Tag Archives: chocolate

Flavor Focus: Peanut Butter Chocolate Chip with Dark Chocolate Buttercream

27 Jul

It’s been awhile since I’ve added a new flavor.  I have a million I want to try but haven’t had too many occasions.  Plus, I’ve been busy baking for Fridays…

My best friend, Carlock, had a big birthday a few weeks ago.  I thought it was the perfect time to try a new flavor.

What’s that?  No,  that’s not her real name.  I’ve changed it to protect the innocent.  Okay, that’s not true.  It’s just what we call her… we had too many Meagan/Meghan/Megan/Meaghan’s in our high school class.  Nicknames had to be created.  Plus, it’s catchy, don’t you think?

Anyway, these were a HIT.  Hello, peanut butter cake, spiked with mini chocolate chips, covered in dark chocolate buttercream.  Then, just in case you didn’t have enough, topped with a single Reese’s piece.  Certainly a keeper.

Oh!  And Carlock loved them!


I Made a Cake

7 Jun

It’s no big deal.

Except that it was pretty.  And really delicious.  

So delicious, Aunt Gerry wanted to lick the plate.  And Mom ate a whole piece.  You know, despite not liking chocolate cake.  And Grandma didn’t share her second half with Granddad.  

Yes, people, it was so good, my family was starting to show their ugly sides.

Except for Cousin Pam.  Probably ‘cause the cake was for her birthday.  So she could eat however much she wanted. 

Dark chocolate cake.  Layers of whipped chocolate ganache.  Covered in a rich Raspberry Swiss Meringue Buttercream.  Drizzled in chocolate ganache.  Because a touch more chocolate was definitely needed.

I cut, I cooled, I smoothed.  I cooled again, I covered, I drizzled.  

The end result?  Worth every step. 

Psst… Interested in seeing the steps?  Take a look at Sweetapolita.  She gives an amazing step-by-step.

Jumbo Chocolate Chocolate Chip Cookies – Fresh Baked Friday… on Monday!

18 Apr

As promised…

While I have a wicked sweet tooth, chocolate is really not my go-to.  Sure, I love a piece of dark chocolate now and then.  And I do love chocolate mousse.    

But vanilla or chocolate ice cream?  Vanilla every time.  Chocolate candy or gummy candy?  Hello, gummy bears, you are my friend.  Chocolate cake or coconut cake?  Well, you know that answer.

So I was a bit surprised myself when I starred this recipe on Annie’s Eats.  It may have been the size of each cookie.  Or, perhaps, the the description.  Either way, I was intrigued.

So, last week, I gave it a try.  It did not disappoint.  I would describe it as a cross between brownie and cookie.  It’s soft and chewy, but a bit dense.

I think the fact these were gone in no time is really a testament to how delicious they are.  Mom even ate one.  And she’s less of a chocolate lover than I am (gasp!  a taste bud commonality for once).

In fact, it just might make me a convert to chocolate cookies.

Okay, probably not.  But now my wheels are turning to see how I can make the equivalent for a simple jumbo chocolate chip cookie.  Yum!

Jumbo Chocolate Chocolate Chip Cookies
Printer Friendly Version

16 tablespoons (2 sticks) unsalted butter
1 ¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used regular because that’s all I had and it was fine)
2 ¼ cups flour
¼ teaspoon coarse salt
1 teaspoon baking powder
2 ½ cups semi-sweet chocolate chips

Preheat oven to 350F.  Line two baking sheets with parchment paper or silicone mats.

Beat the butter and sugar together until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, scraping down the bowl as needed.  Add the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed until just combined.  Fold int he chocolate chips.

Transfer the dough to a work surface and knead briefly by hand to make sure the ingredients are well combined.

Divide the dough unto 12 equal pieces (about 4 ounces each).  Roll each portion into a ball and flatten slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.

Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.


Source: Annie’s Eats

Peanut Butter and Chocolate Chip Oatmeal Chipsters – Fresh Baked Friday!

4 Feb

A while back – before Kristina’s Confections and before this lovely blog – I tried my hand at (unofficially) following along with the bakers over at Tuesdays with Dorie.  It was great.  I loved working my way through a fantastic book of baked goods.  The drawback?  Well, excessive amounts of freshly baked treats in the house, every day of every week.

We sent some to Mom’s office.  Others were passed off on Grandma and Granddad.  Someone in town?  Guess who became the lucky recipient of some baked treats?

When an actual event occurred, it was a dream come true!  So when these peanut butter chocolate chip oatmeal cookies came up the same week as a Redskins tailgate, well it was kismet.These are really the meeting of three all-American classics – the chocolate chip cookie, the oatmeal cookie and peanut butter.  Our favorite sweets all rolled (no pun intended) into one. They were a huge hit at the tailgate and are a huge hit every time I have made them since.

