Fudgy Brownies: Whole Wheat with Pumpkin

56

 

Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″

INGREDIENTS:

4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided

56a

Directions

Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

Bacon Caramel Chocolate Chip Cookies

9

Bacon Caramel Chocolate Chip Cookies

Yield: 6 big pcs

INGREDIENTS:

  • 113g unsalted butter
  • 100g granulated sugar
  • 50g brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 190g plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 130g chocolate chips
  • 4 – 5 rashers of cooked smoked bacon, cut into small pieces
  • 1 pack of Rolos
DIRECTIONS:
  1. Preheat the oven to 350/176C. Line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Melt the butter for 40 seconds to just barely melt it.
  3. Using a hand or stand mixer, beat the butter and sugars until smooth and creamy. Add the vanilla and the egg, and mix until just incorporated. Add the flour, baking soda, and salt. Mix until a crumbly dough forms. Add the chocolate chips and bacon, and mix until just incorporated.
  4. Divide the dough to make six cookies, each cookie having two scoops of dough. Place one scoop of dough onto the prepared baking tray, gently press a Rolo into the centre, then place the second scoop of dough on top, then roll into a ball so both parts stick together. Do this for all the cookies.
  5. Bake for 14 – 15 minutes. If you made smaller cookies, bake for less minutes. Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely…

source :  marshasbakingaddiction

Coffee Cheesecake Oreo Brownies

 

Coffee Cheesecake Oreo Brownies

Coffee Cheesecake Oreo Brownies

 Yields:  24 pcs
 

 INGREDIENTS:

your favorite brownie recipe  ( see brownie recipes)

1 – 8 ounce package cream cheese, softened

2 Tablespoons butter, softened

1 – 14 ounce can sweetened condensed milk

1 Tablespoon cornstarch

1 egg

4 teaspoons coffee extract

2 Tablespoons flour

1 cup miniature chocolate chips

24 Halloween Oreo cookies

1 – 8 ounce container Cool Whip

DIRECTIONS:

  1. Mix the brownies according to the directions on the box. Spread 1/2 of the batter in a greased 9×13 pan. Place the Oreo cookies side by side on the brownie batter. Cover the Oreo cookies with the rest of the brownie batter. Set aside.
  2. In another mixing bowl, beat the cream cheese, butter and cornstarch until fluffy. Beat in sweetened condensed milk, flour, egg, and coffee extract until smooth.
  3. Spoon the cheesecake batter on top of the brownie batter carefully. Sprinkle with the mini chocolate chips. Bake at 350 degrees for 40 minutes. Cool completely. Refrigerate until chilled.
  4. Top with Cool Whip before serving. Mini chocolate chips can be used for eyes, if desired. Store in a sealed container in the refrigerator.

source:  insidebrucrewlife

Double Chocolate Banana Cake

1

Double Chocolate Banana Cake

Yield : 8″ x 8″

Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey.

INGREDIENTS:

  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping – optional

DIRECTIONS:

  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
  4. Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
  5. Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

source :  dessertnowdinnerlater

4 4a

Double Chocolate Zucchini Muffins

Yield : 10 muffins

INGREDIENTS:

1 and 1/2 cups shredded zucchini
1 cup all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, divided

Directions:

Preheat the oven to 425 degrees and line 10 muffin tins with cupcake liners. Set aside. Place the shredded zucchini on a couple paper towels and pat with additional paper towels to absorb some of the moisture

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso togehter. In another bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla together until smooth. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.

Using a rubber spatula, fold in the zucchini the chocolate chips by hand. Mix just until evenly mixed. Divide the batter evenly among the 10 muffins tins and stick a few extra chocoalte chips onto the top of each muffin. Bake for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for another 15 minutes, or until a cake tester comes out clean. Check your muffins around 12 minutes and every minute until 15 because you definitely do not want these to dry out! Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

source : ericasweettooth

3 Chocolate Chip Cookies

3 chocolate chip cookies

3 Chocolate Chip Cookies

 Yields:  24-36cookies

Prep Time : 20 mins

Baking time: 11-13 mins
Total time: 1 1/2 hrs

INGREDIENTS:

1 cup (2 sticks) unsalted butter, soft

3/4 cup Imperial Sugar Light Brown Sugar

3/4 cup Imperial Sugar Extra Fine Granulated Sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour*

1 teaspoon baking soda

1/2 teaspoon salt

1/2 bag (12 oz.) semi sweet chocolate chips

1/2 bag (12 oz.) bittersweet chocolate chips

1/2 bag (12 oz.) milk chocolate chips

Optional: 2 cups rice crispies

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Cream butter until smooth, add sugars and cream further. Add eggs one at a time and vanilla, mix until light and creamy.
  3. Sift together flour, baking soda and salt. Add flour in one step to creamed mixture and mix until just combined. Do not over mix.
  4. Add chocolate chips and rice crispies and gently stir to combine.
  5. Scoop dough using a medium ice cream scoop or use a soup spoon. Place on a parchment or silicone baking mat lined or buttered cookie sheet.
  6. Bake until light golden brown, about 11-13 minutes, baking time will depend on size of cookies.

