{11 notes}
Addie’s Favorite Peanut Butter Chocolate Chip Cookies 2 1/2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1 cup butter, softened 1 cup peanut butter 1 cup white sugar 1 cup brown sugar, packed 2 eggs 1 (12 oz) bag semi sweet chocolate chips Preheat oven to 375F.  Stir together dry ingredients and set aside. In a large bowl, mix together butter and peanut butter. Add both sugars and cream well. Slowly beat in flour mixture. Fold in chocolate chips. Drop dough from rounded teaspoons onto cookie sheets Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes. Remove cookies to a cooling rack.  Watch them disappear. (via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

Addie’s Favorite Peanut Butter Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 (12 oz) bag semi sweet chocolate chips

Preheat oven to 375F.  Stir together dry ingredients and set aside.

In a large bowl, mix together butter and peanut butter.

Add both sugars and cream well.

Slowly beat in flour mixture.

Fold in chocolate chips.

Drop dough from rounded teaspoons onto cookie sheets

Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes.

Remove cookies to a cooling rack.  Watch them disappear.

(via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

{5 notes}
World Peace Cookie 1 1/4 cups all purpose flour 1/3 cup natural unsweetened cocoa powder 1/2 teaspoon baking soda 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature 2/3 cup (packed) golden brown sugar 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. (via World Peace Cookie Photo at Epicurious.com)

World Peace Cookie

  • 1 1/4 cups all purpose flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)

Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

(via World Peace Cookie Photo at Epicurious.com)

{8 notes}
S’mores Cracker Candy 12 sheets of graham crackers 3/4 cup butter 3/4 cup brown sugar 3 cups mini marshmallows 4 Hershey bars, broken into pieces 1 cup milk chocolate chips Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching. In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly. Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.  Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.  Cool completely. Lift from pan using foil edges; cut into bars and enjoy! (via Bakergirl: Graham Cracker S’mores Candy.)

S’mores Cracker Candy

  • 12 sheets of graham crackers
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3 cups mini marshmallows
  • 4 Hershey bars, broken into pieces
  • 1 cup milk chocolate chips

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers. 

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. 

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

(via Bakergirl: Graham Cracker S’mores Candy.)

{11 notes}
For the brownies: 1 cup (2 sticks) butter 12 ounces bittersweet or semisweet chocolate, coarsely chopped 1½ cups sugar 4 large eggs 1 tablespoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon salt 1/2 cup semisweet chocolate chips 1/2 cup white chocolate chips For the caramel filling: 1 12 ounce package caramel melt bits (or 1 14 ounce package caramel candies, unwrapped) 1/3 cup heavy cream Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Melt chopped chocolate and butter in a double boiler. Or In a large, microwave-safe bowl microwave in intervals of 20 seconds until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on) and let the brownies cool for 20 minutes. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat Continue the microwave process until the caramels and cream are melted and combined. Spread the caramel mixture over the bottom brownie layer. Let the carmel set about about 10 minutes. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate and white chips on top. Bake for 25-35 minutes or until brownie is set. Transfer to a wire rack and let cool completely before slicing and serving. (Who are we kidding, scoop some gooey-ness out and try a bite warm!) (via Caramel Stuffed Brownies « Confection Ink.)

For the brownies:

  • 1 cup (2 sticks) butter
  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1½ cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips

For the caramel filling:

  • 1 12 ounce package caramel melt bits (or 1 14 ounce package caramel candies, unwrapped)
  • 1/3 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Melt chopped chocolate and butter in a double boiler. Or In a large, microwave-safe bowl microwave in intervals of 20 seconds until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on) and let the brownies cool for 20 minutes.

To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat Continue the microwave process until the caramels and cream are melted and combined. Spread the caramel mixture over the bottom brownie layer. Let the carmel set about about 10 minutes. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate and white chips on top. Bake for 25-35 minutes or until brownie is set. Transfer to a wire rack and let cool completely before slicing and serving. (Who are we kidding, scoop some gooey-ness out and try a bite warm!)

