Chocolate Snack Cake

4 oz 70% dark chocolate

1 1/4 sticks butter

1 tsp instant espresso coffee granules

3/8 cup or 3 ounces hot water

3 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

1/3 cup vegetable oil

3/4 cup granulated sugar

3/4 cup light brown sugar

2 cups self-rising flour

1/2 cup cocoa powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease 9x13-inch pan.

Place dark chocolate, butter, hot water, and coffee granules in a medium saucepan. Heat over medium-low, let the butter and chocolate melt and then whisk until shiny and combined.

Whisk eggs, vanilla extract, sour cream, and oil together in a large bowl until combined. Add in granulated and light brown sugar and whisk until smooth, then whisk in the melted butter and chocolate.

In another large bowl add self-rising flour, cocoa powder, baking soda, and salt, then whisk until mixed evenly throughout. Scrape in the melted chocolate mixture and whisk until you have a smooth batter. pour the batter into the prepared 9x13-inch pan and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the pan comes out clean.

Let the cake cool completely before eating. You can add some chocolate frosting, or top individual servings with whipped cream, toasted pecans, and caramel sauce. I like it plain.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Changing Tides by Roberta Hall McCarron.

Chocolate Frosting

1/2 cup sugar

1/4 cup water

2 tablespoons light corn syrup

4 ounces 70% cacao bittersweet chocolate, coarsely chopped

3 tablespoons unsalted butter, softened

2 cups confectioners' sugar

2 tablespoons very hot water

1 teaspoon almond extract

Combine the sugar, water, and corn syrup in a medium-sized saucepan. Stir briefly, cover and bring to a slow boil. When sugar is completely dissolved, simmer syrup about 3 minutes.

Remove the sugar syrup from the heat and add the chocolate all at once, stirring with a metal spoon until the chocolate is dissolved. Beat the butter into the chocolate mixture, then add the confectioners' sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend the almond extract and blend again until smooth and shiny.

This frosting can tighten quickly, so it must not be prepared too far in advance and should be kept slightly warm to keep it pourable. If icing is still too thick a bit of hot water, being careful to not let the icing become too excessively fluid or hot.

Makes enough to frost a 9x13-inch cake.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Great Cakes by Carole Walter

Mississippi Mud Cake

Cake:

2 sticks butter (1 cup), melted

1/2 cup cocoa

pinch of salt

2 cups sugar

4 eggs, beaten

1 1/2 cups chopped nuts

1 1/2 cups flour

Middle layer:

marshmallow cream

Topping:

1 stick butter (1/2 cup), melted

1/3 cup cocoa

1/3 cup milk

1 tablespoon vanilla

1 box of powdered sugar, (about 3 1/2 cups)

Preheat oven to 350F. Grease a 9x13 inch pan. Mix all of the cake ingredients and spread into prepared pan. Bake for 25 to 30 minutes. 

When cake is done spread marshmallow creme on top while cake is still warm.

Mix the topping ingredients and spread on top of the marshmallow cream layer.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, Source: Jaunice Yows

Peanut Butter Chocolate Banana Brownies

2 ripe bananas

1 cup sugar

1/2 cup butter (1stick), melted

1 teaspoon vanilla

1 egg, beaten

1 cup flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup mini chocolate chips or peanut butter chips

1/2 cup peanut butter

Preheat oven to 350F, lightly oil the bottom of a 9x9 inch pan.

In a large bowl, smash bananas, add sugar, melted butter, vanilla, and egg. Mix well.

In a separate bowl, mix flour, cocoa, baking powder, and salt. Add to the butter mixture until just blended.

Fold in the chips. Pour into the prepared pan.

Heat the peanut butter for 30 seconds in the microwave. Dollup onto brownie top in about 9 places. Use a knife to swirl the peanut butter through the batter.

Bake for about 30 minutes. Check for doneness with the toothpick test. Let cool a little and cut into squares. Enjoy.

Submitted by Joan Dodge, Blessed Trinity Catholic Community

Seven Layer Bars

1/4 lb. butter (1 stick)

2 cups graham cracker crumbs (about 16 full size crackers)

1/2 teaspoon salt

1 cup chocolate chips

1 cup butterscotch chips

1 cup shredded coconut

1 to 1 1/2 cups nuts

1 14 oz can sweetened condensed milk

Melt the butter. Layer the graham cracker crumbs in a 9 x 13 inch pan. Sprinkle melted butter on top.

Layer the remaining ingredients and bake at 325F for 30 minutes. Let cool and cut into bars.

Submitted by Joan Dodge, Blessed Trinity Catholic Community

Peanut Butter Chocolate Chip Biscotti

Yield: about 30 biscotti

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
6 tbsp. unsalted butter, at room temperature
¾ cup creamy peanut butter
1 cup sugar
2 tsp. vanilla extract
3 large eggs
1 cup mini chocolate chips (or chopped dark chocolate)
Additional chocolate, for drizzling (optional)

Directions:

Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the butter, peanut butter and sugar.  Beat on medium-high speed until fluffy and smooth, 1-2 minutes.  Blend in the vanilla.  Beat in the eggs one at a time, scraping down the bowl as needed between additions.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Stir in the chocolate chips or chocolate chunks until evenly distributed.

Divide the dough in half.  Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart.  Bake for 30 minutes.  Remove the pan from the oven while maintaining the oven temperature.  Let the logs cool for 10 minutes.  Slice the logs diagonally into slices about ½- to ¾-inch thick.  Lay the slices, cut side down, on the baking sheet.  Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more.   Transfer to a cooling rack and let cool completely.  If desired, drizzle cooled biscotti with additional melted chocolate.  Let set before serving.

