Rocky Road Whoppers Food

ROCKY ROAD PANCAKES

Steps:

• Preheat a large skillet or griddle to medium heat.
• In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
• In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
• Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
• Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
• Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
• Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
• Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
• Serve hot with butter and maple syrup.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES

Steps:

• Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
• Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
• Blend dry ingredients and add to mixture.
• Stir in Chocolate chips.
• Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
• Bake at 375° for 10 minutes until lightly brown.
• Makes 2-3 dozen cookies depending on size.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

CHOCOLATE ROCKY ROAD CAKE

Steps:

• heat oven to 350*F.
• in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
• beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
• pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
• sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
• meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
• remove from heat, stir in powdered sugar and vanilla until smooth.
• pour over marshmallows and swirl together.
• sprinkle with peanuts.

ROCKY ROAD WHOPPERS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
• Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.
• Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
• For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
• Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
• DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.