1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk
1/8 teaspoon salt
3 cups powdered sugar, divided
Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners’ sugar
1 ounce semisweet chocolate, grated (optional)
Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies.
Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
Whip cream and confectioners’ sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.
Make cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a bowl.
Combine butter and sugar in a large mixing bowl; cream together with an electric mixer until fluffy. Add egg and vanilla, and beat until smooth. Add flour mixture and mix until just combined. Stir in chocolate chips.
Scoop up heaping tablespoonfuls of dough and roll into 1 1/2- to 2-inch balls. Place balls on baking sheets 3 inches apart (you’ll have about 8 balls per sheet). Bake until dry on top, 13 to 15 minutes. Let cool on baking sheets on wire racks.
Make sandwiches: Soften ice cream at room temperature for 3 minutes. Set containers on their sides on a cutting board and use a sharp serrated knife to cut each pint of ice cream into 7 circles, cutting through cardboard. Peel cardboard away and place each disk of ice cream between 2 cookies. Place sandwiches on a baking sheet, cover with plastic and freeze until firm, at least 1 hour and up to 2 days.
In a one-quart wide-mouth jar, layer powdered sugar, then cocoa, packing each layer as tightly as possible. Wipe the inside of the jar with a paper towel to remove any excess cocoa before adding the next layer. Add nondairy creamer to jar, packing tightly. Add peppermint pieces. Fill any remaining space in top of jar with a layer of mini marshmallows; secure lid. Give with the following instructions: Empty jar into a large mixing bowl; blend well. Spoon mixture back into jar. To serve, add 3/4 cup boiling water to 1/4 cup cocoa mixture; stir to blend.
2 (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped $
1/3 cup honey
1 teaspoon vanilla extract
Pinch of salt
Whisk together cornstarch and 1/2 cup milk until smooth.
Cook remaining 3 1/2 cups milk in a large, non aluminium saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.
Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.
Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.
Mexican Rich ‘n’ Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1 1/4 tsp. ground cinnamon and 1 tsp. ancho chili powder with chocolate. Proceed with recipe as directed.
Orange-Almond Rich ‘n’ Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 3 Tbsp. orange juice and 2 Tbsp. almond liqueur with chocolate. Proceed with recipe as directed.
Servings: 12 (serving size: 3/4 cup hot chocolate, 1 candy cane, 1 tablespoon marshmallows)
8 cups 2% reduced-fat milk
3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
3 ounces semisweet chocolate, finely chopped
12 candy canes
3/4 cup miniature marshmallows
Whole grated nutmeg (optional)
Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally.
Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.
Bring cream, milk, sugar, and vanilla bean to a simmer in a large saucepan over medium heat, stirring often. Remove from heat; add mint sprigs. Cover and let stand 8 minutes. Discard mint and vanilla bean.
Add chopped chocolate, and cook over low heat, stirring constantly, 2 minutes or until chocolate is melted. If desired, stir in 2 Tbsp. vodka per 1 cup punch just before serving.
Pour 3 cups of water in a casserole and bring it to a boil.
When water is ready, add the malagkit and re-boil in medium fire.
After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole.
Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
Serve hot in bowls, topped the porridge with swirls of milk.
Tips: You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.Evaporated or powdered milk can be use in replaced of condensed milk.
Heat oven to 350 degrees. Place a baking pan half full of water in oven.
Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.
Sift together twice all the dry ingredients except sugar. Set aside.
Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioners’ sugar.