Dark Hot Chocolate Mix

Do you love a delicious hot chocolate drink in the wintertime? This Dark Hot Chocolate is a great choice! It has a rich, creamy chocolate flavor that is perfect for a warm hot chocolate.

My kiddos love to go outside and play in the snow during the winter. They build forts, have snowball fights, and love to go sledding. I always like to have a nice cup of warm hot chocolate ready for them when they come inside. What a great way to warm up…and delicious too! This recipe is simple, and you’ll have several cups of hot chocolate mix to have on hand. If your making hot chocolate several times during the winter like I am, it sure won’t last long.

First you’ll need to break up the unsweetened baker’s chocolate and add to the food processor. This will break it up more and create a powder out of it. There may be some small chunks, which is ok, it will melt when the drink is prepared for serving. Add all the ingredients to the food processor to blend and mix well. This recipe makes 4 cups of hot chocolate mix, so there will be plenty to keep for later use. Place the dark hot chocolate mix in a jar or container for easy keeping to make hot chocolate in the future. What a great idea for a simple Christmas gift as well!!

For one cup of dark hot chocolate, use 2 Tbsp. dark hot chocolate mix per 4 ounces of boiling hot water. Make sure to use boiling water, so that it is hot enough to melt any chocolate chunks that are in the mix. To make a large batch of Dark Hot Chocolate, bring 5 cups of water to a boil. Add the water to a slow cooker and add 1 ¼ C. of the Dark Hot Chocolate mix and stir together well. Use the slow cooker on keep warm setting, to keep the hot chocolate warm. Ladle out when needed. Top with your favorite toppings: mini marshmallows, whipped cream, chocolate drizzle, or cinnamon.

Dark Hot Chocolate

Ingredients

  • Hot Chocolate Mix:
  • 3 oz. unsweetened baker’s chocolate
  • 1 1/2 C. powdered sugar
  • 1 1/2 C. powdered milk
  • 1/2 C. Dutch Process (European-style) cocoa
  • 1 tsp. powdered vanilla, optional
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. kosher salt
  • Toppings:
  • Vanilla Marshmallow Kisses or Marshmallow Bits
  • Whipped topping
  • Ground cinnamon

Directions

Add all ingredients in a food processor and blend until well combined. Makes about 4 C. of dry hot chocolate mix. 

Use 2 Tbsp. dark hot chocolate mix per 4 oz. boiling hot water. It is important to use boiling water, as it needs to be hot enough to melt the baker’s chocolate. 

Let the mix sit for one minute, then stir the beverage to be sure that all the chocolate is melted. Top the prepared hot chocolate vanilla marshmallow kisses, or marshmallow bits, whipped topping and cinnamon. 

To make a large batch of dark hot chocolate, bring 5 C. water to a boil. Mix boiling water with 1 ¼ C. Dark Hot Chocolate mix in a slow cooker and stir well. Keep slow cooker on keep warm setting and ladle out the hot chocolate drink as needed. Top with your favorite hot chocolate toppings.

Note: For 1 C. of Dark Hot Chocolate, use 1 C. of boiling hot water with 4 Tbsp. mix. 

Hazelnut Dipped Pretzels

Ingredients

  • 1 C. hazelnut spread
  • 1 Tbsp. unsalted butter, room temperature
  • ½ C. powdered sugar
  • ½ C. brown sugar, packed
  • 60 mini pretzels
  • 2 C. Rex Espresso baking chips (1 bag)

Directions

In the bowl of a stand mixer, blend together the hazelnut spread and butter.
Add the powdered sugar and brown sugar. Blend until thoroughly combined.
Roll the hazelnut butter mixture into small balls (about two tsp. each).
Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with
remaining hazelnut balls and pretzels.
Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.
Remove from heat and continue to stir until completely melted.
Working one at a time, dip a hazelnut filled pretzel into the melted Rex
Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.
Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

Rex Espresso Baking Chips

Clabber Girl Corporation is proud to announce the launch of Rex Coffee ‘Espresso Baking Chips’ which marry two flavors Americans love: coffee and chocolate. The baking chips, which are exclusive to Walmart stores, are now available at over 2,000 US locations and retail for $2.47 per bag.

For the launch of the Rex Coffee Espresso Baking Chips at Walmart stores, an exclusive digital cookbook is available for download by clicking here. The cookbook features 15 recipes which highlight the flavor and aroma of this unique product.

ARE YOU A BLOGGER/INFLUENCER?
Clabber Girl Corporation is looking for bloggers, photographers and influencers to try out the Rex Espresso Baking Chips FOR FREE! Just fill out this short form and if you qualify, we will send you a free 12 oz bag of chips.

