Tag Archives: Chocolate

Rolo Stuffed Peanut Butter Cookie Bars

16 Oct

I wish words would flow freely through my fingers onto the keyboard but 85 percent of the time it’s a struggle.  I wouldn’t call it writers block per say, it’s more like the annoying awkward cousin.  You know whom I am talking about. Every family has one.   They make inappropriate jokes that turn up your lips into a half grimace, half-smile.  It’s exhausting being polite sometimes. Anyways, my point is if I force the words to come out, they end up stilted. So normally when it times to a write blog post, it takes all day.  I get up, work on freelance articles, check on twitter and occasionally write a sentence or two.

Yesterday in the middle of this dance I call writing, I got up and made these Rolo Stuffed Peanut Butter Cookie Bars. Oh man, are they sinful. By the way, new favorite word alert! Sinful. I love how it rolls off your tongue. Am I a nerd or what? Don’t answer that. It’s a rhetorical question people, sheesh.  Moving on, these peanut buttery squares ooze with caramel and the chopped up bittersweet chocolate counterbalances the saltness from the peanut butter. Enjoy!

Yield: 32 bars


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 squares of bittersweet chocolate, chopped
  • 1/2 cup of mini rolos


Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.

In a small bowl, mix together the dry ingredients and set aside. In the bowl of an electric mixer fitted with a paddle, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Then add the one egg and the vanilla extract, mix until combined. Reduce speed to low and add the dry ingredients to the wet batter. Be careful to not over mix. Using a rubber spatula, fold in the chopped bittersweet chocolate. Turn out half the mixture into the prepared pan and press into an even layer. Scatter the rolos on top. Cover with the remaining cookie dough. Bake for 16 to 20 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container.


Ginger Creme Brownies

4 Oct

I used to hate ginger and avoid it like the plague.  The spicy warmth when you took a bite out of it didn’t sit well with me.  But then I made these brownies and my whole world was changed.  Now, don’t get me wrong, I still hate pickled ginger like the stuff you get on the side of your plate at a sushi restaurant but Ginger Crème Cookies, man those are good.

I picked up a box at the supermarket the other day for no good reason except they where only 2 boxes left on the shelf. Am I the only who does that? Anyways, I figured they where good if everybody else liked them so I bought them.  Half the box was gone in two days.  Ginger Crème Cookies are like an adult Oreo, taken up a notch.  With the last 12 cookies remaining, I decided to stuff them into a brownie.  Best decision ever. You get the richness of the chocolate mixed with the heat of the ginger mixed with the spices.  So good! Enjoy!

Makes 16


  • 1/2 cup (1 stick) unsalted butter, plus more for baking dish
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • A pinch of cloves
  • About 12 crushed Ginger Creme Cookies


Preheat oven to 325 degrees F. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside.

On medium to low heat, melt butter and chocolate together in a saucepan, stirring until smooth. Remove from heat, and stir in remaining ingredients. Fold in the crushed Ginger Creme Cookies. Pour batter into prepared dish and smooth top with a rubber spatula. Bake for  30 to 35 minutes or until toothpick comes out clean with only a few moist crumbs. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack.

Note: You can find Ginger Creme Cookies in the Supermarket under the cookie section. The ones I used for the recipe were Newman’s Owns Organic-Ginger Oh’s.

Mocha Cinnamon Cake with Cinnamon Cream Cheese Frosting

28 Aug


This cake was made due to boredom.  It was a Friday night with no plans and I was staring at the computer screen, trying to come up with a good cliffhanger for my novel. After about twenty minutes of writers block, my mind started to wander.  So, then I started to procrastinate. Looking around the Internet, I stumbled upon a recipe for a one bowl chocolate cake and then a cinnamon cream cheese frosting.

Jumping from my seat, I ran into the kitchen to make the recipe.  To be honest though, the cake sat in the fridge for two days before I frosted it. There are to many shiny things in this world to district me. But when I did make the frosting and assemble the cake, wowza! It’s a keeper. Enjoy!

Serves 12



  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 teaspoon of cinnamon
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 cup hot brewed coffee
  • 2 eggs


  • 4 tablespoons butter at room temperature
  • 4 cups confectioners sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 8 ounces cream cheese at room temperature
  • 2 teaspoons ground cinnamon
  • Cinnamon sugar for topping


Cake: Pre-heat oven to 350 degree’s F. Grease two 8 inch cake pans, line with parchment paper and set aside.

In a large bowl mix together all the dry ingredients. Create a well in the center and add in the cup of milk through the vanilla extract. Mix until fully incorporated and then add in the coffee. Pour into the two 8 inch greased pans. Bake for 45 minutes or until a toothpick comes out clean.


Place all the ingredients in a mixer fitted with a paddle attachment and beat until well combined.

*****If you want to learn how to frost a cake, this video does a much better job explaining then I can.  

Adapted from here and here

Chocolate Chip Zucchini Brownies

23 Aug


These Zucchini Brownies should be called OH MY GOD HEALTHY CHOCOLATE! Because that’s exactly how I felt when I took a bite. The batter if you can call it that, is more like a crumbly mixture until you add in the zucchini, which adds the moisture.

My boyfriend who was a huge skeptic of putting vegetables in desserts was won over from the first bite and then promptly ate half the pan. Enjoy!

Serves 24


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini


Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Add the flour, 1/2 cup cocoa, baking soda and salt. Fold in the zucchini and chocolate chips. Spread evenly into the prepared pan.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Adapted from here

Cocoa Nib Chocolate Vegan Cupcakes With Cream Cheese Frosting

21 Apr

Let me guess. When you think of vegan cupcakes, you think of cardboard? That’s what I used to think too. But atlas I am here to prove you wrong.  These cupcakes have tons of chocolaty flavor plus when they are topped with the vegan cream cheese frosting it takes the whole thing over the edge. Have a great weekend!

Serves 7

Adapted from here and here


  • 1 cup coconut almond milk or soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa nibs

For The Frosting

  • 4 cup Mori-Nu silken-firm tofu (regular or lite) (60g) (See nutritional info link below, for substitution notes.)
  • 1/4 cup plus 2 tablespoons Tofutti Cream Cheese (regular cream cheese or non-hydrogenated are both fine) (90g)
  • 1/2 tsp pure vanilla extract
  •  powdered stevia


Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the almond coconut milk and vinegar in a large bowl, and set aside for 5 minutes to curdle. Add the sugar, oil, chocolate  extract, and vanilla extract, to the soy milk mixture and beat until foamy. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Fold in the cocoa nibs. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For The Frosting 

Blend everything together in a food processor or magic bullet. It is best to top the cupcakes before serving since the ingredients are perishable.

Chocolate Coconut Cake

19 Sep

I admire the endless food bloggers who have a posting schedule and stick to it. I, on the other hand, always seem to be juggling three things at once.   So, because of that,  I apologize for constantly popping in and out of your life.   But enough about that.  I brought cake! Chocolate coconut cake! It is so moist and rich with chocolate and a hint of coconut flavor. I brought it to a dinner party the other night and people were raving about it.  Enjoy.

adapted from here 

  • 3 cups unbleached all-purpose flour
  • 2 1/2 cups sugar
  • 1 tbsp + 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened cocoa powder (sifted)*
  • 1 1/3 cups canola oil
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 1 1/2 cups freshly brewed, extra-strong hot coffee*
  • 1 tsp pure vanilla extract
  • 24 oz. semisweet chocolate chips
  • 1 1/2 cups coconut milk
  • 1 cup toasted coconut

Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.

2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and coconut milk in a stainless steel mixing bowl and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.

4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat . Top with toasted coconut Makes a single 9-inch layer cake

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