This boozy spiced hot chocolate is your classic cocoa with a twist – infused with a homemade blend of warm spices and enriched with bourbon’s smooth kick. It’s perfect for those moments when you want to elevate your comfort drink into something a bit more sophisticated. Whether it’s to warm up a chilly evening or add a spark to your night, this hot chocolate is all about simple pleasures with a grown-up edge.

Boozy Spiced Hot Chocolate

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• Author: Honest Cooking
• Total Time: 10 minutes
• Yield: 2 servings

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Description

This boozy hot chocolate is your classic cocoa with a twist – infused with a homemade blend of warm spices and enriched with bourbon’s smooth kick. It’s perfect for those moments when you want to elevate your comfort drink into something a bit more sophisticated.

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Ingredients

Units USM

Ingredients:

Spice Mix:

• 3 tsp (15 ml) cinnamon
• 2 tsp (10 ml) ground nutmeg
• 3 tsp (15 ml) ginger
• 2 tsp (10 ml) allspice

Hot Cocoa:

• 2 cups (480 ml) milk
• 1/4 cup (60 ml) pure cocoa powder
• 1/4 cup (60 ml) icing sugar
• 1 tsp (5 ml) spice mix
• 1 tsp (5 ml) vanilla bean paste
• 2 oz (60 ml) bourbon
• Optional toppings: whipping cream, marshmallows, chocolate shavings

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Instructions

1. Prepare the Spice Mix:
   • Combine cinnamon, nutmeg, ginger, and allspice in a bowl.
   • Mix well and store in an airtight container.
2. Make the Hot Cocoa:
   • In a saucepan, combine milk, cocoa powder, icing sugar, and spice mix.
   • Heat over low heat, stirring frequently until the mixture starts to simmer.
   • Remove from heat and stir in the vanilla bean paste and bourbon.
3. Serve:
   • Pour the hot chocolate into mugs.
   • Add your favorite toppings like whipping cream, marshmallows, or chocolate shavings.
   • Enjoy a relaxing moment with this warming, spiced beverage.

Notes

• Adjust the amount of bourbon to suit your taste.
• For a non-alcoholic version, omit the bourbon and add an extra splash of vanilla.

• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Drink, Hot Chocolate
• Method: Simmering
• Cuisine: American

Keywords: Spiced Hot Chocolate, Adult Hot Cocoa, Bourbon Hot Chocolate, Winter Beverages, Comfort Drinks, cocktails, drinks, bourbon drinks, chocolate drinks

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Are you the type who likes to indulge? Are you passionate about rich creamy chocolate?  This smoothie will seduce you and leave you wanting more…  and you can have all you want, because it is good for you too!  Don’t tell the kids, but this chocolate avocado smoothie is full of vitamins, minerals, and healthy fats which will keep you gliding through the day.

Raw Cacao: A mega-source of magnesium, which builds strong bones.  Raw cacao is also known for improving serotonin levels in the body, and leaving you “feeling good”.  And since it is raw, you will not have the same highs and lows that other caffeinated chocolate products leave us with.

Avocado: This stunning green fruit helps create the creamy, pudding texture of the smoothie while also giving our hearts a little extra love.  Avocados are known to maintain good cholesterol levels while reducing bad cholesterol in the body, and as an added bonus, avocados are known to reduce body weight!

Swiss Chard: For those who still struggle with getting their dark leafy greens, here is a great way to get your daily dose.  Swiss Chard is a great source of iron, vitamins A, C and K, and is also known as a blood sugar regulator…which means you will feel energized and stabilized through the day.

Almond Milk: A great alternative to animal derived milks, almond milk is a thick and satisfying beverage…and is protein packed!

So blend up these amazing ingredients and create your first of many deliciously addictive smoothies.

Avocado Chocolate Smoothie

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• Author: Honest Cooking

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Description

This decadent chocolate smoothie is actually a healthy drink packed with good stuff that will help you through the day.

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Ingredients

Units USM

• 1.5 cup (3.75dl) almond milk
• 1 handful fresh Swiss chard, chopped
• 1/4 ripe avocado
• 1 tablespoon agave
• 2 tablespoon raw cacao powder
• 1 teaspoon vanilla
• 1 cup of ice
• Raw cacao beans, chopped, or dark chocolate shavings for topping

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Instructions

1. Pack chopped Swiss chard in the bottom of a blender and then fill with almond milk to the 1 cup line on the blender.  Blend starting on a low setting and increasing to the highest setting until the greens are well blended, about 80 seconds.

2. Turn off blender, add the rest of the ingredients, and blend again starting on a low setting and working up to a higher setting, about 60 seconds.

3. Add ice, and blend again, 40 seconds.

4. Pour into a pretty drinking glass and top with cacao beans or dark chocolate shavings.

The post Superfood: Avocado Chocolate Smoothie appeared first on Honest Cooking.

This is an incredibly easy way to create a swirly, fancy looking and delicious chocolate bark for any occasion. Just a few ingredients, and a microwave, and you have a creation that’s sure to evoke oohs and ahhhs from everyone who sees (and tries) it.

Orange Creamsicle Chocolate Bark

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• Total Time: 2 hours 7 minutes
• Yield: 10

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Description

White chocolate comes together with Wilton candy melts, vanilla extract and orange jelly sweets to create one beautiful sheet of bark.

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Ingredients

• 10 oz white chocolate/white Wilton candy melts
• 1 tsp vanilla extract
• 4 oz orange Wilton candy melts
• 1 tsp orange extract
• 1/2 cup orange jelly sweets

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Instructions

1. Line a baking tray with grease proof paper.
2. Place 10oz white chocolate and vanilla extract into a large heat proof bowl and microwave on 20 second increments, stirring in between each, until all the chocolate is melted and smooth.
3. Alternatively, you can place the bowl of chocolate over a medium pan of simmering water and stir until melted.
4. Pour the melted chocolate onto your lined baking tray and then use a small angled spatula to spread the chocolate out into a thin, even layer. I always leave a border of grease proof around the edge so I can pick the bark up easily, but you can make it as big or small as you want! My bark was around 1/8 inch thick.
5. Place the candy melts or white chocolate (see note) and orange extract into a small heat proof bowl and microwave in 20 second increments, stirring in between each one until melted. If using white chocolate, add in the gel color at this stage and stir until desired shade of orange.
6. Spoon the orange mixture over the white chocolate and then use a skewer to swirl the orange into the white making sure you don't completely mix them together and can see both the white and orange.
7. Sprinkle the jelly sweets evenly over the melted chocolate and leave to cool for 30 minutes. Then place in the fridge until set, around 90 minutes.
8. Break bark into pieces and enjoy!
9. Will keep in an airtight container in the fridge for a week, or at room temperature for 4 days.

• Prep Time: 7 minutes
• Cook Time: 2 hours
• Category: Chocolate, Dessert
• Cuisine: American, American-Italian

Keywords: bark, candy, peanut butter, chocolate

The post Time for Sweets: Orange Creamsicle Chocolate Bark appeared first on Honest Cooking.

Goodness, it’s hard to know where to begin with these Almond Joy Cookies. My husband said I should call them “Holy Cow Cookies” because that’s what he exclaimed every time he bit into one.

These cookies are a wonder. They have the irresistibly fudgy texture and shiny, crackly tops of my favorite One Pot Fudgy Brownies, and yet they’re made without a drop of butter, flour, or egg yolks.

How something this delicious can be this easy AND gluten free AND low in fat is a mystery, but I’ll try to break it down for you anyway.

If you can separate an egg, you can make these cookies. Seriously, they are that easy. And if that task seems daunting, pick up an egg separator, and this will be an absolute breeze.

This recipe begins with toasting the coconut and almonds. I prefer the texture of almond slices, but slivered almonds would also work. Just throw them both on a sheet pan and toss them in the oven until they begin to brown and develop a warm, toasty smell. That’s the good stuff.

In the meantime, you can start mixing up the cookies.

Grab a large bowl and whisk together some cocoa, powdered sugar, and salt. Add 4 egg whites and a little splash of vanilla and keep whisking gently. We actually don’t want the egg whites to stiffen here.

