Blue Velvet cupcakes

https://juliescafebakery.com/amazing-blue-velvet-cupcakes/

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2 cups sugar
• ½ pound (2 sticks) butter, at room temperature
• 2 eggs
• 1 tablespoon cocoa powder
• 1 Tbsp Wilton royal blue gel food coloring
• 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much)
• 2 ½ cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 tablespoon vinegar
• For the frosting
• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out)

Instructions

1. Preheat your oven to 350 F and line cupcake pans with liners
2. Cream sugar and butter in mixing bowl till light and fluffy, then add eggs one at a time, mixing well after each egg
3. Mix cocoa and food coloring together to make a paste -- this took a while to mix thoroughly with all gel, but it came together nicely; add this paste to sugar mixture and mix well again
4. Sift (or buzz in food processor) flour and salt, and add to creamed mixture a bit at a time, alternating with buttermilk, then mix in vanilla
5. Combine baking soda and vinegar in a small bowl and add to cake batter; mix just to combine
6. Scoop thick batter into cupcake liners, filling about 2/3 full, and bake for probably 25-30 minutes, but start checking at 20 -- mine were done at about the 22/23 minute mark; watch for toothpick inserted in center to come out clean
7. Remove cupcakes from oven and allow cool completely on a wire rack
8. Now make frosting!
9. Beat cream cheese, butter and vanilla with electric mixer until nice and smooth
10. Add sugar gradually and beat on low till combined, then beat on high speed until very light and very fluffy

Millionaire’s Shortbread (aka Twix squares)

https://sugarspunrun.com/millionaires-shortbread/

Ingredients

Shortbread Crust

• 1 cup unsalted butter, softened 226g
• 1/3 cup sugar 70g
• 1/3 cup light brown sugar, packed 70g
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour 260g

Caramel

• 2 14-oz cans sweetened condensed milk 825ml
• 14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
• 1 cup light brown sugar packed (200g)
• 1/3 cup light corn syrup 80ml
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Ganache

• 2 cups semisweet chocolate chips 340g
• 1/2 cup heavy cream 120ml
• 1/2 teaspoon vanilla extract 5ml
• sea salt for sprinkling

Instructions

• Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
• Using an electric mixer, beat butter until well creamed.
• Add sugars and beat until light and fluffy, about 30 seconds.
• Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
• Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
• Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
• Allow to cool while you prepare your caramel topping.

Caramel

• Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
• Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
• Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.  Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).
• Remove from heat and immediately stir in the vanilla extract and salt.
• Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
• Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

• Combine chocolate chips and heavy cream in a small saucepan over medium heat.  
• Stir frequently until chocolate is melted and mixture is smooth.  
• Remove from heat and stir in vanilla extract.  Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes and then sprinkle with sea salt.  
• Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Coconut Nutella Brownies

http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/

1 cup coconut oil
1/2 cup dark cocoa powder
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup Nutella

For the frosting
1/2 cup coconut oil
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
1/2 cup heavy whipping cream
1 1/2 cups shredded coconut

Place the coconut oil in a small sauce pan over low heat and stir until melted. Whisk in the cocoa powder. Let cool slightly.Beat the eggs until frothy. Add the sugar and extracts and beat again. Slowly add the melted coconut oil and chocolate mixture and beat again.Stir together the salt, flour, and baking powder. Add to the egg mixture slowly.Add the Nutella and stir in gently. Spread the mixture in a greased 9x13 baking pan. Bake at 350 degrees for 32-35 minutes. Let cool completely.Beat the coconut oil, extracts, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high until light and fluffy. Spread on the cooled brownies. Top with coconut. Cut into 24 squares. Store in a sealed container.

Read more at http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/#MEMqXOr0g7iqVdGP.99

Double Chocolate Ice Cream

http://allrecipes.com/recipe/56803/very-chocolate-ice-cream/

• 2 tablespoons unsweetened cocoa powder

• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Black and White Brownies

http://www.foodnetwork.com/recipes/emeril-lagasse/jessica-lagasses-black-and-white-brownies-recipe2/index.html


10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
8 ounces white chocolate pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup pecan pieces
6 ounces semisweet chocolate, chopped

1. Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan.
2. In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate.
3. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.
4. Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.

Dulce de Leche Brownies

Based on:
http://www.foodnetwork.ca/recipes/Dessert/Chocolate/recipe.html?dishid=13049
and
http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm
and
http://recipesforchaos.blogspot.ca/2009/12/chile-cinnamon-brownies-take-2.html

2 c chopped dark callebaut (some semi-sweet mixed in)
3/4 c butter
---------------> melt in mixer bowl
1 1/4 c sugar
---------------> beat til smooth
3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt
--------------> mix a little (not too much)

Bake @ 350 until done. 
Cool to room temp.

