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.

Mom's Pecan Pie

We love pecan pie around here. Pec (ah) n or pec (short a) n - however you want to say it. It's just plain old good! This is my dad's birthday request every year (for the last 31 years that I know of) and we make it for Thanksgiving and for any other festive occasion we can think of. This is the time of year for me that I always wish I were home with family. We live as far as we ever have from everyone this year and are spending the Christmas season with just our little family (and lots of wonderful friends). I'm coping with the no family party sadness by baking lots of yummy stuff that reminds me of home and family. This is THE pie! (and it's "easy peasy" - my 6 year old's newest coined phrase.)

(I cheated and used a purchased pie crust...)

1 c sugar
3 eggs, beaten
1/2 c corn syrup (light or dark)
1/4 c melted butter
1 cup pecan halves

Mix the above ingredients in a mixing bowl until blended. Pour into unbaked pie crust and bake in 400* preheated oven for 10 minutes. Turn heat down to 350* and cover pie crust edges with foil. Bake an additional 30-45 minutes or until a knife comes out clean-ish. It can have pieces stuck to it, just not be goopy. Let it cool a bit and then eat it up!

Did I mention I LOVE this pie? YUM!

Stove Top Rice Crispy Treat Mix

I understand that many of you out there know how to make Rice Crispy Treats. But, this post is for those few that have either never made them or never made them on the stove top. This is how my mother made them and this is how I make them today. So, here is the recipe for you folks that would like it.  

Ingredients:

4 Tablespoons of Butter

1 bag of mini Marshmallows

6 cups of Rice Cereal

1 tsp of Vanilla and/or Butter Extract- optional (My addition)

Directions:

In 4 easy steps-

1. Melt Butter on low to med heat
2. Stir in Marshmallows until melted and creamy (Add extract at this time) 
3. Remove from heat and stir in Cereal until combined
4. Quickly remove from pan and mold as desired

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?

Gluten Free Lunch Lady Brownies



photo taken by Madeline L.

I love this recipe so much! My sister in law -who worked with the lunch lady in this story- gave me this recipe to me more than 30 years ago and since then, I have made it for my children over and over again. Unfortunately, two of my children were diagnosed with Celiacs disease years ago which left me with no choice but to make many of my favorite recipes gluten free.

So, I took this recipe right from this blog (pictures and all) to provide a gluten free version for all of those that have an intolerance to gluten or choose to eat a gluten free diet by choice.

The Lunch Lady Story:
As my daughter Madeline tells it, this brownie recipe is no ordinary recipe, because it has been in our family for years. Yes, many brownie recipes today share similarities, but this recipe is special because it means so much to us. The recipe was made in a local Jr. high school cafeteria years before I even taught school there. No one knows where the recipe originated from, but it had been in the making for over 50 years. In a small town in Idaho, you can imagine how these lunch lady brownies became so popular that they were entered in local bake sales and fund raisers.

As it goes, this recipe is a piece of history. It has brought people together and is meant to be shared. Most people say it comes out like cake, while many say fudge. Either way, it is warm  chewy creation that keeps my family coming back for more.

If you would like the original recipe for Lunch Lady Brownies Click Here.

Recipe for Gluten Free
Bonneville Jr. High school Brownies:

Ingredients:
1 cup of Butter (I use unsalted)

1/2 cup of Cocoa
1 1/2 cups of Brown Rice Flour
1/4 cup of Tapioca Flour (or Tapioca Starch)
1/4 cup of Potato Starch (not Potato Flour)
1 Tablespoon of Xanthan Gum
2 cups of Sugar
4 Eggs

4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

Directions:

I melt my butter in the microwave and pour into my mixer, then I add cocoa and mix together until smooth.

Then I add all the flours, starches, and Xanthan Gum, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.

Pour into greased, floured  9x13 baking pan*. 

* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Additional Note * This batter will be runny like a cake mix. But, you may have to spread it out over your pan with a rubber spatula still. 

Since I have an older oven, I find I have to bake mine for up to 30 minutes. Don't over bake these those, check them at 20 minutes.
Bake in a pre-heated oven @ 350 degrees.  

Wait only about 10 minutes to frost brownies.

Frost them while they are warm (not hot). Wait for them to cool some more and they enjoy them with milk or ice cream.

The Chocolate Icing Recipe:

To make while the brownies bake

1/4 cup of softened Butter

1/4 cup of canned Milk (regular milk is fine)

1/4 cup of Cocoa

3 cups of Powdered Sugar

Dash of Salt

Mix all together and frost as desired.

Suggestions:

You can also make these into Marshmallow brownies by putting marshmallow all over the top when there is 5 minutes left to bake them, and then wait for them to cool, and frost over the marshmallows.

I also like to add mint to the batter and/or to the frosting for a mint flavor.

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).

Lunch Lady Brownies

This is a re-post of a fantastic recipe I posted back in 2008. I felt I needed to add some pictures to show the deliciousness! So, here we have it folks, a great American treat, the brownie!

The brownie has ranked number one for "sweetest baked invention yet", at least to me. According to History, there really isn't enough evidence to say who really discovered this brown treasure. The brownie has been around for a long time and developed a lot of variation as well. Everything from peanut butter to pistachios have been added to this already rich dessert. There are usually two kinds of brownies, a cake brownie and a fudge brownie. Furthermore, the Blondie also derives from the brownie.

The Lunch Lady Story:
This brownie recipe is no ordinary recipe, today I'd like to give you a brownie recipe that was made in a Jr. high school cafeteria. In a small town in Idaho, a lunch lady made these brownie so perfect that they were entered in local bake sales and fund raisers.

This recipe has been around for more than 50 years and still attracts so many children each year. I was given this recipe by my aunt who worked in the school cafeteria and knew this wonderful women. These brownies are the best of both worlds. They are cake-like with the chewy density of a cookie.

They really are a delicious piece of history!

Recipe for Bonneville Jr. High school Brownies:

For a gluten free version of these brownies (click here)

Ingredients:

1 cup of Butter (I use unsalted)

1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs

4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

According to comments, people have tried these with ingredients changes like sweetened cocoa powder and adding salt to the batter. Not a bad idea. I should try them myself and see the difference.

Directions:

I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir!

Pour into greased, floured  9x13 baking pan*. 

* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. As per comments, some have had to cook as long as 35 minutes depending on oven and altitude. 

Wait only about 10 minutes to frost brownies.

Frost them while they are warm (not hot).
This frosting it what makes these brownies so great in my opinion because these brownies are not very sweet on their own. The warm frosting sinks into brownies a little bit which is why you frost them while warm.

The Chocolate Icing Recipe:

To make while the brownies bake

1/4 cup of softened Butter

1/4 cup of Evaporated canned Milk (regular milk is fine)

1/4 cup of unsweetened Cocoa

3 cups of Powdered Sugar

Dash of Salt

Mix all together and frost as desired.