It might take a bit of patience to get the batter moistened, but soon you’ll have a smooth, somewhat sticky looking batter. It won’t look like regular cookie dough. That’s just fine!

Then we stir in all of our Almond Joy goodies–the toasted coconut, almonds, and a handful of mini chocolate chips.

Scoop the batter out onto parchment paper or silicone baking mats, and you’re ready to bake!

Sometime in the next 15 minutes, something magical will happen. This strange looking cookie batter will be transformed into the fudgiest, richest, dreamiest, best almond joy cookies around.

When you see them puffed slightly, with shiny, cracked tops, it’s time to take them out of the oven. They might sink slightly, but that’s just fine. It only adds to the decadent, fudgy texture.

If you can wait for them to cool, more power to you. The rest of us cookie monsters will dive right in, eating them warm off the tray, relishing the delicate balance of toasted almonds and coconut against dark, fudgy chocolate.

If you like to get fancy (and you know I do), sprinkle the cookies with a little flaked sea salt. Oh.ma.goodness.

I’m being 100 percent honest when I tell you THESE COOKIES ARE BETTER THAN ALMOND JOY CANDY BARS.

You may think I’m crazy, but I’ve got an almond joy loving husband who will back me up on this. These cookies are richer and darker than the traditional candy bar, but they also have the perfect distribution of almonds and coconut.

Click HERE for the recipe.

The post Chocolate-Loaded Almond Joy Cookies appeared first on Honest Cooking.

This chocolate number started with a flourless chocolate cake base, topped by an incredibly rich and creamy mousse and iced with a glossy ganache. It was perfect for a friend facing back surgery and her chocoholic husband.

Frozen desserts are perfect for gifting as they don’t need to be eaten right away and are terrific for unexpected company or those pesty cravings! My girlfriend is a chocolate fanatic and I knew having slices of this dreamy frozen chocolate mousse cake in her freezer would brighten up a dreary day of rehab.

There are three layers of decadence in this frozen mousse cake: a flourless chocolate cake, a layer of dreamy mousse, and a topping of chocolate ganache! Each one is fabulous on its own, but together, they create a chocolate extravaganza!

I brought this cake to my friend, Candes, with a couple pre-cut slices for her and our other friends to sample at one of our knitting group meetings. Our hostess is gluten free so rarely gets to enjoy my treats. She was happy to indulge as was the rest of the crew.

I left a slice at home for my own chocolate taste tester—and this was unequivocally a hit across the board. I found this recipe on the blog of my dear blogger friend, Danielle. She and I cook from each other’s blogs each month, and when I spied this chocolate number on Hugs & Cookies XOXO, I knew it would bring sheer bliss to all who indulged.

I got an email from Candy only days after her surgery, requesting the recipe. Her husband told her it was the only chocolate cake she ever needed to make. And she clarified that it was most likely the only dessert she’d ever need to make! If you’re looking for a showstopping treat for the chocoholic in your life, you’ve found it.

If you want any chance of getting the mousse cake out of the springform pan, you’ll want to use non-stick foil to line it. I used two pieces placed perpendicular to each other so that all the inner surface was cover.
I did my best to press the foil tightly against the inside of the pan, but you’ll still see wrinkles and folds on the sides of the dessert when it’s unmolded. No one except the baker will notice this!
Do you know what a springform pan is? It’s used mainly for cheesecakes, but works great for any cakes. It has a removable base and a “collar” for the sides which can be released with a clip. It’s a must for this mousse cake.
I also like using this cake spatula for moving cakes and cheesecakes from the pan to the serving plate.
You will need to separate your eggs for the mousse. PRO-Tip: Remember that eggs separate easiest when cold, but egg whites whip best when at room temperature.
PRO-Tip: And note than any yolk that contaminates the egg whites (or any grease on the bowl or beaters) will prevent them from whipping into stiff peaks. It’s worth taking your time separating the eggs so none are wasted.
The cake layer will shrink as it cools, so the mousse layer invariably will be a little bit wider than the cake below.
To cut, I found using a long, sturdy bread knife worked well as it could straddle the whole cake. Warming the knife helps cut through a frozen dessert if needed.
You’ll want this dessert to sit out at room temperature after it’s sliced and placed on dessert plates. It slices cleanly when frozen solid, but let it soften for a few minutes to make for easier indulging.
Did you know that cold inhibits a dish’s flavor? So for desserts like ice cream, you need to bump up the flavorings a bit.

Flourless Frozen Chocolate Mousse Cake

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Ingredients

FLOURLESS CAKE:

• 2 sticks (1 cup butter)
• 12 ounces semisweet chocolate (chopped)
• 6 large eggs
• 1 cup sugar
• 1 tablespoon vanilla

MOUSSE:

• 4 tablespoons 1/4 cup butter
• 10 ounces semisweet chocolate
• 3 large eggs (separated (pasteurized eggs preferred)*)
• 3 tablespoons sugar
• 1 tablespoon vanilla
• 1 cup heavy whipping cream

GLAZE:

• 4 ounces semisweet chocolate
• 1/4 cup light corn syrup

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Instructions

Make the cake:

1. Preheat oven to 350º.
2. Line inside of 9-inch springform pan with nonstick foil and wrap a piece of foil around outside, too.
3. Heat butter and chocolate in the microwave until melted. Whisk till smooth.
4. Whisk in the eggs and sugar.Add vanilla and pour into prepared pan.
5. Place the pan in a larger roasting pan and fill the larger pan with hot water to come about halfway up the sides of the pan.
6. Bake 40-45 minutes and remove from oven, allowing cake to cool in the water bath.
7. Once cool, place cake pan in freezer.

Make the mousse:

1. Melt butter and chocolate in the microwave. Whisk till smooth.
2. Whisk yolks, sugar and vanilla together.
3. Whisk yolk mixture into hot chocolate mixture carefully.
4. Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
5. In the mixer, beat the cream to soft peaks and fold it into the mousse.
6. Spread mousse over the cold cake and return to freezer for an hour.

Make the Glaze:

1. Microwave corn syrup and cream just till hot. Add chocolate.
2. Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen. Let warm up at room temperature for a couple minutes before slicing and serving.

Notes

To prevent foodborne illnesses, I recommend using pasteurized eggs in recipes calling for raw eggs.

Recipe adapted fromThe Pastry Queen by Rebecca Rather via Hugs & Cookies XOXO

The post Flourless Frozen Chocolate Mousse Cake appeared first on Honest Cooking.

A sublime pairing. Pomegranate molasses and chocolate sauce.

pomegranate molasses is made by reducing pomegranate juice to a thick, intensely flavored syrup. It is tangy and a little musky with a fruity flavor, which provides a sweet-tart counterpoint to the chocolate’s bitter richness.

This finger-licking smooth and velvety pomegranate chocolate sauce is divine drizzled over ice cream, brownies, pancakes or whatever your heart desires.

Pomegranate-Chocolate Sauce

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• Author: Lei Zhang
• Total Time: 15 minutes

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Ingredients

• 1/4 cup cocoa powder
• 1/4 cup pomegranate molasses
• 1 tablespoon sugar
• 25 g butter
• 1 teaspoon vanilla essence
• 2 teaspoon cornflour
• 1 cup water

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Instructions

1. In a small saucepan blend the cornflour and cocoa powder with the 1/3 cup of water to make a smooth paste.
2. Over a medium heat, stir in 2/3 cup of water, sugar and butter until the mixture boils and thickens, about 10 minutes.
3. Add the vanilla essence, pomegranate molasses and stir in.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert

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In our opinion, the world would be a better place if we just started eating dessert before dinner. Especially our Salted Chocolate-Covered Roasted Hazelnuts – these crunchy, buttery, sweet, and salty babies might just be the secret to world peace. What isn’t there to love about roasted hazelnuts? Also known by the dorkier name of “filberts,” these little, exotic, nutty/chocolatey treats add crunch and sweetness to baked goods, extra flavor to salads, sauces and coffee, or make a heart-healthy, brain-powering snack on their own. Even better, roasting them is super easy, and they freeze for up to a year afterward! ( click here to learn how to!)

