Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
Whisk in the sugar, eggs, and vanilla until fully combined.
Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
Recipe Notes
- I have used both pan preparation methods with similar results. The key is to allow the brownie bites to cool completely in the pan before trying to remove them. Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.
In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
In a large bowl stir together oatmeal, almonds, cocoa and salt.
Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
Spread out evenly onto a large baking sheet.
Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
Store granola in an airtight container at room temperature or freeze for up to a month.
Recipe Notes
I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate. Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.
Heat cream and Irish cream in a small pot until just at a simmer.
Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
Chocolate Cupcakes
Preheat oven to 350℉ and line 24 muffin tins with paper liners.
Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
Sift together flour, cocoa, baking powder and salt. Set aside.
Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
Add dry ingredients to butter mixture and blend together until just incorporated.
Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
Preheat oven to 350℉ and line baking trays with parchment.
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes
-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.
-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. Â If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.
-I re-rolled the dough 3 times with no ill effect to the final cookie.
-Cookies are slightly crisp but soften when sandwiched together with the ganache.
-The recipe yield will vary with the thickness of your dough, and cookie cutter used. Â I yielded 30 sandwiched cookies using a 2" heart shape cutter.
-The cookie wafers can be made in advance and frozen until ready to assemble.
-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!
Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes
Will keep for several days at room temperature wrapped individually or in a sealed container. Â They freeze well wrapped individually and will keep for up to a month.
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