Chocolate and other food groups

These are like brownies, but with a little health boost. Super yummy. Triple-Treat Walnut Bars 1/2 c, butter, slightly softened 3 oz. cream cheese, softened 1/2 c. brown sugar 1 c. whole wheat flour 1/3 c. wheat germ 2 c. chocolate chips Cream together butter and cream cheese, then add sugar and beat until light and fluffy. Add flour and wheat germ and beat until smooth. Turn into greased 13x9 pan. Bake at 375 for 15-18 minutes, until edges are light brown and top is firm. Remove from the oven and sprinkle with chocolate chips. Let stand about 5 minutes, until chocolate softens, then spread evenly over the top.  Topping: 2 eggs 1/2 c, honey 1/3 c, whole wheat flour 1/3 c. nonfat dry milk 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. mace 1 1/2 c. chopped walnuts Combine eggs and honey until well blended. Add remaining flour, dry milk, salt, spices, and walnuts. Crumble over the chocolate and return to the oven. Bake another 18-20 minutes or unt...

I know, you already have a lot of recipes for chocolate cake. Why keep another one? Because it's good, that's why! And because sometime you have the ingredients for one, sometimes for another, and maybe you want a certain texture. I'd call this a basic chocolate cake, not especially dense, not especially light, and well suited for cupcakes, layer cakes, or sheet cakes. HERSHEY'S DISAPPEARING CAKE 1/4 c. butter 1/4 c. shortening 2 c. sugar 1 tsp. vanilla 2 eggs 3/4 c. cocoa 1 3/4 c. flour 3/4 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1 3/4 c. milk Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine dry ingredients and mix well. Add alternately with milk to batter. Blend well. Pour into two greased and floured 9" pans. Bake at 350 for 30 to 35 minutes or until done. Cool 10 minutes in pan, then remove from pan and cool completely before frosting. For cupcakes, cook about 25 minutes. Yum all around.

I got this one from the cookbook, Cookwise by Shirley Corrihor. Not everything in here was helpful, but this one sounded super yummy. So I haven't tried it yet, but I will soon, and then post again. The Secret Marquise 7 or 8 ounces good quality semisweet chocolate or 3 - 2.6 oz. Hershey's Special Dark chocolate bars, broken into 1 inch pieces. 4 oz. milk chocolate, also broken into 1 inch pieces 5 egg yolks 1/3 c. heavy cream 5 Tb. butter 1 c. heavy or whipping cream 2 Tb. sugar Combine semisweet and milk chocolates and blend in food processor until finely chopped. Set aside. Heat egg yolks and 1/3 c. cream in 7-8 inch skillet over low heat, stirring constantly with fork or spatula flat against the bottom of the pan. As soon as it thickens, remove from skillet from heat and keep stirring. Add the butter and stir in well. Add the chocolate and stir constantly until chocolate just melts. Continue to stir for 1 minute.  Remove bottom from springform pan. Place the ring onto a pla...

Chocolate Mousse Pie Chocolate Crust (bought or homemade, recipe follows) 8 oz. cream cheese, softened 1/2 c. cocoa powder 1 c. powdered sugar 1 1/2 tsp. vanilla 2 c. whipping cream Beat cream cheese and cocoa together in large mixing bowl until fluffy and well blended . Gradually add powdered sugar and vanilla. Blend well. Set aside. Whip cream until stiff peaks form. Fold cream into chocolate mixture. Pour into prepared crust; chill until firm. Garnish with chocolate curls. Makes 1 pie. Chocolate Crust 1 1/2 c. chocolate cookie crumbs (I used chocolate graham crackers from Albertson's) 1/3 c. melted butter 3 Tb. sugar (if you use the graham crackers, do not add sugar; they have sugar on the outside) Combine ingredients together. Press mixture onto bottom and sides of a 9 inch pie pan. Bake at 350 for 10 minutes; cool. This is a very rich pie with only a little sweetness. Great for dark chocolate lovers.

