Simple Chocolate Candies

simple chocolate candies with chia seeds added in

Most everybody likes some chocolate once in a while. But, sometimes you don't have any on hand or you want to go with something healthy or you don't want to go to the trouble of making them because it can be complicated and take a long time.

But, these candies are simple. Fast to make and as healthy as a candy that you are probably going to find.
The longest part is waiting for them to firm up enough to eat.

This will make enough for 12 candies.

You will need a mini muffin pan with 12 muffin cups.
You will need an immersion blender. A whisk will work or a regular blender.

Ingredients:

1/2 cup Organic Virgin Coconut Oil
2 Tablespoons honey, preferably raw
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, optional
Possible add ins are chopped nuts, dried fruit, coconut, or chia seeds

Take out your mini muffin pan. If you want anything in your chocolate candies, sprinkle some of what you are using in the bottom of each cup.
Set aside.
Melt the coconut oil.
Put in a container that you can easily pour from and that will allow you to use the immersion blender or whisk. Or pour into the jar of blender.
Add the honey and blend in well so it does not separate.
Blend in the cocoa powder and optional vanilla extract.
Divide the mixture evenly between the muffin cups.
If you used a whisk, you will need to make sure to whisk between pours so the honey doesn't separate.
Put into the freezer and keep in there for 30-60 minutes until the candies have firmed.

You can now take them out of the muffin pan pretty easily.
I have never tried just plopping them out. I take a knife and carefully lift them out.

If you have raw cacao powder, you will also get additional health benefits.

I do recommend keeping these in the fridge so they don't melt or get too soft.

Unbaked Cookies

 This is a repost from July of 2009. When I started this blog, I didn't post pictures so this doesn't have one.
I didn't think about U until today so I don't have the stuff to make them and post a picture.
Once I start eating these, I just don't want to stop.

These cookies are known by many names.
They can also be called chocolate drop cookies or minute cookies.
Whatever you call them, you have to include the word good to describe them.

Ingredients:

2-1/2 cups old-fashioned oats
1/2 cup cocoa powder
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup evaporated milk
2 cups powdered sugar

Line a baking sheet with waxed paper or aluminum foil.
Combine the oatmeal and cocoa powder and set aside.
In a large pan melt the butter and peanut butter over low heat. Stir it constantly til mixture is smooth.
Remove from the heat and stir in the milk. Gradually mix in the powdered sugar. Blend in the oatmeal and cocoa powder.
Drop by spoonfuls onto waxed paper.
Let cool until firm.
You will get 4-5 dozen.

If you don't have foil or waxed paper, buttering your pan works great.

Enjoy!

Chocolate Oatmeal Muffins

There is nothing like something chocolatey and warm to start your day. They also keep well. So, make them the night before to speed things up in the morning.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius
Grease the bottoms of 12 regular size muffin cups.

Ingredients:

1-1/2 cups flour
1 cup oatmeal
2/3 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup milk
1/4 cup olive oil OR melted organic, virgin coconut oil
1 egg
1 teaspoon vanilla extract

In a large bowl, combine the flour, oatmeal, sugar, cocoa powder, and baking powder.
Set aside.
In another bowl, beat the milk, oil, egg, and vanilla extract.
Stir the milk mixture into the flour mixture.
Just stir til everything is wet, but do not overmix.
Divide batter evenly among the 12 muffin cups.

Bake for 18-20 minutes until they test done when poked with a toothpick.
Remove from pan and let cool for about 5 minutes.
Turn out of pan(s).

Enjoy!

The olive oil will make them rise a little more than other oils you may use.
Overmixing will cause the batter to peak while baking and the peaks may crack.
They still taste good though.

Black Bean Brownies

I love these brownies. They may have a little different texture than you are used to, but you can not taste the black beans at all.
There is absolutely no flour in these brownies, which makes them gluten free.

