Chocolate Recipes - Contents
1. Cherry Laced Chocolate Bread
2. Chocolate Crispy Crunchers
3. Chocolate Angel Food Cake with Chocolate Glaze
4. Individual Chocolate Cakes with Chocolate Frosting
5. Layers of Mocha Fudge Cake
6. White Chocolate Cake with White Cream Frosting
7. Melt in Your Mouth Chocolate Pound Cake
8. Chocolate Granola Topped Parfaits
9. Chocolate Covered Toffee Cookies
10. Creamy Vanilla Filled Chocolate Cookies
11. Chocolate Drizzled Raspberry Cheesecake
12. White Semisweet Chocolate Cheesecake
13. Super Fudgy Cupcakes
14. Brownie Candy Bar Cupcakes
15. Dreamy Chocolate Meringue Pie
16. Banana Pie with Chocolate Pie Crust
17, Bittersweet Chocolate Tart with Cappuccino Cream
18, Candied Cranberry Topped Chocolate Tart
19. Moist and Fudgy Cherry Brownies
20. Chocolate Brownie and Caramel Sauce Sundaes
21. White Chocolate Butterscotch Bites
22. Chocolate Oatmeal Fruit Bars
23. Chocolate Strawberry Shortcake with Milk Chocolate Sauce
24, Rich Chocolate Bread Pudding with Hot Chocolate Sauce
25. Mocha Chocolate Steamed Pudding
26. Double Chocolate Cake Muffins
27. Moist Chocolate Zucchini Muffins
28. Cream Scones with Chocolate Chips
29. Caramel Mousse Nestled in Chocolate Crisps
30. Chocolate Musketeers Quesadillas
Cherry Laced Chocolate Bread
What You Need:
1/4 C of orange juice
1/3 C of dried cherries
1 1/4 C of warm water
1 T of active dry yeast
3/4 C of bread flour
1/2 C + 2 T of cocoa powder
2 t of salt
1/4 C of semi sweet chocolate chips
How to Make It:
Pour the orange juice into a saucepan and place the pan over medium high heat.
Bring the orange juice to a brisk boil then remove the pan from the heat.
Stir in the dried cherries and cover the pan.
Allow the cherries to steep in the orange juice for 30 minutes.
Pour the water into a mixing bowl.
Sprinkle the yeast over the water and allow it to stand 10 minutes or until the yeast beings to foam.
Sprinkle in t he flour and cocoa powder.
Mix on low speed for 3 minutes or until the dough begins to come together.
Add the salt, adjust the mixer speed to medium and beat for 2 minutes.
Add the cherries along with the steeping juice,
Reduce the mixer speed to low and mix until the ingredients are just blended in.
Dampen a clean kitchen towel with water and place over the bowl.
Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.
Spray a baking sheet with a non stick cooking spray.
Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.
Using your hands work both pieces of dough to form two tight balls.
Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.
Spray two loaf pans well with cooking spray.
Work both of the dough balls into a loaf form and place into the prepared pans.
Sprinkle the tops of both breads evenly with the chocolate chips.
Cover the pans again with a damp towel and let the dough rise for 1 hour or until it fills three quarters of the pan.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.
Makes 2 loaves
This bread is quite moist and very yummy. Feel free to add any type of dried fruit that you like. Be sure to adjust the type of juice you use to match the fruit you include.
Chocolate Crispy Crunchers
What You Need:
8 T of unsalted butter
1/3 C of unsweetened cocoa powder
2 (10 oz.) bags of mini marshmallows
10 C of rice crispy cereal
3/4 C of semisweet chocolate chips
How to Make It:
Place the butter into a large saucepan.
Place the pan over medium high heat and allow the butter to begin to melt.
Stir in the cocoa powder until blended in well.
Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.
Remove the pan from the stove and stir in the cereal until well coated.
Stir in half of the chocolate chips.
Cover 2 baking sheets with wax paper.
Lightly oil your hands with liquid oil.
Form the mixture into balls about the size of golf balls.
Place the balls on the prepared baking sheets.
Let the balls stand at room temperature until cooled.
Makes 80 balls
If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.
Chocolate Angel Food Cake with Chocolate Glaze
What You Need:
1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream
How to Make It:
Set the oven temperature to 350 and place the oven rack in the center of the oven.
In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.
In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.
Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.
When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.
When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.
Continue mixing until medium peaks form.
Fold the flour mixture into the egg white mixture until well combined.
Pour the batter into an ungreased angel food cake mold.
Bake 35 minutes or until the cake springs back easily when touched.
Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.
Place the semisweet chocolate into a mixing bowl.
Pour the corn syrup over the chocolate.
Pour the heavy cream into a saucepan and place the pan over medium high heat.
Bring the cream to a steady boil then pour over the chocolate syrup mixture.
Whisk the mixture until the chocolate has melted and the mixture is smooth.
Run a knife around the edges of the cake and mold.
Invert the cake onto a platter and remove the pan.
Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.
Makes 8 servings
It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.
Individual Chocolate Cakes with Chocolate Frosting
What You Need:
1/2 C of water
1 large egg yolk
2 t of vanilla extract, divided
6 T of unsalted butter, melted and cooled
5 T of unsweetened cocoa powder
1/2 t of baking soda
1/4 t of salt
1/2 C of sugar
6 oz. of milk chocolate, chopped fine
4 oz. of bittersweet chocolate, chopped fine
6 T of sour cream, at room temperature
How to Make It:
Adjust the ovens temperature to 325 degrees and allow the oven to preheat.
Place the rack into the center of the oven.
Lightly spray 6 muffin tin cups with a non stick cooking spray.
Lightly dust the cups with flour tapping out any excess.
Place the water, egg yolk and 1 t of vanilla into a mixing bowl and stir to blend.
Slowly pour, while whisking, the cooled melted butter into the mixture.
Sift the flour, cocoa powder, baking soda and salt into the mixing bowl.
Whisk to blend together well.
Add the sugar and whisk again to combine.
Add the egg mixture and stir just until the dry ingredients are moistened through.
Spoon the batter into the individual muffin cups.
Bake 25 minutes or until a toothpick inserted in center comes out clean.
Remove to a wire to cool for 15 minutes.
Run a knife around and under each cake and carefully lift out.
Place back on the wire rack to continue cooling.
Place both types of chocolate into the top of a double boiler over simmering water.
Heat, stirring often, until the chocolate has completely melted and is smooth.
Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes.
Stir in the sour cream and remaining vanilla until well blended.
Frost the cakes on the top and sides.
Makes 6 individual cakes
These little cakes are perfect for a child’s birthday. They can have their very own cake while other can also enjoy. You can also make this as one cake by pouring the batter into a round 9 inch pan and baking it as directed above.
Layers of Mocha Fudge Cake
What You Need:
1 1/2 C of flour
3/4 C boiling water
3 1/2 t espresso powder, divided
3 oz. bittersweet chocolate, chopped
1/4 C + 2 T of sour cream, room temperature
1 large egg
3 T of vegetable oil
3 t of vanilla extract, divided
1 1/4 C of sugar, divided
1/2 t baking soda
1 t of salt, divided
3/4 C of heavy whipping cream
1 1/2 C + 1 T of butter
6 oz. semisweet chocolate, chopped fine
How to Make It:
Set the oven temperature to 350 degrees and place the rack into the center of the oven.
Lightly grease and flour a round cake pan and tap out any excess flour.
Pour the boiling water into a small bowl.
Stir in 2 1/4 t of the espresso powder and the bittersweet chocolate.
Continue stirring until the chocolate is melted and the mixture is smooth.
In a bowl whisk together the sour cream, egg yolk, oil and 1 1/2 t of vanilla until blended.
In another bowl whisk together the flour, 1 C of sugar, the baking soda and 1/2 t of salt
Pour the chocolate mixture into the dry ingredients and whisk until just blended.
Spread the batter into the prepared pan.
Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool.
Place the cream and butter into a saucepan and place the pan over medium heat.
Stir the remaining espresso powder and the remaining 1/2 t of salt into the pan ingredient.
Bring the mixture to just a simmer.
Stirring constantly, simmer until the butter is melted and the sugar and salt dissolve.
Remove the pan from heat and whisk in the chocolate until completely melted.
Whisk in the vanilla until blended in well.
Place the frosting into a bowl and cover.
Chill for 1 1/2 hours or until thick enough to spread.
Remove the cake from the pan and place on a platter.
Ice the cake on top and on the sides.
Makes 6 servings
This mocha cake will melt in your mouth. After icing, decorate with chopped maraschino cherries or white chocolate curls for a cake that’s not only delicious but eye dazzling as well.
White Chocolate Cake with White Cream Frosting
What You Need:
3 T of butter, cut into pieces
9 oz. good quality white chocolate, divided
3/4 C of boiling water
1/4 C + 2 T of sour cream, at room temperature
1 large egg yolk
3 T of vanilla extract, divided
1 1/2 C of flour
1 1/2 C of sugar
1/2 t of baking soda
1/2 t of salt
2 C of heavy whipping cream
How to Make It:
Move the oven rack to the center of the oven then preheat the oven to 350 degrees.
Lightly spray then dust with flour a 9 inch cake pan being sure to tap out excess flour.
Place 3 oz. of the white chocolate into a microwave safe bowl.
Heat the chocolate on medium power for 1 minute then stir until smooth.
Let the chocolate cool to lukewarm.
Put the butter into another microwave safe bowl.
Microwave on medium 30 seconds or until melted completely.
Add the water to the butter and whisk until blended together well.
Whisk in the sour cream, egg yolk and 1 1/2 t of vanilla.
Dump the flour and sugar into a mixing bowl.
Add in the baking soda and salt and whisk until combined together.
Stir in the sour cream mixture and the white chocolate until well blended.
Pour the batter into the prepared cake pan.
Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Place the cake pan on a wire to cool.
Place the cream into a microwave safe bowl.
Microwave the cream on high for 1 1/2 minutes or until just starting to boil.
Stir in the remaining white chocolate until melted.
Let the mixture cool slightly then cover and refrigerator for 3 hours or until well chilled.
When ready to frost the cake remove the cake from the pan and place on a platter.
Stir the remaining 1 1/2 t of vanilla into the frosting.
Frost the sides and top of the cake before cutting.
Makes 6 servings
If you like white chocolate this cake is to die for. Single layer cakes are easy to put together and even easier to ice. They give the right amount of cake to enjoy in one setting without feeling like you have over indulged. If you want a little regular chocolate place dark chocolate curls as a garnish on the top before cutting.
Melt in Your Mouth Chocolate Pound Cake
What You Need:
1/4 C + 2 T of buttermilk
1/4 t of baking soda
1 large egg
1 t vanilla extract
3/4 C of flour
2/3 C of sugar
1/4 C of unsweetened cocoa powder
1/4 t of salt
1/4 C + 2 T of unsalted butter
How to Make It:
Lightly spray the inside of a loaf pan.
Dust the pan with flour and tap out any excess.
Adjust the oven temperature to 350 degrees.
Place the rack into the middle of the oven.
Pour the buttermilk into a mixing bowl.
Whisk in the baking soda until blended in well.
Carefully stir in the egg and the vanilla.
In another bowl gently whisk together the flour, sugar, cocoa powder and salt.
Add in the butter and half of the buttermilk mixture.
With an electric mixer on low speed mix until the dry ingredients are just moistened.
Up the mixer speed to medium and beat 45 seconds or until the butter is lightened and doubled in amount.
Add the remaining buttermilk and beat for 20 seconds.
Spread the batter into the prepared loaf pan.
Bake 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan and place on a wire rack to cool for 10 minutes.
Remove the cake from the pan and place the cake on the wire rack until cooled completely.
Makes 8 servings
This moist pound cake is perfect for that mid morning snack. Add a cup of your favorite flavored coffee and you have the perfect pick me up for the rest of your busy morning. Make this cake the perfect evening meal dessert. Top with assorted broiled fruit such as peaches, pears or cherries. Place the fruit slices over the cake. Sprinkle with sugar and dot with bits of butter. Broil 6 inches from the heat source for 1 minutes or until the fruit is caramelized.
Chocolate Granola Topped Banana Parfaits
What You Need:
1 C of rolled oats
1/2 C of toasted almonds, sliced
1/3C of toasted walnuts, chopped
1 1/2 C of unsweetened coconut, toasted and shredded
1 T of brown sugar + 1/4 C of brown sugar, packed and divided
1 t of cinnamon
2 T of unsweetened cocoa powder
1/4 C honey, divided
1/4 C semisweet mini chocolate chips
1/2 C of raisins
1 (32 oz.) container of vanilla yogurt
Zest from half of an orange
6 T of unsalted butter
4 ripe bananas cut into 1/4 inch slices
How to Make It:
Place the oven rack into the center rung of the oven.
Set the oven temperature to 350 degrees and allow the oven to preheat.
Line a baking sheet with parchment paper.
Place the oats, almonds, walnuts and coconut into a mixing bowl.
Sprinkle the 1 T of brown sugar, cinnamon and cocoa powder.
Mix the ingredients together well.
Drizzle 3 T of the honey over the mixture and stir until all the ingredients are covered.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake 15 minutes and do not stir.
Remove from the oven and allow the granola to cool completely.
Place the chocolate chips and raisins into a bowl.
Stir in the remaining honey until well combined.
Add the cooled granola mixture and toss to incorporate all the ingredients together well.
In a separate bowl whisk together the yogurt and orange zest.
Cover and refrigerate until ready to make the parfaits.
Place the butter into a skillet placed over medium heat.
When the butter has completely melted stir in the brown sugar.
Cook and stir 2 minutes or until the brown sugar has completely dissolved.
Add the bananas and stirring gently to coat, cook 1 minute or until the just begin to color.
Place a spoonful of the warm bananas into the bottom of each parfait glass.
Top each parfait with 1/2 C of the yogurt.
Sprinkle the top with the chocolate granola.
Makes 8 servings
Making this granola is simple and it gives these parfaits a perfect topping. You may use ice cream instead of yogurt if you wish.
Chocolate Covered Toffee Cookies
What You Need:
12 oz. of semisweet chocolate, chopped
2 T unsalted butter
1/4 C + 2 T of all purpose flour
3/4 t of baking powder
1/2 t of salt
1 1/4 C of sugar
3 large eggs
1 1/2 t of vanilla extract
4/2 oz. chocolate covered toffee bars, chopped coarsely
How to Make It:
Place the chocolate and the butter into a microwave safe bowl.
Microwave on high power for 1 minute then stir until smooth.
Allow the chocolate to cool to lukewarm
Whisk together the flour, baking powder and salt in a mixing bowl.
In a separate bowl mix together the sugar and eggs with a blender on high speed for 2 minutes or until thick and pale.
Add the chocolate mixture and vanilla and beat to blend in well.
Reduce the speed of the mixture to and blend in the flour mixture for 30 seconds.
Fold the candy pieces into the batter.
Cover and refrigerate the batter fir 25 minutes or until firm.
Place the oven rack into the center of the oven.
Set the oven temperature at 350 and allow the oven to preheat.
Line a baking sheet with parchment paper.
Using a 1/4 C measuring cup transfer the batter by cups to the line baking sheet.
Press the cookies down with a spatula to flatten.
Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.
Makes 18 large cookies
Don’t have a hand held 1/4 C measuring cup? Use an ice cream scooper instead. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check for doneness.
Creamy Vanilla Filled Chocolate Cookies
What You Need:
3/4 C of flour
1/4 C + 3 T of unsweetened cocoa powder
1/2 t of baking soda
1 t of salt, divided
3/4 C + 2 T of sugar
1/4 C + 5 T of butter, divided
1 large egg, beaten
3 T of solid shortening
1 1/2 t of milk
1 1/2 t of vanilla extract
1 1/2 C of confectioners’ sugar
How to Make It:
Preset the oven temperature to 350 degrees and place the rack into the center of the oven.
Spray a cookie sheet with a non stick cooking spray.
Whisk together the flour, cocoa powder, baking soda and 1/2 t salt in a large mixing bowl.
Place he sugar, 1/4 C + 2 T of the butter and the egg in a separate bowl.
Beat on low with an electric mixer for 20 seconds.
Adjust the speed to medium and beat the mixture 20 more seconds or until light and fluffy.
Beat the flour mixture into the egg mixture for 20 seconds or just until the dough is blended.
Using a teaspoon to remove the dough roll 36 equal shaped balls and place them on the prepared cookie sheet.
Use a glass with the bottom coated with a little sugar to flatten out the cookies.
Bake 14 minutes or until firm.
Remove the cookie sheet and place on a wire rack until the cookies have cooled completely.
Place the remaining 3 T of butter into a bowl.
Add the shortening, milk, vanilla and remaining salt.
Mix with a fork until a smooth paste forms.
Add the confectioners’ sugar and mix until the filling is smooth about 5 minutes.
Spread the cream onto 18 of the cookies.
Top the cream cookies with the other 18 cookies.
Makes 18 cookies
These cookies are just as good as the store bought versions. They are probably better because you made them yourself. If you want a flavored cream such as mint or lemon substitute your favorite flavored extract for the vanilla when making the cream.
Chocolate Drizzled Raspberry Cheesecake
What You Need:
3 C of frozen unsweetened raspberries, thawed but not drained
1/2 C of sugar
2/3 C of chocolate wafers, crushed fine
2 t sugar
3 T of butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 C of sugar
1 large egg
1 egg yolk
1 T of heavy whipping cream
1/2 t of vanilla extract
Chocolate syrup
How to Make It:
Place a fine mesh sieve over a small saucepan.
Place the raspberries with the juice into the sieve.
Press down hard on the fruit to extract as much pulp and juice as possible into the pan.
Stir 1/2 C of sugar into the pan.
Place the pan over medium heat and bring the mixture to a boil, stirring constantly until the sugar is completely dissolved.
Continue to boil, stirring occasionally, for 18 minutes or until the liquid is reduced to about 3 T.
Remove the pan from the stove and allow it to cool to room temperature.
Preheat the oven temperature to 325 degrees.
Line the bottom and up the sides of a 9 inch round metal baking pan with parchment paper.
Place the crushed cookies into a bowl.
Add 2 t of sugar and blend it into the cookies well.
Pour the melted butter into the mixture and toss with a fork until well moistened.
Press the mixture into the bottom of the prepared pan.
Bake 10 minutes then remove the pan to a wire rack to cool.
Leave the oven on to 325 degrees.
Put the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed 45 seconds or just until smooth.
Reduce the mixer speed to low and add the egg and egg yolk.
Beat 20 seconds or until blended in well.
Add the cooled raspberry mixture, cream and vanilla and beat 15 seconds or until just blended in.
Spoon the batter over the cooled crust.
Bake 27 minutes or until the cheesecake is set.
Transfer the cheesecake in the pan to the wire rack to cool to room temperature.
Cover the cheesecake and chill for at least 6 hours or overnight.
When ready to serve pull the cheesecake out with the parchments paper and place on a platter.
Drizzle the chocolate syrup over the top of the cheesecake before serving.
Makes 8 servings
Most of us can never have too much chocolate but if you are one of those who just likes a little chocolate here is another version of this delicious cheese cake. Instead of topping with the chocolate syrup mix together 1/4 C + 2 T of sour cream with 1 T of sugar until well blended. Remove the cheese cake from the oven after 22 minutes. Smooth the topping evenly over the cheesecake and return to the oven for 5 minutes longer.
White Semisweet Chocolate Swirled Cheesecake
What You Need:
1 C of shortbread cookies, crushed fine
1/2 C + 3 T of sugar, divided
3 T of butter, melted
2/3 C of semisweet chocolate chips
1/2 C of white chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 C of sugar
1 large egg
3 T of sour cream
1 t of vanilla extract
How to Make It:
Lightly grease a round 9 inch metal pan with a non stick cooking spray.
Set the oven temperature to 350 degrees and move the rack to the center of the oven.
Place the crushed cookies into a mixing bowl.
Add 3 T of sugar and toss gently with a fork to combine.
Pour the butter over the cookies and toss with a fork until moistened well.
Press the most crumbs into the bottom of the prepared pan.
Bake 8 minutes or until the crust just begins to darken.
Remove the pan and place on a wire rack to cool.
Leave the oven turned on.
Place the semisweet chips into a saucepan.
Place the pan over low heat.
Heat the chocolate for about 2 minutes or until smooth constantly stirring.
Remove the pan from the heat.
In another pan melt the white chips the same way and remove the pan from the heat.
Place the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed until smooth and creamy.
Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.
Beat in the sour cream and vanilla.
Remove half of the batter to another bowl.
Add the melted semisweet chocolate to one bowl of batter and beat to combine.
Add the melted white chocolate to the other bowl and beat to combine.
Pour the semisweet chocolate batter into the prepared crust.
Pour the white chocolate batter over the top and spread to cover.
Using a table knife, swirl the two batters together.
Bake for 28 minutes or until set.
Transfer the pan to a wire rack to cool to room temperature.
Cover and refrigerate for 10 hours or overnight.
Makes 8 servings
There noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception. They will be asking for it over and over again.
Super Fudgy Cupcakes
What You Need:
1.5 oz. semisweet chocolate, chopped
3 T of buttermilk
3/4 t of baking soda
1 large egg, room temperature
3 t of vanilla extract, divided
1 1/2 C of flour
1 1/4 C of sugar, divided
1/4 C + 2 T of unsweetened cocoa powder
1/2 t + 1/8 t of salt, divided
3/4 C of unsalted butter, room temperature
4.5 oz. of bittersweet chocolate
3/4 C of heavy whipping cream
How to Make It:
Lightly spray the muffin tin cups or line with paper liners.
Place the oven rack into the center of the oven and heat the oven to 350 degrees.
Put the semisweet chocolate into a microwave safe bowl.
Microwave on high 1 minute or until glossy the stir until the chocolate is smooth.
Let the chocolate stand 10 minutes or until cool but still soft.
Whisk the buttermilk and baking soda together well in a small bowl.
Stir in the egg and 1 1/2 t of the vanilla.
Whisk the flour, 1 C of sugar, coco powder and 1/2 t of salt together in a mixing bowl.
Add the room temperature butter and half of the buttermilk mixture.
Beat with a mixer on low speed until the dry ingredients are just moistened.
Increase the mixer speed to medium and beat until the butter is light, 30 seconds.
Pour in the remaining buttermilk mixture and the melted chocolate and beat 15 seconds or until well blended.
Pour the batter into the prepared muffin cups filling them about 2/3 full.
Bake 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the pan from the oven and cool on a wire rack for 5 minutes.
Remove the cupcakes from the pan, place them on the wire rack and cool completely.
Place the cold butter and chocolate into a saucepan and place the pan over low heat.
Stirring continuously heat the mixture until completely melted.
Stir in the 1/4 C of remaining sugar and the remaining salt.
Gradually whisk in the cream.
Stirring continuously cook over medium heat until hot but not boiling.
Cool the frostings slightly and then generously frost the cupcakes.
Makes 12 cupcakes
These fudgy cupcakes will be a hit with everyone. There even great without the frosting. If you think it’s just too much chocolate then frost with whipped lemon, strawberry or vanilla frosting or bet yet leave the frosting off completely.
Brownie Candy Bar Cupcakes
What You Need:
1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts
How to Make It:
Place the oven temperature at 350 degrees and allow the oven to preheat.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle evenly over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.
Makes 12 cupcakes
If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch. To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled
Dreamy Chocolate Meringue Pie
What You Need:
1 partially baked pie crust
1/2 C + 1 1/2 T of sugar, divided
1 T + 2 t of flour
1 T of unsweetened cocoa powder
1/4 t of salt, divided
1/2 C of whole milk
1 large egg yolk
1 oz. semisweet chocolate, chopped fine
1 T of unsalted butter, cut into pieces
1/4 t + 1/8 t vanilla extract, divided
1 large egg white, at room temperature
1/8 t of cream of tartar
How to Make It:
Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.
Add the milk and egg yolk and whisk until blended in.
Place the pan over medium heat and whisking constantly cook for 5 minutes or until the mixture becomes thick and bubbly.
Remove the pan from the heat and whisk in the chocolate and butter.
Place the pan back on the heat and whisk constantly until the melted and smooth.
Remove the pan from the heat again and whisk in 1/4 t of the vanilla.
Quickly put together the meringue as the pie filling needs to be hot when the meringue is spread over the top.
Put the egg white into a mixing bowl and beat on medium speed until foamy.
Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.
Beat on high speed until soft peaks form.
Gradually beat in the sugar until stiff peaks from
Spread the pie filling into the crust.
Mound the meringue onto the filling spreading to seal around the edges and form peaks in the meringue.
Bake 16 minutes or until the meringue is a golden brown.
Cool on the pie on a wire rack that is placed away from any air drafts.
Makes 8 servings
Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. The spread it quickly over the hot filling and affix it securely to pan seal it over the filling. Always cool meringue in a draft free area to also keep it from weeping.
Banana Pie with Chocolate Pie Crust
What You Need:
1 partially baked prepared chocolate pie crust
2 T sugar
1 T + 2 t of flour
1/8 t of salt
1 large egg yolk
1/4 C + 2 T of whole milk
1 1/2 t of banana extract
1/2 t of vanilla extract
1 banana
How to Cook It:
Dump the sugar into a saucepan
Add in the flour and salt and toss with a fork to combine.
Stir in the egg yolk and milk then place the pan over medium heat.
Stirring constantly, cook 4 minutes or until the mixture thickens and just begins to boil.
Remove the pan from the heat and blend in the banana and vanilla extracts.
Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it occasionally.
Spread half of the custard mixture into the bottom the prepared pie crust.
Slice the banana into thin slices and place over the top of the custard.
Spread the remaining custard mixture over the top.
Cover the pie and chill for at least 2 hours or until very cold.
Makes 8 servings
Garnish the top of your pie with curled chocolate or whipped topping. The banana extract will give this pie a vibrant banana taste. It may be omitted if you want a mellower banana taste.
Bittersweet Chocolate Tart with Cappuccino Cream
What You Need:
1 fully baked prepared shortbread crust
1/2 C of heavy whipping cream
3 T of whole milk
3 oz. bittersweet chocolate, chopped
1 large egg
1 T of sugar
1/8 t of salt
2 T of confectioners’ sugar
1 t of unsweetened cocoa powder
1/4 t of instant espresso powder
1/2 C cold whipping cream
How to Make It:
Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.
Pour the heavy cream and milk into a saucepan and place the pan over medium heat.
Bring the liquid to a rapid boil then remove from the heat.
Add the chopped chocolate, swirling the pan slightly to make sure all the chocolate is covered.
Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.
In a small bowl whisk the egg, sugar and salt until well blended.
Slow pour 1/4 C of the chocolate mixture into the egg mixture, stirring as you add so the egg doesn’t cook with the hot liquid.
When the chocolate mixture is blended in add the remaining chocolate and whisk to blend in well.
Spread the filling into the pie crust.
Bake the tart for 16 minutes or until the center is set.
Remove from the oven and transfer to a wire rack to cool for 15 minutes.
In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.
Slowly whisk in the cold whipping cream.
Beat with an electric mixer on high speed 1 minute or until stiff peaks from.
Remove the tart from the pan and place on a platter.
Pour the cream over the tart allowing it run down the sides.
Makes 8 servings
A tart pan with a removable bottom will make removing this cake a snap. If you don’t have a tart pan use a kitchen knife and non metal spatula. Run the knife around the edges of the tart and under the bottom of the tart. Use the spatula to help guide the lose tart of the pan and onto a serving platter.
Candied Cranberry Topped Chocolate Tart
What You Need:
4 T of heavy whipping cream, divided
3 oz. semisweet chocolate, chopped
1 fully baked packaged shortbread crust
1/2 C of frozen cranberries
2 T of sugar
How to Make It:
Pour 3 T of cream into a saucepan and place the pan over medium high heat.
Bring the cream just to a simmer.
Remove the cream from the heat and add the chocolate, stirring to ensure all the chocolate is covered with the hot cream.
Let the mixture stand for 1 minute.
Whisk until the mixture is smooth.
Add the last T of cream and whisk to blend in well.
Pour the filling into the shortbread crust.
Cover and chill for at least 2 hours or until firm.
Set the oven temperature to 425 degrees.
Spray a metal cake pan with a non stick cooking spray.
Work quickly and place the frozen cranberries into a bowl.
Sprinkle with the sugar and toss the cranberries to coat.
Spread the cranberries out into an even layer in the prepared pan.
Bake 5 minutes or until the cranberries are just beginning to thaw.
Stir the cranberries in the sugar and return to the oven.
Bake an additional 5 minutes or until the cranberries have thawed and the sugar has dissolved.
Remove from the oven and stir the berries and juices together well.
Allow to cool before spreading over the top of the chilled tart.
Makes 8 servings
These candied cranberries are so easy to make. Try it as a topping for pound cake, angel food cake or even on ice cream or pudding. The candied cranberries will stay good at room temperature for up to 4 hours. Be sure to work quickly when coating the cranberries with the sugar so the sugar doesn’t dissolve before reaching the oven.
Moist and Fudgy Cherry Brownies
What You Need:
3 T of unsalted butter, room temperature
1/2 C of unsweetened cocoa, chopped
1 C of sugar
1 large egg, well beaten
1 C + 3 T of flour
1/2 t of salt
3/4 C of pecans, chopped
1/2 C of mini marshmallows
1/4 C of milk chocolate chips
1/4 C of maraschino cherries, chopped
How to Make It:
Preset the oven temperature to 350 degrees allowing the oven to preheat.
Place the oven rack into the middle of the oven.
Lightly spray an 8X8 brownie pan with a butter flavored non stick cooking spray.
Place the butter into a microwave safe bowl.
Add the chopped chocolate and place the bowl in the microwave.
Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft.
Remove the bowl and stir until smooth.
Pour the sugar into the bowl and whisk until well blended.
Add the egg and vanilla and whisk again to combine.
Stir in the flour and salt until blended in well.
Fold in the pecans.
Spread the batter out evenly into the prepared pan.
Bake for 25 minutes.
Remove the brownies from the oven and quickly sprinkle evenly with the marshmallows.
Sprinkle the milk chocolate chips over the marshmallows.
Return the pan to the oven and bake 2 minutes longer.
Remove the pan from the oven and sprinkle the cherries over the top.
Let the brownies cool at least 15 minutes before cutting.
Makes 9 brownies
There’s nothing like a warm gooey brownie to make your heart swoon. These brownies, topped with chocolate covered cherries are even better. Serve them warm and eat them with a fork for a wonderful afternoon snack or after dinner dessert.
Chocolate Brownie and Caramel Sauce Sundaes
What You Need:
3 T of unsalted butter, room temperature
1/2 C of unsweetened chocolate, chopped
1 C of sugar
1 large egg, well beaten
1 C + 3 T flour
1/2 t of salt
1 C of sugar
4 T of water
3/4 C of heavy whipping cream
3 T of semi sweet chocolate chips
2 T of pecans, chopped
How to Make It:
Set the oven temperature to 350 degrees and let the oven to preheat.
Spray an 8X8 brownie pan well with a non stick cooking spray.
Place the butter into a microwave safe bowl.
Add the chopped chocolate and place the bowl in the microwave.
Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft.
Remove the bowl and stir until smooth.
Pour the sugar into the bowl and whisk until well blended.
Add the egg and vanilla and whisk again to combine.
Stir in the flour and salt until blended in well.
Spread the batter out evenly into the prepared pan.
Bake for 28 minutes.
Place the sugar and water into a saucepan placed over medium high heat.
Bring the mixture to a boil and stirring with a fork boil for 3 minutes or until the sugar dissolves.
Reduce the heat to medium and swirling the pan cook 7 minutes or until the syrup turns golden amber in color.
Remove the pan from the heat and gradually add the cream, stirring carefully.
When the sugar hardens return the pan to the heat and cook 2 minutes or until the sugar melts again.
Remove the brownies from the oven and drizzle with the caramel sauce.
Evenly sprinkle the chocolate chips and pecans over the top.
Return the brownies to the oven and bake an additional 2 minutes.
Remove to a wire rack to cool completely.
Makes 6 servings
When ready to serve this luscious brownies place them in individual dessert bowls. Top each one with a scoop of ice cream, sliced bananas and a maraschino cherry for the perfect dessert sundae. You may also substitute chopped walnuts for the pecans if you wish.
White Chocolate Butterscotch Bites
What You Need:
1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter, melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse
How to Make It:
Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.
Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.
Spray the foil lightly with a non stick cooking spray.
Dump the flour into a mixing bowl.
Add the baking soda and salt and toss with a fork to blend together.
In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.
Pour the egg mixture into the flour mixture and whisk well.
Fold in the chocolate chips and almonds until well combined.
Pour the batter into the prepared pan and smooth to even.
Bake for 22 minutes until the top is dry and golden brown.
Transfer the pan to a wire rack to cool completely.
When ready to cut remove the bites using the premade foil handles.
Cut into 24 bite size squares
Makes 24 bites
These little bites are perfect for just grabbing a snack as you run by. They also work as gifts. Place a few of the bites into a foil lined box and give to your family and friends anytime of the year.
White Chocolate Butterscotch Bites
What You Need:
1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter. melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse
How to Make It:
Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.
Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.
Spray the foil lightly with a non stick cooking spray.
Dump the flour into a mixing bowl.
Add the baking soda and salt and toss with a fork to blend together.
In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.
Pour the egg mixture into the flour mixture and whisk well.
Fold in the chocolate chips and almonds until well combined.
Pour the batter into the prepared pan and smooth to even.
Bake for 22 minutes until the top is dry and golden brown.
Transfer the pan to a wire rack to cool completely.
When ready to cut remove the bites using the premade foil handles.
Cut into 24 bite size squares
Makes 24 bites
These little bites are perfect for just grabbing a snack as you run by. They also work as gifts. Place a few of the bites into a foil lined box and give to your family and friends anytime of the year.
Chocolate Oatmeal Fruit Bars
What You Need:
2/3 C of flour
2/3 C old fashion rolled oats
1/4 C + 2 T of light brown sugar, packed firm
1/4 t of baking powder
1/8 t of salt
1/4 C + 1 T of unsalted butter, chilled and cut into pieces
1/4 C + 2 T of raspberry preserves
1/2 C + 2 T of semisweet chocolate chips
How to Make It:
Allow the oven to preheat to 375 degrees.
Place the oven rack into the center of the oven.
Line the bottom of an 8X8 square pan with foil and extend the foil over the edges about 1 1/2 inch.
Spray the foil well with a non stick cooking spray.
Blend together the flour, oats, brown sugar, baking powder and salt in a mixing bowl.
Use a pastry blender or two knives and cut the butter into the mixture until crumbly.
Remove a little over 1/4 of a cup of the mixture and set aside for topping.
Press the remaining mixture into the prepared pan.
Bake for 8 minutes or until it’s beginning to brown and appears dry but not fully baked.
Remove the pan and place on a wire rack and allow to cool 30 minutes.
Spread the preserves over the crust to within 1/4 inch from the edges.
Sprinkle 2 T of the chocolate chips over the top of the preserves.
Sprinkle the reserved oat mixture evenly over the chips and press gently to make an even layer.
Return to the oven and bake for 24 minutes or until the top if a light golden brown.
Remove and transfer the pan to a wire rack to cool completely.
Place the remaining chocolate chips into a heavy duty sealable plastic baggie.
Do not seal the bag and place it in the microwave on medium power for 45 seconds or until the chocolate melts.
Remove the bag, seal and knead with your fingers until the chocolate is smooth.
Press the chocolate into one corner of the bag.
Snip just the end out of the corner of the bag and swirl the chocolate over the top of the cooled bars.
Let the bars cool for 30 minutes or until the chocolate is set.
Remove the bars by using the aluminum foil handles.
Makes 9 bars
An elegant but easy and tasty treat these bars will be a hit with everyone. Use any type of preserve such as strawberry, apricot or even pineapple for something a little different.
Chocolate Strawberry Shortcake with Milk Chocolate Sauce
What You Need:
1 C of flour
6 T of sugar, divided
4 t unsweetened cocoa powder
1/2 t of baking powder
1/4 t of baking soda
1/4 t of salt
3 T of unsalted butter, cold and diced
3 oz. milk chocolate, chopped fine and divided
2/3C + 5 T of heavy whipping cream, chilled and divided
3 C of fresh strawberries
2 t of strawberry extract, divided
2 T of confectioners’ sugar
1/2 C of heavy whipping cream
How to Make It:
Line a baking sheet with parchment paper.
Set the oven to 400 degrees and place the oven rack in the middle of the oven.
Whisk together the flour, 4 T of sugar and cocoa powder.
Add the baking powder, baking soda and salt and whisk to combine.
Add the butter pieces and toss lightly to coat with the flour.
Rub the mixture between your fingers until it forms into pea size pieces.
Add 1/3 of the chopped milk chocolate.
Trickle 4 T of the chilled whipping cream over the mixture and stir to form dough that just hold together.
If the dough is too dry add another 1 T of the cream.
Lightly flour your hands and form the dough into 2 equal size balls.
Place the dough balls onto the prepared baking sheet, they will spread during baking.
Bake 17 minutes or until a toothpick inserted in the center comes out clean.
Remove the shortcakes and slide the parchment paper onto a wire rack to cool for 15 minutes.
Place 1/2 C of strawberries, the remaining sugar and 1 t of strawberry extract into a bowl and mash the berries, stirring after they are mashed.
Add the remaining strawberries and stir to combine.
Pour 2/3 C of the remaining chilled whipping cream and the confectioners’ sugar into a bowl.
Beat with an electric mixer on high 1 minute or until stiff peaks form.
Pour the 1/2 C of whipping cream into a saucepan placed over high heat.
Bring the mixture to a boil then remove the pan from the heat.
Stir in the remaining chocolate and the remaining strawberry extract.
Stir the mixture until smooth.
Place one of the shortcakes on a platter.
Spread half of the strawberry mixture over the shortcake.
Top with half of the cream mixture.
Place the second shortcake on top, spread with the remaining strawberries.
Top with the remaining cream mixture and drizzle the chocolate sauce over the top.
Makes 6 servings
There’s nothing like a little strawberry shortcake to make ones day but when chocolate is added it is a treat that is fit for a queen. You can make this shortcake with fresh raspberries if you prefer.
Rich Chocolate Bread Pudding with Hot Chocolate Sauce
What You Need:
2 C of half and half, divided
4 oz. bittersweet chocolate, chopped
2 eggs
1/4 t of salt
2 t of vanilla extract, divided
4 C of stale bread cubes
1 large egg yolk
2 T of sugar
4 oz. good quality milk chocolate
How to Make It:
Lightly spray four, one cup oven proof custard cups with a non stick cooking spray and place them on a baking sheet.
Place the rack into the center of the oven and preheat the oven to 325 degrees.
Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
Bring the half and half to a boil.
Remove the pan from heat and add the bittersweet chocolate.
Swirl the pan so that all the chocolate is covered well with the hot liquid.
Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
Break the eggs into a mixing bowl.
Add the sugar, salt and 1 t of vanilla.
Whisk the mixture 20 seconds or until frothy.
Gradually pour the chocolate cream into the mixture, stirring to blend in.
Add the bread cubes then press them down with a spatula to submerge.
Let the mixture stand for 10 minutes, pressing down the bread occasionally.
Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
Transfer the custard cups to a wire rack and let cool at least 10 minutes.
Pour the remaining half and half into a small saucepan and place over medium high heat.
Bring the mixture to a simmer and simmer for 3 minutes.
Place the egg yolk into a bowl.
Add the sugar and whisk for 30 seconds or until it thickens and pales.
Quick whisk 1/2 of the warm half and half into the egg mixture.
Pour the egg mixture into the saucepan with the remaining half and half.
Place the pan over medium heat and stirring constantly with a wooden spoon heat 2 minutes or until the mixture coats and sticks to back of spoon.
Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.
Makes 4 servings
Traditional bread pudding doesn’t hold a cake to this scrumptious treat. Raisins can also be added, Fold them into the pudding before transferring the batter to the custard cups.
Mocha Chocolate Steamed Pudding
What You Need:
1/2 C of unsalted butter
4 oz. semisweet chocolate, chopped
1/2 C of whole milk
2 t instant espresso powder
1 large egg, beaten lightly
1/2 C of sugar
1 C of flour
1 t baking powder
1 T of Kahlua
1/2 t vanilla extract
How to Make It:
Butter well a 4 C pudding steamer or metal bowl.
Fill a kettle full of water and bring to a boil over high heat.
Place the butter and chocolate into a saucepan placed over low heat.
Heat the mixture 4 minutes, stirring often, until the butter and chocolate have melted and are smooth.
Transfer the chocolate mixture to a mixing bowl.
In the same saucepan used for the chocolate mixture combine the milk and espresso powder.
Heat over medium heat, stirring occasionally, for 3 minutes or until the powder has completely dissolved.
Pour the mixture into the chocolate mixture and stir to combine.
In a mixing bowl whisk together well the egg, sugar, flour, baking powder, Kahlua and vanilla.
Pour the egg mixture into the chocolate mixture and stir to combine well.
Transfer the mixture to the prepared steamer or bowl.
If using a steamer clamp the lid on tightly.
If using a bowl cover with a double layer of heavy duty aluminum foil crimping the edges around the bowl tightly.
Place a wire rack into a pan large enough to accommodate it.
Place the mold onto the wire rack and pour enough boiling water into the pan to bring the level halfway up the sides of the mold.
Cover the pot and bring the water to a back to a brisk boil over medium high heat.
Lower the heat to medium low and simmer for 2 hours adding water as necessary to maintain the correct level.
Remove the mold from the pot and remove the lid or cover.
Place on a wire rack and cool for 15 minutes or until the pudding begins to pull from the sides of the bowl.
To serve, invert the pudding onto a platter and top with sweetened whipped cream.
Makes 4 servings
The Kahlua is optional in this recipe. It does give the pudding a little extra mocha kick with little to no alcohol content.
Double Chocolate Cake Muffins
What You Need:
3/4 C of unsalted butter, melted and cooled
1/4 C + 2 T of nonfat buttermilk
1 1/2 t of vanilla extract
1 large egg
1 C + 2 T flour
5 T unsweetened cocoa powder
3/4 C of sugar
2 1/4 t of baking powder
1/2 t of salt
3/4 C semisweet chocolate chips
How to Make It:
Fill the 12 cups of a muffin tin with paper liners or spray with a non stick cooking spray.
Set the oven temperature to 350 degrees and let the oven preheat.
Pour the melted butter into a mixing bowl.
Add the buttermilk, vanilla extract and egg and whisk until all the ingredients are well blended.
Sift together in a large bowl the flour, cocoa powder, sugar, baking powder and salt.
Add the chocolate chips and toss to combine well.
Add the buttermilk mixture and stir until the dry ingredients are just moist.
Spoon the batter into the prepared muffin cups with each one being about 2/3 full.
Bake for 18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Remove the muffin pan and transfer to a wire rack to cool for 5 minutes.
Remove the muffins from the pan and place on wire rack to finish cooling.
Makes 12 muffins
To make 6 jumbo muffins butter the rims around the muffin cups to help the muffins round at the top. Mix the ingredients as directed and fill 6 jumbo muffin cups 3/4 full of batter. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Moist Chocolate Zucchini Muffins
What You Need:
1 large egg
3/4 C canola oil
1 1/2 C sugar
1 1/2 t vanilla extract
1 1/2 C unpeeled zucchini, grated
2 1/2 C of flour
1 1/2 t baking soda
3/4 t baking powder
1/2 t salt
3/4 t cinnamon
3 oz. bittersweet chocolate, grated
3/4 C walnuts, chopped
How to Make It:
Line the 12 cups of a muffin tin with paper liners.
Let the oven preheat to 350 degrees.
Break the egg into a small bowl.
Whisk in the oil, sugar and vanilla until well blended.
Fold in the zucchini.
In a separate bowl blend together the flour, baking soda, baking powder, salt and cinnamon.
Add the chocolate and toss the mixture until the chocolate is blended in well.
Fold the zucchini mixture into the flour mixture and stir just until the dry ingredients are moist.
Fold in the walnuts.
Fill the muffin cups 2/3 full of the batter.
Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool 10 minutes in the pan then transfer to wire racks to continue cooling.
Makes 12 muffins
The zucchini in these muffins gives off very little taste but is important to keep the muffins moist. It’s the chocolate that stands out. Even the children will love these tasty little muffins. It’s a great way to incorporate some vegetables in any child’s diet.
Cream Scones with Chocolate Chips
What You Need:
2 C of flour
4 T + 1 t of sugar, divided
2 t baking powder
1/2 t of salt
1 stick + 2 T of unsalted butter, cold and cut into small pieces
1 C of semisweet chocolate chips
1 large egg yolk
1/2 C of half and half, chilled
How to Make It:
Place the rack into the center of the oven and preheat the oven to 375 degrees.
Lightly spray a baking sheet and set aside.
Dump the flour into a mixing bowl.
Add 4 T of sugar, the baking powder and the salt and whisk until blended well.
Toss the butter pieces over the flour mixture.
Working with a pastry cutter cut the butter into the dry ingredients until crumbly.
Mix in the chocolate chips.
Place the egg yolk into a small mixing bowl.
Whisk in the half and half until well blended.
Pour the egg mixture over the flour mixture and stir with a fork until a soft moist dough forms.
Sprinkle a little flour over a flat surface such as a cutting board.
Place the dough on the prepared surface and knead with your hands 6 times.
Pat the dough out to form an even disk.
Cut the disk into 6 pieces with a sharp knife.
Place the scones on the prepared baking sheet.
Sprinkle the remaining 1 t of sugar evenly over all the scones.
Bake 20 minutes or until golden brown on bottom and just starting to brown on top.
Cool the scones on a wire rack.
Makes 6 scones
These scones are best eaten on the day they are baked. Serve them warm with a little cream or at room temperature. If you have a couple of scones left and want to reheat them later in the evening wrap them in foil and reheat in a preheated 350 degree oven for about 5 minutes.
Caramel Mousse Nestled in Chocolate Crisps
What You Need:
4 T of sugar
2 T of unsweetened cocoa powder
4 sheets of frozen phyllo dough, thawed
4 T of unsalted butter, melted
1 C of cold heavy whipping cream
6 T of caramel ice cream topping
How to Make It:
Set the oven temperature to 350 degrees and allow the oven to preheat.
Line a baking sheet with parchment paper.
Toss together the sugar and cocoa powder in a mixing bowl.
Cut each phyllo sheet crosswise into 3 separate pieces.
Stack the pieces together to make 4 stacks.
Cover the stacks with plastic wrap,
Cover again with a kitchen towel to keep the phyllo dough from drying out.
Place one piece of phyllo on a baking sheet and brush with the melted butter.
Sprinkle the sheet evenly with the sugar cocoa mixture and top with another piece of phyllo dough.
Repeat the process with this sheet and then place a third sheet on top.
Repeat the butter sugar process again.
Continue in this manner until you have 4 stacks of prepared dough.
Place the stacks in the refrigerator for 10 minutes.
Remove the dough from the refrigerator.
While still on the baking sheet use a sharp knife to cut the stacks into 3 triangular pieces.
Place a piece of parchment paper over the top and lay another baking sheet on top to weight them down.
Bake for 14 minutes or until a golden brown.
Remove the crisps from the oven, remove the top baking sheet and peel off the parchment paper.
Place on a wire rack to cool.
Place the cream into a mixing bowl.
Beat with an electric mixer on high 2 minutes or until stiff peaks form.
Beat in the caramel sauce on high speed for 20 seconds or until well blended.
Place one triangle stack of crisps on a serving plate.
Top with a teaspoon of caramel mousse.
Add another crisp and more caramel mousse then top with the third crisp.
Makes 4 servings
To garnish these elegant treats warm caramel topping in the microwave for about 10 seconds. Drizzle the topping over the entire crisp. Trickle chocolate topping over the top to create a chocolate dessert that will be asked for over and over again.
Chocolate Musketeers Quesadillas
What You Need:
4 (6 in) flour tortillas
1 (3 oz.) pkg. cream cheese, room temperature
2 T unsalted butter, melted
4 T sugar
2 (2 oz) Three Musketeers candy bars, sliced
How to Make It:
Set the oven temperature at 450 degrees and line a baking sheet with aluminum foil.
Wrap the tortillas in plastic wrap and place in the microwave on high for 10 seconds or until soft enough to work with.
Line the tortillas out on a flat surface.
Spread cream cheese over half of each of the tortillas.
Divide the candy bar slices between the four tortillas and place on the cream cheese.
Fold the tortillas over and place on the baking sheet.
Brush the top of the tortillas with the melted butter and sprinkle evenly with the sugar.
Bake 5 minutes then remove from the oven.
Turn over and brush with the remaining melted butter and sprinkle with the remaining sugar.
Return to the oven and bake an additional 3 minutes or until a golden brown.
Allow the quesadillas to cool slightly then serve immediately.
Makes 4 quesadillas
These special treats are great for kids of all ages. Use your favorite candy bars such as Snickers, Mounds, Reese Cups or Health Bars for a different flavor every time you make them. To liven them up sprinkle the outsides with a little colored sugar instead of white.
