Ice cream ekes out at the very end!

 

Don't worry, I'll post the cake recipe tomorrow :)

yay!

So!  Winner of the Thread Choice Awards is:

 

Chocolate Honey Ice Cream

 

I believe this recipe came from my paternal grandmother's side, which makes sense since she was the one with the ice cream maker.  We didn't get to make this often, as my grandfather preferred fruit in his ice cream, but I remember the few times we sneaked the ice cream maker out for one last batch just for ourselves.

 

• 1/2 cup semisweet chocolate pieces

• 2 tbsp all-purpose flour

• Pinch of salt

• 1 1/2 cups honey

• 2 eggs, beaten

• 2 cups whipping/heavy cream

• 1/2 tsp vanilla

 

In a saucepan, combine semisweet chocolate pieces, flour, and salt.  Stir together milk and honey; gradually stir into dry ingredients.  Cook and stir over medium heat until chocolate melts, and the mixture thickens & boils.  Add a moderate amount of the hot mixture to eggs and mix well; return slowly to hot mixture.  Cook and stir 1 minute more.  Chill.  Stir in cream and vanilla.  Freeze in 2-quart ice cream freezer.  Let ripen.  Garnish with additional semisweet chocolate pieces, if desired.  Makes 1 1/4 quarts ice cream.

 

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The key to this is to introduce heat to the eggs without curdling or cooking them.  Just remember to take that slow and you'll be fine.  I've personally sifted the flour and salt together (since the salt is in such low quantity) and just directly added the milk and honey into the dry's; it's one less bowl to clean afterward.  And I'm not entirely sure what my grandmother meant by "let ripen;" for me, it's always been "let sit until firm or until your sweet tooth gets the better of you."

 

If you don't have an actual ice cream maker, you can achieve the same thing by putting the liquid contents in a medium plastic bag, and immersing that in a large plastic bag filled with ice.  Space-saving tricks from my years at university.

that sounds delicious and that's a great idea for an ice cream maker substitute !

And now for the runner up In the Threader's Choice Awards!  We have....

 

Chocolate Pudding Cake

 

It's cake!  It's pudding!  It's both at once!  We have the best of both worlds possible, all in a single dish!  C'est magnifique!

 

• 1 cup sifted flour

• 3/4 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 1/2 tbsp cocoa powder

• 1/2 cup milk

• 1 tsp vanilla extract

• 1 tbsp butter or margarine, melted

• 1/2 cup chopped pecans (if desired)

///

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar, firmly packed

• 2 tbsp cocoa powder

• 1 cup boiling water

• Whipped cream

 

Preheat oven to 350,  Sift together flour, 3/4 cup sugar, baking powder, salt, 2 1/2 tbsp cocoa.  Add milk, vanilla, and butter, and blend thoroughly.  Stir in nuts (if desired).  Turn batter into greased 8x8x2-inch pan.  Combine remainng 1/2 cup sugar, brown sugar, remaining 2 tbsp cocoa, and boiling water; pour over batter.  Bake for 40-45 minutes.  When cool, turn upside-down onto serving dish.  Garnish freely with whipped cream.  Makes 8 servings.

 

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A couple things about this recipe.  First (and most importantly), it's delicious!  Second, make sure to serve this in thin slices; I made the mistake of trying a heaping chunk at once, and discovered very quickly that it is powerful.  It's really good, just make sure to portion it out.  And maybe have some milk on hand.

 

I also feel obligated to provide a good whipped cream recipe, because there's so many lackluster or just plain bad options floating around.  If ever there's a recipe that calls for whipped cream, this is unequivocally what I use for it.

 

Whipped Cream

!Bonus recipe!

 

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tbsp vanilla extract

 

Beat heavy cream until almost stiff, just before it mounds on the whisk.  Gradually add powdered sugar and vanilla, continue beating until all components have dispersed equally.

 

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That's it!  Not even five minutes and you're done with the whipped cream!  The amount stated here is "good for one 9-inch pie," but in my personal opinion this is not so.  For a pie of that size, I will typically double the recipe; but I also enjoy whipped cream, especially when it's more than just the canned air that most premade or sprayed varieties are.  It's substantial enough without being heavy, it's sweet without being too sweet, and it's flavorful without distracting from whatever else it's paired with.

you know you're killing me with these. chocolate week has never been so difficult.

 

Mr. Gill should probably hide the baking stuffs or I

will do very bad things with them.

 

I can see a sweet innocent looking cake like this disappearing along with all

the ice cream in one day.

And the worst part is, I haven't even gotten to the really bad stuff yet ;)

 

ok, I'll brace myself and try to stay clear of te pantry.

 

it's a long weekend tho........

BRING US THE BAD STUFF!!!!!

 

*drools*

Ah ah ah! We have the poor forlorn candy recipe first, don't you know.

I want candy......

Are you singing right now, Cindy?

Are you singing right now, Cindy?

Of course

And now for the less-loved candy...

 

Chocolate Peanut Butter Fudge

 

...wait, I'm sorry.  Did I forget to mention the candy was fudge?  Silly me.  But fudge is a candy, soooooo...

I'm starting to feel this week around my gut area.

 

• 3 cups sugar

• 3/4 cups milk

• Pinch of salt

• 1/4 cup cocoa powder

• 6 tbsp peanut butter

• 1 tsp vanilla extract

 

Combine sugar, salt, cocoa powder, and milk; place over low heat and stir until sugar is dissolved.  Cook gently without further stirring until mixture forms a soft ball when tried in cold water (115°C if you have a candy thermometer).  Remove from heat and cool; add peanut butter and vanilla.  Beat until thick and creamy; transfer to shallow buttered pan and chill.  When nearly firm, cut into squares.

 

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I mean, do I really need to say more?  It's fudge, and fudge is always awesome.  If you want a slightly different consistency you can substitute out the cocoa powder for a good double handful of chocolate chips; if you do, I'd leave half a cup of sugar out for most people's taste.  But then again, I've inherited a legendary sweet tooth that won't even blanch at the concentrated sugar-punch that is a pint of butterbeer after ingesting a quarter of a cake, so I don't really notice the difference all that much.

oh fudge I had a premonition. Bet the peanut butter keeps it nice and smooth too.

 

I've never made fudge. that should be a good enough reason to do it now.

 

I've made truffles but that's way easier.

Does anyone else have any chocolate recipes to share? Or did we all just go sucromatose from glucoverdosing?

(I make no apologies for the puns.)

I will recipe spam when I wake up some. You were doing so beautifully I felt bad about interrupting the flow of chocolate

I don't bake or cook a ton of recipes with chocolate. I mean I make chocolate muffins with blueberries on occasion, but those are based on cake mix bags I'm lazy.

Me and my guy made marshmallow chocolate brownies a few months ago and they were amazing!

 

 

We got the recipe from BBC food!

 

Marshmallow brownies

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Makes 24 slices

Chunks of marshmallows make these brownies addictively good. Bake up a batch for Bonfire night.

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Ingredients

• 240g/8oz butter
• 150g/5oz dark chocolate (a spicy one works well)
• 60g/2oz cocoa
• 150g/5oz plain flour
• 500g/1lb 2oz caster sugar
• 5 eggs, beaten
• 150g/5oz marshmallows, chopped

Method

1. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.

2. Melt the butter and the chocolate together very gently.

3. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.

4. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.

They were absolutely lovely. We did have to leave in them in longer than 20 mins though as we had a deeper brownie tin.

-salivates-

 

I'll have to post my recipe for the day later when I get a chance.  Time slipped away for me here...

I pray that I don't make truffles again because they are both very easy and very evil.

 

I made these with raw egg yolks when I've done them - people are afraid of those now so they use egg substitute or temper the eggs in hot cream or water... I think you're safe enough with pasteurized eggs. Pretty sure it's not the eggs that will harm you with these.

 

Anyhoo.

 

12 ounces semisweet or bittersweet chocolate, chopped (at least 60%, the higher the better)(yes a bag of chocolate chips is ok)(good chips)

 

1 egg yolk, at room temperature

 

2 tablespoons liqueur of your choice or espresso or whatever flavor thing you like.

 

Unsweetened cocoa, for rolling, or chopped nuts, toasted coconut, powdered sugar, or chocolate melted with a little tiny bit of oil to coat them in chocolate.

 

Heat the butter and heavy cream until butter melts. Add the chocolate, stir until smooth. Remove from the heat.

 

Whisk in the egg yolk and liqueur until smooth.

 

Turn into a wax paper lined pan if you want to cut these in squares like fudge, or leave them in the bowl to make them round.

 

Chill for about 1-1/2 hours.

 

For squares you can be done now, or coat with any of the coatings you want and cut into tiny little squares.

 

For round truffle shaped truffles, scoop into one inch rounds, roll in your hands to get them kinda round (they're supposed to be kinda shaggy and imperfect like... truffles..,).

 

Place on a plate lined with wax paper and chill 1/2 hour.

 

Then roll the truffles in whatever you like. If covering with chocolate, dip them into the melted chocolate and scoop them out with two forks. You can roll them in other stuff afterward if you like.

 

Keep in the fridge in an airtight container.

 

 

Serve at room temp.

 

Autocorrect is funny.

I see why hey can be dangerous. And why it's a good thing I'm stuck at work, and away from a kitchen.

 

Anyway, I'm going to wolf down my lunch and get to my recipe. It's easy and perfectly fits my mood, which is a triple bonus.

Okay. I'll make this pretty and stuff when I'm at a computer and not on a phone that's shouting at me in Frencglish. Maybe. Not sure.

Peanut Butter

I know of no other name for this. There used to be one, long ago, but it was lost to the annals of time. Any time there's a request for peanut butter in the Todd household, this is to what we refer.

• 3-4 generous scoops of peanut butter
• About 2 tbsp butter
• Some powdered sugar
• At least two handfuls of chocolate (chips, bar, bark, doesn't matter)

In a you-sized bowl fit for eating straight out of, deposit peanut butter and butter-butter. Microwave for 1 minute or until contents catch fire, whichever comes first. Add in powdered sugar until you feel like stopping. Drop in chocolate chips, eat half of them, then drop in more. Stir until mixture looks too good for you to resist. Consume with tall glass of milk handy.

Makes 1 serving, unless you've a significant other; in that case, makes 1 serving, and they can make their own bowl because this is yours.

 

That's awesome!

 

I usually just get a spoon of peanut butter and smash on as many chips as it'll hold. I'll have to try actually cooking this.

You might like this hot chocolate if you're in that mood.

 

Heat heavy and light cream in whatever proportions the devil directs.... use milk if you're ascared... enough to two thirds fill a mug, or maybe half.

 

Fill the rest of the mug with chocolate chips and / or chopped chocolate.

 

Stir till melted. Give it a pinch of salt and vanilla or a shot of rum.

 

Drink up, Johnny.