Tag Archive | chocolate

Fudgey Chocolate Chunk Brownies

A few nights ago Bunneh and I were catching up on some of our DVRed shows and just enjoying the evening. At a certain point I found myself wandering around the kitchen because I wanted… Something. Something really amazing, something I could make in a hurry. I mentioned this to Bunneh and he said, “So you want brownies too?”

And truthfully, yeah, I did. But I didn’t want just any brownie. I wanted homemade, from scratch, amazing brownie goodness that I could be eating within a half hour. When I have these kinds of cravings the place to go is the family cookbook. Yeah, the internet is all fine and dandy and everyone on Pinterest will tell you they have the best recipe for this or that, but the family cookbooks are always my go to source for culinary goodness. I am rarely disappointed, and this time was no exception. I found a fudgey chocolate chunk brownie recipe from my cousin and it was just the thing to sooth my craving. With a little bit of Ultra Gel to hold the moisture in we’ve been munching on the goodies for nearly four days, and that’s pretty good for a 9×9 inch pan and just the two of us. 🙂

Fudgey Chocolate Chunk Brownies

Fudgey Chocolate Chunk Brownies from Shaina Cornaby Sorensen

1/2 cup butter, softened

1 cup sugar

1 tsp vanilla

2 eggs

2 Tablespoons milk

1 Tablespoon Ultra Gel

1/2 cup flour

1/2 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 cups chocolate chunks

Preheat oven to 350 degrees and prepare a 9×9 inch baking pan by greasing or lining with parchment and then greasing. Set aside.

Beat together butter, sugar and vanilla. Add eggs one at a time mixing between additions. Add milk and mix through. In a separate bowl stir together Ultra Gel, flour, cocoa, baking soda and salt. Add dry ingredients gradually to creamed mixture. Stir in chocolate chunks.

Pour batter into prepared pan (it’s a thick batter) and bake for 35 minutes or until toothpick comes out clean.

Serve warm with ice cream! Or cool and eat by the block!


Cornaby Texas Sheetcake

If you look around there are a lot of versions of Texas Sheetcake floating around in family recipe books and on various cooking blogs. The similarity here is that the title refers to a rich, but tender from scratch chocolate sheetcake with chocolate frosting which has traditionally been served at many events from weddings to school lunch.

I have long loved this recipe, but I find that I love it even more after adding Ultra Gel to the mix. Because of altitude issue I previously always had to muck just a little with the flour to liquid ratio trying to get things right so the very center of this cake didn’t fall, but with the Ultra Gel to balance the liquid issues it comes out lovely every time! I topped my cake with the traditional chocolate frosting, then did some decorating with a little bit of left over raspberry mango buttercream which was a really fun contrast flavor. I’ve also baked the cake and topped it with raspberry jam and served it up with ice cream and that was a killer application too!

Keep an eye on this spot this weekend as we’ll be bringing our Labor Day edition of Canning secrets with Ultra Gel and Thick Gel, including replacing Clear Gel in your recipes and our killer apple pie filling recipe!

Cornaby Texas Sheetcake

2 cups flour

2 cups sugar

1 tsp baking soda

2 Tbl Ultra Gel

2 cup butter

1 cup water

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk

1 tsp vanilla

Mix flour, sugar, baking soda and Ultra Gel together and set aside. Combine butter, cocoa and water together in a small saucepan and bring to a boil (This can also be done in the microwave). Add butter mixture to the dry mixture and mix well. Add eggs, vanilla and butter milk and stir to combine. Pour into greased and floured jelly roll pan. Bake at 400 degrees for 20 minutes or until tests done. Cool and frost with your choice of toppings.

If you want to use this batter for cupcakes or a 9×13 dripper pan increase the baking soda to 2 tsp and the buttermilk to 3/4 cups.

Jam in a Jiffy – Raspberry Brownie Ice Cream Pie!

It’s Memorial Day weekend, which is a lovely time for us. An unofficial kick off to summer and a chance to spend a few days together, as well as the very important duty of remembering those who have gone before us. One of the nice things about the long weekend is the chance to do some special cooking. My Bunneh has been as busy as can be making ham and chicken stock, steaks and rotisserie chicken. My job was to come up with the sides and the dessert.

The dessert I settled on was a brownie ice cream pie with raspberry topping. Raspberry prices are dropping but I wanted something even easier. Going to my freezer I spied my containers of jam in a jiffy raspberry jam and decided that would make easy and yummy topping. When it all came together I was happy with the results. I think we could have added a little whipping cream for the lightness and pretty factor, but without it it was pretty darn good too.

So there you have it…jam in a jiffy freezer jam, not just for sandwiches!

raspberry brownie pie

Raspberry Brownie Ice Cream Pie

1 large brownie mix

2 cups vanilla ice cream, softened

1 cup raspberry jam in a jiffy freezer jam

Make brownie mix according to the box directions, adding 2 Tablespoons of Ultra Gel to the mix for extra moisture and tenderness. Pour into two 9 inch pie plates and bake for 25 minutes or until a toothpick comes out clean. Cool completely.

Layer softened ice cream on brownie pie and remove to freezer for a minimum of four hours.

Cut and top with freezer jam, serve immediately.  Add whipping cream as desired.

The Great Cookie Experiment – Double Chocolate Cookies

The Great Cookie Experiment – Double Chocolate Cookies


I’m always boggled when someone comes along who says they hate chocolate.  I just don’t see how it’s possible, when chocolate ranks up there as one of my all time favorite foods.  It shares the spot with cheese and Chinese food.  What can I say?  I love my “ch” foods!  It stand to reason that if chocolate is good, then double chocolate ought to be even better!


I have not had great results with a chocolate cookie base in the past.  Usually the recipe doesn’t survive Utah’s high altitude.  I’m pleased to announce that these survived the rigors of Utah elevation.  While they were still a fairly flat cookie, they were robust enough to pass the test.  Add the semi-sweet chocolate chips, and you are in chocolate heaven.


Except if you’re one of those people that hates chocolate.  Then you’ll have to go find, I don’t know, vanilla heaven, off in another cookie.

Double Chocolate Cookies


Double Chocolate Cookies


1 ¼ cups butter, softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cup flour

¾ cup baking cocoa

1 tsp baking soda

½ tsp salt

2 cups (12 oz) semisweet chocolate chips


Cream the butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, cocoa, baking soda and salt.  Gradually add to creamed mixture.  Stir in chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 for 8-10 minutes or until set.  Cool 2 minutes before removing from pans.

Family Famous Hot Fudge

It should come as no surprise to anyone who’s been following along for even a post or three that I like chocolate.  I love caramel just as much, but chocolate does have a special place in my stomach and heart.

When I think back to some of the places and recipes where this began I can’t help but think about my Dad.  In our family we were always…and still are…fans of dessert.  One of my favorite desserts was anything with Dad’s hot fudge sauce on it.  It didn’t matter if it was ice cream or brownies or cookies or cake or fruit, as long as it had Dad’s sauce on it, and I always knew when the hot fudge sauce was coming because he’d pull out a particular copper bottom pan and a cool spiral wisk that could be bounced all over the kitchen.

Now, you have to understand that while I will share the recipe for this sauce it will never be as good as when my Dad makes it.  I don’t know why this is the case, but since becoming all grown up like I have made this sauce many many times and I love it, but it’s never quiet the same.  There is some aspect of just how it comes together that adds a Dad touch to the finished product.

This sauce is wonderful served warm and, in my opinion, even more beautiful for dipping fruit in after it’s cooled a bit and thickened a little.  Bananas are my personal favorite, though it’s also great with strawberries and makes a great fondue.

