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Tag Archives: cocoa

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING and GLUTEN FREE ZUCCHINI BROWNIES

09 Wednesday Sep 2015

Posted by Ceri Wilkin in bars and cookies, muffins, Recipes

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5 ingredient, almond butter, banana, chocolate, cocoa, delicious, easy, eggs, garbanzo bean flour, gluten free, honey, quick, summer, zucchini

I recently invited myself and my kids over to a dear friends house to play with her current litter of kittens. She fosters a mama cat and her babies once or twice a year from the Fayetteville Animal Shelter – brilliant!

My friend and her daughter eat gluten free, so I was very excited to try out a couple of recipes that didn’t include the protein composite that can cause an uncomfortable stomach. The Zucchini Brownies were some of the best I have ever tasted!!! and I really enjoyed the Almond Butter Cakes – however I didn’t have them cooled enough to frost by the time I left for our feline playdate, so, even though I had grand plans to deliver some to her house later, my friend never did have the chance to taste them.

kitten at Karens

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING

almond butter cakes

1 banana

2 eggs

2/3 cup almond butter

1 teaspoon baking soda

1 tablespoon apple cider vinegar

FROSTING

425 ml can coconut cream, left in the fridge overnight so it separates

2 tablespoons honey

2 to 3 tablespoons passionfruit pulp

Heat oven to 160C. Line six to nine muffin holes with paper cases.

Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.

When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which will have risen to the top of the can.

Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half of the contents of the can). Reserve the remaining liquid for another use. Add the honey and passionfruit pulp, then beat well with an electric mixer for 2 to 3 minutes or until the cream is lovely and thick and slightly fluffy.

Spread the coconut cream frosting on the top of each cake.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

GLUTEN FREE ZUCCHINI BROWNIES

gluten free zucchini brownies

1 zucchini, trimmed and cut into chunks

3 tablespoons butter, melted

3 eggs

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup cocoa powder

1/2 teaspoon espresso powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup garbanzo bean flour

3/4 cup semi-sweet chocolate chips

FROSTING

1/4 cup cream

3/4 cup semi-sweet chocolate chips

Lightly grease an 8-inch square pan.

TO MAKE THE BROWNIES: Combine the zucchini, melted butter, eggs and vanilla in the bowl of a food processor and process until smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, process briefly, just until well combined. Add the chips and pulse several times, to break the chips up just a bit.

Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you heat the oven to 350F. Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven, and allow them to cool before frosting.

TO MAKE THE FROSTING: Combine the chocolate chips and cream in a microwave-safe bowl or small saucepan. Heat until the cream is steaming and the chips are soft. Remove from the heat and stir until smooth.

Spread the frosting on top of the brownies.

Enjoy!

Recipe adapted from King Arthur Flour

www.kingarthurflour.com/recipes/gluten-free-brownie…

BANANA RASPBERRY MUFFINS and TRIPLE CHOCOLATE MUFFINS

03 Saturday Jan 2015

Posted by Ceri Wilkin in Breads, muffins, Recipes

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banana, chocolate, cocoa, healthy, raspberry

Both of these delicious muffins contain fruit – mashed banana and applesauce – for added depth, moistness, and the ability to indulge and enjoy guilt free.

BANANA RASPBERRY MUFFINS

banana raspberry muffins

cooking spray

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 bananas, mashed

1/4 cup milk

1 egg

1 teaspoon vanilla extract

1 cup raspberries

Heat oven to 350F. Place paper muffin cups in 12 hole muffin tin.

In a bowl, combine flour, sugar, baking powder, baking soda and salt, whisk to blend. Make a well in the center, set aside. In a bowl, combine bananas, milk, egg and vanilla, fold in raspberries. Pour batter into center of dry ingredients, fold together until combined. Do not over mix. Divide batter evenly between muffin cups, bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes, remove muffins from tin and cool completely.

Enjoy!

Recipe adapted from Self Magazine, May 2005

www.self.com/body/recipes/

TRIPLE CHOCOLATE MUFFINS

triple chocolate muffins

3 tablespoons unsalted butter, diced

1 1/2 ounces dark chocolate, finely chopped

2 cups flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

2/3 cup sugar

2/3 cup milk

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup semi-sweet chocolate chips

3 tablespoons powdered sugar

Heat oven to 425F.

Combine butter and dark chocolate in a small microwave-safe bowl. Microwave on HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.

Combine flour, cocoa, baking powder, salt and baking soda in a large bowl, stir well with a whisk.

Combine granulated sugar, milk, vanilla and eggs in a bowl, stir with a whisk until well combined.

Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425F for 5 minutes, reduce oven temperature to 375F. Bake for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack for 5 minutes. Remove from pan, cool completely on wire rack. Sprinkle with powdered sugar if desired.

Enjoy!

