Chocolate_Treats-ebook

1 ©2011 LynnsKitchenAdventures.com

Chocolate Treats from my table to yours

LynnsKitchenAdventures.com

http://www.lynnskitchenadventures.com/


CAKES, CHEESECAKES, & BROWNIES

Chocolate Brownie Trifle ............... 4

Chocolate Cake ........................... 5

Chocolate Pudding Cake ............ 6

Chocolate Raspberry Cake ......... 7

No-Bake Cheesecake ................... 8

COOKIES:

Banana Chocolate Cookies .......... 10

Skillet Chocolate Cookie ................11

Toffee Pecan Cookies .................... 12

CUPCAKES & MUFFINS:

Buttermilk Chocolate Muffins ........ 14

Chocolate Chip Muffins ................. 15

Chocolate Toffee Cupcakes ......... 16

PUDDINGS, MOUSSE, & TOPPINGS:

Chocolate Frosting ........................ 18

Chocolate Ganache ..................... 19

Chocolate Marshmallow Mousse ..20

Chocolate Whipped Cream ......... 21

Double Chocolate Pudding .......... 22

Easy Chocolate Dessert ................ 23


Cakes, Cheesecakes

& Brownies:

Chocolate Brownie Trifle .................... 4

Chocolate Cake ................................. 5

Chocolate Pudding Cake ................. 6

Chocolate Raspberry Cake ............... 7

No-Bake Cheesecake ........................ 8

Chocolate Cake, page 5


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.


Chocolate Cake 3/4 cup butter, at room temperature

3/4 cup all-purpose flour

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)

topped with Ganache, recipe on page 18


Chocolate Pudding Cake Cake:

1 cup Flour

1/3 cup cocoa


3/4 teaspoon salt

2 eggs

1 cup sugar

3/4 cup milk

4 tablespoons butter, melted and

cooled

2 teaspoons vanilla

Topping:

1/3 cup cocoa

1 cup brown sugar

1 1/2 cups boiling water

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.


Chocolate Raspberry Cake Cake:

1 cup all-purpose flour

1 cup sugar

1/2 cup butter, softened

4 eggs


1 (16 ounces) can chocolate

syrup

Chocolate Glaze:

6 tablespoons butter

1 cup dark or semi-sweet

chocolate chips

Raspberry Cream Center:

2 cups powdered sugar,


1/4 cup raspberry jam

3-4 drops red food coloring,

optional

1. Preheat oven to 350°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.


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.


Skillet Baked Chocolate Cookie, page 11

Cookies:

Banana Chocolate Cookies ......... 10

Skillet Chocolate Cookie .............. 11

Toffee Pecan Cookies .................... 12


Banana Chocolate Cookies 1 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup unsalted butter,

softened

1/2 cup granulated sugar

1/2 cup packed light-brown

sugar

1 large egg

1/2 teaspoons pure vanilla

extract

1/2 cup mashed ripe banana

(about 1 large)

2 cups old-fashioned rolled oats

2 cups chocolate chips


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.


Skillet Chocolate Cookie

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter,

softened

1/2 cup sugar

3/4 cup packed light-brown

sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup milk chocolate chips

3/4 cup semisweet chocolate

chips

vanilla ice cream


2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream butter and sugars until mixture is light and fluffy, about 2 minutes.

4. Add egg and vanilla and mix until they are fully incorporated.

5. Add flour mixture, and beat until just combined.

6. Stir in chocolate chips.

7. 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. Don’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.


Toffee Pecan Cookies 2 cups, plus 2 tablespoons flour


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


2. In a bowl, combine dry ingredients. Set aside

3. In a mixing bowl, combine butter and sugars until well blended.

4. 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.


Chocolate Chip Muffins, page 15 Cupcakes &

Muffins:

Buttermilk Chocolate Muffins ........ 14

Chocolate Chip Muffins ................. 15

Chocolate Toffee Cupcakes .........16


Buttermilk Chocolate Muffins 1/2 cup butter

1 cup white sugar

2 eggs

1 cup buttermilk

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder



1/2 teaspoon salt


1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.

2. In a large bowl, cream together butter and sugar, until light and fluffy.

3. Beat in eggs one at a time.

4. Stir in buttermilk.

5. In a small bowl, combine the flour, cocoa, baking powder, baking

soda, and salt

6. Stir into the buttermilk mixture until moistened.

7. Mix in chocolate chips.

8. Pour into lined muffin pan.

9. 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.

Buttermilk Chocolate Muffins, page 14


Chocolate Chip Muffins 1 1/2 cups all-purpose flour


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


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.


Chocolate Toffee Cupcakes Cupcakes:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup baking cocoa

1 teaspoon baking soda

1 cup water

1/4 cup vegetable oil

1 tablespoon white vinegar


1/2 cup toffee bits

Frosting:

1 1/2 cups powdered sugar



2 tablespoons milk

3/4 teaspoon vanilla extract

3/4 cup toffee bits

1. In a large bowl, combine flour, sugar, cocoa and baking soda. Set aside.

2. Whisk the water, oil, vinegar and vanilla until smooth.

3. Gradually add to dry ingredients. Stir just until combined.

4. Stir in toffee bits.

5. Fill 15 paper-lined muffin cups two-thirds full.

6. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

7. 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.


Puddings, Mouse, &

Toppings:

Chocolate Frosting .............................. 18

Chocolate Ganache .......................... 19

Chocolate Marshmallow Mousse ...... 20

Chocolate Whipped Cream .............. 21

Double Chocolate Pudding ............... 22

Easy Chocolate Dessert ...................... 23

Chocolate Frosting, page 18


Chocolate Frosting 1/2 cup butter, room temperature

8 ounces cream cheese, room

temperature


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.


Chocolate Ganache 4 ounces semisweet chocolate,

coarsely chopped 1/2 cup heavy cream

1. Place chocolate in a medium bowl.

2. In a saucepan, bring cream to a boil.

3. Pour over chocolate. Whisk until smooth.

4. 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.


Chocolate Marshmallow Mousse

3/4 cup milk

4 cups mini-marshmallows


3/4 cup heavy cream


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, don’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.


Chocolate Whipped Cream 3 cups of whipping cream

1 cup powdered sugar


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.


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


1/2 cup chocolate chips

1. In a saucepan, stir together sugar, cocoa, cornstarch and salt.

2. Place over medium heat, and stir in milk.

3. Bring to a boil, and cook, stirring constantly, until mixture thickens.

4. Remove from heat, and stir in butter, chocolate chips, and vanilla.

5. Stir until chocolate is melted.

6. Serve warm, or chill in refrigerator until serving.


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.

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Chocolate_Treats-ebook