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Chocolate Trifle

You need to prepare ahead:

  1. A chocolate cake in a 9X13 pan.  A cake mix is fine.  Andrew used brownies.
  2. 3 boxes of instant chocolate pudding.  The small 4 serving size.
  3. 2 large containers of Cool Whip, thawed.  You won’t need all of this, but you need 3 or 4 small ones or 2 large ones.  You don’t want to run out of this part.
  4. Hershey’s Heath, English Toffee Bits.  Usually in the baking section.  But if you can’t find them you could buy Heath Bars and break them apart.

When you have everything ready you cut the cake into small pieces.  Usually I cut in about 1 inch squares, but it doesn’t have to be exact.

Put the cake in one layer in the bottom of Trifle bowl.  Squeeze it in so the whole bottom is covered.  If you make three layers you have plenty of cake.

Then add the pudding in a generous layer, but not quite as thick at the cake.  As the trifle sits overnight in the fridge the pudding and cake merge.

Then cover with cool whip and sprinkle with Heath bits.

Repeat until bowl is full.  You may have some ingredients left.

Cover with plastic wrap and refrigerate at least overnight.  It looks so impressive and is so easy to make and so delicious.

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Chocolate Mousse – cooked

4 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

6 ounces semisweet chocolate chips (1 cup)

1  1/2 cups heavy whipping cream

Beat egg yolks in a small bowl with electric mixer on high about 3 minutes or until thick and lemon colored.  Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1  1/2 cups whipping cream in chilled medium bowl with electric mixer on high until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon into serving bowls.  Immediately refrigerate any remaining dessert after serving.

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Chocolate Mousse

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.

 

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Chocolate Refrigerator Cake

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.

 

 

 

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Zucchini Chocolate Cake

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.

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Sunburst Lemon Bars

Crust

2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

 

Filling

4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

 

Glaze

1 cup powdered sugar

2-3 TBS lemon juice

 

Heat oven to 350 degrees.  In large bowl combine 2 cups flour, ½  cup powdered sugar, and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 9X13 pan.  Bake at 350 for 20 to 30 minutes or until light golden brown.

 

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake at 350 for 25 to 30 minutes or until top is light golden brown.  Cool completely.

 

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.

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S’mores Popcorn

Ingredients:

1/2 box of Golden Graham cereal

1/2 bag of miniature marshmallows

1 & 1/2 bags of Tender White Orville Redenbacher Popcorn

A whole bag of chocolate chips – melted

Pop your popcorn.

Mix your cereal, popcorn & marshmallows in a bowl.

Melt your chocolate in a microwaveable bowl.

Spread your dry mixture on a large baking sheet.

Drizzle your melted chocolate over the dry mixture.

Wait for your chocolate to get firm, and eat!

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S’more Dip

  • 1 1/2 cup semisweetchocolate chips
  • 1 can (14 oz) sweetened condensedmilk(not evaporated)
  • 1/2 cupmarshmallow creme
  • 1 box (13 oz) grahamcracker honey sticks
  • 1) In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.
  • 2) Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
  • 3) Serve immediately with graham sticks for dipping.
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Red Velvet Cheesecake Recipe

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar;
  2. press mixture into bottom of a 9-inchspringform pan.
  3. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
  4. Addeggs and next 6 ingredients, mixing on low speed just until fully combined.
  5. Pour batter into prepared crust.
  6. Bake at 325° for 10 minutes;
  7. reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  8. Run knife along outer edge of cheesecake.
  9. Turn oven off. Let cheesecake stand in oven 30 minutes.
  10. Remove cheesecake from oven;
  11. cool in pan on a wire rack 30 minutes.
  12. Cover and chill 8 hours.
  13. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth;
  14. gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
  15. Remove sides of springform pan.
  16. Garnish, if desired.
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Pumpkin Recipe

Mix:

1 large can of pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

4 tsp pumpkin pie spice

1 cup sugar

1 can evaporated milk

3 eggs

1/2 tsp salt

pour into 9*13 pan

sprinkle 1 yellow cake mix on the top, melt 1 1/2 cubes butter or margarine  drizzle over the over the top

Bake 350 for 50-60 minutes.
—
Becky