PROTEIN BITES

ALMOND COCONUT PROTEIN BITES

1/2 cup almond butter
1/2 c honey
2 T coconut oil
1 tsp vanilla or almond extract
1 cup oat flour
1/3 c cocoa powder
1 serving protein powder
1/2 cup unsweetened shredded coconut
1/2 tsp salt

Mix ingredients together.  Scoop onto cookie sheets and chill.  Store in fridge or freezer.

CHOCOLATE PEANUT BUTTER PROTEIN BITES

1 scoop chocolate protein powder
1 T honey
1 T peanut butter
1/2 T unsweetened coconut flakes
add water as needed, will vary depending on protein powder used

Combine all ingredients in a small bowl.  Use a fork to smoosh it together. Add just a little bit of water at a time until mixture is moist enough to form a ball.  Divide 1 serving into 3 balls and roll in coconut flakes.

CHOCOLATE BLACK BEAN SMOOTHIE

CHOCOLATE BLACK BEAN SMOOTHIE
You would never know there are black beans in here. So good. Even Abagail would drink some of it.

I doubled the recipe.  We all had plenty with some leftover.  I added cooked oatmeal to the leftovers and added some more spinach for breakfast the  next day.  Yum!  I think pumpkin would be a really good addition to this as well.

Put all the ingredients in a blender

1 frozen banana
1 cup frozen cauliflower (you can use fresh but it might not completely blend up as well) - I used spinach because I didn't have any frozen cauliflower
1/2 cup black beans
1-2 medjool dates, pitted (didn't have any on hand so used some blue agave maybe 1 T)
1 cup almond of other plant based milk
1 T hemp seeds or flax seed meal or chia seeds
1 T cocoa powder (I used dark)
1 tsp or less of cinnamon

Can sprinkle cocoa nibs over the top if desired.  Could also top with dairy free spray whip as well but not necessary.

DOUBLE CHOCOLATE MOUSSE TORTE

DOUBLE CHOCOLATE MOUSSE TORTE
https://www.melskitchencafe.com/double-chocolate-mousse-torte/

Made this for Scott's bday 2018.  We really, really liked it!  It was chocolately but not too much.  I did a step a day - takes awhile with cooling time.  Had with strawberries.  Didn't keep in fridge until I had done the mousse. 

CAKE:

• 8 ounces bittersweet or semisweet chocolate, chopped (see note)
• 1 cup (8 ounces, 2 sticks) butter
• 1 cup (7.5 ounces) granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 5 tablespoons hot water
• 8 ounces bittersweet or semisweet chocolate , chopped fine
• 1 tablespoon butter
• 1 1/2 cups cold heavy cream
• 1 to 4 tablespoons granulated sugar, depending on desired sweetness
• 1/2 teaspoon vanilla extract
• pinch of table salt

WHIPPED CREAM TOPPING:

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• Grated chocolate, for garnish (optional)
• 2 cups fresh raspberries (or other fresh fruit)

1. FOR THE CAKE, preheat the oven to 325°F.
2. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
3. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
4. Cool the mixture to lukewarm. Whisk in the sugar to combine.
5. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
6. Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
7. Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

1. FOR THE MOUSSE, whisk together the cocoa powder and hot water in a small bowl; set aside.
2. Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).
3. In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).
4. Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
5. Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
6. Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.
7. Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

1. FOR THE WHIPPED CREAM TOPPING, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
2. Top with raspberries. Chill for up to an hour or serve immediately.

PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

CHOCOLATE-CARAMEL CAKE

CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen.  I think Judi had me copy it one time I was at their house.  It was very tasty!  Good with ice cream (we had cinnamon on hand) or a glass of milk.  This recipe is a lot of steps.  I would never plan on taking it anywhere.  Too many things can go wrong!  I made the cake the day before and froze them.  This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it!  Took about 15 minutes in each step for caramel.

UPDATE: This cake is so much better the 2nd day.  I didn't think it could get better, but man on man....yum!  So worth all the effort!  The caramel is kinda soaked in and it is so moist!

CAKE
Sift together:
1 3/4 flour
3/4 c cocoa

Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt

Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil

Add & stir:
2 large eggs
1 tsp vanilla

Put in 2 9" pans that have been greased and floured.  Bake at 325 for 22-28 minutes.  Cool and split into two layers (4 total).  I froze mine.

