Double Chocolate Cranberry Chunkies

These are one of my favorite cookie recipes EVER. I found the recipe in a cookbook that was a Christmas present a few years back (The Great American Cookie CookBook), and it quickly became a cookie added to the list of "To Make Often." A friend asked for the recipe, and I realized I've yet to share it on here, so without further ado:

Ingredients:
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa
1/2 teas. baking powder
1/2 teas. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 teas. vanilla
2 cups semisweet chocolate chunks or large chocolate chips
3/4 dried cranberries or dried tart cherries
Additional granulated sugar

1. Preheat oven to 350 degrees F.

2. Combine flour, cocoa, baking powder and alt in small bowl; set aside. Beat butter, 1 cup granulated sugar and brown sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture on low speed until blended. Stir in chocolate chunks and cranberries.

3. Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough with bottom of glass that has been dipped in additional granulated sugar.

4. Bake 11-12 minutes or until cookies are set. Cool cookies 2 minutes on cookie sheets; transfer to wire racks. Cool completely.

Makes about 1 dozen (4-inch) cookies.

Note: I never make them as big as the recipe calls for, and they cook about 10-12 minutes still.

Chocolate Crackled Cookies

I made these yesterday, and they turned out great.  They're definitely best straight from the oven - crisp outside, with a gooey, chocolatey inside.  Just make sure you plan the three hours they need to be in the fridge into your prep time!

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick Crisco® All-Vegetable Shortening  (I used unsalted butter)
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups PAll Purpose Flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Makes 3 dozen

From All Recipes.com

Chocolate Zucchini Cupcakes!

Yield: 20 standard cupcakes

Cook Time: 30-35 minutes

ingredients:

For the cupcakes:

1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

For the frosting:

1/2 cup (1 stick) butter
2/3 cup dutch processed cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

directions:

1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.

3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.

To make the frosting:

1. Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.

* Note-the frosting makes about 2 cups, you might have a little extra.

Chocolate Raspberry Streusel Squares

It's been awhile, but here's a great (and easy) Christmas cookie recipe.

1 1/2 cups all-purpose flour
1 1/2 cups oats, uncooked
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teas. baking powder
1/4 teas. salt (optional)
1 cup (2 sticks) unsalted butter, chilled and cut into pieces

1/2 - 1 cup raspberry preserves or jam
1 cup semisweet chocolate chips or chunks
1/4 cup chopped almonds

1/2 cup semisweet chocolate or white chocolate, melted (optional)


Heat oven to 375 degrees F.  In bowl, mix flour, oats, sugars, baking powder, and salt.  Cut in butter with pastry blender until mixture is crumbly.  Reserve 1 cup oat mixture for streusel; set aside.  Press remaining oat mixture onto bottom of *ungreased 9 inch square baking pan.  Bake 10 minutes.  Spread preserves over crust (I tried not to get it too close to edges as it will burn).  Sprinkle with chocolate pieces.  Mix reserved oat mixture with almonds and sprinkle on top.  Bake 30-35 minutes or until golden.  Cool completely.

Drizzle with melted chocolate, if desired.  Let chocolate set before cutting.

*I did grease it with a little canola oil spray - it seemed to help it get out of the pan easier.  If you're using a glass pan, I'm guessing that won't be an issue as you can cut it in the pan, but if you use a metal pan, I'd suggest spraying it.

Chocolate Zucchini Cake

1/2 cup butter, softened

1/2 cup oil

1 3/4 cups sugar

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1/4 cup baking cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 cup buttermilk (or plain yogurt or sour cream)

2 cups shredded zucchini

Frosting:

1 cup shredded coconut

6 TBS. butter, softened

2/3 cup brown sugar

1/2 cup chopped walnuts

1/4 cup milk

In a large bowl, beat butter, oil, and sugar until smooth.  Add eggs, one at a time, beating well.  Beat in vanilla.  Combine flour, cocoa, baking soda, baking powder, cinnamon, and cloves;  add to batter alternately with buttermilk.  Fold in zucchini.  Pour into greased 13"X9"X2" pan.  Bake at 325 degrees for 45-50 minutes.  Cool on wire rack for 10 minutes.

In a bowl, combine frosting ingredients.  Spread over warm cake.  Broil 4-6 inces from heat for 2-3 minutes until golden brown (be careful...can burn very quickly!)  Cool completely before serving.   serves 12-15.

I made it without the frosting, and I used a little vanilla ice cream and fresh berries instead.  
From a friend, Debbie Terry

Car Bomb Cupcakes!

Tis the season... well... as far as March goes, St. Patrick's day seems to get some attention, and who can deny some Guiness and Bailey's?



This is a bit of a mashup of a few recipes I've found around with some modifications...
so first off -- the chocolate stout cupcake!
This is a halfsies version of this recipe. My adaptation makes about 2 dozen good sized cupcakes, so unless you are going for feeding a small army, this size seems just right!

Ingredients- Cake

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cups unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour

• 2 cups sugar
• 
1/2 tablespoon baking soda
• 3/4 teaspoons salt
• 2 large eggs

• 2/3 cups sour cream

Preparation
For cake:
Preheat oven to 350°F. Place cupcake liners in cupcake/muffin tin. Butter/grease/PAM these.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among cupcake papers. Bake cakes until tester inserted into center of cakes comes out clean, about 20 minutes. Transfer cakes to rack; cool 10 minutes. Take cupcakes out, onto rack and cool completely.

BAILEY'S FROSTING:
[this is from HERE.]

Ingredients

• 8 ounces cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 3 cups powdered sugar
• 3-4 tablespoons Baileys Irish Cream

In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.



........so this is my first time trying this frosting. Anyone have a variation or other ideas of what might go well on here? I love the flavor of these cupcakes, as they're a more "grown up" flavor, and very rich, yet not over-sugary.

Healthier Chocolate Cake

Ingredients:

• 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (I used 1/2 cup cake flour [white flour sifted 3 times] plus 1/4 cup + 2T wheat flour, sifted together twice)
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk, (or 1/2 cup milk plus 1/2 T lemon juice)
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners' sugar, for dusting

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

12 servings    Active Time: 25 minutes    Total Time: 1 hour 5 minutes

Per serving: 139 calories; 3 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 2 g fiber; 212 mg sodium; 60 mg potassium.

 

*I averaged mine out at 105 calories a serving, by having it sliced into 16 pieces instead of 12.