chocolate recipes
Black Bottom Cupcakes
November 10, 2010
Black Bottom cupcakes are chocolate cupcakes with a cream cheese center. This cupcake is super dense, rich, and moist.
I like this recipe because of the added chocolate chips, only I prefer the mini-chocolate chip size. The texture is great, too. I could eat these everyday – yikes!
| Black Bottom Cupcakes • 12 ounces cream cheese • 2 eggs • 1 2/3 cups sugar • 2 cups semi-sweet chocolate chips (can use mini-size) • 1 1/2 cups flour, sifted • 1/4 cup cocoa powder • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup water • 1/3 cup cooking oil • 1 tablespoon vinegar • 1 teaspoon vanilla Read more |
Irish Chocolate Cake
November 3, 2010
This cake is neither green nor lucky, it is simply enhanced with Irish Cream Liqueur.
| Irish Chocolate Cake • 1 3/4 cups flour • 1 cup white sugar • 1 cup brown sugar (don't pack it down when measuring) • 3/4 cup unsweetened cocoa powder • 1 1/2 tsp. baking soda • 1 1/2 tsp. baking powder • 1/2 tsp. salt • 1 1/4 cups buttermilk • 2 large eggs • 1/4 cup vegetable oil • 2 tsp. vanilla • 1/2 cup Irish Cream liqueur • 1/2 cup water Read more |
Cappuccino Cupcakes
November 1, 2010
I suppose using a brownie mix is cheating, but sometimes you need a delicious tasting recipe that is also fast and easy.
| Cappuccino Cupcakes • Brownie mix • 2 eggs • 1/3 cup of water • 1/3 cup cooking oil • 1 1/2 tablespoons instant coffee • 1 teaspoon ground cinnamon • Whipped topping Read more |
Caramel Dipped Chocolate Covered Pretzels
October 27, 2010
Here's a recipe for pretzels dipped in caramel and then covered in semisweet chocolate. These are a little fussy, but oh-so-good!
| Caramel Dipped Chocolate Covered Pretzels • 1 teaspoon vegetable oil • 20 caramels • 2 1/2 teaspoons water • 36 pretzel nuggets • 4 ounces semi-sweet chocolate, finely chopped Read more |
Halloween Bark!
October 20, 2010
Almond Bark or candy bark is a thin confectionery coating usually made with nuts and added flavors (like peppermint or vanilla) and/or added colors. The “bark” can be sold in blocks or discs for home candy making and dipping. This is not “real” chocolate, but a confection commonly used in place of real chocolate because it hardens without having to temper it first.
The term bark is typically associated with confectionery coating, but I have seen chocolate bark being sold, especially around holidays. I think that regardless of which type of coating the bark is made from, the common factor is that the final product resembles bark on a tree; thin and bumpy.
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Chocolate Applesauce Cake
October 16, 2010
Here's a tasty chocolate applesauce cake with chocolate chip topping...
I can even say with certainty that my kids like this cake: I caught them eating it for breakfast one morning! The applesauce makes it very moist and the chocolate, well, it's chocolate!
This recipe can be successfully made with egg replacer as well so it's a good option for those with egg allergies.
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Chocolate Panna Cotta
October 13, 2010
Panna cotta is an Italian gelatin dessert made by heating together cream and sugar and then mixing in unflavored gelatin. Panna Cotta is usually allowed to cool and solidify in custard cups, then using a knife to loosen the edges, inverted onto a plate and topped with fresh berries, caramel or chocolate sauce.
I made this recipe for my son’s birthday dinner. After a night of eating heavy food, this is a remarkably light dessert that just fills in the cracks perfectly!
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Caramel Apples Rolled in Chocolate and Nuts
October 9, 2010
Sure, apples are delicious all by themselves, but dip them in caramel and cover them with chocolate, nuts (and anything else you can think of), and they become extraordinary!
This recipe uses chocolate chips and pistachios for an exciting taste sensation.
| Caramel Apples Rolled in Chocolate and Nuts • 6 apples (works best with cold apples) • 6 ice cream sticks • 1 package (14 ounces) creamy caramels • 2 tablespoons water • 3/4 cup pistachios, chopped • 12 ounces semi-sweet mini chocolate chips Read more |
Chocolate Crepes with Chocolate Filling
October 6, 2010
When you are thinking about chocolate and you find yourself in the mood for Paris, make something they are famous for – crepes!
| Chocolate Crepes • 1/2 cup flour • 1 tablespoon cocoa powder • 2 teaspoons sugar • Dash salt • 3/4 cup milk • 1/4 teaspoon almond extract • 1 egg • 2 teaspoons melted butter Read more |
Pumpkin and Chocolate Truffles
September 29, 2010
It's that pumpkin time of year. Did you know that pumpkins have been used as food for centuries?
Native Americans ate dried pumpkin. Early American colonists made pumpkin into side dishes, soups, desserts, and they even made beer from it.
Pumpkin blossoms can be batter-dipped and deep-fried like squash blossoms.
Here's a different way to eat pumpkin, as a rich chocolate truffle.
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