Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, August 21, 2017

Triple Chocolate Cookies / #DarkRecipes

Today we are making #DarkRecipes to celebrate the #SolarEclipse that is happening today. I thought it would be fun to make these Triple Chocolate Cookies to commemorate the occasion, and because they are triple chocolate! Triple Chocolate! For all my chocolate loving friends, there is no need to say more! 
Scroll down past this yummy recipe and see all the #DarkRecipes being made today! 
Triple Chocolate Cookies
(printable recipe at end of post)
(makes 20-25 cookies)
1 cup Butter
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
 3 ounces unsweetened chocolate, melted and cooled
2 cups Flour
8 ounces Semisweet Chocolate Chips
6 ounces Milk Chocolate Chips


 Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
Add flour and mix. Dough may be getting a little thick now.  Continue to mix until all the flour is incorporated into the dough.
Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon. 
This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips. 
 Bake for 12-15 minutes. Cool on rack, and enjoy!


Dark Recipes For The Solar Eclipse
 

     

    Triple Chocolate Cookies

    INGREDIENTS:


    • 1 cup Butter
    • 3/4 cup Sugar
    • 3/4 cup Brown Sugar
    • 1 teaspoon Baking Soda
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 3 ounces unsweetened chocolate, melted and cooled
    • 2 cups Flour
    • 8 ounces Semisweet Chocolate Chips
    • 6 ounces Milk Chocolate Chips

    INSTRUCTIONS:


    1. Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
    2. Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
    3. Add flour and mix. Dough may be getting a little thick now. Continue to mix until all the flour is incorporated into the dough.
    4. Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon.
    5. This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips.
    6. Bake for 12-15 minutes. Cool on rack, and enjoy!
    Created using The Recipes Generator

Friday, August 4, 2017

S'mores on a Stick / #15MinuteFriday

I don't think I have ever met anyone who doesn't love S'mores. Some people might think they are messy or sticky, but they still love how they taste! Well, for those who think they are messy and sticky, and they sometimes are;  I say, "here you go" ~ S'mores on a Stick! Way less mess and tons of S'mores flavor for #15MinuteFriday!
S'mores on a Stick
(printable recipe at end of page)
3 Giant Marshmallows
Stick to hold the marshmallow
1/4 pound Milk Chocolate
3 Graham Crackers






Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
Crush the graham crackers until there are no big pieces.
Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!

 Dip marshmallows in the chocolate. Coat the entire marshmallow.
 Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
Freeze or enjoy at room temperature. Either way, they are yummy!


Looking for more S'mores recipes? Here are several you may like!



S'mores on a Stick

INGREDIENTS:


  • 3 Giant Marshmallows
  • Stick to hold the marshmallow
  • 1/4 pound Milk Chocolate
  • 3 Graham Crackers

INSTRUCTIONS:


  1. Place the marshmallows on sticks. I used these little canape forks from the dollar store, and they work great. Freeze the marshmallows for 30-40 minutes.
  2. Crush the graham crackers until there are no big pieces.
  3. Melt the chocolate in a double boiler. I use Trader Joe's Milk Chocolate Bar for almost all my chocolate needs! I love their chocolate!
  4. Dip marshmallows in the chocolate. Coat the entire marshmallow.
  5. Immediately sprinkle the bottom half of the marshmallow with the graham crackers. Allow chocolate to set up.
  6. Freeze or enjoy at room temperature.
Created using The Recipes Generator





 







Friday, July 14, 2017

Chocolate Peanut Butter Crackers / #15MinuteFriday

What is your favorite flavor combination? It might be strawberries and cream, bananas and chocolate, or maybe even cinnamon and sugar? Mine is, hands down, Peanut Butter and Chocolate! I know this yummy flavor is the favorite of many of us, so I thought I might share my Chocolate Peanut Butter Crackers with you today for #15MinuteFriday! This recipe is easy to make, takes very few ingredients, and it tastes sooo good!

Chocolate Peanut Butter Crackers
(printable recipe at end of page)

Honey Graham Crackers
Peanut Butter
Milk Chocolate 
Mini Peanut Butter Cups

Break the graham crackers in half. Spread peanut butter on each piece. Refrigerate for 4-5 minutes.
Melt milk chocolate in microwave. Use a low power mode and only melt for 10-15 seconds at a time. Stir after each time. Let cool slightly.
Spread chocolate on top of peanut butter. Refrigerate for 4-5 minutes again.
Chop each peanut butter cup into 4 pieces. Place pieces on top of chocolate. 
Enjoy these Chocolate Peanut Butter Crackers! Refrigerate until ready to serve. They taste great cold or at room temperature! 


You might have missed these Peanut Butter and Chocolate recipes:




Thank you for stopping by today! I am so glad you did!!

