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Posts Tagged ‘Chocolate’

I was in a baking mood the other day and decided to try one of The Pioneer Woman’s decadent looking dessert recipes.  Brownies are one of my favorite sweet treats, but I am not the best at making them.  These looked pretty full proof so I decided to give it a go.  How can you go wrong with all of that butter and chocolate? Mmmmm, I wish I had one right now!

The Pioneer Woman Deep Dark Chocolate Brownies 1

1 cup unsalted butter

5 oz. baking chocolate (I used a combo of both unsweetened and semi-sweet.)

1/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 tbsp. vanilla extract

3 whole large eggs

1 1/4 cup all purpose flour

3/4 cup semi sweet chocolate chips

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Preheat your oven to 350 degrees.  Spray a 9×13 inch baking dish with non-stick spray and set aside.  In a medium saucepan, melt the butter with the baking chocolate over low meat, whisking occasionally until smooth and melted.  Sprinkle in the cocoa powder and whisk to combine.  Remove the pan from the heat and allow it to cool for about 5 minutes.

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Stir in the sugar and vanilla until just combined.  Stir in one egg at a time.  Gently stir in the flour until halfway incorporated then add the chips.  Gently finish stirring in the flour and chips.

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Pour the batter into the prepared pan and bake for 35 to 40 minutes.  If the center of the brownies are still too gooey or messy, bake for another 5 minutes but don’t over cook the edges.  The brownies will firm up as they cool.  Allow to cool completely (important), then slice and enjoy!!!
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The Pioneer Woman Deep Dark Chocolate Brownies 2

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I hadn’t made a “fancy” dessert in a while and when I had the urge a couple of weeks ago this Chocolate Mousse Cake from Diethood fit the bill.  How can you go wrong with a chocolate cake base topped with mousse and whipped cream?  That’s right, you can’t!!! 

Chocolate Mousse Cake 1

For the cake:

4 tbsp. unsalted butter

2 tsp. vanilla extract

1/3 cup all purpose flour

1/3 cup unsweetened cocoa powder

4 large eggs

2/3 cup granulated sugar

For the mousse:

10 oz. semi-sweet chocolate chips

1 1/4 cup chilled heavy whipping cream

Pinch of salt

3 tbsp. water

For the whipped vanilla frosting:

1 cup chilled heavy whipping cream

1 tsp. pure vanilla extract

1 tbsp. granulated sugar

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For the cake:

Preheat oven to 350 degrees.  Line the bottom of a 9 inch spring form cake pan with parchment paper.  In a medium saucepan over medium heat, melt the butter.  Remove this from the heat and add the vanilla.  Set this aside.

In a medium mixing bowl, sift the flour and cocoa powder together.  In another bowl, whisk the eggs and sugar until they are well blended.  Pour the water into a large skillet and put the skillet over medium heat until it comes to a simmer.

Place the bowl with the egg mixture into the simmering water.  Whisk this constantly until the egg mixture is lukewarm, about 2 minutes.  You may need to adjust the heat a little to keep the water from coming to a full boil.  You just need a gentle simmer.

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Remove the bowl from the water and, using an electric mixer, beat the egg mixture until cool and tripled in volume, about 5 minutes.

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Add about 1/3 of the flour/cocoa mixture at a time to the egg mixture.  Gently fold this in with a spatula.  Fold about 1 cup of the cake batter into the melted butter.  Then pour the melted butter/batter into the remaining cake batter.  Gently fold until it is completely combined.

Pour the batter into the prepared spring form pan.

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Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool completely in the pan on a rack.  Run a knife along the edge of the cake and open the spring to release the cake.

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For the mousse:

Pour enough water into a skillet to reach a depth of 1 inch.   Bring this water to a simmer.  Pour the chocolate chips into a glass bowl and place this into the simmering water.   Turn off the heat and stir until the chocolate is melted.  Remove the bowl from the water and allow the chocolate to cool.

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Using an electric mixer, beat the cream and salt until soft peaks form.  Mix 3 tbsp. water into the melted chocolate.  Slowly pour the whipped cream over the chocolate and gently fold it in until just incorporated.  Spread the mousse over the top of the cake only.

