Chocoholics Anonymous
Eva Roberts – Just American Desserts – Westport Winery
April 10, 2016
Grasshopper Pie
Crust:
1 ½ Cups Chocolate Cookie Crumbs
1 Tablespoon Sugar
2 Tablespoons Melted Butter
Filling:
32 Large Marshmallows
½ Cup Milk
¼ Cup Green Crème de Menthe
3 Tablespoons White Crème de Cocoa
1 Cup Whipping Cream
Topping:
Whipped Cream
Combine crumbs, sugar and melted butter.Press on bottom and side of 9” pie pan or bottom of 9” spring form pan.Refrigerate while making filling.In a medium saucepan, combine marshmallows and milk.Stir constantly over low heat until marshmallows melt.Refrigerate until thickened.Stir in crème de menthe and crème de cacao.In a medium bowl, beat cream until stiff.Fold in to cooled marshmallow mixture.Pour into prepared crust.Refrigerate until firm.If desired, garnish with whipped and grated chocolate.
Float Fortified Riesling
Like vodka from the vine, perfect for storm watching and cocktails
Enjoy with Five Spice Spring Roll & Ring of Fire by Johnny Cash
Benefits Grays Harbor Volunteer Search & Rescue
Wine Club 20.80/Reg 26Blown glass float Wine Club 44/Reg 55
Chocoholics Anonymous
Eva Roberts – Just American Desserts – Westport Winery
April 10, 2016
Peanut Butter Streusel Snack Cake
Cake:
2 ¼ Cups Flour
2 Cups Light Brown Sugar, Lightly Packed
1 Cup Chunky Peanut Butter
3 Eggs
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Cup Milk
1 Teaspoon Vanilla
½ Cup Semisweet Chocolate Chips
Chopped Peanuts, if desired
Chocolate Glaze:
2 Tablespoons Butter
½ Cup Semisweet Chocolate Chips
2 Tablespoons Milk
1 Cup Powdered Sugar
Preheat oven to 350 degrees.Grease and flour 13X 9 baking pan.In large mixer bowl, combine flour and brown sugar.Mix in peanut butter and butter until mixture is crumbly.Remove one cup and set aside.To remaining mixture, add eggs, baking powder, baking soda, milk and vanilla.Beat on medium speed for 3 minutes.Spoon half the batter in pan.Sprinkle with reserved peanut butter mixture, then chocolate pieces.Top with remaining batter.Bake 30-35 minutes, until done.Cool.Prepare chocolate glaze.Spread on cake and sprinkle with peanuts.
Chocolate Glaze:
Option 1- In a small saucepan, combine butter with chips and milk.Over low heat, cook until chocolate melts.Stir in powdered sugar.Option 2- The butter, chips and milk can always be melted in a microwave at 30 second intervals as well- with powdered sugar added afterwards.Either way workss equally well.
Smoky Nor’wester Cabernet Sauvignon 35%/Merlot 31%/Cabernet Franc 26%/Syrah 8%
Maserati intensity, like a good spanking
Enjoy with ’Shroom Steak & Life’s Been Good To Me by Joe Walsh
Benefits Museum of the North Beach in Moclips
Wine Club 22.40/Reg 28Gold 2015 Riverside Int’l (CA)
Chocoholics Anonymous
Eva Roberts – Just American Desserts – Westport Winery
April 10, 2016
Cocoa Muffins
1 Egg
½ Cup Milk
1/3 Cup Cooking Oil
1 ½ Cups Flour
½ Cup Sugar
3 Tablespoons Unsweetened Cocoa Powder
2 Teaspoons Baking Powder
¼ Teaspoon Salt
Grease 12 muffin cups or line with parchment liners.Preheat oven to 400 degrees.In a medium mixing bowl, beat egg.Stir in milk and oil.Add flour, sugar, cocoa, baking powder and salt; stir until flour is just moistened.Batter will be slightly lumpy.Fill muffin cups 2/3 full.Bake 20- 25 minutes.
Night Watch Cinsault 58%/Counoise 28%/Zin 14%/Chocolate
The culmination of sweet vineyard fruit and dark chocolate
Enjoy with Jumbo Cookies & Give Me Everything by Pitbull
Benefits Harbors Home Health & Hospice
Wine Club 21.60/Reg 27Silver 2016 Cascadia Wine Comp
Chocoholics Anonymous
Eva Roberts – Just American Desserts – Westport Winery
April 10, 2016
Chocolate “Berried Treasure” Bars
2 Cups Chocolate Graham Cracker Crumbs
½ Cup Butter (1 Stick), Melted
1 Cup Plain Granola
1 2/3 Cups Dark Chocolate Chips
1 1/3 Cups Dried Cranberries, Blueberries and Cherries
1 Cup Sliced Almonds, Toasted
1 Can Sweetened Condensed Milk
Line a 13” x 9” pan with parchment paper.Mix chocolate graham cracker crumbs and butter together.Press into bottom of pan.Layer the granola, chips, fruit and almonds.Drizzle sweetened condensed milk over top and bake at 350 degrees for 20 to 25 minutes.Cool.
Shelter from the Storm Blackberry, Blueberry, Cranberry
Port-style, decadent, thunderous and risky
Enjoy with Hail Caesar! & Riders on the Storm by the Doors
Benefits Grays Harbor Hospital Foundation
Wine Club 24.80/Reg 31Silver 2016 Savor NW (OR)
Chocoholics Anonymous
Eva Roberts – Just American Desserts – Westport Winery
April 10, 2016
Tunnel of “Love” Cake
Cake:
¾ Cup Cocoa Powder, Plus Extra for Dusting Pan
½ Cup Boiling Water
2 Ounces Bittersweet Chocolate (Chopped or Chips)
2 Cups All-Purpose Flour
2 Cups Pecans or Walnuts, Chopped Fine
2 Cups Powdered Sugar
1 Teaspoon Salt
5 Large Eggs, Room Temperature
1 Tablespoon Vanilla
1 Cup Granulated Sugar
¾ Cup Brown Sugar
2 ½ Sticks Butter, Softened
Chocolate Glaze:
¾ Cup Heavy Cream
¼ Cup Light Corn Syrup
8 Ounces Semisweet Chocolate, Chopped or Chips
½ Teaspoon Vanilla
For the Cake:Adjust oven rack to lower-middle position and heat oven to 350 degrees.Grease a 12-Cup Bundt pan and dust with cocoa powder.Pour boiling water over chocolate in medium bowl and whisk until smooth.Cool to room temperature.Whisk cocoa, flour, nuts, powdered sugar and salt in large bowl.Beat eggs and vanilla in large measuring cup.
Beat granulated sugar, brown sugar and butter until light and fluffy; 2 minutes.Add egg mixture until combined; 30 seconds. Beat in flour mixture until combined; 30 seconds.Scrape batter into prepared pan, smooth batter and bake for 45 minutes (until edges pull away from pan).Do not over bake.Cool upright in pan 1 ½ hours on wire rack and then invert onto plate.Cool 2 hours.
For the Glaze:Cook cream, corn syrup and chocolate in small saucepan over low heat, stirring until smooth.Stir in vanilla.Let cool for about 30 minutes before drizzling over cake.
True Blue Fortified Blueberry
Lip-smacking goodness and antioxidant delight
Enjoy with Triple Berry Grunt & Blue Suede Shoes by Elvis Presley
Benefits North Beach PAWS in Ocean Shores
Wine Club 24.80/Reg 3192-Pts 2015 World Wine Champ (IL)