Chile Spice Cocoa

Serves 2

3 Tbsp Cocoa powder

1/4 tsp cinnamon

1/4 tsp mild chili powder

1/4 tsp sweet paprika

1/4 tsp ground chipotle pepper

Pinch of cayenne pepper

Pinch of salt

2 Tbsp sugar

1/2 tsp vanilla

2 Tbsp butter

2 Tbsp light corn syrup

Whipped cream

Blend the cocoa, spices, salt, sugar, vanilla and butter in a bowl until its a crumbly texture.  Put in a saucepan over medium heat and add the corn syrup.

Blend with a rubber spatula until its a smooth paste, then gradually add the milk, blending smooth with each addition.  Once the mixture is like a thick syrup, add the milk more liberally and blend.  Heat until a light steam is coming off the surface.  Serve with whipped cream

Chocolate Peanut Butter Armageddon Brownies

Ingredients

3/4 c. butter (1.5 sticks), melted
1 1/4 c. sugar

4 eggs

2/3 c. cocoa powder

1 1/2 tsp vanilla

3/4 c. flour

1/2 tsp. salt

2/3 c. chocolate chips

3/4 c. creamy peanut butter (divided)

12 peanut butter cookies

1/2 c. peanuts

4 Butterfinger minis

2 Reeses peanut butter cups

Chocolate Drizzle

1/4 c. chocolate chips

1 tsp. butter

1 tbsp milk

Method

Preheat oven to 350° F.  Use an 8x8 inch glass baking tray and spray with non-stick cooking spray.  

First melt the butter and blend in the cocoa, eggs, vanilla and sugar.  Once smooth, blend in the flour and salt.  Add the chocolate chips and mix.  

Spread half of the batter in the pan, then layer the peanut butter cookies on top.  Microwave the peanut butter to make it spread easy.  Spread half of it over the cookies.  Spread the remaining batter and then dollop the other half of the peanut butter on top and spread evenly.  Sprinkle with peanuts.  Bake for 40 minutes.

When the brownies are done and cooled, chop the candies up and sprinkle on top.  Place chocolate chips in a small saucepot and melt with butter.  Once blended, blend in milk and drizzle over the brownies.  

Chocolate, Zucchini & Banana Bread

Ingredients

1/2 cup (40 g) unsweetened cocoa powder

1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (125 ml) vegetable oil
1/2 cup (100 g) granulated white sugar
1/2 cup (110 g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups shredded zucchini (approximately 300 g or two medium zucchinis, patted dry)
3/4 cup mashed ripe bananas (approximately 175 g or two medium bananas)
1 cup (175 g) chocolate chips

Method

Preheat oven to 350° F. Spray a 5×9 loaf pan with non-stick spray, set aside.

In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, mix together oil, vanilla and both sugars. Stir in eggs, bananas and shredded zucchini. Stir until well combined.

Fold in dry ingredients just until combined. Fold in chocolate chips. Pour batter into prepared loaf pan and bake in preheated oven for 45 to 60 minutes until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.

Remove from oven and let cool completely. Slice and serve. Store covered at room temperature.

Warlock's Halloween Pie

This is a dark twist on the Thanksgiving favorite and is great anytime in Pumpkin season.  Its chocolate and pumpkin pie.  The recipe makes 2 nine-inch pies.

Dark chocolate crust
1 1/2 c. (7.5 oz) flour
1/2 c. (1.5 oz) cocoa powder
3/4 tsp. baking soda
3/4 c. (6 oz) unsalted butter, room temperature
1 c. (6 3/4 oz) sugar, plus more for sprinkling
1/2 tsp. salt
1 tsp. vanilla
4 3/4 oz grated chocolate (70% cacao) (semi-sweet chocolate chips work fine though)

Pumpkin Cheesecake filling
2 pkg (16 oz) cream cheese, softened
1 1/2 c. sugar
1 1/2 c. canned pumpkin
5 eggs, beaten
1 tbsp cinnamon
2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt

2 tsp vanilla
2/3 c. whipping cream

Chocolate Glaze
1/4 c. icing sugar
1 tbsp. cocoa
1 tbsp. whipping cream
1/2 tsp. corn syrup

Spiced Pecans
1 1/2 c. pecans, chopped
1 tbsp. butter
2 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

Whipped Cream for serving

Directions

Crust
sift flour and cocoa and set aside.  Blend the sugar, butter, salt, baking soda and vanilla with stand mixer until lighter in color and somewhat fluffy.  Add the flour and grated chocolate and blend.  The mixture will be crumbly.  Press into the two pie dishes. 

