Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Friday, June 11, 2010

Chocolate Cobbler

I may start exclusively cooking from the Pioneer Woman's website. And her spin-off, Tasty Kitchen... um yeah, tasty in my kitchen (thanks to all the wonderful cooks and contributors)!

Yee-haw cow-pokes. Starve yourself for a week, if you must. Ride a few broncos, or bucks, or steers (whatever they do on the range), or if you're a city slicker, hit the gym. You want these calories. Your body neeeeeeds these calories. After I ate my serving and our guest left, I was eating spoonfuls out of the pan. Shameless pregnant woman on the loose, with chocolate cobbler. Beware.

I can't tell you how sad I was to realize I missed the Pioneer Woman's book signing in Seattle! But chocolate cobbler made me feel better. A little bit. I'm still bummed.

Yeah, yeah, I hear you... there's IS a recipe coming. And guess what, it's the EASIEST, happiest, most delicious, crowd pleasingest dessert recipe I will ever give you. By far. Hands down. I love this recipe. I love this dessert. Yum.

(sorry, couldn't get a very good shot - but look at the chocolate cakey part mixed with some gooey!)

Thank you, Pioneer Woman. For making it all possible.

Chocolate Cobbler
submitted by S.H. on Tasty Kitchen

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

Preparation Instructions

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes. Serve with vanilla ice cream.

Guten appetit!

Tuesday, October 27, 2009

Uncle Mark's Chocolate Cake

Let's hear it for Uncle Mark! Another of his family-favorite recipes turned out fabulous. I practically ate this entire chocolate cake myself.

It was dense, so a couple of people I served it to asked whether it was flourless. The answer is 'no'. It has a wee bit of flour in it. I can't help it, I find flourless bakery items odd. Or at the very least, a mystery. I can't recall ever having tried one, so it's all a preconceived notion in my head. HOW does one make a cake flourless? I bet it's actually easy, and just one of those things you need to do once to understand. However, I'm sticking with this cake and it's flour. It's my new go-to chocolate adult party cake.

Why 'adult party cake'? As you can see above, it has no frosting. Kids like frosting. Don't deny them frosting.

However, the cake is rich, moist, dense and delicious. It does not need frosting. When serving to adults.

I dusted it with powdered sugar for better presentation, but it doesn't need that either. Just pure chocolate-y goodness.

Marie-Claude Gracia's Chocolate Cake
from Food & Wine, via Uncle Mark

1 stick (4 ounces) plus 3 tablespoons unsalted butter, at room temperature
12 ounces bittersweet chocolate, preferably Lindt or Tobler, broken into pieces (I used Ghirardelli)
3/4 cup granulated sugar
5 eggs, separated
1/3 cup unbleached all-purpose flour
Confectioners' sugar, for garnish (optional)

Preheat oven to 350 degrees. Using 1 tablespoon of the butter, generously grease a 9-inch springform pan.

In a double broiler*, combine the chocolate, remaining 10 tablespoons of butter, and the sugar. Cook over barely simmering water, stirring occasionally, until melted and smooth, and about 8 minutes. Remove from the heat.

* Don't have a double broiler? Do what I do, and substitute a metal bowl over a pot of boiling water. Voila. Your own home-made double broiler.

Let the chocolate mixture cool for 10 minutes; then whisk in the egg yolks. Stir in the flour just until blended.

In a large bowl, beat the egg whites just until they form firm peaks; do not overbeat. Stir on-third of the egg whites into the chocolate batter until blended. Fold in the remaining egg whites until the mixture is well blended and no streaks of white remain. Spoon the batter into the springform pan.

Bake the cake in theh middle of the oven for 35-40 minutes, until firm and springy and a tester inserted near the center comes out clean.

Let teh cake cool on a rack for 2 hours (I did not do this. Mine cooled for about 30 minutes), then remove the sides of the springform. Let the cake cool completely, about 1 hour longer. Invert the cake onto a platter and carefuly remove the springform bottom. This cake is traditionally serve without icing. To garnish, dust the top with a sprinkling of confectioners' sugar.

Serves 8-10.

Guten appetit!

