Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Chocolate Chip Scones Recipe

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 TBSP baking powder
  • 3/4 tsp kosher salt
  • 1/2 cup very cold unsalted butter, cut into very small cubes
  • 1 cup mini chocolate chips
  • 1 large egg, cold
  • 1/2 cup heavy cream, cold
  • 1 tsp vanilla extract
  • a few tablespoons of additional heavy cream for brushing the tops
  • turbinado sugar for sprinkling the tops
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your chocolate chips throughout the mixture at this point.
  4. In a separate small bowl, lightly whisk together the heavy cream, the egg, and vanilla extract.
  5. Pour the wet mixture into the flour mixture. Stir just until combined. Do not overmix.
  6. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle or rectangle (about 1 inch thick) and cut into 8 pieces. The pieces will be triangles if you shaped into a circle, and the pieces will be rectangles if you shaped the dough into a larger rectangle.
  7. Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar.
  8. Bake at 400 degrees F for 18-20 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture.
  9. Store leftovers completely cooled in an airtight container for up to 2 days.

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Chocolate Banana Naturally Sweet Ice Cream Recipe

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar, such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

Pumpkin-Chocolate Chip Cake

Ingredients
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup milk
1 cup miniature chocolate chips
1 cup chopped walnuts

Directions
1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Dark Chocolate Orange Cake

Ingredients
Cooking spray
3/4 cup powdered sugar
3 large eggs
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa
2 tablespoons fresh orange juice
1 tablespoon Triple Sec (orange-flavored liqueur)
1 tablespoon hot water
Dash of salt
2 ounces bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)

Directions
1. Preheat oven to 350°.
2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
4. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
5. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.

Moist Chocolate Cupcakes

Ingredients:
1 (18.25-oz.) package German chocolate cake mix
1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
Vegetable cooking spray 

Directions:
1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Mocha-Chocolate Shortbread

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules
2/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided
Vanilla or coffee ice cream (optional)

Directions:
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.

Chocolate-Cinnamon Bread Pudding

Ingredients
5 1/2 ounce sugar (about 2/3 cup)
3 large eggs
2 1/2 cups 2% reduced-fat milk
2 1/4 ounces unsweetened cocoa (about 1/2 cup)
3 ounces semisweet chocolate, finely chopped (about 3/4)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
12 ounces (1-inch) cubed French bread (about 10 cups)
Cooking spray
1 ounce sugar (about 2 tablespoons)

Directions
1. Preheat oven to 350°.
2. Combine 5 1/2 ounces sugar and eggs in a large bowl, stirring with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add cocoa and chocolate, stirring with a whisk until cocoa dissolves and chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Stir in vanilla extract, cinnamon, and nutmeg. Add bread, tossing to coat; let mixture stand for 30 minutes, tossing occasionally.
3. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray; sprinkle 1 ounce of sugar evenly over bread mixture. Bake at 350° for 40 minutes or until set. Serve warm.

Individual Chocolate Melting Cakes

Ingredients
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Caramel sauce
Coffee ice cream

Directions
Heat oven to 325º F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

Salted Chocolate Tart

Ingredients
Chocolate crust:
6 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup unsweetened cocoa powder (not Dutch-processed)
5 large egg yolks

Chocolate filling:
8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
3/4 cup unsalted butter
1/3 cup plus 1 tbsp. sugar
1/4 cup brewed coffee
4 large eggs

Chocolate glaze:
4 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
2 tablespoons light corn syrup
1/3 cup heavy whipping cream
2 tablespoons unsalted butter, softened
Maldon sea salt for sprinkling

Directions
1. For the crust: In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth. In a separate bowl, sift together flour and cocoa powder, then add to butter mixture and mix until combined. Add yolks and mix on low speed just until dough comes together. If small pieces remain, knead dough to blend them in. Form dough into a disk and wrap in plastic wrap. Chill for at least 1 hour and up to 3 days.
2. Unwrap dough and set on a lightly floured work surface. With short strokes from center outward, roll into a 12-in. circle. Transfer dough to a 9 1/2-in tart pan and, using your thumb, press into sides and bottom corner. Trim dough flush with top edge. Line shell with parchment paper, completely fill with dried beans or pie weights, and chill at least 30 minutes. Meanwhile, preheat oven to 350°.
3. Bake dough 10 minutes, then remove parchment and beans and return to oven until dough looks dry, about 5 minutes. Set on a rack to cool slightly.
4. For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.
5. Pour warm filling into still-warm tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.
6. For the glaze: Put chocolate and corn syrup in a medium bowl. In a microwave-safe container, heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn’t melt completely, microwave in 5-second intervals to warm slightly).
7. Pour glaze onto center of tart and use a small spatula to push glaze to edges. Let sit at least 15 minutes to set up before slicing. Serve with Maldon salt for sprinkling.

Chocolate Fudge Cheesecake

Ingredients
1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze (see recipe)
Garnishes: fresh mint sprigs, sliced strawberries

Directions

  1. Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch spring form pans.
  2. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
  3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  4. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
  5. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
  6. Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
  7. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.
Chocolate Glaze

Ingredients
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
Directions
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.