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:
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!
Another of the most popular recipes, especially at the holidays. These gorgeous cookies are always a hit at holiday parties!
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!
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!
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.
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!
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!
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.
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!
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.
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!
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.
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!
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.
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