ONE-BOWL CHOCOLATE CAKE

JOE SCHRADER BAKED THIS AND SENT IT ON TO BE INCLUDED IN THESE RECIPES.
HE SWAPPED OUT THE FLOUR FOR A GLUTIN-FREE FLOUR BLEND ( Red Mill )  AND THE MILK FOR A CASHEW MILK TO MAKE A GLUTIN -Free and DAIRY -Free DESSERT.

350 degrees
Bake 30 minutes

1 cup flour (or a glutin-free flour)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
3/4 cup milk ( or a dairy-free milk substitute)
1/3 cup cooking oil
1tsp. Vanilla
1 egg

Grease and lightly flour an 8x8 inch baking pan. Set pan aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Add milk, oil, and vanilla.  Beat with electric mixer on low speed until just combined.  Then beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.

Pour batter into prepared pan.

Bake at 350 for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan. Cool thoroughly on a wire rack.

Frost with your favorite frosting. 

Orange - Chocolate Fondue

This is a great Fondue recipe with a substitution for Triple-Sec that was sugar free. Gluten-Free, Dairy-Free, Low Sugar, #Awesome-sauce Serves 4-6 Preparation time, 10min (not including Triple-Sec) Ingredients: 1/4 cup Coconut Oil 1/4 cup Almond or Cashew Milk (thicker than rice or soy milk) (Sugar-Free) 1/4 cup Triple-Sec 10 oz simisweet chocolate (Guittard 48% cacao used here) Wooden skewers Options for Dunking Berries Pound Cake Small Marshmallows Slowly heat the Cocunut Oil and Milk on LOW heat for 5 minutes. Slowly stir in the chocolate until dissolved. Continue stirring in Triple-Sec. Remove from heat and serve with berries, pound cake and/or small marshmallows. Triple-Sec Substitute Preparation Time 10min Marination Time 2-10days Ingredients: 2 cups water 6 Mandarin Oranges 1 cup Stevia 1/4 cup Sugar Heat water in sauce pan on LOW for 5min Peel all six oranges. Add sugar and Stevia to water Add oranges Continue to heat on Low for 5min. Pour entire contents into tupper ware or glass jar. Store in refrigerator for minimum 36 hours before use.

Turtle Bars

Shirley Evans
From Joyce Hancock in Mankato, MN

1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly.  Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan.  Bake 10-12 min.  Cool 10 minutes.

Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.

Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes.  Cool.

Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.

Instant Hot Cocoa Mix

From June Pieck, a friend in Willmar, Mn.

4  3/4 cup instant powdered milk
1  1/3 cup cocoa
2  1/3 cup sugar
1/4  tsp salt

Mix well.  We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.

2 minute microwave chocolate cupcakes

For dairy-free, substitute almond milk for half and half.
This is sugar-free and gluten-free.

This is from the website of Dr. Oz.  The recipe is from Jorge Cruz.

1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)

Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.

Hot Fudge Sauce Ice Cream Topping

This is a Martha Stewart recipe

1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
2 Tbl butter
pinch salt
1/4 cup cocoa
1/2 tsp. vanilla

In small pan, over low heat,  dissolve sugar in cream.
Add and whisk in corn syrup, butter, salt, cocoa.  Whisk in vanilla.
Heat thoroughly.  Let cool a bit and serve over ice cream.

Cream Cheese Chocolate Pudding Squares

From Shirley Evans
Makes 12 3-inch squares

CRUST
2 c. flour
1 c. chopped pecans
2/3 c. unsalted butter, melted

CHOCOLATE PUDDING FILLING
2 pkgs. instant chocolate pudding mix
3 c. whole milk

CREAM CHEESE FILLING
8 oz. cream cheese, softened
1 c. sifted powdered sugar
1 c. heavy cream

GARNISH
whipped cream
pecan halves (if desired)

Preheat oven to 375 degrees.
To prepare the crust: In a small bowl, mix the flour with the pecans and the butter. Press firmly into bottom of an ungreased 13 x 9 inch baking pan. Bake for 15 minutes. Remove from oven and cool on wire rack.
Meanwhile, prepare the fillings.
To prepare the chocolate pudding fillings: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding with the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
To prepare the cream cheese filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 3 minutes. Add the sugar and beat well. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When crust is cooled, spread the cream cheese filling evenly over the crust, using a rubber spatula. Then spread the chocolate pudding layer on top.
Wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream. Garnish with pecan halves if desired.

Chocolate Eclair Dessert

From Loretta Sniksberg
Posted by Shirley Evans

2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting

Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.

