Chocolate Banana Licuados

I just made this up as a throwback to our 2009 Honduras trip.  There are three things that are memorable about Honduras:

1) Taking a quick dip in the ocean on a hot day only to be horrified by a maxi pad floating by in the water
2) Swine flu
3) Licuados and baleadas  (a quesadilla-type concoction with beans, meat, cheese, avocado...whatever the cook thinks of to throw in...sounds ok but easy to get tired of these babys)

So my favorite take-away from the now "murder capitol of the world" are licuados.  These frozen concoctions are a little piece of heaven when you are beating the pavement looking for a hotel or the next tourist stop.  The basic essence is a blended drink made with milk, ice and fruit.  You will find places that blend cereal in as well but I never tried it because soggy cereal isn't really my thing.  My favorite flavor was chocolate banana.  They use cocoa powder to make it chocolate which at first is a little strange, but actually really grew on me.  The combo is delicious.  So here's my best crack at it here at home and it tastes pretty close to what you get down there.  Oh, and to get the authentic experience, pour the finished product into a clear cellophane bag, insert straw and tie the bag shut around the straw.

2 cups milk
4 heaping tablespoons Nestle Quik (more or less to taste)
14-16 ice cubes
1 banana

Put it all in the blender and process till smooth.  That's it!

Beka's Chocolate Chip Cookes

Delish cookies from Beka!

2 1/4 c flour
1/4 c white sugar
1 t baking soda
1-3.4oz pkg instant vanilla pudding mix
1 c butter, softened
3/4 c packed brown sugar
2 eggs
1 t vanilla
2 c semisweet chocolate chips
1 c chopped walnuts

Preheat oven to 350 degrees. In a lg bowl cream together butter and sugars. Beat in instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour and baking soda. Stir in chocolate chips and walnuts.

Drop cookies onto ungreased cookie sheet. Bake 10-12 mins. Edges will be golden brown.

Chocolate Sheet Cake

3 cups flour

2 cups sugar

2 tsp soda

1/8 tsp salt

¼ cup cocoa

¾ cup oil

2 eggs

2 cups boiling water

2 tsp vanilla

Cream sugar, oil, eggs and vanilla. Add dry ingredients alternating with water. Mix thoroughly. Spray pan with pam.

Pour in big 11x13 cookie sheet pan. Bake 350 degrees for 25 minutes or if cupcakes 370 degrees for 12 minutes

Frosting –

1 stick margarine (1/2 cup) softened (little less better)

3 cups powdered sugar

4 – 5 Tbsp of cream or evaporated milk

3 Tbsp cocoa

1 tsp vanilla

Melt margarine, add to sugar, cocoa and cream. Add vanilla &beat well. Add nuts. Spread on cake while warm.

Chocolate-Coconut Bars

3 c finely ground cookies (graham crackers, oreos, combination)

1/4 c sugar

3/4 c butter, melted

1 c pecan pieces (or walnuts)

1 c semi-sweet chocolate chips or chunks

1 can (14oz) sweetened condensed milk

1 1/2 c sweetened, shredded coconut

Preheat oven to 375 degrees. Line 10x15" baking sheet with parchment or foil.

In a large bowl stir together cookie crumbs, sugar and butter until combined. Evenly press into bottom and sides of lined baking sheet. Bake, rotating half way through, 10 mins. Transfer to a wire rack to cool ~20mins.

Sprinkle cooled crust evenly with nuts and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over edge to avoid sticking). Sprinkle with coconut.

Bake until coconut is toasted, 10-15 mins. Transfer to rack, cool completely. Cut evenly into pieces.

Chewy Chocolate Chip Oatmeal Cookies

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips

Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.

Chex Muddy Buddies

9 cups corn Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl. Set aside.

Microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.

Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool. Store in an air tight container in the refrigerator.

Fudge

2 1/4 cups sugar

3/4 cup canned milk

Bring to a boil, boil 5 minutes (4 min high altitude) stirring constantly using a rubber spatula.

