Archive for Chocolate

Pumpkin Swirl Brownies

I am SO ready for fall! I absolutely love everything about Autumn; the crisp cool air, the beautiful leaves falling, a cozy fire in the fireplace, roasting marshmallows in our backyard bonfire, wearing comfy jeans and sweaters, and not to mention the food! Fresh crisp juicy apples right off the tree, fresh pressed apple cider, and pumpkin spice anything,….I could go on and on! LOL I’ve been in the mood lately for pumpkin, but also for chocolate….thus a new creation was born; Pumpkin Swirl Brownies. Ohhhh my goodness these are soooooo stinking good! I put mine in the fridge so they would keep longer (ha who was I kidding?!), and it was the best move Ive ever made! These taste just like pumpkin pie but with a brownie crust! Totally the best of both worlds! I think I ate almost the whole pan by myself, but hey, I’m eating for two now right, so it’s ok! These would probably be really tasty with whip cream on the top too! These are definitely on my top fall dessert list now, so Im sure they’ll be made quite often around here! Hope wherever you are it’s starting to cool down, and we can all enjoy some cozy fall weather! Get a great start on it by making these….trust me you’ll be thanking me later! LOL  Enjoy! 🙂

Pumpkin Swirl Brownies (Printable Version)
4 tablespoons non-dairy butter
1/3 cup dark chocolate chips
1 cup gluten free flour
½ teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons sugar
2 large eggs
1/2 tablespoon pure vanilla extract
1/2 cup + 2 tablespoon solid-pack pumpkin
2 tablespoon vegetable oil
1/2 teaspoon pumpkin pie spice
1/4 cup chopped walnuts, optional
1/2 cup semisweet chocolate chips, optional

1.    Preheat oven to 350 degrees. Grease an 8×8 inch glass baking dish.
2.    Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined.
3.    Beat in the flour, gum, baking powder, and salt in a large bowl; set aside.
4.    Melt chocolate and butter in a heatproof bowl in microwave, stirring occasionally until smooth.
5.    Divide batter between two medium bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and spice.
6.    Pour half the brownie mixture into the pan first and then top with the pumpkin batter. Put spoonfuls of the brownie mixture on top and use a knife to swirl batter. Sprinkle with nuts and chocolate chips, if desired.
7.    Bake until set, 30-35 minutes. Cool on a wire rack.


Thick Fudgy Brownies (Gluten & Dairy Free)

I’ve been soooo busy lately that I haven’t been posting much. That’s not to say I haven’t been cooking though, cause I have, I’ve just been too exhausted! Why? Well I’ll let you in on a whats been up till now, a big secret… we’re expecting! 🙂 And this being our first, it’s been an adventure dealing with cravings, food aversions, low blood sugar, nausea, exhaustion, etc! LOL And while we’re super excited about it, its been kind of hard for me to find food that sounds good that i actually have on hand, or to not get sick of the same foods that I’ve been eating over and over again! I seriously feel like all i do is eat these days! LOL AnnouncementWell…..that and be completely drained, which doesn’t help to have energy to cook something nutritious and delicious for meals! And yes, the pickles and ice cream craving has hit, but the default go-to craving has mostly been sweets, and chocolate in particular.


Now, i thought my GF brownies were amazing before….but these….. OMG!! These are amazing; thick, fudgy, chewy yet moist, and full of chocolate goodness! I think we devoured the whole pan in a couple of days! But i just had to have more! LOL So the second batch is cooling right now, and I have to say…. I can’t wait to dig into them! Guess i better enjoy it, cause who knows what the next craving will be! Consider that your warning! If i post something a little….different, you can just blame the prego hormones! LOL I am going to try to get back on track with my posts though, especially since I seem to be eating more these days! YAY, that means more recipes! If you have any tips, I’d be glad to hear them! That said…..I hope you all give these a try! Trust me……you will NOT be disappointed! It’s amazing what the smallest changes in a recipe can do! These are just like the ones out of a box, but 10 times better! The first batch I added chocolate chips, and stuck to all dark chocolate cocoa powder. The second batch I did 1/3 regular cocoa powder, 2/3 dark chocolate cocoa powder and left out the chocolate chips. I’ll let you know how they turn out…but I kinda don’t think you can screw these up! LOL So get yourself into the kitchen and make some brownies! (You can make these with regular flour instead if you’re not GF!, just FYI!) Enjoy! 🙂



Thick Fudgy Brownies(Printable Version)



1 stick non-dairy butter
1 cup + 2 Tbsp sugar
2 large eggs
1/2 cup + 2 Tbsp (dark) cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon vanilla extract
3/4 cup gluten-free flour

¼ tsp xanthan gum
1 cup chocolate chips (opt)



1) Preheat the oven to 350°F. Lightly grease a 8×8″ pan

2) In a large microwave-safe bowl, melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave for about 45 seconds until its shiny looking as you stir it. (Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies!)

3) Add the eggs, cocoa, salt, baking powder, and vanilla to the mixture and mix until smooth.

4) Add the flour, gum (and chips if desired), stirring until smooth.

5) Spoon the batter into prepared pan.

6) Bake the brownies for about 30-35 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.


Cherry Chocolate Cake (Gluten & Dairy Free!)

Happy Birthday to me! LOL  And YES, I did make my own birthday cake…. but this is the quickest, easiest cake you will ever make! And…the taste?! omg…. it’s unbelievably delicious. Moist, chocolatey goodness with bits of cherry in, well, almost every bite! haha. Fair warning though….this cake is super addicting….I’m pretty sure I ate like, half of it just by myself…. maybe my birthday wish should have been for a calorie free bday cake?! Hehe. I really did have a great birthday…. which has been extended through out an amazing weekend (thanks honey ♥), and will finish up tonight with a family dinner! Hmm…. I am NOT the one cooking……so Im curious what I’ll be eating!?! Guess only time will tell though right?! Anyhow…. thought I’d share this with you really quick…..another busy week ahead of me, but I’ll try harder to get some more posts up! I’ve got a whole stack of recipes just sitting here waiting to be added to my blog!  Enjoy! 🙂
Cherry Chocolate Cake (Printable Version)


3 eggs

1 pkg GF Devil’s Food cake mix

1 can (21 oz) cherry pie filing

1/3 c vegetable oil


Heat oven to 350 F. Grease & flour a rectangular pan, 13 by 9 by 2 in. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling & oil, till blended. Spread in pan. Bake 35-40 min or till toothpick comes out clean. Cool completely. Cover with chocolate frosting.  Store covered in refrigerator.

Marshmallow Crunch Brownies (Gluten & Dairy Free!)

These brownies are seriously sinful! LOL And will get you into trouble….I stupidly made these this weekend while I was bored and all alone (cause its hunting season so…. thought Id try a new recipe and give the guys something to eat when they got back!) But…they’re just so freakin good, its really, really, REALLY hard to stop eating these! I had to get the rest of them out of my house, too much temptation! It tastes almost like a rocky road brownie. Maybe next time I’ll use crunchy peanut butter! Mmmmm……oh no!! See what i mean!! Addictive! LOL Anyways, these are really easy to make, and you can’t beat the taste combo!! I mean, who doesn’t love a chocolatey brownie with a chewy & gooey marshmallow center and a chocolate peanut butter crunch topping?! I know I do! Haha! I’ve got a stack of recipes to share with you…..Ive been getting a little behind on my postings…..again! Life i tell ya…….gets too busy sometimes!! I AM  getting amped up for fall…. apples and pumpkin and cranberries!! YUM!! Got some amazingly tasty treats comin your way soon!! In the meantime…. give these a go and enjoy! 🙂

Marshmallow Crunch Brownies (Printable Version)

Brownies Ingredients 
¾ cup GF flour

heaping ¼ tsp xanthan gum
1/2 cup brown sugar

½ cup white sugar
5 Tbsp unsweetened cocoa
1 tsp salt
½ cup non-dairy butter
2 eggs
1 tsp pure vanilla extract
Topping Ingredients:

1 /2 bag (10½ ounces) miniature marshmallows
3/4 cup Ghirardelli chocolate chips
1/2 cup smooth peanut butter
1/2 Tablespoon non-dairy butter
3/4 cups GF Rice Krispies cereal
Preheat oven to 350 degrees. In a glass bowl, melt the non-dairy butter in the microwave. Add cocoa until blended, then add sugars and mix well. Add eggs, one at a time.  Stir in vanilla, flour, salt & xanthan gum.  Spread into a greased 8×8 baking pan, bake for 25-28 minutes. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 5 more minutes.

