Chocolate Chip Cookies

This recipe comes from Gentry. She says that with some cookies you need to chill after making but these you don't need to.  Enjoy :) they are very delicious :)

3/4 cup salted butter (softened)

1/4 cup canola oil

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. vanilla (I double it)

3 cups flour

1 1/2 cups chocolate chips (I use 2 cups and use dark chocolate)

Preheat oven to 350 (I do 325).

 

Cream butter, oil, and both sugars. Add eggs and beat batter until fluffy. Add baking soda, baking powder, salt, and vanilla. Add flour 1/2 cup at a time. (Dough will be sticky)Fold in chocolate chips.

 

Roll into 1" balls. (Do not flatten)Place 2" apart from each other.Bake 8-9 minutes. (Just until edges barely go golden brown)

Two Minute Mug Brownie

In a pinch for dessert? This recipe that I found on Pinterest will take you back to memories of our cruise.

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Chocolate Chip Oatmeal Zucchini Cookies

I have a lot of zucchini and I was trying to figure out what I could do with besides make zucchini bread or bake them like Jamie's Onion Rings.  I did a Google search and came across this recipe on When Harry Met Salad.  Step 2 had you drain your zucchini and I couldn't believe the moisture that came off, I got a 1/2 cup from 1 cup of zucchini.  I do have to admit that I did not press the zucchini between paper towels, I just took a spoon and pushed the zucchini against my strainer.

½ lb. zucchini
¾ c.  lightly packed dark brown sugar
2½ c. old fashioned oats
2/3 c. + 2 T. sugar
1¼ c. flour
¾ t. salt
½ t. baking soda
¼ t. nutmeg
1 c. (2 sticks) unsalted butter, at room temp
1 egg
2 t. vanilla extract
2 c. chocolate chips
2 c. chopped pecans (or walnuts)

1) Preheat your oven to 375°F and lightly butter two cookie sheets.

2) Grate the zucchini using a food processor or box grater to yield 1 c. grated zucchini.   Toss the zucchini with 2 T. of sugar, transfer to the mixture to a fine-mesh strainer and set it over a bowl to drain for at least 30 minutes.  This draws moisture out of the zucchini and prevents the cookies from becoming cakey and slimy, so don’t skip this step.

3) Meanwhile, place the brown sugar, 2/3 c. sugar and ½ c. oatmeal in the bowl of a food processor and process for 2 -3 minutes until the oatmeal is finely ground.  (you could also do this in a blender)

4) In a medium bowl, whisk together the remaining dry ingredients and set aside.

5) In the bowl of your food processor (or of an electric mixer fitted with the paddle attachment), process or mix the butter until it’s light and fluffy.  Add the oatmeal-sugar mixture in three stages, mixing well after each addition.  Add the egg and vanilla and mix until well incorporated.  Add the dry ingredients in three stages, mixing just until blended.  If you’ve done all this in the food processor, transfer the batter to a large bowl and stir in the chocolate chips and nuts, otherwise just stir the chips and nuts into your mixing bowl.

6) After the zucchini has drained, squeeze it between several layers of paper towels or cheesecloth or a dishtowel to absorb excess moisture.  You want to remove as much moisture as possible, so you’ll have to work at it a bit.  Fold the shredded zucchini into the cookie batter.

7) Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about an inch or two apart.  They’re not going to spread much so they don’t need a whole lot of room.  Bake for 18-20 minutes or until the edges begin to turn golden brown.  Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.

Chocolate Zucchini Bread

I was given the cookbook Chocolate Never Faileth which included this recipe.  It hides the zucchini really well so you can fool your kids and tastes good too!  If you look at the picture closely you will notice that it looks really dry around the edges.  The recipe says to bake about an hour, I would recommend checking at 45 minutes.

1 1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
2 cups zucchini, grated and drained (see note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup cocoa
3 1/2 cups flour
1 cup chocolate chips

Preheat oven to 350.  Coat two 8-inch loaf pans with nonstick cooking spray.  Cream sugar and butter.  Add eggs and mix well.  Mix in sour cream, vanilla and zucchini.  Add all the remaining ingredients except for the chocolate chips in the order listed; mix well.  Add chocolate chips and stir.  Divide the batter between the two loaf pans.  Bake for about an hour.  Remove from pans and cool on a wire rack.

Note: if possible, grate the zucchini ahead of time and let it sit for a while so the moisture settles and drains it off.

