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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: chocolate (page 1 of 4)

Coca Cola Cake

Also known as: Double Chocolate Coca Cola Cake or Texas Sheet Cake

Recipe Source: Unknown — this recipe has been around for many years, I found this recipe on Facebook.

Ingredients:

Cake:
1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions:

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

Note: I’ll likely use sweet milk instead of buttermilk, because I think that is how my mother always made this cake and hers was always so delicious!

No Bake Peanut Butter Pie

Recipe Source: Lauren @ southernmamas.blogspot.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)

Directions:

Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Chocolate Mocha Trifle

Recipe Source: Chanonn (via NWC Forums)

Ingredients:

1 pkg. (450g) brownie mix
1 3/4 C. milk
1 small box vanilla instant pudding
1/4 C. warm water
4 tsp. instant coffee granules
2 C. thawed, frozen whipped topping
3 bars (39g each) buttery toffee crunch

Directions:

Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies according to package directions. Cool completely.

In a bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping.

Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving.

Yields 12 servings.

Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium

Note from Chanonn: I have just discovered Trifles…they are so beautiful and easy to make…I have tons of recipes for them if interested:)

Whoopie Pies

Recipe Source: Jen at thebarmybaker.blogspot.com, (adapted from Chocolate American Style by Lora Brody)

Makes: 9 large pies, 18 smaller ones

Cake Ingredients:

2 cups all-purpose flour (5 ounces..I used the weight measurement instead of volume for this one)
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup whole milk (I used buttermilk instead of the whole milk and lemon juice cause I love the moisture buttermilk brings to the party)
1 Tbsp lemon juice
2 tsp vanilla extract (or a little more if you like, I used 3 tsp or 1Tbsp of it)
1 stick unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 large egg

Cake Directions:

Heat oven to 350F. Prepare two sheet pans by lining them with parchment paper.

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

Mix the milk, lemon juice and vanilla together and set aside (the mixture will thicken and curdle while it sits).

Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.

Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.

Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I’d say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.

Filling Ingredients:

1 stick unsalted butter, room temperature
1/2 cup powdered sugar
2 cups marshmallow cream or fluff ( I tried this with marshmallow cream, but it did not work out for me. I ordered the fluff and it really did make a difference….maybe it was just to warm here that one day for cream..)
2 tsp vanilla extract (or vanilla bean paste if you have it on hand to add little beautiful vanilla specs to the filling)

Filling Directions:

Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.

Spread half the little cakes with this mixture, then top with the other half of the cakes.

Jen’s Notes:

The Whoopie Pies may be wrapped individually in plastic wrap and stored at room temperature for up to a week. I love to make these for road trips or picnics, they would be perfect for the Fourth of July. Next time anyone asks you where the best place to make whoopie is, you can smile and reply “in the kitchen, of course!”.

Whooooooopie! Happy Baking.

Michael’s Favorite Brownies

Recipe Source: andreasrecipes.com

Ingredients:

3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)

Directions:

Preheat oven to 350° F.

In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.

Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.

Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.

Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.

Variations:

To spice up the brownies, add one of the following to the dry ingredients:

  • 1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle)
  • 1 teaspoon of cinnamon
  • Pinch of cayenne

Chocolate Chip Cookies

Recipe Source: Mary Simpson Creel, M.S., R.D. , Cooking Light, JUNE 2007

Ingredients:

2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray

Directions:

Preheat oven to 350° F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Yields: 4 dozen (serving size: 1 cookie).

Peanut Butter Cup Cake

Recipe Source: Jules @ everydaymommy.net

“This is a decadent cake that looks a little funny but tastes delicious.”

Cake:

3/4 cup creamy peanut butter
1 stick butter, softened
4 eggs
1 package butter cake mix
2/3 cup water

Preheat oven to 325º. Grease and flour a 9×13 pan.

Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.

Chocolate Icing:

2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract

In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.

Quick Chocolate-Cinnamon Mousse with Cherries

Recipe Source: Dave Lieberman, from the June 2007 issue of Bon Appetit

Cherries:

8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice

Mousse:

1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped

For cherries:

Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

For mousse:

Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD. Can be made 1 day ahead. Cover; keep chilled.

Spoon cherries with syrup atop mousse and serve.

Grasshopper Pie

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 pkg. Nabisco chocolate wafer cookies
1 pt. jar marshmallow fluff
1/4 c. milk
4 drops peppermint extract
6-7 drops green food coloring
1 c. whipping cream, whipped

Directions:

Line a pan with chocolate wafers. In mixing bowl, combine marshmallow, milk, peppermint, and food coloring. Whip until fluffy. Fold in whipped cream. Pour over cookies. Freeze until firm, about 8 hours.

Chipper Banana Muffins

Recipe Source: From Weight Watchers Simply the Best. Recipe by Marsha M. Williams, Boise, Idaho

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1/2 cup sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
2 very ripe bananas, mashed
1/2 cup skim buttermilk
1/4 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 F. Line eighteen 2 3/4 inch muffin cups with paper liners.

In a medium bowl, combine the flour, baking powder, and baking soda.

In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixer at low speed, alternately add the bananas and buttermilk with the flour mixture; stir until just combined (do not overmix). Fold in the chocolate chips.

Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the cups and cool completely on a rack.

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