Recipe adapted from Cooking Light, December 2013

www.cookinglight.com/

BUTTERMILK AND LEMON PANCAKES and CHOCOLATE CHOCOLATE CHIP PANCAKES

19 Sunday Oct 2014

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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buttermilk, chocolate chips, cocoa, lemon, pancakes

Pancakes are the most requested breakfast item in our house.

BUTTERMILK AND LEMON PANCAKES

buttermilk lemon pancakes

1 cup self-raising flour

2 tablespoons sugar

1/2 teaspoon finely grated lemon zest

1 1/4 cups buttermilk

1 egg, lightly beaten

30 grams butter, melted, plus extra for greasing

icing sugar for dusting

Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Put the lemon zest, buttermilk, egg and melted butter into the well and whisk to combine.

Heat a large, non-stick frying pan over a medium to low heat and grease it lightly with butter.

For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes, or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes, or until the pancakes are golden and cooked through.

Dust with icing sugar.

Enjoy!

CHOCOLATE CHOCOLATE CHIP PANCAKES

chocolate chocolate chip pancakes

1 cup flour

1/2 cup cocoa powder

1/4 cup brown sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cup buttermilk

1 teaspoon vanilla essence

2 eggs

3 tablespoons unsalted butter, melted

1 cup chocolate chips

In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, vanilla essence, eggs and melted butter. Add to flour mixture. Stir in chocolate chips, stir until evenly blended.

Heat a large, heavy nonstick skillet over medium heat. Lightly oil the skillet. Spoon batter for each pancake into skillet, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom.

Garnish with a dusting of powdered sugar.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/recipes-home

HOT FUDGE SAUCE

17 Wednesday Sep 2014

Posted by Ceri Wilkin in chocolate, Dessert, Recipes, Sauce

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chocolate, cocoa, Crisco, evaporated milk, fudge, ice cream, sauce

Ice-cream would not ever be my first dessert choice, in fact, it might be the one sweet  I don’t have to struggle to decline. However, the cool creaminess paired with this warm, sweet chocolate was a irresistible.

HOT FUDGE SAUCE

hot fudge sauce

1 cup sugar

2 tablespoons cocoa

2 tablespoons flour

1 tablespoon Crisco

1/2 stick butter

1 cup evaporated milk

pinch of salt

1 teaspoon vanilla

Mix the sugar, cocoa and flour together in a small bowl. In a saucepan, melt the Crisco and butter, and then add the sugar mixture, evaporated milk and salt to the saucepan. Boil until mixture thickens, then add vanilla. Serve hot over ice cream.

Enjoy!

Recipe adapted from Arkansas Living

CHOCOLATE BANANA BREAD

06 Saturday Sep 2014

Posted by Ceri Wilkin in Breads, Recipes

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banana, chococlate, cocoa

Lovely!

CHOCOLATE BANANA BREAD

chocolate banana bread

1/2 cup butter, softened

1 cup sugar

2 eggs

1 cup mashed ripe bananas (about 2 bananas)

1/4 cup milk

1 teaspoon vanilla extract

2 cups flour

1/4 cup baking cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup chocolate chips

Heat oven to 350F.

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt, add to the banana mixture and mix just until combined. Fold in chocolate chips. Transfer to a greased 9×5 inch loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the pan to a wire rack.

Enjoy!

Recipe adapted from Quick Cooking

FUNNY CAKE and VANILLA CREAM CHEESE FROSTING

17 Thursday Oct 2013

Posted by Ceri Wilkin in Dessert

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cake, chocolate, cocoa, cream cheese, frosting, snack, vanilla

I was rushing to meet friends for lunch, a lovely birthday celebration for lovely ladies. I stopped by a local bakery to pick up petit fours for them, and because I wasn’t sure I would have time to bake or make a snack for my kids and their friends after school, I also purchased cake pops and adorable football themed cookies.
As it happened, there was plenty of time to mix up this Funny Cake and settle it into the oven to cook, while the kids were happily playing and entertaining each other.

FUNNY CAKE

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon vinegar
1 cup cold water
Frosting – recipe to follow

Heat oven to 350F.
Place a sifter in an 8-inch square baking pan. Add flour, sugar, cocoa powder, baking soda and salt to sifter and sift into pan.
Using a mixing spoon, make three wells in the dry flour mixture. Add vanilla to one well, add the vegetable oil to another well, and add the vinegar to the third well. Pour the cold water over the mixture, distributing it evenly. Stir gently until no lumps remain. Bake cake for 35 minutes or until edges begin to pull away from the pan.
Cool in pan on a wire rack. Once cool, spread the frosting on the cake and decorate with sprinkles if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2011
www.arkansasonline.com/news/features/food/‎

VANILLA CREAM CHEESE FROSTING

1 (8-ounce) package of cream cheese, softened
4 tablespoons butter, softened
1 tablespoon vanilla paste
2 cups confectioners sugar

Beat cream cheese and butter until smooth, with an electric mixer. Add vanilla paste and confectioners sugar and beat until smooth and spreadable.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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