(via Caramel Stuffed Brownies « Confection Ink.)

{5,308 notes}
hellyeahrecipes: Chocolate Chip Cookie Dough Brownies Brownie 4 ounces unsweetened chocolate, finely chopped 1 cup butter, at room temperature 2 cups light brown sugar, packed 4 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour Cookie Dough (egg-free) 3/4 cup butter 3/4 cup light brown sugar, packed 3/4 cup granulated white sugar 3 Tablespoons milk 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups mini chocolate chips 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

hellyeahrecipes:

Chocolate Chip Cookie Dough Brownies

Brownie

  • 4 ounces unsweetened chocolate, finely chopped
  • 1 cup butter, at room temperature
  • 2 cups light brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Cookie Dough (egg-free)

  • 3/4 cup butter
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated white sugar
  • 3 Tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups mini chocolate chips
  • 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
  1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
  2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
  3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
  4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
{5 notes}
(via Buttered Up: Chocolate & Zucchini Cake) Chocolate & Zucchini CakeYou’ll need: ½ cup of unsalted butter ½ cup of vegetable oil 1 of caster sugar ¾ cups of brown sugar 1 ½ teaspoon vanilla 1 teaspoon baking soda ½ teaspoon of baking powder ½ teaspoon of salt 2 large eggs ½ cup of yogurt 2 ¼ cup of all-purpose flour ¾ cup of unsweetened cocoa powder 2 teaspoons of espresso powder 2 cups of shredded zucchini ½ cup of bittersweet chocolate chips For the ganache:1 cup of heavy cream 1 ½ cup of chocolate chips Preheat your oven to 170 degrees Celsius. Grease your baking pan. Cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs one at a time until well combined. Stir in the yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup of chocolate chips. Spoon the batter into your prepared pan. Bake the cake for 35-40 minutes or until a wooden skewer or thin knife inserted in the center comes out clean. Remove the cake from the oven and cool on a rack. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a boil. Remove from heat and pour in the chocolate chips. Stir until completely combined and glossy. Allow the ganache to cool before pouring over cake.

(via Buttered Up: Chocolate & Zucchini Cake)

Chocolate & Zucchini Cake


You’ll need:

  • ½ cup of unsalted butter
  • ½ cup of vegetable oil
  • 1 of caster sugar
  • ¾ cups of brown sugar
  • 1 ½ teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • 2 large eggs
  • ½ cup of yogurt
  • 2 ¼ cup of all-purpose flour
  • ¾ cup of unsweetened cocoa powder
  • 2 teaspoons of espresso powder
  • 2 cups of shredded zucchini
  • ½ cup of bittersweet chocolate chips


For the ganache:

  • 1 cup of heavy cream
  • 1 ½ cup of chocolate chips


Preheat your oven to 170 degrees Celsius. Grease your baking pan. Cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs one at a time until well combined. Stir in the yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup of chocolate chips. Spoon the batter into your prepared pan. Bake the cake for 35-40 minutes or until a wooden skewer or thin knife inserted in the center comes out clean. Remove the cake from the oven and cool on a rack. To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it comes to a boil. Remove from heat and pour in the chocolate chips. Stir until completely combined and glossy. Allow the ganache to cool before pouring over cake.

