Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

CHOCOLATE CHIP COFFEE CAKE

Chocolate Chip espresso Cake is such a very impossible to resist breakfast entree. The flavors of cinnamon and chocolate chips grace this scrumptious espresso cake. It’s one of those satisfying comfort ingredients in order to have you coming lower back for extra.

CHOCOLATE CHIP COFFEE CAKE

I have tasted this fantastic recipe often through the years and it's miles one of those recipes that’s a actual keeper. It’s so brief and smooth to combine up and prepare. you could have a batch of this geared up for your oven in about 10 minutes! Bake it and serve.

In case you’re looking for a quick and clean coffee cake for Saturday or Sunday breakfasts or brunches that is a first-rate recipe to include. It has superb flavor and raises properly. It comes out perfectly on every occasion. It’s additionally wonderful for vacation breakfasts. provide Chocolate Chip espresso Cake a try. candy enamel fanatics might be in seventh heaven.

CHOCOLATE CHIP COFFEE CAKE

INGREDIENTS:

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1 tsp. ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Grease and flour a 9x13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda.
  3. Mix well.
  4. Add the flour and stir to combine.
  5. Batter will be thick.
  6. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.
  7. Set aside.
  8. Spread half of the cake batter in prepared 9x13 inch pan.
  9. Sprinkle half of the chocolate chip mixture over the batter.
  10. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  11. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

CHOCOLATE VANILLA MARBLE CAKE

This Chocolate Vanilla Marble Cake is typically what we call a “Gâteau régréssif” in French – meaning it makes you feel like a kid again.

Here is the loaf I make over and over again, whenever I yearn for that taste from my childhood. It’s buttery, moist, tender and eye-catching with its pretty chocolate-vanilla swirls.

CHOCOLATE VANILLA MARBLE CAKE

A Gâteau Marbré is traditionally baked in a loaf tin in France, which I think is a great way to showcase the marbled swirls. It’s a great recipe to have in your baking repertoire, as it is both  delicious and classically suited for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.

CHOCOLATE VANILLA MARBLE CAKE

INGREDIENTS:

  • 2/3 cup (150g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 165g eggs (3 eggs)
  • 2 cups (235g) flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cups (60g) milk
  • 2 tsp (8.5ml) vanilla extract
  • 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk

INSTRUCTIONS:

  1. Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust with flour.
  2. Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
  4. Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
  5. Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter in a swirling motion.
  6. Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
  7. Transfer to a cooling rack, and let cool at least 15 minutes before slicing.
  8. This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.   

ALMONDMILK CASHEWMILK HOT CHOCOLATE

Welp, the climate is formally everyday in Kansas city right now:

70° and sunny on Monday. ?  forty one° and overcast on Tuesday.?  sixty four° and knock-your-socks-off-windy on Wednesday.?  Snow in the forecast subsequent week. Eh, I doubt everyone might blink an eye fixed if a random tornado or mild earthquake showed up somewhere in there too… ???

ALMONDMILK CASHEWMILK HOT CHOCOLATE

Ah, gotta love the Midwest.

Genuinely, my friend Maux has a no-lawsuits policy especially approximately loving the weather within the Midwest.  If any of our friends dares to whinge about a blizzard in may additionally or tropical climates around Christmas, Maux is always the primary to kindly remind them that they chose to stay right here.  And that unexpected weather is to be anticipated.  And that this takes place ever 12 months, don’t you remember?!

ALMONDMILK CASHEWMILK HOT CHOCOLATE

INGREDIENTS:

  • 3 cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened*
  • 1/3 cup unsweetened cocoa powder
  • 2 Tablespoons maple syrup (or your desired sweetener), or more/less to taste
  • 1 teaspoon vanilla extract, store-bought or homemade
  • pinch of Kosher salt
  • optional toppings: whipped cream (or coconut whipped cream), chopped dark chocolate, marshmallows, chocolate syrup, etc.

INSTRUCTIONS:

  1. heat the Almondmilk Cashewmilk in a medium saucepan over medium warmness till simmering, stirring every now and then.
  2. add within the cocoa powder, maple syrup, vanilla extract and salt, and whisk till mixed and absolutely clean.
  3. taste, and upload more sweetener if needed.
  4. Ladle the chocolate into serving mugs, and pinnacle with your preferred toppings if desired.  Serve straight away.

VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

A decadent White Chocolate Sugar Cookie Skillet that is easy to make, topped with vanilla custard and drizzled with a gooey home made strawberry sauce!

You win this Vanilla Custard White Chocolate Sugar Cookie Skillet! however you win them as well in case you didn’t guess ice cream.

VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

Shame on you in case you didn’t. in spite of everything our time together, you need to realize that ice cream is my kryptonite.  whilst during the weekdays, I choose a wholesome milkshake, unique activities and weekends call for an fancy dessert.

Input creamy, velvety custard!  The buttery, simple and sweet vanilla continually wins over my heart. And way to EDY’s® new Frozen Custards, i will experience it from the consolation of my very own couch at the same time as bundled up in my PJ’s with my husband and watching our favorite movie. hello Saturday culture!

VANILLA CUSTARD WHITE CHOCOLATE SUGAR COOKIE SKILLET WITH STRAWBERRY SAUCE

INGREDIENTS:
Cookie:

  • 1/2 Batch Sugar Cookie Dough (freeze the rest or make 2 skillets! & gluten free sugar cookie dough if needed)
  • 1 1/2 cups white chocolate cookies

Strawberry Sauce:

  • 1 cup frozen strawberries
  • 1/4 cup Truvia

Toppings:

  • 2 or 3 scoops Edy's Frozen Custard Old Fashion Vanilla

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Fold the chocolate chips into the sugar cookie dough.
  3. In a ten inch forged iron skillet, press the cookie dough and unfold out frivolously.
  4. vicinity the skillet within the oven and bake for 20 - 24 mins, or till the rims are gently golden brown and the middle is still a chunk tender. The cookie will continue to cook dinner because the skillet remains warm.
  5. remove from the oven and permit cool for 5 mins.
  6. in the meantime, in a small sauce pan, upload the frozen berries and the Truvia. gently carry to a boil then reduce the heat to a simmer. let simmer for 10 - 15 mins, or until the berries start to interrupt down and the liquid will become syrupy. you could use the sauce as is, or you could upload to a blender and puree for a clean sauce.
  7. permit the sauce cool for 10 minutes inside the refrigerator or until equipped to use.
  8. whilst prepared to serve, pinnacle the cookie with some scoops of vanilla custard and drizzle with the strawberry sauce and dig in. Or you can reduce the cookie into portions, then serve in my opinion with ice cream and strawberry sauce.

PALEO CHOCOLATE CREPES WITH STRAWBERRIES

Paleo chocolate crepes are loaded with sparkling strawberries and crowned with homemade coconut whipped cream for a decadent breakfast treat your Valentine will love!  

There is one component I realize about my Valentine…

Every time we go to a eating place and that they ask if we would like dessert the primary question he asks is, “Do you have got something with double chocolate?”

PALEO CHOCOLATE CREPES WITH STRAWBERRIES

Critically.  He settles for nothing less.

While the majority consider Valentine’s Day they think of bouquets of roses, steak dinners, and of direction… chocolate included strawberries.

Which will take a more fit twist at the Valentine’s Day magnificence, I decided to whip up a batch of those Paleo chocolate crepes loaded with sparkling strawberries.

Let me just say, my Valentine changed into top notch happy that the “day of love” came a complete month early!

PALEO CHOCOLATE CREPES WITH STRAWBERRIES

INGREDIENTS:

  • ⅓ cup almond flour
  • ⅓ cup arrowroot starch
  • ¼ cup cocoa powder regular or dark
  • 2 Tbsp. coconut sugar
  • Pinch of salt
  • 4 eggs
  • ¾ cup almond milk soy or cashew milk
  • 3 Tbsp. coconut oil divided
  • 16 oz. fresh strawberries thinly sliced
  • Coconut whipped cream
  • Dark chocolate chips optional

INSTRUCTIONS:

  1. In a big bowl whisk together almond flour, starch, cocoa powder, coconut sugar, and salt.
  2. In a separate, medium-sized bowl, add eggs and milk. Whisk until properly combined.
  3. upload eggs and milk to dry element bowl and stir until just combined.
  4. heat an eight-inch omelet pan over Medium-Low warmness.
  5. add 1 teaspoon of coconut oil to skillet. once oil has melted, add 1/three cup crepe batter and rotate the pan until the batter coats the whole bottom of the skillet.
  6. cook dinner crepe for 2 minutes, flip, and cook dinner the alternative aspect for 1 minute. Set crepe on a baking sheet in a preheated oven or warming drawer to maintain heat.
  7. Repeat above 2 steps with the closing crepe batter and coconut oil.
  8. Serve Paleo chocolate crepes with slices of sparkling strawberries, coconut whipped crème and darkish chocolate chips. revel in!

CHOCOLATE HAZELNUT BREAKFAST PROTEIN COOKIES

Vegan Chocolate Hazelnut Breakfast Protein Cookies made with only a few easy components! these protein cookies are filled with real food nourishment! Hazelnuts, banana, plant protein, and dark chocolate. Vegan, flourless, and tastes like dessert. A chocolate protein cookie you’re absolutely allowed to devour for breakfast. 

