Black Bean Brownies

Ingrdients

• Butter, for greasing pan
• 3/4 cup cooked black beans 
• 1/2 cup vegetable oil, or olive oil 
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1 teaspoon instant coffee or espresso (optional)
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips, divided
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup confectioners' sugar, for dusting (optional)

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee (if using), and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

Posted By: Megan

Chocolate Cupcakes with Ganache Frosting

I was in charge of making cupcakes for a friend's baby shower and chocolate was the requested flavor.  Since I've yet to find a chocolate cake & frosting recipe I was crazy about, I went exploring.  I ended up combining several different recipes and the result was fantastic!  (I forgot to get a picture, but luckily a friend took one!)

Chocolate Cupcakes
(borrowed from Annie's Eats)

¾ cup unsweetened cocoa powder
1 1/2 tbsp. instant coffee granules
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract

Preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl combine the cocoa powder, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack. 


Whipped Ganache Frosting

8oz semi-sweet chocolate, chopped
1 1/4 cups heavy whipping cream
1 tsp instant coffee granules

Put chocolate and instant coffee in a heat-proof bowl.  Heat cream to a slight boil.  Pour cream over chocolate mixture and stir until smooth.  Cool 2 hours.  Transfer ganache to a stand mixer with a whisk attachment and whisk on high until fluffy.  If you mix too long, it may turn grainy- you can remedy this by warming the ganache up, stirring until smooth, and letting cool again.

I used a Wilton tip 1M to frost the cupcakes.  The red swirls are just a tube of Wilton sparkle gel  :)


What I might do differently: 
The cupcakes weren't quite as moist as I'd like them to be (I'm extra picky).  Next time, I will probably make a simple syrup (1 part sugar to 1 part water, brought to a boil) to pour over them after poking holes with a toothpick.

Posted by:  Tabitha

No-Bake Cookies

One of my favorites when I need a quick chocolate fix:
http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html

Posted by: Erika

Red Enchilada Sauce

3 tbsp flour
3 tbsp chili powder
1 tsp. cocoa powder
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
3 c. water

In a med. saucepan, whisk together all of the ingredients except the water until it makes a smooth paste. Add the water and simmer over med-low heat for an hour, until thick.

The original recipe says it's enough for 8 enchiladas, but I made 10 and still had half the sauce left over, but it supposedly freezes well, so next time I make enchiladas, I've already got some sauce on hand!

(I filled my tortillas with a combo of chicken, ground cumin, and colby-jack cheese, put them in a 9x13 glass baking dish, topped them with half the sauce, sprinkled a little more cheese on top, and baked at 350 for 30 minutes.)


Posted by: Erika

Chocolate Truffles

16 oz high quality chocolate, no less than 60% cacao, chopped
2 cups heavy cream

Fill a large saucepan with 1-2 inches of water and bring to a simmer, but don't let it come all the way up to a boil (you'll want to keep checking while you're melting your chocolate). Place a heat-safe glass bowl inside the pan (like this --ignore the fact that the website is all in French, it's the only picture I could find. lol) and put the chocolate and cream inside. 
Slowly melt the chocolate into the cream. Do not let the water in the pan come to a boil, and make sure the chocolate/cream mixture doesn't start to bubble.
Once the chocolate is melted, remove the bowl from the heat and let it cool a couple of minutes before placing it in the refrigerator.
Refrigerate 2-3 hours until the chocolate has hardened. 
Scoop the chocolate out into serving sized pieces (somewhere between 2tsp and a tbsp in size) and place on a sheet pan. 
Refrigerate at least 10 minutes.
Roll the scoops of chocolate into balls, and then roll the balls in the garnishes of your choice. 
(I did crushed candy cane, chopped pistachios, cocoa powder w/ powdered sugar, and white chocolate caramel instant cappuccino mix.)


Posted by: Erika

Oreo Balls

1 pkg of Oreos (I used the mint ones)
1 pkg cream cheese
1 pkg almond bark

Crush oreos in ziploc or food processor. Combine oreos and cream cheese. Knead like meatloaf. Put in fridge for an hour. Remove and roll into balls. Dip in melted almond bark. (I used tooth picks) and put on wax paper to cool completely. Yummy! Enjoy :)


Posted by: Tonya

Pumpkin Chocolate Chip Cookies

PUMPKIN CHOCOLATE CHIP COOKIES 

1 c. pumpkin
1 c. sugar
1/2 c. oil
1 egg, slightly beaten
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda dissolved in 1 tbsp. milk
1 c. semi-sweet chocolate chips
1/2 c. nuts
1 tsp. vanilla

* I add 1/2tsp of ground nutmeg *

Combine pumpkin, sugar, oil and stir together dry ingredients and add to pumpkin mixture with dissolved soda and mix well. Stir in chips and vanilla. Drop by teaspoonful on greased cookie sheet and bake 10 to 12 minutes at 375 degrees. Makes 5 dozen


Posted by: Ashley

German Chocolate Cake

Cake:

1 pkg (4 oz) Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Line bottoms of 3 (9 inch) round cake pans with wax paper; grease sides of pans

Microwave chocolate and water in large microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

Bake at 350 for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks. Spread filling/frosting between layers and onto top of cake.


