PEANUT BUTTER BROWNIES with CHOCOLATE-PEANUT BUTTER FROSTING

1½ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

6 tablespoons butter, room temperature

½ cup smooth peanut butter

2/3 cup granulated sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

1 cup miniature semi-sweet chocolate chips

Preheat oven to 350 and spray a 8" x 11" baking dish with vegetable spray.

After you measure the flour, remove a tablespoon of it and toss it with the miniature chocolate chips...set aside (this will keep the chocolate chips from sinking in the batter as they bake).

Cream the peanut butter and room temperature butter until smooth.  Add the sugars, vanilla and eggs and beat until smooth with electric mixer.

Add the flour, baking powder and salt and beat on low until combined (don't over-beat). Stir in the flour coated miniature chocolate chips.

Spread in the prepared baking dish and bake 35-40 minutes. NOTE: At 35 minutes, my brownies looked a little dark, so I just shut the oven off and let them sit in there for another few minutes. Use toothpick to test for done-ness.

Remove from oven and place pan on a cooling rack for 20 minutes or so before frosting. 

CHOCOLATE SILK PIE

Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the "mouth feel" was absolutely sublime? That perfectly describes this chocolate silk pie; it is the smoothest, creamiest chocolate filling we have ever eaten !!

Sorry about not having a photo of the final decorated pie.

CRUST   (see note below)

1¼ cups flour

1/2 cup finely chopped nuts (use food processor)

1/4 cup brown sugar

1/2 cup butter

Combine the flour, finely chopped nuts and brown sugar; cut in the butter until  you get a crumb mixture. Make sure you don't press it into a ball = let it stay loose.  Spread the crumbs out on a cookie sheet and bake at 375 for about 12 minutes, or until they crisp up (stir them a couple of times while baking).  Cool for about 15 minutes, then press them on the bottom and up the sides of a 9" spring form pan.  Set aside.

FILLING

2 cups semisweet chocolate chips

2 cups heavy whipping cream (divided)

2 tablespoons powdered sugar

2 teaspoons vanilla

8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time.  My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth.  Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill the pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

CRUST NOTE:  This crust was very tasty, but I don't think it was worth the extra effort.  I believe a graham cracker crust would be even better.  The next time I make this for a holiday, I have plans to use some of those tiny pre-made phyllo dough cups and just put the filling in those. I think they would be so festive and my family has really enjoyed the single serving desserts lately.

"Peanutella" Chocolate Peanut Butter Spread

I found this fabulous recipe over at Smitten Kitchen, and it was so much fun to make and even more fun to eat. If you like Nutella, you will LOVE peanutella, just think of the possibilities!!

Lets see, let me count the ways to enjoy peanutella: on waffles, on pound cake, on warm scones, in a sandwich, with s'mores, on waffles, as a fruit dip and...oh yes...right out of the jar!!!

2 cups shelled, skinned raw peanuts (see note)
½ cup unsweetened cocoa powder (best quality you can find)
1¼ cups powdered sugar
¼ teaspoon salt (plus a pinch?)
2 to 3 tablespoons peanut oil

Spread the nuts on a cookie sheet and roast in a 400F oven for 10 minutes, stirring half way through for even roasting.  NOTE: I couldn't find raw peanuts, so I used dry roasted UNSALTED peanuts and roasted them for only 5 minutes in the oven (to bring out more flavor).

Put the nuts in a food processor and process for five minutes. At first they will get mushy or pasty, but keep processing and the nuts will start to liquefy. Scrape down the sides of the food processor every once in a while.

Once the nuts begin to liquefy, add the cocoa powder, powdered sugar, salt and 2 tablespoons of peanut oil. Process for another minute or so. If the mixture seems too thick (it will thicken more in the fridge) add the other tablespoon of peanut oil. Taste the mixture, add another pinch of salt if you think it needs it.

That's it!! Store in the fridge (tightly covered) for up to a week.  This mixture might seem a bit thin at first, but it will thicken as it "sets" in the fridge.

EASY CHOCOLATE PUDDING

I have been trying chocolate pudding recipes for several months now. While the "task" of taste tasting a variety of pudding recipes has been entertaining, I am happy to say my search is over. Today's chocolate pudding post is deliciously smooth and creamy, it is perfect. Even picky-picky husband gave it a thumbs up!!

