Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Chocolate Chess Pie

Found in SL November 2024 here

 

1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream

Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture. 

Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes. 

Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream. 

Chocolate Bundt Cake

Found in SL November 2024 here

 

2 1/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. baking powder
2 large eggs
1 cup whole buttermilk
1 cup strong brewed coffee, cooled
1/2 cup canola oil
2 tsp. vanilla extract
3/4 cup heavy whipping cream
1 cup semisweet chocolate chips
2 tsp. coffee liqueur (such as Kahlúa)
Chopped toasted pecans, for garnish

Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. 

Add oil mixture to flour mixture, stirring until combined.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
  
Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
  
Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days. 

Deep Dish Skillet Brownies

Found in SL Jan/Feb 2023 here

 

5 Tbsp. unsalted butter, plus more for skillet
1/4 cup canola oil
1 1/4 cups 60% to 70% cacao bittersweet chocolate chips, divided
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa
1/2 tsp. kosher salt
1/4 tsp. baking soda
Ice cream (optional)

Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet with butter.
Place butter and oil in a large microwavable bowl; microwave on medium (50% power) until butter melts and mixture is warm, about 2 minutes. Stir in 1/2 cup of the chocolate chips until melted and smooth, about 1 minute. Whisk in granulated sugar, brown sugar, vanilla, and eggs until combined and smooth. Fold in flour, cocoa, kosher salt, and baking soda until just combined.
Stir in remaining 3/4 cup chocolate chips. Pour batter into prepared skillet.

Bake in preheated oven until edges are puffed and a wooden pick inserted in center comes out mostly clean, about 32 minutes for fudgy brownies and up to 40 minutes for chewier brownies. Cool in skillet on a wire rack 1 hour before serving. Top with ice cream, if desired.

Deep-Dish Skillet Brownies Variations: 

Sweet, salty, crunchy—there are plenty of ways to dress up the classic.
 

White Chocolate-Strawberry Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each chopped white chocolate and crushed freeze-dried strawberries.
 

Coconut-Almond-Fudge Skillet Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/4 cup each shredded coconut and toasted sliced almonds into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/4 cup each shredded coconut and toasted sliced almonds. Cool 30 minutes; drizzle with 1/4 cup hot fudge.
 

Peanut-and-Pretzel Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 3 Tbsp. chopped honey-roasted peanuts and 1/4 cup crushed pretzel twists into batter with remaining chocolate chips. Pour batter into skillet, and top mixture with an additional 3 Tbsp. chopped honey-roasted peanuts and 3/4 cup crushed pretzel twists. Bake as directed.
 

Salted Caramel S'mores Brownies
Prepare recipe as directed through Step 2. In Step 3, stir 1/2 cup each mini marshmallows and crushed graham crackers into batter with remaining chocolate chips. Pour batter into skillet; bake as directed. Remove from oven; top with 1/2 cup each mini marshmallows and crushed graham crackers, pressing to adhere. Cool 30 minutes; drizzle with 1/4 cup salted caramel sauce. 

 

Cranberry-Pistachio Biscotti

Found in SL Dec 2024 here

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for surface
3/4 tsp. baking soda
3/4 tsp. kosher salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup sweetened dried cranberries, coarsely chopped
1/2 cup unsalted roasted pistachios, coarsely chopped
2 Tbsp. tap water
1 cup white chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
 
Whisk together flour, baking soda, and salt; set aside.
 

Beat brown sugar, granulated sugar, and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add vanilla and 2 of the eggs; beat on low speed until combined, about 1 minute. With mixer on low speed, gradually add flour mixture, and beat until no streaks remain, about 45 seconds. (Mixture will be shaggy and sticky).
 
Add cranberries and pistachios; beat on low speed until evenly distributed, about 10 seconds.

Turn dough out onto a lightly floured surface. Evenly divide dough into 2 portions; shape each portion into a 12-inch-long log (about 1 1/2 inches wide x 1 inch thick).
  
Place logs 3 inches apart on prepared baking sheet. Whisk together water and remaining egg. Brush logs with egg mixture. (Discard any unused egg mixture.)
  
Bake in preheated oven until golden brown and firm on top, 25 to 30 minutes.
   
Let cool on baking sheet 5 minutes; transfer to a cutting board while still warm. (Reserve baking sheet and parchment paper.) Carefully cut logs crosswise into 3/4-inch-thick slices.

Place slices, cut sides down and evenly spaced, on reserved parchment paper-lined baking sheet.
 
Bake in preheated oven until mostly firm in center and slightly browned, 8 to 12 minutes, flipping biscotti once halfway through cook time.

Transfer biscotti to a wire rack; let cool completely, about 25 minutes.
 
Microwave white chocolate in a medium-size microwaveable bowl on HIGH in 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Dip bottoms of biscotti into melted white chocolate; shake gently to remove excess, and transfer, white chocolate side down, to a parchment paper-lined wire rack.
 
Let stand until chocolate is set, 5 to 8 minutes.

Knock You Naked Brownies

Found on SL website here

1 (16-oz.) box fudge brownie mix (such as Betty Crocker)
1/2 cup unsalted butter, melted
2 tsp. vanilla extract
3/4 cup toasted chopped pecans, divided
3/4 cup evaporated milk (from 1 [12-oz.] can), divided
60 individual caramel candies (such as Kraft; from 2 [11-oz.] pkg.), unwrapped
1/2 tsp. kosher salt
3/4 cup semisweet chocolate chips (from 1 [10-oz.] pkg.), divided
Flaky sea salt (optional), for sprinkling

Preheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, leaving a 1-inch overhang on all sides. Coat parchment with cooking spray; set aside.

Stir together brownie mix, melted butter, vanilla, 1/2 cup of the pecans, and 1/4 cup of the evaporated milk until smooth (batter will be very thick).
Press about 1 1/2 cups of the brownie mixture into an even layer in prepared pan.
Bake in preheated oven until just set and still a bit gooey, 7 to 8 minutes. Let cool 10 minutes.

Meanwhile, place caramels and remaining 1/2 cup evaporated milk in a microwave-safe bowl. Microwave on HIGH in 1- minute intervals, whisking after each interval, until caramels are melted and mixture is smooth, about 3 minutes total. Stir in salt until combined.

Pour caramel sauce evenly over baked brownie layer.
Sprinkle with 1/2 cup of the chocolate chips. Crumble and sprinkle remaining brownie batter evenly over caramel and chocolate (there will be caramel showing). Sprinkle evenly with remaining 1/4 cup each pecans and chocolate chips. 

 

Bake in preheated oven until edges are set, about 20 minutes. Sprinkle with flaky sea salt, if desired. Let cool to room temperature on a wire rack, about 1 hour, 30 minutes. Cover with plastic wrap, and chill until firm, about 1 hour. Using excess parchment as handles, remove brownies from pan; cut into squares. Store in an airtight container in refrigerator up to 2 weeks. 

 

Brownies

Found on SL website here

2 1/4 cups granulated sugar
1/4 cup brown sugar
1 tsp. salt
1 Tbsp. vanilla extract
1 cup unsalted butter, plus more for buttering pan
1 cup chocolate chips
6 large eggs
1/2 cup vegetable oil
1 tsp. instant espresso powder (optional)
1 tsp. ground cinnamon (optional)
1/2 tsp. ground cayenne pepper (optional)
1 1/3 cups Dutch-process cocoa powder
1 cup all-purpose flour
1 tsp. baking powder

Preheat the oven to 350°F. Butter a 13- x 9-in. pan. Alternatively, you can also line it with parchment, butter that, and you’ll be able to turn the entire pan out at once.
Melt butter in a saucepan over medium heat.
Add chocolate chips and stir constantly until combined and melted. Remove from heat to cool slightly.
Combine granulated sugar, brown sugar, salt, vanilla extract, eggs, and oil in a bowl. Add espresso powder, cinnamon and cayenne if using.
You can whisk by hand or use an electric mixer on medium speed. Mix until well combined and smooth.
Sift flour, baking powder, and cocoa together into sugar and egg mixture.
Add chocolate mixture. Whisk (or mix on medium) until smooth and glossy.
Pour batter into the prepared pan and bake for approximately 30 minutes.
You’ll know it’s done when it only jiggles slightly, the top has a crust, and a toothpick comes out with only crumbs.
Let cool in the pan on a cooling rack for at least 1 hour, cut, and store in an airtight container with sheets of wax paper in between layers to prevent sticking. The brownies will stay fresh for one week stored at room temperature or up to 6 months frozen.

 

Cookies & Cream Cheesecake Brownies

Found in Southern Living April 2024 issue and here

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
8 cream-filled chocolate sandwich cookies, roughly chopped (such as Oreo)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute.Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; sprinkle chopped cookies over cream cheese mixture. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.

Dulce de Leche Brownies

Found on SL website here 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 cup dulce de leche

Flaky sea salt

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Microwave dulce de leche until warmed, about 30 seconds. Spread over hot brownies. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. Sprinkle with flaky sea salt, if using. 

 

Dr Pepper Brownies

Found on SL website here

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt

Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.

Cherry Cheesecake Brownies

Found in SL April 2024 issue and here

 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. 

 

Peppermint Double-Chocolate Cookies

Found in SL Dec 2025 here

1 1/2 cups unsalted butter, softened
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
3 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 tsp baking soda
1 tsp instant espresso granules
1 cup dark chocolate chips (such as Ghirardelli 72% Cacao), divided
1 cup crushed soft peppermint candies (such as Bobs Sweet Stripes) (from about 30 candies), divided

Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk together flour, cocoa, baking powder, salt, baking soda, and espresso granules in a medium bowl. With mixer on low speed, gradually add half of flour mixture to butter mixture, beating until just combined. Add 1/2 cup each of the chocolate chips and crushed peppermints; beat on low speed. Gradually add remaining flour mixture, beating until just combined. Using a rubber spatula, fold in remaining 1/2 cup each chocolate chips and crushed peppermints. Cover using plastic wrap, and chill at least 1 hour or up to 2 days.
Preheat oven to 375°F. Scoop about 3 tablespoons dough, and form into a ball. Place balls 3 inches apart on 3 baking sheets lined with parchment (about 8 cookies per sheet).
Bake, 1 pan at a time, until cookies are set and tops begin to crack, 9 to 11 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to wire rack, and let cool completely, about 30 minutes. 

