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2 cups whole milk
5 1.25 ounce packets of Hot Chocolate mix
4 cups ice
(optional) 1 cup heavy cream
(optional) 2 tablespoons granulated sugar
(optional) 1/4 cup mini chocolate chips or grated chocolate

Instructions

Place milk into blender. Add hot chocolate packets and blend until combined.
Add ice and blend until ice is blended into tiny chunks.
Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.
Whip cream and sugar. Top each glass with whipped cream and sprinkle with mini chocolate chips.

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Cranberry Bliss Bars

Ingredients

For blondie layer:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cup packed light brown sugar
2 large eggs
3/4 tsp vanilla extract
2 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1/2 cup dried cranberries
6 oz white chocolate (coarsely chopped)

For frosting:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
6 oz white chocolate, melted
1/2 cup dried cranberries (coarsely chopped)
(Optional) 1 tsp grated orange zest

Instructions

Preheat oven to 350 degrees. Spray 9x13 baking dish or line with parchment paper.
To prepare blondie layer: In a medium bowl, melt butter for 1 minute. Stir in brown sugar. Pour into large bowl and let cool to room temperature.
Beat in eggs and vanilla with electric mixer.
In a separate bowl, whisk together flour, baking powder, salt and cinnamon.
Gradually add dry mixture to butter mixture.
Stir in cranberries and chopped chocolate.
Spread batter into prepared pan. Bake for 18-21 minutes, until a tester comes out clean.
Let cool completely.
To prepare frosting: Beat cream cheese and powdered sugar in a large bowl until combined. Gradually add half of the melted white chocolate and beat until blended.
Frost blondies. Sprinkle with chopped cranberries. Drizzle remaining white chocolate.
Let frosting set, then cut into bars. Store in refrigerator until ready to serve.

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Chocolate Fudge S’mores Mug Cake [Recipe 10]

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Various Mug Cakes

Instructions

Unless otherwise instructed, mix all ingredients in a mug.
Microwave for 1 minute, adding 10 seconds at a time until done. (Do not overcook)

-Recipe 1: Coffee-

1 tbs butter, softened
2 tbs sugar
1/2 egg
2 tbs sour cream
few drops of vanilla
1/4 cup flour
1/8 tsp baking powder
(for crumb topping) combine 1 tbs butter, 2 tbs flour, 1 tbs brown sugar, 1 tsp cinnamon

-Recipe 2: French Toast-

Ingredients

bread (cubed) for 2 cups
butter
1 egg
3 tbs milk
cinnamon
1 drop vanilla

Instructions

Butter inside of cups.
Place bread in cups, not too compact.
In a small bowl, whisk egg and mix milk, cinnamon, and vanilla.
Pour into cups. Let soak for a minute.
Microwave for 1 minute, adding 10 seconds at a time until cooked to your liking.

-Recipe 3: Bailey’s Irish Cream-

5 1/2 tbs flour
4 tbs sugar
1/8 tsp baking powder
1 egg
3 tbs Bailey’s Irish Cream
3 tbs oil

-Recipe 4: Peanut Butter-

4 tbs flour
4 tbs sugar
1/4 tsp baking powder
1 egg
3 tbs peanut butter
3 tbs milk
3 tbs vegetable oil

-Recipe 5: Strawberry-

5 1/2 tbs flour
4 tbs sugar
1/8 tsp baking powder
1 egg
3 tbs milk
3 tbs oil
2 strawberries, each cut into 4-5 pieces

-Recipe 6: Pumpkin-

1 egg
2 tbs milk
1/4 cup pumpkin puree
7 tbs flour
1/4 tsp baking powder
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp salt

-Recipe 7: Blueberry-

4 tbs flour
5 tbs sugar
1/2 tsp baking powder
1 egg
3 tbs milk
3 tbs oil
7-8 fresh blueberries

-Recipe 8: Peanut Butter Chocolate-

4 tbs flour
4 tbs sugar
1/4 tsp baking powder
1 egg
3 tbs cocoa powder
2 tbs peanut butter
3 tbs milk
3 tbs melted butter

-Recipe 9: Chocolate Caramel-

4 tbs flour
4 tbs sugar
1/2 tsp baking powder
1 egg
2 1/2 tbs cocoa powder
3 1/2 tbs milk
splash of vanilla
3 1/2 tbs oil
1 1/2 tbs caramel (or 2 caramel candy squares)

**Combine all ingredients except caramel. Microwave for 50 seconds. Add caramel in center, pushing down slightly so that batter covers caramel. Cook for 40 more seconds, adding 10 seconds at a time until done.

