Some Old White Chocolate Chips

They have lost their fresh flavor, among other things, so its  time for them to go.  Oh, and some leftover popcorn.  

White-ish Chocolate Popcorn
Well I can't put yellow chocolate popcorn.
Adapted from C.C. 

24 oz white almond bark
5 bags of microwave popcorn (light)  

Pop popcorn, and remove kernels.  One bag of microwave popcorn makes 5-6 cups so I used 25 cups of leftover popcorn (the reason my popcorn is yellow).  Yes I did have that much.  And more.  Dump cooked popcorn into a big brown paper grocery bag.
 
Melt Almond Bark in microwave for 2 minutes, and stir.  Put in microwave for another 30 seconds and stir.  Or alternatively place chocolate in a heat proof bowl and place over a pot of simmering water.  My white chips were old, dry and clumped and seized up when I try to melt them.  I added butter, shortening or both during the melting process to re-emulsify them.  

Pour melted almond bark over popcorn and shake bag for a minute or two.
 
On a table, carefully rip seam of bag open and spread popcorn out with a spatula, ensuring all is evenly coated.  Good luck with that.  After shaking, I stirred a little then placed mine in a large bowl, mixed well and spread on waxed paper to cool.  

Calories: about 160 per cup

How to Get Rid of Leftover Cake

The place is loaded with all sorts of Christmas goodies and an birthday cake on top of that.  So when a invite to a small get together comes in with a bring the treat assignment one  thinks, "perfect I can get rid of this cake."  And then you turn to look at it and see this:

But then it turns into this: 

Cake Balls or Cake Pops From Leftover Cake

Or What To Do With Leftover Cake

Make about 40 balls from half of a cake 

Half of a leftover cake ( I think I said that already)

6 oz chocolate chips, I used Andes Baking Chips

1 1/2 T. shortening or coconut oil

Some kind of embellishment

Scrap the frosting off of the top and sides of the cake.   Leave the frosting in the middle.  Put the remaining cake in a bowl and mash it all together.  I used my hands.  Form into 1-inch balls.  Place on a cookie sheet, tray or plate lined with parchment or waxed paper.  Place in the refrigerator or freezer for a bit to firm up.  Meanwhile place the chips and shortening or coconut oil in a heat proof bowl.  Place over simmering water to melt the chocolate.  Mix the melted chips and oil.  Take the chilled balls out of the fridge or freezer.  Since they are slightly firm and will hold their shape better, fix any misshaped ones.  Using 2 spoons, dip them one at a time in the melted chocolate and roll them around a couple of times.  Lift out and drain just a bit.  Place on a cookie sheet lined with parchment or waxed paper.  If adding a sprinkle, do so while the chocolate is still wet.  Once the cookie sheet is full, you can place in the fridge to quicken the hardening process.  

I doubled the chocolate and shortening.  I don't think 6 oz is enough.

Stale, Bitter Walnuts

Nothing that a little chocolate can't fix.  And sugar.  And butter.  

Kentucky Derby Chocolate Walnut Pie Recipe 

This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. 

Adapted from about.com

1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup melted butter
2 tablespoons vanilla extract  (my substitution for 2 tablespoons Kentucky bourbon)
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 ready-made pie crust

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes. Let cool before slicing. 

One tablespoon of almond extract can be used for one of the tablespoon of vanilla extract when substituting for bourbon. 

Try using a salted shortbread crust.   

 

Chocolatey Raspberry Crumb Bars

Chocolatey Raspberry Crumb Bars 

From Nestle

Serves 36

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 cups (12-ounce package) semi-sweet chocolate chips, divided
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chopped nuts (optional)
• 1/3 cup seedless raspberry jam

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Calories per serving 170

Really Mushy Pears

 The chocolate is perfect for hiding brown pears.

Chocolate-Pear Bread Pudding

Makes one 9x5 inch loaf

From gilttaste.com

8 ounces challah, cut into 1-inch cubes
3 tablespoons unsalted butter
1 cup plus 3 tablespoons light brown sugar
2 Warren pears, peeled, cored, and sliced ¼-inch thick (or whatever you have)
1 ½ teaspoons ground cinnamon
2 tablespoons plus 1 teaspoon juice or juice syrup (my substitution for brandy,  also can use 1 3/4 t. brandy extract plus 5 1/4 t. water)
1/3 cup cocoa powder
1/8 teaspoon fine sea salt
4 ounces bittersweet chocolate, chopped
2 cups half-and-half
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
Whipped crème fraiche or creme, for serving

