Bundt Cake Chocolate Chocolate Chip Cake

Prep Time:  20 minutes      Cook Time:  50 minutes      Overnight time: cake refrigerate before frosting

 

 1 box Devil's Food cake mix

3.4 oz instant chocolate pudding mix

1 cup sour cream

4 large eggs

1/2 cup water

1/2 cup oil

1 1/2 cups mini chocolatae chips

16 oz cream cheese, softened

1/2 cup butter, softened

3/4 cups powdered sugar

2 tsp vanilla extract

1.  Mix first six ingredients together in a mixer. Stir in chocolate chips.  Pour into a greased bunt cake pan (cooking spray) Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes.

2.  Remove coke from bundt pan by pacing a plate upside down over the bundt pan.  While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate.  Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

3.  In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding more until it is nice and thick.

4.  Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze frosting out of the bag onto the cake in strips. Decorate center with flowers.

Peppermint Patties

 1/2 cup sweetened condensed milk

3-4 cups powdered sugar

1/4 tsp peppermint oil or 1/2 tsp peppermint extract

1/4 tsp vanilla extract

chocolate melting pieces

white chocolate

coconut oil

Mix together chocolate melting pieces and coconut oil and melt ( can use a small crock pot).  Melt the white chocolate in a small bowl, in the microwave, 30 seconds intervals.  In a large bowl add condensed milk, peppermint and vanilla extracts and mix together.  Knead it with some powdered sugar until it is not sticky.  Shape and cut out circles using the bottom of a small glass. Freeze for 1 hour to harden.  Dip into melted chocolate and put on a wax papered baking sheet.  Chill in refrigerator. Can drizzle on white chocolate on top.  Freeze to harden.  Package in a tin using candy cups,  

Recipe:  the hillbilly kitchen

Martha Washington Candy

 3 cups sweetened coconut

4 cups powdered sugar

14 oz can sweetened condensed milk

2 cups pecans, chopped

1 cup butter, softened at room temperature

1 tsp vanilla

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

2 Tbsp coconut oil

Christmas Tin's

candy cups (small muffin tins)

various sprinkles

In a large bowl combine coconut, sugar and pecans,  Mix. Add condensed milk, butter and vanilla.  Mix well and stir until well combined. Using a cookie scoop put spoonfuls on a baking sheet with wax paper.  Put in the refrigerator for 1 hour to harden. 

Combine the chocolate chips and coconut oil in a small crock pot and melt.( or you can use a double boiler or microwave, checking and stirring every 30 seconds.) Stir until smooth. Dip balls after you smooth them out with your hands, into chocolate mixture.  Put dipped chocolate on a waxed papered baking  sheet.  Put a few sprinkles, candy balls, coconuts, nuts, white chocolate on top of candy balls for decoration.  

Let chill in the refrigerator or put them in candy cups in mini cupcake tins.  Put in fridge for at least 30 minutes before putting in the tin's.  Depending on the size of the tin's you could fit 6-12 in each one.

Recipe:  the hillbilly kitchen

Chocolate Pound Cake

 2 sticks butter, room temperature

1/2 cup crisco

3 cups granulated sugar

6 eggs

3 cups all-purpose flour

1/2 tsp salt

1 tsp baking pwder

5 Tbsp cocoa

1 cup milk

2 tsp vanilla

In a stand mixer cream together the butter and crisco.  Add the sugar and mix until creamy.  Add eggs, one at a time.  In a bowl add dry ingredients, flour, salt, baking powder and cocoa.  Stir.  Alternate adding dry ingredients and milk until all combined.  Add vanilla.  

Spray Bakers Joy into a tube pan/bundt pan.  Pour in batter evenly around.  Slap down to get out any air pockets.  Bake in a 350 degree oven for 1 hour and 15 minutes. Let cool.  Flip unto a serving platter.

Recipe:  Mama Sue

 

 

 

Chocolate Chip Blondies

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 large eggs, lightly beaten, room temperature

1 tsp vanilla 

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup semisweet chocolate chips 

1.  In a large bowl, combine the brow sugar, butter, 

2.  Spread into a greased 13x9 inch baking pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 18-20 minutes.  Cool on a wire rack.  Cut into bars, eggs and vanilla just until blended.  Combine the flour, baking powder and salt; add to brown sugar mixture.  Stir in chocolate chips.

