Homemade Chocolate Pudding

As a kid my Mom made homemade pudding regularly.

My favorite was butterscotch pudding.

I didn't even know about

Jell-O pudding or Snack Packs.

Pudding was something you made, not bought.

So, here for your consideration is an easy, homey confection.

It reminds me of being a kid.

Homemade Chocolate Pudding:
(Makes about 4 cups)

1/4 c. packed brown sugar
3 T. cocoa powder
3 T. corn starch
1/4 t. salt
2 3/4 c. milk
1/4 c. heavy cream
1 c. milk chocolate chips
1 t. vanilla extract

In a large saucepan combine the dry ingredients. Whisk lightly. Add the milk and cream, whisking until combined. Stir in the chocolate chips and simmer, stirring often. Once the chocolate chips are melted and pudding is simmering, lower the heat and stir constantly until thickened. Don't try to speed this process as it will result in burning the pudding. Stir until large bubbles pop at the surface about 5 minutes. Remove from heat and stir in vanilla.

Let pudding cool or speed up the process (because you can't wait to try it) by using an ice-water bath and stirring to cool. Make sure you cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form.

Refrigerate for up to 3 days...as if it will last that long!

Bon Appetit!

Decadent Chocolate Cheesecake

If you are craving chocolate...this cheesecake will not disappoint.

You can make this dessert up to 3 days in advance!

Decadent Chocolate Cheesecake:

Crust:
20 Oreo cookies, crushed
6 T. butter, melted

Filling:
11.5 oz semi-sweet or bitter-sweet chocolate chips - use the best quality you can afford
4, 8oz packages cream cheese, room temp
1 1/4 c. sugar
1/4 c. unsweetened cocoa
4 large eggs

Topping:
3/4 c. whipping cream
6 oz. semi-sweet or bitter-sweet chocolate chips
1 T. sugar

Chocolate curls for garnish

For the crust: Preheat oven to 350 degrees. Butter a 9 or 10 inch spring form pan with 3 inch sides. Process the Oreo cookies until they are finely ground. Transfer to a small bowl and add melted butter. Mix until well combined. Press crumbs into the bottom only of the spring form pan. Bake just until set 5-8 mins. Cool while preparing filling.

For the filling: Melt the chocolate in the microwave using short bursts of power for 15-30 second intervals until chocolate is melted and smooth. Set aside. In the large bowl of a Kitchen Aid blend the cream cheese, sugar and cocoa. Mix until smooth. Blend in eggs 1 at a time. When smooth add melted chocolate and mix until combined. Pour the filling over the crust, smooth the top and bake until center is just set and top appears dry - about 1 hour. Remove from oven and cool on a wire rack for 10 mins. Run knife around sides of cake to loosen. Let the cheesecake cool to room temp. Cover lightly with plastic wrap and chill overnight.

For the topping: One hour before serving (or up to 3 days ahead), stir cream and 6 oz chocolate and sugar in a heavy saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

It is preferable to let the cheesecake stand at room temp for 1-2 hours before serving.

Bon Appetit!

Simply the Best Chocolate & Butterscotch Chip Cookie

What more can I say?

These are the best.

They are soft and chewy

+

they are crisp and melt in your mouth.

Does it sound too good to be true?

Give them a try.

Simply the Best Chocolate & Butterscotch Chip Cookies!

4 1/2 c. flour
2 t. soda
1 c. butter, softened
1 c. butter flavored Crisco
1 1/2 c. brown sugar
1/2 c. white sugar
2 small boxes of instant vanilla pudding
4 eggs
2 t. vanilla
2 c. chocolate chips
2 c. butterscotch chips
2 c. walnuts, chopped & optional

Heat oven to 350 degrees.

In the large bowl of your mixer, place butter and shortening. Mix well. Add brown sugar, white sugar and pudding boxes. Mix until creamy. Add eggs and vanilla, combine. Add the flour slowly so you don't make a mess, add soda. Mix until everything is incorporated. Finally add the chips and nuts if you want.

