Chocolate Peanut butter bars

We can rarely come across desserts or sweets which can be healthy too and is also less time consuming. Here is one such recipe, which is highly nutritious, easy to make and can fill the hearts of everyone who takes the first bite. It simply melts in the mouth and is too yummy for words. It is ideal fo your kids snack box. Enjoy.

Ingredients

200g digestive biscuits (graham crackers)
1/3 cup  unsalted butter, melted
1/2 cup  crunchy or creamy peanut butter
Chocolate Layer
200 g bittersweet chocolate
1/4 cupcreamy peanut butter, divided

Directions

Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
Melt chocolate and 2 tbsp  of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp  of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

Chocolate Pudding

This is another yummy pudding recipe and undoubtedly the favourite of all kids. It is easy to whip up using common pantry ingredients. I garnished it with chocolate syrup and a few galaxy minstrels to make it visually more appealing.

Ingredients

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/4 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
Chocolate syrup and galaxy minstrels for garnishing

Directions

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Pour chocolate syrup on top and decorate with galaxy minstrels if desired.

Chocolate Microwave Cake in a Cup

This is a superb and super easy cake recipe. The highlight is that it takes only a maximum of 2 minutes to be baked with the least of efforts. It can be called as a Kids favourite recipe. So surprise your family with this easy cake. Please  note that the time needed will vary according to the temperature setting of your microwave.

Ingredients

5 tbsps All purpose flour
1.5 tbsp cocoa powder
Pinch of salt
¼ tsp baking soda
2 tbsp sugar
2 tsp oil (I used olive oil)
2 tsp  Apple cidar vinegar
1 tsp vanilla extract
5 tbsp water
2 tbsp Milk

Instructions

In a microwave safe bowl or cup, add all the dry ingredients and mix. Now add all the wet ingredients and stir until evenly mixed.
Place it in your microwave and cook for 1 mins 30 seconds.
It will rise and it will be super fluffy and chocolatey. Enjoy!

Chocolate Avocado Muffins

This is a surprisingly tasty chocolate muffin recipe.There is an avocado in it, but it doesn’t taste like avocado at all,  it is only there for the texture. Avocado is used as a substitute for butter. This is dense, thick and a sweet muffin and hence can be considered as a regal breakfast dish.

Ingredients

1 ripe large avocado
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
½ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup milk
¼ cup mini chocolate chips

Instructions

Preheat the oven to 350. Prepare muffin tin by putting liners in and spraying them with cooking spray.
In a large bowl, beat the avocado and sugar until as smooth as it will get. Its okay if there a few small chunks of avocado. They will mush in as you add the dry ingredients.
Add the vanilla and the eggs, mixing until well incorporated.
Mix the dry ingredients.
Alternate adding dry ingredients with the milk until they are well mixed. Do not over mix, but also make sure to smush up any remaining little specks of avocado. Mix in the mini chips.
The batter is pretty thick and dense. Fill the muffin cups about ⅔ full. I used an ice cream scoop to do it easily and cleanly.
Give the pan a good couple of taps on the counter to level them out a bit. Bake for 18-20 minutes or until set, a bit puffed and a toothpick comes out with some moist crumbs.
Let cool completely. These will store well covered on the counter, or freeze to keep them fresh longer.

Chocolate Strawberry Avocado smoothie

This is indeed a smoothie dessert treat which does not exactly come under the category of a "Healthy Smoothie" and definitely not a smoothie fit for a diet plan. This is a creamy chocolate treat to cool off on a hot afternoon  or just enjoy it after dinner as a special end to the day. The taste is all from the strawberries and chocolate, with a little extra honey for sweetness if you like it that way. Adding avocado to the smoothie provides some healthy fats to balance out the sugar in the chocolate and honey.

Ingredients

1 cup frozen strawberries
1 ripe avocado, roughly chopped
1 tbsp. cocoa powder
1 ½ cup almondmilk
½ tsp. vanilla
1 tbsp. raw honey

Preparation

Place all the ingredients in a blender, and pulse until everything is smooth.
Pour mix into small glasses, and garnish with chocolate logs.

Chocolate Avocado Cookies

This is a much healthier version of a cookie. The name may not sound very appealing but in reality, it is just awesome and very much like any chocolate cookie. The avocado serves the purpose of butter without adding much flavour to the cookies. Try this.

Ingredients

3/4 cup avocado flesh (very ripe, but not brown)
½ cup  sugar
1 egg
½ cup dark cocoa powder
50 gm dark chocolate chunks
½ tsp. baking soda

Instructions

Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and sugar until smooth. Add in the egg.
Mix in the cocoa powder and baking soda.
Stir in chocolate chunks.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge.

Chocolate Avocado Pudding

This is a very easy pudding recipe made with avocado and chocolate. You might be surprised at the combination but it truly makes a great pair when it comes together in this dessert recipe. Make sure that the avocado you are using is very ripe. Enjoy!!

Ingredients

1 medium avocado, ripe
2 Tablespoons unsweetened cocoa powder
2 Tablespoons honey
6 Tablespoons almond milk
optional: pistachios or other nut for topping

Method

Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender.
Add the cocoa, honey or agave, and almond milk. Blend, starting on low and then moving to high speed until it is smooth.
If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cocoa or honey or agave to taste.
Refrigerate the pudding and serve cold. Top with pistachios or other nuts. Enjoy!

Chocolate fudge brownies

The one thing that I can never resist is chocolate, whatever form it might be. I may be on an intense diet plan. But the mere mention of a chocolate is enough to leave all vows and pledges behind. Im sure that a majority of you will be like me. This is a rich chocolate recipe which  would definitely soothe the sweet cravings of all chocolate lovers. Make it as a special celebration treat for your loved ones.

Ingredients

1/2 cup  salted butter
250 gm coarsely chopped quality semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup powdered sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons  all-purpose flour
2 Tablespoons unsweetened cocoa powder
You can add a pinch of salt if your butter is unsalted.
1 cup  semi-sweet chocolate chips

You can have an optional frosting too if you want.

Directions

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan and cut into squares.

For the optional frosting: sift together  confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer. I did it after cutting into squares and laid one above the other with frosting in between to make a sandwich brownie.

Chocolate Peanut Butter Cookies

Ive lost count of howmany times ive made chocolate cookies in my home. It is the favourite teatime snack of everyone and hence I make it very often. But this time, for a change I included some peanut butter too and the cookies turned out to be even better. Realized that baked Peanut butter has a more rich taste than how it is when it is spread on breads. Please try it out. This indeed is an awesome cookie recipe.

Ingredients

1 1⁄4 cups butter softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3⁄4 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup peanut butter

Directions

Heat oven to 350°.
In large mixer bowl, mix butter and sugar until light and fluffy.
Add eggs and vanilla; beat well.
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter.
Drop by tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
Cool slightly,  remove from cookie sheet onto wire rack. Cool completely.

Chocolate Icecream

I dont think there is anyone who doesnt like icecreams. And when it is Chocolate, that is an added bonus. All of us in our family like icecreams. Till now I've made only vanilla icecreams or custard. This time i tried out chocolate icecream and it became perfect. It was super tasty. I didnt chill it much because I wanted my little boy to eat it too. Try it.

Ingredients

½ cup sweetened condensed milk
3 tablespoons unsweetened cocoa powder
1 cup fresh cream.
Milk-1/4 cup
Corn flour- 1heaped tbsp
Sugar- Only if needed
Vanilla essence-Few drops.

Instructions

Pour sweetened condensed milk in a bowl and sift in half of the unsweetened cocoa powder. Stir until combined. Sift in the remaining half cocoa powder and corn flour and whisk until homogeneously mixed.
Then whip 1 cup of whipping cream until stiff. Transfer the  whipped cream into the cocoa powder and sweetened condensed milk mixture  and whisk until well mixed. Doing this, the batter should be thinned out. Pour in milk and sugar if needed and stir well. Add vanilla essence and stir.
Transfer the batter into a container and cover with a plastic wrap. Freeze for at least 6 hours or overnight until completely frozen.

Choco-Vanilla Butter Cookies

There is nothing like home made cookies with tea. And a choco-vanilla butter cookie is the tastiest option. The best part is that you can make the dough and store it in the refrigerator and use it when ever you feel like eating a warm baked cookie. It can also satisfy your sudden cravings for something sweet. I made a few colourful ones too just to amuse my baby who was waiting patiently beside me while I did the baking.

Ingredients

200grms butter (softened)
2/3 cup, 150 grms caster sugar
1 tsp vanilla extract/essence
1 egg
2 1/2 cups(375 grms) plain flour
1 1/2 tbsp cocoa Powder

Method

1.In a small bowl combine butter, egg,caster sugar and vanilla essence. Beat  till light and fluffy.
2.Mix in flour(sieved), mix to form a firm dough.
3. Divide the dough to two equal parts,to one part dough add cocoa powder and mix well,until well combined.Knead each piece of dough separately on a floured surface until smooth.
4. Cover both the doughs with cling film and refrigerate for 30 minutes.
5.Take out the dough and roll it into shapes according to your creativity. You can arrange both the doughs alternatively to give it a great physical appearance.
6. Heat oven to 375 degrees and bake for 8-9 minutes.

Chocolate Coconut Hairpins

This is a healthy dish made with biscuits and coconut that we can make for our kids. The perfect blend of the outer biscuit layer with the sweet coconut filling, makes the dish an outstanding one.  It can also be made into rolls but for that the thickness of the filling as well as the outerlayer should be less. But you can try that as well. Enjoy.

Ingredients:

For Outer Layer:
Marie Biscuit or any Digestive Biscuits – 2 cups Powdered
Cocoa Powder – 2 to 3 tblspn
Powdered Sugar – 2 to 3 tblspn
Milk – 3- 4 tblspn or as needed

For  Inner Filling:
Butter – 50 gms
Cashews – 10 chopped finely
Desiccated Coconut – 1 cup
Vanilla Essence- 1tsp
Powdered Sugar – 2 tblspn

Method:

Start by making filling.. Take butter in a saucepan and melt it down on low heat.
Remove it from heat and add in cashews, coconut, vanilla and sugar and mix well.
Let it cool down to room temperature.

Now make outer layer. Take powdered biscuits, cocoa and sugar in a bowl and mix well.
Gradually sprinkle in the milk so that it forms a stiff dough. Don’t add too much of milk, else it will become sticky and won’t roll properly.
Now take a butter paper or foil.
Take the dough and spread it into rectangle shape about 1 inch thickness.

Put all the filling on top and press it firmly with back of spoon so that everything sticks. Take hold of one side and fold it firmly towards the other side and press.
Wrap it with foil or butter paper and put in fridge for 30 mins.
Now take a sharp knife and cut into equal portions.

Classic Chocolate Cake

Ingredients

3/4 cup butter, softened
1  cup sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup milk

Directions

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured pan.
Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or frost with your favorite frosting. Can be served with vanilla icecream.

Molten Lava Chocolate cake

Ingredients
1 stick unsalted butter
5 ounces bittersweet chocolate
1 Bar of White chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour

DIRECTIONS

Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the bitter chocolate . In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins.Bake for 2 minutes and then insert the bar of white chocolate towards the crntre of the cake. Bake again for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Homemade Honey Chocolate

Ingredients

1 cup of Cocoa Butter
1 cup  Cocoa Powder
½ cup Honey
1 teaspoon Vanilla Extract

Instructions

Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat.
When cocoa butter is completely melted, remove from heat and add cocoa powder, honey and vanilla extract..
Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets in to the chocolate as it can cause the texture to get mealy! Be careful when having wet hands.
Pour the chocolate in to molds or onto a baking sheet lined with parchment paper or a greased pan to harden.
Let harden for several hours at room temperature and remove from molds. It can be kept in the refrigerator for many days.

Chocolate Cookies

Ingredients

1 1/2cups all-purpose flour
1⁄2 cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup butter
1 1⁄4 cups sugar
2 large eggs
1⁄2 teaspoon vanilla extract
Dates and nuts

Method

Preheat oven to 350 degrees Fahrenheit.
Grease 2 baking sheets with butter.
In a medium bowl, stir together the flour, cocoa, baking powder, and salt.
In a large bowl, beat the butter and sugar for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl!
Add one egg to the bowl and beat until blended. Then, add the second egg.
Add the flour mixture. Mix on low speed until blended.
Using a tablespoon, scoop up a rounded spoonful of dough.
Roll the dough into a ball using your hands.
Place the balls on the prepared baking sheet.
Space each ball of dough about 2 inches apart. Top it with date slices and nuts.
Bake cookies for 10 to 12 minutes, until crackled and puffed.

Fruit n Nut Chocolate chunks

Ingredients

1/2 cup butter
1/4 cup coconut oil
1/2 cup cocoa powder
1/4 – 1/2 cup powdered sugar
Few drops of vanilla essence
Dried nuts and fruits

Place grated butter and coconut oil in a small, heat-safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm (not boiling, but nearly) water. Stir the oil and butter occasionally until it’s smooth.
Put half cup cocoa powder in the bowl with melted oil and butter. Put a few drops of vanilla extract. Stir continuously until smooth. Add dry fruits and stir again.
Pour the melted chocolate on a greased pan.
Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.Cut into chunks.