Chocolate Mousse Crunch

This is the "Chocolate Mousse" recipe from my mission president's wife. I LOVED it when she would make this dessert for us. I decided to rename this "Chocolate Mousse Crunch" for my blog because it reminds me of a chocolate version of the Coconut Crunch. The recipe that was given to me has the caption, "Men love this!" It's true. My experience has been that women love this, too!

• 1 cup flour
• 1/2 cup chopped nuts
• 1/2 cup (1 stick) melted butter or margarine
• 1/4 cup powdered sugar

Preheat oven to 350°F. Blend the above ingredients and press into bottom of 9"x13" pan. Bake for 10 minutes or until golden brown. Allow to cool.

• 8 oz. (1 package) cream cheese
• 1 cup powdered sugar
• 1/2 of large container of Cool Whip (or 1 carton of whipping cream, whipped)

Beat cream cream cheese and sugar together until smooth, then add the cool whip and mix again. Spread evenly over the crust.

• 1 large box of instant chocolate pudding mix
• 2 3/4 cups of milk

Beat together pudding mix and milk until thick. Spread evenly over cream cheese mixture.

• The other 1/2 container of large Cool Whip (or another carton of whipping cream)

Top with the other half of the large Cool Whip. Sprinkle with some chopped nuts.

(Serves 12 missionaries)

Chocolate Pound Cake

Deliciously chocolate pound cake from Cake Love by Warren Brown. This was a big hit with all the family members who tried it. Delicious on it's own or served with ice cream. To dress it up a bit, consider sifting powdered sugar on top.

Dry Ingredients

• 10 ounces (2 cups) flour (high altitude: 11 ounces; 2 ¼ cups + 2 T.)
• 2 ounces (1/2 cup + 2 tsp.) unsweetened cocoa powder (high altitude: 2 ¼ ounces; ½ cup + 3 T.)
• 2 T. turbinado sugar (or dark brown sugar)
• 1 tsp. potato starch
• ¾ tsp. salt
• ¼ tsp. baking soda

Liquid Ingredients

• ½ cup (4 ounces) sour cream
• ¾ cup + 1 T. whole milk (high altitude: ¾ cup + 3 T.)
• 1 tsp. vanilla extract

Creaming Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 24 ounces (3 cups) extra-fine granulated sugar (high altitude: 21 ounces; 2 ¾ cups + 2 tsp.)
• 4 eggs, room temperature (high altitude: 5 eggs)
• 3 egg yolks, room temperature

Preheat oven to 350 degrees (335 for convection oven). Set the rack in the middle of the oven.

Measure the dry ingredients into a bowl and whisk to combine. Set aside. Measure the liquid ingredients into a separate bowl and whisk to combine.

In the bowl of a stand mixer (using the paddle attachment), cream together the butter and sugar on lowest speed until it starts sticking to the sides of the bowl. (This is a very important step. Be sure to do it on the lowest setting. It takes about 5 minutes for this step.)

With mixer still on lowest speed, add the eggs one at a time followed by the yolk. Allow to fully incorporate after each addition. Stop the mixer and scrape sides of bowl.

With mixer still on low speed, add the dry ingredients and liquid ingredients alternating, beginning and ending with the dry ingredients. This should take about 60 seconds in total (3 to 5 steps of alternating adding). Don't wait for the ingredients to be fully incorporated before adding the next.

Stop the mixer and scrape the sides of the bowl. Mix on medium speed for 15 to 20 seconds.

Prepare the pans. This recipe can be made into cupcakes or baked in a Bundt pan. Spray very well with nonstick cooking spray. Fill Bundt pan about ¾ full. Level the batter with spatula. (Cupcake cups should also be filled about ¾ full). Bake Bundt for 50-55 minutes (high altitude: 60 minutes); cupcakes for 15 minutes (high altitude: 32 minutes). Test for doneness by inserting a toothpick into center of cake. Cake is done when there are just a touch of crumbs clinging to the toothpick. Allow to cool until you can hold the pan in your bare hands (5-10 minutes) and then remove cake and allow to fully cool.

Chocolate Butter Cake

This is another delicious cake recipe from Cake Love by Warren Brown. It makes a delicious chocolate cake--that you can spruce up with the frosting of your choice. So far I have tried it with the Coconut Buttercream and the Pecan Crunch Buttercream. The picture above was taken as I was assembling the cake with Pecan Crunch Buttercream.

Dry Ingredients:

• 7 ounces (1 ¼ cups + 2 T.) flour (high altitude: 7 ¼ ounces; 1 ¼ cups + 3 T.)
• 2 ounces (1/2 cup) unsweetened cocoa powder (high altitude: 2 1/8 ounces; ½ cup + 1 T. + ½ tsp.)
• 1 tsp. salt
• 1 ½ tsp. baking powder (high altitude: 1 tsp.)

Liquid Ingredients:

• 1 cup half-and-half (high altitude: 1 cup + 2 ½ T.)
• 1 T. vanilla extract

Creaming Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 14 ounces (1 ¾ cups) extra-fine granulated sugar (high altitude: 13 ounces; 1 ½ cups + 2 T.)
• 4 eggs, room temperature (high altitude: 5 eggs)

Preheat oven to 350 degrees (335 for convection oven). Set the rack in the middle of the oven.

Measure the dry ingredients into a bowl and whisk to combine. Set aside. Measure the liquid ingredients into a separate bowl and whisk to combine.

In the bowl of a stand mixer (using the paddle attachment), cream together the butter and sugar on lowest speed until it starts sticking to the sides of the bowl. (This is a very important step. Be sure to do it on the lowest setting. It takes about 5 minutes for this step.) If using a vanilla bean, scrape out seeds and add to the creaming butter and sugar.

With mixer still on lowest speed, add the eggs one at a time followed by the yolk. Allow to fully incorporate after each addition. Stop the mixer and scrape sides of bowl.

With mixer still on low speed, add the dry ingredients and liquid ingredients alternating, beginning and ending with the dry ingredients. This should take about 60 seconds in total (3 to 5 steps of alternating adding). Don't wait for the ingredients to be fully incorporated before adding the next.

Stop the mixer and scrape the sides of the bowl. Mix on medium speed for 15 to 20 seconds.

Prepare the pans. For 9-inch-round cakes, grease and flour only the bottom of the pans; do not spray the sides. For cupcakes, grease or use cupcake liners (also lightly spray the top of the cupcake pan to help release any overflowing crowns). Deposit batter equally into each 9-inch round and smooth with spatula (for cupcakes, fill cups ~2/3 full). Bake 9-inch rounds for 28 minutes (high altitude: 35 minutes); cupcakes for 22 minutes (high altitude: 20 minutes). Test for doneness by inserting a toothpick into center of cake. Cake is done when there are just a touch of crumbs clinging to the toothpick. The cakes edges may pull away from the pan. Allow to cool to room temperature, 25-30 minutes, before carefully removing from pan. May be wrapped in plastic wrap and refrigerated for up to 5 days prior to frosting (not necessary, but if you are cutting it into a four-layer cake it will be much easier to work with when cold).

Scotcheroos

I always love it when these are on the dessert table at potluck meals, but it wasn't until a couple of years ago that I made them for myself. They are super easy to make and everyone seems to love them. There are lots of recipes floating around for these, but the one I am posting here is directly from the Nestle website (so I guess that means you should use Nestle brand chips when you make them!). By the way, Erin always calls these "Snickeroos" and I like to tease her about it. (Maybe I'll have to try putting Snickers in them sometime!)

• 1 1/2 cups creamy peanut butter
• 1 cup granulated sugar
• 1 cup light corn syrup
• 6 cups toasted rice cereal
• 1 2/3 cups (11 oz. package) butterscotch chips
• 1 cup (6 oz.) semi-sweet chocolate chips

Coat 13x9-inch baking pan with non-stick cooking spray.

Combine peanut butter, sugar and corn syrup in large saucepan. Cook over medium-low heat, stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of prepared baking pan.

Microwave butterscotch and chocolate chips in large, uncovered, microwave-safe bowl on 50% power for 1 minute; stir. If necessary microwave longer, stirring every 15-30 seconds until just smooth. Spread over cereal mixture.

Allow to cool until topping is firm (may refrigerate to speed things up). Cut into bars and enjoy!

Triple Chocolate Torte

I've been in a cake mood lately and was excited to try this recipe that Erin got from her parents. Erin made it mostly on her own (while I helped with some mixing and, of course, sampled the batter and frosting at various times just to make sure it wasn't poisoned). We took it to a dinner party at my parents' house. Served with Breyer's vanilla ice cream, it was a hit.

• 2 eggs, separated
• 1 1/2 cup sugar, divided
• 1 1/4 cup flour
• 1/2 cup cocoa
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup vegetable oil
• 1 cup buttermilk (or sour milk)

Preheat oven to 350 degrees. Grease and flour two 9" round baking pans. In a small bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks form. In a large mixer bowl, stir together remaining 1 cup of sugar. Flour, cocoa, baking soda, salt. Add oil, buttermilk, and egg yolks and beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25-30 minutes or until the cake springs back when touched in the center. Cool for 5 minutes. Remove from pans and place on wire racks. Cool completely.