Source: Annie's Eats Blog

Brown Butter Blondies

Makes one 8x8-inch pan

10 tablespoons (142g) unsalted butter
1 cup (200g) dark brown sugar
1 large egg, cold from the fridge
2 teaspoons vanilla extract
1 teaspoon kosher salt (diamond crystal)
1 cup (128g) all-purpose flour
1/4 teaspoon baking powder
1 cup (170g) chocolate chips or m&ms plus more to sprinkle
Flaky salt, to sprinkle (optional)

Heat oven to 350ºF and line an 8x8-inch baking pan with parchment paper

Brown the butter: Melt the butter in a medium saucepan over medium heat, stirring constantly until all of the milk solids turn golden and the butter has a nutty fragrance being careful not to let it burn. 

Add the butter to a large bowl, then add the brown sugar. Whisk to combine then whisk in the salt and vanilla. Whisk in the egg.

Fold in the flour and baking powder. When a few streaks of flour remain, fold in the chocolate.

Transfer the batter to the pan and smooth the top then sprinkle with more chocolate and a bit of flaky salt if desired.

Bake for 25-30 minutes or until set on the edges and still soft in the center. Let the blondies cool in the pan set on a rack.

 From Yossy Arefi's Blog: Apt 2B Baking Co

Chocolate Chocolate Chip Cookies

1 cup unbleached all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, slightly softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup mini semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 325 degrees F.

Line 2 baking sheets with parchment paper.

Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed.

Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Mix in the 2 cups of chocolate chips with a spatula.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake cookies one sheet at a time for about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The cookies will become crisp as the cookies cool.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Yields: 12 big cookies.

Cathy Burleson, OFS, St Anthony of Padua

Adapted from book, Big Fat Cookies

Chocolate Fudge

Makes 4 to 5 pounds of fudge.

1 cup butter

4 1/2 cups white sugar

1 12 oz. can evaporated milk

1 7 1/2 oz jar marshmallow cream

1 12 oz. pkg milk chocolate chips

1 12 oz. pkg semi-sweet chocolate chips

1 cup nuts (optional)

1 tsp vanilla

Melt butter in a 3-quart saucepan.

Add sugar and evaporated milk.

Bring to a boil and then low boil for about 8 minutes.

Keep an eye on it, it can boil over easily.

Remove from heat and add marshmallow cream, chocolate chips, nuts, and vanilla.

Mix well with a hand mixer.

Lightly oil 4 to 5 small containers or 1 large one.

Pour fudge into containers, let cool, and then refrigerate.

Keeps for weeks in the fridge.

Colleen Frank, Christ the King

 

Better Than Sex Cake

1 pkg. Devil's Food cake mix prepared according to instructions

1 jar or bottle of caramel sauce

1 container Extra Creamy Cool-Whip

6-8 Heath Bars, crushed

Bake cake in a 9x13 inch cake pan according to the directions on the package. Cool for 20 minutes, or until warm. When still warm, poke holes into the top of the cake and drizzle about 3/4 cup of the caramel topping over the cake. Let the cake cool.

When ready to serve, dollop a serving with the Cool Whip and sprinkle with the crushed Heath Bar.

Notes: Not a fan of Heath Bars? Try toasted chopped pecans, Reese's peanut butter cups, Oreos, or another candy bar of your choice. You can even use a mixture of these items.

Source: The Tastes of Home, Advanced Imaging Center

English Toffee

3/4 cup brown sugar

1/2 cup butter 

1 cup chopped pecans, divided

1/4/ cup semisweet chocolate chips

Melt butter and sugar; bring to a boil.

Continue to boil for 7 minutes at medium heat

Butter 9X9 inch pan

Spread 1/2 cup pecans in the bottom of the pan.

Pour butter mixture over nuts.

Sprinkle chocolate chips and remaining pecans over the mixture.

Cut into bars before candy hardens.

Source: book Thymes Remembered by The Junior League of Tallahassee, Inc

Chocolate Zucchini Cake

3/4 cup sugar

2 large eggs

1/2 cup neutral oil, like canola, grapeseed

1 tablespoon poppy seed (optional)

3/4 teaspoon cardamom

1/2 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 cup unsweetened Dutch-process cocoa powder

3/4 cup all-purpose flour

1/2 cup whole wheat

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 1/4 cups grated zucchini (use large holes of a box grater), squeezed to remove excess moisture

3/4 cup bittersweet or semisweet chocolate chips

Position a rack in the center of your oven and preheat the oven to 350F. Cot and 8X8X2 inch square baking pan with nonstick spray. Line the pan with [parchment paper that hangs over two of the edges.

In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the oil, poppy seed (optional), cardamom, cinnamon, and salt. Whisk until smooth and emulsified. Add the cocoa powder and whisk until smooth.

Add the flour, baking powder, and baking soda and stir until well-combined and smooth. Use a rubber spatula to fold in the grated zucchini and 1/2 cup of the chocolate chips.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the cake.

Bake the cake until puffed and the tester inserted into the center comes out clean, 35 to 45 minutes. Set the pan on a rack to cool for about 15 minutes. then use the parchment paper to lift the cake out of the pan and set it on a rack to cool completely. Store the cake, well wrapped, at room temperature for up to three days.

Adapted from Snacking Cakes, Yossy Arefi

Rum & raisin dark chocolate fudge squares

1/4 cup rum or 1 tablespoon rum extract

1/2 cup raisins

approx.14 oz. dark chocolate, coarsely chopped

approx.14 oz. can of sweetened condensed milk

3 tablespoons unsalted butter

Line an 8x8x2 square pan with parchment paper. Combine the rum (or rum extract) and raisins in a small bowl. Set aside for 1 hour or longer to macerate.

Place the chocolate, condensed milk, and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. 

Stir in the raisin mixture. Spoon into a lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares. 

Adapted from Louise Pickford, https://www.taste.com.au