You will need an 8" square pan, greased
Preheat your oven to 350 degrees Fahrenheit/175 Celsius
You will also need a food processor for mixing.

Ingredients:
3/4 cup dry black beans
water, for cooking the beans
3 eggs
1/3 cup melted organic, virgin coconut oil OR butter
1/4 heaping cup cocoa powder
2 teaspoons vanilla extract
1/2 cup + 2 Tablespoons sugar
1 cup semi-sweet chocolate chips

Rinse the black beans and cover with water. Bring to a boil, cover with lid left ajar and took until beans are soft. This takes about an hour to an hour and a half.
When done, drain. You should have 1-1/2 cups cooked beans. If you have more than that, set those aside for something else.
Put the blade in your food processor. Add the drained beans. Or you can drain and rinse a 15 oz. can of black beans and add those to the food processor bowl.
Add the cocoa powder, coconut oil ,eggs, vanilla extract, and sugar.
Put the cover on the processor and turn on, blending until smooth.
Take off the lid and stir in the chocolate chips.
Scrape the batter into the greased pan and spread evenly.
Bake for 30 minutes or until the brownies test done when poked with toothpick.
They may just start to pull away from the sides.
Take out of oven and let cool.

I usually get 16 brownies out of a pan. They are pretty filling.

I like coconut oil better in these brownies. However, butter is more economical and tastes pretty good too.

Simple Unbaked Cookies

This is my mom's unbaked cookies recipe. The are so quick to make. They may take a little while to set up. Sometimes they set up right away. They sure are tasty! If you would like another version of unbaked cookies, I have those too. The other recipe is a has a richer, more complex flavor.
Here is where to find those.

You will need a large pan. A Dutch oven or similar size works great.
You will also need waxed paper, aluminum foil, or buttered baking sheets.

Ingredients:

2 cups sugar
2 Tablespoons butter
1/2 cup milk
3 cups dry oatmeal
3 Tablespoons cocoa powder
1 teaspoon vanilla extract

Combine the oatmeal and cocoa powder in a large bowl. Set aside.
In the pan mix the sugar, butter, and milk.
Stir and bring to a boil over medium high heat.
Quickly, add the oatmeal and cocoa powder along with the vanilla extract.
Stir in well and take off heat.
By spoonfuls drop onto waxed paper, aluminum foil, or buttered cookie sheets.

This will make a few dozen, depending on the size you make them.

Enjoy!
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Last year's U- Apple Upside Down Cake
I forgot to write down last year's T- Taco Seasoning

Chocolate Tea Bread

If you are a fan of quick breads and chocolate, you are going to love this bread. It is fantastic!

Preheat your oven to 350 degrees Fahrenheit(175 Celsius).
Grease and flour a 9"x5" loaf pan.

Ingredients:
1-3/4 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened unsalted butter ( if using salted butter, omit the salt)
1-1/3 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup sour cream

In a mixing bowl, combine the flour, cocoa powder,baking powder, baking soda, and salt.
Set aside.
In another mixing bowl, cream the butter and sugar.
Beat in the vanilla extract.
One at a time, beat in the eggs.
Blend in the sour cream.
Gradually mix in the flour mixture.
Scrape the batter into the greased and floured loaf pan.
Bake for 60-70 minutes until a toothpick comes out clean when poked into the middle of the bread.
Remove from the oven and let sit for about 15 minutes.
Loosen and remove from pan and let cool on a wire rack.

Makes 1 loaf.

Chocolate Ice Milk

Who doesn't love some frozen chocolatey goodness in the heat of the summer?

This is a really great treat and simple to make. You don't even need an ice cream freezer for this.

Get out your blender or food processor.
You will also need a container with a lid for storing and a 9"x9" pan.

Ingredients:

2 cups milk
3/4 cup sugar
1/3 cup cocoa powder, preferably Dutch processed
1/2 teaspoon vanilla extract

Take your storage container with lid and put it in the freezer to chill.

