The Entrepreneur Stand
- Katherine Victoria Vananderland
- Sep 20, 2021
- 16 min read
Thank you, for your contribution each week we really appreciate it goes to a good cause our health and our medicine for the battles our mother fights. She has been fighting cancer for over a hundred years yes, this is her second life. We bake up each week treats for your family or yourself to take and enjoy. We appreciate you because without your help our mother wouldn't be able to do what she does. Thank you, for being the best part of the Entrepreneur stand. Thank you, for your prayers they are felt amongst our family. Please know we want you to have a great week ahead and that she wasn't feeling good yesterday so we bring you now our best baked goods and all recipes are with chocolate today.
We sell them by eaches, pounds, or slices; to give you more options than just one item. This way you can have more than one dessert. If it is something that you want by a whole item you can negotiate a good price with the ones in charge. Email your requests to edinahomeschool@gmail.com I am sorry that wix is acting up and it will not letting me make the entrepreneur stand the right way so prices will be provided by each picture of the recipe. I am sorry but, someone has brainwashed Taste of Home to make me have a meltdown because it won't work the right way. Margins are off and spaces if you try to do it the old way. Thank you, again for being the best part of the Entrepreneur Stand! We are happy to fill your lives with crafts and goodies.
Chocolate Cake Roll with Praline Filling $8.80 per slice
6 reviews Test Kitchen Approved
Total Time Prep: 45 min. Bake: 15 min. + cooling Makes 10 servings
This show-stopping cake roll was one of the first “complicated” recipes I ever attempted to prepare. I discovered it was easier to make than I’d thought--and worth every bit of effort! — Joan Carrico, Grand Junction, Colorado
Total Time Prep: 45 min. Bake: 15 min. + cooling Makes 10 servings
Ingredients
4 large eggs
3/4 cup sugar
2 ounces unsweetened chocolate, melted and cooled
3 tablespoons water
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
filling:
1/4 cup slivered almonds
1/4 cup sugar
1 cup heavy whipping cream
frosting:
1/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1-3/4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
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Directions
Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Chocolate Comfort Cake $8.80 per slice
Chocolate Comfort Cake
28 reviews Test Kitchen Approved
Total Time Prep: 15 min. Bake: 50 min. + cooling Makes 12 servings
Ingredients
1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
6 tablespoons unsalted butter
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
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Directions
In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.
TEST KITCHEN TIPSThe coffee brings out the delicious chocolate flavor. So even if you're not a coffee fan, don't be tempted to skip it. If you like a thicker frosting instead of a chocolate glaze, reduce the amount of butter by half. Nutrition Facts 1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.
Chocolate Almond Silk Pie $8.80
Chocolate Almond Silk Pie
7 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 20 min. + chilling Cook: 30 min. + cooling Makes 10 servings
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
Ingredients
2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
filling:
3/4 cup sugar
3 large eggs
3 ounces unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional
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Directions
In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.
For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.
In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts 1 piece: 293 calories, 21g fat (12g saturated fat), 100mg cholesterol, 120mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 5g protein.
Chocolate Mint Creams $16.00 per 12 dozen
Chocolate Mint Creams
2 reviews Test Kitchen Approved
Total Time Prep: 20 min. + chilling Bake: 10 min./batch + cooling Makes about 6 dozen
Ingredients
1 cup butter, softened
1-1/2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
frosting:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
Green food coloring, optional
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Directions
Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour.
Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely.
Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.
Nutrition Facts 1 cookie: 73 calories, 4g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
My Christmas Fudge $7.77 per pound
My Christmas Fudge
23 reviews Test Kitchen Approved
Total Time Prep: 15 min. Cook: 10 min. + cooling Makes 96 pieces (5-3/4 pounds)
Ingredients
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
2 packages (11-1/2 ounces each) milk chocolate chips
4-1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract
4 ounces white baking chocolate, melted
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Directions
Line a 13x9-in. pan with foil; coat with cooking spray.
In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
Get Homemade Gift Packaging Ideas TEST KITCHEN TIPSFor this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. Find more of our favorite fudge recipes here.
