Chocolate Lava Cake in the Instant Pot

This recipe came from Tyler Jumper.

Chocolate Lava Cake in the Instant Pot
1 c. water, for instant pot
1 c. semi-sweet chocolate chips
1/2 c. butter
1 c. powdered sugar
3 eggs
1 egg yolk
1 T. vanilla
3/8 c. flour
4 Pyrex 6 oz. bowls
For Topping:  ice cream, caramel drizzle, Magic Shell Chocolate ice cream topping
Microwave chocolate chips and butter in a large bowl for  2 minutes.  Stir in powdered sugar until smooth.  Add eggs and egg yolk and stir well.  Add vanilla and  flour and stir well.  Spray Pyrex bowls with cooking spray.  Pour batter into each bowl filling to the top.
Place trivet and 1 cup water in the instant pot and then place the bowls on the trivet.  Stack them if needed.
Seal.  Manual for 9 minutes.  Quick Release.
Remove bowls, rest 2 minutes and place upside down on a plate.  Top with ice cream, caramel and magic shell.  Enjoy!
*For a Peanut Butter Lava Cake, mix together:  4 T. peanut butter, 1 T. butter, 2 T. powdered sugar.
Fill bowl half full with batter and then add 1/4 of this peanut butter mixture to each bowl and then finish filling bowl with batter.

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Grandma Janie Kimball's Devil's Food Cake

This recipe was shared with me by Sharon McConnel.  Grandma Janie had given this recipe to her mother, Caroline many years ago.  Grandma Janie was Caroline's Aunt.  It was one of their family favorites!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min.

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together.

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!!

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

Best Ever Chocolate Cake

3/4 c. butter, softened

2 c. sugar

3 large eggs

2 t. vanilla

2 c. all-purpose flour

3/4 c. baking cocoa

1 t. baking soda

1/2 t. salt

1/4 t. baking powder

1-1/2 c. 2% milk

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 c. confectioners' sugar

Chocolate curls, optional

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers. 

Easy Devil's Food Cake

Easy Devil’s Food Cake

·         1 1/4 c. sugar

·         1 c. buttermilk

·         2/3 c. vegetable oil

·         2 eggs

·         1 t. vanilla

·         1 1/2 c. all purpose flour

·         1/2 c. unsweetened cocoa powder

·         1 1/4 t. baking soda

Frosting

·         1/2 c. (1 stick) butter

·         2 oz. unsweetened chocolate, chopped

·         1/3 c. unsweetened cocoa powder

·         2 t. vanilla

·         2 c. powdered sugar

·         2/3 c. sour cream (more if needed)

Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.

For Frosting:

Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

Double Chocolate Z Muffins

My version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 regular sized muffins.  Bake at 350 for 25 minutes.

This can be made in loaf pans too:
small loaf = 35 minutes
medium loaf = 45 minutes

Smallest mini muffins = bake 15 minutes

3 1/2inch mini = bake 18 to 20 minutes

Brownies Galore....

Shiny Brownies........always shiny brownies with thin meringue crust:
2 eggs
1 c. granulated sugar
1/2 t. salt
1 t. vanilla
1/3 c. shortening
2 1 oz. squares unsweetened chocolate
3/4 c. flour
1 c. nuts
Melt chocolate with shortening.
Beat eggs. Stir in sugar, salt and vanilla.
Stir two mixtures together and stir in flour and nuts.
Bake in 8″ square pan with parchment lined bottom for 30-35 minutes at 325 degrees.


Fudge Brownies........ from King Arthur Flour

Our guarantee: These brownies, deep chocolate brown inside with a lighter-colored top crust, will be about 3/4" to 1" tall when cut. They'll be ultra-moist without crossing the line into gooey/underbaked.
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes. You can do this while you're melting your butter (next step).
3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
5) Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
6) Spoon the batter into a lightly greased 9" x 13" pan.
7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

This recipe is written using Dutch-process cocoa. If you use natural cocoa, your results may be different; the brownies may taste slightly acidic, and might be denser.

Big Batch Brownies: To make a half-sheet sized batch use the following measurements:
6 large eggs
2 cups cocoa
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla
1 1/2 cups butter
3 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
3 cups chocolate chips

Bake at 350°F for 40 to 45 minutes or until the brownies test done as described above

Whole Grain Brownies
These whole-wheat brownies are the treat we serve when we're trying to convince folks that baking with whole grains doesn't have to be an exercise in deprivation! Moist, rich, and deeply, darkly chocolate.Their texture is greatly improved if you wait 24 hours before cutting them. Why? The wait gives the wheat bran a chance to soften and "disappear," texture-wise.
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional but recommended
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur White Whole Wheat Flour, organic preferred
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
5. Add the eggs, stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.
8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.

Yield: 2 dozen 2" brownies.
tips from our bakers

You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn't exceed 3 cups, and may increase baking time by 3 to 5 minutes.
If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn't flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Quick and Easy Brownies
Our long-time favorite fudge brownie recipes. It's an easy one-bowl recipe; no melting chocolate, no combining wet and dry ingredients separately, simply stir everything together. And it makes a reliably delicious, moist, fudgy pan of brownies, perfect for that potluck you forgot about until the last minute.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup natural cocoa, Dutch-process cocoa, or TripleCocoa Blend
2 cups sugar
1/4 teaspoon salt*
1/4 teaspoon baking powder
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
3 large eggs
1/2 cup (8 tablespoons) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
*Increase the salt to 1/2 teaspoon if you use unsalted butter. Can also add 1 c chocolate chips to send these over the top.

1) Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
2) Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
3) Spoon the batter into the prepared pan.
4) Bake the brownies for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
5) Remove the brownies from the oven; let them cool completely before cutting. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.
Yield: about 2 dozen 2" brownies.

Old Time Brownies
1 c sugar
1/4 c. melted butter
1 egg
2 oz. unsweetened Baker's chocolate, melted
1/4 t. salt
3/4 t. vanilla
1/2 c. flour
1/2 c. chopped walnuts
Mix ingredients in order given. spread in 8" round waxed paper or parchment lined pan. Bake at 325 for 25 minutes. Cool slightly & remove from pan.

Chocolate Fondue....healthy version..

Laureen Raff was telling me about her fondue recipe.   I have adapted it to use honey instead of maple syrup like she uses.

Chocolate Fondue....the healthy way!!
1 c. coconut oil, melted
1/3 c. raw honey, melted
1 t. vanilla extract
dash of salt
2 to 4 T. Cocoa (to taste)
Place coconut oil in glass bowl and melt in warm water bath or warm setting on oven.  Do the same for the honey.  Then combine all the ingredients together in blender or bowl & mix well.  Pour into crockpot set on warm or low.  Great for dipping all kinds of things....strawberries, bananas, apples, pineapple, pretzels, cake, marshmallows, & more

Can also dip strawberries and freeze for 20 minutes to harden.  or  pour into molds and made into chocolate bars.

Crock Pot Creamy Hot Chocolate

Crock Pot Creamy Hot Chocolate
1 1/2 c. heavy cream
14 oz.  can of sweetened condensed milk 
2 c. milk chocolate chips
6 c. milk
1 t. vanilla extract
Mix in crock pot and heat until melted together and ready to serve.

Hot Chocolate......Candy Cane Marshmallows

hang these on the side of your mug filled with hot chocolate or enjoy them just as they are....

Candy cane marshmallows 
crushed candy canes
large marshmallows
mini candy canes
melted chocolate. 
Simply stick a mini candy cane into the large marshmallow. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. Place on a waxed paper lined baking sheet and allow to set. 

Chocolate Eclair Cake

Today is Jake's 16th Birthday!!!   and the bummer is he is very sick!!  This is the cake we are making for him....maybe it will be the recipe to make him feel better.  
T'was a hit.......I think this may be my favorite 2013 recipe!!  yep..... pretty sure!!!!  

CHOCOLATE ECLAIR CAKE
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz.  cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)

Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30  minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.

Chocolate Snack Cake.....with Perfectly Chocolate Frosting

Chocolate Snack Cake       from:   Taste of Home
CAKE 
1 c. boiling water
1/4 c. butter, softened
1 egg
1 t. vanilla extract
1 c. all-purpose flour
1 c. sugar
3 T. baking cocoa
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
Confectioners' sugar
In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 9 servings.
"PERFECTLY CHOCOLATE" FROSTING    from  Hershey Chocolate
1/2 c.butter or margarine
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Andes Mint Cookies

Super easy, only 4 ingredients
Andes Mint Cookies
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes.
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

 http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html?showComment=1323739192245

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies                       Makes 36 cookies
1 c. (2 sticks) Butter, softened
3/4 c. Brown Sugar
1/4 c. White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 t. Vanilla Extract
2 1/4 c. All-Purpose Flour
1 t. Baking Soda
12 oz Milk Chocolate Chips
Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake at 375 for 9-10 minutes. Remove from oven and cool.

