Category Archives: Chocolate

Double Chocolate Toffee Brownies

Well, here we are, at the beginning of another new month in 2017!  Hard to believe that January has already past!  And, with that being said, it’s time to announce the theme for February here at Cornfed Creations!  Decadent, delightful and delicious desserts is the theme for February.  Honestly, I think of chocolate whenever I think of February.  I’m not sure if it’s that heart shaped boxes of chocolates and candies are out in abundance this time of year or if I associate chocolate with love….hmmm…. Continue reading Double Chocolate Toffee Brownies

Rocky Road Brownies

Originally posted 07/10/16

Okay…so I know that it’s really a hot time of year for baking, but…….it’s always a good time for an ooey, gooey, chocolaty, yummy brownie!  And this recipe is  MMMM HMMMM Amazing!  I actually ended up making two batches of Rocky Road Brownies in as many days, just to tweak the recipe.  And also because the first batch was gone before I hardly had enough time to take a couple of pictures!  If you are craving chocolate or have a strong sweet tooth, this recipe is a definite winner!  Give this Rocky Road Brownies recipe a try!  I’m guessing that you and yours will love these brownies as much as we do!  Have an AWESOME week!  Lisa  

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Rocky Road Brownies

Yields 16

Oooey Gooey Chocolately Yumminess!

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

6 oz. semi-sweet chocolate chips
½ c. butter
2 c. sugar
4 eggs
2 t. vanilla
1 c. flour
½ t. salt
2 T. mayonnaise
½ c. unsweetened cocoa powder
½ c. nuts (pecans or walnuts) roughly chopped
For Topping:
3 T. butter
8 oz. milk chocolate chips
2 c. mini marshmallows
1 c. nuts (pecans or walnuts) roughly chopped

Instructions

  1. For brownies:
  2. Preheat oven to 350’F and grease a 9”x13” baking pan, set aside.
  3. In a medium saucepan, melt chocolate and butter over low heat, whisking to combine. Remove to a mixing bowl and add the sugar, whisking well, then add eggs, one at a time, mixing well between each addition. Whisk in the vanilla and mayonnaise; set aside.
  4. In a medium mixing bowl, whisk together the flour, salt and cocoa powder, then stir flour mixture into the sugar mixture, combining well. Fold in the chopped nuts, and then pour batter into prepared pan.
  5. Bake for 45-50 minutes.
  6. For topping:
  7. Add nuts and marshmallows to the top of the brownies, and return pan to the oven to melt the marshmallows (approximately 5 minutes).
  8. Meanwhile, in a medium sauce pan, on low heat, melt milk chocolate chips with butter, stirring to combine well. Once chocolate chips are melted and combined well with butter, remove from heat and set aside.
  9. Remove brownies from the oven and drizzle chocolate over the top of the marshmallows and nuts. Set aside and allow to cool.
  10. Cut into small bars.
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http://cornfedcreations.com/rocky-road-brownies/

Dreamy Chocolate Cheesecake

Originally posted 03/26/16

This week’s featured recipe is a delightfully decadent and scrumptious dessert!  Dreamy Chocolate Cheesecake is so rich and yummy!  Just a small slice will satisfy your sweet tooth AND any chocolate cravings! Although, be forewarned….. you may not be able to resist a second slice!  Creamy, chocolaty and absolutely AMAZING!  If you love chocolate like I love chocolate, you will be glad you gave this recipe a try!  I hope everyone has a blessed Easter and a wonderful week!  Until next time…Lisa

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Dreamy Chocolate Cheesecake

Rich & Chocolatey

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients

11.5 oz. pkg. semi-sweet chocolate chips
3- 8 oz. pkg. cream cheese, softened
1 c. sugar
2 eggs
3 t. cocoa, unsweetened
1 t. vanilla
1 1/3 c. sour cream
1 ½ c. graham cracker crumbs
1 T. cocoa, unsweetened
2 T. sugar
6 T. butter, melted

Instructions

  1. Preheat oven to 350’F.
  2. In a medium mixing bowl, whisk together graham cracker crumbs, 1 tablespoon cocoa and 2 tablespoons sugar. Pour melted butter over mixture and stir together until just moistened.
  3. In a greased 9” spring form pan, pour graham cracker mixture in and pat down on bottom and partially up the sides; set aside.
  4. Heat chocolate in a microwave proof bowl until just melted, being careful not to over-heat. In a large mixing bowl or bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the sugar and beat well to incorporate. Add eggs, one at a time, beating well after each addition, then add the melted chocolate, 3 teaspoons cocoa and the vanilla.
  5. Beat mixture together until all ingredients are incorporated, making sure to scrape the bottom of the mixing bowl. Add sour cream and incorporate using low speed of the mixer.
  6. Pour batter into prepared pan and bake for 55-60 minutes.
  7. Remove from oven and cool one to two hours, then cover and refrigerate at least four hours or overnight.
  8. Garnish with whipped cream and chocolate sauce, if desired.
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http://cornfedcreations.com/dreamy-chocolate-cheesecake/

Mocha Choca Lata Cake

Originally posted 03/07/2016

Oh my Goodness!  Can you say scrumptious??!!!!  This week’s featured recipe is Mocha Choca Lata Cake and it IS AMMMMAAAAZZZING!  The cake itself is delectable, but is made even more yummy with the decadent chocolaty frosting that’s added while the cake is still warm from the oven!  Believe me! If you have chocolate lovers at your house, this cake won’t last long!  I know it doesn’t take long to disappear at my house!  Hope ya’ll have a ‘chocolaty’ good week!  Lisa

Mocha Choca Lata Cake

Absolutely decadent!

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Ingredients

For cake:
1 c. strong brewed coffee
1 c. salted butter
1/3 c. cocoa powder, unsweetened
2 c. sugar
2 c. flour
1 t. cinnamon
¼ t. nutmeg
1 t. baking soda
½ t. salt
2 eggs,
½ c. buttermilk
1 t. vanilla
1 T. mayonnaise
For Mocha Choca Lata Frosting:
6 T. salted butter, melted
½ c. buttermilk
1/3 c. cocoa (unsweetened)
1 T. strong brewed coffee
3 c. powdered sugar

Instructions

  1. Preheat oven to 350’F. Prepare a 15”x 10” sheet cake pan (line with parchment paper or grease); set aside.
  2. In a medium sauce pan, combine coffee, butter and cocoa powder and while stirring, bring to a boil. Remove from heat and set aside to cool briefly.
  3. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt; set aside. In another mixing bowl, beat eggs until light and whisk in the buttermilk, vanilla and mayonnaise. Pour egg mixture over flour/sugar mixture and stir together until just moistened; then stir the cooled mocha mixture into batter.
  4. Pour batter into prepared pan and bake 25 to 30 minutes.
  5. Frost warm cake with Mocha Choca Lata frosting.
  6. For Frosting:
  7. In a medium mixing bowl, whisk together the powdered sugar and cocoa.
  8. Using a hand or stand mixer, add the butter, then buttermilk, then the coffee and mix well. If frosting is a little thick, add a teaspoon of milk.
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http://cornfedcreations.com/mocha-choca-lata-cake/