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Showing posts with label CHOCOLATE. Show all posts
Showing posts with label CHOCOLATE. Show all posts

CHOCOLATE RASPBERRY BUNDT CAKE

To say my family went nuts over this cake, is an understatement.  They started hovering the moment I cut a slice to photograph, and to be honest, I had a hard time resisting a piece every day until it was gone.

I made the bundt cake the day before Allison headed back to school after winter break.  We all devoured a piece for dessert that night and I boxed up a few slices for her to take back to to Columbia.  The rest of the cake was left in my care……lets just say none of this sinfully delicious Chocolate Raspberry Bundt Cake was wasted.  {oops}.

The cake starts with my favorite Duncan Hines Dark Chocolate Fudge Cake Mix for this recipe (it’s pretty much the only chocolate cake mix I use and always have several in my pantry), along with chocolate fudge instant pudding mix,  strong brewed coffee, Chambord and plain greek yogurt.

The coffee will NOT make the cake taste like coffee, it will simply enhance and intensify the flavor of the chocolate.  If you’ve never tried it and you’re snarling up your nose right now, trust me on this…..just try it 😉  (you can substitute coffee for water)

Both the chocolate cake and frosting have Chambord . If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts.  Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring.



The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.

INGREDIENTS:
For Chocolate Raspberry Bundt Cake

  • 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
  • 1 box (4  1/2 cup serving size)  Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
  • 3/4 cup plain greek yogurt
  • 3/4 cup canola oil
  • 4 large eggs
  • 1/2 cup strong brewed coffee, room temperature
  • 2 teaspoons Chambord Raspberry Liqueur
  • 1 can Raspberry Pie Filling
  • fresh raspberries for garnish (optional)

For Chocolate Raspberry Glaze

  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons butter
  • 4 tablespoons light corn syrup
  • 2 teaspoons Chambord Raspberry Liqueur
  • Get Ingredients Powered by Chicory

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
  2. In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
  3. ...............................................

for full instruction please see : tidymom.net

Velvety Vegan Chocolate Mousse

Velvety Vegan Chocolate Mousse served in glasses with chocolate swirls or coconut sugared cranberries on top can make your list for a quick and elegant dinner party desserts. If you decide to make it just for your family and children, they will love you even more on this very special day.

If you do not have a dairy intolerance, then you can go ahead and use regular 35% fat whipping cream. I used coconut cream and it was just creamy and dreamy without all of the dairy fuss. You need to refrigerate the coconut cream for at least 24 hours in the refrigerator and I also like to refrigerate the bowl and the whipping beaters as well so that you can get to stiff peaks in no time flat.

Chocolate has been known to have mood-enhancing ingredients and powerful antioxidants that can help boost the immune system. When you eat chocolate something very powerful happens as it sends a "happy message" to your brain and life seems so much better.



Chocolate affects the central nervous system because of these "happy neurotransmitters" . These chemicals heightens sensory perception, increases relaxation and produces a feeling of euphoria and elevates mood. A day without chocolate is like a day without sunshine. I used Lindt's 70% chocolate to stay dairy-free.

Ingredients

  • chocolate 70% - 190 grams (about 1 cup-chopped) (dairy free dark- I used Lindt)
  • coconut cream - 15 ounces (443 ml)
  • sugared cranberries or chocolate swirls - for garnish (optional)

Directions

  1. Place coconut cream in the refrigerator overnight. (I also like to place my bowl and whipping beaters in the refrigerator as well, as it helps the stiff peaks to form faster)
  2. In a large metal bowl add cold coconut cream and beat until stiff peaks form. (You can either do this by hand with a whisk, if you feel like building up some muscles, or with ann electric beater)
  3. ............................................

for full instruction please see : www.hwcmagazine.com

Sunshine in a Bottle Lemon Smoothie

Winter, man. It’s dragging on, isn’t it? The only thing getting me out of bed lately is this Sunshine in a Bottle Lemon Smoothie. As you know, lemon is my favorite flavor, so it’s kind of like I’m waking up to my favorite food. Every single ingredient in this smoothie (well, except the ice) is engineered for maximal bright, zingy flavor and health benefits. That’s right, I engineered this smoothie.

Start with a scoop of low fat French vanilla yogurt to get your probiotics for the day, and create a subtly sweet, creamy base for this smoothie. Next, grab a big ol’ lemon and zest it into your blender, then squeeze in the juice.



Add a spoonful of honey for further sweetness that will counteract the bright acidic nature of the lemon. Honey will also give you a natural energy boost in the morning. Have some sore muscles from your workout yesterday? That’s what the fresh ginger is for. Ginger can be used as a natural pain reliever for muscle soreness. Finally we have a pinch of turmeric, which could help fight off a cold if needed!

I’m super excited about how flavorful, vibrant and healthful this lemon smoothie recipe is. I hope you enjoy starting your day with it just as much as I do!

INGREDIENTS:

  • 1 cup low fat French vanilla yogurt
  • 1 cup ice cubes
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 tablespoon grate fresh ginger
  • 2 teaspoons grated lemon zest
  • 1/8 teaspoon ground turmeric

DIRECTIONS:

  1. In blender, combine all ingredients; blend until smooth. Serve immediately.
  2. ..........................................

for full instruction please see : foxeslovelemons.com

RECIPE DARK CHOCOLATE CANDY CANE COOKIES

 




RECIPE - CHERRY CHOCOLATE CHIP COOKIES

CHERRY CHOCOLATE CHIP COOKIES



 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Author Butter With A Side of Bread

Ingredients

  • 10 oz. jar maraschino cherries
  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 3 Tbsp. reserved cherry juice
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 cup semisweet chocolate chips

Instructions

  1. Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.
  2. Chop the cherries and set aside.
  3. Cream butter and shortening, add sugars and beat until fluffy.
  4. Add vanilla, cherry juice and eggs. Mix well.
  5. Add flour, salt, baking powder and baking soda. Mix until combined.
  6. Add chopped cherries and chocolate chips, mix until combined.
  7. Drop onto an ungreased cookie sheet.
  8. Bake 8-10 minutes at 350, or until the edges begin to brown slightly. Enjoy!
Source : Here

RECIPE - CHOCOLATE CARAMEL BARS

CHOCOLATE CARAMEL BARS

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate. 


 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 12
 Author Butter With A Side of Bread

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup + 1/4 cup brown sugar
  • 1/4 cup + 1/3 cup salted butter
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Spray an 8x8 glass pan with non-stick spray.
  2. In a medium bowl, combine flour, 1/2 cup brown sugar and 1/4 cup butter. Use 2 forks or a pastry cutter to combine, until mixture is crumbly. Press into bottom of 8x8 pan.
  3. In a small saucepan over medium heat, melt remaining 1/3 cup butter. Add in 1/4 cup brown sugar and stir. Bring to a boil, then boil for 1 minute. Remove from heat and pour over crust.
  4. Bake for 15 minutes. (Do not over bake or you will have toffee bars! ðŸ˜‰
  5. Remove from oven. Sprinkle chocolate chips on top of caramel and swirl gently with a knife. Let cool completely. Cut into bars and ENJOY!!
Source : Here


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