The Southern Chocolatier – Gluten-Free Chocolate Chip Cookies

I love chocolate – couldn’t tell could you? I’ve been posting some absolutely wonderful chocolate recipes from around the web and suddenly realized that there may be some fans out there in need of a gluten-free cookie (I apologize for the oversight there). Here’s one just for you.

Gluten-Free Chocolate Chip Cookies will become your new favorite. Don't forget the milk!These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!Before trying these gluten-free chocolate chip cookies, I hadn’t really found a gluten-free version that I loved just as much as the traditional kind with gluten. My previous attempts were either gritty or lacking in chewiness. Being as I don’t have any issues with gluten, I decided to just be lazy and go back to making my favorite recipe.

When I decided to give it another shot, what I was really hoping for was a gluten-free version of my favorite chocolate chip cookies – the New York Times chocolate chip cookies. If you’ve never tried them, you owe it to yourself to make them! I’ve even made a healthier version of those cookies which are just as delicious.

Gluten-Free Chocolate Chip Cookies are loaded with chocolate. Soft, chewy, and heavenly.

So I found a recipe for gluten-free chocolate chip cookies on the Land O’Lakes website that looked really promising, but I did a few things more like in the original NYT recipe since my goal was to recreate those. First, I refrigerated the dough for 24 hours, which contributes to the awesome texture of the NYT cookies. Then, to get mega-sized cookies, I weighed out 3 1/2-ounce balls of dough. When they came out of the oven, they looked absolutely gorgeous but when I bit into them, I was totally disappointed.

They were extremely gritty and cakey. I remade version after version, all coming out dismally, until I finally decided to just follow the instructions in the original Land O’Lakes recipe. And they came out perfectly!

Gluten-Free Chocolate Chip Cookies are great for kids and adults alike. Everyone will devour them!
They’re not as monstrous as the New York Times cookies, but they’re just as chewy and tasty and there’s absolutely nothing funky going on with the texture. I shared them with a few people and nobody had a clue that they were gluten-free. And as a bonus, you don’t have to chill the dough because it doesn’t have any effect on the texture.

I’ve provided gram measurements for the flour and recommend using them if you have a scale. Most people measure flour a little differently and when it comes to gluten-free baking, which can be a little more finnicky than traditional baking, I much prefer to weigh the ingredients to ensure success. As far as making substitutions for the gluten-free flours listed, I’ve only tested these with the listed flours so I can’t say if any others would work or not. If you experiment, let us know how it goes in the comments!

Gluten-Free Chocolate Chip Cookies

YIELD: 24 cookies

PREP TIME: 20 minutes

COOK TIME: 9 minutes


1 1/2 cups (240 grams) white rice flour
1/2 cup (96 grams) potato starch (not potato flour)
1/4 cup (30 grams) tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 12-ounce package (2 cups) semi-sweet chocolate chips, divided

Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.


1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.

2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.

4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2″ apart on the prepared baking sheet.

5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.

6. Let cool for 5 minutes and then remove to a wire rack to cool completely.

Store in an airtight container for up to 4 days.

Borrowed from –

The Southern Chocolatier – Move on over Girl Scouts! The Thin Mint is here!


But Thin Mints are truly unique cookies.  They’re the all time top seller for the Girls Scouts, and people have been known to hoard them in their freezer.  Couple that with the fact that no commercial bakeries are allowed to market them, and you’ll understand why I jumped on this one.

It’s not often that a recipe hums along, step by step, without a hitch.  Especially when it’s a copy-cat recipe that depends on an exacting replica of the original.  The color, shape, texture and taste of these cookies was perfect.  Eerily perfect. I can tell you without hesitation that this is the perfect Thin Mint recipe.   If you’re one of those people who loves Thin Mints, put your face right up close to the screen and listen carefully…run, don’t walk, to the nearest store to get what you need to make these.  Seriously.

I could tell the minute I cut out the cookies that something special was about to happen.  Even unbaked, the cookies already look like they’re going to be the perfect Thin Mint.  An added bonus is that the dough itself is wonderful to snack on, and there are LOTS of little leftover bits in between all those perfect little circles!

I tasted one of the cookies just out of the oven.  Still perfect.  I was getting really excited.

By the time I dipped the cookies in the peppermint infused chocolate I was positively giddy.  These are exact replicas of Thin Mints.  Clones, actually.

Homemade Thin Mints


For the cookies:
    • 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
    • 1 cup unsweetened cocoa powder (I used Dutched dark cocoa powder which worked well)
    • 1 cup powdered sugar
    • 1 teaspoon vanilla
    • ¾ teaspoon salt
    • 1 ½ cups all purpose flour (fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough)
For the coating:
  • 16 ounces semi-sweet baking chocolate
  • 1 ½ teaspoon peppermint extract or oil (Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring)


  1. Set the oven to 350F
  2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2″ and it was the perfect size).
  5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
  6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn’t need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, “room temperature” is relative!)


The dough is a little stiff and tended to crack while I was rolling it out. I just smooshed it back together with my fingers as I went. Melt the chocolate just before you are ready to dip, and make sure you stir in the extract well. A large glass measuring cup works well for the melting and dipping. Recipe adapted from The Chicagoist

 Copy Cap Thin Mint Girl Scout Cookies

Borrowed from –

The Southern Chocolatier – Double Chocolate – so much better than Single Chocolate!

I have to say, there’s only one thing better than plain ole’ chocolate – it’s DOUBLE DARK CHOCOLATE! These little bites of chocolate are wonderful and guess what? You don’t have to share! Just pop ’em in your mouth!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!


Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Dark chocolate cookies are topped with extra dark chocolate frosting. Real chocolate and dark cocoa powder creates a rich chocolate treat that is perfect for all chocolate lovers. They are unique and different than your standard cupcake or cookie. In fact, these little cups are the best of both with a crumbly cookie shell and smooth chocolate frosting. Best of all, they are single serving so you don’t even have to share!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Here are a few tips for making perfect cookie cups:

  • Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven. You can also use the back of a cookie scoop.
  • Immediately upon removing cookie cups from oven, use the back of a cookie scoop to make an indentation in the cup.
Double Dark Chocolate Cookie Cups 
Serves: one dozen
For the cookie cups:
For the dark chocolate frosting:
  • 2 ounces bittersweet chocolate
  • 4 ounces cream cheese
  • 4 tablespoons unsalted butter
  • 2 cups confectioners’ sugar
  • 2 tablespoons dark cocoa powder
  • 1 teaspoon vanilla
  • pinch of salt
  • raspberries, for garnish
  1. To make the cookie cups, preheat oven to 350 degrees. Spray 12 standard size muffin cups with nonstick cooking spray. In a medium bowl, combine flour, cocoa powder, salt and baking powder; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix until combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
  3. Using a 1½ inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups. Press cookie dough into bottom of cup and press about ½ way up the sides of each cup, forming a cup shape. Bake for 12 to 14 minutes.
  4. Remove from oven. Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup. Allow to cool 15 minutes. Remove from pan and allow to cool completely.
  5. To make the frosting, melt chocolate in a bowl set over a pot of simmering water. Remove from heat and let cool until no longer warm to the touch (you don’t want it to get so cool that it hardens).
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and butter. Beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder, vanilla and salt. Mix until well combined. Add melted chocolate and mix until well combined. Beat on medium-high speed for one minute.
  7. Pipe frosting onto cups and garnish with raspberries. Serve immediately.
Borrowed from – Spoonful of Flavor

The Southern Chocolatier – What could be more Southern than Southern Chocolate Cookies inspired by a trip to Charleston?

Southern Chocolate Cookies


Hello everyone.

I absolutely love chocolate cookies, and the ones I’m sharing with you today are just heavenly…

I was inspired to make these cookies after visiting a café in Charleston, South Carolina. In that café they had chocolate cookies like these, dipped in dark chocolate and sprinkled with pecans, coconut or sprinkles.

Southern Chocolate Cookies

  • 12 oz. (340 g) chocolate
  • 1/2 cup (115 g) butter
  • 3 large eggs, at room temperature
  • 1 ¼ cups (275 g) regular sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (65 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ¾ oz. (250 g) chocolate chips
  • 6 oz. (170 g) pecan nuts
  • 5 oz. (140 g) walnuts


Preheat oven to 350 ˚F (180 ˚C). Line a baking tray with baking parchment and set aside.

Melt the chocolate and butter in a bowl over a pan of simmering water, or use the microwave. Leave to cool completely.


Put the eggs into a bowl and beat for 30 seconds, then add the sugar and vanilla and beat for another 15 minutes.


Add the cooled chocolate, flour, baking powder and salt, and beat until everything is well blended.



Add the chocolate chips, pecan nuts and walnuts and fold them in with a rubber spatula.


I use an ice cream scoop (2 inches/5 cm diameter) to arrange equally sized mounds of dough on the baking tray.

Make sure that the cookies are well spaced apart to allow for spreading while baking.


Bake for about 20 minutes.

If you want to dip them in chocolate and sprinkle with some coconut, pecan nuts or sprinkles, leave the cookies to cool completely before you do so.



I hope you’re tempted…

Borrowed from –



The Southern Chocolatier – Not for the faint of heart – Caramel AND Chocolate!

When I say not for the faint of heart – this cake has both chocolate and caramel! My mouth is watering!

3 Layered Chocolate & Caramel Cake

PicMonkey Collage

This is a 3 layered chocolate cake with a smooth and silky caramel frosting…

Here is the recipe, enjoy!


Chocolate cake (basic recipe)

  • 1 portion silky caramel frosting (see recipe below)

Preheat the oven to 320 ˚F (160 ˚C).

Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.

I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.


Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all twice more for extra added air.


In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.


Add the sugar and brown sugar and beat for another 7 minutes.

Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.



Add the flour mixture in two additions, alternating with the cooled cocoa mixture.


Divide the batter equally among the three prepared pans.

Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.


Leave to cool completely.


Make the caramel frosting…


Start by making a caramel sauce:

  • 1 cup (225 g) regular sugar
  • 1/4 cup (65 ml) water
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt (optional)

Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.

Increase the heat to high and bring to the boil without stirring.


Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.

Pour in the vanilla extract and the cream, but use caution when adding the cream to the pan as the mixture will bubble up.


Put the pan back on the heat and stir well until everything is well blended, about 1 minute.


Caramel frosting

  • 16 oz. (450 g) dark chocolate
  • 2 cups (450 g) unsalted butter, at room temperature
  • caramel sauce

Put the chocolate into a mixing bowl and pour over the warm caramel. Stir until the mixture starts to cool down.


Then add the butter, little by little, beating until everything is smooth and well blended.


The frosting is done when the texture is soft and silky…

If you added the butter while the mixture was still warm, just place the bowl in the refrigerator for a few minutes and continue beating.


Spread one-fourth of the frosting over the first two cakes, then spread the rest over the top and sides of the cake.

To make circular swirls on top: place the cake on a turntable, hold a spoon in the middle of the cake and slowly move it further out (to make larger and larger circles) whilst turning the turntable. Remove the spoon when you’re getting close to the edge.


Freshly Baked… this is just sooo good…


I hope you’re tempted…


I wish you all a wonderful weekend, take care of each other.

Hugs from me to you.



Borrowed from –


The Southern Chocolatier – Brownies can only be improved on in one way!

There’s only one way in my mind to improve on brownies, and that one way is to add ice cream!

Mint Chip Brownie Ice Cream Squares

Mint Chip Brownie Ice Cream Squares - Simply INCREDIBLE!!

Love brownies?  Love mint chip ice cream?  You are going to really love these Mint Chip Brownie Ice Cream Squares!

Of course when you layer brownies, ice cream, chocolate fudge and whipped cream… there is really no way it’s going to be bad! =)

Mint Brownie Ice Cream Bars - Easy to make and so incredibly good!!


Mint Chip Brownie Ice Cream Squares

Mint chip ice cream is layered on fudge brownies, then topped with a layer of chocolate, whipped cream and mini chocolate chips… this is the PERFECT summer dessert!

