Earthquake Cake

1 chocolate cake mix

Mix as directed and pour into a greased and floured 9 x 13 pan

Sprinkle on top:

1 cup nuts
1 cup chocolate chips
1 cup coconut

Mix together:

8 oz cream cheese, 1/2 cup margarine, 2 cups powdered sugar

Drizzle over the top of the unbaked cake. Do not stir or spread.

Bake at 350 for 1 hour.

Ready to Pop

Cute idea for a baby shower

http://www.scissorsandspatulas.com/2011/04/shes-ready-to-pop.html

Ready to Pop, White Chocolate Popcorn Mix!

3 bags microwave popcorn, popped

2 - 12 oz. packages premier white chocolate morsels

2 - 12.6 oz. bags chocolate coated candies (such as M&Ms)

Mix half of popcorn {1- 1/2 bags} and 1 bag of candy in a large bowl. Melt 1 bag white chocolate morsels in microwave at 75% power for 3 minutes, stirring every 30 seconds, until melted. CAREFUL NOT TO BURN!!! Pour a small amount of chocolate over popcorn and stir to coat. Continue adding chocolate, a little at a time, until popcorn mix is fully coated. You will use about 2/3 of the white chocolate. 

Spread popcorn mixture on a cookie sheet lined with wax paper. Using a spoon, drizzle remaining white chocolate over popcorn. Allow to cool for 1 hour before breaking popcorn mix into large chunks.

Repeat with remaining popcorn, candy and white chocolate. 

Chocolate covered marshmallow

http://iheartnaptime.blogspot.com/2011/01/chocolate-covered-strawberry.html

The Best No Bake Cookies

2 C sugar
1/2 C milk
1/2 C butter
1/2 tsp. salt
1/3 C cocoa
1 tsp vanilla
3 1/2 to 4 C oatmeal
Boil all but vanilla and oats for 1 minute stirring constantly. Remove from heat and add vanilla and oatmeal. Mix well. Drop on wax paper by the spoonful and let dry.
(This is the recipe that my husband insists on, you see his mom makes the best 'no bakes' and the recipe came from her;) So I figured that I should put it in a safe spot so I can find it when I need it.)

Easy German Chocolate Cake

Easy German Chocolate Cake

1. Preheat oven to 350 degrees

2. Sprinkle on the bottom of a greased 9x13" pan:

• 1 cup chopped nuts
• 1 cup shredded coconut

3. Mix a German Chocolate Cake Mix according to package directions. Pour it over the nuts and coconut in cake pan.

4. Cream:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, (1 stick) softened
• 2 cups powdered sugar

5. Spoon creamed mixture on top of cake mix in globs, making sure not to touch the sides of the pan.

6. Sprinkle with 1 cup of chocolate chips.

7. Bake at 350 degrees for 34 minutes. It will crack on top and appear not done. Cool on a cooling rack in pan.

http://www.singingwithbirds.com/2010/05/its-99-on-richter-scale.html

(When I made it, I flipped it over into another pan.  I thought it looked ugly with the "bottom" up.  It is a crowd pleaser and I love that it "frosts" itself.  et)

Zebra cake

http://5minutesjustforme.blogspot.com/2010/07/zebra-cake.html

 

2 c. of all-purpose flour

1 tbsp. of baking powder
1/2 tsp. of salt
4 large eggs
1 c. plus 1 tbsp. of white sugar
1 c. of milk (any type is fine)
1 c. of vegetable oil
1 tsp. of vanilla extract
2 tablespoons unsweetened cocoa powder

Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil and vanilla. 

In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin. Now pour half of the batter into another bowl. Add the cocoa powder to one portion and stir lightly to blend. Now here are some really helpful instructions. Place the baking pan in front of you and then place the bowl of white cake batter to the left of the pan and the bowl of chocolate batter to the right of the pan. Using a 1/4  measuring cup for each of the batters, pour a cupful of the white cake batter onto the center of the pan. Then, pour a cupful of the chocolate batter directly at the center of the cupful of white cake batter. 

Alternating between the two batters, repeat the technique until all the batter has been used up. By the way, there is no need to wait for the batter to spread before pouring in the next cupful. 

Bake for about 35-40 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean. Wait for about 10 minutes, invert onto a cake plate and enjoy a delicious and very pretty cake!

Individual Chocolate Souffles

Individual Chocolate Souffles

 http://www.remodelaholic.com/2010/09/low-fat-chocolate-souffles-

Adapted from Cooking Light

Makes 2 souffles 

*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

4 1/2 T granulated sugar, divided

1 T all-purpose flour

3 T cocoa

2 T milk

1/4 t vanilla extract

1/8 t maple extract (just under an 1/8 th tsp.)

1/8 t almond extract (just under and 1/8 th tsp.)

1 large egg white

1 tsp powdered sugar (optional) 

OR Roasted almonds, roughly chopped (optional, more calories)

OR Toasted coconut (optional, more calories)

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.

Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set. 

Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds... or both! Oh My! wait, I'm getting carried away again). Serve immediately.

Calories: 167

Fat: 0.6g 

Chocolate Chip Cookie Sticks

Cookie Sticks
adapted from Taste of Home

1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half.

On a greased baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart.

Sprinkle chocolate chips over dough; press lightly.

Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes.

Use a pizza cutter to cut each section into 4 large pieces to make them easy to transfer to cooling racks.

Use a serrated knife to cut the cooled sections into 1-in. strips

http://www.amandascookin.com/2010/08/cookie-sticks.html

Fudgy Chocolate Pie

Fudgy Chocolate Pie

1/2 cup margarine or butter
3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Melt margarine and stir in sugar, cocoa and flour.  Remove from heat.  Beat in eggs one at a time and then vanilla.  Pour into a well greased 9" pie tin.  Bake at 350 for 15 min (center will be soft).  Let cool 5-10 minutes.  Serve warm or cold.  Can top with whip cream or ice cream.  (No crust required, makes it's own!)

I got this recipe from Grandma Ollie Turner Erickson many years ago!  It's easy and delicious!  ET

Strawberry Chocolate Cheesecake

Strawberrylicious Chocolate Cheesecake


Preheat oven to 350*

Crust
2 cups crushed oreos(with filling)
2 tbsp. butter, melted
Mix both and press into 10-inch springform pan. Set aside.

Choc Layer
1 - 8 oz pkg. cream cheese, softened
1 1/2 c. semisweet choc chips
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
In saucepan stir choc over low heat until melted and smooth. Remove from heat. Cube cream cheese and add to choc. Stir until combined. Stir in milk and vanilla until smooth. Add 2 lightly beaten eggs and stir. Spread over prepared crust. Set aside and work on vanilla layer.

Vanilla Layer
2-8 oz. pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
2 eggs
1 tbsp. vanilla
Beat cream cheese until smooth. Blend in sugar and sour cream. Add eggs and vanilla and mix until smooth. Very carefully spoon over choc layer and smooth top with a spatula. Bake 40 minutes or until top is set when slightly shaken. Cool completely on rack. Do not run a knife around the edge of the pan. Cover. Chill at least 4 hours. Top with strawberry layer.

Strawberry Layer
3-4 c. sliced strawberries
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 (3 oz.) strawberry jello
Mix water, sugar, and cornstarch. Cook over med. heat until it comes to a boil. Boil 2 min. Lower heat and add jello. Stir until dissolved. Set aside to cool. Place strawberries on top of cheesecake. Pour cooled jello over strawberries. Refrigerate until set.

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Chocolate Cream Cheese Cupcakes

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Makes 24 cupcakes

• one package Devils Food Cake mix and the ingredients to make it
• 1 eight ounce package of cream cheese, softened
• 1/3 cup sugar
• 1 egg
• pinch of salt
• 1 cup chocolate chips

Prepare chocolate cake mix according to the directions on the box. Line cupcake pan with cupcake papers. Fill each cupcake paper 2/3 full with batter. Set pans aside.
In a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and pinch of salt and beat until mixed. Stir in chocolate chips.
Add one heaping teaspoon of cream cheese mixture to each of the unbaked cupcakes .
Bake at 350* F for 25 minutes. Cool in pan for 10 minutes and then transfer to cooling rack. Eat warm or cold.