chocolate

Chocolate-Flake Raspberry Ice Cream

340 grams semisweet or bittersweet chocolate, finely chopped

coconut oil

heavy cream

buttermilk (shake well before measuring)

granulated sugar

honey

milk

vodka

raspberry powder (optional)

vanilla extract

fine sea salt

This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.

Chocolate-Chip Banana Bread

Nonstick spray, as needed

medium bananas, peeled

unsalted butter, melted

plain Greek yogurt

220 grams light or dark brown sugar

eggs

all-purpose flour

baking soda

135 grams finely chopped chocolate or mini chocolate chips (see Tip)

130 grams coarsely chopped toasted nuts,

Coarse sanding or turbinado sugar, as needed for finishing (optional)

Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.

In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.

Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.

Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.

Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

almonds

sugar

(2 sticks) unsalted butter, room temperature

salt

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

pastry

Gluten-Free Chocolate and Buckwheat Waffles recipe | Epicurious.com

maple syrup

kosher salt

ricotta

buckwheat flour

cocoa powder

flaxseed meal

baking powder

eggs, room temperature

buttermilk

virgin coconut oil, melted

(packed) dark brown sugar

chocolate,

Nonstick vegetable oil spray

maple syrup (for serving)

Born out of a scarcity of fresh eggs, chocolate-mayonnaise cake is one of those Depression-era recipes that sounds a lot stranger than it tastes. After all, cakes rely on eggs and fat for tenderness and richness, and mayo is made of exactly those things, plus some salt and vinegar to give it tang. But you don’t taste the tanginess of the mayo, and if you didn’t tell anyone it was there, they would never know. Which is to say, don’t let a lack of eggs or butter stop you from making cake. This cake is ridiculously good for the small amount of effort you put into it.

One-Bowl Chocolate-Mayonnaise Cake

unsweetened cocoa powder (Dutch-processed or natural)

bittersweet chocolate (optional)

mayonnaise

vanilla extract,

all-purpose or cake flour

Flavorless oil or another grease,

Confectioners’ sugar, for finishing

To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate (if using). Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted, if you used it, and the cocoa dissolved.

Whisk in mayonnaise, salt, baking soda, 3/4 cup granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract, if you have it (or a dash of Bourbon or brandy or just leave it out entirely). Finally, whisk in 1 1/2 cups flour (either all-purpose or cake flour), mixing vigorously to eliminate any lumps.

Grease an 8- or 9-inch pan (square, round, star-shaped, anything is good). Pour the batter into the pan, and bake at 350 degrees for 22 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.

Let cool, and sprinkle with confectioners’ sugar to finish.

Raspberry Cream Cheese Brownies recipe | Epicurious.com

oz bittersweet chocolate, coarsely chopped

eggs, divided

tsp baking powder

tsp salt

oz cream cheese, room temperature

raspberry jam

raspberries

Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. And now we're proud to name this our 225th Anniversary Recipe of the Centuries. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere.

King Arthur's Original Cake Pan Cake

(177 grams) King Arthur Unbleached All-Purpose Flour

(198 grams) sugar

(21 grams) unsweetened cocoa Dutch-process or natural

espresso powder

(14 grams) vinegar cider

(67 grams) vegetable oil

(227 grams) cold water

(255 grams) semisweet chocolate chips

(113 grams) half-and-half

How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.

Healthy Chocolate Chip Cookies

oat flour ((140 grams))

tsp baking soda

tbsp coconut sugar sugar

tbsp regular sugar, (unrefined if desired)

chocolate chips, (or more if desired)

tsp pure vanilla extract

vegetable coconut oil

3-5 tbsp milk of choice, (as needed)

Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.Chocolate Chip Cookies Nutrition Facts

https://www.youtube.com/watch?v=5UzyVQaIRa4&feature=emb_title

How to make vegan chocolate chip cookies that taste just as good as the regular chocolate chip cookies you remember from childhood - these cookies can give Toll House chocolate chip cookies a run for their money... and NO ONE ever believes they are vegan! 

Full Recipe & Nutrition Facts: https://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/

For more healthy and vegan recipes, you can follow me on instagram: https://www.instagram.com/chocolatecoveredkatie/

The Healthy Dessert Blog:
https://chocolatecoveredkatie.com

Vegan Chocolate Chip Cookies - The BEST Recipe!

How to make the best vegan chocolate chip cookies that non vegans love too!

Vegan Chocolate Chip Cookies

white, (oat,

sugar,

brown sugar or coconut sugar

chocolate chips

tbsp milk of choice, (plus more if needed)

tbsp oil

Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don&#039;t spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

This Homemade Snickers recipe is SO GOOD!&nbsp; Make your own Homemade Snickers Candy at home whenever you want!

Homemade Snickers Candy

C nestle semi sweet chocolate chips

butter

C powder sugar

peanuts

(11 oz caramels, unwrapped)

C heavy whipping cream

Using a double boiler, combine 1 C chocolate chips, and the 3 tbsp peanut butter and melt until smooth.

Wash after use

Pour melted chocolate into the baking dish and smooth out. Place into the freezer while you make the nougat

In a medium bowl, combine the marshmallow fluff, 1/4 C peanut butter and powder sugar. Mix until combined

Using your hands, push down the nougat onto the first layer of chocolate.

