National Chocolate Week Recipes

Extra Moist Chocolate Lava Cakes

Happy National Chocolate Week!

I’ve been doing my best to eat a lot of chocolate to celebrate.  However, I wasn’t able to bake anything this week because of midterms in my 16 week classes and finals in my 8 week classes.

No worries, though, because I’ve been stalking some of my favorite blogs for their chocolate recipes.  Check them out!  (All of the following photos belong to the owners of each website.)

Chocolate Snickerdoodles by Baked Bree:

Chocolate Velvet by Love and Olive Oil:

Easy Chocolate Cupcakes by Your Cup of Cake:

Sweet Chocolate Kiss Cookies by Cake Spy:

Chocolate Covered Pretzel Peanut Butter Brownies by Sweet Pea’s Kitchen:

Chocolate Ice Box Cupcakes by Two Peas and Their Pod:

How have you been celebrating National Chocolate Week? Leave links!  I would love to see your chocolate creations.

Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

• 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
• 1 cup greek yogurt
• ¼ cup creamer
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/3 cup peanut butter
• 1/3 cup chocolate chips
• 2 tbsp oil

Directions:

1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
3. Scrape the hot mixture into the bowl and whisk until well blended
4. Set in the freezer to cool for about 10-15 min.
5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
8. Freeze again until the chocolate layer has hardened.

Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!

Okkkay, now what you guys have been waiting for…

GIVEAWAY:

The prize package (minimum value of about $57.55) will include:

– 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

– 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

– 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

– 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

– 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

– 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

– 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

1. Leave a comment saying why you want the prize package.

For extra entries:

1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! 🙂

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

Cinnamon Chocolate Bundt Cake

Adapted from: Leite’s Culinaria

Ingredients:

Cake:

• 1 cup (2 sticks) unsalted butter, plus more for the pan
• 1/3 cup (1 ounce) cocoa powder
• 1 teaspoon kosher salt
• 1 cup water
• 2 cups (9 ounces) all-purpose flour, plus more for the pan
• 1 3/4 cups sugar
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 1/2 cup plain Green Valley Organics plain yogurt
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

• 1/3 cup cocoa powder
• ½ stick butter
• 1/3 cup Redwood Hills plain Kefir
• 1/3 cup sugar

Directions:

Make the cake:

1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

Chocolate Chip Cookie Dough Cheesecake Bars

I just need to tell you guys that Brandy is awesome because without her, I would have never discovered these gems.

I made these cheesecake cookie bars for my family a couple of weeks ago and they were devoured in a day.  Mind you, my family consists of my mom and dad… that’s it.  We have dessert issues.

If you like cheesecake, you’ll like these.  If you like cookie dough, you’ll like these.  If you like them both, you’ll love these.

Also, to add to how happy these cheesecake bars make me, I’m just going to post some more things that are making me happy right now  (*Note: the only pictures that are mine are the cheesecake bar photos):

 

What are you loving right now??

Chocolate Chip Cookie Dough Cheesecake Bars
From:  Brandy

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry…that’s okay. You’re going to crumble it on top of the cheesecake layer.)

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form “clumps” of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

Chocolate 7 Layer Bars

I’ve  featured these 7 Layer Bars on my blog before, but just in case you didn’t see them I’m posting them again.

These aren’t the ordinary 7 Layer Bars.  They’re close, but just different enough to make a huge difference.

If you’re trying to impress a large crowd, but don’t have much time on your hands, this is the dessert for you.  I can’t believe how good these are considering how extremely easy they are to make.

What’s your “go-to” quick dessert recipe?

Chocolate 7 Layer Bars

Ingredients:

• 1/2 cup butter, melted
• 1 cup Chocolate Animal Crackers, crushed to a fine crumble (like graham  cracker crumbs)
• 1 cup flaked coconut
• 1 cup chocolate chips
• 1 cup white chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 cup nuts, chopped

Directions:

1. Preheat oven at 350 degrees F.
2. Mix animal cookie crumbs and melted butter until it becomes dough like.
3. Press the “dough” into the bottom of a 9×13 in dish.
4. Layer the coconut and chips in order given in ingredients list.
5. Pour sweetened condensed milk over all.
6. Top with nuts.
7. Do not mix together.
8. Bake for 25 minutes.

Homemade Wendy’s “Frosty” – Chocolate Frozen Yogurt

I’m obsessed with making ice cream right now.

