Chocolate

Dark Double Chocolate Crinkle Cookies

December 24, 2016 by The Partial Ingredients

If you are a chocolate lover and want a deep, dark chocolate flavor these are the cookies for you! I call these babies “chocolate chip cookies on steroids.” I’m normally not super into sweets but at this time of the year you gotta indulge a little bit. These cookies get the name “crinkle” from the confectioner’s sugar the dough is rolled in. It creates a pretty crinkle pattern once the cookies are baked. They are very easy to make and simple to throw together. These cookies have a brownie-like texture on the inside so they will come out of the oven very soft looking. They are seriously amazing with coffee. I added a touch of cinnamon to give it some extra flavor depth but this is optional. If you don’t want to bake the whole batch you can conveniently freeze the dough for up to three months in the freezer.
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Double Chocolate Chip Buttermilk Muffins

April 19, 2015 by The Partial Ingredients

Who says you can’t have chocolate for breakfast? These buttermilk muffins are the perfect excuse to have chocolate in the morning. They are full of chocolate flavor but won’t make you feel like you ate a heavy dessert. I reduced the amount of all purpose flour by half and subbed in a cup of whole wheat flour. If you’re out of buttermilk you can easily make “acidified milk” which is just milk with a dash of white vinegar mixed in. The milk curdles slightly and overall I’ve found it to be a good substitute for buttermilk. If going this route make sure to use at least 2% or whole milk as it does help with the flavor. While this is optional, you can add a little espresso powder to bring out even more of that chocolate flavor and give it some complexity. The texture was fluffy, delicate and perfect with tea and coffee!
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Homemade Chocolate Pudding

March 26, 2014 by The Partial Ingredients

I used to make instant Jell-o chocolate pudding all the time when I was a kid. All you needed to do was dump the powder and milk in a sauce pan and stir until your wrist got tired. This is the grown-up version of the Jell-o stuff, and much tastier! I adapted a recipe I use for vanilla custard so it uses plenty of butter and eggs (but it’s worth it for the good stuff, right?) It’s a bit more involved than the instant kind since this requires tempering your eggs. Tempering is a process that allows the temperature of the eggs to rise without creating a scrambled mess. All you need is a steady pouring hand and another to do the fast stirring to combine the hot milk into the eggs. It’s a breeze once you get the hang of it. I used real chocolate chips along with unsweetened cocoa powder to amp up the chocolate flavor. It also tastes great served cold, hot and in large bowls!

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Red Velvet Chocolate Chip Cookies

February 17, 2014 by The Partial Ingredients

I love red velvet and when I came across a recipe for red velvet chocolate chip cookies I knew I had to give it a try! This recipe combines the best of red velvet cake and the classic chocolate chip cookie. It was very easy to throw together and the total time took about 90 minutes. Most of that time was used to chill the dough as it was too sticky to pop in the oven right away. The inside had an almost cake-like consistency–so soft and pillowy! I will definitely be making these again.
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Salted Coconut Chocolate Dipped Strawberries

February 13, 2014 by The Partial Ingredients

Who can say no to chocolate covered strawberries? For Valentine’s Day I decided to go with a recipe that’s both simple and tasty! These strawberries are dipped in semi-sweet chocolate with added coconut oil and sea salt. The Coconut oil and sea salt are simple additions that enhance the flavor of the chocolate and give it a little more complexity. For the chocolate I chose a high quality semi-sweet chocolate chip which I melted in a DIY double boiler. If you have leftover chocolate eat as is or throw it on some ice cream with extra strawberries!
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Dark Chocolate Cherry Scones

November 11, 2013 by The Partial Ingredients

These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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Banana Coconut Chocolate Chip Muffins

October 26, 2013 by The Partial Ingredients

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Dark Chocolate Orange Scones

April 20, 2013 by The Partial Ingredients

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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Chocolate Espresso Cookies

March 10, 2013 by The Partial Ingredients

Chocolate and espresso is a subtle combination. In many recipes a little espresso or coffee is added to enhance the chocolate flavor. The espresso compliments the chocolate and these cookies play on that idea very nicely. The batter is made with cocoa and espresso powders along with melted chocolate. Solid chocolate chips are mixed into the batter so any cravings you might have had for chocolate will probably be satisfied. After the cookies are baked the outside forms a glossy layer that cracks apart. The inside isn’t really like a normal cookie’s but rather like the inside of a brownie. I was really happy with how these turned out and next time I have a chocolate craving I know which recipe to turn to!

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Cherry Chocolate Chip Oatmeal Cookies

March 3, 2013 by The Partial Ingredients

Oatmeal raisin cookies got a bad rep when I was a kid. They weren’t very sweet, had a dry crumbly texture and just couldn’t stand up to classic chocolate chip cookies. These cookies give chocolate chip a run for it’s money. The cherries and chocolate go so well together and the texture was soft and not too crumbly. The cherries really take this cookie to the next level because they added a little bit of tartness to balance the sweet. I will definitely be making these again! The recipe makes 5 1/2 dozen so I cut the recipe in half. If you wanted to make the larger amount, just double the measurements below.

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