Tag Archives: chocolate

Chocolate Banana Bread

17 Apr

INGREDIENTS
3 large ripe bananas (easily mashable)
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350°F (175°C) with a rack in the middle. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  2. With a fork, mash the bananas until smooth (you can also use a blender or food processor to purée bananas). You should have 1 1/2 to 1 3/4 cups of banana purée. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  3. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  4. Add the flour mixture to the banana mixture and stir until just incorporated. Stir in the chocolate chips.
  5. Pour batter into the prepared loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour. (Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert. One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.)

Recipe adapted from Simply Recipes

No-Bake Oatmeal, Peanut Butter, and Chocolate Cookies

1 Mar

IMG_20150301_181335 (1)

INGREDIENTS

½ cup unsalted butter
2 cups granulated sugar
½ cup milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup peanut butter
2 teaspoons vanilla extract
3 cups oats (both quick-cooking and old-fashioned oats will work)

DIRECTIONS

  1. Line two baking sheets with parchment paper and set aside.
  2. Add butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan. Bring to a rapid boil and let boil for 1 minute. Remove from heat.
  3. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
  4. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto prepared baking sheets.
  5. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks. Makes about 2 dozen cookies.

Recipe adapted from Brown Eyed Baker

Brownies

26 Aug

These were my first attempt at making brownies from scratch. Overall, they were good, but I thought they were a little sweet. It’s also important to cook them for the full time (may a couple minutes more) or they can turn out overly soft.

INGREDIENTS
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional; I didn’t use)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces (I used semi-sweet chocolate chips)

DIRECTIONS

  1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
  2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
  3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
  4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook’s Illustrated, March & April 2010 issue; found on Brown Eyed Baker)

Oatmeal Chocolate Chip Cookies

2 Aug

IMG_20140802_190718 (1)

As far as texture is concerned, these are some of the best oatmeal chocolate chip cookies I’ve had. I like how they are both crisp and chewy. However, they were a little too sweet. So, I reduced the amount of chocolate chips in the recipe below. I also want to try reducing the amount of sugar to 1 cup next time. 


INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 sticks unsalted butter, softened
1¼ cups granulated sugar
1¼ cups packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1½ cups rolled oats
2 cup semi-sweet chocolate chips

DIRECTIONS

1. Adjust oven racks to middle position. Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

4. Gradually beat in the flour mixture, mixing only until dough comes together. Be careful not tot overmix.

5. With a large wooden spoon or rubber spatula, stir in the rolled oats, followed by the chocolate chips.

6. Using a large cookie scoop (about 2 ½ tablespoons), drop the dough on the prepared cookie sheet about 2 inches apart. Bake until the cookies are slightly browned and set on the outside but still soft and puffy in the middle, about 14 minutes. Cool the cookies completely on the baking sheets.

Recipe adapted from Brown Eyed Baker

Chocolate White Chocolate Chip Cookies

1 Aug

I forgot to take a picture of these (probably because we ate them so fast), but they’re super good. They kind of taste like those chocolate cookies from Subway — but better. And even my husband who claims not to like white chocolate ate them.


INGREDIENTS

1/2 cup, unsalted butter, softened to room temperature
1/2 cup  granulated sugar
1/2 cup light or dark brown sugar (I used light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons (57g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk
1 and 1/4 cups white chocolate chips, plus a few more to sprinkle on top

DIRECTIONS

  1. Using a handheld or stand mixer, cream the butter. Add the sugars and continue mixing until the the butter is light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together.
  3. Slowly add to the wet ingredients to the flour mixture with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. Chill dough for at least 2 hours and up to 36 hours, covered. 
  4. Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats. 
  5. Scoop 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
  6. Bake for 12 minutes. Cookies will appear undone and very soft but will continue cooking on the tray. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Note: Cookies stay fresh and soft in an airtight container up to 7 days. Baked cookies and cookie dough balls freeze well for up to 3 months.

Recipe adapted from Sally’s Baking Addiction