1 can sweetened condensed milk, boiled
---------------> Pour/spread on top
1 c chocolate
1 c whipping cream
---------------> Pour on top
Fridge for a while

Nanaimo Bars

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Bottom Layer
1/2  cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
1 cup coconut
1/2 cup skor bits

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2+ cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4  squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Cake balls

Chocolate cake
Chocolate buttercream
White fancy chocolate
Butter

Smush, roll, chill, dip

Chocolate Buttercream

http://www.marthastewart.com/343890/chocolate-buttercream

Ingredients

• 10 large egg whites
• 2 1/2 cups sugar
• 32 ounces (8 sticks) unsalted butter, softened
• 24 ounces semisweet chocolate, melted

Directions

1. Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
2. Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)

Devil's food cake

http://www.marthastewart.com/330175/devils-food-cake-batter

Ingredients

• 3/4 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons boiling water
• 3 3/4 cups cake flour (not self-rising), sifted
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon coarse salt
• 15 ounces (3 3/4 sticks) unsalted butter, softened
• 2 3/4 cups plus 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 5 large eggs, room temperature
• 1 1/4 cups whole milk

Directions

1. Mix cocoa powder and boiling water in a bowl until smooth. Let cool.
2. Sift flour, baking soda, and salt into a large bowl. Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition and scraping bowl as needed.
3. Pour milk into cocoa mixture in a slow, steady stream, whisking until smooth. With mixer on low speed, add flour mixture to butter mixture in 3 additions, alternating with cocoa-milk mixture, starting and ending with flour mixture. Use immediately.

Chocolate cookies

Soft for ice cream sandwiches :)

http://priscillabakes.blogspot.com/2009/02/chocolate-ice-cream-sandwich-cookies.html

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or chocolate chunks)

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 8 cookies. Flatten slightly with a greased glass. Sprinkle with chocolate chips. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

Chocolate Cake

3/4 c butter
2 c sugar
3 eggs
1 c all purpose flour
1 c cake & pastry
1 tsp baking soda
1/2 tsp salt
3/4 c cocoa
1 tbsp espresso powder
1/2 c whipping cream + 1 c water = 1 1/2 c
1 tsp vanilla

350
cupcakes - 12 minutes
cakes - 15 + 3/5/8 minutes (size dependent)

Chocolate cupcake

3/4 c butter
2 c sugar
2 eggs
2 tbsp egg white
1 c all-purpose flour
1 c cake & pastry flour
1 tsp baking soda
1/2 tsp salt
skimpy 1/2 c cocoa
1 c 2% milk
1/2 c water
2 tsp vanilla

- cooked at 350 for about 18 minutes


http://cupcakeblog.com/?p=65

Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Rocky Road Squares

http://www.eaglebrand.ca/recipes-details.aspx?rid=1935

1/2 cup butter
extra graham crumbs
coconut
pecans (3/4 c?)
chocolate chips
pretty close to a full bag of regular marshmallows, scissored
eagle

no choc on top

cooked extra long, for crunchy marshamallows - vance likee

Chile Cinnamon Brownies - Take 2

3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt

5 squares semi-sweet
5 squares unsweetened
1 1/2 sticks butter (3/4 cup)
1 1/4 c. sugar

Spicier this time - most people liked

Dark Truffles

1/2 c whipping cream
1 tbsp butter
1/2 tsp almond extract
1/4 c icing sugar
300 g Lindt dark chocolate

fridge

Double Chocolate Chip Cookies

http://www.mybakingaddiction.com/2009/07/double-chocolate-chip-cookies.html

followed as written - well, except for measuring the chocolate chips

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup semisweet chocolate chips

Method
1. Preheat oven to 350 degrees F.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Best Ever Chocolate Chip Cookies

Allrecipes originally - made better by moi

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-2 teaspoons cinnamon
2 cups semisweet chocolate chips

1 Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

2 In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda; gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Today's mod: 1 tbsp (ish) coconut rum

Chile Cinnamon Brownies

made for work:

http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm

idea for later:

http://www.bellaonline.com/articles/art5835.asp

Chocolate Chip Coconut Cheesecake Bars

Chocolate Chip Coconut Cheesecake Bars
(http://www.bigoven.com/172115-Chocolatechip-Coconut-Cheesecake-Bars-recipe.html)

1 package Chocolate chip cookie dough
8 ounce Cream cheese, softened
1 Egg
1/2 cup Coconut, flaked
1/2 cup Sugar

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine sugar, egg and cream cheese; beat until smooth. Stir in the coconut.
3. Remove half of the cookie dough from wrapper and press half of the dough in the bottom of a 8" or 9" square pan. Spread the cream cheese mixture over dough. Combine and sprinkle remaining half of cookie dough over cream cheese mixture.
4. Bake at 350? F. for 35-40 minutes or until golden brown and firm to the touch. Cool for 30 minutes.
5. Refrigerate at least 1 hour or until chilled. Cut into bars and serve chilled.

(I forgot to put the coconut in the cheesecake, so threw it on top)

Best Ever Chocolate Chip Cookies II
(Allrecipes)

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips

1. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
2. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda; gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.