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Double Chocolate Buttermilk Muffins

March 1, 2010 By The Recipe Mom Leave a Comment
choczucmuffin

chocmuffin1What You Need:

3/4 C unsalted butter, melted and cooled
1/4 C + 2 T nonfat buttermilk
1 1/2 t vanilla extract
1 large egg
1 C + 2 T of flour
5 T unsweetened cocoa powder
3/4 C sugar
2 1/4 t baking powder
1/2 t salt
3/4 C semisweet chocolate chips

How to Make It:

Allow the oven to preheat to 350 degrees.
Line a muffin tin with paper cups or spray generously with a non stick cooking spray.
Place the melted butter into mixing bowl.
Whisk in the buttermilk, vanilla and egg until well blended.
In a separate bowl sift together the flour, cocoa powder and sugar.
Sift in the baking powder and salt and to toss to combine.
Fold the chocolate chips into the flour mixture.
Pour the buttermilk mixture into the flour mixture and stir just until moist.
Fill each muffin cup 2/3 full of batter.
Bake the muffins for 18 minutes or until a pick inserted in the center comes out clean.
Place the muffin tin on a wire rack and cook for 5 minutes.
Remove the muffins from the tin and cool on the wire rack to room temperature.

Makes 12 muffins

Jumbo muffins are easy to make with this recipe. Instead of using paper liners butter 6 jumbo muffin tin cups including the rims to help round the top of the muffins. Fill the cups 2/3 full of batter and bake 25 minutes or until a pick inserted in the center comes out clean.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , ,

Banana Parfaits with Chocolate Granola

February 28, 2010 By The Recipe Mom Leave a Comment
chocolate1

chocolate1What You Need:

1 C of rolled oats
1/2 C of toasted almonds, sliced
1/3C of toasted walnuts, chopped
1 1/2 C of unsweetened coconut, toasted and shredded
1 T of brown sugar + 1/4 C of brown sugar, packed and divided
1 t of cinnamon
2 T of unsweetened cocoa powder
1/4 C honey, divided
1/4 C semisweet mini chocolate chips
1/2 C of raisins
1 (32 oz.) container of vanilla yogurt
Zest from half of an orange
6 T of unsalted butter
4 ripe bananas cut into 1/4 inch slices

How to Make It:

Line a baking sheet with parchment paper and place the rack into the center of the oven.
Allow the oven to preheat to 350 degrees.
Toss together the oats, almonds, walnuts and coconut in a mixing bowl.
Sprinkle 1 T of brown sugar, the cinnamon and the cocoa powder over the top.
Toss until all the ingredients are mixed together well.
Spread 3 T of the honey over the mixture and toss until well covered.
Spread the mixture evenly over the prepared baking sheet.
Bake the granola 15 without stirring.
Allow the granola to cool.
Dump the chocolate chips into a mixing bowl.
Add the raisins and the remaining honey and stir until well combined.
Fold in the granola mixing until all the ingredients are blended together well.
Whisk together the yogurt and orange zest.
Cover the bowl and refrigerate until ready to use.
Melt the butter in a skillet over medium heat.
Stir in the remaining brown sugar.
Cook 2 minutes, stirring constantly, until the sugar is dissolved.
Lay the banana slices into the skillet and stir gently to coat.
Cook 1 minute or until the bananas just begin to color.
Place one spoon of warm bananas into the bottom of the parfait glasses.
Add 1/2 C of the yogurt mixture.
Top with the chocolate granola.

Makes 8 servings

Filed Under: Chocolate, Desserts, Kid Friendly, Parfaits, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Crispy Chocolate Snack Balls

February 27, 2010 By The Recipe Mom 1 Comment
chockrisp

chockrispWhat You Need:

8 T of unsalted butter
1/3 C of unsweetened cocoa powder
2 (10 oz.) bags of mini marshmallows
10 C of rice crispy cereal
3/4 C of semisweet chocolate chips

How to Make It:

Heat the butter in a saucepan over medium high heat until melted.
Stir in the cocoa powder.
Place the marshmallows into the pan.
Heat for 5 minutes or until melted, stirring often.
Remove the pan from the heat.
Fold in the cereal until completely coated.
Place half of the chocolate chips into the mixture.
Stir until melted.
Add the remaining chocolate chips and stir until blended in well.
Cover a baking sheet with wax paper then lightly oil your hands.
Form the mixture into golf ball size balls.
Place the formed balls on the prepared sheet.
Cool to room temperature before eating and storing.

