Tag Archives: Chocolate

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

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I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

Infused Stir Sticks

Infused Stir Sticks

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I love hot cocoa and Choffy and infusing them with essential oils is amazing. Infusing chocolates with essential oils is a fun way to change it up.

Ingredients

8 – 15 drops Essential Oils (see recommendations below)
6 oz Chocolate (White Chocolate, Almond Bark, Candy Melt)
Paper Sucker sticks

DirectionsMelt chocolate on half power for 1 1/2 minutes and stir. Continue on half power 30 seconds at a time until chocolate is melted.

Add in essential oils to taste.

Coat sticks with chocolate multiple times. Allow to set. Package each flavor separately.

Recommendations:

10-15 drops Wild Orange

7 drops Spearmint, 7 drops Peppermint

6 drops OnGuard, 2 drops Cinnamon

4 drops Cinnamon, 2 drops Clove

6 drops Wild Orange, 2 drops Cinnamon

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

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My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves. Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing. Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

Tropical Chocolate Muffins

Tropical Chocolate Muffins

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These tasty muffins can be made gluten free with certified gluten free oats.

Ingredients

2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 Eggs
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2  tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips

Directions

Pre-heat oven to 400 degrees.

Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.

Muffins

MuffinsMuffins

Carameletes

Carameletes

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I love gooey caramel cookie bars. These are a family favorite

Ingredients

1 cup Softened Unsalted Butter
1 cup Sugar
2 cups Flour
11 oz bag KRAFT Caramel Bits 
12 oz bag Mini Chocolate Chips
14 oz Sweet Condensed Milk

Directions

Preheat oven to 350. Cream together butter and sugar. Add in Flour. Press into the bottom of 9X13 pan. Cover with caramels and chocolate chips. Drizzle sweet condensed milk over the top and bake for 15 minutes. Cool for at least 15 minutes before cutting into bars.

Gluten Free Brownies

Gluten Free Fudge Brownies

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This recipe was created for my daughter and friends who are gluten intolerant and have Celiac Disease.

Ingredients

12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
12 oz Semi Sweet Chocolate Chips
1 cup Heavy Whipping Cream

Directions

Preheat oven to 375 degrees.

In a microwave safe bowl melt 12 oz chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth. Chocolate and Butter

In a separate bowl, stir in sugars, salt, and vanilla. Whisk together the eggs and cocoa powder. Combined sugar mixture with egg mixture. Slowly combined in melted chocolate mixture until  smooth.Chocolate Delight

Line 13×9 or 12×12 can pan with parchment paper and lightly grease. Pour in batter.

Bake for 25-35 minutes until top is completely cooked.

While baking combined 12 oz chocolate chips and whipping cream in small pot over medium heat. Stir continuously until chocolate is completely melted and incorporated with the cream.

Once brownies are cooked, allow to cool for 10-15 minutes. Pour melted chocolate over top. Allow to cool for an additional 15-30 minutes. Refrigerate for 1 hour to completely set. Cut into 1 to 1 1/2 squares.

Gluten Free Brownie

Chocolate Peanut Butter Cookies

Peanut Butter Chocolate Chip Cookies with Gluten Free Variation

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I love experimenting. One of my children has developed a Gluten intolerance so I have been adjusting recipes. This one I divide in half before doing the flour so she can enjoy them too. You can also make a full batch Gluten Free.

Ingredients

1 cube Butter (yes real butter)
16 oz Natural Peanut Butter
2 Cups Brown Sugar
1 T Real Vanilla
3 Eggs
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 cups  All Purpose Flour or Bob’s Red Mill 1 to 1 Baking Flour
2 cup Chocolate Chips

Directions

Preheat oven to 350. Cream together butter, peanut butter, brown sugar, and vanilla. Stir in eggs, salt, baking powder, and baking soda. Stir in flour.

Peanut Butter Chocolate Chip Cookie Dough

Stir in chocolate chips. Line pan with parchment paper. Scoop on to parchment paper. Flatten with fork or the bottom of a cup. Bake for 8-10.

Original Chocolate Peanut Butter Cookies
Gluten Free Chocolate Peanut Butter Cookies

Gluten Free Chocolate Delight

Gluten Free Chocolate Delight

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This recipe is a spin off of my Cherry Cordial Bars. It was created for my daughter and friends who are gluten intolerant and have Celiac Disease. It is best served with a spoon rather than cut into bars.

Ingredients

12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
12 oz Semi Sweet Chocolate Chips
1 cup Heavy Whipping Cream

 

Directions

Preheat oven to 375 degrees.

In a microwave safe bowl melt chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth. Chocolate and Butter

Stir in sugars, salt, and vanilla.

Whisk together the eggs. Add beaten eggs and cocoa powder and mix util well combined.Chocolate Delight

In a separate bowl combine the following filling ingredients: egg, sugar, and cream cheese. Stir until well combined.Cream Cheese Filling Spoon half the cake batter into the bottom of a greased pan. (9×9 for thicker or 9×13 for thinner) Gently pour cheese mixture over cake. Gently spoon pie filling over cream cheese filling. Cover with remaining cake batter. Assembling Chocolate Delight

Bake for 25-35 minutes until top is completely cooked. It can be eaten warm or cold. Refrigerate once cool if you are not going to eat warm.

Easy Peppermint Bark

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I love chocolate! Dark Chocolate, Semi-Semi Chocolate, Milk Chocolate, Brewed Chocolate aka Choffy, and White Chocolate. (Yes, I know it’s not REALLY Chocolate) I also really like Mint Chocolate which is where Peppermint Bark fits in. The funny thing about it is that I only think about Peppermint Bark at Christmas because that is when you can get Candy Canes.

Ingredients

14 oz Hershey’s Special Dark
12 oz Dark Chocolate Chips
8 to 12 drops doTerra Peppermint Essential Oil
24 oz White Chocolate Chips
1 1/2 cups Crushed Candy Canes (I use my food processor or blender)

Directions

Lay out a large piece of aluminium foil on a large sheet pan or 2 cookie sheets. In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the dark chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in peppermint essential oil. (12 drops for a very strong flavor. I usually do 10 drops.)

Spread evenly on to the aluminium foil. Place in the

In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the white chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in 3/4 cup of peppermint candy cane pieces.

Carefully drizzly over the chocolate layer as evenly as possible and smooth out evenly. Sprinkle remaining peppermint candy cane pieces over the white chocolate evenly.

Allow to harden completely before breaking up in to pieces.

Chocolate Orange Cheese Ball

Chocolate Orange Cheese Ball

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This is a fun party snack. We like to eat it with vanilla wafers, graham crackers, and ginger snaps.

Ingredients

8 oz Mascarpone Cheese
8 oz Cream Cheese
1 T Honey
20-25 drops doTerra Wild Orange Essential Oil
6 oz Mini Chocolate Chips

Directions

Mix mascarpone cheese, cream cheese, and honey until smooth. Add in wild orange essential oil. Fold in chocolate chips. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.

Wrapping into a ball.