SUGAR COOKIES

Ingredients:

3 cups flour

3/4 tsp baking powder

1/2 tsp salt

1 cup  unsalted butter, softened

1 cup sugar

1 egg, beaten

1 Tbsp milk

Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder and salt.  Set aside.  Place butter and sugar in a large bowl of an electric stand mixer and beat until smooth and light in color.  Add the egg and milk and beat to combine.

Put mixer on low speed and gradually add flour.  Beat until mixture pulls away from the side of the bowl.  Divide the dough in half and wrap in wax paper.  Refrigerate for 2 hours.

Preheat oven to 375 degrees.

Sprinkle surface where you will roll out the dough with powdered sugar.  Remove 1 wrapped pack of dough from refrigerator at a time.  Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.  Move the dough around and check underneath frequently to make sure it is not sticking. Try to roll out quickly to keep the dough cold.

Cut dough into desired shapes. Place on a greased baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate the cookie sheet halfway through baking time.

Let sit on baking sheet for 2 minutes after removal from oven, and the move to complete cooling on wire rack.

Serve as is, or ice as desired.  Store in airtight container for up to 1 week.

Source: Alton Brown

STRAWBERRY SCONE SHORTCAKE

INGREDIENTS:

SCONES

For the "Shortcake" part you can use this Basic Scone recipe. 

SWEET STRAWBERRIES

1 container of strawberries

1/2 cup of sugar

WHIPPED CREAM

Whipping cream

sugar to taste

METHOD:

Wash and cut up the strawberries. Add the sugar on top and set in the refrigerator for at least an hour and up to overnight.  The strawberries and sugar will create a sweet syrup, so be sure to mix the strawberries before serving to get the yummy syrup.

Make the scones according to the recipe found here.  The only edit to this recipe would be to add sugar to the top of the scones before baking after you brush the top with egg.  I would also add more sugar to the top as soon as they come out of the oven, while they are still hot. Instead of small circles, you can cut the scones in any shape and size you want.

In a mixer, add the whipping cream and sugar to taste. One cup cream would use about 2-3 TBSP of sugar - but some like it sweeter, some like it less sweet.  Whip the cream and sugar together until soft peaks form. You can also use a whisk or a handheld mixer.  (Watch this video to learn to make perfect whipped cream.) 

Cut the scones in half (can be warm or cooled).  Add the strawberries and syrup and whipped cream.  Top with the top of the scone.

BUTTER PECAN ICE CREAM

Some friends of mine moved to China recently for 2 years as missionaries.  While most of their stuff is in storage, their fabulous KitchenAid Ice Cream Maker is safely on loan to me!  I have been so ready for fall to come I can hardly stand it.  So this weekend I made homemade Butter Pecan Ice Cream.  It. Was. Amazing.

BUTTER PECAN ICE CREAM

1 cup packed light brown sugar
1/2 cup water
1/8 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 cup toasted pecans, chopped

Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to disolve the sugar.  Boil the syrup for 2 minutes.

Meanwhile, beat the eggs together in a medium bowl.  Slowly beat in the syrup. (Beat constantly and add the syrup slowly so you dont scramble the eggs.)

Cook in a double boiler (not directly on the stovetop) stirring constantly, until the mixture reached 175 degrees and coats the back of the spoon.  Do not allow the mixture to boil.  Add the unsalted butter and stir until melted.  Strain into a medium bowl and refrigerate until very cold.  (Very important - don't get impatient!  If you can, leave this in the refrigerator overnight).

Add the whole milk and vanilla extract and mix well to combine.

Beat the heavy cream until soft peaks form.  Fold into the egg mixture.  

Pour into and ice cream maker and freeze according to directions (30 minutes in the kitchenaid pre-frozen bowl).  Fold the pecans in the last 5 minutes.

Serve right away for "soft serve" ice cream, or pour into an air-tight container and freeze to serve at a later date.

Since there are eggs in the ice cream, make sure to eat it all within 5 days.  (Like that will be a problem...)

Source: BrownEyedBaker

RHUBARB PIE

My cute British grandparents used to make strawberry rhubarb pie (and when I say 'make' I really mean bought and put in the oven.) So when I found frozen rhubarb at Central Market I grabbed a bag, not sure what I would do with it. I didn't have any strawberries but did a little research and found that rhubarb can be a pie filling all on its own!  If you've never had rhubarb, it's kind of a mix between a cherry and a strawberry... Kind of. 

