I bake to sweeten life

Posts tagged ‘chocolate’

Chocolate Balls

Chocolate Balls


  • 7 tablespoons butter, unsalted, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 3 tablespoons cocoa (I used a mix dark and black cocoa)
  • 1 1/4 rolled oats
  • 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips

Your coating of choice (list follows)


1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.

2. Roll the mixture into small balls and dip/roll them in coating of choice.

3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.

Suitable coatings

  • Cocoa powder
  • Melted chocolate (dark, milk, white)
  • Chopped nuts
  • Layered chocolate
  • Desiccated coconut
  • Sprinkles
  • Decorative icing
  • Colored sugar crystals
  • Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
  • Icing sugar



Chocolate Zucchini Bread

Chocolate Zucchini Bread

Wonderful in loaf…..try it in muffins too!

I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.


  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • Chocolate chips (optional)


  1. Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  3. Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
  4. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves

Chocolate M&M Cookies

Chocolate m&m cookies



  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose unbleached flour
  • 1 cup whole wheat flour
  • 1/4 cup cocoa (I used Hersheys special dark)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 tsp salt
  • 1 cup M&M’s
  • shot of vodka (optional)






1. Preheat oven to 350 degrees.  Cream butter and sugars until fluffy.

2. Beat in egg and vanilla until well combined.

3. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well.

4. Add M&M’s and mix well.

5. Scoop dough in heaping tablespoons; place approximately 3 inches apart on a lightly greased (or lined with parchment) cookie sheet. Before placing them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie.

4. Bake for 9-10 minutes.  Let them cool on the cookie sheet for approximately 5 minutes before moving onto a wire rack to finish cooling.

Yield: 24-27 cookies



Mexican Chocolate Snickerdoodles


Chocolate, cinnamon and a little kick from cayenne! 


  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs, large
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa
  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl beat butter for 30 seconds. Beat in the 3/4 cup sugar, the brown sugar, cream of tartar and cayenne until combined. Beat in the eggs and vanilla until combined. Beat in the cocoa powder.
  3. Sift in flours, 1 teaspoon cinnamon and other spices, baking soda and salt. Mix with wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
  4. In a small bowl stir together the 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
  5. Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool completely.

Chocolate Chip Shortbread

  • 1/2 cup all-purpose flour
  • 1/4 whole wheat flour
  • 1/2 cup cornstarch
  • 1 tablespoon flaxseed meal
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup  unsalted butter, at room temperature
  • 1/2 cup chocolate chips (also try white, butterscotch or peanut butter chips)
Preheat oven to 325 F.  Spray with nonstick and line with parchment an 8-inch or 9-inch tart pan.  (A round cake pan will also work, or springform pan.)
Combine flour, cornstarch, flaxseed, salt, sugar, vanilla and butter in a large bowl.  Knead with your hand until mixture is combined well and binds together.
Transfer to the tart pan and spread evenly.  Press down firmly with the back of a spoon so the top is smooth.  Sprinkle chips over surface and use spoon to lightly press into dough.
Bake for 35 minutes.  Remove from oven and allow to cool 15 minutes.  Cut 12 wedges with a sharp knife, remove, and allow to cool completely.
Makes 12-16 cookies

Buckeye Delights



Cookies Base:

  • 1 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 table spoon dark chocolate syrup


  • 1/2 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 tablespoons  unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1/2 cup whipping cream
  • 1 cup dark chocolate chips
  • chopped peanuts


  1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
  2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
  3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
  4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
  6. Store covered in refrigerator.


Chocolate Pecan Pie



  • 1 cup sugar
  • 1/3 cup HERSHEY’S Cocoa
  • 3 eggs, slightly beaten
  • 3/4 cup dark corn syrup
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  • 1/2 cup dark chocolate chips
  • 1 unbaked 9-inch pie crust


1. Heat oven to 350°F.

2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans and chocolate chips. Pour into unbaked pie crust.

3. Bake 55-60 minutes or until set. Remove from oven to wire rack. Cool completely.

Yield: 8 servings.

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