Place spoonfuls on ungreased cookie sheets and bake for 10-12 minutes.

Bon Appetit!

PW's Chocolate Sheet Cake

I recently bought a new cookbook -

I haven't bought one

in at least a year...my collection is out of control.

"The Pioneer Woman Cooks"

by Ree Drummond.

Jodie told me about her, we've both made many of the recipes

from her website,

and now her book is my new focus.

When I get a great new cookbook I obsess and make every recipe that

sounds new and tasty! I have to pace myself...

Last night I made this chocolate sheet cake. It is fantastic.

I love that you make the icing and put it on the cake while both are warm.

The top of the cake absorbed the icing and took it to

a whole new level of moist-ness.

All of the ingredients are things you likely have in your kitchen right now.

I love that.

PW's Chocolate Sheet Cake:

Cake:
2 cups flour
2 cups sugar
1/4 t. salt
1/2 c. buttermilk (if you don't have any I'll tell you how to make it)
2 large eggs
1 t. vanilla extract
1 t. baking soda
1 c. butter
4 heaping T. cocoa
1 c. water

Icing:
1 3/4 sticks of butter
4 heaping T. cocoa
6 T. milk
1 t. vanilla extract
1 lb. powdered sugar
1/2 c. finely chopped pecans

In a large bowl beat the eggs, buttermilk, baking soda and vanilla. Set aside. In a medium saucepan, melt the butter. Add cocoa. Whisk together to combine. Meanwhile bring 1 c. water to a boil. When the butter is melted pour the water in the pan. Allow to bubble for a minute then turn off the heat.
With the mixer going, slowly incorporate the warm chocolate mixture to the egg mixture. Do this slowly to tempur the eggs. When it is all combined add the sugar, salt and flour. Mix well.
Pour into a ungreased jelly roll pan, or rimmed baking sheet and bake for 20 minutes. (Mine actually took more like 26 minutes, but check with a toothpick to see when it is done.)
While the cake is baking make the icing.
Melt the butter in a saucepan over medium-low heat. Add cocoa and stir until smooth. Add milk and vanilla. Add powdered sugar. Stir together. You can add the chopped pecans now or you can sprinkle them on top of the icing after. (I have a child who dislikes nuts so I left him a corner that was nut-free.)
Immediately after removing the cake from the oven, pour the warm icing over the top of the cake. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

***If you don't have buttermilk on hand this is what you can do. Add 1 T. white vinegar to just under 1 c. milk and stir.
BUT...buttermilk is SO versatile! And it is beyond inexpensive. Go buy some.

Bon Appetit!

German Chocolate Cake

Happy Birthday to me!

Happy Birthday to me!

This is a well kept family secret...

German Chocolate Cake IS my favorite birthday cake!

Somehow I was dubbed someone

who loved Black Forest Cake

for their birthday and I'm not entirely sure how it happened. With that said,

there is nothing wrong with a

well done Black Forest Cake,

but it's not my favorite cake:)

So, today on the day of my birth - I begged James to let me make my own birthday cake. He was so willing to go to the bakery and buy me a GC cake, but really?

I wouldn't be as good as the one

I am more than willing to make!

I won...it is after all MY birthday and

I can do anything I want including

making my own scrumptious cake.

German Chocolate Cake:

1 boxed German Chocolate Cake mix + ingredients to make it.

Frosting:

1 c. evaporated milk
1 1/3 c. white sugar
2 eggs
4 T. butter
1/4 t. salt
2 t. vanilla
2 1/2 c. coconut
1 c. chopped pecans or walnuts

In a heavy saucepan combine the milk, sugar and eggs. Whisk until well combined. Add the butter and salt, cook on medium low heat until thickened. I stir pretty much constantly until the mixture starts to boil. Take it off the heat and stir in the vanilla. Add coconut and nuts. Set aside until it has cooled.