½ cup brown sugar (I used dark)
3 rounded tablespoons unsweetened cocoa powder
¼ cup cornstarch
pinch salt
(2) 12 ounce cans evaporated milk  (not low fat) (see note below)
1 tablespoons strong coffee
2 tablespoons butter
1 teaspoon vanilla

In a bowl, whisk all of the dry ingredients together until there are no lumps (this will also help incorporate it into the liquids).  Whisk in the evaporated milk and coffee, until smooth.

Bring to a boil over medium heat, stirring constantly with rubber spatula. When the mixture starts to thicken, turn the heat down to medium low. Once it starts to bubble, continue cooking, stirring constantly (in figure 8 motion), for one minute.

Remove from heat and stir in butter and vanilla. Pour into dessert dishes and place plastic wrap or waxed paper directly on the surface of the hot pudding so it doesn't form a "pudding skin" while it is cooling.  Chill completely and serve with whipped cream.


NOTE: This recipe can be made using whole milk, but the evaporated milk gives it a much creamier taste and texture, I was very surprised at the difference it makes.

NOTE: As a child, my mother used evaporated milk a lot (even in our cereal!!), so I don't have many fond memories of that taste. However, there is NO evaporated milk "taste" in this final pudding, instead, the creaminess really comes through (so much more so than with regular milk).

NOTE: The chocolate intensity of this pudding is what I would call  "medium". If you like a pronounced chocolate flavor, I suggest you use HEAPING tablespoons of cocoa powder instead of rounded tablespoons.

CHOCOLATE MAGIC SHELL

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on ice cream).
NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.

RASPBERRY CHOCOLATE SHORTBREAD BARS

These dainty bars are delicious. They have a super tender shortbread base, a layer of sweet jam, then a layer of sweetened cream cheese & white chocolate and finally, a soft chocolate frosting.

The recipe says to chill them, but I think they are even better when they've been out of the fridge for 30 minutes, although when you do that, they are a little messy on the fingers, but Oh! so worth it!! Any flavor jam will work well, I just think that raspberry and chocolate go so well together.

1 cup all purpose flour
¼ cup confectioners sugar
½ cup butter room temperature
½ cup raspberry jam
3 ounces cream cheese room temperature
2 tablespoons milk
1 cup white chocolate chips
3 tablespoons melted butter
3 tablespoons boiling water
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup confectioners sugar
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Preheat your oven to 375 and line a 9" x 9" baking dish with foil or parchment. Leave the ends extra long, so you can use them to lift the bars out of the pan after they chill. This is not a necessary step but it makes them easier to cut.
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Cut the butter into the all purpose flour + powdered sugar until crumbly. Press into the bottom of an ungreased pan and bake for 15 to 17 minutes or until lightly golden brown. Remove from oven and set aside.
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FILLING
Spread the jam over the baked cookie base. In a small bowl, beat the cream cheese and milk until smooth. Melt the white chocolate chips and add to the cream cheese mixture, mix until smooth. Gently spread over the jam (see note). Chill.
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FROSTING
Whisk together 3 tablespoons melted butter, 3 tablespoons boiling water, 3 tablespoons unsweetened baking cocoa, ½ teaspoon vanilla extract and 1 cup of confectioners sugar until smooth. Gently frost the chilled bars. Put back in fridge to set the frosting. Store completed bars in the fridge.

NOTE: I melted my white chocolate in the microwave, checking on it every 15 seconds or so. I gently spooned the white chocolate mixture on top of the jam layer (tablespoon at a time) then gently spread it out, so as not to keep the layers separate. Chill the bars thoroughly after you do this step. When chilled, then spread the chocolate frosting on.

NOTE: I haven't tried it, but I think this would double easily and bake in a 9" x 13" pan.

MICROWAVE BROWNIE FOR ONE !!

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm, gooey and rewarding. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of calories calling your name the rest of the day.

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I've been looking for a single serving brownie recipe like this for a long time because Hubby doesn't like brownies. I've tested lots of contenders with little satisfaction until now. The best part of this recipe, is that it is ready to eat in less than 5 minutes. The most "dangerous" part of this recipe is that it is ready to eat in less than 5 minutes...hahaha!!
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MICROWAVE BROWNIE FOR ONE
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¼ cup all purpose flour
¼ cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). Cook in the microwave.
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Now here comes the only tricky part of the recipe. Total cooking time in the microwave is one to two minutes depending on how powerful your microwave is. My microwave is a 1000 watt machine and it takes one minute 20 seconds. You will have to watch yours carefully the first time you cook this treat, so you don't over bake it (use the toothpick test for doneness the first time). LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

FUDGE CREAM PIE

I decided to try this chocolate pie recipe because it looked so simple. You do not have to temper the eggs, no complicated steps and multiple bowls to deal with. It is super quick, super easy and produces a super thick chocolate filling. It was a huge hit for the chocolate lovers at our house!!
9" baked pie crust
1¼ cups white sugar
2 tablespoons flour
4 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
4 egg yolks
2 one ounce squares unsweetened chocolate
1 tablespoon butter
1 teaspoon vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir the milk mixture into the saucepan that has the sugar mixture in it. Cook over medium heat (stir constantly) until the mixture comes to a full boil. Boil and stir for a minute or two or until it's very thick.

