Jenn’s Cook Book

Another recipe from 2:30 AM: Late Night Rehab, this came from a set of recipes referred to as “Four Energizers.” These smoothie/shake recipes were created for late nights when “you have to burn the midnight oil and need food, glorious food, to supplement your energy.” The original recipe called for things that have never seen my kitchen: protein powder and flax-seed oil. According to the authors, flax-seed oil contains essential fatty acids that are great for focus and concentration, but I substituted some vanilla yogurt because, well, that’s what I had on hand.

And boy, does this concoction energize! The first time I made this was on a Friday night and I was up well past my bedtime, zooming with energy. This will definitely give you a pick-up on an early morning if you wake up grouchy and groggy like I do. Whether first thing in the morning or late at night, “hearing the wailing screech of the blender will also enliven things, as will neglecting to secure the blender lid tightly enough.”

Below is my version of this chocolaty-thick smoothie. If soy milk scares you, regular milk is fine…but don’t let soy milk scare you, the chocolate kind is especially good.

1 cup low-fat chocolate soy milk
1 cup frozen pitted dark, sweet cherries (do not thaw)
1/4 cup low-fat vanilla yogurt
2 tbsp cocoa powder
2-3 ice cubes

Toss everything into a blender and puree until smooth. Pour into a to-go cup and slurp on your way to work. Delicious!

Or you can be fancy like me, and garnish with a dollop of yogurt, a frozen cherry or two, and a light dusting of cocoa powder. Yes, of course it tastes better that way.

Celebrate the beginning of National Chocolate Month without ditching all of your New Year’s resolutions with these deliciously dark brownies from Everyday Food. Instead of lots of oil and butter, these brownies use applesauce and reduced-fat sour cream (yes, that’s sour cream). Add some dark brown sugar and heart-healthy dark chocolate, and you’ve got moist brownies without all the guilt. “These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top” Everyday Food. If bittersweet chocolate is a bit too much for you to take, swap it for semi-sweet or use a 50/50 combination.

2 tbsp vegetable oil
3/4 cup all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce (not chunky)
1/2 cup reduced-fat sour cream, room temperature
4 oz bittersweet chocolate (2 oz melted, 2 oz coarsely chopped)
2 large eggs

Preheat oven to 350F and lightly coat a square baking pan (8×8 or 9×9) with cooking spray.  

In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In a slightly larger bowl, whisk together dark brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined. Add flour mixture and mix just until moistened (do not over mix).

Spread batter in prepared baking pan. Sprinkle top with chopped chocolate. Bake until a toothpick inserted in the center of cake comes out with a few moist crumbs attached, about 25 to 35 minutes.

Allow brownies to cool completely. Cut into squares. Share the goodness!

Cinnamon, cloves, nutmeg, and ginger all combined in a richly chocolate brownie, who could ask for more? This recipe is based on a Martha Stewart Living brownie recipe, but with my own spicy twist. The secret to moist, soft brownies is in the eggs and butter. Never skip or use “lite” butter or egg substitute, and make sure your butter is unsalted and eggs are room temperature. Oil is not an appropriate substitute for good, old-fashion sweet cream butter.

I’ve seen posts and questions about preventing brownies from cracking, but I think that is just the nature of a brownie. It’s meant to crackle a bit on top, but if it is really bothersome, cover it up with powdered sugar or frosting. Try the Quick Chocolate Glaze (see below).

1/2 cup (1 stick) unsalted butter
3 oz bittersweet or unsweetened chocolate, coarsely chopped
1 cup sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 large eggs
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves

Preheat oven to 325F and prepare an 8-inch square baking pan with butter or waxed paper.

Over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and stir in remaining ingredients.

Pour batter into prepared pan. Smooth top with rubber spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool on a wire rack. Cover with Quick Chocolate Glaze (optional) and cut into squares.

Quick Chocolate Glaze

1 cup semi-sweet chocolate chips
2 tbsp unsalted butter
2 tbsp light corn syrup
1-2 tsp hot water

Combine chocolate chips, butter, and light corn syrup in a small saucepan over low heat. Stir frequently until mixture is melted and smooth.

Remove from heat and stir in hot water, about a 1/2 tsp at a time, until glaze is desired consistency and can be spread over brownies.

These brownies from Everyday Food magazine use small peppermint patties to give a cool, mint taste. This recipe is quick and easy to make. You can use semisweet or bittersweet chocolate, I actually used a combination of the two (about half and half).

1/2 cup (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

Preheat oven to 350F

Line an 8-inch square baking pan with foil, leaving overhang on all sides. Butter foil and set aside. You can also use a foil baking pan sprayed with cooking spray.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water, or use a double boiler. Stir occasionally until just melted, about 5 minutes.

Remove from heat. Whisk in sugar and salt until smooth, then whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer (see below). Top with remaining batter and smooth surface.

Bake until a toothpick inserted n the center comes out with moist crumbs attached, about 30-35 minutes (recipe originally said 45-55 minutes, but mine was done sooner).

Cool completely in pan (about 2 hours). Use foil to lift from pan, peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Peppermint patties in a single layer:

Cool, cut, and serve:

Here’s a little concoction I created to make great mochas at home:

1 pkg (about 1 1/3 cups) dry instant non fat milk
1 cup sugar
1/2 cup cocoa
1/3 cup instant espresso (or 2/3 cup instant coffee)
1 tsp cinnamon
1/4 tsp salt

Combine all ingredients in a blender and pulse to combine, or stir together in a large bowl.

To make mochas, combine 1/4 cup mix with 1 cup hot water (or to taste). Stir and enjoy!

This is a quick and easy way to make some tasty cookies right on the stove! I’m not sure where my mom got the original recipes, but we’ve been making them for years.

1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1/4 cup peanut butter
1 tsp vanilla extract
1 1/2 cups quick oats

Combine sugar, cocoa, butter, and milk in a large saucepan. Mix well and bring to a full, rolling boil. Boil 1 minute and remove from heat.

Add peanut butter and vanilla and stir well. Add quick oats, stirring to coat all of the oats. Drop on to wax paper. These can cool on the counter top or in the refrigerator.

Here is a simple recipe for making great nonfat hot chocolate. This homemade cocoa mix comes from cooks.com (a great resource for recipes).

3/4 cup cocoa
1 cup sugar
3 cups instant nonfat dry milk (powdered milk)
dash of salt

Mix ingredients* together in a large bowl. Use 2 tablespoons of mixture for every 4 ounces of boiling water. Top with cinnamon, marshmallows, or whipped cream as desired. Also great with a candy cane or cinnamon stick in the mug. For an extra treat, place a square of dark chocolate in the mug before adding boiling water (stir well after water is added).

*For best results, ingredients should be sifted together. This is very time consuming, however, so to speed up the process only sift the cocoa and sugar then add the dry milk.

This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”

3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream

Line 8- or 9-inch square pan with wax paper or foil.

Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.

Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.

Makes about 2 pounds.

2 1/4 cups all-purpose flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 package (10.5 oz) Nestle Toll House Chocolate & White Chocolate Swirled Morsels
3 bars (6 oz) Nestle Toll House Premier White Baking Bars
1 tbps. vegetable shortening

Preheat oven to 375 F

Combine flour, cocoa, baking soda and salt in a small bowl.

Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy.

Gradually beat in flour mixture.

Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Break baking bars into pieces and combine with vegetable shortening in saucepan. Melt over low heat, stirring frequently. Continue until just melted and remove from heat.

Using a spoon, drizzle white mixture over cookies and let cool (white mixture will not set completely). Leftover mixture can be refrigerated.

Serve with ice cold milk.

Yum!