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

Fruit Kabobs

These hand friendly fruit are definitely a unique way to serve fruit at any occasion. Place them on a serving plate, or in your favorite vase! When they are displayed this way, you can't resist trying one-what fun!

INGREDIENTS:

strawberries
kiwis
bananas
lemon juice


DIRECTIONS:

-slice fruit as desired
-dip in lemon juice so they stay fresh
-thread on to wooden skewers

note: go ahead and experiment with your favorite fruit. Bring them out to your kids while they are playing outside, they are more likely to eat it  this way, than if they were just sliced on a plate!

credits: Arielle B.

Strawberry Shortcake Minis

I had a party recently and made these adorable mini strawberry shortcakes. They looked adorable on the sweet table, and stayed neat. These are a lot simpler than making a full cake.

INGREDIENTS:

2 pounds fresh strawberries, sliced
1 cup all-purpose flour

2 tablespoons cornstarch

1 1/2 teaspoons baking powder

5 eggs, separated

1 teaspoon vanilla extract

1 1/4 cups white sugar

canned dairy whipped cream

DIRECTIONS:

-preheat an oven to 375ºF (190ºC)

-grease and flour a 9x13-inch baking dish.

-whisk the flour together with cornstarch, and baking powder in a mixing bowl.

-beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside.

-whip the egg whites with an electric mixer, slowly add the sugar to the egg whites, until the sugar is incorporated and the whites are stiff..

-fold in the yolk mixture until almost fully blended into the whites.

-fold in the flour mixture until just combined.

-scrape the batter into the prepared baking dish. 

-bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes.

-cool in the pan for 10 minutes.

-with a round cutter or bottom of a cup, cut as many circles as you can.

-whip your cream in a circular motion on top of each cake.

-decorate with 2-3 sliced strawberries on top.               

preparation: 35 minutes

bake time: 25 minutes

yields: 10-12 servings

notes: you may also bake these in seperate small cake pans, just be sure to bake it for a little less time, and check on it often. hope you enjoy!

credits: Arielle B.

Carrot Cake

Not only is this the best carrot cake recipe out there, it is also healthy with 4 full cups of grated carrots!! This is a nut free recipe. This cake is extremely moist and will stay great for even a few days. And the frosting is definitely my favorite part. So go ahead try it out, you wont be disappointed!

INGREDIENTS:

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
4 cups loosely grated carrots

glaze:

4 tablespoons margarine, melted
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powder sugar
1/2 teaspoons vanilla

DIRECTIONS:

-preheat oven to 350ºF
-mix flour, sugar, baking soda, salt and cinnamon
-add rest of ingredients, and mix
-grease and flour a bundt pan, pour in the batter
-bake for 40 minutes
-combine glaze ingredients and pour over cake

preparation: 20 minutes
bake time: 40 minutes
yields: 12 servings

notes: this is truly the best carrot cake I have ever tasted, I'm so glad my friend was willing to give me this recipe. Alternatives for the glaze: you may use oil instead of margarine. For a non-dairy glaze you may replace the milk for creamer, and use tofu cream cheese. Add more or less sugar to create a thicker or thinner glaze.

credits: Miriam H.

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

Fondant

INGREDIENTS:

6 cups confectionary sugar
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
food coloring

DIRECTIONS:

-stir all ingredients in a double boiler until melted
-pour fondant over cake, starting from center and moving out in a circular motion. touch up sides with a spatula.               

preparation: 5 minutes
cook: 10 minutes

notes: this recipe is for white fondant, add food coloring for desired color.

Easy Donuts

INGREDIENTS:

2 eggs
1 cup yogurt
1 1/2 teaspoon baking powder
3 tablespoons sugar
1 tablespoon vanilla sugar
2 cups flour
oil

DIRECTIONS:

-mix all ingredients together until smooth and sticky
-deep fry: drop batter by teaspoonfuls into hot oil
-fry over medium heat on both sides, until golden brown
-remove from oil, and drain on paper towels
-dust with confectioners' sugar and serve

preparation: 30 minutes
yeilds: 15-20 donuts

Simple Strawberry Ice Cream

INGREDIENTS:

3 egg whites
1/2 cup sugar
1 package frozen strawberries, blended
1 teaspoon lemon juice

DIRECTIONS:

-beat egg whites on high speed until stiff, gradually add the sugar and rest of ingredients
-mix gently until smooth
-freeze mixture for minimum of 1 hour

preparation: 20 minutes
yields: 8-10 servings

Peanut Butter Cookies

INGREDIENTS:

1 cup peanut butter
1/2 cup light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons ground flax seed

DIRECTIONS:

-preheat oven to 350ºF
-mix all ingredients together with a spoon until well blended
-roll into balls and place them on 2'' apart from each other on a lightly greased baking sheet
-bake for 12 minutes or until lightly browned
-let cool on pan for a few minutes before removing

preparation: 15 minutes
baking: 12 minutes
yields: 25-30 cookies

notes: since this recipe does not contain any kind of flour, it is an ideal snack for those with wheat allergies.

