Category:

Chocolate Monday: Homemade Chocolate Frosty

3/16/2015

Happy Chocolate Monday! Let's start it off with this all time favorite! Homemade Chocolate Frosty from Chelsea at Chelsea’s Messy Apron.

This is such a favorite of mine - chocolatey, creamy goodness, and with as warm as it is today - I could eat about 6 of these - who's with me?

Click for Recipe

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Chocolate Mug Cake w/Gluten Free Option

2/18/2015

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Molten Chocolate Lava
Mug Cake

Need an afternoon chocolate fix but tired of the same ol' same ol'? Try this delicious, Chocolatey, bit of dreamy - it will surely get you through the rest of the afternoon.

Molten Chocolate Lava Cake in a Mug recipe - makes 2 so you can share...if you want.

RECIPE

Gluten Free Double Chocolate
Mug Cake

Want a Chocolate Cake fix but can't have gluten? Try this great recipe from Running with Spoons. It is made with Coconut Flour and it is quite yummy.

RECIPE

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Caramel Macchiato Almond Chocolate Cookies

9/5/2014

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Oh my goodness these cookies are heavenly. So rich and bold - the flavors just sing together. Flourless chocolate cookies made with cocoa, caramel macchiato almonds, and dark chocolate chips. A chocolate & coffee lovers dream cookie!

INGREDIENTS
1 cup Coffee Almonds Caramel Macchiato Flavor (chopped)
3 cups powdered sugar
1/2 cup plus 3 tablespoons cocoa powder
1/2 teaspoon sea salt
1 1/2 cup dark chocolate chips
4 egg whites
1/2 tablespoon instant coffee granules
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with lightly spray-oiled parchment paper and set aside.
In a small bowl combine instant coffee granules and vanilla. Stir and set aside.
In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and dark chocolate chips. Stir to combine. Set aside.
In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Switch the power to low and stir in the coffee & vanilla extract.
Remove the beaten egg mixture bowl from mixer and fold in the dry ingredients with a spatula until combined. The batter will be thick, like brownie batter.
Using a tablespoon, drop a heap (about 2 tbsp) of the batter two-inches apart on prepared baking sheet.
Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.