Lightly push in the peanuts

In the clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted

Pour over nougat

Place into the fridge for 20 minutes

After you wash the double boiler one last time, repeat the first step with the remaining 1 C chocolate chips and 3 tbsp peanut butter.

Pour melted chocolate over cooled caramel and place back into the fridge until hardened

Use a sharp knife to cut into squares.

https://content.jwplatform.com/videos/6Gz1m8Tv.mp4

This Homemade Snickers Candy Bar recipe is SO GOOD! Make your own Homemade Snickers Candy at home whenever you want!

Snickers Candybars

With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive looking as it is delicious. 

Marbled Banana Bread

all purpose flour, spooned into measuring cup and leveled-off

(1/2 cup) unsalted butter, softened

bananas

sour cream

semisweet chocolate, chopped (a heaping 1/2 cup)

natural unsweetened cocoa powder,

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.

Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.  

Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.  

<strong>Freezer-Friendly Instructions:</strong> The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag.  Thaw overnight in the refrigerator before serving. 

A step-by-step recipe for making a classic German chocolate cake, complete with a gooey coconut-pecan filling and a creamy chocolate frosting.

German Chocolate Cake

unsalted butter

full-fat buttermilk

semisweet chocolate or chocolate chips

water

Cooking spray

brown sugar

evaporated milk

chopped, toasted pecans (see Recipe Notes)

coconut

Make the cake: Place the 2 sticks unsalted butter for the cake in the bowl of a stand mixer or a large bowl if using a hand mixer. Place 4 large eggs and 1 cup buttermilk for the cake and the 2 sticks unsalted butter for the frosting on the counter to let them sit out at room temperature. 

Coarsely chop 4 ounces semisweet chocolate if needed. Place the chocolate or chocolate chips in a small saucepan. Add 1/2 cup water and heat over low heat, stirring constantly, until fully melted, 2 to 3 minutes. Remove from the heat and let cool to room temperature, 10 to 15 minutes. Meanwhile, preheat the oven.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. 

Add 2 cups granulated sugar to the bowl of butter and beat with the paddle attachment or hand mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the 4 eggs one at a time, waiting until each one is fully incorporated before beating in the next. Slowly beat in 2 teaspoons vanilla extract and the melted chocolate, and continue beating until the mixture is smooth, 2 to 3 minutes.

Turn the mixer off. Add 2 1/4 cups all-purpose flour, 1 1/4 teaspoons kosher salt, and 1 teaspoon baking soda. Mix on low speed until incorporated, 1 to 2 minutes. With the mixer still running, gradually add the buttermilk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total.

Evenly divide the batter between the prepared baking pans (about 14 ounces per pan) and smooth the tops. Bake until the cakes are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached, 35 to 40 minutes. Place the pans on a wire rack and let the cakes cool completely in the pans. Meanwhile, make the filling.

Make the filling: Place 1 cup packed light brown sugar, 1 stick unsalted butter, 3 large egg yolks, 1 cup evaporated milk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan. Bring mixture to a boil over medium heat and cook until sugar is completely dissolved and mixture is thick enough to coat the back of a spoon, 3 to 4 minutes.

Remove the pan from the heat. Stir in 2 cups chopped, toasted pecans and 1 packed cup shredded, unsweetened coconut. Set aside to cool to room temperature while you make the frosting.

Make the frosting: Place the 2 sticks room temperature unsalted butter in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on low speed until smooth, 3 to 4 minutes.

Turn the mixer off. Add 3 1/2 cups powdered sugar and mix on low speed until combined, 1 to 2 minutes. Increase the speed to high and beat until the frosting is light, fluffy, and doubled in volume, scraping down the sides of the bowl down halfway through, 3 to 4 minutes total. Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake: Remove the cakes from the pans and discard the parchment. Using a serrated knife, trim the rounded tops off of each cake. Place one cake layer, cut-side down, onto a serving platter or cake stand. Dollop 1 cup of the frosting onto the cake and smooth into a thin, even layer with an offset spatula, going all the way to the edges. Top with half of the coconut filling and gently spread all the way to the edges.

Top with the remaining cake layer, cut-side down. Frost the top and sides of the cake with the remaining frosting. Snip off one bottom corner of the bag of frosting. Pipe small, decorative mounds of the frosting around the top of the cake. Dollop the remaining coconut filling onto the top of the cake and gently smooth into a thin, even layer all the way to the mounds of frosting.

Reese's Chocolate Chip Cookie Bites! You only need TWO ingredients and they take 15 minutes start to finish. World's easiest dessert!

Reese's Chocolate Chip Cookie Bites

Refrigerated chocolate chip cookie dough balls (about 1-2 tablespoons of dough)

Bite sized Reese's Peanut Butter Cups

Grease a mini muffin pan

Place a spoonful of the cookie dough in the mini muffin pan

Place in oven and cook about 10 - 12 minutes (follow whatever the instructions on the package tell you)

As soon as you pull them out, place one Reese's Peanut Butter Cup in the middle of the cookie.

Let cool for a few minutes (or don't if you are like me and can't wait)

Sweet and salty and everything in between, our Halloween Puppy Chow Chex Mix (aka Muddy Buddies) is one of our favorite Halloween Treats.

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