Chocolate Wow Cake- Fit for your own Royal Family

Here is a majestic, never fail chocolate cake recipe that is sure to please a crowd. The combination of cream cheese and butter make it very rich. The Chocolate, chocolate and chocolate create a velvety, dark, rich texture. This one is sure to elicit many “MMmMmmm”s from your family and guests. This recipe is best made in its entirety. It makes A Lot of cake! The cakes, once baked, can be frozen for a later date. It freezes well and retains its moistness. Yum!

Ingredients:
2 c. butter
8 oz cream cheese
2 c. sugar
9 eggs
4 1/2 c. flour
5 T. cocoa
1 t. salt
1 c. buttermilk
1 1/2 T. baking powder
18 oz bittersweet chocolate
2 oz unsweetened chocolate
3 T. pure vanilla

Preheat oven to 350 degrees.
Cream butter, cream cheese and sugar.
Add eggs one at a time, incorporating completely after each addition.
Sift together flour, cocoa, salt and baking powder.
In measuring cup mix milk and vanilla together.
Melt bittersweet and unsweetened chocolates together. This is best done in a microwave or a double boiler. Stir the melted chocolates until they are combined.
Add the dry ingredients, milk mixture and chocolates alternately to the creamed butter and eggs. Beat until all are incorporated into a beautiful velvety chocolate batter.
This recipe is versatile- it can be baked in many different pans for whatever use you desire. The batter will make enough for four 8” round cake pans or a 9 x 13 pan AND 24 cupcakes or a 12” spring-form pan plus another small pan.
Bake cakes according to their pan size- until a tester comes out clean with moist crumbs. Plan to bake cupcakes 20-25 minutes, 8” rounds 30-35 minutes and a spring-form pan at least 45 minutes.

Knock Your Socks Off Brownies

My Dad, Fred Finnemore, does not have an enormous sweet tooth. When I was growing up, Mom often made desserts and Dad ate them in very small portions. He was a good example that way. He wanted just a few bites after a meal- not another full course. He enjoyed a little sweet to top off his dinner. Mom worked very hard to create a brownie recipe that he enjoyed. Not too sweet, not too chocolatey, just right. Well, My husband DOES have a sweet tooth. He wouldn't seek out a dessert after dinner- (unless it is a handful of dark chocolate m&m's)...but if there is a brownie or chocolate truffle to be had- He will have it. I've adapted Mom's brownie recipe to suit my sweetheart. It's still not too sweet- yet it is so full of chocolate it more closely resembles fudge. These brownies have that wonderful microthin layer of crust on top with a center that is dense and heavenly. Remember not to cook them too long or you'll end up with a dry crumbly dessert. Cut them into small pieces. Three bites is big enough for a serving.
Hope you enjoy them!
Knock Your Socks Off Brownies
These brownies are great baked in a 9 x 13 pan or in tiny muffin tins for little bites. Topped with chocolate- they are fit for a king.
Ingredients:
1 cup butter
4 ounces unsweetened chocolate plus 1 cup dark chocolate bits
4 eggs
1 1/2 cups sugar
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
6 to 8 ounces chocolate bits to fold into the batter
-Preheat oven to 350 degrees.
-Melt butter, unsweetened chocolate and the 1 cup dark chocolate bits in a double boiler. Set aside until cool.
-Beat eggs with sugar until thickened and the sugar has begun to dissolve.
-Add butter/chocolate mixture. Stir until completely smooth.
-Add flour, cocoa and salt. Stir until incorporated and there are no lumps. Fold in the 6 to 8 oz chocolate bits.
-Line a greased 9 x 13 pan with parchment or foil and grease it well. Spread batter evenly into pan.
-Bake for 25 minutes. Cool. Run a sharp knife around the edges of the pan to release the brownies.
-If you’d like to bake them in tiny muffin tins be sure to spray or grease them very well. Bake for 12-15 minutes and check for done-ness. Sprinkle each with a few chocolate bits for an added touch.
-Lift brownies out in one piece and cool completely (unless you can’t resist- then have a little piece- it melts in your mouth when it is warm) Gently peel off paper or foil and cut to your desired shape.
-When they are completely cool you can wrap them up and freeze for up to a week.
-They are great alone or as a part of a sundae.
-If you like you can cut them into shapes with a cookie cutter and dip them in melted chocolate.
-Another option: when the brownies come out of the oven sprinkle chocolate bits, peanut butter bits, OR unwrapped Andes or After Eight mints on top. The heat will melt the toppings and they will become liquid in a minute or so. Spread the melted bits/mints over the top with a spatula and continue to let them cool.
-These are great for bake sales baked either in tiny muffin tins or cut in large squares- people find them irresistible.
Savor, Linger, Enjoy!
-Cynthia