In the container of your blender or food processor add 1 cup of the milk, sugar, and cocoa powder and blend on high for 1 minute.
Add the rest of the milk and vanilla extract and blend for another minute on low.
Pour the mixture into the 9"x9" pan.
Stick in the freezer for 1 to 2 hours til there is a thin frozen crust on the top.
Put the mixture back into the blender and blend til smooth and creamy.
Pour the mixture into the storing container and freeze for another hour or until firm.

Makes 1-1/2 pints

Chocolate Mayonnaise Cake

Chocolate cake is great. But, what happens when you are out of eggs? This is what happens.
Mayonnaise replaces the eggs and butter and makes a moist delicious cake.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9"x13" baking pan. Grease and flour it.


Ingredients:

1/3 cup cocoa powder
1 cup boiling water
1 teaspoon vanilla extract
3/4 cup mayonnaise
2 cups cake flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt

In a medium bowl, whisk together the cocoa powder and water. Cool to room temperature.
Whisk in the vanilla extract and the mayonnaise. Set aside.
In a large mixing bowl, blend the flour, sugar, baking soda, and salt.
Add the cocoa mixture. Mix with a mixer on low speed until everything is moistened. Increase the speed to medium and beat for 1 minute. Use high speed with a hand mixer.
The batter may seem thin. That is OK.
Pour the batter into the baking pan.
Bake for 40-45 minutes or til a toothpick comes out clean when poked into the center of the cake.
Cool on a wire rack.
Frost as desired.

If you want to you can use all-purpose flour. If you do only use 1-3/4 cup all-purpose flour instead of the 2 cups cake flour.

Chocolate Syrup

This chocolate syrup is great for making chocolate milk or spooning over ice cream.
It's not as sweet as the chocolate syrup you'd buy at the store. It is a darker tasting chocolate.

It is really simple to make.
Makes 2 to 2-1/4 cups syrup.

You will need a 2 quart saucepan.

Ingredients:
1 cup unsweetened cocoa powder
1-1/4 cups sugar
1-1/4 cups water
1 teaspoon vanilla or chocolate extract

In your saucepan combine all the ingredients.
Heat to a boil over medium heat, stirring constantly.
Turn down heat to low and let it simmer but continue to keep stirring for another 3-5 minutes.
Remove from the heat and cool slightly before putting in a container.
Keep it stored in the fridge.

Butterfinger Bars

These bars do not have butterfinger candy bars in them. However they have a peanut butter/ chocolate topping and are crunchy so you could say they are reminiscent of them.

They are pretty quick to make.


Preheat your oven to 350 degrees Fahrenheit.
Grease a 9"x13" baking pan.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
4 cups oatmeal
1 cup chocolate chips
3/4 cup peanut butter

Cream the butter, brown sugar, and white sugar. Mix in the oatmeal.
Spread in the baking pan.

Bake 20-25 minutes til set but not dark.
Cool.

Melt the chocolate chips and peanut butter in the microwave.
Heat them for 30 seconds and stir. Heat another 30 seconds and stir until smooth.
Spread over the cooled bars and refrigerate until the topping is firm.
Cut into bars.

Cocoa Banana Muffins

A good muffin with the heartiness of oatmeal and the yumminess of chocolate and bananas.

Preheat your oven to 400 degrees Fahrenheit.
Grease 12 muffin cups.


Ingredients:

1-1/4 cups flour
1 cup oatmeal
1/2 cup brown sugar
1/2 cup cocoa powder
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 cup mashed banana(2 or 3)
1/2 cup milk
1/3 cup butter
1 egg
1 teaspoon vanilla extract

In a medium bowl, mix the flour, oatmeal, sugar, cocoa powder, baking soda, and baking powder. Set aside.
In another bowl, mix the bananas, milk, butter, egg, and vanilla extract.
Add the flour mixture and stir until moistened.
Divide the batter evenly between the 12 muffin cups.
The cups will be pretty full.
Bake for 20-25 minutes until the muffins test done when checked with a toothpick.
Cool in pan for 5 minutes.
Turn out to finish cooling.

