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Chocolate Baked Donut Recipe

June 22, 2020 by girlinspired Leave a Comment

TWO. INGREDIENTS. That’s it. You can make this chocolate baked donut recipe with just one box of chocolate cake mix and a jar of applesauce. They are soft and moist and just melt in your mouth. I even have a super savvy tip for adding ready-made frosting. These chocolate donuts are so good, you won’t even know they’re made with applesauce!

stack of chocolate baked donuts with chocolate frosting and toppings: coconut, sprinkles, and mini chocolate chips, on white plate

Sometimes you just need a super quick win! I love to use cake mix as a base for delicious bundt cakes like our favorite chocolate Kahlua cake and the buttery rich pecan rum cake. When I can take a cake mix and only need ONE other ingredient from the pantry to make donuts, AND call it healthy, it’s really a good day. We love whipping up two ingredient pumpkin donuts and now we’ve added these yummy chocolate donuts to the mix!

stack of chocolate baked donuts with chocolate frosting and toppings: coconut, sprinkles, and mini chocolate chips, on white cake platter

It couldn’t be simpler to bake these donuts. Let’s get to it.

Chocolate Donut Ingredients

1 box chocolate cake mix
15 oz. jar of plain applesauce
Optional: ready-made chocolate frosting and toppings

Baking Instructions

Step 1: Pour 15 oz. of applesauce into a mixing bowl. Stir in one package of chocolate cake mix until batter is evenly mixed.

photo collage: applesauce in glass bowl, bag of cake mix, donut pan, cake mix being mixed into applesauce, spatula and aqua linen

Step 2: Grease the donut pan. You can use any size donut pan you like. I prefer metal donut pans. These are the donut pans I have the best luck with (affil).

Step 3: Fill each cavity of donut pan halfway full of batter. It is easiest to pipe the batter into the pan. If you don’t have a piping bag, just fill a gallon size ziplock bag and snip the corner off to make a piping bag.

Step 4: Bake at 400 degrees F for 8-10 minutes. Gently press your finger against the baked donut. If it springs back, the donuts are done baking. If the indent stays in the donuts, bake them a few minutes longer until they’re done.

4 photo collage showing the steps to grease and fill donut pan with batter using ziploc bag, baked donuts in pan, aqua linen

Step 5: Allow the baked donuts to cool in the pan. Gently remove them from the pan onto a cooling rack. They should just tip right out of the pan. If they stick at all, scoot a spatula underneath to loosen them.

Step 6: Time to frost these delicious treats! Obviously, you can use any kind of frosting or toppings that your little heart desires, but since we’re going for SUPER FAST AND EASY, there is nothing faster than a can of pre-made frosting. Choose a nice chocolatey flavor and here’s the secret….pop the can into the microwave for 30 second increments until the frosting is perfectly pourable. A full can will probably take 1 minute total – so super fast!

Once the frosting is pourable, you can top the donuts in one of two ways. Either pour the frosting into a bowl and dunk the top of the donuts in. Or pour the frosting straight from the tub over the top of the donuts. The cooling rack underneath the donuts gives the extra drips a place to go.

Step 7: Once the donuts are frosted, you can sprinkle on any topping you’d like! Coconut is great, as are sprinkles or chocolate chips! Give them some color or stick with a death by chocolate theme. Whatever you choose, get ready to sink your teeth in!

4 photo collage dipping donut into bowl of frosting, pouring chocolate frosting over donuts, frosted donuts on cooling rack, and donuts with toppings

Oh yeah! Those donuts are ready to eat! So good! No one will know they’re made from applesauce unless you tell them.

chocolate baked donuts on cooling rack with chocolate frosting dripping over the tops and coconut, chocolate chips, or sprinkles on top, aqua linen in background

These baked donuts will stay fresh for 2-3 days in an airtight container. Do not frost until ready to serve!

You can freeze the baked donuts as well. Freeze on a cookie sheet in a single layer. Once frozen, place the donuts in an airtight container and keep frozen. The donuts will defrost at room temperature within several hours.

