Chocolate Pudding Recipe (Vegan)

I've been craving chocolate pudding lately, but with corn being out of our diet, I can't buy packaged pudding mix or pudding cups in the store.  So I came up with my own recipe for chocolate pudding that is thickened with arrowroot powder.  Using unsweetened coconut milk as the base, this is a really delicious, creamy vegan treat.

Chocolate Pudding Recipe

2 cups unsweetened coconut milk

1/2 cup sugar

1/4 cup Hershey's unsweetened cocoa powder

1/2 tsp pure vanilla extract

Pinch of salt

2 heaping tbsp of arrowroot powder mixed with 1/4 cup coconut milk (for a slurry to thicken)

In a medium sauce pan over Medium High heat, add 2 cups of coconut milk, sugar, cocoa, vanilla, and salt and bring it to a boil, stirring it constantly with a small whisk.  In a small bowl, add the arrowroot powder and the 1/4 cup of coconut milk and whisk it together until the powder is dissolved.  Pour the slurry in the sauce pan and whisk it with the rest of the ingredients.  Lower the heat to Low and whisk it until thickened, then turn the heat off and whisk it for a few more minutes to help it to cool down.  Pour the pudding into glass custard cups and let them cool for 20 minutes before covering them with plastic wrap and refrigerating.  Refrigerate for 2-3 hours before eating so the pudding can set. Makes 6 individual servings.

Chocolate Cookie Bars Recipe (Vegan)

We've been having some reactions lately and had to cut out cocoa butter, so I decided to come up with a chocolate cookie bar recipe.  Now Sam can still have that rich chocolate flavor, but without as much sugar as brownies have.  These cookie bars are very chocolate-y and moist and are a great addition to our dessert rotation.

Chocolate Cookie Bars Recipe

1 cup unbleached flour
1/2 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup vegetable oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add the wet ingredients and mix thoroughly.  Spray an 8x8 square baking pan with non-stick cooking spray.  Spread batter evenly into pan with a spatula. Bake for 20 minutes. Let cool completely before cutting into squares.

Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea!

So, you didn’t exactly get your Christmas shopping done early this year. In fact, it’s Christmas Eve, and you haven’t started yet. Well, you’re in luck, because there’s such a thing as this homemade instant hot chocolate mix. We really shouldn’t be rewarding you for procrastinating, but that’s exactly what we are doing here. 

Not only is this stuff way better tasting, and contains no “how do you pronounce that?” ingredients, but it also takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.

I’m linking to the same exact Dutch-processed “cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find something very similar. The better the cocoa, the better the hot chocolate. Or is it hot cocoa? Either way.

By the way, this will be the last video of the year, and we’ll be taking a little break until the New Year. Whether it includes homemade hot chocolate or not, I want to wish you and yours a very Merry Christmas, and Happy New Year! And, as always, enjoy!

Makes enough for about 20 cups of hot chocolate:

1 cup unsweetened cocoa powder

1 1/2 cup white sugar

1 teaspoon fine salt

pinch of cayenne

- Use 2 tablespoons per cup of hot milk

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin.

The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right?

My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change.

And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video. Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!

Ingredients for about 32 Chocolate Chip Cookies (depending on size):

2 1/4 cups all-purpose flour

1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)

1 teaspoon baking soda

2 sticks (1 cup) very soft unsalted *butter (be sure the butter is room temp, and very, very soft!)
*I used a high-quality European-style butter, and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.

1 cup sugar

1/2 cup light brown sugar

1 1/4 teaspoons vanilla extract

2 tablespoons milk

1 large egg

2 cups semisweet chocolate chips

- Bake at 375 F. for about 12 minutes

Homemade Cherry Ice Cream Bon Bons {Dairy-Free Option}

CHOCOLATE + CHERRIES go so perfectly together!  

With this heat wave going on in Northern California, I knew I had to make some homemade ice cream ... I mean why not?  Ice cream is mandatory when summer heat hits!  At least it is in my book.  

One of my family's favorite fruits is cherries.  We all love them + I love ice cream, so I decided to make homemade cherry ice cream for us.  But I didn't stop there, I decided to make something extra special ... 


CHERRY ICE CREAM BON BONS 

I am super excited to be sharing this delicious + sweet recipe over at one of my favorite blogs today ... Live Simply!  

