Our Family Recipes
8 ounces chocolate chips (semi-sweet is rich, milk chocolate is lighter)
6 Tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners’ sugar
Melt chocolate and water in saucepan.
Whisk in vanilla.
Allow to cool.
Whip the cream.
Add the confectioners’ sugar
On low beater, blend in the chocolate.
Scoop the Chocolate Mousse into a clear glass bowl. Chill in fridge
Garnish with grated chocolate.
3 cups flour
1/3 cup unsweetened cocoa
3/4 teaspoons salt
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 degrees
Whisk the flour, cocoa, salt, and baking powder in a bowl, set aside
Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic wrap and chill for at least 1 hour.
Roll out the cookie dough onto a floured counter. Cut into desired shapes brushing extra deposits of flour off the top (it does disappear once baked though so don’t overly fret if they go in the oven looking white)
Bake on a parchment lined baking sheet for 8-11 minutes (8 for 1/8 inch-thick cookies, 11 for 1/4 inch cookies), until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool. You can frost, but they don’t need it.
Melt chocolate and butter. Put in mixing bowl and mix in sugar.
Beat in eggs.
Add flour and vanilla.
Add marshmallows and nuts and chocolate chips. Blend and pour into greased 9X13 pan. Sprinkle chocolate chips on top.
Bake 350 degrees for 40-45 minutes
Make one chocolate cake in two 9″ round pans. You can use a box mix, but I like using Chocolate Oil Cake recipe.
Cool the cake and then slice the layers so you have 4 layers.
Whip 1/2 pint whipping cream, add 1/4 cup powdered sugar. Spread between layers.
CHOCOLATE FUDGE FROSTING
Heat: 4 Tablespoons butter or margarine
4 Tablespoons hot water
4 Tablespoons cocoa powder
Remove from heat.
Add: 1 teaspoon vanilla
about 3 cups powdered sugar
Beat well by hand (a wooden spoon works well).
Stir together and spread on cake. Frosting hardens if left uncovered on counter, so cover if not using right away, also it needs to be refrigerated, but so does the cake.
VANILLA FROSTING
Heat: 4 Tablespoons butter or margarine
4 Tablespoons hot water
Remove from heat.
Add: 1 teaspoon vanilla
about 3 cups powdered sugar
Beat well by hand. This one is just like the one above but vanilla.
½ cup oil
1 egg 2 tsp vanilla
1 cup shredded zucchini
2 cup flour
1 tsp. salt
½ cup cocoa
1 ½ tsp. baking soda
1 ½ cup sugar
Blend in order. Put in a greased 9X13 pan. Bake 350 for 18-20 min or until done.
3 ½ Cups Oatmeal
½ to 1 Cup Peanut Butter
2 Cups Sugar
½ Cup Milk
1 Cube Butter (stick)
5 TBSP Cocoa
1 tps. Vanilla
Mix peanut butter and oatmeal in a bowl. Put remaining ingredients together in a saucepan. Bring to boil for 1 minute. Pour over oatmeal and peanut butter. Mix well. Drop by spoonfuls on waxed paper. Let cool.
You can add 1 cup coconut and/or 1/2 cup nuts
Prepared by Guest Chef Tami Vincent
INGREDIENTS FOR SERVING:
9 Kneaders Double Fudge Brownies
1 ½ cups heavy cream
¼ cup confectioners’ sugar
¼ cup coarsely chopped peppermint candies or candy canes.
INGREDIENTS FOR SYRUP:
¼ cup granulated sugar
¼ cup water
1/3 cup chocolate flavored liquor
Make the syrup: Bring the sugar and water to a boil in a small saucepan; stir until sugar dissolves. Let cool. Stir in liqueur until dissolved. Set aside.
INGREDIENTS FOR CHOCOLATE MOUSSE
2 ½ cups heavy cream
12 oz. white chocolate, finely chopped
½ cup coarsely chopped peppermint candies or candy canes.
Make an ice water bath, set aside. Bring 1 cup of cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool. Stir occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 ½ cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm 4 to 6 hours.
INGREDIENTS FOR PUDDING
8 oz milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set. About 3 hours.
To Assemble: Spread one-third of the mousse into the bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with brownies cut into inch pieces. Brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining brownies on top, brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
To serve: Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies. Enjoy.
Method:
Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.
Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.
Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.
Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.
Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)
Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).
Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.
NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.