 

Chocolate Walnut Cherry Biscotti

2-3/4 c all purpose flour

2 c sugar

1 c Dutch processed cocoa

1-1/2 tsp baking soda

1-1/2 tsp cinnamon

1/2 tsp cayenne pepper

6 large eggs, room temp

2 tsp vanilla

1-1/2 c chopped walnuts, toasted

1 c semisweet chocolate chips

1 c dried cherries (or maraschino), drained and halved

 

Preheat oven to 325°. In a bowl, whisk first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into the dry ingredients. Stir in the walnuts, chocolate chips, and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).

Using floured hands, divide the dough into 3 portions. Shape each portion into and 8x3" rectangle on parchment lined baking sheets. Beat remaining egg; brush over tops. Bake 30-35 minutes or until firm to touch. Cool on pans on wire racks until firm. 10-15 minutes.

Reduce the oven setting to 300°. Transfer the baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4" slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from the pans to wire racks to cool completely.

 

Easy 4 Layer Chocolate Dessert

Found in Taste of Home Summer 2025 magazine.

1 c all purpose flour

1/2 c cold butter

1 c chopped walnuts/pecans, toasted, divided

8 oz cream cheese, softened

1 c confectioners sugar

16 oz cool whip, thawed, divided

2-1/2 c milk

2 4oz pkg instant chocolate pudding mix

1 c semisweet chocolate chunks

chocolate syrup

 

Preheat oven to 350°. Place flour in a small bow; cut in butter until crumbly. Stir in 1/2c nuts. Press onto the bottom of an ungreased 9x13 pan. Bake until light golden brow, 12-15 minutes. Cool completely on a wire rack.

In a bowl, beat cream cheese and powdered sugar until smooth; fold in 8oz cool whip. Spread over crust. In a large bowl, mix milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining cool whip. Sprinkle with chocolate chunks and remaining nuts. Refrigerate until cold.

Cut into bars. Just before serving, drizzle with chocolate syrup. 

Cinnamon Chocolate Chip Cookies

Original recipe found here.

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chips mix of semi-sweet and bittersweet

Preheat your oven to 375°F.
Using a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing after each addition, and the vanilla. Mix again.
Combine all the dry ingredients in a bowl and whisk together. With the mixer on low speed, carefully add in the flour mixture until well mixed and combined. Stir in the chocolate chips. If wanting to enjoy the cookies right away, place the cookie dough in your fridge and chill for at least 1 hour. Form and shape your cookie dough balls and place on a lined baking sheet about 2 inches apart. I like to bake 6 cookies on one baking sheet. Bake for 10 to 12 minutes or until golden brown around the edges.
Alternatively, you can form and shape all your cookie dough balls and place on a baking sheet and place cookie dough into your freezer. Freeze overnight. When ready to bake, preheat your oven to 375°F, place on a lined baking sheet about 2 inches apart and bake for 14 to 15 minutes* or until golden brown around the edges. Enjoy!
Notes
*When baking from frozen, sometimes I bake at 375 for 14 to 15 minutes and then turn off the oven and leave the cookies in there for 1 additional minute. 

Triple Chocolate Baked Doughnuts

Original recipe found here.

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup packed brown sugar
2 eggs
6 tablespoons unsalted butter melted and cooled slightly
2 teaspoons vanilla extract
1/2 cup any kind chocolate chips or chunks I used semi-sweet

For the ganache:
1 cup 6 ounces good quality chocolate, finely chopped OR semi-sweet or milk chocolate chip morsels
1/3 cup heavy whipping cream
½ teaspoon vanilla extract

For toppings:
sprinkles of any kind
nuts: almond slivers hazelnut bits, almond slices, whatever you want

For the doughnuts:
Preheat the oven to 325 degrees. Coat a doughnut pan with non-stick spray. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate, smaller bowl, mix together the buttermilk, brown sugar, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry and use a rubber spatula to gently mix the ingredients together. Lastly, mix in the chocolate chips.
Pour the batter to a large gallon size Ziploc bag; cut off a small corner and use the bag to pipe the doughnut cake batter into the pan, filling each well about 2/3 full (for bigger sized doughnuts; you can experiment but be careful not to overfill each well or cavity). Bake for 10-12 minutes, or until the cake tops spring back when touched. Cool completely on a wire rack.

For the chocolate ganache:
Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth.
Once the doughnuts have cooled a bit, dip each one into the ganache, swirl a little to ensure good coverage and then place back on the wire rack. Sprinkle or decorate with nuts and/or any kind sprinkles and have fun!