preheat oven – Des Chocolatines http://deschocolatines.com/ Thu, 10 Feb 2022 13:41:11 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png preheat oven – Des Chocolatines http://deschocolatines.com/ 32 32 White chocolate cookies and caramel pretzel https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Wed, 09 Feb 2022 12:05:13 +0000 https://deschocolatines.com/white-chocolate-cookies-and-caramel-pretzel/ Homepage ” dessert” White chocolate cookies and caramel pretzel  Total time: 30 minutes Published: February 9, 2022 This article may contain affiliate links. Read our disclosure policy. These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple […]]]>

Total time: 30 minutes

This article may contain affiliate links. Read our disclosure policy.

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

cookies on the edge of cups with milk

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

four steps for preparing cookie dough
  1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
  2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
  3. Take out another larger bowl and cream the sugars and butter together.
  4. Add eggs and vanilla and mix.
  5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
  6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
  7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
  8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Repeat steps 7 and 8 until all of the cookie dough is baked.
four steps for preparing cookie dough

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

cross section of caramel white chocolate chip cookies on marble cutting board

Ideas for personalizing this recipe

  • Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
  • You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
  • To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
  • If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

  • These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
  • You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
  • Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
  • I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
  • kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
  • To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.
caramel cookie and pretzel with bite

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

cookies lying on a table with pretzels, white chocolate chips and caramel pieces

White chocolate cookies and caramel pretzel

These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: ten minutes

Total time: 30 minutes

Servings: 24 cookies

Instructions

  • Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment paper or a baking mat.

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  • In a large bowl, cream together the butter and sugars.

  • Mix eggs and vanilla.

  • Add the dry ingredients to the wet ingredients and mix until just combined.

  • Stir in a cup of chocolate chips, crushed pretzels and caramel pieces.

  • Use a large cookie scoop to form mounds of cookie dough and arrange them at least 2-3 inches apart on your prepared baking sheet. Press reserved white chocolate chips and whole pretzels (optional) on top of cookie mounds.

  • Bake for 9 to 11 minutes until the cookies start to brown just around the edges. Let cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

  • Repeat with remaining cookie dough. Store them in an airtight container for up to 1 week (although they won’t go that long without being eaten – just to say).

Remarks

Butter: use REAL butter (not margarine) and remember that ‘room temperature’ should always be firm and slightly cool to the touch, not hot and soft.
Pretzels: I like to add an extra pretzel or half a pretzel on top of my cookies, but that’s optional.
Caramel chips: Kraft makes caramel chunks, you can find them with the chocolate chips in most grocery stores.

Nutrition

calories: 278 calories, Carbohydrates: 37 g, Protein: 3 g, Fat: 13 g, Saturated fat: seven g, Trans fat: 1 g, Cholesterol: 36 mg, Sodium: 238 mg, Potassium: 93 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 260 UI, Vitamin C: 1 mg, Calcium: 43 mg, Iron: 1 mg

]]>
best chocolate chip muffin recipe https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ Fri, 28 Jan 2022 19:29:00 +0000 https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft […]]]>

They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft middle that makes them stand up.

What type of sugar?

We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses gives it the taste of your favorite old-fashioned bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar instead of light.

Melted or softened butter?

We wanted a light and fluffy muffin, so we opted for softened butter. Melted butter will give you a much denser, more fudgy muffin that would still be amazing!

What type of chocolate chips can I use?

We’re calling for semi-sweet here, but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate or chocolate bar will all be delicious.

Can I add more mix-ins?

Absoutely! Add chopped walnuts or pecans, coconut flakes or chopped bananas, it would all be delicious! If you like nuts, you might also want to check out Banana Nut Muffins and Carrot Cake Muffins. You can also sprinkle coarse sugar for a crunchy topping, like in our Browned Butter Bran Muffins.

Can I prepare them in advance?

Yes! Some bakers swear by resting their dough overnight before baking for an even more amazing muffin. If you end up cooking more than you can finish, store them at room temperature for 1-2 days in an airtight container or place them in a resealable bag in the freezer for longer storage.

Have you tried these? Let us know what you think in the comments below!

Editor’s note: The introduction to this recipe was updated on January 28, 2022 to include more information.

Advertising – Continue Reading Below

Yields:

16

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

1/2 tsp.

(1 stick) softened butter

1/4 tsp.

packed brown sugar

1 C.

pure vanilla extract

This ingredient shopping module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and similar content on their website.

