Chocoholic

I love to bake and I love treats. It's a dangerous combination. I especially love baking in the fall. When it starts getting cooler out, I just have this urge to bake breads, cookies, and cakes and fill our home with all those yummy homey scents. I've been trying to work on the "moderation in all things" thing, so I try to limit baking to Family Home Evening nights... but sometimes I'll get a craving, and it all goes out the window. But I figure I work hard so I can play hard, right? ;) Sometimes I'll intentionally get an extra workout in when I'm anticipating a baking night, so I can really enjoy the fruits of my labors. Anyway, so here are my favorite chocolatey recipes for you to enjoy as well...

Chocolate Eclairs

INGREDIENTS

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 1/2 cups cold milk

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Icing:

2 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water

DIRECTIONS

Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. Spoon dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Filling Directions: combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

Icing Directions: melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. YUM!

Hershey's Amazing Chocolate Cake

INGREDIENTS:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or a 9x13 pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Aunt Linda's Chocolate Frosting...

Aunt Linda's Chocolate Frosting:

INGREDIENTS:
1/2 cup margarine

4 Tbs. cocoa

4Tbs. milk

1/4 tsp. salt

1 tsp. vanilla

1 lb. powdered sugar

DIRECTIONS:

Melt margarine in a saucepan. Add cocoa and mix thoroughly. Add remaining ingredients and mix to perfection.

Peanut Butter Cup Cookies:

INGREDIENTS

1 3/4 cups all-purpose flour

1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F.
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan. I don't have one, so I just shape the balls and place them on an ungreased cookie sheet.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool on a wire rack.

Happy Baking!