Chocolate Desserts
If you love chocolate as much as I do, today's post is sure to please. Cehck out the Super Chocolate Vegan Gelato, the Chocolate Lover’s Chocolate Mousse Pie, and the rest of today's yumminess. (Yes, yumminess is the unofficial technical word here.) Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE LAYER CAKE
This yumminess is from Claire Saffitz in The New York Times cooking enewsletter. (And yes, yumminess is the technical term, as is decadent.) For this recipe, Claire wrote, "The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy."
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours 15 minutes; Yield: 10 servings
This was featured in "This is the Ultimate Chocolate Cake", and can be viewed online at https://cooking.nytimes.com/recipes/1024760-chocolate-layer-cake.
Also, you might want to check out Melissa Clark's guide, "How to Frost a Cake." And, lastly, while you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Plenty of great recipes, guides, ideas for cooking...as well as not dealing with any paywalls. Well worth it...
Ingredients
For the Cake
Room-temperature butter, for greasing the pans
2 cups cake flour
2-1/4 cups granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
3/4 cup strong freshly brewed coffee, steaming hot
1 cup crème fraîche, at room temperature
1 tablespoon vanilla extract
5 large eggs plus 2 large yolks, at room temperature
3/4 cup neutral oil, such as avocado or vegetable
For the Buttercream
8 ounces semisweet chocolate (54 to 64 percent cacao), finely chopped
1 cup whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy
2 tablespoons all-purpose flour
1-1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
4 large egg yolks
1-1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature
2 teaspoons vanilla extract
Preparation
Arrange an oven rack in the upper third of the oven and another in the lower third. Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (8-inch) cake pans with butter, then line the bottoms with rounds of parchment paper and smooth the parchment to eliminate air bubbles.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined.
Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely smooth. Set aside.
In a separate medium bowl, whisk the 5 whole eggs and 2 yolks until smooth; set aside.
Mix the batter: To the stand mixer bowl, add the oil and half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients. Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds. Pause and scrape down the sides and bottom of the bowl again, then add the whisked eggs and remaining cocoa mixture. Beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.
Pour the batter into the prepared pans, dividing evenly. (For uniform layers, use a scale – you’ll get about 550 grams of batter per pan.) Transfer the pans to the oven, positioning two on the upper rack and one on the lower, staggering them so the pans above don’t block the one below. Bake, rotating the top two pans side to side and rack to rack after 20 minutes, until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, 25 to 30 minutes.
Remove the pans from the oven and let cool completely on a wire rack.
To make the buttercream, start with the pudding base: Place the chocolate in the clean bowl of the stand mixer fitted with the paddle attachment. In a small saucepan, combine the milk and 1/4 cup of the sugar. Bring to a simmer over medium, stirring occasionally to dissolve the sugar, then remove from the heat and set aside. In a medium bowl, add the cocoa powder, flour, salt and remaining 1/4 cup sugar, and whisk until combined. Add the yolks to the bowl and whisk slowly to combine (it will seem very thick at first, but will loosen up), then whisk more vigorously until the mixture is pale, thick and smooth. Whisking the yolk mixture constantly, slowly stream in about half of the warm milk mixture, then whisk the contents of the bowl back into the saucepan. Set the saucepan over medium-low heat and cook, whisking constantly and scraping against the sides, until thick and bubbling, 1 to 3 minutes. Immediately scrape the pudding over the chocolate in the stand mixer bowl.
Make the buttercream: Let the pudding mixture sit for a few minutes, so the heat gently melts the chocolate, then mix with the paddle on low speed until the chocolate is completely melted and the pudding is smooth and glossy. Increase the speed to medium and beat until the outside of the bowl is cool to the touch, 10 to 15 minutes. With the mixer running, add the butter a couple of pieces at a time, waiting for each addition to incorporate into the pudding before adding the next, until you have a smooth, glossy, spreadable frosting. Stop the mixer, thoroughly scrape the sides and bottom of the bowl, and add the vanilla. Beat once more just until evenly mixed.
Unmold and level the cakes: Use a butter knife or small offset spatula to cut around the cooled cakes, pressing the blade firmly against the sides of the pans to loosen them. Invert the cakes onto a wire rack, remove the parchment paper if necessary, then invert again onto a second rack or cutting board so they’re domed side up. Holding a serrated knife parallel to the work surface, slice horizontally through the surface of each cake to level the layers. (The scraps are perfect for snacking.)
Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the way to the edges. Place a second layer cut side-down over the first, center it, then top with another 1 cup of buttercream. Place the third layer on top, cut side-down, pressing gently to level it. Scrape about half of the remaining buttercream over the top of the cake, then use the spatula to spread it across the surface and down the sides, covering the entire cake in a very thin layer of frosting. (The cake will show through in several places; this is just the crumb coat.) Transfer the cake to the refrigerator and chill just until the frosting is firm, 10 to 15 minutes, then cover with the remaining frosting.
The assembled cake will keep, loosely covered at room temperature, for 1 day. (Before covering the cake, chill it for 15 minutes so the frosting can firm up.) After 24 hours, refrigerate the cake and be sure to tightly cover any cut surfaces. Bring the cake to room temperature before serving.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2-3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
SUPER CHOCOLATE VEGAN GELATO
This is from the June 2008 issue of Vegetarian Times, page 64. It begins, "To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/super-chocolate-vegan-gelato/.
Ingredients
2 cups plain soy creamer
1/2 cup brown sugar
3 Tbs. cocoa powder
3 Tbs. cornstarch
1/2 tsp. salt
4 oz. semisweet chocolate, finely chopped
2 tsp. vanilla extract
Preparation
Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.
Cover, and chill 4 hours, or overnight.
Freeze in ice cream maker according to manufacturer’s directions.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
DEATH BY CHOCOLATE TACO
This is from Laura Rege at Delish. Laura wrote, "We can hear the ice cream truck music in our heads with each bite of these super decadent dessert tacos made with Ortega® Yellow Corn Taco Shells. There’s a bit of freezer work involved here, but don’t be intimidated. The recipe is incredibly simple and the end result is totally worth the wait."
Prep Time: 5 minutes; Total Time: 4 hours 15 minutes; Makes 6 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a33527634/death-by-chocolate-taco-recipe/.
Ingredients
2-1/2 c. semisweet chocolate chips
1/4 c. refined coconut oil
6 Ortega® Yellow Corn Taco Shells
2 pt. chocolate chocolate chip ice cream
3/4 c. hot fudge, chilled
1/2 c. chopped cocktail peanuts
1/2 c. sweetened coconut flakes, lightly toasted
2 tbsp. rainbow sprinkles
Directions
Line two small rimmed baking sheets with parchment paper.
In a medium microwave-safe bowl, combine 1 cup of the chocolate chips and 1 tablespoon of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.
Holding one taco shell from the inside over the bowl of chocolate, use a spoon to spread the outside with melted chocolate, letting excess chocolate drip back into the bowl. Repeat with remaining shells and melted chocolate.
Arrange on prepared baking sheets and freeze until chocolate is hardened and chilled, at least 10 minutes.
Using a serrated knife, slice the ice cream crosswise into thin rounds. Cut each round crosswise into strips. Keep ice cream frozen when not using.
Working with one coated taco shell at a time, remove the shell from the freezer. Fill halfway with ice cream. Spread fudge over top. Return to sheet tray in freezer. Repeat with remaining coated taco shells, ice cream, and fudge. Freeze 1 hour until fudge is hardened. Freeze filled taco shells until frozen and firm, at least 2 hours.
In a medium microwave-safe bowl, combine remaining 1-1/2 cup of the chocolate chips and remaining 3 tablespoons of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.
Working with one filled taco at a time, spoon the chocolate sauce over the top of the ice cream, completely covering the ice cream. Sprinkle with either half the peanuts(1/4 cup), half the coconut flakes (1/4 cup), or half the sprinkles (1 tablespoon). Arrange finished tacos standing up on the parchment lined baking sheet (use small bowls or measuring cups to hold tacos up). Repeat with remaining tacos, chocolate sauce, and toppings.
