Chocolate-dipped Potato Chip Cookies

Yield: About 24 cookies

Ingredients

3/4 cup flour

1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them

1/4 cup pecans, toasted and chopped very fine

1/4 teaspoon salt (yes, really! Don't leave it out.)

8 tablespoons butter, cut into 8 pieces and slightly softened

1/4 cup granulated sugar

1/4 cup confectioner's sugar

1 large egg yolk

1/2 teaspoon vanilla extract

10 ounces chopped bittersweet chocolate

Directions

1. Preheat oven to 350 and line two cookie sheets with parchment paper.

2. Combine potato chips, flour, pecans and salt in a bowl.

3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.

4. Slowly add flour mixture until completely combined.

5. Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.

6. Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.

7. Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 servings

Chocolate cupcakes stuffed with chocolate chip cookie dough are the ultimate combination of a dessert within a dessert. These cupcakes will undoubtedly satisfy your sweet tooth.

Ingredients:

Chocolate Cupcakes
1 1/2 cups gluten free cake flour mix or blend
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Chip Cookies
1 cup white rice flour
1 cup gluten free all purpose blend
1/4 cup coconut flour
2 teaspoons xantham gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup white sugar
1 cup brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips
1 cup Rice Chex cereal crushed
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions:

1.) Prepare the Chocolate Chip Cookies
Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.
2.) Prepare the Chocolate Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.
Allow the cupcakes to cool completely before adding the frosting.
3.) Prepare the Vanilla Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
4.) Assemble
Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.

Strawberry-Chocolate Freezer Pie

Yield: Makes 8 servings

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

Ingredients

yield: Makes 8 servings

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

Preparation

Spread ice cream evenly over crust. Dip a large spoon in hot water and run it over ice cream to smooth the top. Place pie in freezer until solid, 2 hours or up to 3 days. Before serving, spray a border of whipped cream (about 1 cup) around edge of pie. Mound strawberries in center.

Chocolate Cloud Cake Recipe

8 ounces 1/2 cup (1 stick) 6 large 1 cup 2 Tbs Grated zest of WHIPPED CREAM TOPPING 1-1/2 cups 3 Tbs 1 tsp

best-quality bittersweet or semisweet chocolate, coarsely chopped unsalted butter, cut into pieces, softened eggs: 2 whole, 4 separated sugar cognac or Grand Marnier (optional) 1 orange (optional) heavy cream, well chilled confectioners' sugar pure vanilla extract Unsweetened cocoa powder, for sprinkling

Oven Temp ~ 350° Bake Time ~ 35 - 40 minutes Pan Type ~ 8 " springform pan

Preheat the oven. Line the bottom of pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Chocolate cloud cake recipe yields 8 to 12 servings.

Chocolate lava cakes

  

Makes - 8

Ingredients

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

Method

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

• Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.            
  

Totally Chocolate Chip Cookies

Ingredients

• 125g dark chocolate, minimum 70% cocoa solids

• 150g flour
• 30g cocoa, sieved
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 125g soft butter
• 75g light brown sugar
• 50g white sugar
• 1 teaspoon vanilla extract
• 1 egg, cold from the fridge
• 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips

Method

Serves: Makes 12

1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Best Chocolate Chip Cookie Recipe

Ingredients

1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 (12 ounce) package semisweet chocolate chips (2 cups)

Directions:
1. Heat oven to 375 degrees F.
2. Beat brown sugar, white sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy.
3. Beat in eggs and vanilla, then stir in the baking soda, salt and flour. Add the walnuts and chocolate.
4. Drop dough by large scoops onto ungreased cookie sheet, 2 inches apart. Flatten slightly with fork.
5. Bake 11 to 14 minutes. Cool on pan for five minutes, then cool on wire racks.

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

Makes 24


Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk


1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there

Chocolate Peanut Butter Sandwich

3 cups good quality chopped milk chocolate
4 tablespoons shortening
12 halved graham crackers
2 cups creamy peanut butter


1.  Melt chocolate and shortening over a double boiler, stirring to melt.  I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.

2.  Dip each graham cracker into chocolate and let set up on wax or parchment paper.  Stick in the freezer for a few minutes to speed this up.  Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.  This step is important.   While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch.  Slowly and carefully spoon melted chocolate over tops and sides of peanut butter.  This is where the patience and work comes in.  Use a small spoon working the chocolate around the edges and sides.  You’ll then use a little plastic knife to run the chocolate around the edges and clean it up a little.  Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the “lines” you see in the pictures above.  (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).