Makes 80 balls

The more chocolate the better don’t you agree. Use chocolate flavored cereal instead of just plain rice cereal. Keep these little treasurers fresh for up to 4 days by placing them in an airtight container. Leave them stored at room temperature. Chilling will cause them to harden and they will not be eatable.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , ,

Special Chocolate Scones

February 25, 2010 By The Recipe Mom Leave a Comment
chocchips

chocobakingsheetWhat You Need:

2 C of flour
4 T + 1 t of sugar, divided
2 t baking powder
1/2 t of salt
1 stick + 2 T of unsalted butter, cold and cut into pieces
1 C of semisweet chocolate chips
1 large egg yolk
1/2 C of half and half, chilled

How to Make It:

Set the oven temperature to 375 degrees preheating the oven.
Place the oven rack into the center of the oven.
Spray a baking sheet with a non stick cooking spray and set aside.
Place the flour and 4 T of sugar into a mixing bowl.
Add the baking powder and salt and whisk to blend.
Add the butter to the flour mixture.
Cut the butter into the mixture with a pastry blender until crumbly.
Stir in the chocolate chips.
Whisk the egg yolk and half and half together in a small mixing bowl.
Pour the egg mixture over the flour mixture.
Using a fork toss the mixture until a soft dough forms.
Lightly flour a cutting board or flat surface.
Place the dough on the flour.
Knead using your hands 6 times then form the dough into a disk.
Cut the disk into 6 equal size pieces.
Place the cut dough onto the prepared baking sheet.
Sprinkle the remaining sugar evenly over the 6 disks.
Bake for 20 minutes or until a golden brown on the bottom.
Cool on a wire rack before serving.

Makes 6 scones

Serve these special scones warm with a little cream or whipped topping. These scones are best if eaten on the day they were baked. If you have leftovers they can be reheated by wrapping them in foil and placing them on a baking sheet. Place in a preheated 350 degree oven for 5 minutes or until heated through.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

White Chocolate Shortbread Cheesecake

February 21, 2010 By The Recipe Mom 1 Comment
wchocchip

wchocchipWhat You Need:

1 C of shortbread cookies, crushed fine
1/2 C + 3 T of sugar, divided
3 T of butter, melted
2/3 C of semisweet chocolate chips
1/2 C of white chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 C of sugar
1 large egg
3 T of sour cream
1 t of vanilla extract

How to Make It:

Lightly grease a round 9 inch metal pan with a non stick cooking spray.
Set the oven temperature to 350 degrees and move the rack to the center of the oven.
Place the crushed cookies into a mixing bowl.
Add 3 T of sugar and toss gently with a fork to combine.
Pour the butter over the cookies and toss with a fork until moistened well.
Press the most crumbs into the bottom of the prepared pan.
Bake 8 minutes or until the crust just begins to darken.
Remove the pan and place on a wire rack to cool.
Leave the oven turned on.
Place the semisweet chips into a saucepan.
Place the pan over low heat.
Heat the chocolate for about 2 minutes or until smooth constantly stirring.
Remove the pan from the heat.
In another pan melt the white chips the same way and remove the pan from the heat.
Place the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed until smooth and creamy.
Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.
Beat in the sour cream and vanilla.
Remove half of the batter to another bowl.
Add the melted semisweet chocolate to one bowl of batter and beat to combine.
Add the melted white chocolate to the other bowl and beat to combine.
Pour the semisweet chocolate batter into the prepared crust.
Pour the white chocolate batter over the top and spread to cover.
Using a table knife, swirl the two batters together.
Bake for 28 minutes or until set.
Transfer the pan to a wire rack to cool to room temperature.
Cover and refrigerate for 10 hours or overnight.

Makes 8 servings

There is noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception and they will ask for it over and over again.

