Quick & Easy|
By Beverly Barbour
Chocolate is never ho-hum
Chocolate has got to be right up there next to bananas as two foods that everyone, or nearly everyone, loves. Fortunately chocolate comes in many forms from liquid to solid to powder and many intensities of flavor. When we were kids all of our favorite desserts were chocolate: chocolate cake, brownies, chocolate cookies with chocolate icing, chocolate pudding with bananas and whipped cream, chocolate graham cracker and marshmallow dessert and chocolate cream pie. Even bread pudding had leftover chocolate cake in it at the Marchand house. We all loved them and no one in the family was overweight nor had pimples.
How do we explain that?
Here are some "different" chocolate recipes that may have escaped your notice.
Chocolate Lover's Cheese Pie
Since chocolate retains its shape when heated in a microwave, you can't judge when it's melted. Always stir chocolate halfway through the heating time to prevent scorching.
3 packages (8 oz each) cream cheese, softened
Heat oven to 450 F. Beat cream cheese and sugar in large mixer bowl until well blended. Beat in eggs and vanilla. Stir in 1 2/3 cups small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250 F. Continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until well chilled. Place remaining 1/3 cup chips and heavy cream in microwave on high 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheese pie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate any that may be leftover. Makes 10 serving.
Economy Spice Fudge Cake
Handy when you happen not to have eggs or milk on hand and it freezes well.
1 1/2 cups all-purpose flour
Preheat oven to 350 F. Grease an 8- by 8-inch square pan or large pie pan. Sift together flour, baking soda, salt, spices and cocoa. Blend well with sugar(s). Combine oil, vinegar and water; stir into flour mixture and beat just to combine. Pour into pan and bake 25 to 30 minutes or until a tester comes out clean. Serve with whipped topping or your favorite frosting.
This recipe invented by a 13 year old boy named Joe Kozal of Calabasas, Calif., oozes melted marshmallow rather than chocolate.
1 1/3 cups semi-sweet chocolate chips
Preheat oven to 350 F. Butter and flour six ramekins or muffin tins. Combine chocolate chips and butter over very low heat or in microwave until butter is melted and mixture is smooth when stirred. Remove from heat and whisk in granulated sugar, eggs and vanilla, until well blended. Then stir in flour. Fill ramekins or muffin tins about half way. Press a marshmallow low into center of each. Spoon remaining batter equally over marshmallows, completely covering. Bake 12 to 15 minutes until tops are puffed up and crackly, 12 to 15 minutes. Let cool on rack about 10 minutes, then run a knife inside ramekins and invert to release cakes. Place right side up on plates. Sprinkle with powdered sugar, if desired. Serve warm. Makes 6 servings.
Linda's Chocolate Skillet Cake
This cake is baked in an electric skillet for about 30 minutes which saves heating the oven. Squares from Hershey chocolate bars are arranged over the batter in the pan before baking.
1/2 cup unsweetened cocoa
Line bottom of electric skillet with aluminum foil and grease well with unsalted butter or shortening. Mix together the cocoa and cold water, eliminating any lumps. Stir together flour, baking soda, salt and sugar in large bowl of electric mixer. Add softened butter, whole eggs and 1/4 cup buttermilk. Beat together for 2 minutes. Add vanilla and remaining 1/4 cup buttermilk. Beat 2 minutes. Pour batter into prepared skillet. Divide milk chocolate bars into squares and arrange on top of batter. Cover and set control at 275 F. Bake about 30 minutes or until cake is just done. Serve cake warm with whipped cream, ice cream or crushed berries. Makes 8 servings.
Any dessert if fine, just so it is chocolate!