Chocolate bread pudding - recipe to print

Ingredients

3 cups milk

3 eggs

1 1/4 cup sugar

6 tablespoons butter

9 ounces unsweetened chocolate

2 teaspoons vanilla extract

Directions:

Trim the crusts of 12 slices of bread. 

Lightly grease an 8 x 8 pan.

Whisk the milk, eggs, and sugar together in a saucepan. Add the butter and the chocolate and heat over low heat, just until the butter and the chocolate melt.

Arrange a single layer of bread in the pan and pour the sauce over it. Add the next layer of bread and pour the sauce over that. Arrange the final layer of bread slices and pour the remaining sauce over it. 

Cover with plastic wrap and place another baking pan over it with something heavy on top of it (I used a heavy mug) to weigh down the bread. Set aside for one hour.

Note: if you have leftover sauce, go back after 30 minutes and pour the leftover sauce onto the bread. Sometimes it takes a while for the bread to absorb the sauce.

Remove the weight and the plastic and bake uncovered for 35 to 40 minutes until the pudding sets.

Serve with a dollop of cream whipped by hand.

Enjoy!

Macadamia and white chocolate cookies - recipe to print

Ingredients

3/4 cup rolled oats

3/4 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, melted and still warm

1/3 cup sugar

1/3 cup brown sugar

1/2 teaspoon vanilla extract

1 egg

1 cup dry-roasted salted macadamia nuts, coarsely chopped

1 cup white chocolate chips

Directions

Pulverize the oats in a food processor or blender until fine. Add the flour, salt, baking soda, and salt to combine.

In a large bowl mix the butter with the sugars and the vanilla and then whisk in the egg.

Stir in the flour mixture just until everything is moistened. Stir in the nuts and the chocolate chips.

Tim rolled his dough into a ball, covered the ball with plastic wrap and then refrigerated it for 2 hours. But you can also leave it overnight.

Remove the dough from the fridge and scoop by the tablespoon on to a baking sheet lined with parchment paper. 

Bake until golden brown. About 13 to 15 minutes. 

Enjoy!

Chocolate Chip Pie - Recipe to print

Ingredients

1 9" unbaked pie shell *

3/4 cup (1 1/2 sticks) butter

2 eggs

1/2 cup flour

1/2 cup brown sugar

1/2 cup white sugar

12 oz chocolate chips

Directions:

Remove the pie crust from the freezer and let thaw for 20 minutes. Prick the pie crust with a fork all over. Bake in the oven at 400 F for 10 minutes or until baked but not brown.

Melt the butter in the microwave. Let cool. I put mine in the refrigerator while I'm preparing the other ingredients.

Beat the eggs until foamy.

Measure the flour and sugars into a bowl and then add to the eggs. Mix well.

Add the cooled butter and mix well.

Add the chocolate chips.

Pour into the pre-baked pie crust.

Bake for 45 minutes at 350 F or bake until brown on top. Insert a fork in the middle before removing it from the oven. If the fork comes out clean (the chocolate chips may stick a little) it is done.

Enjoy!

Chocolate chip and M&M cookies - recipe to print

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 lb butter (2 sticks), melted
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 eggs
1 cup chocolate chips
1 cup M&Ms

Directions
Mix the flour and baking soda together with a fork in a large bowl.

Combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs, one at a time.

Stir in the flour mixture until everything is just moistened.

Stir in the chocolate chips and the M&Ms.

Let the dough sit for at least one hour. Letting it sit overnight is best.

(You can even roll the dough and freeze it, cutting off just enough for one or two, or more, cookies at a time whenever you want. This ensures fresh from the oven cookies every time.)

Scoop the dough out by the tablespoonful and place each cookie 3 inches apart.

Bake at 375 degrees for 9-11 minutes, or until the cookies are golden brown at the edges and no longer wet on top.

Let the cookies sit on the pan for 2 minutes before removing.

Enjoy!

Delicious Turkey Meatloaf (to print)

Ingredients

1 teaspoon Olive Oil

1/2 Cup chopped onion

1/3 Cup chopped celery

4 or 5 slices whole wheat bread

1/2 cup milk (I use skim)

1 to 1.5 lbs ground turkey (I use 1.25 lb Jenny-O Lean Ground Turkey)

2 eggs, beaten (you can substitute egg whites)

1/2 cup grated parmesan cheese

1/2 teaspoon salt

3 tablespoons fresh basil (the secret ingredient!) (I use Gourmet Garden but you can chop up fresh)

1/2 cup ketchup

2 tablespoons worcester sauce

2 tablespoons brown sugar

Directions

Sauté the chopped onions and celery in the olive oil until they're soft. About five minutes.
While the onions and celery are getting soft make your own bread crumbs. Put the bread in the toaster until it's lightly toasted. Rip up the toast and throw it in the blender. (Or use purchased - about 1 cup)
Soak the bread crumbs in the milk. Set aside.

