The 30 Year Old Cookie Roll

"Festive Chocolate Cookie Roll" doesn't sound like the most inspired name for a dessert does it? Still, in 1982 when I was a newlywed searching for the perfect Christmas dessert, Bon Appetit's "Too Busy To Cook" column provided the answer.

(Some background here: I was barely 19 and had been reading Bon Appetit for years. My favorite babysitter activity?  Wait until the kids went to bed and start copying recipes. I am sure I based my childcare preferences on the wife's cookbook collection.  Also, "Too busy to cook" definitely fit my life. At the time I was enrolled full time at the University of Houston and expecting baby #1 due the next June.)

Yule Log, or even the more correct "Buche de Noel", would have sounded prettier, but the cover photo convinced me that I could do this. Almost every year afterward this was our standard Christmas Eve or Christmas day dessert. This year - horrors - I couldn't find the recipe. I searched in every cookbook, recipe box, computer file - nothing. I tried Google. Nothing. How could one little worn, 30 year old piece of paper cause such despair? This wasn't just a dessert; this was history!  Back to Google. I tried every variation of the title. I went to all the best known recipe sites and searched by ingredients. No good. Finally, it occurred to me to put the recipe title in quotation marks while I searched. Bingo! Success on two counts: The recipe showed up in a little Michigan newspaper AND the magazine was available on Ebay. Would I spend $6.90 to retrieve a precious piece of family lore? You bet I would!

So here you go. The meringue mushrooms are a nice addition but you'll have to find your own recipe for that. I've been known to grab whatever plastic floral pick is handy and artistically place it near the platter.

Festive Chocolate Cookie Roll

8 Servings

Creamy Chocolate Frosting:
1 C semi-sweet Chocolate chips
2/3 cup firmly packed brown sugar
1 egg yolk
3 oz. cream cheese, room temperature
½ tsp. vanilla
½ tsp. cinnamon
Pinch of salt
1 cup Whipping cream, whipped

Cake:
1/3 cup all purpose flour
½ tsp. baking powder
14 Oreo cookies, crushed
5 eggs separated, room temperature
½ cup sugar
1 tsp vanilla
2 T powdered sugar

Filling:
1 cup Whipping cream, whipped
½ cup slivered almonds, toasted
¼ tsp. almond extract

For frosting:
Melt chocolate chips in small saucepan over low heat. Combine brown sugar, cream cheese, vanilla, cinnamon and salt in a large bowl. Add yolk and beat until fluffy. Stir in chocolate, fold in whipped cream. Chill 1 – 1 ½ hours or overnight.

Cake:
Preheat oven to 350. Grease 10 ½ x 15 ½ jelly roll pan (or cookie sheet). Line with foil. Sift flour and baking powder into a medium bowl, stir in cookie crumbs, set aside. Beat yolks with sugar at medium speed in large bowl of electric mixer until just blended. Stir in vanilla and set aside. Beat egg whites in another bowl until stiff. Stir 1/3 of crumbs into yolk mixture; gently fold in 1/3 of egg whites. Repeat twice. Spread batter evenly into pan. Bake until tester inserted in center comes out clean – Approximately 15 minutes. Sprinkle powder sugar over a towel. Remove cake from oven and invert cake onto towel. Remove pan and gently peel off foil. Carefully roll up cake; starting from short end using towel as aid. Cool 30 minutes on a rack.

Filling:
Combine whipped cream, almonds and extract in a bowl.

Assemble Cake:
Unroll cake, remove towel. Spread filling, almost to edges of cake. Gently re-roll cake. Transfer to serving platter. Spread frosting over cake and ends. Make log-like markings using fork tips. Refrigerate until ready to serve. 

Not Just Any Ice Cream Sundae

If you’re going to serve your guests, gasp!, ice cream when the first cold snap hits, it better be worth it! Trust me, this is not a picnic-summertime-all-American frozen treat. Tiramisu Sundaes lift dessert to another level altogether. (Trivia: Did you know that “tiramisu” literally means “lift me up”?)
Did I mention that this dessert requires no advance prep and can be put together while your guests are vegging on the couch watching the last game of the world series? Hey, the name may be Italian, but we do love our Texas baseball over here!
As much as I love cooking and baking, I also realize there are times when time is short and you need to be able to throw something truly scrumptious* together. Last minute should NOT mean second rate. By using the best possible ingredients and having fun with the presentation, you won’t need to apologize for a thing.
These have all the ingredients of traditional tiramisu: coffee, marsala, chocolate, mascarpone, and ladyfingers.
Tiramisu Sundaes
Coffee Ice Cream
Butter Pecan Ice Cream (You could also use an almond brickle flavor.)
1 container mascarpone cheese, mixed with 2 T. powdered sugar and beaten into 1 c. heavy cream, whipped. If mixture seems too thick, add more cream.
1/2 c. caramel sauce (I used Hershey’s) mixed with 2 T. Marsala , brushed onto cut sides of ladyfingers.
Dark chocolate shavings (I buy a block of Callebaut and keep it handy)
To assemble: I used straight sided mason jars, inspired by Jeni’s Ice Cream in Nashville. The sundaes are pretty to look at and the jars keep the layers together beautifully.   Layer 1 ladyfinger (both halves) in the bottom, topped with 1 scoop coffee ice cream, and a layer of whipped cream. Repeat the layers with the other flavor of ice cream and top with chocolate shavings.
Enjoy!
*Points to you if you can figure out which movie this comes from.

Welcome Home Cookies

I offered one of these to Jaimee last night, and “chocolate cherry cookie” came out “chookie.” Rich, chewy, zingy from the dried cherries, and crunchy from the toasted pecans – these have a hint of coffee flavor as well.
Thanks to The Pastry Queen and her amazing cookbook, these Café Chocolate-Cherry Bites were the perfect welcome home for Kevin, my coffee-loving son who is here for a few days.
I’ve checked out all 3 of Rebecca Rather’s cookbooks from the library and so far every recipe has been a winner. She’s a Texas gal who owns her own bakery in Fredericksburg (Road trip anyone???)  and certainly deserves her title. The Pastry Queen, Pastry Queen Parties, and The Pastry Queen Christmas will be keeping me busy for quite a while!
What this recipe teaches: Toasted = terrific! Pecans (and any other nuts) always taste much better if you toast them before adding to the dough.  It’s an extra step that doesn’t take much time but pays off. Toast before chopping and there is less chance of burning.
1 c. pecans
2 sticks unsalted butter (room temp)
1 1/4 c. light brown sugar
2 large eggs
1 T. instant espresso powder
1 T. boiling water
1 T. vanilla extract
1 1/4 c. flour
1/4 c. cocoa powder
1 t. baking powder
1/4 t. salt
1 c. bittersweet chocolate chips (I used Nestle’s Dark Chocolate Chips)
1 1/2 c. dried cherries (These are pricey. I used a package from HEB. It was probably slightly over a cup but I didn’t bother with buying a second package.)
Preheat oven to 350. Arrange the pecans on a baking sheet and toast for 7-9 minutes until golden brown and aromatic. Cool then coarsely chop.
Line baking sheets with parchment paper or silicon mats.
In a mixer, beat the butter and sugar until fluffy. Add the eggs and beat on medium speed. In a small bowl, stir the espresso powder into boiling water until dissolved.
Add espresso and vanilla to the batter and beat for 30 seconds. Add the dry ingredients all at once and mix until just incorporated. Add the nuts, chips, and cherries. The dough will be softer and wetter than average cookie dough.
Using a scoop, drop the dough on the prepared sheets and bake for around 10 minutes, until the cookies have spread and the dough looks the same in the center and on the edges (that is, not raw in the middle). Cool on baking sheets for 10 minutes then transfer to wire racks.

A Month of Chocolate: Caramel Brownies

These brownies are not for the faint of heart. Much discipline and delayed gratification is required in order to resist the siren call, the candy wrapper crackle, the sheer exhaustion that comes from unwrapping all those caramels! But unwrap we must in our relentless pursuit of, what used to be, the pinnacle of brownie perfection. Yes children, gather round while I tell you of a time when caramels weren't automatically included in boxed brownie mixes... Back in the day when we had to unwrap them all ourselves. Uphill. In the snow.

