Chocolate Archives - Noble Pig

Guinness Chocolate Layer Cake

Cathy Pollak — Sun, 08 Mar 2026 11:05:00 +0000

A rich Guinness chocolate layer cake with stout in the batter, currants folded throughout, a dark chocolate stout syrup brushed over the layers, tart currant jelly between the layers, and a thick coating of bittersweet chocolate icing.

Guinness Chocolate Layer Cake, A Flavor Triangle

I’ve always had a weakness for any food that feels very tied to a place. It’s just my thing. And Guinness and chocolate have always belonged together anyway. Both dark and a little bitter. Both better when they’re taken seriously.

I also have a long history of starting something in the kitchen that seems perfectly reasonable and then somehow it turns into a much bigger project than I expected. It usually starts with a normal thought like, “a Guinness chocolate cake would be good for a dinner party, basically a chocolate stout cake, and St. Patrick’s Day is coming up,” and somewhere along the way I end up soaking fruit in stout, brushing syrup into cake layers, and spreading tart currant jelly in the middle like it was always part of my plan.

And once I think about it, I won’t leave it alone until I resolve it. This doesn’t just happen with food, by the way.

Around the time I first started thinking about this cake (2006) my days were pretty insane. I was moving between vineyard class work, wine tastings, distillation, flavor analysis and yeast biology classes where my days were mostly learning how to break flavor apart into micro components and understand why something tasted the way it did. When you spend enough time doing that, your brain starts organizing ingredients the same way. I stopped thinking about recipes as single ideas and started thinking about how flavors balance each other out. Once that’s required of you at that level, it reorganizes how you think about everything you taste. Sometimes I wish I could turn it off.

The stout came first because I knew I wanted to create a dessert around Guinness. Chocolate followed immediately because roasted grain and cocoa already hang out in the same dark corner of the flavor world. But those two together can feel very heavy as a pair, so I knew the third piece had to be something different enough to drive against them.

Currants were the first thing that made sense. Weird, right? Especially for the American palate.

But hear me out. They show up constantly in Irish baking, and by that point I had already spent years smelling and tasting currant notes in wine, a very common descriptor, so that flavor already existed in my head as something familiar. Currants are tart, slightly dark, and cheerful enough to cut through chocolate without disappearing into it. It was kind of a bullseye.

At some point I sketched out a little triangle in my kitchen journal. Three points. Stout on one side, dark chocolate on another, currants on the third. Once those three things were sitting there in the margin, the rest of the cake started assembling itself in my head.

And then of course I had to figure out how to bring it to life. And this was a couple years before this site even existed.

So somewhere around two in the morning, after vineyard work, classes, homework, dinner, and getting the kids to bed, I was standing in my kitchen soaking currants in stout and trying to turn that flavor triangle into a cake. When I look back now at that page in my cooking journal, I have a written note in the margin:

“2:23 a.m. What kind of stupidity are you performing right now? Go to bed. Your kids will be up in three hours.”

Guinness went into the batter so the chocolate cake passed that roasted stout flavor on. I soaked the currants in the stout too so they stayed lively and tart instead of fading into the background. I made a cocoa stout drizzling syrup and brushed it into the warm layers so the cake would hold onto that chocolate flavor all the way through. Then I added a layer of currant jelly in the middle because the whole thing needed one clean line of fruit to keep the chocolate from becoming the ultimate boss. Even I have chocolate limits.

After many trials, my final cake ended up right where that little triangle was pointing. Dark chocolate, roasted stout, and tart currants all happily communing together to keep every bite really interesting.

This is not the quickest cake in the world, but every part of it exists because of those three flavors and the way they balance each other.

Looking back, the cake probably existed the moment I drew that triangle. The two-in-the-morning baking sessions were just the formality.

I don’t remember if I ever served it at a dinner party or not.

What is a Guinness Chocolate Cake?

Guinness in chocolate cake isn’t there so the cake tastes like beer. It’s because stout already has the same roasted flavors chocolate has – malt, coffee, and bitterness. Chocolate sees that and says, “hey, finally, someone who understands me.” Honestly, it’s one of the most perfect pairings, which is why this style of chocolate stout cake works so well.
When stout goes into the batter, it develops the cocoa flavor instead of sitting on top of it. The cake ends up tasting darker and richer without becoming sweeter.
In this cake, I didn’t want the Guinness only in the batter. So I soaked the currants in the stout first so they would plump up and hold that flavor all the way through the cake.
That same stout gets turned into a cocoa syrup that gets brushed over the cake layers. That syrup sinks in while the cake is still warm and keeps everything ridiculously moist.
And because I couldn’t stop, there’s the currant jelly layer, which sounds slightly chaotic until you taste it. Dark chocolate cake needs something tart or it turns into a chocolate brick.
Finally, I covered the whole thing in bittersweet chocolate icing, which is less “frosting” and more a thick chocolate blanket holding the layers together.
By the time the cake is finished, you don’t taste Guinness as beer. You just taste a very dark chocolate cake that somehow feels more complex than the ingredients it started with.

Ingredients

Guinness stout – This is where the whole cake starts. Guinness has the roasted, slightly bitter flavor that makes chocolate taste darker instead of sweeter.
Dark brown sugar, granulated sugar and confectioners’ sugar – Three sugars show up here because each one ends up in a different part of the cake. Brown sugar goes in the syrup, granulated sugar in the batter, and confectioners’ sugar finishes the icing.
Unsweetened cocoa powder – Cocoa is the bridge ingredient in this cake. It shows up in the batter and again in the syrup so the chocolate flavor runs through the entire thing.
Vanilla extract – Chocolate desserts always taste better once vanilla is involved.
Dried Zante currants – These are the tiny currants you’ll find next to the raisins in the grocery store. They’re small, slightly tart, and once they soak in the Guinness they become little bursts of flavor throughout the cake. Currants show up constantly in Irish and British baking, especially in darker cakes and puddings. So this isn’t a random baking whim.
Semisweet and dark chocolate – Both get used here. The semisweet melts into the batter, while the darker chocolate goes into the icing so the whole cake doesn’t go too sweet.
Mini chocolate chips (optional) – Just a garnish if you want a little extra chocolate on top. Completely optional.
All-purpose flour – Regular all-purpose flour is all this cake needs.
Butter, eggs, baking powder, baking soda and salt – These are the usual cake ingredients. They give the cake richness, lift, and enough balance so the chocolate doesn’t overwhelm everything else.
Red currant jelly – This is the fruit layer between the cakes. Currant jelly cuts through the chocolate and stout. Tart fruit like currants is traditional in Irish desserts. If you can’t find red currant jelly, a good quality grape jelly works surprisingly well as a substitute.
Heavy cream – Used for the icing. When it’s whipped with the melted chocolate, it turns into a thick, spreadable chocolate mixture that coats the entire cake.

How to Make This Guinness Chocolate Layer Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (start with the icing)
The icing needs time to chill and thicken, so make it first. Heat the cream until it just starts to simmer, then pour it over the chopped chocolate and whisk until smooth. Cover and refrigerate it while the cake bakes. Later it gets whipped into a thick bittersweet icing.
Step Two (make the stout syrup)
In a small saucepan, whisk together the Guinness, brown sugar, cocoa powder, and vanilla. Heat it gently until the sugar dissolves and the syrup becomes smooth. Set it aside. This gets brushed over the cake layers while they’re still warm.
Step Three (soak the currants)
Pour the Guinness stout over the currants and let them sit for about 15 minutes. They’ll plump up and absorb the stout, which is what gives those little bursts of flavor throughout the cake.
Step Four (make the cake batter)
Whisk the dry ingredients together in one bowl. In another bowl, beat the butter and sugar until smooth, then add the eggs and vanilla. Stir the chocolate mixture with the buttermilk, then add the dry ingredients alternately with the chocolate mixture until the batter comes together.
Step Five (bake the cake layers)
Stir the soaked currants into the batter, divide it between the prepared pans, and bake until a toothpick comes out clean. Let the layers cool briefly, then turn them out onto a rack.
Step Six (syrup, jelly, and icing)
Poke the warm cake layers with a skewer and spoon the stout syrup over them so it soaks into the layers. This is the moment the cake really becomes itself. Spread the currant jelly over the first layer, add some of the icing, then stack the second layer and finish icing the entire cake.

Recipe Tips

You don’t want to skip soaking the currants. Dry currants will disappear into the batter. Soaking them in Guinness stout first plumps them up and gives you those little bursts of tang throughout the cake.
Make sure to brush the syrup on while the cake is warm. Warm cake will absorb the stout syrup much better than cold cake. If the layers cool completely first, the syrup sits on top instead of soaking in. You don’t want that.
Poke the cake layers before adding the syrup. A skewer or toothpick makes tiny channels so the stout syrup can sink into the cake instead of sliding off the surface.
Let the jelly layer chill before stacking. After spreading the currant jelly, give it about 30 minutes in the refrigerator. It firms up slightly and keeps the layers from sliding around when you add the icing.
Start making the icing early. The chocolate cream mixture needs several hours in the refrigerator before it can be whipped into icing. If you forget and try to hurry it, it won’t thicken properly. Make it first and it will be ready when the cake is done.
Promise me you’ll use good chocolate for the icing. The icing is mostly chocolate and cream, so the flavor of the chocolate really matters here.
Let the cake rest a bit before serving. After the stout syrup, currant jelly, and icing come together, the cake tastes better after resting for a little while. Everything relaxes in and the layers hold together better when you slice it.
Have a spoon ready when you make the stout syrup. There will be a moment when you think about just drinking it. I’m not saying you will. I’m just saying the thought will occur.
Try not to eat the soaked currants while you’re assembling the cake. They taste like tiny stout raisins and disappear faster than you think. Experience is speaking here.
Let the icing chill long enough. If you get impatient and try to whip it too early, it turns into a chocolate soup and then you’re standing there reconsidering your tendency for impatience.
Don’t fall apart if the syrup looks like a lot. The cake absorbs it. That’s the whole reason for poking it full of holes in the first place.

Storage

Refrigerator (up to 4–5 days) – Because the icing is cream-based, store the cake in the refrigerator. Cover it loosely or place it in a cake container so it doesn’t dry out.
Bring to room temperature before serving – Cold chocolate cake can taste a little muted. Let the cake sit at room temperature for about 30 minutes before serving so the icing softens and the chocolate flavor comes back to life.
Texture over time – The cake gets better after the first day. The stout syrup continues soaking into the layers and the currant jelly soaks in, so everything tastes more blended.
Freezing – You can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and freeze for up to 2 months, then thaw completely before adding the syrup, currant jelly, and icing.

FAQs

Does the cake taste like beer?
It does not. Guinness gives the chocolate flavor more nuance. The cake tastes rich and dark, not like a pint.
Why soak the currants in stout first?
So they plump up and don’t pull moisture out of the cake while it bakes. It also lets the fruit pick up some of the stout flavor. They’re sneaky good.
What if I can’t find red currant jelly?
Use a good grape jelly. You want something with a little tartness to cut through the chocolate cake. However, grape jelly will make the cake slightly sweeter.
Can I skip the syrup step?
You can, but it’s one of the steps that makes the cake special. The syrup soaks into the layers and keeps everything extra moist.
Do I have to make the icing ahead of time?
Yes, yes, yes. It needs several hours in the refrigerator so it firms up enough to whip into a spreadable icing.
Is this a complicated cake to make?
Not really. There are a few moving parts: soaking currants, brushing syrup over the layers, making the icing ahead, but none of it is difficult. It just means you’re the kind of person who doesn’t mind putting a little extra effort into a cake.
Why does this cake have so many steps?
Because each step adds something. The stout syrup keeps the cake tender, the currants bring a little tartness, the jelly cuts through the chocolate, and the icing ties everything together. You can make a simpler chocolate cake, but this one is built this way on purpose.
Why put Guinness in a chocolate cake at all?
Because Guinness stout and chocolate are naturally complementary. The roasted malt flavor in Guinness develops the cocoa and makes the cake taste darker and richer without adding more sugar.

From My Kitchen Notes

These are observational margin scribbles, not a speech.

Currants look like raisins (they’re actually dried baby grapes) that shrank in the wash, but the second they come in contact with something warm, they transform into little bursts of rebellion hiding inside the cake, which feels like a mirror to my personality.
Chocolate and Guinness stout have a way of finding each other without much guidance. Some combinations just know where they’re going.
There’s a certain peace in committing to a cake that clearly isn’t trying to be simple. Once you’ve made the syrup and opened the currant jelly, you’re already in it.
Some ingredient combinations look strange until you realize they’ve been working together for centuries.
At some point while making this cake I always realize I could have stopped about three steps earlier and still had a perfectly good dessert. But then I wouldn’t be me.
Things worth finishing usually take longer to come together than anyone expects. The right ones always know.
Some things take a while to line up properly. The only real mistake is walking away before they do.
I thrive in moments where everything looks like it’s a mess. It only means the good part is coming.
I’ve learned that when an idea keeps improving as you add to it, the smartest thing to do is usually keep going and see where it ends.
Sometimes the best flavors don’t show up immediately. They need time to move through things first.
Sure, there are easier desserts. That has never once been a compelling argument for me.
I’ve thought about making this with a chocolate porter but haven’t tried it yet. When I think through the fermentation curve and the way those roasted flavors develop, it seems like it would push the chocolate even further than Guinness. Guinness gives the cake that dark roasted bitterness that cocoa likes, but a chocolate porter already has cocoa-like notes built into it. In my mind that would probably make the whole cake taste even darker and more chocolate-heavy, and I suspect it would play really nicely with the currants too since that sweet-tart fruit tends to wake up darker chocolate flavors. One day I’ll probably test that theory. I think it would be good.
Every once in a while, a dessert turns into a small act of commitment. Not because anyone asked for it, but because the idea deserved to be finished properly.
Some recipes slowly turn into projects.
At some point, you stop asking whether another step is necessary and just finish it the right way.
Chocolate and stout understand each other immediately. No awkward introductions, no explanation required.

More St. Patrick’s Day Desserts

Baileys Irish Cream Tiramisu – Baileys mascarpone cream and cocoa.
Baileys Irish Cream Bundt Cake – Irish cream in batter and glaze.
Chocolate Guinness Doughnuts – bourbon cream glaze with bacon.
Guinness Sundae – butter pecan ice cream, Guinness sauce.
Lucky Charms Ice Cream – cereal milk ice cream with Lucky Charms.

This post may contain affiliate links. Please read my disclosure policy.

This Guinness chocolate layer cake is a classic chocolate stout cake where the roasted flavor of the stout works with the cocoa to create a darker, richer chocolate cake. The full recipe with exact measurements is just below.

Guinness Chocolate Layer Cake

A rich Guinness chocolate layer cake with stout in the batter, currants folded throughout, a dark chocolate stout syrup brushed over the layers, tart currant jelly between them, and a thick coating of bittersweet chocolate icing.

Course Dessert

Cuisine American, Irish Dessert, Irish-Inspired

Keyword chocolate cake with stout, chocolate stout cake, Guinness chocolate layer cake, Guinness stout chocolate cake, Guinness stout chocolate layer cake, stout dessert

Prep Time 40

Cook Time 40

Additional Time: 4 30

Total Time 5 50

Servings slices

Calories 640kcal

Author Cathy Pollak

Equipment

mixing bowls (heatproof). Needed for making the chocolate ganache base for the icing.
Saucepan (heavy). Used for preparing the chocolate stout syrup and heating the stout mixture.
2 8-inch cake pan For evenly sized layers for stacking and filling.
Stand Mixer hand mixer. Used to cream the butter and sugar and whip the icing until smooth and spreadable.
rubber spatula Useful for folding the batter and spreading the icing smoothly.

Ingredients

Instructions

The icing requires a 4-hour lead time, so it is best to begin with it first so it will be ready when the cake finishes baking. Read through the entire recipe before starting. Instructions for the icing are at the end of the recipe.
To prepare the drizzling syrup, combine all ingredients in a small heavy saucepan, whisking until smooth. Heat over medium heat until the sugar dissolves and the syrup becomes smooth. Remove from the heat and set aside.
⅓ cup (79 ml) Guinness stout (measured after foam subsides), ⅓ cup (71 g) dark brown sugar, 3 tbsps (15 g) unsweetened cocoa powder, 1 tsp (5 ml) vanilla extract
Pour the Guinness stout over the currants and let them soak until plump, about 15 minutes. Drain the currants, reserving the Guinness stout. Add the reserved Guinness stout to a small saucepan and whisk in 1/3 cup (27 g) cocoa. Bring the mixture to a simmer, then remove from the heat and add the semisweet chocolate, stirring until melted and smooth. Let the mixture cool slightly, then stir in the buttermilk.
⅔ cup (158 ml) Guinness stout (measured after foam subsides), ⅔ cup (55 g) dried Zante currants , ⅓ cup (27 g), plus 2 tbsps (10 g) unsweetened cocoa powder, 2 oz (58 g) semisweet chocolate, chopped into small pieces , ¾ cup (177 ml) buttermilk
Preheat the oven to 350 degrees F (175°C). In a small bowl, combine the remaining 2 tablespoons (10 g) unsweetened cocoa, 2 tablespoons (25 g) granulated sugar, and 2 tablespoons (16 g) flour. Coat two 8-inch (20 cm) round cake pans with cooking spray, then dust them with the cocoa mixture, shaking out any excess.
1¾ cups (350 g), plus 2 tbsps (25 g) granulated sugar, 2 cups (240 g), plus 2 tbsps. (16 g) all-purpose flour, cooking spray
In a mixing bowl, beat the butter with a mixer at medium speed until smooth. Gradually beat in the remaining 1¾ cups (350 g) sugar until well blended. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
⅔ cup (151 g or 1-1/3 sticks) butter, 4 large eggs, 1½ tsps (8 ml) vanilla extract
In a separate bowl, combine the remaining 2 cups (240 g) flour with the baking soda, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the chocolate mixture, beating on low speed just until blended. Do not overmix. Stir in the currants.
1½ tsps (6 g) baking soda, ½ tsp (3 g) baking powder, ¼ tsp (2 g) table salt
Divide the batter evenly between the prepared pans. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 10 minutes, then invert onto a rack and allow them to cool for another 30 minutes.
Once the cake layers have cooled slightly, poke the tops with a skewer or toothpick. Spoon the drizzling syrup evenly over the layers. Place one cake layer on a serving platter and spread the warmed jelly evenly over the top. Refrigerate for 30 minutes. Spread about one quarter of the bittersweet icing over the chilled jelly layer, then place the second cake layer on top and finish icing the entire cake.
½ cup (180 g) red currant jelly, warmed (Bonne Maman is the easiest brand to find (sub with grape jelly if you cannot find))
While the cake layer is chilling, prepare the icing. Bring the cream to a simmer, taking care not to scorch it. Place the chocolate in a heatproof bowl, pour the hot cream over it, and whisk until the chocolate melts and the mixture is completely smooth. Cover and chill for 4 to 6 hours.
1½ cups (360 ml) heavy cream, 6 oz (170 g) dark chocolate (85% cacao), chopped
After chilling, the chocolate mixture will be firm. Place the bowl briefly over warm water to begin softening it. Once loosened, sift in the confectioners' sugar, unsweetened cocoa, vanilla, and salt. Using a hand mixer, whip until the icing is smooth and spreadable.
4½ tbsps (35 g) confectioners' sugar, 4½ tbsps (23 g) unsweetened cocoa powder, 1½ tsps (8 ml) vanilla extract, ⅛ tsp (1 g) table salt
You can garnish the cake with mini chocolate chips if you like. Because the icing is cream based, store the cake in the refrigerator.
Garnish: (optional) mini chocolate chips

Notes

The icing must chill for several hours before whipping, so starting it first makes sure it will be ready when the cake layers are assembled.
Guinness stout deepens the chocolate flavor in the cake while keeping the crumb moist.
If red currant jelly is difficult to find, grape jelly is the closest substitute.

If you’re making this Guinness Chocolate Layer Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Guinness Chocolate Layer Cake? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Guinness Chocolate Layer Cake appeared first on Noble Pig.

Nutella Chocolate Cookie Cups

Cathy Pollak — Tue, 03 Feb 2026 13:16:01 +0000

Nutella chocolate cookie cups are soft chocolate chip cookie cups filled with a smooth Nutella chocolate center and finished however heavy-handed you feel like being with toppings. They’re bite-sized, baked in a mini muffin tin, pressed twice, and made for grabbing straight off the tray.

Nutella Chocolate Cookie Cups, For Movie Nights That Mean Something

There’s a movie I’ve been watching for close to twenty years now, something I used to put on when my kids were little, young enough that they weren’t really tracking the story or metaphor, but old enough to sit on the couch, half-watch, half-zone out, and let the images move through the room while life happened around them, and it slowly became one of those background fixtures in my house that no one formally decides on but that keeps returning anyway. I’m normally not into animated movies at all, which is probably why it took me a long time to realize that the fact I kept coming back to this one meant something, because it wasn’t attachment in a fandom sense, or nostalgia in a sentimental sense, it was more like familiarity with a frequency. Regardless of the reason, there was definitely a pull, and I have always been very sensitive to pulls, tugs, or whatever those are that, as humans, draw us in until things are resolved or made true.

Lately, when I’ve put Spirited Away on, to finally take notes and seriously figure this movie out, I’ve been making these Nutella chocolate cookie cups, not because the movie requires dessert or because it’s some tradition I planned, but my body seems to associate this particular kind of understanding, slightly-otherworldly background energy with something small, sweet, and easy to make, the kind of movie-night food that fits in your hand while your mind is somewhere else, which feels oddly aligned with the way the film itself operates.

Looking back, I don’t think I was ready for the message of this movie when I first started watching it, but I think I knew there was one there, exactly, specifically for me, and it’s taken a lot of years, a lot of rewatching, and a lot of afterthought to finally understand what I was responding to. I didn’t love this movie because it was adorable in any way, and I didn’t keep watching it because it was whimsical, I was drawn to it because it feels like remembering something I never consciously learned.

There’s a scene in the film where the main character realizes her parents have been turned into pigs (ironic this message has come to me through pigs, of all things), and it isn’t staged as some big reveal or a dramatic turning point, there’s no screaming, falling apart, or big swelling music playing, it just happens quietly, almost as if it were not a big deal, which is why it’s one of the most brutal moments in the entire movie. The scene is not scary, or shocking, but it’s obviously recognition without denial. She looks at the pigs and understands, all at once, “These are my parents, and also, they are not who they were supposed to be,” and both of those things are allowed to be true at the same time without her fantasizing, bargaining, or any emotional spiraling.

She doesn’t save her parents by turning them back, instead she saves herself by seeing clearly.

That moment has done its work on me over time, because I have always recognized when people become distorted versions of themselves, but interestingly I have always been able to still love and accept them without pretending they’re something they are not. I’ve never needed people to be villains in order to accept that they failed me, or needed to hate, demonize, or rewrite history about them, I just see, and that seeing isn’t cold or cruel, it’s my own sober, integrated, and self-possessed personality.

The main character passes a test not because she fights, pleads, or performs bravery, but because she doesn’t lie to herself. She just says, “They’re not here,” and to me, that is power. She isn’t rewarded with immediate reunion, comforted, or reassured, she is allowed to proceed anyway, and that’s where I finally recognized my own life pattern. This took years of rewatching this film for me to see this, and with enough time passing in my own life to look back and understand this.

I realized I never got the emotional hand-holding version of evolution, I got the reality version that says, “I see what this is, and I will keep going anyway,” and that has shown up in different ways, my refusal to fall into bitterness, in my ability to love without self-delusion, and in the fact that I’ve never needed anyone to arrive perfectly intact. I don’t ask, “Are you flawless,” I ask, “Are you really yourself, or are you living as a distortion,” because I recognize distortion instantly, I don’t confuse it with something negative, I just name it.

I’ve come to see that pig scene as possibly the core of who I am, tender, clear-eyed, very unsparing, not dramatic, sentimental (well, sometimes), or cruel, just true. The movie isn’t quirky to me at all, instead it validated something much simpler and much harder, that I can love you and still see you exactly as you are.

I don’t think of this film as some sort of poetic symbolism, but more as literal psychology. I recognized myself in a child who realizes, “These are the people who were supposed to be my caretakers, and they are not operating as caretakers,” not monsters, demons, or villains, just misoriented adults who lost their human shape in ways that directly affected the child. When that finally clicked, I understood that I grew up around my parents instead of with them. I think many of us have.

I do want to say that I was never abandoned in some cinematic way, or catastrophically abused in a movie-plot way, not at all, but if I had to name it, I would say I was emotionally unheld, which is a softer wound, harder to explain, prove, or get sympathy for, but very real.

And here’s the part most people miss about that scene: she doesn’t try to fix her parents, wake them up, or bargain to save them, she recognizes the reality of the situation and continues, because she knows she cannot change them and still must survive. That was absolutely me, and that’s when the message of this movie all made sense.

I didn’t grow up thinking, “My parents are a mess (well, not all the time at least),” I grew up thinking, “My parents are not really here in the way I need,” which is more destabilizing than clear cruelty, because cruelty would have given me a villain and absence would have given me ambiguity, instead, ambiguity made me work harder, become perceptive, self-driven, internally and externally resourced early, not because I was gifted, but because I had to be.

In simplest terms, I recognized a version of childhood that wasn’t safe, guiding, attuned, or going to turn back into what I needed, and that doesn’t make me broken, but it finally explained things like why I feed people the way I do, over-provide, notice hunger before it’s spoken, why I’ve built my world inside my kitchen, or why I understand emotional misrepresentation in others, but especially why I don’t confuse potential with presence, and don’t respond to shallow reassurance.

I grew up in a world where love was not guaranteed to show up correctly, so I don’t romanticize effort, I look for capacity.

That pig moment was never about wishing her parents would come back, it was about realizing they aren’t in there, which is devastating for a child, and something I also noticed while very young.

Even though I never got to live in childhood fantasy very long, I was somehow able to keep my heart, which is the part people underestimate about me. I did not become cynical, closed, or cruel, I became precisely me, someone who knows the difference between love and people who like the idea of love.

That wasn’t an accident, and it explains a lot of my life.

And yes, somehow, in the middle of all of this, these Nutella chocolate cookie cups kept me company and became a favorite movie-night snack, soft cookie, dark chocolate, Nutella, cream, small, handheld, something sweet to hold while a story quietly tells me the truth again. And wow, you’re still here, you’re a trooper.

Why I Love This Recipe

These cookie cups hold together in a way that lets you eat them one-handed, in the dark, on the couch, during a movie, without worrying about anything dripping, cracking, or falling apart.
The Nutella ganache sets just enough to stay put but stays soft enough to feel like a center, which is the whole reason these exist.
Because they’re already portioned, it changes how I eat them. I take one, then another later, instead of committing to a whole slice of something, which makes them feel easy in a way that’s hard to articulate but very real.
They also pair well with a movie that’s about recognizing appetite versus losing yourself to it.

Ingredients

Butter – This dough wants richness first, sweetness second.
Brown sugar – Gives the dough a softer feel and a warmer sweetness than white sugar alone. If you’re out, make your own brown sugar at home.
Granulated sugar – Keeps the cups from going too dense.
Egg yolks – Using yolks instead of whole eggs makes the cups tender and more forgiving once baked.
Vanilla extract – Supports everything without standing in front.
All-purpose flour – Reliable. FYI, I have not tested these with other flours.
Baking soda – Helps the cups hold their shape without turning cakey.
Salt – Sweet needs salt. Always.
Mini semi-sweet chocolate chips – They spread through the dough better and melt more evenly than regular-sized chips.
Dark chocolate chips – Adds bitterness so the filling doesn’t skew too sweet.
Nutella – My craving that made this recipe what it is.
Heavy whipping cream – Turns the chocolate and Nutella into a smooth, spoonable ganache.
Whipped cream, mini chips, chopped hazelnuts (optional) – Only if you feel like it. I always do.

How to Make Nutella Chocolate Cookie Cups

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dough)
Cream the butter and sugars until smooth, then mix in the egg yolks and vanilla. Yolks only matter here. They give you a richer dough that stays soft and holds together once baked instead of turning dry or crumbly.
Step Two (add the dry ingredients)
Whisk the flour, baking soda, and salt together, then add them to the bowl along with the mini chocolate chips. Mix just until everything comes together. Past that point, nothing good happens.
Step Three (shape the cups)
Scoop about a tablespoon of dough into each greased mini muffin tin cup. Press a well into the center, pushing the dough up the sides. You’re not looking for perfection, you’re just giving the dough a clear suggestion.
Step Four (bake, press, bake again)
Bake until the dough puffs and looks set, then pull the pan out and press the centers down again. This second press is what turns them into actual cookie cups instead of cookies pretending to cooperate. Slide them back into the oven briefly, then press once more if needed and let them cool completely in the pan.
Step Five (make the filling)
Heat the cream just until small bubbles show up around the edges, then pour it over the Nutella and chocolate. Walk away for a few minutes. It will look questionable before it looks right. Once you whisk, it turns smooth and shiny without needing anything else.
Step Six (fill and finish)
Spoon the filling into the cooled cups while it’s still soft and spreadable. As it sets, it stays creamy without going stiff. Top however you feel like, or don’t. The center can handle being the main event.

Recipe Tips

Pressing the centers twice isn’t optional for this recipe, it’s a requirement. The first press gives you the idea of a cup, the second press makes sure it exists.
Mini chocolate chips work better than regular ones, they melt into the dough seamlessly.
Let the cookie cups cool completely before filling them, since warm cups plus warm filling equals sagging.
Heat the cream until small bubbles show up around the edges. Boiling will change the texture in a way that’s not helpful to the ganache.
The filling always looks broken before it looks smooth, let it sit, then whisk. It will fix itself.
These work because the cookie stays a cookie and the center stays a center. Nothing is trying to turn into something else, which feels relevant to my entire personality and also to that Spirited Away pig scene, frankly.
I don’t overfill these because I want a real pocket of Nutella ganache, not a dome on top.
These are not meant to be eaten with a fork-and-knife. Carry on.

