TeeterKat's Kitchen
TeeterKat's Kitchen
Creamy Hot Cocoa

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream


Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

S'more Shake

3 tablespoons marshmallow creme
2 tablespoons REESE'S Peanut Butter Sauce
1 tablespoon HERSHEY'S Syrup
1/2 cup milk
1 cup vanilla ice cream

1. Combine marshmallow creme, peanut butter and chocolate syrup. Thin mixture with 2 tablespoons milk. Place in blender container.

2. Add remaining milk and ice cream. Cover; blend until smooth. Pour into tall glass. Serve immediately.

  Chocolate Sheet Cake
The main ingredient in this recipe is the brown sugar. 
It gives this cake a unique flavor.  It is one of my favorites.

1 ¼ sticks Butter
½ cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 ½ cups brown sugar
1 tsp ground cinnamon
½ tsp salt
1 tsp baking soda
1 (14 ounce) can Eagle Brand Condensed Milk
2 eggs
1 tsp vanilla
1 cup Confectioners sugar
1 cup chopped nuts

Preheat oven to 350 degrees
In a small saucepan, melt 1 cup butter, stir in ¼ cup cocoa.  Add water.
Bring to a boil; remove from heat.
In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
Mix well.  Add cocoa mixture, beat well.
Stir in ¼ cup Eagle Brand Milk, eggs and vanilla.
Pour into greased jellyroll pan.  Bake 15 minutes or until cake springs back when lightly touched.

While cake is baking and in a small saucepan, melt remaining ¼ cup butter, stir in remaining ¼ cup cocoa and Eagle Brand.  Stir in confectioners’ sugar and nuts.  Spread on warm cake.

Chocolate Eggnog Cake


Vegetable oil spray for misting the pan
Flour for dusting the pan

2 ounces semisweet chocolate
1 package (18.25 ounces)German chocolate cake mix
1 cup eggnog
1/3 cup brandy or water
1/4 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Carefully rub the chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate. Set it aside. Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl. Microwave for 1 minute at high power. Stir to melt any remaining lumps.

Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Run a sharp knife around the edge of the cake, and invert it onto a serving platter to cool completely, 20 minutes.

8 tablespoons (1 stick) butter, at room temperature
3 1/2 to 4 cups confectioners' sugar, sifted
3 to 4 tablespoons eggnog
2 teaspoons brandy or pure vanilla extract
1/8 teaspoon ground nutmeg, for garnish (optional)

Chocolate Macaroon Ring Cake

2 large eggs
1/2 teaspoon pure almond extract
1/2 cup granulated sugar
2/3 cup sweetened flaked coconut
1/4 cup all-purpose flour

Vegetable oil spray for misting the pan
Flour for dusting the pan

1 package (18.25 ounces) Devil's food cake mix with pudding
1 large egg
1 cup water
1/3 cup vegetable oil

1 1/4 cups confectioners' sugar, sifted
1 to 2 tablespoons milk
1/2 teaspoon pure almond extract

Prepare the filling: Separate the eggs, placing the whites in a medium-size mixing bowl and the yolks in a large mixing bowl. Set the yolks aside. Add the almond extract to the egg whites and beat with an electric mixer on high speed until frothy, 30 seconds. Gradually add the sugar while beating at high speed until soft peaks form, 1 to 1 1/2 minutes. Fold in the coconut and flour until just incorporated. Set the bowl aside while you prepare the cake.

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix in the bowl with the reserved egg yolks. Add the whole egg, water, and oil. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.

Pour half of the batter into the prepared pan. Spoon the macaroon filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon the remaining batter over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 53 to 57 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

For the glaze, place the confectioners' sugar in a small bowl and whisk in enough milk to make a spoonable mixture. Whisk in the almond extract.

Place the cake on a serving platter and spoon the glaze over it. Let the cake rest for 10 minutes before slicing. Slice and serve.

Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Chocolate Graham Cracker Fudge


3 cups sugar
1/3 cup cocoa
1 cup Pet Evaporated Milk
1-1/2 sticks butter
2-1/4 cups graham cracker crumbs
3/4 of a 13 oz. jar of marshmallow cream
1 to 2 cups pecans

Butter sides of a large sauce pan. Mix sugar and cocoa, then add milk. Bring to a boil. Reduce heat to medium and insert candy thermometer.
Boil to soft ball stage. Remove from heat. Add butter and marshmallow cream. Mix well. Add graham cracker crumbs and pecans. Mix well.
Place in ice water and beat until it begins to thicken. Pour into a buttered 10 x 10 inch square dish. Let cool. Cut into 1 inch squares.

Freezes well.

Chocolate Mocha Cream Custard

2-2/3 cups whipping cream
3/4 cup sugar
3/4 cup SPECIAL DARK Chocolate Chips,
Semi-Sweet Chocolate Chips
or Mini Chips Semi-Sweet Chocolate
1 teaspoon powdered instant coffee
5 egg yolks, slightly beaten
Sweetened whipped cream

Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan.

Remove from heat; beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan; blend well. Pour into eight 5-ounce oven proof cups. Place cups in a 13x9x2-inch baking pan on oven rack. Pour hot water into pan to depth of 1 inch. Loosely place piece of foil over pan. Bake at 350°F. 40 to 45 minutes or until set. Remove cups from water. Cool. Refrigerate; top with whipped cream. 8 servings.

