Summer Recipes- Chocolate

By Miriam Rossow, Communications Coordinator

Welcome to week five of our Summer Recipe Series. This week we will feature a favorite ingredient for many and  one that is used in many desserts- chocolate! While chocolate is not a specifically summer ingredient, it is a delicious one! We have chosen some recipes that feature not only chocolate but another more 'summering' ingredient as we start to wrap up this Summer Recipes series.

Week one we featured ice cream, week two featured berries, week three featured lemon and lime, week four we featured other fruits. We hope you have enjoyed all of these recipes and have been able to try some of them. We would love to see a photo of your creation or hear a story about where or why you shared that recipe. Leave a comment or share a picture in the comment section here or on Facebook.

2/3 c. coconut, sweetened, flaked
2/3 c. semi-sweet chocolate chips
2/3 c. walnuts, chopped
2/3 c. dried cherries
1 2/3 c. all-purpose flour
1 tsp. baking powder
9 T. butter, at room temperature 
1 c. light brown sugar, packed
2 lg. eggs
1 tsp. vanilla extract

Heat oven to 350 degrees. Line a standard muffin tin with paper liners. In a large bowl, mix coconut, chocolate chips, walnuts, and cherries together. In another bowl, whisk flour and baking powder. In another bowl, mix butter and brown sugar on medium speed for about 3 minutes until pale and fluffy. Add eggs and vanilla, mix until combined. Reduce speed to low. Add flour mixture. Add 1 cup coconut mixture to the mix. Fill muffin cups about three-quarters full. Sprinkle remaining coconut combination over tops. Bake until cake tester inserted into center comes out dry (approximately 25 minutes). Transfer to a wire rack for cooling. 

1 16-oz. frozen Sara Lee pound cake
1 jar Smuckers Seedless Raspberry Jam
1 6-oz. pkg. chocolate chips
1/2 c. sour cream
1/2 T. vanilla

Slice frozen cake horizontally into 4 layers with a serrated knife. Spread each layer with raspberry jam. In a heavy pot, melt chocolate chips and sour cream. Stir in vanilla. Let cool 10 minutes to spreading consistency. Frost cake. Chill 1 hour.

fudge brownie mix, and brand
4 2.2-oz. pkgs. instant chocolate mousse
8 Heath bars, crushed or bag of Heath morsels
1 12-oz. ctn. Cool Whip

Bake the brownies according to directions. Cook. Break or cut into small pieces. Prepare the mousse according to directions. Place half the brownie pieces in bottom of a large glass serving bowl. Spoon half the mousse on top. Cover with half the Heath pieces and then half the Cool whip. Layer one more time. Refrigerate overnight. Before serving, garnish with shaved chocolate or more candy bar pieces. 

1/2 c. butter
1 c. boiling water
1 c. all-purpose flour, sifted
1/2 tsp salt
4 eggs
1 large jar of Sanders Hot Fudge
Ice Cream- Vanilla, French Vanilla or Butter Pecan

Melt butter in 1 cup of boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Drop by heaping tablespoons 3" apart onto a greased cookie sheet. Bake at 400 degrees until golden brown and puffy, about 30 minutes. Remove from oven; split. Cool on rack. Makes 10.
Fill with Vanilla, French Vanilla or Butter Pecan ice cream. Warm a large jar of Sanders Hot Fudge ice cream topping. Serve on top of the filled cream puff. 

1 16-oz. pkg. cream cheese, softened
1 8-oz. whipped topping, thawed
1 10-oz. strawberry jam or preserves
Chocolate Chunk Brownies- use any recipe or mix
1 16-oz. pkg.  frozen strawberry slices (not in syrup), thawed and drained
Fresh strawberries (optional)
Cocoa powder (optional)
Chocolate shavings (optional)

Whip together cream cheese, whipped topping and strawberry jam. In a large bowl or in individual glasses, layer brownies, strawberries, and whipped mixture. Repeat layers depending on container shape/size, ending with whipped mixture. Any extra brownies or whipped mixture should be considered the cook's portion and enjoyed. Refrigerate for 4-24 hours. Garnish with strawberries, cocoa, and/or chocolate curls before serving. Makes 12-16 servings.