Yield: 1- 9″x13″ pan (12-16 servings)


Brownie Layer-
Choose a boxed mix designed for a 9″x9″ pan. I used Ghirardelli Fudge Brownies.

Ice Cream Layer-
1 carton (1.5 quarts) Mint Chip Ice Cream

Chocolate Layer-
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
-OR- use good quality hot fudge sauce (1 to 1 1/2 cups)

Whipped Cream Layer-
Use 1- 8oz tub of Whipped Topping (Cool Whip)
-OR- 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.


Brownie Layer
Line a 9″x13″ pan with parchment paper.
Prepare brownies according to package, then spread batter into pan.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
Cool Brownies.

Ice Cream Layer
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Chocolate Layer
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
Set aside and allow to cool to about room temperature.
Once cool, pour the chocolate over the ice cream layer, and spread evenly.
-OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
Return pan to freezer.

Whipped Cream Layer
Thaw 1 small tub of Cool Whip at room temperature until spreadable,
-OR- whip heavy cream, sugar and vanilla together in an electric mixer.
Spread whipped topping over chilled chocolate layer.

Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand… a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.

– – – – – – – – –

Although the recipe will be made in a 9″x13″ pan, I recommend using a boxed brownie mix (or brownie recipe) designed for a 9″x9″ pan so the brownie layer is nice and thin.

Of course feel free to make the brownie layer using a from-scratch recipe if you like.

As much as I love real whipped cream, I usually use Cool Whip (or similar) for this dessert. The smooth texture works well with frozen desserts. If you are not a big fan of Cool Whip, I often use whipped topping from called Tru Whip that I have found at Whole Foods.

Mint Chip Brownie Ice Cream Squares - So incredibly delicious!!

 Borrowed from –

The Southern Chocolatier – Savoring the flavor of snickers!

What’s better than eating a Snicker’s Bar? You guessed it! Eating a Snicker’s Bar on top of a cupcake!

Post image for Snickers Cupcakes

This is definitely a semi-homemade type of dessert; if you’re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe. Personally, I think the cake recipe below is pretty rocking and I use it when I am in a hurry or need an incredibly moist cake. I hope you give this recipe a try because it’s definitely a crowd pleaser!

Snickers Cupcakes

YIELD: 24-30 Cupcakes


For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt


For the cake:

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.


– Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
– Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.

Borrowed from –


The Southern Chocolatier – How to package those delicoius cupcakes

Cupcakes are my most FAVORITE thing in the whole world. I think I may have mentioned a time or two just how much I love them; little bits of cake that you don’t have to share! I was looking around on the internet and came across this post on the way I package cupcakes. It makes a wonderful treat to take home or as a presentation at a party.

an easy way to package cupcakes for parties


All the materials you’ll need are readily available at your local craft store.

How To Package Cupcakes



1. Place cooked and cooled cupcakes into plastic cups. If your liners happened to fade during the baking process, add another liner to each cupcake to make the design brighter and more visible.

2. Pipe frosting onto cupcakes and top with sprinkles.

3. Gently place cups into cellophane bags. Add your tags to the twine or ribbon and tie the top of the bag.


– If you are using a soft frosting such as cream cheese, meringue, or Italian buttercream, I would recommend attaching a spoon to your cup.

Borrowed from –

The Southern Chocolatier – Did someone say Oreo?

No-Bake Oreo Cheesecake!

No-Bake Oreo Cheesecake - this simple recipe makes an absolutely drool-worthy cheesecake without a lot of work time or ingredients

And oh my goodness, the recipe I came up with is incredible!  It is very rich and delicious.  And just the right amount of sweet and tart like any good cheesecake is.  And the best part is that it only took about 10 minutes to prepare!  The bad news is that it had to refrigerate for 4 hours before I could dig into it.  But let me tell you, it was well worth the wait!

This No-Bake Oreo Cheesecake is incredibly delicious and is sure to wow any guests!  This recipe is a keeper!

No-Bake Oreo Cheesecake




  1. Beat approximately half of the milk with the cream cheese in a large bowl until well combined.
  2. Add remaining milk and dry pudding mix and beat with a wisk for about 2-3 minutes.
  3. Gently fold in crushed OREO’s and Cool Whip until combined.
  4. Spread into prepared OREO pie crust.
  5. Refrigerate at least 4 hours until firm and leave in fridge until ready to serve.
  6. Can garnish with whipped cream and more OREO’s if desired.

Borrowed from –


The Southern Chocolatier – Sinful Triple Chocolate Poke Cake – Need I say more?

When the name of a chocolate recipe has the word “sin” in it, does it really need any more explanation? Not in my book!


The Sinful Triple Chocolate Poke Cake combines a fudgy chocolate cake with chocolate pudding and chocolate whipped cream. Instead of using your typical sweetened condensed milk, I used a jar of hot fudge that I drizzle over the warm cake and then filled in the holes with a chocolate pudding. Then to top it off, I made a chocolate whipped cream. Whipped cream is SO easy to make. My favorite one to make around the holidays is Hot Chocolate Whipped Cream, which I used for this cake. Or, you can substitute the hot chocolate powder for cocoa powder. You really can’t go wrong with a cake like this.


Triple Chocolate Poke Cake
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 16-20 pieces
  • 1 Box Chocolate fudge cake mix
  • 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
  • 3 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 C Milk
  • ½ C Vegetable oil
  • ½ C Light sour cream
For the topping
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • 2 C Milk
For the Whipped Cream:
  1. Preheat oven to 350°F.
  2. Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and sour cream. Beat on medium speed until well combined.
  3. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
  6. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
  8. Spread whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed white and milk chocolate chips, or any of your favorite chocolate goodies.

Borrowed from and many, MANY thanks to –

The Southern Chocolatier – Did I mention how much I LOVE Malt?

The recipe caught my attention simply by the word “Malted” in the title. The word simply makes my heart palpitate!

This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.


Satisfy your chocolate cravings with his Malted Chocolate Cheesecake Mousse.

This Malted Chocolate Mousse Tart needs to be next up on your baking agenda. It is a simple Oreo cookie crust filled with a light chocolate cheesecake mousse.

This was my first experience making a tart. I am not so sure what I was worried about! It was so easy and it released from the pan so smoothly. Just don’t carry it by the middle of the pan!

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

The filling is prepared with a little bit of cream cheese, melted chocolate, malt powder, sugar and heavy cream. First you need to beat the heck out of the cream cheese until it is really light. I always start with cold cream cheese because I think that it helps keep the integrity of the mousse.

Sink your teeth into this Malted Chocolate Mousse Tart. Creamy, airy and full of flavor.

You can usually find malt powder with the ice cream toppings or the chocolate milk mix-ins. I like to keep it on hand to add to milkshakes, frostings and desserts like the mousse tart. I used a chocolate malt for this dessert, but a vanilla or “plain” malt powder would work too.

Easy Chocolate Mousse Tart

For the pan, I used a 7” by 11” rectangle pan, but I am certain that my recipe will work in a 9” or 10” round as well. If you don’t have a tart pan, you could even use a spring-form pan too. The nice thing about the tart pan is that it has the scalloped edges, and the bottom is easily removed.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

This no-bake recipe can be prepared in advance, and doesn’t require any baking. It’s great for summer and holidays! If there is one message to take away; it’s don’t fear the tart!

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.


Malted Chocolate Mousse Tart
Author: Julianne Bayer
Prep time:  20 mins
Cook time:  2 hours
Total time:  2 hours 20 mins
Serves: 12-16 slices
This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.
  • 1 pkg Oreos
  • 6 tbsp Unsalted butter
  • For the filling
  • 1 pkg Cream cheese, 8oz (cold)
  • 2 oz Chocolate chips (milk or dark)
  • 1 tbsp Unsalted butter
  • ½ C Chocolate malt powder
  • ½ C Sugar
  • 2 tbsp Heavy whipping cream
  • For the topping
  • 1¼ C Heavy whipping cream
  • ½ C Powdered sugar
  • 2-4 oz Chocolate bar, chopped
  1. In a food processor, grind up Oreos into a fine crumb. Pour crumbs in a microwave-safe bowl. Add 6 tablespoons unsalted butter. Microwave for 30-45 seconds until butter is melted. Stir to coat crumbs with butter.
  2. Pour Oreo crumbs in the tart pan and use a spatula to press into the pan. Refrigerate crust until filling is ready.
  3. Remove cream cheese from refrigerator and beat on medium speed for two minutes until light and fluffy. Scrape down the sides of the bowl.
  4. In a small, microwave-safe dish, combine chocolate chips and butter. Melt for 30-60 seconds and stir until chocolate is melted and smooth. Pour melted chocolate over cream cheese and mix to combine.
  5. Add malt powder and sugar to the cream cheese mix, beat on medium speed until well incorporate. Add 2 tablespoons of heavy whipping and beat on high speed for 2 minutes to incorporated additional air into the mousse. Pour filling into prepared tart shell. Refrigerate until mousse sets, 2-4 hours.
  6. Before serving, prepare whipped cream. Whip heavy cream on medium high speed for several minutes until bubbly.
  7. Add powdered sugar and beat on medium high until stiff peaks form. Pipe onto tart.
  8. Use a sharp knife and chop chocolate bar into slivers. Sprinkle over tart.
“Cook Time” is resting time for the tart to set in the refrigerator.
Borrowed from –


The Southern Chocolatier – A simple American treat turned into a decadent dessert!

I love Petit Fours! Actually I love anything chocolate that I don’t have to share!  Petit Fours were made for people like me. I want my cake and I want to eat it – ALL – too. This is a perfect treat! Enjoy!



smores petit fours (10) copy

 The dark chocolate ganache topped with a sweet toasted meringue is just the right amount of richness to pair perfectly with any cocktail and is small enough to eat in just one or two bites!

smores petit fours collage 2

  • 125 g butter
  • 60 g sugar
  • vanilla
  • 10 g egg yolk (half a yolk)
  • 172 g flour
  • For the dark chocolate ganache:
  • 425 g dark chocolate, chopped
  • 225 g cream
  • 50 g butter
  • For the meringue topping:
  • 125 g egg whites (about 4)
  • 225 g sugar
  • 150 g powdered sugar, sifted
  1. Start by preheating the oven to 180 Celsius or 350 Fahrenheit and prepare a rectangular baking frame on a baking tray lined with baking paper.
  2. Mix together the butter, sugar, and vanilla in a bowl. Add the egg yolk and finally the flour. Form into a smooth dough.
  3. Press the dough into the baking frame, making sure to get all corners and to make it as even as possible.
  4. Bake for about 20 minutes, or until light golden brown.
  5. Meanwhile, bring the cream and butter to a boil in a pot over the stove.
  6. Place the chopped chocolate in a separate bowl. Once boiling, pour the cream and butter over the chocolate. Stir until all chocolate has melted and you have a smooth ganache.
  7. Pour the ganache over the baked crust and smooth evenly.
  8. Place in the refrigerator or freezer to speed things along.
  9. The consistency should be hard enough to cut out with a cookie cutter, but not completely frozen.
  10. Using the desired cookie cutter, I love using a small, round cookie cutter (appx. 4.5 cm) so the S’mores are the size of Petit Fours (basically 2 bites), cut out the S’mores being careful to clean the cookie cutter as you go to get a clean form.
  11. Once cut out you can begin to make the meringue.
  12. Place the egg whites in your mixer and begin beating on high. Once the egg whites have become bubbly, slowly add the sugar. Let beat until stiff peaks form and for the last 3 minutes, beat in the powdered sugar.
  13. Fill into a piping bag with a round tip and pipe out evenly onto each S’more.
  14. Toast with a small handheld kitchen flame gun.


Borrowed from –


The Southern Chocolatier – Chocolate Mousse Pie

Yes! That is exactly what I said! Chocolate Mousse Pie!  If you love Chocolate Mousse (and I do!) then this is a slice of Heaven.

Sugar Wafer Chocolate Mousse Pie

Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!


NO BAKE! Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!


The filling is a super easy Chocolate Mousse. It’s a chocolate ganache mixed with whipped cream.


Stir it until the chocolate is melted and smooth and then let it chill.


While the ganache is chilling make your crust.


Pulse up the chocolate wafers until they are coarse crumb…


Mix them with some melted butter and press into a springform pan!


Next whip up some heavy cream until stiff peaks form and fold it into the chilled ganache.


Spread that over the crust…


And top with a little more whipped cream! I dusted cocoa powder on top just to be fancy.

No Bake Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!


  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”.
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
store airtight and chilled for up to 3 days
Borrowed from –


The Southern Chocolatier – Mississippi Mud – just doesn’t get any more Southern than that!

Mississippi Mud Pie




Oreo/pecan base:

  • 1 packet Oreos
  • 2 1/2 oz. (75 g) pecans
  • 3 tablespoons (40 g) butter

Melt the butter and grind or finely crush the pecans and the oreos. Mix and stir until well blended.


Tip into a greased pie dish and press the mixture down and up the sides.

Place in the freezer for 15 minutes.


Bake the pie crust in a 350 ˚F (180 ˚C) oven for about 15 minutes, then leave to cool.


Chocolate pudding

  • 3/4 cup (170 g) regular sugar
  • 1/2 cup (60 g) pure unsweetened cocoa powder, preferably Valrhona
  • 3 tablespoons (30 g) corn starch
  • 4 large egg yolks
  • 2 1/4 cup (500 ml) whole milk
  • 3 tablespoons (40 g) unsalted butter
  • 2 teaspoons vanilla extract
  • 3 1/2 oz. (100 g) dark chocolate (60% or 70% cocoa solids)

Put the sugar, corn starch, cocoa powder and egg yolks into a saucepan, stir well and add the milk little by little. .


Place the pan on a medium heat. Stir constantly until bubbles appear, then boil for 30 seconds and take the pan off the heat.


Pour the mixture into a large bowl.


Add the chocolate, butter and vanilla extract, and stir well until melted into the mixture.


Leave to cool slightly, cover with plastic wrap and set aside for 20 minutes.


Pour the chocolate pudding mixture into the cooled pie crust.


Place in the refrigerator for about 4 hours.


Whip about 1 – 1 1/2 cup (200-300 ml) heavy cream with 2 tablespoons sugar.


Cover the pie with a generous layer of whipped cream.




Sprinkle some pecan nuts on top…


The perfect pie for Valentine’s day…  pale-pink

I hope I was able to tempt you, have a wonderful day everyone.


Hugs from me to you.

PicMonkey Collage



Borrowed from –


The Southern Chocolatier – Chocolate and Coffee

Chocolate and Coffee Mousse




1 teaspoon gelatin powder

2 tablespoons cold water

3 tablespoons hot water

1/2 cup sugar

1/2 cup dark cocoa powder

1 tablespoon instant coffee powder pinch of salt

1 cup heavy whipping cream

1 teaspoon vanilla extract

Directions In a bowl, mix gelatin with cold water and let it stand for a minute. Then, mix hot water to it and let it cool to room temperature. In a mixing bowl, add sugar, salt and sift cocoa powder plus coffee powder to it. Add whipping cream to the bowl and using an electric mixer, whisk at medium high until it’s stiff. Scrape in between to make sure everything is mixed well. Pour the gelatin mixture, vanilla extract and whisk to mix everything together. Spoon it to individual containers, cover it and refrigerate it for a few hours. Serve it plain or add a dollop of whipped cream on top.


Borrowed from –

The Southern Chocolatier – Dreamy, Creamy Fudgesicles!

What could be better than just plain ole chocolate? Frozen chocolate on a stick!




2 cups milk or cream

2 tablespoon cocoa powder

2 tablespoon sugar

1 cup semi-sweet chocolate chips


1. In microwave safe bowl, or a large measuring cup, heat milk on high until hot but not boiling, about 2 minutes.

2. Remove from microwave and whisk in cocoa and sugar until completely blended.

3. Pour milk mixture over chocolate chips and stir until chips are completely melted. Let mixture cool for 5 minutes then pour into popsicle molds.

Place popsicle sticks in each compartment. Freeze until completely frozen. About 6-8 hours. Notes If using wooden sticks or paper straws, you will need to let your popsicles freeze for about 1-2 hours before placing the sticks so they stay in place.

Borrowed from –



The Southern Chocolatier – Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake. So delicious you wont want to share! recipe at


Chocolate Chip Gooey Butter Cake. So delicious you wont want to share! recipe at

If you aren’t familiar with gooey butter cake, it’s a St. Louis tradition that has spread nation wide. The original gooey butter cake version had a sweet yeast dough topped with a gooey butter filling that was sweet gooey.  The modern recipe is simplified by using a cake mix, which becomes the crust and is topped with a sweet creamy filling made of cream cheese, butter and sugar.  SUPER easy!

So, this time I decided to combine elements from our two favorite gooey butter cakes, and use a chocolate cake/crust and add chocolate chips to the ooey gooey filling for a Chocolate Chip Gooey Butter Cake!

This cake actually resemble a bar-type dessert instead of what we know as a traditional cake, so feel free to eat it with your hands, like a bar or brownie!

A St. Louis specialty that couldn’t be easier to make and  everyone is sure to love it!

This St. Louis specialty with a chocolate twist couldn’t be easier to make and everyone is sure to love it! Perfect for your next party or pot-luck, everyone will be begging for the recipe.


1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix

1 large Egg

1/2 cup butter, melted

8 oz cream cheese, softened

2 large eggs beaten

2 tablespoons brown sugar

For the Cake For Filling

1 teaspoon vanilla

2 cups powdered sugar

1-1/2 cups chocolate chips


1. Heat oven to 325° F and lightly grease 13×9-inch pan

2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.

