Tag Archives: chocolate

Top 5+ SweetTreats

P1040655It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!

Jacob's Favorite Brownie Cookies
Jacob’s Favorite Brownie Cookies

Brownie Cookies These are my kids’ most frequently requested cookies!

Nothing like a baseball cookie after a game.

Nothing like a baseball cookie after a game.

Home Run Frosted Sugar Cookies A simple recipe for sugar cookies with icing.

 

An indulgent breakfast treat.
An indulgent breakfast treat.

Oatmeal Chocolate Chip Quick Bread What better way to start a morning than eating oatmeal! Ok, so it’s not quite as healthy as that.

Jamie Oliver's Steamed Pudding Cake
Jamie Oliver’s Steamed Pudding Cake

Steamed Pudding Cakes This one is fast and easy, you know, for those emergency dessert situations.

For a special morning treat.
For a special morning treat.

Super-Indulgent, Mini-Chocolate Chip Pancakes These are sinful. Enough said.

Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the  Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.

 

 

 

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Super Indulgent, Mini-Chocolate Pancakes

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I know it seems pretty unlikely, but this week I am turning forty. Yep! You heard me right. I think I’m certainly on the older end of some other food bloggers, but whatever. For those of you wondering how I’m handling this milestone, I can honestly say that I feel pretty good. In fact I feel fabulous! In my forty years I’ve accomplished quite a lot, career, marriage, kids….blah, blah, blah. But I am thrilled there is so much more to come, the tough infant years and struggling with balancing it all is behind me.

So it’s not only my birthday this week, but also my three-year blogiversary…and Valentine’s Day. The stars could not have aligned better for a perfect little breakfast treat post. Continue reading Super Indulgent, Mini-Chocolate Pancakes

Oatmeal Chocolate Chip Quick Bread

Oatmeal Chocolate Chip Quick BreadLately, I’ve been on this kick where I am trying my best to avoid buying so many prepackaged snacks for my kids. When they were toddlers it was no problem to get them to snack on fruits and veggies, but with the hectic lifestyle that seems inevitable for kids (and moms). All that running between activities after school, of course. I’ve fallen into that trap that I told myself I would never do…rely on endless carbs that result in my kids having no appetite for dinner.

In the spirit of making changes to our eating habits, this just seemed like a good fit. Over the past couple of years I have tried making Peanut Butter Chip granola bars, Peach-apple fruit leatherTropical Pineapple Smoothies and  of course Chocolate Chip Zucchini muffins, my neighbor’s favorite. But none of these truly felt all that healthy or satisfying for the kids.

And then, for a while there I went down the route of a mini-meal after school with Pizza Pop ’ems and chicken taquitos, but there is only so much reinventing I can do. That’s when I thought of making oatmeal chocolate chip cookies, but this time turning them into a quick bread. What a fab idea, right? There must be a recipe out there for something like this, surely Quaker Oats might have one, but alas no. It was Sunset magazine that saved the day. With a few easy tweaks to suit our palate this became a winner. And it made a large enough loaf to last a long 3-day weekend.

Shopping List:

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup miniature chocolate chips.

1 1/2 cups buttermilk

2 large eggs

1/4 cup melted butter.

For the streusel:

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

Instructions:

1. In a large bowl mix together 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup chopped pecans, and 1/2 cup miniature chocolate chips.

2. Stir in 1 1/2 cups buttermilk, 2 large eggs, and 1/4 cup melted butter.

3. In a separate small bowl mash together the ingredients for the streusel.

3. Pour into a greased and floured 9-cup loaf pan. And top with streusel mixture.  Then bake at 350 degrees for 50-60 minutes until a knife inserted in the center comes out clean.

Adapted from Sunset Magazine

Brownie Cookies

P1050067New Year’s Resolution #2: Do not make these cookies more than twice a year. Yes, they are that dangerous.

Secret: I am NOT a chocolate lover. I know…gasp…right? It’s not that I don’t like chocolate, it’s just that I don’t prefer it over other fruit-based desserts, like lemon bars. Yum. With that said, this is an awesome chocolate cookie recipe. Even I have to “just walk away” from the plate of these cookies. Continue reading Brownie Cookies

‘Smores Brownies

Shopping List:

1 package fudgy brownie mix of choice

1 cup of mini semi-sweet chocolate chips

1 16-ounce package mini-marshmallows

12-16 graham crackers, divided along the perforation into 4 pieces each

Instructions:

1. Bake the brownies in a 9 x 13 pan according to the package directions. Test for doneness by inserting a knife in the center. If it comes out clean or with a crumb or two, then the brownies are cooked through.

2. Immediately remove the brownies and turn the oven up to the Broil at High level. Top the brownies with the chocolate chips and enough of the marshmallows to cover the brownies (about 2/3 of  a 16 oz pakage).

