Chocolate Treats from my table to yours
1 ÂŠ2011 LynnsKitchenAdventures.com
CAKES, CHEESECAKES, & BROWNIES
CUPCAKES & MUFFINS:
Chocolate Brownie Trifle ............... 4
Buttermilk Chocolate Muffins ........ 14
Chocolate Cake ........................... 5
Chocolate Chip Muffins ................. 15
Chocolate Pudding Cake ............ 6
Chocolate Toffee Cupcakes ......... 16
Chocolate Raspberry Cake ......... 7 No-Bake Cheesecake ................... 8
PUDDINGS, MOUSSE, & TOPPINGS: Chocolate Frosting ........................ 18
Chocolate Ganache ..................... 19
Banana Chocolate Cookies .......... 10
Chocolate Marshmallow Mousse ..20
Skillet Chocolate Cookie ................11
Chocolate Whipped Cream ......... 21
Toffee Pecan Cookies .................... 12
Double Chocolate Pudding .......... 22 Easy Chocolate Dessert ................ 23
2 ÂŠ2011 LynnsKitchenAdventures.com
Cakes, Cheesecakes & Brownies:
Chocolate Cake, page 5
Chocolate Brownie Trifle .................... 4 Chocolate Cake ................................. 5 Chocolate Pudding Cake ................. 6 Chocolate Raspberry Cake ............... 7 No-Bake Cheesecake ........................ 8
3 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Brownie Trifle 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed Chocolate bar, optional for garnish
1. Prepare brownie mix according to package directions and cool completely. 2. Cut brownie into 1 inch squares. Set aside. 3. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth. 4. Fold in 8 ounces whipped topping until no streaks remain. 5. In a trifle bowl or glass serving dish, layer half of the brownies squares, then half of the pudding mixture, and then half of the 12 ounce container of whipped topping. 6. Repeat layers. 7. Shave chocolate bar onto top layer for garnish. 8. Refrigerate 8 hours before serving.
4 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Cake 3/4 cup butter, at room temperature 3/4 cup all-purpose flour
topped with Ganache, recipe on page 18
3/4 cup unsweetened cocoa powder, plus more for pan 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream
1. Preheat oven to 350 degrees. Butter an 8-inch-round cake pan. Dust bottom and sides of pan with cocoa, tapping out excess. 2. Stir together flour, cocoa, baking powder, and salt. Set aside. Cream together butter and sugar, until light and fluffy. 3. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. 4. Beat in vanilla. Reduce speed to low. 5. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with flour. 6. Spread batter in prepared pan. Tap pan firmly on counter top once, to eliminate some of the air bubbles. 7. Bake for 30 to 35 minutes or until cake tests done. 8. Cool 10 minutes in pan, then invert cake onto a wire rack. 9. Cool and frost as desired. (Chocolate Frosting page 18, Chocolate Ganache page 19) 5 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Pudding Cake Cake: 1 cup Flour 1/3 cup cocoa
1/2 teaspoon baking powder
1/3 cup cocoa
3/4 teaspoon salt
1 cup brown sugar
1 1/2 cups boiling water
1 cup sugar 3/4 cup milk 4 tablespoons butter, melted and cooled 2 teaspoons vanilla
1. Preheat oven to 350 degrees. 2. To make cake: stir together flour, 1/3 cup cocoa, baking powder, and salt. Set aside. 3. In a medium bowl whisk together eggs, regular sugar, milk, butter, and vanilla. 4. Add to flour mixture and stir until combined. 5. Spread cake batter evenly into a greased, 8 cup baking dish. Set aside. 6. In a medium bowl whisk together topping ingredients: 1/3 cup cocoa, brown sugar, and boiling water. 7. Carefully pour evenly over batter. 8. Bake for 30-35 minutes. It is a little hard to tell when this is done. You want the top of it to look cake like but the bottom of it will be like pudding. 6 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Raspberry Cake Cake: 1 cup all-purpose flour
Raspberry Cream Center:
1 cup sugar
2 cups powdered sugar,
1/2 cup butter, softened
1/2 cup butter, softened
1/4 cup raspberry jam
1/4 teaspoon baking powder
3-4 drops red food coloring, optional
1 (16 ounces) can chocolate syrup Chocolate Glaze: 6 tablespoons butter 1 cup dark or semi-sweet chocolate chips
1. Preheat oven to 350Â°F. Grease a 13x9x2-inch baking pan. 2. To make cake: combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. 3. Add syrup; blend thoroughly. Pour batter into prepared pan. 4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. 5. While cake is baking, make the raspberry cream center: combine all ingredients and beat until smooth. 6. Spread raspberry cream over cooled cake. Cover and refrigerate until completely chilled, 1-2 hours. 7. To make the chocolate glaze: in a small saucepan, over medium-low heat combine butter and chocolate. Heat until melted and smooth. 8. Pour chocolate glaze over chilled cake. 9. Cover and refrigerate 1-2 hours before serving.
