Devil’s Double Dark Chocolate Cookies

I’ve been spending a lot of time downtown, working freelance on content strategy at an ad agency. The agency is having a Halloween party baking contest. So, I thought I would test a few recipes before I decide on an entry. These Devil’s Double Dark Chocolate Cookies just might be the evil winners. 😀

Devils Double Chocolate Cookies

I think the unique, delectable taste of these devil-made-me-do-it indulgences is due to two ingredients; Hershey’s 100% Special Dark Cacoa powder and ground caynenne red pepper.

Devil's Double Chocolate Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 large cookies
 
Devils Double Chocolate Cookies recipe with 100% Special Dark Cacoa, bittersweet chocolate chips and cayenne pepper.
Ingredients
  • 1 cup softened unsalted butter (2 sticks)
  • 1 cup white sugar
  • ž cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon real vanilla extract
  • ½ teaspoon pure orange extract
  • 1 tablespoon brewed strong dark French Roast coffee (or whatever is leftover from breakfast)
  • 2 teaspoons baking soda
  • ½ teaspoon of salt
  • 1 teaspoon ground cayenne red pepper
  • 1 teaspoon ground cinnamon
  • 1Âź cups Hershey Special Dark 100% Cacoa powder
  • 1ž cups all-purpose flour
  • 1½ cup Ghirardelli 60% Dark Cocoa bittersweet chocolate chips
  • *Turbano cane sugar for decorating the top
Instructions
  1. In a large bowl, cream together butter, white and brown sugars
  2. Add eggs and vanilla, and mix well until light and fluffy
  3. Mix in the baking soda, salt, cayenne pepper, and cinnamon
  4. *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
  5. Mix in the flour until all is incorporated into a thick batter
  6. Add bitterweet chocolate chips to the batter
  7. Using a small ice cream scoop place on cookie sheet
  8. Using a fork dipped in hot water, slightly flatten the mounds of batter
  9. Bake at 350 degrees for 12 - 15 minutes

 

You might also like my recipe for Dark Chocolate Banana Bread. If you want yet another baked chocolate treat, try my Gooey Fudgy Dark Chocolate Brownies.

HAPPY HALLOWEEN! happy-halloween-emoticon

Dark Chocolate Banana Bread

This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of “Two Peas and Their Pod.” My ingredients and measurements are a bit different from her original recipe.

I used unbleached flour, Hershey’s Special Dark, 100% cacao powder, 4 small brown, over ripe, previously frozen, then thawed, bananas, crushed walnuts, olive oil, agave nectar, and Ghirardelli bittersweet, 60% cacao, chocolate chips.

A printable version of my recipe is at the bottom of this post.

To start: Read the recipe, all the way through. Pre-heat your oven to 350°F. Then gather and measure all your ingredients.

Dark Chocolate Banana Bread

Grease a 9-by-4 1/2 inch loaf pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Mix in the crushed walnuts so they are powdery and covered. Set that bowl aside.

Dark Chocolate Banana Bread

In a large bowl, mash the over ripe, brown bananas with a fork. Add the melted butter, sea salt, oil and stir until combined. Whisk in the agave, egg, and vanilla extract until smooth. Adding the sea salt to the wet mixture will help it dissolve.

Dark Chocolate Banana Bread

Fold the dry ingredients with a spatula, into the wet ingredients. Be careful to not over mix. Fold in 3/4 cup of the chocolate chips, and pour the batter into your prepared loaf pan.

Dark Chocolate Banana Bread

Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread mixture. On the middle oven rack, bake for 50-65 minutes, or until a toothpick or thin skewer, inserted into the center of the bread comes out clean. You might see some melted chocolate chips on the skewer, but make sure the batter is not sticking. This dark chocolate banana bread loaf was done at 50 minutes.

Dark Chocolate Banana Bread

Remove the pan from the oven and set on a wire cooling rack.

Dark Chocolate Banana Bread

Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the loaf pan. Let the bread cool on the wire  rack another 5 to 10 minutes.

Dark Chocolate Banana Bread

It should be baked all the way through, but still very moist.  My version of this recipe is mostly dark chocolate in flavor, with the bananas keeping it very moist and the walnuts adding a nice crunch.

Dark Chocolate Banana Bread
Author: 
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of "Two Peas and Their Pod." My ingredients and measurements are a bit different.
Ingredients
  • 1 cup unbleached flour
  • ½ cup Hershey's Special Dark, 100% cacao powder
  • 1 cup crushed walnuts
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 4 small brown bananas (approximately 1 cup mashed, previously frozen, now thawed)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup olive oil
  • 6 tablespoons of agave nectar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bittersweet chocolate chips, 60% cacao, divided
Instructions
  1. Pre-heat your oven to 350°F.
  2. Grease a 9-by-4½ inch loaf pan with nonstick cooking spray.
  3. Set it aside.
  4. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
  5. Set that bowl aside.
  6. In a large bowl, mash the ripe bananas with a fork.
  7. Add the melted butter, sea salt, and oil and stir until combined. Adding the sea salt to the wet mixture will help it dissolve.
  8. Whisk in the agave, egg, and vanilla extract.
  9. Stir until smooth.
  10. Fold the dry ingredients with a spatula, into the wet ingredients, don’t over mix.
  11. Fold in ¾ cup of the chocolate chips.
  12. Pour batter into prepared pan.
  13. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
  14. Bake for 50-65 minutes, or until a toothpick, or thin skewer inserted into the center of the bread comes out mostly clean.
  15. Check at 50 minutes. (Oven times vary.)
  16. Remove the pan from the oven and set on a wire cooling rack.
  17. Let the bread cool in the loaf pan for 15 minutes.
  18. Run a knife around the edges of the bread and carefully remove from the pan.
  19. Let the bread cool on the wire cooling rack for another 5 to 10 minutes.

