Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
Guinness Chocolate Cake
Thank you Arthur Guinness!
INGREDIENTS
CAKE
1 Cup Guinness Stout
2 Cups Sugar
½ Cup Butter
2 Tablespoons Butter
½ Cup Cocoa
1 Cup Sour Cream
2 Large Eggs
2 Tablespoons Vanilla Extract
2 Cups Unbleached Flour
2 ½ Teaspoons Baking Soda
FROSTING
½ Cup Heavy Cream
8 Ounces Cream Cheese
1 Teaspoon Vanilla Extract
1 ¼ Cups Powdered Sugar
Preheat oven to 350° F. You will need a 9 inch cake pan. Grease and line with parchment paper. In a medium sized saucepan pour the Guinness and add ½ cup of butter. On medium-low heat until the butter is melted. Remove and whisk in the cocoa and sugar. Set aside. In medium sized bowl, beat the eggs, vanilla and sour cream until it is combined. Next add the sour cream mixture to the Guinness mixture in the saucepan. Finally, beat in the flour and baking soda. Pour the batter into the prepared cake pan and bake 50 to 60 minutes or until done (toothpick comes out clean). When done remove from oven and cool completely (in the pan) on a wire rack. Remove from pan and frost. Serves 8
Frosting: Beat the cream cheese, vanilla and powdered sugar together until creamy. Slowly add the heavy cream and beat until well combined. The frosting should be spreadable at this point.
Chocolate Waffles
INGREDIENTS
1 ½ Cups Semi-Sweet Chocolate Chips
1 Cup Unsweetened Cocoa
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
½ Teaspoon Salt
4 Separated Eggs
4 Tablespoons Olive Oil
2 Cups Milk
Preheat waffle iron. Sift flour, cocoa and baking powder into a medium sized bowl. Mix in the sugar and salt. In a separate bowl, mix together the egg yolks, oil and milk. Add the egg mixture to the flour mixture and gently combine. In a clean, dry bowl, beat the egg whites with a mixer until they form soft peaks. Fold the beaten egg whites into the batter. Next mix in the chocolate chips. Ladle 1/3 of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. Serve immediately with the toppings of your choice. Serves 6
Grandma’s Chocolate Cake
INGREDIENTS
1 ½ Cups Unbleached Flour
3 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
1 Cup Sugar
2 Teaspoons Vanilla Extract
¾ Cup Butter (you can use sour milk)
¾ cup Melted Butter
3 Eggs
Preheat oven to 350° F. Grease a 9 inch cake pan and set aside. Mix flour, cocoa powder, baking powder, sugar and vanilla in a medium bowl. Melt butter and add to dry ingredients. Next add eggs and buttermilk to dry ingredients. Mix everything together until smooth with an electric mixer. Pour into pan and bake for 35 to 45 minutes or until wooden toothpick comes out clean. When done remove from the oven and cool on a wire rack. After the cake has cooled, slice cake in half to make 2 layers. It is easier to slice if the cake has been refrigerated for a couple of hours. Frost with Chocolate Butter Frosting. Use 1/3 of the frosting between the two layers, 1/3 on top and the rest around the cake. Grandma’s Chocolate Cake should be served at room temperature. Serves 12
**To Make Sour Milk: ¾ cup of milk and add either two tablespoons of vinegar or lemon juice. Let sit for five to ten minutes.
Pistachio Shortbread Cookies
INGREDIENTS
2/3 Cup Softened Unsalted Butter
1 Tablespoon Pistachio Paste
¼ Cup Confectioners’ Sugar
¼ Teaspoon Vanilla Extract
¾ Cup Unbleached Flour
1/8 Teaspoon Salt
¼ Cup Finely Chopped Pistachios
Combine butter, pistachio paste, confectioners’ sugar and vanilla in a large bowl. With a mixer, that is set to medium speed, beat until light and fluffy. Sift together flour and salt in a medium bowl. Slowly add the flour mixture to the butter mixture, beating on low speed until combined. Fold in chopped pistachios.
Wrap dough in plastic wrap and refrigerate for 2 hours or overnight. Preheat oven to 350° F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll dough to ¼ inch thickness. Cut with a 2 inch fluted round cutter. Place on cookie sheet 1 inch apart. Bake for 10 to 20 minutes or until edges of cookies are lightly browned. Cool on the pan for 1 minute. Remove to wire rack to cool completely. Makes about 24 cookies
Basic Chocolate Truffles
INGREDIENTS
2 Pounds Good Quality Chocolate
1 Quart Heavy Cream
¼ Pound Butter
1/3 Cup Grand Marnier (or liqueur of choice)
Cocoa Powder
Melt chocolate and cream over a double boiler and whisk in butter & liqueur. Continue to whisk as the mixture cools and thickens. Pour into a storage container and refrigerate. To serve, scoop with a melon baller and roll in powdered cocoa. Truffles are soft and are not suitable for packaging as gifts. These truffles are easy to make and melt in your mouth good. Makes approximately 32
.