There will likely be leftover crust mix and these can be pressed and rolled flat to cut into cookies.  Bake the remaining cookies at 350­° for 12 minutes.

Filling
begin whipping the cream cheese in a stand mixer and gradually add the pumpkin so that it blends without lumps.  Add the sugar, and blend in the eggs one at a time.  Add the spices and vanilla and the cream last.  If the mix is still lumpy, run it through a blender. 

Pour the pie filling into the pressed crusts.

Bake in oven for 90 minutes.  Remove from oven when a toothpick inserted comes out non-gooey.

Topping
Melt the butter in a skillet and add the pecans spices, salt, sugar, corn syrup.  Saute on medium heat until the nuts are caramelized.  Spread or sprinkle over the two pies.

Chocolate Drizzle
Place the cocoa and icing sugar in a saucepot and add the corn syrup.  Blend with rubber spatula until smooth.  Gradually add the cream and heat while stirring till bubbling.  Drizzle over the Warlock pies. 

Serve topped with whipped cream.

Dirt Cake

Dirt:
1 package chocolate sandwich cookies

Pudding:
1 pkg. instant chocolate pudding
1 pkg vanilla pudding (or use 2 chocolate)
3 cups milk

Cream Cheese Mixture:
8 oz. package cream cheese
1/2 cup (one stick) unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract

Whipped Cream:
Whip together 1 1/2 cups heavy whipping cream, 3 tablespoons sugar, and 1 1/2 teaspoons vanilla extract.

One package neon sour worms (or you could use regular gummy worms instead)

Directions:

Crush sandwich cookies, using a rolling pin or a food processor. Place half the crumbs in clean planter pot or large bowl; set remaining crumbs aside.

In a large bowl, beat together cream cheese and butter. Gradually add powdered sugar; stir in vanilla.

In another large bowl, beat together pudding mix and three cups of milk for two minutes. Fold whipped cream or whipped topping into pudding, then fold cream cheese mixture into pudding mixture.

Scrape filling into pot or bowl, then sprinkled with remaining cookie crumbs. Cover and refrigerate until thoroughly chilled. Decorate with candy worms before serving.

Banana Bread Chocolate Chip Cookies

2 3/4 c. flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1/2 c. creamy peanut butter
1/2 c. sour cream
1/2 c. loosely packed brown sugar
1/2 c. granulated sugar
1 egg
2 teaspoons vanilla extract
2 ripe medium bananas, mashed
3/4 c. chocolate chips or mini choc chips
3/4 c chopped walnuts

Preheat oven to 350° degrees F.

Melt the butter in a frying pan and brown it until it smells slightly nutty.  Do not blacken.  Remove from heat and blend with the sugars.  Let it cool 10 minutes. 

While cooling, mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together peanut butter, sour cream and butter-sugar mixture until combined. Whisk in egg and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms.  This recipe may be too loose.  Add a bit of extra flow, 1/4 c. at a time to firm it up so that a spoonful of dough holds its shape on a cookie sheet.  Fold in chocolate chips and nuts.


Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-13 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in. I suggest letting these cool completely before storing them in a sealed container or bag, and they will stay very soft because of the banana.

These need storage in the fridge as the banana will promote molding if left out and covered. 

Cook Shanty Style Buttermilk Spice Donuts & Double Chocolate Donuts

This makes a large enough batch to divide in half and make two different types of donuts.  The recipe is based off of the famous donuts of Paul Bunyan's Cook Shanty in the Wisconsin Dells.  The spice donut recipe is very close to the original flavor and will do if you can't make it to the restaurant.
The chocolate one I improvised after making the spice donuts and they were so good I had to include here.  If dividing, measure & sift the dry ingredients first, then divide by weight.  The measures for spices and chocolate are for a full recipe.  if dividing, be sure to only use half the spices and chocolate amounts.

On halving this recipe: I frequently make half this recipe.  It cuts in half nicely.  But the dough keeps coming out thinner and too loose.  I think that it needs more flour.  For reference, the original amount of flour called for was 570 g. or about 3 1/2 c. of all purpose (a c. of AP flour is ~150g) .  I've tweaked things, such as adding buckwheat, but the amount of flour should work fine when cut in half.  Just bear in mind that the dough needs to be fairly firm.  It can't look goopy, it'll be a mess to work with for kneading and rolling.  If the dough looks too wet, too saggy, add more flour 1/4 c. at a time until it's firm, and holds it's shape well.

Base Donut Recipe:
620 g or 4 1/4 cups all-purpose flour (optionally, use 520 g. all-purpose, and 100 g. buckwheat flour)
180 g or ¾ cup granulated sugar
 ½ teaspoon baking soda
 2 teaspoons baking powder
 1 teaspoon salt
 2 eggs
1 teaspoon pure vanilla
 ¾ cup buttermilk (or 3/4 c. milk + 1 tbsp lemon juice)
 ¼ cup sour cream (next time I am using greek yogurt!)
 ¼ cup unsalted butter, melted and cooled
 Vegetable oil for frying

Spice Donuts: (for full recipe)

½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg

1/4 tsp. allspice
1/4 tsp cardamon
(optional: ½ tsp black pepper for an interesting twist)

Chocolate Donuts: (for full recipe)
6 oz bittersweet chocolate, melted over double boiler
1/3 c. cocoa poweder

Chocolate Glaze: (for full recipe)
1 cup icing sugar
4 tablespoons cocoa
3-4 tablespoons whipping cream
2 teaspoons corn syrup light or dark
sprinkles optional

Lemon Coconut Donuts: (for full recipe)
1 c. unsweetened coconut flakes (not shredded)
1 tsp. lemon zest
1/2 tsp. orange zest
1/2 tsp. lime zest
2 tsp. lemon juice
1 tsp. lemon extract

Lemon Glaze: (for full recipe)
4 Tbsp. sugar
4 Tbsp. confectioners' sugar
4 Tbsp. sour cream

1/2 tsp. lemon extract
--Dust with coconut flakes and shredded coconut

Sift together the flour, sugar, baking soda & powder, salt.  Mix in the wet ingredients, then the flavorings for whichever recipe you're making.  Once thoroughly mixed, the dough should be chilled for 20 minutes.

Turn out dough onto a flour surface.  set a wide frying pan or dutch oven on the stove and fill 1  inch high with corn or peanut oil for frying.  Heat the oil to 370 degrees F.  Use a kitchen thermometer and maintain the heat at that rough temperature.

Roll the dough out to 1/2 an inch thick on a floured surface and cut the donuts out with a donut cutter.  Save the holes for frying last.

Place three donuts in the oil at a time and fry them for 2 minutes, then turn them over with a wooden spatula.  Fry for another minute only then remove from oil and let dry on paper towels.  Repeat until all donuts are cooked.  The donut holes don't cook as long.  They only require 1 minute for the first side and about 30 seconds after the turn.

For Spice Donuts, use a ziplock bag and fill with 1 c. sugar and 1 tsp cinnamon.  Shake the donuts around in the mixture to coat evenly, as soon as they can be handled safely after removal from the oil.

For Chocolate Donuts, the glaze can wait until after you're all done to make and coat them.

Glaze
Start with powdered sugar and cocoa in a mixing bowl and begin blending the cream in a little at a time to avoid lumps.  Add the corn syrup and blend well.  This should be fairly thick, not particularly runny.  If it's runny, it will not dry well and will remain tacky and goopy.  Add more powdered sugar if that is the case.

Dunk the chocolate donuts (the spiced ones could be good in this too) into the glaze and leave on wax paper to dry.  Add sprinkles if you like.

For Lemon Coconut Donuts, the glaze can wait until after they're all made.
add the zests, coconut flakes, juice & extract to the dough and blend until incorporated.

Dunk the Lemon Coconut Donuts in the lemon glaze and sprinkle generously with finely flaked coconut.

Midnight Fudge Oat Flour Brownies - Gluten Free

1 1/3 c. oat flour or 1 1/2 – 2 cups rolled oats
1 tsp baking soda
1 tsp espresso powder
3/4 cup unsalted butter
1 1/4 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1 1/4 cup chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

If using rolled oats: 
Put them in a food processor and grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.

Remove from heat, let cool for 15 minutes.  
Add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time.
Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.

Dark Chocolate Marshmallow

Dark Chocolate Marshmallow

1/2 cup cocoa powder, divided
3/4 cup cold water, divided
2 tablespoons light corn syrup
2 (1/4-ounce) packets unflavored gelatin
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sugar
4 ounce dark chocolate, chopped
pinch of kosher salt
1/4 teaspoon instant coffee granulate
Instructions
Line an 8 by 8-inch baking sheet with parchment paper, sprinkle 2 tablespoons of cocoa powder on the bottom and the sides of the parchment paper, set aside.

In a microwave safe bowl, add chopped chocolate, salt and instant coffee, heat on high until chocolate is melted. Stop and stir at 30 seconds intervals. When chocolate is melted, stir in 1/4 cup cocoa powder. Set aside to let cool.

In a medium saucepan, add 1/3 cup of the water, the sugar and the corn syrup and heat over medium heat. Stir until the sugar dissolves. Once the sugar is dissolved, do not stir the mixture and continue to cook the syrup until it reaches 265 degrees F on the candy thermometer, about 8 to 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water and let it sit for about 5 minutes. Then heat the gelatin in a microwave for 25 to 30 seconds to liquefy it.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until firm. As soon as the syrup reaches 265 degrees F, remove the pan from the heat. Transfer the syrup to a heat proof beaker with handle (I used my heat proof glass measuring cup. It’s safer and easier to control using a beaker to pour the hot syrup into the running mixer than pouring the hot syrup directly from the saucepan.)

With the mixer on medium low speed, slowly add the syrup to the egg whites. Pouring it between the spinning beater and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes. When the ingredients are fully incorporated and slightly cooled, beat in the vanilla and chocolate mixture until well combined.

With a rubber spatula, scrape the mixture onto the prepared baking sheet. Spread the mixture into the corners and smooth the surface. Dust the top of the marshmallow with the remaining 2 tablespoons of cocoa powder.

Leave it in a cool, dry place to set. It takes about 2 to 3 hours. Once the marshmallow is cooled and set, cut into small pieces with a pair of scissors or a long thin knife. I cut some of mine with cookie cutters. Lightly dust the cookie cutters with cocoa powder to prevent sticking. Eat them as is or add them into hot chocolate for a decadent treat. Enjoy.

Chocolate Malt Marshmallows

WARNING - STAND MIXER HIGHLY RECOMMENDED!

Malted Chocolate Marshmallows

2/3 c. cold water
2 tbsp malted milk powder
1 c. granulated sugar
2 packages of gelatin
2 tsp vanilla paste or vanilla extract
1/2 c. light corn syrup
6 oz. semi-sweet chocolate, coarsely chopped
cocoa powder for dusting only

lightly grease an 8x8 2.5 inch deep baking pan

Pour the gelatin into a bowl and cover with the cold water, allow to bloom for 2 minutes.  In a medium saucepan, add sugar, malted milk powder, vanilla paste and the bloomed gelatin.  Heat until everything is dissolved and then remove from heat. Do not boil.  Transfer to a mixing bowl and add the corn syrup.  Beat with a whisk attachment on high for about 12 to 16 minutes until the mix is mounding up on the whisk and becoming very thick.

While that is whisking, set up a double boiler and melt the chocolate in a bowl.  Once melted, remove from heat and let cool for a few minutes while the mallow is still whipping.

Once the mallow is whipped and very thick, fold the melted chocolate into it. 

Pour the mixture into the prepared pan and spread quickly using a damp or greased spatula.  Let it set in the fridge for 1 hour.

Dust a cutting board with cocoa powder.  The cocoa powder will be used instead of corn starch to prevent the mallows from sticking.  Turn the mallow brick out onto the board.  If it sticks, gently coax it out with your fingers, trying not to tear it.  Once its on the cutting board, dust all surfaces with cocoa.  Cut into pieces.  With marshmallows there's not precisely a correct size.  I like cutting to 1 or 1.5 inches.  Once cut, roll the mallows in  cocoa powder to coat every stick surface.  Store in airtight container for 2-3 weeks.

