Fudge Brownies
1 cup (2 sticks) unsalted butter
2¼ cups sugar
4 large eggs
1¼ cups Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla extract
1½ cups All-Purpose Flour
2 cups chocolate chips
Preheat the oven to 350°F. Lightly grease a 9'; x 13'; pan. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth. Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
Spoon the batter into a lightly greased 9'; x 13'; pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
--King Arthur Flour kitchens
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Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in bowl. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x13” dish).
TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.
Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)
Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.
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CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
½ tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.Can you please give me a good recipe that uses cocoa powder?
This is a cross between cake %26amp; brownies. My kids love them.
TEXAS BROWNIES
2 c. all-purpose flour
2 c. granulated sugar
1/2 c. (1 stick) butter
1/2 c. shortening
1 c. strong brewed coffee or water
1/4 c. dark unsweetened cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 (17 1/2 x 11 inch) jelly roll pan
In a large bowl combine flour and sugar. In heavy saucepan, combine butter, shortening, coffee (or water) and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar.
In bowl add buttermilk, eggs, baking soda and vanilla. Mix well with electric mixer on high speed. Pour into well buttered 17 1/2 x 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until tests done in center. While brownies bake, prepare frosting for Texas Brownies.
FROSTING FOR TEXAS BROWNIES:
1/2 c. butter
2 tbsp. dark cocoa
1/4 c. milk
3 1/2 c. unsifted powdered sugar
1 tsp. vanilla
In saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.
1. Boil your pasta
2. in a hot pan fry an italian sty sausage in small pieces or some bacon bits.
3. Optional add some chestnuts (fresh it's hard you can get them frozen)
4. put pasta and sauce together, serve very hot
5. sprinkle with aboundant cocoa powder (make sure is pure and not sweetened!
http://www.hersheys.com/products/details…
I saw some lovely ideas here when I was looking for a fave the other day. They don't have the old faves on the recipe list any more. So I had to go back into my old cookbook collection to find what I wanted.
I don't have one on hand now, but you should go to:
www.cooks.com
www.allrecipes.com
and I'm sure Hershey's has a website.
Oh, and there's www.bettycrocker.com
hot chocolate is great and so easy to make!!!
marthastewart.com
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