While we love to present ourselves as culinary geniuses, the truth is, we came up with the recipe for these chocolate covered roasted hazelnuts by accident. In the middle of making several servings of our chocolate-dipped stuffed dates from our cookbook, Tahini and Turmeric, for one of our cooking events, we happened to have a bunch of melted chocolate left over. So we added it to some roasted hazelnuts, threw in some salt, put them in the freezer, et voilà! Instant dessert. It just goes to show you that some of the most marvelous ideas come about by mistake. (For more chocolate-stuffed date inspiration – or to just drool – click here.)

The great thing about these salted chocolate covered roasted hazelnuts is not just how quick and simple they are, but also what a delicious option they make for vegans, vegetarians, and those observing Passover (of course, you can eat them the rest of the year,
too!). There’s also plenty of room to experiment. Try mixing your roasted hazelnuts with:

cinnamon
cardamom
cloves
pumpkin spice mix
or even a touch of Garam Masala.
Be sure to make a lot: these guys will run out quickly!

Sweet and Salty: Chocolate-Covered Hazelnuts

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 15 minutes
• Yield: 2 cups

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Ingredients

• 1 1/2 cups roasted hazelnuts (about 6 ounces)
• 3/4 cup chocolate chips
• 1 tsp coconut oil
• Sea salt to taste

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Instructions

1. Line a large baking sheet with parchment or wax paper. Set aside
2. Place the hazelnuts in the freezer while you prepare the chocolate
3. Combine the chocolate chips and coconut oil in a medium bowl, and melt in the microwave at 20-second increments, stirring well each time. Once the chocolate has melted, add the hazelnuts and stir well, so they’re well covered in chocolate. Transfer them to the lined baking sheet, sprinkle with salt and place the freezer for 1 to 2 hours, until the chocolate hardens. Break it into pieces
4. Store in the freezer, in a glass jar or container

• Prep Time: 15 minutes
• Category: Dessert, Snack

The post Sweet and Salty: Chocolate-Covered Hazelnuts appeared first on Honest Cooking.

Meet my favorite new brownies!

Oh my, these are so good! Yet no sugar, no flour, no dairy, no oil, and totally yummy through and through.

Just fudgy, chocolatey goodness studded with blueberries for a rich delicious moment, perfect for celebrating anything, anytime!

Blueberry Brownies

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• Author: Vicki Brett Gach
• Yield: 18 to 24 brownies

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Ingredients

• 2 bananas
• 1/2 cup rolled oats
• 1/2 cup cocoa powder
• 1/4 cup Medjool dates (pitted)
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 1/4 cups fresh or frozen blueberries (if frozen, they do not need to be thawed first)

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Instructions

1. Preheat oven to 350 degrees.
2. Into the bowl of a food processor, add all ingredients, except the blueberries. Process until the mixture is well combined.
3. Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan.
4. Dot the berries over the top of the brownie batter, pressing just slightly so that they stay in place. Bake for 14-18 minutes, or until brownie tops are slightly firm.
5. Remove from oven and place on cooling rack. Allow to cool, and enjoy!

• Category: Baking

The post Blueberry Brownies appeared first on Honest Cooking.

So, it probably isn’t surprising that when it comes to pudding, I love to reach for a nice chocolaty one. I swear I am about 50% chocolate and I do not apologize for that! Most of the time, I don’t really go for pudding, but it’s been on my mind a lot lately, and since I spent a few weeks without an oven, it seemed like the perfect time to make some.

I wanted to make an easy chocolate pudding, but I didn’t want the stuff out of the box. So, I tried to make this process as simple as humanly possible. The process might be a bit different than what most people do, but that is truly because I wanted to make sure it was as easy as possible. This is meant for those late nights when you want to make something sweet, but are just lazy enough that you don’t want to fuss about too much.

What makes this easy chocolate pudding recipe so much better than many of the others out there is that we don’t need to temper the eggs in this recipe. Instead, we whisk the eggs well with the milk until it is fully incorporated. Then we very slowly bring up the heat while we continuously whisk the homemade chocolate pudding. As long as you don’t blast the saucepan on high heat or skip the whisking, you won’t have any issues with the pudding becoming grainy.

