Homemade Chocolate Pudding

 

Ingredients 

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
M and M's, optional

Directions 

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Sprinkle with M and M's if desired.

Pecan Sandies Cookies

 

Ingredients

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

Directions

1.  Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.

2.  Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.

3.  Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Homemade Chocolate Eclairs

 

Ingredients

Choux Pastry

3/4 cup water
1 1/2 tablespoons water
8 1/2 tablespoons butter
1 pinch salt
1 cup all-purpose flour
5 eggs
Filling and Topping:
5 1/3 ounces semisweet chocolate, chopped
1/4 cup butter
1 1/2 cups heavy whipping cream
2 cups confectioners' sugar
2 drops vanilla extract, or to taste

Directions

1.  Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet.

2.  Heat 3/4 cup plus 1 1/2 tablespoons water, 8 1/2 tablespoons butter, and salt in a saucepan over medium heat. Bring to a boil; turn off the heat and sift in flour. Beat vigorously with a wooden spoon until mixture is well combined and leaves the sides of the pan.

3.  Cool the mixture to room temperature, about 10 minutes. Crack in eggs, 1 at a time, stirring gradually into a smooth dough. Lift the spoon to check the consistency; dough should slide gradually back into the bowl.

4.  Fit a piping bag with a coupler and 3/4-inch round nozzle. Drop piping bag, nozzle-down, into a tall glass and fold edges down around the glass. Spoon dough into the bag. Gather edges and twist together.

5.  Pipe dough into 5-inch-long logs onto the prepared baking sheet. Press logs down with wet fingers if any peaks form.

6.  Bake in the preheated oven until golden and firm, 30 to 35 minutes. Let eclairs cool on a wire rack while preparing the topping and filling.

7.  Place chocolate and 1/4 cup butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.

8.  Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Fill a clean piping bag with the whipped cream.

9.  Use a paring knife to cut an X in either end of each eclair. Pipe a portion of the whipped cream into one end of each eclair until it starts to ooze out the other side. Dip the top halves in melted chocolate-butter mixture. Refrigerate eclairs until filling hardens, about 30 minutes.

Peanut Butter Brownie Bars

 

Ingredients 

1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
1/2 cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1-1/4 cups creamy peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions 

1.  Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

2.  Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.

3.  Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting.

Best Rocky Road Brownies

 

Ingredients 

1/4 cup butter, cubed
1 ounce unsweetened chocolate, chopped
1/2 cup sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup all-purpose flour
1/2 cup miniature marshmallows
1/3 cup miniature semisweet chocolate chips
1/3 cup chopped pecans

Directions 

1.  In a small heavy saucepan, melt butter and chocolate; stir until smooth. Remove from the heat; stir in sugar. Stir in the egg, vanilla and salt until well blended. Stir in flour just until blended. Fold in the marshmallows, chips and pecans.

2.  Spread into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.