Decadent Brownies

6 tablespoons unsweetened cocoa powder
1 cup butter
1 cup white sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
1/4 teaspoon vanilla extract

Melt chocolate and butter or margarine over low heat.

Transfer to mixing bowl, cream together. Add sugar gradually. Blend in eggs one at a time.

Sift together flour, baking powder and salt. Stir into chocolate mixture. Mix in nuts.

Spread batter into a greased 8 inch square pan.

Bake at 350° (175°C) for 20 – 25 minutes.

Cooking with Walnuts: 51 Recipes using Walnuts

Chocolate Sheet Cake (2)

For the Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons (heaping) cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For Frosting:
1/2 cups finely chopped pecans
1-3/4 stick butter
4 tablespoons (heaping) cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into utter/chocolate mixture. Pour into sheet cake pan and bake at 350° for 20 minutes.

While cake is baking, make the icing.

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares.

Wilton 2 Piece Easy Layers Sheet Cake Pan Set

Black and White Peppermint Tart

Black and White Peppermint Tart

1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
1/2 teaspoon peppermint extract
2 oz. Baker’s White Chocolate
6 oz. (3/4 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 tablespoon sugar
3/4 teaspoon vanilla
2 cups thawed Cool Whip Whipped Topping
2 oz. Baker’s Semi-Sweet Chocolate
1 tablespoon crushed candy canes
cooking spray

Heat oven to 350ºF.

Spray 9-inch tart pan with removable bottom with cooking spray.

Prepare brownie batter as directed on package; stir in peppermint extract. Spread onto bottom of prepared pan.

Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Immediately press down center of brownie with bottom of measuring cup, leaving depression in center of brownie and 1/2-inch-wide rim around edge. Cool completely in pan.

Melt white chocolate as directed on package. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in melted chocolate. Gently whisk in Cool Whip; spread over brownie. Refrigerate 2 hours.

Meanwhile, melt semi-sweet chocolate; spread into thin layer on parchment-covered baking sheet. Sprinkle with crushed candy. Refrigerate until firm.

Break chocolate into small pieces. Remove tart from pan just before serving. Garnish with chocolate pieces.

Fox Run Brands Preferred Non-Stick 9-Inch Quiche Pan (Round) with Removable Bottom

Coca-Cola Cupcakes

For the Cupcakes
12 ounces Coca-Cola®
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

For the Buttercream
4 sticks (2 cups) unsalted butter, room temperature
1 1/2 pounds (24 ounces) powdered sugar, sifted
2 teaspoons pure vanilla extract
6-7 tablespoons maraschino cherry juice

For the Topping
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 teaspoons pure vanilla extract
Maraschino cherries, optional

For the Cupcakes
Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.

With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.

In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.

Evenly divide batter amongst the prepared muffin wells.

Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.

For the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes. Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.

Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.

Pipe frosting onto cooled cupcakes.

For the Topping
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

If desired, top each cupcake with a stemmed maraschino cherry.

Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

Chocolate Peanut Butter Swiss Rolls

Baking spray
2 cups granulated sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
1/2 cup whole milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon ground instant espresso
Peanut Butter Filling
1 1/2 sticks unsalted butter, at room temperature
1/3 cup confectioners sugar, sifted
1/2 cup smooth peanut butter
1/8 teaspoon kosher salt
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, at room temperature
3 tablespoons light corn syrup
pinch of kosher salt
1 cup plus 2 tablespoons heavy cream
Flaky sea salt or chopped peanuts, for garnish

Make the Cake

Preheat the oven to 325°. Liberally grease a large rimmed baking sheet with baking spray. Line the sheet with parchment paper and liberally grease the paper.

In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk the eggs with the milk.

In a small saucepan, combine the butter, vanilla and espresso powder with 1/2 cup of water and bring to a simmer, stirring to dissolve the espresso. Drizzle the hot mixture over the dry ingredients. Add the egg mixture and whisk until smooth.

Scrape the batter onto the prepared sheet and spread in an even layer. Bake for about minutes, until set and a cake tester inserted in the center of the cake comes out clean (the cake will look wet). Transfer the sheet to a rack and let cool.

Meanwhile, make the Peanut Butter Filling

In a medium bowl, using a hand mixer, beat the butter with the confectioners’ sugar at medium speed until light, about 2 minutes. Beat in the peanut butter and salt, scraping down the side of the bowl as necessary. Beat in the milk and vanilla.