Storage & Leftovers

Once the cookie cups are filled, they can sit at room temperature for a few hours without issue, but I usually move them to the fridge once the centers have set. Cold firms everything up just enough to make them easy to stack, transport, and casually steal one at a time.
Store them in an airtight container in the refrigerator for up to four days. The cookies stay soft, the Nutella ganache stays creamy, and the whole thing holds up better than most small desserts do.
If you’re making them ahead, you can bake and cool the cookie cups a day in advance, keep them covered at room temperature, and fill them the next day. That keeps the centers looking fresh and avoids any condensation weirdness.
I don’t love freezing these. The cookie part technically survives, but the filling loses its texture in a way that makes me wish I hadn’t bothered.
They’re best eaten chilled or at cool room temperature, warm isn’t the goal here. You want the contrast between the soft cookie and the set-but-creamy center.

FAQs

Can I make Nutella Chocolate Cookie Cups ahead of time?
Yes. You can bake the cookie cups, let them cool completely, and keep them covered at room temperature for a day. Fill them the next day and you’re done. It’s a very “do the work once, glide later” situation, which I’m all about.
Do I have to use mini chocolate chips in the dough?
You don’t have to, but I prefer them. Full-size chips sort of fight the small cup shape, the minis disappear into the dough in a better way.
Why egg yolks only?
Because yolks give you richness and softness without turning the dough cakey and crumbly. It’s the difference between a cookie that stays tender and one that starts acting like a small bread product. No thank you.
Can I use a store-bought cookie dough?
Yes. Press-and-bake dough works, refrigerated dough works. You can even make the whole base with a chocolate chip cookie dough boxed mix. If that’s your thing, take it. The Nutella filling becomes your only real responsibility at that point.
Is the filling basically a ganache?
Yes, and I’ve found using that term makes things sound more complicated than they are. You’re pouring hot cream over chocolate and Nutella and letting physics handle the rest. It’s super easy.
How do I know when the cookie cups are baked enough?
They should look set around the edges but still soft in the centers. You’re going to press them down again anyway, so don’t wait for golden-brown perfection.
What if my cups puff up and lose their wells?
Press them again while they’re hot, this recipe requires your intervention. Think of it like the movie moment where she realizes, “That’s not what this is,” and calmly corrects course.
Can I make these bigger in a regular muffin tin?
You can, but the mini size is part of why these work so well. Bigger versions start feeling more like a mess. These are meant to be grabbed.
Do I need to chill the filling before spooning it in?
No, spoon it in while it’s still soft and spreadable, it sets on its own. You don’t have to micromanage it.
Can I switch up the toppings?
Yep. Whipped cream, chopped hazelnuts, flaky salt, mini chips, or nothing at all.
Are these better chilled or room temp?
Both are good. Chilled is cleaner, room temp is softer. Choose based on your current mood.
Are these super sweet?
They’re sweet, but not crazy sweet. The cookie isn’t overly sugary, which lets the Nutella filling do its thing without being too much.
Why does this recipe feel simple but still kind of special?
I like to think it’s doing a few very basic things correctly instead of a hundred things poorly. Which, if you’ve seen the movie, feels thematically consistent.

From My Kitchen Notes

Just some observations, not instructions.

These cookie cups are a very specific kind of control. You decide where the walls go before anything gets filled, which I find comforting.
Watching dough puff and then pressing the center back down feels weirdly similar to that moment in Spirited Away where Chihiro looks at the pigs and just… clocks it, like when something rises into the wrong shape, you don’t argue with it, you deal with it.
Nutella mixed with hot cream always looks wrong before it looks right. Chunky, streaky, vaguely concerning, then suddenly smooth. I trust that more than I probably should.
I like desserts where the filling can’t run away and ooze onto the plate. If something’s going to be intense, I want it more controlled, like in a cookie cup.
The cookie part is not here to be on display, but to hold on to something heavier than itself without crumbling. I’m not even going to pretend I don’t see this parallel in my own life.
I like to think these little cookie cups know who they are. Identity preservation feels like a central theme.
I’ve already walked through this forest and I’m just describing the trees. This post was about being visible in language in the same way I’ve always been visible energetically, and I’m good with that.
The real danger in life isn’t monsters, it’s forgetting who you are, becoming hardened, smaller, and warped by systems. Staying yourself is key, just like these little cups.
Spirited Away is not a cutesy movie and these are not a cute dessert, both get mislabeled constantly.
I like stories where love is memory, not possession, pursuit, or some kind of conquest. More like, “You already know me.” Just like chocolate.
Just a note: I am not handing out my bloodstream with this post, I’m giving you a finished painting. That distinction matters to me.

More Handheld Chocolate Things While You Obsess Over a Movie

S’mores Pretzels – oven-baked, easy to store, easier to eat.
Tiramisu Brownies – my lazy version of small-batch luxury.
Mini Chocolate Ganache Tarts – five ingredients, that’s it.

This post may contain affiliate links. Please read my disclosure policy.

Nutella Chocolate Cookie Cups

Nutella chocolate cookie cups baked in a mini muffin tin with a soft chocolate chip cookie shell and a smooth Nutella chocolate center. Pressed twice so they hold their shape, stay creamy in the middle, and are easy to eat one-handed.

Course Dessert

Cuisine American

Keyword bite-sized dessert, Chocolate Chip Cookie Cups with Nutella Ganache, chocolate cookie cups, cookie cups, handheld chocolate dessert, mini muffin tin dessert, Nutella chocolate cookie cups, Nutella dessert

Prep Time 25

Cook Time 20

Cooling: 30

Total Time 1 15

Servings cookie cups

Calories 255kcal

Author Cathy Pollak

Equipment

Mini Muffin Pan (24 cup) Creates the cup shape and keeps portions controlled.
Stand Mixer or hand mixer. Creams the dough evenly.
mixing bowls For dry ingredients and filling.
Saucepan Heats the cream gently for the filling.
whisk Smooths the Nutella chocolate filling.

Ingredients

cooking spray

Cookie Cups:

½ cup (113 g) unsalted butter softened
½ cup (110 g) firmly packed light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs yolks
1 tsp (5 ml) vanilla extract
1 cup (125 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (3 g) table salt
1 cup (170 g) mini semi-sweet chocolate chips

Nutella Chocolate Filling:

½ cup (85 g) dark chocolate chips
1 cup (300g) Nutella
1 cup (240 ml) heavy whipping cream

Optional Toppings:

Instructions

Cookie Cups:

Preheat the oven to 350°F (177°C). Lightly coat a nonstick mini muffin tin with cooking spray and set aside.
cooking spray
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together until creamy and fully combined. Add the egg yolks and vanilla extract and continue mixing until smooth and evenly blended.
½ cup (113 g) unsalted butter, ½ cup (110 g) firmly packed light brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs yolks , 1 tsp (5 ml) vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture along with the mini chocolate chips and mix just until combined, scraping down the sides of the bowl as needed.
1 cup (125 g) all-purpose flour, ½ tsp (2.5 g) baking soda, ½ tsp (3 g) table salt, 1 cup (170 g) mini semi-sweet chocolate chips
Scoop about 1 tablespoon (20 g) of dough into each prepared muffin cup. Use your thumb or the back of a spoon to press a shallow indentation into the center of each portion, gently pushing the dough up the sides to form a cup shape. Bake for 10 minutes.
Remove the muffin tin from the oven and immediately press the centers of the cookie cups down again to reinforce the wells. Return the pan to the oven and bake for an additional 3 minutes. Remove from the oven and, if needed, gently press down any areas of the centers that have risen. Allow the cookie cups to cool completely in the pan so they set and hold their shape.
While the cookie cups cool, place the dark chocolate chips and Nutella in a heat-safe bowl and set aside. In a small saucepan over medium heat, warm the heavy cream until small bubbles begin to form around the edges, being careful not to let it boil. Immediately pour the hot cream over the chocolate and Nutella and let it sit undisturbed for 10 minutes.
½ cup (85 g) dark chocolate chips, 1 cup (300g) Nutella, 1 cup (240 ml) heavy whipping cream
After resting, whisk the mixture until smooth and fully blended. The filling may look uneven at first, but it will come together as the chocolate melts and incorporates. Once the mixture thickens slightly but remains spoonable, fill each cooled cookie cup with the chocolate filling.
Allow the filled cookie cups to set at room temperature or refrigerate briefly until the centers are softly set. When ready to serve, top with whipped cream, mini chocolate chips, or chopped hazelnuts if desired.
whipped cream, mini semi-sweet chocolate chips, chopped hazelnuts

Notes

Pressing the centers twice is essential for a true cup shape.
Mini chocolate chips distribute more evenly in small bakes.
Let cookie cups cool fully before filling to prevent sagging.
Heat cream gently, boiling will affect the filling texture.
The filling will look broken before it smooths out, keep whisking.
Nutrition values calculated per cookie cup including filling, excluding optional toppings.
Fat content reflects Nutella and cream contribution.

If you’re making these Nutella chocolate cookie cups, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Nutella Chocolate Cookie Cups? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Nutella Chocolate Cookie Cups appeared first on Noble Pig.

Mud Pie

Cathy Pollak — Sat, 03 Aug 2024 11:18:00 +0000

This frozen mud pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Mud Pie Recipe

This mud pie is one of go-to desserts. The mix of coffee ice cream and chocolate is perfection, and a total treat to make and eat! Plus, it looks super impressive without being complicated.

Crushing chocolate-covered espresso beans for the topping is my favorite part—it adds a unique crunch and flavor that makes this pie unforgettable. Trust me, you’ll love it!

Why I Love This Recipe

Coffee ice cream and chocolate are a match made in heaven.
The crushed espresso beans on top add the perfect crunch.
It tastes impressive but is a breeze to make!

Ingredients

The ingredient list for mud pie is short and sweet!

coffee flavored ice cream – Grab your favorite brand of coffee flavored ice ice cream!
unsalted butter
chocolate graham crackers
semi-sweet chocolate chips – regular sized and mini
heavy cream
granulated sugar
chocolate covered espresso beans – (optional) These add a lot of flavor. You can find them in the bulk section of a super market or they are available at Trader Joes.

