• 2 c flour
• 2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cups butter
• 1/4 cups unsweetened cocoa powder
• 1 cups coca-cola
• 1/2 cups buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of powdered sugar
1 cup chopped pecans
- In a pot or deep pan, insert butter, cocoa powder, coca- cola and buttermilk on med to high heat.
- Mix well and remove from heat once boiled.
- In a separate bowl, mix flour, sugar, salt, baking soda, and cinnamon and put into pot whisking it well.
- Include eggs and vanilla – whisk again.
- Mix into pot and bake for 30 minutes @ 350F.
- For the glaze, mix butter, cocoa powder and coca cola into a pan and boil.
- Remove from heat once boiled.
- Add 4 cups of powdered sugar, stirring between each one, until smoothly combined.
- Add in the pecans and stir.
- Apply glaze onto cake (once out of the oven), and serve.
Yields 30-60 cookies
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 2 eggs
- 2/3 cup white sugar
- 1/2 tablespoon espresso of instant coffee
- 1 teaspoon vanilla
- 2 tablespoon butter
- 5 ounces dark chocolate (70% minimum), broken up
- 2 ounces unsweetened chocolate, broken up
- 3/4 cup mini chocolate chips
- Preheat oven to 375 degrees.
- Whisk flour, baking powder, and salt – leave to set.
- Whip eggs in an electric mixer.
- Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
- In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
- Add the 2 kinds of chocolates until all melted.
- Turn off the heat and mix, so the chocolate and butter are combined.
- Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
- Fold in the flour mixture and the chocolate chips.
- If it doesn’t seem thick enough, set it aside for about 5 mins.
- Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
- Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
- Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.
Yields about 18 cookies.
• 1 1/4 pounds bittersweet chocolate disks (60% cacao or more)
• 1 2/3 cup (8 1/2 ounces) of bread flour
• 8 1/2 ounces cake flour
• 2 tsps natural vanilla extract
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 2 large eggs
• 1 1/2 tsps baking powder
• 1 1/4 tsps baking soda
• 10 ounces golden brown sugar
• 8 ounces granulated sugar
• 1 1/2 tsps coarse salt
• Sea salt
1. Flours, baking soda, baking powder and salt all to be sifted into a large bowl and set aside.
2. In a separate bowl, use a mixer (preferably fitted with a paddle attachment) to make cream out of the butter and sugars – mix for approx 5 mins – it should be very light and airy.
3. Add eggs while mixing well between each addition.
4. Stir in the vanilla.
5. Lower the speed, add dry ingredients and mix approx 7 secs – should be mixed very well.
6. Drop chocolate pieces in and incorporate without breaking them.
7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11. Transfer sheet to a wire rack for 10 minutes.
12. Slip cookies onto another rack to cool a bit more.
13. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
14. Serve warm.
For about 20 bites
- 1 cup oatmeal
- 1/2 cup peanut butter (or other nut butter)
- 1/3 cup honey
- 1 cup coconut flakes
- 1/2 cup ground flaxseed
- 1/2 cup mini chocolate chips
- 1 tsp vanilla
Cool recipe from Smashed Peas and Carrots
As simple as it gets –
Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
Detailed directions with photos in the link below –
- 6 ounces chocolate
- 1/2 ounces coffee
- 2 tbsp butter
- 3/4 cup whipping cream
- 1 package instant pudding
- 1/2 cup milk
For the cups-
Melt the chocolate and butter over hot water (double pot) while adding the coffee. once the mix is nice and even, remove and let chill for a while.
Like in the image, dip balloons into the chocolate mix and let dry on a baking paper. Refrigerate.
For the fillings-
- In a bowl, beat the whipping cream, milk and instant pudding until getting a firm texture.
- Fill the previously made cups with the filling.
- Top with cinnamon.