Category Archives: chocolate

Chocolate Fix: Deep Dark Chocolate Cake — 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.

Chocolate Fix: Deep Dark Chocolate Cake

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.

Such a sacrifice… Continue reading Chocolate Fix: Deep Dark Chocolate Cake

Chocolate Fix: Avocado Chocolate Cream Pie

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…”

It’s slightly less decadent than the last pie I shared, but the texture is to die for. I revamped a  recipe by Whole Lifestyle Nutrition. The original recipe uses real maple syrup—which I love, but I wasn’t fond of it with chocolate and avocados! So I rebelled and used sugar. So sue me! You could probably Continue reading Chocolate Fix: Avocado Chocolate Cream Pie

Chocolate Fix: French Silk 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 Shadow AND 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!”

Yeah, all that and then some. YUM.

French Silk Pie

Go here for the fantastic recipe: French Silk Pie by Kara.

Images by Boyd Lythgoe, copyright 2016

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What are some of your favorite chocolate recipes?
Share below!

French Silk Pie
Banana Chocolate Chip Muffins

Chocolate Fix: Banana Chocolate Chip Muffins

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.

Mmm… muffins.

Tasty. Portable. Perfect (when they have chocolate in ‘em!).

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

1 cup butter, softened
¾ cup firmly packed brown sugar
3 cups mashed banana (about 6)
½ cup milk
4 eggs
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 Cake for Two

Chocolate Fix: Chocolate Cake for Two

Mmmm… 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

Luscious Chocolate Mousse

Chocolate Fix: Luscious Chocolate Mousse

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.

ChocolateMousse2Luscious 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.

YIELD: 6 servings

Images: “Luscious Chocolate Mousse” © 2016 Boyd R. Lythgoe
Go forth and get your chocolate fix.
Send me your pictures!

Chocolate Fix: Cocoa-Coco Muffins

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!

Cocoa-CocoMuffins_smLast 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.

Yum.

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Cocoa-Coco Muffins

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.

YIELD: 18 muffins

Images: “Cocoa-Coco Muffins” © 2015 Boyd R. Lythgoe

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Go forth and get your chocolate fix.
Send me your pictures!

Chocolate Fix: Black Bean Brownies

I’m a little excited. It’s time for another Chocolate Foray, and I looooove chocolate. (In case you hadn’t figured that out yet.)

Black Bean Brownies.

I know, I know, they sound weird and suspiciously healthy. I can’t really vouch for the “health” quality except that there is chocolate in them and chocolate is the other food group. Beans are good for you. There is also applesauce. The original recipe didn’t call for it, but the original also turned out very, very dry. Eww. Applesauce makes these kind of gooey and fudgey. And there’s chocolate, of course.

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Black Bean Brownies

1 15oz can black beans, well rinsed and drained
½ cup unsweetened applesauce
3 large eggs
3 tbsp vegetable or canola oil (Or be brave and use coconut. Yum!)
¼ cup cocoa powder
⅔ cup white sugar
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
1 tsp instant coffee (or your favorite coffee substitute) — optional
½ cup semisweet chocolate chips

Put all ingredients except chocolate chips in blender.

Blend until very smooth. Stir in half the chocolate chips. Pour into greased 8-inch square baking pan and sprinkle with the remaining chocolate chips. Bake at 350°F for 30-35 minutes.

Chocolate Fix: Any-Nut Torte

Do you know what time it is??

It’s chocolate time!

This time we’re doing a cake. It’s yummy and it’s easy. (Okay, putting the nuts on the sides is a little challenging, but well worth the effort. Don’t let it intimidate you!) When you make it—you know you want to!—be sure to let me know how it turned out. Send me pictures!

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Any-Nut TorteAny-Nut Torte

1 cup flour
1 tsp. Baking powder
Dash salt
½ cup butter, softened
½ cup sugar
½ tsp. Vanilla
4 egg yolks
⅓ cup milk
4 egg whites
⅛ tsp. Cream of tartar
1 cup sugar
¾ cup finely chopped nuts
¾ cup sugar
⅓ cup unsweetened cocoa
1 ½ cups whipping cream
1 ½ cups chopped nuts

Great and lightly flour 2 8” round cake pans.

Mix together flour, baking powder, and salt. Set aside.

In large mixing bowl beat butter on medium speed 30 seconds. Add ½ cup sugar and vanilla; beat till fluffy. Add egg yolks one at a time. Alternately add flour mixture and milk, beating on low just till combined. Spread evenly in pans.

For meringue layer, in a medium bowl beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Fold in ¾ cup chopped nuts. Spread the mixture over the batter. Bake at 300°F for 1 hour or till toothpick comes out clean. Cool cake in pans on wire rack 10 minutes. Remove and cool.

For frosting, in a chilled medium bowl stir together ¾ cup sugar and cocoa. Add whipped cream; beat on low till soft peaks form. DO NOT OVER-BEAT.

To assemble, place one cake layer, meringue side up, on plate. Spread with thin layer of frosting. Top with second cake layer, meringue side up. Frost top and sides, reserving some for piping if desired. Press the 1 ½ cups chopped nuts onto sides. Put remaining frosting in decorator bag with large star tip. Pipe around bottom edge and into rosettes on top. Cover and chill up to 24 hours. To serve, cut with knife dipped in water.

YIELD: 12 servings

Chocolate Fix: Chocolate Magic Custard Cake

When I was a little girl my mom spearheaded an annual Baking Campaign that started in October or November and came to a glorious, beautiful, tasty finale at Christmas. She set up a long, narrow table covered with a red tablecloth and decorated with gold tinsel. A basket shaped like a sleigh held old-fashioned, don’t-touch-it, fiberglass “snow” and some of her antique ornaments. She made a beautiful gingerbread house. There were fancy bowls of ribbon candy. But the best part was the cookies. Two shallow, rectangular baskets held rows and rows of cookies. Each row was different, and it was so exciting to be given the task of going out into the garage to the big chest freezer that held a veritable treasure trove of goodies so the baskets could be reloaded. Sometimes with even more different cookies.

Sometimes I snitched. There were a few varieties that were perfectly acceptable straight out of the freezer.

Mom—and the siblings old enough to participate in the baking frenzy—used to keep track of what cookies were made each year and how many of each. The very biggest year of all was a record 160 dozen cookies, not to mention the candies and breads that were also a part of the feast.

I almost don’t remember any turkeys…

Even so, all of us should have walked away from Christmas with a distinct waddle. Or maybe we should have rolled! But no, none of us were roly-poly. I continued the tradition (in a more restrained manner) when I grew up and married. My kids loved it. My husband is more of a fan of FRESH baking. And now that the kids have all flown the coop I don’t do much Christmas baking at all. But …

Over the New Year’s weekend I had to bake. I found a recipe—chocolate, of course—that severely tempted my tastebuds at the same time it (mostly) catered to my desire for something easy to prepare. It’s not hard to make, but it is just a little bit involved. (Hey, if it requires more than one bowl, it’s “involved”!) I tweaked the recipe very slightly, but the original can be found at Give Recipe.

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Chocolate Magic Custard Cake

Yield: 8 servings

4 eggs, at room temperature
1 teaspoon vanilla powder or extract
1 ¼ cup sugar
½  butter, melted
½ cup all purpose flour
½ cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting

Preheat oven to 320°F (160C).

Grease an 8in x 8in baking pan well.

Separate egg whites and yolks.

Beat egg whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla powder and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.

Pour the milk in gradually and continue beating gently.

Add the egg whites, one third at a time, and gently mix with a spatula. Pour this liquidy batter into the baking pan and bake for 60 minutes.

Let it cool and when it comes to room temperature chill for an hour. Slice and dust with powdered sugar just before serving. Keep in refrigerator.

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My husband is not a great fan of custard, but he loved this. I love it. Make some. Tell me what you think! And, as always, if you have a terrific chocolate recipe to share, DO IT!