5 Minute Chocolate Cake ~ posted by kidlovingmama


1 m
icrowave-safe coffee mug
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you want to share!)

Colleen’s Chocolate Chip Cookies

Colleen s Chocolate Chip Cookies

Beat:

2/3 c. oil (I use safflower, but it doesn’t really matter)
2/3 c. butter
2 eggs
2 c. sugar (I use brown sugar only)
2 t. vanilla

Add:

3 c. flour (I use half white, half whole wheat)
1 t. baking soda
1 t. salt
1 c. oats

Fold in 2 c. chocolate chips, 1 c. chopped nuts, and 1 c. coconut (I use natural).

Bake at 350 for 8-9 minutes

Dreamy, Creamy Chocolate Pudding, from Ria

Dreamy, Creamy Chocolate Pudding

(from Williams-Sonoma Kitchen Library’s Kids Cooking cookbook)

1/3 cup granulated sugar
3 T cornstarch
1 cup (about 6 ounces) semisweet chocolate chips
2 cups milk
1 tsp vanilla extract

Put sugar and cornstarch in medium saucepan. Stir w/ wooden sppon to combine. Add chcolate chips, then slowly stir in milk.

Turn heat to medium. Cook, stirring constantly, until the pudding is thick and smooth, about 6 minutes.

Turn heat off and remove pan from stove. Stir in vanilla. Set aside to cool, stirring often.

When pudding has cooled enough to eat (we love it warm), either eat or chill in fridge.

Top with whipped cream.

Yum, yum, yum. My 11-yr old makes this for me too often, lol! 🙂

Carole in DE (and her son MK)’s Chocolate Chip Muffins

Here’s the recipe:
Preheat oven to 375
Into bowl mix:
2 eggs
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder

Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.

I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.

Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.

Chocolate Cupcakes with Cream Cheese Filling~posted by Lisa in MN

These are chocolate cupcakes with cream cheese filling – kind of like those nasty ones we ate as children but made delicious with this recipe!

3 cups all-purp flour (I used 1C ww/2C white)
2 cups white sugar
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
2/3 cup oil
2 cup water
2 Tbls vinegar
2 tsp vanilla

Filling:
8 oz cream cheese softened
1 egg
1/2 cup white sugar
1/4 tsp salt
1 cup choco-chips

350º 25 minutes – 24 cupcakes

The original recipe filled cups with chocolate then dolloped filling on top. I went chocolate, creamy filling, then more chocolate on top – this was the key to having that yummy creamy center.
I made these for dds birthday party and the kids loved them. That wa great because then I didn’t end up eating all of them 🙂
I will also say they taste better the second day. Also I generally add more choco chips than any recipe requests, but the amount of choco chips in the filling is perfect.
Enjoy!

Dark Chocolate Granola Bars, posted by Mom2LegoManiacs

Dark Chocolate Granola Bars
1/4 cup sugar
1/4 cup maple syrup
1/4 cup honey
2 TBS reduced-fat peanut butter
1 egg white
1 TBS fat-free evaporated milk
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups old-fashioned oats
1 1/2 cups Rice Krispies
1/3 cup dark chocolate chips
1/4 cup dried cranberries
1/4 cup chopped walnuts

Combine first 7 ingredients. Combine the next 4 ingredients. Add to sugar mixture. Add remaining ingredients. Press into 13×9 inch baking pan coated with cooking spray. Bake at 350 degrees for 18-20 minutes. Score surface with shallow cuts to make bars. Cool on wire rack.

Amy’s note: This is a very forgiving recipe. I am not a peanut butter fan, so I don’t use it. Also, I use regular milk instead of evaporated and it turns out just fine. I usually triple this recipe (they go fast in my house). When I triple it, I just add a whole bag of dark chocolate chips. Also I add a full cup of walnuts (to my tripled recipe). Also, you could use crasiens or even raisins instead of cranberries. (You get the idea) Also, I usually need to add a bit more milk thank what is calls for. It does need to be a thick mixture when you are done, however. Also, when you press it into the 13×9 inch pan, I usually place some waxed paper over it and press firmly. If you don’t press it firmly, it will be too crumbly when you go to cut it into squares. I put the squares in freezer bags and store in the freezer for an easy to-go snack.