Cream Doughnut Chocolate Glaze and Filling

Add this filling and glaze to your favorite doughnut recipe.

cream filling:

INGREDIENTS:

1/4 cup sugar
3 tablespoons flour
3 egg yolks
1 cup plus 2 tablespoons milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
pinch of salt

DIRECTIONS:

-whisk together the sugar, flour and egg yolks
-in a saucepan, bring the milk to a boil
-over low heat, whisk in the egg yolk mixture, mixing all the while until the mixture thickens and begins to boil
-remove from heat, and stir in the butter and vanilla
-cool and refrigerate until needed

chocolate glaze:

INGREDIENTS:

2 oz chocolate
1 tablespoon unsalted butter
1 1/2 cups confectioner's sugar
1/2 teaspoon pure vanilla extract
1/4 cup boiling water

DIRECTIONS:

-in a double boiler, melt chocolate with butter
-add sugar and vanilla and stir
-slowly add water to create a thin glaze
-let mixture cool slightly, then drizzle over doughnuts

notes: if your chocolate glaze becomes too thick, add warm water to thin it out.

Cappuccino Cupcakes

INGREDIENTS:

cake:
4 eggs
2 teaspoons vanilla sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
pinch of salt

cream topping:
6 oz whipped cream cheese
1 cup butter
2 tablespoons instant coffee
2/3 cup milk
7 cups confectioners sugar

DIRECTIONS:

-preheat oven to 350ºF
-stir coffee into milk until it dissolves
-beat cream cheese and butter on medium-high speed until smooth, add sugar and milk mixture alternately until well blended and shiny
-remove 2 cups of this mixture and set aside for topping
-combine flour, baking powder and salt
-add eggs and vanilla sugar to the cream, and alternate the milk and flour mixture, beat until you have a smooth batter
-pour batter 3/4 full into muffin holders
-bake for 25-30 minutes
-cool, dip cupcakes into the cream and swirl
-decorate with chocolate curls, melted chocolate or coffee candy's

preparation: 45 minutes
baking: 30 minutes
yields: 2 dozen
notes: you may also bake this recipe as a cake-just pour the batter into a 10'' round pan and bake for 45-50 minutes.

Enjoy!

Blueberry Pie

INGREDIENTS:

Pastry for 10-inch pie dish 

1/3 cup sugar

1/2 cup all-purpose flour

3/4 teaspoon ground cinnamon

5 cups fresh blueberries

1 tablespoon lemon juice

1 1/2 tablespoons butter

DIRECTIONS:

-heat oven to 425ºF
-prepare pastry in pie dish, reserving half for the top
-mix sugar, flour and cinnamon, stir in blueberries and lemon juice
-pour into prepared pastry dish, sprinkle with butter, cover with top crust. 
-seal crust and decorate the edges, make a few decorative cuts into the crust to allow steam to escape
-bake for 35-40 minutes, or until crust is brown and juice starts bubbling through the crust

yields: 6 servings
preparation: 25 minutes
baking: 35 minutes

notes: you can buy already prepared pastry pans to make this recipe a little easier

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

Lemon Freeze

INGREDIENTS:

3 packages graham crackers
3 sticks margarine, softened
2 10 oz. whipped topping
2 cups sugar
8 eggs
2/3 cup lemon juice

DIRECTIONS:

-crumble crackers, and mix with margarine
-press into the bottom of 2 round 8" pans
-bake at 350ºF(180ºC) for 5-10 minutes
-whip sugar and whip cream until stiff
-slowly add eggs and juice
-pour onto crusts and freeze

preparation: 30 minutes
baking: 5 minutes
yields: 15 servings

Oatmeal Cookies

INGREDIENTS:

1(2 sticks) cup margarine/butter softened
1 cup brown sugar
1/2 c sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon-optional
3 cups quaker oats
1 cup raisins or chocolate chips

DIRECTIONS:

-heat oven to 350ºF (180ºC)
-beat margarine and sugar until creamy
-add eggs and vanilla, beat well
-add combined flour, baking soda, cinnamon and salt, mix well
-stir in oats and raisins/chocolate chips
-drop by tablespoons on ungreased cookie sheet
-bake 10-12 minutes or until golden brown

preparation: 20 minutes
baking time: 10 minutes
yields: 25-30 cookies

notes: you can use this same recipe for cookie bars, just bake this batter in an ungreased 9x13 baking pan for 30-35 minutes, let cool and then cut into bars

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!