Chocolate Yogurt Cake

 1 cup all-purpose flour

1/2 cup unsweetened cocoa 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 large eggs, room temperature, whisked

1 cup plain Greek yogurt, room temperature

1 1/2 tsp vanilla

1/2 cup oil

1 cup sugar

 

Preheat oven to 350 degrees.  In a large bowl mix the dry ingredients, flour, cocoa, baking powder, baking soda and salt. In another bowl mix the wet ingredients, eggs, yogurt, vanilla, oil and sugar.  Mix the wet into the dry ingredients.  Whisk and stir together.  Pour into a cake pan (8 inch cake pan or spring form pan).  and spread evenly. Spray with nonstick spray or oil.  Place a parchment paper into pan covered with oil.  Bake at 350 degrees for 35-45 minutes.  Cool.  

Glaze:

3 oz semisweet chocolate

 2 Tbsp butter 

1 Tbsp honey

Put water in a saucepan over the stove, like a double boiler.  Water should be simmering.  In a bowl inside the pan add the chocolate, butter and honey.  Mix well.Take off heat and set aside.  It will thicken up.  Pour the glaze over the cake. Top with chocolate sprinkles.

Recipe:  joy of baking

Chocolate Cream Pie

 frozen pie crust, bake according to pkg, prick with fork on the bottom, let cool

4 eggs (separate the whites from the yolks), set aside (yolks for the pudding/whites for the meringue)

1 cup sugar

3 Tbsp corn starch 

2 heaping Tbsp cocoa powder

1 cup evaporated milk

4 egg yolks

1 cup water

1 tsp vanilla

2 Tbsp butter

 

Meringue:

1 tsp cream of tarter

1/2 cup sugar

 

In a large bowl mix together the sugar, corn starch and cocoa powder.  Add the milk, egg yolks, and water.  Whisk together well.  Microwave for 3 minutes.  Whisk again very well.  Microwave again for 2 minutes.  Whisk again.  Add the vanilla and 2 Tbsp butter.  Whisk again.

Pour into prebaked, cooled pie crust.  In a medium bowl add cream of tarter, egg whites and whip with an electric mixer, adding sugar as you mix.  Stiff peaks should form. Gently spread on top of pie, creating peaks with the spatula.  Bake in a 350 oven for 20 minutes. Serve.

Recipe: Collard valley cooks

Chocolate Zucchini Cake

 1 cup whole wheat flour

1/3 cup raw unsweetened cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 cup fresh zucchini, shredded

1/2 cup unsweetened almond mik

3 Tbsp raw honey

3 Tbsp pure maple syrup

1 Tbsp coconut oil, melted

1 large egg

1 tsp pure vanilla extract

1.  Preheat oven to 350 degrees.  Spray two 6 inch cake pans with coconut spray.

2.  In a large mixing bowl combine flour, cocoa powder, baking soda, and salt. Whisk dry ingredients together well.

3.  In another bowl, combine shredded zucchini, almond milk, honey, maple syrup, coconut oil, egg, and vanilla extract.  Whisk until well combined.

4.  Add wet ingredients to dry ingredients and stir until combined, don't over mix.

5.  Divide batter between the two 6 inch pans. Bake in preheated oven for 20 minutes or until a toothpick comes out clean.

6.  Cool in pan for 10-15 minutes, carefully remove from pans and cool cakes completely on wire rack.

Chocolate Frosting Ingredients:

1 1/2 cups high quality dark chocolate chips ( Lily's brand made with stevia)

3/4 cups coconut cream (open can and skim off top cream for this use, throw the rest in a smoothie for later)

In a saucepan, melt chocolate chips and coconut cream together, mixing well until combined.  Remove from heat, and immediately add 1/2 tsp pure vanilla extract into your frosting mixing well.  Allow frosting to sit on the counter for an hour or two until cool and thick.  Gently frost your cake.

Chocolate Chuck Blondies

 1/2 lb room temp butter, (2 sticks)

1 cup brown sugar

1/2 cup sugar

2 cups flour 

1 tsp baking soda

1 tsp Kosher salt

2 tsp vanilla 

2 eggs, room temp

1 1/2 cups walnuts, chopped

1 1/4 lbs (2 pkg) chocolate chunks

 

Sift together dry ingredients.  Set aside.  Cream butter and sugars.  Add vanilla and eggs.  Add dry ingredients.  Mix.  Add 1 1/2 cups chopped walnuts and 1 1/4 lbs (2 pkgs) chocolate chunks.  Spread in a baking pan.  Bake in a 350 degrees oven for 30 minutes.  Toothpick will not be clean like its underbaked.

