18 Minute Chocolate Cake Recipe
2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda
Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan.
Bake at 350 degrees F until done.
Cool on a wire rack; while still a little warm, frost with your favorite frosting.
Showing posts with label Easy Chocolate Recipes. Show all posts
Showing posts with label Easy Chocolate Recipes. Show all posts
Friday, September 12, 2014
Easy Microwave Brownies
Easy Microwave Brownies
1/2 c Butter or marg
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/2 c Unsweetened Cocoa
1/2 c Flour
Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)
1/2 c Butter or marg
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/2 c Unsweetened Cocoa
1/2 c Flour
Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add dry ingredients. Mix until well blended. Pour into greased & sugared round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or 8 to 9 minutes on 50% power. (will be slightly moist on top when done, and the brownie will come away from the sides of the pan.)
Friday, August 22, 2014
Easy Chocolate Chip Layer Bars
Easy Chocolate Chip Layer Bars
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees.
Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges.
Cool completely in pan on rack.
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees.
Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges.
Cool completely in pan on rack.
Friday, August 15, 2014
Chocolate Mint Dessert Balls
Chocolate Mint Dessert Balls
9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans.
Serve with chocolate cookie wafers. Store in refrigerator.
9 oz Chocolate chips; melted
1/2 c Creme de menthe
24 oz Cream cheese; softened
1 ts Cinnamon, ground
2 c Pecans; finely chopped
Chocolate cookie wafers
In large bowl, mix together ingredients except pecans until smooth. cover and chill 1 hour. Divide mixture into 1 part per ball, and form into balls. Roll balls in pecans.
Serve with chocolate cookie wafers. Store in refrigerator.
Tuesday, August 5, 2014
Brownie Pie
Brownie Pie Recipe
1 pk (21 oz.) brownie mix, prepared as directed
1 c Nuts, coarsely chopped
2 Frozen 8- or 9-inch pie shells
Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F.
The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream.
Serves 12.
1 pk (21 oz.) brownie mix, prepared as directed
1 c Nuts, coarsely chopped
2 Frozen 8- or 9-inch pie shells
Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F.
The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream.
Serves 12.
Friday, July 11, 2014
Easy Chocolate Truffles Recipe
Easy Chocolate Truffles Recipe
Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.
Makes 64 servings
Ingredients:
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.
Makes 64 servings
Friday, July 4, 2014
Quick & Easy Microwave Peanut Butter Fudge
Quick & Easy Microwave Peanut Butter Fudge Recipe
12 oz. semisweet chocolate chips
12 oz. peanut butter 1
4 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.
12 oz. semisweet chocolate chips
12 oz. peanut butter 1
4 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.
Friday, June 13, 2014
Cookies And Cream Truffles
Cookies And Cream Truffles
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Friday, May 23, 2014
Easy Chocolate Chip Layer Bars
Easy Chocolate Chip Layer Bars
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack.
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack.
Friday, May 16, 2014
Chocolate Candy Bar
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours.
When frozen peel off envelope and eat. Tastes like fudge.
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours.
When frozen peel off envelope and eat. Tastes like fudge.
Friday, April 4, 2014
Foolproof Dark Chocolate Fudge Recipe
Foolproof Dark Chocolate Fudge Recipe
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Tuesday, March 4, 2014
60 Second Chocolate Mousse Recipe
60 Second Chocolate Mousse
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.
Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture.
Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts.
Refrigerate at least 2 hours before serving.
Friday, February 7, 2014
Four-minute Brownie Pie
Four-minute Brownie Pie
2 Eggs
1 c Sugar
1/2 c Butter or margarine softened
1/2 c Flour
4 tb Unsweetened cocoa powder
1 ts Vanilla
1 ds Salt
1/2 c Chopped walnuts
Ice cream
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool.
Cut in wedges and serve with ice cream.
2 Eggs
1 c Sugar
1/2 c Butter or margarine softened
1/2 c Flour
4 tb Unsweetened cocoa powder
1 ts Vanilla
1 ds Salt
1/2 c Chopped walnuts
Ice cream
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle like meringue when cool.
Cut in wedges and serve with ice cream.
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