These dainty little bites of cherry ice cream covered in chocolate are out of this world!  

Head over to LIVE SIMPLY to get the full recipe for these Homemade Cherry Ice Cream Bon Bons!

If you haven't visited Kristin's beautiful blog yet, make sure to check out some of my favorite recipes ... Beet Strawberry Salad with Balsamic Mustard Dressing, chewy Chocolate Chip Cookies + Brownies {these are SO delicious ... trust me, you're going to want to make these often}.  She's got wonderful DIY recipes too like her Homemade Ultra-Moisturizing Lotion {without coconut oil} + Homemade Neosporin.  

HAVE YOU EVER MADE BON BONS BEFORE?  SUMMER IS THE PERFECT TIME TO GIVE IT A TRY! 

{{ Check out my Homemade Blackberry Ice Cream Bon Bons recipe too.}}

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop + Allergy Free Wednesday @ Tessa the Domestic Diva. 

Homemade Blackberry Ice Cream Bon Bons {Dairy-Free Option}

Summer is on it's way to Northern California.  Sunny and HOT + close to 100 degrees by the end of the week!  Yikes!  I am not ready for summer weather ... but I am ready for lots and lots of Homemade Ice Cream.  

I LOVE ice cream!  I simply can't get enough of it, especially when the warmer weather starts ... who am I kidding, I love it year-round!  I make it often + my sweet husband always makes sure I have some organic, grass-fed ice cream in the freezer {I love this man!}.    

HAVE YOU EVER HAD BON BONS?

If you haven't, you're in for a big treat.  These sweet little mounds of ice cream covered with chocolate are perfect in every way.  My family loves them + they're always a crowd pleaser at parties and gatherings. 

Have you been to any local farmers markets recently?  We just went over the Mother's Day weekend and we saw tons of fresh berries.  Warmer weather means summer fruit will be coming to most farmers markets.  If you see some blackberries, make sure to grab a bunch because these gorgeous, dark beauties make some seriously delicious + beautiful ice cream.  If your blackberries are really ripe, they'll make the most stunning purple ice cream ... but if they're early in the season, the ice cream will be a rich pink.    

I'm so excited to be sharing this sweet + refreshing recipe on Beth's blog Red and Honey, today!

Head over to RED AND HONEY to get the full recipe for these Homemade Blackberry Ice Cream Bon Bons.

HAVE YOU EVER MADE HOMEMADE BON BONS BEFORE? WHAT'S YOUR FAVORITE KIND?

{{Check out my Homemade Cherry Ice Cream Bon Bons recipe too.}}

This post is shared at Pennywise Platter Thursday @ The Nourishing Gourmet, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesday @ The Tasty Alternative, + Fight Back Friday @ Food Renegade. 

Chocolate Banana Cake

Chocolate Banana Cake

I think we may have to create a specialty category on Rock Recipes just for ideas to use up over ripe bananas which always seem to be waiting on the kitchen counter. We've done dozens of banana recipes from muffins to many different banana breads and even a Sticky Toffee Banana Pudding. Today we put those bananas to delicious use in this moist and delicious chocolate banana cake.

You can bake this in round pans if you like, with the simple chocolate buttercream frosting as shown or just in a 9x13 baking pan and serve frosted or unfrosted as an easy snack cake.

Chocolate Banana Cake

Recipe by Barry C. Parsons

Chocolate Banana Cake - a terrific recipe to use up those speckled, over ripe bananas on your counter top in a moist, delicious dessert cake.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 12-16 servings

Ingredients

• 2 cups flour
• 3/4 cup good quality cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs 
• 2 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 1/4 cups mashed banana mashed banana
• 3/4 cup milk
• 1 tbsp lemon juice

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
3. Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
4. Cream together the butter, sugar and vanilla until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the banana and vegetable oil.
7. Mix together the lemon juice and milk to sour it.
8. Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
9. Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
10. Cool completely on a wire rack before icing with your favorite chocolate frosting. 

Find a great, easy Chocolate Frosting Recipe here. 

Chocolate Banana Cake

Skor S'mores Cupcakes

Skor S'mores Cupcakes

My 16 year old takes the reigns for today's new cupcake recipe; it was completely her idea. Long gone are the days when Olivia asks permission to bake, she just takes things into her own hands. I was working away upstairs the other day when the scent of something delicious starting wafting up from the kitchen. I yelled from the top of the stairs to ask what it was but the only reply was "Cupcakes!" An hour or so later I was presented with one of these delicious little beauties.

