One Bowl Chocolate Cake

Ingredients

 Recipe courtesy Jamie Deen

Cake:

• Nonstick baking spray with flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup warm water
• 1 stick unsalted melted butter, cooled
• 2 teaspoons pure vanilla extract

Frosting:

• 1 stick unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 2/3 cup sour cream

Directions

For the cake: Preheat the oven to 350 degrees F. Adjust the rack to the center of the oven. Spray two 9-inch round cake pans well with nonstick spray.

Add the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt to the bowl of a standing mixer fitted with the whisk attachment. Turn on the mixer and allow the dry ingredients to blend for a full minute. Turn the mixer up and, while the mixer is running, add the eggs, one at a time, the buttermilk, warm water, melted butter and vanilla extract. Beat until combined, about 2 minutes. The batter will be thick.

Evenly divide the batter between the prepared pans. Tap the bottom of the cake pans on the counter to release any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pans for 10 minutes, and then turn out onto a wire rack to cool completely before frosting.

For the frosting: Add the butter to a medium saucepan over medium heat. Add the chopped chocolate and stir to melt. Remove from the heat. Stir in the cocoa powder and vanilla extract. Using an electric hand mixer, beat in the confectioners' sugar. Slowly beat in the sour cream. Let cool for 20 minutes.

Frost the cake by first spreading the frosting between the layers. Then top with cake, and continue frosting the top and the sides.

Pumpkin Chocolate Chip Squares

• 2 cup(s) all-purpose flour, spooned and leveled
• 1 tablespoon(s) pumpkin-pie spice
• 1 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1 cup(s) (2 sticks) unsalted butter, at room temperature
• 1 1/4 cup(s) sugar
• 1 large egg
• 2 teaspoon(s) vanilla extract
• 1 cup(s) canned pumpkin puree
• 1 package(s) (12-ounce) semisweet chocolate chips

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Directions

1. Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Emeril's Pecan-Chocolate Chip Pie

• 1 1/2 cup(s) pecan halves
• 1  store-bought or homemade pie crust, in a deep-dish 9-inch plate
• 1/2 cup(s) semisweet chocolate chips
• 1 tablespoon(s) all-purpose flour, plus more for coating chocolate chips
• 3 large eggs, lightly beaten
• 1 cup(s) packed light-brown sugar
• 1 cup(s) light corn syrup
• 1/2 teaspoon(s) pure vanilla extract
• 1/4 cup(s) salted butter, melted

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Directions

1. Preheat oven to 375 degrees F. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
2. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Chocolate Chip Brownies

• 8 tablespoon(s) (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 cup(s) all-purpose flour, spooned and leveled
• 1/4 cup(s) unsweetened cocoa powder
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 cup(s) semisweet chocolate chips
• 8 ounce(s) semisweet or bittersweet chocolate, chopped
• 1 1/4 cup(s) sugar
• 3 large eggs

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Directions

1. Preheat oven to 350 degrees F. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
2. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Cakey Chocolate Chip Cookies

• 2 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking soda
• 14 tablespoon(s) (1 3/4 sticks) unsalted butter, room temperature
• 3/4 cup(s) granulated sugar
• 1/4 cup(s) packed light-brown sugar
• 1 teaspoon(s) salt
• 2 teaspoon(s) pure vanilla extract
• 2  (large) eggs
• 2 cup(s) (about 12 ounces) semisweet and/or milk chocolate chips

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Directions

1. Preheat oven to 350 degrees F. 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.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges and set in the center, 10 to 12 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.

Easter Lamb Cake and Whipped Cream Frosting

1 Cup Boiling Water, stove-top or microwave
2 Squares Unsweetened Chocolate
1/2 Cup Margarine, 1 Stick
1 3/4 Cups Brown Sugar
2 Eggs
1 3/4 Cups Flour, Unsifted, plus 2 tablespoons
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Sour Cream

Whipped Cream Frosting:
4 Tablespoons Flour
1 Cup Milk, cold
1/2 Cup Margarine, 1 stick
1/2 Cup Crisco Shortening, solid butter or white
1 Cup Sugar
2 Teaspoons Vanilla, "pure" preferred

Cake:
Pour water over chocolate and let stand until cool, stirring once in a while to soften chocolate. Mix flour, baking soda, and salt together in a small bowl. Cream softened margarine (let stand for 2 hrs, but don't melt). Add brown sugar and blend well. Add the eggs, mix well and add sour cream. Add the pre-mixed flour mixture alternately with the chocolate water to the sour cream batter. Pour into a well-greased and floured lamb mold or 11x14 pan. Be careful not to overfill. Bake 325 degrees for 1 hour. Use toothpick in a hole to test cake. If toothpick comes out clean, it is done. Do not over-bake. Use remaining batter for cupcakes.

Whipped Topping:
Set your margarine and shortening in a medium size to large bowl for 2 hours to soften. Do not melt or soften in a microwave. Mix 4 T. flour with 1 cup cold milk in saucepan, then cook over a "low" flame (3-4 setting), stirring constantly the sides and bottom being careful to not burn, until a "thick" consistency. Immediately scrape into a small bowl and set on counter to Cool.

Cream the softened 1/2 cup (1 stick) margarine and 1/2 cup Crisco shortening (not liquid) for 4 minutes with an electric mixer. Add 1 cup sugar and beat for another 4 minutes. Be sure to stop and scrape sides. Then, add cooled four paste and beat an additional 4 minutes (4-5 mixer setting). Add 2 teaspoons pure vanilla and blend for 30 seconds, scrapping the sides of bowl. Refrigerate. Be sire cake is cool before frosting. Refrigerate. Delicious Cold.

Barker's Famous Oatmeal Chocolate Chip Cookies

Barker's Oatmeal Cookies:
Cream:
2 cups sugar
2 cups brown sugar
2 cups shortening
add to mixture:
4 eggs
2 tsp vanilla
then add to mixture:
3 cups flour
2 tsp baking soda
3 tsp salt
Mix with fork not auto blend
at the very end add:
3 to 4 cups of oatmeal
12 oz semisweet chocolate chips (one package)bake at 350 degrees for about 8 minutes... but watch until they are barely golden brown on the top.

AGAIN, ONLY STIR WITH A FORK!!!

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies
Ingredients:
•1 c. margarine
•1 c. brown sugar
•¾ c. sugar
•1 ½ T vanilla
•2 eggs
•3 c. flour
•¾ t. salt
•¾ t. soda
•1 pkg. (12 oz.) chocolate chips
Method:

ONLY USE A FORK TO STIR

Cream margarine and sugar. Add vanilla and eggs and mix. Add dry ingredients and mix again. Stir in chocolate chips. Place cookies on ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.

Also, if you want cookie dough just replace the eggs with an egg substitute.

Cinnamon Chocolate Chip Cookies

Cookie Recipes
Cinnamon Chocolate Chip Cookies
Ingredients:
•1 c. butter
•2 eggs
•½ t. vanilla
•1 c. sugar
•1 c. brown sugar
•3 c. flour
•1 t. baking soda
•1 t. baking powder
•2 t. cinnamon
•¾ t. salt
•1 (12 oz.) bag chocolate chips
Method:


Preheat oven to 375 degrees. Cream butter, eggs, vanilla, and sugar together (about 2 minutes). Blend dry ingredients into wet ingredients. Drop by tablespoonful onto greased cookie sheet. Bake for 8-10 minutes. It's also good if you sprinkle a tiny bit of sea salt on each cookie before baking -really, it's tasty!