Simply letting  this is a sponsored verbal exchange written by way of me on behalf of GNC. The critiques and text are all mine. thanks for letting me percentage about their NEW emblem reopening and well… VEGAN BREAKFAST PROTEIN COOKIES! 

CHOCOLATE HAZELNUT BREAKFAST PROTEIN COOKIES

Gosh. It’s stop of January. Has your newness feeling worn off but? i hope no longer. dangle directly to it. It keeps things moving ahead. speaking of moving and newness (haha my segue is so traditional, but that’s beside the factor) besides, so newness …..

As most of you realize, we moved to a brand new town, for a new task, and are in a brand new home. This all took place in on month. yes, I’m tired but also so excited. We said sure to new things and a clean begin and a threat to include exchange for the coolest. change is difficult but also so, so worthwhile once you’ve gone thru it.. changing up the first-rate of existence, for the better. changing up core values, so they represent what you're virtually obsessed on. Do I sound corny yet? top! permit’s talk extra. Come sit down around my kitchen desk, seize a breakfast protein cookie, and allow’s chat alternate, attempting new matters, and healthy protein packed treats. Mmm okay?

CHOCOLATE HAZELNUT BREAKFAST PROTEIN COOKIES

INGREDIENTS:

  • 8 ounce hazelnuts
  • 1/2 c dark chocolate chips (we use Enjoy Life Brand to keep GF and Vegan)
  • 2 tbsp Coconut Oil
  • 1 ripe Banana
  • 1/2 cup coconut sugar (see notes for substitutes)
  • 1/2 cup chocolate Vegan Protein Powder
  • 1 tbsp or more 100% cocoa Powder
  • 1 tsp Vanilla extract
  • pinch of salt
  • Optional Hazelnut Extract (1/2 tsp)
  • Extra dark Chocolate (melted) and hazelnuts for topping

INSTRUCTIONS:

  1. First combo your hazelnuts and chocolate chips collectively in a meals processor. Make a “mealy” base. it is going to be moist from the chocolate.
  2. vicinity in bowl.
  3. add to your banana and coconut oil and extracts. Beat till combined.
  4. add to your sugar, protein, extract, and cocoa. mix once more till mixed.
  5. Roll dough into golfing length balls and area on greased baking sheet. Press flat with hand or lower back of spoon.
  6. Bake at 350F for 10-12 minutes or until cookies are browned a piece at the corners. they'll nonetheless be gentle however will harden later in refrigerator.
  7. whilst cookies or cooling, soften greater darkish chocolate and drizzle the dark chocolate on pinnacle.Then weigh down greater hazelnut (you may overwhelm in ziplock bag or meals processor clearly short) and sprinkle on top.
  8. vicinity cookies in refrigerator for 30 minutes so harden
  9. Makes 20-22 protein cookies.

CHOCOLATE COVERED STRAWBERRY BROWNIES

Chocolate protected Strawberry muffins – The exceptional muffins i have ever made! best aggregate with Chocolate and Strawberries! Chocolate covered Strawberry brownies are so scrumptious, moist and very smooth to make. i am positive you'll in no way want every other Brownie recipe!

I like strawberries and i'm able to say that there's nothing greater delicious then chocolate strawberry mixture. i've made chocolate truffles so generally and i am genuinely glad with the flavor and i'm pretty certain that maximum of folks that like chocolate can say that muffins are ideal desire because of smooth preparing and high-quality flavor.

CHOCOLATE COVERED STRAWBERRY BROWNIES

I desired to make my model so I determined to make this for me best chocolate strawberry mixture. Many humans like brownie taste and strawberry too. This dessert is some thing virtually exquisite and it turned out higher than I anticipated. Chocolate fruity mixture of this dessert is now favorite aggregate in my circle of relatives. Chocolate protected Strawberry cakes are in my weekly menu so i will make this dessert usually. this is why i'm sharing this recipe with you so you can enjoy on this terrific chocolate strawberry taste. brownies are very moist desserts however on this aggregate with strawberries it's miles exceptional moist. This dessert is extremely good wet and it has so first-class smell.

My youngsters like this Chocolate protected Strawberry cakes and i'm able to say that it perfectly is going with a cup of coffee or tea. you can slice it very without difficulty, make it right away and eat it faster than you watched. Chocolate covered Strawberry brownies will wonder your pals and that i recognize that they will love this perfect chocolate strawberry mixture which melts to your mouth and the taste stay very long to your mouth. i've were given this brownie recipe long term in the past and i've made it so many times so i have used it for base in nowadays’s recipe. I assume that I made actual hit with this brownie base and strawberry combination. I strive for excellence so after I locate some thing thrilling i am in reality glad once I add something my.

