White Chocolate Blue Berry

Posted on 31/08/2012 by admin
Author: http://www.food.com
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 9

Chocolate Blueberry
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Ingredients
  • 2 1/4 cups flour, sifted 2 tablespoons baking powder 1 teaspoon salt 1/4 cup sugar 1/4 cup chilled unsalted butter, cut into small pieces 1/2 cup white chocolate chips 1 cup blueberries 3/4 cup buttermilk 2 tablespoons buttermilk 2 tablespoons powdered sugar
Instructions
  1. Preheat oven to 375 degrees F. 2 In a large bowl combine flour, baking powder, salt and sugar. 3 Cut the butter into this mixture until mixture is crumbly. 4 Add white chocolate chips and blueberries, and toss with the flour mixture. 5 Add buttermilk and mix until ingredients hold together. 6 Place dough mixture on a floured surface and pat into a 9 x 9 inch square. 7 Cut square into thirds. 8 Then cut each third into three triangles and place 1 inch apart on a cookie sheet. 9 Lightly dust each scone with powdered sugar. 10 Bake for 10 minutes and then transfer scones to cooling racks
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Pudding For Adults

Posted on 03/09/2012 by admin
Pudding Shots
Author: http://www.mybakingaddiction.com
Ingredients
  • 1 (3 1/2 ounce) package instant chocolate pudding mix
  • 3/4 cup 2% milk
  • 1/2 cup Fluffed Marshmallow Vodka
  • 8 ounces extra Cool Whip
  • 1/4 cup graham cracker crumbs
  • 1/2 cup Marshmallow Fluff
  • 1 Hershey’s Milk Chocolate Bar
Instructions
  1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth. Add in the vodka whisking until the mixture is free of lumps and well-combined. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.
  2. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass.
  3. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1 A   or simply snip the corner of a zip top bag. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.
  4. Spoon or pipe (I used a medium French tip) the Marshmallow Fluff directly onto the pudding mixture. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey’s Milk Chocolate Bar.
  5. Notes:
  6. - Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
  7. - Using the Mini Cordial Glasses seen above will yield 8-10 servings.
  8. - If you want to yield more servings, I would suggest using smaller shot glasses such as these plastic ones. By using the 1.75 ounce glasses, you’ll end up with about 20 shots. I picked mine up from Kroger in the paper plate aisle.
Notes

you can add a little whipping cream or half and half to make richer or use whole milk even soy milk would be good JFK

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chocolate chipotle cupcake

Posted on 02/01/2013 by Muffinmuncher
Chocolate Chipotle Cupcake

Chocolate Chipotle Cupcake
Recipe Type: Cupcake
Author: http://cupquake-atlanta.blogspot.com
Ingredients
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch processed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 chipotle peppers, seeded and minced (I used chipotles in adobo sauce) Lime Pudding Filling:
  • 1 pkg Mori-Nu silken firm tofu
  • 8 oz soy cream cheese
  • 1/2 cup persian lime juice
  • 2 teaspoon grated lime zest
  • 2 pkgs Mori-Nu Mates vanilla pudding mix
  • 1 tablespoon liquid sweetener (I used maple syrup) Lime Cream Cheese Frosting:
  • 8 tablespoons margarine, softened
  • 8 ounces Tofutti Cream Cheese
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 4 to 5 cups confectioners sugar
Instructions
  1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
  2. Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract to the soy milk mixture and beat till foamy. Stir in chipotle peppers. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
  3. Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely. Drain water from the tofu. In a food processor blend tofu and lime juice until creamy and smooth – about a minute or so. Add the rest of the ingredients, and blend again until smooth – for about 3 minutes. Allow to chill 2-3 hours or until firm. Cream together butter, cream cheese, lime juice and zest with an electric mixer. Add 4 cups confectioners sugar one cup at a time and continue beating. If frosting is too thin add more confectioners sugar, one tablespoon at a time until proper consistency is reached.
Chocolate Chipotle Cupcake
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Chewy Triple Chocolate Brownies

Posted on 02/01/2013 by admin
Chewy Triple Chocolate Brownies

Chewy Triple Chocolate Brownies
Author: http://cocoa-heaven.com
Ingredients
  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons (1 stick) unsalted butter, cut into quarters
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
  2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
  3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days).
Chewy Triple Chocolate Brownies
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Chocolate Coconut Cannabis Pecan Pie

Posted on 29/12/2012 by admin
Chocolate Coconut Cannabis Pecan Pie
Recipe Type: EDIBLE
Author: theweedblog.com
Ingredients
  • 1/2 cup melted Canna Butter
  • 3/4 cup sugar
  • 2 1/4 teaspoon vanilla extract
  • 3 eggs, slightly beaten
  • 3 tablespoons all-purpose flour
  • 6-ounce sweetened dark chocolate bar, finely chopped
  • 1/2 cup pecans
  • 1/2 cup shredded unsweetened coconut
  • 9-inch prepared pie crust
Instructions
  1. Heat oven to 350 degrees. In a mixing bowl combine melted Canna Butter, sugar and vanilla extract. Stir well. Add the eggs and the flour. Mix well
  2. Stir in the chocolate, pecans and coconut into the mixture. Pour the mixture into the pie crust and bake for 30 minutes. Pie will rise during baking. Let the pie cool. It may contract a bit. Top with whipped cream (optional).
  3. Makes 12 slices.
Chocolate Coconut Cannabis Pecan Pie
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Chocolate Marijuana Truffle

Posted on 29/12/2012 by admin
Chocolate Marijuana Truffle
Recipe Type: edibles
Author: http://www.theweedblog.com
Ingredients
  • 2 ounces semi-sweet chocolate chips
  • 4 tablespoons marijuana butter
  • cup fine granulated sugar
  • 2 egg yolks, beaten
  • 1 cup finely chopped blanched almonds
  • 1/3 cup liqueur (any flavor will do)
  • Cocoa powder for dusting
Instructions
  1. Melt chocolate chips in double boiler, then slowly add butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Take two tablespoons of the mixture and add to the egg yolks in a separate bowl to warm them; remove the double boiler from heat. Allow the chocolate mixture in the double boiler to cool slightly, then add to the yolks and stir until well mixed. Add almonds and mix well, then stir in the liqueur. Allow chocolate-egg mixture to cool, and then refrigerate. After it has hardened, scoop enough of the mixture to make 1½ to 2-inch balls, rolling the scoops in your hand to form the balls. Roll the balls in cocoa powder until well-dusted.
Chocolate Marijuana Truffle
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Chocolate Muffin Weed Cakes

Posted on 29/12/2012 by admin
Chocolate Muffin Weed Cakes
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Recipe Type: muffin
Author: http://types-of-weed.info
Ingredients
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/3 cup white sugar
  • 1/4 tsp salt
  • Mix all the ingredients together in a bowl.
  • stir in
  • 1 egg
  • 1/2 cannabis oil
  • 1/4 milk
Instructions
  1. Mix all the ingredients together in a bowl.
  2. stir in
  3. - 1 egg
  4. - 1/2 cannabis oil
  5. - 1/4 milk Mix all ingredients together until the mixture is smooth.
  6. Place in muffin tray with liners , this recipe will make around 6 muffins .
  7. Cook at 350* for 25 minutes , or until a tooth pic comes out nice and clean.
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weedchocolate-muffin
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ChocolateAvocadoMuffin

Posted on 23/12/2012 by Muffinmuncher
Double Chocolate Avocado Muffins ChocolateAvocadoMuffin
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Recipe Type: Muffins
Author: http://www.muffintinmania.com
Ingredients
  • 1 1/2 cups kamut flour or whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne (optional)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 medium-sized ripe avocado, pitted and peeled
  • 2/3 cup pure maple syrup, preferably dark grade
  • 3/4 cup milk
  • 1/3 cup coconut oil, melted or other oil of choice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chunks
  • 1/3 cup walnut pieces.
Instructions
  1. Preheat the oven to 350°. In a large bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt.
  2. In a food processor or high powered blender such as the Vita-mix, puree the avocado, maple syrup, milk, oil, and vanilla extract together until smooth. Add the avocado mixture to the dry ingredients; mix until all the flour is combined. If the mixture is too dry, stir in additional milk. Fold in chocolate chunks and walnuts.
  3. Divide the batter between 12 medium-sized muffin cups, and bake for about 22 minutes, or until a tester comes out with just a few crumbs. Let cool before unmolding.
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Double Chocolate Butterscotch Breakfast Muffins

Posted on 23/12/2012 by Muffinmuncher
Double Chocolate Butterscotch Breakfast Muffins

Double Chocolate Butterscotch Breakfast Muffins
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Recipe Type: Muffins
Author: http://www.thekitchn.com
Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1/2 cup + 2 tablespoons cocoa powder (Dutch or not)
  • 1 1/4 cups dark brown sugar (we love Imperial)
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons vanilla extract
  • 2 teaspoons red cider (or white) vinegar
  • 3/4 cup chocolate chips
  • 3/4 cup butterscotch chips
Instructions
  1. Preheat oven to 425°F and line muffin cups with papers/parchment. Melt butter in a small microwaveable container and allow to sit and cool slightly while you combine the other ingredients.
  2. Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.
  3. Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.
  4. Add in the chocolate and butterscotch chips and stir to distribute. Using a large cookie scoop, divide batter between the 12 muffin cups (they will be full!). Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean. (Slightly underdone is just fine; just make sure things aren’t soupy. But overdone will be dry and chokey!)
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Double Chocolate Banana Muffin Loaves

Posted on 23/12/2012 by Muffinmuncher
Double Chocolate Banana Muffin Loaves

Banana Chocolate Muffin
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Author: http://randomsweetnessbaking.wordpress.com
Ingredients
  • 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cup mashed ripe bananas (Yes! Use the brown mushy ones.)
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins are done.
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Triple-Chocolate Mousse Cake

Posted on 23/12/2012 by Muffinmuncher
Triple-Chocolate Mousse Cake

Triple-Chocolate-Mousse-Cake
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Author: http://www.kraftrecipes.com
Ingredients
  • 1/2
  • cup chocolate syrup
  • 1
  • pkg. (2-layer size) chocolate cake mix
  • 1
  • cup water
  • 1/3
  • cup oil
  • 7
  • eggs, divided
  • 1/2
  • cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1
  • pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1
  • cup sugar
  • 1
  • can (12 oz.) evaporated milk
  • 4
  • oz. BAKER’S Semi-Sweet Chocolate, melted
  • 1
  • cup thawed COOL WHIP Whipped Topping
Instructions
  1. HEAT oven to 375ºF.
  2. step 1
  3. POUR chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
  4. step 2
  5. BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
  6. step 3
  7. BEAT cream cheese and sugar with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.
  8. step 4
  9. PLACE tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
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Double Chocolate Cherry Muffin`s

Posted on 23/12/2012 by Muffinmuncher
Double Chocolate Cherry Muffins

Double Chocolate Cherry Muffins
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Recipe Type: Muffins
Author: http://allrecipes.com
Ingredients
  • 2 1/3 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs, beaten
  • 1 teaspoon almond extract
  • 1 1/2 cups fresh dark sweet cherries, pitted and chopped
  • 1 cup miniature semisweet chocolate chips
Instructions
  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
  2. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
  3. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
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