Caramel Brownies
14 oz. pkg of caramels, unwrapped
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
1 c. chopped nuts
1 T. water
1/2 c. butter
1 c. chocolate chips

Combine candy and milk in glass dish and microwave until melted. Keep warm. Combine cake mix, nuts, water, and butter in large bowl until crumbly. Press 1/2 of dough in greased 9 x 13 pan. Bake at 350 for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over all. Crumble remaining dough over the top. Bake 15 minutes and cool.

A Month of Chocolate: Crazy for Cupcakes

When I was in college I had the pleasure of working as a kitchen helper for a cooking school in Tucson. I don’t think The Tasting Spoon is still around, but I still use and love many of the recipes I collected from my time there. This one is pretty unusual. More like giant chewy chocolate chip cookies than cupcakes, they are still a delicious treat with your morning coffee or an after-school glass of milk.

Chocolate Chip Cupcakes
1/2 c. soft butter
6 T. white sugar
6 T. brown sugar
1/2 t. vanilla
1 egg
1 c. + 2 T. flour
1/2 t. soda
1/2 t. salt
Combine butter, sugars, and vanilla and beat until creamy. Add egg and mix well. Stir in flour, soda, and salt. Spoon mixture into cupcake papers until 1/2 full. Bake at 350 for 10 minutes. Remove from oven and spoon the following mixture, about 1 T., over the top of each. Return to oven and bake 12 more minutes.
Combine and beat until thick:
1/2 c. brown sugar
1 egg
dash salt
1 c. chocolate chips
1 c. chopped nuts
1/2 t. vanilla

A Month of Chocolate: Hooray for Humus

Note that this is humus with one M; we’re not making a spread for pitas here. Half of me wants to apologize “Stop if you’ve made this one before” but, well, perhaps someone hasn’t made this yet, and it is what’s going on in my kitchen at this very moment. So welcome new followers and friends who may not have discovered the fun-food that is Dirt Cake.
Why dirt cake? Let one of my favorite authors explain it to you:
”But for the tree people different fare was provided. When Lucy …realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked exactly like chocolate…”  --C.S. Lewis  Prince Caspian
Dirt Cake
1 pkg Oreos, pulverized in food processor
8 oz. cream cheese, softened
1 stick butter, softened
1/2 c. powdered sugar
2 pkgs. instant chocolate pudding
3 c. milk
2 tubs cool whip, thawed
Gummi worms for garnishing (What would dirt be without a few worms?)
In a mixer, mix the cream cheese, butter and sugar. Add the milk and mix until well blended. Add the pudding mix and mix for 2 minutes. Fold in cool whip. In a 9 x 13 pan, make layers of crumbs, pudding,  and crumbs. Refrigerate.

A Month of Chocolate: Nuts for Nutella

Recent travel (3 states in 3 weeks) has put me in a temporary recipe posting bind. I’m happy to feature one of my young readers and friends who was kind enough to share her cooking adventure with me.  I think these would make a wonderful winter treat! Thank you CoolCat!
Chocolate Hazelnut Pots 2 eggs
2 egg yolks
1 tbsp superfine sugar (we used regular sugar; it worked fine)
1 tsp cornstarch
2 1/2 cups milk
3 oz semisweet chocolate
4 tbsp chocolate hazelnut spread (Nutella is great, right by the peanut butter in Kroger)
lightly whipped cream and chocolate curls, to decorate
Preheat the oven to 325 deg F.
Beat together the eggs, egg yolks, superfine sugar, and cornstarch until well combined. Heat the milk until it is almost boiling. Gradually pour the milk onto the eggs, whisking as you do so. Melt the semisweet chocolate and chocolate hazelnut spread in a heatproof bowl set over a pan of gently simmering water, then whisk the melted chocolate mixture into the egg mixture.
Pour into 4 small ovenproof dishes and cover the dishes with foil. Place them in a roasting pan. Fill the pan with boiling water until halfway up the sides of the dishes. Bake in the preheated oven for 35-40 minutes, until just set.
Remove from the pan and let cool, then chill until required. Serve decorated with whipped cream and chocolate curls.
Enjoy! It will turn out with a solid chocolate layer on top, then a hazelnutty pudding below. It looks like you've made a mistake when you see the pudding, but it tastes delicious!

