(I do not know what has happened to this post. I have tried to correct it and it goes back to this format when I publish. Help?) Our Relief Society Birthday party was last night and our theme was
Enjoying the Richness of the Gospel While Enjoying the Richness of Chocolate! It was so nice. Everyone was supposed to make their favorite chocolate treat and then bring the recipe to share. Of course I forgot that part. I'm glad others remembered because I LOVE chocolate and I'm so happy to have these recipes.
Chewy Chocolate Brownies Rachelle
Richins 2/3 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 2 cups (12 oz.) semi sweet chocolate chips, divided 1 teaspoon vanilla 2 eggs 1/2 cup chopped pecans Preheat oven to 350 degrees. In a double boiler melt one cup of chocolate chips. Set aside to cool. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream butter and sugars until fluffy. Add vanilla and eggs. Beat well. Slowly stir in melted chocolate. Blend. Gradually add flour mixture to chocolate mixture. Stir until smooth. Stir in remaining one cup chocolate chips and chopped pecans. Spread into a buttered 8" square baking pan. Bake for 30-35 minutes. Cool. Dust with powdered sugar. Makes approximately sixteen 2" squares.
OREO CAKE Sue Cannon 2 8 oz. Cool Whip 1 big box of Chocolate Instant Pudding (mix as directed on box) 1 8 oz. Cream Cheese 1 cup powdered sugar 1 package Oreo Cookies Mix together the Cream cheese, powdered sugar and one container of Cool Whip. Crush
Oreos and mix 3/4 of them with 1 stick of melted butter. Place the
Oreos on the bottom of a 9x13 pan for the crust, then put the cream cheese mixture on top layer with chocolate pudding the other container of Cool Whip and sprinkle with remaining
Oreos. Keep refrigerated.
VELVEETA CHEESE FUDGE Merilee Francom 1 pound butter 1 pound Velveeta cheese 3 pounds powdered sugar 1 cup cocoa 1 1/2 teaspoon vanilla chopped nuts, optional Melt butter and cheese in microwave or on stove. Sift together the sugar and cocoa, then add the melted cheese and butter mixture. Add the vanilla and nuts. Mix well and spread evenly into a greased 9x13 inch pan. Cool and cut into pieces.
Best Ever Chocolate Chip Cookies Mardi Woodward 1 cup butter, softened 3/4 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 3 cups whole wheat flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1 (12 oz.) bag chocolate chips Cream together butter, sugars, eggs and vanilla. In a
separate bowl sift together flour, salt and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350 degrees for 8-10 minutes until lightly browned. Makes about 3 dozen.
Creme De Mint Cocoa Sandwich Cookies Barbara
Diehl 1 3/4 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 cup butter 1 2/4 cup sugar 2 eggs 2 teaspoons vanilla 1 can frosting (any flavor) 1/2 cup Andes Creme De Mint
Baking pieces Preheat oven to 350 degrees. Mix together flour, cocoa and baking soda. Melt butter in a saucepan and add sugar. Stir together adding two eggs
separately. Stir in vanilla. Continue to stir until smooth. Add butter mixture to the dry mixture and blend into one big ball. Place 1/4 cup of sugar into a shallow bowl. Shape
cookies into 1" balls and lightly roll the balls in the sugar. Place on a greased cookie sheet 1 1/2 " apart. Bake cookies for 12 minutes. Remove from oven and let stand on cookie sheet for 5 minutes. Remove from pan and cool completely on wire cooling rack. Stir frosting until smooth. Place 1/2 of the bag of Andes baking pieces into a shallow bowl. Frost the flat side of a cookie and place another cookie on top forming a sandwich with frosting oozing out the sides. Gently roll the edges of the frosting into the baking pieces and set aside to dry. Makes about 20 sandwich cookies
Food & Family Magazine