After I wrote the first draft of this blog I chatted with Dad on the phone and learned that this recipe actually was my Great Grandma’s recipe, which Dad learned from her and added his own touches to.  With a new baby due to join us any day I can’t help but hope that she’ll learn it from us and keep it in the family for a long time to come.

hot fudge topping

Brad’s Hot Fudge Sauce

2 Tbl flour

2 Tbl Thick Gel

4 Tbl baking cocoa

2 cups sugar

dash of salt

1 can (13 oz) evaporated milk

2 Tbl butter

1 tsp vanilla

Combine flour, Thick Gel, cocoa, sugar and salt and mix well.  Add evaporated milk and stir until completely combined.  Heat to a roiling boil.  Boil for three minutes, stirring constantly, and remove from heat.  Add butter and vanilla and stir until incorporated.  Serve warm or cool for a thicker consistency.  Yield: 1 pint

Chocapocalypse Cookie

This weekend Bunneh and I were in recovery mode.  We’d had a week that was both busy and crazy and a bit disappointing.  One of the things I lurve about Bunneh is that one of his methods of winding down is to cook, which is always a benefit to my tummy and at almost full term pregnancy my life revolves around my tummy anyway.  🙂

His wind down included batches of herb butter and herb oil, both favorites around here, and ended with the Chocapocalypse Cookies from Alton Brown.  These cookies are phenomenally amazing and a chocolate heart attack on a plate.  I laughed a little as we went through the ingredients because there are four different types of chocolate in this recipe and I happened to have all four on hand, plus the cocoa nibs, but hey…that’s what a well stocked pantry is for right?

So here’s the recipe.  We adjusted it just a little with the addition of UltraGel and used a larger disher to get fewer bigger cookies, but that worked out fairly well too.  The UltraGel helps make the recipe a little more stable, but still do NOT skip the refrigeration step before scooping these cookies out.  It doesn’t work well.

Chocapocalypse Cookie – Alton Brown with minor adjustments

6 ounces 54-percent bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 3/4 ounces all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons UltraGel
4 tablespoons unsalted butter, at room temperature
6 ounces light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 ounces 70-percent bittersweet chocolate, coarsely chopped
3 ounces 40-percent milk chocolate, coarsely chopped
2 ounces cocoa nibs


Place the 54-percent bittersweet chocolate and unsweetened chocolate in a medium glass mixing bowl and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth heat for 10 additional seconds at a time and stir until smooth. Set aside to cool to 90 degrees F, approximately 15 minutes.

Whisk the flour, baking powder and salt together, transfer to a paper plate and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like wet sand, about 2 minutes.

Whisk the eggs and vanilla together in a small bowl. Turn the mixer on low speed and slowly add the egg mixture until fully incorporated. Pour in the melted chocolate and mix to combine. Stop and scrape down the sides of the bowl.

With the mixer on low speed, add the flour mixture and mix until integrated. Add the 70-percent bittersweet chocolate, 40-percent milk chocolate and the cocoa nibs and mix until combined.

Cover the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 350 degrees F.

Scoop the dough using a 1 1/4-inch-diameter disher or ice cream scoop onto parchment-lined half-sheet pans, placing 2 inches apart, 12 cookies per pan. Bake for 8 to 9 minutes, rotating after 5 minutes. Do not over-bake; the cookies may look wet and doughy.

Cool the cookies on the pan for 2 minutes, then transfer on the parchment paper to a cooling rack to cool completely.

The Great Cookie Experiment- Chocolate Mallow Drops

The Great Cookie Experiment- Chocolate Mallow Drops

Once upon a time when I was a girl, there was a shop in the mall.  It was a cookie shop.  They called it the Cookie Cottage, and they decorated the store front, to be just that- a cute little cottage.  It should be no surprise that they served cookies, big beautiful freshly baked cookies.  Their specialty cookie was the Chocolate Marshmallow Cookie.  It was a chocolate cookie, with a big jumbo marshmallow melted on top, and then frosted with chocolate frosting.  My Aunt Carol caught sight of these one day while we were shopping for back to school clothes and had to try them.  They were so amazing, from there on out, they became an obsession.  We bought them by the dozen, packed in a large cake box, and brought them home to devour.  We’d get them as a treat whenever we were at the mall.  Our bliss lasted for a few months when a terrible, horrible thing happened.  Mrs.  Fields bought out the Cookie Cottage, and the Chocolate Marshmallow Cookies were gone.

Thanks to the invention of the internet, I found a recipe for the beloved cookies, and it is one of my standard favorite cookie recipes.  This is the same recipe with some interesting modifications.  Instead of just frosting the cookies with chocolate frosting, they have you pipe the frosting on in a decorative fashion to really make the cookies look extra fancy.  They also add coffee to the frosting.

Now.  I have no problems with pecans, walnuts, coconut, raisins, dates or just about anything else other people might balk at when it comes to cookies.  I like them, and I eat them, but I do have my limits.  I don’t do coffee.  I don’t drink coffee, and I don’t like mocha flavoring.  Jamocha shakes are wrong because they LOOK like chocolate, but they just leave you bitterly disappointed.  Coffee flavored candy should just be banned, and I don’t even want to talk about the bitter disappointment that was the Mud Slide pie served at a company picnic that should have been gooey chocolate goodness but instead was mocha yuckiness.  I can’t tell you how the coffee flavored frosting was, because I didn’t make it.  I made chocolate frosting, and I loved the cookie just like that, thank you very much.  If you do love coffee, then please make the frosting with it, and let me know how fabulous it is.  I promise to take your word for it.

Was this a great cookie?  It has been ever since we discovered them at the Cookie Cottage.  Make this recipe.  Love this recipe.  Pass this recipe down to your children and grandchildren.  Pipe on the frosting for extra pretty, or just frost them normally, and you won’t be sorry.

Chocolate Mallow Drops

Chocolate Mallow Drops

½ cup butter, softened

1 cup sugar

1 egg

½ cup milk

1 tsp vanilla

1 ¾ cup flour

½ cup cocoa

½ tsp baking soda

½ tsp salt

18-22 large marshmallows, halved  (note, if you make them like the Cookie Cottage, then you use an ice cream scoop to measure out your dough, and a whole marshmallow thank you very much)


¼ cup butter, cubed

2 squares (1 oz each) unsweetened chocolate

1 square (1 oz) semisweet chocolate

2 cups powdered sugar

3-6 Tbl brewed coffee  (if you leave the coffee out, mix instead with a little bit of milk)

Cream the butter and sugar until light and fluffy.  Beat in the egg, milk, and vanilla.  Combine the flour, cocoa, baking soda, and salt.  Gradually add to creamed mixture and mix well.  Drop by slightly rounded Tablespoonfuls 2 inches apartonto ungreased baking sheets.  Bake at 375 for 6 minutes.  Press a marshmallow half, cut side down onto each cookie.  Bake 2 minutes longer or until marshmallow is softened.  Remove to wire racks.

In a microwave-safe bowl, melt butter and chocolate.  Stir until smooth.  Beat in powdered sugar, add enough liquid, coffee or milk, to achieve spreading consistency.  Transfer frosting to a pastry or plastic bag.  Cut a small hole in one corner of the bag.  Pipe over cookies.   Makes about 3 dozen.

(Editor’s Note:  I too make these cookies and have a soft spot in my heart for them, but not because of a shop.  For me these cookies are and always will be a reflection of my Grandma Joyce.  From the time I was very young we’d go picnic in the summer time with Grandma, sometimes just our family and sometimes the extended family with cousins, aunts, uncles and everyone in between.  At these events there were two foodstuffs which almost always appeared.  The first was a punch made with home canned plum juice and 7-up: Grandma’s punch.  This punch is the reason I didn’t understand the jokes about plums being old people food because we loved it…and still do.  The second was the chocolate marshmallow cookies.  She always spread her frosting over the entire marshmallow, so there was a dark chocolately cookie, half of a gooey marshmallow and a rich milk chocolate frosting.  Then grandma would keep them in the freezer, so they were always cold and almost a little frozen when she brought them out.  To this day every time I see a cookie with a chocolate marshmallow combination I think of these picnics and those cold cookies.  Maybe I’ll make some for the 4th of July.  🙂 )