Tag Archives: chocolate

Chocolate Pretzel Hearts #FoodBloggerLove

Salty, sweetness- oh my word these are delicious! Sosososososo good! When you give these easy to make, Chocolate Pretzel Hearts, you are giving some love, my friends.

Easiest Chocolate Pretzel Hearts

These little Pretzel Hearts are too cute and delicious NOT to make. I am not a candy maker. I will not fuss with with a thermometer or tempering..but these are easy and my kids like them, so I am super happy that they are delicious to boot!

Here’s what you do to make this super easy:

Prep the  area: Lay out the pretzels, sprinkles, and get your baggie handy for the chocolate:

  1. Melt the chocolate.
  2. Squeeze it into the little holes to make a heart.
  3. Sprinkle to your hearts content.
  4. Add a little heart.

Chocolate Pretzel Hearts

Set these up in the refrigerator and you are good to go! These are so stinkin’ cute and addictive, so beware! I made both white and milk chocolate, since we like both in this house, but if you like colored chocolate melts, or dark chocolate go for it- it is just fine. And you can share them if you are a good wrapper of adorable packages- which I am not…this may not even make it onto a plate, as I keep sneaking them off the sheet!

Easiest Chocolate Pretzel Hearts

You will want to print this up and make these of course, but Yummy was acting cray/cray today, so I am spelling it out for you here:

Ingredients:

2, 2-ounce cubes of white melting chocolate
2, full-sized milk chocolate bars
About 50 pretzel twists (these are the hearts)
Sprinkles in Valentine-colors
conversation hearts

Here’s what you do:

On a sheet pan, lined with parchment or waxed paper, lay your pretzels out flat.

Melt each of the chocolates separately in small bowls. To do this, microwave in 30-second intervals, at full power, stirring in between times. Keep doing this until the chocolate is smooth and melted.

Pour the chocolate into a small baggie (I do this by placing a baggie, one corner side-down, into a short glass, turning over the sides of the bag).Chocolate Pretzel Hearts

Snip the end and pipe the chocolate into the holes of the pretzel until it’s a heart shape.

Sprinkle the candy-sprinkles all over. Add the conversation heart. Chill until set.

*Makes 50 candies.
**Add the sprinkles before the conversation hearts, or they won’t stick properly.

Chocolate Pretzel Hearts

Chocolate Pretzel Hearts

Chocolate Pretzel Hearts


And guess what?! There’s even more love to share today! Today is #FoodBloggerLove where we are sharing our bestest (seriously, the tastiest!) recipes for V-Day ever. It’s like Galentine’s Day for sure around here, and here are the recipes for you to choose from:


Easiest Chocolate Pretzel Hearts

Double Chocolate Chip Banana Bread

Double Chocolate Chip Banana Bread #FoodieExtravaganza

Today, my anniversary (how fitting), I am sharing with you the sweetness of chocolate love, with all my friends at Foodie Extravaganza.Foodie Extravaganza badge

This loaf is like a triple chocolate loaf of bread, but it has double the chips- I honestly had no idea what to call this- it’s like a chocolate madness with bananas so you can pretend it’s good for you! Actually it isn’t too bad. This recipe has NO added fat. Like zero. None. What?! I know! Tasting is believing my friends.

Double Chocolate Chip Banana Bread (3)

The pictures taken (at night- ugh!) do not do this bread justice at all!  This is a highly requested bake in my house. Did you catch that? I said it was a “bake”- like I am British and in the Great British Baking Show– I adore that show, are you obsessed a bit too?!  Anywhoo- lately (since my obsession) everything I bake is “a bake” and this had a “good bake.” The fun never ends…{wink}

Here’s your new favorite recipe for Banana Bread in printable form:

Double Chocolate Chip Banana Bread

Double Chocolate Chip Banana Bread

This is the easiest, most chocolately, low-guilt dessert or even snack bread that I make. Dense, full of banana and chocolate...you'll only be sorry you didn't make 2 loaves!

Ingredients

  • 4 Ripe bananas, smashed
  • 2 Eggs, slightly beaten
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup mini semi-sweet chocolate chips
  • 1/4 cup dark (or milk) chocolate chips

Instructions

  1. Preheat the oven to 350*.
  2. In a large bowl, add the bananas, making sure they are smashed thoroughly (I use a potato masher).
  3. Mix in the eggs and sugar. Add the flour, cocoa, salt, baking soda, and baking powder, and mix until just combined. Add the chips and stir until mixed.
  4. Spread evenly a prepared loaf-pan, and bake for 1 hour, or until a knife inserted in the center, comes out clean.
  5. Let cool on a rack. Remove from the pan, and slice to serve.
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If that wasn’t chocolatey enough for you, check out the rest of these Chocolate Lover’s recipes from the Foodie Extravaganza crew!

