Posts Tagged ‘chocolate’

…were in order again, as we got a FANTASTIC new toy for Christmas–a Kitchen Aid stand mixer!  This has been an item on Schatzi’s and my wish list for quite some time, and his family was so kind to give us one this year.  Of course, new toys are nothing but a wonderful excuse to make a batch of cookies, so we made Food Network’s Chip Chubbies, which are fantastic.

For this chocolate chip cookie you need:

  • 2 sticks butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla
  • 3 egg yolks
  • 2 1/2 cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 2 cups chocolate chunks

Beat the butter  and sugars until fluffy, then add in the egg yolks and vanilla.

Whisk together the flour, baking soda, and salt, and add it to the butter mixture.  Fold in the chocolate chunks.

Roll the dough into one-inch balls and refrigerate for 1 hour.

Bake the cookies for about 15 minutes in a 350-degree oven, until golden brown.

I have to admit, while these are indeed delicious cookies, I was a bit more keen on the original chocolate chip cookie recipe we made a few weeks ago.  Nonetheless, these are excellent and are a wonderful combination of sweet and salty.  They do come highly recommended, particularly when dunked in a glass of milk!



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…are so quick and easy and are absolutely perfect to make for the holidays!  We made a batch last weekend, and have been enjoying these little indulgences all week.

For chocolate-covered marshmallows you need:

  • 1 lb. dark chocolate
  • A bag of marshmallows
  • Sprinkles
  • Skewers

Simply melt the chocolate in a double boiler, then roll the tips of your skewered marshmallows in it.  Then, roll the freshly coated marshmallow in your favorite holiday sprinkles.  Set on some wax paper to harden, and you are done!

My mom gave us the great idea of enjoying these marshmallows in a cup of hot chocolate…delicious!!!!

When you dip the marshmallows in your cocoa, the chocolate and marshmallow begin to melt and just become heavenly!  And, the sprinkles make your plain old hot chocolate look quite festive.  What a way to start (or end!) the day!


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…are in order, as it is the Christmas season!  Last year, Food Network Magazine did this wonderful segment, 50 Holiday Cookies, in which they gave several great base recipes along with variations.  Why this has been hiding on my bookshelf, unused, for a year is beyond me!  Well, this weekend, we made their classic chocolate chip cookies and they are absolutely fantastic (and easy!)!

For these chocolatey, gooey cookies you need:

  • 2 sticks butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 2 cups semisweet chocolate chips

Cream the butter and sugars together until fluffy.  Then, beat in the vanilla and eggs.

In a separate bowl, whisk together the flour, salt, and baking soda.  Stir it into the butter mixture.  Add the chocolate chips and pop the dough into the fridge for half an hour.

Roll the dough into balls and bake them on a cookie sheet lined with parchment for 8-12 minutes at 350.

Let the cookies cool for just a few minutes on a rack.

Grab a handful of delicious cookies and kick your holiday season off right!

These are honestly the most perfect chocolate chip cookies you can make!  They are both crispy and gooey as well as sweet and salty.   These are an absolutely wonderful holiday treat and they really could not be any easier!


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…is simply extraordinary.  As a kid, I thought I hated anything that dealt with cream cheese until I tasted my Aunt Mary’s glorious chocolate cheesecake.  I’ve been a convert (only in regards to cheesecake!) ever since.  As you (hopefully) well know, yesterday was Mother’s Day.  Schatzi and I headed up the road for a visit with my family with this wonderful double chocolate cheesecake in tow.

For this scrumptious dessert you need:

  • 24 Oreo cookies, crushed
  • 1/4 cup melted butter
  • 32 oz. cream cheese, softened
  • 1 cup sugar
  • 2 tbsp. flour
  • 1 tsp. vanilla
  • 8 squares semi-sweet baker’s chocolate
  • 4 eggs
  • blueberries

Start by melting your chocolate.  This process is a snap if you have a double broiler!  Simply bring some water to a simmer (not a rolling boil).  While that’s heating, chop up your chocolate squares so they will melt more evenly.  Then, add them to the top pan of your double broiler and knock the heat back to a simmer.  Stir the chocolate constantly until it is melted, then take it off the heat and let it cool for a bit (you don’t want it to cook the eggs later!)

Heat the oven to a cool 325.  While it’s warming, mix the cookie crumbs and butter.  Then, make the crust by pressing the moistened crumbs into a 9×13 that has been lined with aluminum foil.  Bake the crust for 10 minutes.

