August 22nd, 2010 by alice
Tags: Chocolate, Chunk, Cookies
INGREDIENTS
- 3eggs
- 1cupvegetable oil
- 3/4cupbrown sugar
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1/4teaspoonsalt
- 2 1/2cupsall-purpose flour
- 1 (12 ounce)packagesemisweet chocolate chunks
DIRECTIONS
- Preheat oven to 350°F
- Lightly grease cookie sheets or line with parchment paper.
- Beat eggs in large bowl until foamy.
- add oil brown sugar, beat until light and frothy.
- blend in baking powder, vanilla, baking soda and salt.
- mix in flour until dough is smooth.
- stir in chocolate chunks.
- shape dough into walnut-sized balls.
- place 2 inches apart on prepared cookie sheets.
- bake 10 to 12 minutes or until lightly browned.
- remove to wire racks to cool.
- each serving is 2 cookies.
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August 21st, 2010 by alice
Tags: Bake, Bars, Butter, Chocolate, Peanut
INGREDIENTS
- 1cuppeanut butter
- 1/2cuplight corn syrup
- 1/2cuppowdered sugar
- 2tablespoonsmargarineor butter
- 2cupsQuaker Oats(quick or old fashioned, uncooked)
- 1cupsemisweet chocolate pieces
- 2tablespoonspeanut butter
- 1/4cup choppedpeanuts (optional)
DIRECTIONS
- FOR BARS.
- in medium saucepan heat 1 cup peanut butter, corn syrup. powdered sugar and margarine over med-low heat. until margarine is melted. stirring frequently. remove from heat. stir in oats.mix well.
- spread onto bottom of ungreased 8 or 9 inch square pan — set aside.
- FOR TOPPING.
- place chocolate peices in med. sized microwaveable bowl. . microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.
- stir in 2 tabelspoons peanut butter until well blended. spread evenly over oats layer. sprinker with chopped nuts, if disired.chill 30 minutes or until set.
- cut into bars with sharp knife. if bars are difficult to cut let stand for about 10 minutes. store tightly covered at room temperature.
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July 27th, 2010 by alice
Tags: Cake, Chocolate
INGREDIENTS
- 70gcocoa powder, sifted
- 160mlboiling water
- 200gbutter(at room temp)
- 330gcaster sugar
- 2teaspoonsvanilla essence
- 3eggs
- 300gself raising flour, sifted
- 125mlmilk
DIRECTIONS
- Preheat overn to 180 degrees celcius. Greese a deepish normal sized cake tin (square or round is fine).
- Place cocoa in a small bowl and gradually stir in boiling water with a fork until relatively smooth. Set aside to cool.
- Use electric beaters to beat the butter, sugar and vanilla until pale and creamy.
- Add eggs one at a time, beat well after each.
- Beat in cocoa mixture on a low speed.
- Use a large metal spoon to fold in the flour, then the milk.
- Spoon mixture into prepared tin and smooth the surface.
- Bake in oven for about 55-60mins (check at 50 min mark – don’t over cook this cake!).
- Leave cake for 5 mins after it comes out of the oven before you turn it out onto the cooling rack.
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July 4th, 2010 by alice
Tags: Cake, Chocolate, Moms
INGREDIENTS
-
For Cake
- 1 3/4cupsflour
- 1 1/2cupssugar
- 1/2cupcocoa
- 1teaspoonsalt
- 1teaspoonbaking soda
- 1teaspooncinnamon
- 1/4teaspoonbaking powder
- 1/2cupmargarine
- 1/2cupcoffee
- 2/3cupsour milk(add 1 T vinegar and milk to fill 2/3 cup)
- 2eggs
- 1teaspoonvanilla
-
For Frosting
- 1/2cupmargarine
- 1lbpowdered sugar
- 1teaspoonvanilla
- 1/2cupcocoa(or to taste)
- 1/2cupcoffee(or to taste)
DIRECTIONS
- Preheat oven to 350 degrees.
- Sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl.
- Add 1 stick of margarine, 1/2 c of coffee, and 1/3 c of sour milk to the sifted ingredients.
- Stir by hand until mixed.
- Add another 1/3 c of sour milk, 2 eggs, and 1 t of vanilla.
- Beat 3 or 4 minutes with mixer.
- Pour into lightly greased 9×13-inch baking pan.
- Bake 20-25 minutes or until a toothpick comes out clean.
- After cake cools mix together ingredients for the chocolate frosting.
- In a large mixing bowl, add the stick of margarine and powdered sugar together and addvanilla, cocoa and coffee to taste.
- Spread frosting on top of cooled cake.
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June 7th, 2010 by alice
Tags: Chocolate, Tea
INGREDIENTS
- 1/2cupwater
- 1/2cupmilk
- 2-3Lifesavers candy, wint o green mints
- 2 personal sizetea bags
- 2teaspoonssugar
- 4teaspoonsovaltine, chocolate malt
DIRECTIONS
- Place water and mints into pot or sause pan and bring to boil on mediun high heat.
- Reduce heat by 1/4 and add milk. Stir slowly every now and then.
- (You reduce the heat so the milk will not burn).
- When milk/water is almost to boil again, turn off heat.
- This should ensure the added milk is hot enough and the mints are all melted.
- Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
- Remove tea bags and add sugar.
- Add 4 teaspons of Ovaltine. Stir.
- Enjoy ! Cation: Chocolate Tea will be HOT.
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