German Chocolate Cake & Frosting

1

pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2

cup  water

4

 eggs, separated

2

cups  flour

1

tsp.  baking soda

1/4

tsp.  salt

1

cup  butter, softened

2

cups  sugar

1

tsp.  vanilla

1

cup  buttermilk

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut Frosting

4

 egg yolks

1

can  (12 oz.) evaporated milk

1-1/2

tsp.  vanilla

1-1/2

cups  sugar

3/4

cup  butter or margarine

1

pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2

cups  chopped PLANTERS Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

CCC - This is a keeper

So I think that I found a great chocolate chip cookie recipes that doesn't take 72 hours like this one.

.5 lb soft butter

.5 lb dark brown sugar

1 cups granulated sugar

2 eggs

1 tsp salt

1 tsp baking soda

2 tsp vanilla

3 cups flour

12 oz chocolate chips

350° for 10-12 minutes

Cream butter & sugar for 4-5 mins...nice & fluffy.  Add eggs, salt, baking soda, and vanilla.  Mix until everything is combined.  Add flour and the the CC.  baked. enjoy.  You could sprinkle sea salt on the top of each cookie before baking.

This is my new go to recipe.

Great-Grandma’s Coconut Cupcakes - Sprinkles

Great-Grandma’s Coconut Cupcakes
From Sprinkles pastry chef Candace Nelson
Makes 18 to 20
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
*
Coconut Cream Cheese Frosting
Makes about 2 1/2 cups
8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

Love Bars

LOVE BARS

1/2 cup butter; softened

1 cup sugar

1 cup brown sugar

2 eggs

1 Tbs. vanilla

1 1/2 cup peanut butter

1 1/2 tsp. baking soda

3/4 tsp. salt

2 cups flour

3 cups oats

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Beat butter and sugars until creamy. Add eggs, vanilla and peanut butter and beat until light and fluffy. Add dry ingredients and mix until combined. Press mixture evenly into pan and bake only 10 minutes or lightly browned (will be underbaked). While still warm, evenly distribute chocolate chips. When chips have melted, spread into a thin layer. Cool and enjoy!

Recipe found here

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

1 cup canned Pumpkin
2 Eggs
1 1/2 cups sugar
1/2 cup canola oil
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 cup mini semisweet chocolate chip

1. Preheat the oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan

2. In a large bowl, whisk together the pumpkin, eggs, sugar and oil.

3. Sift together the flour, baking soda, salt, baking powder and spices(you can cheat and use 1 1/2 teaspoon of pumpkin pie spice) in a bowl. Stir into the pumpkin mixture and combine, but don't over mix. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over bake;the bread should be moist. Cool on rack for 10 mintures.

Seventh Heaven Bars

1 cup graham cracker crumbs

1/2 cup butter

12 oz semi-sweet chocolate chips

1/2 cup chopped walnuts

1 can sweetened condensed milk

12 oz butterscotch chips

6 oz coconut

Mix graham cracker crumbs and melted butter. Press into a 9x13 pan.

Layer semi sweet chips

walnuts

1/2 of sweetened condensed milk

butterscotch chips

coconut

top with rest of the sweetened condensed milk

bake at 350 for 30-35 min til golden brown.

Another Good Chocolate Chip Cookie

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oatmeal, ground
.5 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz grated Hershey chocolate bar
1 cup chopped nuts (optional)

Mix all the wet and add the dry to the wet. Stir in grated chocolate, chips & nuts.

Bake at 375 for 6-10 mins

Made these last night...pretty good. I would make then again. :)

Dark Chocolate Mousse

Made this dessert for Father's day! Very good, you can't even tell that there is tofu in it. Did not do the whip cream part, didn't want the extra calories.

Found the recipe here

Ingredients
•1 (12.3-ounce) package silken tofu, drained
•3 ounces high quality bittersweet chocolate, finely chopped
•1/4 cup unsweetened cocoa powder, preferably Dutch-processed
•1/4 cup water
•1 tablespoon brandy
•1/2 cup plus 1/2 teaspoon superfine sugar
•1/4 cup heavy cream
•1 1/4 teaspoons shaved chocolate
Directions
In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

ZCMI Mint Brownies

For St. Patrick's Day I made ZCMI mint brownies. Well not exactly following the recipe. I used 2 pouches of Ghirardelli triple chocolate brownie mix as the base. The mix is found at Costco and Smart & Final. I made the brownies in a 9 x 13 pan according to the directions. Let them cool. Then I made the filling, doubling the recipe. Put in the fridge to set. Then the tripled the glaze. YUMMMMMM!

Peppermint Filling

1 1/2 cups powdered sugar
3 tablespoons butter, melted
1 1/2 tablespoons milk
1 teaspoon peppermint extract
2 to 3 drops of green food coloring (optional)

Sift powdered sugar. Add melted butter, and milk. Mix thoroughly. Add peppermint extract. Add green food coloring, mix until color is uniform. Spread on top of brownie base. Put in fridge to set, about 20 minutes.

