix until smooth.

Place batter in a greased 9" round pan (spring form pan works the best) and bake in a 350°F oven for 25-30 minutes or until toothpick tests clean (my electric oven took 25 minutes).

Remove from oven (and turn oven off). Top HOT cake with miniature marshmallows (I used about 4 large handfuls) and put it back in the hot oven for 2-3 minutes or until marshmallows have puffed up a little. Remove from oven.

FUDGE FROSTING

6 tablespoons melted butter
6 tablespoons BOILING water
6 tablespoons dry cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

Whisk until smooth. Gently pour (evenly) over the warm marshmallows and then sprinkle with TOASTED sliced almonds (nuts optional). If you don't like nuts, colored sprinkles look festive too.

Let everything cool off a little, then put it in the fridge for about an hour to "set" the chocolate frosting. Bring the cake back to room temperature before serving.

NOTE: You can bake this in ANY greased 9" cake pan, but a two piece spring form pan will allow you to remove the cake a little easier. If you use a 2 piece pan, make sure you put a cookie sheet under the pan.

 

SIX MICROWAVE COOKIES

This fun little recipe is for those "I-need-some-chocolate-right-now-or-I'm-going-to die" moments in your life. Cookies from the microwave? Before today, I would have highly doubted their success, but my scorched tongue is proof that they ARE good AND that I was too impatient for them to cool off!!

This recipe only makes six small cookies, which is PERFECT better for my perpetual diet. Don't expect the same crispy cookie you would get out of the oven, but the taste is very much the same.

1 tablespoon butter (melted)
2 tablespoons brown sugar
1/4 teaspoon vanilla
pinch salt
1 egg yolk
1/4 cup all purpose flour
2 tablespoons chocolate chips

Mix everything and form into 1" balls, then flatten a little and put them on an UNgreased microwave safe plate. They don't spread much when they cook, so just put them an inch or so apart.

Microwave on high for 45-55 seconds (my microwave took 50 seconds). Now is the hard part......let them cool for a couple of minutes....then enjoy!!

NOTE: Do not be tempted to add any baking soda to this recipe.

CHOCOLATE MUFFINS

SUPER moist, SUPER chocolate-y, SUPER EASY (mix with a spoon), these chocolate muffins are a great "fix" for that chocolate craving!!

2  2/3  cups all purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar 
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I use mini-chips)

Mix the above dry ingredients in a large bowl, making sure they are all well combined. If you add the chocolate chips at this stage, they will not "sink" when the muffins are baked. I like to use mini-chocolate chips so the chocolate distributes evenly throughout the batter, but ANY kind of chocolate chip will work (mint is very good too!!)

In a different medium sized bowl, whisk the following wet  ingredients until smooth:

3 eggs
1 cup sour cream
1/2 cup coffee (cold)
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

After the wet mixture is whisked until smooth, add it to the bowl of dry ingredients and stir just until everything is moist.

Line cupcake pans with paper liners and fill 2/3 full with the muffin batter.  Bake at 325° for 20-25 minutes (my electric oven takes 20 minutes exactly). Test for doneness with a toothpick.

This recipe makes 3 dozen muffins

Microwave Chocolate-Marshmallow Pudding

Super quick, super easy, rich and chocolate-y, and very inexpensive to make; this fun dessert will satisfy your chocolate craving for sure!! Equally delicious warm or cold, you can have this treat on the dinner table in no time.

1/2 cup brown sugar
1/3 cup unsweetened baking cocoa
pinch salt
3 level tablespoons corn starch
2 cups milk (see note below)
1 tablespoon butter
1 teaspoon vanilla
2 cups mini-marshmallows (optional)

In a large glass bowl, mix the brown sugar, cocoa, salt and corn starch. Slowly add the milk and mix well. At first the cocoa will sort of sit on top of the milk, but if you mix well with a whisk, it will mix together in a minute or so.

Microwave on HIGH for 3 minutes. Carefully remove from microwave, and stir well (again with whisk).  Put it back in the microwave (one minute at a time...stirring well after each minute) until the pudding is shiny and thick.  My microwave took the initial 3 minutes, then 2 more (1 minute) intervals), but everyones microwave is different, so just mix it well after each interval and when it is shiny and thick, it's done.

After pudding is thick, stir in butter and vanilla and mini-marshmallows. The heat from the pudding will melt the marshmallows, so don't stir them too much (you want them to stay whole if possible).  Chill the pudding in dessert dishes.

NOTE: I like to use whole milk in this recipe, but I make it with 2% milk a lot too.

NOTE: Marshmallows totally optional.

NOTE: Don't microwave this pudding in a plastic bowl because the plastic gets hotter than the pudding for some reason; glass is the best.

Super Moist Chocolate Cupcakes

I found this quick, easy, delightful recipe on the For the Love of Cooking web site. It makes one dozen super moist, super chocolate-y, super yummy cupcakes. This recipe is going into my "5 star file", that is for sure.

 

 

1/2 cup white sugar
1/2 cup brown sugar
3/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil (I used vegetable oil)
1 teaspoon vanilla extract
1/2 cup BOILING water

Preheat the oven to 350° and line a cupcake pan with 12 paper liners.

Sift together all of the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla and beat together with an electric mixer until combined.

Scrape the sides of the bowl and add the boiling water, mix until just combined but smooth.

The batter will be very watery looking, so don't be alarmed.  Pour the batter evenly into the paper liners.

Bake in preheated oven for 20-22 minutes or until a toothpick tests clean. Remove from oven and cool before frosting.

Do you have a craving for chocolate?

Give this a try, they are great.

CHRISTMAS FUDGE

Christmas is almost here and everyone I know is running around looking for that last minute mini-gift for the mailman, a teacher, the newspaper boy or even the UPS man!!

This fudge recipe is the perfect answer!! Not only is it quick and easy to make, but it tastes great and I love that it can be made way ahead of schedule.

4 cups white sugar
1 twelve ounce can of evaporated milk
8 ounces of real butter (no margarine or spreads)
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 TABLESPOON vanilla
chopped nuts if desired (we like honey roasted peanuts)

In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; bring it to a boil over medium high heat.  Once it is at a full rolling boil (one that you can not stir down), turn the heat down to medium and boil for 6½ minutes (stirring CONSTANTLY). I stir with a wooden spatula that has a square end and I stir in a figure 8 (the flat blade of the spoon really scrapes the  bottom of the pan well).

After 6½ minutes at a full rolling boil, remove the pan from the heat and add the butter, a TABLESPOON of vanilla and all of the chocolate.

At first the butter will sort of stay separate from everything, but if you use a whisk, it will incorporate quickly. When it's all smooth, add the nuts if you are using them (as many as you like).

Pour into a FOIL LINED 9" x 13" pan and cool overnight in the fridge. If you are using these cute little tin foil stars (instead of the 9" x 13" pan), you can just wrap them in clear cellophane bag (after they are chilled) and tie it up with a bright Christmas bow!!

 MERRY   CHRISTMAS   FRIENDS!!!

NOTE: You can make this with any flavor chocolate chips you like.
I've tried them all and the only one I DON'T recommend is using ALL semi-sweet. The three chocolate blend listed above results in a wonderful flavor (you won't taste the white chocolate, but it adds a lot to the final taste).

Note: Make sure you use a good quality butter, not a soft spread butter or a diet butter and definitely no margarine.