banana bread or muffins

 250 g flour

1 t baking soda

1/2 t salt

1/2 t cinnamon

1/2 c softened butter

150 g brown sugar

2 eggs

80 g yogurt/sour cream

4 large banana

1 t vanilla

3/4 c nuts

1 c chocolate chips

1. Cream butter and sugar

2. mix in 1 egg at a time

3. mix in yogurt, vanilla and banana

4. add dry

BREAD: 350 deg on low rack, 60-65 min

MUFFIN: 425 deg, 15 min. Reduce 350 deg, 16 min

To ripen baanana: 250deg, 15-20 min on sheet pan

chewy chocolate chip cookies

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Chewy Chocolate Chip Cookies

★★★★★4.9 from 361 reviews

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours, 22 minutes
• Yield: 16 large cookies

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Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture. Chilling the cookie dough is imperative. No mixer required! 

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Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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Instructions

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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Find it online: https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

King Arthur Flourless Chocolate cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.

Prep

15 mins

Bake

23 to 27 mins

Total

1 hr 38 mins

 

 

Cake

• 1 cup (170g) semisweet or bittersweet chocolate chips
• 1/2 cup (8 tablespoons, 113g) unsalted butter
• 3/4 cup (149g) granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 1 teaspoon vanilla extract, optional
• 3 large eggs
• 1/2 cup (43g) Dutch-process cocoa powder

Glaze

• 1 cup (170g) semisweet or bittersweet chocolate chips
• 1/2 cup (113g) heavy cream

Instructions

1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.
   
2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
   
3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
   
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
   
   5. Spoon the batter into the prepared pan.
      
   6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
      
   7. Remove it from the oven, and cool it in the pan for 5 minutes.
      
   8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
      
   9. To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
      
   10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
       

   
   

hot chocolate

1/2 cup (4 oz.) sugar 1/4 cup (1 oz.) HERSHEY'S Cocoa, Natural (Item# 63505) Dash salt 1/3 cup hot water 4 cups (1 qt.) milk 3/4 tsp. vanilla extract     Mix together sugar, HERSHEY'S Cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add vanilla. Beat with whisk until foamy; serve immediately. VARIATIONS: Add one of the following with the vanilla extract: SPICED: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired. MINT: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy. Serve with peppermint stick, if desired. CITRUS: 1/2 teaspoon orange extract. MOCHA: 1 to 2 tablespoons powdered instant coffee. AU LAIT: Spoon 2 tablespoons softened vanilla ice cream on top of each cup of hot chocolate at serving time.

S'mores dip

S'mores Dip
Chocolate chips
Marshmallows - any size
Graham crackers (for dipping). 

Get an oven-safe skillet and line it with aluminum foil. Pour enough chocolate chips into the skillet so it covers the bottom of the pan. Top the chocolate chips with marshmallows. Bake for 8 to 10 minutes at 450 degrees. Let sit for about five minutes. Get your graham crackers and start dipping!

Read more at http://www.wral.com/recipe-s-mores-dip/15728718/#K9250PuJbcpamHGM.99

chocolate pie

Ingredients:

Servings:

8

Units: US | Metric

• 1 unbaked pie shell
• 1/2 cup butter
• 2 (1 ounce) bakers semi-sweet chocolate baking squares
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 dash salt

Directions:

1. 1
   Melt butter and chocolate.
2. 2
   Mix with other ingredients which have been blended together.
3. 3
   Pour into pie crust,.
4. 4
   Bake 35 minutes, at 350.
5. 5
   Top with whipped cream.

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

Makes 24 bars
1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

chocolate cake

350 degrees (basically from bakerella) 

1 1/2 cups all purpose flour  (180g)

2/3 cup natural unsweetened cocoa (29 g)

1 1/2 cup sugar (300 g)

1 1/4 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

2 eggs 

1/2 cup vegetable oil 

2 teaspoons vanilla 

3/4 cup buttermilk 

2/3 cup hot water(or coffee)

Buttercream Frosting: 1 1/2 cups butter 1 teaspoon vanilla

6 cups powdered sugar 4-8 Tablespoons milk

2/3 cup semi-sweet chocolate morsels, if desired

Chocolate Ganache: 3/4 cup heavy cream 1/4 cup butter 3/4 cup semi-sweet chocolate morsels

For the cake:

• Preheat oven to 350 degrees.
• Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa.
• Sift dry ingredients together and place in a large mixing bowl.
• Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
• Scrape down the sides of the bowl and add hot water and mix together.
• Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
• Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

For the frosting:

• Beat the butter in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in several additions, scraping down the sides after each addition.
• Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
• Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.

For the ganache:

• Heat cream and butter in a saucepan until melted and remove before it starts to boil.
• Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
• Let cool until thick and pourable.
• The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth

To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.

dark chocolate pudding cakes

350 degrees

1/2 c flour
1 T cocoa powder
3/4 t baking powder
1/8 t cinnamon
1/4 t salt
1 T softened butter
1/3 c sugar
1/4 t vanilla
1/4 c milk
1 oz chopped white chocolate

topping:
2.5 T sugar
2.5 T light brown sugar
.25 c cocoa powder
.75 c boiling water

1) batter: flour, T cocoa, baking powder, cinnamon & salt
cream butter, 1/3 c sugar & vanilla. Stir in flour mix, milk & white chocolate

2) mix topping and top each ramekin with dry topping
add 0.25c hot water in each ramekin
bake 25-30 minutes

makes 3 4" ramekins
serve hot topped with vanilla ice cream
-doubled recipe can be made in 1 9x9 pan

white chocolate frosting

6 oz chopped white chocolate
8 oz cream cheese - room temp
4 T buuter - room temp
1 t canilla extract
2.5 c powdered sugar

1) melt chocolate on low, stir
2) beat butter and cc on low 30s
add chocolate and 30 s on low
3) mix in powdered sugar

does not get as stiff and thick as buttercream

devil's food cake

350 degrees
28-30 min

1 pkg cake mix
3 T cocoa powder
1 1/3 c buttermilk
1/2 vegetable oil
3 eggs
1 t vanilla extract