Decadent Chocolate Biscotti

1 stick of butter
1 c. granulated sugar
2 eggs
2 1/4 c. all purpose flour
2/3 c. cocoa powder
1 tsp baking soda
1/2 c. semi-sweet chocolate chips
optional - 1 c. walnuts or 1 c. pistacios or 1 c. dried cherries

Preheat oven to 350 degree F.  Either: lightly grease a baking sheet OR use a sheet of parchment paper on a baking sheet

Beat the sugar and butter until pale and fluffy, add eggs one at a time, mixing them in.  Sift the dry ingredients into the mixture, blending it gradually with an electric mixer or stand mixer.  Stir in the chocolate chips and any optional ingredients.

I have had success with laying a sheet of parchment paper on the counter and shaping the loaf right on it and then just sliding the sheet onto the baking tray.

Turn out batter onto a floured surface and form into a large, slightly flattened loaf.  The loaf should be approximately 16x6 inches and roughly rectangular.  The mean thickness of the loaf should be about 1 inch, with the outer edges sloping down.

Bake the loaf for 30 minutes at 350.  When done take the loaf out, reduce oven temperature to 325 degrees F., and let it cool for 10 min.  After 10 minutes of cooling, move it to a safe cutting surface and using a very sharp knife, cut the loaf into strips 1/2 inch to 3/4 inch thick.  You should be able to divide the loaf into about 20-24 slices. Place these back on the baking sheet but with a little space between them and bake for another 20 minutes until they are dry and crispy.  Once cooked, transfer to cooling rack to cool and harden.

Double Chocolate Chip Cookies, Best so Far

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Alternate Double Chocolate Recipe
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 egg
2 cups semisweet chocolate chips

1/2 c. cocoa powder
2 oz semi-sweet chocolate, melted


Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Deep Chocolate Ice Cream

2/3 c. cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
8 ounces sugar
1 teaspoons pure vanilla extract
1/2 tsp. coffee extract
1/2 tsp. black walnut extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html?oc=linkback

Alex's French Hot Chocolate

http://www.buzzfeed.com/christinebyrne/jacques-torres-hot-chocolate#.vgjb0WA9z

Ingredients

For the whipped cream:
1 cup heavy cream, chilled

Hot Chocolate:
 2 cups whole milk*
50g (about 1/2 cup) milk powder
3g (about 1 teaspoon) cornstarch
150g (about 1 cup 60% dark chocolate, in disks or coarsely chopped
      (semi sweet chocolate chips will work well)

Bring milk to a boil in a medium sauce pot over medium-high heat. Lower the heat to medium then add the chocolate, whisking vigorously until the chocolate is completely melted. Add the milk powder and cornstarch, still whisking, until everything is dissolved and the mixture is smooth and thick.

The whipped cream should be beat with a hand or stand mixer until medium-stiff peaks form.  A 1/2 tsp. of vanilla is a good option.

Divide chocolate between 4 cups, and add a dollop of whipped cream.

Bret's Chocolate Pudding

Ingredients

 

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder 

1/2 tsp. espresso powder

4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract

1/3 c. sour cream
1/4 teaspoon fine salt
3/4 cup whipping cream

1/2 package of gelatin, dissolved in 2 tbsp of cold water (optional)

Directions

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, espresso powder, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture to temper. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Add the sour cream and thoroughly mix.

 

If you want thicker pudding, use the gelatin.  Put 2 tbsp cold water into a small bowl and sprinkle the gelatin into the water.  Wait 3-4 minutes and let the gelatin 'bloom'.  While waiting, put a small saucepan on the stove with enough water to float the bowl in.  Heat it to near boiling and put the bowl of gelatin in the hot water bath until it dissolves.  Mix into the pudding.

Chocolate Ginger Snaps

Ingredients
 
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tablespoon water
2 teaspoons minced fresh gingerroot
1-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1-1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 ounces semisweet chocolate chips, chopped or pulsed in food processor
1/4 cup sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate for 2 hours or until easy to handle.


Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 10-12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.

Soap Making - Cocoa and Coffee Soap

http://natureshomespa.blogspot.com/2012/12/coffee-and-cocoa-soap-easy-3-oil-recipe.html

Coffee and Cocoa Soap: Easy 3 Oil Recipe and Tutorial

Fresh Brewed Coffee and Cocoa Soap.....Easy Crock Pot(Hot process)Recipe
 and Full Tutorial How-To
                                                                                                                   

Mocha just took on another meaning for me! I've been wanting to try fresh brewed coffee in a soap recipe for awhile and got inspired to do it after reading Jan's post (She's gone Digital),   I swear you can smell that soap thru cyber space!

