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Baked Chocolate Donuts with Chocolate Glaze


1 1/2 cups flour
1/2 cup cocoa powder (I used Hershey’s Unsweetened Cocoa)
1 cup Sugar
2 tablespoons baking powder
1/2 salt
2 Eggs
1 Cup Milk
8  Tablespoons Canola oil (Or just shy of 1/2 cup)

For The Glaze: (This recipe is from

1 cup Semi-Sweet Chocolate Chips (Next Time I am going to use Milk Chocolate Chips)
4 Tablespoons Butter
2 Tablespoons of Light Corn Syrup
1 teaspoon Vanilla



1.  Preheat oven to 450 degrees.

2.  In a LARGE bowl combine flour, cocoa powered, sugar, baking powder, and salt.

3. Once the dry ingredients are combine add in the eggs, milk and vanilla.  Stirring until just combine.

4.  Stir in the Canola Oil.

5.Generously coat a donut pan with cooking spray.

6.  Fill each donut ring two-thirds of the way full.  Bake for 7 minutes in a 450 degree oven or until donut springs back to the touch.  Remember ovens temps vary…so will cooking time.  I keep an oven thermometer in my oven at all times to help me out.

7.  When done immediately remove from pan and place on a wire rack to cool.

For the Chocolate Glaze:

8. In the microwave melt chocolate chips and butter.  I melt my for 30 seconds at half power at a time.  Stirring between each time.

9.  After chocolate chips and butter are melted I add in light corn syrup, and vanilla.

10. After donuts have cooled.  Swirl each donut into the glaze.  This goes Really fast.  The motion to it is all in the wrist!  Add sprinkles if desired.

I feed a family of 6.  Two of them are teenagers, 3 of them are boys and one is my husband and through a daughter in the mix.  This made JUST enough and some to snack on through the day.  Although my family would prefer more.    It made 22 donuts.



Chocolate Banoffee Mini-Pies

So easy to make and very sweet!


For the crust:
1 cup crushed Oreo Cookies (with middles removed)
4 tablespoons butter, melted

For The Creamy filling:
4 tablespoons butter
1/2 cup packed brown sugar
1-14 oz can sweetened condensed Milk
1/2 cup milk chocolate chips, melted

Banana’s, cut into slices
whipped cream
Caramel for drizzling


1. In a food processor crush up Oreo’s.  If you don’t have a food processor you can put the cookies in a ziplock bag and pound it with a mallet or rolling-pin.  Combine 4 tablespoons of melted butter and mix together.

2.  Fill silicone or a cupcake pan lined with cupcake liners with a crust for the pies.  Packing it on the sides as well.  Set in fridge and let firm up.

2.  Melt 4 tablespoons of butter in a pan on low heat.  Add brown sugar and stir until smooth.

3.  Mix in the Sweetened Condensed Milk.  And continue stirring on low for approx. 5 minutes.

4.  Melt chocolate chips in microwave.  Checking on it every 15 to 20 seconds.

5.  Mix melted chocolate into the sweetened condensed mixture.

6. Pour into cupcake liners/silicone liners.  And return to fridge for a least 2 hours.  I like to let mine set overnight.

7.  Top with Sliced Bananas, whipping cream, Caramel,  Cherries, you could lightly sprinkle coco powder of the tops.


This recipe is linked to the following:

Bodacious Brownies

These are so sinfully wonderful!  You can’t eat just one!


1 ( 18.3 ounce) box Fudge Brownie Mix (plus listed ingredients on the box)
1 (17.5 ounce) package Peanut Butter Cookie Mix (plus listed ingredients on the package)
1 package of Peanut Butter Oreos
1/2 cup of Reese’s Peanut Butter Chips

*Note: Ingredients listed on the box and packages are usually eggs, water, and vegetable oil.  You can make your own brownie mix and peanut butter cookie mix from scratch and us that as well.


1.  Preheat oven to 350 degrees.  Spray  a 8×8 or a 9×9 (I prefer using a 9×9) baking pan with baking spray.  Then line with wax or parchment paper. Set aside.

2.  Mix together peanut butter cookie mix as directed on package.  Then press into pan.

3.  Next line with peanut butter Oreo cookies and sprinkle Reese’s chips.

4. Make brownie mix according to recipe on box.  And pour on top.   Sprinkle some Reese’s Chips on top!

5.  Bake for 45 minutes to 1 hour at 350 degrees.

6.  When it is done remove and let it cool ( I let mine cool anywhere from one hour…to 2 hours).  When it is cool (the center parts may feel or even ‘jiggle’ a bit)use the paper to lift the brownie out.

7. Cut into pieces and serve!  This is best served warm…but is still super good at room temp!  Serve as is or with Vanilla ice cream!

Do not be alarmed when you cut into your brownie and it oozes of fudge goodness….that is the way it is made! 🙂


This recipe is linked to the following:

Cheesecake Brownie Bites

A mini-brownie with a bite of cheesecake!


   For the Brownie:

2/3 cup Semi-Sweet Chocolate Chips
¼ cup  Butter
2 Eggs
1/8 tsp Salt
½ tsp Vanilla Extract
2/3 cup AP (All Purpose) flour
1 Tbsp Cocoa Powder
1 cup  Sugar

   Cheesecake filling:

3 oz  Cream Cheese, softened
2  tbsp Sugar
1 small Egg yolk


1.  Preheat oven to 350 degrees and line a mini-muffin tin with liners.

2. Melt Chocolate with butter in Microwave.  Until smooth and blended.

3.  In a medium-sized bowl whisk together the eggs and sugar until light and foamy, about a minute.  Add the sugar, melted chocolate and vanilla and stir to combine.

4.  Add the flour, cocoa and salt and mix.

5. Fill each lined muffin cup about 2/3 of the way up. ( I use a small cookie scoop to do this)

6.  In a small bowl, cream together the cream cheese, sugar and egg yolk. Using a small spoon drop little amounts of cream cheese mixture on top of each one.

7.  Bake in a 350 degree oven for approx 15 to 18 minutes.

8.  Cool completely and Serve!


Valentine’s Day Tuxedo Chocolate Covered Strawberries


1 (12 ounce pkg.) Semi-Sweet Chocolate (I used Ghirardelli brand)
1 (12 ounce pkg.) White Chocolate Chips (Again, I used the Ghirardelli brand)
2 teaspoons of shortening (divided)*Optional*
12-18 strawberries


1. Rinse and let strawberries dry.

2.  Melt white chocolate with 1 teaspoon shortening in a microwave bowl for 20 to 30 seconds at a time- until melted.

3.  Dip each strawberry in white chocolate.  Going a little more than half way up on the strawberry.  Place on a wax paper lined cookie sheet and continue until all strawberries are dipped and coated in white chocolate.

4. Refridgerate for approx. 10 minutes to let the white chocolate harden.

5.  Melt Semi-Sweet Chocolate with the remaining teaspoon of shortening in a microwave safe bowl for 20 to 30 seconds, until melted.

6. Dip each strawberry in semi-sweet chocolate at an angle on its side….tilting it just slightly.  Repeat and complete other side of strawberry.  Place back on wax paper to harden.

7.  Continue dipping in Semi-Sweet chocolate until all coated.  Then take a tooth pick dipped in semi-sweet chocolate to create the ‘buttons’ of the tux.  I also used a tooth pick to make the ‘bow’ just used a bit more chocolate and tried to create a “line” in between both dots.

Return to fridge to completely harden.  Perfect for Valentine’s Day!  My kids loved them!  I should say my 2 kids that love strawberries loved them.


Stained Glass Marshmallow Cookies

This is in between a cookie and a candy.  It will satisfy any sweet tooth!


1 stick or 1/2 cup of butter
2 cups semi-sweet chocolate chips
1 cup chopped Walnuts (you can leave this out all together)
10.5 ounce package colored mini-marshmallows
flaked or shredded coconut, as needed
cooking oil spray


1.  Melt chocolate chips and butter together in double broiler or in the microwave.

2. Cool slightly…about 5 minutes.

3. Add walnut and gradually add marshmallows. Stir until well coated.

4.  Turn onto wax paper.   Making two logs with your hands.  This will get messy!

5. Let them stand for an hour.      Then roll into coconuts.

Note:  If you don’t like coconut you can also use Powdered sugar to roll the logs into.

6. Refrigerate overnight or 24 hours.  Unroll and cut into slices. Store in air tight container.



Peanut Butter Half  Moon Crackers

Kid tested and approved!  Cleared the plate of them and asked for more!  Great for a party or even the Super bowl.


40 Ritz Crackers
1/2 cup Marshmallow Creme
1/3 cup peanut butter
4 squares of Baker’s Semi-Sweet Chocolate
2 Tablespoons peanuts-chopped (optional)


1. On a wax paper lined cookie sheet place half of the Ritz crackers face down.

2.  Microwave Marshmallow Creme and Peanut butter for approx. 30 seconds.  Stir until well combine.

3. Place peanut butter mixture in a plastic baggie and snip off a corner.  Pipe about a tablespoon of mixture onto each cracker.

4. Top with another Ritz cracker and press the crackers together…being careful not to press to hard to break the cracker.

5. Refrigerate until firm.  Approx. 10 to 15 minutes.

6. Melt Semi-Sweet baker’s chocolate in a microwave safe bowl. Dunk each cracker half way into the chocolate, place on wax paper.  And top with chopped peanuts.

7. Return to fridge to harden the chocolate.  About 20 to 30 minutes.  After the chocolate has set, snack away!


Irresistible Chocolate Chip Muffins

So moist and full of flavor!  The perfect Chocolate Chip Muffin


2 cups Flour
1 Tbsp  Baking Powder
½ tsp Salt
1/8 tsp Ground Cinnamon
1  11.5 oz  Bag of Milk Chocolate Chips
2/3  cup  Milk
½ cup of  Butter-Melted
2 Tbsp of Sour Cream
2 Eggs
½ tsp Vanilla Extract
1/3 cup Granulated Sugar
1/3 cup Brown Sugar


1.  Preheat your oven to 400 degrees and line a 12 cup muffin tin with liners and spray the edges with non stick cooking spray.  So the top of the muffins do not stick.  These little babies rise!

2.  In a small bowl mix together flour, baking powder, salt and cinnamon.  (You do NOT taste the cinnamon in this recipe.  It really brings out the flavor of the milk chocolate chips!)  Set Aside!

3. Place the  chocolate chips and half a cup of the dry ingredients mix into another small bowl and toss to make sure each piece of chocolate chips are coated in the mixture. This will prevent the chocolate chips from sinking to the bottom of the muffins!

4.  In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing.

5. Fold in the chocolate chip mixture and make sure they are evenly spread out through out the batter.

6. Using a 1/4 measuring cup fill each muffin with the batter.

7.  Bake for 16 to 18 minutes or until a toothpick inserted into the center of each muffin comes out clean.

The sour cream makes the cake part itself  is so moist and delicious and the cinnamon brings out the chocolate flavor and together it’s a match made in heaven!


Eclair Cake

So easy with just five ingredients!  And So Yummy!


2- 3.5 ounce packages instant vanilla pudding
3 cups milk
1- 8 ounce tub cool whip (softened)
1-16 ounce tub chocolate frosting
1- 16 ounce box graham cracker
1 tsp. vanilla


1. Spray a 13 x 9 pan lightly with cooking spray.

2. In a medium bowl whip together the milk and vanilla pudding until thick.  Fold in softened whipped topping.

3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.

4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

5. Zap the jar of frosting in the microwave about 25 to 30 seconds.

6. Stir frosting and then pour on top of last layer of graham crackers.  Spreading evenly.

7. Cover and chill 4 hours.  6 hours is actually better and overnight is best.


This recipe is linked to the following:

This is a great Summer Treat.  My kids love it as well as my husband.  And it can be made a variety of ways.  I will give you two ways we make it now.

1. Chocolate Oreo pudding pops. (which is what was made in the pictures)
2. Banana Cream Pudding pops recipe will follow.

Pudding Pops!


  • Chocolate Pudding 3.4 oz box
  • 2 cups of Milk
  • 6 Oreo’s
  • 1/2 cup of cool whip
  • 8-10 Popsicle sticks
  • 8-10 Dixie Cups


Combine 2 cups of milk and Chocolate pudding mix in a medium size bowl. Mix for Approx. 2 minutes.

pp1-1Add Cool Whip and crushed Oreo Cookies.  Blend Well!

pp2-1pp3-1Fill Dixie Cup to desired amount.

pp4-1pp5-1Insert popsicle sticks into pudding mixture.  They will stand on there own.

pp6-1Continue adding the popsicle sticks to remaining filled cups.

pp7-1Freeze for 5 hours. (This is the hard part for the kids.  I don’t know how many times I heard, “Are the pop’s ready yet?”)

Peel off Dixie paper cups & enjoy!


Banana Cream Pops


  • 1 Box of Banana Cream Pudding 3.4 oz box.
  • 2 cups of Milk
  • 6 Vanilla wafers (crushed)
  • 1 chilled banana-slightly mashed.
  • 1/2 cup cool whip
  • 8-10 Popsicle sticks
  • 8-10 Dixie cups.

Follow above directions to make these as well.  Banana cream pops are my favorite. The chocolate Oreo pops are my kids and husbands.  You can also add all sorts of ‘candies’ to this.  Gummy bears, worms, mini-M&M’s.


This recipe is linked to the following:

March 2017
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