Friday, October 2, 2009

Frozen Mocha Cheesecake

I'm tired. New moms are tired. And because I'm tired, I'm ditsy. Kristen at Dine and Dish had a great, very funny, post about a mom of 4 being called ditsy. I can't even imagine how someone holds everything together with 4 kids. More power to you!

But, back to my ditsy-ness. I made this 'cheesecake', which is a frozen pie, and somehow missed the part about it needing to freeze. I left it in the refrigerator overnight and was insanely perplexed as to why it was STILL incredibly runny the next day. Cursing the directions for not telling me to freeze the pie, I served it anyway. What a drippy mess. Only then, did I realized it was probably supposed to be frozen. So, I stuck it in the freezer, a couple slices missing, and sure enough, it hardened up nicely.

Luckily, even as runny goop, it tasted great. If you like coffee and chocolate, you're going to really, really like this pie. Just don't forget to freeze it.

Frozen Mocha Cheesecake
from Taste of Home

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/3 cup butter, melted

2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) low-fat sweetened condensed milk
2/3 cup chocolate syrup
1 tablespoon instant coffee granules
1 teaspoon hot water
1 cup whipped cream

Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside.

For filling, beat cream cheese in a large mixing bowl until smooth. Gradually add milk and syrup.

Dissolve coffee in water; add to mixing bowl. Fold in whipped cream.

Pour into crust and freeze at least 6 hours.

Guten appetit!

Tuesday, March 31, 2009

Texas (Chocolate) Sheet Cake

This post is going to be short and sweet. Sweet being the important part of the post!

This recipe is another one of my mom's staples, and one I have very fond memories of. Texas Sheet Cake was made regularly for birthdays, work potlucks (you better believe a piece or two was gone before it ever made it to work), summer picnics, and informal dinner parties. Reasons being, it makes a lot and travels well. Oh, and lets not forget, it's a serious crowd pleaser!

You only need a 3x3 slice (or less, but why skimp with something this good?!) and a scoop of vanilla ice cream to satisfy each eager belly.

I hope you enjoy this one as much as my family and I have, for years.

Texas Sheet Cake
from my mom

1 1/2 cup (3 sticks) margarine or butter, divided
1 cup water
8 tablespoons cocoa, divided
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs, lightly beaten
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla
1 cup chopped nuts


In a pan, heat to boiling 1 cup (2 sticks) margarine, water, and 4 heaping tablespoons cocoa. Remove from heat and pour into a large mixing bowl.

Add flour, sugar, baking soda, and salt. Blend well.

Add sour cream & eggs. Mix thoroughly.

Bake in jellyroll pan at 375 for 15-17 minutes.


In a pan, heat to boiling 1/2 cup (1 stick) margarine, 4 tablespoons cocoa, and milk. Remove from heat.

Add powdered sugar, vanilla, and chopped nuts. Spread while cake is hot (it can sit as long as 10-15 min before frosting).

I love this cake plain, or served with vanilla ice cream.

More delicious sheet cakes:
- Black and White Marble Sheet Cake with Chocolate Fudge Frosting, from Baking Bites
- Gooey Apple Sheet Cake, from Tales from a Veggie Kitchen
- Cherry Sheet Cake, from Martha Stewart
- Frosted Chocolate Chip Zucchini Sheet Cake, from Culinary in the Country

Guten appetit!

Friday, January 23, 2009

Oatmeal, Chocolate Chip and Pecan Cookies

Smitten Kitchen, Smitten Kitchen... how I worship and love thee! When I saw these cookies posted by Deb in November, I was sold. Hook, line and sinker. I think I may have drooled while looking at the screen (don't tell anyone, and sadly, this happens all too often). I've been thinking about them for 2+ months though because I hadn't the opportunity to make them. Well, no more! After all, January is Oatmeal Month. If that isn't a special, good enough reason to make these, I don't know what is.

Slide over Mrs. Fields, there's a new lip smacking cookie in town: the Oatmeal, Chocolate Chip, Pecan Cookie. Oh my.

Soft, with a little crunch. A winning combination of oats and chocolate. Then, add the nutty flavor and some spices... mmmm. Truly a great cookie. I ate 3 immediately out of the oven (darn this pregnancy sweet tooth!).

They're chocolate chip cookies kicked up a 1,000 watt notch. Make. These. Soon.

Just for fun, consider making these into ice cream sandwiches this summer! Easy kid-friendly project, and oh so tasty. I know what you're thinking though, "How can I possibly be thinking of summer and ice cream sandwiches when it's so cold outside?!". The answer is, I think about ice cream all the time.

Oatmeal, Chocolate Chip and Pecan Cookies
thank you Smitten Kitchen!

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest (optional) - I did not use
12 ounces semisweet chocolate chips

Preheat oven to 350 F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat).

Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time.

Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half.

Stir in the oats, pecans, orange zest, and chocolate chips.

Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Makes about 3 dozen cookies.

More on the oatmeal cookie blogger front:
- Peanut Butter Oatmeal Cookies, from La Cuisine d'Helene
- Oatmeal and Dark Chocolate Cookies, from La Tartine Groumande
- Agave and Oatmeal Honey M&M Cookies, from The Recipe Girl
- Cranberry, Pistachio and White Chocolate Chip Cookies, from Closet Cooking

Guten appetit!

Tuesday, January 20, 2009

Chocolate-Bottom Banana Squares

Have you finally come down from the holiday sugar-rush? Are you ready for more? More! More! More!

This is a good one for the person craving something sweet, but who doesn't like it TOO sweet. The delicious taste of banana bread, combined with chocolate. How could something so good, be wrong? It can't, so go ahead, give in. You've earned it for surviving the holidays, the winter weather and whatever else is going on in your life. Treat yourself.

Chocolate-Bottom Banana Squares
from Tammy's Recipes

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips (I only used 1/2 cup, but will use more next time as they sink in during baking)

In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Guten appetit!

Tuesday, December 9, 2008

Rocky Road Granola Clusters - Fun homemade gift

Today is going to be a short post. We have wonderful guests visiting us, and I was able to finish these neighbor holiday gifts just before their arrival. But now that they're here, we want to go out, not be inside on the computer.

This is a tribute to the season, for anyone looking for something wonderful and easy to make homemade, as a low-cost, delicious, made with love gift for family, friends or neighbors during Advent. How delicious are they? Tim liked these so much, he told me I was never allowed to make them again, they're too dangerous to have in the house. I actually thought they were a bit too sweet, but I err on the lower end of the sweet spectrum. For the holidays, I think most people like to indulge.

This would also be a fun project to do with little bakers in the house. All that's required is mixing and spooning the mix onto baking sheets to harden.

My gift to the neighbors...

Rocky Road Granola Clusters
from Safeway

1 (16-oz.) package chocolate candy coating, chopped (I used chocolate chips, and they worked fine. But they do not melt easily in the microwave, and if not watched and strirred, can burn)
2 tablespoons shortening
1/4 cup creamy peanut butter
2 to 3 cups coarsely chopped granola bars
3/4 cup sesame sticks or thin pretzels
3 tablespoons slivered almonds, toasted (I forgot to add these, and was still great!)
1 cup miniature marshmallows
12 caramels, chopped

Combine chocolate coating and shortening in a large microwave-safe bowl; cover loosely with heavy-duty plastic wrap. Microwave at HIGH 11/2 minutes or until melted, stirring once. Stir in peanut butter. Let stand 2 minutes. Stir in granola bars, sesame sticks, and almonds. Stir in marshmallows and caramels last so they don't melt. Drop by rounded tablespoonfuls onto parchment or wax paper. Let clusters stand until firm.

Easy peasy.

Guten appetit!

Tuesday, November 11, 2008

Peanut Butter Chocolate Chip Cookies

The sweet tooth strikes again! But, I consider this a somewhat timely post, as the holidays are approaching and lots of moms/dads start baking indoors with their munchkins, or like to bring treats to work for holiday parties, or maybe you'll be throwing a holiday open house. Whatever the occasion, definitely consider these little gems.

First, I love peanut butter. Remember this? Mmmm. Second, this recipe includes chocolate. Hello little darlings, where have you been all my life?!

Truly, these Peanut Butter Chocolate Chip cookies are delicious. I guarantee these cookies will make your house smell divine, be fun to make, and completely eaten within a day (maybe a day and a half, if you hide some or have unfathomable willpower).

I don't even have a finished cookie picture, I was too focused on eating them! I hope you make these, and I hope you enjoy the coming holiday season with lots of yummy sweet treats.

Peanut Butter Chocolate Chip Cookies
adapted from the Magnolia Bakery Cookbook by Smitten Kitchen

"They’re crisp on the outside, and almost cakey on the inside."

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (I did not use these, and still turned out great!)
1/2 cup chocolate chips (I increased the chocolate chips to 3/4 cup)

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Next, add the flour mixture and beat thoroughly. Stir in the peanut butter chips.

Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls (I used my hands to make them into balls) into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes.

Do not overbake*. Cookies WILL appear to be underdone, but they are not.

Cool the cookies on the baking sheets for 1 minute, then remove to a rack to cool completely.

* I overbaked the cookies because I was thinking "I like crunchy cookies". They still turned out yummy for me, but these cookies are naturally a bit crunchy - just wait for them to cool. To keep a good balance, I recommend sticking to the directions and not overbaking.

Guten appetit!

Tuesday, September 9, 2008

Chocolate Chip Zucchini Bread

I planted, from seed, a zucchini plant this year. I am embarrassed to show you how spindly and bad it looks...

Note to self and all future zucchini growers: zucchini plants do not, repeat NOT, like being planted in a pot. Plant in rich, fertile soil in the GROUND. Ah well, it had some pretty flowers on it, yet no zucchini survived growing larger than 3 inches.

If you had more luck than me and have a bounty of zucchini's (lori), this bread would be a good way to use a couple. It was an easy recipe with most items on hand, and came out deliciously moist. However, don't make the mistake I did and think it's a zucchini bread with chocolate chips. This is basically a chocolate cake with zucchini (which you can barely see or taste). And it's yummy.

Can you see the tiny fleck of zucchini? (Ignore the weird sausage fingers)

I doubled the recipe, and it made 2 loaf pans and 12 muffins. I baked the muffins for approximately 30 minutes, but I recommend checking them after 20, to see if they are done.

Good weekend snack for the kids after going back to school and hitting those books! Or a fun treat to bring into the office. Delicioso.

Chocolate Chip Zucchini Bread
slightly adapted from Cooking Light

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini, about 1 medium (I peeled mine before shredding, just cause)
1/2 cup semisweet chocolate chips (I used milk chocolate morsels, as it's what I had)
Cooking spray

Preheat oven to 350.

Place first 3 ingredients in a large bowl, and beat with a mixer at low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk.

Add flour mixture to sugar mixture (slowly), beating just until moist and fully combined.

Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Check out these additional chocolate and zucchini recipes:
- Chocolate and Zucchini Cake, from Simply Recipes
- Chocolate Chip Orange Zucchini Bread, from All Recipes
- Chocolate Zucchini Brownies, from

Guten appetit!

Thursday, February 14, 2008

Valentines Day

I am a lucky girl. With everything going on lately, I just didn't get my act together for valentines day. I don't hold one particular day too dear over others, so I also didn't feel a lot of motivation to make something happen.

I did have a lot of great ideas though (that counts, right?), and had planned to make these delicious looking cupcakes from another food blog (assuming I could find the cocoa and other ingredients here in Deutschland).

But, back to why I'm a lucky girl... Tim made dinner plans for us! It's cute, it's the thought and it was totally unexpected after he has been wrecked with the flu this past week. How could he think through his headaches and fever to Valentines and making a dinner reservation?! When counting the little things in life, this totally rang all my bells... I'm a lucky girl because I'm so in love with my husband, and he loves me back.

Unfortunately for the food blog, I haven't cooked anything I'd like to post for a romantic dinner, so I'm going to leave you with a dessert recipe my friend Sonya made for me a couple years back and I've always wanted to try... yes, it was so fudgy, chocolaty good that I still remember it years later. She also swears to me that the recipe is very simple and quick to make, so if you still don't have that zing planned for your Valentines day dinner, this may be your ticket!

Chocolate Truffle Cakes (from martha stewart)

Makes 6 individual cakes
Prep: 20 minutes
Total: 40 minutes

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.

2. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.

3. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

4. Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

Serve with strawberries and a scoop of vanilla ice cream, or go with a simple scoop of strawberry ice cream.

Happy Valentines Day to all.