Simply Cookbooks

Archive for the ‘Chocolate’ Category

Why do they try to make recipes so complicated? I have been looking for months for a recipe for pumpkin cake with chocolate. Something simple and fast. I finally found a delicious, easy to make pumpkin chocolate cake recipe. The picture shows cupcakes, but I made it as a cake and it was perfect. Just what I was looking for.

INGREDIENTS:

* 1 (18.25 ounce) package chocolate cake mix
* 1 (15 ounce) can pumpkin
* 2 eggs
* 2 tablespoons vegetable oil
* 1 (16 ounce) container cream cheese frosting

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DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
3. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Thank you AllRecipes for this delicious cake. I thoroughly enjoyed it as did my family.

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I don’t know about you, but I remember four very active children all trying to get ready for school in one bathroom.   Although I now look back on these times as “fun”, back then I just tried to keep the peace, make sure teeth were brushed, hair combed, and clothes that matched before they left the door.   I also tried to get them to eat a good breakfast, but soon learned that cereal of any type never got ate.  The store bought “breakfast bars” were not only expensive for me as one of my boys would eat the whole box in one day, but not as nutritious as I felt was necessary.

So I started looking for something to get in their stomachs on the way to the bus stop that was relatively good for them, not loaded with sugar and most importantly something they would all like.   So I found this recipe; recently I went looking for this recipe in my box of notecards and couldn’t find it, so thankfully I found it on the Internet.  It is a little different then the one I used in that I don’t believe I used any Sour Cream….my youngest would not have eaten them if I had, nor did I use the mini muffins but regular muffin pans.

Try different variations such as nuts, raisins, peanut butter chips…use your imagination and I am sure your kids will love them for breakfast or a snack.

RECIPE INGREDIENTS:
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed very ripe bananas (about 2 large or 3 medium)
1 large egg
1/4 cup (1/2 stick) butter, melted
1/4 cup fat free or light sour cream
2 teaspoons vanilla extract
1/4 cup low-fat milk
1/2 cup mini semisweet chocolate chips

1.  Heat the oven to 350° F.

2. Line a mini muffin pan (ours made muffins 1 3/4 inches in diameter) with bake cups or lightly coat the muffin cups with cooking spray.

3. In a medium-size bowl, combine the flour, sugar, baking powder, and salt and stir with a fork to blend.

4. In a mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla extract, and milk. Beat on medium until well blended. Reduce the speed to low and blend in the dry ingredients (do not overmix). Stir in the mini chocolate chips.

5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate but no crumbs.

6. Transfer the muffins to a rack to cool. Repeat with the remaining batter. Makes 36 mini muffins.

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Anyone who has read any of my recipes knows that I am a huge Paula Deen fan.   It is not just her personality, but her comfort food that draws me to her recipes.   Now everyone knows that chocolate is a woman’s best friend.   Forget everything you have heard in the past…it is chocolate.

Here is a recipe of Paula’s that will make you drool with a chocolate high!   I did make a change with mine though when I made it, because I am not a huge Toffee fan, I substituted Caramel.   Yummy!
Ingredients:

* 1 (17.6-ounce) package brownie mix with walnuts
* Vegetable oil cooking spray
* 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

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BHG Magazine

I am fan of chocolate, white, milk, dark, sweet, semi-sweet…just plain love chocolate.  Of course as most of us women know it is good for us.  There is medical proof!

Anyway I was looking for a new brownie recipe for the holidays and came across this one.  Made them last night, oooh myyy are they good!

Makes: 32 bars
Prep: 35 min.
Bake: 35 min.

Ingredients

* 12  ounces semisweet chocolate, chopped
* 1/2  cup butter
* 6  eggs
* 1-1/2  cups sugar
* 1-1/2  cups all-purpose flour
* 1-1/2  teaspoons baking powder
* 1  teaspoon salt
* 1  tablespoon vanilla
* 1  8-ounce package cream cheese, softened
* 6  tablespoons butter, softened
* 3/4  cup sugar
* 3  eggs
* 2  tablespoons all-purpose flour
* 2  teaspoons vanilla
* 3  ounces semisweet chocolate, chopped
* 1  teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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