Freeze filled taco shells until frozen and firm, at least 1 hour.
Enjoy!
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE LAYER CAKE
This yumminess is from Claire Saffitz in The New York Times cooking enewsletter. (And yes, yumminess is the technical term, as is decadent.) For this recipe, Claire wrote, "The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy."
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours 15 minutes; Yield: 10 servings
This was featured in "This is the Ultimate Chocolate Cake", and can be viewed online at https://cooking.nytimes.com/recipes/1024760-chocolate-layer-cake.
Also, you might want to check out Melissa Clark's guide, "How to Frost a Cake." And, lastly, while you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Plenty of great recipes, guides, ideas for cooking...as well as not dealing with any paywalls. Well worth it...
Ingredients
For the Cake
Room-temperature butter, for greasing the pans
2 cups cake flour
2-1/4 cups granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
3/4 cup strong freshly brewed coffee, steaming hot
1 cup crème fraîche, at room temperature
1 tablespoon vanilla extract
5 large eggs plus 2 large yolks, at room temperature
3/4 cup neutral oil, such as avocado or vegetable
For the Buttercream
8 ounces semisweet chocolate (54 to 64 percent cacao), finely chopped
1 cup whole milk
1/2 cup granulated sugar
3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy
2 tablespoons all-purpose flour
1-1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
4 large egg yolks
1-1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature
2 teaspoons vanilla extract
Preparation
Arrange an oven rack in the upper third of the oven and another in the lower third. Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (8-inch) cake pans with butter, then line the bottoms with rounds of parchment paper and smooth the parchment to eliminate air bubbles.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined.
Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely smooth. Set aside.
In a separate medium bowl, whisk the 5 whole eggs and 2 yolks until smooth; set aside.
Mix the batter: To the stand mixer bowl, add the oil and half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients. Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds. Pause and scrape down the sides and bottom of the bowl again, then add the whisked eggs and remaining cocoa mixture. Beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute.
Pour the batter into the prepared pans, dividing evenly. (For uniform layers, use a scale – you’ll get about 550 grams of batter per pan.) Transfer the pans to the oven, positioning two on the upper rack and one on the lower, staggering them so the pans above don’t block the one below. Bake, rotating the top two pans side to side and rack to rack after 20 minutes, until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, 25 to 30 minutes.
Remove the pans from the oven and let cool completely on a wire rack.
To make the buttercream, start with the pudding base: Place the chocolate in the clean bowl of the stand mixer fitted with the paddle attachment. In a small saucepan, combine the milk and 1/4 cup of the sugar. Bring to a simmer over medium, stirring occasionally to dissolve the sugar, then remove from the heat and set aside. In a medium bowl, add the cocoa powder, flour, salt and remaining 1/4 cup sugar, and whisk until combined. Add the yolks to the bowl and whisk slowly to combine (it will seem very thick at first, but will loosen up), then whisk more vigorously until the mixture is pale, thick and smooth. Whisking the yolk mixture constantly, slowly stream in about half of the warm milk mixture, then whisk the contents of the bowl back into the saucepan. Set the saucepan over medium-low heat and cook, whisking constantly and scraping against the sides, until thick and bubbling, 1 to 3 minutes. Immediately scrape the pudding over the chocolate in the stand mixer bowl.
Make the buttercream: Let the pudding mixture sit for a few minutes, so the heat gently melts the chocolate, then mix with the paddle on low speed until the chocolate is completely melted and the pudding is smooth and glossy. Increase the speed to medium and beat until the outside of the bowl is cool to the touch, 10 to 15 minutes. With the mixer running, add the butter a couple of pieces at a time, waiting for each addition to incorporate into the pudding before adding the next, until you have a smooth, glossy, spreadable frosting. Stop the mixer, thoroughly scrape the sides and bottom of the bowl, and add the vanilla. Beat once more just until evenly mixed.