RHUBARB PIE

4 cups chopped rhubard

1 1/3 cups white sugar

6 Tbsp all-purpose flour

1 Tbsp butter

1 pastry for 9" double crust pie 

Preheat oven to 450 degrees.

Spray non-stick spray on pie plate.  Lay bottom pie pastry over pie plate.  

Combine sugar and flour.  Splrinkle 1/4 of it over pastry in pie plate.  heap rhubarb over this mixture.  Sprinkle remaining sugar and flour over top.  Dot with small pieces of butter.  Cover with top crust. 

Pinch the edges of the pastries together to seal the edge of the pie.  

Place pie on lowest rack in over.  Bake for 15 minutes.  Reduce temperature to 350 degrees, and continue to bake for 40 to 45 minutes.

Serve warm or cold.  (And ice cream is always a nice addition!)

Serves: One 9" Pie

Enjoy!

BLACKBERRY & GINGER TRIFLE

Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!

BLACKBERRY & GINGER TRIFLE

1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water.  Bring to a boil, and stirl until sugar disolves.  Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour.  (The longer the syrup steeps, the stronger the ginger flavor will be.  I allowed to steep for 45 minutes.)

With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.)  With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup.  Cut slices into cubes.

Whip the cream with the remaining 1/4 cup sugae until soft peaks form.  In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass).  Chill until ready to serve, at least 30 minutes and up to overnight.

Source: Martha Stewart

GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

• 

  
  

  GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

  1 cup pecans, chopped
  3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)
  3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)
  1 teaspoon coarse sea salt*
  
  
  Place the pecans in a single layer on a baking sheet.
  
  
  Bake at 350° for 8 to 10 minutes or until toasted.
  
  
  Line a 17 X 12" jelly-roll pan with parchment paper.  Break each chocolate bar into 8 equal pieces.  (You will have 48 pieces total).  Arrange in a checkerboard patter on the pan, alternating white and dark chocolate.  The pieces should touch each other.
  
  
  Bake at 225° for 5 minutes or just until chocolate is melted.  Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden toothpick.  Sprinkle evenly with pecans and sea salt.
  
  Chill up to 1 hour or until firm.  Break into pieces.  Store in an airtight container in refrigerator for up to 1 month.
  
  * Coarse sea salt is the best and really makes a difference.  Though, if you must substitute, you can use 3/4 teaspoon kosher salt.
  
  

  ENJOY!

NUTELLA CRESCENT ROLLS

It is never a good thing when I am home alone with a jar of Nutella.  I have no self-control and the jar will not last long.  It is even worse when crescent rolls are involved!

NUTELLA CRESCENT ROLLS

1 can (8 oz) Pillsbury Crescent Rolls
1/2 cup Nutella, plus more for topping
1/2 cup toffee bits
1/2 cup chopped pecans

Heat oven to 375.  Separate dough into 8 triangles; press each slightly to enlarge.  Spread 1 Tbsp Nuetella evenly over each triangle.  Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans.  Press in slightly.

Roll up the crescent rolls.  Place on ungreased cookie sheet and curve into crescent shapes.

Bake 12 to 17 minutes or until deep golden brown.  Remove from cookie sheet; cool 5 minutes.  If desired add additional Nutella to top of each roll.

ENJOY!

LIGHTENED UP COCNUT CAKE

I found this recipe from Dashin Dish and am so excited to make it for Easter this year!  Thanks Katie for another great recipe!  :)

LIGHTENED UP COCNUT CAKE

Source: Dashing Dish

• Coconut Cake

1 Box vanilla cake mix (You could use sugar free cake mix, or gluten free if you are sensitive.)
1 Tbs Coconut extract
1 (20 oz) Can no sugar added crushed pineapple, (do not drain)

• 
  
• Whipped Coconut Frosting

1 Cup Cold skim milk (or milk of choice)
1 Vanilla sugar free pudding mix (small size box)
1 (16oz) Container light cool whip (or Truwhip)
1 Tbs Coconut extract
Topping: Shredded coconut for garnishing (I used non-sweetened Bob Mill’s coconut)

1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside.  In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.

