3 Featured Recipes from 101 Things to do with Chocolate and the Winners of Mrs 101 autographed Cookbooks!

Congratulations:

Suburban Prep- 101 Things to do with Chocolate

 Glenda- 200 Salads

Karen Cushing- 101 Things to do with a Potato

To claim your prize please email us your address at saltboxhousecreations@gmail.com

Please note that if we do not hear from you or cannot contact you by March 31st, 2014, you will forfeit your prize.

Chocolate Lush from 101 Things To Do With Chocolate
1 cup butter or margarine, softened
1 cup flour
1/2 cup chopped nuts, optional
1 package (8 ounce) cream cheese, softened
1 cup powdered sugar
1 container (12 ounces) frozen whipped topping, thawed and divided
2 small boxes chocolate instant pudding mix
3 cups milk

Preheat oven to 350 degrees. Combine butter, flour, and nuts, if desired, with pastry blender until crumbly. Press mixture into a glass 9 x 13-inch pan. Bake 10 minutes; cool completely.

In a bowl, mix together cream cheese and powdered sugar. Fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Mix together pudding mixes and milk until pudding starts to thicken. Pour pudding over cream cheese layer. Spread remaining whipped topping over top. Refrigerate at least 1 hour, or until ready to serve. Makes 20-24 servings.

Chocolate-Coated Cookie Balls from 101 Things To Do With Chocolate

(The perfect candy that is sure to please everyone from kiddos to grandparents)

1 bag (1 pound) chocolate sandwich cookies, chopped
1 package (8 ounces) cream cheese, softened
20 ounces chocolate almond bark, melted


In a large bowl, combine chopped cookies and cream cheese to form dough. Roll into small balls about 1 to 1 1/2- inches in diameter. Using a fork, dip balls in melted chocolate. Set balls on wax paper and chill 1 hour, or until set. Makes 35-40 candies.


VARIATIONS: Use chocolate mint sandwich cookies, chocolate peanut butter filled sandwich cookies, or any other variation of sandwich cookies.

Rocky Road Brownies  from 101 Things To Do With Chocolate

(I take Rocky Road Brownies to every teacher luncheon or dinner thrown at my kid's elementary and middle schools. I once made something different, and people asked where it was. The trick is to let it cool before you cut it. Otherwise, you get a YUMMY, ooewy gooey mess.)

1 (9 x 13-inch family size) brownie mix
ingredients listed on back of box
1 cup salted peanuts
2 cups miniature marshmallows
1 cup chocolate chips

Preheat oven to 350 degrees. Make batter according to package directions. Pour batter into a greased 9 x 13-inch pan. Bake 23-25 minutes. Remove brownies from oven. Sprinkle peanuts, marshmallows, and chocolate chips evenly over top. Bake an additional 3-5 minutes, or until marshmallows puff up. Makes 24 brownies

Grandma's Fudge

In a large saucepan, combine and heat:

4 ½ c sugar

1 cube butter

1 can evaporated milk

Boil over med heat, stirring constantly for 8 min.

Add:

1 heaping cup of chocolate chips

1 lg Hershey bar (~7-8 oz) broken into small pieces

1 small jar marshmallow cream (~7oz)

Stir together quickly until completely incorporated.

Add:

dash salt

1 t vanilla

nuts (optional)

Pour into 9x13 pan lined with wax paper and/or sprayed with cooking spray. Let sit in fridge for a few hours. Cut and enjoy! Store in airtight container.

Tarantula Cake

In honor of the traditional Cake Walk that occurs during one or two Halloween Carnivals this time of year, I wanted to donate a cake for those kids who enjoy both the spooky and sweet part of this holiday. I had a lot of fun creating this cake. I basically took a photo of a Tarantula and went to work. I admit, it still looks animated more than realistic but hey, it was my first try. My nephew actually thought I was creating one of the spiders that is on the game Mind Craft, but I needed to put a few more red eyes. This was all for fun really, so I thought I would tell you all how I did it.

 Hope you enjoy!