This method not only speeds up the process of making the homemade chocolate pudding, it also means we use fewer bowls. Fewer bowls means less cleanup, and we all love that, right? We need to be able to have more time doing what we love and not just washing bowl after bowl.

If you feel more comfortable tempering the eggs (bringing up the heat to the eggs slowly and separately), you can whisk the eggs in another bowl and heat up the pudding mixture without the eggs. Once the milk is hot and steaming, but not boiling, drizzle in a cup of the hot milk into the eggs while you quickly and continuously whisk the eggs. Repeat that with another cup of the milk, then drizzle the egg mixture back into the saucepan.

A lot of people ask if chocolate pudding can be frozen. You can most definitely freeze chocolate pudding. Homemade pudding pops, anyone? If you want to thaw the chocolate pudding, simply leave it in the refrigerator for a few hours.

If your easy chocolate pudding ends up grainy, there may be one of two issues. One is that some of the egg became scrambled when you were making the pudding. You can usually fix this by pushing the pudding through a fine mesh strainer. If that isn’t the issue, the pudding probably just needs to be mixed more. What I like to do just before serving the pudding is to whip it a bit either with a whisk or even in my stand mixer.

If you want to put this easy chocolate pudding to use in a recipe, try my chocolate pudding tarts!

Click HERE for the chocolate pudding recipe.

The post Homemade Chocolate Pudding appeared first on Honest Cooking.

Vegan Gluten-Free Brownie Bites recipe made in a mini muffin pan for individual portions. Made flourless with a combination of almond butter and cocoa powder and topped with an easy dairy-free chocolate ganache.

Let’s get right to it. Bite sized brownies. Topped with rich chocolate ganache.

Add some chopped nuts or sea salt. Sprinkles even.

Total heaven.

These flourless brownie bites fit all the categories for a treat that makes you smile—mini, chocolatey, decadent, and decorated. And I would probably add easy to share to that list as well.

But sharing is completely optional.

These poppable brownie cups are actually high in protein and made without flour. Sweetened with coconut sugar and maple syrup, the brownies are sweet but not overly so. Here’s the major ingredients you’ll need:

almond butter
unsweetened cocoa powder
maple syrup
coconut sugar
ground flaxseed
dairy-free chocolate chips

While the chocolate ganache on top is optional, I highly recommend it. Even though the ganache alone is dreamy, you can dress up the brownie bites with chopped nuts, sea salt, shredded coconut, sprinkles, or more chocolate chips.

For the easiest removal after baking, use a nonstick mini muffin pan. While you will still grease the muffin tin, the nonstick variety makes removing them so much simpler.

Click HERE for the recipe.

The post Gluten Free: Decadent Brownie Bites appeared first on Honest Cooking.

These brownies are the perfect combination of rich, chocolatey goodness and the irresistible taste of peanut butter. Imagine biting into a warm, gooey brownie, and being greeted with a burst of chocolate, followed by a creamy swirl of peanut butter. It’s a match made in heaven.

These brownies are incredibly easy to make and only take 20 minutes of prep time and 30 minutes of baking time. Plus, they’re perfect for any occasion, whether it’s a cozy night in, or impressing your friends and family at your next get-together.

Here’s what you’ll need:

14 tbsp Unsalted Butter
7 oz Unsweetened Chocolate
1 1/3 cups All-Purpose Flour
3/4 tsp Baking Powder
1/2 tsp Salt
1 2/3 cups Granulated Sugar
4 large Eggs (Room temperature)
2 tsp Pure Vanilla Extract
12 Miniature Peanut Butter Cups
1/3 cup Creamy Peanut Butter

Here’s how to make it happen:

Preheat your oven to 350°F and line an 8 x 8 baking pan with aluminum foil.
In a bowl, add the butter and chocolate and melt together in the microwave at 50% power for 30 second increments, stirring between each increment, until the butter and chocolate is melted. Mix well together and set aside to cool slightly.
In another bowl, mix together the flour, baking powder, and salt.
Add the sugar, eggs, and vanilla to the butter mixture and mix until just combined. Be careful not to over whip!
Stir the flour mixture into the wet ingredients.
Add half the batter to the baking pan and then top with the peanut butter cups. Top with the remaining batter.
Add dollops of the peanut butter over the batter, and use a knife to create swirls of the peanut butter around the batter.
Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs attached.
Allow to cool completely before cutting.
It’s that simple! Now, all you have to do is sit back, relax, and enjoy the deliciousness that is these Peanut Butter Swirl Brownies. Trust us, one bite and you’ll be hooked. So, preheat your oven, gather your ingredients and let’s get baking!

