Who doesn’t love whipped cream? It’s the perfect topper for almost any dessert, but add some chocolate to it, and you get a light, decadent cocoa cream. Continue reading
Caramel apples are a seasonal favorite this time of year, but when you turn them into chocolate caramel apples, the flavor really pops. Continue reading
Ok, I didn’t name this recipe. I know it sounds more like something out of a movie kids shouldn’t watch than a delicious dessert, but trust me, this is one of the richest, most decadent chocolate treats you’ll ever make. I found this recipe online and knew I had to try it. It’s pretty simple. Use your favorite recipe to whip up a batch of chocolate chip cookie dough (I find the good old Nestle Tollhouse recipe works pretty well) and fill a 9×13 pan about a 3rd of the way up. Next cover the cookie dough with a layer of Oreo cookies. And finally, stir up a batch of brownie batter (go ahead make it easy with a boxed mix). Cover the Oreo cookie layer with the brownie batter. Cook as you normally would a pan of brownies, testing with a toothpick when done. These are great any way you eat ’em, but when you get ’em still warm, it’s especially excellent. Enjoy!
Having been unable to find a blueberry muffin recipe that I really liked, I created my own. It contains less sugar and more blueberries than most and for an extra punch of tastiness, I mixed in some oatmeal and some chocolate chips. I’ve been eating these all week and haven’t wanted to destroy the evidence yet, so I’ll post the recipe. I actually had a few plates of these disappear this weekend, so apparently others find them edible as well (a rare occurrence that I’ll be sure to savor). Enjoy.
1 cup of all-purpose flour
1 cup of rolled oats (oatmeal)
1/2 cup of whole wheat flour
1/2 cup of sugar
1/2 tsp of salt
1 tbs of baking powder
1 1/4 cups of milk (I used raw milk, but 2% or even skim would probably work fine)
1/3 cup canola (or similar) oil
1 tsp vanilla
1/2 pint blueberries
1/2 cup chocolate chips
Mix the dry ingredients in one bowl and the liquid ingredients in a separate bowl. Slowly add the liquid ingredients to the dry, adding in blueberries and chocolate chips. Stir until blended and a batter forms.
Spoon the batter into muffin pan filling each cup 1/2 to 3/4 high. Bake at 400 degrees for around 20 min. Muffins are done when firm to the touch and tops are golden brown.
Makes 12-15 muffins
Copyright © Amber Reifsteck ~ The Woodland Elf