Chocolate Baked Donut Recipe

The easiest, yummiest chocolate donut recipe – it takes just two ingredients and a donut pan!

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Course: Dessert

Keyword: baked donut recipe, donut

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings:

Calories: 169kcal

Equipment

donut pan

Ingredients

1 box chocolate cake mix
15 oz. applesauce

Instructions

Preheat oven to 400 degrees.
Grease donut pan.
Stir together applesauce and cake mix.
Fill each donut cavity half full.
Bake for 8-10 minutes until donuts spring back to the touch.

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

The Best Chocolate Cream Pie

May 20, 2020 by girlinspired 2 Comments

This chocolate cream pie is rich and decadent and silky smooth. It is our family favorite when we need a good chocolate fix. The filling is made from scratch with both bittersweet and semi-sweet chocolate. Layered over a thick Oreo cookie crust and topped with fresh whipped cream, you’re going to love this indulgent chocolate cream pie recipe!

slice of chocolate cream pie on serving spatula above pie in white pie plate

Everyone loves a classic chocolate cream pie, but you can also make this delicious dessert in party-size portions – find the instructions for making this pie in mini mason jars here.

Making the Oreo Cookie Crust

Let’s get started making the Oreo cookie crust for the pie. It is easiest to crush the cookies into a fine crumb by placing them in the food processor and pulsing until they are a fine and even size. Once the cookies are in fine crumbs, pour in the melted butter evenly while processing and then press the crust mixture into a pie plate.

If you do not have a food processor, the Oreos can be ground up in the blender, but you will have to work in smaller batches and stir frequently. You can also place the cookies in a large Ziploc bag and use a rolling pin to crush them. This will take some extra work and may not result in the finest or most even crumb.

four step photo collage showing Oreos in food processor , blending, adding butter, and pressing into white pie plate with blue towel in background

Making the Chocolate Cream Pie Filling

While the crust is baking, begin mixing up the pie filling. In a medium saucepan, whisk together the sugar, salt, and cornstarch. In a separate bowl, mix egg yolks and milk. Pour milk mixture into sugar mixture, whisking until smooth.

Heat over medium on the stovetop until mixture comes to a boil. You will want to whisk constantly to keep the mixture from sticking to the bottom of the pan. Once the mixture boils, turn the heat down to a simmer and continue stirring until the mixture thickens. This usually takes another 2-3 minutes.

photo collage with cooking pan, whisk, blue and white towel, eggs, milk, and sugar mixture

Remove the thickened filling mixture from the heat. Add in the remaining ingredients and stir until chocolate melts and the pie filling is smooth and consistent. Yum!

photo collage of chocolate chopped on cutting board, mixing chocolate and vanilla into saucepan of pie filling with a whisk, and the pie filling in pan

Now it’s time to pour that delicious chocolate filling into your baked cookie crust. Pour it in, and smooth it evenly in the pan. MMMMM. Go ahead and lick the spoon.

chocolate cream pie filling pouring from saucepan into white pie plate

Now you will need to chill the pie for several hours for the filling to set up. Cover with a sheet of plastic wrap, pressing it down over the filling to prevent a film from forming on the top of the pie filling. Place in the refrigerator for at least 3-4 hours.

Preparing the Whipped Cream Topping

whisk and whipped cream in glass bowl with blue and white linen and bowl of powdered sugar alongside it

Just before serving, you can prepare the whipped cream topping. Whisk two cups of heavy whipping cream until it starts to form soft peaks. Add in 2 tablespoons of powdered sugar and whisk a bit more. Using the whisk attachment on a standing mixer is the easiest way to whip up your whipped cream, but you can do it by hand and burn off a couple extra calories before you dig in to this pie!

whipped cream piled on top of chocolate cream pie in white pie plate

bowl of whipped cream next to pie plate with pie and whipped cream spread across top

