Category: Light Shine University

Marvelous twist on a classic favorite.

Tell the truth–you know that positively everything is genetically enhanced when chocolate is involved. I read it somewhere–therefore, it is of course true. You will also be pleased to know that this sweet little cookie was approved by the State Childcare Program as a good snack choice for daycare children because it has so darn much oatmeal in it. So you can breathe easy while you snarf these down…they’re good for you…heh, heh.

Have them for breakfast with a glass of milk.

Call it oatmeal.

Heh.

 

 

Chocolate Oatmeal Cookies

Ingredients:

2-1/2 cups butter

1-1/2 cups packed brown sugar

1cup sugar

2 eggs

3 tsp. vanilla extract

2-1/2 cups flour

1/2 cup cocoa

2 tsp. baking soda

1 teaspoon salt

6 cups oats

12 oz. chocolate chips (optional…ok, not really)

Heat oven to 375*. In a mixer bowl, beat butter and sugars until fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda, and salt. Stir in chocolate chips. Drop by tablespoons on ungreased baking sheets. Bake 10 minutes. Cool slightly and remove from pan.

 

If you have a glorious weakness for chocolate, and if you love the creamy flavor of malt, AND if you have any respect whatsoever for the fact that it is National Milk Chocolate Day…and how could you not?

…then, my friends, these sweet little morsels are liable to just flip you around backwards in all their chocolaty loveliness.

Pretty sure I ate them…all…by…myself.

I suppose I should be ashamed.

I’ll work on that…soon.

Milk Chocolate Malt Cupcakes

Ingredients:
1- 1/2    cups Bisquick® mix
3/4    cup sugar
1/3    cup unsweetened cocoa
1/4    c malted milk powder–plain or chocolate
2/3    cup milk
1/4    cup vegetable oil
1    teaspoon vanilla
2    eggs

Frosting
2    tablespoons malted milk powder–plain or chocolate
2    tablespoons milk
2    cups powdered sugar
1    tablespoon unsweetened cocoa
1/4    cup butter, softened

1.    Heat oven to 357 F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2.    Bake about 15 minutes. Immediately remove from pan. Cool completely, about 30 minutes.
3.    In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Happy National Milk Chocolate Day!

https://youtu.be/oB7PSQU3y3M?si=HgW06DGy10TB7DVN

 

We’ve discovered something…

“molten” is quite a relative term. But no matter how it is used, if it’s attached to the word “chocolate” well then….

it’s positively glorious.

We’ve tasted Molten Chocolate Cake in many of it’s incarnations, or—various levels of done-ness—and found that each and every version has it’s own unique…charm…

Yeah, charm is a good word. My favorite version is this moist and fluffy but not-quite-so-liquid center darling. If, however you want the molten chocolate to actually be more like lava–then just take it out of the oven a minute or so sooner than I did.

Either way…don’t make any plans.

You’re going to want a moment alone.

Trust me.

Oh, and whatever you do–don’t cook them longer than 15 minutes…or they tend to…ahhhh….blow up.

Yeah. Don’t ask.

 

 

Chocolate Molten Cake

Ingredients:

1/2 cup butter, cut into pieces

6 ounces semi-sweet or milk chocolate

3 large eggs, separated

1/3 cup white sugar

1 teaspoon vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Preheat oven to 400 degrees and place rack in center of oven. Generously butter 4 – 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside.

Melt the butter and chocolate in a double boiler over medium heat. Remove from heat and set aside.

Beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. Beat in the vanilla extract. Now, then fold in the melted chocolate mixture.

In a clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a wire whisk gently fold the beaten whites into the chocolate mixture, just until it is well combined. Don’t over mix or the batter will go flat. Divide the batter between the prepared cups, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a knife around the edge of each cake and then turn it out onto the center of a serving plate.  Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and serve with Vanilla ice cream.

Makes 4 – 3/4 cup  individual cakes.

 

No–that is not a big ice cube in my cup…it’s a chocolate marshmallow. You should be so jealous. Truly.

So, let’s just say you’re in the mood for a nice warm cup of hot chocolate. As you look in the cupboard, you realize that you are out of ye old “Swiss Miss.” No problem, you think. We’ll just do the back woods thing and make it from scratch. Fine…until you open the cocoa canister and find that there is only a dusting left at the bottom. Now what?!

But wait! What’s this? Could it be a couple of 3 Musketeers bars in the back there–hiding out for that certain craving that you get at 10:30pm sometimes?

That’s all you’re going to need my friend. Wait’ll you read this.

As you sip try to avoid giggling your head off at your own decadence.

Yeah, good luck with that.

 

3 Musketeers Hot Cocoa

Ingredients:

1½ cups chopped 3 MUSKETEERS® Bars
3 cups warmed milk
1/4 teaspoon ground cinnamon, plus more for dusting
2 tablespoons whipped cream

Directions:

1. Combine the candy with the milk and ground cinnamon in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the candy is completely melted.
2. Pour into mugs. Add a cinnamon stick–if you like, and top with a small dollop of whipped cream–or one of those gigantic marshmallows from William Sonoma. Sorry. I love them. Dust with a sprinkling of cinnamon.