Sis. Peterson's magic brownies

280 g butter (1¼ cup)

300 g chopped chocolate (10.5 oz)

0.6 dl unsweetened cocoa powder (¼ cup)

4.7 dl granulated sugar (2 cups)

1.2 dl dark brown sugar (½ cup)

2 tl vanilla extract (2 tsp.)

2 tl salt (2 tsp.)

6 eggs

2.4 dl all-purpose flour (1 cup)

1.2 dl cocoa powder (½ cup)

Line a 9x13-inch dark metal pan with parchment paper, leaving overhang on all sides.  Grease the parchment with softened butter.

Combine half of the chopped chocolate and 0.6 dl of cocoa powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.  Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.  Beat with an electric mixer on high speed until light and fluffy, about 10 minutes.  It will be similar to the texture of a very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the over and preheat to 180*C (350*F).

Sift in the flour and remaining cocoa powder, add in remaining chocolate, and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.  Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels.  Lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes bout fudgy but the edges looked cooked through, about 20 minutes more.  The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift.

Chocolate Peanut Butter Pie

INGREDIENTSFor the crust

• 3/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tablespoons brown sugar

• 4 tablespoons melted butter

For the filling

• 1 1/2 cups heavy cream

• 8 ounces cream cheese softened

• 3/4 cup granulated sugar

• 1 cup creamy peanut butter

• 1 tablespoon vanilla

For the ganache topping

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

To prepare the crust, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. 

Put the pie crust into the freezer while preparing the filling.

Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)

Fold whipped cream into the peanut butter mixture, blending well. 

Pour filling into the prepared pie crust. Place filled pie into the freezer.

To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). 

Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. 

Put the lid on the pan and let sit on the stove.

After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. 

Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.

Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

Buckeye's

1 cup peanut butter 1 cup butter 3 1/2 cups powder sugar Sleeve of graham crackers * Roll into balls, freeze. 
Melt Chocolate w/ little oil. Dip the balls! Freeze again!
Enjoy.

Kyle's Mint Chocolate Chip Ice Cream

2 c. milk
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate

In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt.  Mix until the sugar has dissolved.  Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.

After steeping, warm mixture back up a little bit.  Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan.  Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture.  Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.

Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again.  Place strained mixture into a bowl that contains the other half of the cream.  Place in an ice-water bath and stir mixture constantly while it cools down.  Once it is lukewarm, place bowl in fridge.

After a few hours have passed, place mixture into an ice cream mixture.  While the mixture starts to turn into ice cream, melt chocolate in a double-boiler.  Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes.  Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.

Enjoy!

Yields: 2 quarts

Trish's Creamy Super Chocolatey Homemade Hot Chocolate Mix

11 c. (32 oz. box) powdered milk
1 c. powdered sugar
11+ oz. powdered coffee creamer (french vanilla)
2 lbs. Nestle nesquick powdered chocolate milk mix
4 Tbsp. cocoa powder
1 box instant chocolate pudding mix
1 box instant chocolate fudge pudding mix
mini marshmallows (optional)

Whisk together all ingredients and store in an airtight container.

To mix: use 1 part mix to 2 parts water

Trish's Favorite Easy Homemade Brownies

4 squares Baker's unsweetened baking chocolate (100% cacao, all natural bar)
¾ c. butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour

Preheat oven to 350.  Melt chocolate and butter together in large microwave safe bowl, stirring until blended.  Stir together the remaining ingredients in the same bowl to save dishes.  Pour into 9x13 inch pan.  Bake for 35 minutes.  Ta-da!  If doubled it fits perfectly into a large sheet pan.

Ms. Judy's famous chocolate cake

2 c. flour
1 3/4 c. sugar
2/3 c. oil
2/3 c. cocoa
1/3 tsp. baking powder
3/4 tsp. baking soda
1 c. water
3 eggs
1 tsp. vanilla

Combine dry ingredients together.  Add wet ingredients to the dry ones and mix well.  Pour into 2 9-inch round pans that have been greased well.  Bake at 350 F until done and toothpick comes out clean - about 30 minutes.

Enjoy!

