Double Chocolate Chip Cookies

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These cookies are soft and chewy, and just taste amazing! It might taste like a “cake-y” cookie when it comes out of the oven, but once completely cooled, it will firm up and you end up with a sturdy cookie on the outside, but soft and chewy inside. It has a perfect sweetness that doesn’t overwhelm the chocolate flavor.

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Barefoot Contessa’s Chocolate Cake

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When I saw the video of Ina Garten making the chocolate buttercream frosting, I was immediately sold! I was like, this is it! This will be the next cake I’ll be making. And I never regretted it. The cake is moist and has deep chocolate flavor. Not too mention, quite easy to make. The frosting, however, is the kicker. Instead of American buttercream, which oftentimes only has butter, melted chocolate and powdered sugar into it, the frosting has meringue incorporated into it (Swiss Buttercream) which makes the frosting much lighter and I think more flavorful.

This recipe makes a lot of cakes and a lot of frosting. You won’t have to fear if you have enough frosting for the layers and the pipings, as I guarantee you that you’ll have enough. I ended up with 3 6-inch round cakes and about 30 mini cupcakes. The frosting is enough to frost both the cake and the cupcakes. I guess you can halved this, but I dare not try yet.

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Red Wine Chocolate Sheet Cake

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Definitely not a cake for kids!!

The idea of adding red wine into a basic chocolate cake recipe took hold when my father threw in that suggestion to me. Red wine and dark chocolate…what could ever go wrong with that combination? I’m not a wine lover, but my dad is a connoisseur. We’ve got plenty of wine bottles in the house, so I figured it wouldn’t hurt to try.

The recipe that I used is my basic chocolate sheet cake recipe on which I replaced milk with red wine. I think the red wine actually gave the chocolate cake a much beautiful, darker color than usual. Frosting is a must for any chocolate sheet cake. So, please don’t skip that. I added wine both to the cake and the frosting. I initially thought that the red wine would cook off at the end of baking, but I was wrong. The alcohol flavor is still there. So, this cake is only for adults!

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Hershey Chocolate Kisses Bonsai Tree

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This idea came to my mind during the brain-wracking search on what to give to my co-worker who had an upcoming 60th birthday. She already has everything, and I wanted to be able to give her something memorable. One thing that I do know very well about her is that she adores Hershey Kisses chocolate. And that is saying it simply! She won’t eat any other chocolate except for Kisses. She’s quite loyal and devoted to it, and always keep a bag of Kisses in her locker and drawer. If she eats Ferrero Rocher chocolates, I would probably just give her Ferrero Rocher Christmas Tree. However, she’s not fond of it (much to my aghast!). I initially had thought of making a tree like that but using Hershey Kisses. From there, my imagination started to wander. Ideas started coming in, and then this came out. I’m quite proud of this! My sister jokingly even called this “The Tree of Life”.  Chocolate is life, so why not?

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Warm Chocolate Melting Cake (Lava Cake)

 

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I first had the chance of feasting on this decadent and luscious dessert on a Carnival cruise to Mexico. It was just a pure, unadulterated, and chocolatey deliciousness! It was paired with a good vanilla ice cream. The combination of warm chocolate cake and cold vanilla ice cream is one of the best in my vocabulary! Carnival Cruise Lines is willing to share the recipe to everyone, and it’s easy to find online as well. The caveat? The recipe that was given to me by a cruise staff is a recipe for a huge batch of this dessert (not surprisingly, I guess). As much as I like to devour this, I don’t think my family and I can eat that much. So, here’s my take on their warm chocolate melting cake. I tweaked some changes, reduce the amounts of ingredients (especially the sweetness), and it came out soooo delicious!!

Not to mention that you can make this in advance. Yes! I’ve experimented on this during the weekend and I was very successful. Initially, I had thought that the batter has to be cooked almost immediately as there could be some textural changes and such. Additionally, you can only serve this warm, meaning you have to make this just minutes before serving, which may not be ideal at times. However, after last weekend, I found out I was wrong on both accounts. No changes in the batter as long as it’s kept in the fridge, and even though it’s no longer served warm, it’s still quite delicious!!

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Chocolate Peppermint Candy

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I’m pretty excited about this chocolate peppermint candies! This is my first time making these and it’s outrageously easy and good. It was truly by chance that I came upon these two silicone molds at a store and bought them for really cheap. Upon paying, my mind was already racing with thoughts on what to make using these molds. I initially thought of gum candies or chewy ginger candies, or marshmallow. And then I thought, why not make chocolate peppermint bark in a molded candy form?

I never made chocolate peppermint bark before. We’re usually loaded with all different kinds of chocolate and sweets every Christmas, so I don’t see the point of adding more chocolates to consume (not that it’s a bad thing!). I’ve always wanted to make one, though. Although I had never made one before, I do know for certain that a good quality chocolate is very much needed for this type of candy, if you want yours to stand out.

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Triple Chocolate Brownies

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I think every household has their own traditional brownie recipes. Ours came from Hershey’s which was printed on the back of the label of their cocoa powder container years ago. It was more cake-y and bit dry, but that was the brownies we only knew before. Instead of walnuts, we used peanuts as that was cheaper and more accessible to us. Times changed and now, brownies get their own upgrade. These days, a brownie is no longer a brownie if it’s not chewy and fudgy. It’s now more decadent, chocolate-y and luscious. Hence, I would like to share with you my take on this chewy and fudgy brownies.

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Double Chocolate Pudding

I’m not a big fan of pudding. No, not at all. I had always thought it as wasted calories (and carbs!) if I ever indulge in one. If I wanted a chocolate, I’d have a chocolate bar instead, or a hot, rich chocolate drink. But then, I stumbled on Food Network’s feature of Strip House’s chocolate cake. It featured chocolate pudding as its filling, and it looked really delicious (as in mouth-watering delicious!). I had the chance to make a chocolate cake for my sister’s birthday, and I figured why not try to replicate Strip House’s chocolate cake with my own version, filling it with chocoalte pudding?

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Hot Chocolate Drink

My eldest sister celebrated her birthday last week, and for her cake, I baked her everyone’s favorite cake: chocolate cake (of course!). It’s a very decadent cake with chocolate pudding as the filling, poured with dark chocolate ganache. This probably rarely happens to everyone, but I did have some leftover ganache and didn’t quite know what to do with it. I thought of making truffles, but my family is not so much into truffles, I’m afraid. Throwing them would be a crime, so it’s definitely out of question. My mom, who just got home from work, saw the still-warmed ganache, and thought I had made her a hot chocolate. Sadly, no. But that gave me a wonderful idea of what to do with it.

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