Amaretto Chocolate Chip Cookies

Almond lovers, this recipe is for you! A perfectly chewy and gooey chocolate chip cookie infused with a double dose of almond flavor, with puddles of melted dark chocolate and a sprinkle of flake sea salt to finish it off right. As if a classic chocolate chip cookie wasn’t good enough, we take it up […]

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Almond lovers, this recipe is for you! A perfectly chewy and gooey chocolate chip cookie infused with a double dose of almond flavor, with puddles of melted dark chocolate and a sprinkle of flake sea salt to finish it off right.

As if a classic chocolate chip cookie wasn’t good enough, we take it up a notch with almond paste and a healthy glug of amretto liqueur for a wonderfully unique flavor. These aren’t your average chocolate chip cookies, that’s for sure!

Overhead, baking sheet with randomly arranged Amaretto Chocolate Chip Cookies, with visible flakes of sea salt and melted chocolate puddles.

In this episode of boozy baking… we’ll infuse a classic chocolate chip cookie with almond paste and a generous glug of amaretto.

What’s not to love?

These are larger and thicker than my pistachio dark chocolate chunk cookies, though they might seem similar. I used a large cookie scoop for these babies, a whopping 60g of dough per cookie, which results in a palm-sized treat of epic proportions.

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Chocolate Pecan Slab Pie

Pecans are the great American nut and at no time of the year are they more in demand than around the holidays. There are a lot of different nuts grown in the United States; walnuts, almonds, pistachios, and hazelnuts, but a pie made with toasted pecans is a holiday tradition and every year I have the urge to make one. Recently an American membership-only store…

Pecans are the great American nut and at no time of the year are they more in demand than around the holidays. There are a lot of different nuts grown in the United States; walnuts, almonds, pistachios, and hazelnuts, but a pie made with toasted pecans is a holiday tradition and every year I have the urge to make one.

Recently an American membership-only store opened in France, and while there are many French hypermarchés (mega-stores), this one caused a splash, particularly amongst Americans, because they have things like big rolls of their famous plastic wrap with that superlative cutter, IPA beers, and from what I hear, big bags of pecans.

There’s always been Metro, a similar mega-store that carries more restaurant-supply items. But there’s a huge refrigerator filled with every kind of French cheese (and butter) that you can imagine, sold whole (like an entire wheel of Brie) or butter in large blocks, and they give you down jackets to wear because you want to spend so much time in there. It really is that cold. But you need to be a professional to go there.

I don’t have room for an entire wheel of Brie – and I’m not talking about in my stomach (which I’d be up for trying…), but in my refrigerator – but I do have room for pecans, which I stockpile as the holidays get closer and closer. Over the years, I’ve made Ginger Pecan Pie and Chocolate Pecan Pie with my precious pecans that I haul back from the States because I’m not schlepping out to the boonies on the outskirts of Paris to get a bag of pecans when I can carry them 5500 miles over the Atlantic. (And sometimes pay extra in luggage fees.) That makes sense. Right?

Continue Reading Chocolate Pecan Slab Pie...

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing. ‘Tis…

A Couple Cooks – Recipes worth repeating.

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.

Pumpkin Chocolate Chip Bread

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one (we couldn’t!).

Ingredients in pumpkin chocolate chip bread

This pumpkin chocolate chip bread uses the same ingredients as your favorite pumpkin bread recipe, with the addition of rich chocolate chips. We prefer the rich, dark flavor of bittersweet chips here, but you can certainly opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. Here’s what you’ll need for this recipe:

  • Eggs
  • Pumpkin puree
  • Brown sugar and granulated sugar
  • Neutral oil
  • Vanilla extract
  • Cinnamon
  • Ground ginger
  • Allspice
  • Cloves
  • Baking powder and baking soda
  • All-purpose flour
  • Salt
  • Bittersweet chocolate chips (or semi-sweet)
Chocolate chip pumpkin bread

Tips for baking chocolate chip pumpkin bread

This chocolate chip pumpkin bread recipe is easier than most: no need for a stand mixer or multiple bowls and pans. In fact, it’s modeled after our Classic Pumpkin Bread and made in just one bowl! Here are a few tips for baking this loaf to perfection:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
  • Cover loosely with aluminum foil at 45 minutes. The top can get a bit browned here, so we suggest a little foil after the bread has risen completely.
  • Don’t overbake! Try not to go overboard on the bake time. The internal temperature should be between 200°F and 205°F.

For peak moistness, allow to cool (and store)

Here’s a trick for this pumpkin chocolate chip bread: let it cool fully before serving — and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Another trick for peak moisture in a quick bread: you can loosely wrap it in aluminum foil while it cools! That way, all the moisture is trapped inside and infuses into the bread. Just be careful not to touch the chocolate chips with the foil, since they are very soft when they come out of the oven.

