Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients

• ½ cup butter, softened (I use “unsalted” butter– all the time)
• 1 cup granulated sugar
• 2 eggs
• 1 cup pumpkin (canned pumpkin purée, do not use pumpkin pie filling)
• 2½ cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ⅛ teaspoon cloves (optional)
• 2 cups chocolate chips
• 1 cup mini chocolate chips

See full directions on : simplygloria.com

Read More

Proto Choco Cookies

Ingredients:

• 80 g buckwheat groats
• 60 g oatmeal
• 45 g nonfat yogurt
• 60 g chocolate whey protein powder
• 1 banana
• 15 ml unsweetened chocolate almond milk
• 30 g semi-sweet chocolate chips

Directions:

1. Pre-heat oven at 425f.
2. put the buckwheat, oatmeal and yogurt into a bowl and stir.
3. gradually add almond milk and continue stirring.
4. throw in the banana and keep stirring.
5. throw in the whey protein and keep stirring.
6. throw in the chocolate chips.
7. now dump your dough on a baking pan.
8. let it bake for about 20-25 minutes.

Read More

Gluten Free Chocolate Chip Cookies

Ingredients:

• 1/4 cup softened margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup rice flour
• 3/4 cup soy flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nestle chocolate chips

Directions:

1. By hand blend margarine, sugars, egg, & vanilla until creamy.
2. In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
3. Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

Read More

Gluten Free Chocolate Cake

Ingredients:

• 1 1/2 cups gluten-free flour (Gluten-Free Flour Blend)
• 1/2 cup cocoa
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
• 5 tablespoons cooking oil
• 1 tablespoon vinegar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup water

Directions:

1. Mix all dry ingredients in a bowl.
2. Add all liquid ingredients and mix well.
3. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

Read More

Easiest Black Forest Cake

Ingredients:

• 1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (8 ounce) container Cool Whip, thawed
• 1 tablespoon almond extract
• 2 tablespoons vanilla extract
• 1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
• 1 (21 ounce) can cherry pie filling
• chocolate sprinkles
• maraschino cherry

Directions:

1. Mix cherry pie filling and almond extract.
2. While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
3. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
4. Fold Cool Whip into pudding.
5. Spread pudding mixture over cake, covering the cherry pie filling.
6. Decorate with chocolate sprinkles and cherries.
7. Chill until serving time.

Read More

Bourbon Chocolate Pecan Pie

Ingredients:

• 4 large eggs
• 1 cup light corn syrup
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 1/2 cup sugar
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons Bourbon
• 1 tablespoon all-purpose flour
• 1 tablespoon vanilla extract
• 1 cup coarsely chopped pecans
• 1 cup semisweet chocolate morsel
• 1 (9 inch) pie shells

Directions:

1. Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
2. Pour into piecrust.
3. Bake on lowest oven rack at 350 degrees for 1 hour or until set.

Read More

Chocolate Cream Pie

Ingredients:

• 1 2/3 cups water
• 3 tablespoons cornstarch
• 5 tablespoons cocoa
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 (9 inch) baked pastry shells

Directions:

1. Mix water and cornstarch and cocoa until smooth.
2. Sir in Eagle Brand milk and egg yolks.
3. Cook until thick in saucepan or microwave.
4. Stir in 2 tablespoons butter.
5. Add vanilla.
6. Cool slightly (stirring occasionally).
7. Pour into baked pie shell.
8. For meringue: Preheat oven to 400°.
9. Top with meringue and brown.
10. Or may top with whipped cream after chilling pie.

Read More

Chocolate Lava Cake

Ingredients:

• 1/2 lb bittersweet chocolate, finely chopped
• 1/2 lb unsalted butter
• 6 eggs
• 1 1/2 cups sugar
• 1/2 cup flour

Directions:

1. Preheat oven to 400°F.
2. Butter the bottom and sides of 15 4oz ramekins.
3. Sprinkle with sugar, tapping to remove extra sugar.
4. In double boiler, melt the chocolate and butter.
5. Whisk until thoroughly melted.
6. In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
7. Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.

Read More

Crunchy Chocolate Nests

Ingredients:

• nonstick cooking spray
• 1 (12 ounce) bag semi-sweet chocolate chips (2 cups)
• 3 cups Kellogg's® Corn Flakes®
• 1 cup mixed nuts
• pinch salt
• 12 yellow chick Peeps

Directions:

1. Lightly coat a muffin tin with cooking spray.
2. In a large microwave-safe bowl, microwave the chocolate chips on high for 30 seconds and stir. Repeat until the chocolate just melts, about 2 minutes total.
3. Add the Corn Flakes® and nuts and fold gently until evenly coated. Divide the mixture among the muffin tin cups. Use the back of the spoon to push the chocolate mixture into the bottoms and up the sides of the muffin cups.
4. Refrigerate until set, about 10 minutes. Remove from the muffin tin and put a peep in each nest.

Read More

Chocolate Dessert Crepes

Ingredients:

• 3 eggs
• 1 cup flour
• 2 tablespoons sugar
• 2 tablespoons cocoa
• 1 1/4 cups buttermilk (if you don't have buttermilk use regular milk and add 1 tbs fresh lemon juice)
• 2 tablespoons melted butter

Directions:

1. Put all the ingredients in your blender, blend 1 minute.
2. Scrape down the sides, blend a few seconds or until smooth.
3. Refrigerate 1 hour.

To Cook:

1. A- Use upside down crepe pan and follow instructions OR.
2. B-Use a non stick skillet-you do not need oil or other fat on the pan.
3. Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.

Read More

Chocolate Rum Dessert

Ingredients:

• 6 ounces semisweet chocolate morsels
• 3 eggs, separated
• 2 tablespoons light rum
• 1/4 teaspoon almond extract
• 1/4 teaspoon ground nutmeg
• whipped cream, for garnish
• chocolate curls, for garnish

Directions:

1. Melt the chocolate in a double boiler over gently boiling water.
2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
4. Remove from heat and add the rum, almond extract and nutmeg.
5. Beat the egg white until stiff peaks form.
6. Gently fold into the chocolate mixture.
7. Spoon into stemmed glasses or demitasse cups and chill.
8. When ready to serve, top with whipped cream and garnish with chocolate curls.

Read More