Put the ground turkey in a big bowl. Add the parmesan cheese, salt, basil, onions and celery.

Using a fork, mix it all together.
Throw in the bread crumbs and pour in the beaten eggs.
Mix everything together. Shape it into a meatloaf shape (you'll have to use your hands for this). Place it on a lightly oiled pan. I like to use a broiler pan.
Bake in a 350 degree oven for 45-50 minutes or until a meat thermometer reads 165 degrees.

Enjoy!

Best ever chocolate brownies (print version)

Ingredients

4 ounces of unsweetened chocolate

1/2 (1 stick) cup of butter

1 1/2 cups of sugar

3 eggs

1 1/2 teaspoons vanilla

1/2 cup flour

Directions

Melt the chocolate and butter together. You can do this over a double boiler or in the microwave. I melt the chocolate for 3 minutes at 1/2 power, then add the butter and melt for another minute at 1/2 power.

Set the chocolate mixture aside to cool.

Mix the eggs and the sugar together at high speed until the mixture is thick and glossy yellow. This can take two to three minutes.

Add the vanilla.

Slowly pour the cooled chocolate and butter mixture into the eggs and sugar. Mix the chocolate in at a slow speed.

Once the chocolate is mixed in, add the sifted flour. I sift the flour right into the bowl to make it easier.

Fold the flour into the mixture.

Pour the mixture into a greased and floured 8 x 8 baking pan.

Bake the brownies at 350 F for 20 - 25 minutes depending on the temperature of your oven. Be careful not to overbake! These brownies are yummier if slightly gooey in the middle.

Remove from the oven and cool before slicing.

Butterscotch brownies - recipe to print

Ingredients

1/2 cup butter (1 stick)

2 cups brown sugar

2 eggs

2 teaspoons vanilla

1 cup all purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon salt

1 cup chocolate chips

Directions

Melt the butter in a saucepan over low heat. Stir in the brown sugar until it dissolves. Pour into a mixing bowl and let cool slightly.

Add the eggs one at a time and beat well. Add the vanilla.

Add the sifted flour, baking powder, and salt. Beat until well blended.

Add the chocolate chips.

Pour into a greased 8 inch pan. Bake for 25 minutes at 350 degrees, or until the brownies are golden brown on top. They will still be gooey in the middle. Do not over bake!

Cool on a rack and then place in the refrigerator for one hour before serving.

Enjoy!

Red velvet cupcakes - recipe to print

Red Velvet Cake

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

1/4 cup unsweetened natural cocoa

3/4 cup butter (1 1/2 stick)

1 1/2 cup sugar

2 eggs

1 one ounce container red food dye

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon vinegar

1 teaspoon vanilla

Directions

Line the cupcake pans with cupcake liners.

Sift the flour, baking powder, salt and cocoa together in a bowl.

Cream butter with the sugar until light and fluffy.

Add in the eggs and beat well.

Add the food dye and mix until well blended.

Combine the buttermilk and the baking soda and mix well. Add to the sugar and butter mixture alternately with the dry ingredients.

Add the vinegar and the vanilla. Mix well.

Spoon into cupcake liners. This batter filled 20 cupcake liners. (You can also make two 9" layers)

Bake at 350 degrees for 20 minutes.

Vanilla Cream Cheese Frosting

1 8 ounce package cream cheese

1/2 cup butter (1 stick)

1 teaspoon vanilla

1 pound confectioner's sugar

red sprinkles

Directions

Combine the cream cheese with the butter and the vanilla in a mixing bowl and beat until smooth. Gradually add the sugar while beating.  

Ice the cupcakes and decorate with red sprinkles.

Enjoy!

Aunt Neanie's chocolate cake - recipe to print

Cake

4 ounces unsweetened chocolate

4 tablespoons butter, softened

2 cups granulated sugar

2 eggs

2 1/4 cups cake flour, sifted

2 teaspoons baking powder

1 1/2 cup milk

Melt the chocolate in the double boiler or in the microwave (3 minutes at 50% power). Let cool slightly.

Cream the butter with the sugar until light and fluffy. Add the eggs one at a time. Slowly add in the cooled chocolate. Add the sifted flour and baking powder alternately with the milk.

Pour into three greased and floured 8 inch round pans. Bake at 350 degrees for 15-20 minutes (times vary depending on your oven) or until a toothpick inserted in the center comes out clean.

Let the cakes cool for 5 minutes in the pan before turning them out.

Vanilla Buttercream frosting

2 lbs confectioner's sugar

1 cup butter, softened

1/3 milk

2 teaspoons vanilla

1/4 teaspoon salt

Cream the butter. Add the rest of the ingredients and beat until smooth. Frost the cake.