Homemade Chewy Granola Bars ~ posted by threelops

1 1/2 cups Bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup butter
1 egg
1/3 cup semi-sweet chocolate chips, raisins, or chopped nuts

Heat oven to 350*.

Mix all ingredients except chocolate chips with a fork until moistened (the original recipe calls for softened butter, in which case the mixture will be crumbly. I melt the butter, and the mixture is more dough-y). Stir in chocolate chips (I cut the amount back and just sprinkle them on top. The boys haven’t noticed). Press into a 13 X 9 pan and bake 15-17 minutes until center is set. Cut into bars.

-I’ve also doubled the recipe and baked it in the Pampered Chef Stoneware Medium Bar Pan-these are the best.

Brownie Trifle ~ posted by momof10

1 brownie mix – make as directed
1 sm box white chocolate pudding
1 sm box cheesecake pudding
2 1/2 cups milk
1 bowl cool whip
Reeses cups or Heath bars

Bake brownies as directed for *cake* brownies. Cool and cut into small squares (I did about 1″ squares).

Mix the two pudding mixes with the milk and beat for 2 minutes. Fold in cool whip.

Layer half of the brownies in a bowl, top with half of the pudding mix, put in the remaining brownies, top with last of the pudding mix. Top with crumbled candy bars (Heath bars, Reese peanut butter cups, etc.)

Refrigerate.

Christmas Tree Cakes ~ posted by KLynnTX

If you make these for a party, I guarantee everyone will oooohhhh and aaaahhhhh over them. They look soooo cute. We made them for my son’s recital. And then we made more to take to my husband’s office. Everyone loved them!

I posted a link to some pics. I hope it worked!!

Here’s the recipe!

You make a chocolate cake, according to the directions on the package…We used Devil’s Food.

You get those little cone shaped paper cups like they use for snowcones, and spray some of that Pam in them that has the flour and the butter….I think ours was called Bakers Joy, but it is right there with the Pam in the store, and it has flour in it also. This ensures that the cake won’t stick to the inside of those cones…

Just fill them with batter a tiny bit over half way…

Now you need someway to hold them up in the oven. The best way we have found is to use one of those disposable lasagna pans. You can cut out 8 small holes in one of those. (4 holes in two rows). Then you turn the lasagna pan upside down in the oven, and insert filled snowcone in each hole.

You could also cut holes in an aluminum pie pan, but then you have to be careful as you are setting it in the oven, so that the cups don’t bump into the oven rack. It takes a little adjusting, but trust me, you’ll get it to fit in there. Don’t burn yourself!! 🙂

We baked them at 350 (like the box said) for 15 min. That is what our recipe said for how long you should bake cupcakes. You can tell if they are ready when you check…..

Then, when you take them out of the cups (or preferably right before) cut them with a bread knife, so the bottom of the tree will be pretty straight..

Dump them out, let them cool, and then decorate with green icing (I used the kind in the cans, that you just push the nozzle, and the icing comes out easily) and then you can put a dot of red in here and there for ornaments, and tree toppers….and then sift powdered sugar over the top, to make it look like it snowed.

Doing one cake mix makes around 20 trees.

The good part, is that someone needs to eat all those yummy parts that you cut off the bottom of each tree.

Kori

Peppermint Bark ~ posted by Julia

We made this recipe for Thanksgiving and it is wonderful. I used 3 boxes of Baker’s Premium White Chocolate (18oz) and Ghirardeli Bittersweet Chocolate (8oz) along with Brach’s Perppermints. Use Premium ingredients. It cut so nicely into triangles and made a beautiful display!

Layered Peppermint Crunch Bark
Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

17 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.
Bon Appétit
Cooking Class
December 1998