Filling:

• 2/3 cup sugar
• 1/3 cup cocoa
• 1 1/2 cup cold whipping cream
• 1 1/2 tsp. vanilla extract

In a small mixing bowl, combine sugar and cocoa. Add whipping cream and vanilla. Beat on low until blended, then beat on medium until stiff. Once made, keep the filling chilled.

With long serrated knife, cut each cake layer horizontally in half (to make a total of 4 layers). Spread one layer with 1/3 of the filling. Top with second layer of cake and repeat, ending with a plain layer of cake on top. Prepare chocolate glaze.

Glaze:

• 3 T. butter or margarine
• 3 T. light corn syrup
• 1 T. water
• 1 cup semi-sweet chocolate chips

In a small saucepan, combine butter, corn syrup, and water. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat. Add chocolate chips, stirring until melted. Cool to room temperature.

Spread glaze over cake and be as creative as you like with additional decorating (Erin and I drizzled with white chocolate). As the base of the filling is whipped cream, it is best to keep refrigerated when not serving.

BYU Mint Brownies

As a student at BYU, I was a big fan of the mint brownies that were served in the dorm cafeteria and that could be purchased at the Cougareat Food Court. I was excited to find this recipe in BYU Magazine.

• 1 cup margarine
• 1/2 cup cocoa
• 2 T. honey
• 4 eggs
• 2 cups sugar
• 1 3/4 cups flour
• 1/2 T. baking powder
• 1/2 tsp. salt
• 1 cup chopped walnuts (optional)

Mint Icing:

• 5 T. margarine
• dash of salt
• 3 T. milk
• 1 T. light corn syrup
• 2 1/3 cups powdered sugar
• 1/2 tsp. mint extract
• green food coloring (several drops)

Chocolate Glaze:

• 6 T. butter
• 1 cup chocolate chips
• 2 tsp. vanilla extract

1. Make brownies: Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring (until it is a nice green color). Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen icing.
4. Prepare chocolate glaze: Microwave butter and chocolate chips together at 50% power until just melted, stirring occasionally. Add vanilla and stir.
5. Remove mint-covered brownies from the freezer and carefully add a layer of chocolate glaze.

Individual Molten Chocolate Cakes

Erin has been craving this type of chocolate "lava" cake for the past week or so. In fact, when we were walking along the Chicago river this week she claimed to detect the scent of chocolate in the air (I could actually smell it too--maybe there was chocolate in there). This recipe is from the Ghirardelli website and they fulfilled Erin's craving! The recipe makes 4 individual-sized cakes. The baking bar in the recipe is the Ghirardelli brand. However, we found that using semi-sweet chocolate chips (about 1/3 of a bag) works just fine.

• 4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
• 8 T. unsalted butter (1 stick)
• 2 whole eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/2 tsp. vanilla extract
• 1 T. cake flour

Melt butter and chocolate in double boiler (or at 50% power in the microwave, stirring occasionally). Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed (it gets very fluffy). Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450 degrees for about 9-10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dallop of whipped cream or ice cream.

Old-Fashioned Buttermilk Fudge Brownies

I found this recipe in the BYU Magazine. It was contributed by Erin Renouf Mylroie. I made it for a potluck dessert party and was very pleased with the results. If you like chocolate, you'll love these!

• 3/4 cup butter
• 4 oz. good quality unsweetened chocolate (I use Baker's in the orange box)
• 2 cups granulated sugar
• 3 eggs
• 1 T. vanilla
• 1/2 cup buttermilk
• 1 1/2 cups flour, plus 2 T. flour, divided
• 1 1/2 cups semisweet chocolate chips
• 2 T. powdered sugar

1. Preheat oven to 350 degrees.
2. In a large microwaveable bowl, combine butter and chocolate. Melt butter and chocolate in microwave at 50% power in 1-minute intervals, stirring in between. Do not let mixture sizzle. When mixture is completely melted and smooth, immediately stir in sugar; continue stirring until smooth. Add eggs, one at a time. Stir in vanilla and buttermilk. Add 1 1/2 cups flour.
3. Toss chocolate chips with remaining 2 tablespoons flour in a small bowl; add to batter.
4. Pour into greased 9-by-13-inch baking dish and bake for 28 to 33 minutes, or until toothpick inserted into center has just a few fudgy crumbs. Let cool for 30 minutes. Dust with powdered sugar.

