Showing posts with label chocolate recipes. Show all posts
Showing posts with label chocolate recipes. Show all posts

Wednesday, September 27, 2017

Cannabis Triple Chocolate Delight Cookies

Triple Chocolate Delight Cookies

These "Cannabis Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. 


1 cup Cannabis butter; softened
1 cup Cannabis Olive Oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder

Additional sugar in separate bowl


Preheat oven to 350 degrees

Cream Cannabis butterCannabis Olive Oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.

Wednesday, October 29, 2014

Frozen Chocolate and Peanut Covered Bananas

Kids will love dipping bananas in melted chocolate and rolling them in crushed peanuts to make this tasty frozen treat.


4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted 
1/4 cup crushed peanuts


Line a baking sheet with parchment or wax paper. 

Insert a Popsicle stick into the cut end of each banana half. 

Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with crushed peanuts  (Reheat chocolate, as needed, to keep it melted.) 

Place the bananas on the baking sheet and freeze until frozen, about 2 hours.


To melt chocolate, microwave on Medium for 1 minute. 

Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. 

Or place chocolate in the top of a double boiler over hot, but not boiling, water. 

Stir until melted.

Mini Molten Chocolate Cakes with Mocha Sauce

These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.


4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons extra virgin oil
1 teaspoon vanilla extract
1/8 teaspoon sea salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons boiling hot water


Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) 

Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: 

Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) 

Stir until the sugar dissolves. 

Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. 

Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: 

When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. 

Return the remaining chocolate mixture to the microwave. 

Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). 

In two batches, whisk the egg mixture into the warm chocolate until well blended. 

Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: 

Remove the filling from the freezer. 

Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. 

Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). 

Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. 

Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6 to 9 minutes.

Let cool on a wire rack until firm, about 2 minutes. 

Place a cutting board on top of the pan and invert the mini cakes out onto it. 

If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: 

Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. 

Serve the warm cakes drizzled with the sauce.


  1. No Microwave! 
  2. Melt chocolate in a double boiler instead: 
  3. Place chopped chocolate in the top of a double boiler over hot, but not boiling water. 
  4. Gently stir until the chocolate is almost melted. 
  5. Remove from the heat and stir until it melts completely.

Chocolate & Almond Bread Pudding

This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.


4 large egg whites
4 large eggs
1 cup skim milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)


Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

Toss bread, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Top with one scoop of vanilla ice cream.


  1. Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 
  3. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

French Vanilla Coffee Éclair Cake

These delicious éclairs will be the talk of any of your parties.


1 package(16 oz.) graham crackers
2 large package (3.5 oz.) vanilla pudding; made according to the directions on the package 
1 (8 oz.) container non-dairy whipped topping
2-3 Tablespoons instant coffee
1 can (16 oz.) French Vanilla frosting
Chocolate syrup


In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding, whipped topping and instant coffee.

Spoon half of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top with another layer of crackers, covering the pudding layer completely.

Spread carefully with the frosting.

Drizzle chocolate on it.

Cover and refrigerate overnight

Old Fashion Candy Corn Fudge

Old Fashion Candy Corn Fudge is decadent and rich making it the perfect treat to bring to your kids' Halloween parties at school or have at your house during trick or treating! 


2 cups mini marshmallow
1 1/2 cup white sugar
1/4 teaspoon sea salt
2/3 cup (one 5 oz. can) Nestle Carnation Evaporated Milk
2 tablespoons unsalted butter
1 1/2 cups regular candy corn, chopped
3/4 cup salted nuts
1 1/2 cups semi-sweet chocolate chips
1 teaspoons vanilla extract
White icing garnish

  1. Line an 8-inch baking dish with foil and lightly spray the foil with nonstick cooking spray. 
  2. In a large pot, mix the marshmallows sugar, condensed milk and butter. 
  3. Bring mixture to a boil over medium-high heat and stir constantly until the mixture reaches 235 degrees F on a thermometer.
  4. Remove from the heat.
  5. Vigorously stir in the marshmallows, vanilla, nuts and chocolate chips. 
  6. Mix until the chocolate has melted and add candy corn. 
  7. Pour the mixture into the prepared baking dish and chill for at least 2 hours, or until the mixture has set.
  8. Cut the fudge into squares and enjoy! 
  9. Drizzle with icing if you want.

Tuesday, October 21, 2014

Halloween Party Mix

"Halloween Party Mix" is easy to make and very tasty. Caution! It is very addictive, once you start eating it you can't stop.


3 cups Wheat Chex Cereal
3 cups Chocolate Chex Cereal
3 1/2 cups Honey Nuts Cheerios
1 cup Reese's Pieces
1/2 cup caddy corn
1 cup pretzels
1/2 cup powder sugar

Optional: 1 1/2 cups sea salted Planter's Mix Nuts


Combine sugar Wheat Chex Cereal and mix well.

Add the rest of the ingredients in a large bowl and mix well.