Remove from heat and stir in the chocolate, butter and vanilla until the butter is melted. Pour into baked pie shell.

Place plastic wrap directly onto the surface of the hot filling (this will prevent a skin from forming on the pudding). Chill overnight. Top with whipped cream and chocolate curls.

This isn't a very good photograph, but it gives you an idea of what the filling looks like.

FUDGE FILLED PEANUT BUTTER COOKIES

This impressive (but very simple) cookie will be great for the holidays. It consists of a sweet peanut butter cookie shell, filled with a rich fudge filling. When you first make the cookies, the filling is soft enough to pipe (or you can spoon it into the shell). However, after it completely cools, the filling is the consistency of a soft fudge. They are delicious, and look so pretty!!!

 ½ cup butter (room temperature)
½ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
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Cream the above ingredients together until smooth, then add:
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1¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
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Beat everything until very smooth. Shape dough into 1" balls (makes about 4 dozen) and place each ball into the bottom of a mini muffin tin (ungreased) like this:
Bake in a preheated 375 oven for about 10-11 minutes or until they look like this:

After they are baked, find something in your kitchen that has a round end that you can use to press down on the center of these HOT cookies (to make the shell shape). I used the large rounded end of my mortar and pestle, but anything will work. Just be careful not to press so hard that you break through to the bottom. They should look like this:

Let these cookies cool (in the pan) for 10 minutes, then use a thin (but pointed) paring knife to assist you in lifting the cookie shells out of the pan (they come out pretty easy). Cool shells on a baking rack.

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FILLING

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk (not evaporated)

1 teaspoon vanilla extract

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Melt the chocolate in a double boiler over simmering water (I just used the microwave). With an electric mixer, beat in the sweetened condensed milk and vanilla until smooth. Fill the cookies.

The fudge dries to the touch after it is completely cooled.

CHOCOLATE CHEESECAKE FOR TWO

Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.


Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.

GRAHAM CRACKER CRUST
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½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
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Mix well and pat firmly into prepared mini loaf pan, set aside.
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FILLING
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½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
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Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
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Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
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Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
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NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
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NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.

MILKY WAY CAKE

Joan, my dear friend of 40+ years, sent me this recipe. It is one of the easiest (and richest) cakes I've ever tried and it is covered with a delicious cooked fudge frosting. It is a decadent delight!!

4 Milky Way candy bars (see note)
1 cup butter
1 cup chopped pecans
2 cups sugar
1¼ cups buttermilk
1 teaspoon baking soda
4 eggs
2½ cups flour
2 teaspoons vanilla extract
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Melt the candy bars, butter and nuts over low heat, set aside to cool. Mix sugar, buttermilk, baking soda, eggs, flour and vanilla, beat with electric mixer for 2 minutes. Fold in candy mixture. Pour into a greased and floured tube pan. Bake at 350 for one hour.
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FUDGE FROSTING
2½ cups granulated sugar
1 cup evaporated milk
½ cup butter
6 ounces semi-sweet chocolate chips
½ of a 7 ounce jar marshmallow cream
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Cook sugar, milk and butter to soft ball stage. Remove from heat. Beat in chocolate chips and marshmallow cream until smooth. Pour QUICKLY over completely cooled cake because this will start to set up as soon as it begins to cool.
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NOTE: The original recipe called for 4 five cent Milky Way candy bars, so you know how old this recipe is. I used four 2.05 ounce bars but they were more like 69 cents, ha!!
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NOTE: I baked this in an angel food cake pan and it took exactly an hour.
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NOTE: Work quickly when frosting this cake because the fudge frosting hardens fairly quickly. The recipe says to pour over the cake and let it drizzle down the edges, but I had enough time to cover the sides. It makes a LOT of frosting and Joan told me she just uses the excess frosting to fill up the hole in the middle of the cake.