Filed Under: Cheesecakes and Pies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

What Type of Chocolate Will Work

February 20, 2010 By The Recipe Mom 2 Comments
chocolate2

chocolate2If you are a baker then you know that the baking isle at the supermarket is filled with many different types of chocolate. For the experienced and not so experienced a trip down this isle can have you asking the question “which chocolate should I choose?” Here are a few tips that can help you decide on the perfect chocolate for your baking needs.

The baking aisle in the supermarket is filled with all types of chocolate from milk chocolate morsels to flavored morsels to block chocolate to gourmet varieties. What you choose depends on why you need it.

Cocoa Powder

This is where the chocolate begins as a press cake once the cocoa butter is removed. The press cake can then be packaged as cocoa powder for hot chocolate and also for baking. Unsweetened baking cocoa is best for recipes. Hot chocolate has other dried ingredients added like sugar and dehydrated marshmallows. It is just for drinking.

Chocolate Bars

Sweetened chocolate bars, with or without the nuts or fruit pieces, are great for eating. If you are trying to get your daily dose of chocolate, eating a dark variety without the nuts or fruit will be the best overall as far as calories. Dark chocolate has many health benefits. Milk chocolate is creamy but the added milk also adds calories and fat. Eating a specialty or gourmet chocolate bar will yield a smoother taste. Depending on the chocolate manufacturer, you may get a different taste with each brand you try. Depending on the chocolate manufacturer, you may get a different taste with each brand you try.

Unsweetened chocolate is used for recipes that call for other sweet ingredients like sugar or honey to offset the bitter taste. Many unsweetened dark chocolate bars don’t contain anything but cocoa solids so they are safe for those with food allergies. Don’t attempt to eat these bars like a candy bar. They are bitter and will leave a bitter taste in your mouth that is impossible to get rid of.

Bricks

Bricks are primarily used for baking chocolate. They are chopped and melted to make chocolate candy, chocolate cakes and icings. They also make great chocolate cheese cakes, brownies, puddings and mousse.

Morsels

Everybody loves chocolate chip cookies. They are a favorite after-dinner or party-time treat. So, what chocolate do you reach for? Most people reach for the semi-sweet chocolate morsels or chips. They hold their shape and are not bitter. Once you bite into them, they melt into sweet goodness. Use them also for muffins, pancakes or any of your special treats.

Morsels can be found in many chocolate flavors. From semisweet to white these chips give our dessert and snacks just the right amount of delectable chocolate flavor.

If you are an avid baker, try different types of chocolate to make your creations. Gourmet chocolates are usually made from different types of cocoa beans which can intensify the flavor. Keep a variety of chocolate products on hand so that you are always prepared to whip up something good when the mood hits you.

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Fruity Trix Smoothies

December 25, 2009 By The Recipe Mom Leave a Comment
smoothies

smoothiesWhat You Need:

6 (8 oz.) containers of vanilla yogurt
3/4 C of orange juice
3 bananas
3 C of frozen whole strawberries
Trix cereal, crushed

How to Make It:

In a blender put the yogurt and orange juice and stir just to incorporate into the yogurt.
Break each banana into chunks and put in the blender.
The strawberries are added to the blender.
Cover the blender and blend the mixture until smooth and creamy.
The mixture is poured into glasses and the crushed cereal is put on top.

Makes 10 servings

Kids will love this healthy drink at their New Years Eve party. It not as time consuming as making punch or as cold as a milk shake. Top these drinks with miniature chocolate chips or cut up fruit for a different taste.