Mound the whipped cream on top of the pie and spread lightly out to the sides. Use a peeler to create chocolate curls for the top of the pie. Chocolate sprinkles or crushed Oreos would be perfect decorative toppings as well.

overhead of chocolate cream pie with chocolate bars set on wrapper and peeler

Dig in! This chocolate cream pie will not disappoint. It is so rich and delicious, the perfect combination of cookie crust, silky chocolate filling, and light creamy whipped topping.

closeup of chocolate pie and whipped cream layers inside white pie plate

slice of chocolate cream pie on stack of white plates with one bite removed

Other Chocolate Desserts for Your Chocolate Craving

Chocolate Kahlua Cake Recipe

Peanut Butter Chocolate Layer Cake

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

Chocolate Cream Pie

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Course: Dessert

Keyword: chocolate cream pie

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Servings:

Calories: 687kcal

Ingredients

Oreo Cookie Crust

10.5 oz. Oreo cookies about 2 sleeves or rows of cookies
1/2 C. butter melted

Filling

3/4 C. granulated sugar
1/4 C. cornstarch
1/4 tsp. salt
4 egg yolks
3 cups whole milk
5 oz. semi-sweet chocolate chips
2 oz. Baker's unsweetened chocolate squares
2 Tbsp butter
2 Tsp vanilla extract

Topping

2 cups heavy whipping cream
2 Tbs. powdered sugar
chocolate sprinkles or chocolate curls optional

Instructions

This recipe yields one 9-inch pie. It can easily be doubled to make two pies.
Place Oreo cookies into a food processor and pulse until ground.
Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.
Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.
Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
For the filling:
Stir together sugar, salt, and cornstarch in a medium size heavy pan.
Whisk egg yolks into milk.
Add milk mixture to sugar mixture and heat over medium – medium/high heat.
Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
Remove from heat.
Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
Stir until melted and smooth.
Transfer filling into the pie plate over the baked crust.
Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.
Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.
Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

The Very Best Double Chocolate Cake

May 5, 2020 by girlinspired Leave a Comment

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake. Simply stir the 6 ingredients, dump into a pan, bake and you’re done! You can add a quick chocolate glaze over the cooled cake for another layer of shine and richness. It is one of the best chocolate cake recipes I’ve ever tried!

chocolate cake with glaze on white cake platter with text overlay

Double Chocolate Cake Ingredients

For the Cake:

1 box Devil’s Food Chocolate cake mix
2 eggs
1/2 cup rich coffee, espresso preferred
1/4 cup vegetable oil
16 oz. tub of sour cream
12 oz. package of semi-sweet chocolate chips
cocoa powder for dusting the pan
powdered sugar for dusting the cake if the glaze is not used
Bundt Cake pan (you can find the one I used here through this referral link)

For the Chocolate Glaze:

3/4 cup chocolate chips
1 Tbs. corn syrup
1/2 teaspoon vanilla extract
4 Tbs. butter

chocolate bundt cake on white cake platter with white and red linen

How to Make A Double Chocolate Cake

Watch this video to see the steps for making this chocolate cake recipe.

MIX THE MAIN INGREDIENTS

In a large mixing bowl, or the bowl of a standing mixer, combine cake mix, eggs, espresso, vegetable oil, and sour cream. Beat until fluffy and well combined.

photo collage of cake ingredients in glass bowls - eggs, cake mix, sour cream, and chocolate chips

ADD CHOCOLATE CHIPS

Gently fold in dark or semi-chocolate chips until thoroughly combined into batter.

PREPARE THE PAN SO CAKE DOES’T STICK

Prepare the bundt pan. Bundt pans can be tricky when it comes time to remove the baked cake because there are many nooks and crannies where the cake may stick. Grease the pan or spray with a non-stick cooking spray. Be sure to get the grease into all of the curves of the pan.