1 1/2 cups milk choc chips

1 tsp vanilla

1 1/2 square of butter

1 cup miniature marshmallows

1/2 cup chopped walnuts

Put these ingredients in a large bowl and pour hot syrup over it. Beat until blended well with wooden spoon. Pour in buttered pan.

Orange Chocolate Chip Cookies

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

1/2 cup white sugar

1 cup packed brown sugar

1 tablespoon orange zest

1 teaspoon vanilla extract

2 eggs

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.

Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.

Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Chocolate-Dipped Caramallows

Makes about 70 pieces

FOR THE CARAMEL LAYERS
Vegetable oil cooking spray
4 cups heavy cream
4 cups sugar
2 cups light corn syrup
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract

FOR THE MARSHMALLOW LAYER
2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Salt

FOR FINISHING CANDIES
Tempered Chocolate
White nonpareils, for sprinkling

Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray. Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot.

Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.

Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes. Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.)

Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.

Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours. Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.


Helpful Hint: These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel.

Chocolate-Coconut Charlotte

FOR THE COCONUT CUSTARD
1 cup unsweetened finely shredded coconut
3 large egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1 cup whole milk
1 cup coconut milk
1/2 ounce (1 tablespoon) unsalted butter
1 teaspoon pure vanilla extract

FOR THE CHOCOLATE CUSTARD
1/2 teaspoon unflavored gelatin
1/4 cup plus 2 tablespoons whole milk
2 large egg yolks
1/4 cup sugar
1 cup heavy cream
5 1/4 ounces bittersweet chocolate, finely chopped (1 cup)

FOR THE RUM SYRUP
1/3 cup sugar
1/3 to 1/2 cup dark rum

FOR ASSEMBLY
Vegetable oil cooking spray
Chocolate Ladyfingers and Cake Rounds
1 cup heavy cream, whipped to stiff peaks

Make the coconut custard: Preheat oven to 300 degrees. Spread coconut on a baking sheet, and bake until light gold, about 3 minutes.

Whisk together yolks, cup sugar, and the cornstarch in a bowl. Bring milk, coconut milk, and remaining 1/2 cup sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add 1/3 of the milk mixture to yolk mixture, whisking constantly. Add remaining milk mixture in a slow, steady stream, whisking constantly. Return to saucepan, and cook over medium heat, whisk-ing constantly, until slightly thickened, about 3 minutes. Remove from heat, and whisk in butter and vanilla. Fold in coconut, then transfer to a bowl. Press plastic wrap directly on surface of custard, and refrigerate until chilled and firm, about 1 hour (or overnight).

Make the chocolate custard: Sprinkle gelatin over 2 tablespoons milk in a small bowl, and let stand until softened, about 5 minutes. Whisk together yolks and sugar in a medium bowl.

Bring cup cream and remaining cup milk to a simmer in a medium saucepan over medium heat. Add 1/3 of the cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Place over medium heat, and cook, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat, and stir in softened gelatin.

Place chocolate in a medium bowl. Strain cream mixture over chocolate, and let stand for 1 minute. Stir until smooth, and let cool. Whisk remaining 3/4 cup cream until medium-stiff peaks form. Fold 1/3 of the cream into chocolate mixture, then fold in the rest.

Make the rum syrup: Bring sugar and rum to a boil in a small saucepan, stirring until sugar dissolves. Let cool.

To assemble the charlotte: Place a 6-by-3-inch cake ring (see the Guide), on a parchment-lined rimmed baking sheet. Coat ring with cooking spray. Arrange ladyfingers upright inside ring, curved side touching ring. (Use just enough to fit snugly.) Fit 1 cake round in bottom of cake ring.

Brush ladyfingers and cake with syrup. Spread 3/4 cup chocolate custard in ring, then top with 1 cup coconut custard. Repeat with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers.


Cover, and refrigerate for at least 4 hours (or overnight). Let stand at room temperature for 15 minutes, then gently remove cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if desired, before presenting at the table. Slice, and serve immediately.

Chocolate-Dipped Gingersnaps

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

8 small gingersnaps
1/3 cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries

Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

TIP: Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.