BROWNIE BITES

So what does a baker do to celebrate her 60th birthday? She bakes something SHE really likes!!! I found this little recipe gem on My Tasty Treasures last winter; she calls them Fudge Brownie Cups; I call them addictive!!! Donna frosts hers with melted Hershey's chocolate, but since I made these for my birthday, I frosted them with my all-time favorite chocolate cream cheese frosting. These little beauties are moist and chocolatey and so easy to pop in your mouth. My son calls them "wicked good". Fortunately for me...as all bakers know, calories consumed on your birthday do not count!!! 2 sticks butter, room temperature
12 ounces semisweet chocolate chips
1 + 1/3 cups firmly packed light brown sugar
2 teaspoons vanilla extract
4 eggs
20 tablespoons flour
Lightly butter mini-muffin pans (my tip*I used Bakers Joy spray). Melt together, butter, semisweet chocolate and brown sugar in a pan over low heat, stirring constantly until mixture is smooth (*keep it as cool as possible).
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Remove from heat and beat in vanilla, then eggs, one at a time, stirring until well mixed. Fold in flour and blend well. (*let this batter sit for about 10 minutes before you bake it and it will be easier to work).
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Spoon one (*rounded) measuring teaspoonful into each spot. Bake in preheated 350F oven for 10 to 12 minutes (*my oven took exactly 11 minutes). Remove and cool completely.
NOTE: grease or spray pans between each batches of brownie cups. This recipe makes 60.
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CREAM CHEESE FROSTING
¼ cup soft butter
½ cup baking cocoa
8 ounce cream cheese (room temperature)
1 teaspoon vanilla extract
4 cups powdered sugar
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The butter needs to be really warm, but not melted. Stir the cocoa into the butter and mix well; whip in the cream cheese & add vanilla, scraping the sides of the bowl frequently so that you get a nice smooth butter-cocoa-vanilla-cream cheese mixture. Beat in the powdered sugar, one cup at a time, beating until really smooth in between each cup.
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So what is it like to turn 60? Not as stressful as I anticipated.
What am I going to do for my birthday? Relax and let Hubby grill.
What do I want for my birthday? Hugs and kisses from my husband, children and grandchildren...other than that, I have everything I've ever wanted...oh! wait!! Not quite everything I've ever wanted...I've always wanted a white picket fence, but that's more of a June Cleaver dream I think. Come to think of it, I DO have everything I've ever wanted (except those kisses!!).

HOT FUDGE SUNDAY CAKE

Click On This Photo For Full Yummm-factor

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate (sponge type) cake bakes on top of a rich hot fudge sauce…need I say more?

¾ cup all-purpose flour
2/3 cup white sugar
½ cup unsweetened baking cocoa (divided)
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1¼ cups boiling water
1½ teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, ¼ cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and ¼ cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

PEANUT BUTTER AND CHOCOLATE (and the cooking blah's)

This is not my favorite time of year. We still have a little snow in the yard and everything is a sad shade of “dead vegetation brown” except for the bits of grass sprouting near the warm house foundation. Most days are still too cold to barbecue outdoors and yet that is what I want to do. We are tired of heavy winter stews, casseroles and roasts, yet summer vegetable crops and fresh seafood will not be in our markets for a while yet. This scenario results in the “cooking blahs” for me, how about you? How do you combat your cooking blahs? .
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Personally, I find myself trying new dessert and cookie recipes. That is how I found this yummy treat. It has a chocolate cookie base (conveniently made with a cake mix) and a super creamy peanut butter center, topped with milk chocolate ganache. Served chilled, what's not to love here?

(1) 2 layer chocolate cake mix
1/3 cup butter, melted
1 egg
¾ cup butter, softened
¾ cup peanut butter
2 teaspoons vanilla extract
3 cups powdered sugar
2 tablespoons whipping cream
¾ cup honey roasted peanuts chopped
½ cup whipping cream
2 cups milk chocolate chips
Line a 10" x 15" baking pan with parchment paper (or foil) leaving the ends long so you can use them as handles (to lift the bars out of the pan) after they've cooled. Spray the parchment paper (or foil) with vegetable spray. Set aside.
Mix the dry cake mix with 1/3 cup melted butter and 1 egg. Beat with electric mixer for 2 minutes or until well combined. This "dough" will be super thick. My Kitchen Aid mixer fitted with a paddle worked well. Press this into the bottom of your prepared 10x15 cake pan, trying to get it as even as possible. Bake at 350F for 12 minutes, remove from oven and cool completely in the pan.

