baking cocoa - Annette's Sweet Treats

Chocolate Hazelnut Truffles

December 7, 2014 Leave a Comment

Chocolate Hazelnut Truffles

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I’ve given these delectable candies with a nutty surprise inside to teachers and friends.

Debra Pedrazzi Ayer, Massachusetts

Chocolate Hazelnut Truffles Recipe

Chocolate Hazelnut Truffles

¾ cup confectioners’ sugar

2 Tbsp. baking cocoa

4 milk chocolate candy bars (1.55 oz. each)

6 Tbsp. butter

¼ cup heavy whipping cream

24 while hazelnuts

1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioner’s sugar and cocoa; set aside.

In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8 inch square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1 inch balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. 2 dozen

(Recipe for Chocolate Hazelnut Truffles was in www.tasteofhome.com, 2014)

Filed Under: No-Bake Recipes Tagged With: baking cocoa, confectioners' sugar, heavy whipping cream, milk chocolate candy bar, whole & ground hazelnuts

Rich Chocolate Brownies

October 30, 2014 Leave a Comment

Rich Chocolate Brownies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I’m one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares…and this is it. My family loves these brownies – they never last more than a day at our house.

Karen Trappe N. Weymouth, Massachusetts

Rich Chocolate Brownies Recipe

Rich Chocolate Brownies

1 cup sugar

2 eggs

½ tsp. vanilla

½ cup butter, melted

½ cup flour

1/3 cup baking cocoa

¼ tsp. baking powder

¼ tsp. salt

FROSTING: 3 Tbsp. baking cocoa

3 Tbsp. butter, melted

2 Tbsp. warm water

1 tsp. instant coffee granules

1 ½ cups confectioners’ sugar

In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to butter and mix well.

Pour into a greased 8 inch square baking dish. Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Pour on top of brownies. Let the frosting settle for a while. Place in the refrigerator for 2 hour or until frosting is hard, then cut brownies. 12 servings

(Recipe for Rich Chocolate Brownies was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: baking cocoa, baking powder, confectioners' sugar, instant coffee granules

Gluten-Free Chocolate Cupcakes

May 9, 2014 Leave a Comment

Gluten-Free Chocolate Cupcakes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. This recipe is Diabetic Friendly!

Desiree Glanzer Carpenter, South Dakota

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 1 dozen

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

Filed Under: Cupcake Recipes Tagged With: baking cocoa, canola oil, cider vinegar, confectioners' sugar, gluten-free oat flour

Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment

Chocolate Peanut Butter Cookies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

Vickie Rhoads Eugene, Oregon

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling: 1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat. Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool

In a large bowl, beat eggs and sugar until lemon colored. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 F. for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners’ sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies. 2 ¾ dozen

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, butter, chocolate syrup, confectioners' sugar, creamy peanut butter

Hot Cocoa Soufflé

February 28, 2014 Leave a Comment

Hot Cocoa Souffle

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy – and absolutely delicious.

Joan Hallford N. Richland Hills, Texas

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes. Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.

Transfer to prepared dish. Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set. Serve immediately. 6 servings

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: baking cocoa, butter, Eggs, fat-free milk, sugar

Chocolate-Filled Crescents

February 26, 2014 Leave a Comment

Chocolate-Filled Crescents

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe. These are great for brunch, dessert or a mid-day coffee treat!

Carole Formholtz Deltona, Florida

Chocolate-Filled Crescents Recipe

Chocolate-Filled Crescents

3 Tbsp. butter, softened

1 cup confectioners’ sugar

1 Tbsp. whole milk

1 tsp. vanilla

¼ cup baking cocoa

3 Tbsp. finely chopped pecans or walnuts

2 tubs (8 oz. each) refrigerated crescent rolls

Chocolate Glaze: 1 cup confectioners’ sugar

2 Tbsp. baking cocoa

2 Tbsp. plus 1 tsp. water

2 Tbsp. butter, melted

½ tsp. vanilla

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans or walnuts.

Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within ¼ inch of edges. Roll up each from the wide end. Place point side down 2 inch apart on ungreased baking sheets. Curve ends to form crescent shapes.

Bake at 375 F. for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents. 16 servings

(Recipe for Chocolate-Filled Crescents was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: baking cocoa, butter, confectioners' sugar, finely chopped pecans, Pillsburry refrigerated crescent rolls

Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

Best Coconut Chocolate Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I hope other families enjoy this coconut chocolate cake as much as my family does.

Dorothy West Nacogdoches, Texas

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping: 1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water, cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle I cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: baking cocoa, buttermilk, coconut, evaporated milk, large marshmallows, semi-sweet chocolate chips, silvered almonds

Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling.

Judi Dexheimer Sturgeon Bay, Wisconsin

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

Finely chopped pecans

Preheat oven to 375 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.           2 dozen

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

Filed Under: Cookie Recipes Tagged With: baking cocoa, chopped pecans, confectioners' sugar, cream cheese, red food coloring, semi-sweet chocolate, sour cream, white baking chips, white vinegar

Chocolate Hazelnut Truffles

Rich Chocolate Brownies

Gluten-Free Chocolate Cupcakes

Hot Cocoa Soufflé

Chocolate-Filled Crescents

Best Coconut Chocolate Cake

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