Imagine a flowing fountain of warm, gooey, melted chocolate at your fingertips, and marshmallows, strawberries and brownies accompanying it. Sounds heavenly, right? Well for some, this dream became a reality this past week at Ontario Hall’s Chocolate Gala!
It was any chocolate lover’s dream (I know it was mine). It was an semi formal evening of socializing, and most importantly, chocolate eating. From chocolate covered pretzels, to chocolate cookies and to the yearned for chocolate fountain, this gala had it all! Now, I’m sure many other residences had some equally as fun (and delicious) Frost Week events, but I think I’m going to start my first 2015 blog out with some to die for chocolate recipes that everyone can enjoy, because who needs those “get healthy” New Year’s resolutions anyways!
1. The Classic Chocolate Chip Cookie (Martha Stewart)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Our Favourite Chocolate Cake (Homemade)
- 2 cups flour
- 2 cups white sugar
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup dark cocoa
- 1 cup salad oil
- 2 eggs
- 1 cup hot coffee
- 2 cups brown sugar
- 1 tablespoon butter
- 2/3 teaspoon nutmeg
- 4 cups water
- Mix ingredients in order given.
- Grease the bottom of the cake pan to prevent the cake from sticking.
- Preheat oven to 350 and bake for approximately 40 minutes.
- Mix sauce ingredients in a pot and bring to a boil, then reduce to a simmer.
- Then in a measuring cup add 4 heaping tablespoons of corn starch mixed with 1/4 cup of cold water.
- Mix until smooth.
- Slowly add the cornstarch mixture to the hot ingredients, stirring constantly to avoid lumps.
- Once mixture begins to thicken, remove from heat.
- When the cake is finished, remove from oven and let cool (10 minutes)
- Best if served warm with hot cake sauce.
Also good on cupcakes!
3. Old Fashioned Chocolate Fudge
- 2 cups white sugar
- 1/2 cup cocoa
- 1 cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- Grease an 8×8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.