2013 Chocolate Dessert Contest. Top 6 Winners

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Ethel Whitehead
5 years ago
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1 2013 Chocolate Dessert Contest Top 6 Winners

Youth Division Mathew Nikolai, Loyal Kit Kat Bars 1 stick butter 2/3 cup sugar 1/2 cup brown sugar 1 cup crushed graham cracker crumbs 1/4 cup milk 1/2 cup chocolate chips 1/2 cup butterscotch chips

2 Youth Division Mathew Nikolai, Loyal Kit Kat Bars 1 stick butter 2/3 cup sugar 1/2 cup brown sugar 1 cup crushed graham cracker crumbs 1/4 cup milk 1/2 cup chocolate chips 1/2 cup butterscotch chips 2/3 cup peanut butter 3/4 box Keebler Club crackers 1st Combine butter, sugar, brown sugar, graham cracker crumbs, and milk in a pan and bring to a boil for 5 minutes. Line a 9 x 13 pan with club crackers. Pour filling on crackers and top with another layer of crackers. Combine chocolate chips, butterscotch chips, and peanut butter in microwave safe bowl and microwave for one minute. Stir until melted. Spread on crackers. in refrigerator until hard.

3 Youth Division Gabrielle Nikolai, Loyal Lover s Cake 1 1/2 cups chocolate graham cracker crumbs 1/2 cup butter 1 teaspoon cinnamon 8 ounces cream cheese (softened) 2 8 ounce containers Cool Whip 3/4 cup sugar 1 3 ounce package chocolate pudding (instant) 1 3 ounce package vanilla pudding (instant) 3 cups milk 2nd Combine graham cracker crumbs, butter, and cinnamon (reserve small amount to sprinkle on cake) Press into a 9 x 13 pan and bake at 350 for 10 minutes. Cool. Combine cream cheese, one container of cool whip, and sugar. Spread on cooled crust. Combine puddings and milk and beat until thickened. Spread over cream cheese mixture. Top with remaining cool whip and then sprinkle reserved crust mixture.

4 Youth Division Zachary Nikolai, Loyal Dirt Cake 1 large package Oreo cookies 1 large container Cool Whip 8 ounce package cream cheese (softened) 1 large box chocolate pudding (instant) 1 stick butter, melted 3rd Crush cookies and then add melted butter. (reserve 1 cup for topping) Press into 9 x 13 pan and bake at 350 for 3 5 minutes. Cool. Combine cream cheese and cool whip. Prepare pudding per directions (use a little less milk) and then gently fold into cream cheese mixture. Spread onto cooled crust. Top with reserve cookie crumbs and refrigerate until ready to serve.

5 Adult Division Reita Gelander, Willard Chocolate Truffle Cake 1 cup butter (do not use margarine) 14 ounces semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 9 large eggs, separated into two bowls (yolks and whites) 1/2 cup sugar 1/4 teaspoon cream of tartar 1st Preheat oven to 300 Remove bottom from a 9 x 13 spring form pan and cover with foil (this will make it easier to remove cake from pan). Replace bottom and grease and flour foil bottom and sides of pan (I used cocoa instead of flour so no white sides). In medium/large microwave safe glass bowl combine butter, and both chocolates. Microwave on medium for 2 1/2 minutes (uncovered). Stir and cook an additional 2 1/2 minutes until almost melted. Stir until smooth. (can also melt on stove over low heat, stirring frequently). In a large bowl combine egg yolks and sugar. Beat with electric mixer (high speed) until thick and lemon colored (about 5 minutes). Add chocolate mixture and stir with rubber spatula until blended. In another large bowl combine egg white and cream of tartar. Using clean beaters mix at high speed until soft peaks form. Using a rubber spatula or wire whisk gently fold in beaten egg whites, one-third at a time. Pour batter into pan, spreading evenly. Bake for 35 minutes (do not over bake, the cake will firm upon standing and chilling). Cool cake completely in pan on wire rack. Then refrigerate overnight in pan. To remove cake from pan run a hot knife around edge of cake, then lift off side of pan. Invert cake onto cake plate, unwrap foil from bottom and lift off bottom of pan. Carefully peel foil from cake. Let cake stand 1 hour at room temperature before serving. Just before serving sprinkle with confectioner s sugar through fine sieve over top or use a design of some type. For this cake I used about 1/2 cup powdered sugar mixed with a teaspoon or two of milk to make a thin glaze and drizzled that over top. This can be done ahead of time so frosting has time to set.

6 Adult Division Todd Prosser, Neillsville Super Peanut Butter Filled Brownies Brownie: 4 ounces unsweetened chocolate 1 cup butter 4 eggs 2 cups sugar 1 cup flour 1 teaspoon salt 2 teaspoons vanilla 1/3 cup semisweet chocolate chips 2nd Filling: 3 cups powdered sugar 1 cup creamy peanut butter 1/2 cup butter 1/2 cup heavy whipping cream Glaze: 2/3 cup semisweet chocolate chips 3 tablespoons butter 1. Preheat oven to In small saucepan melt unsweetened chocolate and semisweet chocolate chips with butter over low heat (or microwave). Set aside to cool slightly. 3. In mixing bowl, beat eggs and sugar until light and pale colored. Mix in vanilla. 4. Add flour, salt and melted chocolate. Stir to combine. 5. Pour into greased (or foil lined/greased) baking pan 9 x 13 in size. 6. Bake at 350 for 25 minutes or until brownies test done with toothpick coming out clean but with crumbs clinging to it. DO NOT OVERBAKE. Cool. 7. For filling (best when mixed with electric mixer) combine peanut butter and butter in mixing bowl and mix until thoroughly combined and smooth. 8. Slowly add powdered sugar. Mixture will be crumbly. 9. Blend in cream. Mix until fluffy and good spreading consistency. 10. Spread over cooled brownies and chill until firm. 11. For glaze melt chocolate and butter saucepan (or microwave). Stir until smooth. 12. Drizzle over filling (or pour into small ziplock bag and cut small hole in corner to squeeze glaze onto filling). 13. Chill before cutting. Let sit at room temperature for minutes before serving. Don t serve ice cold right from refrigerator.

7 Adult Division Marlene Haselow, Loyal Chocolate Pecan Pie Heat oven to tablespoons butter 1/4 cup Hershey s cocoa 1 14 ounce can sweetened condensed milk 2 eggs, beaten 1/4 cup milk 1/2 cup Hershey s semisweet chocolate chips 1 cup coarsely chopped pecans 1 teaspoon vanilla 1 unbaked pie crust (9 inch) 3rd In medium size sauce pan, over low heat, melt the butter. Add cocoa. Stir until smooth. Stir in sweetened condensed milk, Eggs, milk, and chocolate chips. Whisk until well blended. Remove from heat. Stir in pecans and vanilla. Pour into pie crust. And bake 50 minutes un until center is set. Cool completely.

8 Thank you... Alan Hughes Shannon Toufar Heather Bravener Clark County Dairy Promotion Clark County UW-Extension Judge Judge Judge Sponsoring this event Organizing this event

2012 Chocolate Baking Contest. Top 5 Winners

2012 Chocolate Baking Contest. Top 5 Winners 2012 Chocolate Baking Contest Top 5 Winners Thank you... Michelle North Amy Jahnke Dan Clark Clark County Dairy Promotion Clark County UW-Extension Judge Judge Judge Sponsoring this event Organizing this