I love chocolate covered pretzels! Using Hershey's hugs and spring coloured M&M's make this dish look like the perfect Spring Easter treat! I can't wait to try them out
Chocolate Easter Pretzels
Equal amounts:
~ Easter coloured M&M's
~ Hershey's Hugs (Like Kisses but white chocolate)
~ Pretzel's (Grid Shaped)
1. Preheat oven to 275
2. Place the pretzels on greased baking sheet; place a chocolate hug in the center of each
pretzel.
3. Bake for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an
M&M on each, pressing down slightly.
4. Refrigerate for 5-10 minutes or until chocolate is firm.
These banana bites are a really fun way to serve an ordinary snack.They are a great treat for kids – filled with healthy ingredients, disguised as a dessert!
This image is meant to be a source of inspiration.No copyright infringement intended.I do not own images posted on this page.
For more details please visit this link : celebrations
It doesn’t get much better than this! I certainly wouldn’t mind finding a gooey and warm Rolo hidden inside of a sugar coated chocolate cookie. Just leave it up to Megan from Pip & Ebby to think up this masterpiece! She has the most delectable dessert recipes on the planet! I’ve got to make these! Go check out the recipe and cookie instructions over at Pip & Ebby. Yum! Yum!
Super impressive looking and surprisingly easy to make, this is the perfect summertime dessert. No oven needed!
Make crust: Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies (with their filling) until they resemble fine crumbs, then add melted butter and salt and process until combined.
Press mixture into bottom of pan and set aside.
Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and halve them.
Scrape the chocolate ganache mixture into springform. Press the hulled strawberries into the ganache and smooth the top over with a spatula. Refrigerate until set, at least 2 hours.
Arrange the halved strawberries on top and serve.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Wash strawberries and dry very well. Remove green part of strawberries, but it is best not to remove stem.
Right next to stem area of strawberry, stick a skewer or a toothpick inside berry. Set aside.
Once berries are dipped, they will be placed on plastic food film lined cutting boards or on kitchen counter. Prepare space.
Pour about 1-inch of water in a medium saucepan and bring to a boil. Reduce to a very low simmer. Place white chips in a bowl which will fit nicely over pan containing hot water.
Place bowl over hot water and stir constantly, make certain that water does not boil excessively, a low simmer will ensure that chocolate does not scorch.
Once melted remove from heat. Pour about 1/4 of melted chocolate in a small bowl. (The fuller the bowl is, the easier the dipping.)
Add a drop or two of food gel of choice. Chances are that chocolate will thicken slightly when food color is mixed in. If this occurs, add one small teaspoon of any type of vegetable oil into chocolate to make it more fluid again.
Holding skewer, dip strawberry into chocolate. Allow some excess chocolate to drip away and then place it on a plastic food film lined tray or counter.
Continue with desired number of berries in that specific color. Hold some chocolate back to drizzle on berries that were dipped into another chocolate color.
Rewarm remaining previously melted chocolate and make a bowl of a different color.
Continue with process.
Make a little paper cone with parchment paper or use a plastic sandwich bag. Fill some melted chocolate in it, cut away a tiny hole and decorate berries as desired.
I know, right? Why doesn’t everybody do this? The two best things in life: chocolate and bacon. Might as well eat them together. Go check out the full recipe and directions over at The Tribune News. I don’t know why this is so exciting to me because I don’t think I could actually eat more than one of these, but I’m willing to bet it’s an amazing sweet and salty combo.
Chocolate Pecan Pie Bars – A brown sugar shortbread crust topped with a gooey maple filling loaded with pecans, shredded coconut, and chocolate chips. Flavor and texture in every sweet and sticky bite! Recipe VIDEO below!
I figured you might be busy assembling your Thanksgiving menu, so I wanted to stop in and remind you that these Chocolate Pecan Pie Bars need to be on your table. These are one of my absolute favorite desserts.
I wish you could come over to my house right now. We’d sit on the couch with a cup of coffee in one hand and a Chocolate Pecan Pie Bar in the other. Our laps will be covered in buttery crumbs and we’ll be discussing the important things in life. Also, we’ll agree that I won’t count the calories if you don’t. Deal?
