Tag: chocolate

Breakfast · Cookies and Bars · Health

No Bake Energy Cups

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Peanut butter, oat and chocolate are a winning combination and I love having these in the frig for a quick snack or healthier dessert. I’ve made similar cups or bites but never with chocolate topping. Yum! I forgot to add the flaky sea salt, which would have been delicious, but I enjoyed them nonetheless.

No Bake Energy Cups

INGREDIENTS:
  • 1 3/4 cups old-fashioned rolled oats
  • 3/4 cup crunchy natural peanut butter
  • 1/2 cup unsweetened almond milk (I used regular milk)
  • 3 T. chia seeds
  • 2 tsp. honey
  • 1 1/2 tsp. vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (53% cacao)
  • 1 T. unrefined coconut oil
  • 3/4 tsp. flaky sea salt (I forgot this step!)
DIRECTIONS:
  1. Line the cups of a 24 cup mini muffin tin with silicone or paper liners.
  2. Combine the oats, peanut butter, almond milk, chia seeds, honey, vanilla and salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull) 10-15 minutes. Sprinkle with the flaky sea salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.

Recipe from EatingWell

Breakfast · Desserts

Peanut Butter Oat Energy Balls

cathysmahaLeave a comment

I love a peanut butter oat bite or dessert. These energy balls go to the next level with chocolate on top. I wish I had remembered to add the flaky sea salt to enhance the sweet/salty factor but they are yummy as they are!

Peanut Butter Oat Energy Balls

INGREDIENTS:
  • ⅔ cups old-fashioned rolled oats
  • ¾ cup crunchy natural peanut butter (I used regular milk)
  • 3 tablespoons chia seeds
  • 2 teaspoons honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (53% cacao) 
  • 1 tablespoon unrefined coconut oil
  • ¾ teaspoon flaky sea salt (I forget this step–oops!)
DIRECTIONS:
  1. Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
  2. Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
  5. Step 3

Recipe from EatingWell

Desserts

5-Ingredient Date Bark

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Date Bark is such a yummy treat with healthier qualities than many desserts. As I made it, I used a rolling pin to flatten the dates and found it worked better. After freezing, keep it in the refrigerator to enjoy when you need a sweet treat.

5 Ingredient Date Bark

INGREDIENTS:
  • 12-15 large Medjool dates, pitted
  • 1/4 cup peanut butter
  • 1/4 cup roasted peanuts, chopped
  • 3/4 cup chocolate chips
  • 1 tsp coconut oil
  • flaky sea salt (optional)
DIRECTIONS:
  1. Line a baking tray or large cutting board with a piece of parchment paper.
  2. Spread the pitted dates open and lay them side by side so they form one cluster or sheet of flattened dates. Use the bottom of a glass or bowl with another small piece of parchment paper to press the dates into an even, flat layer
  3. Spread the peanut butter across the top, then sprinkle the chopped peanuts randomly on top of the peanut butter. 
  4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 15-20 second increments, stirring between each burst, until fully melted and creamy. Expect this to take 1:30-2:00 depending on your microwave. Spread the chocolate over the top of the date bark. Sprinkle with optional sea salt.
  5. Carefully transfer the tray or board to your freezer, making sure it sits flat and level. Chill for at least 30 minutes before removing it from the freezer. Break or cut the date bark into irregular pieces, and enjoy!

Recipe from Streetsmartnutrition

Desserts · Holidays

Chocolate Covered Cherry Rice Krispie Treats

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Happy Valentine’s Day! A sweet treat on this holiday is special and I loved how simple and delicious these treats were. My granddaughters assisted in the making, especially the sprinkles! Why have I never thought of adding flavoring to Rice Krispie Treats? Next time I would a pinch more cherry extract but they were delicious made per the recipe. If you want to really creative, you could use cookie cutters to cut out hearts from the treats (and nibble on the extras while you work)! Now I’m wondering about making some next Christmas with peppermint or candy cane flavoring. The possibilities are endless.

Chocolate Covered Cherry Rice Krispie Treats

INGREDIENTS:
  • 3 tablespoons unsalted butter
  • 1 10 oz bag mini marshmallows
  • 1 teaspoon cherry extract (can increase if more intense flavor is desired)
  • 4-5 drops red or pink food coloring, optional
  • 6 cups Rice Krispies cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or butter
DIRECTIONS:
  1. Grease the 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
  2. In a large pot over low heat, melt the butter. Add the mini marshmallows and stir until completely melted and smooth.
  3. Remove from heat and stir in the cherry extract. If using, add red or pink food coloring and mix until evenly colored.
  4. Add the Rice Krispies cereal, stirring quickly to coat every piece with the melted marshmallow mixture.
  5. Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to gently press down and create an even layer. Let cool for 15-20 minutes before adding the chocolate topping.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 30 second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the cooled Rice Krispie layer. Use a spatula to spread evenly across the surface.
  8. Allow the chocolate to set completely before slicing (about 30 minutes at room temperature or 15 minutes in the fridge).
  9. Cut into squares and serve!

Recipe from Emily Parker from Fique

Cookies and Bars

5-Ingredient Cheesecake Thumbprint Cookies

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These delicious cheesecake thumbprint cookies are so delicious. Daughter, Megan, found this recipe and used apricot vs. the suggested raspberry jam. Any jam would work and for the chocolate lover, a few of those as well. One last bit of sugar before the New Year diets begin!

5-Ingredient Cheesecake Thumbprint Cookies

INGREDIENTS:
  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 1/2 cup + 3 tablespoons sugar
  • 1 cup + 3 tablespoons flour
  • 1/4 cup preserves (raspberry, strawberry, apricot or bits of chocolate)
DIRECTIONS:
  1. In the body of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes and up to two hours.
  5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with 1/2 teaspoon of jam.
  8. Place pan in the oven to bake for 11 to 12 minutes or until just golden at the edges. They will still be very soft when you remove them from the oven–that’s a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Recipe from bakerbynature

Cakes · Holidays

Chocolate Rum Cake

cathysmaha1 Comment

This Bacardi Chocolate Rum Cake recipe card has been in my collection since the mid-70s when I lived in St. Joseph, Missouri. This recipe along with the traditional Rum Cake are so delicious. Last Christmas, Megan made the cake for family gatherings, carrying on the tradition. Her cake was as delicious as it looks.

Chocolate Rum Cake

INGREDIENTS:
  • 18 1/2 oz. chocolate cake mix
  • 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling
  • 4 eggs
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup slivered almonds (optional)

Filling:

  • 1 1/2 cups cold milk
  • 1/2 cup Bacardi dark rum (80 proof)
  • 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie Filling
  • 1 envelope Dream Whip Whipped Topping Mix
DIRECTIONS:
  1. Preheat oven to 350 degree Fahrenheit. Grease and flour two 9″ layer cake pans.
  2. Combine all cake ingredients together in a small bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.
  3. Bake 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes.
  4. Remove from pans, finish cooling on racks.
  5. Split layers in half horizontally. Stack.
  6. For filling: Combine milk, rum, pudding mix and topping mix in deep narrow-botton bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
  7. Spread 1 cup filling between each layer and over top of cake.
  8. Keep cake chilled. Serve cold.

Recipe from Bacardi Rum about 1977

Cookies and Bars · Desserts

Caramel Cookie Bars

cathysmahaLeave a comment

Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.

Caramel Cookie Bars

INGREDIENTS:
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
  • 40 Werther’s Soft Caramels (this is 2 small packages)
  • 1/2 cup sweetened condesned milk
  • sea salt optional
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
  3. Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  5. Scrape the sides of the bowl and mix in the egg add vanilla.
  6. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  7. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
  8. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
  9. In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
  10. Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
  11. Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
  12. Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
  13. Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
  14. Sprinkle with sea salt, if desired.
  15. Let the cookie bars cool COMPLETELY before cutting.
  16. Cut the bars into your desired size and serve.
  17. Store in an air tight container for up to 3 days.

Recipe from CookingwithKarli.com

Cookies and Bars

Chocolate Crinkles (Dairy Free)

cathysmahaLeave a comment

Chocolate Crinkles were a favorite cookie of my childhood. Through the years I made them for my kids as well. Now the grandkids can enjoy them and help, especially rolling the dough in the two sugars. We made our cookies bite size and they were perfect. Little bites of chocolate perfection and…bonus…dairy free!

Chocolate Crinkles (Dairy Free)

INGREDIENTS:
  • 1 cups all-purpose flour (130 grams)
  • 1/2 cup unsweetened cocoa powder (65 grams)
  • 1/2 cups brown sugar, packed (165 grams)
  • ¼ cup white sugar (50 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup oil (60 milliliters)
  • 2 teaspoon vanilla sugar or 1 teaspoon of vanilla extract

For rolling

  • 1/2 cup white sugar (100 grams)
  • 1/2 cup powdered sugar (65 grams)
DIRECTIONS:
  1. Whisk together flour, cocoa, brown sugar, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
  2. Add eggs, vegetable oil, and vanilla. Mix using your hands. At first it will seem like there isn’t enough liquids and like the mixture is dry and grainy. This is fine. Keep mixing until you see the mixture develop into dough.
  3. Roll the dough into about 1 inch or 2.5 centimeters size balls.
  4. Roll each ball first in the granulated sugar. Then roll each ball generously in powdered sugar.
  5. Place the balls on a parchment paper lined baking sheet. Add more powdered sugar on top of the balls.
  6. Preheat the oven to 325°F or 160°C . Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes before moving them to a cooling rack.

Recipe from thetasteofkosher.com

Desserts · Family · Family Favorites · Holidays

Chocolate Mousse by Megan

cathysmaha1 Comment

Megan is the dessert queen of our family.  She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s.  It was rich, velvety and so wonderful.  Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.

CHOCOLATE MOUSSE

6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional

  • In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
  • In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
  • Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
  • In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
  • Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
  • Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.

HOMEMADE WHIPPED CREAM

1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar

  • In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
  • Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.

Recipe from bakedbyanintrovert.com

Desserts · Family Favorites · Holidays · New Traditions

Chocolate Dipped Peanut Butter S’mores

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S’mores conjure up childhood memories of campfires with friends and family, biting into that creamy marshmallow with melted chocolate. Yum! Sometimes you don’t have a campfire and you still want s’mores. This recipe does that and takes it up a notch with peanut butter and chocolate hazelnut spread.

Make these delicious s’mores in advance and store in the fridge. Decorate for the occasion or holiday, in this case, Labor Day. It is a real crowd pleaser!

Chocolate Dipped Peanut Butter S’mores

INGREDIENTS:
  • 1/2 cup smooth peanut butter
  • 16 graham cracker square (8 whole rectangular pieces, halved)
  • 1/2 cup chocolate-hazelnut spread
  • 8 large marshmallows
  • 1 package white almond bark
  • 1 package chocolate chips or other melting chocolate
  • Decorating suggestions: chopped nuts, chopped pretzels, sprinkles
DIRECTIONS:
  1. Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate hazelnut spread onto one side of the other 8 squares.
  2. Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top or grill. Place 1 toasted marshmallow onto each of the peanut butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
  3. Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
  4. When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you’d like to use. (NOTE: We chose to drizzle melted chocolate over the s’mores and then apply sprinkles.)
  5. Place in the fridge for at least 30 minutes. Then you can store the s’mores at room temperature or in the fridge until you’re ready to serve! (NOTE: I would recommend storing in the refrigerator so the chocolate doesn’t melt. They keep very well without getting soft).

Recipe slightly adapted from Food Network/Ree Drummond