Hot Fudge Pudding Cake

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings

Classic Peanut Butter and Milk Chocolate Chip

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup Milk Chocolate Chips
1 cup Peanut Butter Chips
1 cup chopped nuts(optional)
CHOCOLATE COOKIE VARIATION: Add 1/3 cup Cocoa to flour mixture.

Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in milk chocolate chips, peanut butter chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

"But whoso hearkeneth unto me
shall dwell safely,
and shall be quiet from fear of evil."
  Proverbs 1:33
Velvety Chocolate Cream Pie

1 9-inch pie crust, baked and cooled
3/4 cup sugar
1/3 cup Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup SPECIAL DARK Chocolate Chips or  Semi-Sweet Chocolate Chips
3 tablespoons butter
2 teaspoons vanilla extract
Whipped topping
Additional SPECIAL DARK Chocolate Chips
or Semi-Sweet Chocolate Chips

Prepare pie crust, cool.

Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil. Remove from heat.

Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings.

VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.

Rich Cocoa Fudge

3 cups sugar
2/3 cup SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.

Mars Almond Bars

2 cups white sugar
1/4 cup light corn syrup
1/2 cup water
1 pinch salt
2 egg whites
2/3 cup almonds
35 caramels
2 tablespoons water
24 ounces milk chocolate chips

In a medium saucepan, combine sugar, corn syrup and 1/2 cup water. Bring to a boil and add salt. Heat to 270 to 290 degrees F or until a small amount of syrup dropped into cold water forms hard but pliable threads.

While the syrup is cooking beat the egg whites in the metal bowl of an electric mixer until stiff peaks form. When the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. Continue to mix until the nougat begins to thicken to the consistency of soft dough, about 20 minutes. Lightly grease a 9x9 inch baking dish. Mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes.

In a small saucepan over low heat, melt the caramels with 2 tablespoons water. Pour melted caramel over nougat. Chill in refrigerator 30 minutes.

Cut the chilled candy into 14 oblong bars with a sharp knife. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper.

Chocolate Mousse Pie

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
1/4 cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Sprinkle the gelatin on top of 2 tablespoons water. Separate the eggs.

In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to tha saucepan, and heat until completely dissolved. Remove pan from heat, and gradually beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Cool slightly.

While chocolate mixture is cooling, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust. Chill.

To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several hours or overnight until set. Filling with be a little soft.

Chocolate S'More Pie


Graham cracker crumb crust,
baked and cooled completely

7 ounces fine-quality bittersweet chocolate,
finely chopped
1 cup heavy cream
1 large egg,
at room temperature for 30 minutes
1 teaspoon unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing

Make chocolate cream filling: Make graham cracker crumb curst and reserve.

Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping: Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
Yield: 8 servings

Chocolate Bourbon Pecan Pie

"Kentucky bourbon gives a kick to this southern classic."

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans


Preheat oven to 325 degrees F (165 degrees F).

In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Chocolate Hawaiian Twist

3.5 cups chocolate Ice Cream
1 cup blue berries
0.5 cup Milk
1 tablespoon peanut Butter
1 cup Raspberries

Put all ingredients in a blender. Blend until smooth. Serve in highball glass.

Chocolate Ice Cream

Recipe courtesy Alton Brown, 2005

1/2 cup unsweetened cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining
half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Chocolate Mousse

Serves 6 to 8
For an extra creamy chocolate mousse, fold in one cup of heavy cream that’s been whipped instead of the one-half cup called for here. Make this mousse at least two hours before you wish to serve it to let the flavors develop, but serve it within twenty-four hours because flavor and texture will begin to deteriorate.

6 ounces bittersweet or semisweet chocolate, chopped coarse
4 tablespoons unsalted butter
Pinch salt
1 teaspoon vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
4 large eggs, separated
2 tablespoons sugar
1/2 cup heavy cream, plus extra for garnish

1. Melt chocolate any of the following three ways: in medium bowl set over large saucepan of barely simmering water; in uncovered Pyrex measuring cup microwaved at 50 percent heat for 3 minutes, stirring once at 2 minute mark; or in ovenproof bowl set in 350-degree oven for 15 minutes. Whisk butter into melted chocolate, 1 tablespoon at a time; stir in salt, vanilla, and coffee or liquor until completely incorporated. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next; set chocolate mixture aside.

2. Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. Beat with electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar; beat to soft peaks. Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.

3. Whip cream to soft peaks; gently fold into mousse. Spoon portion of mousse into six to eight individual serving dishes or goblets. Cover and refrigerate to blend flavors, at least 2 hours. (Can be covered and refrigerated up to 24 hours.) Serve with additional whipped cream.

Chocolate Carmel Bars

1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk, divided
3/4 c. butter or margarine, softened
1 pkg. (18 1/4 oz.) German chocolate cake mix
2 c. (12 oz.) semisweet chocolate chips

In a small saucepan over low heat, melt caramels with 1/3 cup milk. Meanwhile, in a mixing bowl, cream butter. Add cake mix and remaining milk; mix well. Pour half of the batter into a greased 9 X 13 in. baking pan. Bake at 350 degrees for 6 minutes; sprinkle chocolate chips over batter. Gently spread caramel mixture over chips. Spread remaining batter evenly over caramel layer. Return to the oven for 15 minutes.