Flourless Chocolate Coconut Drops


  •                                         3 cups confectioners’ sugar, sifted
  •                                         3/4 cup Dutch-process cocoa powder
  •                                         1/2 teaspoon fine salt
  •                                         3/4 cup semisweet chocolate chips
  •                                         1 cup roughly chopped toasted almonds
  •                                         3/4 cup sweetened shredded coconut
  •                                         4 large egg whites, room temperature


  1. Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners’ sugar, cocoa, and salt. Stir in chocolate chips, almonds, and coconut. Add egg whites and stir until combined (do not overmix).
  2. Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.


Hot Fudge Pudding Cake

Hot Fudge Pudding Cake


  • 1-1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1/2 cup Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup packed light brown sugar
  • 1-1/4 cups hot water
  • Whipped topping


  1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
  2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
  3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
  4. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
    About 8 servings.

Mocha Brownies

Mocha Brownies

Mocha Brownies are made with chocolate, coffee, shortening or butter, eggs, sugar, vanilla, and walnuts or pecans.


  • 3 squares unsweetened chocolate, melted
  • 2 tablespoons instant coffee powder
  • 1 1/2 cups cake flour, sift before measuring
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup soft butter, room temperature
  • 1/2 cup shortening (or butter)
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 cup chopped pecans
  • pecan halves
  • icing, below


Preheat oven to 350°. Blend melted chocolate with coffee; set aside to cool. Into another bowl sift flour together with baking powder and salt. Cream butter with shortening until light and fluffy, gradually adding sugar. Add eggs; beat until well blended. Stir in chocolate and coffee mixture; blend in flour mixture, then stir in chopped nuts; mix well. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done. Turn out onto rack to cool. Spread bars with Browned Butter Icing and mark into bars, placing a pecan half in the center of each bar. When icing is set, cut into bars. Makes about 36 mocha bars.Browned Butter Icing:
Heat 1/4 cup butter until lightly browned and foamy; be careful not to burn. Beat in 3 cups sifted confectioners’ sugar, 3 tablespoons half-and-half, and 1 teaspoon vanilla extract until smooth and spreadable.

Cappuchino Bundt Cake


Cooking spray

1/4 cup sugar

1/2 c Chocolate chips
1/2 c Chopped walnuts
1 pk Yellow cake mix 
1 1/4 cup coffee 
3 x Large eggs


Prepare a 12 cup bundt pan with cooking spray, then sprinkle lightly with sugar. Preheat over to 325F. In a large bowl, make cake according to directions, substituting coffee for the water. Mix slowly with elextric mixer to moisten. Then beat at medium speed 2 minutes. Add nuts and chocolate chips. Pour cake batter into pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners sugar.

Easy Chocolate Coconut Cream Pie


1 unbaked (9-inch) pie crust

1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*

1/2 cup sugar1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1-3/4 cups milk

1 cup MOUNDS Sweetened Coconut Flakes

2 cups frozen whipped topping, thawed


Bake pie crust; cool completely.

Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.

Cool 5 minutes in bowl; stir in coconut.

Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.

Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired.

8 servings.

* Do not use instant pudding mix.

Almond Joy Cookies

This is what happens in my house when my hubby gets a chocolate craving. I don’t usually like to bake cookies but can’t resist the fun of tinkering with a recipe. I printed out the chocolate chocolate chip cookie recipe from this blog, then I added coconut and almonds. The result was delicious!

Almond Joy Cookies


1 cup softened butter

1 1/2 cup white sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/4 tsp salt

1 cup chocolate chips

1 cup coconut

1/2 cup slivered almonds


1. Preheat oven to 350 degrees F

2. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Add flour, cocoa, baking soda, and salt gradually and mix thouroughly. Mix in chocolate chips, coconut and almonds. Drop by rounded teaspoonsful onto ungreased cookie sheet.

3. Cook for 8-10 minutes or until set.

4. Enjoy!

Black Bottom Cupcakes

Black-Bottom Cupcakes
David Lebovitz’s The Great Book of Chocolate via Leite’s Culinaria

Yield: 12 cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped*

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling:
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:

1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

4. Divide the batter among the muffin cups.* Spoon a few tablespoons** of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.

5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

* Whoops! I plum forgot this step. I had even chopped the chocolate and everything. I just forgot to add it. I think I was too excited about the dolloping.

* I used a small (1-3/8 inch across), spring-loaded ice cream scoop for this and it came out to three scoops per cupcake.
** I used the same scoop for this step and came out to two scoops per cupcake. Next time I might try a little less—perhaps 1.5 scoops (which would leave some left over, yes)—for a more centered, offset white middle.

Chocolate chocolate chip cookies

Chocolate Chocolate Chip Cookies
recipe image
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Mint Chocolate Torte

 Mint Chocolate Torte


  • 1/2 cup shortening
  • 1-1/3 cups sugar, divided
  • 2-1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 3 egg whites
  • 6 ounces semisweet chocolate, chopped
  • 1/4 cup butter
  • 1-1/4 cups confectioners’ sugar
  • 3 tablespoons hot water
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2 cups whipped topping
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 to 2 drops green food coloring


  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate.
  • In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners’ sugar, hot water, vanilla and salt until smooth.
  • Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers three times. In a large bowl, gently combine the whipped topping, extracts and food coloring. Frost the sides of the cake. Store in the refrigerator. Yield: 12-16 servings.