Posts Tagged ‘chocolate’

Peanut Butter Balls

May 10, 2015

Submitted by Marcia
IMG_5306

Ingredients
1 lb powdered sugar
2 C Graham cracker crumbs (14 whole crackers)
2 sticks melted butter or margarine
1 C peanut butter
1/2 C nuts, chopped (optional)
11 oz butterscotch chips
12 oz semi sweet chocolate chiops

Directions
Mix, make into balls, refrigerate until firm. Melt butterscotch and chocolate chips in double boiler. Dip in balls until coated.

Advertisements

Sour Cream Coffee Cake with Chocolate Chips

January 14, 2014

Submitted by Lori
From Cooks Illustrated, 2002
Serves 12 – 16

Image

Note #1: A fixed bottom, 10 inch tube pan (with 10-cup capacity) is recommended, however I used a traditional bundt pan.  The end result of the bundt pan is that the streusel will be on the bottom instead of the top.  Viva la difference!

Note #2:  The Streusel is divided into two parts — one for the inner swirls, one for the topping.

Ingredients for Streusel

3/4 cup unbleached all-purpose flour ( 3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar ( 3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1 cup pecans, chopped

Ingredients for Cake

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2 -inch cubes
2 additional tablespoons unsalted butter, softened, for greasing the pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/2 cups unbleached all purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup chocolate chips (I used 60% dark chocolate)

FOR THE STREUSEL (Filling & Topping):

  1. In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar  and cinnamon until combined, about 15 seconds. (SAVE the other 1/4 cup brown sugar for the next step)
  2. For Streusel Filling: Transfer 1 1/4 cups of the flour/sugar mixture to a small bowl.  Stir in the remaining 1/4 cup brown sugar and set aside to use for streusel filling in the cake
  3. For Streusel Topping: Add butter and pecans to the mixture in the food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as a streusel topping.

FOR THE CAKE:

  1. Adjust the oven rack to lowest position and heat oven to 350 degrees. Grease a 10 inch tube pan (I used a bundt pan) using 2 Tablespoons of the softened butter.  In a medium bowl, whisk together the eggs, 1 Cup sour cream (save the other 1/2 cup sour cream for the next step)  and vanilla.
  2. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup Sour Cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes.  Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl.  Increase speed to medium-high and beat until batter is light and fluffy, about 1 minutes.
  3. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel (without butter or nuts.)  Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts.)
  4. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester.)  50 to 60 minutes.  Cool cake in pan on wire rack 30 minutes.  Invert cake into rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up.  [ Note: Because I made the cake in a bundt pan, the Streusel topping was on the bottom.  Works for me ! ]   Cool to room temperature, about 2 hours. Cut into wedges and serve.  (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

Bombe aux Trois Chocolats

May 31, 2011

OMG – This was a chocolate lover’s dream cake, made all the more special because it was prepared by Marcia and Pat for Sheila’s birthday.
(Picturing Pat and Marcia in the kitchen preparing this many-step masterpiece….doesn’t it bring a smile to your face?)  No doubt about it, Bunco at Sue’s was a great time:

>> Bombe aux Trois Chocolats Recipe (from Julia Child) (PDF)

Memere’s Chocolate Fudge Sauce

February 12, 2011

Submitted by Marcia

Ingredients
1/2 Cup cocoa powder
1 1/2 cups sugar
1 can (13.5 oz) evaporated milk
1/4 pound cold butter, cut into pieces
1 tablespoon vanilla

Directions
Start with a heavy-bottomed saucepan, at least 2 quarts because sauce doubles in size. Place sugar in pan with cocoa powder. Stir with wooden spoon until well-blended. Add evaporated milk. Continue to stir until blended well. Once it’s mixed well, turn heat to medium. Stir constantly. Bring mixture to boil, about 5 minutes. Let it boil for another five minutes, stirring constantly. Make sure chocolate doesn’t burn. Pull sauce off heat and add butter. Stir sauce until butter is completely melted. Add vanilla and serve over ice cream. Store sauce in refrigerator and reheat in microwave or water bath.

Mint Chocolate Chip Ice Cream Dessert

November 17, 2010

Submitted by Marcia

Ingredients
1 cup pecans, finely chopped
1 cup Vanilla Wafer crumbs (about 28, crushed)
1/8 cup margarine, melted
2/3 cup butter
2 squares unsweetened chocolate
2 eggs, separated
2 cup powdered sugar
1 tsp vanilla
1/2 gal mint chocolate chip Ice cream, slightly softened
(I usually buy green)

Directions
Mix together pecans, wafers, and margarine. Reserve about 2 T of this mixture and spread the rest in a 9 x 13″ pan. Press in gently.