Sprinkle a good amount of cocoa powder into the pan and tap the sides and base of the pan, tilting it in every direction until the cocoa powder has completely coated the inside of the pan.

empty bundt pan with cocoa powder coating the inside

POUR BATTER INTO PREPARED PAN

Pour the chocolate cake batter carefully into the bundt pan. Gently drag a spatula across the top of the batter to ensure that it is evenly distributed within the pan and smooth across the top.

bundt pan filled with chocolate cake batter and red and white linen

BAKING THE CAKE

Bake in a 350 degree Fahrenheit oven for 40-45 minutes or until the cake springs back when touched and a toothpick inserted in the center of the cake comes out clean.

REMOVING THE CAKE FROM THE PAN

It is very important to allow the cake to cook substantially before removing it from the pan. The pan should be cool enough to handle it with your bare hands. The cake will retract slightly from the pan as it cools, which will also aid in the removal process. Heavier bundt pans will take longer to cool that lightweight bundt pans.

Allow the cake to cool for 15-45 minutes. Use a spatula to lightly loosen the side of the cake from the pan, as much as possible. Place a cooling rack over the opening of the bundt pan. While holding the cooling rack and bundt pan in place, tip the cake over and place the cooling rack onto the counter. You should hear the light thud of the cake falling loosely and perfectly from the pan. If some of your cake has stuck in the pan, gently loose it from the pan and place it into its spot on the cake. Most of the time a light powdered sugar dusting or a bit of frosting will disguise any pieces that didn’t make it perfectly out of the pan.

chocolate cake on cooling rack and baking sheet

MAKING THE CHOCOLATE GLAZE

Go ahead and leave your cake on the cooling rack to cool the rest of the way. You can simply dust the cake with powdered sugar immediately before serving or add another level of chocolate amazing by drizzling a chocolate glaze over the top. The chocolate glaze is SUPER simple and quick to make.

In a double boiler (or in a glass/ceramic bowl placed over a pan of simmering water), heat together chocolate chips, corn syrup, and butter until melted. Remove from heat and add in vanilla extract. Bam! Ready to drizzle. Place your cake laden cooling rack over a cookie sheet to catch the drips and then pour the chocolate glaze over the cake, letting the glaze run down the crevices of the cake.

chocolate cake on cooling rack and baking sheet with white pot of melted chocolate glaze and whisk

chocolate bundt cake on metal cooling rack with glaze drizzled over and white and red linen

Cake is done and ready to serve! Yum! The rich, moist double chocolate cake is going to be a new favorite in your recipe box! I know I love a great chocolate cake mix recipe!

forkful of chocolate cake from cake slice on white plate

slice of chocolate cake on white plate with cake on pedestal in the background

More Cake Recipes

Chocolate Kahlua Cake Recipe

Glazed Pecan Rum Cake

DOUBLE CHOCOLATE CAKE RECIPE

Double Chocolate Cake

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake.

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings:

Calories: 410kcal

Equipment

bundt pan

Ingredients

1 box Devil's Food cake mix
2 eggs
1/2 cup espresso
1/4 cup vegetable oil
16 oz. sour cream
12 oz. semi-sweet chocolate chips
cocoa powder for dusting pan

Chocolate Glaze

3/4 cup semi-sweet chocolate chips
1 tbsp corn syrup
4 tbsp butter
1/2 tsp vanilla extract

Instructions

Making the Cake

Combine cake mix, vegetable oil, sour cream, espresso, and eggs and beat well.
Gently fold in chocolate chips and stir until combined.
Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well.
Pour batter into prepared bundt pan and spread evenly.
Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
Allow cake to cool until you can handle the pan with bare hands. Turn cake over onto cooling rack and allow to cool the rest of the way.

Making the Chocolate Glaze

Heat chocolate chips, corn syrup, and butter in a double boiler until melted and combined.
Remove from heat; stir in vanilla extract.
Drizzle glaze over cooled chocolate cake and serve!

Tried this recipe?Follow me on Pinterest @girlinspired!