My reviews…Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them.  It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it!  Have fun and keep them chilled!
Makes 12 “sandwiches”

60 Second Chocolate Chip Cookie A la Mode

2 Tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons beaten egg
1/4 teaspoon pure vanilla extract
5 tablespoons all-purpose Gold Medal Flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chocolate chips


1. Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in hot ramekin. Top with a large scoop of vanilla ice cream and drizzle with my homemade magic shell (recipe coming soon). Serve immediately.
Makes 1 large serving, perfect for sharing

White Chocolate Coconut Rice Krispie Treats

Yields about 15 squares

Ingredients:
3 Tbsp butter
1 (10 oz) bag marshmallows - about 40 large marshmallows or 4 cups miniature
1/2 tsp coconut extract
5 1/2 cups Rice Krispies Cereal
1/2 cup chopped macadamia nuts (optional)
3/4 cup white chocolate chips
2/3 cup shredded sweetened coconut, toasted (I crumbled mine up a little after toasting)


Directions:
Grease an 11x7 baking dish, set aside. Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and cook, stirring constantly until marshmallows have completely melted. Remove from heat and whisk in coconut extract. Add Rice Krisipies cereal and optional macadamia nuts and toss mixture until evenly coated. Pour mixture into prepared baking dish and using a buttered spatula, spread and gently press mixture into an even layer. 
Melt white chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread melted white chocolate evenly over Rice Krispie Treats. Sprinkle with toasted coconut and gently press coconut into melted white chocolate. Cover baking dish with plastic wrap and allow chocolate to set and harden at room temperature before cutting into squares (alternately you could speed up the process by placing them in the refrigerator for about 10 minutes to set) or cut and serve immediately for ooey gooey marshmallow, melty white chocolate Rice Krispie Treats (my favorite, but I love melted candy bars so maybe don't go with my judgement ).

Mint Chocolate Cheesecake Popsicles

Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)

Magic Shell, optional

Directions:

1. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.

2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your popsicle molds. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets. Freeze according the manufacturers directions.

3. If desired, garnish each popsicle with Magic Shell and chopped cookies.

Tip: If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.

Notes:

- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.

Chocolate Covered Brownie Ice Cream Sandwiches

Ingredients:

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Moist Lightened Up Chocolate Cupcakes

Yields 24 cupcakes


Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda 
1 tsp baking baking powder
1 tsp salt
2 large eggs
1/4 cup sour cream
6 Tbsp applesauce
1/4 cup butter, melted
1 cup buttermilk
2 Tbsp unsulphured molasses
2 tsp vanilla extract 
3/4 cup hot water


Directions:
Preheat oven to 350 degrees.  Fill two muffin tins with paper liners and butter top of muffin tin.  In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt.  Add in eggs, sour cream, applesauce, melted butter, buttermilk, molasses and vanilla and mix until blended.  Stir in hot water and mix with an electric mixer on medium speed for 2 minutes.  Pour about 1/4 cup mixture (or fill cups 3/4 full) into 24 paper lined muffin cups (there should be just a bit left over) and bake for 17-18 minutes until a toothpick inserted into center comes out with a few moist crumbs attached.  Allow cupcakes to cool before frosting.  


Penuche Frosting


Ingredients:
1/2 cup butter
1 cup packed dark brown sugar*
1/4 cup half-and-half
1 pinch salt
1 tsp vanilla extract
2 cups powdered sugar
1-2 Tbsp hot water


Directions:
Melt butter in a medium saucepan over medium heat.  Whisk in brown sugar and salt and bring mixture just to a boil, reduce heat and simmer for 2 minutes, stirring constantly.  Stir in half-and-half and bring mixture just to a boil, stirring constantly.  Remove mixture from heat and stir in vanilla.  Allow mixture to cool to warm (original recipe states "lukewarm" but I found warm worked better) then beat in powdered sugar.  Add hot water as needed to thin frosting out 1 tablespoon at a time.  Immediately spread frosting over cooled cake/cupcakes before it sets.


*I usually only have light brown sugar on hand so I just add 1 tsp molasses to this recipe along with the light brown sugar (rather than using dark brown).

Chocolate Espresso Walnut Cookies

Ingredients
1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)