Start by mixing together the oats, flour, baking soda, cinnamon, nutmeg and salt.  Be generous with the cinnamon measurement.  The peanut butter and cinnamon really accentuate one another, making this cookies (er, chipsters) even more delicious.

Blend together the peanut butter and the butter.  Dorie recommends chunky peanut butter, but I only buy creamy and I think it works just fine.  Up to you.

Add the sugars and beat until smooth and creamy.

Add the eggs, one at a time.

Add the vanilla.

Now the dry ingredients.  Mix until just blended.

Mix in the chocolate chips.

Now this is very important… take a little taste.  I know, I know.  Raw eggs.  Blah, blah, blah.  Fine, skip if you want.  Your loss.  Not mine.  Plus, I’m still alive.  As is my mother, grandmother and a long list of friends.  In high school, we considered cookie dough a food category all it’s own.  Doing just dandy.

Anyway, quick rinse of the hands, if you took my advice.

Now drop rounded tablespoonfuls of the dough on a prepared cookie sheet.

Bake.  Just until golden brown.

A little tip, these are really delicious when warm.  Pop them in the microwave for 10-15 seconds.  Perfecto!

Peanut Butter and Chocolate Chip Oatmeal Chipsters
Printer Friendly Version

3 cups Old-Fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1 cup peanut butter – chunky or smooth (NOT natural)
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate chips


Preheat oven to 350F.  Line two baking sheets with parchment paper or silicone mats.

Whisk together the oats, flour, baking soda, cinnamon, nutmeg and salt.

In a large mixing bowl, mix together the butter and peanut butter.  Add the sugars and beat until smooth and creamy.  Add the eggs one at a time, beating for about 1 minute after each addition.  Beat in the vanilla.  Add the dry ingredients and mix until just blended.  Mix in the chocolate chips.

Chill the dough, if time allows, for about 2 hours (or up to one day).  This will help keep the cookies uniform.  Drop the the dough by rounded tablespoonfuls, about 2 inches apart.  Bake for 13-15 minutes, until just golden brown a bit firm around the edges.  Place the cookies on a cooling rack. They will firm as they cool.

Source: Baking: From my home to yours by Dorie Greenspan

Flavor Focus: Mint Chocolate Chunk

17 Nov

I love chocolate and mint together.  Again, my crazy mother hates this combination (I know, weird).  In the Kristina’s Confections kitchen, however, my taste buds get more votes.  Lucky. For. You.

Dark chocolate cupcake mixed with dark chocolate chunks and a touch of mint.  Topped with a luxurious mint buttercream.  Finished with a dark chocolate mint drizzle.  Refreshing and seriously delicious.

The new after dinner treat!!!

Available starting December 1.

Perfect Pairing:  date night, fireside chats

Happy National Chocolate Cupcake Day!

18 Oct

Betcha didn’t know today is National Chocolate Cupcake Day!  Please don’t get this confused with National Vanilla Cupcake Day (November 10) or National Cupcake Day (December 15 – although, there appears to be some debate about this one).  Nope, today is dedicated to the chocolate cupcake only.

In honor of this monumental day, I am debuting a new cupcake flavor.  Are you ready for this?  Please welcome the Snickers cupcake to Kristina’s Confections!

A chocolate base with bits of real Snickers, topped with a caramel buttercream and finished off with roasted peanuts, a caramel drizzle AND a milk chocolate drizzle.

Ladies and gentlemen, this is a serious cupcake (okay, as serious as cupcakes can get).  Rich, decadent and oh, so delicious!

Perfect pairing: Halloween party (forget those fun size candy bars), chocolate dessert party, lunchtime treat, kiddo sleepovers

Flavor Focus: Banana Chocolate Chip

15 Sep

My mom LOVES bananas.  She eats one just about every day.  In fact, she fed me so many when I was little that I went on a banana hiatus from the age of twelve until seventeen.

I have, however, always eaten banana bread.  I love the moistness, the sweetness and the subtlety of the banana flavor.  And, quite honestly, when chocolate chips are added, there’s no stopping me!  And so you have the inspiration for my new Banana Chocolate Chip cupcake.

For the base, I went with traditional banana bread.  While I tweaked my normal banana bread recipe a bit to reduce the denseness (dense sweet bread = good; dense cupcake = not so good), I made sure to maintain the flavor and moistness.  I then added mini chocolate chips to ensure you got a little in each and every bite.

As for the frosting… well, what goes best with bananas and chocolate?  Peanut butter, of course!  So to top it all off is my peanut butter frosting.

Interestingly enough, my mom – a banana fanatic – does not typically like banana bread (I know, we defy all logic).  I didn’t even think she would taste this cupcake.  But as a supportive mother, she did and… LOVED them.  What more can I say?

Perfect pairing: circus party, Elvis tribute, after school surprise snack, picnic treat

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