PS - we like frosting with Ms. Becky's buttercream frosting

Becky's Frosting

Chocolate Buttercream Frosting

4.7 from 132 reviews

Print

Recipe type: Dessert

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

Serves: 3 cups

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Chocolate-Peanut Butter Bowl

4 Tbsp. unsalted butter
1 bag (10 oz.) marshmallows
1 1/3 c. smooth peanut butter
3/4 tsp. salt
5 c. crisped rice cereal
cooking spray
1 c. semisweet chocolate chips
1/2 c. light brown sugar, packed
2 c. heavy cream
1 Tbps. granulated sugar
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped

In a large saucepan, melt the butter over low heat.  Add the marshmallows; stir until melted, 5 minutes.  Stir in 1/3 c. peanut butter and 1/2 tsp. salt.  Remove from the heat; stir in the cereal.

Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang.  Coat the plastic and your fingers with cooking spray.  Press the cereal mixture into the bowl.  Refrigerate for 30 minutes.

In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.

Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside.  Refrigerate for 30 minutes.

In a bowl, whisk the remaining 1 c. peanut butter, the brown sugar, and the remaining 1/4 tsp. salt.  Whisk in 1/2 c. cream.

Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 c. cream on medium speed until thick, about 1 minute.  Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes.  Fold into the peanut butter mixture in 3 additions.

Pull up the plastic to transfer the cereal bowl to a platter, discard the plastic.  Spoon in the peanut butter cream.  Top with the peanuts.  Have guests spoon cream onto plates and break off pieces of the bowl.

Chocolate Turtle Cake

1 box Betty Crocker devil's food cake mix
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired

Heat oven to 350 F (325 F for dark or nonstick pans).  Grease bottom only of 13X9-inch pan with shortening or baking spray with flour.  Make cake mix as directed on box, using water, oil, and eggs.  Pour half of the batter into pan.  Bake 22 minutes.  Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted.  Stir in 1 c. pecans.  Pour caramel mixture over warm cake.  Sprinkle with chocolate chips.  Carefully spread with remaining batter.

Bake 25-28 min. or until cake springs back when lightly touched.  Run knife around sides of pan to loosen cake.  Cool in pan on cooling rack for at least 30 minutes.  Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans.  Serve with ice cream.  Store loosely covered.

Chocolate Chip Swirl Cake

3/4 c. miniature semisweet chocolate chips
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)

Heat oven to 350 F (325 F for dark or nonstick pan.  Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.

In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix.  Make cake mix as directed on box, using remaining cake mix, water, oil and eggs.  Stir in the 1/2 c. coated chocolate chips.  Reserve 1 c. of the batter.  Pour remaining batter into pan.  Stir 1/4 c. chocolate syrup into reserved 1 c. batter.  Drop by tablespoons randomly into 8 mounds over batter in pan.  To swirl, cut through mounds of batter with knife in one continuous motion.  Turn pan quarter turn and repeat.

Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean.  Run knife around sides of pan to loosen cake.  Cool completely in pan on cooling rack, about 1 hour.  Stir remaining 1/4 c. chocolate chips into frosting.  Spread frosting over top of cake; drizzle with additional chocolate syrup.  Store loosely covered.

French Silk Pie

• 4 ounces, weight Unsweetened Baking Chocolate
• 1 cup Salted Butter, Softened
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 package Baked Pie Shell

Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.

pictures and more in-depth directions can be found at: http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Chocolate Croissant Cookies

• 1 4 ounce stick  unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 cup plus 2 tbsp flour
• 4 tablespoons unsalted butter
• 9 tablespoons mini chocolate chips
• 3 tablespoons granulated sugar
• 1 egg white, beaten
• Coarse white sanding sugar

• Using an electric mixer, cream the butter, cream cheese and sugar on high speed for 3 minutes.
• Add the vanilla and salt and mix at low speed until blended. Mix in the flour at low speed until incorporated.
• Divide the dough into thirds; pat into disks. Wrap in plastic wrap; refrigerate for 15 minutes.
• Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment. Roll out each dough disk into an 8-inch round. Stack the rounds between pieces of parchment, place on a small baking sheet and refrigerate for 15 minutes. Meanwhile, melt the butter; let cool for 5 minutes.
• Place 1 dough round on a floured surface. Using a small offset spatula, spread with 1 tbsp. plus 1 tsp. melted butter; sprinkle with 3 tbsp. chocolate chips and 1 tbsp. granulated sugar. Using a large knife, cut the round into 8 wedges.
• Working from the wide end, roll up each wedge and transfer to a prepared pan, spacing evenly and bending in the ends to form a crescent shape. Refrigerate the cookies while you repeat with the remaining dough round, butter, chocolate chips and granulated sugar.
• Brush the cookies with egg white; sprinkle generously with sanding sugar. Bake until golden, 22 to 24 minutes. Transfer to racks to cool.