Video

Nutrition

Chocolate Kahlua Cake Recipe

March 5, 2020 by girlinspired 45 Comments

What I love most about a bundt cake is that, when done right, it is the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice. This recipe for Chocolate Kahlua Cake is so delicious – it’s one that has been in my family for decades. With just six basic ingredients, you can have this cake mixed up and in the oven in less than 10 minutes.

slice of Kahlua cake on stack of white dishes, white cake platter and jars of milk

Using Kahlua in a Cake

Kahlua is a sweet liquor, perfect for pairing with desserts, and it has a yummy coffee flavor that adds depth to this cake. You can always swap out the alcohol with straight coffee or espresso, as we did in this Double Chocolate Cake. The distinctly delicious flavor of this chocolatey boozy bundt cake will be a tad different, but will still result in an easy to bake fantastic chocolate cake!

overhead view of cake on white platter with teal linen and jars of milk

Kahlua Cake Ingredients

1 box of German Chocolate Cake mix
1/4 cup vegetable or canola oil
1/2 cup Kahlua liquor
2 eggs
16 oz. tub of sour cream
12 oz. semi-sweet chocolate chips

How to Make a Kahlua Cake

Step 1: Mix together the cake mix, Kahlua, oil, eggs, and sour cream. Beat well. Fold in the chocolate chips using a spatula or spoon.

photo collage with cake ingredients and step by step adding ingredients to glass bowl, mixing batter, and folding in chocolate chips

Step 2: Spray the bundt pan thoroughly with a non-stick cooking spray or grease with butter. Sprinkle cocoa powder over the greased pan and tap to coat lightly. This will help the cake to easily release from the pan after baking and cooling. You can also use flour, but the cocoa powder keeps the nice brown coating on the outside of the baked cake. After the pan is prepared, spread the batter evenly in the bundt pan.

photo collage of cake batter in glass bowl, preparing the bundt pan with cocoa powder and the bundt pan filled with cake batter

Step 3: Bake the cake at 350 degrees for 40-45 minutes or until the cake springs back when pressed or a toothpick comes out clean when inserted into the cake. Allow the cake to cool until you can easily handle it with bare hands. Use a small spatula to loosen the edges of the cake from the pan. Place the cooling rack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake. Allow to cool completely. Dust with powdered sugar immediately before serving.

photo collage of Kahlua in silver bundt pan being cooled on cooling rack, turned over, and the removed final cake

side view of sliced cake on white platter

Look how moist and chocolate gooey this cake is! It goes really well with a tall glass of milk, but of course you can serve it with some vanilla ice cream or a dollop of whipped cream.

bite of cake on fork next to Kahlua cake slice on stack of white plates, white cake platter and jars of milk in background

The Kahlua Cake Recipe

Are you ready to start your own family tradition with this yummy boozy cake recipe? Grab your bottle of Kahlua and your 5 other simple ingredients and hop to it!

No bundt pan? No problem! Bundt cake pans are readily available in most kitchen stores – OR you can grab one off through my Amazon referral link and have it delivered right to you – this is the bundt cake pan I use.

More Chocolate Desserts

The Best Chocolate Cream Pie

Peanut Butter Chocolate Layer Cake

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

Kahlua Cake

The easiest, richest, moistest chocolate cake you'll ever have. Dump and stir the ingredients, pop them into a bundt pan, and bake!

Print Pin Rate

Course: Dessert

Keyword: booze, bundt cake, cake, chocolate, kahlua

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings:

Calories: 356kcal

Ingredients

1 box German chocolate cake mix (w/ pudding in the mix)
2 eggs
1/2 cup Kahlua liquor (can substitute coffee)
1/4 cup vegetable oil
16 oz. sour cream (light or fat-free is fine)
12 oz. semi-sweet chocolate chips
powdered sugar for dusting

Instructions

Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
Fold in chocolate chips.
Pour batter into a well-greased bundt pan.
Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
Cool for 10 minutes or until the pan can be managed with bare hands.
Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
Transfer cake to a platter.
Dust with powdered sugar immediately before serving.

Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Notes about this Kahlua cake:

It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
If you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua. It is not the same, but it is still delicious.

Tips for Cleanly Removing the Kahlua Cake from the pan:

Grease that pan really well.
Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
Once you grease the pan, you can also dust it with cocoa powder and tap the excess out of the pan – this will help release the cake from the pan while leaving behind only a hint of residue that blends with the dark color of the cake.
I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake. And if they do, they won’t care once they get it into their mouths!

Happy baking!

Chocolate Kahlua Cake - the easiest, richest, moistest chocolate cake you'll ever have!

The Family Story

I met my husband in college; neither of us had a car or a dollar to our name. We ate spaghetti noodles for dinner and rode our bikes between campus, the beach, and the grocery store. Oh, the memories of riding our bikes to the grocery store, trying to ride back to his apartment while balancing grocery bags and bundles of firewood on the handlebars. We studied for hours in the campus coffee shop and made chocolate cream pie at his apartment. There was always money for chocolate cream pie.

After that first year, I returned home for the summer, but traveled the 500 miles down to see him for his birthday in July. I was still without a car, but I was determined to make him a surprise birthday cake. I wanted to make him the chocolate Kahlua cake that my mom always made. It was a family favorite and I thought he would love it. I made the trek by foot to the grocery store while he was at work. Finally, I was ready to make the BEST chocolate cake in the history of the world. I came back to the apartment and whipped up the cake. I was feeling quite proud of myself and waited for him to get home.

The dog ate the cake. The whole entire cake. Now, you might freak out because the dog just ate an entire chocolate cake filled with an entire bag of chocolate chips, and we all know that chocolate can kill dogs. But, this was Woody. And I knew he had eaten entire boxes of See’s candy without a flinch. I went back to the grocery store and baked another cake. I didn’t have time to let the cake cool and I dumped it out of the bundt pan too soon; the cake split in half.

My husband came home from work and we had a good laugh (or did we?) about the ordeal of this first birthday cake. It may have been a mess, but it was still the best damn chocolate cake he’d ever had. We still make this cake several times a year. And that wasn’t the last chocolate cake that dog ever ate.

Top Five Best Places to Eat in Puerto Rico

September 10, 2019 by girlinspired 1 Comment

Foodies unite! Are you headed to Puerto Rico and trying to sift through the bazillion dining options? Look no further. We visited A LOT of food options all over Puerto Rico, and surely there are many many more to try, but I’ve narrowed down our experience to the top five best places to eat in Puerto Rico. Here we go – this ought to get you through breakfast, lunch, afternoon snack time, dinner, and late night cravings! In no particular order, here we go…

Señor Paleta in Old San Juan, Puerto Rico

Señor Paleta will have a line out the door, but it’s worth the wait to get your hands on one of these ice pop treats! Fun and whimsical, not to mention delicious is what makes this hot spot in Old San Juan so popular.

From their website,

“Located in Puerto Rico and Central Florida, our paletas are filled with joy and fun flavors

for those who believe in the world.” ❤️

Could the inside BE any cuter?? Hot air balloons and the cutest colors!

Pick your flavor! There are so many to choose from! This stop is perfect for a warm afternoon or a post-dinner treat while you stroll the cobblestone streets of Old San Juan. (There are several locations throughout Puerto Rico, so don’t fret if you’re elsewhere!)

2. Pirilo Pizza Rustica in Old San Juan, Puerto Rico

So, I don’t usually choose pizza joints on vacations. When I’m visiting another region, I’m all about trying “local food” or food that seems aligned with that area – seafood in ocean destinations, for example. I visited several other restaurants before going the Italian route, but fortunately we were in Puerto Rico for many days and we finally visited Pirilo. I am SO GLAD WE DID! This is a smallish Italian restaurant with a pub feel – close tables, packed with people, dark, and noisy. AND THE BEST PIZZA I’VE EVER HAD IN MY LIFE. I’m seriously salivating just thinking about it.

We ordered calzones along with some other appetizers. This thing tasted like heaven. I have no idea how they packed so much flavor into the crust and the pepperoni and cheese filling, but it was out of this world amazing.

