Brownie Wafers

Today we made Brownie Wafers!

Please note: Since this recipe is flourless and given the ingredients, it will be crunchy.

This recipe is from Amanda Lotas, https://www.facebook.com/MostLocalYouCanEat

2 eggs, 1C cane sugar, pinch salt, 1/2C cocoa, 2T butter, melted

Preheat oven to 350F.

Brownie Wafers

Mix all ingredients.

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Spread on greased jelly roll pan. The batter does not have to fill it up entirely, as it will spread out while baking. Or spoon into a candy mold or spoon into lined cupcake tins– to be used as the base for mini-cheesecakes or other items.

Brownie Wafers

Brownie Wafers

Brownie Wafers

Bake 12 minutes or until edges move slightly away from pan surface.

Cool 10 minutes before removing from pan. Break into pieces.

Brownie Wafers

Cocoa Cinnamon Rolls

Today I made Cocoa Cinnamon Rolls!

1C milk, 4T butter, 1/2C sugar, 1t salt, 1 envelope dry yeast, 1/4C water, 5-6C flour, 2 eggs, 8 oz strawberry cream cheese or plain cream cheese, Filling: 1/4C unsweetened cocoa powder, 1/4C sugar, 1T cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Cocoa Cin Rolls

Cocoa Cin Rolls

Cocoa Cin Rolls

Stir in a few tablespoons of flour.

Cocoa Cin Rolls

Cocoa Cin Rolls

Add 1/2C sugar.

Cocoa Cin Rolls

Stir in milk, 2C flour and salt.

Cocoa Cin Rolls

Cocoa Cin Rolls

Work in eggs, then butter and cream cheese.

Cocoa Cin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cocoa Cin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 10 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking). Mix filling ingredients.

Spread about 2T filling on top of dough rectangle.

Cocoa Cin Rolls

Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Cocoa Cin Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Cocoa Cin Rolls

Chocolatey Mocha Cake

Today I made Chocolatey Mocha Cake with Chocolate Peanut Butter Glaze!

2C chocolate chips, 1/2C butter, 1/3C cocoa, 3 eggs, 3/4C sugar, 2/3C brown sugar, 1 1/2C flour, 1C brewed coffee, 1/2t baking powder

Glaze: 1/3C brown sugar, 2T peanut butter, 1/3C cocoa, 6T skim milk

Preheat oven to 350F.

Chocolatey Mocha Cake

Sift together dry ingredients. Set aside. Melt 1 CUP chocolate chips with butter, coffee and brown sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir until smooth. Stir in white sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Cool 20 minutes. Beat in eggs.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in dry ingredients. Blend well.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in remaining chocolate chips.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Turn into greased 10″ round pan. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool Completely.

Chocolatey Mocha Cake

Mix glaze ingredients.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Spread on top of cake.

Chocolatey Mocha Cake

Chill 10 minutes or until set.

Chocolatey Mocha Cake

Eat.

Chocolatey Mocha Cake

Chocolate Blueberry Cake

Today I made Chocolate Blueberry Cake!

8 oz fresh blueberries, halved, 14 oz fat free sweetened condensed milk, 1C water, 1/2C cocoa, 2C flour, 3t baking powder, 1t salt

Preheat oven to 325F. Boil water.

Choc Blueberry Cake

Choc Blueberry Cake

Stir in cocoa until dissolved and thickened. Cool.

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Mix with milk. Blend well.

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

In separate bowl, sift dry ingredients. Mix into wet until just blended.

Choc Blueberry Cake

Choc Blueberry Cake

Choc Blueberry Cake

Fold in blueberries.

Choc Blueberry Cake

Choc Blueberry Cake

Turn into two greased loaf pans.

Choc Blueberry Cake

Choc Blueberry Cake

Bake 35-40 minutes or until toothpick inserted in center comes out clean.

Choc Blueberry Cake

Chocolate Sour Cream Peanut Ice Milk

Today I made Chocolate Sour Cream Peanut Ice Milk!

14oz fat-free sweetened condensed milk, 1C fat-free sour cream, 2/3C cocoa, 1 1/3C half and half, 1C peanuts, chopped, 1/2C brown sugar

Mix milk with cocoa over low heat until smooth.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Remove from heat. Stir in brown sugar. Blend well.

ChocSourCreamIceMilk

Stir in sour cream and half and half. Blend well.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Stir in peanuts.

ChocSourCreamIceMilk

Turn into souffle dish. Freeze overnight or until of desired solidity.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Chocolate Cupcakes

Today I made Chocolate Cupcakes!

Cupcakes: 3/4C butter, 1 1/2C sugar, 2 eggs, 2C flour, 1 1/4C cocoa, 1t salt, 1/4t baking powder, 1/4t baking soda, 3/4C half and half, 1/2t vanilla

Frosting: 1/2C cocoa, 4C powdered sugar, 1/2C half and half

Make cupcakes: Preheat oven to 300F. Cream butter and sugar. Blend well.

sugar

sugar

mixed butter

Add eggs. Blend well.

eggs

eggs

mixed wet

Stir in vanilla.

vanilla

vanilla

Stir in dry ingredients alternately with half and half in three to four portions, beginning and ending with dry. Stir until just blended.

dry

half

half

dry

Turn into nonstick, greased or lined cupcake tin.

liner

Bake 30-35 minutes or until toothpick inserted in center of cupcake in center of tin comes out nearly free of crumbs. Cool cupcakes.

Make frosting: Sift cocoa into bowl.

cocoa

Sift 2C powdered sugar into bowl.

sugar

Stir.

mix

half

Stir in half and half. Blend well.

stir

stir

Stir in remaining powdered sugar. Blend well.

stir

Add a few additional drops of half and half if frosting is too stiff. Pipe frosting through pastry bag with desired tip onto cupcakes. Work quickly.

frost

frost

frosted

Eat.

eat

Peanut Butter Chocolate Chocolate Chip Cookies

Today I made Peanut Butter Chocolate Chocolate Chip Cookies!

2C chocolate chips, 1/3C crunchy peanut butter, 1/3C cocoa, 2 eggs, 1t vanilla extract, 3/4C sugar, 1/4C flour, 1/4t baking powder

Melt 1 CUP of chocolate chips with peanut butter. Stir until smooth. Remove from heat. Stir in sugar. Blend well. Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F. Add eggs and vanilla. Blend well. Stir in dry ingredients. Blend well. Stir in remaining cup of chocolate chips. Drop by tablespoon onto foil-lined cookie sheets 1″ apart. Bake 8-10 minutes or until cookies are shiny and a bit cracked on top. Cool 10 minutes before removing from foil.

Chocolate Peanut Butter Oatmeal Bars

Today I made Chocolate Peanut Butter Oatmeal Bars!

Crust: 1C butter, 1 1/3C firmly packed brown sugar, 3/4C light corn syrup,
5 1/3C quick oats, 2t vanilla extract

Topping: 1/4C unsweetened cocoa, 1/3C crunchy peanut butter, 14 oz fat-free sweetened condensed milk

The recipe for the crust is from the book “Growing Up on the Chocolate Diet” by Lora Brody, 1990. I halved the crust recipe.

Preheat oven to 350F. Cream butter and brown sugar. Mix in the next 3 ingredients. Spread in greased rectangular pan. Bake 16 minutes. Cool. Meanwhile, heat sweetened condensed milk with cocoa, stirring constantly until cocoa dissolves. Remove from heat. Stir in peanut butter. Blend well. Spread on top of cooled crust. Cool. Freeze 2 hours. Thaw 10 minutes. Cut into bars.