Posts Tagged chocolate
Chocolate Chip and Cinnamon Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on March 6th, 2010
So I went with this recipe because I wanted to use what I had on hand – and we ran out of the chocolate hazelnut drops. Holy crap these were so good! Definitely not your average chocolate chip cookie. Add these to your gourmet cookie box collection – that’s my goal, you know!
Heaven’s ingredients:
1 c butter, softened
scant 3/4 c superfine sugar
1 egg yolk, lightly beaten
2 tsp orange extract
2.5 c flour
generous 1/2 c semisweet chocolate chips
salt
1.5 tbsp each superfine sugar and ground cinammon
1. Preheat oven to 375 and line your cookie sheets with parchment paper.
2. Beat your butter and sugar together with a wooden spoon until well combined then beat in egg yolk and extract. Sift together your flour and pinch of salt into the mixture and add the chocolate chips. Stir until thoroughly combined. Keep in mind the batter may be somewhat crumbly.
3. For the coating, mix your tbsps of sugar and cinnmmon. Scoop out dough by tablespoons and form into balls and roll them in the coating. Place on your cookie sheets spaced well apart.
4. Bake for 12-15 mins and let cool on cookie sheets for 5-10. Then transfer to wire racks with metal spatula. Makes 30.
Guaranteed to make your kitchen smell so delicious!
Enjoy these as much as I have =D
Chocolate Hazelnut Drops
Posted by Eileen Devlin in Baking, Desserts, Snacks on February 26th, 2010
Hello. My name is Eileen and I am a chocoholic. . .I once again hit the jackpot with these cookies. Hazelnuts are my favorite nut and although I think almost anything is good drenched in dark chocolate – this combination is incredibly satisfying. But that’s just my opinion. Feel free to form your own once you’ve made these 
Supplies:
1 c softened butter
scant 3/4 c superfine sugar
1 lightly beaten egg yolk
2 tsp vanilla extract
2 c flour
1/2 c unsweetened cocoa
1/2 c ground hazelnuts
1/3 c semisweet chocolate chips
4 tbsp chocolate and hazelnut spread
salt
1. Preheat oven to 375 and line your cookie sheets with parchment.
2. Mix your butter and sugar with a wooden spoon and then beat in yolk, and extract. Stir together flour, cocoa, and a pinch of salt, add the hazelnuts and chocolate chips and stir until thoroughly combined.
3. Scoop out tablespoons of the mixture and shape into balls. Place on sheets and use the dampened end of a wooden spoon to make a hollow in the center of each cookie.
4. Bake for 12-15 minutes and let cool on the sheets for 5-10. Then transfer to wire rack to cool completely and fill the hollows with the spread. Makes about 30.
Let me count the ways. . .
Incredibly decadent :9
Yeah, I wasn’t counting calories with these.
Enjoy!
Egg Custard Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on February 6th, 2010
From what I hear you are either a custard fan or not. I grew up with flan and desserts of the sort but for some reason didn’t care for custard until much later in life. I used the following recipe to make this for a friend’s father whose favorite dessert is this.
Ingredients
- 1 (9 inch) unbaked pie crust
- 3 eggs, beaten
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg white
- 2 1/2 cups scalded milk
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
- Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack and give some time to set.
***This was the first time I made this and so being the type of person I am I made a second pie to taste test it myself before giving what I made to someone else. However, I decided to put a thin layer of chocolate on the bottom so that others in my household would partake of it too. I had to increase the baking time by about 5-7 minutes. The custard filling came out exactly as I expected and the chocolate, although I even questioned throwing that in there, was really good. Even my husband who doesn’t care for custard thought it was a nice touch.
This goes to show you: don't shift the pie while it is baking. The nutmeg will move over! Errr. . .
. . .with the chocolate layer . . .
From what the recipe stated each slice (8 per pie) has approximately 225 calories (without chocolate).
Chocolate drizzled cinnamon cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on January 30th, 2010
So I found a more “reasonable” recipe after the sugar cookie post – and what I mean is that the dough was more malleable and didn’t make me want to pull my hair out. This was still time-consuming because I used cookie cutters but the chocolate drizzle is easier to deal with than sprinkles and decorative sugar. I will leave that to the pros for now. These were excellent! I decided to double the recipe this morning and I yielded a TON of cookies! So these are perfect to share with others 
You will require:
1 egg
1 egg yolk
1 c superfine sugar (caster)
1/2 c sweet butter (I used regular)
2 1/4 c all purpose flour
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp salt
6 oz bittersweet chocolate, melted
1. Mix together first 3 ingredients and then stir in melted butter. Sift the flour, salt, cinnamon, and salt in a bowl and then add to egg mixture. Chill until firm.
2. Preheat oven to 375 and prep your cookie sheets. Roll the dough out between parchment or plastic wrap to about 1/8 in and use cookie cutters. Place on baking sheets and bake for 10-15 mins until golden.
3. Cool on wire rack. Dip fork into melted chocolate and drizzle onto cookies. Allow to set on parchment and then enjoy!
I had fun with these - used cookie cutters kids would enjoy!
Cookies galore - this is the second sheet out of 4 large!
***Alternately instead of the cinnamon you can use ginger or the grated zest of 2 lemons (4-6 tsp) and add to egg and sugar mixture.
***This is NOT low cal 
Nutritional Information (per cookie):
Calories: 65
Total Fat: 2.8 g
Cholesterol: 8.7 mg
Sodium: 63.6 mg
Carbohydrate: 9.5 g
Fiber: 0.3 g
Protein: 0.9 g
Peanut Butter Chocolate Swirl Bread
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 26th, 2010
Seems like I can’t go one week without baking something for breakfast – but that’s a good thing, right? This bread sounds rich, but it’s not. It has just the right amount of peanut butter/chocolate flavor to leave you satisfied.
You’ll need:
3/4 c packed brown sugar
1/3 c creamy peanut butter
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 egg whites
2 tbsp canola oil
1 c all purpose flour
1/2 c whole wheat flour
1 c fat free milk
2 tbsp unsweetened cocoa powder
1 tbsp fat free milk
1. Preheat oven to 350 and prep your loaf pan.
2. In large bowl, combine brown sugar, peanut butter, baking powder, baking soda, and salt. Beat with electric mixer until combined. Beat in egg whites and oil until combined. In a small bowl, combine flours and alternately add this and 1 c milk to peanut butter mixture beating on low speed after each addition. Transfer 1/2 c of the batter to small bowl and stir in cocoa powder and 1 tbsp milk.
3. Spoon half the light-color batter evenly into prepped loaf pan. Then drop all the chocolate batter by small spoonfuls on top of batter in pan. Spoon remaining light-color batter over it. Using a narrow metal spatula, swirl batters to create a marbled effect.
4. Bake for 50-55 mins or until inserted toothpick in middle comes out clean. Cool in pan on wire rack for about 10 mins and remove from pan and continue to cool on wire rack. Makes approx. 12 servings.
I probably could've done better with the "marbling" effect but still tastes delish!
Nutritional Information:
Calories: 181
Total Fat: 6 g
Cholesterol: 0 mg
Protein: 5 g
Carbohydrate: 28 g
Fiber 1 g
Sodium: 177 mg
Chocolate Coconut Macaroons
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 3rd, 2010
Can we tell I love a coconut, nut, and chocolate combination? This surprisingly low-cal recipe is excellent. I anticipated them looking differently (like store bought macaroons) but the texture and taste is amazing. When you bite into them they feel soft and as light as air but then end with a nice crunch from the almonds and coconut. Just awesome. I served these as one of the dessert options at a dinner party.
3/4 c slivered almonds, dry-roasted and finely chopped
2/3 c sweetened flaked coconut
1/3 c all-purpose flour
3 tbsp unsweetened cocoa powder
whites of 4 large eggs
1/2 tsp vanilla
1/2 tsp imitation coconut flavoring
1/4 tsp cream of tartar
1 c sugar
1. Preheat oven to 325 and prep your baking sheets or you can use parchment paper (I did the latter for these).
2. In a small bowl, stir together almonds, coconut, flour, and cocoa
3. In a large metal/glass bowl combine remaining ingredients except sugar and beat on high until foamy. Gradually beat in sugar. Continue beating for 2-3 mins or until the egg whites are glossy and stiff peaks forms and remain standing.
4. Gently fold the almond mixture into the egg whites and drop by rounded teaspoonfuls about 2 in apart on baking sheets. Bake one sheet at a time for 12-14 mins or until tops are dry. Cool on wire racks. For a light dessert serve with strawberries and light whipped cream. I yielded 36 macaroons.
***I still have a feeling that they shouldn’t be as flat but the taste did NOT disappoint.
Nutritional Information (per serving=2 cookies each):
Calories: 97
Total Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 16 g
Fiber: 1 g
Protein: 2 g
Pumpkin-Chocolate Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on December 28th, 2009
Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
Chocolate Chunk Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on December 22nd, 2009
I know everyone has their version of chocolate chip/chunk cookies. This recipe contains oats and oatmeal chocolate chip is one of my favorite types of cookies. So here you go. . .
You will need:
1 1/4 c rolled oats
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
4 oz soft silken-style tofu
2 tbsp butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c canola oil
1/2 tsp vanilla
4 oz dark chocolate chunk piece or bittersweet chocolate pieces (Ghirardelli)
1. Preheat oven to 375. Place oats in a food processor or blender and blend until oats resemble a coarse flour. In medium bowl stir together oats, flour, baking soda, and baking powder. Set aside. Blend tofu in food processor or blender until smooth and set aside.
2. In a large bowl beat butter with electric mixer and add tofu. Combine well with mixer. Add granulated and brown sugars and combine well. Then beat in oil and vanilla. Beat in as much of the flour mixture as possible and stir in chocolate.
3. Place rounded teaspoons of dough on ungreased baking sheet and bake for approx. 8 mins or until edges are golden brown. Cool on wire rack. Makes 24 cookies.
Nutritional Information (per cookie):
Calories: 125
Total Fat: 5 g
Cholesterol: 3 mg
Protein: 1 g
Carbohydrate: 18 g
Fiber 1 g
Sodium: 40 mg
Chocolate-Drizzled Graham Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 16th, 2009
So since the lemon bars were getting scarce I needed to replenish the ’sweet supply’ at home so I decided to try this out. With Ghirardelli chocolate how can you possibly go wrong?
You will need:
1/2 c butter, softened
1/4 c packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinammon
2 eggs, lightly beaten
1/4 c honey
1/2 tsp vanilla
1.5 c all purpose flour
1 c white whole wheat flour or whole wheat flour
1/2 c miniature semisweet chocolate pieces (Ghirardelli)
3 oz bittersweet chocolate or 1/2 c miniature semisweet chocolate pieces
1/2 tsp shortening
1. Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt and cinnamon. Beat until light and fluffy, scraping side of the bowl occasionally.
2. Beat in eggs, honey, and vanilla until combined. Beat in as much of the all purpose flour and wheat flour as you can with the mixer. Stir in 1/2 c chocolate pieces.
3. Shape dough into 1-in balls and place on prepped baking sheet about 1 in apart. flatten slightly. Bake for 8-9 mins or until bottoms are lightly browned. Transfer to wire rack and cool.
4. In a small saucepan combine bittersweet chocolate/pieces and shortening and heat over low heat until melted and smooth, stirring often. Cool slightly and transfer to a small resealable plastic bag. Snip a small hole in one corner of the bag and seal. Pipe chocolate on tops of cookies. Let stand about 30 mins or until set (if you can wait!). Makes 48 cookies.
You get the idea. . .
Chocolate mousse with a twist
Posted by monicajane in Desserts on September 20th, 2009
This was a total spur of the moment experiment. I generally don’t eat sugar and generally this includes natural forms of sugar such as honey, agave nectar, maple syrup etc.
Every now and then though I get a bit of a bug to have something sweet. Today I got that bug and wondered what I could make. I have raw cocoa powder on hand and thought I might do something with that. I surfed around the web a bit and came up with the below recipe that is a mish-mosh of several different recipes as I did not have all the ingredients for any of the recipes I found online.
I have never been a desert maker and so this was me in the land of big question marks.
Blend in the blender:
14 oz can coconut milk
3/4 cup raw cocoa powder
1/2 cup raw honey
1/4 cup raw almond butter
Refrigerate until nicely chilled.
Then mix 6 egg whites until stiff peaks form and fold into the above cold mixture.
This was a goopy but very airy mixture so I chose to freeze it to make it more solid.
Freeze until firm. Yummy delight. My husband likes it much more than I do and he will be eating the bulk of it, which is fine with me. My sweet tooth generally lasts about 2 or 3 bites.