1. Preheat the oven to 350°F. Spread the challah on a large baking sheet and toast until golden, about 10 minutes. 
2. In a large skillet over medium-high heat, melt 3 tablespoons butter with 3 tablespoons sugar. Add the pears and ½ teaspoon cinnamon. Cook, tossing occasionally, until the pears are almost tender (but not mushy) and the liquid has reduced to a thick, syrupy glaze, 5 to 7 minutes. Sprinkle the pears with 1 teaspoon brandy. 
3. In a small bowl, whisk together the remaining 1 cup sugar, cocoa, remaining 1 teaspoon cinnamon, and salt. Place the chopped chocolate in a bowl. In a small saucepan, bring the half-and-half to a simmer. Whisk in the cocoa mixture until smooth. Pour the hot liquid over the chopped chocolate and stir until chocolate melts completely. In a medium bowl, lightly beat the eggs and yolks. Slowly beat in the hot chocolate mixture until combined. Whisk in remaining 2 tablespoons brandy and vanilla. 
4. Line a 9 by 5-inch loaf pan with parchment, allowing enough paper to hang over the edges of the pan. Spray with baking spray or coat lightly with butter. Layer half the pears into the bottom of the pan, top with half the bread. Repeat. Pour the chocolate custard over the mixture. Press down lightly with the back of a spoon so that the bread absorbs the custard. Let stand for 1 hour, pressing the bread down occasionally to soak up more of the liquid. 
5. Preheat the oven to 325°F. Place the loaf pan inside a large, deep roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the loaf pan. Bake until pudding is firm to the touch and the bread is golden, 45 minutes to 1 hour. Let cool completely in the pan on a wire rack. Chill pudding for at least 4 hours, until very firm. Grasp the parchment by the overhanging edges and lift out the pudding. Slice and serve, topped with whipped crème fraiche or creme.

Dry, Stale Andies Baking Chips

Just add fat.  And pour over fat.  

Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)

Adapted from The New York Times

Makes about 1 cup for about 6 scoops of ice cream

10 oz. Andes Creme de Menthe baking chips

3 T. coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream. 

Black Walnut Fudge

Fudge is the perfect hiding place for biting black walnuts.  Or any other nut you are trying to get rid of.

Kraft Fantasy Fudge
About 40 2-inch square servings

3 cups sugar
3/4 cup butter or margarine 
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Tip: Use a non-stick pan.  Have a small bowl of ice water ready to test for the stage of a soft ball that doesn't hold its shape. 
 
170 calories per serving or 133 calories per ounce

Chunks O'Chocolate

I bought some chocolate chunks a few of years ago and saved them for something special. Now they are on special.  I put out the open bucket of chocolate on the table. "Is this thirty year old chocolate" was the reaction. I love it when I buy something and never use it because it is too good to use up. 

Chocolate Pecan Pie

All You
NOVEMBER 2005

Serves 8

1 unbaked 9-inch pie shell, chilled
1 cup semisweet chocolate chips or chunks
1 1/2 cups pecans
3 large eggs
1 cup sugar
1 cup light corn syrup
2 teaspoons vanilla extract plus 4 teaspoons water (my substitution for 2 tablespoons whiskey)
1 teaspoon pure vanilla extract
Pinch of salt


Preparation
Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.
Whisk together eggs, sugar, corn syrup, vanilla and water mixture, vanilla and salt. Pour over nuts. Bake for 15 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.


Other substitutions can be used as well such as 1 teaspoon rum extract or sherry extract or bourbon extract.

Nutritional Information
Amount per serving
Calories: 605
Fat: 31g
Saturated fat: 9g
Protein: 6g
Carbohydrate: 85g
Fiber: 3g
Cholesterol: 86mg
Sodium: 253mg

The Perfect Match

Around these parts when milk is going to expire soon gets marked down to $1 a gallon. So I stock up. Sometimes it takes a little chocolate to polish off those 10 gallons I bought.

Big Single Serving Chocolate Milk

2 T. cocoa or to taste
3 T. sugar or to taste (or powdered sugar, honey, or maple syrup)
dash of salt
2 T. water
1 1/2 c. milk


Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.

Salted Chocolate Milk
From the foodnetwork.com
Serves 4

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 6 cups cold milk
• Kosher salt

Make the chocolate syrup: (Make more and keep for later)

Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.

Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

 

Rich Chocolate Milk
From the foodnetwork.com
Serves 2 (or one :) )

Bring 2 cups whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.

Zucchini Brownies

Whose going to all that zucchini eat it?? Not me! Can I have a brownie?
Double Chocolate Zucchini Brownies
From skinnychef.com
Serves 9

5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites (I used one egg.)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds (optional)
Non-stick cooking spray

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days. (I bake mine for 40 min.)

