Tag Archives: chocolate

Little Piece of my Heart: Chocolate Mousse Pie

Beyond Wonderful Decadent Chocolate Mousse Pie

 

 

 

 

 

 

When I was a kid, Oreos were my favorite cookies in the whole world. Today, they are the dark crunchy crust of my decadent chocolate mousse pie. It’s a bit more sophisticated but just as memorable. This deep, rich chocolate dessert is my Valentine to you. Continue reading

Whole Grain Rosemary Fudge Brownies

Simple, moist, and delicious!

 

Oooooooo, rosemary!!

Fragrant, delicious, and oh so versatile.

Now, I love just about ALL fresh herbs, so it’s super hard to pick a favorite. But, if I had to, it would probably have to be rosemary. After all, not only is it exquisitely yummy, but its aroma alone can get my mouth watering every, single time.

We’ve tried — and loved — rosemary in so many different ways:  with garlic, lemon, potatoes, Kalamatas…you name it. The possibilities are truly endless.

And then, of course, there’s rosemary and chocolate.

We first fell in love with this unique flavor combination with our Dark Chocolate and Rosemary Lava Cake, and we’ve been dying to try it again ever since. Thus, these brownies were born.  And, trust me, they did not disappoint.  In fact, we’re ready to try cookies next!

Fellow dark chocolate aficionados, prepare to fall head over heels for these delectably moist, luscious bites of rich chocolaty goodness.

What’s your favorite way to enjoy rosemary?  Be sure to let us know in the comments.

 

 

Whole Grain Rosemary Fudge Brownies

(Yields 20 brownies)

Ingredients:

Preheat the oven to 350 degrees F.

Combine the first four ingredients in a large bowl.  Stir in the flour and rosemary until well combined.

Lightly grease a 7 x 11 baking dish (we used virgin coconut oil).  Spread the batter evenly into the dish.

Bake for 35 minutes, or until the edges are firm, and the center is almost set.

Cool to room temperature, cut into squares, and serve!

 

chocolate fudge cake

Chocolate Fudge Cake

I think chocolate is one of the best foods ever invented! It has taste, color and texture that make it unique but it’s also incredibly versatile. You can mix chocolate with many flavors – orange, ginger, mint, coffee and chili to name a few. Over the holidays I baked my favorite chocolate fudge cake and boy, it went down well! Here it is, minus a big chunk which my husband and son surreptitiously removed whilst I was looking for my camera!

chocolate fudge cake

Some people might think this a simple and basic recipe … and they would be right. The truth is that simple is often best – something that can get overlooked in an age where culinary expertise seems to know no bounds. All I know is that whenever my family sees me baking this cake their faces light up. So here’s the recipe for all chocolate fans who want to see smiling faces.

Chocolate Fudge Cake – Recipe

You need 2 baking tins for this recipe 8 inches (20cm) diameter. Grease with a little butter.

Fudge Ingredients:
8 ounces butter
2 ounces dark muscovado sugar
8 ounces bittersweet (dark) chocolate
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Cake Ingredients:
6 ounces caster sugar (superfine sugar)
6 ounces butter
3 beaten eggs
3 tablespoons golden syrup or corn syrup (golden syrup works best but not so easy to find)
1  1/2 ounces cocoa powder
1  1/2 ounces ground almonds
6 ounces self-rising flour

First, make the chocolate fudge, which will need to be chilled before you can use it.

Method: Break the chocolate into small chunks and put into a medium pan with the butter, sugar, milk and vanilla extract.

chocolate fudge ingredients in the pan

On a low heat, stir with a wooden spoon until it’s all mixed and melted. Place the pan to one side to cool for a few minutes then pour into a glass bowl to cool further.

ingredients for chocolate fudge almost melted

When cooled sufficiently, chill for about an hour in the refrigerator.

Preheat your oven to 350 degrees F while you make the cake mix.

Method: Sift the flour and cocoa powder into a bowl and place to one side. In a separate, glass bowl beat together the sugar and butter until soft and light. Gently stir into this the eggs followed by the ground almonds and syrup. Take the sifted flour and cocoa powder and slowly fold into the mixture until you have a smooth but slightly runny consistency. Note: if your mixture is a little thick just add a teaspoon of water at a time until the mixture drops from a spoon.

Take the 2 greased baking tins and spoon the cake mixture into them equally.  Put the tins in the oven and bake for 30 minutes. When you remove them, check with your fingertips to make sure the sponge is springy – that’s when you know it’s ready. Place the tins to one side for a few minutes before you turn them out.  Wait until the cake sponges have fully cooled then sandwich them together with half of the chilled chocolate fudge. (I find a spatula or palette knife makes this easy). Then spread the remaining half all over the outside of the cake. This is the part I love doing!

