Today we made Apple Nut Choc Chip Cake!
1/2C butter, 1C sugar, 1C flour, 3/4t baking soda, 1T cinnamon, 2 eggs, 1 extra large Granny Smith apple, chopped into 1/2″ pieces; 1/3C coarsely chopped cashews, walnuts and roasted lightly salted almonds; 1C chocolate chips
Preheat oven to 350F. Cream butter with sugar.
Add eggs to butter mixture. Blend well.
In separate bowl, sift flour, baking soda and cinnamon. Make a well in these dry ingredients and stir in wet until mostly blended.
Fold in apples.
Stir in nuts and chips.
Turn into greased 9″ round cake pan.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
Today we made Cherry Choc Chip Muffins!
3t baking powder, 2C flour, 2 eggs, 21 oz cherry pie filling, 1C chocolate chips, 4T butter, melted; 1/4C skim milk
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, beat eggs with pie filling.
Stir in melted butter. Blend well.
Make a well in the dry ingredients.
Stir in wet until almost blended.
Stir in milk.
Fold in chocolate chips until just blended.
Spoon into lined, greased or nonstick muffin tin. Bake 20-25 minutes or until golden. Makes 16-18 muffins.
Today we made Multi-Flavor Candy Bars!
Crust: 2/3C brown sugar, 1C butter, 2 1/2C flour
Filling: 14 oz sweetened condensed milk, 1C creamy peanut butter, 2C chocolate chips, 1 egg, 3C mini marshmallows
Preheat oven to 325. Blend together crust ingredients.
Press into large greased casserole dish.
Bake 20 minutes or until light golden on the edges. Increase oven temperature to 350F. Mix sweetened condensed milk, peanut butter and egg. Blend well.
Spread evenly onto crust.
Sprinkle on chocolate chips.
Sprinkle on mini marshmallows.
Bake 10 minutes. Cool.
Chill before cutting.
Today we made Soft Chocolate Chip Ice Cream!
2C non-dairy whipped topping, 14 oz sweetened condensed milk, 1C heavy cream, whipped with 2T sugar and 1T vanilla extract; 12 oz chocolate chips
In bowl, fold together all ingredients. Blend well.
Freeze overnight. Note: Chocolate chips will mostly sink to the bottom. If this is undesired, use mini-chips.
Today we made Banana Chocolate Sauce Cake!
2T butter, 1C chocolate chips, 3 small bananas, 1T almond extract, 2/1 2C flour, 3/4C brown sugar, 2t baking powder, 1/2t baking soda, 1/2t salt, 1C chocolate chips, 1/2C unsweetened cocoa powder, 1/4C brown sugar, 2 1/2C boiling water
Preheat oven to 350F. Melt butter and 1C chocolate chips.
Mix in mashed bananas.
In bowl, sift together dry ingredients, except for brown sugar. Mix in 3/4C brown sugar.
Add butter/chips mixture.
Press into greased 9″ X 13″ rectangular pan. In bowl, sift cocoa. Mix with 1/4C brown sugar. Stir in 1C chocolate chips.
Pour boiling water over this. Stir until cocoa is dissolved.
Pour on top of batter in pan. Bake 30-35 minutes or until center is set. Serve warm.
Today we made Chocolate Nut Cookies!
1/2C coarsely chopped walnuts, 1/2C coarsely chopped roasted lightly salted almonds, 12 oz chocolate chips, 1/2C sugar, 2T butter, 2 eggs, 1/2C flour, 1t baking powder
Preheat oven to 350F. Melt 1 CUP chocolate chips. Cool. In bowl, sift together flour and baking powder. In separate bowl, cream butter and sugar until fluffy.
Beat in eggs. Blend well.
Stir in melted chocolate.
Stir in dry ingredients.
Mix in nuts and remaining chocolate chips just until blended. Bake on well greased cookie sheets 12-15 minutes
or until slightly cracked on top.
Today we made Apple Nut Granola Bars!
1 1/2C brown sugar, 1C flour, 1T cinnamon, 2 eggs, 5T butter, melted and cooled; 1C chocolate chips, 1C of coarsely chopped, walnuts / cashews / almonds / peanuts, 1C apple chopped into 1/4″ pieces, 2C quick oats, 1T almond extract
Preheat oven to 350F. Sift together flour and cinnamon. Stir in brown sugar and oats.
In separate bowl, beat eggs.
Stir in melted butter and almond extract.
Make a well in the dry ingredients. Stir in wet until just blended.
Fold in apples.
Fold in nuts and chips.
Turn into greased 9″X11″ rectangular pan.
Bake 30-35 minutes or until lightly browned.
Today we made Mocha Layer Cake With Cocoa Cream Cheese Frosting!
2C chocolate chips, 1t salt, 3C flour, 1 1/2C brewed coffee, 1/4C skim milk, 4T cold butter, 1 1/2C sugar, 1/3C cocoa powder, 1 1/2T baking powder
Frosting: 5T skim milk, 1/2C cocoa, 5 to 5 1/2C powdered sugar, sifted, 4 oz cream cheese
Preheat oven to 350F. Melt 1 CUP chocolate chips with coffee. Stir until blended. Cool.
In bowl, sift together dry ingredients including sugar. Blend in butter. Mixture should still be powdery. Stir in skim milk and coffee mixture.
Fold in remaining chocolate chips.
Turn into 2 greased, round 8″ cake pans.
Bake 30-35 minutes or until center is set and cakes come away from sides of pans. Cool. Remove cakes from pans. Frost: Mix all frosting ingredients until spreadable.
Spread 1/3 of frosting on bottom cake layer.
Cover with top cake layer. Spread remaining frosting on top and sides. Chill until ready to serve.
Today we made Frozen Blueberry Fudge Pie!
1 pint fresh blueberries, slightly mashed; 14 oz sweetened, condensed milk; 1C chocolate chips, 1 graham cracker pie shell
Melt chocolate chips with sweetened condensed milk over low heat. Stir until smooth. Remove from heat.
Add mashed blueberries. Blend well.
Turn into pie shell.
Today we made Chocolate Caramel Nut Bars!
Crust: 1/2C butter, 1/2C sugar, 1 egg, 1 1/4C flour
Filling: 1/2C butter, 2/3C brown sugar, 1/4C light corn syrup, 3/4C coarsely chopped, roasted, salted almonds; 3/4C coarsely chopped walnuts, 1C chocolate chips
Preheat oven to 350F. For crust: Beat butter with sugar.
Work in egg and flour.
Press into greased, square pan. Bake 15 minutes. For filling: In saucepan, mix butter, brown sugar and corn syrup over medium heat, stirring frequently.
Boil 2 minutes without stirring.
Quickly stir in almonds and walnuts.
Spread over baked crust.
Bake 20 minutes or until brown and bubbling. Immediately spread on chocolate chips evenly. Gently press down. Loosen edges of bars with serrated knife. Cool.
Chill until of desired consistency. Cut into bars.