Category: Recipes

These Chocolate Brownie Cookies are a crowd pleaser. Super fudgy, intensely chocolatey, extremely easy to make. Just 10 ingredients and 10 minutes preparation time! Find this recipe, with video, along with 13 other crazy good chocolate cookie recipes you’ll totally love, here, and below.
Servings: 12 cookies

Ingredients
• 1/2 cup butter (113g)
• 1/2 cup granulated white sugar (100g)
• 1/4 cup brown sugar (50g)
• 1 large egg
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 1/2 cup dutch-processed cocoa (42g)
• 1 + 1/3 cups all-purpose flour (160g)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate (chips or chopped bars) (85g)
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
2. Microwave butter until 3/4 melted. Then stir with a fork or spoon until it’s completely liquid. Transfer to a large mixing bowl. With a whisk, stir butter and the sugars just until combined. Add egg, vanilla*, and cocoa and mix just until combined. Add flour, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined. Don’t overmix at any step or your cookies will dry out. I recommend using a whisk for stirring until adding the flour then switching to an electric mixer. Fold in chopped chocolate.
3. Roll 12 equal sized balls out of the dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired. Bake one baking sheet after another for about 9-11 minutes. I baked mine exactly 10 minutes. Remove from oven immediately when they lost its shiny surface and start looking matt and puffed. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

By Sabine at AlsotheCrumbsPlease.com

This one surprising step makes better, fudgier Chocolate Cake – setting a stack of plates atop a just-baked cake, then leaving it that way for 30 minutes! This Pressed Chocolate Cake is from the River Cafe Cookbook. River Cafe Co-Founder Ruth (“Ruthie”) Rodgers explained, it’s all about texture. “Pressing the cake takes away all the air and we like the contrast between the soft inside and crispy outside.” See video of how to stack the plates, here.

Makes: 1 (12-inch) cake

Ingredients
• Unsalted butter for the pan

• 14 ounces (400g) best-quality bittersweet chocolate (70% cocoa solids), broken into pieces

• 1 ¼ cups (300g) unsalted butter

• 10 eggs, separated

• 1 cup (225g) granulated sugar

• 4 tablespoons cocoa powder

Directions
1. Preheat the oven to 350°F (180°C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.
2. Melt the chocolate with the butter in a heatproof bowl set over a pot of barely simmering water (the water should not touch the base of the bowl). Remove the bowl from the pot and cool a little, then whisk in the egg yolks. Add the sugar and cocoa powder and mix well.
3. In a separate large bowl, whisk the egg whites until they form soft peaks. Fold into the chocolate mixture, a third at a time.
4. Pour the mixture into the prepared cake pan. Bake for about 30 minutes or until the cake has risen like a soufflé and is slightly set.
5. Remove from the oven. Place a piece of parchment paper on top of the cake; then place a plate on top of that—the plate should fit exactly inside the pan—and press down firmly, then weight the plate. Leave to cool for 30 minutes before turning out. Cool completely before serving.

Who doesn’t love a cookie cake? It’s a thicker, softer chocolate chip cookie with a perfect (not-too-much) amount of frosting. It reminds us of childhood and tells us that there’s something to celebrate. This Chocolate Chip Cookie Cake is both salty and sweet, and an addition of milk powder to the dough gives the cookie cake an extra dose of milky goodness in every bite.

INGREDIENTS:
COOKIE CAKE
• 12 teaspoons unsalted butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon whole milk
• 1 3/4 cup all-purpose flour
• 3 tablespoons nonfat milk powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips
CHOCOLATE FROSTING
• 1 stick unsalted butter, room temperature
• 1 3/4 cup powdered sugar
• 5 tablespoons unsweetened cocoa powder
• 1/8 teaspoon kosher salt
• 1/2 teaspoon clear vanilla extract
ADDITIONAL EQUIPMENT
• 10-inch springform pan
• Rainbow sprinkles for decoration, optional

PREPARATION:
Step 1
Make the Cookie Cake: Preheat oven to 350°F. Grease a 10-inch springform pan with cooking spray and set aside.
Step 2
Cream together butter and sugars for 3 minutes. Add egg and egg yolk, and beat for an additional 2 minutes. Add vanilla extract and milk, and beat for another 2 minutes.
Step 3
In a separate bowl, mix together flour, milk powder, salt, baking soda, and baking powder. Add to butter-sugar mixture, and mix on low until fully combined, about 1 minute. Add chocolate chips and fold into dough until evenly distributed.
Step 4
Spread dough evenly into prepared springform pan, and bake until dough is just cooked through and the surface is lightly browned, 23 to 25 minutes. Allow to cool completely before removing from pan and frosting, about 1 hour.
Step 5
Make the Chocolate Frosting: Beat all ingredients together until smooth and lightened in color, about 3 minutes.

For something different, made with blood oranges and olive oil, this cake tastes as good as it looks! The recipe comes from Crystal Hatch and Karlee Rotoly as posted on TASTY.com. To check out the video of how it’s made, click, here.