Note: This is not the kind of frosting you will be able to frost around the sides of a cake beautifully. I prefer to make a 9x13 pan and then spread a nice THICK layer of the frosting on top. Some prefer to frost 2 - 8 or 9 inch rounds with frosting in the middle. Just be aware that this type of "frosting" will have more of a "dripping" effect over the sides of the cake. There is just no way around it...unless you frost the sides of the cake with a regular chocolate frosting, which I must say I don't like. I prefer dripping GC frosting any day to any other type or flavor of frosting on my GC cake. Boy. This is a long note.

Homemade Oreo Cookies

This cookie EASILY makes it into my

top 5 favorite cookies.

Easily.

They are soft, chewie, chocolaty and just plain yummy.

I dare you to eat just one.

Homemade Oreo Cookies:

Cookie Dough:

2 devil's food cake mixes

1/2 c. butter

1 c. oil

4 eggs

Mix all ingredients together. Bake at 400 degrees for 6-7 minutes. Let cool on cookie sheet for 4 minutes. Remove to rack to cool.

Frosting/Filling:

4 c. powdered sugar

1/2 c. butter, softened

8 oz. cream cheese, softened

2 t. vanilla

Combine all ingredients in bowl of mixer. Beat on high until light and fluffy.

When cookies have cooled completely fill with frosting and just see how long they last:)

Bon Appetit!

Chocolate Strawberry Mousse Cake

Three layers of flour-less chocolate cake, strawberry chocolate mousse,

topped in chocolate ganache AND strawberries.

Decadent does not even begin to describe this dessert.

This piece of heaven comes from Marcel Desaulniers, the author of

Death By Chocolate.

In his cookbook are desserts with names like, Chocolate Phantasmagoria,

Double Mocha Madness, and his signature dessert - Death By Chocolate.

This man LOVES his chocolate.

I find myself perusing this particular cookbook when I am in

the mood to make something that will overload your senses.

When I feel like creating a few minutes of euphoria that

will have you savoring the moment.

I also need a crowd.

Regrettably, this dessert has a relatively short shelf life,

and should be eaten within 24 hours of making it.

Without any further adieu...the recipe.

Chocolate Strawberry Mousse Cake:

Chocolate Cake:

1/2 lb. butter (2 T. melted)

8 oz. semisweet chocolate

8 egg yolks

3/4 c. sugar

4 egg whites

Chocolate Strawberry Mousse:

2 pints strawberries, stems removed

16 oz. semisweet chocolate

4 oz. white chocolate

6 egg whites

2 T. sugar

1 c. heavy whipping cream

Semisweet Chocolate Ganache:

1 c. heavy whipping cream

2 T. butter

2 T. sugar

12 oz. semisweet chocolate

Lightly coat the insides of 3 - 9x1.5 inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat oven to 325 degrees.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 oz. semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 10-12 minutes. Remove from heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 c. sugar in the bowl of an electric mixer fitted with the paddle. Beat on high until slightly thickened and lemon colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for 2 additional minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steal bowl until stiff but not dry.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25-30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During the baking process, the surface of the cakes will for a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes on to the bottom of a 9 inch springform pan. Invert the other 2 cakes onto cake circles. Remove parchment paper and refrigerate cakes for 30 minutes.

To prepare the chocolate mousse, reserve the 12 best looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 oz. of strawberries (12 medium sized berries should yield 1/2 c. - 4 oz. - of puree.) Set aside until needed. Refrigerate remaining berries until needed (that includes the 12 berries for decoration.)

Heat 1 inch of water in the bottom of a double boiler over medium heat. Place 16 oz. of semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover with plastic wrap. Allow to heat for 12-14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.

In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until stiff peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 T. sugar. Whisk until stiff but not dry. Set aside until needed.

Using a hand held mixer, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.

