Chocolate Cereal Puffs

Ingredients

1 cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup peanut butter
4 cups chocolate puff cereal

Directions

Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.

Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.

Toffee Chocolate Chip Cookies

Ingredients

1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

How To Make My Mom`s Chocolate Cake

Ingredients

1/2 cup shortening
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 egg
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 cup hot water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe For George Washington Chocolate Cake

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 (1 ounce) squares unsweetened chocolate, chopped
1/2 cup shortening
2 cups white sugar
2 eggs
3/4 cup water
3/4 cup buttermilk
1/2 cup maraschino cherries, drained and juice reserved

1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup butter
4 cups confectioners’ sugar
1/4 teaspoon almond extract
1/3 cup maraschino cherry juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Fill and frost with chocolate cherry frosting.

For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners’ sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.

How To Make Microwave Chocolate Pie

Ingredients

1 (9 inch) pie shell, baked
3/4 cup white sugar
1/4 cup cornstarch
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 egg whites, beaten
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).

In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.

In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.

To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.

Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

Chocolate Walnut Fudge Recipe

Ingredients

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

Directions

Butter an 8×8 inch dish.

Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Chocolate Chip Cookie Mix Recipe

Ingredients

4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups packed brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups shortening
2 cups chopped pecans
2 (12 ounce) packages semisweet chocolate chips
ADDITIONAL INGREDIENTS:
2 eggs
2 teaspoons vanilla extract

Directions

In a large bowl, combine the first five ingredients. Cut in shortening until crumbly. Stir in pecans and chocolate chips. Store in an airtight container in a cool dry place for up to 6 months.

Eggless Chocolate Cake I Recipe

Ingredients

1 cup butter
1 (14 ounce) can sweetened condensed milk
2 3/8 cups self-rising flour
1 1/8 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.

Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.

Bake for 45 minutes, or until the cake tests done.

How To Make Cinna-Nut Hot Chocolate

Ingredients

1/2 cup Smucker’s(r) Chocolate Sundae Syrups Ice Cream Topping
1/2 cup Jif(r) Creamy Peanut Butter
Cinnamon to taste
4 cups milk
Marshmallows or whipped cream

Directions

Whisk chocolate topping, peanut butter, cinnamon and milk, in a 2 quart saucepan over medium heat, until the chocolate milk begins to steam and mixture is well blended.

Remove from heat. Ladle the hot chocolate into serving cups. Top with marshmallows or whipped cream. Serve immediately.

How To Make Chocolate Filled Muffins

Ingredients

2 cups all-purpose flour
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg
1 cup milk
1/3 cup vegetable oil
1/4 cup instant powdered milk
2 tablespoons hot water
1 teaspoon butter
1/4 teaspoon almond extract
1 cup flaked coconut

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.

In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.

Bake in preheated oven for 20 to 25 minutes.

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