Posts Tagged ‘chocolate’
Don’t worry about sharing with this s’mores lasagna for one. Made with layers of graham cracker, chocolate sweetened Greek yogurt, and graham crackers.
Happy National S’mores Day! Today is yet another fun food holiday that landed on a Sunday which means this dangerous little guy comes to you in single serving size.
The idea for this came from my chocolate peanut butter cup lasagna which was a huge hit. This s’mores version is a tiny bit healthier being made with Greek yogurt that has been sweetened slightly with cocoa powder and powdered sugar. The rest isn’t quite as healthy with marshmallow creme, graham crackers, mini marshmallows and a chocolate drizzle.
If made for a crowd this would great presented in a tall clear glass, better defining the layers. But since I know you’re just going to eat this while standing over the kitchen counter there’s no need to get all fancy.
No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!
With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.
Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results - super creamy and chock-full of almonds, just the way he likes it.
A brownie and a Twix candy bar fell in love and and gave birth to these aptly names Twix Brownies with a shortbread crust, fudgy brownie, caramel topping and chocolate coating.
They may not be the prettiest brownies I have ever made but they make up for it in the taste department. It’s a Twix-brownie love child! Boxed brownie mix plays dress up with a homemade shortbread crust, caramel topping, and chocolate coating. Impress your friends and family this Memorial weekend with these – they will never know you used a boxed brownie mix.
I do highly recommend serving these at room temperature or slightly warm (or outside at your BBQ) as it is easier to bite through the chocolate topping when it’s not cold. As you can see from the pictures, cutting the brownies cold, even with a sharp knife, resulted in cracks.
One year ago: Peanut Butter Banana Bagels
Gluten-free brownies don’t have to taste gluten-free. This recipe makes two rich and fudgy brownies that taste so sinful you’ll be thankful there were only two.
I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.
Two years ago: Strawberry Fruit Dip
Chess pie gets a whole new look with a chocolate cookie crust, peanut butter filling, and chocolate chips. Peanut butter & chocolate lovers will rejoice!
Today marks a special day. No it’s not my blogiversary nor is it my birthday (but it will be in just over 1 week). Today is my 1000th post! The last time I celebrated a post # mile marker it was for post #100 – Stuffed Oatmeal Raisinet Cookies. Here we are 900 posts later and you’d think I would have lined up something extra spectacular to celebrate. Unfortunately I did not plan ahead by contacting my favorite products/companies to host a giveaway and alas I did not possess the fundage to provide it myself. So you know what you’re going to get? A pie straight to the face!
Yes I am going to hit you in the face with a pie and you’re going to like it. And by that I mean I’m going to show you the pictures and recipe for this pie and you will be so intensely drawn in that before you realize what’s going on, your face is pressed against the computer screen attempting to devour it. How do I know this? Because (assuming you love PB+Choc) it’s Peanut Butter Chocolate Chip Chess Pie!
Chess pie doesn’t have to be “just pie” (derived from Southerners’ dialect: it’s jes’ pie). I already proved that by making a meyer lemon version but decided to take it a step further by using a chocolate cookie crust, throwing peanut butter into the filling, and sprinkling chocolate chips all over the place. Evidently there was room for more sugar. Happy 1000th, I’ll see you next time.
One year ago: Chicken Mango Quesadillas
Two years ago: Chicken & Spinach Alfredo Pizza