source:  imperialsugar

Mocha Almond Fudge Pops


46a

Mocha Almond Fudge Pops

Yield : 6 pops

INGREDIENTS:

2 cups Almond Breeze Chocolate Almond milk

2 tsp espresso powder

1 3.9 oz instant chocolate pudding mix

¼ cup mini chocolate chips

¼ cup coarsely chopped almonds

finely chopped almonds and/or mini chocolate chips for the base (optional)

46

DIRECTIONS:
  1. Pour the chocolate almondmilk into a microwave safe container and heat on high for 2 minutes. Whisk in the espresso powder until dissolved.
  2. Place the mocha mixture in the fridge until chilled.
  3. Add the pudding mix to the mocha mixture and whisk for two minutes.
  4. Stir in the mini chocolate chips and chopped almonds.
  5. Fill your ice pop mold leaving a little room at the top.
  6. Place the mold in the freezer for 30 minutes to let the pops partially set up. Insert the popsicle sticks and add finely chopped almonds or mini chocolate chips to the base if desired. Freeze for at least four more hours.
  7. To remove the pops, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
  8. Enjoy!

source : momontimeout

Bakery Style Chocolate Chip Cookies

 

Bakery Style Chocolate Chip Cookies

BAKERY STYLE CHOCOLATE CHIP COOKIES

Yields:  18 pcs

Prep Time : 10 mins

Baking temp: 375°F

Baking time: 12 mins
Total time: 22 mins

INGREDIENTS:

2¼ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter unsalted butter, room temperature

½ cup granulated sugar

1 cup packed brown sugar

2 teaspoon vanilla extract

2 large eggs

2 cups chocolate chips (I used semi-sweet)

 Bakery Style Chocolate Chip Cookies2

DIRECTIONS:

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
  2. In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
  3. In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look clumpy.
  4. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine! You do not want to over mix the dough, otherwise the cookies can flatten when baked.
  5. Lastly mix in chocolate chips. Place dough in refrigerator for 1 hour to firm up. Dough will be pretty firm already, but I find that cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
  6. Drop heaping spoonfuls of batter onto the baking sheet. Mine were about 3-4 tablespoons each.
  7. Bake for 9-12 minutes (baking time will depend on oven) until edges are golden. Let cool on baking sheet for a few minutes than transfer to cooling rack.

 

source:  stuckonsweet

Chocolate Chip Cookies

Choco chip Cookies RHB

Chocolate Chip Cookies

Yields:  22 pcs
Prep time: 10 mins
Baking time: 15 min

Large, buttery, crisp edges, chewy middles and overloaded with chocolate – everything you dreamed an amazing chocolate chip cookie would be. No mixer needed

INGREDIENTS:

3/4 cup Imperial Sugar® Light Brown Sugar

1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar

1/2 cup salted butter, soft, almost to a mayo consistency

1 Safest Choice™ Pasteurized Egg

1 Safest Choice™ Pasteurized Egg Yolk

2 teaspoons vanilla extract

1 1/2 cups Gold Medal Flour® all-purpose flour

1/2 teaspoon baking powder

1 1/3 cup semisweet chocolate chips or chunks (I used a mix of both)

3/4 cup semisweet chocolate chips (to press on top of the cookies while still warm) – optional

Choco chip Cookies RHB2

DIRECTIONS:

  1. In a mixing bowl whisk together the white and brown sugar. Add the butter and mix well.
  2. Stir in the egg, egg yolk and vanilla and mix until it reaches a creamy consistency, about 2 minutes.
  3. Gently fold in the flour and baking powder. Stir until just combined and there’s no more dry flour.
  4. Fold in the 1 1/3 cups of chocolate chips or chunks.
  5. With a large cookie dough scoop, drop cookie dough on a baking sheet lined with parchment paper.
  6. Refrigerate the cookies for at least 2-3 hours up to 2 days.
  7. If you do not have room in the fridge for a large baking sheet, you can quick freeze the cookie dough balls for like 30 minutes, place them in a ziplock bag and keep in the refrigerator until ready to bake.
  8. When ready to bake, heat the oven to 325F.
  9. Arrange the cookies on the baking sheet and bake in preheated oven for 13-15 minutes or until the edges are slightly golden brown.
  10. As soon as you remove the cookies from the oven, press a couple of chocolate chips on top of them – optional

 

source:  roxanashomebaking

German Chocolate Brownie Bites

25

German Chocolate Brownie Bites

Yield:  4 dozens

INGREDIENTS:

For the brownie bites:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup mini chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1 3/4 cups chopped pecans, toasted

2 1/2 cups lightly packed sweetened flaked coconut

25a

Directions:

  1. Make the brownie bites:
  2. Preheat the oven to 350ºF.
  3. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
  4. Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
  5. Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
  6. Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
  7. Make the frosting:
  8. In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
  9. Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
  10. Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
  11. Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
  12. Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
  13. Kelly’s Note:
  14. Any leftover frosting can be served atop ice cream for German chocolate sundaes.

source: justataste