Line a large baking sheet with parchment paper and generously grease it with baking spray. Invert the cooled cake onto the prepared sheet. Peel the parchment paper off the cake; it will be sticky. Cut the cake in half lengthwise, then crosswise. Spread the filling all over the cake pieces, leaving a 1/4-inch border all around the sides. Roll up the cakes lengthwise (the parchment will come off easily) to form 4 logs.

Refrigerate for 1 hour.

Make the Ganache

In a bowl, combine the chocolate, butter, corn syrup and salt. In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate mixture and whisk until smooth. Let cool.

Line another large baking sheet with parchment paper. Cut each cake log into 3 equal pieces. Working with 1 piece at a time and using a fork or skewer, dip the logs into the ganache to coat all over, letting the excess drip off. Transfer the cakes to the prepared sheet and sprinkle with flaky salt or peanuts.

Freeze until firm, about 1 hour, before serving.

Servings: 12

Make Ahead: The cakes can be frozen for up to 2 weeks. Serve cold.

Kirkland Signature Non Stick Parchment Paper, 205 sqft

Chocolate Chunk Streusel Coffee Cake

2/3 cup flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, 1/2 stick
6 squares (6 oz) semisweet chocolate, chopped, divided
1/3 cup chopped slivered almonds
1 pkg. yellow cake mix, 2 layer size
Cold brewed double strength coffee

Heat oven to 350°. Lightly butter a 15 x 10 inch baking pan.

Mix flour and brown sugar in medium bowl. Using pastry blender or 2 knives, cut in butter til mixture resembles coarse crumbs. Stir in half of the chopped chocolate and the almonds.

Prepare cake mix as directed on package, substitute the brewed coffee for the water. Pour batter into prepared pan. Sprinkle with streusel mixture and remaining chopped chocolate.

Bake for 20 to 25 minutes or til toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares to serve.

Makes 24 servings.

Fat Daddio’s Anodized Sheet Cake Pan, 10 Inch x 15 Inch x 3 Inch

Chocolate Cake

Also known as Abigail Mccarthy’S Chocolate Cake

2 1/2 cups sifted cake flour
1 teaspoon baking soda
dash of salt
1 stick butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla
2 squares chocolate, melted
1 cup sour cream
3/4 cup warm water

Preheat oven to 350°

Sift together cake flour, baking soda and salt.

Cream butter or margarine with sugar.

Beat into creamed mixture eggs, vanilla, chocolate and sour cream.

Stir in flour mixture until smooth and creamy. Beat in warm water. Continue beating at least two minutes.

Pour into a greased and floured 13x9x2″ pan. Bake in a preheated 350° oven for 35 minutes. Cool in pan.

KitchenAid Classic Nonstick 9″x13″x2″ Cake Pan

Peanut Butter Marshmallow Candy

1 (12 ounce) package semi-sweet chocolate chips
1-cup creamy peanut butter
4 cups mini marshmallows

Combine the chocolate and peanut butter together in a large microwave safe bowl. Heat at 30-second intervals at 100% power, stirring well between heating, until the mixture is smooth and combined. Be careful not to overheat.

You may also heat the chocolate and peanut butter in a saucepan over medium-low heat, stirring constantly until smooth.

Fold in marshmallows using a large rubber spatula.

Pour into greased 8-inch square pan.

Chill until firm, about 1 hour. Cut into squares.

Yields about 20 servings

Samsung Counter Top Grill Microwave, 1.4 Cubic Feet, Stainless Steel

3-Ingredient Hot Chocolate

1-cup milk of your choice
1/4 cup (2 ounces) chocolate of your choice
Marshmallows, for garnishing

In a mason jar, combine the milk and chocolate.

Microwave for about 1 minute and 10 seconds, or until small bubbles form at the top of the milk and the chocolate appears slightly melty.

Carefully remove (you may need to do so with a towel or oven mitt). Secure the lid on the Mason jar, and shake until the chocolate dissolves into the milk and becomes frothy.

Unscrew the cap, transfer to a mug, and top with the marshmallows.

Notes: If you don’t have a microwave, heat the milk in a small saucepan over medium heat until scalded (small bubbles form on the edge of the pan). Meanwhile, put the chocolate in the Mason jar. Pour the scalded milk over the chocolate, secure the Mason jar with a lid, and shake.

12 Ball Mason Jar with Lid – Regular Mouth – 16 oz by Jarden