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1 stick butter plus extra for greasing ramekins

4 ounces semisweet chocolate, with 60% cocoa - I used Ghirardelli 60% cacao bittersweet chocolate

2 eggs

3/4 cup superfine sugar

3 T. all-purpose flour

Strawberries, Raspberries, Blackberries to serve alongside, if desired

4 - 2/3 to 1 c. ramekins - I used the one cup size

Place a baking sheet in the oven and preheat to 400 degrees.

Butter the ramekins.

In microwave melt the chocolate with the butter - then set aside to cool a little.

I talked about this recipe a bit in my stories yesterday.  We used to make these as kids - but we made Rum Balls.   My sister makes them using Bourbon and I really like them that way.  So make them using whichever liquor you like best.  And yes, our parents did not care that we ate them as kids.  You probably couldn't eat enough of them to find yourself drunk :)

This year I made them using Biscoff Cookies instead of Vanilla Wafers cause I had them in the cupboard.  Worked out perfectly.  

Here is the super simple recipe.

Bourbon or Rum Balls

1 cup finely ground pecans

1 cup finely ground Vanilla Wafers or Biscoff cookies

1 cup powdered sugar

2 tablespoons cocoa powder

2 tablespoons light corn syrup

1/4 cup bourbon or rum 

I use a little Kitchen Aid food processor to grind the cookies and pecans.

Mix the dry ingredients together and then add the corn syrup and bourbon and mix well.  Form into balls (wet hands can help a little) Roll balls into sugar.  Keep refrigerated.  Definitely not health food, but they are good!!!

1/2 cup unsweetened organic Dutch process cocoa powder

1/2 cup organic sugar

1 tablespoon cornstarch

1/4 teaspoon salt

2 cups unsweetened almond milk - try Simply Almond brand - not a lot of junk added

1/2 teaspoon vanilla extract

3 Earl Gray tea bags - I used Taco

Combine the dry ingredients in a medium saucepan.  Whisk to combine. 

Heat the almond milk - I poured 1 cup of almond milk into 2 mugs.  Microwaved for 1 minute 30 seconds.  Place a teabag in each cup and let it steep for 10 minutes.  This will give the popsicles a lightly delicious Earl Gray flavor.

Now - back to the saucepan.  After the almond milk is flavored and cooled slowly whisk 1/2 cup into the dry ingredients.  When it is smooth add the rest and whisk again until smooth and well combined.

Simmer the mixture over medium heat, stirring constantly, until mixture coats the back of the spatula.  I use a rubber cooking spoon.  Consistency should be like chocolate sauce.  Remove from heat and stir in the vanilla.  Place the last teabag in this mixture and leave it there until it cools - stirring occasionally for 5 minutes.  Once it's cooled squeeze liquids from the teabag and toss it out.  Give mixture one last really good stir and pour into your popsicle mold.

I love the subtle flavor of the tea with the chocolate.  Hope you will enjoy it too!  And below are some of the items I personally use to make my popsicles. 😊

 

This is a big big share!  One of those tried and true recipes I've been making for years.  They are gold!  Best served cold from the refrigerator.  Great for dessert and for breakfast!

Oatmeal - Cranberry - Cheesecake Bars

2 cups all purpose flour

1 1/4 cups quick cooking oats - I use gluten free

3/4 cups packed brown sugar

1 cup butter, softened

12 ounces cream cheese, softened

1/2 cup granulated sugar

2 eggs

2 teaspoons lemon juice

1 teaspoon vanilla

16 ounce can whole cranberry sauce

2 teaspoons cornstarch

In a large mixing bowl stir together flour, oatmeal, and brown sugar.  Using a pastry blender, cut in butter until mixture resembles course crumbs.  Reserve 1 1/2 cups of the crumbs.  Press remaining crumbs into a greased 9 x 13 inch baking pan.  Bake at 350 degrees for 15 minutes.

