RSS Feed

Posts Tagged ‘chocolate’

  1. Fudge Avocado Brownies

    February 11, 2013 by erinRD

    image_1

    It’s almost Valentine’s Day and you know what that means – chocolate! Oh and love too. But mostly chocolate ;)

    image_2

    I’m in love with my husband of course and this little guy who will be 9 months tomorrow!

    Carrot Face.

    Carrot Face.

    I found this great recipe for Secret Recipe Club on Jennifer’s blog Jen’s Journey where she blogs about her faith, family and of course food! Immediately it peaked my interest since I have used applesauce, bananas and even beans as a butter/oil substitute in desserts, but I haven’t used avocado before!

    image_3

    Jennifer used a box mix, but I decided to try a homemade version of brownies and they were delicious!

    image_1

    Fudge Avocado Brownies
     
    Print

    Author:
    Serves: 12

    Ingredients
    • 1 cup pureed avocado
    • 8 ounces dark chocolate, melted
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Directions
    1. Preheat oven to 350 degrees and a spray a 9-inch square pan with non-stick spray.
    2. In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
    3. Add in flour, cocoa, baking powder and salt, mixing with a large spoon – Do not over mix.
    4. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely.

    Nutrition Information
    Serving size: 12 Calories: 258 Fat: 10.5 Carbohydrates: 40 Sodium: 166 Fiber: 2 Protein: 3 Cholesterol: 27

     

    Nutrition Notes: Did you know avocado has more potassium than a banana? Avocados also provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They have been shown to help lower cholesterol, regulate blood pressure, decrease the risk of heart disease and protect against breast cancer to name a few. Subbing the oil in this recipe for avocado not only decreases fat but it adds so many nutrients to these brownie!

    DSCF0005 (1)Taste Test: You can’t even taste the avocado! It just adds wonderful moisture and of course increases the nutritive value of the brownies!

    Enjoy and Happy Valentine’s Day!


    Category Bar, Brownie, Dessert | Tags: ,,,, | 10 Comments

  2. SRC: Fudgy Mint Squares

    October 15, 2012 by erinRD

    IMG_3305

    Another month of Secret Recipe Club and again I asked my wonderful husband to pick a recipe from Rebekah’s site Family, Food and Fun! She is a Mom to 5 children under the age of 9! I want to know how she has time to make wonderful dishes such: Muffins that Taste Like Doughnuts, or these adorable Melting Snowman Cookies AND time to blog about it! I have one little guy and it’s hard for me to find time to blog! She’s amazing! :)

    Leave it up to my husband to find the mint recipe. You see, I am strange – I don’t like mint. GASP!

    Peppermint patties? No way.
    Shamrock Shake? Yuck!
    Frango Mints? Pass!

    But this is fine with me because I will stay far away from these and my thighs will thank me! :) But for all you mint and chocolate lovers out there – these are for you!!

     

    10 Tablespoons butter, divided
    3 squares (1 ounce each) unsweetened chocolate, chopped
    3 eggs, divided
    1 1/2 cup sugar
    2 teaspoons vanilla extract
    1 cup all-purpose flour
    1 (8 oz package) cream cheese, 1/3 fat, softened
    1 Tablespoon cornstarch
    1 can (14 oz) sweetened condensed milk
    1 teaspoon peppermint extract
    4 drops green food coloring (optional)
    1 cup (6 oz) semi-sweet chocolate chips
    1/2 cup whipping cream

    Directions:
    1. Preheat oven to 350°. In a microwave safe bowl, melt 8 Tablespoons butter and unsweetened chocolate; cool slightly.
    2. In a mixing bowl, beat 2 eggs, sugar and vanilla.  Add the chocolate mixture; mix until blended.  Gradually beat in the flour.
    3. Spread in a greased 13 x 9″ baking pan.  Bake for 15-20 minutes or until top is set.
    4. In a mixing bowl, beat cream cheese and remaining 2 Tablespoons butter.  Add cornstarch; beat until smooth. Gradually beat in condensed milk and remaining egg.  Add extract and food coloring if desired.


    5. Pour over crust. Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack.
    6. In a heavy saucepan (or in microwave-safe bowl), combine chocolate chips and cream.  Heat and stir until melted.
    7. Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  I threw on top a few chocolate chips that I had left.

    Chill for 2 hours or until set before cutting. Makes 48 squares.

