Archives for category: Chocolate

I was asked to make some chocolate chip cookies and I figured I would just quickly pull up my blog and find one or two recipes, and to my surprise, I didn’t have a single plain chocolate chip cookie recipe posted! So I did some searching and found my new favorite chocolate chip cookie recipe! It’s not necessarily quick but they are well worth the effort. Enjoy!

Ingredients: 

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.

IMG_9179

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.

IMG_9185

Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

IMG_9182

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

IMG_9193

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.

IMG_9195

Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

IMG_9197

Anna (one of my former college roommates) and I made some ridiculously delicious cookies with just about everything you could want in a cookie: some cake mix, some chocolate chips, some sprinkles and of course, the baking essentials. These cookies were amazing and it was great to catch up with this awesome lady 🙂

P.S. the batter requires at least 2 hours in the fridge so just use that time to go grab some pizza like we did!

Ingredients: 

  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup yellow or vanilla boxed cake mix
  • 1/2 teaspoon baking soda
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips (we used a blend of white and semi-sweet chocolate chips)
  • 1/2 cup sprinkles

IMG_8680

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

IMG_8674

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

IMG_8676

Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

IMG_8679

Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

IMG_8682

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won’t last that long!

IMG_8687

Craving something quick and easy? This recipe is filled with chocolate and peanut-buttery goodness!

Ingredients

  • 3/4 cup peanut butter (I used creamy)
  • 2 large eggs
  • 1 cup packed brown sugar
  • 2 cups all-purpose baking mix (Bisquick, for example)
  • 1 bag of M&Ms (I used regular)
  • Some chocolate chips to sprinkle on top before serving

Directions

Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray. Combine peanut butter and eggs until well mixed and smooth. Add in brown sugar and stir until combined. Stir in baking mix until moistened (I used my hands because the spoon wasn’t cutting it for me–it is a very thick batter). Fold in M&Ms. Again, using my hands worked best for this step. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

IMG_8530

These smelled so good I couldn’t even wait to try some before taking the picture!

 IMG_8536

First snow day of 2015! After a huge craving for some hot cocoa, I found recipes for hot cocoa cupcakes and hot cocoa frosting! My sister and I had been planning on taking some snow-filled pictures and this was the perfect opportunity to do so! Enjoy the recipes, the snow and the pictures!

Ingredients

Cupcakes

  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa
  • 1 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup hot water

Frosting

  • 1/2 cup Hot Cocoa Mix
  • 1/3 cup hot water
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 pound powdered sugar

Directions

Preheat oven to 350 degrees and line cupcake tray with baking cups. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined. Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined. Turn mixer on low and slowly add hot water until incorporated. The batter will be very liquid.

IMG_7957

For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full.

IMG_7959IMG_7961
Bake for about 16-18 minutes or until done. Remove and let cool.

IMG_7964

For the frosting, combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in powdered sugar until smooth and creamy. Add more hot water if frosting is too thick.

IMG_7978

Here are my sister’s awesome pictures!

LQP-0002 LQP-9994 LQP-9991 LQP-9988 LQP-9987  LQP-9972  LQP-9966

Behind the scenes :p

IMG_7989   IMG_7993

Super Bowl Sunday! In preparation for the game, we had a huge menu for appetizers and snacks for the game but we couldn’t forget about the dessert! This cake was so delicious and the combination of the strawberries and chocolate chips were wonderful and the cake itself was very soft and fluffy. Enjoy (and what a game!!)

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved

Instructions

Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.

IMG_7593

Sift flour, baking powder, and salt together into a medium bowl.

IMG_7596

In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix. Fold in chocolate chips into the batter.

IMG_7597IMG_7598

Transfer batter to springform pan.

IMG_7599

Arrange strawberries on top of the cake, cut sides down and close together.

IMG_7600

Place chocolate chips in spaces in between.

IMG_7602

Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) – it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

IMG_7607

IMG_7620IMG_7625

Notes

Storage tips: Because strawberries tend to make any desserts overly moist, this cake is best kept refrigerated. When refrigerated, it keeps very well for at least 1 week, and tastes just as fresh! It tastes pretty good cold, and you can also microwave it for 10 or so seconds to melt the chocolate chips.

Freezing tips: This cake freezes very well. Cool the cake completely. Tightly wrap the cake in plastic wrap, make sure it’s airtight. Freeze for up to 1 month.

Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂

Ingredients

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions

IMG_0321

Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

IMG_0319

In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.

IMG_0320

Add the mashed banana, yogurt, and beaten egg.

IMG_0322

Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

IMG_0324

Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.

IMG_0326

Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

IMG_0328

Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

IMG_0329

Many times when I have some ripe bananas, I want to bake something with them, but I was starting to get a bit tired of always making banana bread or chocolate chip banana bread! So I found these two different recipes that incorporated ripe bananas in a new form. This recipe and the next one do just that!

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 3/4 cup butter or margarine
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 3 medium sized bananas, mashed
  • 1 large egg
  • 12 – 16 oz chocolate chips

Directions

Preheat the oven to 350. Grease a jelly roll pan (I use a 13 x 9 inch glass pan). Combine the flour, baking powder, and salt.
Beat the butter, sugar, brown sugar, and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate chips. Spread into your pan.

IMG_0317
Bake for 20-30 min.

IMG_0318

Here is a tasty snack that has all the right ingredients for a energy boost! All the ingredients are packed with just what your body needs to stay alert and strong and it tastes yummy too. They are not baked; they just need to be frozen and when you want to eat one you can either pop them in the microwave for about 30 seconds, just let them thaw for about 10 minutes, or eat them frozen! Either way you eat them they taste good and they are good for you! Enjoy!

I made these with my sister and her roommates, Josie and Rosanna, who are all very fit and health conscious in an inspiring way! Josie even has a instagram account with thousands of followers and has countless ideas for workouts, healthy food, and inspiring words. Follow her @vmfitness

Ingredients

  • 2 cups oats
  • 1 cup peanut butter or other nut butter
  • 2/3 cup honey
  • 2 cup coconut flakes
  • 1 cup ground flaxseed
  • 1 cup mini chocolate chips

Directions

Mix all ingredients together. Roll into balls.

ImageImageImageImageImageImageImage

Place balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight ziptop freezer bag (or other airtight container).

ImageImage

We tried microwaving some as cookies before freezing them, but we put them in for a minute and a half (too long!) so heat them up for only about 30 seconds.

Image

Enjoy!

Image

Makes around 3 dozen energy bites.

A lot of the cooking utensils I have are from Pampered Chef but this is the first recipe of theirs I have posted. The cream filling was the perfect addition to the strawberries and chocolate combination! Enjoy!

Ingredients

  • nonstick cooking spray with flour
  • 1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients on the box)
  • 2 square (1 oz/30 g) white chocolate for baking
  • 2 tbsp (30 mL) milk
  • 8 oz (250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1 cup (250 mL) thawed, frozen whipped topping
  • 1 pint small strawberries, sliced

Directions

Preheat oven to 325 degrees F. Spray cups of mini-muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan 2/3 full. Bake 14 minutes or until edges are set. (Do not overbake). Remove pan from oven; immediately press tops of brownies to make indentations.

Image

Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Image

Pipe cream cheese mixture into brownie cups; top with strawberries.

ImageImage

Refrigerate 1-3 hours before serving.Image

This is one of my go-to recipes because I always have bananas to spare but this Rachel Ray recipe in particular is the best one I’ve tried so far! Cristina and I had a blast making these and there was plenty to share 🙂

Ingredients

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips
Directions

Pre-heat the oven to 350°F . Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand). In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Image

Image

%d bloggers like this: