Chocolate Mint Bars

Ingredients:

• Bottom layer:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 (16-ounce) can chocolate syrup
• Cooking spray
• Mint layer:
• 2 cups powdered sugar
• 1/4 cup butter, melted
• 2 tablespoons fat-free milk
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring
• Glaze:
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter

Preparation

• Preheat oven to 350°.
• To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
• To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
• To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Megan Patterson, Cooking Light
MARCH 2008

Chocolate Chip Pumpkin Muffins

This is a great fall or winter recipe for a weekend morning with your coffee.

Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree (NOT pumpkin pie filling, canned pumpkin works well)
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Stir together first four dry ingredients (flour through baking soda). Mix pumpkin, oil, eggs, milk and spices together, then combine with the dry ingredients, mixing until just combined. Add chocolate chips.

Pour into lined muffin tin. Bake for 20 minutes.

Adapted from the website, The Nest and the blog, the Savory Notebook

Chocolate Cupcakes

This is super easy, and it has a nice chocolate flavor that isn't overwhelming.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Line a muffin tip with liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Beat eggs, milk, oil and vanilla in a separate bowl on medium speed of mixer for 2 minutes. Add in sugar and flour mixture. Stir in boiling water (batter will be thin).

Fill cups 2/3 full with batter. (I actually poured the batter into a batter bowl and poured the batter into the muffin tin.) Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

From the Hershey's Website and the blog, Annie's Eats