Olivia is very fond of s'mores and practically anything with a graham cracker crumb crust. I thought it was a clever idea to actually incorporate a graham cracker crumb crust into the cupcake. It really does make a really nice textural contrast and is quite tasty too. Chocolate chips are also incorporated into the batter and it really doesn't matter that they sink tot he bottom because they sit on top of the bottom crust to provide a rich chocolate layer. A sprinkle of Skor toffee chips on top along with the torched or broiled marshmallows  and a piece of graham cracker finish these pretty little cupcakes that I think look good enough to sit in a bakery window. Ya did good kiddo.

What a great addition they would make to any kid's celebration party but you'd better make a double batch, the adults are just not going to pass these up.

Makes 12 cupcakes

Start by making a graham wafer base for your cupcakes. Mix together well:

• 3/4 cup graham wafer crumbs
• 1 1/2 tbsp granulated sugar
• 3 tbsp melted butter

Spoon the  crumbs evenly into the bottoms of a paper lined cupcake pan and press them down firmly into the bottom.

Next, prepare the chocolate cake.


 Chocolate Cake

• 1 cup sugar
• 1 cup all purpose flour
• 1/4 cup + 2 tbsp cocoa
• 1 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup soured milk (1 tsp vinegar in 1/2 cup milk)
• 1/2 cup black coffee
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Spoon evenly into the prepared cupcake pans.

• 1/2 cup semi sweet chocolate chips

Sprinkle each cupcake with a few of the chocolate chips.

Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool completely before spreading on the chocolate ganache.

Chocolate Ganache

In a double boiler melt together until smooth but not overheated:

• 1/2 cup chocolate chips
• 1 ounce of whipping cream

Spread a thin layer over each cupcake then sprinkle each cupcake with about

1/2 to 1 tsp Skor toffee chips

Add a few:

• minature marshmallows 

to the top of each cupcake and brown with a butane kitchen torch or by watching them carefully on a rack about 6 inches from the broiler. Don't overdo it. A little color is all you need.

Garnish each cupcake with a small piece of graham cracker if you like.

Skor S'mores Cupcakes

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

One of our regular readers provided the inspiration for this sinful cheesecake. She had taken our recipe for Chocolate Chip Cookie Dough Cheesecake Bars and turned it into an actual cheesecake by doubling the recipe and putting it into a spring form pan.

I thought perhaps the cheesecake from that recipe might be a bit dense for that purpose so I set out to see if it would work with a creamier cheesecake recipe. I did cut back a little on the whipping cream that I normally put into a cheesecake to make it a little thicker to hold the cookie dough better and it worked very well.

The cookie dough in this recipe is the same as used in those decadent cheesecake cookie bars. It should be should be very cold when it's folded into the cheesecake batter so be sure to make it an hour or more in advance of the rest of the recipe.

Cookie Dough

Cream together very well:

• 1/2 cup butter
• 1/3 cup white sugar
• 1/3 cup dark brown sugar
• 1 1/2 tsp vanilla extract

Fold in just until a dough forms:

• 1 cup plus 2 tbsp flour
• pinch salt

Finally mix in:

• 1 cup chocolate chips

Chill the dough in the fridge for at least an hour.

Break off small nuggets of the dough about the size of the top of your forefinger. Place them on a parchment lined tray and keep chilled in the fridge. About 3/4 of these dough nuggets will go into the cheesecake batter. Reserve the other 1/4 to garnish the cheesecake after it is baked, cooled and glazed.

  
Cookie Crumb Crust

In a small bowl, combine:

• 1 1/3 cups graham cracker crumbs
• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Vanilla Cheesecake

Cream together:

• 2 eight ounce packages ounces cream cheese
• 2/3 cup sugar

Add, one at a time

•  2 eggs

beating well after each addition. Add

•  2 tsp vanilla extract

Finally blend in

• 1/2 cup whipping cream

Fold in 3/4 of the chilled cookie dough pieces. Pour over the prepared base and bake at 300 degrees F for 60 - 70 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.

Top with chocolate ganache and vanilla whipped cream as well as the reserved cookie dough pieces.