I got my mom an ice cream maker last year for Mother’s Day and she’s never used it…. I might have had myself in mind when I bought this. But, before you start judging, she loves when I make her homemade ice cream.

Last summer, I only made ice cream a couple of times because it always turned out runny no matter how long I left it in the machine.  This year, though, I’ve figured out that if you keep the main piece of the machine in the freezer and never take it out, the ice cream thickens up super quickly.

So, since I’ve learned that trick (last week) I’ve made ice cream several times.  This chocolate ice cream/frozen yogurt tastes just like a chocolate Frosty.

Chocolate Frozen Yogurt
Adapted From: All Recipes

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 3 cups milk (I suggest full-fat milk, but any will work)
• 1 cup plain Greek yogurt
• 3 tbsp cocoa powder
• Dash of salt

Directions:

1. Mix all ingredients in a large bowl. (I added the cocoa powder while the ice cream was churning, but it really doesn’t matter when you add it).
2. Add ingredients to ice cream maker and follow the machines instructions.
3. Freeze and enjoy!
4. When I take mine out of the freezer, I like to put it in my KitchenAid and whip it up so it’s nice and creamy.

Cookie Dough Filled Chocolate Bread

What’s your favorite dessert?

Because, whatever it is, I guarantee this will be your new favorite.  I can’t tell you how good this bread is.  Honestly, it shouldn’t be called bread because it’s more like brownies and cookie dough.

The cookie dough part stays gooey because there’s no baking powder/soda or eggs.  The bread part is fudge-like.  Just try it…I promise you’ll like it.  I’ll let the pictures speak for themselves.

But really, what is your favorite dessert?

Cookie Dough Filled Chocolate Bread

Adapted from: Kavita’s Kitchen and Mrs. Regueiro’s Plate

Ingredients:

For the bread:

• ¾ cup flour
• ½ cup brown sugar
• ¼ cup sour cream
• 1/8 cup olive oil
• ¼ cup chocolate chips
• Dash of salt
• 1 tsp vanilla
• ½ tsp baking powder
• 1/8 tsp baking soda
• ¼ cup milk
• ¼ cup cocoa powder

For the cookie dough:

• ½ stick butter
• ¼ cup sugar
• ½ cup brown sugar
• 2 tablespoons cream
• ½ tsp vanilla
• ¾ cup flour
• Dash of salt
• ½ cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine the flour, sugar, salt, baking powder and baking soda in a mixing bowl.
3. Add in sour cream and olive oil and stir them together.
4. Add in the rest of the liquids and fold in with the dry ingredients until it forms a smooth consistency.
5. Add in the chocolate chips.
6. Grease a bread pan and pour half of the in the mixture into it.
7. Prepare the cookie dough mixture. Cream together the sugar and the butters in the bowl of the stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
8. Mix in the heavy cream and vanilla, and combine.
9. Add the flour and salt and mix on low speed until incorporated. Fold in the chocolate chips.
10. Spread on top of the first half of the chocolate bread batter.
11. Top cookie dough with the other half of the bread batter.
12. Bake in the preheated oven for an 40-45 minutes or until a tester inserted comes out clean.

Extra Moist Chocolate Lava Cakes- Muffin Tin Chef Review

If you’re looking for quick, from-scratch, appropriately sized meals, then I highly recommend you get the cookbook Muffin Tin Chef.  Who knew that a muffin tin is the most versatile piece of cookware in our cabinets?

I was lucky enough to receive a copy of Muffin Tin Chef, and to be honest, I put it aside for a while during the last busy weeks of my college semester.   When I moved back home and was finally able to read the book, I was kind of surprised at how much I liked it.

It really is clever how many dishes Matt Kadey was able to downsize into the size of a muffin tin.  I think I liked the book so much because:

1. Easy portion control.
2. Quick cooking time.
3. All from scratch.
4. Small batches.
5. Variety of desserts, dinners, lunches, breakfasts, appetizers, and snacks.
6. Easy to follow instructions.
7. Simple to make a 3-course meal quickly.
8. Well.. anything muffin tin sized is just cute.

So, if you don’t have this book, I suggest you buy it… even if it’s just solely to get the recipe for these chocolate lava cakes.  These are like flour-less cake, except for a minor addition of flour.  They taste so good though.. the gooey chocolate had me at hello.

