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2007 Chocolate Bake-Off Recipes
1st place YOUTH Cookies & Bars
Chocolate S'more Brownies By Jordan Brunner-Borkovec
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
1st place Cookies & Bars
Chocolate Thumbprints by Tom Lorden, East Troy
Ingredients:
½ cup soft butter
2/3 cup sugar
1 egg, separated
2 tbsp. Milk
1tsp. Vanilla
1 cup all-purpose flour
1/3 cup cocoa
¼ tsp. Salt
1 cup finely chopped nuts
Directions:
Heat oven to 350°F. in a mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until light.
Combine flour, cocoa and salt. Cover bowl and chill 1 hour or until firm.
Beat egg white. Shape dough into balls, then dip into egg whites and roll in juts. Place in a greased cookie sheet and make a dent in each ball. Bake 10-12 minutes.
Prepare chocolate filling: melt chocolate chips, sweetened condensed milk and butter in a double boiler over hot water. Remove from heat and add vanilla. Let cool. Fill each cookie with chocolate filing. Drizzle with white chocolate.
2nd place Cookies
Ooey Gooey Bars By Linda Helgerson, Kansasville
Ingredients:
2 cups of flour
2 cups of oatmeal (Quaker Quick Oats®)
1 tsp. Baking powder
½ tsp. Salt
1 ½ cup Brown sugar
1 ½ Cup Butter, melted
Directions:
Preheat oven to 350°F.
Grease 9x13 pan.
Mix batter ingredients.
Crumble ½ mix in pan
Cook 10 minutes
Remove From oven. Pat down
Mix filling ingredients
Spread over base
Crumble remaining mix over top
Bake 15 minutes
Cool completely before cutting
1st place Cheesecake
Fudge Truffle Cheesecake Christine Lorden, East Troy
Ingredients:
2 cups (12oz.) Semi-Sweet chocolate chips
3 pkg. (8oz. Ea.) Cream cheese, softened
1 can (14oz.) sweetened condensed milk
4 eggs
2 tsp. Vanilla extract
Directions:
Heat oven to 300°F. Melt chocolate chips. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla; mix well. Pour into prepared Chocolate Crumb Crust. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Crust:
preheat oven to 350°F. butter a 9 inch spring form pan. Crush cookies until finely ground; blend in sugar. Add melted butter until well bended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake until set, about 5 minutes. Cool while preparing the filling
Topping:
stir cream, 6oz. Of chocolate and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake. Chill until topping is set, about 1 hour. Let stand 2 hours at room temperature before serving.
2nd place Cheesecake
Royal Supreme Chocolate Chip Cheesecake
By Pam Fitzgerald, Waterford
Crust:
1 ½ cup graham cracker crumbs
½ cup sugar
7 tbsp. Butter, melted
Combine crumbs and sugar. Mix well. Add butter. Pour into 9 inch spring form pan. Press and set aside
Filling:
3 pkgs. Cream cheese (8oz. Ea.)
1 can sweetened condensed milk
3 eggs
2 tsp. Vanilla
½ cup white chocolate, melted
1 cup nestles® mini semi-sweet chocolate morsels.
¼ cup nestles® white chocolate, melted
¼ cup nestles® milk chocolate, melted
Directions:
Beat cream cheese until fluffy.
Slowly add sweetened condensed milk. Lightly beat in eggs and vanilla. Add ½ cup melted white chocolate. Mix in ¾ cup mini morsels. Pour into 9in. spring form pan. Pour remaining ¼ cup mini morsels on top. Bake at 300° for 1 hour. Turn oven off and continue baking additional 1 hour. Remove from oven. Let cool. Drizzle melted white chocolate and milk chocolate on top. ENJOY!
1st place Cake
Mom's Double Delicious Chocolate Fudge Cake
By Diane Koehnke, Burlington
1 ¾ cups flour
2 coups sugar
¾ cups cocoa
1 ½ tsp. Baking soda
1 ½ tsp. Baking powder
1 tsp. Salt
2 eggs
1 cups milk
½ cup oil
2 tsp. Vanilla
1 cup boiling water
¾ cup Nestles® semi-sweet chocolate chips
Combing dry ingredients in large mixing bowl. Add remaining ingredients except waster and chips. Beat at medium speed 2 minutes. Remove from mixer. Stir in boiling water (batter will be thing). Pour into greased and floured pan or pans. Sprinkle chips over batter. Bake 350° for 30-35 minutes for layer pans. 35-40 minutes for 13x9x2 pan or until tester comes out lean. Cool completely
Cream Cheese Frosting:
8 oz. Cream cheese
½ cup softened margarine or butter
2 tsp vanilla
4 ½ - 4 ¾ cups sifted powered sugar
¼ cup unsweetened cocoa
In a bowl beat cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar. Beat well. Gradually add remaining powder sugar and cocoa to make frosting of spreading consistency.
