Chocolate Recipes:
Recipes for Children
Disgustingly Rich Brownies
Yield: 16 brownies
Ingredients:
2 cubes (1 cup) butter
3/4 cup cocoa powder
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Preparation:
Preheat your oven to 350 degrees, then smear the inside of an 8 or 9-inch baking pan with shortening.
Melt the butter over a low heat. Watch it. It’s easy to burn.
In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla, and stir again. Now add the flour and salt, and mix just until smooth. Not too much. (If you’re adding walnuts, now’s the time.)
Scrape the mixture out into the greased pan and spread out in an even layer.
Bake in a 350-degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 60 to 65 minutes. Let cool before cutting.
Frosted Chocolate Conecakes
Yield: 10 "cones"
Ingredients:
1 cup flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup water
3 tablespoons unsweetened cocoa powder
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla
10 ice cream cones (flat bottoms)
Preparation:
Preheat your oven to 350 degrees. In the mixing bowl, stir together flour, sugar, baking soda, and salt.
In the saucepan, mix together butter (or margarine), water and cocoa powder. Stir all the time. When the butter is completely melted remove from heat and combine with the flour mixture in the bowl. Use a big spoon and mix till everything is well blended. Add the eggs, buttermilk and vanilla, then beat again for another minute or two. Pour into the ice cream cones. Fill to about an inch from the top. (You might need a grown-up’s help for this.)
Put the ice cream cones into a muffin tin, or a big baking pan, and bake at about 350 degrees for 30 minutes. While your conecakes are cooking, make the frosting as follows.
Conecake Frosting
Ingredients:
1/3 cup cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
Preparation:
Let your cream cheese sit out awhile to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When it’s all mixed together evenly, you’ve got your frosting. Be sure to let your conecakes cool before frosting them, otherwise the frosting will melt.
Chocolate Finger Flakes
Ingredients:
8 ounces store bought puff pastry
4 ounces cream cheese
2 tbsp. yogurt
2 ounces semi-sweet chocolateTopping:
2 ounces semi-sweet chocolate
1 cup fresh fruit, e.g. strawberries, raspberries
Preparation:
Preheat the oven to 425°F (220°C).
Divide the pastry into three and then roll out so that you have three strips that are about 12 inches by 4 inches. Put each one on to a greased baking sheet and prick all over with a fork. Refrigerate for about 30 minutes. Bake the pastry strips until golden brown, about 15 minutes. Allow to cool.
Melt the semi-sweet chocolate. Put the cream cheese and yogurt in a bowl and beat until smooth then stir in the chocolate until well mixed.
Melt the chocolate for the topping.
Spread half the chocolate and cheese mixture on one pastry strip. Cover this with another pastry strip and spread remaining mixture over it. Top this with the last layer of pastry and spread with the melted chocolate. Refrigerate for about 30 minutes and then cut into fingers about one inch wide. Decorate with one or two pieces of fruit.
Oatmeal Chocolate No-bake Cookies
Ingredients:
2 cups of white sugar
1 stick of butter or margarine
1/2 cup of milk
1 teaspoon of vanilla
1/2 cup of peanut butter
2 tablespoons of cocoa powder
3 cups of oatmeal
Preparation:Mix the first three ingredients in saucepan. Boil for one minute. Remove from the heat. Add the remaining ingredients. Scoop and drop by tablespoon onto wax paper and cool.
S' mores
Ingredients:
Graham Crackers
Marshmallows
Chocolate Bars
Preparation:
Any plain chocolate bar cut into pieces. Place a square of chocolate onto graham cracker. Place marshmallow on top of chocolate. Place another piece of chocolate on top of marshmallow and top with another graham cracker. Microwave on medium until marshmallow begins to *grow*. Do not over cook. Or . . . at a campfire or backyard - do same procedure except roast marshmallow first. The warm marshmallow will melt the chocolate when squished together
Oreo Dessert
Ingredients:
20 Oreo cookies
1 stick butter or margarine
1/2 gallon vanilla ice cream
2/3 cup chocolate chips
3/4 cup evaporated milk
1 cup powdered sugar
Chopped nuts (optional)
Preparation:
Crush cookies, mix in 4 tablespoons butter or margarine, and pat into a 9X13-inch pan. Slice ice cream and place slices on crust. In a small pan, heat chocolate chips, evaporated milk, powdered sugar and remaining 4 tablespoons butter or margarine until melted and mixed well. Cool mixture, then pour over ice cream. Sprinkle with chopped nuts if desired.
Chocolate Crackle Sundae Sauce (adult supervision for younger children)
Yield: 4 servings
Ingredients:
2 tbsp. butter
1/2 cup chopped almonds
4 squares semi-sweet chocolate
Preparation:
Melt the butter over low heat. Add 1/2 cup chopped almonds; cook, stirring constantly, until light golden brown.
Remove from heat; add 4 squares semi-sweet chocolate, chopped, and stir until melted and smooth. Serve warm over ice cream. Sauce hardens when it touches ice cream.
Chocolate Nests (Adult supervision for younger children)
Yield: 18 nests
Ingredients:
6 squares semi-sweet chocolate
1 cup butterscotch chips
2 cups canned chow mein noodles
1 cup salted/roasted peanuts (optional)
Garnish with jelly beans (optional)
Preparation:
Melt 6 squares chopped semi-sweet chocolate with 1 cup butterscotch chips in microwave on MEDIUM for 3-4 minutes or until almost melted; stir until smooth. Add 2 cups canned chow mein noodles and if desired 1 cup salted, roasted peanuts.
Drop heaping tablespoons onto wax paper-lined baking sheets. If garnishing with jelly beans, slightly indent centers and fill with candies as desired. Chill until set, approximately 5 minutes. Store in airtight containers in refrigerator.
| 