3. Using an electric mixer, blend, cream cheese, 2 beaten eggs, brown sugar and vanilla. Then slowly and powdered sugar and beat until smooth. Stir in chocolate chips.

4. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not over-bake, the center should be a little gooey)

5. Dust with powdered sugar on top after cake has cooled and garnish with chocolate chips.

Notes This cake is even better the next day and can be prepared up to three days in advance. If you can not find the Duncan Hines Dark Chocolate Fudge Cake mix, any 18-1/4 ounce dark chocolate cake mix will do.


Borrowed from –

The Southern Chocolatier – Ever bite into fudge and think just kill me now?

Easy 3-Ingredient Fudge Bites – Gluten Free, Paleo, And Vegan Friendly



3-Ingredient Fudge Bites

3 cups semisweet chocolate chips (dairy free, if needed)
3/4 cup full-fat coconut milk
2 tablespoons coconut oil

Optional Toppings

Sea salt
Salted Caramel
Chopped nuts
Flaked coconut


Place the chocolate chips in a large bowl.
Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth.
Line a mini muffin pan with liners, and grease (the liners) liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).

Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
Freeze (1 hour) or refrigerate (2-3 hours) until set.
You can store your finished fudge bites in the fridge or freezer. As you may guess, storing them in the fridge makes them a little softer, and the freezer makes them slightly firmer. They never freeze solid, which is a scientific mystery to me. They WILL melt if left out on the countertop, so don’t do it! :)

The chocolate chips are key to the quality of the fudge, so I recommend not skimping on the brand. I like Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).

Borrowed from –

The Southern Chocolatier – Bananas + Chocolate = Yum!


Dad’s Best Ever Chocolate Banana Milkshake

Serves: 2


¼ cup homemade chocolate syrup, plus more for garnish

4 scoops vanilla ice cream

⅓ cup milk

1 ripe banana, sliced

Whipped cream


1. Blend together chocolate syrup, ice cream, milk and banana until smooth.

2. Pour shake into glass, top with whipped cream. Garnish with chocolate syrup drizzle, banana slice and 1 chocolate wafer cookie.

Borrowed from –­coated­sundays­chocolate­banana­milkshakecookies/

The Southern Chocolatier – What could be better than a banana? Why, a banana dipped in chocolate!

To me, a chocolate lover, there is only one thing better than a banana. That is a banana dipped in melted chocolate! My only dilemma?  Is there some way I can call this breakfast?

Meet today’s chocolate –

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Peanut Butter Banana Bonbons

Joy the Baker Peanut Butter Banana Bonbons

makes about 24 bonbons

3 ripe and large bananas

about 1/2 cup creamy peanut butter (I used Jiffy)

10 ounces semi-sweet chocolate chips

2 tablespoons coconut oil

1/3 cup finely chopped honey roasted peanuts

small popsicle sticks (or pretzel sticks)

Peel bananas and slice into medium-thick round slices. I sliced my bananas about 1/3-inch thick.

Spoon peanut butter into a piping bag fitted with a small star tip attachment. Pipe about 1 teaspoon of peanut butter onto half of the banana slices.

Top each peanut butter topped banana with a plain banana slice and press down just slightly. It’s like a banana sandwich!

To insert the popsicle sticks (or pretzel sticks) into the banana sandwich, place your thumb and index finger over and around the banana sandwich. firmly press the stick into and through the banana slices, but use your thumb and index finger to hold the top banana slice in place during the pressing. This will help ensure that all of the peanut butter doesn’t smush out of the sides.

Place peanut butter pops on a parchment lined baking sheet. Place in the freezer to harden for at least 30 minutes.

While the pops harden, melt the chocolate in a double boiler. Place 2 inches of water in a saucepan and bring to a simmer. Place chocolate chips and coconut oil in a medium heat-proof bowl. Place the bowl over the simmering water and stir together chocolate and coconut oil as it melts. Stir until completely melted.

Transfer melted chocolate mixture to a glass with a mouth wide enough to dunk the banana sandwiches. I used a small tumbler glass. A shallow bowl will make the banana sandwiches hard to dip and completely cover.

Dip the slightly hardened banana sandwiches completely in chocolate. Return them to the parchment paper and immediately sprinkle with honey roasted peanuts.

After dipping all of the bananas, return to the freezer for at least 2 hours before serving. Bananas will last for a week or two in the freezer. You can also wrap them individually for storage in the freezer.

Borrowed from –

The Southern Chocolatier – Did someone mention fudge and brownies in the same breath?!

Before you delve into this post, I have to warn you. You will be entering the den of sin. The pictures alone will send you to confession – and the taste? Mortal sin! But, there is redemption – every good Catholic knows the confessional is a block away!

Extra Nutty Dark Chocolate

Fudge Brownies

Extra Nutty Dark Chocolate Brownies

Extra Nutty Dark Chocolate Brownies

Extra Nutty Dark Chocolate Brownies

Prep Time:20 Min Cook Time:30 Min
Yields 9
  • 5 ounces bittersweet chocolate chips
  • 2 ounces unsweetened chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1¼ cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon coarse sea salt, plus more for topping
  • 1/4 teaspoon baking soda
  • 1 small handful pecan halves, walnut halves, and roasted hazelnuts
  • 1    Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 8×8-inch square pan with nonstick cooking spray. Line with parchment paper and lightly spray the parchment paper. Set aside.
  • 2    Place chocolates and butter in a small, heat-proof bowl. Place bowl over a small pot of simmering water (creating a double boiler), or microwave the mixture at 50% for 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder.
  • 3    In a medium bowl, whisk together eggs and brown sugar until thoroughly combined. Whisk in vanilla extract. Add the chocolate mixture and stir to combine.
  • 4    Add the salt, baking soda, and flour. Stir until thoroughly combined and spoon into prepared pan. Top with nuts.
  • 5    Bake for 30 to 35 minutes until the brownies are slightly puffed, the nuts are golden brown, and the top is no longer glossy. Remove from the oven and allow to cool before slicing and removing from the pan.
borrowed from – joy the baker

The Southern Chocolatier – Chocolate Sugar Cookies

Chocolate Sugar Cookies Recipe

I find myself always craving a bit of chocolate in the afternoons, as it goes rather nicely with a hot cup of coffee and the hour of stillness I have while my son is in quiet time. Some days just a little square will do, but other times something more extravagant is needed. I have found these chocolate sugar cookies to do just the trick; they are soft and delicious without being overly rich and sweet. They are a perfect afternoon indulgence.