A Month of Chocolate: Cookies and Milk

We always refer to these critters as “Cookie Cows” because they remind us of an oreo. Speaking of milk and cookies…how about a recipe that combines the best of both?
Malted Milk Cookies
1/3 c. butter
1/2 c. powdered sugar
2 1/4 c. all purpose flour
1/2 c. malted milk mix
3/4 c. crushed Whoppers (I have no idea how many you have to buy to get 3/4 c.  Buy a bunch and then eat the leftovers. You have my permission.)
1 t. vanilla
1 pkg. milk chocolate chips
Cream butter and sugar. In a separate bowl combine flour, milk mix, and candies. Add to creamed mixture with vanilla and blend. Mixture will be crumbly. Knead, shape into a smooth ball, and refrigerate wrapped in plastic for 8 hours or overnight. Preheat oven to 350. Shape dough into 1” balls, place on ungreased baking sheets, refrigerate for 15 more minutes. (Trust me on this. I didn’t and the cookies flattened out during baking.) Bake for 12-15 minutes or until lightly browned. Cool. Melt chocolate chips and dip cookies in melted chocolate. Makes about 4 dozen.

A Month of Chocolate: Bread ‘n Butter

But not just any bread of course. How about some Chocolate Bread spread with Vanilla Butter? This is an old-fashioned knead-it-with-both-hands kind of yeast dough. Can you use a Kitchenaid or a bread machine? I don’t see why not! Let me know how it turns out for you.
1 c. milk , scalded, mixed with 2 T. butter
1/2 c. sugar
1 t. vanilla
1 pkg. yeast mixed with 1/4 c. tepid water and 1 T. sugar
2 eggs, beaten
3 1/2 c. all purpose flour
2/3 c. sifted cocoa
coarse sugar
Add sugar and vanilla to milk/butter mixture. Add yeast mixture, beaten eggs, and stir.  Measure flour and cocoa in large bowl. Ad yeast mixture and stir vigorously. Turn onto floured board and let rest while you clean and butter the bowl. Knead dough for 3-5 minutes, adding flour if necessary to keep smooth. Put into buttered bowl and cover with a damp towel. Let rise for 2 hours. Punch down dough, knead again, pat into loaf shape, and place in buttered 9x5 loaf pan. Cover and let rise again until doubled, about 45 minutes. Heat oven to 350. Pat top of loaf with coarse sugar and bake for 1 hour. Cool 10 minutes in pan then cool on wire rack.
Vanilla Butter:  12 T. unsalted butter creamed with 3/4 c. powdered sugar and 2 T. vanilla

A Month of Chocolate: Animal Crackers in My Soup

And what kind of soup would that be? Chocolate of course! There used to be a store here in Houston called “Chocolate Soup” which I thought was just inspired. Aside from cute kids’ clothes, chocolate soup is a fun little dessert too. Give this one a try and make sure your lions and tigers do a few loop-the-loops!

Chocolate Soup
3/4 c. half-and-half
1 T. sugar
1/2 t. vanilla extract
2 t. cocoa
1 egg yolk
Heat half-and-half. Pour into cup, leaving about 1/4 c. in pan. Add sugar, vanilla, cocoa to pan and mix until it is a syrup. Add egg yolk and stir over low heat. Gradually stir in preheated half-and-half. Stir until blended and thick. Pour back into cup. Actually, pour into a bowl, top with animal crackers, and eat with a spoon like the 3 year old you would like to be some days.

A Month of Chocolate: Primarily Pie

Steve and I have a favorite B&B that we visit in Fredericksburg (well we’ve been twice, and would love to go back!). One place we never fail to visit is the Peach Tree Tea Room. Even guys love this place and if you’ve ever tried their ice-cream pie you know there is nothing “girly” about this incredible dessert! Owner Cynthia Collins Pedregon has this recipe and more in her wonderful Peach Tree Tea Room Cookbook. Enjoy.