CARAMEL
Put in pan on medium heat.  DO NOT STIR but can swirl.  Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup

Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt

Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min.  It took me about 15 minutes).  Put in a 9" square pan to cool.

FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips

HOMEMADE BROWNIE MIX

https://iambaker.net/homemade-brownie-mix/

HOMEMADE BROWNIE MIX
These are really easy and yummy!  Very chocolatey! 

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 1/2 cup butter melted, then cooled
• 2 eggs
• 1 teaspoon McCormick vanilla

see notes below - added about 1/2 cup chocolate chips

Sift together all dry ingredients. Place into a jar or airtight container.  

On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

NOTES:

To make this brownie I used the same recipe above then added chocolate chips to the recipe as well as a couple on top after I took them out of the oven.

Here is my BIG SECRET DON’T TELL ANYONE TIP: Remove them 5-10 before they are done. This is not recommended if you are opposed to eating brownie batter!! But if you love ooey gooey chocolate brownie amazingness then it is worth trying. 

BEST FUDGY COCOA BROWNIES

https://cafedelites.com/best-fudgy-cocoa-brownies/

BEST FUDGY COCOA BROWNIES
This came from Pintrest.  We loved, loved it!  They were so gooey good.  When I got back from Visiting Teaching they had eaten all of it but a little tiny piece.  Scott said it was hard to get them out of the pan so that is why they didn't save me very much...make sense???  Abagail said next time we need to double the recipe.  I loved this recipe because it used very few dishes and Abagail and I had it made in about 10 minutes.  They baked for about 25 minutes.

• 1/2 cup unsalted butter , melted
• 1 tablespoon cooking oil (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar (caster sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

1. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Recipe Notes

*Regular white, granulated, sugar can be used if you can't find caster sugar 
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

DARK CHOCOLATE WAFFLES

https://cafedelites.com/2016/04/07/dark-chocolate-cake-waffles/

We loved these!  Had with peanut butter syrup and melted Nutella (200 for 5 min).  Would be super good with vanilla ice cream.

Dark Chocolate Cake Waffles

Dark Chocolate Cake Waffles are rich and decadent, chocolate cake transformed into waffles! Perfect for breakfast or dessert with no complicated steps!

Servings: 4 -6 Waffles

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose flour (or plain flour)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs , lightly beaten
• 1/3 cup oil (or reduced fat melted butter)
• 1 3/4 cups milk (unsweetened almond milk or skim/2% fat milk)

Instructions

1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions
4. Serve warm with powdered sweetener or sugar and melted Nutella or chocolate.
5. To make a Nutella Ganache: Melt 1/4 cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome.

CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.

MEXICAN CHOCOLATE CUPCAKES

http://cookienameddesire.com/mexican-chocolate-cupcakes-recipe/

MEXICAN CHOCOLATE CUPCAKES
Made these for Cinco De Mayo 2017.  Didn't do the witches hat part.  They crumbled for me - not sure why.  I baked in silicone with no liners. But they tasted super yummy!  Loved the frosting.

INGREDIENTS

• 5 oz dark or semisweet chocolate
• ⅓ cup Dutch processed cocoa powder
• ¾ cup hot brewed coffee (did hot chocolate)
• ¾ cup all-purpose flour
• ¾ cup granulated Dixie Crystals sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature

Witch's Hats

• 12 small gingersnaps
• marshmallow (I used the recipe for homemade marshmallows divided in half)
• 5 oz semisweet chocolate
• candy bones (optional)

For the Mexican Chocolate Buttercream (used handheld mixer)

• 1 stick unsalted butter, room temperature
• ⅓ cup Dutch processed cocoa
• ¾ teaspoon ground cinnamon
• ¼ teaspoon, plus ⅛ teaspoon cayenne pepper (didn't add)
• pinch of salt
• 3½ cups powdered sugar (did 3 cups)
• 4 - 5 tablespoons heavy cream

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
3. In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
4. Add the oil and eggs to the chocolate mixture and whisk until well combined.
5. Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
6. Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
7. Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow.
8. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
9. Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
10. Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
11. Fit a piping bag with a large round tip, then fill with the buttercream.
12. Pipe the buttercream onto the cupcakes. Top with the witch hats.