adapted from www.allwomenstalk.com
12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**
Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)
Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.
Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)
Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.
Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.
**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)
Saturday, August 29, 2009
Fudge Crinkles
1 box Devils Food cake mix
2 eggs
½ cup canola oil
powdered sugar
Preheat oven to 350ºF. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.
2 eggs
½ cup canola oil
powdered sugar
Preheat oven to 350ºF. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet. Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.
Individual Blueberry Cobblers
Makes 24 cobblers
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for sprinkling
Preheat oven to 350ºF. Combine flour with baking powder and salt and sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour ¼-cup batter into greased muffin tins. Sprinkle a few blueberries on top.
Bake at 350ºF for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
Extra sugar for sprinkling
Preheat oven to 350ºF. Combine flour with baking powder and salt and sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour ¼-cup batter into greased muffin tins. Sprinkle a few blueberries on top.
Bake at 350ºF for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
Chocolate Peanut Butter Pie
1 Oreo crust
Filling:
1 cup creamy peanut butter
8 ounces softened cream cheese
1¼ cups powdered sugar
1 (8-ounce) package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Filling:
1 cup creamy peanut butter
8 ounces softened cream cheese
1¼ cups powdered sugar
1 (8-ounce) package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Chicken Cordon Bleu Bake
adapted from 3 Sisters'
2 packages stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup milk
½ teaspoon pepper
3/4 lb sliced deli ham, cut into 1 inch stips
2 cups cheddar cheese, shredded
2 cups cooked chicken, chunked
Prepare stuffing mixes according to directions on box. Meanwhile, combine soup and milk in a bowl. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350ºF for 45 minutes. Uncover and bake 10-15 minutes longer.
OR, to save time, combine all ingredients but ham and stuffing in a large, microwaveable bowl. Heat until hot, then pour into pan and top with stuffing, then bake or broil just until stuffing is crisp.
2 packages stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup milk
½ teaspoon pepper
3/4 lb sliced deli ham, cut into 1 inch stips
2 cups cheddar cheese, shredded
2 cups cooked chicken, chunked
Prepare stuffing mixes according to directions on box. Meanwhile, combine soup and milk in a bowl. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350ºF for 45 minutes. Uncover and bake 10-15 minutes longer.
OR, to save time, combine all ingredients but ham and stuffing in a large, microwaveable bowl. Heat until hot, then pour into pan and top with stuffing, then bake or broil just until stuffing is crisp.
Chocolate Peanut Butter Cookie Duo
adapted from Picky Palate
Peanut Butter Cookie
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs
Mix all ingredients together by hand until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1¼ cups cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350ºF. Mix the butter and sugars by hand until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
Take a Tablespoon of peanut butter dough and a Tablespoon of chocolate dough and gently press together forming a "not so perfect" ball. Don't press and roll too much; just stick them together and place onto a silpat- or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack.
Peanut Butter Cookie
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs
Mix all ingredients together by hand until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1¼ cups cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup chocolate chips
Preheat oven to 350ºF. Mix the butter and sugars by hand until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
Take a Tablespoon of peanut butter dough and a Tablespoon of chocolate dough and gently press together forming a "not so perfect" ball. Don't press and roll too much; just stick them together and place onto a silpat- or parchment-lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack.
Shredded Beef Nachos
1 pound leftover pot roast, shredded
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.
In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.
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