2. Meanwhile, whisk together pudding mix and milk in a medium bowl until there are no lumps left. (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding). Fold in cool whip. Refrigerate frosting until ready to frost cakes.

3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.

Servings: 12 Slices of Cake (or 24 cupcakes)

Calories: 190 per Slice (or 94 calories per cupcake)

Nutritional Breakdown: 3 g Fat, 37 g Carbohydrates, 2 g Protein per Slice (will vary slightly depending on cake mix used)

Weight Watchers Points Plus: 4 PP per Slice

MINCEMEAT TARTS

 

 Mincemeat Tarts have been a Christmas tradition in my family (as well as many British families) for years.  My Gran used to make them each year, and when she passed away my mom continued the tradition using my great-grandmother's cutter.  We, of course, have made the recipe as simple as possible.

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices.  Some mincemeat contains actual meat, but these are dessert tarts.  Mincemeat can be purchased at any British Emporium.

MINCEMEAT TARTS

1 jar pre-made mincemeat 

2 packages pie crust

Milk

Sugar

Cut the pie crust into 3" circles using a cookie cutter.

Put a very small amount of Mincemeat in the center of the pie crust circles.  Using a pastry brush, brush a bit of milk on the edges of the pastry circle and place another pie circle on top of the mincemeat.  Using a fork, press the 2 pie circles together to seal the tart, making sure no mincemeat filling escapes out of the sides.

Brush to top of each tart with milk, and top with a generous amount of sugar.

Bake at 350 degrees for about 10 - 12 minutes, until golden brown.

Sprinkle more sugar on the top after taking the tarts out of the oven.  

Store at room temperature in an airtight container.

Enjoy!

HOMEMADE PEPPERMINT MARSHMALLOWS

I made these for Christmas gifts this year, and they were so good!  

HOMEMADE PEPPERMINT MARSHMALLOWS

3 1/2 packets unflavored Gelatin (=25 grams or 2 tablespoons + 2 1/2 teaspoons)
1 cup Water divided
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
1/4 teaspoon Salt
2 large Egg Whites
1 tablespoon Vanilla 

1 teaspoon pure Peppermint Extract
Canola Cooking Spray
Powdered Sugar for dusting pan
1 cup Powdered Sugar
2 ounces Peppermint Sticks (Candy Canes) – about 6-8 medium sized candy canes

Have a stand mixer handy & start with a very clean mixer bowl. In a medium sized heat safe bowl – soak gelatin in 1/2 of the water, give a quick stir. Let sit for about 10 minutes until it has bloomed & thickened. Prepare pan – spray a 9×13 inch baking dish with canola spray.  Sift some powdered sugar on the bottom & edges. Crush candy canes in food processor until a fine powder is achieved. Add powdered sugar & mix again. Transfer to a covered container & set aside. 

Whip the egg whites to stiff peaks in stand mixer. Transfer to another bowl & put in the fridge while the sugar syrup reaches the correct temperature. Clean the mixer bowl.

Add water, sugar & corn syrup to a medium saucepan. Stir until just dissolved over low heat. Raise the temperature to medium high heat until the mixture reaches 240˚F. (not longer) Keep a candy thermometer in the pan to properly gauge temperature. If there are any sugar crystals at the edge of the pan swipe with a damp brush. This mixture will boil for about 12 minutes before it reaches the proper temperature.

Put bloomed gelatin in mixer bowl, stir in hot sugar mixture until gelatin dissolves. Start on low speed to mix then mix at high speed for about 6 minutes until mixture is white, creamy & has tripled in volume. Add egg whites, vanilla & peppermint. Beat until just combined.

Spray a spatula with cooking spray & gently scoop the marshmallow mix into the prepared pan. Add dots of bright red food coloring to the top of the marshmallow mix & swirl in with a skinny knife or chopstick. Flatten the top with oiled spatula if desired. Sift 1/4 cup of the candy cane powdered sugar over the top of the marshmallows.

Let sit for at least 3 hours to overnight. Sprinkle some candy cane powdered sugar on a cutting board. Gently run a knife around the edges of the marshmallow pan to loosen it. Carefully flip the pan onto the cutting board, loosening the marshmallows with your fingers until it releases & drops down. Spray a pizza cutter or sharp knife with cooking spray  & cut marshmallows into desired shapes and sizes. Coat marshmallows with candy cane powdered sugar.

