Simple Feasts

Peanut Butter Chocolate Chip Squares

1/4 c. creamy peanut butter

3/4 c. sugar 

2 large egg whites

1 tsp. vanilla

3/4 c. flour

1 tsp. baking powder

1/2 c. chocolate chips

1. Preheat oven 350 degrees. Spray 8 inch pan with cooking spray.

2. Beat p.b. and sugar until smooth.

3. Beat in egg whites and vanilla.

4. Add dry ingredients, mix.

5. Stir in chips.

6. Spread batter in pan.

7. Bake 25 min. or until toothpick comes out clean. Cool in pan, cut into 16 squares. Store in fridge. 

bhingrecipes:

Chocolate Pancakes

Ingredients

• 375 ml or 1-1/2 cups all-purpose flour
• 75 ml or 1/3 cup granulated sugar
• 50 ml or 1/4 cup cocoa
• 15 ml or 1 tablespoon baking powder
• 1 ml or 1/4 teaspoon salt
• 250 ml or 1 cup All-Bran original cereal
• 425 ml or 1-3/4 cups 2% milk
• 1 egg (or 2 egg whites)
• 50 ml or 1/4 cup vegetable oil

Directions

1. In medium bowl, mix together flour, sugar, cocoa, baking powder and salt. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and oil; beat well. Add flour mixture, stirring just until combined.
3. Using 50 ml (1/4 cup) measure, portion batter onto greased pre-heated griddle or skillet over medium heat. Cook until light brown on both sides, turning once. Serve hot, topped with fresh berries, if desired.
4. For Waffles: Portion into pre-heated, greased waffle iron. Cook according to manufacturer’s directions until light brown.

thecontrary:

Hershey’s Especially Dark Chocolate Cake:

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•  “ESPECIALLY DARK” CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
   
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
   
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “ESPECIALLY DARK” CHOCOLATE FROSTING. 10 to 12 servings.
   
   
   “ESPECIALLY DARK” CHOCOLATE FROSTING
   
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY’S SPECIAL DARK Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon 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.

(Source: the-contrary)

This recipe (if you can call it that) has a bit of a story behind it.

Okay. So I was cooking for a few people and wanted a quick desert, so I found this:

http://www.noshtopia.com/2009/01/so-easy-chocolate-ricotta-dessert.html

However when I got home I discovered that I did not have any cocoa or baker’s chocolate or semi-sweet chips or anything. I’m not much of a baker so I don’t often have these things. No Hershey’s syrup either.

However. I did have two packets of Swiss Miss hot chocolate.

I think you can see where this is going.

Modified Chocolate Ricotta Dessert

1 c. low-fat ricotta

2 pkgs Swiss Miss

1 tsp. vanilla

1 TBSP honey

1. Place all ingredients in a blender. Blend until well mixed. Serve with whipped cream.

It turned out fairly well but it was a bit grittier due to the sugar.

3 c. semi-sweetened chocolate chips

1 can sweetened condensed milk

sprinkles or confectioner’s sugar

dash of vanilla

1. Combine milk and chips and microwave until melted, 1 1/2 min, stirring every 30 seconds. (Microwave times vary and it might take more or less to melt. So long as you take it out and stir every 30 seconds to avoid burning it should work out).

2. Cool slightly, until the chocolate is soft but no longer burning hot. Roll into balls and roll in sprinkles.

For different flavors, you can replace 1 c. of chips with other flavors. Some of my favorites include: peanut butter chips, butterscotch chips, mint chips.

(I made some very tasty spicy fried rice over the weekend, I have original pics to go with it! Will get it up sometime this week.)