It’s no secret that chocolate cake is my favorite cake. I love my chocolate bundt cake, flourless chocolate cake, and easy chocolate cake. They are all AMAZING! But whenever I am celebrating something special, I like to make this layered bakery-s…
It’s no secret that chocolate cake is my favorite cake. I love my chocolate bundt cake, flourless chocolate cake, and easy chocolate cake. They are all AMAZING! But whenever I am celebrating something special, I like to make this layered bakery-style Chocolate Cake. It is the perfect dessert for any celebration! The cake is super…
Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, t…
Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, this creamy, dreamy drink is a little sweet, spicy, and chocolaty. It’s also dairy-free and can be made with dandelion root for a low-caffeine, coffee-free option. Let us show you how it’s done!
Here’s a perfect addition to your Christmas table: a light and fluffy chiffon cake roll made with red and white striped batter, and filled with a spiral of chocolate peppermint whipped cream for a festive cake that’s dressed to impress. This peppermint roll cake looks and tastes like a giant candy cane (if candy canes […]
Here’s a perfect addition to your Christmas table: a light and fluffy chiffon cake roll made with red and white striped batter, and filled with a spiral of chocolate peppermint whipped cream for a festive cake that’s dressed to impress.
This peppermint roll cake looks and tastes like a giant candy cane (if candy canes were soft and fluffy and filled with chocolate peppermint whipped cream). While patterned cake rolls can be challenging to bake, the work can be split up into a few days (making them a perfect make-ahead dessert!)
Plus, I’ve included lots of tips and tricks and how-to photos in this post to help you succeed in making this impressive looking dessert for your holiday celebration!
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
A festive holiday cake roll is quickly becoming a household tradition around here. My own version of the yule log, if you will (this one not quite as obviously log-like as my chocolate chestnut cake roll which has a literal wood grain design baked right in).
I love Japanese-style cake rolls like this because they aren’t overly sweet (not to mention they’re just gosh darn cute). If you are the kind of person who finds most buttercream-frosted cakes far too sweet, chances are you’ll love this style of cake!
The cake itself is lightly sweetened and pillowy soft, with a hint of vanilla and peppermint in the cake itself, and then filled with a chocolate peppermint whipped cream filling with an ultra rich chocolate flavor while still remaining incredibly light (I think it tastes like a decadent peppermint hot chocolate that’s been whipped to a cloud-like fluff).
Let’s talk about our feelings for a second. Excuse me, I meant fillings, not feelings, because let’s face it, that spiral of whipped chocolate goodness is really the star of the flavor train here, packed with chocolate and a lovely peppermint flavor courtesy of Amoretti’s Peppermint Extract.
For chocolate lovers, you’ll be chuffed to know that it’s not just a whipped cream with some cocoa powder added. No, I’ve used dark chocolate in addition to Dutch process cocoa powder, for a rich and chocolately cream filling that falls somewhere between a whipped ganache and a whipped cream in terms of texture (it’s denser and silkier than plain whipped cream, but lighter and airier than a mousse or whipped ganache).
It wouldn’t be Christmastime without cookies, and these Chocolate Crinkle Cookies are one of the best. Their fluffy, melt-in-your-mouth texture is to die for and the powdered sugar coating really gives them that snowy, wintry feel. Chocolate Crinkle Cookies are an absolute must on any Christmas cookie platter!
What Are Chocolate Crinkle Cookies Like?
I love chocolate crinkle cookies because they have a fairly unique texture. They’re light and cakey, but they kind of melt into a rich and fudgy texture in your mouth. The powdered sugar instantly dissolves on your tongue, giving them an almost cooling wintry effect. They’re SO GOOD!
Ingredients for Chocolate Crinkle Cookies
The ingredients for these cookies are super basic, making them really easy to make without much planning. Here’s what you’ll need to make chocolate crinkle cookies:
Butter: All cookies need a good dose of butter for that rich, dessert-like finish! A lot of chocolate crinkle cookie recipes use oil, but I wanted that all-butter flavor. We use salted butter because we always have that on hand.
Sugar: The combination of butter and sugar is what makes cookies so irresistible. You’ll need granulated sugar for the batter and some powdered sugar to get that cool crinkle effect.
Eggs: Eggs help the cookies puff up in the oven and give them strength to stay that way once baked.
Vanilla: Vanilla extract always helps chocolate taste much richer.
All-Purpose Flour: Flour gives the cookies body and strength to hold their shape.
Baking Powder: A little baking powder gives the cookies extra power to puff up in the oven, giving them that nice airy, cakey texture.
Cocoa Powder: Unsweetened cocoa powder gives these cookies all the chocolatey goodness they need.
