Double Chocolate Bread Pudding

2 cups whipping cream
1/3 cup sugar
1/4 cup whole milk
6 ounces semisweet chocolate, chopped
2 large eggs, lightly beaten
1tsp. vanilla extract
6 ounces day old french bread, cut into 3/4 inch cubes (about 4 cups)
1/4 cup semi-sweet chocolate chips
whipping cream

Preheat oven to 300 degrees.  In 2 quart saucepan, heat cream, sugar, and milk over medium heat until sugar dissolves, stirring occasionally.  Remove from heat.  Add chopped chocolate stirring with awire whisk until mixture is smooth and chocolate is melted.  Gradually whisk in eggs and vanilla until well combined.  place bread in a 8x8 glass or ceramic baking dish.  Pour chocolate mixture over bread.  Cover and refrigerate 30 minutes, stirring occasionally.

Sprinkle chocolate chips on top of bread mixture.  Bake uncovered, 40-45 minutes, or until set.  Cool 10 minutes.  Serve with whipped cream.

This recipe can be doubled and put in a 9x13 pan.

One February I went to a death by chocolate party.  My friend Amy H. brought this recipe.  It now has become a tradition to make this every New Year's Eve. 

Carmel Brownies

1 (14 oz.) pkg. carmels
1 pkg. German Choc. cake mix
1/3 c. evaporated milk
1 pkg. (12 oz.) chocolate chips
1/3 c. evaporated milk
3/4 c. butter or marg.
1 c. chopped nuts

In heavy sauce pan (or microwave) melt carmels and 1/3 c. evaporated milk. Set aside. Grease and flour a 9 x 13 pan. In large bowl combine dry cake mix, butter, 1/3 c. evaporated milk, and nuts. By hand, stir until dough holds together. Press 1/2 of the dough into pan, reserving remaining dough for the top. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust, spread melted carmel mixture over choc. chips, crumble reserve dough over carmel. Return to oven for 15 to 18 min. Cool slightly. Refrigerate about 30 min. to set carmel layer. Cut in bars.

OATMEAL CHOCOLATE CHIP CAKE

1 ¾ c. boiling water
1 c. uncooked oatmeal (quick or old –fashioned)
1 c. lightly packed brown sugar
1 c. granulated sugar
1 stick (1/2 c.) margarine
2 extra large eggs
1 ¾ c. un-sifted flour
1 tsp. soda
½ tsp. salt
2 T. cocoa
1 pkg. (12 oz.) semi-sweet chocolate bits
¾ c. chopped walnuts

Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about half of the package of chocolate bits. Pour batter into greased and floured pan, 9x13 inch. Sprinkle walnuts and remaining chocolate bits on top. Bake in oven preheated to 350˚ about 40 minutes. Cake is so rich it requires no frosting.

Suprise Cup Cakes #2

Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
pinch of salt
6 oz. semi-sweet chocolate chips

Chocolate Cupcakes:
3 cups flour
2 cups sugar
6tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla extract
¾ cup vegetable oil
2 cups water

Mix filling ingredients together in a small bowl; set aside. For chocolate cupcakes, combine first 5 ingredients in a large bowl. Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.

Use cupcake liners in muffin tins and fill ½ full with batter. Crop ½ tablespoonful of filling in cups then cover with more batter (each cup should be 2/3 to ¾ full). Bake at 375 degrees for 14 – 18 minutes.

From: Susan P.

Killer Cupcakes

4 oz. semi-sweet chocolate
1 teaspoon vanilla
8 oz. butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling:
8 oz. cream cheese, softened
¼ sugar
dash of salt
¾ cup semisweet chocolate chips
1 egg, beaten


Mix cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. 350 degrees

From: Susan P.

Surprise Cupcakes

1 chocolate cake mix

1 package cream cheese
1/3 cup sugar
1 egg
6 oz. semisweet chocolate chips

Icing:
1 package cream cheese, softened
1 pound powdered sugar
½ cup butter
1 teaspoon vanilla

Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cheese with the sugar; beat in egg. Stir in the chocolate chips. Drop one rounded teaspoon cheese mixture into center of each cupcake. Bake at 350 degrees for 20-25 minutes.

For icing, blend softened cream cheese with sifted powdered sugar. Add vanilla; beat to spreading consistency. Ice cooled cupcakes. Refrigerate, chilling six hours before serving.

From: Susan P.

S'more Bars

8 Cups Golden Grahams Cereal
5 Cups miniature marshmallows
1 1/2 Cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 Cup miniature marshmallows, if desired

Stovetop
1. Into large bowl, measure cereal. Butter 9X13 inch pan. In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.

2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For squares cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

Microwave
In large microwave bowl, microwave 5 cups marshmallows, chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

From Golden Grahams

ChocolateTofu Pudding

1 Cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk
1 tablespoon vanilla extract

Melt the chocolate with water in a heavy saucepan or double broiler.

In an electric blender or food processor, combine tofu with the melted choclate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve.