SacoFoods

Premium Cocoa

Chocolate Chunks Premium Cocoa

Cocoa Creamies

By No Comments

Save Print
Cocoa Creamies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • ¼ tsp salt
  • ½ tsp baking powder
  • 3 Tbsp butter, melted
  • 2 Tbsp applesauce
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup flour
  • Topping
  • ½ cup cold milk
  • 2 Tbsp flour
  • ¼ cup butter, softened
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup flaked coconut
  • ¼ tsp coconut extract, optional
  • ½ cup SACO Chocolate CHUNKS
  • ¼ cup heavy whipping cream
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease an 8-inch square pan.
  4. Combine first four ingredients in a medium bowl.
  5. In a separate bowl mix butter, applesauce and vanilla.
  6. Drop in eggs, stir well.
  7. Add flour and and other ingredients and beat until smooth.
  8. Spread into prepared pan.
  9. Bake for 25 minutes or until moist crumbs cling to a toothpick when inserted in center.
  10. Cool.
  11. Topping
  12. Mix milk and flour in a 2 cup microwave bowl.
  13. Cook in microwave for 2 minutes, stirring after 1 minute.
  14. Cool to room temperature.
  15. In medium mixing bowl cream together butter, shortening and sugar.
  16. Beat in to the cooked mixture until well-blended.
  17. Stir in coconut (and coconut extract if desired).
  18. Spread over cooled brownies.
  19. Warm the Saco Chocolate Chunks and heavy cream in the microwave for 30 seconds, stir, cook additional 15 seconds until completely melted and smooth.
  20. Pour over coconut layer.
  21. Store in refrigerator.
  22. Serve cold.
Nutrition Information
Calories: 235 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 31g Sugar: 24g Sodium: 122mg Fiber: 1g Protein: 3g Cholesterol: 40mg

 

Buttermilk Premium Cocoa

Cinnamon Chocolate Swirl Muffins

By No Comments

Save Print
Cinnamon Chocolate Swirl Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Muffins
  • 1 egg, slightly beaten
  • 1 cup water
  • ¼ cup shortening, melted
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 Tbsp baking soda
  • ½ tsp salt
  • Chocolate Swirl
  • 1 Tbsp flour
  • ¼ cup SACO Premium Cocoa
  • ¼ cup sugar
  • ¼ cup water
Instructions
  1. Muffins
  2. Preheat oven to 400°F.
  3. Prepare muffin pan with paper liners.
  4. Combine all ingredients and stir until blended.
  5. Divide into prepared muffin cups.
  6. Add two tsp of chocolate mixture to each muffin; then with a knife create a swirl pattern by mixing the chocolate into the muffin batter.
  7. Bake for 20 minutes.
  8. Chocolate Swirl
  9. Combine all ingredients in a microwave safe pan.
  10. Cook for one minute, stirring twice.
  11. Set aside.
Nutrition Information
Calories: 149 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 32g Sugar: 14g Sodium: 235mg Fiber: 1g Protein: 4g Cholesterol: 17mg

 

Buttermilk Premium Cocoa

CiCi’s Microwave Slim Cocoa Cupcakes

By No Comments

Save Print
CiCi’s Microwave Slim Cocoa Cupcakes
Serves: 6 cupcakes
 
Ingredients
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1½ Tbsp SACO Premium Cocoa
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup water
  • 2 Tbsp vegetable oil
  • 1 tsp vinegar
  • ½ tsp vanilla extract
Instructions
  1. Line a microwave muffin pan, or 6 glass custard cups, with paper baking cups.
  2. Set aside.
  3. In medium mixing bowl combine flour, sugar, baking cocoa, baking soda, salt and Buttermilk Blend.  Whisk well.
  4. Pour water into a 1 cup glass measure.
  5. Add oil, vinegar and vanilla.
  6. Using whisk, stir liquid ingredients into flour mixture.
  7. Immediately pour batter into baking cups.
  8. Rotating pan or cups midway through cooking, microwave on high for 2 to 2½ minutes, or until wooden toothpick tests done.
  9. Do not overbake or cupcakes will be tough.
  10. Cool slightly before removing cupcakes to cooling rack.

 

Buttermilk Premium Cocoa

CiCi’s Microwave Slim Cocoa Cupcakes

By No Comments

Save Print
CiCi’s Microwave Slim Cocoa Cupcakes
 
Ingredients
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1½ Tbsp SACO Premium Cocoa
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup water
  • 2 Tbsp vegetable oil
  • 1 tsp vinegar
  • ½ tsp vanilla extract
Instructions
  1. Line a microwave muffin pan, or 6 glass custard cups, with paper baking cups.
  2. Set aside.  In medium mixing bowl combine flour, sugar, baking cocoa, baking soda, salt and Buttermilk Blend.
  3. Whisk well.
  4. Pour water into a 1 cup glass measure.
  5. Add oil, vinegar and vanilla.
  6. Using whisk, stir liquid ingredients into flour mixture.
  7. Immediately pour batter into baking cups.
  8. Rotating pan or cups midway through cooking, microwave on high for 2 to 2½ minutes, or until wooden toothpick tests done.
  9. Do not overbake or cupcakes will be tough.
  10. Cool slightly before removing cupcakes to cooling rack.
Nutrition Information
Calories: 127 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 12g Sodium: 238mg Fiber: 1g Protein: 2g Cholesterol: 1mg

 

Mix’n Drink Premium Cocoa

CiCi’s Chocolate Pudding

By No Comments

Save Print
CiCi’s Chocolate Pudding
Serves: 4 servings
 
Ingredients
  • ¼ cup granulated sugar
  • 3 Tbsp SACO Premium Cocoa
  • 3 Tbsp cornstarch
  • 10 Tbsp SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  • 1 tsp vanilla extract Ground cinnamon or orange zest
Instructions
  1. In 4-cup glass measuring cup combine sugar, cocoa, cornstarch and Mix ‘n Drink.
  2. Whisk to blend.
  3. Slowly whisk in water.
  4. Microwave on high 5 to 6 minutes, stirring after every 2 minutes, or until mixture begins to boil.
  5. Stir in vanilla.
  6. Pour into 4 custard cups.
  7. Sprinkle top with cinnamon or orange zest to taste.
  8. Press plastic wrap onto surface (to avoid skin formation).
  9. Refrigerate.Note: Can make on stovetop if preferred by placing ingredients as directed into saucepan, and stirring until pudding boils in pan.
  10. Add vanilla, pour into custard cups, and proceed as directed above.
Nutrition Information
Calories: 121 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 18g Sodium: 60mg Fiber: 1g Protein: 4g Cholesterol: 2mg

 

Chocolate Chunks Premium Cocoa

Chunky Chocolate Pumpkin Muffins with Caramel Glaze and Chocolate Drizzle

By No Comments

Save Print
Chunky Chocolate Pumpkin Muffins with Caramel Glaze and Chocolate Drizzle
Cook time: 
Total time: 
Serves: 12 jumbo muffins
 
Ingredients
  • Muffins
  • 3⅓ cups all-purpose flour
  • 3 cups sugar
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 Tbsp SACO Premium Cocoa
  • 15 oz can solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • ⅔ cup water
  • 1 cup pecans, chopped
  • 1 cup SACO Chocolate CHUNKS
  • Caramel Glaze
  • ¼ cup butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup whipping cream
  • ⅔ cup confectioner’s sugar
  • 1 tsp vanilla
  • ½ cup SACO Chocolate CHUNKS
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. In a bowl, combine the first seven ingredients.
  4. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well.
  5. Stir into dry ingredients just until combined.
  6. Fold in the pecans and chocolate chunks.
  7. Spoon into greased or paper cup lined jumbo muffin cups.
  8. Bake for 35-40 minutes or until toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire rack.
  10. Caramel Glaze
  11. Combine butter, sugars, and cream in a saucepan.
  12. Cook until sugars dissolve.
  13. Cool for 20 min.
  14. Stir in the confectioner’s sugar and vanilla until smooth.
  15. Drizzle over cooled muffins.
  16. Drizzle with melted chocolate chunks, if desired.

 

Chocolate Chunks Premium Cocoa

Chocolate, Chocolate-Chunk Cookies

By No Comments

Save Print
Chocolate, Chocolate-Chunk Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ tsp baking soda
  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • ⅓ cup SACO Premium Cocoa
  • 2 Tbsp light cream
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup pecans, chopped (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together flour and baking soda; set aside.
  4. In large mixing bowl cream together butter, sugars and vanilla.
  5. Add cocoa and beat until well-blended.
  6. Add cream and, on low speed, gradually blend in flour mixture.
  7. Beat just until mixed.
  8. Stir in CHUNKS and nuts.
  9. Drop by heaping tablespoons onto prepared baking sheets; flatten cookies slightly.
  10. Bake 12 to 13 minutes.
  11. The cookies should feel soft; do not over bake.
  12. Let cookies stand on cookie sheet for 2 minutes.
  13. Transfer cookies to wire racks to cool.
Nutrition Information
Calories: 254 Fat: 16g Saturated fat: 8g Trans fat: 0g Carbohydrates: 30g Sugar: 21g Sodium: 71mg Fiber: 2g Protein: 2g Cholesterol: 21mg