-Recipe 10: Chocolate Fudge S’mores-

2-3 tbs graham cracker crumbs
3 1/2 tbs unsalted butter, melted
2 tbs sugar
1 large egg
1/2 tsp vanilla extract
1/4 cup flour
2 tbs unsweetened cocoa powder
1/8 tsp baking powder
pinch of salt
1 1/2 oz milk chocolate, chopped
marshmallows

Instructions

Combine 3 tbs butter and 1 oz chocolate in a small bowl. Melt in microwave for 20-30 seconds. Set aside.
In a separate bowl, combine remaining butter with graham cracker crumbs. Stir until moistened. Press crumbs into bottom of mug.
In a bowl, whisk egg, sugar, and vanilla until smooth. Add in flour, baking powder, salt and cocoa. Stir.
Stream in melted butter and chocolate. Mix to combine. Fold in remaining chocolate.
Add half of mixture to mug, then a scoop of marshmallows, then remaining batter.
Microwave for 1 min 20 seconds to 2 min.
If desired, top with additional marshmallows (microwave 5-10 seconds to melt or use kitchen torch) and sprinkle with graham cracker crumbs.

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Nutella Fudge Pops

Yields: 6-7 pops

Ingredients

3 frozen bananas
1 tbs cocoa powder
1/2 cup Nutella
1/2 tsp pure vanilla extract
pinch of salt

Instructions

Blend all ingredients until super-smooth (may have to thaw bananas a little).
Freeze in popsicle molds or paper cups.

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Nutella Swirl Brownie Bites

Ingredients

1 oz (4 squares) Bakers unsweetened chocolate
3/4 cup butter
2 cups sugar (use 1 1/2 cups for less sweet brownies)
3 eggs
1 tsp vanilla
1 cup flour
1/2 cup Nutella

Instructions

Preheat oven to 350 degrees. Line muffin tray with muffin liners.*
Microwave chocolate and butter in microwavable bowl on high for 2 minutes, until butter is melted. Stir until chocolate is completely melted.
In a large mixing bowl, mix sugar and chocolate mixture. Add eggs and vanilla. Beat until smooth. Gradually add flour and mix well.
Divide batter into muffin tins.
Put a small dollop of Nutella on top of each brownie bite. With a toothpick, swirl the Nutella into the brownie.
Bake for 12-15 minutes.

*Alternatively, bake in a baking pan.

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No-Bake Chocolate & Peanut Butter Oatmeal Bars

Yield: 9 bars

Ingredients

3/4 cup unsalted butter
1/2 cup packed light brown sugar
1 tsp vanilla extract
3 cups quick cooking oats
1 cup semi-sweet chocolate chips
2/3 cup creamy peanut butter

Instructions

In a large saucepan, melt butter over medium-low heat. Add in brown sugar and vanilla extract. Mix to combine. Add in oats and stir. Cook over medium-low for 4 minutes.
Melt chocolate and peanut butter in microwavable bowl. Set aside.
Lightly grease 8x8 baking pan. Press 3/4 of oat mixture into bottom of pan. Pour melted chocolate and peanut butter over oats. Crumble remaining oats on top.
Refrigerate for at least 3 hours.

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Chocolate Cranberry Port Wine Cake

Ingredients

1/2 cup boiling water
3/4 cup unsweetened cocoa powder
2 1/2 cup cake flour
1 1/2 cup granulated sugar
1/2 cup unsalted butter (room temp)
1/2 cup vegetable oil
3 eggs (room temp)
1 cup sour cream (room temp)
1/2 cup port wine
1 tbs vanilla
1 tbs + 1 tsp baking soda
1/2 tsp salt
3/4 cup cranberries
for reduction glaze: 2 cups port wine, 4 tbs sugar