Muffin Tin Chef- Extra Moist Chocolate  Lava Cakes

Found on page 122.

 

Oreo Pudding Cookies with Cookies ‘n’ Cream Hershey’s Chocolate!

I really, really want a VitaMix!!

And now we all have a chance to win one for free!!

To celebrate the success of the world’s first Flaxmilk, Flax USA is
giving away a Vitamix Machine to one of their lucky Facebook fans! You
could bring home the same power and performance, in a blender,
experienced by chefs and restaurants around the globe and start making
smoothies, soups, frozen desserts and more.  Just “like” Flax USA on
facebook to enter!

http://www.facebook.com/flaxusa?v=app_181335378572390&rest=1


I also made some delicious cookies that I’m excited to share with you guys!  These cookies can be best described as “Oreo cookies that have the texture of a chocolate chip cookies.” So basically better Oreo’s.  I used my standard chocolate chip cookie recipe and decreased the amount of flour by a little bit and it made the most amazing cookies.  They’re pretty chewy on the inside and the outsides are semi-crunchy.  The best 
part is the bites with the Cookies and Cream Hershey’s Chocolate in them.  These are so good! 

Oreo Pudding Cookies with Cookies and Cream Hershey’s 
Chocolate

1/2 cup (1 stick) unsalted butter, very soft
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
1/4 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 packet (4.2 oz) Oreo Cookies ‘n’ Cream Pudding
1 bar Cookies ‘n’ Cream Hershey’s Chocolate, crushed
1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 375.
2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda, flour, and Oreo pudding, mixing until blended. Stir in the chips and crushed Hershey’s bar.
3. Scoop rounded tablespoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.
4. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. 

Baking: College Edition. Brownie Cookie Sandwich

Learning names can be SO HARD when you’re meeting a million people.  Luckily, you’re never too old to play games.  Even as a junior in college, two of my teachers have already had us play games to learn everyone’s name in the classes.

Game number one:  Each student has to think of an adjective that describes them and starts with the first letter of their first name.  Then everyone says their name and adjective out loud (Kind Katie) and the names and adjectives of all of the people who went before them.  Pretty effective.

Game number two: Everyone gets a miniature dry erase board and marker.  They have to write their name at the top and then below draw something that everyone can remember them by.  Then everyone holds up their board to the class and describes what they drew.  My drawing sucked but I tried to draw my blog.  Also effective.

My first week of classes has been consumed by learning names and way too many syllabus’ (syllabi?).  I haven’t been able to sleep very well so if anyone has any tips on sleeping they’d be greatly appreciated!!

I also had my first baking experience at school!  I prepared everything in the room (everything but the actual baking part).  My roomies weren’t really phased by that because they already know about my blog, but when I went down to the commons area to put the cookies in the oven, it got a lil’ awkward.  The kitchen was packed with people hanging out so they were all grilling me about what I was doing.  But I kept on bakin’ on and made these yummmyy cookie sandwiches with packaged frosting and a box mix. (My roommate brought them for me because she knew I had a blog :)) 

What do you guys think about box mixes and packaged frosting?

I hate them both.  Buuuttt… they’re cheap and easy.  And I’m a college student now, ya know.  Let’s be cliche here and go with it.  

These were so good.  They reminded me of oatmeal cream pies.  The texture was exactly the same… that soft and chewy cookie with the whipped, creamy filling, but the flavor was even better than oatmeal cream pies!  They’re really decadent, but so worth it and so cheap.  I can’t believe I’m saying this, but I highly recommend these, processed chemicals and all. 

What do you do when you can’t sleep

Do you use boxed mixes?

Brownie Cookie Sandwiches

Straight from Duncan Hines

Ingredients:

• 1 pkg Duncan Hines® Chewy Fudge Premium Brownie Mix
• 1 large egg
• 2 tbsp water
• 1/3 cup vegetable oil
• 1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

Directions:

1. Preheat oven to 375 ºF. Grease cookie sheet.
2. Combine brownie mix, egg, water and oil in large bowl. Stir until well blended and soft dough forms. Drop by level measuring tablespoons about 2 inches apart onto greased cookie sheet.
3. Bake at 375 ºF for 7 to 8 minutes or until cookies are set in center. Do not over bake. Cool for 1 minute before removing to cooling rack. Cool completely before assembling.
4. Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.