  1. Preheat the oven to 350° and line two muffin tins with cases. In a large bowl, combine flour, salt, baking powder and baking soda.
  2. In another large bowl, using a hand mixer, beat the butter and sugars together until light and fluffy. Add the egg and beat until combined, then add the vanilla. Add half of the dry ingredients to the wet ingredients and mix until just combined, then add the milk and mix until combined. Add the rest of the dry ingredients and mix until combined, then stir in the chocolate chips.
  3. Divide the batter evenly into the muffin cups and bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes.

Parker Feierbach

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

Delish: Eat like every day is the weekend

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

Advertising – Continue Reading Below

]]>
Recipe: vegan cherry and dark chocolate cakes by Jordan Rondel https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Sat, 15 Jan 2022 16:00:00 +0000 https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Jordan Puck This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand. These cakes are a one-bowl wonder and are so easy to make. You can turn this recipe into a single cake if you prefer, and you can […]]]>
This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

Jordan Puck

This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

These cakes are a one-bowl wonder and are so easy to make.

You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.

If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.

READ MORE:
* Recipe: Sesame Seed Crackers from Jordan Rondel
* Cinnamon Orange Shortbread Wedges with Orange Blossom Frosting
* Caker’s halva, milk chocolate, grilled hazelnut cake
* Recipe: Cake with lemon, olive oil and tarragon from the Caker

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready on time: 1h10

Makes: 10 large cupcakes

Ingredients

For the cake:

200 g spelled or all-purpose white flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 teaspoons baking powder

pinch of sea salt

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup light olive oil

150g cherries

100 g dark chocolate chips, 70% cocoa

For dusting:

2 tablespoons processed Dutch cocoa powder

Method:

Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.

In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.

Gradually add the milk, vanilla and oil.

Fold in cherries and chocolate chips by hand.

Divide the batter evenly among the 10 holes.

Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.

Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.

Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

]]>
A Chocolate Cookie Recipe Without Eggs For Lazy Weekend Baking https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Sat, 23 Oct 2021 07:00:00 +0000 https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety. But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s […]]]>

Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety.

But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s not forget the all-important crisp versus soft debate.

Read also | Vanilla course for the cooking season

Now a gorgeous new cookbook from one of the world’s best bakers devotes an entire section to these options. Dorie Greenspan has already written 13 books mainly devoted to sweets; she has won several James Beard awards and received the Order of Agricultural Merit from the French government for her outstanding culinary writings.

Cooking with Dorie: sweet, savory and simplee ($ 35; Mariner Books) includes approximately 150 recipes. There is a chapter devoted to large and small cakes and another to pies, pies and cobblers for all seasons.

Six of the recipes in the book are specifically aimed at chocolate chip cookies, including a maple bacon version of Mary Dodd and a “World Peace Cookies 2.0”, as well as the classic.

The caramel chocolate chip cookies aren’t technically in the dedicated section, but Greenspan thinks they deserve a place there. Because they contain chunks of chocolate and nuts, “that means they could rightly be called chocolate chip cookies, although perhaps those who lived briefly in France,” she writes.

In fact, Greenspan places these treats in the Chocolate Chip Cookie Hall of Fame. On the one hand, they satisfy almost all categories: the treats, shaped like a mini pie, have the crisp edges of a buttery and crumbly shortbread as well as a tender texture in the center, with pieces of melted chocolate. “Like so many of my favorite recipes, it’s a surprise,” Greenspan said in a phone interview. She notes that despite the cookie’s name, there is no caramel in the recipe.

Read also | Let’s make cakes with ghee and garam masala

She gets that cookie synergy by baking the dough in muffin tins, which means it can be crispy against the sides of the hot pan. “The butter and sugar almost caramelize, you get bonus flavors. Ordinary ingredients made extraordinary, ”she says. Her recipe includes nuts, but these are optional – chocolate fans can add more chunks to the mixture instead.

Greenspan notes that while chocolate chip cookies are by no means seasonal, they are well suited for this time of year. On the one hand, their caramel-flavored echoes fall. On the other hand, they are slice and bake cookies. As people begin to welcome others into their homes and the entertainment season arrives, it helps to have logs of cookie dough ready in a freezer. “Home cooking was a necessity during the pandemic,” says Greenspan. But the audience was limited. “Now is a fun time for bakers. We cook to share. And we have more people to share with.

The following recipe is adapted from Cooking with Dorie: sweet, savory and simple by Dorie Greenspan. Tester’s Note: You might be tempted to use a baking sheet, but hopefully you won’t, the texture is really better in muffin tins.

Biscuits with chocolate and caramel pieces
Makes 24 cookies

2 sticks (8 oz.) Unsalted butter, cut into pieces, at room temperature
Half a cup of sugar
Half a cup of icing sugar
Half a teaspoon of fine sea salt
1 teaspoon of pure vanilla extract
2 cups all-purpose flour
Large chunks of half a cup of dark or milk chocolate or large chips
About half a cup of coarsely chopped walnuts, toasted or not, or more pieces of chocolate

In a large bowl, beat butter, both sugars and salt together on medium speed until creamy, about 2 minutes. Beat the vanilla. Add the flour all at once. Beat a few times, until the risk of flying the flour has passed, then beat on low speed until the flour is almost completely incorporated. Don’t beat too much, you want the mixture to be more lumpy than smooth. Add the chocolate and nuts and incorporate using a flexible spatula.

Knead the dough if necessary so that it comes together. Divide it in half and shape each piece into a 6 inch long log; they will be barely 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, at least 2 hours. (Logs can be refrigerated for 3 days or frozen for 2 months.)

Preheat the oven to 350F. Butter a muffin pan, two if you have them. Score a log at ½ inch intervals, then slice it into slices with a chef’s knife, cutting sharply through the chips. Place each puck in a muffin pan. Bake for 20 to 22 minutes, until cookies are golden around the edges and slightly soft in the center. Let the cookies stand for 3 minutes, then gently remove each one with the tip of a table knife and let cool on a wire rack. Let the pan cool, then repeat with the remaining log. Serve cookies warm or at room temperature.

Read also | The science of baking a cake

]]>
Sunny Anderson Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/#respond Tue, 12 Oct 2021 07:00:00 +0000 https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ Chef’s Notes I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a […]]]>

Chef’s Notes

I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a fruit cocktail, which is the perfect balance with all of the rich goodness of bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really makes so much better.

Exchange option: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread as it is perfect for bread pudding.

Preperation

For the bread pudding:

1.

Preheat the oven to 350 F. Prepare the bottom and sides of the baking dish with the butter.

2.

In a large bowl, add the croissants and pieces of bread and the chocolate chips sprinkled on top. Mix gently and pour into the prepared dish, making sure that all the chocolate chips do not settle to the bottom.

3.

In a large bowl, whisk together milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate cream over the bread in the baking dish and press the bread into the cream to soak it. Leave to stand for 10 minutes, then press again a little.

For garnish :

In a medium bowl, combine the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix everything with your hands so that the butter mixes with all the ingredients. Sprinkle evenly over top of baking dish.

For the Bourbon whipped cream:

In a large bowl, whip the heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

To cook and serve:

Bake bread pudding, uncovered, until edges are golden brown and center is soft to the touch, 45 to 50 minutes. Let it cool and sit for about 30 minutes, then make pretty squares, or dig right away. Serve with a dollop of Bourbon whipped cream. Can also be served cold.

]]>
https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/feed/ 0
Pumpkin Chocolate Muffins [Vegan] – A green planet https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ Mon, 27 Sep 2021 11:47:13 +0000 https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat. Pumpkin Chocolate Muffins [Vegan] Ingredients 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground […]]]>

These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

Pumpkin Chocolate Muffins [Vegan]

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon of salt
  • 3/4 cup mashed pumpkin
  • 3/4 cup powdered sugar
  • 1/4 cup light brown sugar
  • 1/2 cup plant-based yogurt
  • 1/2 cup melted vegan butter
  • 1 teaspoon of vanilla extract
  • 1/4 cup cocoa powder

Preperation

  1. Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
  2. Sift together the flour, baking powder, spices and salt. Put aside.
  3. Combine pumpkin puree with powdered sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until well combined.
  4. Add the dry ingredients and mix until just combined. Do not over mix.
  5. Pour half the batter into a second bowl and add the cocoa powder.
  6. Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  8. Lift onto a wire rack and let cool completely.



]]>
Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/#respond Sun, 12 Sep 2021 07:00:00 +0000 https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan. 2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix. Step […]]]>

Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan.

2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix.

Step 3: With an electric mixer, beat 1/2 cup unsalted butter until softened. Add 1 1/4 cups of sugar and continue beating. Add 3 eggs and beat until combined.

Step 4: Add 1 cup canned pumpkin, 1 teaspoon vanilla extract and the flour mixture, beating just until combined.

Step 5: In a double boiler over medium-high heat, melt 4 ounces of semi-sweet or sweet and sour chocolate (cut into pieces). Heat until completely melted, about 5 minutes. (Or melt in a glass bowl in the microwave for about 1 1/2 to 2 minutes, or until completely melted and smooth).

Step 6: Pour half of the dough into the bread pan. Drop half spoonfuls of the chocolate mixture on top of the dough, then swirl the chocolate into the dough with a wooden skewer. Repeat with the rest of the batter and chocolate, making sure to mix the chocolate well into the pumpkin.

Step 7: Bake bread for about 1 hour or until a toothpick comes out clean in the center. Let the bread cool for at least 15 minutes, then turn it over on a wire rack. Serve sliced ​​warm or at room temperature.

]]>
https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/feed/ 0
Chocolate banana muffins recipe https://deschocolatines.com/chocolate-banana-muffins-recipe/ Mon, 23 Aug 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-banana-muffins-recipe/ IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and […]]]>

IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

Preparation time: 20 minutes | Cooking time: 20 minutes

MAKES

10 muffins

INGREDIENTS

  • 100 g dark chocolate (70% cocoa), cut into pieces
  • 130g plain flour
  • 30g cocoa powder
  • 100 g soft brown sugar
  • 2 teaspoons of baking powder
  • 1 ripe banana, chopped
  • 30g of plain yogurt
  • 50 ml light olive oil
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 100g of cooked quinoa
  • 50 g finely grated sweet potato
  • Runny honey, for icing (optional)

METHOD

  1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
  2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
  3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
  4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
  5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

]]>
Chocolate Cookies with Nutella Recipe https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ Sat, 31 Jul 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t […]]]>

ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t last very long in our bakery – our team also brings them home most of the time!

Preparation time: 2 hours 30 minutes, freezing included | Cooking time: 15 minutes

MAKES

12

INGREDIENTS

  • 12 tablespoons of Nutella
  • 250 g unsalted butter
  • 125g of caster sugar
  • 175 g light and soft brown sugar
  • 2 eggs + 1 egg yolk
  • 550g plain flour
  • 50g cocoa powder
  • 10g of cornstarch
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 500 g of milk chocolate chips, plus a supplement for the tops
  • 1 teaspoon of vanilla extract

METHOD

  1. Place 12 tablespoons of Nutella on a lined baking sheet and place in the freezer for a few hours until frozen. These will be the toppings for the cookies; the frost prevents them from escaping.
  2. Preheat the oven to 220C / 200C Hot air / Gas 7.
  3. Place the butter in a blender (or use a hand-held electric whisk) and mix on medium speed until smooth and light in color.
  4. Add the two sugars, eggs and egg yolk and beat together until blended.
  5. Add the rest of the ingredients and mix everything together.
  6. Weigh the cookie dough into 12 portions of 150 g each and form balls.
  7. Divide each ball in half and squeeze a ball of frozen Nutella in the middle. Press the two halves again and roll them into a firm ball.
  8. Place the balls on the lined baking sheets and flatten them slightly. Add chocolate chips on top of cookies.
  9. Bake in preheated oven for 12 minutes. (If you are cooking in batches, put them in the refrigerator until they are ready to be cooked.) Let cool on the trays.

Recipe from Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch (DK, £ 20), available at The telegraphic bookstore

]]>
Double Chocolate Gluten Free Vegan Biscuits Recipe https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Tue, 25 May 2021 07:00:00 +0000 https://deschocolatines.com/double-chocolate-gluten-free-vegan-biscuits-recipe/ Chef’s Notes If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you […]]]>

Chef’s Notes

If you don’t tell people these cookies are gluten free and vegan, they’ll never know. I love leaving a bunch of them on the counter for the girls to use when I have to go on a work trip. This is my “so sorry to be gone but scarf on it and you will forgive me” plan, and it hasn’t failed me yet!

Technical tip: When measuring cocoa powder, be sure to put the cocoa in the measuring cup before leveling it with a spatula. Scooping up the cocoa with the measuring cup will result in too much cocoa for this recipe.

Exchange option: If you don’t need them to be gluten-free, use regular all-purpose flour.

Preperation

1.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

2.

In a medium bowl using an electric mixer, cream the coconut oil, brown sugar and granulated sugar until fluffy, 3-4 minutes. Add the almond milk and mix on medium speed until completely incorporated. Scrape down sides of bowl and mix for 1 minute more. Add the flour, cocoa powder, salt, baking soda and baking powder. Mix on low speed until all the ingredients are incorporated and well combined. Add 1 ½ cups of the chocolate pieces and mix by hand until they are evenly distributed.

3.

Place 2 tablespoon mounds of dough on prepared baking sheets, spacing cookies at least 2 inches apart. Press remaining chocolate pieces onto top of cookie dough balls and sprinkle a small pinch of flaky sea salt on each. Bake for 9 minutes. When you gently touch the center of a cookie, it should be soft and not roll back, but it will not be runny or shaky.

4.

Let cool completely on the mussels. Store in an airtight container or zippered bag at room temperature for up to 5 days.

]]>