Larissa Lyons - From Scratch Chocolate & Dessert Recipes

Hey, at least it's from scratch!
Chocolate recipes from scratch...gooey and, well, chocolately!

This is a chocolate/peanut butter swirl brownie recipe that is truly divine. Best made when your other half (or your kids!) are in the doghouse, so you have reason not to share. It takes some time to make, but is sooo worth it. The idea for this came from the Baker's Chocolate box, but I tweaked it...made it much more gooey & decadent!

Over a double boiler (or in the microwave) melt:
4 squares Baker's unsweetened baking chocolate (or 4 ounces semi-sweet chocolate morsels)
one stick, minus one tablespoon, softened butter
1/4 cup safflower or canola oil

Dump the melted mixture into another large bowl and set aside for a moment. In the original bowl, again over the double boiler or in the evil nuker, slowly melt together:
2/3+c peanut butter
1 tablespoon butter
2 tablespoons sugar

While the peanut butter mixture is melting, combine the chocolate mixture with the following:
1 cup white sugar
1 cup brown sugar
Stir.

Add, and stir:
3 eggs
1 teaspoon vanilla

Add and stir:
1 cup flour
1 cup finely chopped walnuts or pecans
1 to 2 cups semi-, milk-, or bittersweet chocolate morsels

Kerplop the chocolate brownie mixture into an oiled 9" X 13" pan, then glop in the melted peanut butter mixture. If everything worked perfectly, you can run the edge of a knife blade through both and end up with a beautiful swirl. I usually stir too much and end up with a blended mess, but it doesn't matter...chaos breeds creativity or something like that.

Bake this for approximately 22 minutes at 350. NOTE - it will practically still be raw when you take it out. Trust me. This is a good thing. These brownies taste very good the day they are cooked, but, when you wait for them to "set" and eat them the following day, you will be in pure blissful chocolatey heaven, I promise.

Larissa's Luscious Layers

Created my first winter as a published author (2005!!) - Happy Holidays everyone! Here's a yummy treat, full of gooey-chocolate, nuts and sugar, that's 100% delicious. Similar to "Magic Cookie Bars" found on the Eagle Brand label, but without the carbs or wheat from the graham crackers, and more variety in the chocolate chips.

Ingredients:
1 stick butter
2 c finely chopped pecans (or walnuts), separated
2 c of chocolate morsels (I use a mix of milk chocolate & semi-sweet; but white chocolate, bittersweet or even peanut butter will work, too! Heck, throw in another 1/2 cup if you want to!)
1 c of shredded coconut (or, substitute more chocolate if you don't like coconut)
1 can of sweetened condensed milk (such as Eagle Brand)
3 T brown sugar, separated

Directions:
Heat oven to 330° F. In a glass 13"x9" dish, melt the butter (I do this in the oven while it's warming up).

Remove pan from oven and layer the remaining ingredients in the following order:

1 1/2 cups of the nuts (save 1/2 c for later)

sprinkle on 2 T of the brown sugar

add the chocolate morsels

toss on the shredded coconut

Pour the sweetened condensed milk over everything, then top with the remaining 1/2 cup of chopped pecans and 1 T brown sugar.

Bake for 32 minutes or until the top is golden brown. Yum!!

Chocolate Peanut Butter Blast

(complete with subliminal advertising of a no-longer available book...sorry!) >^..^<

Preheat oven to 350°

In large bowl, beat together:
one stick butter, softened
2/3 c crunchy peanut butter
2/3 c brown sugar
2/3 c white sugar

Add, one at a time, beating after each addition:
2 eggs (add one egg, beat, etc.)
2 t vanilla (add 1 t, beat, etc.)

On top of the above mixture, measure out:
1 1/3 c flour
1 t baking powder

Lightly mix flour and baking powder together with a fork, then beat well, combining with wet ingredients and adding 1 T water if needed.

Stir in:
1/3 c semi-sweet chocolate morsels
1/3 c milk chocolate morsels

Spread into buttered 9 x 13 inch glass dish.

Mix together 2/3 c each, semi-sweet & milk chocolate morsels. Sprinkle over top of batter.

Bake for five minutes and remove from oven. Topmost chocolate will be melted. Swirl a knife through the melted chocolate, swishing it throughout the batter until you are happy with how it looks. >^..^< Return to oven and bake for 20-22 minutes.

Enjoy! Pure chocolate peanut butter bliss.

Larissa's Homemade Chocolate Syrup

(goes great with Homemade Ice Cream)

Place the following ingredients in a medium saucepan:
1 cup sugar
1/2 cup cocoa
1 square of unsweetened chocolate (optional, but makes it richer!!)
3/4 cup water
dash of salt

Over low heat, stir until melted and thicker...about 5-7 minutes. Remove from heat and add 1 t vanilla, then refrigerate in glass jar. Delish over ice cream or in milk.

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