Unmold and level the cakes: Use a butter knife or small offset spatula to cut around the cooled cakes, pressing the blade firmly against the sides of the pans to loosen them. Invert the cakes onto a wire rack, remove the parchment paper if necessary, then invert again onto a second rack or cutting board so they’re domed side up. Holding a serrated knife parallel to the work surface, slice horizontally through the surface of each cake to level the layers. (The scraps are perfect for snacking.)
Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the way to the edges. Place a second layer cut side-down over the first, center it, then top with another 1 cup of buttercream. Place the third layer on top, cut side-down, pressing gently to level it. Scrape about half of the remaining buttercream over the top of the cake, then use the spatula to spread it across the surface and down the sides, covering the entire cake in a very thin layer of frosting. (The cake will show through in several places; this is just the crumb coat.) Transfer the cake to the refrigerator and chill just until the frosting is firm, 10 to 15 minutes, then cover with the remaining frosting.
The assembled cake will keep, loosely covered at room temperature, for 1 day. (Before covering the cake, chill it for 15 minutes so the frosting can firm up.) After 24 hours, refrigerate the cake and be sure to tightly cover any cut surfaces. Bring the cake to room temperature before serving.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2-3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
SUPER CHOCOLATE VEGAN GELATO
This is from the June 2008 issue of Vegetarian Times, page 64. It begins, "To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/super-chocolate-vegan-gelato/.
Ingredients
2 cups plain soy creamer
1/2 cup brown sugar
3 Tbs. cocoa powder
3 Tbs. cornstarch
1/2 tsp. salt
4 oz. semisweet chocolate, finely chopped
2 tsp. vanilla extract
Preparation
Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted.
Cover, and chill 4 hours, or overnight.
Freeze in ice cream maker according to manufacturer’s directions.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
DEATH BY CHOCOLATE TACO
This is from Laura Rege at Delish. Laura wrote, "We can hear the ice cream truck music in our heads with each bite of these super decadent dessert tacos made with Ortega® Yellow Corn Taco Shells. There’s a bit of freezer work involved here, but don’t be intimidated. The recipe is incredibly simple and the end result is totally worth the wait."
Prep Time: 5 minutes; Total Time: 4 hours 15 minutes; Makes 6 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a33527634/death-by-chocolate-taco-recipe/.
Ingredients
2-1/2 c. semisweet chocolate chips
1/4 c. refined coconut oil
6 Ortega® Yellow Corn Taco Shells
2 pt. chocolate chocolate chip ice cream
3/4 c. hot fudge, chilled
1/2 c. chopped cocktail peanuts
1/2 c. sweetened coconut flakes, lightly toasted
2 tbsp. rainbow sprinkles
Directions
Line two small rimmed baking sheets with parchment paper.
In a medium microwave-safe bowl, combine 1 cup of the chocolate chips and 1 tablespoon of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.
Holding one taco shell from the inside over the bowl of chocolate, use a spoon to spread the outside with melted chocolate, letting excess chocolate drip back into the bowl. Repeat with remaining shells and melted chocolate.
Arrange on prepared baking sheets and freeze until chocolate is hardened and chilled, at least 10 minutes.
Using a serrated knife, slice the ice cream crosswise into thin rounds. Cut each round crosswise into strips. Keep ice cream frozen when not using.
Working with one coated taco shell at a time, remove the shell from the freezer. Fill halfway with ice cream. Spread fudge over top. Return to sheet tray in freezer. Repeat with remaining coated taco shells, ice cream, and fudge. Freeze 1 hour until fudge is hardened. Freeze filled taco shells until frozen and firm, at least 2 hours.
In a medium microwave-safe bowl, combine remaining 1-1/2 cup of the chocolate chips and remaining 3 tablespoons of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.
Working with one filled taco at a time, spoon the chocolate sauce over the top of the ice cream, completely covering the ice cream. Sprinkle with either half the peanuts(1/4 cup), half the coconut flakes (1/4 cup), or half the sprinkles (1 tablespoon). Arrange finished tacos standing up on the parchment lined baking sheet (use small bowls or measuring cups to hold tacos up). Repeat with remaining tacos, chocolate sauce, and toppings.
Freeze filled taco shells until frozen and firm, at least 1 hour.
Enjoy!
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