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Nutritional Information per 1 C serving: (approximate values)
Calories 230; fat 2 g; sodium 90 mg; carbohydrates 47 g; sugar 38 g; protein 8 g

Filed Under: Drinks and Smoothies, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , ,

Mini Ice Cream Tacos

December 24, 2009 By The Recipe Mom 1 Comment
tacoshells

tacoshellsWhat You Need:

8 mini corn taco shells
1/3 C of milk chocolate chips, divided
1 pint vanilla ice cream
2 T peanuts, chopped

How to Make It:

Set the oven to preheat to 350 degrees F.
In a loaf pan put the taco shells open side up.
Place foil balls at each end to keep the shells upright.
Put in oven for 5 minutes or until the shell are crispy.
Cool shells for 10 minutes.
With 1 t of the chocolate chips fill the bottom of the shells.
Put 1/4 C of ice cream in each taco shell.
The filled shells are put into the freezer for at least 15 minutes.
In a microwave safe bowl put the remaining chocolate chips.
The chips are microwave on high for 1 minute then stirred.
Melt until smooth using 30 second intervals stirring after each interval.
Remove the shells from the freezer and drizzle with the chocolate.
The chopped peanuts are quickly sprinkled over the tacos.
Put back in freezer at least 10 minutes before serving.

Makes 8 ice cream tacos

You may use any flavor of ice cream in the tacos to make a big hit at your New Years Eve party. Any flavor of ice cream topping can be drizzled over the top. Choose the ice cream and topping to suit your child’s taste.

Preparation Time: approximately 30 minutes
Baking Time: approximately 5 minutes
Freezing Time: approximately 25 minutes
Total Time: approximately 1 hour

Nutritional Information per taco: (approximate values)
Calories 140; fat 8 g; sodium 60 mg; carbohydrates 15 g; sugars 10 g; protein 3 g

Filed Under: Appetizers, Ice Cream, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , ,

Fancy Strawberry Bites

December 20, 2009 By The Recipe Mom Leave a Comment
dippedstrawberry

dippedstrawberryWhat You Need:

1 qt. fresh whole strawberries
1 C of vanilla ready to spread frosting
Miniature semisweet chocolate chips
Chopped nuts
Colored sugars
Candy sprinkles
Grated chocolate
Shredded coconut

How to Make It:

The strawberries are rinsed under cold water and dried on a paper towel.
In a microwave safe bowl put the frosting.
Using high temperature heat for 15 seconds, or until frosting is melted and smooth.
Into separate shallow bowls put the chips, nuts, sugars, sprinkles, chocolate and coconut.
With wax paper cover a cookie sheet.
The bottom of each strawberry is dipped about 1/3 up in the frosting.
The frosted strawberry is quickly dipped into one of the toppings.
The strawberry is placed on the wax paper.
Continue dipping the strawberries until all are frosted.
Put in refrigerator 5 minutes or until the frosting has hardened.

Makes 40 strawberries

Kids will love these strawberries. You may use any type of frosting and toppings. Kids will feel special when they see these strawberries are just for them.

Preparation Time: approximately 40 minutes
Chilling Time: approximately 5 minutes
Total Time: approximately 45 minutes

Nutritional Information per strawberry: (approximate values)
Calories 50; fat 2 g; sodium 0 mg; carbohydrates 8 g; sugar 8 g; protein 0 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Cashew Ghost Pops

September 21, 2009 By The Recipe Mom Leave a Comment
ghosties

ghostiesWhat You Need:

1 (12 oz.) pkg. semisweet chocolate chips
4 1/2 t canola oil
40 large marshmallows
20 Popsicle sticks
1/2 C of orange sprinkles
1/2 C of black sprinkles
1 C of cashews, ground fine

How to Make It:

Line a baking sheet with wax paper.
In a small microwave safe bowl put the chips and microwave on high 30 seconds and stir until smooth.
Continue to microwave at 15 seconds intervals if all the chips are not melted, stirring after each time.
Thread 2 marshmallows onto each Popsicle stick.
In a shallow bowl mix together the orange and black sprinkles.
Dip the threaded marshmallows into the melted chocolate allowing excess to drip back into the bowl.
Roll the dipped marshmallows through the sprinkle mixture coating them well.
Place the cashews into a shallow bowl and roll each of the ghost pops through the cashews.
Standing them up, place the coated marshmallows onto the prepared baking sheet.
Chill in the refrigerator for at least 1 hour or until firm

Kids love these ghost pops. You can use any type of ground nut or they can be omitted if you prefer. Chocolate sprinkles may be substituted for the black sprinkles if you prefer.

Makes 20 pops

Filed Under: Halloween, Kid Friendly, Recipes, Snacks Tagged With: , , , , , , , ,