Ice Cream Pie
7 T. melted butter
1/4 c. brown sugar
2 oz. unsweetened baking chocolate
1/2 c. semisweet chocolate chips
3 c. corn flakes
1/3 c. finely chopped walnuts or pecans (optional)
1 1/2 qts. ice cream (coffee or vanilla work great, but feel free to experiment)
In a medium saucepan melt butter, sugar, chocolate, and chocolate chips together. In a large bowl combine corn flakes and nuts and pour chocolate over. Stir until coated. Spray a 9” pie plate with vegetable coating. Press coated flakes into pie plate and place in freezer until firm. Fill frozen pie shell with slightly softened ice cream. Freeze until firm and top with fudge sauce, praline sauce, berries, or sliced fruit.

A Month of Chocolate: It’s Genetic

                                                         
Can I introduce you to another member of the AddMoreChocolate family? If there is such a thing as a “chocolate gene”, I have certainly inherited it!
When my mom was growing up in West Texas during the Depression, she lived out in the country with her mother, grandparents, aunt, and uncles. The only way to get to school was on the high-school bus (thankfully her Uncle Percy was there as a bodyguard) and then this little 6 year old had to walk 4 blocks (by herself!) from the high-school to the grade school.
But the real challenge was inside the school: The Lunchroom. I’ll let Mom tell you the story herself:
“Remember this was a “spoiled stubborn little girl”  whose granddaddy helped her to eat her salmon patty and whose mother and grandmother pretty much cooked the foods she liked.
Well I wasn’t going to eat those strange things on those lunchroom trays which didn’t even look like “real dishes”, and I certainly wasn’t going to drink my milk, because no one had been successful in getting me to drink my milk at home.
So it became a stand off between me and the lunchroom ladies and you weren’t encouraged to bring your lunch. I didn’t tell my family that I wasn’t eating, and they became concerned because of my weight loss (of which I didn’t have any to lose.) Finally a conference with the principal revealed my secret of not eating. After that I was allowed to bring my lunch each day.
I don’t remember what the “main dish” of my school lunch bag might have been, however I do remember Graham Cracker Sandwiches: Graham crackers filled with a cocoa/powdered sugar mixture.”
Mom grew out of her picky eating phase and today she and Dad are pretty adventuresome when it comes to cooking new things. Today Mom puts Nutella on her graham crackers (Yum!) but if she ever wants a taste of the past:
6 T. powdered sugar
2 t. cocoa
1 1/2 t. milk
graham crackers

A Month of Chocolate: Heaven on a Plate

When I was growing up it would not be unusual to see Dad in the kitchen after dinner, after the dishes were done, cooking up a batch of fudge. He’s not one for baking, and although he and Mom are getting to be quite the adventurous cooks these days, fudge is still his specialty. This isn’t a complicated recipe; in fact, it’s one that he remembers his mother making. The recipe used to be on the back of all the Hershey’s cocoa packages; why on earth did they take it off?  I always thought everyone served fudge on a plate. In case you haven’t, it’s a nice use for that pretty plate/platter in your china cabinet. Your late night chocolate cravings have met their match!
Dad’s Fudge
2/3 c. cocoa
3 c. sugar
1/2 t. salt
1 1/2 c. milk
1/4 c. butter
1 t. vanilla
1 c. pecans (I know. I should have called this “chocolate and pecan month”!)
Mix cocoa, sugar, and salt in a heavy duty saucepan. Stir to get rid of all the lumps. Stir in milk and bring to boil over high heat, stirring constantly. Reduce heat to medium and continue a slow boil. Keep the heat low enough to prevent boiling over. If you have a candy thermometer, you are aiming for 235 degrees (soft ball stage.)  We like to use a wooden spoon for stirring. While you’re waiting, you can keep yourself busy: butter a platter or plate, fill your sink halfway with cold water, get a coffee cup out and fill it with cold water, get the pecans, butter, and vanilla out.
When the temperature is 235, a small bit dropped into the cup of cold water will form a ball that holds together when taken out of the water. Turn the heat down to low and add the butter, pecans, and vanilla to the fudge. Return to a boil (turn the heat up a little and stir – it’s ok.) Next, put the pan in the sink of cold water and stir, stir, stir. Give that wooden spoon a workout! When the fudge becomes noticeably firmer, pour onto the plate/platter and let harden.

