Creamy Chocolate Frosting II Recipe


2 tablespoons butter or margarine
2 (1 ounce) squares unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar
1/4 cup water


In a medium saucepan, melt the butter and chocolate over low heat. Stir constantly until melted and well blended. Add the vanilla and sugar; beat with an electric mixer. Add water gradually as you beat until it is a spreadable consistency.

Chocolate Chip Oatmeal Cookies Recipe


1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts


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

Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

Recipe For Chocolate Hazelnut Cupcakes


2 cups white sugar
1 cup all-purpose flour
3/4 cup ground toasted hazelnuts
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1/3 cup water
2 cups chocolate-hazelnut spread, such as Nutella(r)
1 cup chopped toasted hazelnuts


Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.

Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish.

Fudgy Milk Chocolate Fondue


1 (16 ounce) can chocolate-flavored syrup
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla extract
Dippers: fresh fruit, cookies, pound cake cubes, angel food cake cubes


In heavy saucepan, over medium heat, combine syrup,sweetened condensed milk and salt. Cook and stir 12 to 15 minutes or until slightly thickened.

Remove from heat; stir in vanilla. Serve warm with dippers. Store leftovers covered in refrigerator.

Margaret’s Southern Chocolate Pie Recipe


1 1/3 cups white sugar
3 egg yolks
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 tablespoons butter
1 (12 fluid ounce) can evaporated milk
3 egg whites
6 tablespoons white sugar
1/2 teaspoon cream of tartar
1 (9 inch) pie shell, baked


Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pour filling into baked pie crust.

To Make Meringue Topping: Whip egg whites in a glass bowl. Add remaining sugar one tablespoon at a time (you may not need all of the sugar) until peaks form. You may need to add cream of tartar to help add stiffness. Spread the meringue over the chocolate filling.

Bake at 325 degrees F (165 degrees C) until the peaks of the meringue are browned.

Angel Chocolate Chip Cookies Recipe


1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C)

Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.

How To Make Best Ever Chocolate Cutout Cookies


1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg


Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

How To Make Chocolate-Dipped Coconut Snowballs


1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (4 ounce) bar German sweet chocolate, finely chopped
1/2 cup flaked coconut
1/2 cup finely chopped pecans, toasted
12 (1 ounce) squares semisweet chocolate
4 teaspoons shortening
2 1/2 cups flaked coconut, toasted


In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.

Chocolate Nut Candies Recipe


3 cups semisweet chocolate chips
2 cups creamy peanut butter
1 cup butter or margarine
1/2 cup evaporated milk
1/4 cup instant vanilla pudding mix
1 teaspoon vanilla extract
2 pounds confectioners’ sugar
3 cups salted peanuts


In a heavy saucepan over low heat, melt chocolate chips and peanut butter, stirring frequently. Pour half into a greased 15-in. x 10-in. x 1-in. baking pan; chill. Set remaining chocolate mixture aside. In another saucepan, bring butter, milk and pudding mix to a boil; boil for 1 minute, stirring constantly. Remove from the heat; pour into a large bowl; add vanilla. Gradually stir in sugar. Spread over chocolate layer in baking pan; chill. Add peanuts to reserved chocolate mixture; spread over filling. Chill. Cut into 1-in. x 1-1/2-in pieces.

How To Make Sour Cream Chocolate Cake


2 eggs
1 1/2 cups sour cream
2 tablespoons shortening
1 1/4 cups white sugar
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 cup hot water

2 cups white sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1/4 teaspoon salt
1 teaspoon vanilla extract


Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.

In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.

Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.

To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.

Frost the cake when it has completely cooled.

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