Don’t miss the “bread sticks” either. Little wads of glorious fried dough. The calamari was great, too! And even if it’s the middle of the night, you’re in luck – this place serves up bliss into the wee hours of the morning! Next time I’m in Old San Juan – I’m headed here first.

3. Chocobar Cortes in Old San Juan, Puerto Rico

Chocolate fan? This is your dream destination. Another popular spot in Old San Juan, this picturesque restaurant has a menu filled with chocolate concoctions and they don’t skimp on presentation either! I love a dish that looks as incredible as it tastes!

We really stuffed ourselves, but we made room for all the sections of the menu, including the cocktails! These drinks were the inspiration behind my Choco-colada recipe that I now make on a regular basis because it tastes like HEAVEN! Rich with chocolate, coconut flavors, and Caribbean rum, you won’t be disappointed! Graham loved his twist on a rum-based Old Fashioned as well.

Lots of eye-candy in the Chocobar Cortes also! If you’re not sitting down to eat, you can grab a drink at the bar or just grab some exquisite chocolates to go!

Oh yeah, the menu. Well, we ordered mochas (delicious), a chocolate breakfast sampler (amaze-balls) and chocolate French Toast. The food was filling and scrumptious. I think reading through the menu was one of my favorite parts of visiting this chocolate lovers haven.

4. Sabor y Rumba in Ponce, Puerto Rico

If you make the drive down through Ponce to the southern part of Puerto Rico, you’ll want to spend a little time in the charming historic town of Ponce. The streets and buildings are charming! We followed some recommendations for a local cafe and grabbed lunch at Sabor y Rumba, located in a little courtyard downtown. This outdoor slice of Paradise was perfect for an authentic lunch experience. We didn’t even order from the menu. We just asked the gentleman to choose a couple dishes for us that were local signature favorites.

What a treat! I felt like Grandma was serving me up a nice lunch. We had traditional beef and fried fish plates and they were delicious! The fried plantains and fried cassava root were my favorite!

The drink menu was extensive also, and we sampled a few mojitos, but the big winner in my book was a passion fruit mojito – amazing!

5. Mist Rooftop Bar + Kitchen at the San Juan Water & Beach Club

I would like to have this every day for the rest of my life, please. Papas Fritas Rancheras, I think they were called. Best. breakfast. ever.

This little rooftop bar and restaurant is a top choice for foodies. We checked in at this hotel and happened to sit down at a table for brunch while waiting for our room to be ready when we de-boarded the cruise ship. Although the boutique hotel is smallish and unsuspecting, the rooftop packed a punch – between the rooftop swimming pool, the 5-star food, and the top notch view, this place should not be missed!! Seriously, look at that breakfast view!!

Alrighty! So those are my top recommendations for places to eat in Puerto Rico! Have you been to any of these restaurants? Is there another place in Puerto Rico that shouldn’t be missed?

Caribbean Inspired Coconut Rum Cocktail

August 29, 2019 by girlinspired 3 Comments

Mmmmmm. Is there anything better than this indulgent little concoction right here? I can’t even handle how delicious this Caribbean inspired Coconut Rum Cocktail is! Inspired by two AMAZING cocktails that we had at the Choco Bar in Old San Juan, Puerto Rico, today I bring you the best of chocolate, combined with coconut, combined with RUM in what I like to call a Chococolada! Oh, how I love coconut rum drinks!

If you are planning to visit Puerto Rico at some point, I have some amazing food recommendations in both Old San Juan and other spots on the island, so be sure to read about them. Among my favorite restaurants was the Choco Bar and for chocolate lovers, it’s a must!

So let’s get to the making of this heavenly chocolate coconut cocktail concoction! First off, let’s work on some of the extras that make the appearance of the choco-colada match the flavor!

