We really like chocolate because it tastes so nice and delicious. With most people, once you start eating it you can't stop until it's all gone. One square, never seems to be enough. I know when I want chocolate I try to eat one of those small bars, but even after I am done, I'm still craving more of it. I have a friend in WA state who loves.... chocolate so much she would hide hers so the family couldn't find her stash. When my husband and I would go to my parents house, we always bought a bag of some delicious chocolate because if my dad was in a cranky mood and I gave him that bag, wow, what a change in behavior. Note; he had a tendency to be cranky, lovable, but cranky. Chocolate really did the trick. Rich, chocolatey smells and the happy memories of those smells provoke chocolate's attraction. Chocolate has a creamy viscosity. When you take that first bite in your mouth, you will notice it melts on the tongue leaving a lingering sensation of smoothness. There are few foods that people feel so passionate about.
Here is a touch of history; Columbus' son Ferdinand wrote about an encounter. The Native Americans held cacao beans in great regard. When they were brought on board ship together with their goods, they observed that when any of these beans fell, they all stooped to pick it up, as if an eye had fallen. What Ferdinand and the other members of Columbus's crew didn't know at the time was that cocoa beans were the local currency. In fact, in some parts of Central America, cacao beans were used as currency as recently as the last century. When Columbus brought the cacao beans he seized back to Europe their potential value was initially overlooked by the Spanish King and his court. Twenty years later, when Spanish conquistador Hernando Cortez brought back three chests full of beans they were recognized as one treasure among the many stolen from the conquered Aztecs.
Today, the Swiss are famous for their chocolate. In the late 19th century, they developed a number of processes that contributed greatly to creating the solid chocolate candy that we all enjoy and love today. The major development that occurred in 1879 were Daniel Peter, a Swiss chocolate manufacturer had the idea of using powdered mild to make a new kind of chocolate; milk chocolate. Secondly, Rudoiphe Lindt invented a process called "conching" which greatly improved the quality of chocolate candy by making it more bendable.
One of my very favorite movies about chocolate was called; "Chocolat," a 2000 British-American comedy drama based on the book "Chocolat" by Joanne Harris. If you have never seen it, I highly recommend giving it a watch. The story is of a young mother who arrived at the fictional, repressed French village of Lansquenet-sous-Tannes with her six-year-old daughter and opens La Chocolaterie Maya, a small chocolaterie. She and her chocolate quickly begin to influence the lives of the townspeople in very different and interesting ways. Another of my favorite chocolate movies is called; "Like Water for Chocolate" based on the 1989 novel by Mexican novelist; Laura Esquivel. The novel follows the story of a young girl named Tita, who longs for her lover, Pedro, but can never have him because of her mother's upholding of the family tradition; the youngest daughter cannot marry, but instead must take care of her mother until she dies. Tita is only able to express herself when she cooks. When Tita meets a boy named Pedro they quickly fall in love. He asked for her hand in marriage, but the mother forbids it and instead suggests he marry Tita's older sister Rosaura. Pedro decides to accept and Tita is devastated. After the wedding, Pedro tells Tita that he only married her sister so that he will be able to stay close to his true beloved. Before her sister's wedding, Tita is preparing the food and some of Tita's tears get mixed in with the batter. This results in an emotional riot in which everyone feels devastated and longs for their one true love. After Pedro gives Tita some roses, she uses the petals to prepare a sauce. As they are eating dinner everyone feels an intense passion and well, you need to watch the movie. You will LOVE it!
I hope you enjoy the recipes listed below and eat more chocolate. Note; as usual, all eggs with be large unless otherwise noted.
Rich, Dreamy Fudgy Chocolate Cake - need I say more?
2 1/4 cups all purpose flour
2 1/4 cups sugar
1 cup dark rich unsweetened cocoa powder (use a rich dark good quality)
1 Tbl. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup hot coffee (make sure it's full flavored and rich tasting)
3/4 cup vegetable oil
2 tsp. pure vanilla extract
3 eggs
Frosting
2 1/4 cup unsalted butter, soft
1 1/2 cups powdered sugar
3/4 cup dark rich cocoa powder
1/2 cup hot water
1/2 cup sour cream
1 1/2 tsp. pure vanilla extract
pinch of salt
10 oz. dark chocolate, chopped and melted (use a good rich quality chocolate)
Cake; Preheat oven to 350 degrees. Spray the bottom of three (8-inch) cake pans and line bottoms with parchment paper. Into a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt. Into another bowl add the buttermilk, coffee, oil and vanilla and mix in eggs. Add the liquid ingredients to the dry ingredients whisking to smooth. Divide batter equally into prepared pans and bake for about 24 minutes (do not overbake) until wooden pick inserted in center comes out clean. Check after about 20 minutes. Remove and let cool on wire racks for 10 minutes before turning out to cool completely. When ready to frost, wrap layers in plastic wrap and chill for 30 minutes. Frosting; into a bowl of electric mixer beat butter to pale and fluffy. Sift in powdered sugar, and cocoa powder, mix in water, sour cream, vanilla and salt until completely combined. Beat for about 2 more minutes. Add the melted chocolate and beat to smooth about 1 minute. Assembly; place first layer onto cake plate and spread on some frosting, add second later and repeat with frosting. Add final layer and cover cake with plastic and refrigerate about 30 minutes. Remove cake and frost the entire outside with frosting. Note; first frost with thin later to seal crumbs, then add remaining frosting. You can now make it pretty. If you want use a pastry comb against the side of cake and rotate. You can fill a pastry bag and pipe on some pretty tops and I like adding some nonpareils to my cake or cake pearls.
Dreamy Creamy Chocolate Cream Pie
Crust
1 1/3 cups all purpose flour
2 Tbl. unsweetened cocoa powder (good quality)
5 tsp. sugar
pinch of salt
1/2 cup shortening, chilled and cut into pieces
3 to 4 Tbl. ice water
Filling
1 cup semisweet chocolate, chopped
2 Tbl. butter
3 cups whole milk
4 egg yolks
3 Tbl. cornstarch
2 Tbl. unsweetened cocoa powder
1 tsp. pure vanilla extract
Whipped Cream
3/4 cup whipping cream
2 Tbl. sour cream
1 Tbl. powdered sugar
Chocolate curls and fresh raspberries if desired (garnish)
Crust; into a bowl combine flour, 2 Tbl. cocoa, sugar and salt. Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs. Sprinkle 1 Tbl. water over part of the mixture, gently tossing with a fork. Continue adding water 1 Tbl. at a time until dough is moistened. Form dough into a ball. Onto a lightly floured work surface press dough into a disk. Roll out into a 12-inch circle. Place into a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Fold and crimp. Prick bottom and sides of pastry with fork. Line crust with double layer of foil. Bake for 10 minutes. Remove foil and bake for 8 minutes until set and dry. Remove from oven and cool completely. Note; if desired you can also make a graham or chocolate wafer crust, which I do occasionally. Filling; place chopped chocolate and butter into a bowl. Heat milk in heavy saucepan until warmed (do not boil). Into another bowl whisk the sugar, yolks, cornstarch and cocoa powder. Slowly whisk in 2 cups of the hot milk, add egg mixture back to saucepan and cook stirring until mixture comes to a boil. Cook about 30 seconds. Pour over hot chocolate and butter, let stand about 3 minutes, add vanilla and whisk to melt the chocolate and butter and mixture is smooth. Note; you can also add orange, raspberry or peppermint extract if desired. Pour mixture into cooled crust, cover with plastic wrap and refrigerate about 4 hours to set. Topping; into a large mixing bowl beat cream, sour cream and powdered sugar with mixer to almost stiff peaks. Spread over pie and top with curls and raspberries, if desired.
