Archive for the ‘DESSERTS’ Category
Chocolate Cake Milkshake
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Excellent milkshakes! My family loved these, these I will make again! Feel free to use your favorite chocolate cake for this or use the one stated in the Recipe Notes section.
Equipment
- Blender
Ingredients
- 1 slice Rich Chocolate Cake, ⅛ cake slice, Shortcut
- ½ cup cold milk
- 2-3 scoops vanilla ice cream
- whipped topping, optional
- maraschino cherries, optional
Instructions
- For the cake, cut a round layer cake into 8 slices, use 1 slice per milkshake. Here my cake is marked for the 8 slices.
- Place a slice of cake, milk, and ice cream in a blender, blend until the cake is just mixed in and the mixture is not quite smooth.
- Pour into a glass, enjoy. Optionally, top with some whipped topping and a maraschino cherry.
Notes
Shortcut: Rich Chocolate Cake.
Rich Chocolate Cake
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. I made this on 15 Mar 2020, excellent cake as is and makes an excellent Chocolate Cake Milkshake! This recipe is also used in the Chocolate Cake Milkshake recipe, and has a link in the Recipe Notes section.
Ingredients
- 1 box devil's food cake mix
- 1 cup cold water
- 1 cup mayo
- 3 eggs
- 1 1/2 containers chocolate frosting, (1 lb / 500 g each)
Instructions
- Preheat your oven to 180 C (350 F). Grease two 9 inch cake pans with butter.
- Add the cake mix, water, mayo, and eggs to a large mixing bowl.
- Beat with an electric mixer on low speed for 30 seconds to combine the ingredients, then 2 minutes on medium speed.
- Pour batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans on a rack. When completely cool, remove from the pans.
- Place first cake out upside down on a serving plate, frost the middle, be generous.
- Place the second cake on top, right side up, frost the sides then top.
- Serve and enjoy, or use as directed in the Chocolate Cake Milkshake recipe.
Notes
Low cost per serving.
Used in Recipe Listed on this Site:
- Chocolate Cake Milkshake. Made it, GO-TO recipe.
Extra-chocolaty Brownie Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. I made these on 6 Mar 2020, as written but used chocolate chips instead of chunks. These are excellent cookies, well liked by the family.
Ingredients
- 2 cups all purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, softened, (1 block / 2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 package semisweet chocolate chunks, or chips, 11-12 oz / 312-340 g)
- 2 cups walnuts, or pecans, chopped
Instructions
- Preheat your oven to 180 C (350 F), line baking sheets with foil, for easy clean up.
- In a medium mixing bowl, add the flour, cocoa powder, baking soda, and salt. Mix together well.
- In another larger mixing bowl, add the butter, brown sugar, and sugar, beat with an electric until fluffy. Add eggs and vanilla extract and beat until well mixed.
- Add the flour mixture and mix with a large sturdy spoon until fully blended.
- Mix in the chocolate chunks and walnuts.
- Drop dough by heaping tablespoonfuls 2 inches apart on the prepared baking sheets, flatten each slightly.
- Bake for 8-10 minutes or until set. Remove from oven, cool on sheet for 2 minutes, then remove to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 32.
Chocolate Malted Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Great tasting cookie, not heavy on the malt flavor but a very good cookie. I made 27 cookies.
Ingredients
- 1/2 cup butter, softened, (1/2 block / 1 stick)
- 1/2 cup shortening
- 1 3/4 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 cup malted milk powder, divided
- 1/4 cup cocoa powder
Instructions
- In a large mixing bowl, add the butter, shortening, vanilla extract, and 3/4 cup of powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy.
- To the mixing bowl, add the eggs, flour, 1/2 cup malted milk powder, and cocoa powder. Beat until well blended.
- Cover and place the bowl in the fridge for at least 2 hours or even overnight.
- When ready to bake, preheat your oven to 180 C (350 F). Line 2 cookie sheets with foil (for easy clean up).
- Shape slightly rounded teaspoonfuls of dough into balls, place 2 inches apart on the prepared cookie sheets.
- Bake for 14-16 minutes or until lightly browned. Remove to wire racks to cool for 5 minutes.
- While the cookies are cooling, mix together 1 cup of powdered sugar and 1/2 cup of malted milk powder in a medium mixing bowl. Roll warm cookies in mixture to coat, place cookies on rack to cool completely.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 44.
Some Mores II
You may be familiar with the more popular version of this name, "S'mores" which is a contraction of the phrase "some more". "Graham Cracker Sandwich" was the term used when the recipe was published by the Campfire Marshmallow Company in the 1920's, then appeared as "Some More" when published in a cookbook for the Girl Scouts in 1927, and the term "S'mores" was used in 1938 in a cookbook aimed for summer camps, and was popular in both the Girl Scouts and Boy Scouts. In 1957, the recipe for "S'mores" appears in a Betty Crocker cookbook. A s'more is basically a graham cracker topped with a toasted marshmallow and some chocolate bar. This recipe is just marshmallow cream sandwiched between graham crackers and dipped in melted almond bark, easy and simple. Since no toasted marshmallows are used, these could also be called "Moon Pies" which were created in 1917. Regardless of any name you wish to use, they are easy and tasty. Measurements are approximate, this is a make what you want guide.
Ingredients
- 1 pack graham crackers, (3 packs in a box, use 1 of those packs)
- 1 jar marshmallow cream, (7 oz / 198 g), you will use about 1/2 of that
- 750 grams almond bark, (aka chocolate coating, 1 1/2 lbs)
Instructions
- Setup a double boiler, place on low heat, and add the almond bark. Allow the bark to melt, and stir the coating once in a while as it melts.
- As the chocolate is melting, open the pack of crackers, following the lines on the crackers, break each cracker in half, then break each half in half, resulting in 4 rectangular crackers from each large cracker. Place crackers on a plate and place in the fridge to chill. Line a baking sheet with foil.
- When the bark is fully melted and smooth, remove the crackers from the fridge. Drop a cracker in the bark, turn it with a fork and coat all sides, lift the cracker out with the fork, scrape off the excess bark from the bottom of the fork and place the cookie back on the foil. Repeat until all crackers are coated. Place the sheet in the fridge to chill.
- Once the crackers are chilled, about 30 minutes to an hour, simply spread marshmallow cream on a cracker then top with another cracker, place on a serving tray. Repeat until all the crackers are used.
- Serve and enjoy. Refrigerate unused crackers.
Notes
Cost per serving would be based on location for these. Low cost per serving in the US, this would be costly in Thailand as 2 out of 3 items would have to be bought at high end western stores.
Just something I made on a whim, Lee Thayer.
United States.
United States.
Frosting Fudge
This is a 2 ingredient fudge that is originally from a Betty Crocker cookbook. You can change this up any way you like by adding flavorings to the fudge, adding candies, cookies, trail mix, etc.
Ingredients
- 1 can frosting, (16 oz / 454 g)
- 1 bag chocolate chips, (12 oz / 340 g bag)
Instructions
Basic Instructions
- Line an 8x8 baking pan with foil.
- Add the chocolate chips to a heatproof mixing bowl, microwave on full power for 30 seconds, take the bowl out of the microwave. This softens them up.
- Open the frosting and remove the foil seal, discard the lid and seal. Place the frosting container in your microwave, microwave on full power for 1 minute. Pour the hot frosting onto the chips.
- Stir together until the chips are melted and everything mixed together, takes just 30 seconds to a minute.
- Pour the mixture into the prepared pan and spread out evenly.
- Place in the fridge for 30 minutes to firm up. Cut into squares and place on a serving tray. Serve and enjoy.
With Cookies
- To add cookies to the fudge, place 10 cookies (think store bought, like Oreo's or chocolate chip cookies, in the fridge for about 10 minutes to chill, then chop and divide. Once the frosting and chocolate chips are mixed, stir in half of the chopped cookies, pour into the pan and top with the remaining chopped cookies.
With Flavoring
- To add a flavoring, such as peppermint, which works very well, simply mix in 1 teaspoon after the frosting and chips are mixed.