 

Premium Cocoa

Chocolate-Fruit Lovers Dream Pie

By No Comments

Save Print
Chocolate-Fruit Lovers Dream Pie
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pie crust
  • 3 Tbsp sugar
  • 2 Tbsp SACO Premium Cocoa
  • 1 cup flour
  • 1 Tbsp butter, melted
  • Chocolate Cream Cheese Filling
  • 8oz pkg cream cheese
  • 2 Tbsp SACO Premium Cocoa
  • 1½ cups powdered sugar
  • 8 oz Cool Whip
Instructions
  1. Pie Crust
  2. Preheat oven to 350°F.
  3. Combine dry ingredients in medium mixing bowl.
  4. Stir in butter.
  5. Shape mixture into 9-inch baking pan.
  6. Bake for 12 minutes
  7. Chocolate Cream Cheese Filling
  8. Mix together the cream cheese, SACO Premium Cocoa and powdered sugar until creamy and smooth.
  9. Add the Cool Whip.
  10. Mix and pour into pie crust.
  11. Let it set in refrigerator for 2 hours before adding the fresh fruit or berries and decorating.
  12. If you dip the strawberries in chocolate, make sure they are completely “set” and dry, before adding to the pie.
  13. Enjoy!
Nutrition Information
Calories: 145 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 53mg Fiber: 1g Protein: 2g Cholesterol: 19mg

 

Buttermilk Chocolate Chunks Premium Cocoa

Chocolate Zucchini Cupcakes

By No Comments

Save Print
Chocolate Zucchini Cupcakes
Cook time: 
Total time: 
Serves: 24 cupcakes
 
Ingredients
  • ½ cup butter
  • ½ cup vegetable oil
  • 1¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups flour
  • 4 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 cups zucchini, finely chopped
  • ½ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. Preheat oven to 325°F.
  2. Cream butter, oil and sugar together in a mixing bowl.
  3. Add the eggs, vanilla and water.
  4. Beat well and set aside.
  5. In separate bowl, combine dry ingredients.
  6. Add to creamed mixture.
  7. Stir in zucchini.
  8. Spoon batter into 24 greased and floured cupcake tins.
  9. If desired, sprinkle with Saco Chocolate Chunks before baking.
  10. Bake for 20 minutes.

 

Buttermilk Chocolate Chunks Premium Cocoa

Chocolate Zucchini Cake

By No Comments

Save Print
Chocolate Zucchini Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ½ cup margarine, softened
  • ½ cup vegetable oil or applesauce
  • 1¾ cup sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups all-purpose flour
  • 4 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ cup water
  • 2 cups zucchini, finely chopped
  • ⅓ cup Saco Chocolate Chunks (may use more, if desired)
  • Frosting
  • 3 Tbsp margarine
  • 3 Tbsp SACO Premium Cocoa
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a 13 x 9 inch baking dish.
  4. In a medium mixing bowl cream together margarine, oil and sugar.
  5. Stir in eggs and vanilla.
  6. In a separate bowl combine all dry ingredients and stir into sugar mixture alternately with the water. Use 1 Tbsp of the flour mixture to dust the zucchini and Chocolate Chunks.
  7. Add zucchini and Saco Chocolate Chunks.
  8. Pour batter into a prepared pan and bake 40 - 45 minutes until toothpick inserted in center comes out clean.
  9. Frosting
  10. In a saucepan, melt butter.
  11. Stir in Saco Premium Baking Cocoa until dissolved.
  12. Add confectioners sugar, milk and vanilla. Stir until smooth.
  13. Add more milk if necessary for desired consistency.
Nutrition Information
Calories: 330 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 53g Sugar: 42g Sodium: 179mg Fiber: 1g Protein: 3g Cholesterol: 55mg

 

Recent posts

SACO Pantry and To Di For Baking Launch Wedding Cake Giveaway Campaign

SACO Foods, a leading producer of specialty consumer packaged goods and food products... more»

SACO Pantry Launches Baker Program

Middleton – WI Over the years, SACO Pantry products have become a staple in homes and... more»
Instagram Feed