Mom’s Amazing Chocolate Chip Cookies

I grew up with these delectable soft on the inside, crunchy on the outside cookies. When they come out of the oven the whole house smells delicious. Taking that first bite of cookie, just out of the oven, hot and c crispy with the gooey melted chocolate in molten little bits… My mom made these on a regular basis- never without my absconding with a good portion of the dough. She would protest with a smile, knowing that her resistance would never work. When my brother was in high school she even started a little cookie delivery business. They are worth their weight in gold.
Ingredients:
1 c brown sugar 1/2 c granulated sugar 1/2 c butter
1/2 c shortening 1 1/2 t. Vanilla 2 eggs
2 1/2 c flour 1 t. Baking soda 1/2 t. Salt
1 12ounce package chocolate chips 1 c nuts (optional)
If you plan to bake your cookies right away preheat your oven to 350 degrees.
Cream together the two sugars, butter and shortening until light and fluffy. Add vanilla.
Add eggs one at a time beating thoroughly after each.
Sift together flour, baking soda and salt. Mix in dry ingredients until well blended.
Stir in chocolate bits. Add nuts if you like- pecans and macadamia nuts are especially good. Scrape down the sides of your bowl to be sure all of the goodies are incorporated into your dough.
At this point you have many options:
I find using an ice cream scoop -the kind with a moving release band inside the scoop-, I can drop the cookies onto the baking sheet easily and the sizes are consistent. Baking times will vary depending on the size of your scoop. For a 2 ounce scoop, drop the cookies about 2” apart on a parchment or silicone lined baking sheet. Bake for 8 to 10 minutes or until they are golden brown.
Another option is to spread the dough into a greased 9 X 13 baking pan. Bake these for 25 minutes or until the center is lightly brown. Cool a bit then cut them into squares. Baked this way they make wonderful ice cream sandwiches. Place a cooled square on a plate. Top with a scoop of your favorite ice cream. Cover with another square. For the deluxe version- drizzle with hot fudge sauce. Yum!
This dough freezes extremely well. If you want to save some for later, spoon or scoop the dough onto a plastic wrap lined pan. Top with another piece of plastic and place in your freezer. When the dough balls are hardened, transfer them into a plastic, zip freezer bag. They store indefinitely. This is a dangerous thing to do if you like the dough. Removing one from the freezer to bake or to eat frozen is a treat anytime. You can bake them straight from the freezer. Just keep an eye on them as they bake for a bit longer.

Hello Dollies- Magic Bars- Congo Bars

I remember being a little girl and visiting my Aunt Betty in Eliot. She had the most wonderful gardens and would let me walk around and pick sprigs to put in a bouquet on the table. We would press the leaves between our fingers and release the scent into the air. The aromas were heady in her kitchen. She, like my mom, always encouraged me to cook.
One of my favorite recipes- everyone has their own version- was for a bar cookie called Hello Dollies. So good, so chewy and buttery and delicious. They are quick, easy and there are seldom leftovers. These are great for a bake sale- They're a sell out every time.
Hello Dollies
In a 9"x13" pan mix together: 1 stick melted butter and 1 1/2 cups crushed vanilla wafers, Nabisco chocolate wafers, or graham crackers. Press mixture into the bottom of the pan to create a crust.
Sprinkle over the crust: 1 cup chocolate bits (I like Ghirardelli extra dark), 1 cup flaked coconut, and an optional 1/2 cup white, butterscotch or peanut butter bits.
Pour evenly over all the ingredients- 1 can sweetened condensed milk.
Bake in a preheated 325 degree oven for 30 minutes. Cool and cut into squares.
For another decadent layer, melt another half cup of chocolate bits and drizzle over the top. Mmm. Sticky, oooey-gooey, sweetness. This recipe should come with a warning- Not for those with their sweet tooth removed...