Chocolate Ganache

In a small saucepan, heat almost to boiling:

• 1/3 cup whipping cream

Remove from heat and pour in

• 1 1/3 cups chocolate chips

Let stand for 5 minutes, then stir until smooth. Pour evenly over the cheesecake when it is still in the pan. Return to the fridge to let the chocolate set.

Vanilla Whipped Cream

• 1 cup whipping cream
• 3 rounded tbsp icing sugar (powdered sugar)
• 1 tsp pure vanilla extract

Beat to firm peaks and use to garnish the edges of the cheesecake. If you don't have a piping bag just cut a half inch opening off the corner of a large Ziploc bag and use that to squeeze the whipped cream onto the cheesecake.

Chocolate Chip Cookie Dough Cheesecake

Chocolate Buttercream Cake

Chocolate Buttercream Cake

Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.

Originally Published March 7, 2008.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk (add a tablespoon of lemon juice to sour the milk)
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.

Chocolate Buttercream Frosting

Combine and melt (but do not over heat) in a double boiler:

• 1 pound chocolate (at least 50% cocoa), chopped in small pieces
• ½ cup butter

Set aside to cool to room temperature

• 2 cups sugar
• 2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks

• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

• 2 cups softened unsalted butter

Beat until smooth after each addition.

Add the melted chocolate to the meringue mixture in about 4 additions and beat well after each addition. Continue beating until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.

Chocolate Buttercream Cake

Flourless Chocolate Torte {Grain Free + Dairy Free Option}

Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint.  It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do.  So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.

Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish.  I adapted the recipe just a bit ... both are delicious and full of flavor.  

FLOURLESS CHOCOLATE TORTE 

{Affiliate Links included help support this blog}

Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl

• 10 ounces homemade chocolate chips* or allergy-free chocolate chips
• 3/4 cup coconut oil, pasture butter or ghee {See Resources}
• 1/2 cup honey {I use local raw creamed clover}
• 2 teaspoons gluten free vanilla extract
• 1/8 teaspoon sea salt {See Resources}
• 1 tablespoon cacao powder
• 6 organic or pastured eggs

1. Preheat oven to 300 degrees F.

2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}.  Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.

3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat.  Stir constantly to evenly distribute and melt the chocolate.  Remove from heat when the chocolate is fully melted.    

4. Add honey, vanilla, salt and cacao powder.  Stir until honey is melted and fully incorporated.  

5. Using a hand held mixer, beat in the eggs one at a time using medium speed.  If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs.  Mix until fully incorporated.  The batter will be thin.

6. Pour mixture into greased cake pan. 

7. Bake at 300 degrees F for about 40-45 minutes.  Cake should be set, but still a little wet in the middle when done.  The cake will puff up, but will deflate when you remove it from the oven.  Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it.  Make sure to let it rest in the refrigerator for at least 30 minutes.  

8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.


Yield: About 10-12 servings.

Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.

Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.  

Note: I dusted the top of mine with organic powdered sugar, this is totally optional.

*To make your own Homemade Chocolate Chips, check out these recipes here and here. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative. 

Fudgee-o Whoopie Pies

Fudgee-o Whoopie Pies

My teen daughter Olivia has been in the kitchen baking again. She took a break from her recent obsession, those utterly amazing Nutella Swirl Brownies, which she has made a half dozen times in the last few weeks to make these terrific whoopie pies based upon a favorite Canadian fudge sandwich cookie that we featured before in our recipe for Homemade Fudgee-o Cookies.

These double chocolate whoopie pies are pretty easy to make and would make a fun baking project with little kids; great for after school snacks and lunchboxes too.

Makes about 10 whoopie pies

• 2 cups plus 2 tbsp sifted flour
• 1 teaspoons salt
• 1 teaspoons baking soda
• 1/2 cup cocoa
• 1 cups sugar
• 1/2 cup hot water
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup sour milk
• 1 egg
• 1 teaspoon pure vanilla extract

Sift together dry ingredients and set aside.

Beat together shortening, butter, sugar until creamy. Beat in the eggs and vanilla

Add milk, cocoa and hot water. Then add the dry ingredients.

Scoop heaping tablespoonfuls of batter onto a greased or parchment lined cookie sheet and space at least 2" apart.  Small sized ice cream or cookie dough scoop works really well too. Bake at 325 degrees for 10-12 minutes or until centers spring back when touched. Cool completely.

