Tag Archives: Chocolate

Moon Pie Cookies

Moon-Pie-Cookies

 

 

Ingredients:
Cookies:
1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Cup Evaporated Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
Filling:
1/2 Cup Butter, softened
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 Cup Marshmallow Creme

 

Preheat oven to 400°F and lightly grease two cookie sheets.

Cream together butter and sugar in a large bowl.  Mix in egg, evaporated milk and vanilla.  In a separate bowl, combine flour, salt, cocoa powder, baking soda and baking powder.  Slowly add flour mixture until combined.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 3 inches between them.  Bake until firm to the touch, about 6-8 minutes.  Cool on racks.

Make the filling  by mixing together butter, powdered sugar, vanilla and marshmallow creme until smooth.

Spread a spoonful of filling onto the flat side of the cookie and top with another cookie.

Chocolate Angel Pie

 

 

This Chocolate Angel Pie is really amazing.  It is made of a meringue crust which is filled with a sweet chocolate mousse filling and topped with homemade whipped cream.  It looks so fancy too!  I used chocolate chips for my pie, but a bar of chocolate would work too; just chop it before melting.  This Chocolate Angel Pie calls for 3 egg yolks in the filling, but save the whites for the meringue crust.  I have learned from watching America’s Test Kitchen that it is best to chill your mixing bowl before whipping up heavy cream.  So, chill your bowl and get ready to make a delicious Chocolate Angel Pie.

 

Ingredients:
Filling-
9 oz Milk Chocolate
5 oz Bittersweet Chocolate
3 Egg Yolks
1 1/2 Tablespoons Sugar
1/2 teaspoon Salt
1/2 Cup Half-and-Half
1 1/4 Cups Heavy Cream
Meringue Crust-
1 Tablespoon Cornstarch, plus extra
1/2 Cup Sugar (3 1/2 oz)
3 Egg Whites
1 pinch Cream of Tartar
1/2 teaspoon Vanilla Extract
Topping-
1 1/3 Cups Heavy Cream
2 Tablespoons Powdered Sugar
Unsweetened Cocoa Powder

 

Prepare the filling by melting the milk chocolate and bittersweet chocolate in a large bowl in the microwave.  Heat at 50 percent power for 1 minute intervals.  Stir after each minute until melted.

In a medium bowl, whisk together egg yolks, sugar and salt for 1 minute.  In a small saucepan, heat half-and-half over medium heat until simmering.  Slowly whisk the warm half-and-half into the egg yolk mixture.  Pour back into the saucepan and heat over low until slightly thickened, about 1 minute.  Stir into the large bowl of melted chocolate.  Let cool slightly, 5-10 minutes.

Use a stand mixer with whisk to whip the heavy cream.  Start on medium-low until cream is foamy, about 1 minute.  Turn to high and whip until soft peaks form, about 1-3 minutes.  Gently whisk 1/3 of the whipped cream into the chocolate mixture.  Fold in the remaining cream until completely combined.  Cover and refrigerate for at least 3 hours.

Prepare the meringue crust now.  Lower oven rack to lowest position and preheat oven to 275°F.  Grease a 9 inch pie plate and dust with cornstarch.

Stir together sugar and cornstarch in a small bowl.  Add egg whites and cream of tartar to a stand mixer.  Whip with whisk attachment on medium-low until foamy, about 1 minute.  Turn to medium-high until the eggs are soft and billowy mounds, 1-3 minutes.  Slowly add sugar mixture and whip until stiff peaks form, 3-5 minutes.  Whisk in vanilla.

Spread meringue into the prepared pie plate, covering the bottom and sides completely and evenly.  Bake for 1 1/2 hours.  Rotate pie plate and reduce oven temperature to 200°F.  Bake until dry, about 1 hour.  Let cool for 30 minutes.

Pour chilled chocolate mixture into cooled meringue crust and spread evenly.

Prepare the topping by whisking together heavy cream and sugar with an electric mixer on medium-low until foamy, 1 minute.  Turn to high and whisk until stiff peaks form, 1-3 minutes.  Spread whipped cream evenly over the pie.  Refrigerate until chocolate filling is set, about 1 hour.

Dust with cocoa powder before serving.  Slice with a shape knife.  Serve within 3 hours of chilling.

 

 

Yield: 9 inch Pie – about 8-10 servings

Note: Between chilling and baking, give yourself about 5 hours to complete this pie.

-Recipe from Cook’s Country magazine-

Peanut Butter and Dark Chocolate Biscotti

 

Peanut Butter and Dark Chocolate Biscotti is a super delicious and crunchy treat that goes great with coffee.  We sure drink a lot of coffee in our house!  These Peanut Butter and Dark Chocolate Biscotti have just the right amount of delicious!

 

Ingredients:
10 Tablespoons Unsalted Butter
2 1/2 Cups All Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
3 Large Eggs
1 1/4 Cups Sugar
2 teaspoons Vanilla Extract
1/2 Cup Creamy Peanut Butter, room temp
1 1/4 Cups Dry Roasted Peanuts
1 1/4 Cups Dark Chocolate Chips

 

Preheat oven to 350°F.  Line 2 large baking sheets with foil or parchment paper.

Melt butter over medium heat in a small saucepan until browned and smells nutty, about 5 minutes.

Whisk together flour, baking powder and salt together in a medium size bowl.

Beat eggs in a large bowl until light yellow, about 2 minutes.  While mixing, add sugar then butter and vanilla.  Mix until combined.  Mix in peanut butter until evenly combined.

Add the flour mixture in 2 additions, mixing to combine.  Stir in peanuts and chocolate.

Divide the dough in thirds and shape into 15 inch by 2 inch logs on the baking sheets.  Bake until set and browned around the edges, about 25-30 minutes.  Rotate baking sheets halfway through baking.  Remove from oven and let rest 10 minutes on the baking sheets.

Cut into 1/2 inch strips at a 45 degree angle.  Place the strips cut side down on the baking sheets.  Bake for 8 minutes, flip them and bake an additional 8 minutes.  Cool on baking sheets.

 

 

Yield: about 5 dozen Biscotti

-Recipe slightly adapted from Food Network-

Zucchini Brownies

 

These Zucchini Brownies are actually quite delicious!  They are moist and don’t taste like zucchini at all!  You could even shred the zucchini really small to hide it better if you like.  Zucchini Brownies are one of those healthy desserts that you just keep eating and eating and eating…is it still healthy if you eat half the pan?

 

Ingredients:
1/2 Cup Canola Oil
1 1/2 Cups Sugar
2 teaspoons Vanilla
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Soda
1/2 Cup Cocoa Powder
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Cups Grated Zucchini

 

Preheat oven to 350°F.  Spray a 9 inch by 13 inch baking dish with nonstick cooking spray and dust with flour.

Stir together oil, sugar and vanilla in a large bowl.

In another bowl, combine salt, baking soda, cocoa powder and both flours.  Slowly mix the dry ingredients into the wet.  This will be very dry when mixed together.

Add grated zucchini and mix until combined and moistened.  Transfer to the prepared pan and spread the batter evenly.

Bake until a toothpick inserted in the brownie comes out clean, about 25-30 minutes.

 

Yield: 9X13 Pan of Brownies

-Recipe by Savory Seasonings-

Chocolate Fudge Cake

Owen’s first birthday was yesterday!  He really enjoyed eating and playing with this Chocolate Fudge Cake.  Owen got everything a 1 year old could ever want: a floaty balloon, a strawberry banana smoothie for lunch, a new tooth and Chocolate Fudge Cake.  At my house we always joke that the first birthday is that magical day when you are now able to eat delicious things like chocolate.  At one year old we say goodbye to that forbidden list of foods for kids under 12 months.  This Chocolate Fudge Cake is super moist and delicious.  Happy Birthday Owen!

 

 

Ingredients:
2 Cups Sugar
1 3/4 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 Cup Milk
1/2 Cup Canola Oil
2 teaspoons Vanilla Extract
1 Cup Boiling Water

Chocolate Fudge Frosting:
1 ½ Squares Bakers Chocolate
3 Tablespoons Water
3 Tablespoons Butter
12 Large Marshmallows
1 1/3 Cups Powdered Sugar

 

 

Preheat oven to 350°F.  Grease and flour a 9 x 13 inch baking dish.

In a large bowl, combine sugar, flour, cocoa powder, baking soda and salt.  Add eggs, milk, oil and vanilla and mix for 2 minutes with an electric mixer to combine.  Stir in the boiling water.  Pour into the cake pan(s).

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let cool completely before frosting.

 

Prepare the frosting:

In a large bowl, microwave the chocolate, butter, water and marshmallows until melted.  Heat in short intervals, stirring frequently.  Cool in freezer for a few minutes.

Sift in the powdered sugar and stir to combine.

An alternative way of preparing this frosting is to mix in a high powered blender, like a Vitamix.  Combine the chocolate, butter, water and marshmallows and blend to combine.  Add the powdered sugar and blend until smooth.

Yield: 1 Cake

*Note: This can be made in two 9 inch cake pans.  Double the frosting to allow enough to cover completely.

-Recipe adapted from Hershey’s Kitchens-

Delish Flourless Oatmeal Cookies

 

I totally love these flourless cookies!  I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend!  You wouldn’t even know these are flourless just by eating them.  Make sure to use gluten free oats if you are needing these to be gluten free.

 

Ingredients:
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped

 

Preheat oven to 350°F and lightly grease two cookie sheets.

In the bowl of a stand mixer, cream together the sugar, brown sugar and butter.  Mix in the baking soda, eggs and vanilla until fully incorporated.  Mix in the peanut butter.  Using the stir speed, stir in the oats, chocolate chips and walnuts.

Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart.  Bake until lightly golden and delicious, about 10-12 minutes.  Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.

 

Yield: about 48 cookies depending on size

 

 

-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-