 

You can use any cake recipe you'd like and make it in a bunt pan. I like to use this quick and easy recipe that I got from my friend Stephanie Ashcraft, who is the author of 

"101 things to do with a Cake Mix":

Death By Chocolate Cake

Ingredients:

3/4 cup Sour Cream (I like to use all natural whole)

4 eggs

1/2 cup of water

1/2 cup of oil (I use light Olive Oil or Canola)

1 chocolate cake mix (It works with Gluten-Free also)

1 small box of instant chocolate pudding ( I like to use Trader Joe's Instant Chocolate Pudding)

1 cup of chocolate chips (it recommends semisweet but, I went with milk chocolate this time)

Directions:

Pre-heat oven @ 350 degrees

Beat sour cream, eggs, water, and oil together in large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips.
For a bunt cake:

Place batter in a greased and floured bunt pan. Bake for 45-55 minutes, or until a fork inserted into cake comes out clean.

While the cake is cooling, start the rice crispy mix. You can make this anyway you'd like. I like to do mine on the stove top. For the this way of making rice crispy mix, click here.

 

Because I was taking this to a party, I folded some aluminum foil over a sturdy piece of cardboard for my cake plate.

After the cake cools, dig out the middle so that you have enough to fill it with a ball of rice crispy mix.

Make another ball for the head. To support the head, I used a bamboo skewer.

I'd like to say that you could use any kind of frosting, but I have come across recipes that are meant for cookies rather than cakes because they are not as strong. So, if it is a cake-like frosting, you are in business.

I used the Better Homes and Garden Frosting listed below for the frosting:

Ingredients:

1 cup shortening (I normally don't use Shortening, but in my experience, it is easy to work with when molding) 

1 1/2 teaspoons vanilla (Use clear Vanilla for a whiter frosting)

1/2 teaspoon of almond extract

4 1/2 cups sifted powdered sugar (about 1 pound)

3 - 4 tablespoons milk

Directions:

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency. Makes about 3 cups.

1. I frosted the rice crispy mix first with my fingers that were wet with water. That way I could mold the frosting all over while creating a body for my tarantula. Yes, the body of the tarantula looks yellow compared to the frosting on the cake. I had some leftover butter cream frosting I used in this photo. 
2. Then, I frosted the cake with the white frosting. 
3. Next, I created the tarantula's black body by adding a few drops of black food coloring* to the rest of the icing, along with a half case of crushed Oreo crumbs.This created a lumpy texture to the frosting. With wet fingers again, I molded the black lumpy clay-like frosting all over the body and molded legs by rolling them out and pressing them into the body and white frosting to attach them.  

*If you don't have black food coloring, I have used blue food coloring and added cocoa powder to make it a black'ish chocolate frosting. Plus the Oreos help with the color too.

For the details on the tarantula, I took Hot Jaw Breakers for eyes and candy corns to look like fangs. The finished result (in the photo at the top of this post) I added some molded pedipalps out of the black frosting to surround the fangs.  

Finally, I sprinkled some black sprinkles to resemble a harrier specimen. I should have done that to the legs as well.

Happy Halloween Everyone!

Zucchini Brownies with Fudgy Frosting

Here’s a summery, use-up-that-zucchini and just-plain-amazing recipe: 

Zucchini Brownies with Frosting

This is from Brenda Stanley’s fun (and useful) book, The Zucchini Houdini

Brenda is an awesome local lady and her book is great, with 100+ zucchini recipes – main dishes, side dishes, soups, breads, cookies, and yes, even zucchini brownies. Her Zucchini “Apple” Crisp (which uses only peeled, sliced zucchini and no apples) is fast, easy and yummy comfort food. Try it!

I’m dedicating this blog post and dessert to my sweet daughter, Ella, who helped make these. She is a great little chef (age 10) and you’ll probably see her on Food Network someday, unless she goes to Yale to study neurosurgery (which is one of her current plans).

Brownie Ingredients:

2 cups grated zucchini

1.5 cups sugar

3/4 cup oil

2 tsp. vanilla

2 cups flour

1/3 cup cocoa

1.5 tsp. baking soda

1 tsp. salt

1/2 cup nuts (optional)

1. Preheat oven to 350 degrees.
2. Grate the zucchini. A note on preparing zucchini: My sister passed on some sage cooking wisdom when preparing her zucchini lasagna with a mandoline slicer (and this can transfer to graters, too): When pitting fingers against mandolines, the mandoline always wins! Try not to grate any of your flesh into the brownies please. 

   

   Note this is messy –
   I had zucchini bits everywhere.
   Tidier to use the food processor
   but I didn’t feel like cleaning it.

   

   Note the nifty KitchenAid grater
   with the measuring/storage dish underneath
    – LOVE IT!

   

   A large zucchini, such as this one, yields approx. 2 cups grated
3. Combine zucchini, sugar, oil and vanilla. (Yup, no eggs in this one. It would be a good vegan recipe if you leave off the frosting.)
4. Mix the dry ingredients and add to the moist ingredients. 
5. Pour into greased 9x13 pan and bake 35-40 minutes. Cool. 

Easy, right? And, if you have zucchini, it’s likely you have the rest of the ingredients on hand, too.

Frosting Ingredients

1/4 cup butter

1 cup sugar

1/4 cup milk

1/2 cup chocolate chips

1/2 cup miniature marshmallows

1 tsp. vanilla

1/2 cup chopped nuts (optional) 

I thought this looked a bit like a fudge recipe, and guess what?!? It tastes a lot like a layer of fudge over your brownies! Incredible. My kids were already plotting the types of cakes on which to place this frosting!

1.  Melt butter in a saucepan over medium heat. Add sugar and milk, bring to a boil. Stir frequently and cook for 1 minute.
2. Remove from heat. Add chocolate chips and marshmallows. Stir until melted. Add vanilla. Spread over brownies. Sprinkle with nuts, if desired. 

Isn't the swirly chocolate-marshmallow pretty?

Then, try to exercise any shred of self-restraint not to eat these immediately. We lasted about 15 minutes. Amazing warm, and the leftovers are amazing cold. (I think you could leave these out, but refrigeration seems more prudent to me, especially as moist as they are.)

We initially cut this into 12 generous pieces, but you’ll probably have chocolate overload. And, I put walnuts both in the brownies and frosting. Delicious! These brownies turn out rather cake-like, so if you like the crunchy edge-piece brownies, don’t expect the same result here. I cook mine a bit on the longer end – about 40 minutes.

If there are any typos or mistakes, please let me know (and don’t blame Brenda Stanley). I paraphrased her directions a bit. Now, go EAT YOUR VEGETABLES!

… and one last guilty secret – I actually let my family have (zucchini) brownie sundaes last night for dinner. I’m waiting to be nominated as Mother of the Year…

Mangia! (Eat!) . . . Cindy Lou Who

Peanut Butter Filled Chocolate Cookies

 

If you like peanut butter and chocolate, especially together, this is the cookie for you. This is another re-post that was posted in 2008 and again in 2010. It seems that as I keep making them, they get to be more and more or a wanted item which makes me want to update the photos and approach to this super easy recipe.
 

This recipe comes from my wonderful aunt Sally and I honestly don't know how she continues to cook and bake the way she does. It is like magic. She can just take something out of nothing and make it delicious. So, with this recipe which is actually called Magic Middles, I give her a big shout out to say thank you for your creation!  

 
Magic Middles
from the kitchen of Sally P.

 



Pre-heat oven @ 375 degrees

Dough Ingredients and Directions:

Chocolate

Beat Together-

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup butter

1/4 cup peanut butter

Add 1 teaspoon of Vanilla and 1 egg (Beaten Well).

Stir in 1 1/2 cups of All purpose flour 1/2 cup of baking cocoa, and 2/3 tsp of baking soda. (I use 1/2 tsp.)

Peanut butter center:

In separate bowl mix-

3/4 cup of peanut butter

3/4 cup of powdered sugar

Forming the Cookies:

 

 

 

 

 

 

 

Roll in sugar and press down with hand or bottom of glass

 

  or Press down with bottom of glass dipped in sugar.

Bake in pre-heated oven @ 375 degrees for 7-9 minutes. Remove to cool.

 

They will still feel soft.

 

 

Austrian Sachertorte from Wolfgang Puck

 

Here is another updated post from back in 2008. I think it is the perfect time of year to share this delicious cake when chocolate season is in full bloom. It is very light yet flavorful dark chocolate cake with layers of Apricot filling and covered with a chocolate ganache. It is a little time consuming, but not a difficult process. It also requires only a small amount of flour which makes it easy to transfer to a Gluten-free version.
 

