Treks & Bites60 recipes
Treks & Bites – The Crossroads Where Food Meets Travel!
Carrot Zucchini Chocolate Spice Cake
We use Dutch Processed cocoa powder for a lot of our baking for two reasons: the first is that we love the rich flavor and darker color better than natural cocoa powder, and the second is the smell is outrageously good.
Chocolate Pots de Crème
We use dark or bittersweet chocolate chips for this recipe and lately, we’ve been using a mixture of half 60% cacao and half 72% cacao.
German Chocolate Cupcakes
This cake keeps really well in the refrigerator for a couple of weeks, but it tastes best if you take it out of the refrigerator about 15 minutes before serving it because the flavors are more pronounced at room temp.
Double Chocolate Toasted Pecan Cookies
The little twist of the sea salt grinder really brings out the flavor in these cookies.
Cream of Coconut Cake with Cream Cheese Frosting
For this cake, we added a chocolate element for the filling between the layers by mixing a portion of the cream cheese frosting with chocolate.
Brown Butter Cake
Take your cake game to a whole new level by using brown butter instead of plain butter.
Mocha Cheesecake
This cheesecake is absolutely delicious! It is made with real coffee, melted dark chocolate, and Kahlua, along with a chocolate cookie crust.
Chocolate Almond Brownie Bites
Everyone has their own favorite brownie, and this happens to be mine! Made with almond paste and two kinds of chocolate it is rich and moist.
Triple-Chip Cookies
These chocolate chip cookies are tough to beat with butterscotch chips in addition to dark and milk chocolate chips.
