Andes Chocolate Cake

Andes Mint Cake Slice Vertical

Ingredients

  1. devil’s food cake mix
PEPPERMINT BUTTERCREAM
  1. 1 c. unsalted butter, softened
  2. 4-5 c. powdered sugar
  3. 1 tsp. peppermint extract
  4. 4-6 drops green gel food coloring, optional

 

CHOCOLATE GANACHE
  1. 1 pt. heavy cream
  2. 24 oz. semisweet chocolate chips
  3. 1 c. Andes mints, plus more for garnish

Instructions

  1. Bake two 9″ round layers of chocolate cake according to box instructions. Let cool completely.
  2. Make ganache. Make the Ganache: Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
  3. Cream together all buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food drops and stir until evenly combined. Add more until you reach your desired color.
  4. Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the with ganache. Garnish the bottom of the cake with Andes mints. Top with chopped mints. Serve.

 

Here’s the original link to the site.

http://www.delish.com/cooking/recipe-ideas/recipes/a50654/andes-chocolate-cake-recipe/?src=socialflowFB

White Chocolate Brownies

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Ingredients

  1. ½ cup butter, room temperature
  2. 1 cup white chocolate chips
  3. 1 large egg, room temperature
  4. 1 can (14 oz) sweetened condensed milk
  5. 1 tablespoon vanilla extract
  6. 1 teaspoon salt
  7. 1½ cups all-purpose flour
  8. powdered sugar, for topping

 

Instructions

  1. Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
  2. In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
  3. Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
  4. Pour mixture into prepared pan and bake for 30 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.

 

Here’s the link to the original site

http://bromabakery.com/2015/05/white-chocolate-brownies-recipe.html

Double Chocolate Muffins

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Ingredients

  1. 300 g all purpose flour
  2. 80 g cocoa powder
  3. 1 tbsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 250 g granulated sugar
  7. 100 g butter, melted
  8. 250 ml buttermilk (about 1 cup or 8.45 US fluid ounces)
  9. 2 large eggs
  10. 150 g dark chocolate (70%), coarsely chopped

Instructions

  1. Heat oven to 200°c (392F).
  2. Prepare a cupcake pan with 12 muffin liners. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl.
  3. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins.
  6. Divide batter between 12 liners, filling them completely full.
  7. Sprinkle with remaining chocolate pieces.
  8. Bake for 18-21 minutes or until a cake tester comes out almost clean.

Here’s the link to the orignal link

https://www.bloglovin.com/blogs/call-me-cupcake-18254801/double-chocolate-muffins-chocolate-chip-cookies-1853395323

Chocolate Cookies

Ingredients

  1. 300 g all purpose flour
  2. 1/4 tsp salt
  3. 1/2 tsp baking soda
  4. 150 g butter, melted and cool
  5. 150 g light brown muscovado sugar (or light brown sugar)
  6. 90 g granulated sugar (90 g)
  7. 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  8. 1 large egg
  9. 1 large egg yolk
  10. 150 g dark chocolate (70%), chopped
  11. 150 g milk chocolate, chopped

 

Instructions

  1. Heat oven to 160°C (320F).
  2. Sift flour, salt and baking soda into a bowl. Set aside.
  3. Beat butter, sugars and vanilla in a bowl. Add the egg and egg yolk and beat until combined.
  4. Add flour mixture and mix until a dough forms. Stir in chocolate. Roll evenly sized balls and put on a piece of baking paper (you’ll probably have to bake 2-3 sheets.
  5. Don’t forget to leave some space between cookies as they float out). Bake for 9-13 minutes.
Here’s the link to the original site

German Chocolate Cookies

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Ingredients

For the cookies:

  1. 1 1/4 cups (5.6 ounces) all-purpose flour
  2. 1/3 cup unsweetened Dutch-process cocoa powder
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 stick (4 ounces) unsalted butter, at cool room temperature
  6. 3/4 cup lightly packed dark brown sugar
  7. 1/4 cup granulated sugar
  8. 1 large egg
  9. 1 large egg yolk
  10. 1/2 teaspoon vanilla extract
  11. 1 cup semisweet chocolate chips

For the topping:

  1. 1/2 cup evaporated milk
  2. 1/2 cup granulated sugar
  3. 1 large egg yolk
  4. 4 tablespoons (2 ounces) unsalted butter
  5. 1/2 teaspoon vanilla extract
  6. 1/2 heaping cup sweetened shredded coconut
  7. 1/2 cup chopped pecans
  8. 2 ounces semisweet chocolate, melted

Instructions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
  4. Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
  5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping:

  1. In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.
  2. Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

Here’s the link to the original

http://www.handletheheat.com/german-chocolate-cookies/

Insanely Delicious Turtle Cookies

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Ingredients

Cookies:

  1. 1 c. all-purpose flour
  2. 1/3 c. cocoa powder
  3. 1/4 tsp. salt
  4. 8 T. (1 stick) butter, softened
  5. 2/3 c. granulated sugar
  6. 1 large egg, separated
  7. 1 additional egg white
  8. 2 T. milk
  9. 1 tsp. vanilla extract
  10. 1 1/4 c. pecans, finely chopped
Caramel Filling:

  1. 14 soft caramel candies
  2. 3 T. heavy cream

Chocolate Drizzle (optional):

  1. 2 oz. semi-sweet chocolate
  2. 1 tsp. shortening

Instructions

  1. Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
  2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
  3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
  5. Bake at 350 degrees until set, about 12 minutes.
  6. Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
Makes about 30 cookies.
Here’s the link to the original site

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#cZ9AMysOv8x9De33.99

Slow Cooker Brownie Pudding

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Ingredients

  1. 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  2. Eggs, water, and oil called for on the brownie mix box
  3. 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  4. 2 cups milk (regular or nonfat)
  5. Ice cream or whipped cream for serving, optional

Instructions

  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium-sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high, it should be done. You don’t want to overcook it, or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the refrigerator for up to 3 days.

Here’s the link to the original site

http://www.crazyforcrust.com/2015/10/slow-cooker-brownie-pudding/