Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
One Bowl Vegan Chocolate Cake
Peanut Butter Bars
Another from my favorite COUNTRY KITCHEN COOKBOOK, published in the late seventies by Tyndale House Publishers and now totally single pages with a rubberband holding it together. Made these the other day and will definitely make them again soon, but this time changing the frosting recipe for something more chocolatey and more of a glaze.
1/2 c shortening
1/2 c sugar
1/2 c brown sugar
1/3 c peanut butter
1 tsp vanilla
1 egg
1/4 c milk
1 c flour
1/2 t baking soda
1/2 t salt
1 c rolled oats
Cream first five ingredients. Add egg and milk. Sift together dry ingredients and blend into creamed mixture. Pour into 8-inch square pan and bake for 20-25 minutes at 350 degrees. Frost cake after it is cooled.
Cocoa frosting:
2 c 10x sugar
1/4 c cocoa
3 T butter, softened
2-3 T boiling water
1/2 t vanilla
1/2 c shortening
1/2 c sugar
1/2 c brown sugar
1/3 c peanut butter
1 tsp vanilla
1 egg
1/4 c milk
1 c flour
1/2 t baking soda
1/2 t salt
1 c rolled oats
Cream first five ingredients. Add egg and milk. Sift together dry ingredients and blend into creamed mixture. Pour into 8-inch square pan and bake for 20-25 minutes at 350 degrees. Frost cake after it is cooled.
Cocoa frosting:
2 c 10x sugar
1/4 c cocoa
3 T butter, softened
2-3 T boiling water
1/2 t vanilla
Homemade Cake Mix
An easy but delicious chocolate cake. I double the recipe and make up several bags of this mix at a time. It’s as simple as measuring the dry ingredients — 3 cups of flour, 2 cups of sugar, 8 tablespoons of cocoa, 2 teaspoons of baking soda, and 2 teaspoons of salt — into plastic bags. To make the cake mix into cake, add 2 cups of cold water, 2 teaspoons of vanilla, 2 tablespoons of vinegar, 3/4 cup of oil, and stir just enough so the wet and dry ingredients are completely mixed… and that’s it!
Each bag of this cake mix makes two dozen cupcakes or two eight inch square cakes. I hope you will try this, because although this recipe is simple, the cake is wonderful.
Found at: http://www.choosingvoluntarysimplicity.com/making-your-own-cake-mix/
Kilby Austin's Accidental Chocolate Banana Cake with Cheating Chocolate Ganache
The story of my kitchen is much like the story of my life: "Ooh, that would be interesting, I'll try that." Thankfully, as my life has thus far not run into too many irrevocable misfortunes, my palate has not yet been utterly ruined by the continual stream of accidents coming from my oven. (Though I can remember a few brick breads in the recent past…)
Today, it was my failure to look at a recipe first while attempting to cook from a recipe. And now you know why I hate cooking from recipes. I had seven black bananas to use up before we leave on holiday in a week, and the obvious choice was banana bread--lovely, moist banana bread, ideally, flecked with chocolate chips, but here I've found that I can simply split the batter, add cocoa powder to half, and marble it. Well, to make a long story short, let's just say I didn't look at the recipe and wound up with slightly off proportions…slightly off…with a slightly loose definition of slightly…
So my next thought was brownies, but it was too late: I'd already added the baking powder. When it came out of the oven, it had puffed into the loveliest, softest chocolate cake you've ever seen, but nothing even anywhere near akin to brownies, in all their gooey glory. I despaired.
But suddenly I remembered the four guests coming for dinner and the lame plan I had concocted of serving them the last stale oatmeal cookies for a farcical dessert in a thinly veiled attempt to use up the rest of the food I've got stored in the house before leaving. By a trick of imagination, the failed banana-bread-turned-banana-brownies-turned-banana-cake became chocolate cake simply by the addition of icing.
Here's where it gets good: I also had a little tub of sweetened condensed milk in the fridge, too little to use for any decent recipe, too much to just eat up with a spoon. Well, for any normal human being to eat up with a spoon. Anyway, I decided maybe I could just add cocoa powder to that caramelly sludge…
And miraculously, it worked. It took two tablespoons of cocoa, thirty seconds in the microwave, and my banana chocolate cake is covered with thick, creamy chocolate ganache, the biggest cheat in the history of cooking.
So here's what I'm pretty sure is the recipe.