It’s pretty, but it’s empty. Let’s give it a purpose in life, shall we?

The star of this show. Oh Hershey – One of these days I’m coming back to visit!

Just beginning to heat up. Stove, pot, spoon – don’t you love simple recipes?

Cooling off in the sink. Look how shiny it is once the butter is incorporated!

Beautiful! (And delicious!)

A Month of Chocolate: One Smart Cookie

Before Katie got married, moved away, and began cooking for someone else, she used to make these incredible cookies for us.  Now she’s a mommy herself and just found out that she is officially a Production Editor for Lifeway Publishing and is going to get her very own office! With her name on it! Never underestimate the developmental power of learning to cook.

Katie’s Double Fudge Cookies
1 lb. semisweet chocolate, chopped
1 stick plus 2 T. butter
6 eggs
2 c. sugar
3/4 c. flour
1 t. baking powder
3 1/2 c. chopped nuts (by now you know how much I love pecans!)
2 c. chocolate chips
Combine chocolate and butter in a glass measuring cup and melt in the microwave. In a mixing bowl, mix eggs and sugar until thick and pale yellow. (I hope you have a standing mixer because this takes about 5 minutes!) Stir in the melted chocolate mixture and combine. In another bowl whisk together the dry ingredients then add to the mixing bowl. Fold in nuts and chocolate chips.
Refrigerate dough for 2 hours. Heat oven to 350 and cover a cookie sheet with parchment paper. Use an ice cream scoop and make sure there is plenty of room between cookies. The entire recipe makes about 18 large cookies and they don’t keep well. Eat them within 2 days. (This will NOT be a problem, I promise!)

A Month of Chocolate: Let Them Eat Cake

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This one comes from our next door neighbor when I was 5, growing up in Greenville, TX. Thanks, Mrs. Watson! Remember those “new fangled” convenience foods called “Snackin Cakes”? This is the original. Ingredients from your pantry (“Look Mom! No eggs!”) and you only need one bowl. It’s a very moist cake and I have no idea how long it keeps. We never had any left over.
Mrs. Watson’s Chocolate Cake
Sift dry ingredients together: 1 c. sugar
1 1/2 c. flour
3 T. cocoa
1 t. soda
1/2 t. salt
Add remainder: 1/3 c. melted butter
1 T. vinegar
1 c. cold water or cold coffee
1 t. vanilla
Pour into a greased 8x8 pan and bake at 350 for 30 minutes.
Icing: 1 c. sugar, 1/4 c. butter, 1/4 c. cocoa, 1/4 c. milk
Boil together 1 minute and pour over the cake.

A Month of Chocolate: In Which I Lose All Credibility

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Ok, readers, stay with me here. On vacation, 2 years ago, we visited Hershey, PA. Stayed in the Hershey Lodge, (where I swear they pipe in chocolate scented air freshener), rode roller coasters at Hershey Park, and ate salad with….Chocolate Salad Dressing. SIT RIGHT DOWN AND STAY PUT.
That’s right-I said chocolate salad dressing. What? You think I’m going to keep posting brownies, and cakes, and cookies, and leave out something as exciting as chocolate salad dressing? Course not!
Chocolate Salad Dressing from the Hershey Lodge
1 T. minced shallots
1 t. Dijon mustard
1 1/2 c. olive oil
3/4 c. balsamic vinegar
1/2 c. Hershey’s special dark syrup
salt and pepper
Combine all ingredients and mix well.
To serve: Sprinkle spring greens with sliced red onion, mandarin orange sections, and blue cheese crumbles. Pour dressing on top.

A Month of Chocolate: Just Open the Box Already!

