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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.

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Chocolate on Chocolate Angel Food Cake

February 26, 2010 By The Recipe Mom Leave a Comment
chocangel

chocangelWhat You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Place the rack in the center of the oven and preheat the oven to 350 degrees.
Sift together the flour, confectioners’ sugar and cocoa powder
Place the egg whites and cream of tartar into a separate mixing bowl.
Add the salt and vanilla.
Use an electric mixer on medium speed and whisk together until soft peaks form.
Place the mixer on high speed and slowly add in 1/3 of the sugar mixing as you add.
When the sugar is mixed in slowly add another 1/3 of the sugar.
When that sugar is mixed in, add in the remaining sugar and mix until medium peaks form.
Fold in the flour mixture until moist and blended in well.
Pour the batter into an ungreased angel food cake pan.
Bake for 35 minutes or until the cake bounces back easily when lightly touched.
Invert the cake on a wire rack but leave the cake covered with the pan until cool.
To make the glaze place the semisweet chocolate into a mixing bowl.
Pour the syrup over the chocolate and let set.
Place the heavy cream in a saucepan.
Place the pan over medium high heat and bring it to a steady boil.
Pour the hot cream over the chocolate and whisk until smooth and creamy.
Unmold the cake and turn it right side up.
Spoon the glaze over the cake allowing it run down the sides.

Makes 8 servings

Remember not to grease your angel food cake pan. It is important for the egg whites to stick to the sides of the pan so the cake can rise. Make your cake an eye catcher by garnishing it with maraschino cherries or candied ginger.

Filed Under: Cakes and Cookies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes 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: , , , , , , ,

Cranberry Topped Chocolate Shortbread Tart

February 24, 2010 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

4 T of heavy whipping cream, divided
3 oz. semisweet chocolate, chopped
1 fully baked packaged shortbread crust
1/2 C of frozen cranberries
2 T of sugar

How to Make It:

Place 3 T of the cream into a saucepan.
Place the pan over medium high heat.
Bring the cream just to a simmer.
Remove the pan from the heat and add the chocolate.
Stir to cover the all the chocolate with the hot cream.
Let stand 1 minute.
Whisk until the mixture is smooth and creamy.
Add the remaining cream and whisk to blend.
Spread the filling into the shortbread crust.
Cover the pie and refrigerate for 2 hours or until firm.
Preset the oven temperature to 425 degrees preheating the oven.
Spray a cake pan well with a non stick cooking spray.
Place the frozen cranberries into a bowl.
Sprinkle the cranberries with the sugar and quickly toss to coat.
Place the cranberries in an even layer into the prepared cake pan.
Bake 5 minutes or just until the cranberries begin to thaw.
Stir the cranberries around in the sugar.
Bake an additional 5 minutes or until all the sugar has dissolved.
Remove the cranberries from the oven and stir.
Cool completely then spread the cranberries evenly over the top of the tart.

Makes 8 servings

Work quickly when coating the frozen cranberries with the sugar. You don’t want the sugar to dissolve before placing the cranberries into the oven. These candied cranberries will remain fresh for up to 4 hours at room temperature. They make a great topping for ice cream, angel food cake or even pound cake.

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

Chocolate It’s Not All Alike

February 23, 2010 By The Recipe Mom 1 Comment
whitechocbars

Awhitechocbarslthough chocolate was once known fit for only the most elite, its distinction today has brought to it anyone’s level. Everyone has access to this delightful confection. Did you know that our beloved chocolate is not all alike? There are many variations to the candy bar. Let’s look at a few.

Most people are familiar with one or two kinds of chocolate, milk and semisweet chocolate. These chocolates are meant for eating and have a delightfully sweet taste. Yet there are other types of chocolate that many of you are missing out on.

All chocolate is made up of mostly cocoa and cocoa butter. The type of chocolate mostly depends on the amount of cocoa solids found in it. Let’s explore the various types of chocolate and learn a bit more about them each below.

1. Milk Chocolate – Have you heard of Hershey’s? That’s milk chocolate. This is the one that most people know. Milk chocolate is very sweet and creamy, mostly due to the milk added to it. It’s found in brownies, candy bars, cookies and most of those delectable treats. The milk added to this type of chocolate is what gives us the unwanted calories and fat. That rich and creamy goodness is not healthy for you if you’re looking to keep the pounds off. About twenty percent of this type of chocolate is composed of cocoa solids.

2. Semisweet Chocolate – You find this type of chocolate in those cute little morsels that you add to cookie dough or brownie mixes. You can also melt it to add to cake batter. In semisweet chocolate, the percentage of cocoa solids rises to about sixty percent. Have you heard of Nestlé’s or Baker’s? Both market their own brands of semisweet chocolate.

3. Dark Chocolate – What used to be the black sheep of the chocolate family is now gaining quite the following and popularity. Dark chocolate contains the highest amount of cocoa solids out of any of the chocolate types. There is usually no milk added to dark chocolate. The taste is not as sweet as other brands of chocolate but it is a healthier type for those who like to eat it. Heard of Dove? Their dark chocolate is very popular among those who love this type of the sweet stuff.

4. White Chocolate – It’s not exactly white, but has an off-white color. It is not a sweet chocolate on it’s own but is usually mixed with milk chocolate in desserts to make it seem sweeter. Because it contains cocoa butter, a type of cocoa solid, this variety gets the name chocolate but in all actuality, it contains no cocoa at all.

5. Unsweetened Chocolate – No one usually eats this chocolate because of the lack of taste and the fact that it is quite bitter. Unsweetened chocolate is used in baking where sugar is added to sweeten the deal. There are 100 percent cocoa solids in this variety.

Which type of chocolate is your favorite? If you haven’t experienced all these types of chocolate you’re missing out. Next time you’re in the mood for chocolate head to the baking aisle to see the vast varieties available for your needs.

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Toffee Filled Chocolate Cookies

February 22, 2010 By The Recipe Mom Leave a Comment
choctofecookie

choctofecookieWhat You Need:

12 oz. of semisweet chocolate, chopped
2 T unsalted butter
1/4 C + 2 T of all purpose flour
3/4 t of baking powder
1/2 t of salt
1 1/4 C of sugar
3 large eggs
1 1/2 t of vanilla extract
4/2 oz. chocolate covered toffee bars, chopped coarsely

How to Make It:

Place the chocolate and the butter into a microwave safe bowl.
Microwave on high power for 1 minute then stir until smooth.
Allow the chocolate to cool to lukewarm
Whisk together the flour, baking powder and salt in a mixing bowl.
Place the sugar and eggs into a separate bowl.
Mix on high speed with an electric mixer for 2 minute or until thick and pale in color.
Add the chocolate mixture and vanilla and beat to blend in well.
Reduce the speed of the mixture to and blend in the flour mixture for 30 seconds.
Fold the candy pieces into the batter.
Cover and refrigerate the batter for 25 minutes or until firm.
Place the oven rack into the center of the oven.
Set the oven temperature at 350 and allow the oven to preheat.
Line a baking sheet with parchment paper.
Using a 1/4 C measuring cup transfer the batter by cups to the line baking sheet.
Press the cookies down with a spatula to flatten.
Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

Makes 18 large cookies

Use an ice cream scooper instead of the measuring cup to transfer the batter to the baking sheet. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check to see if they are done.

Filed Under: Cakes and Cookies, Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks 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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