Archive for the ‘Chocolate’ Category

Banana Chocolate Crumb Muffins

Makes 15 muffins.

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup granulated sugar

1 egg, lightly beaten

1/3 cup butter, melted

3/4 cup semi-sweet chocolate chips

1/2 cup granulated sugar

1/8 cup unsweetened cocoa powder

2 tablespoons all-purpose flour

1/8 cup rolled oats

3 tablespoon cold butter, cut into pieces

Preheat the oven to 375 degrees F.

Lightly grease 15 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.

In another bowl, beat together the bananas, 3/4 cup sugar, egg, and melted butter.

Stir the banana mixture into the flour mixture until just moistened.

Stir in the chocolate chips.

Spoon the batter into prepared muffin cups, filling about half full.

In a small bowl or food processor, mix together the 1/2 cup sugar, cocoa, 2 tablespoons flour, and oats.

Cut in the cold butter until the mixture resembles coarse meal.

Sprinkle the topping over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Double Chocolate Cinnamon Logs

Delicious chocolate cookies with hint of cinnamon.

Makes 4 dozen.

Ingredients:

2 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups semisweet chocolate chips

1 tablespoon butter

chopped nuts

Preheat the oven to 350 degrees.

Whisk together the flour, cocoa powder, cinnamon, and salt.  Set aside.

With an electric mixer, beat together the 1 cup butter and sugar until smooth-about 2 minutes.

Add the vanilla and egg.

Gradually mix in the flour mixture.

Divide the dough into 12 equal sections.

Working with one section at a time, roll each section into a 12 inch log about 1/2-inch in diameter.

Slice the log into four 3-inch pieces and place them on an ungreased baking sheet.

Repeat with the remaining dough.

Bake the cookies until set, 10-12 minutes.

Transfer to a wire rack to cool.

Meanwhile, melt the chocolate with 1 tablespoon of butter in a medium saucepan over low heat.

Dip one end of the cookies in the melted chocolate, the sprinkle some chopped nuts on top.

Place on wax paper to cool completely.

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Chocolate-Almond Cookie Sandwiches

Makes 25-30 cookie sandwiches.

Ingredients:

1 batch of Yummy Chocolate Cookies 

1/2 cup butter, softened

1/4 teaspoon almond extract

2 1/2 cups confectioners’ sugar

1-2 tablespoons milk

First, prepare and cool the cookies.

To make the frosting, beat the butter with an electric mixer until fluffy.

Stir in the almond extract.

Beat in half of the confectioners’ sugar.

Beat in 1 tablespoon of the milk.

Beat in the remaining confectioners’ sugar until smooth.

Beat in enough of the remaining milk to make a frosting of spreading consistency.

Spread about 1 teaspoon of frosting on the bottom of a cookie.

Top with another cookie.

Repeat with remaining cookies and frosting.

Enjoy!

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Chocolate Thumbprints

This recipe comes from The Ultimate Cookie Book.

Makes about 3 dozen cookies.

Ingredients:

2/3 cup butter, softened

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 cup granulated sugar or chocolate sprinkles

36 milk chocolate kisses, unwrapped

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds.

Add 1/2 cup sugar, cocoa powder, baking soda, and salt.

Beat in the egg and vanilla until combined.

Stir in the flour.

Cover and chill the dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees F.

Shape the dough into 1-inch balls and roll in sugar or sprinkles to coat.

Place 2 inches apart on a greased cookie sheet

Using your thumb, make an indentation in the center of each cookie.

Bake for 6-8 minutes or until the edges are firm.

Immediately press a chocolate kiss into each cookie’s center.

Transfer to a wire rack and let cool.

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Yummy Chocolate Cookies

Cake-like cookies with a delicious chocolate flavor.

Makes 4-5 dozen

Ingredients:

1 cup butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup semi-sweet chocolate chips, melted

1 cup all-purpose flour

1 cup cake flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips (optional)

Preheat the oven to 350 degrees F.

With an electric mixer, cream the butter and granulated sugar.

Add the eggs, vanilla, and melted chocolate chips and mix well.

In another bowl, whisk together the flours, cocoa, baking powder, and salt.

Gradually add this to the creamed mixture.

Add the chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 7-10 minutes, or until the edges of the cookies are firm.

Remove to a wire rack to cool.

Enjoy!

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Chocolate-Glazed Browies

Rich, moist, and chewy.  This recipe can easily be halved and put in an 8 by 8 inch pan.

Serves 8-10

Ingredients:

2 cups granulated sugar

2/3 cup butter, softened

2 teaspoons vanilla extract

6 egg whites

1 1/3 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

For the Glaze:

1 1/3 cups powdered sugar

4 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

6-8 teaspoons hot water

Preheat the oven to 350 degrees F.

Grease a 9 by 13 inch baking dish.

With an electric mixer, beat together the granulated sugar, butter, 2 teaspoons vanilla, and egg whites.

Stir in the flour, 1 cup cocoa powder, baking powder, and salt.

Stir in the walnuts and spread in the prepared pan.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool.

To make the glaze, whisk together all of the glaze ingredients until smooth.

Spread over the cooled brownies.

Enjoy.

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Chocolate Meringues

Makes about 4 dozen meringues.

Ingredients:

3 egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

Preheat the oven to 275 degrees F.

Cover 2 cookie sheets with parchment paper.

With an electric mixer, beat the egg whites and cream of tartar until foamy.

Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.

Fold in the cocoa.

Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.

Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry.  (They will be soft inside.)

Cool for 5 minutes, then transfer to a wire rack to cool completely.

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