Saturday, October 3, 2009

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!

6 comments:

6jardines said...

Whoa....those look delicious!!!! thanks fof sharing!

Julie Jardine said...

I love how everything has CHOCOLATE in it!! My kind of gal!
I figure that if I have to make the treat, then I'm good to eat it. It's one thing to just buy something at the store, but if you say you have to make it, you will probably not make it as often, and so when you do... go for it! It has to be healthier than something store bought anyway, cause it wont have all the preservative stuff in it. So go for it...guilt free, you have my permision! Besides, look at you! But maybe that is why you look so good. Anyway, I will definately have to try those! Yummy! I'v never attempted to make eclairs, because they looked to complicated, but those don't look to bad. We'll see.

Rob and Steph Puterbaugh said...

did you make all of those chocolaty desserts in one week? I LOVE the PB cup cookies. They are my favorite. Well pre-pregnancy. Now, I can't eat PB. Sad day for me. :(

nicole said...

Thanks guys! To answer your question Stephanie... no I didn't make those in one week. That would have been a little much... even for me!

Adam and Christine Jardine said...

I sooooo wish we were neighbors right now... That's my other "diet" plan, I try and bring a plate to someone, getting the majority out of the house!

Jill said...

I. Love. Eclairs. It's a good thing that I'm far away from you because I already craving those!!! YUM!

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