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Chocolate chip cookies

Ingredients
Makes about 20 medium sized cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 T. (3/4 cup) butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 whole egg + 1 egg yolk
1 cup semisweet chocolate chips or chunks
Chocolate bar cake
Ingredients:
3 eggs, room temperature
1/3 cup white sugar
2 T. canola oil
2/3 cup flour
1 tsp baking powder
12 oz. bag of chocolate chips
Directions:
1. Beat together eggs and sugar until pale yellow and thick, about 5-7 minutes. The batter should leave
ribbons in it when the beaters are removed.
2. Mix in oil.
3. Sift together flour and baking powder into egg mixture, and gently fold the mixture together.
4. Pour into greased baking pan, bake at 350 F for 20-25 minutes
(Optional: If you have leftover batter, make little sponge cake cupcakes! Bake in a muffin tin fitted with
cupcake liners for 9-12 minutes at 350 F)
5. Let cake cool completely, and very gently remove from pan and place onto cooling rack
6. Trim edges and in-between "squares" of chocolate on top to accommodate space for the chocolate
7. Melt chocolate chips over a double boiler. Brush a generous layer of chocolate into cleaned pan, and
gently lay in cake.
8. Pour remaining chocolate over top of cake. This layer does not need to be flush with the top of the pan,
it only needs to completely cover the cake
9. Place in fridge to set for 20 minutes, and gently remove from pan. Enjoy!

Chococat Cake Recipe


Makes 1 9 cake (can also make an 8 cake, but you wont use all the batter)
Decorating Batter Ingredients:
1 stick butter, softened
cup powdered sugar
3 egg whites

1 cup flour
Brown, white, yellow, blue, and black gel food coloring (note white is optional, can also leave natural
color. Can also substitute yellow for brown food coloring)
Decorating Batter Directions
1. Cream together butter and sugar. It wont come together at first, but keep beating and itll become
smooth.
2. Mix in egg whites, then beat in flour.
3. Divide and color between 5 bowls as follows:
2 T brown batter for nose
3 T white batter for eye whites
2 T yellow batter for ears
cup blue batter for dots
Color remaining batter black for pupils and Chococats face
4. Load into pastry bags or Ziploc bags fitted with small piping tips. I recommend using a coupler for black
batter so you can first use a small tip for the pupils and outline, then switch to a larger tip to fill in face.
5. Pop ring off of 9 or 8 springform pan (a regular pan will likely work as well, but I cant attest to the
results). Place Chococat template on bottom, and tape parchment paper over.
6. Pipe on design. If you want to be extra cautious, refrigerate pan for 15 min in between each feature (ex.
pipe pupils, refrigerate, pipe eye whites, refrigerate).
7. Remove tape and carefully pull away template. Place ring back on springform pan.
Sponge Cake Ingredients
6 eggs, separated
tsp cream of tartar
tsp salt
1 cup granulated sugar
cup water
1 cup cake flour (see substitution below)
1 cup desired frosting (optional)
cup sliced almonds (optional can also substitute sprinkles, chocolate shavings, etc.)
Sponge Cake Directions
1. Whip egg whites until foamy. Add in cream of tartar and salt, and continue whipping until stiff peaks
form.
2. Whip egg yolks until thick and pale in color, about 6 minutes. Gradually add in sugar, then mix in water.
Fold in cake flour.
3. Fold half of egg whites into egg yolk mixture, then add remaining egg whites and continue folding.
4. Pour into ungreased 9 or 8 pan over Chococat. Depending on the height/size of your pan, you may
not need to use all the batter aim for full.
5. Bake at 325F for 20-25 min or until a toothpick inserted into center comes out clean. Let cool for 10
min, then flip onto serving plate. Pop off ring, and remove top. Run a knife around the edge of the pan,
and remove lid. Gently peel off parchment, and if desired, frost sides and press on sliced almonds or even
sprinkles!
Cake Flour Substitute
Whisk together cup + 2 T flour and 2 T cornstarch. Sift together several times and use.

Homemade Marshmallows
Makes about 16 large marshmallows, or 64 one inch marshmallows
Ingredients
1 cup water
3 envelopes unflavored gelatin (2 1/2 teaspoons powder)
2 cups granulated sugar
cup light corn syrup
tsp salt
2 T vanilla extract
1 cup powdered sugar
1 cup corn starch
Directions
1. Grease a 9 x 9 square pan with butter. Set aside.
2. In the bowl of a stand mixer, pour in cup water and sprinkle gelatin on top.
3. In a medium saucepot, bring cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid
and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture
is cooking, and be careful! This mixture is extremely hot ask an adult for help if youre not comfortable
handling the boiling sugar syrup.
4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of
bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.
5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of
plastic wrap to smooth out marshmallow, and leave to sit for 6 hours or preferably overnight.
6. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab.
Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch if needed.
For coffee marshmallows:
Replace 1 cup of water with 1 cup of strongly brewed coffee. If desired, add 1 tsp of espresso powder to
whipped marshmallow mixture. Omit vanilla extract
I added cake mix for the cake batter marshmallows, but as I mentioned, I dont recommend it! It
deflates the marshmallows (but it does give them a cake flavor :-)
Tip: To clean saucepot, just fill with warm water and let soak for 1 hour. The sugar will dissolve quickly,
and the pan will be completely clean!

Homemade Graham Crackers


Makes about 2 dozen graham crackers
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt

1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons milk
Directions
1. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking
powder.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat egg. Mix in oil, honey, and milk. Add
dry ingredients, and mix with paddle attachment until just combined. Wrap dough in plastic wrap and
refrigerate for 1 hour until firm.
3. Roll out dough on floured work surface until 1/16 thick and cut out 3 x 3 squares. Dock with a fork or
skewer, and place on parchment paper lined baking sheet. Bake at 375F for 13 min until golden brown
around edges.

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