Chocolate Chip-Peanut Butter Bars

Chocolate Chip-seed Butter Bars
BY BETTY CROCKER

Base and Topping
2 1/4 cups quick-cooking rolled oats 1 1/4 cups firmly packed brown sugar 1 cup plain flour 1/2 teaspoon baking soda 1 cup butter, softened
Filling
1 (14-oz.) can sweetened condensed milk (not evaporated) 1/4 cup seed butter 1/2 teaspoon vanilla 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips 1/2 cup roughly chopped mixed seeds.
1 Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray.
2 In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Reserve 2 cups of crumb mixture for topping. Press remaining crumb mixture in bottom of sprayed pan to form base.
3 In small bowl, combine condensed milk, seed butter and vanilla; mix until well blended. Pour mixture evenly over base. Sprinkle with chocolate chips and seeds. Sprinkle reserved crumb mixture over top; press down gently.
4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Center will not be set. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

Yummy Vegan Chocolate cake

ingredients

Makes: 36 cupcakes or 1 x 23cm (9in) cake

420g plain flour

400g muscovado/ dark brown sugar

6Tbsp cocoa powder

2 tsp bicarbonate of soda

500ml water

200ml sunflower oil

2 Tbsp balsamic vinegar

2 tsp vanilla essence

Preheat oven to 180°C

method

Sift flour, sugar, cocoa powder and bicarbonate of soda into a bowl and stir together

Make a well in the centre and add the remaining  ingredients.

Mix until just combined.

Pour the batter into cupcake cakes or a greased and lined tin

Bake – 20 mins for cupcakes or 1 hour for cake

As you can see the cake is very easy to bake – it’s also moist and delicious so why not give it a try!

Happy Baking

Fantastic (very rich) Chocolate Cake

Ingredients:
1 and a half cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
half a cup of mixed, chopped nuts (optional)
1/2 cup vegetable oil
half a cup cold water or soy milk
half a cup of orange juice
2 teaspoons vanilla extract
2 tablespoons vinegar
Preheat oven to 375 degrees. Sift dry ingredients into 8" square or 9" round baking pan. Mix liquids (except vinegar) and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes...or longer until done. This cake is great served with Provamel's soya dream (cream like).

cocoa pudding cake

Ingredients

1 c All purpose flour 3/4 c Sugar 2 tb Cocoa powder 2 ts Baking powder 1/2 ts Salt 1/2 c Soya milk 2 tb Oil 1 t Vanill Nonstick vegetable spray 3/4 c Brown sugar 1/4 c Cocoa powder 1 3/4 c Hot water

Directions

1. Sift together the flour, sugar, 2 T of cocoa powder, baking powder, and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed with nonstick spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water and pour over batter. 5. Bake at 350 degrees for 45 minutes.

Number of Servings: 8

Vegan chocolate cake

Vegan chocolate cake

 August 24th, 2008 |  Author: georgina

If you only bake one vegan cake, make it this one. It is definitely my favourite sweet vegan treat.

This basic sponge recipe works in a variety of ways. It can make a sandwich cake (two round/square tins sandwiched together with butter icing i.e. typical birthday cake), or loads of fairy cakes, or a single square/rectangle tray bake sized tin.

For some reason though it doesn’t seem to work in a loaf tin, too gooey and took ages to cook.

Anyhow, this cake was one of the first I made back in February and I can’t tell you how chuffed I was that good quality chocolate cake was back on the menu. Since then I’ve probably make this cake over ten times. The latest version was a birthday cake for my beautiful Mum and she loved it. Every one loves it. Make it now. Go on. I don’t care what time it is. Just do it. You’ll thank me.

I first got this recipe online at Cooking for Vegans so this is who I will credit, however I have seen this recipe doing the rounds on plenty of sites since which only goes to show how popular it is! I have used both castor and dark brown sugar and both work well. The brown sugar gives it a really fudgey taste and texture so I tend to opt for that if I can. I have tried it with wholemeal flour too as I’m always looking for a ‘healthy angle’ as an excuse to eat chocolate cake. But alas, although it was edible, it was a bit too worthy for me.

Ingredients

• 250g plain flour
• 50g cocoa
• 1tsp bicarbonate of soda
• 250g sugar (castor or dark brown)
• 125g vegan marge
• 300ml soya milk (sweetened or unsweetened is fine)
• 2tbsp golden syrup

Instructions

1. Sieve flour, cocoa and bicarb then mix together in large bowl.
2. Add sugar now if using castor sugar. (If using dark brown sugar then add this to the wet ingredients).
3. Melt marge, syrup and milk in a saucepan. (Add dark sugar now if using).
4. When melted, add wet ingredients to dry ingredients and mix thoroughly.
5. Pour batter into cake tins. (Mixture should be fairly runny, don't panic).
6. Bake at 170 for about 35mins.

cocoa pudding cake

Ingredients

1 c All purpose flour
3/4 c Sugar
2 tb Cocoa powder
2 ts Baking powder
1/2 ts Salt
1/2 c Skim milk
2 tb Oil
1 t Vanilla essence
Nonstick vegetable spray
3/4 c Brown sugar
1/4 c Cocoa powder
1 3/4 c Hot water

Directions

1. Sift together the flour, sugar, 2 T of cocoa powder, baking powder, and salt.

2. Add the milk, oil, and vanilla, mixing by hand untill smooth. 

3. Pour into an 8x8x2-inch baking pan that has been sprayed with nonstick spray. 

4. Combine the brown sugar, 1/4 c cocoa powder, and water and pour over batter. 

5. Bake at 350/180 degrees for 45 minutes. 

Milk Chocolate Cheesecake

How to make the classic cheesecake even creamier? Add milk chocolate with a dark cookie crust for kicks.

Oven Temp: 350

Ingredients 

1 package(s) (9 ounces) chocolate cookies

6 tablespoon(s) margarine melted 

2 package(s) (8 ounces each) cream cheese, softened

1/2 cup(s) sugar

2 tablespoon(s) sugar

Salt

3 large eggs, lightly beaten

1/4 cup(s) whole milk

 2 teaspoon(s) vanilla extract

1 bag(s) (11.5 ounces) milk chocolate chips, melted

1 1/2 cup(s) sour cream

Directions

Preheat oven to 350 degrees F. In food processor with knife blade attached, pulse chocolate cookies until fine crumbs form. Add butter to crumbs and pulse several times to combine. Transfer cookie mixture to 9-inch springform pan; press onto bottom and about 2 inches up side of pan to form crust. Bake crust 10 minutes. Cool completely in pan on wire rack.

In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.

Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.

Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.

Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.

Chocolate puddle pudding

A really more-ish chocolate and prune pud coated in a delicious sauce and served with a dollop of cream or Greek yogurt. 

Serves: 4-6

Skill level: Easy peasy

Ingredients

100g butter (softened)100g caster sugar 

100g self-raising flour 

25g cocoa powder (sieved) 

2 medium-sized eggs (beaten) 

1 x 425g can of prunes 

25g cocoa powder 

25g muscovado sugar 

1 x 170g can of evaporated milk

To serve:

Icing sugar, with cream or Greek yogurt

Method

Put the softened butter, caster sugar and self-raising flour in a mixing bowl with the sieved cocoa powder and beaten eggs. Mix well until all the ingredients are combined. 

Drain, stone and mash the prunes. 

Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture into a 1-litre ovenproof dish.
Whisk the cocoa powder and muscovado sugar into the evaporated milk. Pour all the sauce over the pudding mixture and bake for 30-35 mins at 180°C/350°F/gas mark 4 until firm on top.

Serve warm dusted with icing sugar, with cream or Greek yoghurt.