292 calories each serving without nuts

Raspberry Ganache Torte

From Le Cakery. With coupons it only cost me 5 dollars. Mmmmmm.

Christmas Gingerbread Men

I found a tin of gingerbread men from last Christmas. I pulverized them and topped them with dark chocolate. Then I ate them. They didn't stand a chance.

Dark Chocolate Tart with Gingersnap Crust
From Bon Appetit
Serves 10

Crust:

• 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
• 1/4 cup (1/2 stick) butter, melted

Filling:

• 12 ounces bittersweet chocolate, finely chopped
• 1 cup heavy whipping cream
• 2 large egg yolks
• 1 large egg
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1/8 teaspoon freshly ground black pepper
• Pinch of salt
• 2 tablespoons coarsely chopped crystallized ginger (optional)

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.

Cut tart into thin wedges and serve. Top with whipped cream if desired.

Dry Peppermint Bark

Nothing says Christmas like peppermint bark and nothing says Valentine's Day like leftover from Christmas peppermint bark cookies. Here are a couple of recipes.
Peppermint Bark Cookies
From simplyrecipes.com

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1 cup of peppermint bark, broken into little chip size pieces

Preheat the oven to 350°F.

Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

Fold in the peppermint bark chips.

Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes approximately 3 dozen cookies.


Whole Wheat Peppermint Bark Cookies
From 101cookbooks.com

3 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 cup non-alkalized cocoa powder
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped
1/2 cup miniature chocolate chips (optional)

Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark, and optional chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 minutes. Cool on wire racks.
Makes 2 to 3 dozen medium-large cookies

What's This?

Truffles.
From what?
Uhhhh...

I have been ignoring the bag of truffles in the back of the refrigerator for about 5 years now. They somehow had melted into a giant ball but I wasn't about to throw out a bag of chocolate so I stuck them in the fridge to deal with later. Much later. These cookies will leave him speechless.

Chocolate Filled Cookies
Adapted from Sing for Your Supper
Makes about 18 cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
Ganache style truffles, about 1/3 oz each, chilled (ie: soft ones, not chocolate covered ones or make your own. The ones at Sam's Club are perfect. My truffles came out of the fridge and were easy to handle)
Sea salt

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded ice cream scooper onto ungreased baking sheet. They should be about a 2-inch ball. Flatten balls to make about 3-inch circles. Place one truffle in middle of circle and fold up the dough around the truffle making sure to cover it completely. Pick up the dough to form a well shaped ball. Return to cookie sheet. Repeat with remaining dough. Leave plenty of space between cookie balls. Sprinkle with sea salt. If you forget the sea salt you can still sprinkle it after it comes out of the oven pressing the salt gently into the cookie.

Bake for 9 to 11 minutes or until golden brown. I bake mine for 10 minutes 30 seconds. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

If you wish to make your own ganache here is a good recipe.

6 oz chocolate chips, semisweet or bittersweet. I like to use half milk chocolate and half semisweet.
3/4 c. heavy whipping cream

Place chocolate chips in a bowl. Heat cream to scalding point (bubbles forming around the edge) over medium heat. Pour hot cream over chocolate chips. Stir until smooth. A wire whisk works great for this. Chill until easy to handle. Can be made a day ahead. Slightly soften at room temperature for ease in handling.

Peppermint Bark

This is better than Williams-Sonoma peppermint bark.

Peppermint Bark
Adapted from abouteating.com
Makes about 4 pounds
To make less, halve the recipe and use a 9x13 pan

24 oz. Ghirardelli all natural chocolate chips (Your choice which kind. I used the double chocolate)
2 pounds Ghirardelli all natural white chocolate chips (They come in 11 oz packages)
1 t. peppermint extract OR 1/8 t. peppermint oil
20-25 peppermint candies, about 1 cup (Use all natural if you are so inclined.)

Crush the peppermint candies by placing them in a plastic ziploc bag and pounding them with a hammer, rolling pin, whatever you like. If you crush them in a food processor, they will be too powdery. If you don't like the big chunks, then use that method.

Preheat oven to 250.

Line a jelly roll pan with foil, creasing into the edges and letting the foil hang over the sides. Spray with cooking oil. Spread the chocolate chips evenly in the foil lined pan. Place in preheated oven for 5 min. Remove from oven and smooth evenly using an offset knife or spatula. Refrigerate for 20 minutes.

Meanwhile, place white chocolate chips in a large metal bowl or one that can withstand heat. Fill a large stockpot with about 4 inches of water. Place bowl of white chocolate on top of stockpot. It should rest on top and not touch the water. Bring water in the stockpot to a boil with the bowl of chocolate on top of it. Turn off the burner. Let the steam melt the chocolate. Stir gently until the white chocolate is completely melted. Stir in the peppermint.