    Taste Test: Wholesome Husband said “they are fudgy, minty and chocolatey and great!” You can even try these with orange or strawberry extract if you’re not a mint fan like me! Or you can leave out the mint for a plain cheesecake taste!

    Enjoy!



    Category Uncategorized | Tags: ,,,,, | 8 Comments

  3. SRC: Butterfinger Brownies

    July 16, 2012 by erinRD

    Adapted from Grandma Loy’s Kitchen

    Another month of Secret Recipe Club! This month I was paired up with Grandma Loy’s blog and she has a ton of great recipes on her site. Wholesome Husband picked this recipe just like all of the previous Secret Recipe Club recipes!

    2 1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup butter, melted
    2 1/4 cup brown sugar
    3 eggs
    1 1/2 teaspoon vanilla
    3 regular size Butterfinger Candy Bars, crushed

    Directions:
    1. Combine flour, baking powder and salt in a small bowl and set aside.
    2. Mix together melted butter and brown sugar and beat well.  Add eggs and vanilla and beat until smooth.
    3. Stir in flour mixture.  Add the crushed Butterfingers and mix well.  Pour mixture into  a greased 9×13-inch baking pan.
    4. Bake at 350 degrees for 30 – 35 minutes.  Cook and cut into bars.  Makes 3 dozen.

    Taste Test: These were delicious! How can you go wrong with Butterfingers in brownies? :) Absolutely divine!

    Enjoy!



    Category Uncategorized | Tags: ,,,, | 20 Comments

  4. Chocolate Peanut Butter Covered Frozen Bananas

    March 8, 2012 by erinRD

    These were brought to a party a few weeks back. When I asked Heather where she got the recipe, she said Pinterest. I love Pinterest. Thank you for bringing amazing things to my life.

    I immediately searched for them and found them on (never home)maker’s site. That night I dreamt about bananas. No joke.

    I blame the crazy pregnancy dreams.

    2 large bananas
    1/3 cup dark semi-sweet chocolate chips
    1/3 cup natural peanut butter

    Directions:
    1. Prepare a baking sheet covered with parchment paper or wax paper. Cut your bananas in ~1 inch slices.


    2. Throw the chocolate chips and peanut butter together in a microwave safe bowl. Heat for 1-2 minutes at a time stirring every minute to make sure it doesn’t burn.


    3. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops.


    4. Stick the pan in the freezer for a few hours and then put them in a container to keep in the freezer. Makes ~20 banana bites (depends on how big you slice the bananas).

    Nutrition Notes: At around 50 calories a piece, these are perfect for a craving without going overboard!

    Taste Test: Clearly these are life changing. People don’t dream about bananas for nothing! ;)

    Enjoy!

     

    Category Uncategorized | Tags: ,,,, | 11 Comments

  5. Caramel Brownies

    January 12, 2012 by erinRD

    DSCF0015

    Adapted fromAnnies Eats

    As soon as I saw the picture of these brownies on Annie’s site, I knew I had to make them ASAP. They are not healthy but we all deserve to splurge a little and if you are craving chocolate, these will hit the spot. Rich and delicious, you only need a small piece to satisfy that craving.

    This makes a huge batch of brownies so bring them to a party or somewhere to share. Or cut them into little brownies, wrap each one individually and freeze them like I did, for when that inevitable craving hits.

    Ingredients

    Brownies:
    1 cup unsalted butter
    14 oz. bittersweet chocolate, coarsely chopped
    1½ cups sugar
    4 large eggs
    1 Tablespoon vanilla extract
    1¼ cups all-purpose flour
    ½ tsp. salt
    1 cup semisweet chocolate chips

    Caramel filling:
    14 oz. caramel candies, unwrapped
    1/3 cup heavy cream

    Directions:

    1. Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.
    2. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat.
    3. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
    4. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
    5. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth.
    6. Immediately spread the caramel mixture over the bottom brownie layer.

    7. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.
    8. Sprinkle the chocolate chips on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed cooling, chill in the freezer for at least 30 minutes.)

    9. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container. Makes 48 small brownies.

    Nutrition Notes

    True dark chocolate is anything containing 65% or more cocoa. Dark chocolate contains a ton of heart healthy antioxidants (nearly 8 times the number found in strawberries) that have been shown to fight free radicals, which are linked to more than 100 conditions ranging from heart disease and arthritis to dementia and diabetes. Dark chocolate has also been shown to decrease blood pressure, and lower LDL (bad) cholesterol levels. It also contains serotonin, a natural mood-boosting anti-depressant.

    Taste Test

    Rich and delicious! The ooey, gooey caramel goes perfectly with the crunchy chocolate chips on top! Just like chocolate and peanut butter, caramel pairs perfectly with chocolate!

    Category Uncategorized | Tags: ,,,,,, | 2 Comments

  6. Peanut Butter Chocolate Chip Cookie Bars

    September 23, 2011 by erinRD

    Adapted from Brown Eyed Baker

    Do you ever have a craving for something and you Must.Make.Recipe.Now.Or.You.Will.Die? Yeah, that happened to me with this recipe. Please tell me I’m not alone and this has happened to you.

    Hi, my name is Erin and I really love Peanut butter and Chocolate. Need I say more?

    Ingredients

    1½ cups all-purpose flour
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¾ cup light brown sugar
    ¾ cup creamy peanut butter
    ½ cup unsalted butter, at room temperature
    ½ cup granulated sugar
    1 egg
    1 teaspoon vanilla extract
    ½ cup semisweet chocolate chips

    Directions

    1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
    2. In a small bowl whisk together the flour, baking soda and salt; set aside.
    3. In the bowl of an electric mixer, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Add the egg and vanilla extract and mix until combined.
    4. Reduce speed to low and add the dry ingredients, mixing only until the flour is just incorporated. Using a rubber spatula, mix in the chocolate chips.
    5. Turn out the mixture into the prepared pan and press into an even layer. Bake for 20-25 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container. Makes 20 bars.

    Taste Test

    How can you go wrong with these? Delicious!

    Have a fantastic weekend!

    Category Uncategorized | Tags: ,,, | 1 Comment

  7. Frozen Hot Chocolate

    August 24, 2011 by erinRD

    A couple of weekends ago, we went down to Illinois State University to visit my sister-in-law Sheri. As you remember, we have a lot in common so obviously she had some good stuff for us to eat. It was one of the hottest days of the year and she made Frozen Hot Chocolate.

    She is the best.

    Frozen Hot Chocolate 
    Adapted from Woman’s Day Kitchen

    1 quart fat-free half & half
    1 box (3.9 oz) instant chocolate pudding and pie filling (4-serving size)
    1 teaspoon ground cinnamon

    Directions:
    1. Whisk half & half, pudding mix and cinnamon in a large bowl for about 2 minutes. Pour into a freezer safe bowl, cover and freeze at least 3 hours, or until frozen hard.


    2. Put coffee mugs in freezer. Remove mixture from freezer; leave at room temperature 15 minutes, or until it can be cut into large cubes. Place in food processor; pulse until smooth, scraping down sides occasionally. Divide among chilled mugs. Top with whipped cream; sprinkle with cinnamon and serve. Serves 4.


    Taste Test: This didn’t taste a lot like hot chocolate but it definitely had a great chocolatey flavor! Perfect for those hot summer nights. It was kind of a mix between a milkshake and pudding – it that makes any sense at all. It was really easy and a fun dessert to make!

    Happy Hump Day!

    Category Uncategorized | Tags: ,,, | 1 Comment

  8. Campfire Cookies

    June 24, 2011 by erinRD

    My sister-in-law Sheri and I love chocolate.

    A lot.

    In fact we have a lot in common.

    Most of it involves food.

    Obviously.

    Please excuse the Christmas pictures. When we eat together, it usually doesn’t involve cameras.

    When you add in marshmallows and graham crackers, we have hours of fun - especially when a campfire is near!!

    This weekend we are going camping with Wholesome Husbands side of the family! Be sure that a lot of smores will be consumed. My stomach hurts already. Sugar coma anyone? :)

    Campfire Cookies
    Adapted from Keep It Simple Foods

    2 sticks unsalted butter, softened to room temperature
    1 cup sugar
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    1/2 cup cocoa powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup marshmallow fluff
    1/2 cup semi-sweet mini chocolate chips
    1/2 cup crushed graham crackers

    Directions:
    1. Cream butter, sugar, eggs and vanilla until fluffy.
    2. Add flour, cocoa powder, baking soda and salt. Mix until combined.
    3. Gently fold in the marshmallow fluff, chocolate chips and graham crackers.
    4. Cover dough with plastic wrap and refrigerate until chilled.
    5. Preheat oven to 350 degrees and scoop the dough into 2 inch balls and bake on a cookie sheet for 12 minutes.
    6. Allow to cool slightly before taking off the baking sheet. Makes 3 dozen cookies. 1 cookie per serving.

     Taste Test: How can these cookies be bad? I mean seriously! :) Next time I want to add in a little more marshmallow fluff and not mix it in as much so that you get more marshmallow goodness!

    Have a great weekend!

    Enjoy!

    Category Uncategorized | Tags: ,,,,,, | 1 Comment

  9. Chocolate Malt Sandwich Cookies

    April 14, 2011 by erinRD

    I love malted milk – Whoppers, chocolate malts, malted milk balls….so as soon as I saw these cookies I knew I had to make them – like immediately! I am a sucker for soft cookies and ones with chocolate and malted milk? Clearly – I’m all in.

    Wholesome Husband doesn’t like malted milk.

    Weirdo.

    More for me! ;)

    Chocolate Malt Sandwich Cookies
    Adapted from Smells Like Home originally from Martha Stewart

    For the cookies:
    2 cups plus 2 tablespoons all-purpose flour
    1/2 cup unsweetened Dutch-process cocoa powder
    1/4 cup plain malted milk powder
    1 teaspoon baking soda
    1/2 teaspoon coarse salt
    1 cup (2 sticks) unsalted butter, room temperature
    1 3/4 cups sugar
    1 large egg
    2 teaspoons pure vanilla extract
    1/4 cup sour cream
    3 Tablespoons hot water

    For the filling:
    10 ounces semisweet chocolate, coarsely chopped
    4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
    1 cup plain malted milk powder
    3 ounces cream cheese, room temperature
    1/4 cup plus 2 Tablespoons half-and-half
    1 teaspoon pure vanilla extract

    Directions:
    1. Preheat oven to 350 degrees.
    2. Sift together flour, cocoa powder, malted milk powder, baking soda, and salt and set aside.
    3. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, sour cream, vanilla and hot water. Reduce speed to low; mix in flour mixture.
    4. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
    To make the filling:
    1. While the cookies are baking, melt chocolate and butter in a pan, stirring constantly. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth.
    2. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Beat on high speed until fluffy, about 3 minutes. After chilling, the filling will be very thick and dark but as soon as you start to beat it, the color will begin to lighten and the filling will become very fluffy.
    To assemble the cookies:
    1. Match up cookies of similar sizes into pairs. Using a tablespoon-size cookie scoop, scoop a heaping tablespoon of the filling onto the bottom of one cookie. Sandwich with another cookie until the filling pushes to the edges of the cookies.
    2. Repeat with remaining pairs of cookies. Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days.
    Makes 35 sandwich cookies.

    Nutrition Notes: Malted milk is a powdered food product made from a mixture of malted barley, wheat flour, and whole milk, which is evaporated until it forms a powder. Originally, malted milk powder was developed as infant food. Malted milk powder has a high caloric content and was suitable for growing children but later adults started consuming it.

    Taste Test: These were so good — too good and tempting! I took the rest to work to share and everyone loved them! :) The filling is creamy and smooth and the cookies were deliciously soft.

    Go make these now!

    Category Uncategorized | Tags: ,,,,, | No Comments

  10. Double Chocolate Chip Cookies

    March 23, 2011 by erinRD

    Why eat JUST chocolate when you can eat double chocolate? :)

    Double Chocolate Cookies
    Adapted from Annie’s Eats

    1 cup (2 sticks) cold, unsalted butter, cubed
    1¼ cup sugar
    2 large eggs
    ½ cup dark cocoa powder
    2¼ cups all-purpose flour
    ¼ tsp. coarse salt
    1 tsp. baking powder
    2½ cups mini semi-sweet chocolate chips

    Directions:
    1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.
    2. In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.
    3. Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.
    4. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Mixture will be very thick.


    5. Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
    6. Divide the dough into 24 portions.  Roll each portion of dough into a ball and flatten just slightly into a disc.


    7. Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely. Makes 24 cookies.

    Nutrition Notes: Once you taste these cookies, you’ll realize that they are worth the calories and fat! Definitely a splurge cookie but you can freeze these bad boys and take out one when your chocolate craving hits!

    Taste Test: These are my favorite cookies – chocolate, soft, and little chocolate chips. Soooo good! They are very rich so eating one will satisfy your sweet tooth! Even The Husband liked these and he’s not a chocoholic. Weirdo.

    Make these soon.

    You won’t regret it.

    What’s your favorite cookie?

    Category Uncategorized | Tags: ,,,, | No Comments

Older Entries