Black Bottom Cupcakes
submitted by Risa Bakker
Filling: 8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
Mix and add 6 oz. pkg. chocolate chips.
Sift together: 1 ½ cups flour
¼ cup cocoa
1 tsp. soda
1 cup sugar
½ tsp. salt
Add 1 cup water, 1/3 cup oil, 1 T. vinegar and ½ tsp. vanilla. Fill muffin cups half full of batter. Add spoonful of cream cheese mixture. Sprinkle with sugar. Bake at 350˚ for 30-35 minutes.
Note: To make a bundt cake, bake for 50 – 60 minutes.
Peanut Butter Cups
submitted by Risa Bakker
2 c. peanut butter
3/4 c. butter/margarine
3/4 c. brown sugar
3 3/4 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips
Combine peanut butter, butter, and brown sugar. Add powdered sugar and vanilla. Knead until well blended. Press into 9x13 pan. Melt chocolate chips and spread over peanut butter mixture. Cut into squares after chocolate sets.
Peanut Butter Brownies
submitted by Brooke Nield
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped (optional)
Frosting and ganache:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature (divided)
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped
For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Pumpkin Chiffon Pie
submitted by Kris Thorne
1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 large eggs, separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream - whipped
1 - 9" graham cracker crust
Topping:
2 pints heavy cream - whipped
shaved dark chocolate
Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. FOLD in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle with shaved dark chocolate.
Option - I use spray whipped cream for topping.
Brownie Trifle
Submitted by Jill Castle
1 pint heavy whipping cream
1 large box (6 oz) chocolate pudding
1 brownie mix
1 snickers bar/ skor candy bar
handful of raspberries (frozen or fresh)
Bake brownies; prepare whipping cream and pudding
Using a trifle dish, break up brownies into chunks then layer pudding on top of the brownie chunks then layer whipped cream on pudding. Repeat three-four times. Top with candy bar pieces and raspberries.
Pavlova
submitted by Emily Hauser
3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
whipped cream
sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple
Preheat oven to 450 degrees F. Bring egg whites to room temperature. Line a baking sheet with foil. Using an 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, vanilla, vinegar or lemon juice and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape, but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet into center of pre-heated oven and turn oven off. Let stand 4 to 5 hours. Do not open oven door.
To serve: Remove meringue shell from foil and place on a serving plate. Spread whipped cream in shell. Arrange slice fruit on top of whipped cream and top with another dollop of whipped cream. Cut and serve immediately. Serves 8 to 10.
Cereal Goo
submitted by Trisha Atkinson
2 sticks butter
1/2 cup sugar
1/4 cup brown sugar
1 bag mini marshmallows
1 box rice chex cereal
Continuously stir the first three ingredients together until melted. Add marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes--no more! Add cereal and mix well. Spread on to a cookie sheet to cool. Enjoy!
Strawberry Chocolate Mousse Cake
submitted by Erin Ruy
2 cups graham cracker crumbs
6 TBSP butter, melted
1 pint fresh strawberries, halved
2 cups semi-sweet chocolate chips
1/2 cup water
2 TBSP light corn syrup
1/2 cup heavy whipping cream
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of a 9-inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan. Bake 10 minutes at 350.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1/2 cups of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Marshmallow Brownies
submitted by Linda Atwood
Mix together:
1 cup softened butter
2 cups sugar
1/2 cup cocoa
Add:
4 eggs
Mix well, then add:
1 1/2 cups flour
2 tsp. vanilla
1/4 tsp. salt
Spread onto a 1 inch deep cookie sheet and bake for 20 minutes at 350. After done baking place 1/2 pound of mini marshmallows over the top until brownies are covered. Return to the oven for 3 more minutes. Cool completely.
Frosting:
1 2/3 cup powdered sugar
1/2 cup softened butter
1/3 cup cocoa
1/3 cup evaporated milk