Since Thanksgiving is just around the corner, I thought I would share this pie recipe. I love a good chocolate pie. (All right, I love chocolate everything.) German Sweet Chocolate Pie 4 oz. bar German Sweet Chocolate 1/4 c. butter 1 2/3 c. evaporated milk (14 oz.) 1 1/2 c. sugar 3 Tb. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 unbaked deep dish pie crust or 2 8" pie crusts 1 1/3 c. coconut 1/2 c. chopped pecans Melt chocolate and butter over low heat, stirring until blended. Remove from heat and gradually blend in milk. In a separate bowl, mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and pecans and sprinkle over filling. Bake at 375 for 45 minutes. Filling will be soft, but will set during cooking. Cool at least 4 hours before cutting.

My grandma made this every Christmas, so I thought I'd include it here. Rocky Road Candy 12 oz. chocolate chips 2 Tb. butter 14 oz. can Eagle Brand Melt in a double boiler over hot water until chocolate is completely melted. Remove from heat. Combine: 10 oz. mini marshmallows 2 c. nuts - pecans are what Grandma used Fold into the chocolate mixture. Pour onto wax paper lined 13 x 9 pan. Cool 2 hours. Turn pan over and peel wax paper off candy. Cut into squares and serve.

Sarah made this one recently from scratch. It turned out great! She's definitely got my baking genes. Devil's Food Cake 3/4 c. butter, softened 1 1/2 c. sugar 1 1/2 tsp. vanilla 2 eggs 1 3/4 c. flour 1/2 c. cocoa 1 tsp. soda 1/4 tsp. salt 1/2 c. buttermilk 1/2 c. boiling water Cream butter, sugar, and vanilla in large mixing bowl until light and fluffy. Add eggs; beat well. Combine flour, cocoa, baking soda, and salt. Add alternately with buttermilk to creamed mixture. Add  boiling water; beat until smooth. Pour into greased and floured 13 x 9 pan or two 9 inch round cake pans. Bake at 350 for 35 to 40 minutes (slightly less time for rounds) or until tester comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Enjoy! And a couple of tips: Need buttermilk for a recipe, but don't have any? Make your own sour milk. For each cup of buttermilk, substitute by adding 1 Tb. vinegar to regular milk. Let mixture set for about 5 minutes before add...

Buttermilk Chocolate Bread 1 c. sugar 1/2 c. margarine, melted 2 eggs 1 c. buttermilk 1 3/4 c. flour 1/2 c. cocoa powder 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/3 c. chopped pecans or other nuts, toasted Heat oven to 350 degrees. Grease bottom only of loaf pan. In large bowl, combine sugar and margarine; blend well. Add eggs; beat well. Stir in buttermilk. Add dry ingredients and stir just until moistened. Stir in nuts. Pour into greased pan. Bake at 350 for 55-65 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. Makes 1 loaf. Good with chocolate chips sprinkled on top before baking.

I got this great book from the library called, "The Clever Cook's Kitchen Handbook." I have decided it's one for my wish list. I keep seeing things on here I want to share. It seems like every page has some great hint on it I've never heard before. It also has over 900 recipes. But since the title of this blog if "Chocolate and Other Food Groups" it seems only right to share a few hints on working with this most basic of all food groups. 1. So what is the difference between semisweet and bittersweet chocolate? Not much. Different companies will market theirs as semisweet, and yet it will taste more bitter than one called bittersweet. The real difference is the the amount of sugar each contains. Semisweet, bittersweet, or dark, it all has lots of intense cocoa flavor with no milk added. 2. What's the best way to melt chocolate? I like the double boiler methods for large amounts and the microwave for small amounts. To use a double boiler, you put a s...

Time for more chocolate! Raspberry-Layered White Chocolate Brownies Brownies: 1 pkg. brownie mix 1/2 c. water 1/2 c. oil 1 egg 3/4 c. raspberry preserves or jam White Chocolate Buttercream 1 (6 oz) white baking bar or 1 c. vanilla milk chips 3/4 c. butter, softened 1/4 c. powdered sugar Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine brownie ingredients except jam. Beat until well combined. Spread into greased pan and bake for 33 to 35 minutes. Do not overbake! Cook just until set. Cool brownies 10 minutes; spread with jam. Cool completely. In small saucepan over low heat, melt baking bar, stirring constantly. Remove from heat and cool 30 minutes. In small bowl, combine butter and powdered sugar until fluffy. Slowly add melted chocolate and beat until well combined. Carefully spread over jam. Store brownies in refrigerator. Allow to stand at room temperature 5 - 10 minutes before serving. Makes about 36 bars.