With Dark Chocolate Kit-Kat Bars
- Use a package of dark chocolate chips in the base recipe along with a can of chocolate frosting. Place two king size dark chocolate kit-kat bars in the freezer for 10 minutes. Remove the candy bars, unwrap, chop 1 bar and place pieces in a bowl. Chop the second bar. Prepare the base recipe, once the chips are melted and mixed in then add the kit-kat pieces from the bowl, stir until just coated. Pour into the prepared pan, top with the rest of the chopped kit-kat pieces, press them in just a bit.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With White Chocolate Chips, Peppermint, and Kit-Kats
- Chop two king size dark chocolate kit-kat bars. You need some peppermint extract and red or green food coloring. Prepare the base recipe with a package of white chocolate chips and a can of white frosting, when mixed, stir in 2 teaspoons peppermint extract and about 8 drops of food coloring, when mixed in, stir in half the chopped kit-kats then pour mixture into the prepared pan, spread out evenly and top with the remaining chopped kit-kats and press in gently to ensure they are set into the fudge.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With Milk Chocolate Chips and Pecans
- Chop a cup of pecans, divide in half. Use a bag of milk chocolate chips and a can of chocolate frosting and prepare the base recipe, when mixed together, stir in half of the chopped pecans, pour into your prepared pan. Top with remaining chopped pecans and press into the fudge as needed. Cool then chill in the fridge for a few hours.
- Once chilled and firmed up, cut into squares, serve, and enjoy.
With Butterscotch Chips and Caramel Bits
- Use a bag of butterscotch chips and a can of vanilla frosting and prepare the base recipe, when mixed together, pour into your prepared pan. Sprinkle the top with about a cup of caramel bits. Cool on the counter, then place in the fridge to firm up better.
- Once chilled and set, cut into squares, and enjoy.
With Mint MM's
- Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1/2 cup mint MM's, pour into the prepared pan, then top with another 1/2 cup of mint MM's. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Coconut and Mini MM's
- Prepare the base recipe with chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut, pour into the prepared pan, then top with 1 cup of Mini MM's, I used the bottom of the measuring cup to press the MM's into the fudge. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Dark Chocolate, Coconut, and Almonds
- Prepare the base recipe with dark chocolate chips and chocolate frosting, when mixed together, mix in 1 cup shredded coconut and 1/2 cup of slivered almonds, pour into prepared pan, then top with 1/2 cup of sliced almonds, press them into the fudge just a bit. Cool on the counter then place in the fridge.
With Trail Mix
- Prepare the base recipe with semisweet chocolate chips and vanilla frosting, when mixed together, mix in 1 cup trail mix, pour into prepared pan, then top with 1/2 cup or so of more trail mix. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
With Coconut Pecan Frosting
- Prepare using Coconut Pecan Frosting and milk chocolate chips, after microwaving and mixing, pour into prepared pan, top with sprinkles. Cool on the counter then place in the fridge.
- Once chilled, cut into squares, serve and enjoy.
Notes
Variants: 1. Chocolate frosting and chocolate chips. 2. Vanilla frosting and dark chocolate chips. 3. Strawberry frosting and white (vanilla) chocolate chips. 4. Vanilla frosting and white (vanilla) chocolate chips and green food coloring and peppermint extract. 5. Add cookies of your choice. 6. Add sprinkles on top of your choice. 7. Be creative.
Oatmeal Chocolate Chip Cookies
These sound delicious, and easy, on my to make and taste list.
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temp, (1/2 block / 1 stick)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg, room temp
- 1 teaspoon vanilla extract
- 1 1/2 cups quick cooking rolled oats
- 1 cup semisweet chocolate chips
Instructions
- In a mixing bowl, add the flour, cinnamon, baking powder, salt, and whisk together.
- In another larger mixing bowl, add the butter, brown and white sugar, and beat with an electric mixer for 1-2 minutes until well mixed. Then mix in the egg and vanilla. Use a spoon and scrape down the sides of the bowl.
- Using the mixer on slow speed, slowly add the previously whisked dry ingredients and mix until just combined. Remove the mixer and clean off the blades.
- Use a sturdy spoon and mix in the oats and chocolate chips. Cover the bowl and place in the fridge for at least 30 minutes.
- About 10 minutes before you want to start baking, preheat your oven to 180 C (350 F), and line two baking sheets with parchment paper or foil.
- Remove the cookie dough from the fridge, scoop out dough in 1 1/2 to 2 tablespoon scoops and place evenly on the baking sheets. Place one sheet in the fridge.
- Bake one sheet for 12-15 minutes or until the tops of the cookies are set up (I did have to flatten the cookies with a glass about 10 minutes into cooking as they were not changing shape from how they were scooped, then I added a few chips on each cookie as well and continued to bake for a few more minutes). Remove from the oven and place the second sheet in the oven to bake. Cool the sheet on a wire rack for 10 minutes.
- Remove the cookies from the sheet to a wire rack to cool completely. Cool the second sheet also before removing the cookies to a rack.
- Serve and enjoy.
Notes
Low cost per cookie.
Adapted from an internet recipe.
Impossible Pumpkin Pie
I made this on 17 Feb 2020, and it was very well liked by the family, my Mom loved this pie, even she said this is good pie! The beauty of this recipe, no crust is needed. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can canned pumpkin, (15 oz can or 2 cups fresh cooked)
- 1/2 cup Bisquick Mix, Shortcut
- 1/2 cup sugar
- 1 cup evaporated milk
- 1 tablespoon butter, softened
- 2 teaspoons pumpkin pie spice, Shortcut
- 1 teaspoon vanilla extract
- 2 eggs
- whipped topping, for serving, as desired
Instructions
- Preheat your oven to 180 C (350 F) and grease a pie dish with butter.
- Add the bisquick mix, sugar, and pumpkin pie spice to a mixing bowl and use a whisk to mix together. Goal is to reduce any lumps.
- To the mixing bowl, now add the pumpkin, butter, evaporated milk, vanilla, and eggs. Whisk together, again, goal is to reduce the amount of lumps. Whisk until you have a mostly smooth mixture.
- Pour the batter into the prepared pie dish. Bake for 45 minutes or until the center is set and a knife inserted in the center comes out clean.
- Cool on a wire rack for 30 minutes then place in the fridge to chill for at least 3 hours.
- Slice, top with whipped topping as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Bisquick Mix, Pumpkin Pie Spice.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
Easy Apricot Pie
This is a simple pie that goes together quickly, and it is delicious! This is basically an 'impossible' pie in that this makes its own 'crust.' Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans apricot halves, drained, (15 oz / 425 g cans)
- 1/2 cup Bisquick Mix, Shortcut
- 1 cup evaporated milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- whipped cream, for serving, optional
Instructions
- Preheat your oven to 180 C (350 F), grease a pie dish with butter.
- After draining the apricots well, remove 6 halves to a bowl and set that aside. Add the rest to a sturdy mixing bowl as you will mash those. The remaining apricots will be used last. Mash the apricots in the mixing bowl.
- Then add the remaining ingredients except the whipped topping and the reserved apricots. Mix together well.
- Pour the batter into the prepared pie dish.
- Place the leftover apricot halves, evenly spaced, on the batter, cut side up and press them down gently into the batter.
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean and the edge is lightly browned. Cool completely on a wire rack for at least an hour, then place in the fridge to chill for a few more hours.
- Slice, top with whipped cream as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Bisquick Mix.
Adapted from a Betty Crocker recipe and the link to the recipe is here.
Death by Chocolate Poke Cake
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. This sounds good, I look forward to making and tasting this, and soon. This will use two box mixes plus the ingredients to prepare each mix.
Ingredients
- 1 box dark chocolate cake mix, plus ingredients to prepare this
- 1 cup semisweet chocolate chips
- 1 box instant chocolate pudding mix, 4 serving size, plus ingredients to prepare this
- 1 cup white chocolate chips
Instructions
- Preheat your oven to the temp stated on the cake package, prepare a 9x13 baking pan as stated on the cake package.
- Prepare the chocolate cake mix according to the instructions on the box using the ingredients it calls for.
- Add the semisweet chocolate chips and mix them in.
- Pour the batter into the prepared pan and bake according to the box instructions.
- Cool cake in the pan on a wire rack until completely cool.
- When the cake has cooled, use the handle end of a wooden spoon or a wood skewer and poke holes in the cake about 1/2 inch apart.
- Prepare the pudding mix according to the box instructions using the ingredients it calls for. Pour pudding over the cake and smooth evenly over.
- Sprinkle the white chocolate chips on the top, I used a Variant and used dark chocolate chips. Place the cake in the fridge for 2-3 hours to firm up.
- Slice, serve, enjoy.
Notes
Low cost per serving.
Variants: 1. Use semisweet, milk chocolate, or dark chocolate chips in place of the white. 2. Sprinkle with candy sprinkles of your choice.
Adapted from a recipe listed in 'the chocolate cookbook', page 12.