    Peanut Butter Cookie Sandwiches

    Peanut Butter Sandwich CookiesPeanut Butter Cookie Sandwiches

    Ingredients:

    • 1 C. unsalted butter, slightly softened
    • 2/3 C. smooth peanut butter
    • 1 3/4 C. packed dark brown sugar
    • 2 lg. eggs
    • 3 Tbsp. light or dark corn syrup
    • 2 1/2 tsp. vanilla extract
    • 1 1/2 tsp. Davis Baking Powder
    • 1/4 tsp. Clabber Girl Baking Soda
    • 1/4 tsp. salt
    • 3 2/3 C. all-purpose flour
    • 9 oz. semi-sweet chocolate chips
    • 9 oz. peanut butter chips
    • 3/4 C. finely chopped salted peanuts, optional
    • chocolate frosting
    • Mini marshmallows

    Directions:

    Preheat the oven to 350° F. Line two baking sheets with parchment paper, or spray with nonstick spray, then set aside.

    In a large mixer bowl with the mixer on low, then medium speed, beat together the butter, peanut butter, sugar, eggs, corn syrup, vanilla, baking powder, baking soda and salt until well blended and lightened in color, about 2 minutes. Working on low speed, beat in half the flour. Stir in the remaining flour, chocolate, peanut butter morsels and peanuts (if using) just until thoroughly incorporated. Let stand 10 to 15 minutes to firm up slightly.

    Divide the dough into quarters. Then divide each quarter into 9 balls; space them about 3 1/2 inches apart on baking sheets. With the heel of the hand, press down on the balls until about 2 1/2 inches in diameter. Finish each cookie by adding crisscross marks with the tines of a large dinner fork.

    Bake in the middle third of the oven for 9 to 14 minutes or until the cookies are just tinged with brown and barely firm when tapped in the center; be careful not to over-bake. Remove the pans from the oven. Let the cookies firm up several minutes. Using a wide-bladed spatula, transfer the cookies to racks and let cool completely.

    To assemble:

    Spread or pipe frosting on bottom of one cookie. Lay another cookie on top of frosting, leaving room for the marshmallow teeth.

    Use scissors to cut marshmallows into triangle shapes for teeth (you’ll need enough teeth for 18 cookie sandwiches). For the eyes, use scissors to cut marshmallows in half. Use a toothpick to add a chocolate eye in the center of each.

    German Sweet Chocolate Cupcakes

    Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

    They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

    If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

    Enjoy!

    German Sweet Chocolate Cupcakes

    Ingredients

    Cupcakes:

    • 4 oz. German Sweet Chocolate
    • 2 1/3 C. cake flour, sifted
    • 1 1/2 C. granulated sugar
    • 1 tsp. Clabber Girl Baking Soda
    • 1/2 tsp. Clabber Girl Baking Powder
    • 1/2 tsp. salt
    • 2/3 C. butter or margarine
    • 1 C. buttermilk
    • 1 tsp. vanilla extract
    • 2 lg. eggs

    Frosting:

    • 1 C. evaporated milk
    • 1 C. granulated sugar
    • 3 egg yolks, slightly beaten
    • 1/2 C. butter or margarine
    • 1 tsp. vanilla extract
    • 2 1/2 C. pecans, chopped
    • 2 C. flaked coconut

    Directions

    Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

    To make the cake:

    Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

    In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

    Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

    To make the frosting:

    In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

    Add the frosting to the cupcakes after they are completely cooled.

    Recipe makes 2 doz. cupcakes

    German Sweet Chocolate Cake

    German Sweet Chocolate Cake

    German Chocolate Cake is a classic made-from-scratch cake. The delicious layers of moist, light chocolate cake are topped with a signature coconut-nut frosting.

    German Chocolate Cake takes me back to family dinners at my grandma’s house. She is always baking up yummy desserts! German Chocolate Cake is definitely a popular favorite at family occasions.

    The cake itself is moist, dense and a light chocolate flavor. It pairs wonderfully with the filling and frosting. The frosting is packed full of flavors!! Sweet with a creamy, milky texture, nutty with the tastes of coconut and pecans, and a sweet hint of vanilla.

    Grab a glass of milk or cup of coffee and enjoy a slice!

    German Sweet Chocolate Cake

    Ingredients for German Chocolate Cake

    Cake:

    • 4 oz. German Sweet Chocolate
    • 2 1/3 C. cake flour, sifted
    • 1 1/2 C. granulated sugar
    • 1 tsp. Clabber Girl Baking Soda
    • 1/2 tsp. Clabber Girl Baking Powder
    • 1/2 tsp. salt
    • 2/3 C. butter or margarine
    • 1 C. buttermilk, divided
    • 1 tsp. vanilla extract
    • 2 lg. eggs

    Coconut Pecan Filling and Frosting:

    • 2 C. evaporated milk
    • 2 C. granulated sugar
    • 6 egg yolks, slightly beaten
    • 1 C. butter or margarine
    • 2 tsp. vanilla extract
    • 2 1/2 C. pecans, chopped
    • 2 C. flaked coconut

    German Chocolate Cake Layers FullDirections for German Chocolate Cake

    To make the cake:

    Preheat oven to 350° F. Line bottoms of three 9-inch round pans with parchment paper, then set aside.

