Baked Death by chocolate doughnuts

Baked Death by chocolate doughnuts

Moist, quick and easy, baked triple chocolate doughnuts .A rich, deep dark chocolate recipe.  If you are not a Chocolate fanatic, this will definitely get you hooked ! 

dark chocolate chunks

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder 
1 cup of chopped chocolate or mini chocolate chips or sprinkles 
1 teaspoon of vanilla extract 
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of 
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .




Skinny dark chocolate mousse



If you are looking for a waist-line friendly mousse, look no further. In 3 steps you can make this ultra fab treat. With 5 ingredients that you probably have in the kitchen right now.
I used greek yogurt for a little extra flavor and to add a little thickness to it. 

Prep. 15 mins.
overall time 15 mins.
5-6 servings Depending on serving dish

Ingredients


1/2 cup of dark chocolate chips

1 1/2 cup of chocolate cool whip {thawed}

1 1/2 cup of skim milk

1 box of instant chocolate fudge pudding

3 tablespoon of fat-free greek honey vanilla yogurt


Directions

1. In  small saucepan, combine 1/4 cup of the milk and the

 chocolate chips. Cook over low heat, stirring constantly,

 until chocolate is completely melted and mixture is well

 blended.


2.In medium bowl, combine remaining 1 1/4 cups milk and


 pudding mix. Beat with wire whisk for 1 to 2 minutes or until

 mixture is well blended and thickened; stir in yogurt.



3.Blend melted chocolate into pudding mixture; fold in 


whipped topping. Spoon into individual dessert dishes. Top

each serving with additional whipped topping and 

raspberries. Serve immediately or refrigerate until serving

time. Store covered in refrigerator.

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Double dark chocolate cherry coke cookies

Cookie Friday: Double dark chocolate cherry coke cookies

My dad used to work for coke, so this recipe is a flashback to my childhood memories. My sister and I would drink so much soda we would be on a serious sugar high. {we were all over the place} Of course, we tried to it hide it  from my parents, but we didn’t do a good job of it. We didn’t hide the cans or the candy wrappers which we ate with the soda .

 My dad would come up with the weirdest combos for ice cream sodas: tab soda + pistachoio ice cream. {Yes, tab soda}Grape soda + chocolate  ice cream. My mom would yell at him for coming up with crazy recipes, and leaving the kitchen a mess.  Some of his crazy creations came out pretty good .

I would give any thing in the world right now to have him and my mom here yelling and screaming  about anything. So, as I dig in my my closet and pull out some old memories, and old recipes from  mom, the best mother Ever, grandmas and my crazy dad combos. I Will share them with you.

{ I also have a bundt cake and a cupcake recipe very similar to this .I can’t wait to post it.}


Prep Time: 50 mins
Preheat oven. 325
Bake Time: 9-14 mins
Makes about 20 cookies

Ingredients

    1 3/4 cups all-purpose flour

  • 1 1/4 cups
     unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup firmly packed dark-brown sugar
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 12 ounces dark chocolate chopped

    1 cup of dark chocolate chips
  • 1/2 cup chopped dried bing cherries

    1 cup of cherry coke soda


    1. 1.Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside
      2.Melt the butter and 1/2 cup of roughly chopped dark chocolate in a double broiler and stir until smooth; allow it to cool slightly and set aside.
      3.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs, cherry coke and  vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not over beat. Gently fold in the chocolate chunks and chopped dried cherries until combined evenly. 
      4.Chill batter for 35 mins. It will spread better if you chill your batter. {I always chill my cookie batter.}
      5.Use a spoon or small ice cream scoop to form dough into approx. 1″ sized balls; place 2″ apart. Bake for 9-14 mins do not over bake. Transfer to a wire rack to cool completely.  This is the hard part,  Allow them to cool for a few minutes before eating.


      Adapted from :.martha stewart.

Dark chocolate bliss cake

I’m a choco-a-holic and i’m not a shame to admit it. If you look at my past post most of it is delicious chocolate recipes. I came up with this recipe for my nephew’s birthday. I asked him what would you like. And he simply said: 3 layers of chocolate. And that’s what I did. 3 layers of dark chocolate , a creamy filling and a beautiful chocolate glaze. If you’re a choco-a-holic or knows somebody that 
is you must share this recipe.




Pan size: mini pans or two round cake pans
Bake: 10-12 mins
Makes: about 6-7 mini cakes

Ingredients
2 cups of sugar
3/4 cup of Hershey dark cocoa
1 cup of boiling water
1 cup of milk
2 eggs
1 3/4 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
1 teaspoon of salt



In bowl, stir together sugar, flour, cocoa , baking powder, baking soda, and salt. Add eggs,milk, oil and vanilla and blend with mixer on med speed for about 2 mins. Stir in boiling water, the pour in mini cake pan that are lightly greased. Bake for 10-12 mins or until toothpick comes out clean. or two round pans for 30-40 mins.
 Take out and cool. Place on chopping block flat side up, then place cream filling on the first cake. Repeat with the second cake, then place third cake on top and pour chocolate glaze on top.



Chocolate glaze

1 cup of Ghirardelli Double Chocolate Bittersweet Chips, 3.5-Pound
1/2 cup of heavy cream
2 tablespoon of corn syrup
2 tablespoons of vanilla extract

Heat the cream and corn syrup over med. heat Add chips to a bowl
then add the vanilla to the mixture. And then pour the cream over the top of the chocolate. Whisk together until melted and smooth. Allow to cool a bit before pouring over the cake .




Cream filling
2 1/2 cups of powdered sugar
1/2 cup of boiling water 
1 teaspoon of vanilla extract
2 1/2 cups of butter softened


In a bowl, whip butter until smooth. Shift together the powdered sugar and salt, and add it to the butter mixture. Then add in milk,
and vanilla extract. Beat until fluffy and smooth.