Not a fan of peppermint? Add another flavored extract. Coconut, orange, coffee, cinnamon, chocolate, etc would all make great marshmallow flavors.

Store marshmallows at a cool room temperature in an airtight container for about one weeks.

Enjoy!

PEPPERMINT MARSHMALLOW HOT COCOA MIX

Peppermint Marshmallows

Mason Jars

Chocolate Chips

Hot Cocoa Mix 

Ribon

Candy Cane

Layer hot cocoa mix, chocolate chips and marshmallows in a mason jar.  

Tie with ribbon of your choice and a candy cane.

So Cute!!!

MRS. CARPENTER'S CHOCOLATE CHOCOLATE CHIP COOKIES

These cookies instantly bring me back to high school, sitting in my best friend's living room eating her mom's chocolate chip cookies, talking about the extreme drama of our high school lives.  

MRS. CARPENTER'S CHOCOLATE CHOCOLATE CHIP COOKIES

1 1/3 cup all-purpose flour

1/2 cup unsweetened cocoa

3/4 tsp baking soda

1/4 tsp salt

8 oz unsalted butter, at room temperature, cut into cubes

1 cup light brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1 1/2 oz bittersweet chocolate, melted

2 cups (1/2 lb) coarsely chopped pecans or walnuts

1 3/4 cup semi-sweet chocolate chips

Sift together flour, cocoa, baking soda and salt.  Set aside.

In a large bowl, softened the butter on medium speed.  Raising the speed, beat the butter.  Add the brown sugar and granulated sugar; raise the speed to high when the sugar is incorporated.  Continue to mix until fluffy.  Lower the speed to medium, add the eggs one at a time, and the vanilla.  Scrape in melted chocolate and beat until combined.  Turn speed to low and gradually add in the flour mixture and beat just until combined.  If the dough is soft, wrap in plastic wrap and refrigerate for 1 to 2 hours until firm. 

Position rack in center of oven and preheat to 350. 

Using a small ice cream scoop, form small balls (2 Tbsp each) and place 2 inches apart.  Bake until slightly firm to the touch - about 15 minutes, reversing from to back after 7 minutes.   

ENJOY!

NEW ORLEANS BREAD PUDDING

NEW ORLEANS BREAD PUDDING

1 Loaf day old french bread
2 Tbsp butter
4 cups milk
3 Eggs
1 Cup sugar
2 Tbsp Vanilla
Raisins (optional)
Pecans (optional)
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Sauce:
8 Tbsp Butte
1 Cup Sugar
1 Egg
1/2 Cup Rum or Brandy

Preheat the oven to 350.  Butter a 13 X 9 baking dish.

Break the bread into chunks.  Pour the milk over the bread.  When soft, break into smaller chunks and allow the bread to soak up all of the milk.

Beat 3 eggs and the sugar together until the mixture is smooth.  Stir in raisins, pecans, vanilla, nutmeg and cinnamon.

Pour the egg mixture over the bread and mix to combine.

Pour bread mixture into baking dish.  Place the baking dish in a larger pan filled with water 1" high.

Bake for 1 hour, or until knife inserted in center comes out clean.

Sauce:

Melt butter.  Stir 1 cup sugar and 1 egg together in bowl.  Add to butter.  Stir 2-3 minutes until sugar disolves.

Remove from heat and add run or brandy.  Serve over Bread Pudding.

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

 

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

24 Oreo Cookies, finely crushed (about 2 cups)

3 Tbsp.  butter, melted

1 Tbsp. Instant Coffee

1/4 tsp.  ground cinnamon

1/4 cup boiling water

4 pkg.  (8 oz. each) Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

4 eggs

2 squares Semi-Sweet Chocolate, melted, cooled

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
 
Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
 
Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
 
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

CANDY CORN RICE KRISPY TREATS

 

Happy Halloween!!! 

CANDY CORN RICE KRISPY TREATS

1/4 cup butter

6 cups Jet-Puffed Miniature Marshmallows

6 cups crisp rice cereal

2 cups candy corn

Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
 
Add cereal and candy corn; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
 
Cool completely before cutting into bars; cut each diagonally in half.

