The story goes as follows: we were running short on gluten free flours and I wanted to make banana bread muffins. I stumbled across a recipe that used Betty Crocker Gluten Free Yellow Cake Mix, however, I didn’t have that one… I had the chocolate cake mix. Desperate to use up our overly ripe bananas and excited about chocolate in general, I decided to take a chance and make the muffins with the chocolate cake mix and chocolate chips. The results did not disappoint. In fact, it’s been said this is even better than regular banana bread (that comes straight from the boyfriend, by the way; and banana bread is pretty much his favorite food).
Truthfully, I don’t think anyone would even guess these are gluten free unless you told them. That’s quite true, but I’m really just typing this out because it’ll make my pictures look better to have more text around them and you’re probably going to scroll straight to the recipe at the bottom and not read this part anyway. haha
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2 1/2 medium, very ripe bananas (mashed)
1/2 cup butter (softened)
2/3 cup chocolate chips
Heat oven to 350°F. Line your cupcake tin with papers. In a large bowl, beat cake mix, mashed bananas, butter, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping occasionally. Spoon into cupcake tin. Makes app 20-24 muffins. Bake for 18-24 minutes or until toothpick comes out clean. Let cool.
It would seem we’re on a chocolate trend here on Eating With The Hoffmans (sounds like a pretty good trend, if you ask me!). These cookies are a chocolate lovers dream. If you’re not big on chocolate then you’ll probably just want to ignore this post. But seriously, who doesn’t like chocolate?
I was sold on this recipe when I first saw flourless. With my gluten allergy, I often have to find blends of flours to substitute for wheat and that’s not always easy to do. In other words, a flourless recipe is my kind of deal!
The simplicity of this recipe seems a little strange at first. Even stranger is the consistency of the “dough” when you’re done mixing it all up. Not your average cookie dough, that’s for sure.
In the end, the best way to describe these is a brownie meringue. They’re light an airy like a merignue, but a bit gooey in the middle and chewy on the corners like a brownie. All in all, they’re pretty amazing.
3 cups powdered sugar2/3 cup unsweetened Hershey’s dark chocolate cocoa powder1/8 tsp. salt2 to 4 large egg whites, at room temperature1 Tbsp. pure vanilla extract1 1/2 cups 60% cocoa chocolate chips
Preheat the oven to 350°F.Set aside two baking sheets with silpat mats or parchment paper.In a large bowl, whisk together the powdered sugar with cocoa powder and salt.Whisk in the vanilla and egg whites starting with just two.Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.Stir in the chocolate chips.Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.Bake for 12-14 minutes, until the tops are glossy and lightly cracked.Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.Yield: 30 cookies
Is it redundant to say Dark Chocolate Mocha? How do you convey that these delightful things are both coffee filled and a complete daily dose of rich dark chocolaty goodness? Hmm… I’ll think on that. In the mean time, do you know I’ve made four batches of these in the past month? No, we haven’t split all four batches between the five of us; we share! Some went out as Christmas presents, others to get-togethers with friends. People just can’t seem to get enough… and for good reason! These things are addicting!
I must say the thought of making your own truffles seems rather daunting at first. The task itself isn’t all that complex, but it can be a bit laborious. However, add a friend or family member to help you out and the job seems considerably easier.
2 (12oz) pkgs. semi sweet chocolate chips
1 (8oz) cream cheese
3 T. instant coffee granules
2 tsp. water
1 lb. dark chocolate
Melt chips in microwave, stopping to stir every minute. Beat in next 3 ingredients. Cool in fridge for half an hour. Roll into teaspoon size balls. Let the balls sit in the fridge for another half hour to harden. Melt 1 lb. of dark chocolate and dip balls into chocolate. Cool and decorate as you like.
These should keep in the refrigerator for a little over a week. They keep well in the freezer also, though they probably won’t be around long enough for you to be concerned about that! 😉