Chocolate Banana Cake
7 ripe or overripe bananas, mashed
1 cup sugar
.5 cup butter, softened or melted
4 eggs
.25 cup unsweetened cocoa powder
pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
1.5 cups flour
Preheat oven to 400ยบ and grease or butter a 9x13 casserole or cake pan. Mix together bananas, sugar, butter, and eggs till well combined; stir in cocoa powder. Sift together dry ingredients, then add. Pour batter into pan, bake for 30 minutes, or until risen and set.
Chocolate Ganache
6-12 ounces sweetened condensed milk
1-2 tablespoons unsweetened cocoa powder
Microwave the sweetened condensed milk on high for thirty seconds, then stir in cocoa powder with a spoon. Spread over the top of any cake for quick frosting.
Today, it was my failure to look at a recipe first while attempting to cook from a recipe. And now you know why I hate cooking from recipes. I had seven black bananas to use up before we leave on holiday in a week, and the obvious choice was banana bread--lovely, moist banana bread, ideally, flecked with chocolate chips, but here I've found that I can simply split the batter, add cocoa powder to half, and marble it. Well, to make a long story short, let's just say I didn't look at the recipe and wound up with slightly off proportions…slightly off…with a slightly loose definition of slightly…
So my next thought was brownies, but it was too late: I'd already added the baking powder. When it came out of the oven, it had puffed into the loveliest, softest chocolate cake you've ever seen, but nothing even anywhere near akin to brownies, in all their gooey glory. I despaired.
But suddenly I remembered the four guests coming for dinner and the lame plan I had concocted of serving them the last stale oatmeal cookies for a farcical dessert in a thinly veiled attempt to use up the rest of the food I've got stored in the house before leaving. By a trick of imagination, the failed banana-bread-turned-banana-brownies-turned-banana-cake became chocolate cake simply by the addition of icing.
Here's where it gets good: I also had a little tub of sweetened condensed milk in the fridge, too little to use for any decent recipe, too much to just eat up with a spoon. Well, for any normal human being to eat up with a spoon. Anyway, I decided maybe I could just add cocoa powder to that caramelly sludge…
And miraculously, it worked. It took two tablespoons of cocoa, thirty seconds in the microwave, and my banana chocolate cake is covered with thick, creamy chocolate ganache, the biggest cheat in the history of cooking.
So here's what I'm pretty sure is the recipe.
Chocolate Banana Cake
7 ripe or overripe bananas, mashed
1 cup sugar
.5 cup butter, softened or melted
4 eggs
.25 cup unsweetened cocoa powder
pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
1.5 cups flour
Preheat oven to 400ยบ and grease or butter a 9x13 casserole or cake pan. Mix together bananas, sugar, butter, and eggs till well combined; stir in cocoa powder. Sift together dry ingredients, then add. Pour batter into pan, bake for 30 minutes, or until risen and set.
Chocolate Ganache
6-12 ounces sweetened condensed milk
1-2 tablespoons unsweetened cocoa powder
Microwave the sweetened condensed milk on high for thirty seconds, then stir in cocoa powder with a spoon. Spread over the top of any cake for quick frosting.
Death by Chocolate Cake
1 box Duncan Hines Butter Chocolate Fudge Cake mix
3.25 oz. pkg. instant chocolate (or fudge) pudding mix
4 eggs
1/2 c cooking oil or 1 stick butter melted
1 c dairy sour cream
1/2 c warm water
Combine on low till mixed, beat on medium for 3 minutes.
Add 6 oz. chocolate chips and beat for 1 minute more.
Grease & lightly flour two 9" cake pans or one bundt pan or one flat pan.
Bake at 350 degrees for 35-38 minutes 9" rounds, 55-60 minutes bundt, 40-45 minutes flat pan.
Do not frost till cool.
Frosting for layered cake (this is 50% more than original recipe)
3 c chocolate chips melt for 30-60 seconds in microwave and stir, add 10 seconds as necessary
Blend until smooth with:
1.5 c sour cream
1/4 tsp. salt
3 T 10x sugar
1.5 t. vanilla extract
Happy frosting! Happy eating!
Triple Chocolate Mess
Thanks to Brenda Theune via Susan for this one, a great crowd-pleaser. For my regular sized crock-pot, I have to make just half the recipe.
2 chocolate cake mixes
2 packages chocolate pudding
1 large bag chocolate chips
8 eggs
2 pints sour cream
1 ½ cups oil
2 cups water.
Mix together. Pour into a large, greased or sprayed crock pot. Cook on low 6-8 hours. MUST be served with vanilla ice cream. Makes one LARGE crock pot full. If using small crock pot, cut recipe in half.
Chocolate Truffles
Karen Leetch gave me this recipe she called Simply Sensational Truffles after making them for us one Sabbath feast. Get creative and make substitutions, additions. Easy. Wonderful. Maybe a little time consuming. Maybe very caloric. Yay, chocolate!
Prep time: 10 minutes
2-1/2 pkg (20 squares) Baker's Semi-Sweet Chocolate, divided
1 pkg (80z) cream cheese, softened
extracts or liqueurs optional
toppings optional (nuts, sprinkles, etc)
Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate; mix well.
Add extracts or flavorings
Cover. Refrigerate at least 1 hour until firm
Cover baking sheet with waxed paper. Shape chocolate mix into 36 balls, using about 2 tsp of the chocolate mix for each ball. Place in single layer on baking sheet. Rechill, perhaps in the freezer.
Later, melt remaining 12 chocolate squares as directed on pkg. Dip truffles in chocolate, one at a time. Return to baking sheet, adding sprinkles or chopped nuts if desired. Refrigerate until chocolate is firm.
Makes 3 doz or 18 servings, two truffles each.
Disgustingly Rich and Fairly Expensive Brownies
The smell of this baking is just about the best thing ever in a home!
1-1/4 c baking cocoa
1-1/4 c flour
1/2 t salt
Sift these together in a large bowl and set aside.
1-1/2 c butter (3 sticks) Melt over low heat.
3 c sugar Stir into melted butter with wooden spoon.
7 large eggs Beat lightly in separate bowl;
stir into butter/sugar mix in 3—4 equal additions.
Blend in 2 t vanilla extract.
Pour butter/sugar/egg mix into flour mix all at once and beat on low speed until well-blended.
Stir in a 1/2 pound of walnuts if desired.
Pour into 9x13x2 pan that has been greased with butter, or lined with greased aluminum foil.
Bake in preheated oven 350° for 40—45 minutes. Do not overbake.
Cool pan to room temp on rack.
Chocolate Chip Banana Bread
This is the best banana bread recipe I've ever encountered. If you aren't a chocolate lover, leave out the chocolate chips. Add nuts and or dates or other fruit. My friend Diane Arnold taught me this one. And Pam has made it with all fresh-ground whole wheat and light tasting olive oil for a healthier and heartier version. It worked.
1 c sugar
½ c oil
2 eggs
pinch salt
1 t baking soda
1 t baking powder
1-3/4 c flour
4 mashed bananas
1 c chocolate chips
(Walnuts optional)
Bake 325 50-60 minutes
1 c sugar
½ c oil
2 eggs
pinch salt
1 t baking soda
1 t baking powder
1-3/4 c flour
4 mashed bananas
1 c chocolate chips
(Walnuts optional)
Bake 325 50-60 minutes
Cowboy Cookies
Okay, this post is for Pam, Bryan Walker, and David. (Funny, now that I wrote Walker I am remembering it was a Wendy Walker who first made these cookies for my family to eat on the way back to evening church after we'd spent the afternoon at their home in Fayetteville, Arkansas.) Get wild with substitutions. Like when I take out the chocolate chips for Peter's sake and substitute craisins and a mess of cinnamon.
Cream 2 sticks butter, 1 cup white sugar, 1 cup brown sugar
Beat in 2 tsp. vanilla and 2 eggs
Mix in 2 cups flour, 1 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. baking powder
Mix in 2 cups oats
Mix in 1 cup walnuts (optional), 1 cup or more chocolate chips (not optional for Jeni), 1 cup shredded coconut (optional).
Eat some of the dough.
Drop by spoonfuls, small or large, and bake at 375 degrees for about 10 minutes.
Some really wonderful variation I picked up from the cooking channel was to preheat the oven (each batch! expensive) to 500 degrees. Shape your dough into balls larger than a ping pong ball, smaller than a tennis ball, and set about 8-10/cookie sheet. Bake for normal length of time, reducing heat to 325 as soon as you have put in the cookies. The cooled result is a crispy cookie on the outside and almost cookie dough on the inside.
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