I've made soap with fresh brewed tea and honey and wanted a coffee recipe to compliment it.  How fun is that, tea and coffee luxury homemade soap!

I also wanted to make a simple 3 oil recipe that would be a good starting recipe for new soapers as well as a good basic and affordable cleansing, nourishing bar. Full tutorial and recipe below.....

If you wish to make a smaller batch, please use Brambleberrys Lye Calculator and reformulate your
recipe to get correct lye and liquid amounts, etc.

Recipe:

11.6 oz         Coconut Oil  (22% of recipe)
18  oz           Olive Oil    (34% of recipe)
23.3 oz         Crisco Vegetable Shortening (which is soybean at 75% and palm oil 25%)  (44%)

7.2  oz          Lye (sodium hydroxide)  this is a superfat of 6%
17.5 oz         Liquid  ( I used coffee, you can use plain distilled water, or tea)

1   oz            Cocoa powder, unsweetened (optional if you aren't making mocha soap)
1 -  1 1/2 oz  Fragrance oil,  (I used .8 oz of Brambleberry's Almond Biscotti)

Yields:         77.7 oz

Ingredients For 3 Oil Recipe:
Lye, Crisco, Coconut oil, Olive Oil, Liquid of choice (I used coffee)

Crockpot, Stick blender, pyrex or something like it to mix lye/water, long handled mixing spoons, I use silicon.  Rubber gloves, and eye protection.
Scale to weigh ingredients.

If you choose to make this with distilled water instead of coffee, that is the only other ingredient along with your fragrance (optional) you will need.  ( I added cocoa powder to go with the coffee )

You can purchase Lye on line at Brambleberry or in the USA you can still find it at ACE hardware in the plumbing section.  Very affordable.

 Always wear protective eye ware and rubber gloves when working with lye.
I use glass or stainless steal when measuring my lye.

Have vinegar near by to neutralize any splashed lye.


Designate a crock pot for your soap making adventure, I got a used one at a thrift store.

1:   Measure your brewed coffee (or liquid of choice) on a scale by weight.
         In a separate container measure lye by weight.

2:  In a well ventilated area, (I go outside) pour your lye crystals into the coffee (liquid of choice)

NEVER pour liquid into lye, always pour lye into liquid.  Now stir until all lye crystals are 

dissolved. Gloves and eye wear a must.

  When thru stirring lye into water, drop the empty lye

cup, spoon into vinegar water to neutralize it.  Always put anything with active lye on it into your vinegar solution when you are thru using it.

3:  Preheat crock pot to LOW.  Measure (by weight ) coconut oil, olive oil and crisco into large container that is microwave safe.  Place in microwave and heat until melted.

                                                     
4:  When all oils are melted together, pour into crock pot. Crock pot should be on LOW.

NOTE: if you are making this with cocoa powder, at this point take out a little of your melted oils and mix with 1 oz of cocoa (unsweetened) powder and stir, consistency liquidy, not dry, just want to make sure you don't have lumps of cocoa powder in your soap!  Add back to crock pot and stir.

                                                             
5:  Now you slowly pour your lye mixture into the crock pot with the melted oils. Stir with long
        handled spoon a bit.

                                                             
6:  Get your stick blender out and begin to slowly blend, stirring blender around  the crock pot.  This
        is when the magic begins!  As you blend away, the liquid/lye and oils begin to saponify, which
        means you are literally turning your oils into soap by the chemical reaction to the alkali (lye).

                                                                     
Your mixture will begin to get thicker, when it gets like a soft pudding, and you lift up your blender (turned off of course) and the mixture leaves a trail, or a trace on top, this is called "Trace".  Continue to stick blend until it gets like pudding.

7:  Next, place lid on crock pot, leave on LOW, and watch as you make soap!
        Never walk away from  a crock pot of soap cooking, watch thru the lid, if it starts to boil up as
        if to overspill, stir it and release the heat, it'll go back down.