Coconut-Pecan Filling and Frosting

1 can evaporated milk
1-1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1-1/2 tsp vanilla
1 pkg (7oz) flaked coconut
1-1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.


Posted by: Tabitha

Brownies

1 2/3 c sugar
1/4 c cocoa powder
1 c flour
3/4 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
3 eggs

Mix the dry ingredients together in a large mixing bowl. In a smaller bowl, cream the eggs and butter together then add it to the dry ingredients. Mix well (batter will be extremely thick). Spread into a greased 9x13 pan. Bake at 350 for 25-35 minutes.


Posted by: Erika

German Sweet Chocolate Pie

1 10-inch unbaked pie shell (or deep dish 9 inch)
4 oz bar Baker's German Sweet Chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
1/8 teaspoon salt
3 tablespoons cornstarch
2 eggs
1 teaspoon vanilla

Melt chocolate with butter over low heat; stir until blended. Remove from heat and gradually blend in milk; set aside. Mix sugar, cornstarch, and salt; beat in eggs and vanilla. Gradually blend chocolate mixture into sugar mixture. Pour into pie shell. Bake at 375 for 45-50 minutes, or until puffed and browned. Filling will be soft and will set while cooling. Cool at least 4 hours before cutting.

This pie is great on its own, or with cool whip on top. It is very rich, though, so start off with a small piece! It is definitely not your typical chocolate pie.


Posted by: Tabitha

Chocolate Peanut Butter Fudge Crunch

These are a little bit messy to make, but totally worth it!

6 oz. semi-sweet chocolate, chopped
2 sticks (8oz.) plus 1 tbsp. unsalted butter
1 16oz jar creamy peanut butter
3 c rice krispies cereal
1/4 tsp salt
3 c powdered sugar

Line an 8-inch square pan with parchment paper or foil. In a medium saucepan, melt half of the chocolate and 1 tbsp butter over low heat. Remove from the heat; stir in 1 c peanut butter and 2 c cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the powdered sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 c cereal.
In a small bowl, microwave the remaining chocolate until melted. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 15 minutes. Cut into 16 pieces.


Posted by: Erika

Puppy Chow

1 box (17.5 oz) Chex cereal (any variety- I use corn or rice; Crispix will also work)
2 cups chocolate chips
1 cup peanut butter 
1/2 cup butter
1 pound powdered sugar

1. Melt the peanut butter with the butter and the chocolate. Pour over the cereal and toss until well coated. 
2. Place the coated cereal in a large paper bag then add the powdered sugar, fold down the top of the bag and shake to coat. (I use gallon ziplocs and do a little at a time)



Posted by: Tabitha

Chocolate "Snowball" Cake

I just made this earlier this week, and it was a huge hit! It's supposed to be a giant version of those little snowball cupcakes.

Ingredients:
1 pkg Devil's Food Cake Mix (enough for a 2 layer cake)
1pkg (8oz) cream cheese
1 egg
2 Tbs sugar
1 pkg (3.4oz) Jello instant vanilla pudding
1/4 cup powdered sugar
1 cup milk
2 cups cool whip (thawed)
1 cup shredded coconut flakes

Pre-heat oven to 350. Prepare cake mix as directed in a 2 1/2 quart oven-safe bowl. Scrape sides of the bowl to keep from sticking.
Beat cream cheese, egg, and sugar until well blended. Spoon into the center of the cake mix, but do not cover with mix, it will sink down as it bakes.
Bake 1hr 5 mins or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the bowl. Loosen the cake sides and invert on a wire rack to cool completely, about 2 hours.
Meanwhile, beat pudding mix, powdered sugar, and milk with a whisk for 2 minutes. Fold in cool whip. Refrigerate until ready to use.
Frost cake with cool whip mixture, and cover in coconut. Keep refrigerated until ready to serve.


Posted by: Megan

Chocolate Chip Blondies

2 pkgs (7.4 oz each) Chocolate Chip Muffin Mix
1/2 cup firmly packed brown sugar
6 Tbsp butter, melted and cooled
1 egg, beated
2 tsp vanilla
3/4 cup chopped pecan (optional)

Heat oven to 350. Grease bottom of an 8 inch square baking pan.
In a large bowl, combine muffin mix and brown sugar; stir to blend evenly. Add butter, egg, and vanilla. Stir until well blended. Stir in pecans. Spread evenly into prepared pan.
Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool, and cut into bars.


Posted by: Megan