Chocolate Frosting

I know this looks like a recipe you would never need to make-why go through the trouble when you can just buy it in a tub at your local grocer? Well this recipe has an absolutely great taste, and is so easy to make! This will probably take you a lot faster, than running to your grocery. I just used this recipe for making cake balls, which I will post up soon, and it was great! This recipe does yield quite a bit, but you can double or triple it and save the rest for later-it stores beautifully in the fridge! Hope you enjoy!

INGREDIENTS:

2 1/2 cups powdered sugar
6 tablespoons of unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract


DIRECTIONS:

-sift together powdered sugar and cocoa, set aside
-cream butter until smooth
-gradually beat in sugar mixture alternately with milk
-blend in vanilla, and beat until fluffy
-you may adjust the consistency with more milk or sugar

preparation time: 10 minutes
yields: 1 cake covering

notes: if you would like to substitute evaporated milk, check out my baking replacements page.

Chocolate Mousse Pie

I was visiting my neighbor the other day when I saw this delicious pie on her kitchen table. I could not resist asking her what it was made of and how she got that wonderful swirl design. She insisted on giving me a piece, even though I told her not to open the pie just for me-but it did not take too much convincing on her part! I had a piece, and boy was it delicious!!! I was savoring every bite and wanted my piece to expand so I can enjoy it for longer! I wrote down the recipe right then and there. And just made it the other day and took it over to my sister-in-laws home, and they all had the same reaction I did-DELICIOUS!!!!!

INGREDIENTS:

4-7 eggs
350 grams chocolate
1 tablespoon coffee
1/4 c hot water
2/3 cup sugar
whipped topping
2 (9-inch) graham cracker crusts


DIRECTIONS:

-preheat oven to 350ºF
-melt chocolate, water and coffee together
-separate eggs
-mix egg yolks and sugar until thick
-mix egg whites until light and fluffy
-add yolks to the chocolate mixture-mix well
-fold in the egg whites
-divide the batter in half, pour half in the 2 pie crusts, save the other half for later
-bake the pies for 30 minutes, or until not wiggly
-remove pies from the oven and place in the freezer for 10 minutes to cool off
-pour remaining batter evenly on both pies
-decorate with whipped topping and chocolate
-store in freezer, before cutting, let sit at room temperature for 10 minutes

chocolate swirl effect: pour melted chocolate in a circular motion from the center of the pie, all the way out. then take a toothpick and draw lines from the center out-make spaces about half the size of a regular sized slice.

preparation: 15 minutes
baking time: 30 minutes
yields: 12 servings

notes: you do not have to bake the mousse at all if you enjoy it that way. I actually bake about 2/3's of the pie because I personally like that part the best.

credits: Chany S.

a slice-looks really pretty with the 3 layers

Chocolate Pudding

This easy microwavable chocolate pudding recipe is so easy and delicious. After trying it I never had store bought pudding again!

INGREDIENTS:

1/2 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
2 cups milk
1 tablespoon vanilla extract

DIRECTIONS:

-mix sugar, cocoa and cornstarch
-slowly add the milk and whisk until smooth
-place in the microwave and cook on high for 2 1/2 minutes
-remove and stir, replace in microwave for 1 minute, remove and stir
-repeat this process several times until thick
-stir in vanilla
-place in the refrigerator until ready to serve

preparation: 10 minutes
yields: 4-6 servings

notes: decorate with black and white chocolate shavings

Brownies

INGREDIENTS:

3/4 cup cocoa
1/2 teaspoon baking soda
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
2 cups sugar
2 eggs
1/3 cup oil
1/2 teaspoon salt
1 1/2 teaspoon vanilla

DIRECTIONS:

-preheat oven to 350ºF (180ºC)
-mix cocoa and baking soda
-mix 1/2 cup oil and water, add to mixture and mix
-add the rest of the ingredients and mix well
-pour into a 9x13 pan
-bake for 35 minutes, or until toothpick inserted in center comes out clean

preparation: 20 minutes
baking: 35 minutes
yields: 12 servings

notes: do not overbake, or it will not come out moist. After 35 minutes, a toothpick inserted in the center should not be liquidy/battery. it is ok if it comes out crumy.

Marble Cake

INGREDIENTS:

2 cups flour
2 cups sugar
1 cup oil
2 teaspoons vanilla sugar
2 teaspoons baking powder
6 eggs
1 tablespoon cocoa

DIRECTIONS:
-preheat oven to 325ºF
-mix all ingredients together except cocoa
-pour 2/3 of batter into bundt pan
-mix cocoa with rest of batter, and pour into pan
-swirl with a spatula for a marble effect
-bake for 45 minutes

preparation: 20 minutes
baking: 45 minutes
yields: 10 servings

notes: don't have a mixer handy? no worries, this recipe can be done using a fork as well.

Choco Chip Cookies

INGREDIENTS:

3/4 cup sugar
1 cup brown sugar
1 cup oil
2 eggs
2 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla
chocolate chips

DIRECTIONS:

-preheat oven to 350ºF (180ºC)
-mix all ingredients together besides chocolate chips
-stir in chocolate chips
-drop by tablespoonfuls on ungreased baking paper
-bake for 9-11 minutes or until edges start getting brown

preparation: 20 minutes
baking: 11 minutes
yields: 30-35 cookies

notes: to get really soft cookies remove from oven at 9 minutes, don't worry that they might fall apart,  they will harden once they cool off

Mississippi Mud Pie

INGREDIENTS:

1 1/2 sticks of margarine, melted
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
3 eggs
1/2 cup cocoa
3/4 c flour
1/2 teaspoo baking powder
1/4 teaspoon salt

topping:

1/2 cup marshmallow fluff
1/2 cup chocolate chips
2 tablespoons peanut butter
1/2 cup rice crispies

DIRECTIONS:

-preheat oven to 350ºF(180ºC)
-mix all ingredients together, pour into round baking pan, and bake for 20-30 minutes
-while still hot, spread the marshmallow fluff on the cake evenly
-freeze the cake, until the fluff hardens
-in a pot melt the chocolate chips and peanut butter on a low flame
-shut the flame, add rice crispies, and stir well
-remove cake from freezer and spread the rice crispies over the cake evenly
-serve warm or at room temperature

preparation: 45 minutes
yields: 10 servings

notes: serve warm with a scoop of your favorite flavored ice cream on the side

Peanut Butter Balls

INGREDIENTS:
1 cup crunchy peanut butter
1 cup rice crispies
1 cup confectionary sugar
baking chocolate
(colored chocolate)

DIRECTIONS:

-mix peanut butter, rice crispies and sugar by hand forming small balls about walnut sizes
-freeze the balls on a cookie sheet for a half hour
-melt baking chocolate in a deep pot, on a low flame
-immerse frozen balls in chocolate
-lift out of pot and refreeze on cookie sheet until hardened
-remove from freezer and drizzle colored chocolate over them
-place balls in mini cupcake holders
-keep frozen until ready to serve

preparation: 20 minutes
yeilds: 6 servings

notes: have fun dressing them up with sprinkles, colored sugar, or anything else that tempts you!

Here is how your balls should look before dipping them into the chocolate.

immediately after dipping balls into chocolate, roll in powdered sugar for this style!