Instructions

Add cocoa powder to boiling water. Whisk to combine. Set aside to cool.
Mix cake flour and sugar. Add in butter and oil. Beat to combine.
In a separate bowl, combine eggs, sour cream, wine and vanilla. Lightly whisk to combine. Add in baking soda and salt. Whisk to combine.
With mixer on low, add cooled cocoa powder mixture to flour mixture. Gradually add wet ingredients. Mix until just combined. Turn off mixture. Fold in cranberries.
Pour cake batter into cake pan. Bake at 350 degrees for 50-60 minutes, until tester comes out clean. Let cool.
To make port wine reduction glaze: In a small pot, bring port wine and sugar to a boil. Reduce to simmer and cook for 30 minutes, until wine is reduced by a little more than half. (Reduction will become even thicker as it stands)
Brush glaze onto cooled cake. Let dry before applying second coating.

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Banana Bread Cookies with Chocolate and Toffee Chips

Yields: 4 1/2 dozen 2-inch cookies

Ingredients

2 1/4 cup bread flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup mashed bananas (appx 1 1/2 banana)
1/2 cup sour cream
8 tbs butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
2 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup toffee bits

Instructions

Mix bread flour, baking soda, baking powder and salt. Set aside.
Mash bananas and mix in sour cream. Set aside.
Brown butter by placing in small skillet and heating butter until it turns brown and starts to smell nutty. Remove from heat. Whisk in both sugars. Let sit for 5 minutes.
Add egg and vanilla. Whisk to combine.
Add banana and sour cream. Combine.
Gently fold in flour mixture.
Fold in chocolate chips and toffee bits.
Refrigerate mixture for at least 30 minutes. Drop 1-inch balls of cookie dough on parchment-lined baking sheets.
Bake at 350 degrees for 10-13 minutes, until edges turn golden brown.

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Chocolate Vanilla Marble Cake

Ingredients

1/2 cup butter
1 3/4 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
3 eggs
2 tsp vanilla extract
3/4 cup buttermilk/milk
4 tbs boiling water
1/4 cup + 1 tbs cocoa powder

Instructions

Preheat oven to 350 degrees. Grease pan.
Whisk together flour, baking powder, and salt.
Beat butter and sugar, until light and fluffy.
Add eggs one at a time, beating after each.
Add vanilla and mix well.
Add flour in 3 batches, adding milk in between. Mix well after each addition.
Mix boiling water and cocoa powder.
Take out 1/4 of batter and mix in cocoa powder in separate bowl.
Spoon both batters into pan, making a checkerboard pattern. For marbling effect, make a few swirls in batter.
Tap pan on counter a few times to remove air bubbles.
Bake for 40-45 minutes, until tester comes out clean.
Let cool. Store in airtight container for up to 3 days at room temperature.

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Chocolate Swiss Roll

Ingredients

For cake:

3 eggs (separated)
1/2 cup sugar
1/2 cup cake flour
1/2 tsp baking powder
pinch of salt
1 1/2 tbs cocoa powder
2 tbs hot water
1/2 tsp vanilla extract

For filling:

1 cup heavy whipping cream
1-2 tbs confectioner’s sugar
few drops vanilla extract

Instructions

Preheat oven to 350 degrees. Grease pan or line pan with parchment paper.
Whisk flour, baking powder, and salt in mixing bowl.
Beat egg yolks with sugar. Add hot water and beat.
Add cocoa. Mix well.
Beat egg whites until stiff peaks form.
Mix flour mixture into yolk mixture. Gently fold in egg whites until incorporated.
Pour evenly into pan. Bake for 8-10 minutes.
Let cool for 3-4 minutes.
Invert cake onto a parchment paper dusted with confectioner’s sugar. Roll cake with parchment paper while still warm.
To make filling, whip cream until peaks form. Add sugar and vanilla and mix well.
Spread cream on cake, leaving 1/2 space on one end. Roll cake.
Refrigerate for at least 3-4 hours.