Chocolate Sugar Cookies Recipe


Chocolate Sugar Cookies Recipe

Step 1
Preheat the oven to 350. Line 3 half sheet pans with parchment paper. Put ½ cup sugar in a small bowl and set aside.

Chocolate Sugar Cookies Recipe

Step 2
Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.

Chocolate Sugar Cookies Recipe

Step 3
Using a standing mixer, cream the butter and 2 cups sugar together until light and fluffy, 3-5 minutes. Add the eggs and vanilla, and beat to combine. Add the flour mixture and mix on low until completely combined.

Chocolate Sugar Cookies Recipe

Step 4
Shape the cookie dough into 24 balls, and roll each ball in the set-aside sugar. Place cookies on the prepared sheet pans (8 can fit on each) and bake for 11-13 minutes, until the edges have set and the centers are puffed and starting to crackle. Remove from the oven and move the pan to a wire rack, letting the cookies cool.


Borrowed from –


The Southern Chocolatier – Did someone say Hershey’s?

HERSHEY’S Chocolate Cheesecake Recipe

I will personally vouch for this recipe. It’s a tried and true love at my house!

HERSHEY'S Chocolate Cheesecake
Prep Time:
15 Minutes
Skill Level:


    • CHOCOLATE CRUMB CRUST (recipe follows)
    • 1/4 cup (1/2 stick) butter or margarine
    • 1/2 cup HERSHEY’S Cocoa
    • 3 packages (8 oz. each) cream cheese, softened
    • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
    • 4 eggs
    • 1 tablespoon vanilla extract


      1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

      2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

      3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

      4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes 12 servings.

      CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

      Borrowed from –

      The Southern Chocolatier – Neapolitan Cake

      What a cute cake! I can’t wait to make this one. Completely iced cakes are always so pretty, but there’s something about cramming all that wonderful icing between the layers that is enticing.


      Neapolitan Cake

      • recipe photo

      chocolate layer cake:


      • 1 3/4 cup flour
      • 3/4 cup cocoa powder
      • 2 teaspoons baking powder
      • 1 1/2 teaspoons baking soda
      • 1 teaspoon salt
      • 2 cups sugar
      • 1 stick butter, softened
      • 2 eggs
      • 1 cup milk
      • 2 teaspoons vanilla extract
      • 1 cup strong coffee


      • Heat oven to 350 degree F. Grease and flour three 8-inch cake pans.
      • In a medium-size bowl, sift together all the dry ingredients except the sugar; set aside.
      • Cream the butter and sugar together on high speed until pale and fluffy.
      • Mix the eggs, milk and vanilla together, then add to the butter mixture.
      • Alternate adding the dry ingredients and the coffee to the butter mixture (start and end with the .dry ingredients).
      • Divide the batter among the three pans. Bake for 30-35 minutes. Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

      neapolitan cake frosting:


      • 2 cups sugar
      • 8 egg whites
      • 1 pound unsalted butter, softened
      • 1 tablespoon vanilla extract
      • 1/2 cup melted bittersweet chocolate
      • 1 cup fresh strawberries
      • 1 tablespoon sugar
      • Chocolate sprinkles
      • Red food coloring (optional)


      • Combine sugar and egg whites in a mixer bowl. Whisk together over simmering water until hot to the touch, and until all the sugar has melted and is no longer grainy.
      • Transfer bowl to mixer stand and whip on high until fluffy and cool (about 10 minutes).
      • With the mixer on low, add the softened butter one tablespoon at a time until incorporated. Add vanilla. Beat until smooth. (The mixture may appear curdled, but continue to mix and it will become smooth.)
      • Divide the frosting into three bowls. In one of the bowls, stir in the melted bittersweet chocolate to make the chocolate frosting. In another bowl, add the strawberries and 1 tablespoon sugar to a blender; puree. Strain through a fine mesh strainer to remove the seeds. Stir 1/2 cup of puree into the frosting. If you prefer a deeper red, add a few drops of red food coloring.
      • Trim the cake layers with a sharp, serrated knife so they’re as flat as possible. Freeze the layers for 15 minutes.
      • Top the first layer with chocolate frosting and smooth with an offset spatula. Leave a 1-inch border around the outside.
      • Add another layer and repeat with the vanilla frosting. Add the final layer upside down and top with strawberry frosting.
      • Using a large star tip, pipe the borders of the cake with the corresponding frosting. Top with chocolate sprinkles.

      Source –


      The Southern Chocolatier – Samoa Cupcakes

      You may be beginning to understand my obsession with chocolate. If not, I promise that one day soon you will!  I also love cupcakes. There is something about having your own little slice of heaven that you don’t need to share – it’s all yours!

      Samoa Cupcakes


      To toast the coconut, spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350* oven for 3-8 minutes.  Check after 3 minutes and stir, then check (and stir if needed) about every minute after.  The coconut can burn very quickly, watch it closely!

      Garnish the finished cupcakes with a drizzle of salted caramel.  Trader Joe’s Salted Caramel Sauce (labeled Fleur de Sel Caramel Sauce) was the choice in the recipe!  Feel free to make your own caramel sauce or choose a high quality brand of your choice.  It’s important to chose a salted caramel sauce (or add a bit of good quality sea salt), or the recipe will be overpoweringly sweet.

      My tweak – I happen to love the Pillsbury Devil’s Food cake mix and that is the only change I’d make here. The original post on Glorious Treats uses a home-made chocolate cake recipe.

      Salted Caramel Buttercream

      This amazing frosting is perfect for chocolate cupcakes… or simply by the spoonful!

