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Recipe: Double Chocolate Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

Ingredients

Directions

~ Marla Meridith

Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Recipe: Swedish Pancakes

Ingredients

Directions

~ Marla Meridith

Cherry Valentine Rice Krispie Treats

Ingredients

Directions

~ Marla Meridith

Decadent Flourless Chocolate Cake

Ingredients

Directions

~ Marla Meridith

Recipe: Strawberries & Cream Hand Pies

Ingredients

Directions

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Double Chocolate Buttermilk Scones

A family favorite! Try this Double Chocolate Buttermilk Scones recipe, great for any time of the day. Chocolate lovers will swoon over all the chocolate goodness packed inside.

8 scones

1 3/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup buttermilk
1 large egg
1 tsp pure vanilla extract
1/2 cup unsalted butter (1 stick), cold, cut into 1/4 inch cubes
1/2 cup semi sweet chocolate chips, plus 1/4 cup for topping

Preheat the oven to 375˚ F, and a line a baking sheet with parchment paper.
Place the flour, cocoa, sugar, baking powder, and salt in the bowl of a food processor, pulse to combine.
Add in the buttermilk, egg and vanilla. Pulse to combine.
Add in the butter and pulse until you have pea sized pieces.
Transfer the dough to a lightly floured work surface. Knead until you have a ball.
Knead in the 1/2 cup of chocolate chips.
Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1 inch. Gently press in the rest of the chocolate chips.
Cut into 8 equal wedges, and bake for 20 to 25 minutes.

~ Marla Meridith

Recipe: Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting

This recipe for Mini Double Chocolate Chip Cupcakes with Cream Cheese Frosting will satisfy all chocolate lovers dreams!

about 3 dozen cupcakes

3/4 cup unbleached all-purpose flour, leveled
1/2 cup unsweetened natural cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup dark brown sugar
1/3 cup unsalted butter, melted at room temperature
2 tsp pure vanilla bean paste or vanilla extract
1/2 cup buttermilk, at room temperature
1/2 cup mini chocolate chips
–Frosting: Cream Cheese Frosting or Chocolate Frosting
https://newmm2019.wpengine.com/recipe/the-ultimate-cream-cheese-frosting/
https://newmm2019.wpengine.com/recipe/super-sexy-chocolate-frosting/

Pre heat oven to 350 degrees Fahrenheit with the rack in the middle.
Make the frosting with either the Chocolate or Cream Cheese flavors, set aside.
In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, using a spatula combine the eggs, sugar, vanilla and buttermilk until smooth.
Make a well in the center of the dry ingredients, add the wet ingredients and stir with a spatula until well combined. Fold in the chocolate chips.
Place mini cupcake liners in the muffin pan. Fill the liners only halfway (no more!)
Bake for 10-12 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Let cupcakes cool completely before frosting.
You can frost with a spatula or a piping bag with tip. Top with a few mini chocolate chips or sprinkles.
Store any leftovers in the refrigerator, covered for up to 5 days.

You want the eggs, butter and buttermilk at room temperature so they mix together consistently and so that you don’t cook the eggs while mixing.

~ Marla Meridith

Recipe: Swedish Pancakes

We love these thin Swedish Pancakes. Great for weekend breakfast and brunch.

14 swedish pancakes

3 large eggs
2 cups milk
1 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1/2 tsp salt
1 cup unbleached all-purpose flour
6 tbsp melted, unsalted butter (plus more for skillet)
powdered sugar for serving
fruit for serving

In a medium bowl, whisk together the eggs and milk. Add the maple syrup, vanilla, salt and flour. Whisk 1-2 minutes until you have a smooth batter.
Place 1 tbsp butter in a 10 inch cast iron, melt over medium heat. Place 1/4 cup of the batter in the center of the pan. Cook about 1 minute, until you see bubbles forming. Gently flip the pancake and cook another minute. Continue this until you have used up all the batter, adding more butter as needed to the pan.
Serve immediately with a dusting of powdered sugar and fresh fruit.

~ Marla Meridith

Decadent Flourless Chocolate Cake

This Decadent Flourless Chocolate Cake is exactly what all chocaholics need to satisfy their cravings. Simple to prepare & completely delicious!

10-12 servings

12 oz semisweet or bittersweet chocolate, chopped
12 tbsp (1 1/2 sticks) unsalted butter
1 1/2 tsp instant coffee or espresso
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
confectioners’ sugar for dusting

Pre heat the oven to 325 degrees Fahrenheit with the rack in the middle.
Spray a 9X2 inch spring form pan with cooking spray.
In a bain marie or in the microwave, melt the chocolate with the butter until creamy.
Mix in the instant coffee and salt.
In the bowl of a stand mixer (or using a hand mixer) whisk together the eggs and sugar until pale and creamy, about 8-10 minutes.,
Fold in the melted chocolate mixture, combine well. Pour the batter into the prepared pan.
Bake for 1 hour and 25 minutes, until a toothpick comes out wet but not gooey.
Cool the cake on a wire rack. Carefully remove from the pan and serve on it’s own or with a side of ice cream or freshly whipped cream.

~ Marla Meridith