Chocolate
If you love Chocolate as much as I do, today's post is sure to please. Check out the Chocolate Cupcakes with a Peppermint Frosting, the Extra-Fudgy Chocolate Cobbler, and the rest of today's yumminess. Enjoy!
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
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 FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
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 FILLED CAKE ROLL
Servings: 12 one-inch slices
Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml
Ingredients
Cake:
5 eggs
1/2 cup sugar
3 packets of Sweet'n Low
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
Filling:
2 cups skim milk
1 package sugar-free chocolate instant pudding mix
Topping:
2 teaspoons sugar-free cocoa mix
Directions
Preheat oven to 400F.
Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in a large bowl with electric mixer until fluffy.
Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.
Sift flour, cornstarch, and baking powder together.
Sprinkle half the mixture over batter; fold in with spatula.
Repeat with remaining flour mixture.
Spread batter evenly in pan.
Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
Arrange a towel on work surface and cover with wax or parchment paper.
Loosen edges of cake; unmold on paper.
Roll cake jelly roll style, using towel as a guide.
Leave cake rolled until it cools into jelly roll shape.
To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.
Unroll cake, spread evenly with pudding, and reroll.
Lightly sprinkle sugar-free cocoa over the top to decorate.
Cut into 1" slices and serve.
Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
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