      Yield: Frosting for 24+ cupcakes or an 8″-9″ (two layer) cake


      1 cup (2 sticks) unsalted butter
      4 oz. (1/2 block) cream cheese
      1/2 cup good quality salted caramel sauce
      1 teaspoon vanilla extract
      4 cups powdered sugar


      1. Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time).
      2. In the bowl of an electric mixer, beat butter until smooth.
      3. Add cream cheese and continue to beat until fully smooth and well incorporated.
      4. While slowly mixing, pour in caramel sauce (should not be warm).
      5. Add vanilla.
      6. Continue slowly mixing and add powdered sugar, one cup at a time, allowing the sugar to blend a bit before adding each additional cup.
      7. Scrap down the sides of the bowl and then blend the frosting an additional 30 seconds or so. The frosting should be fluffy, and all ingredients fully incorporated.
      8. Frost cupcakes or cake.

      Recipe source –

      Hero Dog Takes Bullet to Save Family

      You may have noticed that I post a load of pictures on Facebook and Instagram of my two West German Shepherds, Ryka and Calypso. I adore my four-legged companions and all my friends know this. They love tagging me when they find posts about shepherds. This story was shared by a friend this morning and it touched my heart so deeply that I wanted to share it here.

      Calypso (3) and Ryka (5)


      Hero Dog Takes Bullet to Save Family

      Hero Dog Takes Bullet to Save Family

      Meet Noah, the hero German Shepherd who took a bullet to save his family.

      Watch the Segment

      It happened as the Martin family pulled into a strip mall outside Atlanta. The dad went into a store to buy a new dog collar for Noah. Out of nowhere, a road rage incident erupted in the parking lot. Gunfire hit the SUV.

      Diondra Martin told INSIDE EDITION, “Glass was flying over my head, over their head.”

      A bullet hole pierced the seat just inches from where Diondra’s son was sitting.

      “When I took them out of the car and realized where the bullets were, I was like, ‘Oh my gosh. They were that close!’ ” exclaimed Diondra.

      A 911 caller said, “Somebody got shot. I heard around 8 gunshots outside in the parking lot.”

      Then, a remarkable thing happened. In the hail of bullets the dog raced to the front seat.

      Diondra explained, “His body was pushing me to stay this way.”

      Diondra believes Noah was coming to sheild her and that’s when a bullet hit him in the neck.

      “The bullet was coming towards me and it hit him in the neck,” she said.

      That’s right! Noah took a bullet for the family.

      “It was so heart breaking. I saw the hurt in his eyes,” she recalled.

      You won’t believe what happened next.

      The gravely injured Noah took after the gunman, as seen on surveillance video.

      Dad, Kadon Martin said, “I see my wife over there screaming, and she was bloodied up.”

      Kadon ran after his wounded dog and showed us how he found Noah lying on the sidewalk. Kadon explained, “I grabbed his head and I opened his mouth and tried to blow in his mouth.”

      But it was too late. Noah died from the gunshot wound.

      The loss is too much to bear, and Kadon tearfully stopped and had to leave the room.

      Diondra said, “It’s very hard on him. He’s never cried like that before.”

      But the story doesn’t end there.

      Dog breeder Elizabeth Wilkerson heard the story of brave Noah on the news. She drove 750 miles from her home in Michigan to deliver a very special present to the Martins.

      Wilkerson told INSIDE EDITION, “The whole situation just broke my heart.”

      Meet their new dog, Kris! We were there for the big moment!

      The children were overwhelmed with joy. But none more than dad, who broke down in tears, telling Wilkerson, “Thank you so much. Thank you so much.”

      A happy ending to a tragic tale.

      But the family will always have a special place in the hearts for Noah, who took a bullet for them.

      “He saved the kids. He saved my lfie,” said Diondra.

      “He was a superhero,” said Kadon.

      Borrowed from –

      The Southern Chocolatier – Chocolate Kahlua Cupcakes

      I love chocolate! There are so many chocolate recipes just hanging out on the web and I’ve decided to begin sharing my favorite thing in the whole world with my followers. I hope you’ll enjoy what I’ve named “The Southern Chocolatier”.

      Chocolate Kahlua Cupcakes



      Any chocolate cake recipe will do, but I really have an infinity for the chocolate cake recipe on the tin of Hershey’s Cocoa. Actually I love the recipe for the chocolate icing too, but this is all about Chocolate Kahlua Frosting today.


      Chocolate Kahlua Frosting

      Kahlua (coffee liqueur) adds a wonderful dimension to delicious chocolate frosting

      Yield: Frosting to pipe a swirl on 20-24 cupcakes, or frost and fill a 8″ cake.


      12 tablespoons (1 1/2 sticks)Challenge butter

      4 oz. (1/2 block) cream cheese

      1/3 cup unsweetened cocoa powder

      4 cups powdered sugar

      1/2 teaspoon vanilla extract

      2-3 tablespoons Kahlua/coffee liqueur (adjust to your tastes)

      (in place of Kahlua, use 1-2 tablespoons espresso coffee, cooled)

      1 tablespoon heavy cream (or milk as a second choice)


      In the bowl of an electric mixer, beat butter until fully smooth.

      Add cream cheese, and continue to beat until fully incorporated and smooth.

      Add cocoa powder, and beat until well combined.

      Add powdered sugar, one cup at a time, while the mixer is running.

      Add vanilla, then 2 tablespoons of Kahlua (or espresso) and 1 tablespoon heavy cream. Add additional Kahlua if desired.

      Beat until all liquid is fully incorporated and frosting is smooth and fluffy.

      Recipe Source- Glorious Treats, based on my Chocolate Cream Cheese Frosting

      * * * * * * * * *

      If you don’t have cream cheese on hand, feel free to replace it with an additional 4 tablespoons (1/2 stick) of butter. The cream cheese adds a nice dimension, but the frosting is still delicious without it.

      It is important that your butter and cream cheese are cool or cold, or the frosting may be too soft. If the frosting is too soft, put the entire bowl of finished frosting in the fridge for 20 minutes or so, and it will firm up quite a bit.

      This recipe was found at –