Directions for Frosting layer cake:
Add hot fudge ice cream topping and Nestles® chocolate chips between layers. Frost sides and top with cream cheese frosting. Top with crushed chocolate chips.
2nd place Any Other
Kari's Chocolate Love Affair by Kari Flees, Union Grove
Ingredients:
---Bottom Layer---
1 box chocolate cake mix, devil's food
---Second layer---
1 tsp. Unflavored gelatin
1 tbsp. Cold water
2 tbsp. Boiling water
4 oz. Nestles® chocolate chips
4 oz. Cream cheese, cubed
¾ cup heavy cream
½ tsp. Granulated sugar
---Third layer---
3 egg yolks
¼ cup sugar
3 tbsp flour, sifted
1 tsp. Unflavored gelatin
1 ¾ cups heavy cream
1 tsp. Vanilla extract
---Fourth layer---
1 ½ cups heavy cream
2 tbsp. Butter
18 ox nestles® Semi-sweet chocolate, chopped or chips
Directions:
1. Bottom layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
2. second layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until still peaks form. Add ¼ of the cream to chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed, spread onto cake and refrigerate.
3. Third Layer: beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until al of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.
4. Fourth Layer: bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer then room temp.) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into the cake decorating bag with star tip and place a border on the cake if you like.
2nd place Fudge & Candy
Walnut Fudge by Dale Helgerson, Kansasville
Ingredients:
3 c sugar
¾ c butter
5oz evaporated milk
12ozsemisweet chocolate squares
1 jar marshmallow fluff
1 c nuts chopped
1 t vanilla
Directions:
On medium heat mix sugar, butter, evaporated milk until smooth. Boil 4 minutes. Remove from heat stir in Chocolate squares and Marshmallow fluff till smooth.
Stir in nuts and vanilla.
Refridgerate2 hours to set
Cut into squares.
3rd place Candy
Peppermint Candy by Linda Helgerson, Kansasville
Ingredients:
1 cup semi-sweet chocolate chips
½ cup white chocolate morsels
½ cup milk chocolate morsels
¼ cup crushed peppermints
Directions:
In microwavable safe bowl, melt chocolates for one minute.
Pour into molds
Sprinkle with candies
I like to put some crushes candies in the chocolate
3rd place Any Other
Brownie Pizza Treat by Linda Helgerson, Kansasville
Base ingredients:
½ cup butter
2 square Nestles® Unsweet. choc.
1 cup sugar
¾ cup flour
2 eggs
Topping:
½ cup nestles® Semi-sweet morsels
¾ cup Trail Mix
½ Cup Coconut
Directions:
Preheat oven to 350°
In saucepan on low heat, melt butter, unsweetened chocolate, and sugar until smooth. Remove from heat, add flour and eggs until smooth
Spread on 12" pizza pan
Bake 15-20 minutes
DO NOT OVERBAKE
As it cools mix frosting ingredients. Add extra milk as needed so its easily spread able
Immediately sprinkle with toppings. Coconut being last as it the cheese.
3rd place Cheesecake
Chocolate Mint Cheesecake by Sandy Fliess, Burlington
Filling:
5 pkg. Cream cheese, softened
2 cups sugar
3 eggs
3 tbsp. Flour
3 pouches nestles® pre-melted choco Bake
1 ½ tbsp vanilla
2 cups mint chocolate chips
½ cup sour cream
Crust:
1 ½ cups graham cracker crumbs
1 stick butter
2 tbsp sugar
Directions:
Melt 1 stick of butter in a microwavable bowl.
Add 2 tbsp. Butter and 1 ½ cups graham cracker crumbs. Mix well. Press into Bottom and sides o spring form pan. Place in refrigerator for 20 minutes. (this will "set" crust) in a large mix master bowl cream softened cream cheese, add sugar, eggs, flour, choco bake, sour cream, vanilla, and mint chocolate chips. Mix well. Pour into chilled crust. Bake at 350°F for 1 hour 15 minutes. Cool Cheesecake complete on wire rack.
Topping:
Melt 1 tub (7oz.) microwavable dipping chocolate, pour over cooled cake. I used Fresh mint and Nestles® Marble mix-ins rainbow morsels and a fresh flower to decorate
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