Source: Kraft Food & Family

WALNUT CHOCOLATE CHIP COOKIES

WALNUT CHOCOLATE CHIP COOKIES

3 1/4 cups flour

1 tsp baking soda

3/4 tsp salt

1 1/3 cups butter, softened

1 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

2 eggs

4 tsp. vanilla extract

1 pkg (12 oz.) semi-sweet chocolate chips

1 cup coarsely chopped walnuts

Mix flour, baking soda and salt in medium bowl.  Set aside.

Beat butter and sugars in large bowl iwth electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.

Gradually beat in flour mixture on low speed until well mixed.

Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart on ungreased baking sheets.

Bake in preheated 375 degree oven 8 to 10 minutes, or until lightly browned.  Cool on baking shets for 1 minute.  Remove to wire rack, cool completely.  

NUTELLA PUPPY CHOW

NUTELLA PUPPY CHOW

1 jar (13 ounces) Nutella
6 tablespoons of unsalted butter (but don’t put the butter away you might need more!)
6 ounces semisweet chocolate chips (about half a bag that you would get in the baking aisle at a grocery store)
1 box Crispex or Chex cereal
Powdered Sugar

Separate the box of cereal evenly-ish into two 1-gallon storage bags.

In a medium saucepan, melt the Nutella, butter, chocolate chips over medium-low heat, stirring occasionally. (Make sure medium-low heat! You might be tempted to crank up the stove so that it will melt faster, but the chocolate will burn. I had mine at medium-high heat [bad!] and instead of turning nice and melty, the mixture clumped up into the consistency of play-doh. If this happens, you can add more butter [2-4 tablespoons], so that the mixture will thin out a little bit. Think… molten lava-like.)

Pour the melted mixture into the storage bags with the cereal. Zip up the bag real nice and tight, then gently “tumble” the bag to mix the cereal and chocolate mixture. This is where having a good melted mixture consistency helps out. For some reason my friends freak out when the Puppy Chow is clumped together in chunks, but hey guys, that’s where all the goodness is! You’ll need to kind of massage the bag to make sure all the cereal pieces get coated with chocolate and so that you can break down those “unwanted” goodness chunks (or just leave some chunks in… you can always pick those out and keep them for yourself…).

After about 5 minutes (Still kinda warm. Not hot. Not ice cold.) put a good amount of powdered sugar in there and “tumble” the bag again to get each piece nice and covered.

Open it up. Doesn’t look as nice as you’d like? Add more powdered sugar and repeat until JUST RIGHT.

Then ENJOY!

PUMPKIN CAKE ROLL

I am all about the pumpkin right now!

PUMPKIN CAKE ROLL

Cake:

3 eggs, seperated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp salt

Filling:

1 package (8 oz) cream cheese, softened

1 cup confectioners' sugar

3/4 tsp vanilla extract

Additional confectioners' sugar, optional

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. 

Yield: 10 servings.

Nutrition Facts: 1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

  

Source: Taste of Home

HELLO DOLLY BARS

 

HELLO DOLLY BARS

Graham Cracker Crust (usually calls for sugar and butter as well)

1 Can Sweetened Condensed Milk (low fat or regular)

Chocolate Chips, about 1 cup

Pecans, Chopped, about 1 cup

Coconut, about 1/2 cup

Preheat the oven to 350.  

Mix the graham cracker crust and press on the bottom of a 9 X 19 or 8 X 8 pan (the smaller pan will give you less bars but each will be thicker.)

Top with the entire can of sweetened condensed milk, spreading evenly over the crust.

On top of that add the chocolate chips, pecans and coconut evenly, using more or less of each to taste.

Bake for 30-45 minutes, or until the chocolate is melted and the crust is golden brown.

Once cooled, cut into bars and serve.

HERSHEY'S CHOCOLATE CAKE

HERSHEY'S CHOCOLATE CAKE

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

TEA CAKES WITH EARL GREY ICING

OH MY GOODNESS!  I am a sucker for all tea foods.  Throw in a chocolate cake and what could be bad about that!?

TEA CAKES WITH EARL GREY ICING

For the Cupcakes:

6 ounces bittersweet chocolate, chopped

2 sticks unsalted butter, cut into pieces

1 1/2 cups sugar

3/4 cup cake flour

1/2 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

For the Icing:

1 cup sugar

4 large egg whites

1 teaspoon fresh lemon juice

Pinch of salt

2 bags Earl Grey Tea

Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water).

Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate.

Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer.

Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes.

Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes.

Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Source: Food Network