Chocolate Glaze

1 1/2 ounces semisweet chocolate
1 1/2 tablespoons butter

Melt chocolate and butter together. Stir to combine. Pour over filling. Then eat!


recipe from San Francisco Gate newspaper

YUMMMMMMMMMMMMM!

Mom's Pumpkin Pie (Libby's)

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evapoated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Grandma Sharp's Chocolate Pie

20 large marshmallows

3/4 large Hershey bar with almonds (8ounce size)

1/3 cup of milk

1 half pint of heavy cream

9" pie crust

Melt in double boiler or microwave 20 large marshmallows, 3/4 large Hershey bar with almonds (8 ounce size) and 1/3 cup of milk.

Let cool add 1 half pint heavy cream whipped, mix together, pour into pie crust or graham cracker crust.

Shave 1/4 of chocolate bar on top. Then refrigerate about 4 hours or over night.

Notes:

1- Nancy's 9" deep crust pie crust works for this recipe

20 large marshmallows = 260 miniature marshmallows

Keep the 1/4 of chocolate bar in the freezer. It is easier to grade frozen.

Reese's Peanut Butter Squares

1 cup creamy peanut butter
2 cubes melted butter
1 1/2 cups graham cracker crumbs
2 1/3 powder sugar
2 cup milk chocolate chips

Mix all of the ingredients except for the chocolate chips. Press in a greased and floured 9x13 pan. Melt chocolate chips pour over the peanut butter mixture.

Yummy!

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I made this last week for work, and everyone loved it. It is really good!

I got the recipe from click here

Chunky Monkey Mix

1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
9 c. chex cereal
1 1/2 c. powdered suger

Melt chocolate chips, peanut butter and butter in sauce pan ON LOW HEAT till it's smooth and can be stirred. Stir in vanilla. Measure chex into a separate large bowl. Pour heated mixture over the top and softly stir till well coated. Divide mix into two separate gallon zip lock bags. Divide sugar and add to each bag. Shake well to coat. Store in fridge.

**Made this the other night...not sure if it's really worth the calories. I thought that it was just ok. Will post pictures later.**

Spring Fling Cake - Market Denver, CO

ok, I finally got around to making this cake...took over an hour & 45 mins to cook and it was still undercooked.  Maybe put the shrededded zucchini in cheesecloth and wring the extra water out.  That might help.  Frosting was good!

Spring Fling Cake

Serves 12 to 14

2 1/2 cups shredded zucchini

5 eggs

1 1/4 cups sugar

1/4 cup vegetable oil

1 cup sour cream

1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting)

3 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

For frosting:

3/4 cup cream cheese

1/4 cup butter

2 cups powdered sugar

1/2 cup heavy cream

Fruit for cake:1 pint strawberries, cleaned, stemmed and sliced4 kiwi fruit, peeled and sliced2 mangoes, peeled and sliced1 pint blueberriesApricot glaze, or apricot jelly thinned out with a bit of warm water, optional

* Preheat oven to 350 degrees. Grease and flour a 10-inch cake.

* To prepare the cake: Shred the zucchini in a food processor. In a large mixing bowl combine shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla.

* When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.

* Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.

* Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)

* To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.

* In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.

* To assemble cake: Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)

* Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).

* Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.

* Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.

* To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.

Cake can be found at The Market in Denver, CO

Oatmeal Chocolate Chip Cookies

I think that this is from Barbara Warnes kitchen.

1 cup sugar
1 cup brown sugar
1 cup butter crisco
2 eggs
1 TBSP vanilla
2 cups flour
2 cups oats
1 tsp baking soda
1 tsp
baking powder
1/2 tsp salt
1-2 cups milk chocolate chips

Cream sugars, crisco, eggs, and vanilla together. Sift the dry ingredients then add to the creamed mixture. fold in chocolate chips.

Bake 375 degrees
8-10 minutes

Cool Whip Frosting

Yummy frosting...but it is a bit runny.

1 can of chocolate frosting (I've never done this with frosting from scratch)
1 tub cool whip

With a hand mixer start whipping the frosting. Add cool whip spoonfuls at a time. Add as much as you like...you don't need to add the entire container of cool whip.

Toll House Frosting

Great standard chocolate frosting.

1 cup semi-sweet chocolate chips
3/4 cup butter, softened
1 1/2 cups confectioner sugar
2 tsp vanilla

melt chips - cool
then combine all ingredients and cream

Grandma Alexander Applesauce Cookies

1 cup sugar
1/2 cup shortening
1 cup applesauce
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1 cup raisins
1 cup semi sweet chocolate chips

Cream together sugar & shortening. The add the applesauce, beaten egg & vanilla. Sift together four, soda, salt, cinnamon, allspice, and cloves. Mix with sugar mixture and add raisins and chocolate chips.

Bake 350 degrees
12-15 mins

Lemon Squares

Ok, this is a Martha Stewart recipe...but it's a good one. Very tart and great lemon taste!

Lemon Squares

Makes about 3 dozen
To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you’re fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)
1 cup blanched almonds, chopped and toasted

Heat oven to 325°. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.


Recipe can be found here