Meanwhile, in the same bowl beat cream cheese and granulated sugar on medium speed until light and fluffy.  Beat in eggs, lemon juice, and vanilla.  Spread over crust in baking pan.  Stir together cranberry sauce and cornstarch.  Spoon carefully over cream cheese layer.  Sprinkle with reserved crumbs.

Bake 40 minutes or more until set.  Cool on a wire rack.  Cover and chill at least 3 hours.  Cut into bars.  Makes 36 bars.

 Umm..  Yum!

This coffee cake is super delicious.  I made it for our Irish food night, and we enjoyed it with coffee that we spiked with a little more Bailey's.  I will have to make a quick post with links to all the recipes we made for that theme night because each of our choices came together to make a really nice meal!

So, this brownie recipe has been a favorite for 23 years.  That kind of says it all.  They are always delicious - and that raspberry sauce is really the most perfect raspberry sauce I can imagine.  I made them for the first time using Bob Red Mills 1 for 1 Gluten Free Baking Powder (it's dairy free too) and they were as delicious as when I use regular flour.  The texture is really great in these brownies as well - leaving some of the chips unmelted gives them that I can't stop eating them appeal.   They disappear at every gathering - and the recipe is requested frequently.  Make them tonight :)  Oh, and I usually make a half batch of raspberry sauce and it's enough, but you can make extra because it is good over so many desserts.  I have used it on chocolate ice cream, and even with my orange bundt cake recipe.




Chocolate Chip Brownies
1/2 c. butter
1/2 c. sugar
1/2 c. packed brown sugar
1/2 t. baking powder
1/8 t. salt
2 eggs, slightly beaten
1 t. vanilla
3/4 c. all purpose flour or sub cup for cup
1 c. semisweet chocolate chips, melted and cooled
1/2 c. semisweet chocolate chips

Fresh Raspberry Sauce
1/2 c. sugar
1 T. cornstarch
2 c. fresh raspberries
1/2 c. water

For Brownies:
Beat butter on low to medium speed until softened.  Add sugar, brown sugar, baking powder, and salt and blend until mixture is fluffy.  Mix in eggs and vanilla until well combined.  Add flour and beat until smooth.  Mix in melted chocolate, and then stir in unmelted chocolate pieces.  Make sure your melted chips are cooled so they don't melt your pieces.  Spread in a greased and floured 8X8 baking pan.  I use a glass Pyrex.  Bake in 350 degree oven for 35 minutes.

For Raspberry Sauce:
In a medium saucepan mix together sugar and cornstarch.  Add the fresh raspberries and water.  Cook and stir until mixture is slightly thickened and bubbly; cook and stir 2 minutes more.  Cool slightly.

* please note - this post contains an affiliate link

1. Butter a 13 x 9 x 2 inch pan and line the bottom with parchment paper.  Set oven rack at middle level and preheat to 350 degrees.

2. In large mixing bowl, whisk the eggs until liquid, then whisk in the sugar.  Continue whisking for a minute or two until the mixture lightens slightly.

3. Whisk in the oil until it is combined.

4. In another bowl mix the poppy seeds, coconut, flour, baking powder and salt.  Stir half of this mixture into the egg mixture.  Stir in the yogurt, and then stir in the remaining poppy seed mixture.

5. Spread the batter in the prepared pan and smooth the top.  Bake for about 30 minutes, until cake is well risen, deep golden, and a knife or toothpick inserted in the center emerges clean.

6. Cool the cake on a rack for 5 minutes, and then unmold it onto a rack to cool.  Peel off the paper and invert the cake on another rack so it cools right side up.

7. To make the frosting, bring the cream and the butter to a boil in a saucepan.  Remove from heat and add the white chocolate.  Let stand 3 minutes, and then whisk smooth.  Pour the ganache into a bowl and refrigerate until it thickens to spreading consistency.

8. When the ganache is ready, place the cake on a platter and spread the ganache evenly over the top of the cake, swirling it into points and peaks.  Sprinkle the chocolate shavings over the ganache.