7 ÂŠ2011 LynnsKitchenAdventures.com
No-Bake Cheesecake 1 1/2 cups dark or semi-sweet chocolate chips 4 tablespoons butter or margarine, softened and divided 11 ounces cream cheese, softened 1/2 cup sugar 2 cups frozen whipped topping, thawed 1 prepared graham cracker or Oreo crust
1. Place chocolate chips and 2 tablespoons butter in small microwave-safe bowl. 2. Microwave on high for 45 seconds and stir. 3. Microwave for an additional 15 seconds and stir. Continue microwaving and stirring in 15 second intervals until chocolate is melted and smooth. Set aside. 4. Using an electric mixer beat cream cheese, sugar and remaining 2 tablespoons butter until smooth. 5. Gradually add melted chocolate, beating on low until blended. 6. Fold in whipped topping until just blended 7. Spoon mixture into crust. 8. Refrigerate until firm, 4-6 hours.
8 ÂŠ2011 LynnsKitchenAdventures.com
Cookies: Skillet Baked Chocolate Cookie, page 11
Banana Chocolate Cookies ......... 10 Skillet Chocolate Cookie .............. 11 Toffee Pecan Cookies .................... 12
9 ÂŠ2011 LynnsKitchenAdventures.com
Banana Chocolate Cookies 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon salt
1 large egg
1/2 teaspoon baking soda
1/2 teaspoons pure vanilla extract
3/4 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed light-brown sugar
1/2 cup mashed ripe banana (about 1 large) 2 cups old-fashioned rolled oats 2 cups chocolate chips
1. Preheat oven to 375 degrees. 2. Whisk together flours, salt, and baking soda in a small bowl. Set aside. 3. Beat together butter, sugar, and brown sugar. 4. Add egg and vanilla, mix until combined. 5. Mix in banana. 6. Add flour mixture and mix until just combined. 7. Stir in oats and chocolate chips. 8. Drop dough by heaping tablespoons onto baking sheets, spacing about 2 inches apart. 9. Bake cookies until golden brown and just set, 12 to 13 minutes. 10. Let cool on baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.
10 ÂŠ2011 LynnsKitchenAdventures.com
Skillet Chocolate Cookie 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup unsalted butter, softened
3/4 cup milk chocolate chips
1/2 cup sugar 3/4 cup packed light-brown sugar
3/4 cup semisweet chocolate chips vanilla ice cream
1 large egg 1. 2. 3. 4. 5. 6. 7.
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla and mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. 8. Bake until edges are brown and top is golden, 25 to 30 minutes. Donâ€™t over bake; it will continue to cook a few minutes out of the oven. 9. Transfer skillet onto a wire rack. Cool slightly, 15 to 20 minutes. Cut into 8 wedges. 10. Serve warm with ice cream.
11 ÂŠ2011 LynnsKitchenAdventures.com
Toffee Pecan Cookies 2 cups, plus 2 tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon salt 12 TB butter melted 1 cup brown sugar 1/2 cup sugar 1 egg, plus 1 egg yolk
1 teaspoon vanilla 1 cup chocolate chips 4 ounce English toffee bits 3/4 cup pecans, very finely chopped
1. 2. 3. 4.
Preheat oven to 325 degrees. In a bowl, combine dry ingredients. Set aside In a mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla. Mix until combined. Batter will appear slightly greasy. 5. Gradually add dry ingredients and mix until blended. 6. Stir in chocolate chips, pecans, and toffee pieces. 7. Scoop in 1/4 cup balls onto cookie sheet. I use an ice cream scoop. 8. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and spread out. 9. Bake for 15 minutes. 10. Remove from cookie sheets and cool on wire racks.
12 ÂŠ2011 LynnsKitchenAdventures.com
Cupcakes & Muffins:
Chocolate Chip Muffins, page 15
Buttermilk Chocolate Muffins ........ 14 Chocolate Chip Muffins ................. 15 Chocolate Toffee Cupcakes .........16
13 ÂŠ2011 LynnsKitchenAdventures.com
Buttermilk Chocolate Muffins 1/2 cup butter 1 cup white sugar
Buttermilk Chocolate Muffins, page 14
2 eggs 1 cup buttermilk 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips
1. 2. 3. 4. 5. 6. 7. 8. 9.
Preheat the oven to 350 degrees. Line a muffin pan with paper liners. In a large bowl, cream together butter and sugar, until light and fluffy. Beat in eggs one at a time. Stir in buttermilk. In a small bowl, combine the flour, cocoa, baking powder, baking soda, and salt Stir into the buttermilk mixture until moistened. Mix in chocolate chips. Pour into lined muffin pan. Bake 18 minutes or until baked through.
***This also works well as a loaf. Prepare recipe as above, pour into a greased loaf pan and bake for 55-65 minutes. Cool in pan 15 minutes before removing. 14 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Chip Muffins 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 3 large eggs 1 teaspoon vanilla extract 1/3 cup whole milk 8 ounces chocolate chips
1. Preheat oven to 375 degrees. 2. Line 2 tins with paper liners. Set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 4. Cream together butter and sugars until pale and fluffy. 5. Mix in eggs, 1 at a time. 6. Add vanilla. 7. With mixer sped on low, add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chips. 8. Spoon 1/4 cup batter into each muffin cup. 9. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes. 10. Transfer muffins to wire racks; let cool completely. 15 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Toffee Cupcakes Cupcakes: 1-1/2 cups all-purpose flour 1 cup sugar
1/4 cup baking cocoa
1 1/2 cups powdered sugar
1 teaspoon baking soda
1/3 cup baking cocoa
1 cup water
1/3 cup butter, softened
1/4 cup vegetable oil
2 tablespoons milk
1 tablespoon white vinegar
3/4 teaspoon vanilla extract
1 teaspoon vanilla extract
3/4 cup toffee bits
1/2 cup toffee bits
1. 2. 3. 4. 5. 6. 7.
In a large bowl, combine flour, sugar, cocoa and baking soda. Set aside. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients. Stir just until combined. Stir in toffee bits. Fill 15 paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 8. For frosting, combine confectioners’ sugar and cocoa; set aside. 9. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. 10. Add milk, vanilla and remaining cocoa mixture. Beat until desired spreading consistency is reached. 11. Stir in toffee bits. 12. Frost cooled cupcakes. Cover and refrigerate until serving. 16 ©2011 LynnsKitchenAdventures.com
Puddings, Mouse, & Toppings: Chocolate Frosting, page 18
Chocolate Frosting .............................. 18 Chocolate Ganache .......................... 19 Chocolate Marshmallow Mousse ...... 20 Chocolate Whipped Cream .............. 21 Double Chocolate Pudding ............... 22 Easy Chocolate Dessert ...................... 23
17 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Frosting 1/2 cup butter, room temperature 8 ounces cream cheese, room temperature 1/2 cup baking cocoa 1 teaspoon vanilla 4 cups powdered sugar
1. Place butter and cream cheese in a mixing bowl. Beat until combined, about 1 minute. 2. Scrape down the sides of bowl, add cocoa and vanilla. Mix until combined. 3. Add powdered sugar and mix until well combined. 4. Beat for 2 minutes.
18 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Ganache 4 ounces semisweet chocolate, coarsely chopped 1/2 cup heavy cream
1. 2. 3. 4.
Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate. Whisk until smooth. Let cool about 5 minutes, or until thick, but pourable.
To cover a cake: 1. A cooling rack that on top of a cookie sheet. Place cake on cooling rack (see picture). 2. Slowly and evenly pour ganache over cake, until cake is well covered. *** This recipe makes enough to cover 1 8-inch round cake.
19 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Marshmallow Mousse 3/4 cup milk 4 cups mini-marshmallows 1 cup chocolate chips 3/4 cup heavy cream 1 teaspoon vanilla extract
1. Combine milk, marshmallows, and chocolate in medium saucepan. 2. Over low heat, stirring constantly, cook until marshmallows and chocolate are melted. 3. Add vanilla. Stir until combined. 4. Pour into a medium bowl and set bowl into a larger bowl of ice water. 5. Let stand, whisking often, until mixture is cool and thickened, 10-15 minutes. (This is an important step, donâ€™t try to leave it out) 6. In a separate bowl, beat cream until it just holds stiff peaks. 7. Fold chocolate mixture into whipped cream. 8. Spoon into dessert cups and refrigerate for 2 hours before serving. 9. Dessert may be refrigerated for up to 2 days.
20 ÂŠ2011 LynnsKitchenAdventures.com
Chocolate Whipped Cream 3 cups of whipping cream 1 cup powdered sugar 1/2 cup baking cocoa
1. Sift powdered sugar and cocoa. You must sift this to avoid lumps in the whipped cream. 2. Whip cream in a mixer on medium speed for about 1 minute. 3. With mixer running, slowly add sugar/cocoa mixture 2 tablespoons at a time, until the whipped cream is whipped well. 4. Be careful not to over whip or you will have chocolate butter.
21 ÂŠ2011 LynnsKitchenAdventures.com
Double Chocolate Pudding 1 cup white sugar 6 tablespoons unsweetened cocoa powder 1/2 cup cornstarch 1/8 teaspoon salt 5 1/4 cups milk 4 tablespoons butter 2 teaspoon vanilla extract 1/2 cup chocolate chips
1. 2. 3. 4. 5. 6.
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens. Remove from heat, and stir in butter, chocolate chips, and vanilla. Stir until chocolate is melted. Serve warm, or chill in refrigerator until serving.
22 ÂŠ2011 LynnsKitchenAdventures.com
Easy Chocolate Dessert 1/2 cup whole milk 3 tablespoons sugar 1 cup semisweet chocolate chips 3 large egg whites
1. In a small saucepan over medium heat, stir together milk and sugar until the milk is hot, but not boiling, and sugar is dissolved. 2. Place the chocolate chips in a blender. Chop slightly/ 3. Pour the hot milk over the chopped chips in blender. 4. Run the blender on high until combined, a few seconds. 5. Add the egg whites and run the blender on high until mixture is light, about 1 minute. 6. Transfer to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours. *** The hot milk/chocolate mixture does heat the eggs, but if you have a compromised immune system, or are serving this to the elderly or babies and very young children, you may want to use egg beaters or a similar egg product instead of the egg whites. Basically use your judgment.
23 ÂŠ2011 LynnsKitchenAdventures.com
Published on Dec 12, 2012