Tag Archives: chocolate

faux beignets

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beignets are traditionally deep fried and then tossed in powdered sugar.   super yummy but also super high in fat and calories.   these are just as yummy and way kinder on your waistline!

  • 1 package grands jr. biscuits
  • 1/4 cup powdered sugar
  • dash of salt

preheat oven to 350.

begin my placing powdered sugar and salt in a large bowl and mix to combine.

break biscuits into 3 pieces and roll each one into a ball.  you’ll have a total of 12 as there are 4 biscuits per pack.  dust each one in powdered sugar and place on a foil lined baking sheet that’s been coated in non-stick cooking spray.

bake them for about 10 – 12 minutes or until golden brown.

serve alongside a chocolate dipping sauce or with your favorite jam/jelly.  we used this microwaveable chocolate sauce by kraft.  you can find it in the baking aisle.

Mexican Hot Chocolate Cake

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hotchocolatecake

Made this for a friend’s birthday party recently that was a Cinco De Mayo theme so this seemed only fitting.  It came out great!

I was inspired by Mexican hot chocolate which is traditionally made with chilis and cinnamon.

Cake:

  • 1 cup semisweet chocolate chips
  • 1 1/4 cups granulated sugar
  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 tsp vanilla extract
  • 3 eggs, room temperature
  • 2 cups flour
  • 1 tbs cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup milk
  • 2 jalapenos, minced very fine

Frosting:

  • 3 1/4 cups powdered sugar
  • 1/3 cup milk, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 ounces bakers chocolate, melted
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tbs instant coffee
  • 1 tsp McCormick Cocoa Chile Blend

Preheat oven to 325.  Grease two 9″ round baking pans.

Microwave chocolate chips about 1 minute, stir and do an additional 10 – 15 seconds if need be.

In a large bowl cream together butter and sugar.  Add in vanilla and eggs and beat 1 – 2 minutes or until smooth.  Beat in melted chocolate.

In a medium bowl, combine flour, salt, baking soda, cinnamon and cayenne.  Beat into chocolate mixture alternately with the milk.  Fold in jalapenos.  Pour into prepared pans and bake at 325 for 10 mins.  Then, bump up the temperature to 350 for the remaining 18 – 25 or until a toothpick comes out clean.  I’ve found that this alleviates the infamous dome syndrome that happens when the cake cooks too quickly on the outer edges and not in the middle.

Invert onto wire racks to cool.

To make the frosting add instant coffee to your milk and stir to dissolve granules.  Melt the bakers chocolate at 30 second intervals in the microwave stirring in between until just melted.  In a medium bowl, combine powdered sugar, coffee/milk mixture, butter, melted chocolate, McCormick Cocoa Chile Blend, vanilla and salt.  Beat until fluffy.

Frost your cake and enjoy!

Beth’s Birthday Cupcakes

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cupcake

A coworker rung in another birth year recently and I made these to celebrate!

  • 1 stick butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs at room temperature
  • 2 tsp almond extract
  • 3 cups cake flour (I use Softasilk brand)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 2% milk

Frosting

  • 1 12 oz bag semi sweet chocolate chips
  • 1 16 oz sour cream, room temperature

 

This is, without a doubt, the easiest frosting ever!  Place chips in a large, microwave safe bowl and heat at 30 second increments, stirring each time, until chips are melted and smooth.

Add in sour cream and mix until well blended.  (Make sure sour cream is at room temperature, if it’s cold, it will make for lumpy frosting and we don’t want that!)

Preheat oven to 350 and line 18 muffin cups with paper liners or coat generously with non-stick spray.

In a medium bowl, combine flour, salt and baking powder and sift.

In a large bowl, cream together butter and sugar with a hand mixer.  Add in your eggs one at a time, beating after each addition.  Add in your dry ingredients and alternate with a bit of milk each time.  Continue beating on medium speed until smooth and well blended, scraping down the sides as you go along.  Fill muffin cups about 2/3 of the way full and bake about 18 – 20 minutes or until toothpick comes out clean.

Allow to cool completely, frost and top with sprinkles!

Guilt Free Coffee Cooler

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coffee

This drink is virtually guilt free because it’s really low in calories and fat, and it’s a heck of a lot cheaper than what your neighborhood Starbucks is shelling out for around $5 a pop!  (Sorry Dad)

Now, I’m no coffee connoisseur.  I prefer my Folgers crystals over that bitter tasting stuff any day.  (Again, sorry Dad)  However, this drink has quickly become one of my favorite go-to pick me ups!

The coffee in this gives you the extra jolt of energy while the addition of malt powder and crushed ice feel like you’re being really bad when in fact, you’re not.

  • 1 tbs instant coffee
  • 1 tbs chocolate syrup
  • 3/4 – 1 cup hot water depending on size of glass
  • 1 tbs fat free half and half
  • 1 tbs malted milk powder (I used Nestle Carnation brand)
  • crushed ice
  • Fat free Reddi Wip topping

Start by putting a pot of water on to boil.

Place instant coffee in a large glass and add your hot water.   Add in chocolate syrup, malt powder and half and half and stir to combine.  Fill with crushed ice, top off with Reddi Wip and extra chocolate syrup, grab a straw and enjoy!

Bacon Chocolate Cupcakes

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bacon-cupcakes

If this combination sounds strange to you, think for a minute if you will about familiar favorites such as chocolate covered pretzels or peanut brittle.  What do these desserts have in common?  The amazing pairing of salty and sweet.  Well, chocolate bacon cupcakes are combining the same two familiar flavor components only with the added bonus of bacony goodness!   Prepare to pig out!

Ingredients:

  • 12 slices bacon
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup cold, strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • chocolate frosting

Directions:

  1. Preheat oven to 375.  Place bacon in a large skillet and cook over medium-high heat until all fat is rendered and bacon is browned.  Drain, crumble and set aside.
  2. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt.  Make a well in the center and pour in the eggs, coffee, buttermilk and oil.   Stir just until blended.  Don’t over mix or you’ll end up with a tough batter.  Fold in 3/4 of the bacon, reserving the rest for garnish.  Spoon the batter into the prepared cupcake cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 17 to 22 minutes depending on your oven.  Use the old toothpick trick to find out if they’re done or not.  Cool in the pan set over a wire rack.  When cool, frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.

Tips:

  • Make sure you let your cupcakes cool before you try and frost them.  If you don’t, the heat from the cupcakes will start to melt your frosting and you’ll end up with a sloppy mess.