Melt butter and chocolate in top of double boiler. Beat yolks — and sugar and chocolate mixture. Beat egg whites slightly. Add to yolk mixture. Add vanilla. Pour over wafers and pecans.  Freeze.  Soften ice cream and spread over mixture. Top with reserved pecan mixture.  Freeze until served.

Oatmeal Chocolate Chip Walnut Cookies

January 20, 2010

Submitted by Sheila

This recipe is from a cookbook of a famous restaurant, The Commissary, in Philadelphia from the early 1980’s.  This restaurant and chef, among others, was responsible for a restaurant and food renaissance in Phila at that time.  The restaurant no longer exists but I love these oatmeal cookies which they were famous for.

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
2 tablespoons milk
2 eggs, lightly beaten
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups old fashioned oats (not instant)
12 ounces semisweet choc chips (2 cups) – [I go back and forth – sometimes I substitute raisins instead]
1 1/2 cups chopped walnuts

Directions:

Preheat oven to 350.  Cream the butter with sugars in a mixer or by hand.  Add the vanilla, milk, and eggs.  Add the flour, salt, baking powder and baking soda to the creamed mixutre and beat to combine.  By hand, stir in the oats, chips (or raisins) and nuts.  Drop 1 1/2 inches apart on greased cookie sheets.  Bake for 10-12 mins, then remove to cooling racks.

Chocolate Zucchini Bundt Cake

January 20, 2010

Submitted by Lori
Photo courtesy of
Regina

Chocolate Zucchini Cake

Ingredients:

2 ¼ cups all –purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
½ cup (1 stick) unsalted butter – room temperature
½ cup smooth applesauce (plain or with cinnamon)  [Lori: Regina uses unsweetened]
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups grated zucchini
1  6-oz package of chocolate chips (optional)
[Lori: Optional? You must be joking!]

Instructions:

Preheat oven to 325 degrees.

  1. Butter and flour a Bundt pan. Peel zucchini & shred. Squeeze out the moisture and put in a strainer (to drain remaining moisture).  Sprinkle 1 Tablespoon sugar on zucchini, mix thoroughly, macerate until read to use.
  2. Whisk flour, cocoa powder, baking soda, and salt into medium bowl. Cream sugar (less the 1 T) and butter. Blend in applesauce. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.  Mix dry ingredients alternately with sour cream in 3 additions each.  Squeeze as much moisture out of zucchini as possible, mix into batter. Add chocolate chips if desired. Pour batter into prepared pan.
  3. Bake cake until tester inserted into center comes out clean, about 60 – 70 minutes. Release from pan after the cake is cooled enough that the sides are free.

==========

Lori’s sister’s modifications: Use Pam Plus Flour spray for greasing Bundt pans – especially with somewhat sticky cakes like this. Don’t peel the zucchini. Use more chips than called for. Can serve with powdered sugar on top or with whipped cream.  Also delicious served “naked.” (The cake, that is.)  Can store in refrigerator for a full week. (Lori: it won’t be around that long.) Very moist.

Regina’s modifications: Use 72% dark chocolate chips and good quality cocoa

Peppermint Bark

December 24, 2009

Recipe from Regina Fitzsimmons:

This recipe is a cinch and down-right addictive.  I’d say it’s as addictive as the “Matzoh Crack” from Passover of last year, and that stuff was gone in less than 12 hours.

I have one caveat: the expense.  To be blunt, the peppermint bark is really only so good as the chocolate you use.  The peppermint extract does overpower some of the flavor, but it won’t cover up a yucky-tasting bar of chocolate.  I used a fairly dark (71%) variety of Valhrona, which is mucho buckos.  If you feel you can splurge, take the plunge for some good chocolate.

Ingredients:
7 oz. high quality chocolate
1/3 cup crushed peppermints (or candy cane pieces)
1/2 tsp. peppermint extract

Methods:

  1. Break peppermints into fine pieces.  (A handy trick I use is to place whole peppermints in a sealed ziploc.   Then I wrap the entire bag with a towel, place it on top of a cutting board and bang the heck out of it with a meat-pounder.)  When finished, set aside.
  2. Line a rimmed baking sheet with waxed paper.
  3. To melt the chocolate you can try using the microwave, but I shy away from that method because chocolate easily burns.  Instead, I create a make-shift double boiler.  Here’s how: heat a small pot of water on the stove until lightly simmering.  Place a heat-proof dish over the boiling water.  The bottom of the bowl should not touch the boiling water.  Place broken chocolate in the bowl and stir until melted.
  4. Once melted, stir in peppermint extract.  Pour melted chocolate on top of waxed paper and spread with a spatula until even, approximately 1/4″ thick.
  5. Lightly press broken peppermints into the melted chocolate.  Cool at room temperature for two hours or pop in the freezer for 10-15 minutes.