Peanut Butter Swirl Brownies

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• Total Time: 50 minutes
• Yield: 9 servings

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Description

Calling all chocolate and peanut butter lovers! This is a recipe that will take your taste buds on a wild ride. Introducing our famous Peanut Butter Swirl Brownies.

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Ingredients

• 14 tbsp Unsalted Butter
• 7 oz Unsweetened Chocolate
• 1 1/3 cups All-Purpose Flour
• 3/4 tsp Baking Powder
• 1/2 tsp Salt
• 1 2/3 cups Granulated Sugar
• 4 large Eggs (Room temperature)
• 2 tsp Pure Vanilla Extract
• 12 Miniature Peanut Butter Cups
• 1/3 cup Creamy Peanut Butter

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Instructions

1. Preheat the oven to 350°F. Line an 8 x 8 baking pan with aluminum foil.
2. Add the butter and chocolate to a bowl and melt together in the microwave at 50% power for 30 second increments, stirring between each increment, until the butter and chocolate is melted. Mix well together. Set aside to cool slightly.
3. In another bowl, mix together the flour, baking powder, and salt. Mix together.
4. Add the sugar, eggs, and vanilla to the butter mixture and mix until just combined. Do not over whip!
5. Stir the flour mixture into the wet ingredients.
6. Add half the batter to the baking pan and then top with the peanut butter cups. Top with the remaining batter.
7. Add dollops of the peanut butter over the batter, and use a knife to create swirls of the peanut butter around the batter.
8. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs attached.
9. Allow to cool completely before cutting. 

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Baking, Dessert
• Cuisine: American

Keywords: peanut butter, chocolate

The post Pretty Please: Peanut Butter Swirl Brownies appeared first on Honest Cooking.

What do you do when you have leftover whipped cream in the fridge? The possibilities are of course endless – but my personal favourite is this chocolate Swiss roll.

With an intensely chocolatey sponge, whipped cream + mascarpone filling and a shiny chocolate ganache glaze… this one’s a no-brainer. And it’s gluten free as well! Of course, if gluten free isn’t a requirement, you can easily make this Swiss roll with plain wheat flour.

There’s a common misconception that Swiss rolls are difficult to make – from accomplishing the perfect swirl to the dreaded cracking of the sponge… there are numerous horror stories out there. Well, insofar as a failed Swiss roll fills you with horror.

As it turns out, those truly are misconceptions. The perfect swirl can be a piece of cake (pun 100% intended) and the dreaded cracking can be avoided if your sponge cake is just flexible enough to roll nicely, without being dense or too gummy.

Now, if you’re not quite gentle enough and your sponge does crack a bit… here’s the genius part: the luscious, decadent chocolate ganache glaze will cover up any such imperfections.

In addition to, of course, being just downright sinfully delicious, and giving the chocolate Swiss roll a drool-inducing shiny appearance. Now that’s one multitasking glaze.

What is the difference between a Swiss roll and a roulade?
This is one of those questions that, when you type it into Google, just leads you round and round in a wild goose chase. Some make a distinction between a roulade and a Swiss roll based on the type of sponge used.

However, the predominant opinion (which also seems the most logical one) is that a Swiss roll is a roulade, but not every roulade is a Swiss roll. Thus, Swiss rolls are essentially a subset of roulades.
The word “roulade” stems from the French language and refers to any dish that’s prepared by rolling the components together. This could be a sweet dessert made from a sponge cake, rolled together with a filling such as whipped cream, pastry cream or chocolate ganache (commonly known as a Swiss roll).

