Tag Archives: chocolate

gooey chocolate chip cookies

gooey chocolate chip cookies via Drag it Through the Garden.

In honor of National Cookie Day (yep, it’s today!), I bring to you this delicious recipe for ooey-gooey chocolate chip cookies. I currently have the entire batch—well, minus a few—sitting in my kitchen. And in these days with no roommate, it’s just me eating them… all.

I should probably get in the holiday spirit and give some away. Or maybe I should just (stress) eat them all myself. I’ll have to see how to rest of this week goes before I make my decision.

It’s that last push before finals week. You know, that week where all the professors want to give you an exam… one week before your final? And the last papers. And the presentations. And the projects.

I should not be complaining though. This semester has been a lot better than many others.

But, you know those mild winters? And then everyone says the next winter is going to be horrible? Because they usually are?

That’s this semester—the mild winter.

Next semester, my last semester, will be my blizzard.

gooey chocolate chip cookies

Makes about 3 dozen cookies


1 cup unsalted butter, softened
¼ cup granulated sugar
¾ cup packed brown sugar
3.4-oz package French vanilla instant pudding mix
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.

In a large bowl, cream butter with granulated sugar and brown sugar until fluffy. Add in pudding mix, vanilla extract, and eggs. Beat until combined.

In a separate bowl, combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined, being careful not to overmix.

Drop rounded tablespoons onto prepared cookie sheets, about 1 inch apart. Bake in preheated oven for about 10-12 minutes, until lightly golden on top. Cool for about 2 minutes on the cookie sheets, then remove to a wire rack to cool completely.

Source: Two Peas & Their Pod


german chocolate filled cupcakes

I will admit to you that I baked these cupcakes well before I left for Spain… like in December. Now, don’t freak out. They were all eaten and everything before I actually left. This isn’t some weird thing where I let cupcakes sit for five months before eating them. Yuck.

I baked these for my momma’s birthday way back in December and just never posted them on here for whatever reason, although they were incredibly delicious. Momma’s favorite cake is German chocolate. I really wanted to bake her a whole German chocolate cake, but I didn’t have any way to transfer a whole cake from my apartment (where I was baking it) to my house (where Momma was). So, next best thing that might have actually been better? German chocolate cupcakes with that delicious coconut pecan frosting inside. Perfect.

I would probably make them again right now if everyone around here was not on some freaky no-carb, no-fat, no-yummy-food-filled-with-butter diet. Well, everyone except for me. So, if I made these now, I’d have to eat them all myself. Not that I would be complaining or anything.

German Chocolate-Filled Cupcakes

Makes 24 Cupcakes

For the cupcakes:
1 box any chocolate cake mix
1 4-serving box chocolate pudding mix
Ingredients listed on back of cake mix box

For the coconut pecan filling:
3 egg yolks
1 cup packed brown sugar
12 tablespoons butter, cut into chunks
1 12-oz. can evaporated milk
1 teaspoon vanilla
Pinch of salt
1 ½ cups toasted pecans, chopped (plus extra for decorations, if desired)
2 cups toasted flaked unsweetened coconut (plus extra for decorations, if desired)

For the chocolate ganache frosting:
12 ounces semisweet chocolate chips
2 cups heavy cream
1 tablespoon corn syrup

Prepare cupcakes as described on box, adding the powdered pudding mix to the batter. Let cupcakes completely cool before filling.

In a medium saucepan, combine egg yolks, brown sugar, butter and evaporated milk over low heat. Stir constantly until butter is melted and mixture is combined. Remove from heat.

Stir in vanilla extract and salt. Add pecans and coconut and stir until combined. Transfer to a bowl and refrigerate until ready to use.

Meanwhile, add chocolate chips and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is melted. Increase heat to medium and cook for an additional 2 minutes.

Remove from heat and stir in corn syrup. Transfer to a metal bowl and refrigerate for about two hours.

Remove from refrigerator. Whip with a mixer for about 2-3 minutes. Frosting will increase in volume and become spreadable.

Using a knife, small biscuit cutter, or pastry tip, remove the middle portion of each cupcake. Fill generously with the coconut pecan filling. Cut off the tip of each removed cupcake portion so only a disk remains and place back on the filled cupcake so you can no longer see the filling.

Pipe the chocolate ganache frosting on to each cupcake. Garnish with extra toasted pecans and toasted coconut, if desired.

Source: Back to Her Roots

chocolate caramel pretzel bites and peppermint chocolate pretzels

These recipes are coming to you via my lovely sister, Lauren. You know, I have to admit that she has come a very long way from her pasta side packets with George-Foreman-grilled chicken days. But, I guess that’s all part of being in the real world. Me? I’m still living in college world. No, I have not even thought about touching the stove this week… or the microwave for that matter. The only kitchen appliance that even remembers me is the toaster.

Anyhow, the peppermint chocolate pretzels are new for me, but those chocolate caramel pretzel bites sure are not. We make these every holiday season and every holiday season, I eat way more than my fair share. And now that I know Lauren can make these without anyone’s help, I know I’ll have a few kitchen requests for her when she comes back home.

chocolate caramel pretzel bites

Makes about 50 pretzels

4 oz. tiny twist or square pretzels
1 pkg. caramel-filled chocolate candies, like Rolos
About 50 red and green M&M’s (that’s about a 2 oz. package)

Preheat oven to 350 degrees Fahrenheit. Lay out pretzels on a baking sheet. Place one unwrapped caramel-filled chocolate candy on top of each pretzel. Bake in oven for about 5 minutes, until candies have softened but are not melted. Remove from oven. Immediately press one M&M onto the top of each chocolate. Allow to cool before removing to a serving dish.

peppermint chocolate pretzels

Makes about 50 pretzels

4 oz. tiny twist pretzels
3 candy canes, crushed
8 oz. milk chocolate

Break up chocolate into a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Continue microwaving in 30-second increments until chocolate is melted. Crush candy canes and place in a shallow dish.

Dip pretzels into chocolate, then immediately coat with crushed candy canes. Transfer to a piece of parchment paper and allow to harden completely before serving.

pumpkin oatmeal cookies with cranberries

One more week left of classes and then finals come into view. I cannot even express how truly happy I am this semester is almost complete, like every other semester I’ve had. A fellow schoolmate put this semester into a perfect analogy: “It’s like spending all semester climbing up Mount Everest. Then, next Friday, we all fall off and have to start over again.”

The close of the semester means it’s getting quite chilly outside. Every year I seem to forget about how numb my hand gets when outside of my coat pocket or how tingly my face is when walking into the bitter wind. But, here it is again. And it’s not even super cold yet… about mid-30s here. That being said, I’ll take the cold if I can have my holiday baking. I actually baked this cookies back in the fall, so the flavors were perfect then. I’m hoping that they carry over into the winter well. It used to be that I couldn’t cook fast enough to get new recipes on here. Now I lack motivation to write the posts and have long backlog of recipes.

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Makes about 3 dozen


2 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. grated nutmeg
  dash of allspice
½ tsp. salt
1 c. butter, room temperature
1 c. brown sugar, packed
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 15-oz. can pumpkin puree
1 ½ c. old-fashioned oats
1 c. white chocolate chips
1 ¼ c. dried cranberries

Preheat oven to 350 °F. Line baking sheets with parchment or silicone sheets

In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in egg, vanilla, and pumpkin and combine. Slowly add in dry ingredients just until mixed. Mix in oats. With a wooden spoon, fold in chocolate chips and cranberries.

Drop in Rounded 1-tbsp. scoops onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, until golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Source: Adapted, slightly from Annie’s Eats

chocolate pudding cookies with malted milk balls

I seriously love these cookies. They are super easy to make and super delicious to eat with a nice crunch from the malted milk balls inside. And I’m usually not a chocolate cookie kind of gal. It had been a while since I ventured in the cookie-baking realm, but I’m happy I went back, if only for a little bit. I forgot how perfect cookies can be for any situation: studying, vegging out on the couch… you name it, these cookies should probably make an appearance.

Just an FYI: the original recipe calls for 1 teaspoon of baking soda… but, I didn’t realize I didn’t have baking soda until I was already in the process of baking these, hence the substitution of 4 tsp. of baking powder. They turned out fine, but feel free to use baking soda.

Let me digress from food matters for just a moment. I find it my duty as a St. Louisan to brag a bit on the Cardinals this season and say how awesome watching the World Series was. Maybe if I had planned out a bit in advance, I could have made some yummy Cardinal/baseball-inspired treats… Maybe next year!

Chocolate Pudding Cookies

Makes 4 dozen cookies

2 sticks unsalted butter, room temperature
¾ c. brown sugar
¼ c. granulated sugar
1 3.4-oz. instant chocolate pudding mix
2 large eggs
1 tsp. vanilla extract
2 ¼ c. all-purpose flour
4 tsp. baking powder
½ tsp. table salt
1 c. milk chocolate chips
1 ¼ c. malted milk balls, roughly chopped

Preheat oven to 350 °F. Line a cookie sheet with a silicon mat or parchment paper. Set aside.

In a large bowl, cream butter with brown sugar and granulated sugar with an electric mixer. Add in pudding mix, eggs, and vanilla extract. Mix until combined.

In a separate bowl, mix together flour, baking powder and salt. Slowly combine with wet ingredients. Fold in chocolate chips and malted milk balls.

Drop by rounded tablespoons onto prepared cookie sheets, about 1 inch apart. Bake in preheated oven for about 9-12 minutes. Keep in mind that the middles will still be a little gooey. Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Adapted, slightly, fromTwo Peas & Their Pod

s’mores hot chocolate

I made this hot chocolate a few weeks ago, when it was still in the 80s outside, with the main purpose of using my kitchen torch for the first time. You see, my mom gave it to me as a birthday present in August after months of pestering. But, after I received it, I couldn’t find any recipes that I really wanted to make with it.

But, I got the little nudge I need to use the kitchen torch to practice for chemistry lab where I thought I might have to use a torch. You know how they say practice makes perfect? Yeah… well, I probably need a lot more practice since I practically incinerated the marshmallows in the hot chocolate. Even with that faux pas, this hot chocolate turned out rich and delicious… and the graham cracker adds a needed crunchy garnish. I can’t wait until it gets even colder outside (it looks like it’s coming pretty soon!) so I can drink even more hot chocolate next to a fire on an overcast day. Something to daydream about…

Oh, and if you’re wondering, those are orange pumpkin-shaped marshmallow in the photo above. Gotta celebrate Halloween somehow!

S’mores Hot Chocolate

Serves 1

1 cup milk
2 ounces milk chocolate, roughly chopped
2 large marshmallows
½ graham cracker

Add milk to a small saucepan set over medium heat. Heat until milk is simmering. Remove from heat. Add chocolate and whisk until smooth and all chocolate has melted. Pour into a mug.

Add marshmallows to top. Lightly brown using a torch (alternatively, you could place the marshmallows on a baking sheet and broil for a minute or so, then add to the mug). Add graham cracker to garnish.

Source: Adapted from Our Best Bites

chocolate covered strawberry cupcakes

I’ve been thinking about what to do with this blog while I’m abroad. At first I thought I’d have enough recipes saved up to backlog for an entire four months. Now, that seems like some kind of a sick joke, especially since I’ve only been cooking about one meal per week. Then, I thought that, perhaps, I could find someone to keep the blog up for me. Lauren? Not really (no offense or anything). Mom? Probably not (Not that I think she can’t cook… I just don’t think she’d be up to it). Dad? Definitely not. So, the only reasonable thing I could think to do is to put Drag it Through the Garden on hiatus while I’m in Spain… a cooking hiatus at least. Maybe they’ll be a random post about what I’m up to or what I’m eating, but I’m planning on doing minimal cooking and maximum eating with my Señora (my host family, that is) and at restaurants around Europe.

Long story short? You’ve got three months and some change left with me and then four and a half long months away from me. But, don’t forget about me! I’m sure I’ll have some awesome Spanish-inspired recipes when I get back home (and some awesome Spanish-speaking skills).

Anyway, onto the cupcakes! Well, this was originally supposed to be a cake. At least that’s what the recipe was for and that’s what the person I made these for asked for. But, honestly… cupcakes are just a lot easier, and I left the cake pans at home. There’s a pretty big lapse in my repertoire in the cake department… but a huge surplus of cupcakes. Then again, I personally think that cupcakes are a lot more practical than a huge cake… and I could steal some before giving them away. You can’t do that with a cake without anyone noticing.

Maybe these are more fit for Valentine’s Day than any October holiday (Halloween, anyone?), but they’re delicious nonetheless. This recipe seems like a big cheat… boxed cake mix and pre-made icing? Definitely not what I would normally do! But, these store-bought items make these cupcakes easy to put together in a snap. You won’t even be able to tell. Seriously.

Chocolate Covered Strawberry Cupcakes

Makes 24 Cupcakes

1 box white cake mix + ingredients on back (use whole eggs instead of egg whites!)
1 4-serving box strawberry gelatin powder
½ cup seedless strawberry jam
1 container milk chocolate frosting
¼ cup white chocolate chips

Preheat oven to 350 °F. Line cupcake tin with 24 cupcake liners.

In a large bowl, add cake mix, powdered gelatin, and ingredients called for on back of cake mix, using whole eggs instead of egg whites. Mix on low speed for 30 seconds, then on medium for 2 minutes with an electric mixer.

Evenly distribute batter in the prepared cupcake tins. Bake in preheated oven for 18-22 minutes, until tops are springy and a toothpick comes out with moist crumbs only. Remove from oven. Let stand in cupcake tins for 10 minutes, and then remove to a wire rack to cool completely.

Once cupcakes are completely cool, use a medium round pastry tip to hull out the center of the cupcakes, but do not go all the way to the bottom (alternatively, you could cut out the centers with a small knife). Spoon in a small amount of the strawberry jam, so that the hole is completely full.

Frost with milk chocolate frosting using a pastry bag or a spatula.

Add chocolate chips to a microwave-safe container. Microwave on high for 30 seconds. Remove and stir. Continue microwaving in 30-second intervals until completely melted. Drizzle on cupcakes (or you can add to a re-sealable bag and snip off the end of the corner to pipe it on the cupcakes, if desired). Let the chocolate harden before serving.

Source: Betty Crocker