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I admit it. I am a chocolate snob. I have paid big bucks for the good stuff (Scharffenberger, Valrhona) and driven to Central Market to find it. Other times.... Duncan Hines it is! For those of you who could use an easy recipe, enjoy.
German Chocolate Cookie Bars
Base
1 pkg. German chocolate cake mix
1 1/2 c. oatmeal
1 stick butter
1 egg
Combine all ingredients until crumbly. Set aside 2 cups. Press remaining mixture in bottom of greased 9 x 13 pan.
Filling
2 eggs
8 oz. cream cheese
1 can ready-to-spread coconut pecan frosting
Combine filling ingredients and pour over base. Top with remaining crumb mixture. Bake at 350 for 45 minutes. Serve warm or cool; store in refrigerator.

A Month of Chocolate: Coke “It’s not just for drinking any more” Cake

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I wonder who had the idea to put coke in a cake? I know all about the 7-Up Pound Cake and all, but coca-cola and chocolate never seemed to go together to me. (Neither do coke and peanuts, but what do I know?)
Chocolate Coke Cake
1 c. softened butter
2 c. flour
3 T. cocoa
1 t. vanilla
1/2 c. buttermilk
1 3/4 c. sugar
2 eggs
1 t. baking soda
Mix all ingredients and mix at low speed. Add 1 c. coke and mix. Stir in 1 1/2 c. miniature marshmallows. Pour into a 13 x 9 greased pan and bake at 350.
Icing: Combine 1 stick butter, 3 T. cocoa, 1/3 c. coke, 4 c. powdered sugar and beat until smooth. Stir in 1 c. pecans and spread on warm cake.

A Month of Chocolate: Breakfast of Champions

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Can we find a way to eat chocolate for breakfast? Of course! Pour a cup of coffee and I’ll tell you the story of this recipe.
Back in July of ‘06…
Tuesday morning: Put the wallpaper border up.
Tuesday afternoon: Pull the wallpaper border off. That didn't take much effort - it was falling down all by itself. The blasted thing would not stick!
After consultations with MostValuablePainter friend, we're going with plan B: Put up a thin strip of molding where the border used to be, paint the color of the walls.  The white ceiling looks wonderful with the khaki walls and red "accent wall". Woodwork and doors to follow shortly.
This whole saga began when we moved into this house in 1995. I've slowly but surely been getting rid of the "country blue and pink" color scheme. The pepto-bismol pink master-bathroom was the last to go. Yes, except for the kids' rooms, every room in the house will eventually have red in it somewhere!
While wallpaper may be unwilling and unwieldy, thankfully there are some things that remain predictable.... like flour and butter! Here's a recipe for you. Like my house, there is red in here somewhere.

Renee's Red Scones
2 1/4 c. self-rising flour
2 to 4 T. (depending on taste) sugar
1 c. craisins (original flavor, orange flavor, or cherry flavor)
1 c. optional ingredients (you can use nuts. We like chocolate chips to go w/ the cherry craisins. You could do pecans, almonds...whatever!)
Mix the above ingredients in your food processor. Whir them around until the craisins cooperate and pulverize into little bits. Top with:
1 stick butter, sliced.
Pulse a few more times. Empty into a large bowl. Add:
2/3 c. whipping cream
1/2 t. vanilla
Fold in, knead just enough to blend into a workable dough. Pat with your hands until about 1/2" thick or so and cut w/ a biscuit cutter (or shape into whatever your preferred scone shape might be.)  Bake at 350 on a parchment lined cookie sheet (or use your Pampered Chef stoneware pan. Works great!)

A Month of Chocolate: My Chocolate Chip Pie

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Mine, as in “I’ve played with this recipe and this is the way I like it.” 
Mine, as in “No, get your own piece, I’m not sharing.”
Ok, ok. I keep my piece of pie, but I’ll give you the recipe. But only if you promise to serve it with Blue Bell Homemade Vanilla!
My Chocolate Chip Pie
1 c. melted butter
2 eggs
1 c. each flour, white sugar, brown sugar
1 t. vanilla
1/2 t. salt
1/2 c. each chocolate chips and chopped pecans
1 unbaked piecrust
Combine dry ingredients. Add eggs and cooled melted butter. Stir in chips and nuts. Place in pie crust and bake at 325 degrees for 60-70 minutes. Serve with Blue Bell Homemade Vanilla.