12 muffins.

Magic in the Middles

These cookies are simply fabulous. It's a chocolate cookie with peanut butter in the middle. Hence the name- magic in the middle.

I love making these with my daughter.

These are 2 step cookies.

Preheat your oven to 375 degrees Fahrenheit.
Lightly grease(or use parchment) 2 or 3 cookie sheets

Ingredients:


Filling-
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Dough-

1-1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar + a little extra for dipping
1/2 cup brown sugar
1/2 cup(1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg


In a medium bowl add the peanut butter and powdered sugar for the filling.
Work it together with a spoon and than your hands. At first it will become crumbly, but keep working it together and it will become very smooth like modeling clay.
Set aside.

In another bowl whisk the flour, cocoa powder,baking soda, and salt.
Set aside.
In another bowl beat together the butter, peanut butter, and sugars until light and fluffy.
Add the egg and vanilla extract and beat.
Blend in the flour mixture.

Now it is time to roll the cookie and filling into balls.
You will need to get 26 filling balls and 26 cookie dough balls.


Once you have that done, you need to put the filling into the dough.
Take a ball of dough and make an indention in the middle, stick the filling in it and seal it up.

Once you have the filling sealed inside the dough, smooth it into a ball.
Dip the tops of the cookies in a small amount of sugar.
Place on cookie sheet.
With a bottom of a glass, flatten the cookies slightly to about 1/2 inch thick.

Bake the cookies for 7-9 minutes, just until they are set.
Cool on a wire rack.

Makes 26 yummy cookies

Whoopie Pies

Whoopie pies are two soft chocolate cookies sandwiched together with a creamy vanilla filling.
Very, very yummy!

The cookie dough may seem more like a cake batter, but that is the way it is supposed to be.
Trust me.

You will need a large bowl for your cookie dough.
You will also need a second bowl for the filling.
You will need cookie sheets.
Preheat your oven to 400 degrees Fahrenheit.

Ingredients:


cookies-

1 cup shortening
2 cups sugar
2 eggs
2 egg yolks
1 cup sour milk
1 cup hot water
4 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder


filling-

2 egg whites
4 Tablespoons flour
4 Tablespoons milk
2 teaspoons vanilla extract
3-1/2 cups plus 2 Tablespoons powdered sugar, divided
1-1/2 cups shortening

For the cookies-
Cream the shortening and sugar together.
Add the cocoa powder and the eggs, egg yolks, and hot water.
Mix well.
Add the flour, baking soda, baking powder, salt and sour milk and beat in until smooth.
With a spoon or medium size cookie scoop, drop cookies onto cookie sheets.
Try and put even numbers on each sheet so you will know you will not end up with an odd number of cookies.
Bake in the preheated oven for 10 minutes. Remove to a rack to cool.
While they cool, make your filling.

To make the filling:
Beat together the egg whites, flour, milk, vanilla extract, 2 Tablespoons powdered sugar and the shortening. It won't get really smooth and that's OK.
Beat in the remaining powdered sugar until the filling is very creamy.

To assemble, spread the filling on the flat side of one cookie. Take another cookie and put it flat side against the filling to make a sandwich.

You will end up with about 34 good size whoopie pies. Maybe more, if you make them smaller.

To store them, make sure to put a paper towel in between each layer to prevent sticking.

You're gonna love them!

Bittersweet Chocolate Ice Cream

This is homemade chocolate ice cream that is so chocolaty, that it would be hard to find one that is quite so rich.
So, if you like an ice cream that slaps you in the mouth and says "Chocolate!" than this is for you.

This is Philadelphia- style ice cream. Meaning it is entirely cream based. It has no eggs in it.

You will need an ice cream freezer for this.

