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

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
.


Monday, December 5, 2016

Chocolate Mint Thumbprints/#christmascookies

There are so many flavors that say "Christmas"! Chocolate, orange,  peppermint, egg nog, just to name a few! Two of my favorites are chocolate and peppermint, so I wanted to share an old favorite cookie of mine, Chocolate Mint Thumbprints! When you read the recipe you will be surprised at how simple and easy these are to make. There is only one thing you need to remember. Make the dough the night before you want to bake these. You can also make the dough in the morning, and then bake when you get home in the evening. No matter when you bake the cookies, allow time for the dough to chill in the fridge for 6 hours or so. When it is time to bake, these cookies are quick. This recipe makes 3 dozen cookies.

Chocolate Mint Thumbprints 
(printable recipe at end of post)

6 squares Semi Sweet Baking Chocolate
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cups Flour
1/2 teaspoon Baking Powder
5-6 Candy Canes, crushed

1. Microwave  the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted. 

2. Stir in sugar.

3. Add eggs, one at a time, mixing in each one before adding one.

4. Mix flour and baking powder together in a small bowl. 

5. Add flour mix to egg mix, and mix well.

6. Cover and refrigerate dough for at least 2 hours or overnight.

7. Preheat oven to 350 degrees. 

8. Roll dough into 1" balls. Place on baking sheet.

9. Bake 10-12 minutes. Be careful to not over bake.

10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!

( For some reason, none of my how-to pictures turned out, but if you have  any questions, please email me at thefreshmancook@hotmail.com)


Don't forget to see all the others cookies baked for Day 5 of 12 Days of Christmas Cookies!!




   


      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 5

Chocolate Mint Thumbrints from The Freshman Cook
Clint's Favorite Chewy Chocolate Chip Cookies from Cooking With Carlee
Lemon Sprinkles from A Palatable Pastime
Mocha Drop Cookies from Cindy's Recipes and Writings
Peanut Butter Truffle Cookies from Family Around the Table
Pebber Nodder from A Day in the Life on the Farm
Spritz Cookies from The Chef Next Door
Tender Italian Sugar Cookies from Jolene's Recipe Journal
print recipe

Chocolate Mint Thumbprints

prep time: 6 hour and 30 MINScook time: 10 MINStotal time: 6 hours and 40 mins

INGREDIENTS:

  • 6 squares Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cups Flour
  • 1/2 teaspoon Baking Powder
  • 5-6 Candy Canes, crushed

INSTRUCTIONS:

  1. Microwave the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time, mixing in each one before adding one.
  4. Mix flour and baking powder together in a small bowl.
  5. Add flour mix to egg mix, and mix well.
  6. Cover and refrigerate dough for at least 2 hours or overnight.
  7. Preheat oven to 350 degrees.
  8. Roll dough into 1" balls. Place on baking sheet.
  9. Bake 10-12 minutes. Be careful to not over bake.
  10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!
Created using The Recipes Generator

Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator