Chocolate

Dark Chocolate Peanut Butter Cups

February 24, 2013 by The Partial Ingredients

Peanut butter and chocolate is just a perfect combination. It brings together sweet, salty and chocolatey so what’s not to like? My boyfriend recently made homemade peanut butter so he wanted to try making a dessert out of it. He made these fantastic peanut butter cups based on Reese’s candy only with dark chocolate. The only complication was melting the chocolate chips smoothly, but he was able to figure out a way to mimic a double boiler by using a flat bowl and a sauce pot. It melted the chocolate smoothly without risking burning the chocolate or creating a lumpy consistency. The peanut butter cups were ridiculously good. The chocolate was just a basic semi-sweet chocolate chip and the hero was the homemade peanut butter. If you have a food processor, it’s one of the best things to try making at home. You can use store bought peanut butter for this recipe, but if you have time to make your own for it I would highly recommend it!

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Salted Caramel Stuffed Chocolate Cookies

December 19, 2012 by The Partial Ingredients

As far as decadent Holiday cookies go this recipe ranks pretty far up there in the decadence and the deliciousness! I am a big fan of salted caramel and combining it inside of a cookie sounded too good to be true. The cookie’s name makes it sound more complicated than it is and the recipe is really simple and doesn’t take long to throw together. These cookies remind me a little of chocolate lava cake especially when eaten soon after they’re taken out of the oven. The gooey caramel oozes out of the center and mixes with the outer chocolate cookie layer. The cookie just looks festive and almost snow covered from the powdered sugar on top.

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Thanksgiving Desserts

November 18, 2012 by The Partial Ingredients

And now for the real main course–dessert! Here are some delicious options perfect for your Thanksgiving table:

Pumpkin Pie

Golden Delicious Apple Crisp

Vanilla Custard Pie

Cherry Chocolate Chip Cookies

Mint Chocolate Meringue Cookies

Gingersnap Cookies

Chocolate Zucchini Bread

August 5, 2012 by The Partial Ingredients

I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other. The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor. I used plain yogurt to give it an extra bit of creaminess. The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.

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Mint Chocolate Chip Cookies

March 17, 2012 by The Partial Ingredients

One of my favorite combinations is mint and chocolate. For St. Patrick’s Day, I decided to make some green chocolate chip cookies and to give the recipe a little kick I added mint extract to the batter. The chocolate and the mint were great together and it was even tastier dipping the cookies into milk. For whatever reason dipping the cookies in milk caused the mint flavor to be more pronounced. This was an easy and tasty recipe for St. Patty’s day!

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Cherry Chocolate Chip Cookies

January 1, 2012 by The Partial Ingredients

Cherries and chocolate are a perfect food combination. The tanginess and sweetness of the cherries combined with dark chocolate is one of my favorite desserts. I had never tried making a cherry and chocolate cookie before and when I came across a recipe for this cookie I knew I had to try it. I used semi-sweet chocolate chips, but the chips can easily be substituted for chocolate chunks from a good chocolate bar. The recipe begins as a standard chocolate chip cookie recipe which is very easy to throw together. The steps that deviate from that recipe comes from adding the cocoa powder and the dried cherries. I like chocolate chip cookies to be crispy on the outside and chewy/soft on the inside and these were pretty much the perfect texture in every way. The tangy cherries and chocolate were perfectly balanced. I’m sure you could exchange the dried cherries for some other dried fruit that pairs well with chocolate so I can’t wait to play around more with this recipe!
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Nutella Pumpkin Bread

November 12, 2011 by The Partial Ingredients

If you like pumpkin and chocolate you just might like this recipe which combines two great flavors into one delicious bread. The bread is also seasoned with nutmeg, cinnamon, cloves, and ginger which produces amazing aromas in the kitchen as the bread bakes. The chocolate hazelnut flavor from the nutella and the pumpkin puree mixes well together, creating an excellent fall bread recipe. I mixed the batter well, resulting in a dark brown batter. Another option is to fold in the nutella at the end, creating a swirl of chocolate in the middle.

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Flourless Chocolate Torte with Raspberry Sauce

February 14, 2011 by The Partial Ingredients

Happy Valentine’s Day! In my opinion, chocolate and raspberries are a flavor combination that can’t be beat.B I don’t do a lot of baking so this was a very new thing for me to try.B Making a dessert that is “flourless” means only one thing: more room for chocolate and butter! As you can guess, this torte is very rich and dense. I was happy with how it came out though I wish it were a tiny bit more moist. Take it out of the refrigerator up to an hour before eating so that it softens a bit.

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Mint Chocolate Meringue Cookies

December 23, 2010 by The Partial Ingredients

These cookies require this weird baking process where they cook overnight in an oven that has been turned off. I’m not sure why this is but it works since the cookies turned out really well. The insides are a little gooey with a nice, light texture. They look so pretty on a plate too!

Mint Chocolate Meringue Cookies
(Makes 2 dozen)
Printable Version

Ingredients:

2 egg whites
2/3 c. sugar
1/4 tsp mint extract
pinch salt
2 drops green food coloring
11 oz. semisweet chocolate chips

Directions:

In a bowl, whip the eggs until they are stiff.
Slowly add the sugar, salt, mint, and coloring while whipping.
Fold in the chips. Place dough with a tablespoon onto ungreased cookie sheets.
Preheat the oven to 400F and leave on for 15 minutes, then turn off. Put the cookies in the oven and let sit over night.