CHOCOLATE DEPRESSION RECIPES
EASY HOMEMADE CHOCOLATE PUDDING RECIPE: HOW TO MAKE IT
My mother used to make this dessert whenever she could. During the Depression it was hard to find chocolate, but if she found some, she saved enough to make this pudding. I make it now and think of her every time I prepare it.
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.
Nutrition Facts : Calories 275 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 40g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.
Provided by Ree Drummond
Categories Valentine's Day dessert main dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
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- Preheat oven to 350°. Line three 8” round cake pans with parchment and grease with cooking spray. Make cake: In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt. In another large bowl, whisk together melted butter, eggs, coffee, buttermilk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. Divide batter evenly among the cake pans. Bake until a toothpick inserted into center comes out clean, about 35 minutes. Let cool completely on wire racks before removing from pans. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). Frost cake between layers, and then cover the entire cake with frosting. Using your hands, cover the entire cake with 3 cups chocolate chips, using more if needed. In the microwave, melt remaining 1 cup chocolate chips, then drizzle melted chocolate over cake and serve.
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