Chocolate Milk

September 23, 2007

Remember chocolate milk in those little waxed-paper cartons at school? Well, that treat, tasty though it might have been at the time, was nothing like this fabulous Chocolate Milk. This is basically a design-your-own chocolate drink. Add whatever syrups and flavorings you fancy. If you’re making it for children or don’t want alcohol, substitute flavored syrups like raspberry or caramel for the liqueur and extract. You can serve it cold or hot, with whipped cream or marshmallows. But however you serve it … Enjoy! SAM

8 ounces milk
1 tablespoon chocolate syrup
1 tablespoon liqueur: hazelnut, almond, orange, etc.
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)

In a tall glass, combine the milk, chocolate syrup, liqueur, and extract, stirring until smooth. Serve cold or hot.
Makes 1 glass.

Chocolate-Coconut Cookies

September 22, 2007

This is a yummy variation on my long-time favorite cookie Coconut-Oatmeal. Like the oatmeal, this chocolate version is made with vegetable shortening, which makes the cookies dense and chewy. You’d think butter would be better, but it doesn’t work nearly as well. I don’t know why. If anyone does know, please tell me. SAM

1/2 cup vegetable shortening
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces German sweet chocolate, cut in 1/2-inch chunks
3/4 cup chopped walnuts
1 1/3 cups shredded coconut

Preheat the oven to 350 degrees F. With an electric mixer on medium speed, cream the shortening, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla. In a separate bowl, combine the flour, baking soda, and salt and add to the butter mixture, blending well. Stir in the chocolate, walnuts, and coconut by hand. Cover the dough with plastic wrap and chill for 1 hour. Roll the dough into 1-inch balls and place 1 1/2 inches apart on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned. Cool on the baking sheets for 2 minutes before removing to wire racks to cool completely.
Makes 2 dozen cookies.

Chocolate Chess Pie

September 21, 2007


For many good cooks, chess pie, as wonderful as it is, is only the beginning. Pecan pie is basically a good chess pie chock full of pecans. Lemon Chess is a dream of a dessert. I remember with awe my first bite. And just wait till you taste Chocolate Chess! SAM

2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup firmly packed light brown sugar
12 tablespoons butter, softened (1 1/2 sticks)
1 cup chopped walnuts
1 cup semi-sweet chocolate morsels
1 (9-inch) unbaked pastry shell

Preheat the oven to 325 degrees F. With an electric mixer on high speed, beat the eggs until foamy, about 3 minutes. Lower the speed to medium, and beat in the flour, sugar, and brown sugar, until well blended. Beat in the butter. Stir in the walnuts and chocolate morsels by hand. Pour the batter into the pastry shell and bake for 55 minutes to 1 hour or until golden brown. Cool on a wire rack.
Makes 8 servings.

Chocolate Truffles

September 20, 2007


While you’re in a candy-making mood … SAM

1 (12-ounce) package semisweet chocolate morsels
8 tablespoons butter (1 stick)
2 egg yolks
1/2 cup heavy cream
1/4 cup amaretto liqueur
1/2 cup cocoa powder

In the top of a double boiler over simmering water, melt the chocolate. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until melted. With an electric mixer on high speed, beat the egg yolks until lemon colored. Gradually beat in 1/4 of the chocolate mixture. Add the egg mixture to the remaining chocolate mixture by hand, stirring constantly. Stir in the cream and amaretto. Pour the batter into the top of the double boiler and cook over simmering water for 1 minute or until thickened and smooth, stirring constantly. Cover and refrigerate overnight. Form into 1-inch balls and roll in cocoa powder. Store in the refrigerator.
Makes about 4 dozen truffles.

Chocolate Toffee

September 19, 2007


If you’re looking for a quick, homemade gift, look no further than this easy candy. Wow your friends and family with tins of it. They’ll love you for it. SAM

1/2 cup chopped roasted pecans, walnuts, or peanuts
8 tablespoons butter (1 stick)
9 tablespoons sugar
2 tablespoons water
1 (6-ounce) package semisweet chocolate morsels

Lightly grease an 8 x 8-inch baking pan and spread the nuts evenly across the bottom. In a heavy skillet over high heat, melt the butter. Add the sugar and water and stir constantly until caramelized, about 5 minutes. Pour the batter over the nuts in the pan. Spread the chocolate morsels over the batter and smooth with a large spoon or spatula. Chill immediately for 2 hours, then break into small pieces.
Makes 2 cups.

Chocolate Swirl Cheesecake

September 18, 2007



This is a chocolate dessert you can get very artistic with. The beauty, a side from the yummy taste, is the pattern of melted chocolate swirled into the white cream cheese mixture. If you’re really ambitious—and talented—you could draw hearts or flowers or spell out a name or ‘Happy Birthday.’ SAM

3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
6 large eggs
1 (9-inch) pastry or graham cracker crust
2 (1-ounce) squares semisweet chocolate, melted

Preheat the oven to 300 degrees F. With an electric mixer on medium speed, beat together the cream cheese, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Spoon half the batter into the pastry crust. Stir the chocolate into the remaining batter and pour over the batter in the crust. Swirl together both layers with a spatula to create a black-and-white design. Bake for 50 minutes. Cool completely on a wire rack, then chill for at least 2 hours before serving.
Makes 8 to 10 servings.

Fudge Cake

September 17, 2007


Another easy, stir together oil cake—and this one’s chocolate! SAM

1/3 cup salad oil
2 (1-ounce) squares unsweetened chocolate
1 egg, lightly beaten
1 1/4 cups all purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup water
1/2 cup semisweet chocolate morsels
1/2 cup coarsely chopped walnuts
Whipped cream

Preheat the oven to 350 degrees. Grease and flour a 9-inch square baking pan and set aside. In the top of a double boiler over simmering water, melt the chocolate. Remove from the heat and add the egg, flour, sugar, baking soda, salt, vanilla, and water. Beat with a fork until smooth and well blended. Spread the batter evenly in the prepared pan. Sprinkle a layer of chocolate over the top, then a layer of walnuts. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into 3-inch squares. Garnish with whipped cream or whipped topping.
Makes 9 servings.