Steamy Hot Chocolate

1 quart milk
1 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream, for serving

In a medium saucepan over medium heat, combine milk, chocolate chips, and cocoa powder. Cook, whisking, until chocolate chips melt and cocoa powder dissolves. Stir in vanilla and salt. Remove from heat. Ladle into mugs and top with whipped cream and marshmallows.

Outrageous Chocolate Cookies

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes 2 dozen. Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Photo courtesy of marthastewart.com

Raspberry Cream Cheese Brownies

I got this recipe from Cooking Light magazine and they are pretty yummy. It's a cake-like brownie so don't expect the dense, gooey type. I thinned out the raspberry jam with some water so it would spoon on a little better and they turned out looking just like the picture.

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Chocolate Pudding Pie

Chocolate pudding pie is a tradition in my family. We usually do the Jello version but I came across this recipe from Williams- Sonoma's website before Thanksgiving and I am convinced that it is worth the little bit of extra work. You can use chocolate chips if you don't have your block of Ghirardelli lying around. I also put it in a regular pie crust (not shown in the picture) because that's how my mom always made it. I am sure it is good with the Oreo cookie crust too though.

For the filling:
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust, made with chocolate cookies (or pie pastry like I use)

For the topping:
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

Directions:

To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Mrs. Fields Double Rich Chocolate Cookies

This is the recipe from the official Mrs. Fields Best Cookie Book Ever and my cousin and I both showed up to the family reunion last summer with these cookies so you know--two of us can't be wrong! They are supposed to be soft so don't over bake them.

2 1/2 c Flour
1/2 tsp Soda
1/4 tsp Salt
1/2 c Unsweetened cocoa powder
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 tsp Vanilla
2 c Semi-sweet chocolate chips

Preheat oven to 300*F.

In a medium bowl combine flour, soda, salt and cocoa powder. Mix well and set aside.

In large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.

Drop dough by rounded tablespoons onto ungreased baking sheets 1 1/2 inches apart. Bake for 18-22 minutes. Immediately transfer cookies to a cool surface.

Orange Kissed Chocolate Brownies

4 eggs
2 cups sugar
1-1/4 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 cup butter, melted
1/4 cup butter, softened
1 teaspoon finely shredded orange peel
3-1/2 cups powdered sugar
2 to 3 tablespoons orange juice
4 ounces semisweet chocolate
1/2 cup butter
2 tablespoons light-color corn syrup

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly grease foil. Set aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl, whisk together flour and cocoa powder. Add flour mixture to egg mixture, beating just until smooth. Using a wooden spoon, stir in the melted butter until combined. Spread batter evenly in prepared pan.

2. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack.

3. Meanwhile, for frosting: In a large bowl, combine the 1/4 cup butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make a frosting of spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes.

4. Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; stir in corn syrup. Cool for 15 minutes.

5. Slowly pour melted chocolate mixture over the frosted brownies. Tilt pan gently to spread chocolate over the whole top. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 32 bars.

6. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months. To serve, thaw bars if frozen. Let refrigerated bars stand at room temperature about 15 minutes before serving.

Chocolate Souffle Cookies

6 oz. semisweet chocolate, chopped
2 egg whites at room temperature
1/8 tsp cream of tarter
1/2 tsp vanilla
1/4 c sugar
3/4 c walnuts

Preheat oven to 350 degrees. Melt chocolate; set aside. Fit mixer with whisk attachment and beat egg whites with cream of tarter to soft peaks. Beat while gradually adding vanilla and sugar until peaks hold shape. Pour in nuts and chocolate. Fold in mixture with a spatula until color is just uniform. Drop by teaspoons on a sheet. Bake until shiny and cracked, 10-12 minutes. Cool on a rack.

Chex Muddy Buddies

These are one of my all-time favorite snacks. I can sit down and eat a whole batch almost!!! Matthew doesn't think they are as great as I do so it always works out well for me when I make them :)

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Peanut Butter Chocolate Cake

1 package (18-1/4 ounces) devil's food cake mix
1 cup water
3 eggs
1/3 cup unsweetened applesauce
1/4 cup reduced-fat creamy peanut butter
FROSTING:
1/2 cup cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat creamy peanut butter
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.

For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator. Yield: 18 servings.