How To Make Mud Pie

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Preheat your oven to 350°F.
Step Two: Grab a food processor and blitz the chocolate graham crackers into crumbs. Toss in the butter and sugar, and pulse until it’s all nicely moistened.
Step Three: Press the cookie mix into the bottom and up the sides of a 9-inch pie plate. Build up the sides to create a nice well for the ice cream. A straight-sided dry measuring cup can help you get the edges smooth. Bake for about 10-12 minutes until it’s dry, then let it cool completely.
Step Four: Spread your ice cream mixture evenly over the cooled crust, smoothing out the top. Pop it in the freezer for an hour, making sure the pie plate is on a flat surface.
Step Five: For the topping, heat the heavy cream in a small saucepan over medium-high heat until it’s warm and bubbly, about a minute. Add in 2 oz. of chocolate chips and stir until it’s smooth. Drizzle this over the partially frozen ice cream cake. Sprinkle on crushed espresso beans and mini chocolate chips. Cover and freeze until firm, about 6 hours or overnight.

Recipe Tips

Here are a few tips to keep things smooth while you’re making your mud pie.

When you’re pressing the crust into the pie plate, use the bottom of a straight-sided measuring cup. It’ll help you get those edges nice and smooth without a fuss.
Make sure the crust is completely cooled before you add the ice cream. A warm crust can make the ice cream melt and get messy.
If your ice cream is too hard to spread, let it sit out for a few minutes to soften up. It’ll be much easier to work with.
Make sure your pie plate is on a flat, even surface in the freezer. This will help the ice cream set evenly.
When making the topping, don’t let the cream boil. Just get it warm enough to melt the chocolate chips smoothly.
Crushing the espresso beans can be a bit tricky. Put them in a Ziploc bag and give them a few good whacks with a rolling pin.
This pie needs some serious freezer time to set properly, so it’s best to make it the day before you need it.

Storage

Here are some storage and leftover tips to keep your mud pie fresh and tasty.

If you’ve got leftovers, cut the pie into individual slices and wrap each slice in plastic wrap. Then place the wrapped slices in an airtight container. This makes it easy to grab a single slice when you’re in the mood for a quick treat.
When you’re ready to enjoy the leftovers, let the slice sit at room temperature for about 10-15 minutes. This will soften it up just enough to get that perfect texture back.
Avoid storing the pie near the freezer door where temperature fluctuations can happen. Keep it in the back of the freezer for a more consistent chill.
Your Mud Pie should stay good in the freezer for about 1-2 weeks. Any longer, and the quality might start to decline.

More Ice Cream Cake Recipes

Who doesn’t love an ice cream cake?!

Have you joined our Noble Pig cooking community? Would love to see you there.

This post may contain affiliate links. Please read my disclosure policy.

Mud Pie

This Mud Pie is a real treat! Coffee-flavored ice cream and chocolate come together for a fantastic combo in every bite. I like to crush up some chocolate-covered espresso beans on top for an extra burst of flavor and a nice crunch.

Course Dessert

Cuisine American

Keyword Mud Pie

Prep Time 30

Freezing Time 6

Total Time 30

Servings people

Calories 407kcal

Author Cathy Pollak

Equipment

Ingredients

Crust:

1-1/2 cups (170 g) chocolate graham crackers
7 tbsps. unsalted butter, melted
3 tbsps. granulated sugar

Filling:

3 pints coffee ice cream, softened

Topping:

2 tbsps heavy whipping cream
2 oz semi-sweet chocolate chips
2 tbsps chocolate covered espresso beans, crushed find them in the bulk section or Trader Joe's sells them
2 tbsps mini semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.
In a food processor, process the chocolate graham crackers until crumbs form. Add the butter and sugar and continue to pulse until moistened.
1-1/2 cups (170 g) chocolate graham crackers, 7 tbsps. unsalted butter, melted, 3 tbsps. granulated sugar
Press the chocolate cookie mixture into the bottom and up the sides of a 9-inch pie plate (you really want to build up the sides so they become a well when you pour the ice cream into the crust). A straight-sided dry measuring cup will help you get the inside edges smooth. Bake until dry, about 10 to 12 minutes. Let cool completely.
Spread the ice cream mixture evenly over the cooled crust, making the top smooth. Freeze for one hour. (Make sure pie plate is on a completely flat surface in the freezer.)
3 pints coffee ice cream, softened
To make the topping, place heavy cream in a small saucepan over medium-high heat and heat to very warm (bubbly), about 1 minute. Add 2 oz. of chocolate chips and stir until mixture is very smooth. Drizzle over the partially frozen ice cream cake. Sprinkle with crushed espresso beans and mini chocolate chips. Cover and freeze until firm another 6 hours or overnight.
2 tbsps heavy whipping cream, 2 oz semi-sweet chocolate chips, 2 tbsps chocolate covered espresso beans, crushed

Video

Notes

Serving: Before serving, remove the pie from freezer and let rest for 10 minutes.

For optimal outcomes when preparing this mud pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mud Pie appeared first on Noble Pig.

Air Fryer S’mores Egg Rolls

Cathy Pollak — Mon, 15 Jul 2024 11:35:54 +0000

These air fryer s’mores egg rolls are a perfect twist on a classic campfire treat. They’re filled with melted chocolate and marshmallows inside and served with extra marshmallow fluff on the side for dipping. This cooking method makes s’mores a year-round treat.

Air Fryer S’mores Egg Rolls

The best part about these air fryer s’mores egg rolls? You don’t need a campfire to enjoy this crispy, gooey treat filled with chocolate, marshmallows, and graham crackers.

These air fryer s’mores egg rolls are a total game changer for dessert lovers (like me).

Just imagine: egg roll wrappers stuffed with chocolate, graham crackers, and marshmallow fluff, then air-fried until crispy. It’s a magically gooey dessert I enjoy making again and again.

Why I Love This Recipe

I can make these indoors year-round, no matter the weather or situation.
I love a gooey dessert, and these s’mores definitely deliver.
These air-fried s’mores have the perfect texture: crispy on the outside and creamy on the inside.

Ingredients

Graham crackers – You’re going to use graham crackers that you crush yourself. Avoid the finely pulverized graham crackers used for pie crusts. Crushing them yourself ensures you’ll get the best texture for this recipe.
Marshmallow fluff
Semi-sweet chocolate – dark chocolate also works, milk chocolate would be too sweet in my opinion.
Wonton wrappers – find them in the refrigerated produce section of the grocery store
Butter – gives the wonton wrappers their golden brown color

How to Make Air-Fried S’mores Egg Rolls

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: In a medium mixing bowl, mix together ¾ cup of the crushed graham crackers, fluff, and chocolate.
Step Two: Lay a wonton wrapper on the counter, with one corner pointing towards you like a diamond. Spoon two tablespoons of the graham cracker filling onto the bottom half of the wrapper. Fold the bottom corner over the filling, then fold in the sides towards the center. Dip your finger in water and run it along the edge of the top corner. Roll it up to seal the egg roll. Repeat with the rest of the filling.
Step Three: Brush each egg roll with melted butter and sprinkle with crushed graham crackers.
Step Four: Pop the egg rolls into your air fryer basket. Set the air fryer to 400°F and cook for 11 minutes.
Step Five: Serve with some chocolate sauce and/or marshmallow topping on the side for dipping.

Recipe Tips

If you don’t have an air fryer, you can deep fry them in oil heated to 350°F for about four minutes per side.
Cooking times can vary with different air fryers, so keep an eye on them.
Keep the egg roll wrappers covered with a damp towel while assembling to prevent them from drying out and cracking.
Allow the cooked egg rolls to rest for a few minutes before serving to allow the filling to set slightly and avoid burning your mouth with hot filling.

Storage

These egg rolls are best served immediately out of the air fryer while hot and the wrappers are shatteringly crisp.

MORE INDOOR S’MORES RECIPES

MORE AIR FRYER DESSERT RECIPES

This post may contain affiliate links. Please read my disclosure policy.

Air Fryer S'mores Egg Rolls

Discover the ultimate dessert with air fryer s'mores egg rolls. No campfire needed for this crispy, gooey delight filled with chocolate, marshmallows, and graham crackers.

Course Dessert

Cuisine American

Keyword Air Fryer S'mores Egg Rolls

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 244kcal

Author Cathy Pollak

Equipment

Ingredients

1 cup crushed graham crackers, divided
1/2 cup marshmallow fluff
2 (1.55 oz) Hershey bars, chopped or any other semi-sweet chocolate
5 wonton wrappers
2 tbsps butter, melted
extra marshmallow fluff and chocolate sauce for serving

Instructions

In a medium mixing bowl, stir together ¾ cup of the crushed graham crackers, fluff and chocolate.
1 cup crushed graham crackers, divided, 1/2 cup marshmallow fluff, 2 (1.55 oz) Hershey bars, chopped
Place a wonton wrapper on the counter, so it's in a diamond shape directionally in reference to you. Add two tablespoons of the graham cracker filling to the bottom half of the wrapper. Pull the bottom corner over the top of the filling, bring in both sides to the middle. Dip your finger into some water and run it on the edge of the top corner. Roll the egg roll towards the top to seal it. Repeat this with the remaining filling.
5 wonton wrappers
Brush the melted butter over the top of each eggroll and sprinkle with the crushed graham crackers.
2 tbsps butter, melted
Place the egg rolls into the basket of your air fryer. Turn the air fryer to 400° F for 11 minutes.
Serve with some chocolate sauce and/or marshmallow topping for dipping on the side.
extra marshmallow fluff and chocolate sauce for serving

Notes

For optimal outcomes when preparing these air fryer s'mores egg rolls, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer S’mores Egg Rolls appeared first on Noble Pig.

Peppermint Patty Brownies

Cathy Pollak — Sun, 20 Nov 2022 20:12:13 +0000

These mouthwatering peppermint patty brownies are a must-try for any chocolate and peppermint lover – rich treats made with the finest ingredients and baked to perfection for a fudgy, indulgent experience.