Chocolate Biscotti - always great with a cup of coffee or tea
1 3/4 cups, plus 2 Tbl. all purpose flour
1/4 cup plus 2 Tbl. unsweetened cocoa
1 tsp. baking soda
3/4 tsp. salt
1 stick unsalted butter, soft
3/4 cup sugar
2 eggs
2 tsp. pure vanilla extract
1 cup semi sweet chocolate chips
2 Tbl. powdered sugar
Preheat oven to 350 degrees and line baking sheet with parchment paper. Into a bowl whisk the flour, cocoa powder, baking soda and salt. Into a bowl of electric mixer cream the butter and sugar to light and fluffy. Add eggs one at a time mixing to combine and scraping down bowl. Add dry ingredients and chocolate chips stirring on low to combine. Dust work surface with flour. Scrape the dough onto flour and dust top of dough with some flour. Using your hands shape the dough in to a ball and cut in half. Form the dough into two short logs. Place logs with enough space between them onto baking sheet and shape to about 2-inch wide and a little longer. Bake for 25 minutes until firm to touch. Let rest on pan for 5 minutes then using a sharp serrated knife slice the logs on diagonal about 3/4-slices on the baking sheet or remove to work surface to slice. Turn the biscotti on their sides so cut sides are down and place back into oven for 10 minutes to crisp up. Let cool on pan for a few minutes then transfer to wire rack. Dust with powdered sugar. Note; when you are cutting the biscotti to place back into oven they will crumble a little, but don't worry about that.
Over The Top Chocolate Cake - my dad went crazy over this cake!
1 package dark chocolate cake mix (plus ingredients for cake)
1 cup sweetened shredded coconut
1/2 cup pecans, chopped
1 (8 oz.) package cream cheese, soft
1/2 cup butter, melted
2 1/2 cups powdered sugar
1 tsp. pure vanilla extract
pinch of salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 13x9 baking pan with cooking spray. Prepare your cake batter according to package directions. Into the bottom of the pan sprinkle coconut and pecans, spread prepared cake mix over the top. Into a large bowl of electric mixer beat cream cheese, butter, powdered sugar, vanilla and salt to combine. Dollop the mixture over cake and spread out. Sprinkle on chocolate chips and bake for about 50 minutes. Serve with rich chocolate ice cream and freshly whipped cream.
Chocolate Quick Bread
2 cups all purpose flour
1 cup sugar
3 Tbl. unsweetened cocoa powder (good quality)
1 Tbl. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 1/4 cups whole milk
1/2 cup vegetable oil
1/3 cup white chocolate pieces
1/2 cup dark chocolate pieces
1/3 cup milk chocolate pieces
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan. Line bottom with parchment paper, grease the paper. Into a large bowl stir the flour, sugar, cocoa powder, baking powder and salt. Into another bowl combine egg, milk and oil. Add egg mixture to flour mixture and stir to just moisten. Fold in baking pieces and spoon batter into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Slice into pieces and serve. Note; you can serve with rich chocolate sauce and freshly sliced strawberries or fresh raspberries on top with whipped cream.
Chocolate Pound Cake With Orange Glaze - two of my favorite combinations
3 cups all purpose flour
2 1/4 cups sugar
2 tsp. baking powder
1 tsp. baking soda
pinch of salt
2 1/2 cups whole milk
1 cup butter, soft
6 oz. unsweetened chocolate, melted and cooled
4 eggs
1 tsp. pure vanilla extract
1 tsp. orange extract
Chocolate Orange Glaze
1 cup powdered sugar
2 Tbl. unsweetened cocoa powder
2 Tbl. fresh orange juice
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Into a large bowl whisk the flour, sugar, baking powder, baking soda and salt. Add milk, butter and cooled chocolate. Beat with electric mixer to combine about 2 minutes. Add eggs, vanilla and orange extract. Beating about 2 more minutes. Pour batter into prepared pan spreading evenly. Bake for 1 hour or until wooden picked inserted in center comes out clean. Cool in pan on wire rack for 20 minutes, then turn out and cool completely. Glaze; into a bowl add powdered sugar, cocoa powder and whisk in orange juice to smooth consistency. Place cooled cake onto serving plate and drizzle over glaze allowing to run down sides.
Brigadeiros from Brazil - the story goes; the name brigadeiro means bridadier in English. According to beliefs Brigadeiro was created to honor Brazilian Bridadier Eduardo Gomes in the 1940's. Gomes was a good looking (single) man and because of that he conquered a vast number of female fans that ended up creating this candy. In spite of his good looks, he didn't win the elections.
1 (14 oz.) can sweetened condensed milk
1/3 cup unsweetened cocoa powder (good quality)
2 Tbl. unsalted butter, cut into pieces
pinch of sea salt
1/4 tsp. pure vanilla extract
Chocolate sprinkles (good quality)
Lightly grease a 8x8 baking pan with butter. Into a heavy bottomed saucepan, add the condensed milk, cocoa powder, butter and salt. Place over medium heat and whisk to melt butter. Once the candy comes to a bubble reduce heat to low and cook whisking often. The candy is finished (about 25 minutes) when it's the consistency of a thick brownie batter and slides in a soft mass from one side of pan to the other when tilted. Don't burn this. Stir in vanilla and pour into pan. Chill in refrigerator about 1 hour. With a small ice cream scoop gather about 1 tsp. of candy and roll into 1-inch balls. Drop ball into a dish of sprinkles and roll to coat. Place each candy into small paper candy cups and store in refrigerator in airtight container.
Moist Rich Chocolate Zucchini Cake
2 cups sugar
4 eggs
1 tsp. pure vanilla extract
1 1/2 cups vegetable oil
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
3 cups zucchini, grated
1/2 cup rich chocolate syrup
Preheat oven to 350 degrees. Into a bowl whisk the sugar, eggs, vanilla and vegetable oil. Into another bowl whisk the flour, cocoa powder, baking soda and baking powder. Whisk the dry ingredients into the wet ingredients. Fold in zucchini and pour into a 13x9 baking pan. Bake about 30 to 40 minutes. Remove from oven and pierce cake with a fork drizzle the chocolate syrup over top of cake. Place pan onto cooling rack and let cake set and cool.
Sinful Chocolate Orange Cheesecake
Crust
1 1/2 cups chocolate wafers, crushed
1/2 cup butter, melted
2 tsp. orange zest
Filling
3 (8 oz.) packages cream cheese, soft
3/4 cup sugar
3 eggs
2 tsp. orange zest
1/3 cup strong coffee
1 tsp. pure vanilla extract
3/4 cup unsweetened cocoa (good quality)
Chocolate syrup or freshly whipped cream (garnish if desired)
Preheat oven to 350 degrees. Into a bowl add the crushed wafers, butter and zest, mixing to combine. Take some heavy duty foil and wrap it around the springform pan. Into a 9-inch springform pan add the crumb mixture and press to bottom and partially up sides of pan. Bake for about 10 minutes and remove to cooling rack. Reduce oven temperature to 325 degrees. Into a bowl of electric mixer add cream cheese and beat to light and fluffy, beat in sugar and eggs one at a time to incorporate. Beat in zest, sugar, coffee, vanilla and cocoa. Pour into crust and spread evenly. Place springform pan into a roasting pan and carefully add about 2-inch of boiling water around sides of pan, don't get any into cheesecake. Bake for about 1 hour and 15 minutes, it should still be a touch jiggly in center. Remove from oven carefully to cooling rack. Discard water in roasting pan. When cheesecake is cool place in refrigerator to chill. Carefully remove cheesecake from pan and cut into serving pieces.
My Mom's Chocolate Cake
2 2/3 cups all purpose flour
1 cup butter, soft
3 cups brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa (good quality)
3 tsp. baking soda
1/2 tsp. salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Chocolate Sour Cream Frosting
1/2 cup butter, cubed
3 oz. unsweetened chocolate, chopped
3 oz. semisweet chocolate, chopped
5 cups powdered sugar
1 cup sour cream
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) baking pans. Into a large bowl of electric mixer beat butter and sugar to light and fluffy, add eggs one at a time beating after each addition. Beat in vanilla. Into a bowl whisk the flour, cocoa, baking soda and salt, add to creamed mixture alternating with sour cream, beating well after each addition. Stir in water until blended. Pour evenly into prepared pan and bake for about 30 to 35 minutes. Cool in pan 10 minutes then remove to cooling rack. Frosting; into a bowl over a double boiler melt chocolate and chocolate stirring to smooth. Cool slightly. Into a large bowl of electric mixer combine powdered sugar, sour cream and vanilla, add chocolate mixture and beat to smooth. Spread frosting between cake layer and on tops and sides. Refrigerate.
Very Rich Gooey Chocolate Cake
2 sticks butter, melted
1 package chocolate cake mix
3 eggs
1 (8 oz.) package cream cheese, soft
1/4 cup cocoa powder
1 (16 oz.) box powdered sugar
1 tsp. pure vanilla extract
Preheat oven 350 degrees and lightly grease a springform pan. Into a bowl add the cake mix, 1 egg, 1 stick butter melted and stir well to combine. Pat mixture into prepared pan. Into a bowl of electric mixer beat the cream cheese to smooth, add 2 eggs and cocoa powder. Lower speed and beat in powdered sugar. Slowly add remaining 1/2 cup melted butter, with vanilla and beat to smooth. Pour filling over cake mixture in pan and bake for 40 to 50 minutes. Do not overcook. The center will be a little gooey when finished baking. Remove to wire rack and let cool slightly.
3 cups whole milk
3 Tbl. cornstarch
1/2 cup sugar, divided
pinch of salt
2 egg yolks, beaten
1/3 cup unsweetened cocoa (good quality)
2 oz. semisweet chocolate, chopped
1 Tbl. butter
2 tsp. pure vanilla extract
Fresh raspberries, garnish
Into a heavy bottom saucepan add 1/4 cup sugar and milk. Bring to a boil stirring occasionally. Into a large bowl combine cornstarch, salt and remaining sugar, whisk in egg yolks to smooth. Slowly pour in hot milk mixture into egg yolk mixture whisking constantly. Whisk in cocoa. Return to saucepan and bring to a boil, stirring constantly until thickened. Remove from heat and stir in chocolate, butter and vanilla to melted and whisk to smooth. Cool about 15 minutes stirring constantly. Pour into a bowl, top with plastic wrap and chill. To serve; add to dessert bowls and top with raspberries.
My Dad's Chocolate Peanut Butter Dessert - he loved chocolate/peanut butter combo and made this all the time. I actually think he got this recipe from one of my mom's "Taste of Home" magazines.
20 Oreo cookies, divided
2 Tbl. butter, soft
1 (8 oz.) package cream cheese, soft
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
1 (16 oz.) carton of Cool Whip, thawed
15 Reese's peanut butter cups, chopped
1 cup cold whole milk
1 (3.9 oz) package instant chocolate fudge pudding mix
Crush 16 of the cookies and toss with butter. Press into an ungreased 9-inch square dish. Into a large bowl of electric mixer beat cream cheese, peanut butter and 1 cup powdered sugar to smooth. Fold in half of the Cool Whip and spread over crust. Sprinkle with chopped peanut butter cups. Into another bowl of electric mixer beat milk and pudding mix, along with remaining powdered sugar for about 2 minutes. Let stand for 2 minutes to soft set. Fold in remaining Cool Whip. Spread over peanut butter cups and top with remaining crushed cookies on top. Cover and chill for about 4 hours before serving.