CHOCOLATE COVERED STRAWBERRY BROWNIES

INGREDIENTS:
Brownie:

  • 2 eggs
  • ½ cup salted butter
  • 8 ounce semi-sweet chocolate
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • Pinch of salt
  • ½ cup sugar
  • ½ cup flour

Topping:

  • 8 ounces strawberry, sliced
  • 6 ounce semi-sweet chocolate
  • ¾ cup heavy cream

INSTRUCTIONS:
To make truffles:

  1. Preheat oven to 350F. Line an 8x8-inch baking pan with aluminum foil leaving overhang on the edges, spray with cooking spray set pan apart
  2. soften the chocolate and butter in a microwave safe bowl until clean
  3. In a medium bowl, blend together eggs, sugar and vanilla
  4. upload baking powder, salt and flour mix well
  5. add melt chocolate and butter and stir till combined
  6. Pour the batter into organized baking pan and spread frivolously
  7. Bake about 20-25 mins until a toothpick in the middle emerges barely wet with batter
  8. Do now not over bake
  9. permit brownies cool absolutely
  10. Sprinkle the strawberry on pinnacle of the tarts

To make chocolate topping:

  1. In a medium saucepan stir collectively cream and chocolate on low heat until the chocolate is completely melted and the aggregate is easy
  2. Pour it over the strawberry and let cool till chocolate is set

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE – This Chocolate Chip Cookie Dough cheesecake will fulfill your cookie dough cravings and is positive to affect your own family and pals!

It isn't always very easy to find wet and delicious cake each time we want some thing for dessert. I constantly look for something exciting and that i don’t like to make some thing i have made before. i really like to make some thing if you want to be delicious and great to my children due to the fact it is most critical to me. Chocolate Chip Cookie Dough Cheesecake is satisfactory a part of cookies and cheesecake multi functional.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Easy, creamy, decadent cheesecake loaded with chocolate chips and cookie dough. After making Cookie Dough multiple weeks in the past, i've been dreaming up recipes that might use cookie dough. I had tons of thoughts however to this point i have best had time to try out one. This cake seems like it is hard to make but I know that you'll be surprised how it is easy whilst you begin making it. that is one real and powerful combination. This cake is great candy and it actually melts in your mouth so it's far ideal desire for actual cheesecake fanatics.

All of my favored things in a single! The wealthy chocolate chip cookie and the smooth, sweet taste of the cheesecake. Pull out this recipe the subsequent time you are having guests or whilst you simply need an notable deal with for your family. This cheesecake starts with base of Oreo cookies-finely beaten, observed through a delicious layer of chocolate chip cookie dough balls and cheesecake filling and crowned with chocolate topping. This dessert is brilliant, and if you want an extraordinary treat to share, this will be the manner to move. It takes a bit time and effort, however it is well worth the wait.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

INGREDIENTS:
For the Cookie dough:

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 cup mini chocolate chips

For the Oreo Crust:

  • 24 Oreo cookies-finely crushed
  • ¼ cup unsalted butter, melted

For the Cheesecake:

  • 4 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon all-purpose flour
  • ½ cup sour cream
  • 1 cup mini chocolate chips

For topping:

  • 1 cup semi-sweet chocolate chips
  • ⅔ cup heavy cream
  • Mini chocolate chips, optional

INSTRUCTIONS:
To make cookie dough:

  1. In a large blending bowl, combine butter, brown sugar, sugar, upload milk, vanilla, salt and flour and beat until well mixed
  2. Fold in chocolate chips
  3. gently roll the dough into small teaspoons length balls and region them on a gently greased baking sheet
  4. vicinity them within the freezer to harden while making the relaxation of the cheesecake

To make crust:

  1. Finely crush the cookies in meals processor, upload melted butter and mix till it's miles all moistened
  2. Press into the lowest of a lightly greased nine-inch springform pan

To make cheesecake:

  1. In a huge blending bowl, integrate cream cheese and sugar and beat until clean
  2. add eggs, separately, beating properly after each addition
  3. upload flour, vanilla, sour cream and blend just till combined
  4. Stir in chocolate chips
  5. positioned cookie dough balls over crust (separate 10-12 cookie dough balls for garnish), and carefully pour cheesecake filling calmly over cookie dough balls, adjusting the filling in order that the cookie dough balls are absolutely covered
  6. Bake at 325 tiers for fifty-60 minutes, or till the center is still barely jiggly, but almost set
  7. permit to chill completely
  8. cast off cheesecake from springform pan to a serving plate

To make topping:

  1. Microwave the 1 cup semi-candy chocolate chips and heavy cream for about 30 seconds, or till melted and smooth
  2. Pour the topping over the top of the cake and sprinkle with the mini chocolate chips
  3. Fill in the pinnacle of the cake with cookie dough balls and drizzle with chocolate sauce, if desired
  4. cut and serve