    Break the chocolate bar into pieces and melt over low heat, then set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

    In a separate large mixing bowl, stir the butter to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure to mix well together.

    Pour batter into prepared layer pans. Bake at 350° F. for 35 minutes, or when a toothpick inserted in center comes out clean. Remove cake layers and set aside to cool for 15 minutes. Remove from pans and cool the rest of the way on wire racks.

    To make the frosting:

    In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

    To assemble:

    When the cake layers are cooled completely, spread the frosting on top of each layer and stack together.

    Chocolate Raspberry Cupcakes

    Ingredients

    Cupcake Batter:

    • 4 oz. chips (1/2 C.) bittersweet chocolate
    • 1/3 C. cocoa powder
    • 1 C. hot coffee
    • 1/2 C. all-purpose flour
    • 1/2 C. granulated sugar
    • 1/2 tsp. Clabber Girl Baking Soda
    • 1/2 C. (room temperature) sour cream
    • 1/2 C. light brown sugar
    • 2 lg. eggs
    • 2 tsp. white vinegar
    • 1/4 C. vegetable oil

    Raspberry Buttercream Frosting:

    • 1 C. unsalted butter
    • 1/2 pt. raspberries
    • 16 oz. powdered sugar
    • 1/2-1 tsp. lemon extract

    Chocolate Ganache:

    • 1/2 C. heavy cream
    • 4 oz. semi sweet chocolate chips
    • 2 Tbsp. unsalted butter, softened and cut into bits

    Directions

    Preheat oven to 350° F. Line a jumbo 6-cup muffin pan with paper baking cups (or a standard 12-cup muffin pan).

    In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the hot coffee over mixture and whisk mixture gently until smooth then set aside to cool. Let stand for 5 minutes.

    In a small bowl, whisk together the flour, sugar, salt and baking soda and set aside.

    Whisk sour cream, oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.

    Divide the batter evenly among the prepared muffins pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes for the jumbo muffins or 14-18 minutes for regular size muffins. Let cool slightly and then remove from pans and let cool completely.

    Raspberry buttercream frosting:

    Beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar and beat to combine, continue adding the powdered sugar 1-2 cups at a time until the mixture is light and fluffy, and add in extract and mix to combine.

    Add in your raspberries and mix until raspberries have broken down and are fully incorporated into the mixture.

    If the mixture is too stiff mix in 2-3 tablespoons of milk to reach desired consistency.

    Chocolate ganache:

    Add heavy cream to a small saucepan and bring to a boil stirring frequently. Put chocolate chips in a medium bowl and pour heavy cream over chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted. Add butter and stir until all ingredients are fully combined and ganache is smooth and glossy.

    Finishing touches:

    Use a spatula to transfer frosting into a piping bag or a plastic bag with the corner cut off.  Pipe buttercream frosting onto completely cooled cupcakes. Drizzle with chocolate ganache.

    Chocolate Cream Nectar, A Rumford Complete Cookbook Recipe

    Summer days are more fun with a flavorful iced coffee!!

     Chocolate Cream Nectar 3

    A perfectly mocha flavored beverage, this Chocolate Cream Nectar drink has just the right blend of chocolate, coffee, and vanilla flavors mixed together!

     Chocolate Cream Nectar 1

    This is a delicious iced coffee that can be made right at home! Save yourself a trip to the coffee shop.

     The Chocolate Cream Nectar recipe is super easy! The hardest part is waiting for it to chill! I like to make it the night before and then it’s ready to go the next morning. A delicious cafe coffee that you can make at home.
     Chocolate Cream Nectar 2

    The Chocolate Cream Nectar recipe is on page 215 of the Rumford Complete Cookbook!

     Chocolate Cream Nectar Original Recipe

    Here is my version of the recipe:

    Chocolate Cream Nectar


    Ingredients:
    1 chocolate square (about 2 oz.)
    1/2 cup liquid coffee
    3 cups water
    1 cup sugar
    1 tsp vanilla extract
    whipped topping

    Directions:
    In a medium saucepan, melt the chocolate square over a low heat. Add the liquid coffee and cook for two minutes, stirring with a whisk continuously. Add the sugar and water and cook for an additional five minutes. Chill completely. Add vanilla and stir together well. Pour into glasses over ice, each containing a tablespoon of whipped topping. Makes 4 cups.

    I have loved enjoying it on mornings relaxing outside!

     Chocolate Cream Nectar 4

    Chocolate Loaf Cake, A Rumford Complete Cookbook Recipe

    Need an easy recipe to bake and take? This Chocolate Loaf Cake recipe is great for that! I made it the other day for a snack carry in I attended and it went over well.

    Simply mix everything together, bake, cool, slice and you’re done!

    This cake is light, fluffy and moist!

    One slice of the loaf is perfect for like chocolate fix too!

    The Chocolate Loaf Cake recipe is on page 135 of the Rumford Complete Cookbook. Below is a copy of the recipe.

    Chocolate Loaf Cake Recipe Original

    Here is my version:

    Chocolate Loaf Cake

    Ingredients:
    1 1/2 c. sugar
    1/2 c. butter, room temperature
    2 eggs
    1 c. milk
    2 c. flour
    2 tsp. Rumford Baking Powder
    1 tsp. vanilla extract
    2 chocolate squares

    Directions:
    In a large mixing bowl beat one cup of the sugar with the butter to bring to a cream. Add the eggs, 1/2 of milk and vanilla. Mix together well. Add the flour and baking powder to the mixture and beat them into the other ingredients. Set aside.
    In a small saucepan, add the remainder of the sugar and milk and the chocolate squares. Cook until chocolate is dissolved, stiring occassionally. Add the chocolate mixture to the cake batter and beat together well.
    Bake in a loaf pan at 350° F. for 1 hour.

    After cooling, you can also add your favorite frosting!

    Baking with Halloween Candy

    Every year I do through the same thing…I stock up on Halloween candy for Trick or Treat only to end up with extra candy because rain or cold weather limited how much we give out. I’ve even tried going to my parent’s house to hand out candy, as they live on a main street in town which is home to a lot of kids. We start handing out candy in the drive way handing, but as soon as the sun sets and the wind picks up, we move inside. Fewer and fewer kids visit as the wind picks up and the little kids get tired. Inevitably, I have some leftover Halloween candy and wonder what I am going to do with all of it. This year, I know exactly what I’ll do! I’ve tested all three of these recipes and much to my co-workers delight, they turned out great!

    Halloween Candy Bark

    Halloween Candy Bark

    If you like your sweets with just a hint of salt, this Halloween Candy Bark is for you! I lined a baking sheet with wax paper and covered the bottom with broken pretzels and chopped pecans and walnuts. Then I poured melted chocolate chips on the top of the bottom layer. You could use white or milk chocolate or even a layer of both. If you microwave the chocolate chips to melt them, do it in 30 second intervals, stirring in between, so the chocolate doesn’t scorch. While the chocolate was still warm, I topped the candy bark with some leftover candy eyeballs and candy coated peanut butter candies. You could also use other chocolate covered candies and get pretty creative with this recipe. I set the baking sheet in the fridge to help the chocolate cool quickly. Once it was completely chilled, I broke the bark into 3-to 4-inch pieces. There are so many options you can choose with Halloween Candy Bark, all depending on your taste.

    Bottom of the Bucket Cookies

    Bottom of the Bucket Cookies

    When you have a wide assortment of extra Halloween candy, try putting pieces on top of a sugar cookie. These cookies lasted about 20 minutes in our office! Halloween candy in wrappers, however, is still sitting in the lunchroom. Everything tastes better on top of our Rumford Sugar Cookies! It’s a sturdy cookie with a good crunch to it when you bite in. Watch them closely in your oven and take them out just as the edges start to brown. If you let the cookies become golden brown before removing from the oven, they will likely be dried out.

    I used candy coated chocolate candies, candy corn and broken pieces of chocolate candies. Candy coated chocolate or peanut butter can go on top of the cookies before you bake them, but everything else should be pressed into the cookies as soon as they are out of the oven. You can even make indentations in the top of the cookies for the candies before they are baked to make it easier to place them after baking. The chocolate candies melted a little, making them stick perfectly to the cookie tops.

    Chocolate Candy Bread

    Chocolate Candy Bread

    The chocolate candy bread recipe was the most popular in our office! It is visually so beautiful and filled with all of your chocolate candy favorites! I took our chocolate buttermilk bread recipe and added a one and a half cups of assorted mini chocolate candies. When the bread came out of the oven, I drizzled melted white chocolate on top with a little milk mixed in so it was just the right consistency. I added some coarsely chopped chocolate mini candies, too. When you cut into the bread, you won’t see all of the chocolate candy, but you can taste the different ones throughout the loaf of bread. This is the perfect recipe to make on November 1st to use all your leftover Halloween candy.