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chocolate

Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

Ingredients:
3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.

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Double Chocolate Cookies

These cookies are meant for chocolate lovers. They are deep in chocolate flavor and have a fudgy texture on the inside. Best enjoyed warm out of the oven.

Ingredients:
1 stick butter, softened
1/4 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
optional: 1/2 cup oats, 1/4 cup chopped pecans, 2 oz melted dark chocolate

Whisk together the butter, brown sugar, white sugar, egg and vanilla in a large bowl until fully combined. Add the flour, cocoa powder and baking powder and mix with a spoon. Add in the chocolate chips and any additional add-ins. Place tablespoon sized balls of dough on to a lined cookie sheet and bake for 12-14 minutes at 350 degrees.

Banana Oatmeal Chocolate Chip Cookies

These cookies are a delicious way to make use of your mushy bananas if you’ve just had too many Chocolate Chip Banana Muffins lately!

Ingredients:
2 overripe bananas
1 egg
1/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1-1/2 c. oats
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
Dash of salt
1 c. chocolate chips

Mix bananas, egg, sugars, vanilla, and butter in large bowl. Add oats, flour, cinnamon, baking soda, and salt, and mix well. Allow dough to chill for a few hours (or days) in the refrigerator. Place mounds of dough on cookie sheet and cook for 10-15 minutes, until the edges are noticeably brown.

Chocolate Covered Matzah

Another killer Passover dessert! Thanks to my friend Sarah for this recipe.

Ingredients:
6 pieces of matzah
1 c. unsalted butter
1 c. packed brown sugar
1 bag semi-sweet chocolate chips

Cover 2 large baking sheets with aluminum foil and then cover that with parchment paper. Lay out matzah flat on baking sheets so that it covers the entire sheet – feel free to break matzah into pieces to cover full sheet. Combine butter and sugar in pot on medium and allow to come to a boil, stirring constantly. Let mixture boil (while still stirring) for 3 minutes, or until the liquid begins to recede from the sides of the pot. Pour over the matzah and spread with a spoon so that all matzah is covered. Bake at 350 for 5-10 minutes and check every minute or two to make sure it is not burning. Once the color and consistency has changed so that it is lighter and bubbling, remove from oven. Sprinkle chocolate chips on top and allow to stand for 5 minutes before spreading the melted chocolate over the matzah. Allow to cool and break into smaller pieces to serve. L’chaim!

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Black Russian Cake with Chocolate Ganache Frosting

Cake
Ingredients:
1 box dark chocolate instant pudding
1 c. water
2 eggs
1/2 c. canola oil
1/2 c. spiced rum
1 devils food cake mix
1 c. mini chocolate chips

Put instant pudding and water into a large bowl and whisk well for 2 minutes. Add in eggs, oil, rum and cake mix and stir until combined. Mix in mini chips, and pour batter into two 8 inch round cake pans. Bake at 350 degrees for 35 minutes. Allow to cool before frosting.

Frosting
Ingredients:
1/2 c. whipping cream
4 oz. dark chocolate, finely chopped

Heat the cream until it is hot but not boiling. Pour the cream over the chopped chocolate in a large bowl. Mix until the chocolate is fully melted and combined. Spread over the cake.

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Chewy PB Granola Bars

These granola bars are both more delicious and more economical than those you’ll find in any store! And they keep well in the refrigerator too. Be careful, they’re addicting!

Ingredients:
3/4 c. oats
2-3 heaping spoonfuls of peanut butter
1/2 c. raisins
1/4 c. shredded coconut
2 tbsp. honey
1 tsp. cinnamon
1/4 c. chocolate chips (optional)

Put all ingredients into a bowl and stir well. The oats should stick together and none should be left dry; if this is the case then add more peanut butter and/or honey to taste. Lay dough out in a tupperware container or other similar vessel and pat down with spoon until about 1-inch thick. Refrigerate for a couple hours (or eat immediately!). Amounts of all ingredients can be adjusted to suit your preferences.

Chocolate Lava Cakes

A great way to celebrate Valentine’s Day with your favorite person!  This dessert is crisp on the outside and oozing chocolate lava in the middle.  “If today was my last day on Earth, this would be dessert” – K. Enough said.

Ingredients:
3/8 c. flour
1/3 c. cocoa powder
2-1/2 tsp. espresso powder
3/4 tsp. baking powder
pinch of salt
1/8 c. butter
1/2 c. egg substitute
3/4 tsp. vanilla
1/3 c. granulated sugar
1/3 c. brown sugar
1.3 oz. dark chocolate

Directions:
Chop up the chocolate finely. Beat together butter, sugar, brown sugar, vanilla, and egg substitute. In a separate bowl, combine flour, cocoa powder, baking powder, espresso powder, and salt. Add dry ingredients to wet ingredients and mix. Gently mix in the chocolate. Pour batter into six 4-oz. ramkins. Refrigerate for 4 hours. Bake at 350 for 12-14 minutes depending on desired texture. After 12 minutes the cakes will have more lava in the center and after 14 they will be more firm.

Chocolate Lava Cakes

A great way to warm up on a cold winter night is to eat a oozing chocolate lava cake. “If today was my last day on Earth, this would be dessert” – K. Enough said.

Ingredients:
3/8 c. flour
1/3 c. cocoa powder
2-1/2 tsp. espresso powder
3/4 tsp. baking powder
pinch of salt
1/8 c. butter
1/2 c. egg substitute
3/4 tsp. vanilla
1/3 c. granulated sugar
1/3 c. brown sugar
1.3 oz. dark chocolate

Chop up the chocolate finely. Beat together butter, sugar, brown sugar, vanilla, and egg substitute. In a separate bowl, combine flour, cocoa powder, baking powder, espresso powder, and salt. Add dry ingredients to wet ingredients and mix. Gently mix in the chocolate. Pour batter into six 4-oz. ramkins. Refrigerate for 4 hours. Bake at 350 for 12-14 minutes depending on desired texture. After 12 minutes the cakes will have more lava in the center and after 14 they will be more firm.

Buche de Noël

This is one of the most complicated and intricate desserts we’ve ever made. Given the amount of time and number of ingredients and steps involved in the recipe, we are not going to put it all down on the blog, but feel free to send us a message if you want more details! The general process is as follows:

  1. Bake a thin chocolate sponge cake in a jellyroll pan. Roll in a towel dusted with powdered sugar and let it cool for several hours.
  2. Make marshmallow frosting and spread it all across the unrolled cake. If the cake cracks while being unrolled it is okay.
  3. Roll up the cake. This must be done very gently and there will probably still be some cracks, but they will go unnoticed later.
  4. Frost the top and sides with chocolate ganache icing, making lines in the ganache for the yule log appearance.
  5. Make meringues in the shape of mushroom stems and caps. See this video: https://www.youtube.com/watch?v=FKO-K9aqTN0 . We used some of the ganache to attach the mushroom stems and caps. Dust the meringues with cocoa powder to make them look dirty on the log.
  6. Arrange the Buche de Noël as you please.

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