Sophia and I spent over two hours slaving away in the kitchen Friday morning.
We poured and mixed, and poured and mixed some more, then we tasted and tasted some more...We licked and licked raw doughs and created an absolute mess. Just to make three masterpieces out of pure endulgence. Voila! Here you have it. We were craving chocolate:
1. Double Chocolate Bundt Cake
Yield
16 servings (serving size: 1 slice)
Ingredients
Glaze:
2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate-flavored liqueur
2 tablespoons butter
Cake:
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
Cooking spray
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 1% low-fat milk
2/3 cup semisweet chocolate minichips
2 tablespoons powdered sugar
Preparation
1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
2. Preheat oven to 350°.
3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.
Nutritional Information
Calories:326 (28% from fat)
Fat:10.3g (sat 5.8g,mono 2.7g,poly 0.5g)
Protein:5.5g
Carbohydrate:54.8g
Fiber:2g
Cholesterol:43mg
Iron:1.9mg
Sodium:211mg
Calcium:59mg
2. Double Chocolate Chip Oatmeal cookies (no raisins)
Chocolate Chocolate Chip Oatmeal Cookies
1 cup + 2 TBS flour
3 TBS unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1 1/4 cups Oatmeal (I used quick cooking)
1/2 cup Milk chocolate chips
Preheat oven to 350.
Lighlty spray baking sheets with PAM.
In a large mixing bowl, wisk together flour, cocoa, baking soda, baking powder and salt.
In a mixing bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla.
Gently mix in the flour mixture by hand using a spoon or spatula. Gently fold in the oats and chips (and nuts if using).
Drop by spoonfulls (I used my medium ice cream scooper) onto cookie sheets, leaving 2 inches between cookies for spreading.
*I chilled my dough for 30 minutes before baking so mine did not spread as much as room temp dough may. I had to press my dough balls down a bit with my finger tips to form discs because the dough was stiff and would not have baked evenly if I did not.
Bake for 8 to 10 minutes until edges are set. Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely
3. Banana Bread with Chocolate Chips.
Servings: 8-10 Slices
Prep time: 15 Minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Ingredients:
1 3/4 cups sifted flour
1/4 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
6-7 very ripped bananas, mashed
1/2-3/4 C. Chocolate Chips
Directions:Preheat oven to 350 degreesIn a medium bowl swift together all the dry ingredients. Set a side.I a large bowl cream shortening , gradually add graulated sugar. Continuing creaming until light and fluffy. To wet ingredients add (already well beaten) eggs. Alternatively add mashed bananas and dry ingredients to larger bowl with wet ingredients. Beat until smooth.Turn into a well-greased bread pan (8 1/2" x 4 1/2") Bake 1 hour. Yields one loaf