In a large mixing bowl, beat the peanut butter, butter and vanilla until very well combined and light in color. Beat in powdered sugar and 2 tablespoons of whipping cream. Mix well, then stir in the chopped peanuts.

Spread this mixture over the cooled cookie crust. Place this in the fridge (or freezer) while you make the ganache topping.

For the topping, heat ½ cup whipping cream, in a saucepan, just to the boiling point (don't let it boil). Remove from heat and add the milk chocolate chips. Do not stir, just let it sit for five minutes, then stir until smooth. Cool for 20 minutes.

Gently spread (evenly) over the peanut butter bars. Chill for at least a couple hours. To serve, loosen the edges of the bars and lift them out of the pan, using the ends of the parchment paper. Cut them into bars.
NOTE: These freeze well.
NOTE: Store covered in refrigerator. Let these sit at room temperature about 15 minutes before you serve them.

CHOCOLATE - BANANA BREAD

Yep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but you can still taste the banana AND the fruit keeps the bread extremely moist. 1¼ cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1½ cups all purpose flour
½ cup baking cocoa
1 teaspoon baking soda
½ teaspoon table salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
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Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
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Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool.
If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.
NOTE: I'm not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
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NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, it's nearly mid-March, so this is even a lot of snow for us. Tonight it's zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!

CHOCOLATE WAFFLES THIS WEEKEND!!

There is no earthly justification for chocolate waffles, except to have fun!! You won't find these on any weight watchers menu, nor are they as easy as "instant" waffle mix. However, they are delicious and a fun weekend treat for the "kids". Hot chocolate waffles with a scoop of vanilla ice cream...or hot chocolate waffles with whipped cream & sprinkles...better yet, hot chocolate waffles with peanut butter? I figure if you are going to "go for it" you might as well do it right with chocolate waffles.

1½ cups all purpose flour
¼ cup sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
3 eggs, beaten
¼ cup melted butter
1 teaspoon vanilla extract
2 cups buttermilk (see note)
¾ cup miniature chocolate chips
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Whisk first 6 ingredients together in large bowl. In a small bowl, whisk together eggs, melted (& cooled) butter, vanilla and buttermilk. Add this wet mixture to the dry mixture, then stir in chocolate chips. Let this batter rest for about 5 minutes while you heat up your waffle iron. (Batter needs to rest a little before use).
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Spray your waffle iron with a little vegetable spray (you only need to spray it that first time). Cook waffles as you would any other waffle. Serve hot.
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NOTE: For those occasions when I want to bake something, at the last minute, and I'm out of buttermilk, I use a product called SACO Cultured Buttermilk powder; you can find it in the baking section of any grocery store. Its strictly for baking, but it works wonderfully and I can't really tell the difference in baked goods. It worked great in these chocolate waffles, just make sure you follow the directions on the SACO can and add the right amount of water. It is a good thing to have on hand (make sure you keep it in the fridge).

CHOCOLATE-PECAN ICE CREAM CUPS

I tried this recipe for the first time, this week, and it has a lot of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a good fudge. They are super simple to make and fun to have on hand in the freezer.

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

PEANUT BUTTER CHOCOLATE DESSERT - WITH AWARD WINNING WHIPPED CREAM (and a question)

I found the recipe for this luscious peanut butter-chocolate dessert over at A Blog About Food. Teresa warned that the pie was "pure evil" because it kept beckoning to her and she couldn't leave it alone and she was right!! Evil aside, it would make a fantastic addition to ANY holiday table. It has an Oreo cookie crust, a peanut butter-cream cheese layer and then a chocolate pudding layer. It is definitely "over the top" scrumptious. Thanks for sharing the recipe Teresa.

The whipped cream on this dessert is my own tweak. It is a cream cheese-whipped cream that is completely stable (it does NOT deflate). If you look at the second photo, you can see how well it pipes and, amazingly enough, it stays that way for days (in the fridge)!!

PEANUT BUTTER CHOCOLATE DESSERT
20 Oreos, divided
2 tablespoons butter, softened
(1) 8 ounce package cream cheese, room temperature
½ cup peanut butter
1½ cups powdered sugar, divided
(1) 16 ounce carton whipped topping, divided
15 mini peanut butter cups, chopped
1 cup cold milk
(1) 3.9 ounce instant chocolate fudge pudding mix

Crush 16 of the cookies in food processor, add melted butter and press into the bottom of an Ungreased 9” square dish (I used a 9” round spring form pan).

In large mixing bowl, beat cream cheese, peanut butter and one cup of the powdered sugar until smooth. Fold in HALF of the whipped topping and spread over the Oreo crust. Sprinkle with peanut butter cups (chop them pretty small).

In another mixing bowl, beat the milk, pudding mix and remaining powdered sugar on low for two minutes then fold in the remaining whipped topping. Spread over the peanut butter layer. Crush the remaining 4 Oreo cookies and sprinkle over the top. Cover and chill for at least three hours.

NOTE: I removed the frosting layer from the Oreos and then processed them into very fine crumbs.

STABLE WHIPPED CREAM
(1) 8 ounce package cream cheese, room temperature
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2 cups heavy whipping cream

Combine the cream cheese, sugar and extracts in a large mixing bowl until very smooth (scrape the sides of the bowl often). While the mixer is still running, slowly pour in the heavy cream. Continue beating on high speed until very stiff peaks form.

NOTE: I left out the almond extract for this chocolate dessert, however, if you are using this whipped cream for anything but chocolate, the almond extract is a nice addition.

NOTE: Make sure you stop and scrape the bowl sides down while you are whipping the cream. This next photo is a close up to show you how well this whipped cream "behaves" in a piping bag.
This is what the dessert looks like inside

QUESTION: What's on your Thanksgiving menu this year (from soup to dessert)??

FUDGE FOR CHRISTMAS

We are all snowed in today (big storm yesterday) and the temperature didn't get above +20F today (tonight it is zero), so it was a great day to play in the kitchen.

This fudge recipe comes from Tried and True Yummy Recipes and it is excellent. I made a full batch and poured it into these neat little foil stars made by Reynolds foil. If you wrapped them in a clear cellophane bag and tied them with bright Christmas ribbon, I think they would be a perfect little "Merry Christmas" gift for the mail man, school teacher, newspaper boy and even stocking stuffers.


The little foil pans (24 in a box) come in a variety of shapes. The foil is rigid enough to contain the hot fudge, but also soft enough (when the fudge has cooled and set) that it can be peeled back like a candy bar wrapper.
4 cups white sugar
1 twelve ounce can of evaporated milk
2 sticks of good quality butter (not margarine)
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
1 tablespoon vanilla
chopped nuts if desired

In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; boil for six minutes, stirring constantly. Remove from heat and add the rest of the ingredients. Stir until melted and pour into a foil lined 9 x 13 pan. Cool in the fridge to set.
NOTE: I used one package of semi-sweet chocolate chips and one package of peanut butter chips and a cup of dry roasted peanuts, it was delicious.


NOTE: Any kind of chocolate chip would work in this recipe I'm sure. Two packages of peanut butter chips would make a nice peanut butter fudge.

CHOCOLATE FUDGE & DULCE de LECHE TASSIES

Chocolate Fudge & Dulce de Leche Tassies

PASTRY CRUST
½ cup butter softened
(1) 3 ounce package cream cheese
1 cup all purpose flour
Beat the cream cheese and softened butter with electric mixer until well mixed. Add 1 cup of flour while mixer is on low speed, just until well combined. Cover and chill dough for 30 minutes or until it is easy to handle (I never chill this dough). Divide this dough into 24 balls. Press the balls into the bottom and up the sides of an (UNgreased) mini (1¾ inch) muffin pan (see note).

FILLING
½ cup miniature semisweet chocolate chips
2 tablespoons butter
1/3 cup white sugar
1 egg
1 teaspoon vanilla
1 cup dulce de leche

In a small saucepan, combine the chocolate and butter; heat and stir over low heat until melted. Remove from heat and whisk in sugar, egg and vanilla.

ASSEMBLY
In the bottom of each pastry-lined cup, place a teaspoon of dulce de leche (you can find a super-easy method for making this caramel HERE. Put the chocolate mixture on top of the dulce de leche (filling pastry cups ¾ full).

BAKE
Bake in preheated 325F oven for 25 minutes (mine baked for almost 30 minutes) or until filling is puffed. Cool in pan for five minutes then gently lift them out. If they do not come out easily, use the tip of a butter knife to help you lift them out. Cool on wire rack.

NOTE: I imagine you could use any caramel in this recipe, although the dulce de leche is super thick and does not get runny when baked.
NOTE: I never chill this dough. Instead, I place the ball of dough in the mini-muffin cup and use the rounded end of my wooden meat grinder plunger (fits perfectly). I just push down gently and evenly on the dough and the pastry cup almost forms itself. If you don’t have anything to try this method with, just use your fingers.