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Valentine's Day Chocolate Chip Cookies

Valentine’s Day Chocolate Chip Cookies

Ingredients:

  • 1 lb. Butter (4 sticks)
  • 1 ½ C. Sugar
  • 2 C Brown Sugar
  • 3 Eggs
  • 2 tsp. Vanilla
  • 6 Cups Flour
  • ½ tsp. Salt (I used salted butter so I left out the salt)
  • 1 ½ tsp. Baking Powder
  • Neon Pink Food Dye (Mine was Rose by Wilton)
  • 1 Bag of Chocolate Chips
  • Valentine’s M&Ms (optional but looks pretty)

Instruction

  1. Preheat oven to 350 degrees
  2. Cream together the butter, brown sugar, and white sugar.
  3. Add the eggs and vanilla–mix until combined.
  4. In a separate bowl mix the flower, salt, and baking powder.
  5. Add the dry ingredients to the sugar and butter mixture and mix until well
  6. combined.  Add the neon pink food dye until desired color.
  7. Add the chocolate chips and combine well.
  8. Roll into balls or use a cookie scoop and place on a silpat or parchment lined
  9. baking sheet.  Press several M&Ms into the top of each cookie–I used three or
  10. four per cookie.
  11. Bake at 350 for 15-25 minutes.  In my oven 15 minutes was perfect.  Time will vary
  12. with each oven.  You don’t want them to be brown when they are done because it
  13. takes away from the pretty color.  You want them to be barely cooked through in
  14. the middle.  This will keep them chewy and soft.
 
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Gooey Cookies and Cream Chocolate Cake Bars

Gooey Cookies and Cream Chocolate Cake Bars

Ingredients

  • 1 Devils Food Cake Mix
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 1/2 cups chocolate chips
  • 14 ounce can sweetened condensed milk
  • 14 Oreo Cookies, broken into bite size pieces

Instructions

  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.
  2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker :) Press into prepared baking pan. Top with broken pieces of cookies.
  3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.
  4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!
 
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Chocolate cake

 

Chocolate cake

Ingredients

  • 3 oz unsweetened baking chocolate
  • 2 cups flour – cake or all purpose
  • one stick (8 tablespoons) unsalted softened butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk

Instructions

  1. Break off pieces until you end up with three ounces and then roughly chop it.
  2. Pop it in the microwave for 30 seconds at a time, stirring between each go in the microwave. Keep doing this until it’s smooth. Set this aside to cool down while we get going on the cake batter!
  3. In a large bowl, beat the butter until it’s nice and creamy. Add in the sugar and beat for a couple of minutes, or until it’s soft and turning a lighter yellow.
  4. At that point, add in your egg yolks and mix until well combined.
  5. Once the butter and sugar have been mixed, pour in the melted baking chocolate and vanilla.
  6. Mix for a minute or so, scraping down the bowl occasionally to make sure everything is combined.
  7. Combine the flour, baking soda, baking powder and salt in a bowl and mix with a fork.
  8. Alternate adding the flour mix and milk to the batter, mixing well in between.
  9. Take your two egg whites and whisk them until they form soft peaks.
  10. Pour and smooth an equal amount of batter in both cake pans.
  11. Bake them in a 350 F oven for 30 minutes.
 
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Homemade Thin Mints

Homemade Thin Mints

Ingredients

  • 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • 1 ½ cups all purpose flour
  • For the coating:
  • 16 ounces semi-sweet baking chocolate
  • 1 ½ teaspoon peppermint extract or oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter
  5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
  6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
 
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Caramel Egg Stuffed Croissants Recipe

Caramel Egg Stuffed Croissants Recipe

Line a baking sheet with parchment. Take your crescent roll dough and brush with beaten egg.
Place the frozen creme egg on one end, tuck in the sides to seal in the chocolate, then roll up.
Once they are all ready and no chocolate is showing (because you don’t want all that yummy to ooze out), brush them with beaten egg.
Pop them into a 400F oven for 10 minutes.
Try to wait 5 minutes before eating them ’cause they’re hot.
Really who are we kidding, can’t wait…

 
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Chocolate Marshmallow Wontons Recipe

Chocolate Marshmallow Wontons Recipe

Ingredients:
  • ½ stick of unsalted butter
  • 1-1/2 cups of mini marshmallows
  • 1-1/2 cups of mini semi sweet chocolate chips
  • ½ cup heavy cream
  • 1 egg, beaten
  • 30 wonton wrappers
  • Vegetable oil for frying
  • Sugar
 Directions:
  1. Melt the butter in a pot over medium-low heat. Add the marshmallows and stir constantly until the marshmallows have melted. Add the cream next. Pour the mixture over the chocolate chips. The mixture should be hot enough to melt the chocolate. Using a whisk, stir everything together until the chocolate has melted and everything is well mixed. You should get a creamy and thick chocolate mixture. Pop the mixture into the fridge for about 20 minutes to chill and thicken a little more.
  2. Mix the hot marshmallow mixture with the chocolate chips until you get a thick creamy filling
  3. To prepare the wontons, place a teaspoon of chocolate filling in the center of the wrapper. Brush the edges of the wrapper with the egg mixture and fold over to form a triangle. Brush the bottom corners with more egg and fold in to create the shape of an envelope. Repeat until all wontons have been made.
  4. Fill wontons with about a teaspoon of chocolate filling.
  5. Pour about ½ inch of vegetable oil into a frying pan and heat to about 300 degrees. Gently slide the wontons into the pan and fry over medium heat until golden brown on both sides. Remove and drain on a wire rack or paper towels. Sprinkle with sugar and serve hot alongside your favorite ice cream.