Tag Archives: chocolate

Peppermint Brownies

19 Dec

Peppermint Brownies 3
Mint and chocolate is one of my all time favorite combinations and is a classic for the holiday season. Combine it with fudgy brownies and it’s pure perfection.

Although I do love peppermint, I enjoy it in small doses. Like peppermint patties…one bite is enough to fulfill my sweet tooth. So when I saw this recipe I decided to double the brownie base but keep the peppermint frosting at the original amounts to cut the richness a bit. I also kept the chocolate layer on the lighter side since most of us aren’t huge chocolate lovers but I know that isn’t normal so I would recommend doubling it if you want more chocolate-y goodness.
Peppermint Brownies 2
It’s the perfect ratio of peppermint and chocolate and just a small square will satisfy any sweet tooth. I hope that you all are enjoying the holiday season with all your loved ones!

Peppermint Brownies

1 family size dark chocolate brownie mix (prepared according to box directions)

for the peppermint frosting:
2 cups confectioners’ sugar
8 Tablespoons unsalted butter at room temperature
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

for the chocolate layer:
4 oz. chocolate chips
2 Tbsp. butter
1/4-1/2 cup Andes peppermint crunch pieces, or crushed candy canes

1. Prepare brownies according to box directions. Cool completely.

2. Meanwhile, cream butter and confectioners’ sugar together. Add milk and extracts and whip until thick and fluffy. Spread over cooled brownies and refrigerate for at least an hour.

3. Melt chocolate and butter together in the microwave in 30 second increments. Drizzle over peppermint frosting and spread. Sprinkle with peppermint crunch pieces or candy canes.

*frosting recipe from The Galley Gourmet

Coconut and Toasted Pecan Chocolate Chunk Cookies

9 Dec

Toasted Pecan and Coconut Chocolate Chunk Cookies 6
Are you all getting tired of being bombarded with sweet treats from around the blogosphere yet? I hope not because I have some giant, chewy, decadent cookies to share with you. They are officially my new favorite cookie.
Toasted Pecan and Coconut Chocolate Chunk Cookies 4
I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are still just as simple.
Toasted Pecan and Coconut Chocolate Chunk Cookies 3
I took some inspiration from one of my favorite candy bars, Almond Joy, to create this tasty cookie with unsweetened coconut, chocolate chunks and toasted pecans. And man was that a good idea! What I love even more about these is that you can freeze the dough and have it ready for whenever the craving strikes. It’s also a nice way to control yourself at the holidays because I know if there is a whole batch of cookies laying around I have a lot less self control. This way, you can just bake one, get your fix and move on. `
Toasted Pecan and Coconut Chocolate Chunk Cookies 7
I’ve been thinking about my Christmas baking list for awhile now and these are a definite must!
Toasted Pecan and Coconut Chocolate Chunk Cookies 2
Coconut and Toasted Pecan Chocolate Chunk Cookies

1 cup butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chunks
1/2 cup unsweetened coconut
1 cup toasted pecans, chopped

1. Cream together the butter, shortening and sugars until they are light and fluffy.

2. Add eggs, one at a time, to the sugar mixture. Add vanilla.

3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chunks, coconut and pecans.

4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).

5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).

Take the Crown Cookies

26 Oct

Take the Crown Cookies 3
Has baseball taken over your house like it has mine? Joel grew up in Kansas City and therefore is a big Royals fan. The last time they were in the World Series, he was not yet 1 (and I wasn’t alive). He has always had “see the Royals play in the World Series” on his bucket list and last Monday night he got to mark it off. Unfortunately, they lost game 1 but he still had a blast and couldn’t get enough of the atmosphere.

So needless to say, my house has felt like a bundle of nerves as we have watched these games play out. We’re sitting watching the game as I write this. After last night’s loss, we needed a little pick me up so when we were at the grocery store, Noah and I picked up the Blue Velvet cake mix that he begs for every time we go to whip up something festive. After discussing ideas, Noah thought cookies would be best so we went to work.
Take the Crown Cookies 1
This time around we decided to mix in some quick oats and chocolate chips. White chocolate would have been great with the buttery vanilla (blue) cake mix but alas, we didn’t have any…what kind of food blogger am I? Nuts would be a great addition too but the biggest Royals fan in our house doesn’t like nuts so we skipped them this time. He got lucky.
Take the Crown Cookies 4
These are dense and seem like cookies that would dry out quickly, so eat them within a day or two. We shouldn’t have a problem with that…..

Let’s pull it together Royals and take that crown! Otherwise I might have to move out for a couple of days because it will be grump city around here.
Take the Crown Cookies 2
Take the Crown Cookies
recipe slightly adapted from All Homemade Cookies

1 cake mix
1 stick butter, melted
1 egg
2/3 cup quick oats
1/3 cup mini chocolate chips (and/or nuts, raisins, white chocolate…)

1. Preheat oven to 350 degrees F. Mix all ingredients together, dough will be very thick.

2. Scoop onto greased or parchment lined cookie sheets 2 inches apart. Cook for 10-12 minutes. Let cool for 1 minute on cookie sheet then remove to rack to cool completely.

 

Rocky Road Ice Cream

30 Jul

Rocky Road Ice Cream 2
If you all have been following me for awhile, you know that Joel and I are not big chocolate lovers. It has it’s place in cookies and such but for me, not as the main star. I’ve never been a fan of chocolate cake (except for my sister-in-laws) or chocolate ice cream but somehow Noah got the chocoholic gene. So some kind of chocolate ice cream had to be present at his party and I decided to go with Rocky Road since he also has a love affair with marshmallows and almonds.
Rocky Road Ice Cream 3
This chocolate ice cream is incredibly rich and decadent (thank you dutch process cocoa) so just a scoop is satisfying. Which is good considering the ingredient list. The marshmallows stay soft and the almonds add a delicious, salty crunch.
Rocky Road Ice Cream 5
Although this wouldn’t be the first ice cream I would reach for, it’s pretty tasty even for a non-chocolate lover. And I have to say too, my brother doesn’t care for chocolate all that much either and he said it was his favorite of all my homemade ice ventures. That’s saying a lot when you consider this, this, this, this and this.
Rocky Road Ice Cream 1
Rocky Road Ice Cream
recipe from The Ultimate Ice Cream Book

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tbsp. vanilla extract
1/2 cup mini marshmallows
1/2 cup roasted, salted almonds, roughly chopped

1. In a food processor, combine sugar, eggs and cocoa and blend until smooth.

2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly drizzle the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture into the pan and cook over low heat. Whisk constantly until the custard thickens slightly. Pour mixture through a fine mesh sieve into a large, clean bowl. Cool slightly then stir in the cream and vanilla. Cover and refrigerate until completely chilled.

3. Stir in the custard then freeze according to manufacturers directions. During the last 5 minutes of freezing, dump in the marshmallows and almonds. Transfer to a freezer safe container.

Whole Wheat Chocolate Banana Waffles {Clean Recipe}

14 Jul

Whole Wheat Chocolate Banana Waffles 4
We are leaving for the Dominican Republic tomorrow at the crack of dawn. Literally. Our plan starts boarding at 5:05 which means we have to leave the house by 3:45, with a toddler and a baby. Not sure we were thinking clearly when we booked the flight. I’m pretty sure we are going to get the stink eye from our fellow passengers. Especially since said baby is wild, crazy and her screeching may be mistaken for a pterodactyl on board (totally didn’t know pterodactyl started with a p). Ooooh well. We’re going to a tropical paradise and nothing is going to bring me down!

So I was a totally unprepared and unfit blogger and didn’t prepare posts ahead of time so I’m going to be MIA for the next week or so. I promise I planned on it but with Noah’s party last week it totally slipped my mind and just didn’t happen.  And I don’t even feel bad about it because when Noah woke up on the day of his party he told us “this is going to be the best day of my life” and he confirmed it by the end of the night. I’ll have more ice cream recipes to share from his party as well as some pictures of the fun cupcakes I made.
Whole Wheat Chocolate Banana Waffles 3
Anyway, onto the waffles. And just FYI before you start, if you decide to double this recipe like I did the first time you should definitely double all the ingredients…like the cocoa powder. Kind of important. Sometimes I worry about myself.

These whole wheat waffles are rich and chocolate-y (as long as you put in enough that is) and just slightly sweet. Using whole wheat pastry flour ensures that they aren’t dense and dry. And with just a few slight changes to the original recipe they are easily converted to a delicious clean breakfast. They are really yummy smothered in fresh strawberries and drizzled with pure maple syrup. Yum!
Whole Wheat Chocolate Banana Waffles 2
Whole Wheat Chocolate Banana Waffles
recipe adapted from Alida’s Kitchen

1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbsp. honey
3/4 cup low-fat buttermilk
2 overripe bananas, mashed (about 3/4 cup)
2 Tbsp. grapeseed oil
2 eggs
1 teaspoon vanilla extract
Pure maple syrup for serving

1. In a small bowl, combine all the dry ingredients. In a large bowl, whisk together the honey, buttermilk, bananas, grapessed oil, eggs and vanilla.

2. Incorporate the dry ingredients into the wet ingredients being sure not to overmix (which will lead to tough, dense waffles). Let batter sit for 10 minutes.

3. Meanwhile, preheat waffle iron. Cook waffles according to your waffle makers directions.

 

 

Loaded Peanut Butter Cookie Bars

16 May

Loaded Peanut Butter Cookie Bars 2
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
Loaded Peanut Butter Cookie Bars 1
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars 4
Loaded Peanut Butter Cookie Bars

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.

3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
Loaded Peanut Butter Cookie Bars 5

Butterfinger Blondies

14 Apr

Butterfinger Bars 5
My mixer hasn’t seen much action the past few months and Noah really wanted to make a pretend birthday cake. Yep, he’s a weird but very very smart child. He can think of any excuse for dessert. He’d been throwing me a pretend birthday party all morning and what’s a party without cake? I have trained him well.

So, these aren’t cake but I had them on my mind since my mom raved about them days before when she had sampled them at a luncheon at work. It didn’t take much convincing to make blondies instead of cake since they had frosting AND chocolate.
Butterfinger Bars 3
I also assume you all have been really missing the sugary goodness around here so I decided I would sacrifice for you and sample one of these bars as my cheat for the week. Oh, the things I do for you guys! But then they were immediately wrapped up and sent to work with Joel. I just couldn’t be trusted with them in the house.
Butterfinger Bars 1
They are chewy and gooey with all kinds of butterfinger goodness throughout the blondies and frosting. Make sure to bake them just until they are set for ultimate deliciousness. Let me warn you, they are incredibly rich so just a few bites will satisfy your sweet tooth sufficiently.
Butterfinger Bars 4
And make sure to keep these in mind to use up those extra butterfingers after Easter!

Butterfinger Blondies

1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 “Fun Size” bars)

Frosting:
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

1. Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfingers.

2. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from the oven and cool completely.

3. For the frosting: cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfingers. Spread on your cooled blondies

 

 

 

 

Chocolate Chip Cake with Cookie Dough Frosting

3 Mar

Chocolate Chip Cake with Cookie Dough Frosting
So I have a little thing to tell you guys and I hope you won’t be mad at me. For Lent I’ve decided to eat clean (except for 2 meals a week). Gah, I’m scared but totally committed so wish me luck. Joel wasn’t too thrilled when I informed him on what I had decided but he’ll get over it. He gets free catered lunch every day from all kinds of yummy restaurants so he can get his fill of junk food then.
Chocolate Chip Cake with Cookie Dough Frosting
That being said, I figured I should share this delicious dessert we had for Valentine’s day before I bid farewell to sugar. I gave Joel a bunch of different dessert options and this is what he chose. He is a cookie dough fanatic so it was kind of a no brainer.
Chocolate Chip Cake with Cookie Dough Frosting
The butter and brown sugar in the cake and frosting really make this taste like a complete cookie dough fest. And I am totally digging recipes with instant pudding mixes. They make everything so moist and delicious.

You can’t really go wrong with a moist yellow cake dotted with chocolate chips smothered in a cookie dough frosting. Plus, it’s incredibly rich so a little piece goes a long way. Try it and enjoy all the sugar on my behalf.
Chocolate Chip Cake with Cookie Dough Frosting
Chocolate Chip Cake with Cookie Dough Frosting
recipe from Mother Thyme

1 cup all-purpose flour
3.4 oz. box instant vanilla pudding (just the mix, do not prepare)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted and cooled
2 Tbsp. sour cream
1 large egg
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Cookie Dough Frosting:
6 Tbsp. butter, softened
1 1/2 cups powdered sugar
1/2 cup brown sugar
1-2 Tbsp. milk
1 tsp. vanilla extract
3/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Grease an 8-inch square or round pan and set aside.

2. In a large bowl, mix together flour, pudding mix, brown sugar, granulated sugar and salt. In another bowl, whisk together milk, butter, sour cream, egg and vanilla.

3. Slowly pour wet ingredients into dry ingredients, stirring as you do so. Mix until the batter just comes together then stir in chocolate chips. Pour batter into prepared pan.

4. Bake for 35-45 minutes or until golden and a toothpick comes out clean. Let cool for 5 minutes then remove from pan (you can also leave it in the pan if you want to serve it that way.

5. For the frosting: cream together butter and sugars. Add vanilla and a small amount of milk. Keep adding milk until desired consistency is reached. Mix in mini chocolate chips. Frost cake once it has cooled completely.
Chocolate Chip Cake with Cookie Dough Frosting

Double Crunch Biscoff Cookies with Chocolate Hearts

20 Jan

Double Crunch Biscoff Cookies with Chocolate Hearts
So the idea of these cookies came to me while reading Noah’s favorite Valentine’s book, Lilly’s Chocolate Heart. She has one last chocolate heart, wrapped in red foil, and is trying to find a place to save it. In the end, she does what any sane person would do and eats it. After reading books, we always talk about them and Noah asked if we could get chocolate hearts. I did what any sane food blogger would do and said yes. He got so excited and said he couldn’t wait to eat all the red chocolate hearts. Of course, as a sane mother, I would never let him eat the entire bag so I figured I should make something delicious for you guys with them.

Rather than the traditional peanut butter kiss cookies of Christmastime, I thought I would mix it up with some crunchy biscoff that I had sitting in the pantry from Trader Joe’s.
Double Crunch Biscoff Cookies with Chocolate Hearts
The second crunch comes from the chocolate hearts. I totally intended on buying Dove milk chocolate hearts but guess what? They are wrapped in purple and that sweet boy of mine was so excited about red wrapped chocolate hearts. So I scoured the Valentine’s candy aisle until I found ones wrapped in red…and they were crispy chocolate. If you don’t dig the double crunch just use regular chocolate.
Double Crunch Biscoff Cookies with Chocolate Hearts
The cookie dough was a little crumbly but rolled together nicely. The crunch isn’t super noticeable in the baked cookies but that delicious biscoff flavor shine right on through. I can tell from the one bite I allowed myself to have. I saved three of them at home for the boy then sent the rest to work with Joel. I can’t have these delicious little bites sitting around…I’m working on my self-control but let’s not push it.

Double Crunch Biscoff Cookies with Chocolate Hearts
recipe adapted from Leite’s Culinaria

1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup crunchy biscoff
1 1/4 cups all-purpose flour
About 24 chocolate hearts (maybe more depending on how big you make them), unwrapped

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat. Cream together the butter and brown sugar until light and fluffy. Add biscoff and mix until combined. Slowly add flour just until combined.

2. Roll dough into 1 inch balls and place on prepared cookie sheets. Bake for 8-9 minutes then remove from oven and press a chocolate heart into each cookie. Place back in the oven for about 2 minutes. Remove from oven and allow to cool completely before removing from the cookie sheet.

Cookie Dough Bites {Christmas Tray 2013}

18 Dec

Cookie Dough Bites
This past week has been a difficult one for our family. Joel’s grandpa, Glenn, passed away on Thursday. We spent the last few days together with family celebrating Grandpa Great’s life.

He was a man in love with his family and his country. He always made me feel like his own, always giving me a kiss on the cheek when we said goodbye. He lit up when he saw his great grandchildren, all 10 of them! He was a WWII veteran, surviving the bombing of the U.S.S. Franklin (it is chronicled in the book Inferno). An incredibly smart man, he could fix, build or create just about anything around the house. He painted beautiful portraits of all his children and grandchildren. It was truly evident as the church overflowed at his service that he was a man that touched many people. And he is leaving behind a beautiful legacy in our children. We love you Grandpa Great. We will miss you. We look forward to seeing you again.
Grandpa Great and Noah
One thing Grandpa Great and I had in common was a love of dessert. Just at Thanksgiving he enjoyed three…a man after my own heart. So, today in honor of Grandpa Great, I wanted to share a delicious dessert that I whipped up and brought to share with his family. Who doesn’t love cookie dough? Joel always begs me to leave him a spoonful whenever I make cookies so I knew this would be a yummy comfort food for him.
Cookie Dough Bites
The dough is egg-free so there is no worry about salmonella. And I found that although the recipe calls for them to be frozen, they are equally delicious from the fridge or at room temperature. I sampled them in all states over the past few days just to make sure for you guys! I have to say though that I prefer them frozen but since we had a big spread of cookies I just left them out with the rest so they wouldn’t be forgotten.
Cookie Dough Bites
I don’t think people could have forgotten about the cookie dough balls of goodness though. Just sayin’.

They were the first thing to disappear so if you are making them for a crowd, I recommend doubling or even tripling the recipe. They are so easy and come together in a snap. Also, they can be made ahead of time or over the course of a couple days.
Cookie Dough Bites
These are definitely a new favorite for our family and will forever grace our Christmas baking list.
Cookie Dough Bites

Cookie Dough Bites
recipe from This Homemade Life

1/2 cup butter, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup applesauce or peanut butter (I used peanut butter)
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1 cup mini chocolate chips
1/2 cup walnuts (optional)
1 1/2 cup chocolate chips, melted for dipping (optional)

1. Cream together butter and sugars together until light and fluffy. Mix in vanilla and peanut butter or applesauce until well combined. In a separate bowl, stir together flour and salt then mix into the creamed mixture. Stir in chocolate chips and walnuts, if using.

2. Scoop out by the tablespoonfuls onto a parchment lined cookie/baking sheet. Place in the freezer for at least 3 hours.

3. Melt chocolate chips in microwave in 30 second increments. Dip frozen cookie dough bites halfway into the chocolate then place back onto the parchment paper. Freeze or refrigerate until set. Serve frozen, refrigerated or at room temperature.

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