Assemble the 9 inch springform pan. Spread 1/2 c. of the mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 reserved for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4 of an inch from the outside edge of the cake and the second, inside ring 3/4 of an inch away from the first. Distribute 3 c. of the mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan2 to 3 times on your work surface to eliminate air pockets. Position a cake layer on top of the mousse, then repeat the process used on the first layer. Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2-3 hours (do not freeze.)

Make Semisweet Chocolate Ganache by heating the heavy cream, butter and sugar in a heavy saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.

Reserve 3/4 c. of Chocolate Ganache for decorating the top of the cake. Set aside.

Remove the sides of the springform pan (do not remove the bottom of the pan; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2-3 T. of room temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.

Transfer the reserved ganache to a pastry bag fitted with a large star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.

Cut the cake with an electric serrated knife, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20-30 minutes before serving.

Bon Appetit!

Chef's Note: Give your chocolate ganache plenty of time to cool before you attempt to ice the cake. The longer it sits the thicker it will become - you don't want to try to ice the cake if the ganache is too warm or thin.

The berries I used were rather large - to do it over again, I would cut them in half to make the layers more even. It didn't affect the taste, but I ran out of room in the springform pan.

Hot Fudge Pudding Cake

I might be the only one who has never made a pudding cake...

BUT in case I'm not, I'll share the experience with you.

The whole idea of pouring 1 cup of boiling water over a

lovely chocolate batter seemed like dessert suicide -

but as I learned a short 45 minutes later...it was just the

beginning of something rich and YUMMY.

*********

Spread batter into the corners

Sprinkle the sugar/cocoa mixture over the batter
Against my better judgement...pour boiling water over batter
Bake until the top cracks

Spoon out of pan and serve with whipping cream or ice cream

Hot Fudge Pudding Cake:

1 c. sugar, divided

1/2 c. cocoa, divided

1 c. flour

2 t. baking powder

1/4 t. salt

1/2 c. milk

4 T. butter, melted

1 egg yolk

2 t. vanilla extract

1/2 c. chocolate chips

1 c. boiling water

Heat oven to 350. Spray 8x8 inch pan with cooking spray. In a small bowl combine 1/2 c. sugar and 1/4 c. cocoa. Set aside.

In the bowl of your mixer combine flour, 1/2 c. sugar, 1/4 c. cocoa, baking powder and salt. Stir. Add milk, butter, egg yolk and vanilla and mix until well combined. Stir in chocolate chips. Batter will be stiff.

Spoon batter into prepared pan, spreading to the corners. Sprinkle reserved sugar/cocoa mixture evenly over the batter. Gently pour boiling water over the top - DO NOT STIR.

Bake for 24-28 minutes or until toothpick inserted in the center comes out with moist crumbs and the top is cracked.

Cool 10 minutes. Serve warm with whipped topping or ice cream.

Bon Appetit!

Earthquake Cake

This cake is like an explosion in your mouth!

If the creamy craters aren't enough you've got nuts and coconut

on the bottom that take it to a whole new dimension.

It bakes up bubbly and molten.

Earthquake Cake:

1 chocolate cake mix, plus ingredients to make

1 c. coconut, shredded

1 c. walnuts, chopped

1 - 8 oz. cream cheese, softened

1/2 c. butter, softened

1 t. vanilla

1 c. chocolate chips (on top at the end)

2 c. powdered sugar

Spray 9x13 inch pan with Pam. Sprinkle walnuts and coconut on the bottom of the pan. Mix cake mix according to directions. Pour over coconut and walnuts. Mix softened cream cheese and butter until combined. Add powdered sugar and vanilla. Drop by spoonfuls over the cake mix and sprinkle chocolate chips on top.

Bake at 350 degrees for 50 minutes.

***Baker's Note: Place a clean cookie sheet or aluminum foil under the cake. As mine baked it flowed over the edges of the pan a bit. I narrowly averted a mess by having a baking stone on the rack below:)

Banana S'more Sandwich

I cannot tell a lie.