You want the white chocolate to slightly melt a thin layer of the chocolate so the two layers will stick together but not melt it so much that it mixes.

If the chocolate layer in the fridge is hard and cold, spread the melted white chocolate on it as soon as it is melted. If the chocolate is firm but still sticky to the touch, let the white chocolate cool a little.

Another option is to let the dark chocolate stand at room temperature to soften a bit, about 20 minutes. However, condensation on the dark chocolate will prevent the layers from sticking together. Layers that are too thin will not stick together.

It will probably work out no matter what. My chocolate layer wasn't cold and my white chocolate was hot. Needless to say the dark chocolate started to melt into the white chocolate. It took careful spreading.

To spread the white chocolate, use an offset knife. Working quickly, push the white chocolate to spread it, always having white chocolate ahead of the knife. Don't let the knife touch the dark chocolate. Spread over dark chocolate evenly and completely.

Sprinkle with crushed candy while the white chocolate is still warm and soft. If needed, gently push the candy into the white chocolate. This can be done a number of ways. Place a plastic bag over your hand and spray with cook oil. Press gently on the candy. Or, spray the bottom of another cookie sheet, jelly roll pan or other flat surface and press gently on candy.

Refrigerate until firm. Let the bark stand at room temperature for a few minutes before trying to cut or break it. I broke mine up by hitting it on the edge of the counter.

Store in airtight container.

Hankering

Someone around here had a hankering for malted milk. That was 3 years ago. The jar of malted milk is only missing about 1 tablespoon of powder. Not as good as you remember it as a child? When I saw this recipe for malted milk cookies, I jumped at it. Hmmm...more like sauntered. Two ounces of malted milk powder used up. Only 10 more ounces to go.

Malted Milk Chocolate Chip Cookies

From thepioneerwoman.com
Makes 36 cookies

Ingredients

• 1 cup (2 Sticks) Unsalted Butter Softened
• ¾ cups Golden Brown Sugar
• ¾ cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 1-¼ teaspoon Baking Soda
• 1-¼ teaspoon Salt
• ½ cups (rounded) Malted Milk Powder
• 1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Critical Mass Brownies

So dense they are approaching critical mass.

French Brownies
aka Critical Mass Brownies
From Bon Appetit

½ lb. bitter chocolate squares (can use 1/2 cup cocoa and ½ cup oil)
½ cup butter
6 eggs
3 cups sugar
1.5 cups sifted flour
3 tsp. vanilla

Preheat oven to 350. Melt butter and chocolate. Set aside to cool. Beat eggs adding sugar slowly. Add cooled butter and chocolate. Blend in order: flour, vanilla. Use two 8 x 8 greased and floured pans. Bake for 20-25 minutes. Don’t over bake – the brownies should be moist (very) in the middle while warm. Let cool completely. Dust with powdered sugar and cut into squares.

The recipe calls for 2 pans but one pan can be used for thicker brownies. And as always, brownies are better the next day.

Chocolate Cake

Once you make this you will never go back to cake mix again. But if you do use boxed cake mix, be sure to add an extra egg. It will make the cake much more moist.

Dark Chocolate Cake

From allrecipes.com
Serves 12
Makes 3-9 inch round pans

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool! Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool (about 10-15 mins). Remove from pans. When completely cooled, frost.

Nutritional Information without frosting

Amount Per Serving Calories: 427 | Total Fat: 18.3g | Cholesterol: 111mg

The following recipe is for a 2 layer cake. One and one-half times or double the recipe for this chocolate cake.

Chocolate Buttercream Frosting
from Wilton

I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 2/3 to 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 t. vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes: About 3 cups of icing.

Instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Does This Make Me Look Fat?

Yes.


Peppermint Brownies
from topsecretrecipes.com

Brownies
1 19.5-ounce box fudge brownie mix
1/2 cup butter (1 stick), melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract

Peppermint Buttercream Frosting
1/2 cup butter (1 stick), softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)



1. Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked.

2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.

3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup.

5. To add the decorative red and white icing if you decide to go for it: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.

6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.
Makes 9 brownies.

Candy Corn Mix

Candy Corn Mix

24 oz. bag Brach's candy corn or Indian corn
16 oz jar of dry roasted peanuts
14 oz bag of M&Ms

Mix all ingredients well in a large bowl. Eat. Then try to stop eating it.

Vary it anyway you like. You can add raisins, more peanuts, or use regular peanuts (that's what I had on hand). Or you can make just a candy corn and peanut mix using one jar of peanuts and one bag of candy corn. It taste's like a Payday. Just don't substitute the Brach's brand candy corn. Other candy corn isn't as good.