However, it could also be a savoury roulade, for instance when thin pieces of meat, poultry or fish are rolled up together with a savoury filling.

Today, we’re talking exclusively about the sweet, mouthwatering dessert version – the Swiss roll.

Which way do you roll a Swiss roll?
The way you roll a Swiss roll will determine its shape and, more importantly, the swirl pattern this dessert is so famous for. I personally prefer a shorter and “fatter” Swiss roll with an elaborate swirl pattern.

To achieve this, roll the sponge up along the longer edge (that is: lengthwise). Start with the short edge positioned closest to yourself, then tuck in the short edge to create a small fold. Continue rolling up the sponge by lifting up the baking paper, ensuring you create a tight roll without any gaps.

How do you decorate a Swiss roll?
The options are endless – from a dusting of cocoa powder or powdered sugar, to fancy chocolate shards and swirls of whipped cream. Because I firmly believe that when it comes to chocolate: more is always more, I chose a luxurious chocolate ganache glaze.

This has an added benefit of covering up any cracks and other imperfections. And, of course, it’s ridiculously delicious.

How long can a Swiss roll last?
There are two answers to this question.

The theoretical answer: 3 – 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.

The realistic answer – which will depend on how quickly you can eat (and how many people are joining you): an hour or two? Maybe a day, if you’re being extra optimistic and are good at hiding food.

Click HERE for the mascarpone filling recipe.

Homemade Chocolate Swiss Roll

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• Author: Kat Cermelj
• Total Time: 40 minutes

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Ingredients

For gluten free chocolate sponge:

• 2 oz 60 g dark chocolate, chopped
• 1/2 stick (57 g unsalted butter)
• 4 medium eggs (room temperature)
• 3/4 cup 150 g granulated sugar
• 3/4 cup 90 g plain gluten free flour blend (I’ve used a simple shop-bought gluten free flour blend containing only rice, potato and maize flour with no added xanthan gum)
• 1/4 tsp xanthan gum
• 1/4 cup 30 g cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

For mascarpone whipped cream filling:

• Click the link above for the recipe.

For chocolate ganache glaze:

• 6 oz 175 g 60% dark chocolate, chopped (if you use a higher cocoa percentage chocolate, you will need to increase the amount of cream to reach the right pouring consistency)
• 1 cup + 2 tbsp (265 mL heavy/double cream)

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Instructions

For gluten free chocolate sponge:

1. Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper.
2. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.
3. In a stand mixer with the whisk attachment, or with a hand mixer with the double beater attachments, whisk together the eggs and sugar until pale, fluffy and about tripled in volume.
4. Add the melted chocolate and whisk for a few seconds until fully incorporated.
5. Sift together the dry ingredients (gluten free flour blend, xanthan gum, cocoa powder, baking powder, baking soda and salt), and fold them gently into the fluffy chocolate mixture, until no flour clumps remain.
6. Transfer to the lined baking tray and bake at 355 ºF (180 ºC) until an inserted toothpick comes out clean (about 10 – 12 minutes).
7. Once baked, leave the sponge in the baking tray for 2 minutes, then turn it out of the baking tray onto a piece of baking paper generously dusted with powdered sugar. Peel away the top layer of baking paper, and roll up the sponge. Leave it cool completely.

For mascarpone whipped cream filling:

1. Click the link above for the recipe.

For chocolate ganache glaze:

1. Place the chopped dark chocolate into a heat-proof bowl.
2. In a saucepan, bring the heavy/double cream to a boil, then pour it over the chocolate. Allow this to stand for 2 – 3 minutes, then stir until smooth. You should get a smooth runny ganache that’s easily pourable.

Assembling the chocolate Swiss roll:

1. Gently unroll the cooled sponge, and spread the filling into an even layer onto top.
2. Carefully re-roll the sponge, and chill it in the fridge for about 1/2 hour.
3. Once chilled, drizzle the Swiss roll with the chocolate ganache glaze. (If the glaze is to firm, reheat it briefly in the microwave or over some simmering water.)
4. Allow the chocolate ganache glaze to set, and enjoy!

Storage:

1. The chocolate Swiss roll keeps well for 3 – 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Cake, Dessert

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