Goey Chocolate Skillet Cake / Ice Cream Sundae

Gooey Chocolate Skillet Cake Ice Cream Sundae
Cake:
1 c. flour
1/2 t. baking soda
1 c. sugar
dash salt
1/4 c. (1/2 stick) butter
1/4 c. vegetable oil
2 T. cocoa powder
1/2 c. water
1/4 c. buttermilk
1 egg
1/2 t. vanilla

Frosting:
1/4 c. (1/2 stick) butter
2 T. cocoa
3-4 T. milk (as needed for consistency)
1/2 c. pecans, chopped
2 c. powdered sugar
1/2 t. vanilla

Serve with:  ice cream,  caramel sauce & whipped cream

Preheat the oven to 350. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350  for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla  ice cream, caramel sauce, and whipped cream.

Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings

Fudge Brownie Pie

This recipe was voted the best Blogger recipe in 2012....shared by Marie from the English Kitchen. 
Fudge Brownie Pie
3/4 c. flour 
1 c. sugar
1/4 c. unsweetened cocoa powder, sifted
1 t. baking powder
1/4 t. salt
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped toasted pecans
2 handfuls of mini marshmallows

Frosting:
1/4 c. butter, melted
1/4 c. cocoa powder, sifted
1/4 c. evaporated milk
1 c. powdered sugar, sifted

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting beat all ingredients together until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

One Cookie!

FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE.......

ONE COOKIE! 
1 T. butter melted
1 T. sugar
1 T. brown sugar
3 drops of vanilla
 pinch of salt
1 egg yolk
1/4 c. flour
2 T. chocolate chips
MICROWAVE 40-60 seconds in a cup or bowl, for a single serving deep dish chocolate chip cookie!

Chocolate Pudding Cake......in a crock pot

Laurie Charley and her family came to stay this weekend while they attended the 100th Birthday Party for their Grandma Talbot.  I decided to try this new recipe for chocolate pudding cake I found online this week.  It worked out great I put it all in the crock pot just as Laurie sent a text message that they would be here in less than an hour.  So I turned it on high hoping it would be done in about 1 1/2 hours, and it was!   Since I was serving it with my homemade Chocolate topping and vanilla ice cream I didn't top melt the chocolate chips over the top and I omitted the whipped cream too.  It was yummy, delicious and warm, what a great bedtime treat.  I will definitely make this again!!  

Chocolate Pudding Cake

1 small pkg. (3.9 oz.) instant chocolate pudding

3 cups cold milk

1 chocolate fudge cake mix

1/2 c. semi-sweet chocolate chips

Whipped cream for serving

Spray slow cooker with cooking spray.

Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.

Prepare cake batter as directed on the box, then pour it over the pudding.

Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean. (OR high for 1 1/2 hours)

Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.

Top with whipped cream, and serve.

Salted Caramel Hot Chocolate Mix

This sounds yummy and makes 32 servings....so I think it would be great to fill lots of little jars and give this as a little gift.....

Salted Caramel Hot Chocolate Mix    
2 1/2 c. sugar
3 T. pure vanilla extract
1 1/2 c. Dutch cocoa powder
1 T. good sea salt 
1 c. dry milk powder
3/4 c. packed light brown sugar
10 oz. good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes, so be patient.)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Source: Adapted from Mom It Forward

Chocolate Crunch

I found this new recipe that I want to try. It is a lot like "Butterscotch Delight" which is one of our favorites.

Chocolate Crunch
1 cup margarine
1/2 cup brown sugar
2 cups flour
1 cup walnuts, chopped
2 8-ounce packages cream cheese
2 cups powdered sugar
2 cups Dream Whip
2 5 1/2-ounce instant packages chocolate pudding mix
5 1/3 cups milk
Whipped topping
Maraschino cherry

Preheat oven to 325 degrees F. In a large mixing bowl, cream together margarine and brown sugar. Mix in flour and nuts. Press into a 9 × 13-inch dripper pan and bake for 15 minutes or until lightly browned.

In a separate bowl, beat cream cheese to soften. Add powdered sugar and cream together until smooth. Whip Dream Whip according to package directions and fold into cream cheese mixture. Spread mixture over top of cooled crust and chill for 20 to 30 minutes.

Mix together pudding mix and milk in a large bowl. Whisk with a wire whisk until mix is dissolved. Allow to thicken slightly. Pour pudding mixture on top of chilled cream cheese mixture. Chill until firm. Cut in 24 pieces. Garnish with whipped topping and a cherry.