My family prefers a really thick layer of chocolate on the outside of the cake so I use more than half the chocolate fudge for that. Slice and serve on its own or with heavy cream or a dollop of whipped cream. Simple and sumptuous!

Looking for a more adventurous chocolate dessert recipe? Then check out the following – they certainly look and sound fabulous!
Choc Chip Cookie Fudge Sandwiches
Choc Chip Cannoli Pie
Spiced Mocha Fudge Cake

There are some amazing facts about chocolate – eg. cocoa beans were grown as far back as 1500 BC by the Olmec Indians of Mexico. Click here for more chocolate facts.

Chocolate Cake Ball Stuffed Oreo Pudding Cookies

Many of you may be scolding me for posting these decadent, irresistible cookies only two days into the new year when the most popular resolution is to lose weight or at least eat healthier. But I just cannot help myself! It is impossible for me to resist so why must I be alone in consuming all of these cookies? The more I share, the less I have to eat!

These cookies are made with chunks or Hershey’s cookies and cream candy bars, Oreo pudding mix (which makes them super soft), and chocolate chips. But inside there is a surprise – a moist chocolate cake ball! It seems like I always have some sort of truffle frozen in my freezer and they are perfect for jazzing up cookies and cupcakes.

CHOCOLATE CAKE BALL STUFFED OREO PUDDING COOKIES

Makes 3 dozen

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup white sugar

1 (4.2 ounce) package instant Oreo Pudding mix

2-1/4 cups all-purpose flour

1 tsp baking soda

2 eggs

1 tsp vanilla extract

1/4 tsp salt

2-2.6 oz. (5.2 oz. total) Hershey’s Cookies N Cream Candy Bars broken into small pieces

2 cups semi-sweet chocolate chips

3 dozen uncoated chocolate cake balls

Directions:

  1. Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats, or parchment paper, set aside.
  2. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.
  3. Using a cookie dough scooper, form golf ball sized dough balls. Flatten one out in the palm of your hand, place one cake ball in the center, and wrap the dough around it. Place on prepared baking sheet about 2 inches apart. Repeat with remaining dough and cake balls.
  4. Bake for 8-10 minutes. You do not want to overbake these! They will barely be golden on the edges and bottom. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

Source: Adapted slightly from The Girl Who Ate Everything.

Puppy Chow

Are you ready for Christmas? It is just a few days away!

December has been full of baking for me; Turtles, Grasshopper Pie, Pumpkin Dream Cake, Gingerbread Biscoff Truffles, and more. Here is a quick and easy last minute idea for you. Puppy Chow is a staple for many people around the holidays. And rightfully so; it is good stuff! But this isn’t your ordinary Puppy Chow. As much as I like the original, it just didn’t have enough chocolate or peanut butter for me. So I remedied that.

The nice thing about Puppy Chow is it comes together in just minutes. There is no baking, no mixer, and nothing fancy involved. Just melt , mix, shake, and dump. You could easily have the kids work on this one for you, or at least help. And there is a decent chance you have all of the ingredients in the house already. I had leftover Corn Chex after making our Party Mix, so this was easy to throw together in less than 15 minutes.

I am kind of embarrassed to say how quickly this disappeared in our house. Even my husband, who isn’t a chocolate lover, couldn’t stay away from this. Definitely addicting. Put in cute little gift bags, and you have a great last-minute gift for your friends and neighbors. Do you have nut allergies in your family? Substitute Sun Butter or Biscoff Spread for the peanut butter. Both are delicious, and even those with nut allergies can still enjoy.

I am always posting new recipes over at my site Dinners, Dishes, and Desserts. Would love for you to stop by and say Hi!

Puppy Chow
Adapted from Chex

9 cups Chex cereal (Corn or Rice Chex)
1 package semi-sweet chocolate chips
1 cup peanut butter
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Put chocolate chips, peanut butter, and butter in a microwave safe bowl. Microwave at 50 percent power for 1 minute. Stir. Continue at 50 percent power, stirring every 45 seconds until completely melted, and smooth. Mix in vanilla.

Measure cereal into a large bowl. Pour melted chocolate over the cereal, and stir until evenly coated. Add 1/2 of the powdered sugar to a 2 gallon zip lock bag, add cereal, and then top with the rest of the powdered sugar. Seal the bag, and shake until everything is coated. Pour onto a baking sheet, and allow to cool before serving. Store in an air tight container.