For 12 servings

INGREDIENTS:

CAKE
• 5 blood oranges
• ½ cup olive oil, plus more for greasing
• 1 ½ cups all-purpose flour
• ⅔ cup dark cocoa powder, unsweetened
• 1 ½ teaspoons baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups organic sugar
• 1 cup filtered water
• 1 ½ teaspoons white vinegar

GLAZE
• 1 cup powdered sugar
• ¼ cup pistachio, raw, roughly chopped

PREPARATION:
1. Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
2. Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
3. Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
4. Preheat the oven to 350˚F (180˚F).
5. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
6. Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
7. Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45×33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
8. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
9. While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
10. Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
11. Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
12. Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
13. Enjoy!
By Crystal Hatch and Karlee Rotoly posted on TASTY.com

Muriel Ledeboer, of Oostburg, Wisconsin, provides this tasty brownie cocoa powder recipe. The base, with layers of cream cheese and chocolate pudding, make this a scrumptious make-ahead dessert. There are 36 other cocoa powder recipes, including cookies, cakes, brownies, and more, found here.

Total Time: Prep: 20 min. Bake: 20 min. + chilling
Makes: 12-15 servings

Ingredients
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts
• FILLING:
• 11 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 2 cups whipped topping
• TOPPING:
• 2 cups cold whole milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• Whipped topping and chopped walnuts

Directions
• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts.
• Transfer to a greased 13×9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack.
• In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
• In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving.
• Cut into squares; garnish with whipped topping and nuts.

Originally published as Layered Brownie Dessert in Holiday & Celebrations Cookbook 2004

These No Bake Cheesecake Bites are beautiful and irresistibly delicious, covered with chocolate on the outside and creamy on the inside. They melt in your mouth and are perfect for Valentine’s Day, Mother’s Day or holidays. The key to these chocolate covered cheesecake bites: an ice cube tray. Coat the tray with melted chocolate and freeze it before adding the fruit and cheesecake filling. Try these no bake Cheesecake Bites and 14 other no bake recipes found here.
Ingredients
• 10 ounces semisweet chocolate(Baking chocolate works best)
• 14 raspberries
• 8 ounces cream cheese Soft
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/4 cup whipped cream
Instructions
1. Place chocolate in a microwave-safe bowl and microwave in 30 second intervals until melted.
2. Take an ice cube tray, and coat each cube with the melted chocolate.
3. Freeze for at least 5 minutes.
4. In a medium bowl, mix cream cheese, powdered sugar, vanilla until smooth. Stir in whipped cream. Mix well
5. Fill each ice cube 1/3 full with the mixture. Add 1 raspberry and then cover the rest with cream cheese mix.
6. Add melted chocolate on top and chill for 1 hour to set.
7. Remove from fridge and invert on a work surface.
8. Leave the ice tray at room temperate. Wait for 5-10 minutes, and flip the ice cube tray for the cheesecake bites to drop out. Serve and enjoy!

Kat Condon’s gluten-free and vegan Chocolate Banana Doughnuts require just one bowl and less than 20 minutes from start to finish! Fluffy, soft and full of chocolate banana flavor. Try this and 14 other vegan recipes found here.
Serves: 12
Cooking Time:10 mins

Ingredients:
2 cups gluten-free oat flour
1 tablespoon baking powder
1/2 tablespoon cinnamon
1/4 teaspoon sea salt
2 large very ripe bananas, mashed
3/4 cup almond milk
1/4 cup coconut sugar
2 tablespoons coconut oil, soft
1 tablespoon vanilla extract

Chocolate Frosting:
1 cup dairy-free chocolate chips
1/2 tablespoon coconut oil

Preparation:
1. Preheat oven to 350°F. Grease a donut pan well.
2. In a bowl, mix together the mashed bananas, coconut oil, almond milk and vanilla extract.
3. Add the oat flour, baking powder, cinnamon and sea salt. Mix until batter is formed.
4. Using a spoon, add batter into the donut pan, shaking tray gently to settle.
5. Bake 10-12 minutes or until firm to the touch. Allow to cool before removing donuts from baking tray.
6. While donuts are cooling, melt together the chocolate chips and coconut oil and whisk until smooth. Once donuts are fully cooled, dip into frosting. Top with sprinkles, nuts, etc.

 

This chocolate hummus recipe will satisfy any chocolate craving, and it’s rich in protein! It’s smooth, chocolaty, and absolutely brilliant. And it doesn’t hurt that chocolate hummus looks gorgeous when served in a bowl with a drizzle of pure maple syrup, and dusted with cocoa powder and flaky salt. The tahini, found in standard hummus, plays a part in this dessert variation, too. Except in chocolate hummus, it’s reminiscent of halva (a sweet and fudge-like sesame-based confection that’s a staple in Middle Eastern markets). This chocolate hummus is easy to make and enjoy! Have chocolate hummus as a snack or dessert, with sliced apple, strawberries, pretzels, and even pita chips.