Your mixture will go thru changes. It's edges along the crock pot will rise and curl in towards the center. You will see a clear liquid pool in the center, this is glycerin!     Commercial soap makers remove this awesome natural soap by-product and use it for other purposes, that is why store bought soap is so drying, no glycerin. Your homemade soap keeps all that moisturizing goodness.

 

My crock pot was a bit too small for this size batch, make sure your crock is big enough.

Depending on the ingredients added to your soap mixture, your soap can take a half hour to an hour to be done, I've had my coffee and tea recipes take 20 mins, so don't walk away!

My soaping friend who taught me how to make soap, (Vals soaps and more from home) showed me an easy way to tell if your soap is done......

Think of the sides of your soap as waves, and the center as a glycerin-island.   The waves will continue to grow and rise around the island which is smooth.  As it cooks, the waves roll inward closer to the center making the island smaller and smaller.  When the island has sunk beneath the waves, you will see some clear glycerin on top. Stir it back in. Turn crock pot off. If you have a removable crock, take it out. Stir to cool down your soap. Yes, I said soap....you made soap!

8:  If adding fragrance oil or essential oil, this is the time to put it in.  Stir well.  General rule of
        thumb for fragrance is no more than 1 oz per 2 pounds of soap. Of course this is entirely dependent
        on the fragrance or essential oil used. Some are quite potent. Most manufacturers give their
        recommendations for their product. Only use soap fragrance oils, not candle ones.
                                                             

                                                                   
9:  Now its time to put into mold (s). I used a wood 5 lb. soap mold, lined with freezer paper to
         easily remove the soap.  You can use any mold you want. Silicon works great, plastic too.
         Pringles cans work too.  Tap mold on table after putting in soap to get out any air pockets.
         Leave in mold over night, this recipe with coffee and cocoa was still soft after one
         night, so I left it in for two.

           Your beautiful homemade soap is ready to be cut and used.  Tip: if you let your
            hot process (crock pot) soap dry for a week or two it will become a much harder
            bar,  hence, will last longer in the shower!  But, if you're like me, one bar ends up
            in the shower right away!

                                                                 

                                       

14 Bars in this batch between 4.6 and 5 oz.

                This recipe made a bar of soap with large chocolate colored bubbles, lovely.

     

                                                                          

                                                                                           
             Any questions please ask away......   enjoy,       Anna

                                           

Bret's Black Pepper Butter cookies with Chocolate Drizzle

Cookies
2 1/4 cups all-purpose flour
1/2 c. dark brown sugar
1 c. sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 tsp salt
1 1/2 - 2 tsp fresh ground black pepper
extra sugar, for dipping glass
Directions:

1
Mix all ingredients (except for the extra sugar for dipping the glass) together.

Roll into balls of 1 to 1/12 inch size.  Place on cookie sheet.

Use a flat-bottomed glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.

Bake in a preheated 350 F (or 180 C) oven for 9-10 minutes or until lighly browned on the edges- do not overbake.

Remove to wire racks to cool.

Drizzle
1 c. chocolate chips
4 tsp coconut oil or shortening (non-hydrogenated)

Method:
melt chocolate and oil/shortening in a double boiler on soft heat.  Stir till smooth.

Arrange cookies on wax paper and then drizzle chocolate with a spoon until all chocolate is used.  Sprinkle with colored mini-non-pareils.

Peanut Butter Brownies with Chocolate Ganache

Peanut Butter Brownies

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
3 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Grease a 13- by 9- by 2-inch baking pan.

Beat together butter and sugar, add peanut butter and beat until incorporated. Beat in eggs and vanilla. Mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

2 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 1/2 cup butter, softened
 1 c. white sugar
1/2 c. brown sugar
1 c. roasted pureed pumpkin (Cinderella, Winter Luxury or Sugar Pie) (Canned will do...)
 1 egg
 1 teaspoon vanilla extract
1 c. mini or regular chocolate chips

Variations:
=========
OPTION 1
-instead of 1 c. chocolate chips,
use 1/2 c. chocolate chips, 1/2 c. white chocolate chips

OPTION 2
-crush about 4 oz. worth of peppermint candies/candy canes and stir into cookie mix
-combines well with the chocolate OR white chocolate

OPTION 3
Glaze
2 cups confectioners' sugar
 3 tablespoons milk
 1 tablespoon melted butter
 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.