Baci's chocolate Fudge Cake

            This cake is soooo rich & soooo delicious. You have to have small pieces or else you’ll feel sick from how rich it is. During the time waiting I had to keep my grandpa off the cake so he wouldn’t steal a m&m off the cake. One thing that happened to me while taking out the cake from the pan was that it started breaking that’s why the cake has m&m’s on it.

 

Baci’s Chocolate Fudge Cake

2 c. all-purpose flour


2 c. granulated sugar


1/2 tsp. salt


1 tsp. baking soda


1/2 tsp. baking powder


1 c. water


4 T. cocoa powder

2 sticks butter


1/2 c. buttermilk (or you can fill a 1/2 c. measuring cup to just below the line with milk and add approximately 1 to 2 tsp. of lemon juice to fill to the line)


2 eggs


1 tsp. vanilla extract



Directions:

 Preheat oven to 350 degrees. In a large mixing bowl, sift the flour, sugar, salt, baking soda and baking powder; set aside. In a microwavable bowl, whisk together the water and cocoa powder. This will take a few minutes to come together and thicken. Add the butter and microwave on high for about 3 minutes or until butter melts. Remove from microwave and whisk until it thickens or comes together. Pour the hot mixture into the dry ingredients and mix with a mixer. Add the buttermilk and mix. Add the eggs and mix well. Add the vanilla and mix again. Spray the Bundt® pan with the cooking spray to evenly coat the entire inside of the pan, or you can use shortening and flour. You must coat the entire inside evenly and well or the cake will stick! Pour batter into the pan and bake on the center rack for approximately 45 to 50 minutes. While the cake is baking, make your icing.



Chocolate Fudge Icing…



Ingredients:

6 T. milk


4 T. cocoa powder


1 stick butter


1 16-ounce box confectioners’ sugar


1 tsp. vanilla extract

.

Directions: 

In a microwavable 3 to 4 c. bowl, whisk together milk and cocoa powder until it thickens. Add butter and set aside. When the cake is done, remove from oven and let cool about 5 to 10 minutes. When the cake has cooled about 7 to 8 minutes, put the microwavable bowl in the microwave and cook on high until the butter has melted, about 2 minutes. Remove from microwave and whisk until it thickens; set aside. Plate your cake. Add the confectioners’ sugar to the cocoa mixture and mix with a mixer. Add the vanilla and mix again. Immediately pour the icing over the entire cake. Be prepared. The icing will run because it and the cake are hot, so pour slowly! You may not have to use all the icing you made. It freezes very well (or you can enjoy the rest of it as a treat for the Chef). ENJOY!!!

Stuffed Shells

            This meal is sooo good that I’ve made it multiple times for my family. I think that it’s one of my favorite foods on my food list. My whole family loves when I make stuffed shells. Some of the thing I like to serve with stuffed shells is a salad (because my parents make me), crusty bread, fruit & a nice glass of cooled 2 percent milk. 

Here's me making them.

Here's the final product.

Here's my beautiful table with all my stuff (not my mom's stuff).

1 tsp. salt

20 large shell noodles

1 pound small-curd cottage cheese

1 cup grated Parmesan cheese

2 cups spaghetti sauce

2 cups grated mozzarella cheese

1) Turn oven to 350 degrees. Fill large pot three-fourths full of water & add the salt. Put it on the stove & turn on high.

2) When the water is boiling, add the noodles & cook until they are tender, 5 to 7 minutes. Drain the noodles in a colander. Let them cool for 20 minutes, until they are cool to touch.

3) In medium bowl, combine the cottage cheese & parmesan cheese, stirring well with wooden spoon.

4) Spray the inside of the baking dish with cooking spray. Pour a thin layer of sauce on the bottom of the dish & spread it out with rubber spatula. With the teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. If there is more cottage cheese left, use the teaspoon to drop the cheese onto each shell. Cover with the rest of the sauce, spreading it with the spatula. Sprinkle the mozzarella evenly on top of the sauce.

5) Put the baking dish in the oven. Bake for 25 minutes, until the mozzarella is bubbly & brown. After it’s done take it out & let cool a few minutes.

Serves 6 to 8

 

Peanut Butter Kiss Cookies

These cookies are so good. We make them every year around Christmas time. If you're looking for something yummy & easy try this.

1/2 c. shortening

1/2 c. sugar

1/2 c. brown sugar

1/2 c. peanut butter

1-3/4 c. flour

1 t. baking soda

1 t. vanilla

1/2 tsp salt

1 egg

1 bag Hersheys Kisses

Put all ingredients (except for kisses) in a bowl and mix well. Roll mixture into balls and roll in sugar. Bake 10 minutes at 375 degrees. Take out & put on kisses. Bake 2-5 min. longer. Enjoy!

Checkerboard Cake

This cake looks like your playing checkers while eating. The cake turns out great if you spray the pan really good & loosen the sides really good. I don’t think any cake could look cooler.

There is a box set to make this recipe.

Here's the recipe!!

Ingredients

3 oz. semi-sweet chocolate

4 cups sifted cake flour

3 tsp. baking powder

1 tsp. salt

1 cup unsalted butter, softened (2 sticks)

2 cups sugar

4 eggs

1 Tbsp. vanilla

1 1/3 cups milk, room temp.

Recipe

1) Melt chocolate over hot – not simmering – water. Set aside to cool slightly.

2) In a small bowl, combine flour, baking powder & salt. Set aside.

