Recipes for National Chocolate Day | Events
It's National Chocolate Day! I know there may be three or four of you out there who don't like chocolate, but for the other thousands upon thousands of people who do, this is a great food holiday. Whether you like your chocolate in the form of pie, a cremy candy bar, or a thick multi-layered cake, it's hard to find a BAD chocolate dessert.
Here are a few of my favorite recipes:
Mama Steph's Chocolate Mint Chip Cookies
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.
My notes: I didn’t use parchment paper or a silpat, as I have really good nonstick cookie sheets. If yours are questionable, you might want to line yours, as Maria suggests. I chilled the dough overnight, and had to let it soften up just a bit before I could scoop the dough. Since I used my small scoop, I only baked the cookies for about 10 minutes. Also, didn’t have Dutch process cocoa; used my regular Nestle cocoa, and they were fabulous that way, too.
French Silk Pie
One 9″ pie shell – baked and cooled (you can make your own pastry dough or buy pre-made deep-dish pie shells)
3/4 cup unsalted butter, softened
1 cup sugar
2 oz unsweetened chocolate, melted
1 1/4 tsp vanilla extract
For topping, whipped cream (you can use Reddi-Whip or Cool Whip, but it’s really fun and easy to make your own with heavy whipping cream. I’ll tell you how in a sec if you don’t know yet.)
1. Cream softened butter in mixer bowl, gradually adding the cup of sugar. Beat with mixer until fluffy, about a minute.
2. Still beating, add in melted chocolate and vanilla extract. Blend until uniform in color (no chocolate streaks.)
3. Add eggs one at a time, beating for 20 seconds or so between eggs. Once all three eggs are in, beat for three minutes.
4. Spoon mixture into baked pie shell; smooth out the top. Refrigerate for 30 minutes or more to allow it to thicken.
If you’d like to make your own whipped cream:
Chill your mixer bowl, beater(s) (at least 15 minutes in freezer) and one cup of heavy whipping cream (from the fridge is fine.)
Pour cream into chilled bowl, and begin whipping on high speed. When it begins to become a bit fluffy, gradually sprinkle in 2 TBS granulated sugar and 1/2 tsp vanilla extract. Watch carefully; when it looks fluffy enough to spread on the pie, STOP. If you whip too long, you’ll have nice, sweet vanilla-flavored butter.
Finally, if you like pumpkin, especially at this time of year, you might like to check out this recipe for Chocolate chip-pumpkin cookies.Click here for that delicious treat's recipe.
If you'd like to share your favorite recipe, send it to me at MamaSteph@kltv.com, or post it on my Facebook page where lots of recipe sharing goes on each day.
Copyright 2013 KLTV. All rights reserved.
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