chocolate-ginger brownies


if you love chocolate and you love brownies, i am pretty sure you’re going to love this spin on the homemade fudgy brownie.
even if you don’t like ginger, you can omit the ginger part of the recipe and continue on your merry way.
but i do hope you like ginger.
as i do.
because you will be rewarded with a very happy mouth.

chocolate-ginger brownies
makes 16

ingredients

1/2 cup (1 stick) unsalted butter, plus more for baking dish

3 oz. bittersweet chocolate, coarsely chopped (or bittersweet morsels)

1 cup sugar

2/3 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 eggs

1 tsp grated, peeled, fresh ginger

1/2 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp coarse salt

1/8 tsp ground cloves

directions

1. preheat the oven to 325. butter an 8-inch square baking dish. line bottom with parchment paper, allowing 2 inches to hang over 2 sides. butter parchment, set aside.

2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat, and stir in all remaining ingredients.

3. pour batter into prepared baking dish. bake 30-35 minutes – until a toothpick or slim knife inserted into the center comes out with moist crumbs. let the brownies cool in the pan on a wire rack for 15 minutes. then lift out of the dish and let them cool completely on rack. cut into squares and enjoy! (brownies can be stored in an airtight container at room temperature for up to 4 days.)

(recipe & photo via a very old martha stewart magazine)

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double chocolate & espresso cookies


i’m not playin’ around y’all. these are serious cookies.
if you are extremely strange and don’t like chocolate in the least, you should stay away from this recipe.

they are basically the perfect chocolate chip cookie but with chocolate in the batter too.
plus they have this surprise of espresso in them which is lovely and warm and exciting.

(this recipe is from the lovely giada de laurentiis, and as usual, i have adapted it just a bit.)


double chocolate & espresso cookies
(makes about 26 cookies)

ingredients

6 oz semi-sweet chocolate, chopped into 1/2″ pieces

2 tbsp butter, unsalted

1/3 cup dark chocolate-covered espresso beans (*see note below*)

1 cup flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

1/4 tsp fine sea salt

3/4 cup sugar

2 eggs

2 tbsp water

1 tsp vanilla extract

1 bag semi-sweet chocolate chips
directions

1. preheat the oven to 300.

2. in the top of a double boiler, combine the chocolate and the butter. fill lower pan with about an inch of water and bring to simmering. (if you don’t have a double boiler, you can use a small bowl and place it over a regular saucepan of simmering water.) stir occasionally until the chocolate has melted and the mixture is smooth.

3. in a blender or food processor, finely chop the the chocolate-covered espresso beans. in a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

4. in a large bowl, whisk together the sugar, eggs, water, and vanilla. gradually add the dry ingredients and stir until thick & smooth. fold in the melted chocolate. stir in the chocolate chips. using a cookie or small ice cream scoop, place 1/4 cup-sized scoops onto baking sheets.

5. bake until slightly puffed and the tops begin to crack, about 18-20 minutes. allow the cookies to cool completely on the baking sheets before serving.

enjoy!

**ingredient note: on one day i was dying to make these, i was unable to find chocolate-covered espresso beans. instead, i used 1/4 cup regular espresso beans and the cookies came out just as well.

kahlua cake


how does that picture make you feel?
mmmmnn, seeing all that chocolate gooey goodness makes me serenely warm and happy inside.
maybe it’s just because i am a girl and well, girls like chocolate.

i made this last week for girls night and it was DEvoured.
besides the taste of the cake that makes you weak in the knees, the great thing about this recipe: it’s suuuper easy. and it has a very short list of ingredients = doubly easy.

it is a super moist and flavorful cake, and is best served right out of the oven, while it’s still warm. serve it with powdered sugar dusted on top of the cake (and on each slice, of course) or a little bit of whipped cream. or, i’m pretty sure that it is best enjoyed with a big ol’ scoop of homemade vanilla ice cream on top of it.

is your mouth watering yet?

kahlua cake

ingredients

1 package chocolate fudge cake mix (i used a dark chocolate mix)
1 package vanilla instant pudding
1/4 cup oil (i used grapeseed oil)
4 eggs, beaten
1/2 cup kahlua
1 pint (a large 16 oz container) sour cream
1 (12 oz) package semi-sweet chocolate chips

directions

1. preheat oven to 350.

2. mix all of the ingredients together in a large bowl; mix well.

3. pour into a bundt pan that has been sprayed with cooking spray. bake at 350 for 1 hour (or until a toothpick comes out clean).

4. let the cake cool for 5-10 minutes then invert onto a serving platter. dust with a generous amount of powdered sugar.

enjoy!

photo via and recipe via

black bottom (chocolate cream cheese) cupcakes

photo (31)

we had a little dinner party the other night that consisted of lemon pepper grilled chicken, corn & rice with cilantro and avocado, cheddar-green onion muffins and then we finished the meal with these: chocolate cream cheese cupcakes. i mean, after such a healthy meal, you need some cupcakes like these.

it’s genius really – someone figured out a way to breed the chocolate cupcake with cheesecake. the devil’s food cake outer part of the cupcake is rich and moist, and then you have the creamy cheesecake center, flecked with chocolate chips that melt in your mouth.

you can thank me later.


black bottom (chocolate cream cheese) cupcakes
makes 18 cupcakes

ingredients

8 oz (1 package) cream cheese, at room temperature

2 1/2 cups sugar

3/4 tsp plus 1/8 tsp salt

1 large egg

6 oz (half a package) semisweet chocolate chips

2 1/4 cups flour

1 1/2 tsp baking soda

1/4 cup plus 2 tbsp unsweetened cocoa powder

1/3 cup plus 3 tbsp vegetable oil

1 1/2 tsp apple cider vinegar

1 1/2 tsp pure vanilla extract

directions

1. preheat the oven to 350.

2. line muffin pans with foil or paper baking cups. using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 tsp salt. add the egg and mix well. fold in the chocolate chips and set aside.

3. in a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups of sugar, 3/4 tsp salt, the baking soda and cocoa powder. add 1 1/2 cups of water, the oil, vinegar and vanilla and stir until smooth.

4. fill each baking cup 2/3 full with the cake batter and top with 1-2 tbsp  of the cream cheese mixture.

5. bake until the edges are firm to the touch, about 25 minutes.


recipe via

spiced molten chocolate cakes


once a week, i have several close girlfriends that come over & invade my house.
for girls night.
my favorite night of the week.
and for girls night, we love to get our sweet on. and THIS recipe is the best way to indulge.
this is the best molten chocolate cake i have ever tasted. hands down.
it is perfectly gooey inside and, when served hot, is capable of making me cry it’s so good.

spiced molten chocolate cakes
ingredients

4 oz. semi-sweet baking chocolate

½ cup butter (1 stick)

1 tbsp cabernet sauvignon

1 tsp pure vanilla extract

1 cup confectioner’s sugar

2 eggs

1 egg yolk

6 tbsp flour

¼ tsp ground cinnamon

¼ tsp ground ginger

1. preheat oven to 425.  butter 4 (6 oz.) ramekins or custard cups & place on a baking sheet (spray butter works great or you can use cooking spray).

2. microwave chocolate and butter in a large microwaveable bowl on high 1 minute or until the butter is melted. whisk until chocolate is completely melted. stir in wine, vanilla & sugar until blended. whisk in eggs and yolk.  stir in remaining ingredients.

3. spoon evenly into prepared dishes. bake in preheated oven for 15-20 minutes or until sides are firm but centers are soft. (really watch the cakes here – if cooked even a minute or 2 too long, it won’t be as gooey in the middle and could get a little dry.) let stand a few minutes to cool. loosen edges with a knife and invert onto serving plates (i prefer to just serve them in the soufflé dishes).  sprinkle with confectioner’s sugar or a generous scoop of vanilla ice cream.

tip:
the batter can be prepared up to 1 day ahead of time. pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. bring to room temperature for 30 minutes before baking.

makes 4
via

chocolate, peanut butter & marshmallow pudding cookies

if the picture above, with all of it’s marshmallowy gooeyness, or just the name of the cookies hasn’t made you run for the pantry yet, GO NOW.
after you pull them out of the oven, the creaminess of the warm peanut butter chips quickly melts in your mouth and the marshmallows make them chewy and oh so lovely.

this is one of my favorite cookie recipes of all time.
ALL time, people.
so, naturally i thought it might be a good kick off for she likes to eat.
cuz i can eat these cookies like it’s MY JOB. (so can my husband, for that matter.)

chocolate, peanut butter & marshmallow pudding cookies
ingredients

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix (make sure the box says “instant”, and not a cook & serve pudding)

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1.  preheat oven to 350 degrees. line a large baking sheet with parchment paper or line with a silpat liner.

2.  in a stand or electric mixer, beat butter and sugars until light and fluffy.  beat in egg and vanilla until well combined.

3.  place flour, baking soda, and salt into a large bowl, mixing to combine.  slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  mix until just combined.  with a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  let cool for 10 minutes on baking sheet before transferring.

makes 3 dozen cookies
via