This here is the most delicious way to get your pecan pie fix. Imagine the best pecan pie you’ve ever tasted, then add chocolate chips and shredded coconut. Kind of like the topping to German Chocolate Cake. These ingredients were made to be together!
Pecan pie elevated to level AMAZING. Crunchy, gooey and sweet perfection.
I managed to make a recipe resembling pecan pie without corn syrup! These bars gets their sticky sweetness from a combo of brown sugar and pure maple syrup, which add so much flavor.
In my opinion (pecan pie purists should stop reading now), these bars are way better than traditional pecan pie.
There’s no crust to roll out, and the base is a quick shortbread crust which is pressed into and 8×8 pan. The crust is filled with chocolate chips, shredded coconut, and chopped pecans, which are all suspended in a thick brown sugar and maple syrup mixture. Phenomenal flavor and texture in every bite!
I’ll be making these for Thanksgiving, and approximately one million more times between now and then. Promise me you’ll do the same.
Where are my almond joy fans out there? That’s one of my favorite chocolate bars ever, and although these chocolate coconut balls weren’t meant to recreate that recipe, they totally taste like it! If you have a sweet tooth while trying to maintain a healthy diet during the start of the year, these are a great way to satisfy that sweet tooth with wholesome vegan ingredients!
What do you need to make chocolate Coconut Balls?
Yes, you can totally just buy a healthy chocolate covered treat like this these days. But why not make it at home when you only need such minimal basic ingredients? You only need 6 ingredients to make these coconut bites. And I bet you already have most of them in your pantry:
Shredded coconut
Roasted or raw cashews
Any kind of chocolate you like
Maple syrup
Coconut oil
Vanilla extract
How do you make chocolate Coconut Balls?
Given there are only 6 ingredients to make this vegan dessert, and that it’s a no-bake recipe, you can probably guess that the instructions are super simple and straightforward. I would recommend however having a good food processor because it’s the most important part of the recipe.
To start, blend the cashews and coconut together.
When the mixture looks finely chopped, add the maple syrup, coconut oil and vanilla extract and blend again. Now the mixture is pretty much done and ready for shaping and chocolate dipping!
Then scoop up about 1-2 tablespoons of the mixture and squeeze it in your hand really tightly until it binds. You won’t be able to roll these up because of how flaky they are. But you can squeeze them and slowly shape them with your hands into round shapes. That’s all thanks to the coconut oil we used. They won’t be perfectly round or smooth, and that’s the whole point. Just picture how almond joy chocolate bar looks but in circular’ish form.
Melt the chocolate in a microwave-safe bowl and dip the coconut bites into the melted chocolate. You can use a fork or use your hands. It’s honestly easier with your hands but they will be a chocolate mess after. That shouldn’t too be a big problem though, right? ��
Lay them on a baking sheet lined with parchment paper or wax paper and pop them in the fridge to set.
When they’re ready, you’ll notice that the chocolate solidifies. And you’re ready to enjoy these little pieces of heaven.
These pop-em-in-your-mouth coconut bites are made with simple raw ingredients that come together in a sweet dessert that tastes like the Almond Joy or a Bounty bar! Better yet, every ingredient works for you and not against you. Yeah, you’re not going to find a dessert as jam packed with nutrients and flavor as these little guys.
If you’ve tried this healthy-ish feel good Chocolate Coconut Balls recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
For more vegan desserts, check out:
I created this blog post first on March 23, 2017. I am updating it today to include improved new step-by-step images and a video tutorial! Here’s the old photo from Instagram posted on August 14, 2014 for kicks!
Banana bread…yum. What’s better than a warm slice right out of the oven? Only one thing–when that banana bread also has chunks of chocolate inside it. Double yum.
This chocolate chunk banana bread is super moist and full of both banana flavor and chocolate–a great combination if you ask me. I also added a little cinnamon in there to tie it all together. This is a recipe that’s easy enough for anyone to tackle. Just be sure to bake it long enough to enjoy. There’s nothing worse than bread that’s not baked through. Not speaking from experience or anything!
