Hey everybody we wanted to wish y’all a happy National Chocolate Day ! If you’re hankering for some chocolate, here are all of our recipes that contain even a speck of chocolate, starting from the top:
1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)
Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.
*We lined our baking sheets with aluminum foil before placing the balls of dough on them.
Yields 4-½ dozen (we only got 38 cookies out of this)
These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Pillsbury or Taste of Home.
Candy-coated chocolate pieces (M&M’s) (we used milk chocolate M&M’s)
Preheat the oven to 375 degrees. Take a large mixing bowl out and add the 1 ¼ cups sugar and the shortening to it. Take a hand mixer and beat the sugar and shortening together on medium to high speed (we went with medium speed) until blended. Add the eggs, corn syrup, and vanilla into the bowl next, beating until it’s thoroughly combined. Add the flour, baking powder, baking soda and the salt, beating it until everything’s combined.
Take a container out (we used a paper plate) and spread a layer of sugar out on it. Use either a cookie scoop or a spoon to portion the cookie dough into balls the size of Ping-Pong balls (we used a rounded tablespoon). Roll the balls in that extra sugar, placing them on ungreased cookie sheets (we lined our sheets with aluminum foil) afterwards (we put 12 balls on each sheet). Take a flat-bottomed glass and flatten each ball of dough until they’re 3/8-inch thick. Press “lots”* of candy-coated chocolate pieces into each cookie (the candies will spread out as the cookies bake).
Bake the cookies for 7 to 9 minutes (7 minutes did the trick for us). Don’t overbake the cookies, they should look “a bit dry but not browned” when they’re done baking (the top of our cookies still looked pale but the bottom was lightly browned).
Makes 36 cookies (we only got 33 cookies).
*We had no clue what “lots” was supposed to be but we could only get about 7 M&M’s on each cookie.
We don’t know about you guys but today was the first day of school here in our town and we thought these would be a great after school snack. The cookies were really easy to make and we think this could be fun for kids as well since they could make whatever design they want on the cookie. We loved the soft, chewy texture of the cookie with the little crispiness on the outer edge. The sugar on the outside of the cookies brings a nice texture to the treat. When you bite into the chocolate pieces, the chocolate flavor really comes through and works well with the classic sugar cookie flavor. We hope your kids enjoy eating these when they come home from school as much as we did when we took our first bite of this.
We got this recipe from MixingBowl.com.
We weren’t paid in any form to promote M&M’s or MixingBowl.com.
6 ounces bittersweet chocolate, very finely chopped (we used Ghirardelli Baking Bar bittersweet chocolate)
2 tablespoons brown sugar (we used light brown sugar)
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 cups half-and-half
Take a heat-proof bowl and add to it the chocolate, brown sugar, cinnamon and cayenne. Take a small saucepan out and pour the half-and-half in, setting the heat to medium. Once simmering, pour the half-and-half over the chocolate, whisking the mixture until the chocolate’s melted and everything’s combined.
Pour the mixture into popsicle molds and insert the popsicle sticks afterwards. Freeze for 6 hours or up to a week until firm.
To remove the pops from their molds, run hot water over the outsides of the molds for just a few seconds, pulling them gently out afterwards.
The flavor of the chocolate definitely comes through and you can taste the cinnamon as well. The cayenne you don’t get right away but after a few bites (or licks) you start to get the heat. This was a tasty variation on a chocolate popsicle !
We got this from “Perfect Pops” cookbook.
We weren’t paid in any form to promote Ghirardelli or “Perfect Pops” cookbook.
½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping
Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.
*They said 20 minutes but when we pulled them out they were almost completely frozen ! It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.
**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.
The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !
Recipe source unknown.
We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.
2 oz. dark or bittersweet baking chocolate, chopped (we used bittersweet chocolate)
Coarsely ground sea salt (optional)
Preheat your oven to 350 degrees. Take a 9-inch square pan (we only had an 8-inch square pan) and grease the inside of the pan with your choice of either shortening or cooking spray (we used cooking spray).
Take a large mixing bowl out and mix the brownie mixture, water, oil, eggs and cayenne pepper together using a spoon just enough to blend everything together. Fold in your chopped chocolate afterwards. Pour the batter into the greased pan, making sure that everything’s spread out evenly afterwards.
Stick the pan in the oven to cook for 35 to 40 minutes (we put ours in for 37 minutes) or until a toothpick that you stick into the brownie 1 inch from the side of the pan comes out looking mostly clean. Take the pan out of the oven and let it cool down for at least 10 minutes before cutting the brownies into 5 rows by 4 rows*. You can enjoy this warm or when it’s cool.
*Because we used a smaller pan we could only get 4 rows by 4 rows.
We didn’t taste any heat when we initially took a bite but by the end of one whole piece, you could feel the heat ! The sea salt wasn’t something the original recipe suggested but when we tried sprinkling a little over our individual pieces, we enjoyed the brownies that much more !
We found this recipe in a Betty Crocker cookbook.
We weren’t paid in any form to promote Betty Crocker.
Cook the fudge brownies according to the directions on the back of the box that they came in.
Once the fudge brownies are cooked and have cooled down to room temperature, take a football-shaped (or oval-shaped) cookie cutter and punch out as many football-shaped pieces of the fudge brownies as you can (with the cookie cutter we had, we got seven football-shaped brownies out of each batch).
Take the writing gel and duplicate the design seen in the photos below.
These came out looking so cute ! This isn’t so much a recipe as it is a decorating idea, something to give your snacks a football theme.