Recipe: from Ina Garten

Chocolate Pie

 1 pie crust (poke holes in before baking)

1 cup sugar

3 Tbsp Hersheys Choco powder

3 heaping Tbsp corn starch 

2 cups milk

1/2 stick butter (1/2 cup)

1 tsp vanilla

3 eggs (separate yolks and whites)

 

Bake pie crust in oven according to package.  Let cool completely.  In a medium pot mix using a whisk sugar, choco, corn starch, milk (add slowly), butter, vanilla and egg yolks. Cook to thicken for a few minutes mixing constantly.  Be sure to get the bottom so it doesn't stick or burn. Will firm up to look like pudding.  

Meringue:

In a mixer at high speed whip up the egg whites and 1/4 cup sugar. 

To assembly pie

1.  smooth chocolate into cooked pie shell

2. Top with meringue smoothing it out to the edge

3.  Put in the oven for 2-3 minutes to lightly brown the meringue (or 30 seconds on broil) Watch carefully that it doesn't burn.

Chocolate Fondue

 1/2 cup coconut cream

2-3 Tbsp raw honey, or pure maple syrup

9 oz  dark chocolate pieces or chocolate chips

1 tsp vanilla extract

toothpicks for serving

To serve:  Fresh pineapple, strawberries, raspberries, blueberries, pear, kiwi, bananas

In a small saucepan, or double boiler, add the coconut cream, honey, vanilla, and chocolate.  Place over medium-low heat and whisk until chocolate is melted and smooth.

Place your chocolate dip into a fondue pot/bowl and ser immediately with fruit of your choice.

Serves: 4-6 

Perfect for Valentines Day or parties

Chocolate Fudge

 14 oz can sweetened condensed milk

12 oz bag of semi sweet chocolate chips

1 tsp vanilla

Combine condensed milk and chocolate chips in bowl and melt in microwave in 30 second increments.  When melted and smooth add vanilla.  Pour into an 8x8 or 9x9 inch pan lined with parchment paper.  Place in fridge for 2 hours until set.  

Variations:

Marble (using 1/2 semi sweet chocolate chips and 1/2 white chocolate chips)

Mint (using mint chocolate chips or peppermint extract)

Nut ( use almond extract and 1/4-1/2 cup chopped pecans, walnuts or cashews)

Chocolate Dump It Cake

2 cups sugar
4 oz unsweetened chocolate
1 cup of butter
1 cup water
1 cup milk
1 tsp apple cider vinegar
2 eggs
 2 cups flour
 2 tsp baking soda
1 baking powder
 1 tsp salt
1 tsp vanilla

Heat sugar, unsweetened chocolate, butter and water on stove in a pot.  whisk on medium-low until melted.  Take off the stove. It will continue to cook but hopefully will be warm and not hot. Combine milk and apple cider vinegar together and add to pot.  Add eggs and whisk together.  In a separate bowl add dry ingredients flour, baking soda, baking powder and salt.  Pour dry mixture into the chocolate pot slowly and whisk. Lastly add the vanilla extract.   Pour into a tube cake pan that has been sprayed and floured (it has a hole in the middle).  Bake at 375 degrees for 30-35 minutes.  Will be done when it bounces back after being pressed. The toothpick method doesn't really work with this cake. Cool cake completely.  Turn upside down on a platter to frost for a smooth side.

Frosting
1 1/2 cup chocolate chips
1 1/2 cup sour cream (room temperature, NOT cold)

Melt chocolate in microwave for 30 seconds and then 15 second increments until melted.  Whisk sour cream a little at a time. Should look like pudding.

