Chocolate Never Faileth

by | Sep. 11, 2010


Peppermint Patty Fudge Brownies
  • 3 sticks butter
  • 3 cups sugar
  • 1 tablespoon vanilla
  • 5 eggs
  • 2 cups flour
  • 1-1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 (12-ounce) package Peppermint Patties
Preheat oven to 350. Grease a 9x13 dish. In a large mixing bowl, cream the butter, sugar, and vanilla. Add the eggs and beat well. In a separate bowl, mix the remaining ingredients except the peppermint patties. Add to the wet ingredients and mix until well blended. Spead half the batter over the bottom of the pan. Layer the patties evenly over the mixture, being sure the edges of the patties touch each other but not the edges of the pan. Cover with the remaining half of the batter, covering the patties completely and sealing the edges. Bake for 45-50 minutes, just until the brownies start to pull away from the sides of the pan. Be careful not to over bake. Cool on a wire rack.

Marbled Chocolate Chip Pumpkin Bread

  • 2 teaspoons baking soda
  • 1/2 cup sour cream
  • 1 stick butter
  • 2-1/2 cup sugar
  • 2 eggs
  • 1/2 of a 29-ounce can pumpkin (about 1-1/2 cup)
  • 1 teaspoon vanilla
  • 1-1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 4 cups flour
  • 1 cup chocolate chips
  • 1 cup melted chocolate chips
  • Non-stick spray
Preheat oven to 350. Grease two loaf pans. In a small bowl, combine the baking soda and sour cream. Mix together and set aside; they will react and puff up. Meanwhile, in a mixing bowl, cream the butter and sugar. Add the eggs, pumpkin, and vanilla. When they're combined, add the sour cream/soda mixture and blend.

Add the salt, baking powder, nutmeg, and cloves. Gradually add the flour, scraping the sides of the bowl as necessary. Add the chocolate chips and mix just until they're incorporated. Turn off the mixer.

The melted chocolate chips need to be easily pourable and thinner than chocolate chips typically are when melted, so you'll need to thin them by adding non-stick spray. Just give the bowl of melted chips a 2- to 4-second spray, and stir. If the chocolate needs to be thinned a little more, spray more and mix again.

When the chocolate is thin enough, pour it directly into the batter. Turn the mixer on low for just a couple of seconds. All you want to do is get the chocolate swirled into the batter. Even if the chocolate doesn't get fully mixedaround, that's fine.

Divide the batter between the who pans. Bake for 60-70 minutes until a toothpick comes out clean.

Chocolate Oatmeal Cake

  • 1-1/2 cup oatmeal
  • 1-1/2 cup water
  • 1-1/2 sticks butter, melted and cooled in the fridge for about 5 minutes
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 teaspoon salt
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2-1/2 cup flour
Preheat oven to 350. Coat a 9x13 pan with nonstick spray. In a small bowl, soak the oatmeal in the water. Meanwhile, cream the butter and sugar together until fluffy. Add the eggs and vanilla.

Add the salt, cocoa, baking soda, baking powder, and flour, and mix well. Add the oatmeal and water mixture; blend well and pour into the pan. Bake for about 35 minutes. Cool and top with your favorite chocolate icing.

Tip: This batter is thick, so you might want to use a stand-alone mixer to make things easier.

Chocolate Danish Mini Tarts Tart Shells:

  • 1 cup butter
  • 1 cup + 1 tablespoon sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2-1/2 - 2-3/4 flour
  • 8 ounces milk chocolate (chocolate bars, chips)
  • 18 large marshmallows
  • 1/2 cup milk
  • 1 cup whipping cream
Preheat oven to 350.

Shells: Lightly coat tart tins with cooking spray. Cream butter and sugar. Add egg and almond extract. Mix in flour as needed to make the dough moist but not sticky. It should be workable with your hands. Work small amounts of dough into individual tart tins (or mini muffin tins, or silicon molds). You'll need less than you think;they should not have thick bottoms. Prick each shell with a fork a couple of times, then bake for about 10 minutes, until barely golden on the edges. Let cool, remove from tins.

Filling: In a medium pan, melt the chocolate, marshmallows, and milk. Allow the mixture to cool completely to room temperature. Whip the cream and then fold it into the chocolate mixture until fully incorporated, with no chocolate streaks.

Fill the shells. Chill filled tarts for about an hour before serving. Garnish with a squirt of shipped cream.

Perfect Chocolate Milk

  • 1/2 gallon milk
  • 1/3 cup sugar
  • 1/3 cup cocoa
  • 2 teaspoon vanilla
  • 1/2 cup hazelnut-flavored creamer, either liquid or powdered
Pour one quart of milk into a pitcher; pour the other quart into a blender. Add the rest of the ingredients; blend well. Pour the milk from the blender into the picture; stir to mix. Makes just more than a half a gallon of delicious chocolate milk. Remember to stir again before each use in case any ingredients have settled since your last indulgence. For a somewhat darker, richer chocolate milk, increase the cocoa to 1/2 cup.

Chocolate Pecan Pie Crust:

  • 1-1/4 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup + 1 tablespoon butter
  • 3-4 tablespoon ice water
  • 1 stick butter
  • 1 cup sugar
  • 3/4 corn syrup
  • 1/2 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
Crust: Cut the flour, salt, and butter together with a pastry blender (or use two butter knives, pulling opposite one another through the mixtures) until the butter pieces are the size of peas. Add the water, one tablespoon at a time, to form a dough that's workable with the hands and not too wet. Roll the dough into a ball and place on a floured counter; dust the top of the dough with flour. Dust a rolling pin with flour and gently roll the dough into a 9-inch circle. If the dough is too sticky, add more flour, but be careful - the more you handle the dough, the poorer quality pastry it will be.

Filling: Preheat oven to 350. In a small saucepan over low to medium heat, melt the butter, sugar, and corn syrup, stirring constantly so they don't burn. When the ingredients are fully combined, remove from the heat and stir in the melted chocolate chips. Pour the mixture into a large mixing bowl. Add vanilla and salt; mix well. Add the eggs, one at a time, beating each until fully incorporated before adding the next one. Finally, stir in the pecans and chocolate chips. Pour the filling into the unbaked pie crust. Bake for about an hour, until the center is nearly set and no longer wobbles like liquid when gently shaken. Cool on a wire rack. If desired, chill for several hour before serving.


*Annette Lyons's Chocolate Never Faileth comes with quotes and brief true stories about interactions with chocolate. Here's one:

After being admitted at 18 weeks of pregnancy and spending more than 100 days in the hospital, Lynn broke the record for the longest stay at the hospital's neonatal unit in hopes of saving the life of her unborn baby. Her daughter was finally born, nine weeks early - young but alive and with a good prognosis, weighing in at 3 lbs. 2 oz. Exhausted, Lynn returned home, craving a giant bag of peanut M&Ms. She at the whole thing in a day . . . then picked up the empty bag and realized with horror that it had contained . . . 3 lbs. 2 oz. - the exact weight of her baby.

The book is now available at Deseret Book.

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