Here's a tip for slicing cheesecake. Use a length of dental floss to cut through the cake. You can also use a long knife. Dip it into hot water for a few seconds, then cut straight down. Black Forest Cheesecake 1 c. chocolate water crumbs (crushed Oreos work here) 3 Tb. melted butter 2 8 oz. pkgs. cream cheese (16 oz. total), softened 2/3 c. sugar 2 eggs 1 c. chocolate chips, melted or 6 oz. semisweet chocolate, melted 1/4 tsp. almond extract 21 oz. can cherry pie filling Cool Whip or sweetened whipped cream Combine cookie crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 for 10 minutes. Combine cream cheese and sugar until well blended. Add eggs, one at a time, and mix well. Blend in melted chocolate and extract. Pour over crust. Bake at 350 for 45 to 55 minutes. Loosen cake from rim of the pan, but cool completely before removing rim of pan. Chill. Just before serving top with cherry pie filling and whipped cream. Tip: So how do you know when your cheese...

This is not classic fudge, but it's an extremely easy and delicious candy that even beginners can make. Cream Cheese Fudge 4 c. sifted powdered sugar 8 oz. cream cheese, softened 4 oz. unsweetened chocolate, melted 1 tsp. vanilla Dash salt 1/2 c. chopped nuts, optional Beat cream cheese until smooth. Gradually add sugar, mixing well. Add remaining ingredients. spread into buttered 8" square pan. Chill several hours before cutting. Store in refrigerator. Makes about 1 3/4 lbs. fudge.

Marble Squares 1/2 c. margarine or butter 3/4 c. water 1 1/2 oz. unsweetened chocolate 2 c. flour 2 c. sugar 1 tsp. baking soda 1/2 tsp. salt 2 eggs, beaten 1/2 c. sour cream 8 oz. pkg. cream cheese, softened 1/3 c. sugar 1 egg 1 c. chocolate chips Combine margarine, water, and chocolate in large saucepan, bring to boil, and remove from heat. Stir in flour, sugar, soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 jelly roll pan. Combine cream cheese and sugar until well blended. Add egg. Spoon over chocolate batter. Cut through several times with a knife to marble the batter. Sprinkle with chocolate chips. Bake at 375 for 25 to 30 minutes or until toothpick inserted comes out clean. Makes about 2 dozen squares.

Cherry Chocolate Kisses 1 c. powdered sugar 1 c. butter, softened 2 ts. maraschino cherry liquid 1/2 ts. almond extract 3 or 4 drops red food color 2 1/4 c. flour 1/2 ts. salt 1/2 c. maraschino cherries, drained and chopped About 48 chocolate kisses, unwrapped (better make it extra, so you can test a few) Heat oven to 350. In large bowl, combine sugar, butter, cherry liquid, extract and food color; blend well. Add flour and salt; mix well. Stir in cherries. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheet. Bake at 350 for 8-10 minutes or until edges are a light golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Remove from cookie sheets and let cool before touching or chocolate will smear. These are our cookies for Santa every year. I thought I had a picture to share, but I can't find one. If I find one later, I will add it. If you have had peanut blossoms, these are very similar. Everyone in my family loves these and Santa is luck...

Texas Sheet Cake 2 c. flour 2 c. sugar 1/2 ts. salt 2 sticks butter 1 c. water 3 Tb. cocoa 2 eggs, beaten 1 ts. soda 1/2 c. buttermilk (or use 1 1/2 Tb. vinegar plus milk to equal 1/2 c, let sit for 5 minutes before adding to recipe) 1 t. vanilla 1 t. cinnamon Combine flour, sugar, salt, and cinnamon. In a saucepan, heat butter, water and cocoa to boiling. Pour over dry ingredients. In another bowl combine eggs, soda, buttermilk, and vanilla. Add to batter and mix well. Pour into a greased and floured jelly roll pan (15x10x1 - must have an edge). Bake for 20 minutes at 350. Start the icing the last 10 minutes while cake is baking. Icing: 1 stick butter 3 Tb. cocoa 1/2 c. milk about 2 c. powdered sugar (the recipe calls for "1 box confectioners' sugar", so I always have to guess) 1 ts. vanilla 1/2 c. chopped pecans (optional) Mix butter, cocoa, and milk in saucepan. (I always reuse the saucepan I used for the cake.) Heat just until butter melts. Remove from heat and add po...