Added on January 27, 2014  Sara Swanson

Recipes: Decadent Dishes from the Chocolate Potluck

While snow and wind kept some from attending the Chocolate Potluck on Saturday, there was still a good turnout and too many chocolate dishes to count. Here are recipes for 5 of the dishes present. Don’t worry if you missed it this year, the Ladies Society is planning one again next January!

Dark Chocolate Orange Cookies

from: http://littleindiana.com/2012/10/best-cookie-recipes-dark-chocolate-orange-cookies/

made by Theresa Herron for the potluck

2 Tablespoons Orange Zest

1 1/3 Cup Sugar, Divided

2/3 Cup Butter, Softened

1 Egg

1 1/2 Cup Flour

1/3 Cup Cocoa powder

1/4 teaspoon Salt

1/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1-2 Cups Dark Chocolate Chips

 

Mix together 2 teaspoons Orange Zest with 1/3 Cup Sugar.

Mix remaining Orange Zest into 1 Cup Sugar.

Add Butter to Sugar and cream.

Add Egg and combine.

Combine Flour, Cocoa, Salt, Baking Powder, and Baking Soda.

Add Dry Ingredients Slowly to Creamed Ingredients.

Using a 1 1/2 Tablespoon Cookie Scoop, drop ball into orange-sugar mixture.

Place dough balls 2″ apart on greased or parchment-lined baking sheets.

Bake 350* for 10-12 minutes or until set.

Cool slightly on cookie sheet and then remove to cooling rack.

Mocha Ricotta Crème

made by Rebecca Brewis for the potluck

1/2 C part-skim ricotta cheese

1/2 t. unsweetened cocoa powder

1/4 t. vanilla extract

1/2 package sugar substitute

dash of expresso powder

mini chocolate chips for garnish.

 

Mix ingredients (except chocolate chips) and serve chilled. Makes 1 serving.

(261 calories, 15g protein, 17g carbohydrates, 14g fat, 9g saturated fats, 166mg sodium, 42mg cholesterol and 9g fiber)

 Chocolate Cupcakes with Nutella Cloud Frosting

from: http://sweetapolita.com/2012/03/chocolate-birthday-cupcakes-with-nutella-cloud-frosting/

made by Jessica Bushaw for the potluck

For the Cupcakes:

3/4 cup (95 g) all-purpose flour

3/4 cup (150 g) white sugar

1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)

3/4 teaspoon (3.5 g) baking soda

3/4 teaspoon (3.5 g) baking powder

3/4 teaspoon (3.5 g) cornstarch

1/2 teaspoon (4 g) salt

1/3 cup (80 mL) buttermilk

1/4 cup (60 mL) brewed coffee or espresso, hot

3 tablespoons (45 ml) vegetable oil

1 egg, room temperature, lightly beaten

1-1/2 teaspoons (7.5 mL) pure vanilla extract

 

Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.

In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.

In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.

Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.

Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool.

Makes 12.

For the Nutella Cloud Frosting:

1 cup (227 g)(2 sticks) unsalted butter, softened but cool

1-1/2 cups (190 g) icing sugar (confectioners’), sifted

2 teaspoons (10 ml) pure vanilla extract

3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled

1/3 cup (100 g) Nutella

1 tablespoon (15 ml) milk

pinch of salt

 

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.

Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).

Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Chile Ancho-braised Chicken & Pasta

http://www.yummly.com/recipe/Chile-ancho-braised-chicken-_-pasta-298785

made by Nina Tyner for the potluck

2 dried ancho chili peppers

1/2 cup boiling water

2 tsp. vegetable oil, divided

1 medium onion, chopped

2 medium zucchini, chopped

2 medium carrots, chopped

2 cloves garlic, chopped

1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce

12 oz. fettuccine, cooked and drained

1/4 cup chopped fresh cilantro

6 boneless, skinless chicken thighs, cut into strips (about 1-1/2 lbs.)

2 Tbsp. semi-sweet chocolate chips

 

Toast chili peppers in dry, deep 12-inch nonstick skillet over medium heat, pressing with spatula and turning occasionally, about 2 minutes; cool slightly. Remove stem and seeds.

Pour boiling water over chili peppers, then cover and let stand 10 minutes. Remove chili peppers from water, reserving water. Process chili peppers in mini food processor until smooth, adding just enough water to liquify peppers; reserve.

Heat 1 teaspoon oil in same skillet over medium-high heat and brown chicken in batches. Remove chicken from skillet and set aside.

Heat remaining 1 teaspoon oil and cook zucchini, onion and carrots, stirring frequently, 8 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce, chili pepper mixture, chicken and chocolate chips. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until chicken is thoroughly cooked.

Serve over hot fettuccine and garnish with cilantro.

Makes 6 servings.

Chocolate Cavity Cake

from: http://allrecipes.com/recipe/chocolate-cavity-maker-cake/

made by Dawn Chizek for the potluck

1 (18.25 ounce) package dark chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 (16 ounce) container sour cream

3 eggs

1/3 cup vegetable oil

1/2 cup coffee flavored liqueur

2 cups semisweet chocolate chips

 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.