BOB RECIPE: Hot & Fudgy Brownie Pudding

from:  Safeway
Product:  Shelled Walnuts

Tip:  To toast walnuts, bake at 350 F until toasted, about 10 minutes.

BOB RECIPE:  Hot & Fudgy Brownie Pudding

4 large eggs
2 cups sugar
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 pound (2 sticks or 1 cup) butter or margarine, melted and cooled slightly
3/4 cup shelled walnuts
2 teaspoons vanilla

Preheat oven to 325 F.

In a large mixing bowl, beat eggs and sugar until thick and light, 2 minutes.  On low speed, mix in flour and cocoa until incorporated.  Mix in butter, walnuts and vanilla until well blended.  Pour into greased 7 x 11 glass baking dish.  Bake for 45 – 55 minutes or until the top is crusty and a knife inserted 1/2 inch from the edge comes out clean.  The center will not test clean.  Remove to rack and cool slightly.

Pudding may be refrigerated, covered, up to 4 days or frozen.  To reheat, bring to room temperature and bake at 325 F for 10 minutes or microwave until warm.  Makes 8 -10 servings


German Chocolate Cupcakes

My friends loved these cupcakes…a winner!


German chocolate cake mix (mix ingredients and bake in papercup-lined muffin pans according to directions at back of the box)

Coconut Pecan Frosting:

3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup (1 stick) butter
1 teaspoon pure vanilla extract
1 cup shredded coconut or coconut flakes
1/2 cup chopped walnuts
semi-sweet chocolate chips (optional, for garnish on top)

Stir together sweetened condensed milk, egg yolks and butter in a medium saucepan.  Cook over low heat, stirring constantly, until mixture is thickened and bubbly.  Remove from heat; stir in vanilla, coconut and walnuts.  Cool to room temperature and frost cupcakes.

Moist Zucchini Chocolate Cake

Back in my Wilton school days, cake decorating students would be served with zucchini bars — it was darn good.  And one wouldn’t even taste the bitterness of zucchini — it was the moist and light cake that just begged for attention.   And the recipe was just a simple one, no fuzz, not too many ingredients and cake didn’t even require any frosting at all.

So using same recipe, I incorporated cocoa powder and a good amount of Nielsen-Massey chocolate extract and came up with a “perfect-for-summer” Moist Zucchini Chocolate Cake.  Here’s the recipe:


2 cups grated zucchini (from 1 large or 2 medium zucchini)
1/2 cup (1 stick) butter, softened
2/3 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon Nielsen-Massey pure chocolate extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk powder
1/2 cup whole milk
1 /2 cup coarsely chopped walnuts
1/2 cup mini semisweet chocolate morsels

Preheat oven to 325 F.  Grease, line with parchment paper, grease again and flour a 13 x 9 inch baking pan; set aside.  In a medium bowl, aerate flour, cocoa powder, baking soda, salt and buttermilk powder using low speed of electric mixer or a whisk; set aside.

Cream butter and sugars until light and fluffy, using electric mixer.   Beat in vegetable oil.   Add eggs, one at a time.  Blend in extracts.

Stir in flour mixture and grated zucchini and beat until just blended.  Spread cake batter evenly onto prepared pan.   Sprinkle with chopped nuts and chocolate morsels.

Bake for 55 minutes or until wooden skewer inserted in center of cake comes out clean,  Cool cake on wire rack.  Cut into bars or squares.

BOB RECIPE: Chocolate Chip Pie

from:  Nestle
Product:  Semi sweet chocolate morsels


1 unbaked 9-inch deep dish pie shell*

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz) Semi sweet chocolate morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325 F.

Beat eggs in large mixer bowl on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean.  cool on wire rack.  Serve warm with whipped cream, if desired.

*If using frozen pie shell, use deep-dish style, thawed completely.  Bake on baking sheet; increase baking time slightly.

BOB RECIPE: Choc-oat-chip Cookies

from:  Nestle
Product:  Semi sweet chocolate morsels


1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12 oz) Semi sweet chocolate morsels
1 cup coarsely chopped nuts (optional)

Preheat oven to 375 F.

Combine flour, baking soda and salt in a small bowl.  Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.  Beat in eggs, milk and vanilla extract.  Gradually beat in flour mixture.  Stir in oats, morsels and nuts; mix well.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.  Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Chocolate Mousse: A Combination of Chocolate and Love

Two for Tonight: Pure Romance from L’Auberge Chez François
By Chef Jacques Haeringer

Say Jacques. “No matter how cold it gets outside it’s always warm by the stove.”

But, you don’t have to labor over a hot stove, or spend a lot of money to create special romantic treats.  Chef Jacques has some fun suggestions that are sure to create romantic sparks:

Say “I Love You” with breakfast: If you and your significant other are always rushing out in the morning for work, set the breakfast table before you go to sleep with your best linens, flowers in a vase, and best dishes for a surprise breakfast treat. If your breakfast is only a quick cup of coffee, add a few fresh strawberries and whipped cream for a quick “I love you” treat.

There is power in chocolate: This confection’s melting temperature is just below body temperature of 98.6 degrees, which is why it melts in your mouth. There is that brief moment where chocolate transforms itself from a solid to a luscious liquid. To many people this sensation and taste is irresistible. Choose one or two single pieces from a high quality candy vendor and share them with your special someone. If you want to treat the entire family, purchase a high-quality cocoa mix. Mix up a warm and aromatic batch and add some fresh whipped cream. For an adult twist a dash of your favorite liqueur and it won’t matter how early the sun sets outside.

A Bit of the Bubbly: This year treat yourself and a special someone with the surprise of sparkling wine or champagne to celebrate your love. Drop a single fresh raspberry or strawberry into a stem of sparkling wine to heighten the flavor and appearance. The tiny bubbles that melt in your mouth can also melt a few hearts.

Make a Date: The perfect romantic meal may be one that you enjoy at a future date. Slip an IOU into a “I love you” Card for a future meal and spend the night at home.

For 6 – 8 servings, double the recipe
( Recipe reprinted under Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7)

The combination of chocolate and love is a double whammy.  Chocolate contains caffeine-like substances which excite the system as well as the taste buds.  There is nothing like whipped chocolate for dessert!

5 ounces semi-sweet chocolate
1 cup heavy whipping cream
¼ teaspoon vanilla extract
1 tablespoon rum

Whip the heavy cream in a chilled medium mixing bowl and then refrigerate.

Place the chocolate in a small mixing bowl and set over a pot of boiling water.  Heat for 1-2 minutes until the chocolate melts.  Whisk thoroughly.  Remove from heat and add the vanilla extract and rum, blending well.

Fold the chocolate mixture into the heavy whipping cream with the aid of a rubber spatula.

Pipe or spoon the mousse into ½ cup size or larger stemware or dishes.  Top the mousse with a pinch of cocoa powder, if desired.


Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates.  When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes.  Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.

Jacques is the author of Two for Tonight,a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook, the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.

For more information on L’Auberge Chez François, Chef Jacques, and his books and cooking classes, visit him online at, on Facebook @JacquesHaeringer, and Twitter @ChefJacquesH.

Trina Kaye – The Trina Kaye Organization