Nutrition Facts 1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
Ganache-Topped Chocolate Cake $8.88
Ganache-Topped Chocolate Cake
29 reviews Test Kitchen Approved
Total Time Prep: 20 min. Bake: 20 min. + cooling Makes 12 servings
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but once you learn how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste of Home Test Kitchen
Ingredients
3/4 cup boiling water
2 ounces 53% cacao dark baking chocolate, coarsely chopped
2 tablespoons butter
3/4 cup sugar
1/4 cup buttermilk
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
ganache:
1/4 cup half-and-half cream
3 ounces 53% cacao dark baking chocolate, coarsely chopped
Optional: Fresh raspberries, confectioners' sugar and baking cocoa
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Directions
Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.
Nutrition Facts 1 piece: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.
Broadway Brownie Bars $16 for 12 per slices
Broadway Brownie Bars
I named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York
Total Time Prep: 20 min. + chilling Bake: 30 min. Makes 2-1/2 dozen
Ingredients
filling:
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
brownie:
1/2 cup butter, cubed
1 ounce unsweetened chocolate
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
topping:
1 cup semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows
frosting:
1/4 cup butter
1/4 cup 2% milk
2 ounces cream cheese
1 ounce unsweetened chocolate
3 cups confectioners' sugar
1 teaspoon vanilla extract
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Directions
Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside.
In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended.
Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.
Bake until almost set, about 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer.
For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
TEST KITCHEN TIPS Chop or crumble leftover bars and stir into softened ice cream. For easy removal of bars, line your pan with foil, letting the ends extend up the sides of the pan. Then use the foil to lift the cooled bars.
Nutrition Facts 1 brownie: 271 calories, 15g fat (7g saturated fat), 46mg cholesterol, 108mg sodium, 33g carbohydrate (26g sugars, 1g fiber), 4g protein.
Dulce de Leche Hot Chocolate Pods $16 per 12 pods
Total Time Prep: 20 min. + chilling Cook: 5 min. Makes 14 pods (2 servings per pod)
Who doesn't love a steamy mug of hot chocolate on a snowy day? Now you can give friends, neighbors, co-workers or anyone who deserves a treat the pleasure of this indulgent drink with these giftable hot chocolate pods. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
24 ounces 53% cacao dark baking chocolate or semisweet chocolate, chopped
1 can (13.4 ounces) dulce de leche
1/2 cup heavy whipping cream
Optional: Gold colored sugar and gold pearl dust
additional ingredient (for each pod):
1-1/2 cups whole milk
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Directions
Place chocolate in a large bowl. In a small saucepan, bring dulce de leche and cream just to a boil, stirring constantly. Pour over chocolate; whisk until smooth.
Spoon 1/4 cup chocolate mixture into each of 14 paper-lined muffin cups; if desired, sprinkle with gold sugar. Refrigerate until firm, about 8 hours. If desired, brush with gold dust. Store in an airtight container in the refrigerator for up to 3 weeks.
To prepare hot chocolate: Bring 1-1/2 cups milk just to a boil; add 1 pod. Whisk until dissolved.
EDITOR'S NOTES:This recipe was tested with Nestle dulce de leche. Look for it in the international foods section. Pearl dust is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Nutrition Facts 3/4 cup: 289 calories, 17g fat (10g saturated fat), 28mg cholesterol, 100mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 8g protein.
Chocolate Caramels $7.77 per pound
Chocolate Caramels Test Kitchen Approved
Total Time Prep: 5 min. Cook: 55 min. + cooling Makes 1-1/4 pounds When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
1 teaspoon butter, softened
1 cup sugar
3/4 cup light corn syrup
2 ounces unsweetened chocolate, chopped
1-1/2 cups heavy whipping cream, divided
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Directions
Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside.
In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage).
Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts
1 caramel: 94 calories, 5g fat (3g saturated fat), 16mg cholesterol, 10mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.