Pumpkin Chocolate Chip Bread

Variations

There are so many ways to make a good pumpkin bread. If you have a special diet or are looking for a healthy option, we’ve got you covered! Simply use the same instructions about the chocolate chips, but follow one of the recipes below:

Chocolate chip pumpkin bread storage

Pumpkin chocolate chip bread recipe tastes even better the next day, because it picks up moisture during storage. Here’s how to store this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Chocolate Chip Bread

More pumpkin recipes

Love baking with pumpkin? Here are a few more pumpkin recipes you’ll love:

This pumpkin chocolate chip bread recipe is…

Vegetarian. For gluten-free and vegan, see the diet variations above.

Print
Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices

Description

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.


Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon cloves
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
    Whisk in the cinnamon, ginger, allspice, cloves, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
  3. Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
  4. Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, covering the top loosely with aluminum foil at 45 minutes. (The internal temperature should be between 200°F and 205°F.) Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin chocolate chip bread, chocolate chip pumpkin bread, pumpkin bread with chocolate chips

A Couple Cooks - Recipes worth repeating.

Double Chocolate Chunk Pecan Cookies

Double Chocolate Chunk Pecan Cookies

The next time that you’re in the mood for a very chocolatey cookie, look no further than this recipe for Double Chocolate Chunk Pecan Cookies. These cookies have a intensely chocolate base that is studded generously with chunks of chocolate and toasted pecans. The result is a rich cookie that delivers a  …

The post Double Chocolate Chunk Pecan Cookies appeared first on Baking Bites.

Double Chocolate Chunk Pecan Cookies

The next time that you’re in the mood for a very chocolatey cookie, look no further than this recipe for Double Chocolate Chunk Pecan Cookies. These cookies have a intensely chocolate base that is studded generously with chunks of chocolate and toasted pecans. The result is a rich cookie that delivers a double dose of chocolate in every bite, plus a nutty crunch that is the perfect contrast to the tender cookie.

The dough for these cookies is made with quite a lot of cocoa powder, which gives them an intense and bittersweet flavor. While it might seem like there is a lot of sugar in the dough, keep in mind that all that cocoa powder is unsweetened, so you need a fair amount of sugar to balance it out. The finished cookies will not be too sweet – in fact, you’ll still have a wonderfully intense cocoa flavor.

The dough is quite thick, so you’ll need a little muscle to stir in the mix-ins, though the cookies spread quite a bit when they bake. This recipe makes a fairly large batch of cookies, which is great when you need cookies for a party or an event. They keep well when stored in an airtight container and can even be frozen for later snacking. That being said, you can halve the recipe if you need a smaller batch.

For the best results, I recommend chilling the dough overnight (or for 24 hours) before baking it. That resting time really helps ensure that the cookies bake uniformly and, while they will still spread nicely, they will spread slightly less than freshly mixed dough. A few unofficial taste tests also suggested that the cookies taste more chocolatey when the dough is rested, but I would have to draft a few more tasters before I can state that as a fact. The cookies are very tender, with a soft chewiness that is very satisfying.

I finished these cookies by sprinkling them with a pinch of coarse salt before going into the oven, which brings out the rich chocolate in the dough when the cookies are finished. You can get the same effect by using salted pecans, instead of plain, as your mix-in. If you don’t have pecans, walnuts work extremely well in these cookies, too.

Double Chocolate Chunk Pecan Cookies
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
2 cups sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups semisweet or dark chocolate chunks
1 cup coarsely chopped toasted pecans
coarse salt, for topping

In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and sugar. Beat in eggs, followed by milk and vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture, stopping when no streaks of dry ingredients remain. Stir in chocolate chunks and pecans.
Cover bowl and refrigerate dough for 12-24 hours.*
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1-inch balls and arrange on prepared baking sheet. Sprinkle each with a bit of coarse salt.
Bake for 10-12 minutes, until cookies are set around the edges
Cool for 4-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 4 dozen

*Note: You can bake this dough right away, but the cookies may spread slightly more. They will still be tasty and the baking time will be about the same.

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Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

Continue Reading Thanksgiving Recipes...

One Bowl Brown Butter Blondies

Blondies are one of the easiest bakes around. Just combine a few simple pantry ingredients in one bowl with whatever chocolate you have around, spoon the batter into a pan, and bake. The brown butter and vanilla give these a rich and delicious flavor so don’t skimp on either.



One Bowl Brown Butter Blondies

Makes one 8x8-inch pan

10 tablespoons (142g) unsalted butter

1 cup (200g) dark brown sugar

1 large egg, cold from the fridge

2 teaspoons vanilla extract

1 teaspoon kosher salt (diamond crystal)

1 cup (128g) all-purpose flour

1/4 teaspoon baking powder

1 cup (170g) chocolate chips or m&ms plus more to sprinkle

Flaky salt, to sprinkle (optional)

Heat oven to 350ºF and line an 8x8-inch baking pan with parchment paper

Brown the butter: Melt the butter in a medium saucepan over medium heat, stirring constantly until all of the milk solids turn golden and the butter has a nutty fragrance being careful to not let it burn.

Add the butter to a large bowl, then add the brown sugar. Whisk to combine then whisk in the salt and vanilla. Whisk in the egg.

Fold in the flour and baking powder. When a few streaks of flour remain, fold in the chocolate.

Transfer the batter to the pan and smooth the top then sprinkle with more chocolate and a bit of flaky salt if desired.

Bake for 25-30 minutes or until set on the edges and still soft in the center. Let the blondies cool in the pan set on a rack.

Salted Dark Chocolate Count Chocula Candy Bars

Salted Dark Chocolate Count Chocula Candy Bars

I always get nostalgic when I see Halloween cereals hitting the shelves. I remember the ads for Count Chocola, Booberry and Frankenberry from my Saturday morning cartoon days all too well, so they really are part of the season – even if I don’t eat as much of them now as I …

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Salted Dark Chocolate Count Chocula Candy Bars

I always get nostalgic when I see Halloween cereals hitting the shelves. I remember the ads for Count Chocola, Booberry and Frankenberry from my Saturday morning cartoon days all too well, so they really are part of the season – even if I don’t eat as much of them now as I did back then! Still, I have a hard time resisting the temptation to pick up a couple of boxes when the season rolls around. I want to play with them just as much as I want to eat them and, fortunately, they are actually great ingredients to work with. In the past, I’ve made Frankenberry Cereal Bars and Count Chocula Cereal Milk Ice Cream, but these delicious Salted Dark Chocolate Count Chocula Candy Bars are sure to be a hit even if you’re not already a fan of the cereals.

These bars actually fall somewhere between a chocolate bar and a granola bar, though they are definitely a bit closer to the decadent side of the spectrum because they have use a lot of chocolate and have a very deep chocolate flavor. They may look like cereal bars at first glance, but the only marshmallows you’ll find in these are the ones that come in the cereal! The chocolate cereal gives them a great crunch – helped along by the addition of toasted almonds – and a light texture that is reminiscent of chocolate bars that use puffed rice for texture. Of course, I used Count Chocula, however you can use another puffed chocolate cereal to get similar results when the spooky seasonal cereal isn’t available.

I used both unsweetened chocolate and white chocolate in these bars, rather than using only dark chocolate, as the name might suggest. The unsweetened chocolate brings in a strong bittersweet cocoa note, while the white chocolate contributes a creamy sweetness and a hint of vanilla. White chocolate alone might be too sweet, but it really blends nicely with the unsweetened chocolate. The resulting chocolate coating has a hint of the creaminess of milk chocolate, but all the strong flavor of dark chocolate. Be sure to use high quality white chocolate that only contains real cocoa butter, nothing with other vegetable fats added. The finishing touch is a sprinkle of sea salt that makes all the flavors pop – and will have you coming back for another bite.

Salted Dark Chocolate Count Chocula Candy Bars

These bars keep very well when stored in an airtight container and should last for up to a week, if they don’t get eaten up first. I like to eat them as bars, however you can cut them into bite sized squares or even crumble up the mixture into small pieces for addition to a trail mix. It is important to let the bars sit out and cool/set completely at room temperature before they are stored, so leave time to prepare them in advance.

Salted Dark Chocolate Count Chocula Bars
4 tbsp butter
4 tbsp corn syrup
1/4 tsp salt
4 oz unsweetened chocolate, finely chopped
4 oz white chocolate, chopped
3 oz toasted, slivered almonds
1 oz coarsely chopped graham crackers
1 oz Count Chocula Cereal (or other chocolate cereal)
coarse salt, for topping

Line a 9-inch pan with lightly greased aluminum foil or parchment paper.
In a small saucepan, combing butter and corn syrup and bring just to a boil. Stir in salt.
Place chopped chocolate in a large bowl and pour hot butter mixture over it. Allow mixture to stand for 1 minute, then stir until very smooth. Add in almonds, graham crackers and cereal, stirring with a spatula until completely coated. Transfer mixture to prepared pan and spread into an even layer, pressing the layer down very firmly to ensure that the bars stick together once they have set. Sprinkle with a generous pinch of coarse salt.
Allow bars to sit, uncovered, at room temperature until they have completely set, at least 1-2 hours. When firm and set, use a sharp knife to cut into bars. Store in an airtight container.

Makes 12-15 bars.

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New-Fashioned Chocolate Meringue Pie

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind …

chocolate meringue pie with gold fork in it

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind imaginable: apple, peach, blueberry, cherry, and always my dad’s favorite, lemon meringue. I will admit to never enjoying meringue as a child; it was either baked into the pie (which always tasted too eggy to me) or else looked very similar to giant, beautiful piles of whipped cream. I was always fooled. The overly-sweet, sort of bubbly meringue I was served instead was often disappointing. That was until I discovered Swiss Meringue, an incredible light, smooth, balanced meringue that I am now smitten with. It pairs beautifully with chocolate mousse and a flaky crust, making for an incredible bite of dessert. I have used the base of my Black-bottom Chocolate Pie here, but added even more chocolate, and a flaky, forgiving, pat-in-the-pan lard crust that adds clean flavor. Topping this pie with piles of meringue or meringue ghosts is decadent, but delicious. Lard Makes an Incredibly Flaky Pie Crust Lard has a lot of advantages in […]

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Chocolate Glazed Donuts

Fried cake doughnuts are dipped in a chocolate glaze and topped with your favorite sprinkles. These chocolate glazed donuts are perfect for a weekend breakfast or a fun dessert. This post contains affiliate links. I think we all have recipes that remind us of our childhoods. For me, it’s recipes like my Nana’s pumpkin crunch …

The post Chocolate Glazed Donuts appeared first on My Baking Addiction.

Fried cake doughnuts are dipped in a chocolate glaze and topped with your favorite sprinkles. These chocolate glazed donuts are perfect for a weekend breakfast or a fun dessert.

Three sprinkle-topped chocolate glazed donuts stacked on a piece of parchment paper, with more donuts and sprinkles in the background.

This post contains affiliate links.

I think we all have recipes that remind us of our childhoods.

For me, it’s recipes like my Nana’s pumpkin crunch cake, honey bun cake, or chocolate zucchini bread.

For Eric, it’s his grandma’s chocolate glazed donuts.

I don’t make donuts all that often, but for some reason, fall seems like the perfect time to make them. Maybe it’s because I automatically associate fall with apple cider donuts, or maybe it’s just that they’re such a comfort-food breakfast.

Overhead view of sprinkle-topped chocolate-glazed donuts scattered on a wire rack.

In Eric’s book, a donut is not a donut unless it’s dipped in chocolate. So these sweet little cake donuts are dipped in a chocolate glaze – and topped with some sprinkles, of course!

Eric enjoyed chocolate glazed donuts every Christmas during his childhood, and they even graced the breakfast table after a special sleepover. 

I hope you use this recipe to make some special memories of your own!

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Malted Fudge Brownie Ice Cream Sandwiches

Sweet dreams are made of these malted fudge brownie ice cream sandwiches, with layers of chewy fudge brownie, luscious ganache, and a malted cocoa ice cream. These brownie ice cream sandwiches are quite possibly one of my favorite recipes, ever. With layers of silky smooth milk chocolate ganache and a light cocoa ice cream that’s […]

The post Malted Fudge Brownie Ice Cream Sandwiches first appeared on Love and Olive Oil.

Sweet dreams are made of these malted fudge brownie ice cream sandwiches, with layers of chewy fudge brownie, luscious ganache, and a malted cocoa ice cream.

These brownie ice cream sandwiches are quite possibly one of my favorite recipes, ever. With layers of silky smooth milk chocolate ganache and a light cocoa ice cream that’s no-churn and no-fuss, sandwiched between two layers of thin, chewy brownie, they are as easy to prepare as they are to devour.

Random stack of Malted Fudge Brownie Ice Cream Sandwiches, cut into squares to show the different layers, on a marble board.

Friends, these are ridiculously good.

Like, one of the best things I’ve ever made good. And considering I’ve published over 1,500 recipes (!!) that’s saying something.

Not to mention that for a multi-component ice cream sandwich, they are surprisingly easy to prepare. Which only makes them even better in my mind.

My original intention was to make Cosmic brownie-inspired ice cream sandwiches. I envisioned layers of chewy brownie, silky smooth milk chocolate ganache, and an ultra-rich, brownie batter-like ice cream. Topped off with rainbow bit sprinkles, of course.

The final recipe turned out a bit different than my original vision, with a lighter cocoa ice cream (a better contrast, in both taste and appearance, with the already-rich brownie and ganache), and leaving off the rainbow chips (gasp! I know). But in reality the chips didn’t really add anything visually to the sandwiches, seeing as they were layered in between the ganache and ice cream and only served to mess up the crisp clean cuts.

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