chocolate – Page 10 – The Pajama Chef

Flourless Peanut-Chocolate Cookies

January 24, 2014January 23, 2014 Sarah

So, I used to post once a month on a blog called Today’s Housewife. In fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January 2013, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from June 9, 2011… I wish I had a plate of these cookies now 🙂

So you know those days when you need dessert? Not in a a couple hours, but a couple hours ago? Yeah, me too. Doesn’t that always seem to happen when you reach into your pantry and discover that you’re out of flour [or in your fridge and lament the lack of butter]? Been there, done that. Don’t want to do it again. It’s not too much fun, friends. But thankfully… next time that happens, you have a solution!

That solution is… Flourless Peanut-Chocolate Cookies!

Six ingredients and 30 minutes later, you can have a plate of delicious cookies chock-full of peanut butter and chocolate delight-fullness. What could be better?

The only problem is that these cookies are dangerously addictive, and you just might find yourself “accidentally” out of flour or butter more often. 🙂 At least, that’s what I may or may not have found true in my life…

one year ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
two years ago: Lime Chicken Rice Bake
three years ago: Crispy Honey Ginger Chicken

Flourless Peanut-Chocolate Cookies [from Martha Stewart’s Everyday Food]
click to print

Ingredients:

1 cup creamy peanut butter [I use regular, not natural]
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1/2 cup roasted salted peanuts

Directions:

Preheat oven to 350 degrees. In a large bowl, stir together peanut butter, sugar, egg, and baking soda. Then gently fold in chips and peanuts and mix until just combined. Scoop dough onto ungreased cookie sheets in 1 tablespoon increments, shaping into balls with moistened hands. Place two inches apart on baking sheets, then bake until cookies are golden and puffy, about 12-14 minutes. Cool on cookie sheets for five minutes, then remove to cooling racks to cool completely…if they last that long! Enjoy!

Time: 30 minutes.

Yield: 2 dozen cookies.

Bars, Desserts, Recipes

SRC: Dark Chocolate Ginger Squares

December 8, 2013December 8, 2015 Sarah

Hello! Be sure to introduce yourself to your new favorite Christmas treat! Usually, you have to choose between chocolate and spice… but not this time!

I made these Dark Chocolate Ginger Squares for December Secret Recipe Club, thanks to the lovely Mellissa of A Fit and Spicy Life. I was assigned her blog for the December reveal and I’m so happy about that! Mellissa lives in Minneapolis, so she’s a fellow Midwesterner… although I am now a Midwestern transplant living in the South, where they call rain storms things like ‘gully washers’ or ‘frog stranglers.’ Bizarre. But anyways, back to Mellissa. She loves trying new recipes, sharing her favorite wines, and traveling. In fact… she just got back from Greece!! How cool is that?!? Definitely head over to her blog to check out her pictures from that trip–it looks incredible! Speaking of incredible, take a look at these Dark Chocolate Ginger Squares.

Mellissa originally made these as cookies, dubbing them Chocolate Ginger Drops. They had cherry flavored dried cranberries and dark chocolate chips, and were cute little cookies. I was so excited to make them! But I was feeling a little bit lazy. So I mixed up the dough [using extra dark chocolate chips, some crystallized ginger, and no dried cranberries], pressed it in a pan, and hoped for the best!

And let me tell you… these Dark Chocolate Ginger Squares ARE the best. They have a chewy texture and spicy flavor from the typical ginger cookie ingredients like brown sugar, molasses, and spices. But these ginger squares are kicked up a notch because I added some minced crystallized ginger AND those dark chocolate chips! If you feel so inclined, check out Mellissa’s original recipe for instructions on making these as drop cookies, but I think the bars are equally chewy, spicy, chocolately, and delicious! Enjoy! 🙂

one year ago: Caramel Apple Dip
two years ago: Honey Yeast Dinner Rolls
three years ago: Sweet Potato Soup

Dark Chocolate Ginger Squares

Servings: 20
Time: 40 minutes
Print

[slightly adapted from A Fit and Spicy Life]

click to print

Ingredients:

1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon dried ginger
1 teaspoon allspice
1 egg
1/4 cup molasses
2 cups all-purpose flour
3/4 cup dark chocolate chips
1/2 tablespoon crystallized ginger, minced

Directions:

Preheat oven to 375 degrees. Grease an 8×8 pan with cooking spray.