 

Story of Sachertorte Cake

This dark chocolate apricot filled cake originates in Austria and happens to be one of my favorites. The first time I tried it, was on my 20th birthday. It was made for me by an Italian woman named Sabrina, who I worked for in Austria at the time. The moment I tried it, I was hooked. I actually thought it was an Italian cake until I read about a man named Franz Sacher of Vienna who created it. In fact, only original Sachertorte can be found in Vienna or Salzburg Austria. It really is something special! I wish I had a recipe from my wonderful employer, but I do not. The next best thing would be from a well known local Austrian chef, Wolfgang Puck. I made his over and over again and it tastes almost identical to Sabrina's. I will even double the recipe to make a taller and more layered cake. It is worth it, if you like this cake. I hope you all enjoy.  

Wolfgang Puck's Sachertorte

 

Ingredients for cake:

6 ounces of bittersweet chocolate (in small pieces)

6 tablespoons of unsalted butter

4 egg yokes

4 ounces of sugar

5 egg whites

1/4 teaspoon salt

1/3 cup of all-purpose flour or Gluten free flour

Directions:

 

 

Step One:

Melt together chocolate and butter in a bowl over pre-boiled water that is now simmering. Remove from heat and let it cool down.
 

 

Step Two:

In another bowl whip egg yokes and 2 tablespoons of sugar together until you can see ribbons when you take the whisk out. (Like above)

 

Step Three:

Beat in melted chocolate mixture into the egg mixture.

 

Step Four:

In another clean bowl, whip egg whites and salt until you see soft peaks. Then gradually add remaining 6 tablespoons of sugar and whip until you see stiff peaks.

 

 

Fold in flour until you can't see any streaks.

 

 

Step Five:

Fold in 1/3 of egg white mixture into chocolate one until lightened and then slowly but, thoroughly fold in the rest of the mixture.

 

Step Six: Pour, Bake, and Separate

Pour into pre-buttered and floured 9 inch round pan or spring form pan.

 

 

 

Bake in a preheated oven until done (a toothpick should come out clean).
About 25-40 min depending on your altitude and oven. Check at 25 minutes and then every 5-10 minutes after.  

 

 

Let it cool in pan for about 10-15 minutes, place upside down on plate.

 

 

With a serrated knife, cut into 2-3 layers.

 

Step Seven: Make Apricot Filling

Ingredients for Filling:

1 cup of Apricot Preserves

1 tablespoon of Apricot Brandy. (I use juice or water)

Blend Apricot Filling in a food processor or blender until smooth.

 

 

 

Step Eight:

Spread Apricot filling on top of each layer. Put in refrigerator for 30 minutes.

 

 

Step Nine: Make Ganache

Ingredients for Ganache:

6 ounces of Bittersweet Chocolate in small pieces

2 tablespoons of unsalted butter

2 ounces of heavy cream

 

Melt chocolate and butter together in a bowl over post boiled and now simmering water in a pot.

In a separate little pot, bring cream to a boil. Mix hot cream into chocolate mixture. Let it cool enough to pour and spread easily over cake.

 

 

Step Ten:

Spread chocolate glaze all over cake. Refrigerate again for at least 30-45 minutes until ready to serve.

 

 

Serve with fresh whipped cream.

 

 

Has anyone ever tried this or other Austrian Food?

Chunky Pecan Pie Bars



My sister made these the other day and sent me some updated photos from the ones that were taken back in 2009. She wanted me to post them and tell you how to make my traditional winter treat. They're not really mine anyway. I got them from an old magazine. They are actually one of Nestle Toll House's recipes. But, I guess I do make them a little different so, you could say they are my version of these Chunky Pecan Pie Bars.

 

 

The Crust:

1/2 cup Flour

1/2 cup softened butter

1/4 cup packed brown sugar

(I found that you need to spray the pan if you are using glass or a metal)

Mix ingredients, press into pan and bake in a pre-heated oven set at 350 degrees for 12-15 minutes.

 

Filling:

3 large eggs (slightly beaten)

3/4 cup of corn syrup

3/4 cup sugar

2 Tablespoons of melted butter

1 Tablespoon Vanilla

1 package of Chocolate Chunks

1 1/2 cup of Pecans (chopped)

Mix all ingredients together and pour onto of crust.

 

 

 

Bake again @ 350 degrees for 20-35 minutes or until golden brown. Wait until they cool to cut (otherwise, they will be too gooey).