Tag Archives: cocoa

Chocolate Cookies

I’ve been chasing this recipe since naptime in kindergarden and I finally found it. I added a splash of strong coffee for an additional depth of flavor. Hopefully these cookies make you as happy as they do me. You better have your pink blankie nearby.

2 1/2 sticks Butter- room temp

2 cups Sugar plus extra to sprinkle tops before baking

2  Eggs

1 teaspoon Vanilla

1 tablespoon Coffee (optional)

3/4 cup  Cocoa Powder

2 cups plus one tablespoon Flour

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

Cream together butter and sugar.

Add the eggs, vanilla, and coffee. Beat well.

Add cocoa powder, flour, baking soda, and salt.

Mix until incorporated.

Split dough in half and on a surface sprinkled with cocoa powder roll each half into a log.

Cool in frig (at least an hour)

Preheat oven 180c/350f

Slice about 1/2 “ thick and line them up on your baking sheet.

Sprinkle tops with sugar and bake for 10 minutes.



Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.

Cocoa Coconut Cake

This recipe can easily be converted into the “ Perfect Chocolate Cake.” Inspired by Hersheys Cocoa Recipes, just replace the coconut milk with whole milk and leave out the coconut essence. You’ll be just as happy.

Preheat oven 180c/350f

2     8”or 9”  round cake pans- greased and floured

2 cups sugar


¾ Midnight Red Cocoa Powder or Hersheys Cocoa Powder

1 ½ teaspoons baking powder

11/2 teaspoons baking soda

1 heaping teaspoon sea salt

2 eggs

1 cup coconut milk

1 drop coconut essence

½ cup vegetable oil

1teaspoon vanilla

1 cup boiling water

In a medium bowl , combine sugar, flour, cocoa powder, baking powder , baking soda, and salt.

Add eggs, coconut milk , coconut essence, vegetable oil,  and vanilla.

Beat together for 2 minutes.

Stir in boiling water.

Pour into cake pans.

Bake for 30 minutes

Test with a wooden skewer, when it comes out clean cake is done.

Coconut Chocolate Icing

1 stick butter(1/2 cup) -melted

2/3 cup midnight red cocoa powder

1 teaspoon Vanilla

1 drop coconut essence

1/3 cup cream

2-3 cups  Icing or Confectionary Sugar

In a med bowl  using a whisk,

Combine butter and cocoa powder. Add vanilla and coconut essence.

In small increments, alternate icing sugar and cream , beat well after each addition.Whisk until smooth.

Frost cake and enjoy !

Killer Brownies

if brownies could kill…

   9×9” pan-greased              

   Preheat oven  180c/350f

  • 4 oz chocolate-unsweetened-melted and cooled
  • ½ cup cocoa powder
  • ¾ cup flour
  • ½ teaspoon sea salt
  • ¾ cup Butter- room temp
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup chocolate chips-semisweet
  • 1 cup whole walnuts

Melt 4 oz of chocolate over double boiler and set aside to cool.

Measure out cocoa powder, flour, and salt.  Set aside.

In a separate bowl with an electric mixer, or your kitchen aid with beater attachment , Cream  together:

Butter and Sugar. Beat for 2 minutes on med. 

Add Eggs and beat for 2 more minutes.

Add Vanilla and Melted Chocolate.

Add dry ingredients and mix until combined. Do not over mix at this point. 

 With a rubber spatula, Scrape down bowl making sure all is combined.

Fold in Chocolate Chips and Walnuts.

Pour into pan.

Bake for 40 minutes. Check brownies for doneness by inserting a wooden skewer. When skewer comes out clean, brownies are done..

Cool completely before cutting, if you have the patience.

Kingswood Holiday Cake

A tradition within itself

Heat oven 180 c /350 f


  • 2 cups sugar
  • 1 3/4 cups  flour
  • 3/4 cup  Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 eggs
  • 1 cup milk
  • 1/8 cup espresso
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • 1 pint whipping cream
  • 1 pint fresh strawberries- diced
  • 1 pint blueberries

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, espresso, oil and vanilla; beat on medium for 2 minutes.

Mix  in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes and remove from pans to wire racks.

Cool completely.

Split cakes in half horizontally to make a layer cake. I use only 3 layers for this cake and reserve the other for a snack for another time. you may use all 4 if you choose to.

Beat Whipping cream,fold in berries.

Assemble cake

Spread berry mixture on top of 2 of the layers leaving the top layer for the cocoa frosting

Cocoa Frosting

1/2 cup Butter –room temp

2/3 cup cocoa powder

splash coffee or espresso

1/3 cup milk

2 1/2 cups confectionary sugar

Combine butter and cocoa, and coffee.

Alternate milk and  sugar in small increments until all blended and smooth.

Frost Cake !

Black Forest Biscotti

The deep flavor of the chocolate and the tart cherries make this crunchy treat perfect with a coffee.

Preheat oven to 160c/325f

2 sheet pans                                                                                                            

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/8 teaspoons almond extract
  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup toasted almonds
  • 1/2 cup bittersweet chocolate -chopped
  • 1/2 cup- dried cherries-chopped

Line baking sheet with parchment or use non-stick spray.

 In a mixing bowl, mix flour, cocoa, baking powder, baking soda and      

    salt. Set aside.

 Whip eggs and sugar together in mixer for 3 – 5 minutes or until mixture 

    is creamy and light in color. Add almond extract and blend.

Add dry mixture into wet, a third at a time. Add toasted, cooled 

    almonds , chocolate bits, and cherries. 

 Turn dough onto board dusted with cocoa powder. Dough is very sticky and will

    absorb all the cocoa, so work with it quickly. Divide dough in half and

    form each half into a 4” x 8” rectangle or to make small biscotti form into

    a  log with your fingers. Lightly pat the top of each to smooth and flatten.

 Move the dough carefully onto baking sheet and bake for 30 minutes.

 Remove from oven and let cool for 5 minutes. Cut diagonally into 1/2”

    slices and return slices to baking sheet standing up, not side down. Bake

    another 30 minutes or until dry.

 Remove from oven. Cool biscotti on wire racks and store in airtight