Chocolate Cookie Dough

1 c. sugar
4 Tbsp. butter, at room temperature
1/4 tsp. salt
1 egg
1 tsp. pure vanilla extract
1/2 c. unsweetened cocoa powder
3/4 c. flour

Using an electric mixer, cream the sugar, butter, and salt at high speed until well blended - about 3 minutes.  Scrape the bowl down, add the egg & vanilla, and beat for 1 minute.

Beat in the cocoa at medium speed until thoroughly blended.  Add the flour and mix at low speed just until incorporated.

(Recipe is from Every Day with Rachael Ray.  One person suggested cutting cookies into circles, baking, and then sandwiching with frosting in the middle.  I would guess that you would bake cookies between 325 and 350 F but the recipe does not have any baking instructions.)

Hot Crock Chocolate Pudding

6 eggs, at room temperature
4 c. heavy cream, at room temperature
1/8 tsp. salt
1 lb. semisweet chocolate chips
1/4 c. marshmallow cream, like Fluff
Grated chocolate, for garnishing

In a medium slow cooker, whisk together eggs, cream, and salt.  Add the chocolate chips, cover and set the slow cooker to high heat to melt, about 30 minutes.  Whisk mixture together until smooth.

Cook on low heat for another 30 minutes.  Scrape down the slow cooker; whisk the pudding.  Cook until set at the edges but loose in center, 1 hour 15 minutes; whisk until smooth.  Hold on the warm setting.

Just before serving, whisk the pudding.  Spoon into mugs or bowls and then top with marshmallow cream.  Garnish with grated chocolate.

Chocolate Frosting

1/4 tsp. butter flavoring
1/8 tsp. salt
2 Tbsp. oil
2 Tbsp. cocoa powder
1 1/2 tsp. vanilla
2 1/2 c. powdered sugar
2 - 3 Tbsp. water

Mix salt, oil, cocoa, vanilla, butter flavoring.

Slowly mix powdered sugar and water until the right consistency is reached.

Enjoy!

No Bake Chocolate Cookies

1/2 c. butter
1/3 c. cocoa
1/3 c. peanut butter
3 c. oatmeal
2 c. sugar
1/2 c. milk
1 tsp. vanilla

Bring the butter, sugar, cocoa, and milk to a boil.  Let boil for 1 minute.  Take the pan off of the heat and add peanut butter, vanilla, and oatmeal.  Mix well.

Drop by rounded teaspoons onto wax paper.  Let cool.

Makes about 3 dozen cookies.

Chocolate Crinkles

4 eggs
1/2 c. confectioner's sugar
2 tsp. vanilla
1/2 tsp. salt
2 c. white sugar
1/2 c. vegetable oil
1 c. unsweetened cocoa powder
2 c. flour
2 tsp. baking powder

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking powder, and salt; stir into the cocoa mixture.  Cover dough and chill for at least 4 hours.

Preheat oven to 350 F (175 C).  Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball into powdered sugar before placing onto prepared cookie sheets.

Bake in a preheated oven for 10 - 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Makes 72 cookies.

Chocolate Cheese Cake

from Emily Titus

12 oz. semi-sweet choc. chips, melted
3 8-oz. pkgs cream cheese, room temp.
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 c. sugar
3 large eggs

Preheat oven to 375 F.

Beat cream cheese, one package at a time until very smooth.  Add vanilla, salt, and sugar.  Mix well.  Add the chocolate and beat to mix.  Add eggs one at a time, scraping the bowl and beating after each.  Add sour cream and mix.  Pour into crust, rotate to settle and then bake for 1 hour (1/3 up from bottom of oven).  Cool, cover, and chill overnight.  Serve with whipped cream and fruit.  Can be frozen.


Crust:
2 c. oreo crumbs
1/4 - 1/2 c. butter melted

Mix together until crumbs are moist.  Press into a 9X13 inch springform pan (sides lightly greased).


*Tip - Cover bottom with foil and place on a cookie sheet as some butter will drip out.