Good pictures

Someday I plan on taking good quality pictures of all these recipes to make the in the distant future cookbook look awesome but today's not that day. 

Sunday Chocolate cake

This is practically identical to Texas sheet cake except you bake it in a 9x13 dish. Kendall made is for dessert tonight and it was crazy delicious. She was very proud.

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup boiling water
4 ounces unsweetened chocolate, chopped
2 cups sugar
½ cup buttermilk
2 large eggs
1 tablespoon pure vanilla extract

For the fudge-pecan icing
3 ounces unsweetened chocolate, coarsely chopped
½ cup (1 stick) unsalted butter
1/3 cup buttermilk
1 teaspoon pure vanilla extract
Pinch of salt
3 to 4 cups confectioners’ sugar, sifted

1. Position a rack in the middle of the oven and preheat to 400˚F. Brush a 9 x 13-inch baking pan with melted butter or spray with a nonstick cooking spray.

2. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside.


3. Combine the butter, boiling water, and chocolate in a saucepan. Place the saucepan over medium-low heat, and whisk gently until the butter and chocolate are melted and the mixture is smooth. Remove the pan from the heat and whisk in the sugar. Quickly whisk in the buttermilk and then the eggs and vanilla. Using an electric mixer set at medium speed, beat the chocolate mixture into the dry ingredients just until combined and a smooth batter forms, about 1 minute.


4. Pour the batter immediately into the prepared pan. Bake until the cake starts to pull away from the sides of the pan and a wooden skewer inserted into the middle of the cake comes out clean, 20 to 25 minutes.


5. Meanwhile, make the icing: combine the chocolate, butter, buttermilk in a saucepan and cook, stirring over medium heat, until the chocolate is melted. Remove from the heat and whisk in the vanilla, salt and 3 cups of the sifted confectioners sugar. If you would like the icing sweeter and thicker, whisk in the remaining confectioners sugar to taste. 


6. Transfer the cake to a wire rack and pour the warm icing over the cake while it, too, is still warm in the pan. Let cool completely, then cut into squares and serve.

Best Toffee Ever

Easy, classic, and delicious. Christmas season wouldn't be the same without it. It's also amazing poured over popcorn or granola.

2 cups butter
2 cups sugar
pinch of salt
2 cups chocolate chips

In a large heavy bottomed saucepan, combine the butter, sugar, and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes the color of a brown paper bag (285 degrees F). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top and let it melt for a couple minutes. Spread the chocolate into a thin layer.

Let it chill and then break into pieces.

Next Best Thing to Robert Redford

This dessert is from a ward cookbook my mom got YEARS ago and I have very fond memories of eating it throughout my childhood. I don't really like pudding or cool whip but they are absolutely delicious in this. We'd have this dessert regularly after a sunday dinner or bbq. Now that I'm grown and make it myself I make the crust extra thick.

Crust:
2 cups flour
1/4 cup sugar
1 cup melted butter
Mix together melted butter, flour, and sugar. Pat into bottom of 9x13 pan and prick with a fork. Bake at 350 degrees for 15 minutes or until light brown. Let cool.

1st layer
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1/2 large container cool whip, thawed
Beat softened cream cheese, powdered sugar, and half container cool whip together. Spread over cooled crust.

2nd layer
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk
Beat milk and puddings on low speed for 2 minutes. Spread over cream cheese layer.

3rd layer
Remaining cool whip
2 hershey bars, grated
Spread remaining cool whip over pudding layer. Sprinkle with grated chocolate. Refrigerate at least 2-3 hours before serving.

Texas Sheet Cake

This is my entire family's GO TO cake. It's what my mom made for our birthdays, what she made to take to parties, and it's what I'm now known for with all of my in laws.

Cake:
2 cups sugar
2 cups flour
pinch salt
1/4 cup butter
1 cup water
4 tablespoons cocoa
1/2 cup oil
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 tablespoon vanilla

Frosting:
1/2 cup butter
4 tablespoons cocoa
4 tablespoons milk
1 teaspoon vanilla
1 box powdered sugar

Heat oven to 400 degrees. Grease and flour jelly roll pan. Mix together sugar, flour, and salt in a bowl. Bring to a boil butter, oil, water, and cocoa. Add sugar and flour mixture. Stir together buttermilk, eggs, soda, and vanilla. Add to above mixture and mix well. Bake at 400 for 20 minutes.

Make frosting while cake bakes. Bring to a boil butter, cocoa, and milk. Take of stove and add vanilla and powdered sugar- beating well with a whisk. Pour over cake while still hot.

Breakfast Casserole

I like this dish more than my husband or kids. It's CRAZY delicious- which isn't really surprising since it's loaded with cheese and butter. It's great for showers or family get togethers because it's good warm or room temperature. It's really great to make this for Christmas breakfast. You can prepare it all the night before and then bake it off in the morning while everyone is opening presents.

10 eggs

1 lb grated cheddar cheese

1 stick of butter, softened or melted

1 pint cottage cheese

2 cups ham or bacon

1/4 cup flour

1 teaspoon baking powder

1 7oz can of diced green chiles

Mix all ingredients and bake, in a 9x13 pan, for 45 minutes at 350 degrees or until golden brown. 

Chocolate Cheesecake

I think pie is gross. I've never liked it and was always bummed come holiday celebrations that there weren't any desserts I liked. So now that I'm the adult in charge of menu planning I decided to make cheesecake instead of pie for Thanksgiving and Christmas dinners. We made this for Thanksgiving and it was rich and delicious and definitely a tradition in the making.

• Crust:
• 2 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
• 2 tablespoon sugar
• 3/4 cup butter, melted
• 
  
Filling:
• 10 ounces good quality semisweet or bittersweet chocolate, chopped 
• 4 (8-ounce) packages cream cheese, room temperature
• 1 1/4 cups plus 2 tablespoons sugar
• 1/4 cup unsweetened cocoa powder
• 4 large eggs- room temperature
• 1 teaspoon vanilla
Topping:
• 3/4 cup whipping cream
• 6 ounces semisweet or bittersweet chocolate, chopped
• 1 tablespoon sugar
• Chocolate curls for garnish
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        Directions

1. For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
2. For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Cover lightly with plastic wrap and chill overnight.
3. For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
4. When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.