While the marshmallows bake, melt the chocolate chips, peanut butter, and butter in a medium bowl in the microwave. Stir until smooth, then add the Rice Krispies and mix well. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Zucchini Brownies (Gluten & Dairy Free)

OK so I know its been awhile since I last posted…..and i apologize! Its been crazy hectic working on the kitchen and then we went on vacation…. Vegas baby! LOL It was a blast….but it sure felt good to get home! And back to a working kitchen! I’ll give you a little kitchen update real quick….I have cabinets, and counters and plumbing!! And I got a lot of my stuff moved back in! YAY!! Still waiting on some cabinets so I’ll have a center island soon, but its useable! Now I’ve been wanting to cook up a storm! Got lots of catching up to do! LOL I got to try some new restaurants out while we were there…so I’ll give you a little review. I’ve gotta say……my new fave place is Outback Steakhouse!! omg…..their honey mustard sauce is to die for!! I’ve already got my copycat recipe, and its on the menu for tonight… stay tuned! LOL  They actually have a gluten free menu, which is nice. We also ate at PF Changs, which has a gluten free menu, and it was soooo good too! The other places we ate were Hardrock cafe, which they made what i wanted how i wanted it. I wasn’t impressed with Planet Hollywood, but we went to the Rainforest Cafe in the MGM hotel, and the chef came out and personally talked to me, which was awesome! It was really delicious too! The only bad thing was we didn’t have a way to keep leftovers! I felt so bad wasting so much food, cause I don’t eat a whole lot at once, and it was all so yummy! Anyways… lets get on to the recipe already! These brownies are a-maz-ing! LOL Seriously this is the second batch Ive made in a week and I still didn’t end up getting a picture so i had to borrow this one! LOL They are so moist and fudgy and full of chocolatey goodness! (I’m a chocoholic if ya couldn’t tell!) But i don’t feel too bad cause its got a healthy “secret” ingredient….yup that’s right….zucchini! Which are overrunning my garden as we speak! This one is definitely a keeper! I hope you’ll like it as much as i do! Enjoy and stay tuned…cause I’m back with plenty more to come! LOL 🙂

Zucchini Brownies (Printable Version)

1 egg
2 tsp vanilla
1 cup sugar
1/4 cup vegetable oil
1 cup GF flour

½ tsp xanthan gum
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp instant espresso coffee
2 cups shredded zucchini
1/2 cup mini chocolate chips

Preheat oven to 350 degrees and spray a 8×8 in square pan with non stick cooking spray.

Combine the egg, vanilla, sugar, and oil in a large bowl until combined.

Add the flour, gum, cocoa, baking soda, salt, espresso, zucchini & chocolate chips.

Pour into pan and bake for 35-45 minutes or until a few moist crumbs stick to a tooth pick.

Triple Chocolate Scones (Gluten Free & Dairy Free)

OMG! Triple chocolate?! Need i say more?!? This was the perfect way to start the week! Makes Monday morning a little more bearable! LOL. These rich, simply delectable scones are melt in your mouth delicious, and each bite is full of ooey gooey chocolatey goodness! I was a bit skeptical mixing these up, they’re kinda dry and crumbly, but once the chocolate gets warm it holds it all together just fine! I felt a little guilty eating such a wonderful chocolatey treat for breakfast, but sometimes being bad is a good thing right?! These would be perfect for dessert too, with strawberries and whip cream (if I can ever find any dairy free and soy free?!?!) This one you’ve just gotta try!! Cause really, who doesn’t love chocolate?! Enjoy! 🙂

Triple Chocolate Scones (Printable Version)


1 cup gluten free flour

½ tsp xanthan gum
2 ½ Tbsp sugar
1/2 Tbsp baking powder
2 ½ Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla
3 Tbsp non dairy butter
1/3 cup almond milk
1/4 cup semi-sweet Ghiradelli chocolate chips
2 Tbsp Ghiradelli dark chocolate chips


Combine dry ingredients in medium bowl. Cut in butter with pastry blender. Stir in chocolate chips. Stir in milk and vanilla until dough forms soft ball. Turn dough onto floured surface and pat into ½ inch thick circle. Cut into 4 wedges and place on parchment lined baking sheet. Brush with milk and sprinkle with sugar. Bake at 400 F for 15 minutes or until a toothpick comes out clean.

Chocolate Zucchini Cake (Gluten & Dairy Free)

You can’t go wrong with chocolate zucchini cake! This moist, chocolatey cake is chock full of zucchini flavor! With a nice crunchy walnut topping and gooey bits of chocolate chips, every bite is melt in your mouth delicious! By replacing the oil with applesauce, you not only cut way down on the fat content, but you ensure a nice moist texture. Fair warning: this cake is addicting! I like to make cupcakes out of it, that way it’s already portion controlled for me! Then I’ll freeze most of them, so when i need a snack or am craving a chocolate dessert, I’ll just grab one of these outta the freezer and get my fix quick!! I’ve gotta credit my mom for the original recipe, I’ve since modified it, but growing up this was always one of my favorites, so thank you mom!! (Which is why I made this for mother’s day yesterday!) Hopefully with zucchini squash about to be overwhelming in produce (if you grow you own garden) this is a surefire way you’ll want to use them up!! On a side note, since I had the zucchini shredded already, I made my scrumptious Zucchini Cheese Casserole, but put it in 6 mini tart pans and baked for 30 minutes! Perfection! There’s just something about mini tart pans that makes everything taste better, maybe it’s cause they look just so darn cute!) Enjoy! 🙂

Chocolate Zucchini Cake (Printable Version)


1/4 c softened non-dairy margarine

1/4 c applesauce

3/4 c + 2 Tbsp sugar

1 egg

1/2 tsp vanilla

1/4 c almond milk

1 1/4 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp cocoa

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp cloves

1 cup unpeeled, shredded zucchini



1/4 c Ghiradelli chocolate chips

1/4 c chopped walnuts

1/4 c sugar



Cream together the margarine, applesauce and sugar. Add egg, vanilla and milk and beat well. Add dry ingredients and zucchini. Put into greased 8×8 glass pan (or 12 greased muffin cups) and sprinkle with topping. Bake at 325 for 45 minutes or until a toothpick comes out clean.



Double Chocolate Muffins

Who doesn’t love chocolate right?! These little morsels are filled with not only one, but two types of chocolate! I say, the more the merrier! LOL! These taste more like a cupcake then a muffin right out of the oven, but after they cool the taste like a muffin. They’re quite addictive though, so be careful! Again, these are both gluten and dairy free…. but still oh so good! I just found Ghiradelli makes both dark and mini chocolate chips now, or maybe I’ve just been blind at the store?!? but i think dark chocolate chips in the muffins would be yummy! Maybe next time I’ll give that a try. Definitely worth making these bad boys! Enjoy! 🙂

Double Chocolate Muffins (Printable Version)


½ cup Ghiradelli chocolate chips

2 ½ Tbsp non-dairy butter

½ cup almond milk

1/4 cup + 2 Tbsp sugar

1 egg

3/4 tsp vanilla extract

½ cup + 1/3 cup gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Ghiredelli chocolate chips



1. Preheat the oven to 400 degrees F. Grease mini muffin pan.
2. In a small bowl melt ½ cup chocolate chips together with the non-dairy butter in the microwave.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, egg, and vanilla, until well blended.
4. In a large bowl, stir together flour, gum, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the greased muffin cups.
5. Bake at 400 degrees F for 12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand 5 minutes before removing the muffins and letting them cool on a wire rack.
yld 18 mini muffins


Chocolate Quinoa Cake (Gluten & Dairy Free)

Moist, chocolate decadence in every bite…. this cake is both gluten and dairy free. Its made with whole quinoa (if you can believe that!?!) and absolutely no flour of any kind! You actually blend up the quinoa. Apparently quinoa is a super-food. I’ve never really been a big fan, but this cake looked so good I just had to try it…..and ya know what?!? It IS! It’s got a rich chocolatey flavor, and it freezes well too! Its rather filling, so it lasts a while…….you may just have to share! Enjoy! 🙂

 Chocolate Quinoa Cake (Printable Version)

2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup almond milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup non-dairy butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Rinse the quinoa. Add to pan and bring the quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.

Combine the almond milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Dark Chocolate No-Bake Cookies (Gluten AND Dairy Free!!)

Dark Chocolate. Gluten & Dairy Free. No-Bake. Need I say more?!? LOL! These cookies are simply sinful…and addicting! This is the 2nd batch in a week that I’ve made!! Of course I DID have a little push…. I won’t mention any names, but you know who you are! 😉  Rest a little easier though, because I  cut the margarine way down, and you can’t feel too guilty because its made with dark chocolate (full of antioxidants!), peanut butter and oats! You make these in the microwave instead of the stove-top, and its SO much easier this way! And trust me…. you’ll be licking the bowl clean after scooping these bad boys out! Definitely not your average no-bake cookie! Give this one a try! enjoy! 🙂

Dark Chocolate No-Bake Cookies (Printable Version)


3 Tbsp non-dairy margarine
1 cup sugar
1/3 cup almond milk
3/4 cup peanut butter
1 tsp vanilla
Pinch salt
2 cups quick-cooking oats
3 Tbsp dark chocolate cocoa powder


In a large microwave-safe bowl, melt the margarine in a microwave. Stir in the sugar and milk. Add the peanut butter, vanilla, and salt, stirring until well blended. Add the oats and cocoa powder and stir until well mixed. Cook for another minute in the microwave. Stir well. Using a cookie scoop, place onto a wax paper lined baking sheet. Flatten them down a little if you want more of a cookie appearance! Pop in the fridge until firm, about 30 minutes. Store in an airtight container.

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