 

If you want another chocolate baked treat, try my Gooey Fudgy Dark Chocolate Brownies.

 

BlogHerFood16 Wrap-Up

Better late than never, here’s my BlogHerFood16 Wrap-Up. All I can say is BlogHerFood16 in Austin Texas was amazing! Nah, I can say a lot more.
And I have lots of photos to share with you too.
BlogHerFood16 Wrap-up

Upon check-in I received a canvas tote bag filled with lots of foodie swag and treats from quite a few of the sponsors: Martin’s Famous Potato Rolls, Heluva Good Dip, Lentils.CA,  American Dairy Association, American Egg Board, Enjoy Life Foods, National Confectioners Association, and RX Bar*(s).

BlogHerFood16 Wrap-up

Breakfast was sponsored by Martin’s Famous Potato Rolls & Bread.

Now we’re talkin! #thetoastisgolden #BlogHerFood16

A photo posted by ? ???????? ???? Kitoula ? ? ???????????????? ???????? ? (@kitoula) on

During breakfast, Martin’s @potatorolls had a fun Instagram contest, with the hashtag #thetoastisgolden. It was a cute idea to have the instructions for the contest printed on the place mats.

BlogHerFood16 Wrap-up

Of course, I had to take a ridiculous selfie donning a Martin’s baker hat. In case anyone should accuse me of being a stuffy, serious, food blogger.   🙄

BlogHerFood16 Wrap-up

The conference was held at Austin’s downtown Hilton. The food was delicious and plentiful. There was almost TOO much food. Is that possible for a food bloggers conference?   😕

BlogHerFood16 Wrap-up

BTW the future of BlogHerFood is safe and illustrated here… because BABIES!!! 😉

*** 🙂 😉 🙂 ***

atasteofkoko

My favorite speaker and break-out session was with Jane Ko, travel & restaurant expert, and blogger @  A Taste of Koko.

In the workshop, Jane shared her secrets about photography composition, styling, and maximizing natural light. She covered 3 main topics:

  • How to take better photos using the features and apps on your mobile phone
  • How to creatively style your photos
  • How to use apps made just for mobile to edit your photos

How generous of Jane to share all her Instagram tricks and tips. I’ve been using her techniques on my Instagram account since the workshop. They work. I’ve been getting more Followers and more engagement.

BlogHerFood16 Wrap-up

Did you know that lentils grow in Canada?  Canadian Lentils, Lentils.CA, one of the conference sponsors, is a brand funded by Saskatchewan Pulse Growers. SPG is accountable to and funded by over 17,000 farmers in Saskatchewan. The organization’s mission is to nourish the world through profitable pulse production.

Pulses are a protein-packed, and earth-friendly food we know as beans, chickpeas, lentils and dry peas. So, eat lentils for your health and for social good. Lentils! Who knew?

BlogHerFood16 Wrap-up

A bag of bars were waiting in my hotel room Friday afternoon. RX Bar*s have no gluten, no soy, no dairy, and no added sugar. Their main ingredients are dates, egg whites, almonds and cashews. I like the chocolate ones the best.

BlogHerFood16 Wrap-up

Sometime you need a break from even the best of food blogger conferences. By the pool with Bloody Mary; need I say more?

BlogHerFood16 Wrap-up

Across the street from the Hilton is the Moonshine Patio Bar & Grill. Moonshine’s craft cocktail, “The Waterloo,” made with Waterloo gin, cucumbers, and grapefruit juice was very enjoyable, but their hot pretzel sticks, with whipped pimento dip… OMG! (Who had 2 orders? 😛 )

BlogHerFood16 Wrap-up

Did I mention Yianni came along on the trip? It was our first time in Austin.

Here he is at The Driskill, an historic hotel more than 100 years old. It was built in 1886 as the showplace of cattle baron Jesse Driskill. Fun fact: Former President Lyndon B. Johnson awaited news of his successful 1964 election as President of the United States from the mezzanine-level Jim Hogg room.

Heart Lanergan DriveGood times! Thank you BlogHerFood16! Heart Lanergan Drive

Greeks Dye Easter Eggs Red

One of the oldest Easter traditions for Greek Orthodox Christians are Easter eggs dyed red. In the Orthodox Church, Easter eggs are dyed red to represent the blood of Christ, and the hard shell of the egg symbolizes the sealed Tomb of Christ — the cracking of which symbolized his resurrection from the dead.

Easter Eggs Red

You can dye eggs naturally using the skins of yellow onions. I used the skin of 10 small to medium sized yellow onions and all the skin that was loose in the net bag they come in from the market.

Easter eggs red

I’ll use these onions in the same pan that I roast the traditional Easter lamb on Sunday. They’ll work as a bed for the lamb to rest on, along with other herbs, in the roasting pan.

Easter eggs red

Cover the skins with approximately 6 cups of water and 8 tbsp. of white vinegar. Bring to a boil and let steep. The longer the skins steep the darker the color. I used brown eggs with yellow onions skins to get the deeper rusty red color.

Easter eggs red

You can hard boil the eggs with the skins or in the liquid after the skins have been removed. Bring the liquid back to boil and simmer the eggs for 5 to 8 minutes then take off the heat. Leave the eggs in the dye until they are cool.

Easter eggs red

You can also let the eggs cool in the dye and set in your fridge overnight.

Here’s the how-to video I followed, on dying eggs with onion skins, from my friend, Blogger and Greek Chef, Peter Minaki.

Kalo Pascha and Kali Anastasi!