3. Put the brownies in the super hot oven and watch them as the marshmallows quickly begin to puff up and brown. Remove the brownies when the marshmallows are  golden brown. Watch carefully, this only takes about 2 minutes.

4. Once you’ve removed the brownies, press the graham rectangles into the melty mallows. Let it all cool, and then when you are ready to cut it up spray your knife with cooking spray to help with cutting through the melted marshmallows.

Makes approximately 24 brownies

Indulgent Chocolate Bread Pudding

What’s moist and spongy on the inside, crunchy on the outside and a chocolatey mess  all over. This dessert! It is perfect for a Sunday night dinner, since you can make it in advance, and let it bake while you are eating the meal.

This recipe idea was sparked by the fact that for a while now, I’ve been trying to find incentives for my picky eaters to finish their meals and unfortunately what works is the appeal of a treat after dinner–which in all reality if they finished their meal, they should have seconds not dessert. But the real reality is that I am so excited that they’ve finished what I put on their plate, I don’t mind treating them.

Anyway, after the holidays and all of the goodies that have come our way, I thought I’d try and sneak in some healthier versions of treats (more of these to come soon). Since I figure that with bread pudding we are getting some protein and fiber from the eggs and the bread, so if I reduce the sugar it’s not so bad for us as treats go. Don’t get me wrong, this is still not a granola trail mix cookie or any other super healthy treat. But it is pretty darn good.

Shopping List:

3 cups of torn bread (I used 5 slices of whole wheat sandwich bread)

1 egg plus 1 yolk

 1 1/2 cups milk (I used 1%)

1/3 cup sugar

1 teaspoon vanilla

1/2 cup semi -sweet chocolate chips

Instructions:

1. In a medium pot on high heat bring 1/2 cup of the milk and all of the sugar to a boil.

2. And then, add the chocolate, stirring until the chocolate is melted into the milk. Then take it off the heat.

3. Slowly whisk in the eggs, the remaining milk and 1 teaspoon vanilla.

4. Place the bread cubes in a 4 cup glass baking dish and pour the chocolate mixture over the bread. Push the bread down so that it is all drenched in the chocolate.

5. Set this small dish inside a larger 8 x 8 inch glass baking dish and fill with 1 inch of warm water. This is called a water bath, it allows the pudding to cook evenly. Bake for 55-65 minutes at 325 degrees. To serve, dust with powdered sugar or top with your favorite ice cream or whipped cream.

Serves:4

Adapted from: The Joy of Cooking

Chocolate Gran Marnier Drops

This year I thought I’d do a bit of a flashback to old-school style Christmas dinner complete with these drunken treasures to finish the meal. Now mind you, I’ve been off the grid for a bit as far as cooking, since my creativity and computer were out of wack, so when I saw a fellow blogger’s recipe for Bourbon Balls it reminded me of the one’s my mom used to make when I was a kid. I never did like those, but all the adults seemed to love them. Of course, since I’m not a bourbon fan, I choose Gran Marnier, but you can certainly do it totally old school and go for the bourbon ones, or replace the liquor with your favorite kind, ammaretto would be sweet too.

So I figured I’d give it a try to make a life a bit more festive with these little wonders. Little did I know how easy they were to make. Crush up some graham crackers, melt some chocolate, pour, mix, stir and then roll in granulated sugar. Yum! I’m sure that these don’t need to be relegated to the Christmas table either. They’d certainly be a welcome addition to any cocktail party too.

Shopping List:

2 1/2 cups graham cracker crumbs

1/2 cup powdered sugar

1 cup ground pecans

6 ounces semisweet chocolate

1/2 cup gran marnier

3 tablespoons light corn syrup

granulated sugar, for rolling

Instructions:

1. Combine the graham cracker crumbs, powdered sugar and pecans in a large bowl.

2. In a separate small bowl melt the chocolate in the microwave at short intervals, stirring in between. Start with microwaving it for 1 minute at 50 % power, and then continue at 30 second increments still at 50% power, stir in between each 30 second pass. When the chocolate is melted add the corn syrup and gran marnier to the bowl, and combine it well.

3. Add the chocolate mixture to the crumb mixture and stir the two until the crumbs are well moistened. Let this mixture set for 30 minutes at room temperature.

4. Using a small scoop (I used a melon baller to make them super tiny) form the drops into quarter-sized balls. Then, roll them in granulated sugar. Store in an airtight container for up to a week, or freeze them for up to a month (that’s what I did to get a head start on my bake-o-rama.) Enjoy!

Makes: 50 small drops

Adapted from: browneyedbaker

© Suzanne Brown and The Family Style Chef, 2011-2016.