Archive for the ‘Chocolate’ Category

PostHeaderIcon S’mores Brownies

I went to visit a friend today and wanted to bake something delicious to bring her. Deciding on what to bake is like deciding on what to major in college – I wish I was being sarcastic. I have SO many recipes on my to-bake list it’s starting to get out of control. For instance, whenever I see a recipe I want to make while browsing on my iPhone I snap a screenshot of the recipe to save it…..I have over 700 recipes saved on my iPhone! Insane? Yes. Will I be adding more? You bet!

This recipe is so quick and easy to make! I know I say this with most of my recipes but this one is especially true. It would be an awesome dessert for a cookout in the summer……or just for two chatty friends hanging out. It starts out with a nice graham cracker crust, then a delicious brownie, topped with more chocolate, mini marshmallows, and graham crackers.

I apologize for those of you making diet resolutions for the New Year.

S’mores Brownies

Yields: 36 bars


10 graham crackers, broken in half (20 squares), divided

3/4 cup butter

4 oz unsweetened chocolate

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

2 1/2 cups mini marshmallows

1 cup semi-sweet chocolate chunks


Heat oven to 350°F.

Line 13 x 9 inch pan with foil (I split the recipe in half and used an 8 x 8 pan); spray with cooking spray. Place 15 grahams in pan, enough to cover the entire bottom of the pan. Break remaining grahams into pieces for the topping, set aside.

Microwave butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)

Sprinkle with marshmallows and chocolate chunks. Broil for 3 to 5 min. or until marshmallows begin to puff (or use kitchen torch).

Press reserved graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

Source: Kraft


PostHeaderIcon Turtle Pretzel Candies

These delicious little treats would make a great addition to any holiday cookie platter!

You can use round, square, or regular pretzels for this recipe. I used round pretzels since I had them on hand and they worked perfectly.

These are incredibly easy to make since you only need three ingredients! But don’t let the simplicity of this recipe fool you, they are delicious and addicting. You have been warned.

Turtle Pretzel Candies


1 large bag of bite-sized pretzels
2 bags Caramel-Filled Milk Chocolates (I used Rolos)
2 cups salted pecans

Preheat oven to 250 degrees. On a large cookie sheet lined with parchment paper, line up pretzels and top each with one caramel-filled chocolate. Put in the oven for about 5 minutes, or until chocolate is shiny and beginning to melt on the outside.
Remove from the oven. Top each pretzel/chocolate with one pecan, pushing down lightly so that pecan adheres to chocolate, and chocolate adheres to pretzel. Allow candies to cool completely.
Makes about 60 candies

PostHeaderIcon Peanut Butter Pretzel Truffles

As I’ve mentioned before, I LOVE the combination of sweet and salty (and these truffles are no exception).

Peanut butter and crushed pretzels covered in milk chocolate, what’s not to love? These are super easy to make and I think they would make a great addition to your holiday cookie/dessert tray. I’m not the best at dipping truffles in chocolate so just add sprinkles on top and you won’t even notice their disfigurements. I would cover everything and anything in sprinkles if I could!

Peanut Butter Pretzel Truffles




1/2 cup peanut butter

1/4 cup finely chopped salted pretzels

1/2 cup milk chocolate chips, melted

Sprinkles (optional)


Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

Roll the peanut butter mixture into 10 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.

Roll the frozen balls in melted chocolate. (To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.)

Refrigerate until the chocolate is set, about 30 minutes.

Store airtight in the refrigerator for up to 2 weeks.

Source: Slightly adapted from Eating Well


PostHeaderIcon Chocolate Chip Pretzel Cookie Bars

The combination of anything sweet and salty is one of my major weaknesses! I can easily polish off a bag of chocolate covered peanuts in a few minutes hours. Don’t get me started on chocolate covered pretzels, those are just bad news for me (and my thighs).

I love to try new recipes and these were on the top of my to-bake list for some time. I knew these bars were going to be great but they were truly amazing! These bars were so dang good that I had to give them away the very next day so I wouldn’t eat them all! I will definitely be making these again (and again and again).

Chocolate Chip Pretzel Cookie Bars


2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling
¼ cup peanut butter, for drizzling
1/4 cup pretzels, crumbled, for topping


Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.

Source: Two Peas and Their Pod


PostHeaderIcon Chocolate Cupcakes with Vanilla Buttercream

These are literally one of THE BEST cupcakes I have ever had! The cupcake base is so chocolatey it reminds me of a brownie (the best brownie I’ve ever had)! My husband doesn’t like chocolate cupcakes (weird, right?) but when he tried these he ate THREE of them right in a row! (The cupcakes pictured above are mini but he ate three full-size cupcakes!) :) The buttercream frosting on top is quite literally the perfect combination to the base.

These are a must-try!

Amazing Chocolate Cupcakes

Yield: 24 cupcakes

For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs


To make the cupcakes, preheat the oven to 350˚ F.  Line two cupcake pans with paper liners (24 total).  Combine the cocoa powder and espresso powder in a small bowl.  Add the boiling water and whisk until the mixture is smooth.  Set aside and let cool to room temperature.  Once cool, whisk in the sour cream and vanilla extract.

Combine the flour, baking soda and salt in a small bowl.  Stir together with a fork to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 3-5 minutes.  Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes


1 stick unsalted butter, softened

6 cups confectioners’ sugar

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream


In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original


PostHeaderIcon Vanilla Cupcakes with Chocolate Buttercream

A moist vanilla cupcake topped with delicious chocolate buttercream frosting, what more could you ask for?

I made these for a family friend. Her birthday was coming up so I asked what her favorite type of cupcake was. She responded with a vanilla cupcake with chocolate frosting – yum! Once I made these cupcakes I had to try three one…..and the chocolate buttercream was INCREDIBLE! The two compliment each other perfectly!




PostHeaderIcon Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes! I think I just drooled a little while typing the name of these cupcakes, they were that good! They begin with a brown sugar-chocolate chip cupcake base, filled with eggless cookie dough, and topped off with cookie dough buttercream! If I had the ingredients in the house right now I would stop typing and make them again (and eat all of them)……..

I made these cupcakes (along with the onesie sugar cookies) for my friend’s baby shower. Since her shower was on the 4th of July I couldn’t resist decorating them to fit the occasion!

Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes


For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract


To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with 24 paper liners.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired.

Source: Annie’s Eats