Chocolate drips

1 ounce unsweetened chocolate

2 teaspoons butter

Melt the chocolate and butter together in a double boiler or in the microwave. While hot pour over the frosted cake.

Enjoy!

Chocolate zucchini cake - recipe to print

Ingredients

4 ounces dark chocolate, coarsely chopped (I use 72% cocoa)

1/2 cup butter (1 stick)

1 1/4 cup sifted cake flour

1/4 cup natural unsweetend cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/4 cup buttermilk

1 1/2 cups grated zucchini (about 2 medium zucchinis)

1/2 cup chocolate chips

Directions

Melt the chocolate in a double boiler or in the microwave for 3 minutes on 50% power. Set aside to cool slightly.

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

Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating each one well. Add the vanilla.

Add the flour and cocoa mixture.

Add the buttermilk, beating until well combined.

Beat in the chocolate, then the zucchini and finally the chocolate chips.

Pour the batter into 12 cupcake liners (or one 9" cake pan).

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool before frosting. 

Vanilla Cream Cheese Frosting

1 8 ounce package cream cheese

1/2 cup butter (1 stick)

1 teaspoon vanilla

1 pound confectioner's sugar

green sprinkles

Directions

Combine the cream cheese with the butter and the vanilla in a mixing bowl and beat until smooth. Gradually add the sugar while beating.  

Frost the cupcakes and decorate with green sprinkles.

Enjoy!

Flourless chocolate cake| Recipe to print

Ingredients

 8 ounces dark chocolate (I use 72% cocoa)

1 cup butter

3 tablespoons unsweetened natural cocoa powder, sifted

¼ cup strong brewed coffee

2 whole eggs

6 eggs, separated

1 cup sugar

½ teaspoon cream of tartar

Directions

Cut the chocolate and the butter into pieces and place in a bowl. Melt in the microwave on medium power for 2 to 3 minutes. Stir in the cocoa until it is smooth.

Beat 2 whole eggs, 6 egg yolks and the sugar until the mixture is pale yellow and thick. This will take 3 to 4 minutes.

Add the chocolate mixture and the coffee. Mix together slowly.

In a separate bowl beat the 6 egg whites with the cream of tartar until they hold their shape but are still moist. This will take 2 to 3 minutes.

Gently fold in ¼ of the egg whites into the chocolate mixture. Fold in the rest of the egg whites. Don’t worry about a few streaks of egg white in the batter.

Gently pour the batter into a 10-inch springform pan lined with buttered parchment paper.

Bake at 325 degrees for 40 minutes (some ovens may take longer). The cake is done when it is puffed, slightly cracked and no longer jiggling in the middle.

Cool the cake in the pan on a wire rack for 10-15 minutes before removing it.

I like to serve mine with a dusting of powdered sugar, hand-whipped cream and raspberries. 

Enjoy!

Homemade peanut butter cups -recipe to print

Ingredients

9 oz dark chocolate (I use 72% dark cocoa)

3/4 cup plus 2 tablespoons crunchy peanut butter

1/3 cup brown sugar

2 tablespoons graham crackers

2 pinches of salt

Directions

Melt the chocolate in the microwave (I melt it for 3 minutes at 50% power) or, you can melt it in the double boiler. Add the 2 tablespoons of peanut butter, a pinch of salt and mix it well.

Line muffin tins with 12 cupcake paper liners. Spoon 2 teaspoons of the melted chocolate mixture into each liner, pressing the chocolate up against the sides as you go. Place in the refrigerator for 20 minutes.

Meanwhile, make your own graham cracker crumbs by crushing graham crackers in the blender or by hand with a spoon.

Mix the graham cracker crumbs with the peanut butter, brown sugar and pinch of salt. Mix it well.

When the chocolate is hard, spoon 1 tablespoon of peanut butter mixture into each paper liner, pressing it flat as you go.

Add an additional 2 teaspoons of chocolate to each cup, spreading the chocolate evenly over the peanut butter.

Place in the refrigerator for an hour before indulging!

Enjoy.

Oatmeal Chocolate Chip Cookies

2 cups rolled oats
1/4 cup water
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 lb butter (2 sticks)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
2 cups semi-sweet chocolate chips

Cut the butter into chunks and melt over low heat in a saucepan.

Place the oats in a small bowl and sprinkle with water.

Combine the flour and the baking soda in a medium bowl.

Remove the butter from the heat and stir in both the sugars, the vanilla and the salt.

Combine the butter-sugar mixture with the flour.

Stir in the oats and then the chocolate chips.

Let the dough stand for one or two hours or cover and refrigerate overnight. I let mine stand for 1 hour. Who has patience for more than that?

Scoop by heaping tablespoon onto parchment paper lined cookie sheets. I fit 12 per sheet and the recipe made 36 cookies in total.

