Chocolate chocolate chip coffee cake is wonderful for all chocolate lovers. The small addition of jam makes it moist and light with an intense chocolate taste. The cake stays fresh for up to a week. It is very simple and quick to make.
Vanilla chocolate chip muffin recipe was inspired by a bakery style giant muffins. They are light and soft in texture and not too sweet. Always tall with a wide muffin top. Pair well with a morning coffee!
This no-bake chocolate-vanilla cheesecake is elegant and not too sweet. Perfect for holidays and special occasions. Can be served alone or with fresh fruit. It is simply irresistible.
Old-fashioned brownies are based on the recipe from the 1952 edition of “Joy of Cooking”. My family loves this cake and calls it “the best brownie we ever ate”. These “fudge squares” (as they were also called) are irresistibly chewy and delightfully chocolatey. This is as a result of the recipe using a significant amount of butter and real chocolate. The preparation is very quick and the batter should be baked in a shallow (9×13 inch) pan. The cake is not tall but it produces a natural crust. When it is cold, it needs to be cut into squares. The original recipe suggests 1 x 2 inch bars (54 in total).
Chocolate pecan banana bread is by far the best type of banana bread I have ever had. Surprisingly, it is lighter and less sticky than typical banana bread and, in my opinion, more flavorful and elegant-looking. In this recipe, there is a good balance of chocolate and nuts. Using half the amount of nuts than chocolate benefits the overall palette of this cake. Pecans can be substituted with walnuts with a slightly less mild taste. Additionally, rum can be added to spice it up a little, although many people will prefer it more mellow in taste.