If homemade sweet treats are on your holiday gift-giving list, these sturdy, fudgey and quite decadent brownies are so intensely chocolatey, they will easily satisfy any chocolate lover on your baking list.

The refreshing peppermint flavor perfectly complements the rich chocolate, making these brownies a unique and delicious choice for any occasion. Whether you’re looking for a festive dessert to serve at your holiday gathering or a special treat to enjoy on a cozy night in, our peppermint patty brownies are sure to satisfy your cravings.

These indulgent, candy bar brownies are the stars of holiday cookie platters and look stunning stacked up on pedestal cake stands.

They are truly the biggest, gooiest, chewiest, darkest, sweetest bars out there and I promise the best-tasting ones too.

This post may contain affiliate links. Please read my disclosure policy.

Recipe Tips and Tricks

I use my favorite baking pan to make these brownies. It’s my only choice for making these peppermint patty brownies or any other types of bars. The straight sides and square corners of this pan means the edges don’t have to be trimmed.

When it comes to prepping your baking pan for these brownies, it takes a little patience to properly fit the pan with foil, but doing so results in easy removal and effortless cleanup.

Invert the pan and center heavy duty foil over pan bottom. Press down sides and corners, shaping to the pan. Remove foil, turn pan right side up, and place foil inside. Carefully press into place.

Add 1 tablespoon of butter to the pan and place in the preheating oven. When the butter is melted, spread it over the foil with a pastry brush.

Making Clean Cuts and Uniform Slices

Use a long knife with a sharp blade to cut the refrigerated brownies into quarters. Trimming the edges is optional.

Cut each quarter in half, then cut each eighth into four bars. This narrow shape shows off the mints.

These bars are fine kept in the refrigerator or on the counter for storing. If refrigerated, remove to the counter a couple of hours before serving.

Recipe Notes

Don’t skip on using instant espresso powder. The dark, rich notes from the espresso powder trick you into tasting darker, richer chocolate flavor in your brownies. (They will not taste like coffee.) It’s an ingenious way to bolster the flavor of run-of-the-mill baking chocolate. Available at almost every grocery store.
Make sure to use unsweetened baking chocolate, 100% cacao, otherwise your bars will be too sweet.
Refrigerate these brownies for at least 8 hours or preferably overnight before cutting -they cannot be cut into bars fresh from the oven.

More Mouthwatering Brownie Recipes

Peppermint Patty Brownies

Peppermint Patty Brownies are the gooiest, darkest, most fudge-like, candy bar brownies you could ever hope for this holiday season.

Course Dessert

Cuisine American

Keyword Peppermint Patty Brownies

Prep Time 25

Cook Time 35

Cooling 8

Total Time 9

Servings brownies

Calories 337kcal

Author Cathy Pollak

Ingredients

8 oz unsweetened chocolate (100% cacao)
8 oz (2 sticks) + 1 tbsp unsalted butter
3-3/4 cups granulated sugar
5 large eggs
1 tbsp + 1 tsp instant espresso powder
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp table salt
1-2/3 cups SIFTED all-purpose flour
8 oz walnuts, broken in large pieces (2 generous cups)
48 York chocolate-covered peppermint patties, unwrapped (about 2-1/2 eleven ounce bags)

Instructions

Preheat oven to 425 degrees F with rack one third up from the bottom. Fit a 9 x 13 x 2 pan with heavy duty foil. Press down sides and corners, shaping to the pan, carefully pressing into place. (see more tips on pan prep in the post above, which is very important for this recipe). Add 1 Tablespoon butter to the pan and place in preheating oven. When butter is melted, spread it over the foil with a pastry brush; set pan aside.
Melt chocolate and butter in a heavy saucepan or double-boiler over low heat, stirring until chocolate and butter are melted. Stir until chocolate and butter are melted. Remove from heat; set aside.
Beat sugar, eggs, espresso powder, extracts and salt in a large bowl of an electric or stand mixer at high speed for 10 minutes. Add chocolate mixture (which may still be warm) with mixer on low speed. Beat together just until blended.
Add flour and beat again on low speed just until mixed. Stir in nuts. Spoon half the mixture (about 3-1/2 cups) into the prepared pan. Smooth top.
Layer peppermints over the chocolate layer. They should touch each other and come as close to the edges of the pan as possible (do not cut mints in half to fill-in spaces-the filling will ooze and burn). Spoon remaining chocolate mixture over mints; carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during baking. Start checking the pan at 30 minutes, if you overbake these, the mints will start exploding, it’s not good.
Remove from oven and let stand in pan until completely cool. Invert pan and remove foil lining. Invert again so brownies are right side up.
Cover and keep in the fridge for at least 8 hours, preferably overnight before slicing. Cold brownies will slice perfectly with clean edges. These cannot be sliced warm. See recipe post above for how to slice these brownies to get 32 bars.

Video

Notes

Please see recipe post above for tips and tricks on making these brownies.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Peppermint Patty Brownies appeared first on Noble Pig.

Celebration Candy Bark

Cathy Pollak — Thu, 14 Jul 2022 19:16:13 +0000

Festive, fun and bright, this celebration candy chocolate bark is here to deliciously sweeten any occasion – from special birthdays, holidays, baby and bridal showers or any occasion where chocolate is a must! This dark chocolate candy bark is also a great addition to any candy buffet or dessert table you might be setting up.

Dark Chocolate Candy Bark

Need a fancy “celebratory” candy treat for an upcoming birthday, special occasion or holiday? This chocolate bark can be easily personalized to fit into any theme you can dream up.

While a large cake or pie looks impressive and feels necessary for a birthday celebration, it’s not always possible to make that happen (maybe you don’t even bake). This celebration bark is every bit as festive as a cake and is perfect for a destination party, as it travels well (so great for a picnic). This recipe gives your creative streak free rein and with endless possibilities for decorating.

Every bite of this smile-inducing bark is packed with sumptuous tidbits of favorite candies, nuts and sprinkles. No one will turn down a hunk of this treat, when offered a piece. No plates or dessert forks necessary.

Children love novelty, so get them involved and make this decorated bark for your next event.

Special Occasion Chocolate Bark Ingredients

Remember, you can use any color candy melts, sprinkles or nuts to make this celebration candy bark fit any occasion or holiday you need it for. Make it personal with someone’s favorite colors and give it to them as a gift or match your party colors. It’s so easy to do.

Dark Chocolate Chips – since the candy melts are sweet as well as the candy toppings, I highly suggest sticking with dark chocolate for the base

White Chocolate Chips – these add sweetness and color (my favorite brand is Guittard)

Candy Melts – I used green candy melts and pink candy melts, but you can use whatever color you prefer or have available

Sprinkles – Use any you prefer

Peanuts – roasted and salty for that sweet-salty combination

M&M’s – any flavor and color

GET THE FULL (PRINTABLE) CELEBRATION CHOCOLATE BARK RECIPE BELOW. ENJOY

This post may contain affiliate links. Please read my disclosure policy.

Tools You’ll Need

baking sheet
saucepan
melting bowl
parchment paper
green candy melts
pink candy melts
fancy sprinkles – these are my favorite

How to Make a Bain-Marie

When it comes to melting chocolate, putting together a simple bain-marie is the way to go if you want a smooth and silky result. A bain-marie is a fancy term for a hot water bath.

You’ll need a small saucepan, with high sides, along with a heat proof bowl. The bowl will need to completely cover the top of the saucepan. A clear, glass Pyrex bowl is my choice.

Fill your saucepan with about 4″ of water and place on the stove over medium heat. Place your empty heat proof bowl on top. Water should not touch the bottom of the bowl.

Your bowl should fit snugly over the saucepan, so the steam remains trapped underneath. Exposing the chocolate to steam can cause the chocolate to seize, which is really hard to fix.

Heat the water to a simmer, then add the chocolate chips into the bowl to be melted, stirring continuously.

This is such a useful make-shift kitchen tool and one of my favorite alternatives to a microwave.

Extra Recipe Notes

While I love melting the dark chocolate chips in a bain-marie (it makes the texture of the melted chocolate smoother and silkier), however, you can melt the chocolate in microwave in increments of 20 to 30 seconds at 50% power. The results might not be as smooth.
When using the toothpick to create the zigzag pattern, I swirl the white chocolate chips into the warm dark chocolate to help them melt and blend.

More Special Occasion Celebration Candy Treats

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Celebration Candy Bark

Festive, fun and bright, this celebration chocolate bark is here to deliciously sweeten any occasion - from special birthdays, holidays, baby and bridal showers or any occasion where chocolate is a must! This dark chocolate candy bark is also a great addition to any candy buffet or dessert table you might be setting up.

Course Dessert

Cuisine American

Keyword Celebration Candy Bark

Prep Time 10

Cook Time 16

Total Time 26

Servings pieces

Calories 178kcal

Author Cathy Pollak

Ingredients

4 cups dark chocolate chips
1/2 cup green candy melts or any color
1/2 cup pink candy melts or any color
1/4 cup white chocolate chips
1/2 cup M&M's, any color
1/4 cup sprinkles, any you prefer
1/2 cup roasted, salted peanuts

Instructions

Line a rimmed baking sheet with parchment paper.
Prepare a Bain Marie for melting the dark chocolate chips (it's simple and instructions on how to do this are available in the post above). Add chocolate chips to Bain Marie, stirring them gently to help them melt evenly. Do not leave unattended. Keep completely melted chocolate in Bain Marie while doing the next step.
Separate candy melts by color into their own microwave safe bowls. Melt candy melts, in the microwave, in 30 second increments, stirring in between. until completely melted; about 2-3 minutes.
Pour the melted dark chocolate into the prepared baking sheet and spread evenly.
Sprinkle white chocolate chips evenly over the dark chocolate.
Dip a fork into the melted green candy melts and use the fork to drizzle all over the dark chocolate. Repeat with the pink candy melts or whatever color you are using.
Use a toothpick to create a zig-zag design and blend the colors.
Top evenly with M&M's, sprinkles and peanuts.
Freeze for one hour.
Use a sharp knife to cut into pieces.
Store in an airtight container on the counter or in Ziploc bags.

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

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The post Celebration Candy Bark appeared first on Noble Pig.

