Yellow Cake Mix to Chocolate cake mix

 

Confessions of a Baking Queen

1 - 15.25oz Box of Yellow Cake Mix (I didnt have chocolate)
1-3.9oz Box of Dry Vanilla Pudding Mix (I didnt have chocolate)
1/2 c Cocoa Powder
4 Large Eggs, at room temperature
6oz (¾ Cup) Vegetable Oil
6oz (¾ Cup) Sour Cream (or mayo or plain yogurt)
4oz (½ Cup) Buttermilk
1 Teaspoon Vanilla
4oz (½ Cup) Hot Coffee (I didnt have it)
85 grams (½ Cups) Mini Chocolate Chips, optional

1. Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
2. In a large bowl mix together everything except the hot coffee and mini chocolate chips. Mix until fully combined, you want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter. Then mix in the hot coffee, it will thin the batter out then fold in the chocolate chips.
3. Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested.  Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely. Then frost with your favorite frosting.

He wanted cherry icing served on it with maraschino cherries on top for decoration

Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Nutella Magic Cake

Jo cooks 

4 eggs (at room temperature, separated)
1 cup icing sugar
1 cup Nutella
1/2 cup butter (unsalted, melted but room temperature)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoon cocoa powder
3/4 cup all-purpose flour (minus 2 tbsp )
2 cups milk (lukewarm)
icing sugar ( for dusting cake)

• Preheat your oven to 325 F (160 C) degrees. Line a 8x8 inch baking dish with parchment paper.
• Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.Let cool completely, then place in the fridge for at least 2 hours.Sprinkle some icing sugar before slicing into it.

Lily Homemade brownies

Homemade brownies 

• 1/2 cup melted butter or 1 stick
• 1/2 cup unsweetened cocoa
• 1 cup sugar see note
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 tsp salt leave out if using salted butter

Instructions

• Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
• In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
• Add eggs one at a time then vanilla and stir until well combined.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
• Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set.  Be careful not to over-bake!
• Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

Gluten free Brownies

One Lovely Life

2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
2/3 cup coconut sugar (can sub white, brown, or maple sugar)
2 eggs
1 tsp vanilla extract
2/3 cup blanched almond flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda (if paleo) or baking powder
1/4 tsp salt
TO MIX IN:
2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
OPTIONAL: COARSE SEA SALT TO SPRINKLE ON TOP

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
Stir in the dry ingredients and fold until just mixed.
Fold in the additional chocolate chips.
Pour batter into your prepared pan and smooth the surface.
Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)

• Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

Peanut Butter Cups

Fit Foodie Finds 
made 12

        I only had granulated sugar and it wasnt good when I added it to the chocolate mixture. It actually made the chocolate grainy and not smooth like a peanut butter cup should be.  I warmed up the choco mixture on the stove b/c coconut oil was solid. So I put the chocolate mixture into the high power blender and it made it more smooth, it worked really well. Next time use powdered sugar or honey or maple syrup. But the granulated sugar still was successful
       Mine weren't even layers and smooth, but oh well, definitely still delicious. Its My first try

INGREDIENTS

BOTTOM LAYER (CHOCOLATE)

• 1/3 cup all-natural peanut butter, creamy*
• 2.5 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup

TOP LAYER (PEANUT BUTTER)

• 1/3 cup all natural peanut butter, creamy
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• Himalayan sea salt

INSTRUCTIONS

1. Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
3. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
4. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
5. Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
6. Finally, sprinkle each cup with some Himalayan sea salt.
7. Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
8. Store healthy peanut butter cups in the freezer to enjoy for later.

Crockpot hot chocolate

• Delish

1 and 1/2 c. semi-sweet chocolate chips
1/4 c. cocoa powder
1/2 c. sugar
1 tsp. vanilla extract
1 c. heavy cream
6 c. whole milk
Mini marshmallows, for garnish

DIRECTIONS

1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.
3. 10 minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.

Chocolate Cream Cheese Frosting

Natasha's Kitchen

8 oz package cream cheese, room temp8 Tbsp (1/2 cup) unsalted butter, room temp3 cups powdered sugar1/2 cup unsweetened cocoa powder1/4 tsp salt1 tsp vanilla extract

1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)