Tag Archives: chocolate

Puppy Chow / Snow Man Trash

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This is a beyond decadent snack…way too dangerous to leave at the house!!!

 

 

Melt a stick of butter in  a large tall pot. Then add a bag of chocolate chip morsels, stirring until melted. Then add 12 oz of peanut butter creamy, completely melt and stir all 3 together. Add one teaspoon of vanilla extract gradually stir in Rice chex cereal, small amounts at the time until you have used about ½ of a regular box.

Then, add a large bag of 4x conf. sugar to a large freezer Ziploc, dip mix in to this in small quantities and shake shake shake shake. Keep the other mixture hot and keep adding it to the bag of sugar and shaking until all covered. It takes a lot of shaking and adding a lot of powdered sugar to the top. If the mixture gets cold, it will not stick so keep it warm while you are shaking ..

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Chocolate Strawberry Cupcakes

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I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!

CHOCOLATE STRAWBERRY CUPCAKES

Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice

2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor

1 bar of dark chocolate, melted

Strawberry frosting, prepared

After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉

Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.

Pipe on the frosting with the 1M and you have an unbelievably good cupcake!

I used Wilton 230 for filling the cupcakes and 1M for frosting them.

STRAWBERRY FROSTING RECIPE

INGREDIENTS:
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
divided
DIRECTIONS:
1. Place strawberries in a blender; puree until smooth.
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
3. Beat butter with an electric mixer in a bowl until light and fluffy.
4. Beat 1 cup confectioners’ sugar into butter until just blended.
5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
6. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
7. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.

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S’mores Cookie Bars

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S’mores Cookie Bars
From All You

Graham cracker crumbs, marshmallow topping, and milk chocolate chips baked into a bar is a fun twist on this iconic graham cracker dessert.

Yield:
24 (serving size: 1 bar)

Ingredients:
2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow topping (such as Marshmallow Fluff)
2 cups milk-chocolate chips

Preparation:

1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

2. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don’t worry about covering the top; marshmallow and chocolate chips should peek through.

3. Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

Nutrition Information:
CALORIES: 312 ( from fat)
FAT: 14 g (sat: 8 g, mono: , poly: )
CARBOHYDRATE: 45 g
FIBER: 1 g
CALCIUM:
CHOLESTEROL: 43 mg
IRON:
PROTEIN: 3 g
SODIUM: 119 mg

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Chocolate Chip Peanut Butter Squares

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I can hardly wait to try this! I found this recipe on the Pillsbury site. I am glad it seems so easy, because I might have to make a separate treat for my boy since he can’t have peanuts!

Prep time: 15 minutes

Total time: 2 h 20 min

Ingredients:

1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 1/2 teaspoons vanilla
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2 Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
3 Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

Ingredient Substitutions

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Ingredient

Amount

Substitution

Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon 1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix 1 cup 1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken 1 cup 1 bouillon cube plus 1 cup boiling water OR1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar 1 cup, packed 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cupOR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter (salted) 1 cup 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk 1 cup 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese 1 cup shredded 1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil 1 tablespoon chopped fresh 1 tablespoon chopped fresh parsley
Chicken base 1 tablespoon 1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet) 1 ounce 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup 1 (10.75-ounce) can 1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup 1 cup 1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese 1 cup 1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs 1 cup

1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed
Cream cheese 1 cup 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tablespoons or 1.7 oz) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk 1 cup 1 cup light cream
Farmer’s cheese 8 ounces 8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Flour–Bread 1 cup 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons
Flour–Self-Rising 1 cup 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic 1 clove 1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Gelatin 1 tablespoon, granulated 2 teaspoons agar agar
Ginger–dry 1 teaspoon 2 teaspoons chopped fresh ginger
Ginger–fresh 1 teaspoon, minced 1/2 teaspoon ground dried ginger
Green onion 1/2 cup , chopped 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts 1 cup whole 1 cup macadamia nuts OR 1 cup almonds
Herbs–fresh 1 tablespoon chopped fresh 1 teaspoon (chopped or whole leaf) dried herbs
Herring 8 ounces 8 ounces of sardines
Honey 1 cup 1 1/4 cup white sugar plus 1/3 cup waterOR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce 1 teaspoon 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup 1 cup 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard 1 cup 1 cup shortening OR 7/8 cup vegetable oilOR 1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
Lemon juice 1 teaspoon 1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice 1 teaspoon 1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest 1 teaspoon 1 teaspoon lemon zest
Macadamia nuts 1 cup 1 cup almonds OR 1 cup hazelnuts
Mace 1 teaspoon 1 teaspoon nutmeg
Margarine 1 cup 1 cup shortening plus 1/2 teaspoon salt OR1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup 1 cup sour cream OR 1 cup plain yogurt
Milk–whole 1 cup 1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint–fresh 1/4 cup chopped 1 tablespoon dried mint leaves
Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard–prepared 1 tablespoon Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion 1 cup, chopped 1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeksOR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice 1 tablespoon 1 tablespoon other citrus juice
Orange zest 1 tablespoon 1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese 1/2 cup, grated 1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley 1 tablespoon chopped fresh 1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni 1 ounce 1 ounce salami
Raisin 1 cup 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice–white 1 cup, cooked 1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta 1 cup 1 cup dry cottage cheese OR 1 cup silken tofu
Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron 1/4 teaspoon 1/4 teaspoon turmeric
Salami 1 ounce 1 ounce pepperoni
Semisweet chocolate chips 1 cup 1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped 1/2 cup 1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening 1 cup 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream 1 cup 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk 1 cup 1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce 1/2 cup 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken 1 cup 1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk 1 (14-ounce) can 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil–for baking 1 cup 1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying 1 cup 1 cup lard OR 1 cup vegetable shortening
Vinegar 1 teaspoon 1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar 1 cup 1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR3/4 cup corn syrup
Wine 1 cup 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry 1 (.25-ounce) package 1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt 1 cup 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk