Chocolate

Belgian Chocolate Brownies

April 9, 2015

To get the best brownies, use the best chocolate, and use a lot of it. This recipe yields a really serious brownie that the chocolate lover with thank you for.

Homemade Hot Chocolate Mix

February 23, 2015

With a container of this mix in the house, a warm cup of hot chocolate takes just a bit of hot milk. If you want to dress it up then add marshmallows and a sprinkle of cinnamon.

Fudgy Low-Fat Brownies

February 13, 2015

Valentine’s Day is fast approaching which seems to be all about chocolate. Give these moist, chocolaty, and low-fat brownies to your sweetie. You’ll be showing your love by not overloading your Valentine with zillions of calories.

Chocolate Chile Soufflés

July 30, 2014

These warm soufflés are rich with chocolate and perfumed with cinnamon and cayenne. The cayenne is such a great little sneaky surprise. 

Chocolate Soufflés

April 29, 2014

Chocolate Soufflés

Chocolate Soufflés

Soufflés really aren’t that hard to make. To make sure that your soufflés rise always use eggs at room temperature and make sure you don’t over-fold your mixture before baking.

INGREDIENTS

1 1/3 Cups Milk

1/8 Cup Butter

Seeds From 1 Vanilla Pod

1/3 Cups Unbleached Flour

2 1/2 Ounces Chopped Dark Chocolate (Good Quality)

4 Eggs

1/4 Cup Sugar

4 Teaspoons Rum

1/8 Teaspoon Kosher Salt

Preheat your oven to 375 degrees. Grease 4 ramekins with butter and add a small amount of sugar. Turn to coat the sides and bottom. Tap out any excess. In a small-size saucepan heat 1 cup milk with butter and vanilla seeds over a medium-low heat. In a small-size bowl mix remaining milk with flour until smooth. Stir into hot milk and simmer for 5 minutes. Stir continuously. Remove from heat and let cool slightly before mixing in chopped chocolate and 1 egg. Separate remaining 3 eggs. Beat egg whites with kosher salt to form peaks. Place in fridge and chill. Beat egg yolks with sugar and run until a thick, light mixture forms. Mix with cooled milk mixture. Tip beaten egg whites onto mixture and fold through (do not over-fold). Divide soufflé mixture equally between the four ramekins. Place in oven and bake for 10 to 20 minutes until puffy. Serve immediately. Serves 4

© Victoria Hart Glavin

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Root Beer Coconut Chocolate Brownies

January 24, 2014

Root beer coconut chocolate brownies 2Root Beer Coconut Chocolate Brownies

I love brownies and am always thinking of new ways to expand the brownie universe.  If you’re a fan of German Chocolate Cake or Mounds Bars then you will love these brownies! I’ve only been able to find Root Beer Extract on Amazon.

INGREDIENTS

1/2 Cup Butter

1 Cup Sugar

2 Large Eggs

1 Teaspoon Vanilla Extract

3 Tablespoons Root Beer Extract

1/2 Cup Unbleached Flour

1/2 Cup Unsweetened Cocoa

1/4 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

1 Cup Sweetened Coconut Flakes

Preheat your oven to 350 degrees. Line a 2.2 quart baking dish with parchment paper. In a 3 quart saucepan, melt butter over a medium heat. Remove from heat and stir in sugar, with wooden spoon, stir in eggs, one at a time, and vanilla and root beer extract, until well blended. In medium-size bowl, combine flour, cocoa, baking powder, kosher salt and coconut. Stir flour mixture into saucepan until blended. Spread batter evenly in pan. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out almost clean. Remove from oven and cool in pan on wire rack. When cool, cut brownies into squares. Makes about 16 brownies. 

Root beer coconut chocolate brownies

 

Smoocharoo Cookies

November 7, 2013

Smoocharoo Cookies

Smoocharoo Cookies

Give your cookies a cuddle and a kiss.  These cookies are great holiday or anytime cookies.  I like these cookies soft, but if you like a crisp cookie then keep them in the oven a minute or two longer. 

INGREDIENTS

3/4 Cup Shortening (I found a good shortening in the natural foods section)

1 1/4 Cups Light Brown Sugar (Firmly Packed)

2 Tablespoons Milk

1 Tablespoon Vanilla Extract

1 Large Egg (Room Temperature)

1 3/4 Cup Unbleached Flour

1 Teaspoon Kosher Salt

1 Teaspoon Baking Soda

10 Ounces Mini Kisses (I used Hershey’s Brand)

Preheat your oven to 375 degrees.  In a large-size bowl beat together the shortening and brown sugar with an electric mixer on a medium speed until light and fluffy.  Beat in milk, vanilla and egg.  Stir in flour, kosher salt and baking soda.  Blend in mini kisses.  Drop by rounded tablespoonful two inches apart onto parchment paper lined baking sheets.  Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Remove from oven and cool for 2 minutes on baking sheets.  Transfer cookies to cooling racks.  Makes about 3 dozen cookies. 

 

Beer Brownies

June 16, 2013

BrowniesBeer Brownies

Make these Beer Brownies for your father this Father’s Day!  He’ll love you for it unless he hates chocolate!

INGREDIENTS

2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Softened Butter

1/2 Cup Unsweetened Cocoa Powder

3 Eggs

1 Cup Beer (I used Ale)

1 1/2 Teaspoon Vanilla Extract

Chocolate Frosting

Preheat your oven to 350º F.  In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder.  Set aside.  In a separate large size bowl beat together the butter and sugar for 1 minute.  Add the eggs one at a time beating in between each addition.  Add the vanilla and beat for 20 seconds.  Gradually add the flour mixture alternating with the beer until both are added.  Beat on slow until smooth.  Pour into parchment paper lined 13x9x2 baking pan.  Place into the oven and bake for 25 minutes until done.  Remember that all ovens heat differently so make sure to check at 25 minutes.  Remove from the oven and let cool completely in the pan.  Remove from the pan by lifting the parchment paper.  Set onto the counter and frost with the chocolate frosting.  Cut into brownies squares.  Makes 24 brownies depending on how large or small you cut the brownies.

 

Chocolate Frosting

INGREDIENTS

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Place the softened butter into a large size bowl and beat with a mixer for 30 seconds.  Add the cocoa and beat for another 30 seconds.  Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes.  You will want the consistency to be very creamy without lumps.  Makes about 2 cups.

Righteous Ale 2

Italian Chocolate Cake

June 1, 2013

Italian Chocolate CakeItalian Chocolate Cake

The ricotta cheese really adds to this chocolate cake.  Plus the chocolate frosting has ricotta too!  Delicious!

INGREDIENTS

2 Cups Sugar

1 3/4 Cups Unbleached Flour

3/4 Cup Cocoa

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

3 Eggs

1 Cup Ricotta Cheese

1/2 Cup Olive Oil

2 Teaspoons Vanilla Extract

1 Cup Boiling Water

Preheat your oven to 350º F.  Prepare a bundt pan (grease & flour) or use two 9 inch round cake pans.  In a large size bowl combine the sugar, flour, cocoa, baking powder, baking soda and kosher salt.  Add the eggs, ricotta, olive oil and vanilla.  Beat for 2 minutes.  Stir in the boiling water.  Don’t worry that the batter may look a bit thin.  Pour into the cake pan(s) and place into the oven.  Bake for 30 to 35 minutes.  Remember that all ovens heat differently so check at 30 minutes. If you are using a bundt pan then baking may take a bit longer.  Remove from the oven and let cool for 10 minutes.  Remove the cake from the pan(s) and cool completely before frosting.  Frost with Ricotta Chocolate Frosting.  Serves 10.

Ricotta Chocolate Frosting

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Ricotta Cheese

1 Teaspoon Vanilla Extract

Soften the butter by leaving out on the counter for 30 minutes.  In a large size bowl add the butter.  Stir in the cocoa.  Add the powdered sugar, ricotta and vanilla.  Beat until creamy.  Makes about 2 cups.

 

Mother’s Day Macadamia Nut Brownies

May 11, 2013

Macadamia Nut BrowniesMother’s Day Macadamia Nut Brownies

Make your mother the ultimate brownie.  Trust me she deserves it!

INGREDIENTS

1/2 Cup Butter

3 Ounces Coarsely Chopped Unsweetened Chocolate

1 Cup Sugar

2 Room Temperature Eggs

1 Tablespoon Vanilla Extract

2/3 Cup Unbleached Flour

1/4 Teaspoon Baking Soda

8 Ounces Chopped Macadamia Nuts

In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth.  Remove from the heat and set aside to cool.  Preheat your oven to 350º F.  Line an 8x8x2 inch baking pan with parchment paper.  Leave extra extending over the edges of the pan so you can remove the brownies easily.  Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon.  In a small size bowl combine the flour and baking soda.  Add the flour mixture to the chocolate mixture.  Stir until combined.  Add the chopped macadamia nuts and give a good stir.  Pour the batter into the parchment paper lined baking pan.  Place into the oven and bake for 30 minutes.  Remove from the oven and cool in the pan.  Cool completely.  Remove from the pan by lifting with the parchment paper.   Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.

**If you don't have macadamia nuts then used chopped walnuts.

 

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