While the crust is baking, beat the cream cheese, sugar, flour, and vanilla until blended and creamy.

Add in the chocolate, and mix it well. PS: is there anything more beautiful than rich, freshly melted chocolate?!

Beat in your eggs, one at a time, with the mixer on low.

Pour this delicious mixture over the crust and bake it for 45 minutes, until the center is almost set.  Let it cool for a few minutes, then pop it in the fridge for at least 4 hours to finish setting.

To serve, simply cut the cake into your desired slice size and top it with some blueberries. Divine.

This cheesecake was a hit, and it is so easy to make!  You don’t even need a spring-form pan!  We certainly aren’t sad we have leftovers.  I’m sure it is excellent by itself, but I highly recommend that you don’t skimp out on the blueberries–the combination of fresh, sweet berries with the rich, creamy chocolate is absolutely heavenly!


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…is currently upon many a student, unfortunately.  I know that while we dearly miss Elon, Schatzi and I are quite grateful that the only thing we have to closely study this week is the back of our eyelids as we fall asleep!  However, many of our friends and family are not so lucky.  So, I decided to make a batch of chocolate chip cookies and ship them out to a couple of people, in hopes that the tasty treats would provide them a moment of sanity and joy amidst their stressful weeks.

For this classic cookie you need:

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) bag semisweet chocolate or milk chocolate chips
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

These are a super-easy bake.  Start by preheating the oven to 375 and line a couple of cookie sheets with that beloved parchment paper.  Also, melt the butter in the microwave and let it cool for a couple of minutes.

Whisk together the butter, sugars, egg, and vanilla, until everything is nice and smooth.

In another bowl, whisk together the flour, baking soda, and salt.

Stir the dry ingredients into the moist ones, just until everything is combined.  Don’t over mix the dough!  chewy cookies can be tasty, but not when they are made by over-mixing.   When everything is well-incorporated, fold in the chocolate chips.

Scoop heaping tablespoons of dough out onto the cookie sheets.  Then, dampen your hands and roll the dough into balls.  It’s a very sticky dough, so continue to wet your hands as you go–it makes the dough much easier to work with.  Place the balls of dough about 2 inches apart on the sheet.

Bake the cookies for about 14 minutes, until nice and golden.  Then, cool them completely on a cooling rack and you are ready to go!  I got about 2 dozen cookies out of this particular recipe.

Unless they were lying, my cookie-receivers really enjoyed these.  Of course, before mailing them, Schatzi and I tried one to make sure they weren’t horrible!  Alas, they are incredibly tasty.  So, whip up a batch for a student you know, or give yourself a treat!


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Family recipes…

…are wonderful things.  It’s just fun to make something that has been a family favorite for generations.   My father’s family put together a cookbook a few years ago, and I am so glad to have it in my kitchen.  I recently made double chocolate banana muffins, a recipe from my dear Aunt Mary.  I did slightly change the recipe to make it a bit healthier, but no one would ever be able to tell the difference!

You need:

  • 1 1/2 cup flour (I substituted in whole wheat flour)
  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • cinnamon (the original doesn’t call for any–we just like cinnamon paired with chocolate)
  • 1 1/3 cup mashed bananas (about 3 bananas total)
  • 1/3 cup oil
  • 1 tsp. vanilla (the traditional recipe leaves this out)
  • 1 egg
  • 1 cup chocolate chip

Start by sifting all of your dry ingredients together.  You can actually substitute wheat flour for white any time, but you must sift it double the amount of times the original recipe calls for.  For example, this recipe calls for sifted white flour.  Thus, I sifted the wheat flour twice.  Wheat flour is much more dense than regular, so sifting breaks it up a bit and makes it more fine, therefore more compatible for replacement.

Next, combine the oil, bananas, vanilla, egg, and chocolate chips.

Add your dry ingredients to the moist ones and mix them together gently.  Don’t stir the mixture a lot, just until the two are combined.  Lots of mixing and stirring makes tough muffins every time!

Pour your batter into a greased regular muffin tin (the recipe makes 12 muffins) and pop it into a 350-degree oven for about 20 minutes.

When they come out of the oven, the muffins are ready.  However, I like to let mine cool for about 10 minutes in the pan on top of a cooling rack.

When you’re ready to eat some chocolatey goodness, dust the top of the muffin with a hint of powdered sugar or just chomp down on a plain one.

These muffins are great, and not terrible for you because the flour is considerably more nutritious.  Plus,  a bit of fruit is mixed right in.  Try them out and enjoy!


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