Triple Chocolate Peanut Clusters

From Shirley Evans
Makes 3 pounds

6 oz. white chocolate chips
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips
1 (12 oz.) jar unsalted dry roasted peanuts

Melt all chocolates together over low heat in heavy pan. Cool slightly. Stir in peanuts. Let sit to thicken slightly. Drop by tablespoon on wax paper. Let cool completely. Wrap in plastic wrap and keep in refrigerator or freeze til ready to serve.

Frosted Chocolate Drop Cookies

From Florence Vogel, Austin, MN
Posted by Shirley Evans

1/2 c. shortening
2 (1 oz.) squares unsweetened chocolate
1 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 c. walnuts
6 oz. semi-sweet chocolate chips

Melt shortening and unsweetened chocolate together. Cool 10 minutes. Add brown sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to chocolate mixture. Stir in nuts and chocolate chips. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool and frost (recipe below). Top with walnut half.

Frosting
1/4 c. hot water
2 Tbsp. melted butter
1/2 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate, melted
2 c. powdered sugar

Beat all ingredients until fluffy.

Ritzy Dips

From Diane Evans

1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter

Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.

Chocolate Chip Challah Bread

From Andie Evans
Makes 1 16-to-18-inch loaf
Total Time: 2 hours, 15 minutes

2 packets active dry yeast (4 1/2 tsp.)
1/2 c. sugar, plus a pinch
7 c. AP flour, plus more for dusting
1 Tbsp. salt
2 large eggs
1/2 c. vegetable oil, plus more for the bowl
1 c. semisweet chocolate chips

Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.

Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.

Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.

Preheat the oven to 375. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.

Braid the 3 strands. When all the dough has been braided, pinch the dough together at the end.

That's what it looks like, people!

Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

Bavarian Mint Cream Pie

From Shirley Evans
Makes 1 pie (8 servings)

1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)

Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.

Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.

Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.

Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.

As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.

Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.

Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.

Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.

Chocolate-Raspberry Mousse Tartlettes

From Andie Evans
Makes 18 tartlettes

CRUST
1 c. AP flour
1/3 c. powdered sugar
1/8 tsp. salt
1/2 c. unsalted butter, chilled, cut up
1 egg yolk
1 tsp. vanilla extract

MOUSSE
1 (6-oz.) container plus 1 cup fresh raspberries, divided
5 oz. semisweet chocolate, coarsely chopped
1/3 c. heavy whipping cream

Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

Break dough into 18 pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes or refrigerate 30 minutes or overnight.

Heat oven to 350 degrees. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

Meanwhile, puree 6 oz. of the raspberries (about 1-1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

Whoopie Pie Cookies

From Andie Evans



Ingredients:

Cookies

· 1 egg

· 1/3 cup vegetable oil

· 1 cup sugar

· 2 cups flour

· ½ cup cocoa powder

· 1 tsp. baking soda

· ¼ tsp. salt

· ¾ cup buttermilk

· 1 tsp. pure vanilla extract



Filling

· ½ cup butter (1 stick) at room temperature

· 1 cup powdered sugar, sifted

· 1 cup marshmallow cream or fluff

· 1 tsp pure vanilla extract



Procedure:

Preheat oven to 350. Grease two large cookie sheets and set aside. In a large bowl, beat the egg and vegetable oil. Gradually add the sugar and continue beating until pale yellow in color. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. In a measuring cup, combine the buttermilk and vanilla. While mixing, alternate adding the dry ingredients and buttermilk to the egg and sugar, beginning and ending with the dry ingredients. Drop the batter by tablespoons onto the cookie sheets. These will spread a lot, so make 6 cookies per sheet at a time. Bake 8-10 minutes, until the top springs back when lightly touched. Remove to wire racks to cool. When cool, spread filling between two cookies to make sandwiches.



For the filling, in a medium bowl, combine all of the ingredients and beat until light and fluffy.



Prep time: 30 minutes

Baking time: 8-10 minutes per batch

Yield: 12

Ganache-Filled Chocolate Cupcakes with Meringue Frosting

From Andie Evans
Time 3 hours 15 minutes
Makes 24-26 cupcakes

Ingredients

cupcakes
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)

filling and frosting
1 cup heavy whipping cream
2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of coarse kosher salt
1 teaspoon vanilla extract

Preparation

cupcakes

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

filling and frosting

Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.)
Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.

Using thumb, press down center of each cupcake from top to bottom, forming deep pocket. Spoon or pipe ganache into pocket of each cupcake.

Frost cupcakes, forming tall peaks.
Nutritional Information
One cupcake contains:
Calories (kcal) 310.5
%Calories from Fat 45.8
Fat (g) 15.8
Saturated Fat (g) 9.6
Cholesterol (mg) 46.4
Carbohydrates (g) 43.8
Dietary Fiber (g) 2.2
Total Sugars (g) 34.0
Net Carbs (g) 41.6
Protein (g) 3.2
Sodium (mg) 136.5

Puppy Chow

From Shirley Evans

Makes 10 cups

1/2 c. butter
1 c. peanut butter
2 c. semi-sweet or milk choc. chips
Melt together.
Add 1 tsp. vanilla

Pour 1 -12/0z or 15 oz box chex mix or crispex cereal in large bowl

Pour chocolate mixture over cereal. Stir well.

Add 4 c. powdered sugar.
Stir gently til well-coated.

White Chocolate Devils

From Shirley Evans
Makes 12 cupcakes
Total Time: 1 hour plus baking and chilling times

Cupcakes
1 c. AP flour
1 Tbsp. unsweetened alkalized cocoa powder
3/4 tsp. baking soda
1/8 tsp. salt
4 Tbsp. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
2 oz. unsweetened chocolate, melted
1 c. buttermilk

Position a rack in the center of the oven and preheat to 350 degrees. Line 12 muffin cups with paper liners or lightly grease and flour the pan.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gently whisk the dry ingredients together until blended; set aside.

In a heavy-duty electric mixer using the paddle attachment, beat the butter with the sugar at medium speed until thoroughly blended, about 2 minutes. Beat in the egg and vanilla; scrape down the side of the bowl with a spatula and beat for 1 minute, until blended. Beat in the chocolate. At low speed, beat in the buttermilk one-third at the time, alternating it with the dry ingredients. Mix just until blended, scraping down the side of the bowl as necessary.

Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back when lightly touched. Cool the muffins in the pan for 5 minutes, then remove to a wire rack and cool completely.

Filling
2 oz. white chocolate, chopped
1/2 c. heavy cream

Place the white chocolate in a stainless steel bowl. In a saucepan, bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the white chocolate. Let the mixture stand for 30 seconds to melt the chocolate; whisk until completely smooth. Cover the bowl and refrigerate the filling for at least 4 hours, until well-chilled.

Using an electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.

With a small paring knife, cut a cone-shaped piece, 3/4-inch in diameter, from the center of each cupcake. Remove the cone-shaped pieces of cupcake and cut off the bottom of each cone, leaving a round cap for each cupcake. Discard or eat the cone bottoms and reserve the caps.

Fill a pastry bag fitted with a medium plain tip with the white chocolate filling. Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in an airtight container and place the container in the refrigerator while making the glaze.

Glaze
6 oz. semisweet chocolate, coarsely chopped
3/4 c. heavy cream
2 tsp. light corn syrup

Place the chocolate in the bowl of a food processor fitted with the metal chopping blade. Process the chocolate until finely ground, 20 to 30 seconds.

In a small saucepan, bring the cream and the corn syrup to a gentle boil. With the motor running on the food processor, pour the hot cream through the feed tube onto the chocolate. Process until smooth, about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until slightly thickened.

Remove the cupcakes from the refrigerator. Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes, to set the glaze. Remove the cupcakes from the refrigerator and redip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature.

Decoration
2 oz. white chocolate, coarsely chopped

Melt the white chocolate and fill a small parchment cone or pastry bag fitted with a small plain tip with the melted white chocolate. Drizzle the chocolate in a zig-zag or curly-cue pattern over the glazed cupcakes. Chill the cupcakes until serving.

Daddy's Famous Fudge

From Paul Evans
Makes about 60 1-inch pieces

2 lbs. powdered sugar
1 1/4 c. cocoa
1 c. butter
1/2 c. milk
2 Tbsp. vanilla
3 c. chopped nuts (or as desired)
16 oz. marshmallows
4 oz. cream cheese

Blend powdered sugar and cocoa together thoroughly in a large mixing bowl.

In a 2-quart microwave safe bowl, combine butter, milk and cream cheese. Microwave until all is melted. Fold in marshmallows until coated with butter mixture. Microwave and stir a bit until marshmallows are melted and mixture is creamy. Pour melted mixture into the bowl with powdered sugar and cocoa. Stir until well mixed.

Add vanilla and nuts and beat mixture to thoroughly combine (this should be done as quickly as possible after cooking is completed).

Place in a greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve.

**This can be made dairy-free by substituting dairy-free butter for regular butter and chocolate almond milk for the milk. Can leave out cream cheese or substitute dairy-free cream cheese.**

Mocha Cakes

From Shirley Evans

2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts

Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.

Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.

Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.

Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.

Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.

Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.

Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla

Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.