Chocolate Banana Bread

September 25, 2015September 25, 2015 lizellyn Sweets Chocolate

There’s always a recipe to find when you have a few simple ingredients in your house. This time, I had some left over sour cream from a cake that I made a few days ago and a few bananas that were past their prime. I wanted a new recipe so I went to one of my favorite sites:

http://www.yummly.com

I really like this site because you can input a few ingredients and it will pull recipes that incorporate them. That is how I found this recipe for Chocolate Banana Bread. In addition, you can bookmark favorite recipes by adding them to your “YUM” list.

See Related Posts:

Banana Crumb Muffins

Healthy Chocolate Chip Banana Muffins (gluten free)

Nutella Banana Bread

HAPPY BAKING!

Oreo Lover’s Care Package

August 24, 2015August 25, 2015 lizellyn Sweets Bars, Brownies, Chocolate, Cookies

Image above: Oreo brownies, Oreo chunk cookies, and Oreo bars

It’s that time of year when the college kids go back to school. They get to meet new people and start new classes. It’s a lot of change and it can be stressful. I find that baked goods are excellent for stress. This care package was inspired by my nephew who likes Oreos. I have done other cupcake recipes with Oreos hidden inside, but I didn’t think the buttercream was a good idea for shipping. Hopefully, I packed the container well enough that he won’t be receiving a box of crumbs.

Oreo Brownies: This recipe is pretty straight forward. Double-up any brownie mix. Place half of batter in a pan, place a layer of Oreos, and then pour the rest of the batter on top of the Oreos. Found recipe at iheartnaptime.net

Oreo Chunk Cookies: This is a very simple recipe. The base of this recipe is similar to most whoopee pie recipes that I’ve seen: cake mix, one stick of melted butter, one egg, and vanilla. See the exact recipe for full details. I deviated from the recipe in that I only choose to use only Oreos as my add-ins. I didn’t want to use chocolate chips. I used a combination of Oreo chunks and ground Oreos. Found recipe at http://insidebrucrewlife.com/2014/02/chocolate-chip-cookies-cream-cookies/

Oreo Bars: These bars are similar to rice krispie treats. However, instead of using cereal there are chopped up Oreos. Make sure you use a large enough bowl to melt the marshmallows and butter. I had a bit of explosion in the microwave. Found recipe at picky-palate.com

See Other Oreo Related Posts:

Oreo Cupcakes

Oreo in a Cupcake

Slutty Brownies, for a Chocolate Whore

HAPPY BAKING!

Snickers Cupcakes

August 15, 2015 lizellyn Sweets Chocolate, Cupcake

Chocolate, caramel, nugget, and peanuts – oh how this combination satisfies! Just like the Snickers’ commercials suggest, the Snickers make these a satisfying cupcake.

It’s a chocolate cupcake with a surprise Snickers bite inside. It has a caramel frosting and is topped with more Snickers pieces and a sprinkling of mini chocolate chips.

Most importantly, make sure you buy enough Snickers bites for inside the cupcakes and to cut into pieces to lay on top. Also, buy some extra, because it’s nearly impossible not to snack on some while making and baking these cupcakes.

Directions:

Chocolate Cupcake:

Any favorite Devils Food recipe will do (even a box cake mix). After placing paper in muffin tins, fill the muffin cups with about 1 tablespoon of batter – enough to cover the bottom of the muffin paper. Next, place a Snickers Bite on top of the batter in such a way that the candy is centered and is perfectly parallel to the bottom of the muffin tin. Place another heaping tablespoon of batter on top of the candy. Smooth out the batter on top of the candy. The entire muffin cup, candy included, should be filled about to 2/3 to 3/4. You probably with be able to make a few more cupcakes than you normally do with the same mix. Reduce your baking time by 5 minutes and carefully watch. A cupcake is done when you touch the top and the cupcake springs bake a little.

Caramel Frosting (no need to double frosting recipe – I always plan for lots)

2 sticks butter

1/2 cup caramel sauce

1/2 tsp salt

4 cups powdered sugar

Beat butter, caramel sauce, and salt until smooth. Add the powdered sugar slowly and beat until a fluffy frosting forms. Pipe immediately.

HAPPY BAKING!

Happy National Smores Day

August 10, 2015August 10, 2015 lizellyn Sweets Chocolate

Here’s a small bite size alternative to traditional smores. It has a graham cracker based crust. I used dark chocolate instead of standard milk chocolate, which was less sweet and a nice compliment to the marshmallows. Of course, it’s topped with a toasted marshmallow.

Recipe:

Ingredients:

8 honey graham cracker sheets

6 Tbls of melted butter

1/4 cup of powered sugar

12 Hershey’s dark chocolate miniatures, broken in half

12 large marshmallows, torn in half

Directions:

Preheat one oven to bake at 350 and set another oven to broil

Spray 2 12-cup mini muffin tins with cooking spray

In a food processor, chop the graham crackers sheets until all is finely chopped. Add the melted butter and powdered sugar to the graham crackers and mix well.

Evenly separate the graham cracker mixture into the 24 cups. Press the mixture firmly onto the bottom and sides. Bake for 4 minutes in the oven set at 350.

Remove from oven. Place one piece of the halved chocolate miniature in each cup. Top with a torn marshmallow, smooth side up.

Place in broil for about 1 minute. WATCH CLOSELY! Remove when marshmallow is lightly browned.

Allow to cool a bit before indulging.

HAPPY BAKING!

Oreo Cupcakes

August 9, 2015 lizellyn Sweets Chocolate, Cupcake

While I’m not a huge fan of store-bought cookies, I can’t argue with the fact that Oreos are hugely popular. More importantly, Oreos can be used to create other fantastic desserts.

These chocolate cupcakes have an Oreo stashed inside. The last time I baked a cupcake with an Oreo inside, I used yellow cupcake batter. it’s a bit more difficult to see the cookie when you bite or cut into these chocolate cupcakes. However, if you’re a chocolate lover, does that really matter? These cupcakes are best to be eaten one day after baking because the Oreo inside becomes very soft. The buttercream on top is loaded with finely chopped Oreo cookies (not just the cookie part, but the delicious cream filling as well). By including the cream filling, the frosting tastes even more decadent. Finally, I couldn’t resist garnishing the cupcake with one half of an Oreo.

Directions:

Chocolate Cupcake:

Any favorite Devils Food recipe will do (even a box cake mix). After placing paper in muffin tins, fill the muffin cups with about 1 tablespoon of batter – enough to cover the bottom of the muffin paper. Next, place a full Oreo on top of the batter in such a way that the cookie is centered and is perfectly parallel to the bottom of the muffin tin. Place another heaping tablespoon of batter on top of the cookie. Smooth out the batter on top of the cookie. The entire muffin cup, cookie included, should be filled about to 2/3 to 3/4. You probably with be able to make a few more cupcakes than you normally do with the same mix. Reduce your baking time by 5 minutes and carefully watch. A cupcake is done when you touch the top and the cupcake springs bake a little.

Oreo Buttercream Frosting:

I started with a basic Wilton vanilla cupcake recipe (1/2 c butter, 1/2 shortening, 1 tsp vanilla, 4 c powdered sugar, 1/4 cup of milk – I used more than the recommended amount because of adding the Oreos). Cream butter and shortening; add vanilla, slowly add powdered sugar while alternating with milk; beat until fluffy. Crush 12 Oreos in a food processor until there are no chunks (any chunks will block your piping tips and become a headache later). Mix the chopped cookies with your frosting. Pipe the cupcakes. The more frosting the better.

See Related Posts:

Oreo in a Cupcake

Slutty Brownies, for a Chocolate Whore

HAPPY BAKING!

French Hot Chocolate for Bastille Day

July 14, 2015 lizellyn more sweets Chocolate

Here’s another recipe curtesy of my teenage daughter’s inspiration. She absolutely loves studying French and decided that we must celebrate Bastille Day. This French Hot Chocolate is unbelievably decadent. Unlike hot chocolate in America, this drink is very thick. A little goes a long way.

French Hot Chocolate

The most decadent dark hot chocolate recipe that tastes just like the French hot chocolate found in Paris cafes. Intense, rich, and absolute heaven for any chocolate lover. Recipe based off of the famous Cafe Angelina in Paris.

YIELD: 2 large, intense cups of hot chocolate or 4 more reasonably-sized cups

PREP TIME: 3 minutes

COOK TIME: 5 minutes

TOTAL TIME: 8 minutes

Ingredients:

1 1/2 cups whole milk
1/2 cup heavy cream
2 teaspoons powdered sugar
1/2 teaspoon espresso powder (optional, but delicious. Will intensify chocolate flavor)
8 ounces bittersweet chocolate, at least 72%, chopped*
Giant bowl of whipped cream, for serving

Directions:

In a medium sauce pan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around edges. Do not allow the mixture to boil.
Remove from saucepan from heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream

*Choose the best quality chocolate you can, as the flavor really carries the drink. I love Guittard for a splurge or Godiva, but the Trader Joe’s Pound Plus 72% dark bar is quite good too. I do not recommend chocolate chips, as they contain stabilizers and do not melt as well.

Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently the in the microwave or in a saucepan over low heat.

Recipe based off of Cafe Angelina’s Le chocolat chaud à l’ancienne dit “l’Africain,” as interpreted by several sources, including Tastebook and Cooking by the Book.

Recipe (taken from http://www.wellplated.com/french-hot-chocolate/ )

Slutty Brownies, for a Chocolate Whore

May 9, 2015 lizellyn Sweets Brownies, Chocolate

These brownies are dedicated to chocolate lovers that never find a dessert “too rich.” I was a little shocked when I mentioned to my kids that I was making slutty brownies and they knew exactly what I was talking about. I can’t take credit for the idea, although I elaborated on the name a bit. After reading a few recipes and speaking to a friend about her experience baking Slutty Brownies, here are my suggestions on how to ensure a great dessert:

1. Preheat oven to 350

2. Use a glass 8×8 or 9×9 pan (recipes that are larger do not end up baking well in the center & glass pan ensured that cookie on bottom did not overcook).

3. Line the pan with two sheets of aluminum foil placed criss-cross

4. Spray the foil with cooking spray

5. Make a 1/2 batch of Nestle Toll House Chocolate Chip cookie batter (follow recipe on pkg) place in prepared pan and pack dough in tightly

6. Place 16 Reese’s Peanut Butter Cups on cookie dough and slightly press into the dough

7. Place 16 Oreos (not double stuffed – not enough room for everything) directly on top of peanut butter cups

8. Using a brownie mix for 8×8 or 9×9 pans, follow recipe. Pour batter over Oreos until Oreos are covered completely. (I did not use the entire brownie mix- I didn’t want the brownies to heave over side of pan while baking)

9. Bake for 50-60 min. Just until toothpick at 2 inches from edge of brownie comes out clean, but center still sticks to toothpick

10. Remove from oven and allow to cool for at least 30 minutes before covering it to store

11. Allow to cool completely overnight before slicing and serving!!!

Okay, if you’re really desperate to try it warm – go for it! Just don’t expect the piece to come out looking pretty or not falling apart completely.

HAPPY BAKING!

Nutella Frosted Banana Cupcake

April 10, 2015April 12, 2015 lizellyn Sweets Chocolate, Cupcake

Holy Cow Freaking-Amazing Frosting! I’m not even a fan of Nutella and I couldn’t stop licking the bowl. I think that this frosting would pair perfectly with a banana cupcake. However, I have to admit the cupcake recipe I used on this one fell short of fabulous, which is why I did not include it in this post. Next time (maybe tomorrow) I’ll try it on a vanilla or chocolate cupcake. Note, this frosting tastes better when the frosted cupcakes are stored in the refrigerator.

Here’s the recipe for the frosting, enjoy!