Chocolate Peanut Butter Crackers

INGREDIENTS:


  • Honey Graham Crackers
  • Peanut Butter
  • Milk Chocolate
  • Mini Peanut Butter Cups

INSTRUCTIONS:


  1. Break the graham crackers in half. Spread peanut butter on each piece. Refrigerate for 4-5 minutes.
  2. Melt milk chocolate in microwave. Use a low power mode and only melt for 10-15 seconds at a time. Stir after each time. Let cool slightly.
  3. Spread chocolate on top of peanut butter. Refrigerate for 4-5 minutes again.
  4. Chop each peanut butter cup into 4 pieces. Place pieces on top of chocolate.
  5. Enjoy these Chocolate Peanut Butter Crackers! Refrigerate until ready to serve. They taste great cold or at room temperature!
Created using The Recipes Generator
 

Wednesday, March 1, 2017

Double Chocolate Mini Cakes

What do you do when you want a special dessert for your anniversary, but you are dieting and don't want to over indulge? You make these Double Chocolate Mini Cakes, use two of them and put the rest in the freezer! 
A couple weeks ago, a friend asked me to make a special dessert for her husband to go with the dinner she was preparing. Her only request-No leftovers! She only wanted enough dessert so that she and her husband would eat it after dinner, and there would be no more to snack on, so they could get right back to their dieting. I completely understood! 
So I came up with these Double Chocolate Mini Cakes, and they were a hit! These cakes might be mini, but they pack an incredibly indulgent punch that will satisfy any chocolate craving! I topped them with a double chocolate drizzled strawberry because, well, it's a double chocolate drizzled strawberry!!! Hope you like this!

Double Chocolate Mini Cakes
{printable recipe at end of post}  
 1 cup Butter
3 cups Sugar
4 Eggs-divided
1 cup Cocoa Powder
4 cups Flour
3 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Buttermilk
2 teaspoon Vanilla
Strawberries (1 small berry for each cake)
Milk Chocolate (1 cup melted )
White Chocolate (1/2 cup chips)

Preheat oven to 350℉.

Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.

Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
Now add more water until you have 2 cups of the cocoa mix. 
Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk.  Mix thoroughly. Fold in the egg whites. 
 Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
Decorate the plate with drizzled chocolate and serve to those you love!
Thanks for joining me today!


print recipe

Double Chocolate Mini Cakes

INGREDIENTS:

  • 1 cup Butter
  • 3 cups Sugar
  • 4 Eggs-divided
  • 1 cup Cocoa Powder
  • 4 cups Flour
  • 3 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • Strawberries (1 small berry for each cake)
  • Milk Chocolate (1 cup melted )
  • White Chocolate (1/2 cup chips)

INSTRUCTIONS:

  1. Preheat oven to 350℉.
  2. Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
  3. Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.
  4. Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
  5. Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
  6. Now add more water until you have 2 cups of the cocoa mix.
  7. Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
  8. In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk. Mix thoroughly. Fold in the egg whites
  9. Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
  10. Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
  11. Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
  12. Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
  13. Decorate the plate with drizzled chocolate and serve to those you love!
Created using The Recipes Generator

Thursday, January 26, 2017

Chocolate Cherry Bread Pudding

During the winter months, do you ever crave fruits that are unavailable, or so you think? This was the case with the fresh cherries I craved and desperately wanted to use to bake this Chocolate Cherry Bread Pudding. I love fresh cherries, and I was so sure it would be quite a while until I could buy them. But about 2 weeks ago, as I walked into the grocery, I found them! I had no idea I would be able to find fresh cherries during the winter months! I was so excited because I had this idea to make a bread pudding with some left over bread I had, and I wanted to make it with a Valentine's Day theme! I thought about several ways to put the bread pudding together. I know I needed chocolate, of course, and something red. So I had that handled. But should I make the bread chocolate? What kind of chocolate? Should I cut the cherries? Should I slice or chop them? Will the left over cuban bread I have work ok?
So, I gathered all my ingredients together, looked through a few web pages, and a couple cookbooks. I have made bread pudding a few million times, but I wanted to know the best way to use the chocolate. Should I melt it over the bread and mix it in? Should I drizzle it over the baked bread pudding? Should I dip the cherries in it first?  And the cherries. Should I use them whole? Cut them in half? Cook them to make a juice?
So what did I end up with?  A bread pudding with pockets of chocolate, flavor bursts of whole fresh cherries,and raw sugar sprinkled over the top for a surprise little crunch. It is amazing, and a great dessert to bake for Valentine's day! It is easy to make and I know you will love it!

 Chocolate Cherry Bread Pudding
(printable recipe at end of post)
(makes 6 servings)
5-6 cups stale Bread, chopped into cubes
2 teaspoon Butter
12 ounces Fresh Cherries
6 ounces Milk Chocolate 
2 cups Milk 
4 eggs
1 teaspoon Vanilla
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Raw Sugar 

Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
Wash and pit the cherries. Set aside.
Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals. 
Let cool or enjoy it hot! It tastes great either way!
Thanks for joining me today! I hope you will try this Chocolate Cherry Bread Pudding! 

Here are some other ideas for Valentine's Day that you might enjoy!:



print recipe

Chocolate Cherry Bread Pudding

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

INGREDIENTS:

  • 5-6 cups stale Bread, chopped into cubes
  • 2 teaspoon Butter
  • 12 ounces Fresh Cherries
  • 6 ounces Milk Chocolate
  • 2 cups Milk
  • 4 eggs
  • 1 teaspoon Vanilla
  • 2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/3 cup Raw Sugar

INSTRUCTIONS:

  1. Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
  2. Wash and pit the cherries. Set aside.
  3. Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
  4. Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
  5. Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
  6. Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
  7. Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals.
  8. Let cool or enjoy it hot! It tastes great either way!
Created using The Recipes Generator
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