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Nutella Pannacotta

Yields: 4-5 servings

Ingredients

1 tbs gelatin
3 tbs water
(optional) 2 oz bittersweet chocolate
1 cup nutella
1 1/2 cup heavy cream
1/2 tsp vanilla extract
1 cup milk

Instructions

In a medium bowl, sprinkle gelatin in water and let bloom.
(Optional) Chop chocolate and set aside in separate bowl.
Heat milk and cream in pan over medium heat.
Just before it starts boiling, pour half of milk mixture over chocolate and half over gelatin. Mix each bowl.
Mix both mixtures. Add vanilla and nutella.
Pour into serving bowls. Cover and refrigerate for at least 3 hours.
Serve with chopped hazelnuts or fruit toppings.

Notes:

To make pannacotta like in picture, make half vanilla pannacotta and half nutella pannacotta. First make one pannacotta and refrigerate. Then make other pannacotta, pour over first and refrigerate.

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Nutella Mug Cake

Instructions

Combine ingredients in a mug.
Microwave for 1 minute, adding 10 seconds at a time if not done. (Do not overcook)

-Recipe 1-

4 tbs flour
4 tbs sugar
1 egg
3 tbs cocoa powder
3 tbs Nutella
3 tbs milk
3 tbs olive/vegetable oil

-Recipe 2-

4 tbs flour
3 tbs sugar
1/4 tsp baking powder
1 egg
3 tbs Nutella
3 tbs milk
3 tbs vegetable oil

-Recipe 3 [Flourless]-

2 tbs Nutella
1 tbs sugar
1/4 tsp baking powder
1 tbs heavy cream
1 large egg

-Recipe 4 [Brownie]-

Yields: 2 mugs

2 oz semisweet chocolate chips
2 tbs butter
1 egg
4 tbs sugar
2 tbs flour
3 tbs Nutella (omit for regular brownie mug cake)

*Melt butter and chocolate in mug first in microwave (appx 40 seconds)

**Instead of mixing Nutella with other ingredients, add it in the center of the batter without mixing.

-Recipe 5-

4 tbs flour
4 tbs sugar
1/4 tsp baking powder
1 egg
3 tbs cocoa powder
2 1/2 tbs Nutella
3 tbs milk
splash of vanilla
3 tbs melted butter

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Chocolate Mug Cake

-Recipe 1-

Yields: 2 mugs

5 tbs flour
5 tbs sugar
2 tbs cocoa
pinch of salt
1/4-1/2 tsp baking powder
1 large egg
4 tbs milk
4 tbs vegetable oil
dash of vanilla extract

Instructions

Mix dry ingredients in coffee mug.
Beat eggs slightly in mixing bowl. Add in rest of wet ingredients.
Add in dry mixture. Mix well.
Pour half of batter into each coffee mug. Microwave on high for 1 minute. (If not done, add another 20-30 seconds, but do not overcook)

-Recipe 2-

4 tbs flour
4 tbs sugar
2 tbs cocoa
1 egg
3 tbs milk
3 tbs oil
3 tbs chocolate chips (optional)
splash of vanilla extract

-Recipe 3-

4 tbs flour
4 tbs sugar
1/2 tsp baking powder
1 egg
2 1/2 tbs cocoa powder
3 1/2 tbs milk
splash of vanilla extract
3 1/2 tbs oil

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Chocolate Cake

-Recipe 1-

Ingredients

1/2 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cup flour
3/4 cup cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

Instructions

Preheat oven to 325 degrees. Grease or line loaf pan.
In a large bowl, cream butter and sugar.
Add egg and beat well. Mix in vanilla and buttermilk.
Sift flour, cocoa, baking soda, baking powder, and salt directly into wet mixture. Stir until well mixed.
Pour batter into loaf pan. Bake for 60 minutes, until a tester comes out clean.
Let cool. Serve with powdered sugar dusted on top or with whipped cream.

-Recipe 2-

Ingredients

3/4 cup dark brown sugar
1 cup cocoa powder
1 1/2 cup flour
3/4 cup granulated sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 eggs
1 egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla
1 tsp espresso powder
8 oz semisweet/bittersweet chocolate chunks

Instructions

Preheat oven to 350 degrees.
Mix brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, salt, and espresso powder.
In a separate bowl, whisk eggs and egg yolk. Add buttermilk, vegetable oil, and vanilla.
Turn mixer to low and pour wet mixture into dry mixture, mixing until just combined.
Stir in chocolate chunks with a wooden spoon.
Pour batter into loaf pan. Bake for 60 minutes, or until test comes out clean.

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