French Silk Pie

A few years ago I spent the summer living and working in Washington, D.C. as part of the BYU Washington Seminar internship program. My roommate there, Sam, was an aspiring chef and there were a few times during that summer when we were fortunate enough to have him cook for us. He whipped up this chocolate pie (I've always loved French Silk Pies) and I asked him to write down the recipe for me--even though I don't think he used a recipe to begin with. It's easy, tasty, but probably not very healthy!

• 1 oreo cookie (or graham cracker) pie crust
• 2 sticks butter
• 1 cup sugar
• 1 tsp. vanilla
• 3 oz. unsweetened chocolate (melted)
• 3/4 cup pasteurized egg product
• whipped cream and chocolate shavings for topping/garnishing

Whip butter until very fluffy and soft; add sugar and mix well. Add chocolate (microwaving chocolate gradually at 50% power is a great way to melt it) and mix until fully combined with butter. Add vanilla. Add egg product 1/4 cup at a time, very slowly, then beat for 30 sec. to 1 min. before adding more. This must be mixed very well and very gradually!!!

Fill pie crust and chill for at least 3 hours. Top with whipped cream and chocolate. Refrigerate leftovers (if there are any).

Muddy Buddies (aka Puppy Chow)

We love when my sister Abby comes home and makes this tasty treat for us to snack on!

• 9 cups Chex cereal
• 6 oz. semisweet chocolate chips (1 cup)
• ½ cup peanut butter
• ¼ cup butter or margarine
• 1 tsp. vanilla
• 1 ½ cups powdered sugar

Put chocolate chips, peanut butter, and butter in bowl and microwave for 1 minute. Stir and then microwave for 30 seconds more. Add vanilla and mix.
Pour over cereal in a large bowl and mix thoroughly. Put in 1-quart ziplock bag.
Add sugar; seal and shake. Cool by spreading on wax paper. Store in refrigerator in airtight bag or container.

Cowboy Cookies

Erin and I discovered these recently and really like them. They contain pretty much every tasty ingredient that you can think of—and they're really big!

• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 ½ cups butter, margarine (or butter-flavored Crisco)
• 1 ½ cups sugar
• 1 ½ cups brown sugar (packed)
• 1 Tblsp. vanilla
• 3 eggs
• 3 cups chocolate chips (I use semi-sweet)
• 3 cups oats
• 2 cups flaked coconut
• 2 cups chopped nuts

Preheat oven to 350°.
In bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large mixing bowl, beat together butter, sugars and vanilla until creamy. Add eggs one at a time, and beat well. Add flour mixture gradually and stir until combined. Add oats and stir. Add chocolate chips, coconut, and pecans. Drop dough by ¼ -cup measurements onto greased cookie sheet or silicone baking mat. Bake at 350° for about 12 minutes. Remove from oven and cool.

Abe's Chocolate Chip Cookies

In my partially biased opinion, I make some of the best chocolate chip cookies ever! This is my adaptation of the "Original Nestle Toll House" recipe. I've found that there are three keys to chocolate chip cookies:

1. I use half semi-sweet chips and half milk chocolate chips (the recipe below is double the original recipe). Sometimes I'll substitute white chocolate chips for the milk chocolate. I bet butterscotch chips would be good also.


2. Using butter flavored Crisco instead of regular butter or margarine.


3. DO NOT OVERBAKE! Watch the cookies carefully and it's much better to undercook than to overcook them.

The nuts add toffee pieces are optional, but add good flavor if you like them. The 1 cup of each is just a rough guide—you can experiment with the quantity according to what you like.

• 4 ½ cup all-purpose flour


• 2 tsp. baking soda


• 2 tsp. salt


• 2 cups of butter-flavored Crisco


• 1 ½ cups sugar


• 1 ½ cups packed brown sugar


• 2 tsp. vanilla extract
  
• 4 large eggs


• 1 12-oz. package semi-sweet chocolate chips


• 1 12-oz package milk chocolate chips


• 1 cup chopped nuts (optional)


• 1 cup English toffee bits (optional)
  

Preheat oven to 375°.
Combine flour, baking soda, and salt in small bowl; set aside. Beat Crisco and sugars in large mixing bowl; add vanilla and mix well.
Beat in eggs, one at a time. Gradually beat in flour mixture, and mix until well blended. Stir in chips, nuts, toffee.
Drop by rounded tablespoon onto ungreased cookie sheets or silicone pads.
Bake at 375° for 9-11 minutes (depending on cookie size).