Cupcakes For Two

I have been waiting for my mom to post this on the blog because she emailed it to me a while ago and I have to keep going to my email to get the recipe :)

This is a recipe for just 2 cupcakes! I recently bought a Cake Pop maker, and the two cupcakes makes one batch (12 cake pops). It's so handy! I tried to use a cake mix out of a box and it kept making cake pops, and cake pops, and more cake pops! Way too many! 

Anyway, there is a vanilla and a chocolate recipe. (I have only tried the vanilla)...here are the yummy recipes:

Well Jamie, I finally did it!  I have been waiting to try the recipes myself.  I made 4 cupcakes, 2 white and 2 chocolate.  I made a few changes to the chocolate recipe but I sure that the original recipe works fine.  I used the egg yoke in the chocolate cake, used butter like the vanilla recipe instead of oil and used chocolate milk because I had it in the house.  Luckily I didn't need very much chocolate milk since it is Christopher's favorite.

One Bowl Vanilla Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1/4 cup flour

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners. Bake for 10-12 minutes. (May take more like 15 minutes)

Chocolate Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons canola oil

3 tablespoons flour

1 tablespoon cocoa powder

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

2 teaspoons of chocolate chips, melted and cooled

Preheat oven to 350 degrees. Line muffin tin with 2 liners. Melt chocolate chips in a small bowl in the microwave for 30 seconds at a time until melted. Set aside. In a bowl, add egg white and sugar and whisk until combined. Add in extract and oil and stir until mixed. Add in melted chocolate. Scrap into bowl with spatula since the amount isn't much. Add flour, cocoa powder, baking powder, and salt and stir until smooth. Stir in milk. Divide batter equally into liners. Bake at 350 degrees for 15-20, or until cake is set.

Frosting for Two Cupcakes
2 tablespoons butter
Splash of vanilla
Splash of milk
Powdered sugar

Cream butter, vanilla and milk.  Add enough powdered sugar to make the frosting the consistence that you want.  Frost

Cookie Bars

These were so good and I don't like coconut but it didn't bother me in this recipe.

1/2 cup butter
1/2 cup graham cracker crumbs
1 can sweetened condensed milk
1 cup coconut flakes
1 cup chocolate chips
1 cup chopped walnuts

Melt butter in microwave then pour into a 9x9 pan. Sprinkle graham cracker crumbs over butter. Evenly pour condensed milk over the crumbs. Sprinkle on the coconut, chocolate chips and walnuts. Bake for 25 - 30 minutes at 350. Let pan completely cool before removing bars.

Double Fudge Brownie Quart Jar Gift

1 1/2 cups sugar
3/4 cup cocoa powder (clean inside of jar with paper towel after this layer)
3/4 cup flour
3/4 cup chocolate chips
Optional - chopped nuts

Layer the ingredients in the order given. Place lid on jar

The card attached reads -
1 jar Double Fudge Brownie mix
3/4 cup butter or margarine, softened
3 eggs, slightly beaten

Preheat the oven to 325. In a large bowl, cream the butter and eggs. Add the Double Fudge Browning mix and stir until the mixture is well blended. Spread batter into a lightly greased or sprayed 9 x 12 inch pan. Bake for 30 to 40 minutes. Cool in pan.

Oreo Cookies

These are the best cookies and they never last long when Becky shares them with us.

2 Chocolate or Devil's Food cake mixes
1 cup shortening
4 eggs

Mix together with mixer. This will be very thick. Roll into small balls. Put onto cookie sheet and bake for 10 minutes at 350. When you take them from oven, bounce pan on cabinet or stove to flatten. Cool completely.

Frosting
8 oz. cream cheese
1/4 cup soft margarine
4 cups powdered sugar

Mix and refrigerate. Frost when cool. Put 2 cookies together. Freeze or refrigerate.

Emeril's Chocolate Cream Pie

I was told that Robert and Jen would eat a chocolate cream pie so I went searching the internet. When I found this recipe by Emeril I knew that it had to be good. I cheated and used a pre-made chocolate crust, it was half the price of Oreos, but it was really tasty. Very rich!

1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

1 (9-inch) Chocolate Cookie Crust, baked, recipe follows.

In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust

Lucky Leprechaun Cookie Bark

This recipe is from Your Homebased Mom with my own alterations.  I started out with her suggestion of buying a bag of multi-colored M&Ms and picking out the green and brown ones but I only ended up with 1/2 cup so I opted for the Andes baking chips.  I was also thinking of using mint chips, like a chocolate chip but mint, but there were not any at the store and I wasn't in the mood to check every store in town.