Healthy Brownies

Healthy Brownies

2 Tbsp milled flaxseed

6 Tbsp water

¼ cup coconut oil

70% organic cocoa bar

1/3 cup hazelnuts, finely chopped

½ cups whole wheat flour

1 tsp baking powder

1 tsp vanilla extract

1/3 cup brown sugar

Mix together flaxseed and water. Set aside. In a pot melt together slowly coconut oil and cocoa bar. When melted add to pot hazelnuts, flour, baking powder, vanilla extract and brown sugar. Remove from heat. Mix in flaxseed/water to pot. Pour into 8x8 pan . Bake at 350 degrees for 9 minutes. Sprinkle 2 tsp. of hazelnuts, finely powdered. Serve.

Cadbury Mini Egg Blondies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 unsalted butter (melted)
1 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
3/4 cup white chocolate chips
2 cups milk chocolate mini Cadbury eggs

1.  In a medium sized mixing bowl sift flour, baking soda and salt together.
2.  Add melted butter to the bowl of your electric mixer.
3.  Cream together with sugars.
4.  Add in vanilla, egg and egg yolk.  Mix until creamy.
5.  Slowly add in flour mixture until it is incorporated.
6. Add in white chips and gently fold in Mini Eggs.
7.  Spread batter into a greased 9x9 inch baking dish
8.  Bake at 325 degrees for aaboout 40 minutes or until a tooth pick is inserted in the center and comes out clean.
9.  Let the bars cool for 30 minutes before slicing.

Chewy Chocolate Chip Cookies

2 cups flour

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter (melted)

1 cup packed brown sugar

½ cup sugar

1 Tbsp vanilla

1 egg

1 egg yolk

2 cups semi-sweet chocolate chips

1. Preheat the oven to 325 degrees. Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
2. In a large bowl, sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
4. Beat in vanilla, egg and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
6. Drop cookie dough ¼ cup (yes, these are big cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. They should be taller then wider. Shape them taller before baking.
7. Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
8. Cool on baking sheets for a few minutes before transferring to wire rack to cool completely.

Note: Can make smaller cookies just bake for 7-9 minutes.

Brownies

1/2 cup + 2 Tbsp salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup milk chocolate chips

1.  Preheat oven to 350 degrees.  Line a metal 9x9 pan with parchment paper.
2.  Pour melted butter into a large mixing bowl.  Whisk in sugar by hand until smooth, 30 seconds.
3.  Add in eggs and vanilla extract.  Whisk 1 minute.
4.  Whisk in melted chocolate until combined and smooth.
5.  Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.  Stir in whole chocolate chips.
6.  Pour into prepared pan and smooth out.
7.  Bake in the preheated oven for 30 minutes.  Let cool in pan 30 minutes before slicing.

Sheet Pan Chocolate Chip Cookie Bars

Serves: 24

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

1 cup butter

1 ¼ cups brown sugar

¾ cup sugar

1 Tbsp vanilla extract

2 eggs

2 ¾ cups flour

1 tsp baking soda

1 tsp salt

2 ¼ cups mini semisweet chocolate chips, divided

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar.
3. Add vanilla and eggs and combine.
4. Fold in flour, baking soda and salt.
5. Mix in 2 cups of mini chocolate chips.
6. Spray a 18”x13” sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
7. Sprinkle remaining ¼ cup chocolate chips on top.
8. Bake for 20-25 minutes or until middle is set up and edges are golden brown.
9. Let cool and cut into squares.

Sheet Pan Fudgy Brownies

Serves: 24

Prep Time: 10 minutes Cook Time: 40 Minutes Total Time: 50 minute

4 eggs

1 ½ cups unsweetened cocoa powder

1 tsp salt

1 ½ tsp baking powder

1 Tbsp vanilla extract

2 cups butter (melted)

4 cups sugar

2 ½ cups flour

1. Preheat oven to 350 degrees. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray; set aside.
2. In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
   Add salt and baking powder and mix until combined. Mix in vanilla. Add melted butter and sugar and mi until well combined. Mix in flour until well combined.
3. Spread in prepared baking sheet.
4. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Double Chocolate Chip Pancakes

1 ¾ cup flour

¼ cup unsweetened cocoa powder

3 Tbsp white sugar

½ Tbsp baking powder

¼ tsp salt

2 large eggs

1 ¼ cups milk

½ tsp vanilla

2 Tbsp melted butter

1 cup milk chocolate chips

1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
2. In a small bowl, beat together eggs, milk, vanilla, and butter.
3. Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
4. Heat a griddle to med-high heat (between 350-375 degrees) Pour about ¼ cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
5. Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.