Ingredients:
1 15-oz. can chickpeas, drained and rinsed (1 ½ cups)
¼ cup unsweetened cocoa powder
3 to 4 tablespoons pure maple syrup
3 tablespoons tahini
1 ½ teaspoon vanilla extract
Small pinch of salt
4 tablespoons water

In the bowl of a food processor, add chickpeas, drained and rinsed, unsweetened cocoa powder, maple syrup, tahini, vanilla extract, salt, and water and process until smooth. Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.

From SOUTHERN LIVING, by Ananda Eidelstein.

 

Kathy’s Chocolate Beer Cake is a moist, dense, rich, homemade chocolate bundt cake with some fun ingredients – beer, butter milk, and maraschino cherries!

Ingredients:
2/3 cup Shortening
2 cup granulated sugar
2 eggs
2 oz unsweetened chocolate squares, melted
3 cup all-purpose flour
2 tsp baking soda
1 tsp salt
3/4 cup buttermilk
1/4 cup maraschino cherry juice
1 cup maraschino cherries, drained (reserve 1/4 cup juice) and chopped
12 oz cold beer

Directions:
Preheat oven to 350 degrees. Prepare bundt pan with baking spray or cooking spray and lightly flour. In a medium bowl whisk together flour, baking soda and salt, set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time until combined. Add cooled, melted chocolate. Alternatively add flour mix with buttermilk, cherry juice and beer. Stir in chopped cherries. Pour batter into prepared bundt pan. Bake 50-55 minutes until cooked through. Let cake cool on rack for 20-25 minutes. Invert onto plate, cool cake completely, Drizzle with glaze or dust with powdered sugar.
Glaze:
1 cup powdered sugar
1/2 tsp vanilla
2 tbsp buttermilk
Combine all ingredients until mixed through.

By Kathy Kasza from Waupaca. As seen on FOX11 Online.

 

Is there such thing as too much chocolate? We think not — so we created a sheet cake that’s so dark and chocolatey that it’s actually black. The flavor is every chocolate-lover’s dream: slightly bitter, rich, and intensely chocolatey. It has just the tiniest hint of sweetness and the same bittersweet flavor you get from a fancy chocolate bar. It’s all thanks to black cocoa powder.
Makes 1 (9×13-inch) cake; serves 12
• For the frosting:
• 1 pound milk chocolate chips
• 3 1/2 cups heavy cream
• 1/2 cup black cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• For the cake:
• Butter, for greasing
• 2 cups cake flour, sifted
• 2 cups granulated sugar
• 1 cup black cocoa powder, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee
• 1/4 cup sprinkles (optional)

Prep the frosting:
Place the chocolate chips in the bowl of a stand mixer and set aside.
Place the cream, cocoa powder, sugar, vanilla extract, and salt in a medium saucepan over medium heat and heat, whisking constantly, until the cocoa powder is fully dissolved and the mixture begins to simmer, about 4 minutes. Pour the hot cream mixture over the chocolate chips and stir until smooth. Refrigerate until very thick, about 2 hours. Meanwhile, make the cake.
Make the cake and assemble:
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×13-inch metal baking dish with butter, then line it with parchment paper.
Place the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk to combine. Place the cream, vegetable oil, eggs, and vanilla extract in a separate bowl and whisk to combine. Add the cream mixture to flour mixture, then stir with a rubber spatula until smooth. (The mixture will be very thick at this point.) Add the hot coffee and stir until completely smooth. Transfer the batter into the prepared baking dish and smooth into an even layer.
Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely, about 1 hour.
Once cooled, remove the cake from the pan and discard the parchment paper. Trim the top so it’s flat. Flip the cake over and gently transfer it back into the pan. (So the top is now the bottom.)
Fit the bowl of chilled frosting onto the stand mixer fitted with the whisk attachment and beat on high speed until light and fluffy, about 2 minutes. Frost the cake and decorate with sprinkles, if using.
Recipe Notes
Cocoa powder: Depending on the intensity of the black cocoa you use, this cake can range in color from dark chocolate brown to jet black. Dutch-processed cocoa powder can be used in place of black cocoa, but the color will be much lighter.
Storage: Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
From The Kitchen by Charli Nowak

These sweet pies became popular during the depression because they didn’t require refrigeration and because of their simple ingredients — butter, eggs, sugar, and flour. However, adding chocolate just elevated this dessert into something that is so good, you almost feel guilty about eating it!

Ingredients:

• 8 tablespoons butter
• 4 ounces semisweet baking chocolate chopped
• 1 tablespoon flour
• 1 cup sugar
• 1 teaspoon extract
• 1/4 teaspoon salt
• 3 eggs
• 1 unbaked pie shell

Melt the butter with the chocolate in a bowl in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. Whisk in the flour, sugar, vanilla, and salt. Whisk in the eggs, one at a time, until the mixture is smooth.
Pour mixture into pie shell and bake at 350 degrees for 40-45 minutes or until the top is puffed and filling is set in the center. Let it cool before serving.
Recipe from Brenda Stanley, cookbook author and novelist. Visit her website www.brendastanleybooks.com.

Don’t tell Little Debbie, but brownies don’t have to be processed or wrapped in plastic to be crowd-pleasers. This recipe from Well+Good Wellness Council member and Nutrition Stripped founder McKel Hill, RDN only uses nutrient-dense, all-natural ingredients—and no refined sugar. It’s all the antioxidants, fiber, protein, and healthy fats without any weird fillers. (But yes, it still tastes like a brownie.)
SERVES 20
Ingredients:
• 2 cups (about 200g) dates, pitted
• 1 1/4 cup walnuts, ground finely
• 1 cup almonds, ground finely
• 1/4 cup pistachios, shelled and ground finely
• 1 cup cocoa powder
• 1/4 cup cacao nibs
• 1 tablespoon organic coconut oil, melted
• 2 teaspoons espresso powder
• 1 teaspoon sea salt
• 1 teaspoon maca powder, optional
• dash of cinnamon
Directions:
1. In a food processor or blender, ground the walnuts, almonds, and pistachios until fine (I prefer to leave a couple chunks).
2. Next add in the pitted dates, a few at a time helps, using your tamper from the blender or gently using a spatula to scrape the sides. Repeat pulsing and blending until the mixture has come together. Add in cocoa powder. Pulse to combine again.
3. In a large mixing bowl, pour this mixture, add in melted coconut oil, cacao nibs, and remaining ingredients.
4. Using a spatula or your hands, stir.
5. In a lined (with parchment paper) 7×7 square pan, pour the brownie mixture in and start to evenly press down until you form a brownie layer.
6. Chill for at least 30 minutes in the refrigerator.
7. Cut into squares.
8. Store in the freezer for a later snack or serve immediately!

Half Baked Harvest blogger Tieghan Gerard wrote that she came up with this recipe while looking for a healthier spin on the granola bars she loved as a kid. And her recipe really delivers—it’s made with toasted buckwheat, coconut oil, almond butter, honey, and a small handful of those glorious cacao nibs.
Prep Time 10 minutes
Cook Time 6 hours 5 minutes
Total Time 7 hours 15 minutes
Servings 12 Bars
INGREDIENTS
• 2 cups rolled oats
• 1 2/3 cups toasted buckwheat* OR brown rice krispies
• 3/4 cup sliced almonds
• 1/4 cup ground flax meal optional
• 1/2 cup cacao nibs or mini chocolate chips
• 1/2-1 cup dried cherries my recipe for homemade dried cherries is below
• 3/4 cup honey may use brown rice syrup if vegan
• 1 cup creamy almond butter
• 1/4 cup coconut oil
• 2 teaspoons vanilla extract
• pinch of salt
DRIED CHERRIES
• 4 cups fresh cherries pitted
INSTRUCTIONS
1. Line a 9×13 inch baking dish with parchment paper.
2. In a medium bowl, combine the oatmeal, buckwheat OR puffed brown rice cereal, sliced almonds, flax meal, cocoa nibs (or mini chocolate chips) and dried cherries.
3. In a small sauce pan, add the almond butter, coconut oil and honey. Set the pot over medium heat, stirring often until melted and smooth. Once the mixture starts to bubble, remove from the heat and stir in the vanilla + salt. Pour the almond butter mixture over the oats and stir until combined. Press into the prepared the pan. I like to use the back of a 1/2 cup measuring cup, spray the flat bottom with a little cooking spray and then really press the mixture into the bottom of the pan using the bottom of the measuring cup. Cover the bars and place in the fridge for at least one hour or until set.
4. Cut into the bars and store in a cool, dark place or in the fridge. The bars will last at least 2 weeks.
DRIED CHERRIES
1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
2. Spread the cherries in an even layer over the parchment paper. Place in the oven and cook for 4-6 hours or until the cherries are dried. This may take more or less time depending on where you live. Start checking on them around 3-4 hours. Store in a sealed container.
RECIPE NOTES
*I used toasted buckwheat, which gives the bars a little crunch. When I can find them, I like to use puffed brown rice cereal, which gives the bars a bit of a lighter, chewier texture. **to toast the buckwheat, preheat the oven to 350 degrees F. Spread the buckwheat in an even layer and toast for 10-15 minutes or until the buckwheat is lightly golden.

Unlike processed chocolate, cacao (and cacao nibs, which are basically chopped up cacao beans) in its raw form is full of antioxidants, magnesium, potassium, iron, zinc, and brain-boosting flavonols. So you’re basically getting the rich flavor of extra dark chocolate without a ton of added sugar or other junk. Naturally Ella blogger Erin Alderson’s recipe also calls for honey and a teeny bit of vanilla extract to add an extra layer of sweetness.
Naturally Ella blogger Erin Alderson’s recipe
• Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Yield: 6.

Ingredients
• 1/2 cup oats
• 1 1/4 cup unbleached all-purpose flour or whole wheat pastry flour
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons butter, cold and cut into cubes
• 1/2 cup cacao nibs
• 1 large egg
• 1/4 cup plain yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream
1. Preheat oven to 425˚.
2. In a food processor, pulse oats until broken into a coarse flour. Add in flour, baking powder, baking soda, and sea salt. Pulse until combined then pulse in butter until butter is in small pea-size pieces. Stir in Cacao nibs.
3. Remove flour mixture into a large bowl. In a separate bowl, whisk together egg, yogurt, honey, and vanilla extract. Pour into the dry ingredients and stir until just combined. Scoop out dough onto a well-floured surface (the dough will be sticky.)
4. Pat dough into a log or circle that is roughly 1/2″ thick. Cut into 6 squares or triangles.
5. Place scones on a baking tray covered with parchment paper. Brush with heavy cream. Bake scones until firm and golden, 16-20 minutes.
*Chocolate chunks can be substituted for cacao nibs.

This microwave mug cake is so simple to make and, topped with mini chocolate chips and strawberries, makes it the perfect treat. From beginning to end, this chocolate mug cake takes just about 5 minutes to make.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Author Kristyn Merkley of Lilluna.com

Ingredients
1/4 cup self-rising flour
1/4 cup SPLENDA® Naturals Stevia
2 tbsp cocoa
1/4 tsp baking powder
1/8 tsp salt
4.5 tbsp milk
1 tbsp coconut oil
3 tbsp water
1/4 tsp vanilla
2 tsp mini chocolate chips
2 strawberries
Instructions
Begin by combining all your dry ingredients and pouring into a microwave-safe mug.
Add wet ingredients and mix until well combined. Pour in 1 teaspoon of mini chocolate chips.
Microwave on HIGH for 1 minute and 45 seconds. Top with remaining mini chips and strawberries. ENJOY!

Ingredients
4 tablespoons (½ stick) unsalted butter
1 cup bittersweet chocolate chips
3 tablespoons unsweetened cocoa powder
½ cup granulated sugar, or a sugar alternative
2 large egg whites
3 tablespoons nonfat milk
2 teaspoons pure vanilla extract
¾ cup all-purpose flour, or white whole wheat flour
¼ teaspoon baking soda
1 teaspoon espresso powder
¼ teaspoon kosher salt
For the topping:
¼ cup mini chocolate chips
2 tablespoons toffee bits
Preheat the oven to 350 degrees. Line two 9- by 13-inch rimmed quarter sheet pans with parchment. Spray lightly with cooking spray.
In a large microwave-safe mixing bowl, add the butter and 1 cup of chocolate chips. Microwave for 30 seconds and then stir with a rubber spatula. Return to the microwave for 15 seconds and then stir until the mixture is completely melted and smooth.
With a large rubber spatula, stir in the cocoa and sugar; the mixture will be thick and grainy. Stir in the egg whites, milk and vanilla extract; stir just until smooth.
In a medium mixing bowl, whisk together the flour, baking soda, espresso powder and salt. Gradually stir into the butter/chocolate mixture until smooth.
Divide the batter between the two sheet pans. Take your time and smooth the batter into the corners, evenly spreading it around the pan. Use a small offset spatula for ease. Top each pan with mini chocolate chips (2 tablespoons on each) and toffee bits (1 tablespoon on each).
Bake for 15 minutes or until glossy but still moist. Do not let the edges burn. The brownies should be slightly soft while hot. Remove from the oven and immediately use a pizza cutter to cut 12 squares. Let the brownies cool completely in the pan. They will harden as they cool. Remove from the pan onto a flat surface. Set the pieces on a tray lined with parchment paper to firm up.
Makes about 24 squares.
Source: Lorraine Fina Stevenski at lorrainestevenski@gmail.com.

If you like peanut butter, chocolate chips in a crispy rice treat, then here’s the recipe for you! The prep time is 40 minutes, cook time is 2 to 3 minutes and it yields 15 servings.
Ingredients
• 1/2 cup honey
• 3/4 cup natural-style smooth peanut butter
• 2/3 cup semisweet chocolate chips (may substitute chopped dried fruit)
• 5 cups crispy brown rice cereal
Instructions
Combine the honey and peanut butter in a large pot over medium-low heat for 2 to 3 minutes, until melted. Remove from the heat. Stir in the chocolate chips and then the brown rice cereal, coating it evenly.
Grease a 9-by-13-inch shallow baking dish with cooking oil spray. Transfer the rice mixture to the baking dish. Lay a piece of plastic wrap over it to prevent your hands from sticking as you press the mixture evenly and firmly into the pan.
Cover and refrigerate for 40 minutes, until set, then cut into 15 equal pieces.

Coconut Macaroon Cookies. Simple, quick No Bake Cookies that will impress your guests without them ever guessing they took you about 10 minutes.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Serves: 12

Ingredients
• 1 1/2 cups sugar
• 5 tablespoons cocoa
• 1/2 cup milk
• 1/2 cup shortening or butter
• 3 cups rolled oats
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup shredded coconut
Instructions
1. Mix sugar and cocoa in a large saucepan over low heat. Add milk slowly. Stir until sugar dissolves. This should take a few minutes.
2. Bring to a low boil then add shortening (or butter) and rolled oats, stirring quickly. Cook for 1-2 minutes then remove from heat.
3. Add the salt, vanilla and coconut and stir (wooden spoon works well) until mixed well.
4. Drop into small stacks on a parchment lined cookie sheet or cutting board. Let sit until they cool. Remove and munch away.

Recipe courtesy of Kim Beaulieu

Part cookie, part blondie and part pie, this dessert with a crispy outside and gooey inside is outrageously decadent. Still, it’s not overly sweet, so don’t hesitate to serve it with vanilla ice cream (coffee is nice, too) or a cold glass of milk.

Serves 10-12.

INGREDIENTS
• 8 tablespoons (1 stick) unsalted butter, at a slightly soft room temperature, plus more for the skillet
• 2/3 cup (5 3/8 ounces; 153 grams) crunchy peanut butter (not natural-style)
• 3/4 cup (5 1/8 ounces; 145 grams) packed light brown sugar
• 2/3 cup (5 1/2 ounces; 155 grams) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/4 cups (6 1/2 ounces; 181 grams) flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2/3 cup (122 grams; 4 1/4 ounces) peanut butter chips
• 2/3 cup (122 grams; 4 1/4 ounces) chocolate chips (milk or dark)

DIRECTIONS
Preheat the oven to 350 degrees. Use butter to generously grease the inside of a 10-inch cast-iron skillet.

Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium; beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla extract, then beat in the eggs one at a time, thoroughly incorporating after each addition. Stop to scrape down the bowl.

Whisk together the flour, salt and baking powder in a separate bowl; alternatively, you can sift them directly into the mixer bowl. With the motor off, add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips; beat on low speed until evenly distributed.

Spread the dough in the skillet, smoothing the top. Bake (middle rack) for 40 to 45 minutes, until the crust is a little golden on the edges but the center is still soft. (The cookie might seem under-done when it comes out of the oven, but it will firm up as it cools).

Let cool for 15 to 20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature.

Adapted from “Cravings: Hungry for More”, by Chrissy Teigen (Clarkson Potter, 2018)

The most decadent fudge brownies with chocolate fudge frosting you will ever eat! These brownies are thick and chewy and not cakey in any way shape or form. They really do taste like fudge.

Serves Makes 1 9×13 inch pan. Serves 24.

Ingredients
For the brownies
• 1 cup salted butter (2 sticks)
• 2 ounces unsweetened chocolate (OR you can sub 3/4 cup cocoa)
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 and 1/2 cups flour, spooned and leveled
• 4 large eggs
• 1 cup chopped walnuts (optional)
For the Fudge Frosting
• 1/2 cup salted butter (1 stick)
• 2 cups granulated sugar
• 1/2 cup milk
• 1/2 cup cocoa
• 1 teaspoon vanilla
• ice water (for an ice bath, not to go in the recipe)
• 1/2 to 1 cup chopped walnuts, to sprinkle on top

Instructions
1. Grease a 9×13 inch pan and preheat your oven to 350 degrees F.
2. In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.
3. Add 2 cups sugar and 1/4 teaspoon salt.
4. Add 2 teaspoons vanilla.
5. Stir in 1 and 1/2 cups flour until barely combined.
6. Add 4 eggs. Stir until combined but don’t overdo it.
7. At this point you can stir in 1 cup chopped walnuts.
8. Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)
9. Bake at 350 for about 20-22 minutes. Start checking early, you don’t want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done.
10. Let the brownies cool completely (otherwise it will melt the frosting.)
11. Make the frosting while the brownies cool. Clean the pot that you used for the brownies (or use a similar sized pot.)
12. Melt the 1/2 cup butter with 2 cups sugar, milk, and 1/2 cup cocoa over medium high heat. When it reaches a rolling boil, set a timer for 1 minute.
13. Remove from heat and add 1 teaspoon vanilla.
14. Prepare an ice bath. Add ice and water to a bowl that the pot you are using can rest inside. Place the pot of frosting in the ice bath. Do NOT get any water in the fudge.
15. Let the frosting cool for about 10 minutes until it is cool. Scrape the edges of the pot and stir occasionally. When the frosting has cooled down and thickened just a little remove from the ice bath.
16. Use an electric mixer to beat the frosting for 3-5 minutes. The frosting will start off really shiny and glossy, but by the time you are done it should be less glossy, but still easy to pour.
17. Pour the frosting immediately over the brownies and spread.
18. If you are using walnuts, sprinkle 1/2 to 1 cup over the top of the frosting.
19. Wait for the frosting to set, then cut into squares and serve with lots of milk!
Recipe and picture courtesy from Karen, the Food Charlatan, at theFoodCharlatan.com.

Makes about 3 dozen.

Ingredients:
1 and 1/2 cups [210 g] all-purpose flour
1 tsp baking soda
1/2 tsp salt
16 Tbsp [2 sticks, or 220 g] unsalted butter, at room temperature
1/2 cup [130 g] creamy peanut butter
1/2 cup [100 g] packed light brown sugar
1/2 cup [100 g] granulated sugar
1 large egg
1 tsp pure vanilla extract
2 cups [360 g] semisweet chocolate morsels
Instructions:
Preheat the oven to 375 degrees F, with one rack in the upper third and one in the lower third of the oven.
Line two baking sheets with parchment paper and set aside.
In a small bowl, stir together the flour, baking soda, and salt.
In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed, or a wooden spoon, vigorously beat the mixture until smooth.
Stir in the egg and vanilla. Gradually stir in the flour mixture just until combined. Stir in the chocolate morsels.
Using a tablespoon, drop rounded dough portions onto the prepared baking sheets, about 2 inches apart.
Place one sheet on the upper rack and one on the lower; bake for 8 to 10 minutes until golden, switching the sheets top to bottom and front to back halfway through the baking time to ensure even baking.
Remove the cookies from the oven and let cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Store the cooled cookies at room temperature in an airtight container or zip lock bag for up to 3 days.
Recipe courtesy “From Crook to Cook” by Snoop Dogg (Chronicle Books).

 

 

 

Easy to make and so good to taste! From “Home Cooking with Trisha Yearwood”.

Makes 30 to 40 pieces.

 

2 pounds salted dry-roasted peanuts.

4 ounces German’s sweet chocolate (about 4 squares).

1 (12 ounce) package semisweet chocolate chips (about 2 cups).

2-1/2 pounds white almond bark.

Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

 

 

 

This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet. (From Food Network Kitchen)

• Total: 3 hr 10 min
• Prep: 10 min
• Cook: 3 hr
• Yield: 6 to 8 servings

INGREDIENTS
1 1/2 sticks unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 teaspoon Kosher salt
1/2 cup semisweet chocolate chunks
Vanilla ice cream, for serving

DIRECTIONS
1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
3. Serve the cake warm, scooped into a bowl and topped with ice cream.

by Vera Dawson
High Country Baking
September 7, 2018
The two-inch cakes feature a rich chocolate flavor and moist, dense texture (think pound cake) complemented by thick swirls of smooth, melt-in-your-mouth peanut butter frosting.
INGREDIENTS
½ cup plus 1 tablespoon bleached all-purpose flour (spoon gently into measuring cup and level)
½ cup plus 1 tablespoon superfine granulated sugar, preferably Baker’s
¼ cup unsweetened natural cocoa (NOT Dutch-processed)
2 healthy pinches baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces and softened
1 large or extra-large egg, cold
1 large or extra-large egg white
¼ cup milk, cold
½ teaspoon instant espresso powder
Generous ½ teaspoon vanilla extract

PEANUT BUTTER FROSTING
4 tablespoons unsalted butter, softened
½ cup creamy peanut butter
1 teaspoon vanilla
1 ½-2 cups confectioners’ sugar
2-4 tablespoons milk or cream

CHOCOLATE TOPPING, OPTIONAL
2 ounces semisweet chocolate
MAKE THE CAKES
1. Preheat the oven to 350 degrees, with a rack in the lower third. Line the cupcake pan with paper liners. Lightly grease the liners with a vegetable oil-flour baking spray.
2. Combine the flour, sugar, cocoa, baking soda and salt in a large bowl and whisk vigorously to combine. Add the softened butter pieces, the egg and the egg white. Set a timer for 2 minutes. Using an electric mixer on medium speed, beat until the dry ingredients are moistened but not wet. Increase the mixer speed to high and beat until the 2 minutes are up. Scrape the sides and bottom of the bowl.
3. In a 1-cup measure or small bowl, combine the cold milk, the espresso powder and the vanilla. Add this to the batter and beat for another 2 ½ minutes on high speed, scraping the sides and bottom of the bowl as you do so.
4. Spoon the batter into the prepared pan, filling the cups to about a quarter of an inch from the top. Smooth the tops and tap the filled pan on a counter a couple times to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes (longer for standard-sized cupcakes). Don’t overbake. Remove to a rack and cool about ten minutes. Remove the cupcakes from the pan and let them cool completely.
The recipe yields 12 two-inch mini-cupcakes or about 7 standard cupcakes.

RECOMMENDED TIPS FOR YOU
5. Cut the butter into 8 pieces, add them and the peanut butter to a mixing bowl and beat with an electric mixer until smooth. Beat in the vanilla and sugar, ¼ cup at a time, until a firm, smooth mixture forms. Add milk or cream a little at a time until it reaches a pipe-able consistency. If it’s too thin, add more sugar. Spoon mixture into a piping bag fitted with a star tip and make swirls of frosting on each cake. If using chocolate topping, grate about 1 ½ tablespoons of the semisweet chocolate and sprinkle it on the frosted tops. Melt the remaining chocolate and drizzle it decoratively over the frosting.
Vera Dawson, author of the high-altitude cookbooks “Baking Above It All” and “Cookies in the Clouds,” is a high-altitude baking teacher. Her recipes have been tested in her Summit County kitchen and, whenever necessary, altered until they work at our altitude.

These soft, cakey spiced double chocolate cookies are vegan, gluten free, soy-free, nut-free, and grain-free.
COOK TIME
10 minutes
INGREDIENTS
• 1 ripe banana
• 2/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon olive oil
• 2 heaping tablespoons cacao powder
• 1 cup buckwheat flour
• 1 cup quinoa flour or rice flour
• Stevia (a sachet or several drops of stevia concentrate). Use more coconut sugar if you omit this ingredient
• 4-5 tablespoons liquid sweetener (agave or maple syrup)
• 1/4 cup coconut oil
• Good pinch of salt
• 1 teaspoon cinnamon
• 1/3-1 teaspoon ground ginger (your call)
• 1/8-1/4 teaspoon ground cloves (your call)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ac vinegar
• 1/3 cup chocolate chips
PREPARATION
1. Preheat oven to 350 °F.
2. Add banana, cacao, olive oil, coconut oil, coconut sugar, salt, spices and liquid sweetener to a mixing bowl. Mash together until the banana is well mashed, then whisk mixture for a couple of minutes. Add the baking powder, baking soda and vinegar a whisk to incorporate.
3. Stir in the flours until well mixed. Stir in about 1/4 cup of hot water to thin to a thick cake or brownie batter consistency.
4. Stir in chocolate chips. Taste the cookie dough (if you are ok with that) to test its sweetness. Add more flour if too sweet, or more coconut sugar if not sweet enough, mixing well.
5. Using a large spoon, drop spoonfuls of the batter on parchment lined baking sheets, ensuring an inch around each so the cookies can spread as they bake.
6. Bake for 10-11 minutes, rotating your trays half way through for best results. They are done when the bottoms are brown and the tops are soft but not too soft. These can burn easily so take them out on time.
7. Cool and enjoy.

Enticing name? Just wait ‘til you taste them! You’ll be addicted! And so simple to make.

1 sleeve of saltine crackers or 3 sheets of matzo
2 sticks of butter cut into squares
1 cup light brown sugar
1 bag chocolate chips (semi-sweet or dark)

Preheat oven to 400ᴼF. Line cookie baking sheet with parchment paper and place crackers (matzo) on. In a medium saucepan, slowly melt the butter, then add in the brown sugar on a low to medium heat, stirring continuously. Once it reaches a boil, do not stir and allow a rolling boil for three minutes. It will turn a rich golden amber color, do not burn. Remove from heat and pour over crackers (matzo), covering evenly.
Place in oven for approximately 5 minutes, the butter and sugar will be bubbling, do not burn. Remove from oven and pour chocolate chips over the crackers (matzo). The chips will start to melt, spread over crackers (matzo) with a knife.
Transfer pan to the refrigerator for about an hour. One big sheet of deliciousness will form on the cookie sheet. Break up into pieces and enjoy!
Store in an airtight container with parchment paper between layers.

A great treat around the winter holidays – or any time of the year!

CAKE LAYER

1 cup sugar
4 eggs, beaten
½ tsp. salt
1 – 16oz. can chocolate syrup
½ cup butter
1 cup flour
1 tsp. vanilla

Mix sugar and butter and beat until blended. Add beaten eggs and mix. Stir in salt, chocolate syrup, vanilla, and flour. Mix together until blended. Pour into 9″x13″ greased pan. Bake 350ᴼF, 30 minutes. Cool in pan.

MINT LAYER

2 cups 10X sugar
½ cup butter
2 Tbsp. crème-de-menthe

Mix. Spread over cooled cake.

GLAZE

6 oz. chocolate chips
6 Tbsp. butter

Place chocolate chips and butter in small bowl and microwave to melt. Cool. Once mint layer is set, pour glaze over layer. Chill 5-10 minutes. Cut into squares.

Rich, moist chocolate cake – and the icing is just as good!

1 ½ cup sugar
2 cups plain flour
1 ½ cup mini-marshmallows
1 stick margarine
½ cup shortening
3 Tbsp. cocoa
1 cup Coca-Cola (not diet)
2 eggs – beaten
½ cup buttermilk
1 tsp. baking soda

In a large bowl, mix sugar, mini-marshmallows, and flour, and set aside. Bring to boil margarine, cocoa, shortening, and Coca-Cola. Pour over dry ingredients and stir (use wire whip) until melted (or nearly melted).
Stir in buttermilk, beaten eggs and baking soda. Mix well but do not beat. Pour in well greased and floured pan or pans (2 small pans or one large sheet pan). Bake at 350ᴼF, 35 to 40 mins. LET COOL.

ICING

1 stick margarine
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 box powdered sugar
1 cup chopped nuts

Bring margarine, Coca-Cola, and cocoa to boil. Remove from heat and add one box powdered sugar. Beat until smooth. Stir in nuts. Note: For sheet pan make only half icing recipe.