Homemade Magic Shell

Who doesn't love Magic Shell!!??    Here is a quick recipe you will want to have in your pantry all the time...and JUST two ingredients.    This recipe calls for semi-sweet chips but I always use Ghirardelli 60% Caco Bittersweet Chocolate Chips.  Just a personal preference.  

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Homemade Magic Shell

1 c semi-sweet chocolate chips; 190 gm

3 tb coconut oil; 39 gm

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-30 second increments, making sure to stir very well after each increment, until completely melted and smooth.

Allow to cool for a few minutes, then top on ice cream of choice.

Notes: Store in an airtight container at room temperature.

DO NOT store in refrigerator or any place that is cool.....it will harden.

Yield: 6 servings

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Another Chocolate Binge!

Another Chocolate Rampage has hit the kitchen!

My chocolate cake from a few weeks ago prompted to make another variation.  This recipe is the Perfectly Chocolate Cake from Hershey but I made a couple of changes.    I find that instant espresso powder adds so much flavor depth and a special thanks to Ina Garten for the suggestion.  Also, being a traditional southern kitchen, I always have buttermilk in the refrigerator.  I use buttermilk in everything from smashed taters to pancakes!  

This Cake stays moist and flavorful

for days....if it will last that long. 

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Perfectly Chocolate Chocolate Cake


2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

1 tablespoon instant espresso powder
2  eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350°F

Combine dry ingredients in large bowl.   In a separate bowl, whisk together the eggs, milk, oil and vanilla.  Add to dry ingredients. 
 

Beat 2 minutes. on medium. speed. Stir in boiling water. (Batter will be thin.)  WORD of CAUTION:  stop mixer and slowly add hot water..or it will splatter all over.   My words of experience! 

Pour into 2 -9" round greased and floured pans. Bake 30-35 minutes.  

I poured the batter into a ten cup bundt pan and baked for 38 minutes at 325F. Convection.   Topped with a simple confectioners sugar glaze. 

 

Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.

Notes:  Hershey Chocolate Company
 

Yield: 12 servings


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Bon Appétit and Enjoy 

YOUR Wonderful World!

 

Lucious Chocolate!

This recipe has been around for thirty years and longer, but it makes the best "box" cake when you are in a hurry.  I use chocolate pudding for a chocolate cake and vanilla pudding for any other cake mix.  Duncan Hines Deluxe Lemon also makes a great flavored cake, almost pound cake like.   

My friend, Ninette, introduced me to this pan!  When I saw her masterful cake creation, I just had to buy this pan.  Your cake will look like a giant French cruller donut when finished.  I have also made cinnamon raisin bread with great results. 

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Chocolate Deluxe Cake


1 box  Duncan Hines Dark Chocolate Cake Mix
1 pkg instant pudding
3/4 cup oil
3/4 cup water
4  eggs

Mix all ingredients and bake according to package directions.

Yield: 8 servings


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I finished the cake with 4 ounces of bittersweet chocolate and 1 tablespoon butter melted.  Drizzle over the cooled cake and sprinkled with finely chopped pecans.   A really good cake and easy for anyone to prepare!

Bon Appétit and Enjoy 

YOUR Wonderful World!

Two Great Chocolate Ice Creams!

Chocolate...what else could you want? 

Learning as I go..but I am discovering how easy it is to prepare ice creams!    As a kid, I remember it being a very big deal about the 4th of July.   And of course, we had the big wooden ice cream maker (photo courtesy Etsy) with the hand crank.   You needed to have lots of ice, Morton's Rock Salt and a strong arm.  We kids took turns because we knew that Mom's Vanilla Ice Cream recipe was worth all the work and time.  The first thirty minutes was OK...but towards the end...it was HARD work.     Then I remember after finishing...a yell from the kitchen window...."DON'T THROW THAT ICE ON THE GRASS".  We didn't know why but found out that the salt water killed the grass for the rest of the summer.   

Today, I am modifying the quantities and making smaller amounts.   It is so handy to have a Cuisinart 1.5 quart machine, I would suggest everyone get one...it is that easy.  

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Chocolate Cheesecake Ice Cream Deluxe

Ice Cream

3 oz dark chocolate; melted
2  eggs; lightly beaten
1/2 c sugar
1 1/2 c heavy cream
1/2 c milk
4 oz cream cheese; room temperature

Melt chocolate over double boiler or in microwave. Whisk eggs, sugar, cream and milk together. Heat until small  bubbles form on edge of pan (165F.) but do not boil.   Cool to room temperature then refrigerate until cold.

In food processor, combine all ingredients including melted chocolate. Mix well. Process in ice cream maker according to manufacturer's instructions.

This recipe will make one batch for a Cuisinart 1 1/2 quart Ice Cream maker.

Notes:  ©WHStoneman

Yield: 1 quart

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My Original Recipe

Heat Cream until bubbles form, about 165F. 

Mixing Chocolate custard with Cream Cheese

Into the Cuisinart Maker

This is another very good recipe we enjoy and you can see, it doesn't contain eggs, if you might be sensitive. 


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Chocolate Cheesecake Ice Cream

Ice Cream

4 ounce cream cheese
14 oz sweetened condensed milk
4 oz semisweet chocolate; melted
1 tb vanilla extract
2 cup half and half
2 cup whipping cream

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add the chocolate and vanilla extract. Stir in the half and half and whipped cream. Pour into an ice cream freezer container. Freeze according to the manufacturer's instructions.

NOTE:  This recipe will make two batches for a Cuisinart Ice Cream Maker.  Do not try to overfill the freezer module....you will me amazed how ice cream expands when freezing. 

Notes:  ©WHStoneman

Yield: 16 servings


** Exported from Now You're Cooking! v5.88 **

Happy Spring and Summer Wishes....

and Bon Appétit!