{Notes}
Baseballchica03′s Heart-Stoppingly Delicious Fudgy Brownies Ingredients:[makes one 8x8 square pan; 9x9 will work but you’ll have a thinner brownie] 3/4 cup + 1 tbsp butter, softened (NOT melted) 1 1/3 cup sugar 2 eggs 1 tbsp pure vanilla extract 1 cup flour 1/2 c baking cocoa 1/4 tsp salt add-ins like chocolate chips, mini M&Ms, nuts (if desired) confectioner’s sugar (if desired) The Plan: You may look at that ingredient list and say to yourself, “My, that’s an awful lot of butter.” Not to be all Paula Deen about it, but it is! That’s what makes them so fudgy instead of fluffy and cake-like. You can fiddle with the proportions a bit if you want. A little less butter will make it less rich, but I wouldn’t stray any less than 2/3 at the bare minimum. The rest of the recipe is really pretty standard as far as baking goes. Cream the butter and sugar, add the vanilla and eggs, mix all the dry stuff together, then add the dry to the wet a little bit at a time. Mix it just well enough to get all of the dry stuff incorporated. If you stir it too much beyond that, the brownies will start to get tough-chewy instead of delicious-chewy. Technically, you could just toss it all into a bowl and mix it up, but baking is a lot more like chemistry than cooking is. As a general rule, creaming butter and sugar with vanilla, and adding the dry parts to the wet parts last gives baked goods like brownies, cookies, and cakes a better texture. The more you know! At this point, you can fold in any mix-ins that you’d like after the batter is otherwise ready. Nuts can be tricky if you’re bringing the brownies to a party, but if you’re staying home and no one in your house objects, some crushed walnuts are amazing. Another fun one is mini M&Ms that you can pick up in the baking aisle at the grocery store. Or dried fruit, chocolate chips, even swirl in some raspberry preserves or a cream cheese filling to make a marbled brownie. The second best thing about this recipe is its versatility! Finally, grease your 8×8 pan well and pour in the batter. You’ll probably need to smooth it around with a spatula to make it even. Bake at 350°F for 25-30 minutes until the top looks dry and a toothpick or knife inserted into the center comes out clean. Wait as long as you possibly can (about two minutes?) and dig in! You can also dress these brownies up if you want. Wait until they’ve cooled completely and sprinkle with a little confectioner’s sugar for a pretty look. (You can even cut them first, make paper stencils, and dust designs onto the top.) They’re delicious with a scoop of French vanilla ice cream! They can also be frosted, but proceed with caution or face a mid-afternoon sugar crash. If you have leftovers (ha ha ha!), they’re pretty tasty plain after a night in the fridge. (via Persephone Magazine | Blog | It’s Brownie Time!)

Baseballchica03′s Heart-Stoppingly Delicious Fudgy Brownies

Ingredients:
[makes one 8x8 square pan; 9x9 will work but you’ll have a thinner brownie]

  • 3/4 cup + 1 tbsp butter, softened (NOT melted)
  • 1 1/3 cup sugar
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • 1 cup flour
  • 1/2 c baking cocoa
  • 1/4 tsp salt
  • add-ins like chocolate chips, mini M&Ms, nuts (if desired)
  • confectioner’s sugar (if desired)

The Plan:

You may look at that ingredient list and say to yourself, “My, that’s an awful lot of butter.” Not to be all Paula Deen about it, but it is! That’s what makes them so fudgy instead of fluffy and cake-like. You can fiddle with the proportions a bit if you want. A little less butter will make it less rich, but I wouldn’t stray any less than 2/3 at the bare minimum.

The rest of the recipe is really pretty standard as far as baking goes. Cream the butter and sugar, add the vanilla and eggs, mix all the dry stuff together, then add the dry to the wet a little bit at a time. Mix it just well enough to get all of the dry stuff incorporated. If you stir it too much beyond that, the brownies will start to get tough-chewy instead of delicious-chewy.

Technically, you could just toss it all into a bowl and mix it up, but baking is a lot more like chemistry than cooking is. As a general rule, creaming butter and sugar with vanilla, and adding the dry parts to the wet parts last gives baked goods like brownies, cookies, and cakes a better texture. The more you know!

At this point, you can fold in any mix-ins that you’d like after the batter is otherwise ready. Nuts can be tricky if you’re bringing the brownies to a party, but if you’re staying home and no one in your house objects, some crushed walnuts are amazing. Another fun one is mini M&Ms that you can pick up in the baking aisle at the grocery store. Or dried fruit, chocolate chips, even swirl in some raspberry preserves or a cream cheese filling to make a marbled brownie. The second best thing about this recipe is its versatility!

Finally, grease your 8×8 pan well and pour in the batter. You’ll probably need to smooth it around with a spatula to make it even. Bake at 350°F for 25-30 minutes until the top looks dry and a toothpick or knife inserted into the center comes out clean. Wait as long as you possibly can (about two minutes?) and dig in!

You can also dress these brownies up if you want. Wait until they’ve cooled completely and sprinkle with a little confectioner’s sugar for a pretty look. (You can even cut them first, make paper stencils, and dust designs onto the top.) They’re delicious with a scoop of French vanilla ice cream! They can also be frosted, but proceed with caution or face a mid-afternoon sugar crash. If you have leftovers (ha ha ha!), they’re pretty tasty plain after a night in the fridge.

(via Persephone Magazine | Blog | It’s Brownie Time!)

{71 notes}
simplerecipes: Mini Molten Chocolate Cakes 1/2 cup unsalted butter or unsalted margarine 6 ounces semisweet chocolate chips 3 large eggs 1/4 cup sugar Pinch of salt 2 tsp. flour 8 paper muffin cups 1 6 oz. container raspberries ¼ cup powdered sugar Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, or in the microwave for about 1:30. Remove from heat. Whisk eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Mix in flour until just combined. Put ¼ cup powdered sugar into a small bowl and set aside. Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup to the top with the chocolate mixture. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates. Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately. via The Comfort of Cooking

simplerecipes:

Mini Molten Chocolate Cakes

1/2 cup unsalted butter or unsalted margarine
6 ounces semisweet chocolate chips
3 large eggs
1/4 cup sugar
Pinch of salt
2 tsp. flour
8 paper muffin cups
1 6 oz. container raspberries
¼ cup powdered sugar

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, or in the microwave for about 1:30. Remove from heat. Whisk eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Mix in flour until just combined. Put ¼ cup powdered sugar into a small bowl and set aside. Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup to the top with the chocolate mixture. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates. Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately.

via The Comfort of Cooking

{4 notes}
Pup-ople ChowbuddiesCourtesy of Betty Crocker 9  cups Corn Chex®, Rice Chex®, or Wheat Chex® cereal (or combination)  1  cup semisweet chocolate chips  1/2  cup peanut butter  1/4  cup butter or margarine  1  teaspoon vanilla  1 1/2  cups powdered sugar  1.Into large bowl, measure cereal; set aside. 2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag. 3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. CHOMP AT WILL. Persephone Magazine | Blog | The Big Debate: People Chow or Puppy Chow?

Pup-ople Chowbuddies
Courtesy of Betty Crocker

  • 9  cups Corn Chex®, Rice Chex®, or Wheat Chex® cereal (or combination) 
  • 1  cup semisweet chocolate chips 
  • 1/2  cup peanut butter 
  • 1/4  cup butter or margarine 
  • 1  teaspoon vanilla 
  • 1 1/2  cups powdered sugar 

1.Into large bowl, measure cereal; set aside.

2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon re-sealable food-storage plastic bag.

3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. CHOMP AT WILL.

Persephone Magazine | Blog | The Big Debate: People Chow or Puppy Chow?

{Notes}
recipeindex: White Chocolate, Chocolate Cookies Makes 36. Ingredients    * 1 cup unsalted butter    * 1 cup white sugar    * 3/4 cup packed brown sugar    * 2 eggs    * 1 1/4 cups unsweetened cocoa powder    * 1 3/4 cups all-purpose flour    * 2 teaspoons baking soda    * 2 cups white chocolate chips or 1 cup white chocolate chips and 1 cup walnuts/ pecansDirections   1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.   2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.   3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Even though I know LP is going to judge me for the presence of white chocolate.

recipeindex:

White Chocolate, Chocolate Cookies

Makes 36.

Ingredients
    * 1 cup unsalted butter
    * 1 cup white sugar
    * 3/4 cup packed brown sugar
    * 2 eggs
    * 1 1/4 cups unsweetened cocoa powder
    * 1 3/4 cups all-purpose flour
    * 2 teaspoons baking soda
    * 2 cups white chocolate chips or 1 cup white chocolate chips and 1 cup walnuts/ pecans

Directions
   1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
   2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
   3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Even though I know LP is going to judge me for the presence of white chocolate.