Archive for the ‘Cocoa Powder’ Category

Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons ground ginger
  • 1-3/4 teaspoon baking soda
  • 1/4 teaspoon ground white pepper
  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 tablespoon milk
  • 1/3 cup coarse white decorating sugar
  1. Heat oven to 350°F.
  2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
  3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
  4. Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
  5. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

**Personal Review: No Review Yet**

Chocolate-Cherry Loaf


Recipe & picture courtesy of Family Circle

Makes: 3 mini loaves (8 slices each) or one standard-size loaf
Prep: 20 minutes
Bake: 35 minutes

  • 1/3 cup cocoa powder
  • 1/3 cup plus 3/4 cup sugar
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 cup dried cherries, chopped
  • 3 tablespoons mini chocolate chips
  1. Heat oven to 350°F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
  2. In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.
  3. In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.
  4. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.
  5. Bake at 350°F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

Note: Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

**Personal Review: No Review Yet**

Apple Slump


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 30 min

  • 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
  • 2 1/4 pounds gala apples, peeled and cut into eighths
  • 1/2 cup plus 2 tablespoons sugar
  • Juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 1 cup plus 1 tablespoon flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat.
  2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
  3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

**Personal Review: No Review Yet**

Sweet Dreams

Recipe & picture courtesy of Rachael Ray

Serves 10
Prep Time: 15 min plus cooling
Cook Time: 5 min

  • 1/2 cup creamy peanut butter
  • 1/3 cup confectioners’ sugar
  • 1/3 cup heavy cream
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3 ounces semisweet chocolate, chopped
  1. In a medium bowl, combine the peanut butter, confectioners’ sugar, heavy cream and salt. Divide the peanut butter cream among 10 glasses.
  2. In a medium saucepan, whisk together the milk, granulated sugar, cocoa and cornstarch over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove from the heat and whisk in the chocolate until melted. Spoon the warm chocolate pudding over the peanut butter cream; refrigerate until set, about 2 hours.

**Personal Review: No Review Yet**