Decadent Chocolate Flourless Cake
3 Tbl. whole milk
5 1/2 Tbl. sugar
4 oz. semisweet chocolate, chopped
2 egg yolks
3 egg whites
Powdered sugar
Preheat oven to 375 degrees. Butter 4 small ramekins and lightly dust with granulated sugar. Into a small saucepan add milk and 4 Tbl. sugar stirring over low until sugar dissolves. Stir in chocolate and cook to melt about 2 minutes. Transfer to a glass bowl and cook for 5 minutes, beat in egg yolks. Beat egg whites in glass bowl until foamy then sprinkle in remaining sugar, beating to stiff peaks form. Gently mix one-third of the egg whites into chocolate mixture then fold in remaining whites, one-third at a time. Do not overmix. Spoon into ramekins. Bake abut 25 minutes, remove and dust with powdered sugar and serve immediately. They will start to deflate after about 2 minutes.
Chocolate Cookies with Chocolate Frosting
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality)
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
1 (6 oz.) package semisweet chocolate pieces
1 (6 oz.) bittersweet chocolate pieces
Frosting
1/3 cup butter
1/3 cup unsweetened cocoa powder
2 cups powdered sugar
1 1/2 tsp. pure vanilla extract
1 - 2 Tbl. milk
Cookies; into a bowl combine flour, cocoa powder, baking soda and salt. Into a large mixing bowl of electric mixer beat butter, sugars until combined, scraping down sides of bowl. Beat in eggs and vanilla to combine. Beat in as much of the flour mixture as you can, stir in any remaining flour with wooden spoon to combine. Stir in chocolate pieces. Cover with plastic wrap and refrigerate about 30 minutes. Preheat oven to 350 degrees. Drop by tablespoonfuls 4-inch's apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until tops are set. Cool on baking sheets for 2 minutes then transfer to wire racks to cool. Frosting; into a small saucepan melt butter over low stirring constantly. Add cocoa powder, stir to combine. Remove from heat. Slowly beat in powdered sugar, vanilla and enough milk to make spreading consistency.
My Sister Sandy's Chocolate Cherry Dump Cake - she loves these types of desserts and yes, they are good
2 (20 oz.) cans cherry pie filling (good quality)
1 (18.5 oz.) box Devil's food cake mix
3/4 cup butter, melted
1 cup semi sweet chocolate chips
Vanilla ice cream (for serving)
Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan. Spread the cherry pie filling into pan and spread evenly. Sprinkle the unprepared dry cake mix evenly over the pie filling. Drizzle the melted butter over dry cake mix and sprinkle with chocolate chips. Bake for about 1 hour, remove to cooling rack. Spoon warm cake into bowl and top with vanilla ice cream. Can't get any easier than that!
Old Fashioned Chocolate Ice Box Cake (for all of you who don't know an ice box in a refrigerator)
1 (14.4 oz.) box chocolate graham crackers
Filling
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
3 Tbl. whole milk
1/2 cup unsweetened cocoa (good quality)
Whipping cream (divided in half after whipped)
4 cups heavy whipping cream
1/2 cup powdered sugar
4 Tbl. unsweetened cocoa powder (good quality)
2 tsp. pure vanilla extract
Ganache
2 cups semisweet chocolate chips (good quality)
3/4 cup heavy whipping cream
Chocolate sauce (for garnish) make your own or purchase good quality brand
Note; with whipping cream you are going to divide in half as part of it will be used for topping. Whipping cream; into a bowl of electric mixer add whipping cream, start beating for a few minutes then add powdered sugar, cocoa powder and extract whipping to almost stiff peaks. Filling; into a bowl of electric mixer add cream cheese, sugar and milk beating to combine. Add cocoa and mix to smooth, fold in 1/2 of the whipped cream. Ganache; place chocolate into a metal bowl. Heat cream to warm in a saucepan and pour over chips. Let stand for a few minutes then whisk to smooth. Into a 13x9 baking pan place a single layer of the chocolate graham crackers on bottom of pan. Add half of the filling mixture and spread evenly. Add half of the ganache and spread evenly. Repeat layers 2 more times finishing with whipped cream. Cover and refrigerate. When ready to serve, drizzle with chocolate sauce.
Mississippi Mud Cake - always a favorite. This cake is very sweet, so best cut into small serving pieces, unless you need a sugar rush.
1 cup butter
1/2 cup unsweetened cocoa (good quality)
2 cups sugar
4 eggs, slightly beaten
1 1/2 cups all purpose flour
pinch of salt
1 tsp. pure vanilla extract
1 1/2 cups pecans, lightly toasted and rough chop
4 cups mini marshmallows
Frosting
1 (16 oz.) package powdered sugar, sifted
1/2 cup whole milk
1/3 cup unsweetened cocoa powder (good quality)
1/4 cup butter, soft
Pecans, lightly toasted for top of cake
Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan. Melt butter into a saucepan, stir in cocoa. Remove from heat. Pour butter mixture into a mixing bowl, add sugars and eggs to blend. Add vanilla and mix in the flour and salt. Stir in pecans. Pour batter into pan and bake for about 35 minutes. Remove from oven and scatter on marshmallows, once the marshmallows begin to melt us a spatula to carefully spread out some, but leave a few bumps from the marshmallows. Cool in pan on wire rack. Frosting; into a bowl of electric mixer add ingredients and beat to smooth. Spread frosting on cooled cake. Note; if frosting is too thick add a touch more milk. Scatter some pecans over top of frosting.
Ohio Buckeyes - a recipe from my sister-in-law (the buckeye resembles a nut on a Ohio buckeye tree, also the Ohio State University football team is named the Buckeyes)
1 1/2 cups creamy peanut butter (I use Jiff)
1/2 cup butter, soft
1 tsp. pure vanilla extract
pinch of salt
4 cups powdered sugar, divided
2 cups semi-sweet chocolate chips
2 Tbl. Crisco vegetable shortening
Into a bowl of electric mixer add peanut butter, butter, vanilla and salt, beating on low to blend. Add 2 cups powdered sugar beating to blend. Beat in additional powdered sugar until mixture when shaped into a ball will stay on a toothpick. Shape into 1-inch balls and refrigerate. Place the chocolate chips and Crisco into a double boiler and stir until melted and smooth. Insert toothpick into each peanut butter balls and dip 3/4 of the way into chocolate, leaving top uncovered (this will resemble a buckeye.) Remove any excess and place onto parchment lined baking sheet. Remove pick and smooth over holes. Refrigerate to firm up.
Rich Chocolate Fudge Orange Sauce
3/4 cup butter, cubed
1 cup heavy whipping cream
1 1/3 cups brown sugar, packed
1/4 cup sugar
1 cup unsweetened cocoa (good quality)
1/2 cup plus 2 Tbl. light corn syrup
pinch of salt
2 oz. unsweetened chocolate
1 Tbl. pure vanilla extract
2 tsp. orange extract
Into a heavy saucepan add the butter and cream cooking and stirring over medium low to melt butter. Add sugars, cooking and stirring to dissolve. Add cocoa, corn syrup and salt stirring to blend. Stir in chocolate until melted. Reduce to simmer and stir until mixture thickens abut 15 minutes. Remove from heat and stir in extracts. Serve over vanilla ice cream, coffee ice cream, pound cake, or whatever you desire. Refrigerate leftovers.
Bon Appetit
"How sweet are your words to my taste, sweeter
than honey to my mouth!" - Psalm 119:103
"Oh, taste and see that the Lord is good! Blessed is the man
who takes refuge in him!" - Psalm 34:8
"More to be desired are they than gold, even much fine gold; sweeter
also than honey and drippings of the honeycomb." - Psalm 19:10
"My son, eat honey, for it is good, and the drippings of the honeycomb
are sweet to your taste." - Proverbs 24:13
"I came to my garden, my sister, my bride, I gathered my myrrh with my spice,
I ate my honeycomb with my honey, I drank my wine with my milk.
Eat, friends, drink and be drunk with love!" - Song of Solomon 5:1
"If indeed you have tasted that the Lord is good." - 1 Peter 2:3