Flourless Chocolate Cake
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
1 ½ Sticks Butter
¼ Teaspoon Salt
6 Large Eggs at Room Temperature
1 ½ Cups Sugar
Powdered Sugar for Dusting
Preheat oven to 325° F. Grease and flour 9 x 2 inch cake pan.
Put chocolate, butter and salt in a large bowl. Melt in the microwave for 1 to 2 minutes. Stir and microwave again until completely melted for about 2 minutes more. Now, beat the eggs and sugar in a separate bowl. Fold the chocolate mixture into the whipped eggs until evenly combined. Pour the batter into the cake pan and bake for about 1 hour and 25 minutes or until done. Remove cake from the oven and cool on a rack. When ready to serve dust cake with powdered sugar.
Boston Cream Pie
INGREDIENTS
½ Cup Softened Butter
1 Cup Sugar
3 Large Eggs
3 Large Egg Yolks
1 Tablespoon Vanilla
1 ¼ Cup Cake Flour
1 ½ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Cup Milk
Vanilla Pudding
Chocolate Glaze
Preheat oven to 350° F. Line the bottom of an 8 inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium high speed until fluffy. Beat in the eggs and yolks, one at a time and then add the vanilla. Stir the cake flour, baking powder and salt together. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with milk. Beat until the batter is smooth. Transfer to the prepared pan and bake on the center rack of the oven until the cake is done – from 35 to 40 minutes. Remove when done and cool completely on a wire rack.
To assemble, split the unmolded cake using a long serrated knife. Spread vanilla pudding over the bottom half of the cake and place the top layer over the pudding. Pour chocolate glaze over the cake, allowing it to drip down the sides of the cake.
Vanilla Pudding
¾ Cup Milk
1 Cup Cream
1 Vanilla Bean
3 Egg Yolks
2 Tablespoons Cornstarch
½ Cup Sugar
¼ Teaspoon Salt
½ Teaspoon Vanilla Extract
1 ½ Teaspoons Butter
Heat the milk, cream and vanilla bean until just simmering in a medium pot. Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pot and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and throw away the vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover.
Chocolate Glaze
½ Cup Heavy Cream
4 Ounces Chopped Dark Chocolate
1 Tablespoon Unsalted Butter
3 Tablespoons Corn Syrup
Heat cream to a boil and pour into a medium size and heatproof bowl filled with chocolate, butter and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately and pour over the Boston Cream Pie.
Rum Balls
You may use bourbon instead of rum if you wish.
INGREDIENTS
3 Cups Finely Crushed Vanilla Wafers
1 Cup Finely Chopped Pecans
1 Cup Powdered Sugar – Divided
1 Cup Semi-Sweet Morsels
½ Cup Light Corn Syrup
1/3 Cup Rum or Bourbon
In a medium mixing bowl combine crushed wafers, pecans and ½ cup powdered sugar and set aside. In a double boiler (over simmering water) melt chocolate morsels with corn syrup. Add rum or bourbon and stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1 inch balls and place on waxed paper.
Place remaining powdered sugar in a shallow bowl and roll balls in sugar. Store in an airtight container between layers of waxed paper. Makes approximately 4 dozen.
Super Fudge Brownies
INGREDIENTS
1 Cup Unsalted Butter
2 ½ Cups Sugar
1 ¼ Cups Dutch Cocoa
1 Tablespoon Coffee
1Teaspoon Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla
4 Large Eggs
1 ½ Cups Unbleached Flour
2 Cups Chocolate Chips
Preheat oven to 350° and grease 9×13 inch baking pan.
Mix melted butter and sugar in a medium sized mixing bowl. Stir in the cocoa, coffee, salt, vanilla and baking powder. Next add the eggs, beating until smooth. Now add the flour and chocolate chips and stir until well combined. Pour the batter into the prepared baking pan.
Bake the brownies for approximately 30 minutes or until done. The brownies should feel set both on the edges and in the center. Remove from the oven and after 5 minutes loosen the edges with a knife. Cool completely before cutting and serving. Makes approximately 2 dozen brownies.