Double Chocolate Chip Cake Mix Muffins

Cathy Pollak — Tue, 03 May 2022 19:30:16 +0000

I wish every morning started with a double dose of chocolate deliciousness! These cake-like muffins will have you smitten they minute they come out of the oven.

There has always been a lot of talk about what differentiates a muffin from a cupcake. Some feel it’s the lack of frosting that gives a muffin its breakfast status, even though muffins can be just as sweet as a cupcakes. I find it ironic that most of us wouldn’t reach for a cupcake for breakfast, but seem to have no issue with a muffin topped high with sweet crumble or sprinkles because muffins are healthy, right?

In all honesty, the real difference between a muffin and a cupcake is not a list of ingredients, but drills down to their mixing method and composition.

And in favor of total transparency, I am breaking some/many of the muffin rules with this recipe, but without the frosting, they are just not cupcakes (in my opinion).

Since these delicious treats fall somewhere on the spectrum between muffin and cupcake, it also means you can enjoy them at any time and for any occasion. Just get them in the oven.

If you’re looking for a fruity muffin, I’d give my berry cream cheese muffins a try.

Ingredients

There’s a reason so many “secret” recipes are really just doctored up cake mix in disguise – they’re almost impossible to mess up.

Chocolate cake mix – for this recipe I prefer Duncan Hines Dark Chocolate Fudge, but chocolate cake mix will do.

Jell-O Instant Chocolate Pudding – this addition is what really makes your muffins taste homemade. Trust me.

Eggs – the extra eggs are what help change the cake mix consistency into a more muffin like texture.

Sour cream – increases the thickness and richness of the final product.

Vegetable oil – all baked goods need fat

Milk – I prefer using whole milk for the best flavor

Vanilla extract – flavor booster

Table salt

Mini semi-sweet chocolate chips – dark mini chips also work well

This post may contain affiliate links. Please read my disclosure policy.

Cupcake Liners or Parchment?

I chose to use parchment liners instead of the usual muffin/cupcake liners in this recipe for no other than aesthetic reasons. They really just look so much better (rustic) and way more muffin-y when parchment is used.

However, the parchment does prevent the batter from baking onto the cupcake tin if you happen to overfill the cups. But regular muffin liners also work just fine.

Storage Instructions

These muffins can be stored at room temperature for five to seven days, just keep them in an airtight container.

In the refrigerator they will last up to two weeks.

Freeze them by wrapping individually and adding to a freezer bag or container for up to three months.

Serve Warm or Cold?

Really it’s up to you.

I personally love them fresh out of the oven (15 minutes cooled in the pan), but they are just as amazing after they’ve cooled down to room temperature.

You won’t be disappointed either way.

More Ways to Enjoy Chocolate for Breakfast

For all the times you must legitimately eat chocolate for breakfast!

Double Chocolate Chip Cake Mix Muffins

I wish every morning started with a double dose of chocolate deliciousness! These cake-like muffins will have you smitten they minute they come out of the oven.

Course Breakfast

Cuisine American

Keyword Double Chocolate Chip Cake Mix Muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 267kcal

Author Cathy Pollak

Ingredients

1 box chocolate cake mix (Duncan Hines Dark Chocolate Fudge is best)
1 Box (3.9 oz) Jell-O Instant Choclate Pudding
4 large eggs, slightly beaten
1 cup sour cream (full fat)
3/4 cup vegetable oil
1/2 cup whole milk
1 tbsp vanilla extract
1/4 tsp table salt
1-1/2 cups mini semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Prepare baking tins with liners.
In a large bowl combine cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, vanilla and salt to the same bowl. Mix well. Fold in chocolate chips.
Pour batter into prepared muffin tins, filling 3/4 of the way full.
Bake for 23-27 minutes or until done.
Remove from oven and allow to cool about 10 minutes before removing from the pan.

Notes

Nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Double Chocolate Chip Cake Mix Muffins appeared first on Noble Pig.

The Most Decadent Brownie Muffins

Cathy Pollak — Sun, 26 Jan 2020 13:00:59 +0000

The Most Decadent Brownie Muffins are muffins by morning or brownies by evening – whatever time of day you decide to indulge, these decadently amazing brownie muffins will tame the fiercest of chocolate cravings.

The Most Decadent Brownie Muffins Recipe

When it comes to chocolate, real chocolate is always the better choice. Waxy, weak-flavored chocolate should not have a prominent place in your most treasured recipes. Luckily for you, the most decadent brownie muffins definitely deliver when it comes to deep, rich, full-on chocolate flavor. What could be better than that?

These brownie muffins are exactly the recipe to satisfy those wild chocolate cravings, it would be impossible to feel denied after having one. Just remember to not get hung up on what time of the day to eat one of these decadent muffins – they’re adaptable! Breakfast, dessert or midnight snack, these brownie muffins will satisfy all the cravings.

The intense flavor of these muffins comes from using two types of chocolate, dark and milk. The dark chocolate is melted for the batter, while the milk chocolate is folded in and added on top. The two chocolate flavors balance each other perfectly, turning out a brownie muffin that hits all the right buttons.

How To Use Foil Cupcake Liners

When it comes to foil paper liners, did you know you’re supposed to remove the paper liner that sits in between them? Most people I ask say they always leave the paper ones inside the foil wrappers. The paper separators are there only to keep the foil liners separated. Even though the paper liners are the same shape and size as the foil liners, they are not coated either quilon or silicone. Both of these substances keep your muffins and cupcakes from sticking to the paper liners. The paper separators in between the foil liners don’t have that coating.

Now, here’s another thing, foil liners do not require you to use a muffin pan. You are supposed to use the foil liners right on a cookie sheet. I don’t use them that way because they do expand more during baking and I prefer my muffins or cupcakes to be more compact.

For the purpose of this recipe, I have found using non-stick spray on the foil liners (even though they are non-stick) helps release these very chocolaty muffins from the liners more easily.

How To Melt Butter and Chocolate

Butter and chocolate are melted together in this recipe to add necessary fat, as well as to thin out the chocolate, making it easier to blend together easily with the other ingredients. Melting the butter with the chocolate is important when a recipe calls for actual chocolate instead of cocoa powder. The butter also replaces any need for other fat such as oil.

Melting chocolate on the stovetop isn’t difficult, but it does require some care.

Add chocolate (broken into pieces) and cubed butter together in a large saucepan, 10-12″.
Stove heat should be on the lowest possible setting.
Use a rubber spatula to slowly stir the butter and chocolate together until butter is completely melted and chocolate is smooth.
Remove from heat and let cool at least 10 minutes.

What Happens If You Overmix The Batter?

When batter for cakes, brownies, muffins is overmixed, the gluten in the flour will form form elastic gluten strands. This is usually what you want for cookies, but not for cakes and muffins. Overmixing can also cause uneven baking as well as resulting in dense, chewy textures.

The flour for this recipe will incorporate after gentle folds, even though it looks like it won’t.

Because eggs are the only leavener, these brownies do not rise very much when they bake. To get the dome-like top, you really need to heap the batter into each cup. Add about 1/3 cup batter into each prepares cup and top each with with another heaping spoonful of batter. Lightly press extra milk chocolate chips onto each muffin before baking.

Overbaking Woes

Overbaking definitely has an effect on brownies, so checking for doneness is key. Gently press on the top of the dome, it should spring back when it’s ready. The toothpick test does not work in baked goods where whole chocolate chips are in the batter.

The Beauty Of These Muffins

As you can see in the picture above, these brownie muffins are super chocolaty and dense. The dome has the same texture of the top of a craggy brownie, but once you break through, the middle is this amazing soft and delicious brownie. It’s the best of both worlds, especially if you love brownie edges.

This post may contain affiliate links. Please read my disclosure policy.

Equipment Needed For This Recipe

Sauce pan for melting the chocolate. Stainless steel works best.
Foil cupcake liners. These work considerably better than paper liners for this recipe.
My favorite muffin tin.

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The Most Decadent Brownie Muffins

The Most Decadent Brownie Muffins are muffins by morning or brownies by evening - whatever time of day you decide to indulge, these decadently amazing brownie muffins will tame the fiercest of chocolate cravings.

Course Dessert

Cuisine American

Keyword Decadent Brownies, The Most Decadent Brownie Muffins

Prep Time 20

Cook Time 35

Total Time 55

Servings muffins

Calories 487kcal

Author Cathy Pollak

Ingredients

cooking spray
10 oz dark chocolate (85% cacao), broken into squares
10 tbsp butter, cubed
4 large eggs, room temperature
3/4 cup sugar
1 tsp vanilla extract
1 cup all purpose flour
1 cup milk chocolate chips, plus extra for the tops
1 cup walnuts, chopped

Instructions

Preheat oven to 350 degrees F. Line 11 muffin cups with foil liners and coat each with nonstick spray.
Melt dark chocolate and butter together in a large sauce pan (10-12") over very low heat. Stir continuously with a rubber spatula until smooth and fully incorporated. Remove from heat and let cool at least ten minutes.
Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate, whisking together with egg mixture. (Make sure chocolate is not too hot that it will cook your eggs.)
Gently fold in flour, just until incorporated. Add chocolate chips and nuts.
Fill prepared foil cups with batter as indicated in the post in order to get the height of these muffins. Top each muffin with additional milk chocolate chips. Bake 35 minutes or until muffin springs back to the touch. Let muffins cool in the pan on a rack for twenty minutes before trying to remove them. They are amazing warm, but are perfect when cooled.
Store in a tightly closed container for up to a week.

Notes

Using high quality butter, such as Kerrygold, and high quality chocolate, such as Guittard, really makes a difference in the taste of this recipe.

Make sure to read the whole post for tips and tricks for this recipe and the reasons we do/don't do certain things.

Nutrition

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The post The Most Decadent Brownie Muffins appeared first on Noble Pig.

Eggnog Banana Bread Muffins

Cathy Pollak — Wed, 18 Dec 2019 18:50:16 +0000

These Eggnog Banana Bread Muffins are tender, delicious and full of pure banana flavor. The eggnog lends a gentle nod to the holidays in a format that is perfect for celebrating Christmas brunch. This holiday breakfast muffin is the perfect cure to hunger while unwrapping those holiday gifts.