I toasted up some coconut for a beautiful garnish and a bit of extra flavor on the drinks. One glance at the coconut topped drink and you start getting a sense for the flavors you’re about to taste! You can toast the coconut over medium heat on the stovetop – or simply spread some out on a baking sheet and pop it into a 350 degree oven, stirring and checking often until it’s golden brown (5-10ish minutes).

Now for the decadent ganache rimmed serving glass!! This is so fun to do and it makes the drink extra delicious!

Have you ever made ganache? It is SO simple, I don’t even measure. (But if you want to measure, let’s say 1 cup chocolate chips and a half cup of heavy cream). Bring some heavy whipping cream to a simmer on the stove top – OR just heat it in the microwave until it starts to get steamy and is about to boil! Pour your heated heavy whipping cream over chocolate chips (you could also chop up a chocolate bar, but chocolate chips are so easy).

Stir the cream into the chips and allow them to start getting melty. Then whisk the mixture until smooth. THAT’S IT!!! (Notice I had to switch containers so that I had a bit more room for whisking and dipping the glasses.)

Dunk the glass into the ganache and heavily coat the rim about 1/2 inch down the sides. Turn right side up and gently tap the glass on a folded towel or cutting board and allow the ganache to drip down the sides of the rim just a bit. Pop the glasses into the freezer to quickly firm up the chocolate rim.

This Brugal rum is what they used in the Chocobar in Puerto Rico and we brought a bottle home with us – the flavor of this particular rum is SO good in this drink. So I popped into my local Bevmo and ???? THEY HAD IT TOO!! Sweet! I didn’t have to ration my one bottle from now until eternity! However, when I don’t have Brugal on hand, any dark rum makes a fine substitute – we like Meyers. You’ll also need Malibu for the added coconut flavor!

Now it’s time to mix our cocktail – guess what??? All you have to do is make chocolate milk and add it to the liquor! So easy! You can use whichever kind of milk you like best, but of course something will a little fat content is going to taste best! Go for 2% or indulge in whole milk! Adjust the portions for however many drinks you’re making – I allow about 5 oz. of milk per cocktail. Stir in your favorite chocolate syrup – I prefer good old Hershey’s.

Begin by adding one shot of Malibu rum to each glass. Then add one shot of dark rum. Then fill the glass with the chocolate milk and stir. Add a little ice and top with whipped cream!

Top with whipped cream (freshly whipped is oh so good, but no one will complain if you use a spray can.)

Sprinkle some toasted coconut over the top and add a few mini chocolate chips or chocolate curls. CHEERS!!

Chocolate Donut Ingredients

Baking Instructions

Chocolate Baked Donut Recipe

Chocolate Baked Donut Recipe

Equipment

Ingredients

Instructions

Nutrition

Making the Oreo Cookie Crust

Making the Chocolate Cream Pie Filling

Preparing the Whipped Cream Topping

Chocolate Cream Pie

Ingredients

Oreo Cookie Crust

Filling

Topping

Instructions

Nutrition

Double Chocolate Cake Ingredients

How to Make A Double Chocolate Cake

MIX THE MAIN INGREDIENTS

ADD CHOCOLATE CHIPS

PREPARE THE PAN SO CAKE DOES’T STICK

POUR BATTER INTO PREPARED PAN

BAKING THE CAKE

REMOVING THE CAKE FROM THE PAN

MAKING THE CHOCOLATE GLAZE

DOUBLE CHOCOLATE CAKE RECIPE

Double Chocolate Cake

Equipment

Ingredients

Chocolate Glaze

Instructions

Making the Cake

Making the Chocolate Glaze

Video

Nutrition

Using Kahlua in a Cake

Kahlua Cake Ingredients

How to Make a Kahlua Cake

The Kahlua Cake Recipe

Kahlua Cake

Ingredients

Instructions

Nutrition

Notes about this Kahlua cake:

Tips for Cleanly Removing the Kahlua Cake from the pan:

The Family Story

2. Pirilo Pizza Rustica in Old San Juan, Puerto Rico

5. Mist Rooftop Bar + Kitchen at the San Juan Water & Beach Club

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