If I have to cook...

Prep: 15 minutes Bake: 13 minutes Oven: 400 degrees Chill: 45 minutes Makes: 6 servings 1 3/4 C semisweet chocolate pieces 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened coca powder  Powdered sugar & raspberries (garnish 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minuets or until firm.  2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.  3. Form filling into 6 equal-size balls, set aside. Lightly grease and flour 6 3/4 shuffle dishes or 6 6-oz custard cups. place dishes or cups in a 15x10x1 baking pan; set aside 4. In a missing bowl beat eggs, egg yolks, s...

From Sweetish.co I made these brownies while I was still able to spend some time with family for my sister's wedding and everyone loved them. The addition of the coffee extract and the sea salt are my doing just because I love salted ery'thing, and didn't use the highest quality chocolate ever, so I wanted to counteract the lack of richness I got from cheaper chocolate with some coffee flavor.  (Coffee adds a depth of richness and bitterness I adore.)  You most certainly don't need expensive chocolate for these, or coffee, but I might go as far to say that the extra sprinkle of flaky salt does add a bit of magic - it brings out the chocolate in the best way and makes these wildly addictive.  bakers notes:   Don't skip the part where you the pan with butter and parchment paper. AND use a plastic knife to cut these beauts, They will cut clean - it's MAGIC. I promise.  8 tablespoons / 1 stick / 113g unsalted butter,  cold 8 ounces / 226g bitterswe...

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...

Ingredients 2 cubes salted butter- room temp 1 c sugar 1 c brown sugar 2 eggs- room temp 1 TBL vanilla 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 2 1/2- 3 1/2 c flour 3 c chocolate chips (guittard milk and semi sweet) sea salt Directions Preheat oven to 375. Cream together butter, sugars, eggs and vanilla until light and fluffy. About 2 min. Add salt, baking soda and baking powder until combined. Add flour until dough pulls away from the beaters and sides of the bowl. Add chocolate chips. Using a measuring cup, scoop cookie dough into 1/3c-1/2c portions, form into balls and top with sea salt. Do a test cookie before cooking the whole batch. Add a little more flour if the cookie get too flat. Bake 4 cookies at a time for 10-13 min, until golden On the top and set. Let cool on the cookie sheet for 5 min.

For 2: 2 cups whole milk ½ cup heavy cream 2 Tbs. sugar ½ tsp. kosher salt 3 oz Valrhona 66% chocolate Marshallow fluff  For 5:  1 quart whole milk 1 cup heavy cream ¼ cup sugar 1 teaspoon kosher salt 6 oz Valrhona 66% chocolate (or any other brand of high-quality dark chocolate of your choosing) Marshmallow fluff to top Bring milk, cream, sugar and salt to simmer. Turn off heat and add chocolate. Allow to sit for a minute and whisk until chocolate is melted. Pour into cups and top with fluff. Best. Ever.

PRINT PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins Author:  Jen@CarlsbadCravings.com Serves:  24-36 brownies INGREDIENTS Brownies 1 cup butter (2 sticks), melted 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 4 large eggs 2 teaspoons vanilla extract 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4-1/2 teaspoon cinnamon (optional) 1 cup semi-sweet chocolate chips 1 1/4 cup pecans, roughly chopped, divided 3/4 cup Easy Caramel (click  HERE ) or store bought, divided 1/4 cup mini semi-sweet chocolate chips (may sub regular) Chocolate Frosting 6 tablespoons butter, softened 1/4 cup + 2 tablespoons cocoa powder 2 tablespoons light corn syrup (may substitute honey) 1 teaspoon vanilla extract 1 1/2 cups powdered sugar, sifted 2-3 tablespoons milk INSTRUCTIONS Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Se...

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.

1 C Flour 1 1/2 C milk 2 eggs 1 Tbsp canola oil

1 C butter 2 C light brown sugar 1/2 C Karo syrup 1 tsp salt 1/2 tsp soda 1 tsp vanilla 6 quarts pooped corn (=1C kernals) Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 4 or 5 minutes. Remove from heat and stir in vanilla and then the soda. Stir well and pour over popped corn. Stir and then pour into 2 large shallow baking pans (9x13). Bake in pre-heated 250 F oven for 1 hour - stirring the popcorn every 15 minutes. Remove from oven then pour into large bowl and cool. Stir occasionally while cooling. Add peanuts / m&ms if desired. Store in tightly covered containers.

1/2 C Crisco or Trex 1 C sugar 3 mashed bananas 1 Tbsp milk 1 tsp vanilla 2 eggs 1 tsp soda dissolved in... 1 Tbsp warm water 2 C flour 1/2 C nuts if desired Cream together Crisco and sugar. Add mashed bananas then other wet ingredients. Then add flour. Bake at 350 F for 1 hour.

30-Second Chocolate Turtle Cookie Sundaes YIELD:  MAKES ABOUT 8 COOKIES The size of these cookies is completely dependent on how big you make them in the waffle iron. I got about 8 - they were the perfect size for a scoop of ice cream. INGREDIENTS 1/2 cup (8 tablespoons) butter, melted 3/4 cup granulated sugar 2 eggs, lightly beaten 1 teaspoon vanilla 6 tablespoons cocoa 1 cup all-purpose flour DIRECTIONS Heat a waffle iron (Belgian or regular). In a medium bowl, whisk together the butter, sugar, eggs and vanilla until smooth. Stir in cocoa and flour until just combined. One at a time, drop a large spoonful of batter onto the hot waffle iron and cook for 30-60 seconds, just until the cookie is baked through and can be removed carefully by gently lifting one edge. Don't overbake or the cookies will be dry! Serve warm with a scoop of ice cream and caramel sauce or serve at room temperature with whipped cream and berries - really, the possibilities ar...

Prep: 15 min Bake: 13 min Oven: 400F Chill: 45 min Makes: 6 servings 1 3/4 C semisweet chocolate pieces (10 1/2 oz) 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened cocoa powder Powdered sugar (optional) Raspberries (optional 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm. 2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool. 3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C  souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside. 4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electri...

2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.  Pour...

Makes 18 5-inch cookies 2 cups minus 2 tablespoons cake flour 1 2/3 cups bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks unsalted butter 1 1/4 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or chunks Sea salt Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a ...

Ingredients: Unsalted butter, room temperature, for pans 3 cups all-purpose flour, plus more for pans 3 cups granulated sugar 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablepoon baking soda 1 1/2 teaspoons baking powder Coarse salt 4 large eggs 1 1/2 cups low-fat buttermilk 1/2 cup plus 2 tablespoons safflower oil 2 teaspoons pure vanilla extract Directions Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn ou...

1 cup (2 sticks) butter 4 1-oz. squares of dark chocolate 2 cups sugar 4 eggs 1 tsp. vanilla extract 1 cup all-purpose flour 1/2 tsp. salt 1/4 cup caramel topping  (I prefer closer to 1/2 cup) 1 tsp. good quality sea salt  What to do:  Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.  Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel. Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.