In the bowl of an electric mixer, beat butter for 30 seconds. Then add brown sugar, baking soda, ginger, and allspice. Mix to combine, then add egg and molasses and mix again.

Add flour by 1/4 cup increments, mixing in between additions. Finish by stirring in dark chocolate chips and crystallized ginger with a wooden spoon.

Press dough in prepared pan, then bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cover with aluminum foil after 15 minutes so the top doesn’t get too brown.

Cool for 30 minutes before cutting into squares. Store in an air-tight container.

Be sure to check out other recipes from this week’s Secret Recipe Club reveal here: 🙂

Also linked up with: Tuesday Talent Show.

Cakes, Desserts, Recipes

Flourless Chocolate Cake with Strawberry Sauce

November 8, 2013November 8, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from March 8, 2012…

So are you craving rich chocolate cake, but don’t want to take the time to make one? Or does another box of brownies just seem boring? Perhaps you need a gluten free dessert and just don’t know what to make. Well, have I got a solution for you!

How about Flourless Chocolate Cake with Strawberry Sauce? Think a rich, sophisticated chocolate fudgy cake topped with sweet, smooth, homemade strawberry sauce. Sound delish? Mmhmm, I thought so.

And despite how indulgent this recipe sounds–it’s actually fairly healthy, calorie wise. You know, as far as chocolate cakes go. What I love about this recipe is that the sweetness comes from the chocolate and the strawberry sauce, not tons of added sugar. That’s how the richness shines through. If you’re pressed for time, you can use strawberry preserves or another all-fruit spread, but don’t skip the sauce, as it really brings the cake up a notch or two.

Each slice of this Flourless Chocolate Cake with Strawberry Sauce is absolutely divine, and it’s so simple to make that it has definitely earned itself a spot on my emergency dessert list. It is just that good! Enjoy!

one year ago: Pumpkin Spice Cream Cheese
two years ago: Cinnamon Sugar Apple Cake
three years ago: Stovetop Mac & Cheese with Broccoli

Flourless Chocolate Cake with Strawberry Sauce [cake from You Can Trust a Skinny Cook by Allison Fishman, sauce from Our Best Bites]
click to print

Ingredients:

for cake

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup sugar
2/3 cup unsweetened cocoa powder + more for dusting/garnish
4 large eggs
1/4 teaspoon vanilla extract
vanilla ice cream, for serving

for sauce

1 pint strawberries [I used frozen]
1/3 cup sugar
1 teaspoon vanilla or almond extract [I used vanilla]

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with cooking spray, then thoroughly “flour” with cocoa powder.

Melt butter in a small saucepan over medium heat, add chocolate chips, and remove from heat. Stir together until chips have melted.

Next, stir together sugar and cooca in a medium bowl. Make a well and add the eggs and vanilla. Whisk to combine, then pour in chocolate mixture and fold in with a wooden spoon. Pour into pan and cook in oven for 60 minutes. Cool on cooling rack for at least one hour or until mostly cool, then invert on serving dish.

While cake is cooling, prepare strawberry sauce.

Combine strawberries, sugar, and extract in saucepan over medium heat. Bring to a simmer, always stirring and breaking up berries along the way. Cook for five minutes or until berries are hot and sugar is dissolved. Remove from heat and puree with an immersion blender until desired consistency is reached. Alternatively, you could let mixture cool and [carefully] puree in a blender or food processor.

Dust cake with extra cocoa powder, then serve with a scoop of vanilla ice cream and a dollop of strawberry sauce.

Time: 80 minutes [20 minutes active], plus time to cool.

Yield: 12 servings.

Notes: If you’re nervous about inverting the cake pan without breaking the cake, feel free to try lining with parchment paper [the recipe suggested it, but I didn’t do it] or use a springform pan–since it has a removable bottom, it should work perfectly! If you need this cake to be gluten free, be sure to double check that all ingredients are gluten free, as some things [chocolate chips, cocoa powder, etc.] sometimes can contain wheat additives. I’m no expert on gluten free, but just a little heads up. Be sure to investigate on your own!

Linked up with: Weekend Potluck, Foodie Friday.

Cakes, Desserts, Recipes

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

October 11, 2013October 11, 2013 Sarah

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. 🙂 Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? 🙂

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! 🙂

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print

Ingredients:

for Pumpkin Spice Chocolate Chip Cake

2 cups white whole wheat flour
1 cup white sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 15 ounce can pumpkin puree [not pumpkin pie filling]
1/2 cup skim milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

a generous 3/4 cup Nutella
4 ounces cream cheese, softened [regular or Neufchatel]
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar [perhaps more]
2-3 tablespoons milk [perhaps more]

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.

Cookies, Desserts, Recipes

Chocolate Chip Orange Cookies

August 22, 2013August 23, 2013 Sarah

I never make plain ‘ole Chocolate Chip Cookies. It’s rare that I’m craving a chocolate chip cookie in the first place, and if I absolutely had to make one, I normally add a bunch of other things like pumpkin, coconut, peanut butter, etc. But a few weeks ago I needed to make a dessert for our small group and these cookies just sounded good. I think it was the orange and chocolate combo. Even though it’s summer, and the citrus chocolate thing is so Christmasy, I had to have it. And I am so glad I did, because these cookies are out of this world!

This may be my new go-to chocolate chip cookie altogether. The cookie itself is practically perfect–chewy on the inside, crispy on the outside. They stay soft for days–though I bet they won’t last long! When you add in orange zest and juice, the flavor gets even better!

And the best part of these cookies besides their incredible flavor and texture? The fun faces in a couple cookies as they baked. See below. 🙂 Yes, I’m a dork.

OH! And one other thing. I know there’s some debate in the cookie world about how to do the butter. Melted? Softened? Throw it straight in from the fridge? [I know some people actually do that, and if you cream it well enough it actually sorta works.] The original recipe calls for melted butter, but I prefer using softened, so I just did that and it worked out fine. Click on over to the original if you prefer melted [or need to hurry up the process]. One thing I wouldn’t hurry up is the chilling! Chilling the dough is essential. It deepens the flavor [tried the dough before + after and found a definite difference!] and it firms up the dough so it doesn’t spread as much. The thicker the cookie, the better imo. Hope you try these fabulous orange chocolate treats. They’re a fun twist on a classic cookie. Enjoy!

a year ago… Brown Sugar Squash Muffins
two years ago… The Best Panini Ever
three years ago… Creamy Lemon Squares

Chocolate Chip Orange Cookies [slightly altered from Crazy for Crust via Chef in Training]
click to print

Ingredients:

1 cup butter, softened
3/4 cup white sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons orange juice
1 tablespoon orange zest [from 1 large orange]
3 1/4 cups all-purpose flour
2 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions:

Cream together butter and sugars until soft and fluffy, about 2 minutes. Add eggs one at a time, mixing on low in between. Then add vanilla, orange juice, and orange zest, and beat on low for 1 minute until combined.

Gradually beat in flour and baking soda, then fold in chocolate chips. Do not overmix.

Chill dough, covered, in the refrigerator for at least 30 minutes–but an hour + is best.

Preheat oven to 350 degrees while you form the dough into balls. Line baking sheets with parchment or a silpat, then scoop dough into 1.5 to 2 tablespoon balls and place on prepared baking sheets. Bake for 10-11 minutes or until golden brown around the edges but still slightly soft in the middle. Cool on the baking sheet for 5 minutes before removing to cooling rack to cool completely.

Time: 30 minutes, plus time to chill.

Yield: 3-4 dozen depending on how size.

Linked up with: Foodie Friday, Weekend Potluck.