Black Forest Chocolate Torte $7.77
Black Forest Chocolate Torte
Total Time Prep: 1 hour Bake: 15 min. + cooling Makes 16 servings
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska
Ingredients
2/3 cup butter, softened
1-3/4 cups sugar
4 large eggs, room temperature
1-1/4 cups water
4 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
chocolate filling:
6 ounces German sweet chocolate, chopped
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted
whipped cream:
2 cups heavy whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
topping:
1-1/2 cups sliced almonds, toasted
1 cup cherry pie filling
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Directions
Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.
Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended.
In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling.
Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 slice: 596 calories, 41g fat (22g saturated fat), 124mg cholesterol, 210mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 8g protein.
Caramel Fudge Cheesecake $8.80
Caramel Fudge Cheesecake
Total Time Prep: 30 min. Bake: 35 min. + chilling Makes 12 servings
Ingredients
1 package fudge brownie mix (8-inch square pan size)
1 package (14 ounces) caramels
1/4 cup evaporated milk
1-1/4 cups coarsely chopped pecans
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
2 ounces unsweetened chocolate, melted and cooled
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Directions
Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 20 minutes. Place pan on a wire rack for 10 minutes (leave oven on).
Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.
In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet.
Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cool. Remove sides of pan.
Nutrition Facts 1 piece: 635 calories, 38g fat (13g saturated fat), 90mg cholesterol, 369mg sodium, 69g carbohydrate (51g sugars, 3g fiber), 10g protein.
Mocha Hazelnut Torte $8.88
Mocha Hazelnut Torte Test Kitchen Approved
Total Time Prep: 35 min. Bake: 25 min. + cooling Makes 16 servings
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Ingredients
3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
frosting:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted
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Directions
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 slice: 639 calories, 32g fat (16g saturated fat), 94mg cholesterol, 311mg sodium, 88g carbohydrate (69g sugars, 2g fiber), 6g protein.
Chocolate Peanut Butter Brownies $7.77 per pound
Chocolate Peanut Butter Brownies
Total Time Prep: 30 min. Bake: 25 min. + chilling Makes about 2 dozen
My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana
Ingredients
2 ounces unsweetened chocolate
1/2 cup butter, cubed
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
filling:
1-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 to 3 tablespoons half-and-half cream or milk
glaze:
1 ounce unsweetened chocolate
1 tablespoon butter
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Directions
In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool.
For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm.
For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.
PEANUT BUTTER BROWNIE TIPS Why are my brownies chewy? In order to check for chewy brownies, stick a toothpick into them while they're in the oven—if you see moist crumbs, then you’ve likely achieved a chewy texture. If you want your brownies to be cakier, add a few pinches of flour, baking soda and baking powder to the batter. (Check out our brownie-baking guide for more hints and tips.)How can I make my brownies more moist? If you’re going for moist, chewy or fudgy brownies, then you can add more fat—such as butter or chocolate—to the recipe. You can also try adding an additional egg or follow our recipe for the Ultimate Fudgy Brownies.How can you tell when brownies are done? When brownies are done, they should be set and slightly browned. To check your brownies' doneness, insert a toothpick into the center of the pan; if it comes out clean, they’re ready for you to take them out of the oven. (Overcooked brownies are a common baking problem. When in doubt, remove them from the oven sooner rather than later—the brownies will continue cooking as they cool.) Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts Nutrition Facts: 1 serving (2 each) equals 141 calories, 8 g fat (4 g saturated fat), 28 mg cholesterol, 75 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.
Frosted Red Velvet Cookies $16 per 12 dozen
My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. —Christina Petri, Alexandria, Minnesota
Frosted Red Velvet Cookies
Total Time Prep: 20 min. Bake: 10 min./batch + cooling Makes 5 dozen
Ingredients
2 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup semisweet chocolate chips
1 can (16 ounces) cream cheese frosting
Sprinkles, optional
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Directions
In a microwave, melt unsweetened chocolate; stir until smooth. Cool.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting. If desired, decorate with sprinkles.
Nutrition Facts 1 cookie: 103 calories, 5g fat (3g saturated fat), 8mg cholesterol, 62mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.
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