Ingredients:

1 quart heavy whipping cream
1 cup sugar
8 oz semi-sweet chocolate, chopped or grated
2/3 cup cocoa powder, preferably Dutch processed

In a 3 quart saucepan heat the cream to boiling.
When it has reached the boiling point, turn the heat down to low.
Add the sugar, chocolate, and cocoa powder.
Stir constantly until everything is blended together and smooth.
Remove from the heat and transfer to a bowl.
Refrigerate for a few hours.
Pour into your ice cream freezer and freeze according to the directions.

Makes 1 quart of rich chocolate ice cream.

I love eating mine sprinkled with cashews.

Chocolate Banana Bread

Take one bite and you taste chocolate. Take another bite and you taste banana. Two great tastes, all in one quick bread.

Preheat your oven to 350 degrees Fahrenheit.
Grease and flour(or use cocoa powder for coating) a 9" x 5" loaf pan.

Ingredients:

1/2 cup old fashioned oats, ground into a fine powder
1/2 cup flour
3/4 cup whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed, ripe bananas(3-4 medium)
2 Tablespoons milk or cream
1 teaspoon vanilla extract

In a medium bowl,whisk together the ground oats, flours, baking soda, baking powder, salt, and cocoa powder. Set aside.
In another bowl, cream the butter and sugar until fluffy.
Add the eggs, banana, milk, and vanilla extract. Beat for 2-3 minutes with a mixer until the mixture has thickened and is somewhat smooth.
Gradually add the flour mixture, beating til smooth after each addition.
Make sure to beat just until smooth. Over-beating will cause the bread to peak in the oven.
Scrape batter into the prepared loaf pan.
Bake for 45-50 minutes or til the bread passes the toothpick test.
Leave the bread in the pan for 10 minutes. Turn out onto rack to cool completely.

Makes 1 loaf.

Double Fudge Brownies

These brownies are extremely fudgy and yummy.
And you'd never guess that they are made with whole wheat flour.

For the best texture, let them sit overnight before cutting and serving.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9" x 13" baking pan.

Ingredients:

1 cup(2 sticks) unsalted butter
2 cups packed brown sugar
3/4 cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder-optional
1 Tablespoon vanilla extract
4 eggs
1-1/2 cups whole wheat flour
2 cups semisweet chocolate chips

Melt the butter in the microwave or on the stove.
Add the brown sugar and stir in.
Heat or microwave it again, just until bubbly.
Stir in the cocoa powder, baking powder, salt, optional espresso powder, and vanilla extract.
Let the mixture cool down to lukewarm.
Add eggs one at a time to make make they are blended in well.
Add the flour and chocolate chips and stir until smooth.
Spread the batter into the baking pan.
Bake for 30 minutes. When testing with a toothpick, crumbs will cling to the toothpick.
Cool on a wire rack.
Cut into bars after letting them sit overnight.
Makes 20-24 brownies.

Chocolate Sour Cream Cupcakes

These are great chocolate cupcakes. They are very light and fluffy with great chocolate flavor.

I have frosted these with chocolate frosting, as you see.

Preheat your oven to 350 degrees Fahrenheit.

This batter will make 18 regular size cupcakes, 12 jumbo, or 60 miniature size. So get out your muffin pans and fill them with liners for the type you want.

Ingredients:

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

11 Tablespoons unsalted butter, 8 Tablespoons(1 stick) softened and the other 3 Tablespoons melted

1-1/4 cups sugar

9 Tablespoons cocoa powder

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup water

Mix the flour, baking powder, baking soda, and salt into a bowl and set aside.

In a large bowl, beat the 8 Tablespoons of softened butter with the sugar until it is smooth.

All at once, add the melted butter and cocoa powder.

Scrape down the sides of the bowl.

Add the eggs, one at a time. Make sure the first is blended well before adding the second.

Add the vanilla extract and beat for a minute when the batter will lighten slightly in color.