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For the whipped cream topping:

Combine the cream, vanilla and sugar.  Beat on high with an electric mixer until stiff peaks form.  Place the whipped cream into a zip top bag fitted with a large decorating tip.  Pipe the whipped cream along the outside of the cake cover the bare cake up to the mousse.  Chill for 3 hours or overnight.

Chocolate Mousse Cake 2

Chocolate Mousse Cake 3

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A few weekends ago, I was having a huge chocolate craving so I searched my Recipes to Try board on Pinterest for something new.  I had pinned the Triple Chocolate Poke cake from The Two Bite Club a while ago and decided this is what I wanted to try.  Oh, my goodness, I am so glad I did! 

This is a delicious cake made completely from scratch and it is really easy.  Do you have a birthday or other special occasion coming up?  This would make a great special treat for the chocolate lover in your life.

Triple Chocolate Cake 2

For the cake:

2 cups granulated sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

For the glaze:

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 cup butter

1/4 cup milk

1 tsp. vanilla extract

1 piece baking chocolate, chilled

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Preheat the oven to 350 degrees and prepare a 9×13” baking pan.  In a mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt.  Add in the eggs, milk, oil, and vanilla.  Beat for 3 minutes with an electric mixer.  Stir in the boiling water.  The batter will be thin.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool for at least 10 minutes.

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Add all of the glaze ingredients except the piece of baking chocolate to a medium saucepan over medium heat.  Stir together and bring to a boil.  Boil for 1 minute and then cool for 5 minutes.  Beat the glaze with an electric mixer for 3 minutes after it has cooled. 

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Using the handle of a wooden spoon, poke holes in the cake.  Pour the glaze over the top of the cake making sure to get some of the glaze into each hole.  Use a rubber spatula to carefully spread the glaze over the entire cake.  Grate the piece of baking chocolate over the top for a little decoration.  Slice and enjoy!
Triple Chocolate Cake 1

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I needed to bake a treat for someone as a thank you gift, but couldn’t make my mind up on what I wanted to fix.  You can never go wrong with one of Bakerella’s recipes, so I decided that these cookies were the perfect thing.  Oh, my goodness…these are little pillows of chocolate heaven. The recipient loved them and so did I!  Thank you, Bakerella!!!!

Chocolate Chip Comfort Cookies

1 1/2 cups all purpose flour

1/2 cup cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, slightly softened

1 1/2 cups granulated sugar

1/2 cup creamy peanut butter

2 eggs

1 tsp. vanilla extract

10 oz. semi sweet chocolate chips (The original recipe calls for dark, but I didn’t have any.)

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Preheat the oven to 350 degrees and prepare 2 cookie sheets.  In a small bowl, mix the flour, cocoa, baking soda and salt with a wire whisk and set aside.

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In another bowl, cream the butter, sugar and peanut butter until light and fluffy, about 3 minutes.  Add the eggs and vanilla; stir until combined.

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Add the flour mixture to the butter mixture and mix until combined.  Add the chips.

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Roll the dough into about 1 1/4 inch balls.  I used a cookie scoop to measure the dough and then rolled the scoop into a ball.  Bake for 10 minutes and allow to cool before devouring!!  This recipe made about 36 cookies.

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Chocolate Chip Comfort Cookies 1

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How’s that for a recipe name?  Let me tell you, it is dead on because these cookies are chocked full of chocolate!  Bless you heart, Pioneer Woman, for coming up with this recipe that went straight to this chocoholic’s heart. These are amazing!!!  I really need to stop with the exclamation points, but these deserve all of them and more.

Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

2 1/2 sticks unsalted butter, softened

2 cups granulated sugar

2 whole eggs

3 tsp. vanilla extract

2 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cups semi-sweet chocolate chips

2 cups white chocolate chips

(Get good quality white chocolate chips.  Kroger’s Private Selection chips are wonderful.)

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Preheat the oven to 350 degrees.  Prepare a baking sheet with parchment paper or a baking mat.  Using a mixer, cream the butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition.  Mix in vanilla.

Sift the dry ingredients together then slowly add to the butter mixture.  Gently blend in the chips.

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Using a cookie scoop, dollop the cookie dough onto the baking sheet.  Bake for 9 to 11 minutes or until the cookies are done, but still soft and chewy.  Let cool before snarfing them all down!  (Insert Cookie Monster noises here.  Nom, Nom, Nom!) Makes approximately 36 cookies.

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Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

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I was so pleased when Lady Behind The Curtain decided to continue her monthly Dessert Challenge, but it sneaked up on me a little bit.  Thankfully the two ingredients that we have to use this month are some of my favorites: hot chocolate mix/chocolate pudding mix and marshmallows! 

Since taking part in this challenge, I have tried to come up with ideas of my own instead of just copying other people’s recipes.  I have had a few failures along the way, but this is not one of them.  I started with my favorite simple chocolate Bundt cake recipe and just upgraded it a little bit.  One thing I had not counted on was the marshmallows melting completely during baking.  Oops!  You can’t see them in the cake, but they are definitely there in these soft little gooey spots throughout the cake.  Yum!!  Hope you enjoy!

 

rocky road bundt cake1

1 chocolate cake mix of your choice

3.9 oz. box instant chocolate pudding mix

1 3/4 cup milk

2 eggs

1 cup chocolate chips

10 large marshmallows cut into quarters

1/2 cup chopped almonds

 

Preheat your oven to 350 degrees and prepare a Bundt pan by spraying it with baking spray.  I just love my new Nordicware pan that I got for Christmas.  The cake looks like a big chocolate flower.

Combine the cake mix, pudding mix, milk, and eggs.  With an electric mixer, beat on low until just combined and then beat on medium for 2 minutes.  Fold in the chocolate chips, marshmallow pieces and almond pieces.

Bake for 1 hour then cool in the pan for 10 minutes.  Remove the cake from the pan and let it completely cool before slicing and devouring!

rocky road bundt cake2


Lady Behind the Curtain Dessert Challenge

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If you have never visited Bakerella’s site, please do so!  Her baked creations are absolutely beautiful and tasty as well.  Her artistic talent far exceeds mine, so usually I just browse her site for fun.  When I saw these cupcakes, I just knew I had to give them a try. 

They combine two of my favorite flavors (chocolate and peanut butter, of course) and they are pretty to look at, too.  Now I didn’t go quite as far as she did and put a homemade peanut butter cookie on top, but I did add a few peanut butter chips to the cupcake batter.

I didn’t get enough action shots for the recipes so this will be a text recipe only with some pretty finished shots thrown in.  Without further ado, I give you (drumroll, please): Chocolate Peanut Butter Swirl Cupcakes:

Chocolate Peanut Butter Swirl Cupcakes

Cupcakes:

1 1/2 cups all purpose flour

2/3 cup cocoa

1 1/3 cups granulated sugar

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/3 cup oil

1 tsp. vanilla

2/3 cup milk

2/3 cup hot water

1 cup peanut butter chips

Frostings:

1 cup butter, room temperature

2/3 cup creamy peanut butter

4 cups confectioners sugar

1/4 cup cocoa

2 tbsp. milk

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For Cupcakes: Preheat oven to 350 degrees.  Line a cupcake pan with liners and set aside.  In a large bowl, mix the dry ingredients together.  Add the eggs, oil, vanilla and milk.  Mix together then add the hot water. Stir in the peanut butter chips. The batter will be thin. 

Fill the cupcake liners about 2/3 full and bake for 15 minutes or until done.  Cool before frosting.

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Chocolate Frosting: Beat 1/2 cup butter until creamy.  Add 1 tsp. vanilla and mix.  Slowly add 2 cups of the confectioners sugar and cocoa.  Mix until combined.  Add 1 tbsp. of milk and mix until creamy and smooth. 

Peanut Butter Frosting: Beat 1/2 cup butter and 2/3 cup peanut butter until creamy.  Add 1 tsp. vanilla.  Slow add 2 cups confectioners sugar and mix until combined.  Add the remaining 1 tbsp. of milk and mix until smooth.

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Here comes the fun part!  Using a decorator or zip top bag fitted with a large decorating tip, add BOTH frostings to the same bag.  Try to keep them side by side in the bag and not completely mixed together.  Frost the cupcakes with a swirl and the two frosting will mix together in the swirl.  How cool is that?  They are almost too pretty to eat.  Almost, but not quite.

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Chocolate Peanut Butter Swirl Cupcakes

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