1/2 package mint Oreos
1 1/2 cups stick pretzels, broken into pieces
1 pound chocolate almond bark
1/2 package Andes Creme de Menthe baking chips
green and white sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and 1/2 of the Andes baking chips onto the waxed paper. Place chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Do not overcook.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining Andes chips and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Chocolate Decadence

From Cooking Light  This is their description of the recipe - Antioxidant-rich chocolate makes three appearances here―as cocoa powder, unsweetened chocolate, and semisweet morsels. If you don't have ramekins, use muffin pans. The best part about this dessert: utter indulgence for a perfectly reasonable 315 calories. (Before we lightened it, this recipe contained 546.) 

The recipe says to invert the dessert and there was no way it was coming out so we ate them out of the ramekins sprinkled with powdered sugar.  The comments around the dinner table were that it tasted great but would also be good with nuts and/or vanilla ice cream.

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350°.  Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat.  Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly.  Remove from heat; add the butter and 1/2 ounce unsweetened chocolate.  Stir until the chocolate melts and mixture is smooth.  Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended.  Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips.  Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips.  Bake at 350° for 20 minutes or until barely set.  Cool for 10 minutes.  Invert onto dessert plates.  Serve warm.

Sheet Cake

I remember this from when we lived in California. I think Mom might have gotten the recipe from Sister Russick.

Sauce:
1 sq. Margarine
1 c. water
1/2 c. cocoa
Bring to boil and let cool

2 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda in 1/2 c. buttermilk (or milk soured with a little vinegar)
2 eggs
1 tsp. vanilla

Mix together. Bake in large greased cookie sheet 375 for 20 minutes.

Frosting:
1 sq. margarine
3 Tbsp. cocoa
6 Tbsp. milk
Bring to boil and remove from heat. Add 1 lb. of powder sugar (4 c.) and 1 tsp. vanilla.

Rocky Road Fudge

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
2 cups sugar
3/4 cup milk
2 tablespoons syrup - I am assuming karo but it doesn't say
2 square bitter chocolate
4 tablespoons cold water
1/4 teaspoon salt

Cook slowly, stir constantly to soft ball stage. Pour into bowl and cool. Add 1 tablespoon butter.

12 large marshmallows
1 cup nuts
1 teaspoon vanilla
peppermint

Cup up the marshmallows. When fudge is cool beat until it begins to set then stir in nuts, marshmallows and flavoring. Pour into buttered pan until cool and cut in squares.

Fudge Bars

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1 cup sugar
1/2 cup melted butter
2 squares bitter chocolate
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
nuts

Beat eggs, add sugar and beat again. Add melted butter, melted chocolate, vanilla and salt, beat again. Add flour and mix until smooth. Add nuts. Bake 350 for 25 minutes.

Brazilian Brigadeiros

1 can sweetened condensed milk

2-4 tablespoons of butter

1/4 cup of cocoa

Melt together in a pan on low heat while stirring constantly until you can see the bottom of the pan. Stir for another couple of minutes. Pour onto buttered plate. Let cool (I put it in the fridge). Butter your hands slightly and form the cooled mixture into little balls. Roll the balls in sprinkles, or coconut, etc. and put into small paper cups.

Rocky Road Ice Cream

1/3 cup unsweetened cocoa powder
1 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups whipping cream
1 (1 oz.) square semisweet chocolate
1 cup miniature marshmallows
1/2 cup chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream; set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before serving or ripening. Makes about 2 quarts.

Friendship Fudge

Mix in a gallon Ziplock bag.

4 cups powdered sugar;
3 ounces softened cream cheese;
1/2 cup softened margarine;
1/2 cup cocoa;
1 tsp. vanilla;
1/2 chopped nuts (optional)

Mix ingredients together by squeezing the bag and passing it around the group. Discuss friendship, teamwork, commitment, service, etc. The possibilities are endless. When it is mixed together, roll it into a log and slice and serve. May need extra powdered sugar or eat with spoons out of the bag.

Oreo Truffles

1 lb Oreo cookies - I like to use the mint Oreos
8 ounces cream cheese, room temperature - I use low-fat cream cheese
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes (optional)
1 lb milk chocolate
1/2 lb white chocolate

Using a food processor (I don't own a food processor but my salad shooter does a great job), grind cookies up. With a mixer, blend cookie crumbs, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. Another faster way is to just spoon chocolate over the top.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.