While I am spending time celebrating the holidays with my family, I thought it would be fun to take a look back through the year and see which were your favorite Chocolate Monday recipes of 2016. And given this is the last Monday of 2016, this is the perfect day for a look back.
I always enjoy seeing your favorites, re-living each dessert and getting inspired all over again, ready to tackle another year of creating fun Chocolate Mondays for you!
Here is a Baker’s Dozen of the most popular Chocolate Monday recipes for 2016:
Chocolate Brownie Cookies (Gluten-Free)
One of the perennial favorites, these cookies are intensely chocolatey and call for a tiny amount of flour, just enough to hold them together. Trust the recipe – these are amazing!
Chocolate-Vanilla Pinwheel Cookies
Another of the most popular recipes, especially at the holidays. These gorgeous cookies are always a hit at holiday parties!
Super Easy and Rich Chocolate Mousse (Gluten-Free)
This was my favorite recipe to serve for dinner parties when I was young and single because I could put it together in a snap and it would chill in the fridge while I made the rest of the meal. Plus everyone loves it!
Chocolate Chip Brioche French Toast
The chocolate chip brioche bread from Pasquier is perfect for a fun treat for your kids – eaten straight from the pack, toasted with butter, or like I did, turned into French toast!
Chocolate and Whipped Cream Layer Cake (Gluten-Free)
If you love chocolate cakes but don’t like heavy frostings, this is the cake for you. Lovely, lightly sweetened whipped cream between the layers and a simple chocolate ganache poured over the top.
Boston Cream Pie (Gluten-Free)
This was one of my first attempts at gluten-free baking after my diagnosis and thanks to the very talented Brian of A Thought for Food, one of my first successes!
Homemade “Little Debbie” Layer Cake
A throwback to our childhood, this cake is very similar in flavor to the Little Debbie treats we loved. Lovely any time of the year!
White House Fudge
When Mamie Eisenhower was the First Lady, she shared her favorite fudge recipe and it became the standard for the entire nation. The same recipe is still the most popular version being made today and great because it doesn’t require nearly as much technical skill as old-fashioned fudge.
Secret Ingredient Peanut Butter Chocolate Chip Cookies (Gluten-Free)
I discovered PB2 when we were developing recipes for our cookbook (which you can buy here, wink). It packs the same punch of peanut butter flavor without the fat or liquid messing up a baking formula. A fascinating product that is really fun to play with!
Chocolate and Coconut Nanaimo Bars (Gluten-Free)
Nanaimo bars are one of Canada’s greatest contributions to the world of sweet treats. The combination of chocolate and coconut is always popular, but this unique dessert will have you standing up and applauding.
German Chocolate Bundt Cake (Gluten-Free)
Speaking of applauding, Shelby of Grumpy’s Honeybunch created one of my all time favorite chocolate cakes. She took the concept of a German chocolate cake and turned it inside out, literally, by hiding the “frosting” inside the cake for a fun surprise when you slice it open. Perfection!
White Chocolate Panna Cotta (Gluten-Free)
If you are looking for an elegant show-stopping dessert, your search is over. This creamy white chocolate panna cotta uses coconut milk and gelatin to create an impossibly lush pudding. One bite and you’ll be hooked.
Raspberry Brownies (Gluten-Free)
And for our Baker’s Dozen recipe – an extra one given when you buy a dozen items in a bakery – I am delighted to see the recipe that I know would have been my mother’s personal favorite!
I hope you have enjoyed the 50 recipes I’ve shared with you this year and are looking forward, as I am, to another year of wonderful chocolate treats, the perfect way to being your week!
Happy New Year one and all!
Gluten-Free Tips:
For the few recipes above that do not already have gluten-free options, you can adapt them by replacing the all-purpose flour with an equal amount of a gluten-free blend, using 120 grams of gluten-free flour blend for each cup of regular flour called for in the recipe. Add 1/4 teaspoon of xanthan gum or 1/2 teaspoon of psyllium husk powder for each cup of flour and whisk the dry ingredients together thoroughly before using in the recipe.
Create a New Tradition Today!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for joining the Heritage Cook Family!