To make a nice moist bread, I used Golden Barrel Coconut Oil as well as a couple tablespoons of sour cream. If you don’t have sour cream, try substituting it with some yogurt. If you have no yogurt, don’t fret–it’ll turn out just fine without the extra “cream” in the batter, so just omit it entirely. That’s the beauty of baking–you can typically swap out ingredients for healthier alternatives or in some cases, leave out certain ingredients. This bread will be moist even without the sour cream. Speaking of swapping out ingredients, I used Paleo flour in this recipe, so feel free to use whatever flour you prefer, whether that’s all-purpose, whole wheat, or gluten-free.
I decided to chop up some chocolate for this recipe. You may use whatever chocolate you have–chips, chunks, semi-sweet, or dark: make this bread how YOU like it!
Banana bread is a yummy quick breakfast or a great after-school snack. Our house is the bus stop for my boys as well as another neighbor family. The one morning, our little neighbor girl came down to our house without eating any breakfast. Her big brother said she didn’t have time, so feeling rushed, she came to our house flustered and upset. I sliced off a piece of this bread and she ate it before hopping on the bus. Banana bread to the rescue!
My guys loved having this after school. I like to give them something that will hold them off till dinner (man, can they eat!) and this bread did the trick.
So give this moist chocolate chunk banana bread a try this weekend! Any time of day you eat it–breakfast, dessert, or snack–you’re sure to love it. It just might be the best part of your weekend.
Recently, I sat down on the couch for family movie night and we all instantly agreed that something sweet was in order. I didn’t want to delay the movie by starting a lengthy cookie or cake project but I definitely agreed that we needed something sugary to snack on, so I did a quick search for something fast and sweet. And I found these. Somewhere between a chocolate chip cookie bar and a gooey blondie, these delicious Pan Chewies were in the oven before the opening credits were over, no pause button needed. They’re that easy. And oh my, are they good.
These take literally five minutes or less to mix up. You start with melted butter, brown sugar, vanilla, and one egg that you stir together before adding in some flour, baking soda, baking powder, and salt.
And then there are of course plenty of chocolate chips. It’s closer to the consistency of cake batter than cookie dough, so there’s no dough to scoop or divide – you just pour it into a baking pan and maybe smooth it out a bit with a spatula if you need to.
Twenty minutes or so in the oven and you’re ready to indulge. You can wait for them to set up a bit into something sliceable, but a big scoop of sweet gooeyness in a bowl is more my style.
With a little scoop of vanilla, these were heavenly right out of the oven. They’re so incredibly quick and easy to make, and their finished texture is fudgy and chewy and full of buttery flavor and melty chocolate. I’ll definitely be turning to these again and again when we need a quick-fix dessert!
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Beat in the egg, egg yolk, and vanilla.
Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Tips from our Bakers
Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
These cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream — we especially like Ben & Jerry's (Phish Food!).
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
Your waffle iron is for so much more than waffles. Your favorite chocolate chip cookies cook up in 2 minutes flat for fluffy, golden perfection. Top it with ice cream and your brunch has never been better.
Have you tried this yet? Let us know how it went in the comments below!
In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla and whisk until incorporated. Add flour, baking powder, and salt and stir until just combined, then stir in milk. Stir in chocolate chips.
Heat waffle iron according to manufacturer’s instructions on high and grease with cooking spray. Add about ½ cup of batter to center of waffle iron and cook until golden and cooked through, 2 minutes.
Serve topped with ice cream and melted chocolate.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
This shows how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them.
Baking Powder:
Removed baking soda from recipe and used 1/2 teaspoon baking powder. This produced results that were more cakey and puffed while baking.
Baking Powder AND Baking Soda:
Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread. The combination of the two leaveners produced the best results in my opinion.
All Granulated Sugar:
I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (called for in the control recipe) requires an acid (such as brown sugar) to react, these cookies fell very flat as you can see by the way the chocolate chips protrude.
All Brown Sugar:
I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.