Chocolate Fudge Filling

• 2 1/2 cups icing sugar (powdered sugar)
• 1/2 cup cocoa
• 1/2 cup unsalted butter
• 1/2 tsp vanilla extract
• 2-3 tbsp milk

Mix together the icing sugar, cocoa butter, vanilla and a couple of tablespoons of milk until smooth. Add more milk as needed to bring the frosting to a thick but smooth and spreadable consistency. Spoon between two of the whoopie pie sections and press together slightly.

Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

  Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

Regular followers of Rock Recipes knew this was bound to happen. My ongoing love affair with the flavor combination of chocolate and orange continues with these amazing weekend brunch pancakes. When I began making flavored homemade syrups to serve with pancakes, an orange version was one of the first ideas that came into my head. The little splash of vanilla at the end gives it just a little extra floral flavor boost too.

Even without the orange syrup, these are great chocolate chip pancakes that any kid would love. My kids have been eating them their whole lives and have long taken over the pancake making duties in this household.

Chocolate Chip Buttermilk Pancakes with Orange Infused Syrup

Recipe by Barry C. Parsons

Making your own orange infused syrup to serve with pancakes is very easy and makes any occasion at which you serve these light and fluffy, delicious chocolate chip pancakes just a bit more special. 

Prep time: 20 minutes
Cook time: 7 minutes
Total time: 27 minutes
Yield: 12 large pancakes

Ingredients

• 1 3/4 cups flour
• 1/2 tsp salt
• 3 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 3 tsp vanilla extract
• 1 3/4 cups buttermilk
• 4 tbsp melted butter
• 1/2 cups chocolate chips (approximately)
• ORANGE SYRUP
• 3/4 cup sugar
• 2 tbsp corn syrup
• 1/2 cup water
• zest of one orange chopped in strips
• 1 tsp vanilla extract

Cooking Directions

1. Sift together the flour, salt, sugar, baking powder and baking soda.
2. Whisk together the egg, vanilla extract, buttermilk and melted butter.
3. Pour the wet mixture over the dry ingredients and whisk together just until combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
4. Using a 1/4 cup measure, pour batter onto a lightly greased griddle on medium heat; it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon but this is usually not necessary.
5. Sprinkle on some chocolate chips before flipping. Cook for 3-4 minutes per side or until the center is fully cooked.
6. To make the ORANGE INFUSED SYRUP, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Add the strips of orange zest.
7. Continue to cook at a slow simmer until the mixture reaches 230 degrees F on a candy or meat thermometer. Remove from the heat and stir in the vanilla extract.
8. Allow the syrup to cool to almost room temperature before serving over the pancakes. You can remove the candied orange zest and use it to garnish the pancakes.

Banana Nutella Ganache Cupcakes

Banana Nutella Ganache Cupcakes

What a great way to beat the mid week blues...and a great way to use those speckled bananas o the counter top too. Great for after school snacks or to pack in lunchboxes, these moist cupcakes get dipped in a rich, chocolatey Nutella ganache glaze to finish them off to pretty perfection.

Makes about 18 cupcakes

• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs, beaten 
• 1 1/2 tsp vanilla extract
• 3 medium bananas. mashed
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup orange juice
• 3/4 cup semi sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Grease muffin pans well or use paper liners if you prefer.

Beat sugar and oil in a bowl. Add eggs, vanilla and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice. 

Spoon the batter into the cupcake pans, filling them about 2/3 full. Bake for 15- 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack before dipping the tops of the cupcakes into the Nutella Ganache Glaze.

Nutella Ganache Glaze 

In a double boiler over medium low heat, melt together:

• 1 1/2 cups chocolate chips
• 1/3 cup whipping cream

When smooth, remove from the heat. You do not want to overheat the chocolate.

Using an electric mixer, blend in:

• 1/2 cup Nutella
• 1/2 cup icing sugar
• 2 -3 tbsp milk

You may need to add a little more milk if your glaze seems too thick. Transfer the glaze into a small narrow bowl. This makes it easier to dip the cupcakes. Dip the tops of the cupcakes into the glaze, giving them a 180 degree twist to create the swirl on top before pulling them out of the ganache. Allow the ganache to set for an hour or so before serving. Store in an airtight plastic container.

Banana Nutella Ganache Cupcakes