Add the sour cream and beat until no white streaks are visible.

Add half of the flour mixture and mix well.

Add the water.

Now add the rest of the flour mix and beat until it is mixed well and batter is smooth.

With a spoon or cookie scoop, divide the batter among the muffin liners.

You will use approximately 1/3 cup batter for jumbo size, 1/4 cup batter for regular size, and just a couple Tablespoons for the miniature size.

Bake in the preheated oven for 20-25 minutes. Check them at 20 minutes. The tops should be form and will test done with the toothpick test.

These kind really don't spring back to the touch test like some cupcakes do.

Cool in a rack for 10 minutes and ten out of the pans.

Cool completely and frost as you like.

Do You Have to Buy Baking Chocolate?

Back when I first started baking, I always followed the recipe to a T.

If it called for baking chocolate, either semi-sweet or unsweetened, I bought the baking chocolate.

I have since learned ways of making my recipes without having to rely on buying squares of baking chocolate.

Many people believe that using cocoa powder instead of unsweetened baking chocolate will actually make the food taste more chocolaty.

It certainly makes it easier and it always turns out yummy.

To change the recipe from chocolate squares or ounces. use 3 Tablespoons cocoa powder plus 1 Tablespoon cooking oil, shortening, or butter for every ounce or square of unsweetened chocolate.

If you want semi-sweet chocolate, add 1 Tablespoon sugar to unsweetened chocolate. To get a cup of semi-sweet use 9 Tablespoons cocoa plus 7 Tablespoons sugar plus 3 Tablespoons oil, shortening, or butter.

Another great way to get semi-sweet chocolate is to use chocolate chips. 3 Tablespoons of chocolate chips is equal to one ounce or square of chocolate. When a recipe calls for 6 ounces, you will need a cup.

I have not bought any semi-sweet or unsweetened baking chocolate in many years.

I have never had any problems cooking or baking by substituting cocoa powder and cooking oil or by using chocolate chips.

I love using oil over shortening or even butter. Since it is in liquid form, you don't have to melt it.

Puppy Chow

 Puppy Chow is super yummy. It is peanut butter and chocolate and who doesn't love that?


Ingredients:

1/2 cup butter(1 stick)
12oz(2 cups or 1 bag) chocolate chips
1-1/2 cup creamy peanut butter
3 cup powdered sugar
12-17 oz. box crispix or rice chex cereal

Melt the chocolate chips, peanut butter, and butter. You can put everything in a large bowl and microwave for 1 minute, stir and than microwave and stir at 30 second intervals until smooth. Or you can melt on low heat on the stove, stirring constantly.
Pour over the cereal, that is in a really large bowl, and mix well.
Put about a cup of powdered sugar and 1/3 of the cereal in a large container with a tight fitting lid. Shake til coated well. Repeat two more times til all the cereal has been coated with the powdered sugar.
Store your puppy chow in a covered container or big baggie.
Now just sit back and watch it all disappear.

Monster Cookies

Peanut butter, chocolate chips, m&ms- what could be better in a cookie.
They are big on taste and are monstrously big too.

Preheat your oven to 350 degrees. Grease a couple cookie sheets.

Ingredients:

3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1-1/2 cups chunky peanut butter
4-1/2 cups oatmeal- I like quick cooking but regular oats are fine too.
1/2 cup flour
3/4 cup chocolate chips
3/4 cup butterscotch chips
3/4 cup m&ms- preferably mini

Combine eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter. Add the peanut butter, oatmeal, and flour mixing until thoroughly combined. Stir in the chips and m&ms. Let the dough rest for 30 minutes so the oatmeal can absorb some of the butter.
Resting is an important step so make sure to do this.
Drop the dough by 1/4 cupfuls onto the greased baking sheets. Flatten slightly with hand, if needed. Bake for 12 minutes until they are a light golden brown.
Cool on a rack.
If you over bake they may end up kinda crunchy.