Eggnog Banana Bread Muffin Recipe

If you prefer spending holiday mornings around the tree with family, instead of in the kitchen, these Eggnog Banana Bread Muffins are the perfect answer to a pre-made holiday breakfast. Make these eggnog muffins the day before for a stress-free Christmas or New Year’s Day breakfast. They are simple to put together and you likely already have all the ingredients you need.

There are lots of things that make the holiday season special, but the one stand-out is the food. For many, this is the only time of the year we allow ourselves to enjoy certain dishes, many of which have cultural significance. It’s definitely the perfect time of year for festive breakfast and brunch recipes.

Still Looking for Holiday Breakfast Recipes? Try these:

How To Make Eggnog Banana Bread Muffins

Mash bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
In a large bowl combine dry ingredients. Add wet ingredients to dry ingredients and fold them into each other. Do not over-mix, about 10 strokes is about enough.
Spoon the batter lightly into the muffin pan. If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
Place muffins oven and bake for 25 minutes or until a toothpick comes out clean.
Let cool for 15 minutes in the pan (on a wire rack) before removing.

How To Ripen Bananas Quickly

Ripe bananas are essential for these eggnog muffins. Bananas should have yellow skins (no green!) with an even array of brown freckles. Since ripening bananas can take a few days and sometimes up to a week, there is a quicker way. All you have to do is bake your unpeeled bananas on a baking sheet in a 250 degree F oven until they are soft, 15-20 minutes. Let them cool, peel, and add them to your recipe. It’s so easy and no more waiting for brown bananas when you have an urge to bake.

Recipe Tips

Bananas should be ripe. See above for how to ripen bananas quickly.
Your wet ingredients should not exceed a total of two cups. Because bananas are different sizes, the addition of the amount of eggnog will vary.
Thoroughly whisk together your dry ingredients, making sure baking powder and baking soda are fully combined within the flour.
Do not add hot ingredients like melted butter to cold ingredients like egg and eggnog. Try to bring ingredients to room temperature before mixing together.
All eggnog is not created equal. Check the labels and grab the brand that has the highest fat content.
Do not over-mix the batter or your muffins will not be tender.
Add extra nuts and chocolate to the tops of the muffin if you want them to look like the picture.

Can I Freeze Eggnog Banana Bread Muffins?

Yes you can. Wrap each muffin individually with saran wrap and place in a tightly lidded container for up to six months. Let them thaw on the counter for six hours before serving.

How To Keep Muffins Moist Overnight

Let your muffins cool completely.
Keep muffins in their paper liners.
Place them in a resealable bag or a tightly lidded container.

Why Did My Muffins Turn Out Dense?

Most likely it was too much leavening by measuring incorrectly; too much baking powder or soda in your muffin batter will cause muffins to rise temporarily, then collapse. This is how they become dense. Over-mixing is another cause of dense muffins. Mixing the muffin batter too much creates a dense muffin, with huge pockets of air inside.

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Eggnog Banana Bread Muffins

Course Breakfast

Cuisine American

Keyword Banana Bread, Eggnog, Eggnog Banana Bread Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 236kcal

Author Cathy Pollak

Ingredients

2 ripe bananas, mashed
1 large egg, beaten
1/3 cup butter, melted and cooled slightly
1-1/2 tsps pure vanilla extract
eggnog, add only enough eggnog to make your wet ingredients equal two cups
1-1/2 cups all-purpose flour
3/4 cup sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts
1/2 cup pecans
1/2 cup bittersweet chocolate chunks or chips (72% cacao)

Instructions

Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
Mash your bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg. Add the wet ingredients to the dry ingredients and fold them very carefully into each other. Do not over-mix, about 10 strokes is about enough. (Over-mixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.) Fold in chopped nuts and chocolate just until incorporated.
Spoon the batter lightly into the muffin pan (do not pack it in). If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
Place into your preheated oven and bake for 25 minutes or until a toothpick comes out clean.
Let cool for 15 minutes in the pan (on a wire rack) before removing.
Will keep several days in a tightly covered container.

Nutrition

The post Eggnog Banana Bread Muffins appeared first on Noble Pig.

Chocolate Cream Cheese Bars

Cathy Pollak — Mon, 11 Mar 2019 23:01:13 +0000

Perfect for any occasion, these Chocolate Cream Cheese Bars feature a unique chocolate graham cracker crust and topping, with a creamy middle layer.

It’s so easy to treat your family with these nuts and cream cheese bars and in a way, they totally remind me of eating cheesecake. These bars have a unique taste and texture with the combination of graham cracker crumbs and nuts mixed together to make the crust and crumb topping. However, the best part is the flavor. The cream cheese gives them a bit of a tangy taste, which helps even out the sweetness. It’s pretty much perfection in a dessert bar and you must try baking them yourself.

These Chocolate Cream Cheese Bars are very sturdy, making them the perfect addition to take to any party, picnic or potluck. These will not fall apart before arriving at your destination.

I love my Butterscotch-Walnut Chocolate Bars and Blueberry-Lemon Oatmeal Bars, but this recipe for Chocolate Cream Cheese Bars is a whole new level of dessert nirvana.

Can I Substitute Different Types of Chocolate Chips

Yes, you can! If you prefer dark chocolate or milk chocolate, you can absolutely substitute them in this recipe. Also, if you prefer a different flavor of chocolate chips, those would work too. I highly recommend making this recipe according to your tastes.

Do Cream Cheese Bars Need To Be Refrigerated

Yes, please refrigerate your cream cheese bars, since cream cheese is perishable. Also, in order to get nice, clean cuts of these bars, or any bars you make, refrigerating them until they are very cold makes slicing them so much easier.

After this recipe has completely cooled, I cover the baking tray tightly with saran wrap, placing the bars in the refrigerator until the next day. Then I use an 8″ chef’s knife to cut the whole tray into squares. Each bar is removed with a small spatula.

Storage Ideas

tightly wrapped or in Tupperware
keep them in the refrigerator up to a week
store in the freezer for up to three months

Recipe Tips

Melting the chocolate chips and butter in a large saucepan (10-12″), using a rubber spatula to stir. The large surface areas allows the chocolate to melt quickly without seizing.
Making to sure to chop the walnuts into, smaller pieces. Large walnut pieces will have a harder time keeping the crust together.
Soften cream cheese by submerging each pack (still in foil) in hot tap water for five minutes. Cream cheese will not be lumpy in the batter after this.
Bring eggs to room temperature before mixing with the cream cheese.
Use fresh lemon juice, not that fake, bottled stuff.
Refrigerate bars overnight in order to get nice, clean lines when slicing into squares.
A small, metal spatula to remove bars from pan is very helpful.

This post may contain affiliate links. Please read my disclosure policy here.

Equipment You’ll Need To Make This Recipe

More Dessert Bar Recipes

Chocolate Cream Cheese Bars

Perfect for any occasion, these Chocolate Cream Cheese Bars feature a unique chocolate graham cracker crust and topping, with a creamy middle layer.

Course Dessert

Cuisine American

Keyword Chocolate Cream Cheese Bars

Prep Time 30

Cook Time 30

refrigerate 8

Total Time 1

Servings bars

Calories 259kcal

Author Cathy Pollak

Ingredients

1-2/3 cups (313 g) semi-sweet chocolate chips
6 tbsp (84 g) butter
2 cups (224 g) graham cracker crumbs
2 cups (240 g) chopped walnuts
2 packages (8 oz each) cream cheese, softened
1/2 cup (100 g) granulated sugar
4 large eggs
1/4 cup (30 g) all-purpose flour
2 tbsps fresh lemon juice

Instructions

Preheat oven to 350 degrees F.
In a large, wide saucepan (10-12"), melt chocolate chips and butter over low heat. (Use a silicone spatula to stir the chocolate and butter together, it will melt fast and you do not want to over heat the chocolate as it might seize up.) Stir in the graham cracker crumbs and nuts. Reserve two cups of the chocolate-crumb mixture. Press the remaining mixture into an ungreased 15 x 10-inch jelly roll pan.
Bake for 12 minutes.
Beat together softened cream cheese and sugar until its creamy. Add eggs, preferably one at a time, beating well after each addition. Beat in flour and lemon juice. Pour this mixture over crust and sprinkle reserved crumb mixture on top.
Bake for 25 to 30 minutes until set and is not jiggly. Cool in pan on wire rack. Refrigerate overnight before cutting into bars.
These keep well in the refrigerator up to a week when tightly covered.

Notes

Cooking tip: Soften cream cheese bricks in a bowl of hot tap water for five minutes while still in the package. This ensures your batter will not be lumpy.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Cream Cheese Bars appeared first on Noble Pig.

Chocolate Archives - Noble Pig

Guinness Chocolate Layer Cake

Guinness Chocolate Layer Cake, A Flavor Triangle

What is a Guinness Chocolate Cake?

Ingredients

How to Make This Guinness Chocolate Layer Cake

Recipe Tips

Storage

FAQs

From My Kitchen Notes

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Guinness Chocolate Layer Cake

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Ingredients

Drizzling Syrup:

Cake:

Bittersweet Icing:

Instructions

Notes

Nutrition

Nutella Chocolate Cookie Cups

Nutella Chocolate Cookie Cups, For Movie Nights That Mean Something

Why I Love This Recipe

Ingredients

How to Make Nutella Chocolate Cookie Cups

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From My Kitchen Notes

More Handheld Chocolate Things While You Obsess Over a Movie

Nutella Chocolate Cookie Cups

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Cookie Cups:

Nutella Chocolate Filling:

Optional Toppings:

Instructions

Cookie Cups:

Notes

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Mud Pie

Mud Pie Recipe

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How To Make Mud Pie

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Mud Pie

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Crust:

Filling:

Topping:

Instructions

Video

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Air Fryer S’mores Egg Rolls

Air Fryer S’mores Egg Rolls

Why I Love This Recipe

Ingredients

How to Make Air-Fried S’mores Egg Rolls

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Air Fryer S'mores Egg Rolls

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Peppermint Patty Brownies

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Making Clean Cuts and Uniform Slices

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Peppermint Patty Brownies

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