NO BAKE CHEESE CAKE

Ingredients:

1 graham cracker crust
2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

Directions:

1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

2. In a clean chilled bowl, beat the whipping cream until soft peaks form.

3. Slowly beat the whipped cream into the cream cheese mixture.

4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

Scotch Shortbread Cookies

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch

 

Directions:

1. Preheat oven to 350 degrees F (190 degrees C).

2. Cream butter and sugar. Slowly add flour and cornstarch. Mix well.

3. Press dough into a 10×15 inch jellyroll pan, score into bars and prick with a fork.

4. Bake 15 to 18 minutes in the preheated oven, until golden brown.

 

CARAMEL CORN

Ingredients:

2 Bags microwave popcorn
1 Stick butter
2 cups Brown sugar
1/3 cup Karo white syrup

Directions:

1. Pop 2 bags of microwave corn. Put popped kernals in brown paper bag.

2. Boil the following ingredients for 5 minutes on stove, 2 cups brown sugar, 1 stick of margarine, 1/3 cups of karo syrup (white), stirring constantly.

3. Carefully pour mixture onto pop corn and mix.

4. Place in microwave oven for 1 minute and then mix again. Tear open bag and let cool.

POUND CAKE

Ingredients:

3 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 3/4 cups sugar 
1 1/4 cups butter, softened 
1 teaspoon vanilla extract 
5 eggs 
1 cup evaporated milk

 

Pound Cake Directions:

1. Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. Mix flour, baking powder and salt; set aside.

3. Beat sugar, butter, vanilla extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.

4. Beat on high speed 5 minutes, scraping bowl occasionally.

5. Beat in flour mixture alternately with milk on low speed. Pour into pan.

6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

7. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

Ganache

INGREDIENTS

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

RECIPE

Ganache:Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover one – 9 inch (23 cm) cake or torte.

To Cover a

Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)

 

First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called acrumb coatand seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache.Let the ganache set before covering and storing the cake.

 

Leftover ganache can be strained to remove any crumbs. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight).Roll into small balls and then rollin cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.  

 

Preparation time 45 minutes.

 

 

BROWNIES

INGREDIENTS

• 5 ounces (150 grams) semisweet or bitter sweet chocolate chopped
• 1/2 cup (1 stick) (113 grams) unsaltedbutter, cut into pieces
• 2 tablespoons (15 grams) cocoa powder
• 1 cup (200 grams) granulated whitesugar
• 1 teaspoon pure vanilla extract
• 3 largeeggs
• 3/4 cup (95 grams) all-purposeflour
• 1/4 teaspoon salt
• 3/4 cup (125 grams) semi-sweet chocolate chips(optional)

Brownies:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about25-30 minutes, or until a toothpick inserted in the center comes out witha little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

CHOCOLATE CHIP COOKIES

 

 

INGREDIENTS

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

RECIPE

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

CHOCOLATE CAKE

Simple Chocolate Cake:

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder(natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup (240 ml) warm water or coffee

1 cup (240 ml) milk

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons pure vanilla extract

Chocolate Frosting:

6 ounces (180 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 cup (226 grams) unsalted butter, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Simple Chocolate Cake:Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two – 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper. 

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 –32 minutesor until a toothpick inserted into the center of the cake just comes out clean.  

Remove from oven and let cool on a wire rackfor about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Serves about 12 people.

 

MOCHA CUPCAKES

Ingredients:

• 1 cup flour
• 1 cup plus 2 Tablespoons sugar
• 1/3 cup plus 2 Tablespoons cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter. melted
• 2 eggs
• 1 teaspoon vanilla
• 2 Tablespoons instant coffee
• 1/2 cup hot coffee

For Chocolate Sauce

• 2/3 cup dark chocolate
• 2 Tablespoons heavy cream
• 4 Tablespoons powdered sugar
• 2 Tablespoons water
• Combine flour, cocoa, sugar, baking soda and salt.

Method:

1. Combine eggs, butter and vanilla.
2. Add to dry ingredients and beat on medium speed for 1 minute.
3. Stir instant coffee into hot coffee.
4. Pour into batter and stir until combined.
5. Scoop (or pour) batter into muffin cups.Bake 18 minutes at 350.
6. Cool completely on wire racks.Frost with chocolate butter cream.  Put in freezer for 10 minutes.

To make chocolate sauce

Heat chocolate and whipping cream in the top of a double boiler, without stirring.  Stir melted chocolate.  Stir in powdered sugar.Stir in enough water to make pouring consistency. Chop whoppers, reserving 1 for the top of each cupcake. Spoon chocolate sauce over frozen buttercream.  Sprinkle with chopped whoppers. Finish with another dollop of butter cream and a whoppe

CHOCOLATE MOLTEN CAKE

INGREDIENTS:

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) sweet chocolate, finely chopped

3 large eggs separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar
METHOD:
Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four – 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow direction. Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners’ sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Make four Molten Chocolate Cakes.