My Top 5 Chocolate Treats

We're big chocolate fans and generally have chocolate sweet somewhere in the house. I can always tell it's time to replenish the freezer stash of cookies when I find the hub eating chocolate chips from the bag.

I'm a fan of old school, made-from-scratch desserts without lots of extras: no candy mix-ins, overly sweet sauces or other adornment that takes away from the dessert. These favorites are easy to make, fool proof and real crowd pleasers.  

1.Whole grain chocolate chip cookies

These cookies are crisp on the outside and soft on the inside. Don't be put off
by the whole grain flour - it adds a nutty flavor without making the cookies coarse.
I always keep a batch in the freezer for a quick dessert. 

1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
2 cups semi-sweet or dark chocolate chips
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees. Combine flours, soda and salt in a bowl. Set aside. Using a mixer, beat butter and shortening for 30 seconds. Add sugars beating until fluffy. Add eggs and vanilla, beating well. Add dry ingredients beating until combined. Stir in chocolate chips and nuts. Using a teaspoon or dasher, place dough on ungreased baking sheet leaving two inches between cookies. Bake for 8-10 minutes. Makes about five dozen.

2. King Arthur's Chocolate Pudding Cake

This cake comes together fast, is easy and magically bakes up with a cake floating on a layer of rich pudding. I've tried several versions and found this recipe to be the best. The hardest part is waiting for the cake to cool before eating! Serve with a scoop of ice cream for a delish hot fudge sundae cake.

3. Hershey's "Perfectly Chocolate" Chocolate Cake

This cake might seem traditional (read: boring) but don't be fooled. It's tender and moist with a great chocolate flavor. It's perfect for a birthday celebration as well as a weeknight dessert. 

4. Betty Crocker's French Silk Pie

This is the pie for non-pie makers. Just whip up the ingredients,
pour into a baked pie crust and refrigerate. 

Although this is the hub's favorite pie, I only make it a couple times a year. Super rich, it's loaded with butter, chocolate, sugar, and not much else. Despite the fat and sugar, the filling is surprising light and airy. I usually serve without the whip cream topping, but if you enjoy gilding the lily, it adds to the richness.

5. Food Network's Pots de Creme

This rich chocolate pudding makes beautiful individual desserts. And since it's gluten-free, it makes a great ending for dinner parties. I usually serve in small ramekins topped with fresh whipped cream.

Cinnamon-Honey Granola

I'm a big fan of whole grains so one of my favorite breakfasts is a granola parfait (layers of granola, homemade fruit sauce and yogurt)*. Satisfying, healthy and stick-to-your-ribs filling, granola also makes a great afternoon snack - just keep a jar in your desk for those after lunch cravings.

This is an easy recipe and makes about two quarts of granola. I store in a mason jar, but any container with a tight fitting lid will maintain freshness for about a week. This recipe can be halved or doubled - feel free to mix in your favorite dried fruit after the granola is removed from the oven.

* If you like whole grains at breakfast, be sure to check out pumpkin oatmeal! Delicious whole grains and a vegetable for breakfast!

Combine oats, coconut, nuts, seeds and cinnamon. Add honey and oil, mixing well.
This is honey we pulled from our hives. Make more little bees!

Spread mixture onto a greased or lined baking sheet.

Bake until golden brown. Feel free to toss in 3/4 cup of your favorite dried fruit
after removing from the oven.  Allow granola to cool, then break apart
and store in an airtight container for up to a week.

Crunchy, oaty, nutty goodness!

Breakfast parfait: Greek yogurt, strawberry rhubarb sauce and granola. Super yum! 

Cinnamon-Honey Granola
2 cups rolled oats
1/2 cup flaked coconut
1/2 cup coarsely chopped nuts of your choice - I like pecans, almonds or walnuts
1/2 cup shelled sunflower seeds
1/4 cup sesame seed
1 tsp ground cinnamon (or more, depending on your tastes)
1/2 cup honey
1/3 cup cooking oil

Preheat oven to 300 degrees. If your oven has a convection function, using it will make a crunchier granola. Combine the first six ingredients in a mixing bowl. Add honey and oil, stirring to combine. Spread mixture on a greased or lined rimmed baking sheet. Bake for 30 minutes, stirring after 20 minutes. Remove from oven and let cool. Break into clumps and place in an airtight container. Consume within a week or freeze for longer storage.

Savory Beef Stew

Beef stew is a winter staple in our house. The one-pot meal is easy, filling and so satisfying. Because we preserve our own tomato juice and freeze green beans and corn, we usually have all the ingredients on hand. I sometimes substitute peas for the green beans - feel free to change up the vegetable mix to suit your tastes. I serve the stew with crusty bread, focaccia or popovers for dipping.

Toss the meat with flour to coat.

Brown meat on all sides in hot oil. Cook meat in batches. When all meat
is browned, add all ingredients except potatoes, beans,
corn and carrots to the pot. Simmer for one hour.

I use our home canned juice. Commercially canned juice can be substituted.

Add vegetables and continue to cook for an additional 30 minutes.

The finished stew has a thick, rich broth with tender meat.
I top with a chopped fresh parsley. Hearty & delish!

Savory Beef Stew
Adapted from Better Homes & Gardens New Cookbook

3 Tbsp flour

1 lb beef stew meat, cut into 3/4 inch cubes

2 Tbsp cooking oil

4 cups (1 quart) tomato juice

1 medium onion, chopped

1 Tbsp Worcestershire sauce

1 1/2 tsp beef bouillon granules

1 tsp dried oregano

1/2 tsp dried marjoram

1/4 tsp black pepper

1 bay leaf

3 cups cubed potato

1 1/2 cup green beans

1 cup frozen corn

1 cup chopped carrot

Toss meat cubes with flour to coat. In a large saucepan or Dutch oven brown meat in batches in hot oil. Stir in tomato juice, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf before serving. Makes 6 servings.

Fancy Cookies: Cream Wafers

I'm not sure where I found the recipe for cream wafers. It's not in any of my cookbooks and my only copy exists on a faded recipe card. Old fashioned or not, these favorite melt-in-your-mouth cookies pair a creamy filling with tender wafer cookies.

I use a small 1 1/2 inch round cutter which yields about 4 dozen finished, filled cookies ( I prefer smaller cookies). Using a larger cutter will decrease yield. Feel free to use cutters of different shapes and tint the icing according to your preference.

These cookies freeze well. Just place in an airtight container and consume within three months.

I keep several varieties of cookies on hand for special occasions 
and holidays. The cream wafers are the pink filled cookies in the center.

Cream Wafers
1 cup unsalted butter, softened
1/3 cup whipping cream
2 cup flour
Place all ingredients in a large bowl. Mix until well combined. Wrap dough tightly and chill at least three hours or overnight. Roll dough to 1/8 inch thickness. Cut with 1 1/2 inch cookie cutter. Place on a cookie sheet and using a fork, prick each cookie 3-4 times. Bake at 375 degrees for 7-8 minutes. When cool, place scant tsp of filling on cookie and top with a second cookie. Makes about 4 dozen sandwich cookies.

Filling
1/4 cup butter softened
1 egg yolk
1 tsp vanilla
3/4 cup powdered sugar
Food coloring
Combine butter, yolk, vanilla and powdered sugar, mixing until well combined. Tint with food coloring. Fill cookies.