Oatmeal Brownies—because we can’t have too many delicious brownie recipes, right? These came about after a little experimentation with an old recipe that had a good flavor but was a little too dry. And let me tell you, experimenting with brownie recipes is such a trial! (Not!)
Brownies are a traditional go-to treat, and why not? One bowl, a few minutes of prep, and then the delicious and mouth-watering scent of chocolatey goodness baking in the oven.
On movie night when our kids were still home, my husband would team up with one of them in a race to get the brownies into the oven during a commercial break (or two). It was a very popular activity.
Who wants some easy-peasy Chocolate Coconut Bars? I am super big on “easy,” and this little number is on the list. Not quite one bowl, but painless enough—and tasty enough—to add to my family’s “triple diple do-over” list. I’ve always been a fan of Mounds Bars, and this recipe has some of that going on, but not nearly so sweet. Check ‘em out. Continue reading Chocolate Fix: Chocolate Coconut Bars→
Autumn is pumpkin time — and time for Pumpkin Chocolate Chip Muffins! (I don’t actually discriminate against the season. Any time is a good time for pumpkin stuff!)
“Easy” is always usually a keyword when it comes to baking in my kitchen, and these gems are certainly that. And as an added way to get your vegetables, who can argue with muffins, especially when they are dotted with chocolate chips bursting with antioxidants? This particular recipe is pretty healthy, so it gets double points in my book. Continue reading Chocolate Fix: Pumpkin Chocolate Chip Muffins→
A long time ago, in a galaxy far, far away… Someone in my family discovered the recipe for an easy, scrumptious deep dark chocolate cake.
I don’t know who it was or where they found it, but the flavor and texture were to die for. We made it a lot. It swiftly became the go-to chocolate cake recipe, but I have to warn you that it does not work for making cupcakes! A shame, but sacrifices must be made. I never liked making cupcakes anyway.
We had a little trouble with the middle caving in, but my son was still living at home at the time, and loved baking. He took it upon himself to experiment until beauty was achieved and the middle behaved.
Avocado Chocolate Cream Pie sounds weird, right? Don’t run away yet! I tried it on my hubby, and I thought he was going to eat the whole thing in one sitting.
Then I sprang it on my daughter and her husband when she needed someone to make them a meal. (Dontcha hate being stuck in bed? But then people bring you food, and things might be okay after all!) Here’s what she had to say:
“The pie! So smooth and scrumptious! Hubby liked it, too. We both liked your Avocado Chocolate Cream Pie more than we thought we would. It was amazing! I also like that it’s not too rich. I could probably eat the whole pie…”
Wow, it’s been a long time since I indulged in a Chocolate Fix here on the ol’ blog! It’s been crazy busy with the release of my book Blood and ShadowAND my short story collection, Obscurely Obvious. Book 2 of Sherakai’s tale is also in the works. Whew!
My after-Christmas “break” has included (more) shopping and some wall painting. More work! It’s about time we had some chocolate, don’t you think? I’m going to tempt your taste buds with a spectacular and wonderfully decadent French Silk Pie.
I got the recipe from Creations by Kara, and it is perfect. It is, as Kara promises, “smooth, rich, and creamy—a dessert of epic proportions!”
I love when Chocolate Time rolls around… And guess what?? It’s time. Making up a menu for a Family Gathering (a.k.a. Reunion), my sister-in-law (Hi, Maren!) and I decided on a breakfast of muffins. Banana Chocolate Chip Muffins, to be specific.
Tasty. Portable. Perfect (when they have chocolate in ‘em!).
Banana Chocolate Chip Muffins
1 cup butter, softened
¾ cup firmly packed brown sugar
3 cups mashed banana (about 6)
½ cup milk
3 cups all-purpose flour
½ tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup semisweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 375°F.
In large bowl, beat butter until pale and creamy. Add sugar and mix well.
Add mashed bananas, milk, and eggs; beat until well blended.
Add flour, salt, baking soda, and baking powder, stirring just until blended.
Add chocolate chips (and nuts if used).
Line muffin tin with paper baking cups, spoon 3 Tbsp batter into cups. Bake for 15–18 minutes. Remove from pans immediately.
YIELD: 2 dozen
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Need more chocolate? Check out other recipes I’ve shared: The Chocolate What kind of chocolate have you been creating in your kitchen?
Send me your pictures and recipes! There is never enough chocolate.
Chocolate figures heavily in my life. I could give it up, but I’m no quitter! This time, I’ve got a tiny, tasty chocolate cake to tease your taste buds.
Being empty-nesters, my hubby and I really don’t need an entire cake sitting on the counter tempting us. How delightful to learn that I could make an adorable little cake-for-two! And it’s kind of romantic, too, don’t you think? Continue reading Chocolate Fix: Chocolate Cake for Two→
It’s chocolate time! This luscious chocolate mousse is one of my favorite ways to get my chocolate fix. It’s rich and creamy, and it doesn’t require an official chef’s hat. Big bonus in my world of quick-and-easy.
Luscious Chocolate Mousse
1 pkg unflavored gelatin
2 Tbsp cold water
¼ cup boiling water
1 cup sugar
½ cup cocoa
2 cups (1 pint) heavy cream
½ tsp vanilla
Additional cream, whipped, for garnish (optional)
Sprinkle gelatin over cold water in small bowl; stir and let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
Stir together sugar and cocoa in a mixing bowl. Add cream and vanilla. Beat at medium speed until stiff peaks form. Pour gelatin mixture over cream and fold in until well blended. Spoon into individual serving dishes and chill for about half an hour.
I don’t know about you, but I think it’s time for another chocolate fix!
Wait. Belay that! It’s always time for a chocolate fix!
Last time we made Black Bean Brownies. This time, it’s muffins! Hurrah! I love muffins, and the only “healthy” addition we’re making to these is coconut. This recipe has been in my collection for a long time, and the recipe card should probably be replaced is well used. We make them for breakfast, but sometimes we have them for dessert. They’re always good. My kids love them, and it’s one of the recipes they requested for the official family cookbook. (It’s so handy that we can share that online!)
These muffins are light, chocolate — and blessed with additional chocolate (chips) and just a sprinkling of coconut.
3 cups flour
1 cup sugar
½ cup nonfat dry milk powder
½ cup cocoa
1 Tbsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips
1 cup flaked coconut
2 eggs, beaten
1 ½ cups water
½ cup cooking oil
Preheat oven to 400°F. Grease or line muffin pan.
In large mixing bowl, combine dry ingredients, chocolate chips, and coconut. Make a well in the center.
In a small mixing bowl, beat the eggs, water, and oil. Add all at once to flour mixture and stir just until moistened. (Do not overheat, or your muffins will be tough!) Spoon batter into prepared cups, filling each three-fourths full. Bake about 18 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from pan.