Do You Have to Buy Baking Chocolate?

Back when I first started baking, I always followed the recipe to a T.

If it called for baking chocolate, either semi-sweet or unsweetened, I bought the baking chocolate.

I have since learned ways of making my recipes without having to rely on buying squares of baking chocolate.

Many people believe that using cocoa powder instead of unsweetened baking chocolate will actually make the food taste more chocolaty.

It certainly makes it easier and it always turns out yummy.

To change the recipe from chocolate squares or ounces. use 3 Tablespoons cocoa powder plus 1 Tablespoon cooking oil, shortening, or butter for every ounce or square of unsweetened chocolate.

If you want semi-sweet chocolate, add 1 Tablespoon sugar to unsweetened chocolate. To get a cup of semi-sweet use 9 Tablespoons cocoa plus 7 Tablespoons sugar plus 3 Tablespoons oil, shortening, or butter.

Another great way to get semi-sweet chocolate is to use chocolate chips. 3 Tablespoons of chocolate chips is equal to one ounce or square of chocolate. When a recipe calls for 6 ounces, you will need a cup.

I have not bought any semi-sweet or unsweetened baking chocolate in many years.

I have never had any problems cooking or baking by substituting cocoa powder and cooking oil or by using chocolate chips.

I love using oil over shortening or even butter. Since it is in liquid form, you don't have to melt it.

Chocolate Crinkles

These are great cookies! They are chocolately with powdered sugar covering them.

Ingredients:

3 eggs
1-1/2 cups sugar
3/4 cup cooking oil
3/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons vanilla
2 cups flour

approximately 1/2 cup powdered sugar

In a bowl, beat the eggs, cocoa, oil,sugar, baking powder, and vanilla. Add the flour.
Stick in the fridge, covered, for an hour or so.
Preheat your oven to 375 degrees Fahrenheit.
Put the powdered sugar in a bowl.
Roll the cookie dough into balls and roll in powdered sugar. Place on ungreased cookie sheet.
If you have a small size cookie scoop, that is a perfect size. Scoop it out and it is pretty much a ball shape in the size you want.
Bake for 8-10 minutes. The edges will be set and the tops will be crackled. They will look soft and to the touch they won't seem done, but they are ready to take out. They will finish cooking after removing from oven.
Remove right away to a wire rack to cool.
Makes about 48 cookies.
Yummy!

Cinnamon Raisin Breakfast Biscuits

These are like the raisin breakfast biscuits you used to be able to buy in some fast food chains. I don't know if you can buy them anywhere anymore. But, you can now make them yourself.

They are great in the morning or even just as a snack.

Great served warm!

Preheat your oven to 400 degrees Fahrenheit.

Ingredients:

Biscuits

2 cups all-purpose flour

2 Tablespoons brown sugar

1 Tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter

2/3 cup milk

1/2 cup raisins

Icing

1/2 cup powdered sugar

2 to 3 teaspoons milk

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.

With a fork or pastry cutter, cut in the butter

Add the milk and raisins and stir just until moistened.

Knead the dough about 10 times until the dough is fairly smooth.

Pat or roll the dough til about 1/2" thick.

Cut into 10 or 12 biscuits with a floured biscuit cutter.

Place the biscuits on an ungreased cookie sheet and bake for 10-12 minutes. They will be golden slightly and when you touch lightly, the top will spring back.

Remove from baking sheet.

To make the icing, whisk together the powdered sugar and milk.

Drizzle over the biscuits.

Enjoy!

Mini Cheesecakes

Mini cheesecakes are cupcake size cheesecakes.

They are simple to make and very convenient to pack in a lunch for work or school.

So, if you love cheesecake here is a simple and yummy way to enjoy it.

Preheat your oven to 350 degrees Fahrenheit.

You will need muffin pans lined with 12 cupcake liners.

Ingredients:

3/4 cup graham cracker crumbs

2 Tablespoons granulated sugar

2 Tablespoons melted butter

16 oz. cream cheese, softened

2/3 cup granulated sugar

2 eggs

2 Tablespoons lemon juice

small can of fruit pie filling or make your own fruit topping

In a small bowl mix the graham cracker crumbs and the sugar. Add the melted butter and blend with a fork until crumbly.

Divide the mixture among the twelve muffin cups. Press down to make a crust.

With a mixer, beat the cream cheese until fluffy.

Add the sugar, eggs, and lemon juice. Beat that until everything is smooth and no lumps of cream cheese remain. You may need to scrape the sides of the bowl down a few times.

Divide the batter evenly amongst the 12 muffin cups.

Bake for 16-18 minutes.

Remove pan from oven.

Let the cheesecakes stay in the pan just to firm up a bit so it is easier to take out.

When cool enough, carefully remove.

After the cheesecakes are completely cool, spoon a couple tablespoons fruit filling over the top of each mini cheesecake.

For long time storage, keep in the fridge.

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Chocolate Star Cookies

Chocolate star cookies can also be called peanut butter blossoms. The only difference being is these use chocolate stars and peanut butter blossoms are traditionally made with Hershey kisses.
But whatever, you make them with, or call them, they are super good.

Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter
1 egg
1-1/2 cups flour
1/2 teaspoon salt
1 tsp baking soda
About 48 chocolate stars or kisses
Granulated sugar for rolling

Mix the flour, salt, and baking soda in a bowl and set to the side.
Cream together the butter, brown sugar, milk, and vanilla extract. Add the peanut butter and mix well. Beat in the egg.
Add the flour mixture and blend well.
Roll the dough into about 1" balls. Roll in granulated sugar.
Place on ungreased cookie sheet and bake for 10-13 minutes. The cookies will just start to color.
Remove from the oven and immediately press a star in the center of each cookie, pressing lightly.
Don't stack for storage until the chocolate has firmed back up. The cookie will be cool and so will the chocolate, but it still may not have firmed up enough to stack without making a chocolatey mess.

Enjoy the cookies!

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