3) In a large bowl, cream butter &  sugar. Add eggs 1 at a time, beating after each addition. Add vanilla.

4) Add milk & flour to butter mixture, alternating each until batter is smooth. Beat at medium-high speed for 30 seconds.

5) Divide batter in half (approximately 3 cups). Stir melted chocolate into 1 half of the batter until uniform in color.

6) Place checkerboard divider into 1 prepared pan. Then pour in the 2 batters (light &dark).

7) Place pans in the center of a preheated 325 degree oven & bake for 25 minutes. Half way through baking, turn pans around. Test for doneness by inserting toothpick into centers – it should come out clean; cakes will also retract slightly from sides when done. Allow cakes to cool in pans, sitting on racks for 10 minutes. Loosen sides with spatula or knife & invert onto greased wire racks to cool completely.

8) When cool, stack cakes so outside colors alternate. Use a very thin layer of frosting  between layers so you won’t upset the checkerboard effect.

Yield: one 9 inch, 3 layer cake.

Chocolate Butter Icing

Ingredients

3 oz. baking chocolate

6 Tbsp. milk

3 cups sifted powdered sugar

6 Tbsp. butter

dash salt

1 Tbsp. vanilla

Recipe

1) Measure all ingredients.

2) Melt chocolate.

3) Heat milk to boiling, remove from heat, add powdered sugar all at once, & beat until smooth.

4) Add melted chocolate & cool to lukewarm.

5) Beat butter until creamy. Add salt, vanilla, & cooled chocolate mixture, & beat vigorously.

6)  Spread at once.

Yield: sufficient for a 3 layer cake.

Milk Chocolate-Peanut Butter Sandwich Cookies

The best part of this sandwich is the cookie because it has a different taste to it. When you eat the cookies my mom says they’re best cold but I think that they’re best warm. These cookies know how to make friends. They’re so good. I made these cookies yesterday for a get together party. Needless to say they’re all gone!

Cookies

1-3/4 cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon coarse kosher salt

½ cup plus 1/3 cup powdered sugar

½ cup plus 1 tablespoon (packed) dark brown sugar

6 tablespoons (3/4 stick) unsalted butter, room temperature

½ cup creamy peanut butter

½ cup vegetable oil

1-1/2 teaspoons vanilla extract

1 large egg

1-1/3 cups milk chocolate chips (about 8 ounces)

Filling

3 ounces high-quality milk chocolate (like Lindt), chopped

¼ cup creamy peanut butter

2 tablespoons powdered sugar

¼ teaspoon coarse kosher salt

6 tablespoons heavy whipping cream

Cookies: Position rack in center of oven and preheat to 350. Whisk flour, baking powder, baking soda, and coarse salt in medium bowl to blend. Using electric mixer, beat powdered sugar, brown sugar, and butter in large bowl to blend. Add peanut butter and beat until creamy. Gradually beat in oil and vanilla, then egg. Add flour mixture and beat just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased heavy rimmed baking sheets, spacing about 1-1/2 inches apart. Bake cookies, 1 baking sheet at a time, until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling: Place chopped chocolate, peanut butter, powdered sugar, and coarse salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful filling onto bottom side of 1 cookie. Top with second cookie, bottom side down, forming sandwich. Repeat with remaining filling and cookies.

Do Ahead: Cookies can be made 1 day ahead. Store in airtight container at room temperature.

Apple Strudel with Cranberry Sauce

This is the first recipe I made from my bon appétit desserts cookbook. Wow!! I never thought you could make a strudel from home and have it sooo flakey and good. It’s so good I’ve made it a couple of times now. My family loves it lots.

Here's the recipe:

Sauce

2 cups fresh or frozen cranberries (about 8 oz.; unthawed)

1 cup sugar

1 cup water

Strudel

3 medium Granny Smith apples – peeled, cored & cut into 1/3 inch pieces

½ cup plus 9 teaspoons gingersnap cookie crumbs

½ cup plus 2 tablespoons sugar

½ cup (1 stick) unsalted butter, melted

18 – 14”x9” sheets of fresh or thawed frozen phyllo pastry

Sauce: Combine cranberries, sugar and 1 cup water in a heavy saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and cook until most of the berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree.

Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

Strudel: Preheat oven to 375 . Combine apples, ½ cup gingersnap crumbs and sugar. Brush large rimmed baking sheet with some of the melted butter.

Place 1 sheet phyllo on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic wrap, then damp towel). Brush phyllo with melted butter; sprinkle with ½ teaspoon gingersnap crumbs. Top with second phyllo sheet. Brush with melted butter, sprinkle with ½ teaspoon gingersnap crumbs. Repeat with 7 more phyllo sheets, melted butter and gingersnap crumbs. Spoon half of apple mixture in 2 inch-wide log along 1 long side of phyllo, leaving 2-inch plain border at long and short edges. Fold long side over filling, then fold in short sides and roll up jelly roll style. Make second strudel by repeating procedure with some melted butter, remaining 9 phyllo sheets, crumbs and filling.

Carefully transfer strudel(s) to prepared baking sheet, seam side down. Brush top of strudel(s) with melted butter.

Bake strudel(s) 15 minutes. Brush with remaining melted butter. Bake until golden, about 30 minutes. Cool on baking sheet.

Lightly sift powdered sugar over strudel(s). Cut strudel(s) crosswise into thick slices. Transfer to plates. Spoon sauce around strudel(s) and serve.

Enjoy! 

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