You might need to buy:
  • powdered sugar
  • unsweetened Dutch-process cocoa powder
  • pure vanilla extract
  • bittersweet chocolate chips

http://www.instructables.com/id/Chocolate-Pudding-Cupcakes-with-Strawberry-Centers/

Belongs to Bethany Lighter Brownies 

MAKES 12 BROWNIES

Be sure to use semisweet chocolate and not semisweet chips—the additives in chips will result in a drier, squat brownie. To ensure moist, fudgy brownies it is important not to overbake them. Be sure to check the brownies for doneness several minutes before the specified baking time has elapsed.

This recipe was published in The Best Light Recipe.

WHY THIS RECIPE WORKS:
We found several ways to lighten our brownie recipe without sacrificing moistness and chocolate flavor. We used a combination of semisweet chocolate and cocoa powder instead of unsweetened chocolate (which is higher in fat and must be used in combination with more sugar and butter). A little espresso powder accentuated the chocolate flavor in our lighter brownie recipe. And we used just 2 tablespoons butter, instead of the usual 8 to 12 tablespoons, along with 1 tablespoon warm water added to the batter to help bloom the cocoa flavor and keep our low-fat brownies moist.

Nutrition information per brownie: 130 cal., 5 g total fat (2.5 g saturated), 25 mg chol., 19 g carbo., 2 g pro., 1 g fiber, 55 mg sodium.

You might need to buy:
  • Dutch-processed cocoa powder
  • warm water
  • instant espresso powder

Makes 16 brownies

Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don’t overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

WHY THIS RECIPE WORKS:
Swapping full-fat sour cream for low-fat was an easy—and healthy—substitution that helped us trim a good deal of butter from our Fudgy Low-Fat Brownies recipe. Chocolate syrup added rich flavor with no fat, and cocoa powder blended with bittersweet chocolate boosted the chocolate flavor of our Fudgy Low-Fat Brownies recipe without boosting the fat. Slightly undercooking the brownies ensured they came our fudgy instead of cakey. Traditional brownies have 220 calories, 12 grams of fat, and 7 grams of saturated fat per brownie. Our Fudgy Low-Fat Brownies have 110 calories, 4.5 grams of fat, and 1.5 grams of saturated fat per brownie.

You might need to buy:
  • Dutch-processed cocoa powder
  • low-fat sour cream
  • chocolate syrup
  • large egg plus 1 large egg white

MAKES 64 TRUFFLES

In step 3, letting the chocolate to rest on the counter for 2 hours allows it to “cure”, and contributes to its creamy texture. In step 5, running your knife under hot water and wiping it dry makes cutting the chocolate easier. In addition to the related variations, the truffles can be flavored with 2 tablespoons of your favorite flavored liqueur. We recommend using one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar for this recipe. If giving the truffles as a gift, place each one in a 1 1/2-inch candy cup liner and then place the truffles in a gift box. Keep refrigerated until giving.

WHY THIS RECIPE WORKS:
The problem with many homemade truffles is that they have a dry, grainy texture. There are three keys to creating creamy, silky-smooth truffles. First, start with melted chocolate. Melting the chocolate before adding the cream allowed us to stir—rather than whisk—the two together, reducing the incorporation of air that can cause grittiness. Second, add corn syrup and butter. Corn syrup smoothes over the gritty texture of sugar, and butter introduces silkiness. Finally, cooling down the ganache gradually before chilling prevented the formation of grainy crystals.

You might need to buy:
  • GANACHE
  • heavy cream
  • light corn syrup
  • COATING
Belongs to Bethany Turtle Brownies 

Makes 25 small brownies

Note that for the caramel, you will need a candy thermometer or an instant-read thermometer that registers high temperatures. Use a ¼-cup dry measuring cup that has been sprayed with nonstick cooking spray to drizzle the caramel over the brownie batter in step 5. Be very careful when working with the hot caramel; if the caramel cools to the point where it is no longer pourable, reheat it briefly in the microwave (do not let it boil).

http://www.americastestkitchenfeed.com/bake-it-better/2012/06/secrets-to-making-turtle-brownies/

You might need to buy:
  • CARAMEL
  • water
  • light corn syrup
  • heavy cream
  • BROWNIES
Belongs to Bethany Éclairs 

Makes 8

You will need a large pastry bag with a ½-inch plain tip and a ¼-inch plain tip for this recipe. Be sure the pastry cream is thoroughly chilled before filling the pastries.The chocolate glaze should still be warm when glazing the éclairs.

http://www.americastestkitchenfeed.com/bake-it-better/2012/02/secrets-to-making-eclairs/

You might need to buy:
  • Pastry Cream
  • FILLING AND GLAZE
  • water
  • large egg white
  • PÂTE À CHOUX
  • half-and-half

Serves 8 to 10

WHY THIS RECIPE WORKS:
A little mint extract was all we needed to develop cool mint flavor in our Mint Chocolate Chip Cake without overpowering the chocolate. A coating of mini chocolate chips around the exterior of the cake, combined with a chocolate buttercream frosting, produced plenty of chocolate flavor.

You might need to buy:
  • green food coloring
  • mint-flavored extract
  • mini chocolate chips
  • confectioners' sugar
Belongs to Bethany Bananas Foster 

SERVES 4

While the bananas cook, scoop the ice cream into individual bowls so they are ready to go once the sauce has been flambéed. Before flambéing, make sure to roll up long shirt sleeves, tie back long hair, turn off the exhaust fan (otherwise the fan may pull the flames up) and turn off any lit burners (this is critical if you have a gas stove).

http://www.americastestkitchenfeed.com/super-quick-video-tips/2013/02/how-to-set-bananas-on-fire-safely-video/

You might need to buy:
  • cinnamon stick
  • dark rum
  • vanilla ice cream
You might need to buy:
  • Unbleached white flour
  • active starter
  • sugar
  • softened butter
  • vanilla
  • egg
  • oats