Tag Archives: chocolate


Chocolate Chocolate Chip Zucchini Bread


So, yeah, ummm yum.  This bread is to die for.  I’m not joking when I say that.


And by adding zucchini it makes it healthy right?  Right.  (BUT!  I have included some tips to make it more healthy at the bottom!)


I will eat chocolate chocolate chip zucchini bread any day.  I mean, when else can you have cake for breakfast disgused as bread?  With vegetables?

You can’t.  So eat this.

Chocolate Chocolate Chip Zucchini Bread
Prep time
Cook time
Total time
Chocolate Chocolate Chip Zucchini Bread
Serves: 24
  • 3 egg
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups shredded zucchini
  • ½ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 2½ cups flour
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees.  Spray two loaf pans with baking spray.
  2. In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients.  Toss your chocolate chips with a little bit a flour.  Add to batter and give a good stir.
  3. Pour batter evenly between the two prepared pans.  Bake for 1 hour in the middle of the oven, or until the bread tests done.  Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
  4. The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.
  5. Eat!


Chocolate Kougin-amann

Remember these? They are soooo good.


Well the only thing I could think of to improve them was to add chocolate.


And it was one of the best ideas I have ever had!


I know the recipe seems a little daunting, but it’s really  not hard. I just takes a lot of time.

Chocolate Kougin-amann
Prep time
Cook time
Total time
Chocolate Kougin-amann
Serves: 12
  • 1 batch kougin-amann dough
  • chocolate chips, chocolate bar, etc.
  1. Make the kougin-amann dough.  When you pinch the little purses together place some chocolate right in the middle before pinching the ends together. Follow the rest of the recipe as stated.
  2. Eat!

Kougin-amann recipe can be found here.


Chocolate Raspberry Scones

My mom is awesome.  She runs around like a crazy woman all day to all my dad’s various construction projects, helps immensely at his dental office, and I don’t know what I would do without her.


{my mama and my baby}

She loves the chocolate raspberry truffles from See’s and she also loves scones. So I set out to try and combine the two.

Perfect Mother’s Day gift, right?  Well, it took me four tries to get it right but I finally did.

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Strawberry Chocolate Cake

Strawberry season is in full force and I couldn’t be happier about it!  I have been buying strawberries by the flats at a local farm and they are so delicious.

They never seem to last very long at my house but if you end up some extra and need an idea to use them up, make this cake!

It’s from the Pioneer Woman’s latest cookbook and its a winner.


You start by making a basic chocolate cake (and I won’t tell if you used boxed mix),


then slather it with some Nutella (now I have you hooked),

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Caramel and Chocolate Covered Marshmallows

Looking for an easy no bake last minute Easter treat?

Then these babies are for you.


It doesn’t get easier than sticking some marshmallows in sticks and dunking them in delicious things.


I started by dipping them in caramel.  (Then I got smart and went and bought some floral form to stick the marshmallows so they could be stored upright and not create a pool of caramel.  Do that first, and don’t be like me.)


Then you could skip this step.  (Using scissors to trim the extra pooled caramel off the marshmallows.)

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Billionaire Bars

My friend’s invited me to dinner the other night (and they let me bring the rug rats!), so one of the best ways I could thank them is by bringing them dessert!


And, man is this dessert killer.


It takes a little time and effort, but boy is it worth it.


See that?  That is a layer of buttery shortbread, then gooey caramel, and finally luscious chocolate.

To die for.


And they don’t last long either!

On a side note, happy birthday Dad!!! You are the best father and opa ever! Muah!

Billionaire Bars
Prep time
Cook time
Total time
Billionaire Bars
Serves: 16
  • For the shortbread:
  • 1 stick cold butter
  • ¾ cup flour
  • ⅓ sugar
  • ¼ cup cornmeal
  • ½ teaspoon salt
  • For the caramel:
  • 1 stick butter
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 tablespoons water
  • For the chocolate layer:
  • 9 oz dark chocolate
  • ¾ cup heavy cream
  1. Preheat oven to 350 degrees.
  2. Line a 8x8 baking dish with foil, leaving an overhang. Spray foil with cooking spray. (I used a 7x11 pan)
  3. For the shortbread: Place all shortbread ingredients in a food processor and pulse until a dough forms.  About 2 minuts. Press the dough evenly into the pan and cook for about 25 minutes or until light golden brown.  Cool completely.
  4. For the caramel: Melt together the butter, cream, and salt in a small saucepan.  Keep warm.  In a medium saucepan combine the sugar and water. Cook over medium high heat, without stirring, until a golden caramel forms. Pour in the warm cream (it will bubble up) continue cooking, stirring constantly, until it reaches 230 degree on a candy thermometer or about 3 minutes.  Pour over cooled shortbread, and let cool completely. About an hour.
  5. For the chocolate layer: Finely chop the chocolate and place in a bowl.  Heat the cream just to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.  Pour over the caramel layer and spread evenly.  Refrigerate at least 1 hour or until ready to serve.
  6. When ready to serve, lift the bars out of the pan by the foil.  Cut into squares.
  7. Eat!

While the chocolate is still warm try topping with:

-sea salt

-crushed pretzels

-white chocolate chips


-any kind of chopped nuts

Recipe adapted from Food and Wine Magazine March 2014



Chocolate Hazelnut Crepe Cake

My birthday was last month (33, gasp!) and one of my favorite gifts was the Smitten Kitchen Cookbook, by Deb Perelman. She also writes a great blog if you haven’t seen it you should totally check it out.

One of my favorite things is cookbooks.  I literally read them at bed time.  I love this one, a lot.  The pictures are great, the recipes are straight forward and informative, and her narrative couldn’t be better.

Anywho, this is the first recipe I’ve made from the book, and boy is it a winner. I made it for my mom’s birthday (Happy Birthday Mom!) who also happens to be a February baby.

This cake is a little time consuming, but its so good and totally worth the effort.

This cake takes a little planning ahead because the crepe batter and hazelnut pastry cream both need to chill. The crepe batter for only an hour (but up to two day, I made mine the day before) and the hazelnut cream has a quick chill method if needed (chill bowl of pastry cream in an ice bath), but other than that this recipe is very easy.


You start by  making the crepes.  DON’T BE AFRAID!!!!  These are not hard!  Once you get your rhythm going you will wonder why you were every scared in the first place. I used a 10 inch skillet, preheated over medium high heat (more toward medium than high), gave it a good spray with non stick spray, and used a 1/4 cup measure to measure out the batter.


Pour the batter in the skillet, give it good swirl, and then use a spatula and run it around the edges.  Then, carefully pick up one of the edges with your fingers and flip it over. Cook a little longer on the other side, and there you have it.  A perfect crepe. Every single one of my crepes turned out great.

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Chocolate Sweet Rolls

Ok guys.  These just might be my best invention yet.

So over the holidays, when I was making my famous cinnamon rolls, I had a wacky thought.

What if I could make these chocolate? And  you know what?  It totally worked and they are so good.

What better way to kick off the month of love and chocolate than with chocolate sweet rolls?  There is no better way in my opinion.


Since my cinnamon roll dough starts with vanilla pudding, I just used chocolate instead!  I have to say that the chocolate dough was an easier dough to work with!  Much more supple (eww I hate that word, but I can’t think of anyway else to describe it!) and just seemed to come together really well.


So you roll out the dough, slather it with butter and sugar, and sprinkle it with mini chocolate chips.

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Fudge Puddles

These little cookie bites are so good.  A peanut butter cookie filled with fudge?  Can’t beat it!  I made them for my husband to take to work about two years ago and one of his co-workers still asks daily if I will make them again.

Yeah they are that good.


You start by  making a very simple fudge like sauce.


Then your peanut butter cookie dough is placed in a mini muffin pan.

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Chocolate Candy Cane Kiss Cookies

Another chocolate and peppermint recipe??? But why not?  It’s Christmas time and the flavors together are just so great! These cookies are rich from the chocolate base with a kick of peppermint from the white chocolate and peppermint flavored kisses.


These are so pretty and festive looking too.  Not to mention the taste!  The taste can’t be beat!

IMG_8168 IMG_8169

First you need to round up your little elves to help with the dough.

IMG_8181 IMG_8174

And get the littlest elf to unwrap kisses (and he did great! He unwrapped that whole bowl all by himself and didn’t even eat one!)


Plop the cookie dough on the cookie sheets and bake them off.  Right when they come out place a kiss in the center of each cookie, pressing down to adhere it to the cookie. Remove from cookie sheet and allow to cool completely so the kiss will harden.  You can place them in the fridge if you would like.


This is the last chocolate peppermint recipe I swear.  Maybe.

5.0 from 1 reviews
Chocolate Candy Cane Kiss Cookies
Prep time
Cook time
Total time
Chocolate Candy Cane Kiss Cookies
Serves: 48
  • 1 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup unsweetened cocoa powder
  • 1 12 oz bag or 2 cups semi sweet chocolate chips
  • 1 bag of Candy Cane Hershey's Kisses, unwrapped
  1. Preheat oven to 350 degrees.
  2. In a stand mixer cream the butter and sugars until nice and fluffy (about 3-4 minutes). Add in the eggs one at at time, and then the extracts.
  3. In a separate bowl combine the flour, salt, baking powder, baking soda, and cocoa.  Add to the wet ingredients.  Stir in the chocolate chips.
  4. Place scant tablespoons on an ungreased cookie sheet.  Bake for 8-10 minutes.  Remove from oven and immediately place a kiss in the center of each cookie, pressing down to adhere the kiss to the cookie. Remove from cookie sheet and cool completely.  Allow the kiss to harden.  You may place the cookie in the fridge to speed up the process.
  5. Eat!

Recipe inspired by Our Best Bites.