Bake for 5 minutes at 350 degrees on the middle rack. Turn the cookie sheet and bake for an additional 4 to 6 minutes(depending on your oven) on the lower rack. The cookies are done when they are golden brown on top. If you like them gooey they should be slightly soft in the middle.

Enjoy!

Chocolate coconut island cookies|Recipe to print

Ingredients

4 squares unsweetened chocolate

¼ cup strong coffee

½ cup butter

1 cup firmly packed brown sugar

1 egg

1 ½ cups all-purpose flour

½ teaspoon soda

½ salt

½ cup sour cream

½ cup shredded sweetened coconut

Directions

Melt the chocolate in a double boiler or in the microwave for 3 minutes at 50% power. Set aside to cool.

Cream the sugar with the butter. Add the egg and mix in well.

Add the cooled chocolate and the coffee to the sugar mixture and beat well.

Sift the flour, salt and baking soda and add to the batter alternately with the sour cream.

Stir in the coconut.

Drop by teaspoonfuls onto parchment paper on a baking sheet. Bake at 375 degrees for 10-12 minutes, or until a toothpick inserted comes out clean. Do not overbake!

This recipe makes 36 cookies.

Frosting

1 ½ cups confectioner sugar

2 tablespoons sour cream

2 tablespoons butter

2 tablespoons milk

½ teaspoon vanilla

Mix all the ingredients together in a saucepan. Heat over low heat until frosting is ready to spread. Spread on the cooled cookies while the frosting is warm. Decorate immediately.

Enjoy!

Crack Pie - recipe to print

This recipe is for two pies. Email me at sugarbowlmix at gmail dot com if you want to know why. (Or, cut the recipe in half to make only one.)

Cookie for crust

2/3 cup plus 1 tablespoon flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup  light brown sugar

3 tablespoons sugar

1 egg

Scant 1 cup rolled oats

Sift together the flour, baking powder, baking soda and salt.

Beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie

1/4 cup (1/2 stick) butter

1 1/2 tablespoons brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups sugar

3/4 cup plus a scant 3 tablespoons light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar

In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling evenly between the 2 greased pie shells.

Bake the pies, one at a time, for 15 minutes at 350 degrees, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving

Double dark chocolate cookies - recipe to print

Ingredients:

8 ounces dark chocolate (I use Trader Joe's Pound Plus 72% cocoa)

4 tablespoons butter

2/3 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3/4 cup brown sugar

1 teaspoon vanilla

12 ounces dark chocolate chips (I use Ghirardelli 60% cocoa chips)

Directions

Melt the chocolate in the microwave. I melt it for two minutes at half power. Add the butter and zap again for another minute at half power. Mix together and set aside to cool slightly.

Sift the flour, salt and baking powder into a bowl.

Beat the eggs, sugar and vanilla together until light and fluffy. This will take two or three minutes.

Pour the chocolate into the egg mixture and beat it slowly.

Beat in the flour mixture slowly.

Stir in the chocolate chips.

Drop by the tablespoon onto a cookie sheet. I like to drop the batter directly onto parchment paper.

Bake at 350 degrees for seven to eight minutes until the cookies are shiny and crackly but still soft in the middle.

Cool on the sheet for three or four minutes before setting on a cooling rack.

This will make 48 cookies.

Enjoy!

Mocha birthday cake - recipe to print

Coffee butter cake

3/4 cup (1 1/2 sticks) butter

2/3 cup milk

1/3 cup very strongly brewed coffee

2 1/4 cups sifted cake flour

2 3/4 teaspoons baking powder

1/2 teaspoon salt

4 eggs

2 cups sugar

Directions

Combine the butter, milk and coffee in a saucepan over low heat. 

Once the butter melts, stir, remove from the heat and set aside to cool.

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

Beat the eggs and sugar on high speed for three to four minutes until the mixture is thick and light yellow.

Stir the flour mixture into the eggs. Add the milk and butter mixture.

Pour the batter into three greased and floured 9 inch round cake pans.

Bake for 25 minutes at 325 degrees or until a knife inserted comes away clean and the cakes are nicely browned.

Cool the cakes in their pans for 6 to 8 minutes before removing them onto cake racks.

Mocha fudge frosting

2 cups sugar

2/3 cup evaporated milk

1/2 stick butter

6 ounces chopped dark chocolate (I use 72% cocoa)

2 tablespoons very strong brewed coffee

Directions

Place the sugar, evaporated milk and butter in a saucepan over low heat. Cook slowly until the butter has melted. Stir the ingredients together. 

Increase the heat to bring the mixture to a boil. Allow the mixture to boil at a rolling boil for 7 minutes.

Remove from the heat and pour the mixture into a mixing bowl with the chocolate. 

Stir the mixture until the chocolate is all melted. 

Add the coffee. Let the mixture sit for 20 minutes or put in the refrigerator to cool for 10 minutes. 

Beat until smooth.

Frost the cake.

Enjoy!