COCOA MUFFINS
These easy chocolate muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, have a not-too-sweet but intense cocoa flavor. For those of us with more adult chocolate cravings.
Provided by Bruce Weinstein and Mark Scarbrough
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
- In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
- Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes.
- Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
- Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.
Nutrition Facts : ServingSize 1 muffin, Calories 211 kcal, Carbohydrate 32 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 122 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g
MINT CHOCOLATE CHEESECAKE
I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 9h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.
Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
GRASSHOPPER DESSERT SQUARES
Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 16
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
- In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
- In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
- Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Nutrition Facts : Calories 355, Carbohydrate 26 g, Cholesterol 75 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg
CREME DE CACAO MUFFINS
From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces. Good on its own or dressed up with chocolate sauce and vanilla ice cream or a dollop of whipped cream.
Provided by AmandaInOz
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (160C for fan assisted).
- Line a muffin tin with 12 liners.
- Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
- Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
- Melt the butter in the microwave.
- Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
- Spoon into prepared muffin cups.
- Bake for 20-25 minutes until the tops spring back gently when pressed.
- Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.
Nutrition Facts : Calories 417.1, Fat 11.6, SaturatedFat 6.8, Cholesterol 64.4, Sodium 188.9, Carbohydrate 51.4, Fiber 2, Sugar 32, Protein 4.4
FIGS DIPPED IN CREME DE CACAO
This fresh fig recipe makes a delicious and creamy, almost chocolate covered cherry sort of thing. They're great during the holidays with a hot rum apple cider!
Provided by Anna
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 8h15m
Yield 12
Number Of Ingredients 4
Steps:
- Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 11.8 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 10.9 mg, Sugar 9.4 g
CHOCOLATE SOUR CREAM MUFFINS
This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CREME DE CACAO BALLS
Make and share this Creme De Cacao Balls recipe from Food.com.
Provided by Renee Ferraz
Categories Candy
Time 20m
Yield 48 balls
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium bowl and mix well.
- Shape into 1 inch balls and roll in powdered sugar.
- Store in refrigerator.
Nutrition Facts : Calories 88.8, Fat 3.9, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 12.5, Fiber 0.6, Sugar 8.2, Protein 0.8
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