Category Archives: Desserts

Mel’s 5 Minute Hot Fudge Sauce

25 Monday Jun 2018

Posted by in Chocolate, Desserts, Toppings

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Mel’s Kitchen Cafe has great recipes that I use all the time. This hot fudge sauce has three variations and it I o delicious.

INGREDIENTS:

  • 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
  • 3/4 cup heavy cream
  • 4 tablespoons (2 ounces) butter
  • 1/4 cup light corn syrup
  • 2 tablespoons packed light brown sugar (optional)
  • 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
  • 1 teaspoon pure vanilla extract

Directions:

  1. In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
  2. Remove the pan from the heat and stir in the vanilla.
  3. PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
  4. BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
  5. Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.

Use chocolate that you like the flavor of.

Brian’s Chocolate Cake

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

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I cannot remember if Brian made this from my birthday or Kristina’s, I just remember that it was delicious. And since chocolate is my favorite, this isn’t the only chocolate cake that you will find here.

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
  • 1/2 cup butter melted
  • 1 tbsp vanilla extract
  • 1 cup boiling water

  • Instructions

    1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
    2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot water with a rubber spatula. Batter will be very runny.
    3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
    4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Celebration Chocolate Cupcakes

20 Wednesday Jun 2018

Posted by in Cakes, Cupcakes, Desserts

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I used this recipe for the cupcakes I made for Noah’s baptism.

For the cupcakes:
1 cup granulated white sugar
¾ cup plus 2 tbsp all-purpose flour
¼ cup plus 2 tbsp unsweetened cocoa powder, sifted
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg, room temperature
½ cup sour cream, room temperature
¼ cup sunflower oil
1 tbsp pure vanilla extract
½ cup / boiling water

For the frosting:
6 tbsp unsalted butter, melted
½ cup unsweetened cocoa powder
¼ cup milk
2 ¼ cups confectioners’ sugar
¾ tsp pure vanilla extract
1 tsp light corn syrup

Preheat the oven to 350F. Line standard muffin tins with paper liners.

In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the egg, sour cream, oil and vanilla. Mix with a spatula just until smooth and combined. Pour in the boiling water, and slowly mix. The batter will be liquid-y, this is normal.

Divide the batter evenly among the lined cups.

Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

Transfer cupcakes in pans to wire racks for about 10 minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting.

In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and light corn syrup.

To frost the cupcakes, I use a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Make sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes — yum! — but it also helps keep the cupcakes moist). Then, I use a cake spatula to create the indent in the center. Or you can pipe the frosting on, sprinkles are the perfect finishing touch.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

5 Minute Homemade Hot Fudge

23 Tuesday Aug 2016

Posted by in Chocolate, Comfort Food, Desserts, Toppings

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This recipe is as easy as can be and so good on Brownie Sundaes.

1 stick of butter
8 T cocoa powder (I like dark)
1 1/3 cup sugar
1 cup evaporated milk
1 t vanilla

Bring butter and milk to a slow boil and then add in dry ingredients. Cook on low until it coats the back of a spoon (3 or 4 minutes). Add vanilla last. It stays good in the fridge for like, forever. Seriously. When everything else has spoiled this fudge sauce will still be good! Just pop it in the microwave for about 30 seconds.

Chocolate Sauce

23 Tuesday Aug 2016

Posted by in Chocolate, Comfort Food, Desserts, Toppings

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Ingredients

1 can (12 oz) evaporated milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup sugar
1 tablespoon butter or margarine
1 teaspoon vanilla

Directions

In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.

Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.

Toffee Dip for Apples

03 Tuesday Nov 2015

Posted by in Autumn, Desserts

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This is a wonderful fall treat…I love it with apples!

Ingredients-

1-8 oz package cream cheese
1/2 package Heath Bits (or you can chop up English Toffee bars instead 1/2 cup mini chocolate chips will work, too)
1/4 to 1/2 cup brown sugar (depends on how sweet you like it)

I put everything in the bowl of my stand mixer and use the paddle attachment to combine everything. (I’m lazy like that) A great dip for sliced apples, pretzel rods or graham cracker sticks.

Katherine Hepburn’s Brownies

22 Saturday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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This recipe is from New York Times Cooking and has yet to be tried in my kitchen…but soon very soon!

INGREDIENTS-

  • ½ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup broken-up walnuts or pecans
  • 1 teaspoon vanilla
  •  pinch of salt

METHOD-

  1. Preheat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8×8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.

New York Times-Chocolate Chip Cookies

22 Saturday Aug 2015

Posted by in Chocolate, Comfort Food, Cookies, Desserts

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I haven’t tried these yet! I’ll report back when I do. I found this recipe at NYT Cooking.

INGREDIENTS

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (Valharona makes these if you want to be fancy. I think I will try dark chocolate chips)
  •  Sea salt

Method-

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Jere Miller’s Chocolate Chip Fudge Brownies

19 Wednesday Aug 2015

Posted by in Brownies, Comfort Food, Desserts, Quick and Easy

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I have quite a brownie thing going on here in my attempt to find a good recipe again. I had this problem for several years with chocolate chip cookies until I finally found the Subarashi Chocolate Chip Cookie recipe. I deleted this recipe awhile back when it failed me. Then I regretted getting rid of it. It’s back, I am so glad Ally sent it to me.

Ingredients-

2 cups sugar
1 cup melted butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1- 1/2 cups chocolate chips

Method-

Combine melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa powder and salt and stir until combined. Fold in chocolate chips. Bake in a well greased 13X11″ pan (who has a 13X11 inch pan????It must mean 9X13!”) for 25 minutes at 350 degrees. The sides will begin to pull away from the pan. Don’t over bake!