Posts Tagged ‘cocoa powder’

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Sweet Molasses Brown Rolls

November 22, 2018

One of my favorite smells is fresh baked bread. These rolls have a hint of sweetness from the honey and molasses.

You will need:

  • 1 c warm water
  • 2 1/4 t (1 package) yeast
  • 1 T sugar
  • 1 egg, beaten
  • 2 T unsalted butter, melted
  • 1/4 c honey
  • 3 T molasses
  • 1 T unsweetened cocoa powder
  • 1 t salt
  • 2 c whole wheat flour
  • 2 c all-purpose flour

Then you will…

  1. In a large mixing bowl, combine the water with the yeast and sugar. Allow to bloom for 5 minutes.
  2. Mix in the egg, butter, honey, molasses, cocoa powder, and salt.
  3. Mix in the flour until the dough pulls away from the sides of the bowl.
  4. Transfer the dough to a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes.
  5. Place the dough in a lightly greased bowl, covered with plastic wrap.
  6. Allow to rise until doubled, about an hour.
  7. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  8. Divide the dough into 16 pieces. Roll each piece into a ball.
  9. Place the rolls in the prepared baking dish and lightly cover with plastic wrap.
  10. Allow to rise until doubled again, about another hour.
  11. Preheat your oven to 350 degrees.
  12. Bake for 20-25 minutes, or until the rolls are golden on the edges and sound hollow when tapped.

20180927 Molasses Rolls 01

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No-Bake Peanut Butter Oatmeal Energy Balls

November 1, 2018

These are a sweet and simply snack, perfect for little fingers and grown ups alike. They are best served out of the fridge for a cool and delicious treat during the day.

20180917 NoBake PB Balls

You will need:

  • 3/4 c old-fashioned oats
  • 1/4 c smooth peanut butter
  • 1/4 c maple syrup
  • 3/4 t ground cinnamon
  • 1/2 t vanilla extract
  • 3 T sweetened cocoa powder

Then you will…

  1. In a small mixing bowl, combine all of the ingredients.
  2. Allow to rest in the fridge for 30 minutes.
  3. Form into balls (roughly 2-3 tablespoons per ball). You should have about 16.
  4. Allow to firm up in the fridge for another 30 minutes before eating (or transferring to a storage container in the fridge). I suggest putting them on some wax paper or freezer paper so they are easy to remove.
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Fudgy Peanut Butter Cup Brownies

August 20, 2018

Simply put: these are amazing. You could eat them at room temperature, but I highly recommend chilling them first. This makes them extra fudgy and, in my humble opinion, perfect. They taste just like peanut butter cups.

20180722 PB Brownies 04

You will need:

  • 16 T salted butter, divided (6 T at room temperature)
  • 1 1/2 c sugar
  • 2 t vanilla extract
  • 1 1/2 t instant espresso powder
  • 2/3 c unsweetened cocoa powder
  • 3 eggs, lightly beaten
  • 1 c flour
  • 1/2 c bittersweet chocolate chips
  • 2 T unsalted butter, room temperature
  • 1 c creamy peanut butter
  • 1/4 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with nonstick foil and lightly grease with nonstick spray.
  2. In a large saucepan, melt 12 tablespoons of the salted butter over medium heat.
  3. Whisk in the sugar, vanilla and espresso.
  4. Whisk in the cocoa powder.
  5. Remove the pan from the heat.
  6. Gradually whisk in the eggs until well combined.
  7. Stir in the flour until just combined.
  8. Stir in the chocolate chips.
  9. Pour and spread the batter into the prepared pan.
  10. Bake for 25 – 30 minutes, or until starting to set and slightly firm in the middle.
  11. Remove from the oven and allow to cool completely on a wire rack.
  12. Using a stand or hand mixer, cream together the remaining 4 tablespoons of salted butter, the 2 tablespoons of unsalted butter, the peanut butter, and the powdered sugar until a smooth frosting forms.
  13. Spread on top of the cooled brownies.

20180722 PB Brownies 02

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Mocha Chip Ice Cream

June 25, 2018

20180531 Mocha Ice 02

I heart ice cream. I could eat it every day. D loves mocha drinks. He could drink them every day. This dessert combines those two delicious items into a creamy frozen treat. If you don’t have an ice cream maker, you can still make this in your freezer. Just put the mixture in your freezer, and then stir every hour for four to five hours until desired consistency.

You will need:

  • 1 c 2% milk
  • 3/4 c sugar
  • 3 T instant espresso powder
  • 3 T high quality, unsweetened cocoa powder
  • 2 c whipping cream
  • 2 t vanilla extract
  • 1/2 c mini semisweet chocolate chips

Then you will…

  1. In a large mixing bowl, whisk together everything but the mini chocolate chips.
  2. Freeze according to your ice cream maker’s directions. It will be a soft serve consistency at this point.
  3. Stir in the mini chocolate chips and transfer to a freezer-safe container.
  4. Freeze an additional hour or two until it reaches your desired consistency.

20180531 Mocha Ice 01

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Chocolate Coconut Overnight Oatmeal

June 20, 2016

If you’ve been reading my earlier recipes, you saw one for Banana Nut and another for Chocolate Peanut Butter Overnight Oatmeal. To keep you inspired, check out this version with coconut milk.

You will need:

  • 1 1/2 c slow cooking oats
  • 1 can (14.5 oz) lite coconut milk
  • 4-5 oz vanilla yogurt
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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Chocolate Peanut Butter Overnight Oatmeal

June 14, 2016

Liked the Banana Nut Overnight Oatmeal? Try this peanut butter and chocolate variation (note that this would also be scrumptious with mashed banana).

You will need:

  • 1 1/2 c slow cooking oats
  • 1 1/2 c milk
  • 4-5 oz vanilla yogurt
  • 1/3 c peanut butter
  • 4 T unsweetened cocoa powder
  • 2 T pure maple syrup
  • 1 t vanilla extract

Then you will…

  1. In a medium bowl, combine everything.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir and enjoy!
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