Salt: A little salt helps the individual flavors in the cookies stand out so every bite is delicious!
What Else Can I Add?
This chocolate crinkle cookie recipe can be modified in several different ways. Try adding a ½ tsp peppermint extract to make a chocolate peppermint cookie, or rolling the cookies in some crushed candy canes after rolling in powdered sugar. You can also stir some mini chocolate chips into the batter for a double-chocolate crinkle! Or, add a Tablespoon or two of instant coffee to the batter to make cafe mocha-flavored crinkles!
Make them Ahead
You can make the dough for these chocolate crinkle cookies and refrigerate up to 2 days before portioning, shaping, and baking, making them a great option if you have several types of cookies you want to bake for Christmas!
How to Store Chocolate Crinkle Cookies
Allow the cookies to cool to room temperature, then store them in an air-tight food storage container at room temperature for about 5 days, or you can freeze them for up to three months.
Beat the butter an granulated sugar together on high until light and fluffy (2-3 minutes). Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
Pour half of the flour mixture into the butter mixture and beat on low until incorporated. Add the remaining flour mixture and beat or stir until incorporated again. The dough should be very thick.
Cover the bowl of cookie dough with plastic and refrigerate for two hours or up to two days.
Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to coat in powdered sguar. Place the rolled and coated cookies on the baking sheet 2-3 inches apart. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just before they go into the oven.
Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is cracked on top. Allow the cookies to cool, then enjoy!
How to Make Chocolate Crinkle Cookies – Step by Step Photos
In a large bowl, cream together 8 Tbsp salted butter and 1 cup granulated sugar with a mixer until light and fluffy. Add two large eggs and 1 tsp vanilla, and beat together again until the mixture is light and creamy.
In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ½ cup unsweetened cocoa powder.
Add half of the dry ingredients to the butter mixture and beat on low speed until combined, then add the remaining half and beat again over low until a batter forms.
The batter should be very thick and fairly stiff. Cover the bowl with plastic and refrigerate for 2 hours. This will stiffen the batter even further, making it much easier to shape and it will help the cookies bake without flattening out so much.
When ready to bake, preheat the oven to 350ºF and place ½ cup powdered sugar in a bowl. Take the chilled dough out of the refrigerator and, working quickly, scoop it up in 2 Tbsp portions rolling each portion into a ball, then rolling in the powdered sugar.
Place the rolled sugar-coated cookies on a parchment-lined baking sheet with 2-3 inches between each (they will spread quite a bit when baked). You’ll likely need to bake them in two batches, so keep the dough chilled between each batch. Do not roll the cookies in powdered sugar until just before they go into the oven
Bake the chocolate crinkle cookies for 10-12 minutes, or until they’re puffed and the powdered sugar has “cracked” all over their surface. Allow the cookies to cool before serving and enjoying.
One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.
When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏
Ingredients for Chocolate Pudding
You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:
Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds.
Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your finger tips!
Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, if you prefer, but I love the richness of half and half. You can also make your own half and half by using half whole milk and half heavy cream.
Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.
Make it Dairy-Free
This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.
How to Serve Chocolate Pudding
This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!
Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!
How to Store Homemade Chocolate Pudding
If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.
Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.
* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.
Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.
Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.
Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.
Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.
Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!
What Is Chocolate Cream Pie?
Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.
Ingredients For Chocolate Cream Pie
Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel.
Cornstarch: Helps thicken the custard and gives it a glossy finish.
Cocoa Powder: Deepens the chocolate notes in the filling.
Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt.
Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.
How To Serve Chocolate Cream Pie
If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish.
How To Store Chocolate Cream Pie
Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.
Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.
How to Make Chocolate Cream Pie – Step by Step Photos
Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
The thickened chocolate mixture should look like this.
Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.
Add 3 tablespoons of butter. Whisk until smooth.
Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top with whipped cream topping, slice into eight pieces, and enjoy!
Who doesn’t love a good brownie? They’re chocolatey, gooey, and always hit the spot. But have you ever tried tahini brownies? It may sound a bit unconventional, but trust me, this is a game-changer. The nutty flavor of tahini perfectly complements the …
Who doesn't love a good brownie? They're chocolatey, gooey, and always hit the spot. But have you ever tried tahini brownies? It may sound a bit unconventional, but trust me, this is a game-changer. The nutty flavor of tahini perfectly complements the rich chocolatey goodness of the brownies for an even creamier, more indulgent treat....
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Tahini Brownies.
It’s no secret that chocolate cake is my favorite cake. I love my chocolate bundt cake, flourless chocolate cake, and easy chocolate cake. They are all AMAZING! But whenever I am celebrating something special, I like to make this layered bakery-style Chocolate Cake. It is the perfect dessert for any celebration! The cake is super… 