This is NOT the picture I took.

My picture didn't make me want to make this again...

But...my kids saying, "you're the BEST Mom ever!" did.

I found this recipe in the Harmon's recipe flyer - I rationalized it's "health" benefits with the addition of banana's to the traditional s'more sandwich.

Give it a shot - your kids will love ya for it:)

****

Banana S'more Sandwich:

Serves 4

8 slices of bread - your choice, I used our homemade whole wheat bread

2 T. butter, softened

4 T. Nutella spread (this was my addition because we didn't have chocolate bars laying around)

***2 chocolate candy bars***this is what the actual recipe called for in place of the Nutella

12 large marshmallows - cut in half

2 large bananas - sliced

Heat a griddle or skillet. Place 1/2 T. butter in pan. Spread each slice of bread with Nutella (or break up chocolate bars evenly over bread.) Do the same with the marshmallows and banana slices. Grill until the bread browns and the marshmallow starts to melt. Flip over and grill other side.

Cut in half and enjoy!

Bon Appetit!

"Kneaders" Double Chocolate Brownies

DOUBLE CHOCOLATE

it's a theme today.

***

This is a recipe that came from a restaurant here in Utah

called Kneaders. The recipe was featured on "Good Things Utah"

and I simply had to try it.

***

Grab a large glass of milk and some friends - you'll need both.

Kneaders Double Chocolate Brownie:

Brownie -
1 c. butter
4 oz. unsweetened chocolate
2 c. sugar
1 t. vanilla
4 eggs
1 c. flour
2 cups semi-sweet chocolate chips or chunks

Filling -

1/2 c. butter, softened
2 c. powdered sugar
2 drops mint extract - or to taste
pink food coloring

Chocolate Ganache -

1 c. semi-sweet chocolate chips
1/2 c. heavy cream

Melt the chocolate and butter in a microwave safe bowl on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly.
Put the sugar, eggs and vanilla in a large bowl and mix until well combined. Add chocolate mixture, mix. Add flour and stir to combine. Stir in chocolate chips.
Spread into a buttered/greased 9x13 inch pan.
Bake at 350 degrees for 25 minutes. Do not over bake. Cool.

Make the filling by creaming the butter in a mixer, add powdered sugar, flavoring and color. Mix until fluffy. Spread on completely cooled brownies then chill.

Make the ganache by microwaving the chocolate chips and cream on high for 1 minute, stirring every 20-30 seconds until chocolate is melted. Do not overheat.
Immediately pour over brownies, spreading to all edges.
Do not refrigerate, mixture will set up on brownies in about 15-20 minutes.

Bon Appetit!

Double Chocolate Marshmallow Pillows

YUMMY...

CHOCOLATY...

GOOEY...

Double Chocolate Marshmallow Pillows:

1 pouch Betty Crocker double chocolate cookie mix
1/4 c. oil
2 T. water
1 egg
12 large marshmallows, each cut in half

Frosting:

1 c. semi-sweet chocolate chips
1/3 c. heavy whipping cream
1 t. butter
1 t. vanilla
1/2 c. powdered sugar

Heat oven to 350 degrees. In a large bowl combine cookie pouch, oil, water and egg. Mix until a dough forms. On ungreased cookie sheet drop dough by spoonful - 2 inches apart.
Bake for 7 minutes. Remove from oven, gently push marshmallow halves into each cookie and return to oven for 2 minutes. Remove from oven. Let cool on cookie sheet for 3 minutes.

Meanwhile, in a microwave safe bowl place chocolate chips, whipping cream and butter. Heat for 20-30 second intervals until melted, stirring after each interval. Melting should occur within about 90 seconds. Blend well. Add vanilla, stir. Add powdered sugar and stir until smooth.

Once cookies are completely cooled, top each cookie with frosting. Let stand until frosting is set.

Bon Appetit!