Double Chocolate Chip Banana Bread

Linking with Friday Frenzy, and Weekend Potluck!

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake #BakingBloggers

Yeah right. A triple-layer cake? Yes. Do it. Make this cake. This is amazing. This is the” like a bakery” cake that I want to make myself for my birthday. This is that cake. SO special. Three layers of chocolate, separated by a light chocolate mousse, and all covered with a chocolate icing that will have you remembering your first birthday requested cake like it was yesterday:

This recipe is from the Divine Kosher Cuisine book which I have mentioned before. I don’t keep kosher and you don’t have to in order to enjoy this cookbook and it’s recipes. It’s a $5 book now, and would be worth every penny as it has jewish recipes, kosher recipes, and all kinds of other great recipes. I made their Mango-carrot soup for the blog, which was a huge hit but I have made lots of others and they are equally as easy and fantastic! The recipes are from caterers who compiled this with their congregation, and this cake is their “signature” dessert. Yes please.

Let’s get to making it!

Triple Layer Chocolate Mousse Cake

*Baker’s Note: When you are making this the first time…and when you forget to add the baking powder and baking soda…the cake is very flat, but still salvageable for cake-bites or rum balls…just in case you needed to know. Then you can feel okay about making the three layers again WITH all of the ingredients. Not that I have any direct experience with this! {wink}

There are 3 parts to this recipe. Ack! Don’t be put off!! All are easy and quite fast to make, but it looks like it is a long recipe- it’s really not fussy at all, and you know this since I am making it!

  • Cake
  • Mousse Filling
  • Chocolate Icing
Triple Layer Chocolate Mousse Cake

See? 3-layers! Cake- Mousse- Icing.

For the cake:

Dry ingredients:

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Wet ingredients:

1 cup milk
2 large eggs (at room temperature is better)
1/2 cup canola oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350*. Spray 3 round, 9″ cake pans.

Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.

Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).

Remove from the oven to cool on a rack.

Chocolate Mousse Filling

8 oz. heavy whipping cream
1/3 cup regular sugar (not confectioners)
1/3 cup cocoa

Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.

Triple Layer Chocolate Mousse Cake

 

Chocolate Icing: Make this right before you frost the cake

2 Tbsp. butter
4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
6 Tbsp. heavy cream
1 1/4 cups sifted confectioners sugar (powdered sugar)
1 tsp. vanilla extract

Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.

Triple Layer Chocolate Mousse Cake

Put it all together:

Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.Triple Layer Chocolate Mousse Cake

Pour the icing over the top and spread over the sides a bit- letting it drip to get an imperfect effect that will cover the whole cake.

Triple Layer Chocolate Mousse Cake

You can decorate with a bit of chocolate shavings, whipped cream or a mint sprig if you want to get fancy. Or you can just serve it and be so happy that you just did this. You made the easiest, Triple Layer Chocolate Mousse Cake!

Here are some other filled-cakes that my friends over at the monthy group I participate in, called the Baking Bloggers came up with. Every 2nd Tuesday of the month we bake on a themed recipe idea. This month was obviously filled cakes. Next month is choux-pastry, which I am stoked about since I have never tried to make that. So stay tuned, ‘cuz things are going to get tasty around here!

Here’s the printable recipe for Triple Layer Chocolate Mousse Cake:

Triple Layer Chocolate Mousse Cake #BakingBloggers

Triple Layer Chocolate Mousse Cake #BakingBloggers

Ingredients

    For the cake:
  • Dry ingredients:
  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • Wet ingredients:
  • 1 cup milk
  • 2 large eggs (at room temperature is better)
  • 1/2 cup canola oil
  • 2 tsp. vanilla
  • 1 cup boiling water
  • For the Mousse
  • 8 oz. heavy whipping cream
  • 1/3 cup regular sugar (not confectioners)
  • 1/3 cup cocoa
  • For the Icing
  • 2 Tbsp. butter
  • 4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
  • 6 Tbsp. heavy cream
  • 1 1/4 cups sifted confectioners sugar (powdered sugar)
  • 1 tsp. vanilla extract

Instructions

    Make the Cake
  1. Preheat your oven to 350*. Spray 3 round, 9" cake pans.
  2. Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.
  3. Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).
  4. Remove from the oven to cool on a rack.
  5. Make the Mousse:
  6. Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.
  7. Make the Icing:
  8. Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.
  9. Assemble the Cake:
  10. Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.
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It seems like a long recipe when I write this out, but it goes very quickly and is easy enough to make for a beginner baker, provided you follow the directions and steps carefully. I hope you make this cake, as I know you won’t be disappointed with the flavor! Enjoy!

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake