Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Sunday, May 29, 2016

Summertime S'mores / #SundaySupper

It is finally the official start of summer, and I am excited! How about you? I love the warm weather, cooking and eating outdoors, and backyard parties! I am going to my first official summer party this weekend, and I am happily bringing along these Summertime S'mores as my contribution to the festivities. The beauty of these  S'mores is that they can be made ahead of time, and taken to the party with just a couple last minute fixes before serving! When they are served, they can be eaten by simply picking them up and taking a bite, or maybe some of your guests prefer to use a fork~that works too! These Summertime S'mores are your same campfire S'mores you love, only elevated!

Summertime S'mores 
(printable recipe)
Makes 12
1 package Honey Graham Crackers
2 tablespoons Butter~melted

Chocolate Ganache
6-7 ounces Milk Chocolate
1/4 cup Heavy Whipping Cream

Marshmallow Cream
1 Egg White
3/4 cup Light Corn Syrup
3/4 cup Confectioner's Sugar~sifted
2 teaspoon Clear Vanilla 

Crush the graham crackers in a food processor, or put graham crackers in a plastic bag and crush by rolling a rolling pin over them. They should be crushed to a fine consistency.  
Place the crushed graham crackers in a bowl and add butter. Mix together until all the graham crackers are wet. Set aside.
Chop up the chocolate into evenly sized pieces. Use a double boiler, on low heat to melt the chocolate. If you do not have a double boiler, use a smaller pot to sit inside a large pot. Place a couple inches of water in the large pot. Do not let the bottom of the small pot touch the water in the large pot.
Once the chocolate is melted, heat the heavy whipping cream to a warm temp, in a small pot, or microwave. Once heated, pour it in to the melted chocolate, a little at a time, stirring until blended.
While your chocolate is melting, place 1 tablespoon of the graham cracker mix into each cavity of the pan. Tamp the graham cracker down. Refrigerate until ready to add chocolate.
Pour chocolate onto each graham cracker base. Leave room at the top for the marshmallow cream. Refrigerate until chocolate becomes firm.
Beat the egg white, and corn syrup on high until the mix doubles in volume, about 10 minutes. Reduce the speed to low and add the confectioners sugar. Mix together. Mix in vanilla. Refrigerate until cold and slightly firm. Once it is cold, place a small scoop on top of each chocolate, and refrigerate until firm.
Remove s'mores from pan by pushing up from the bottom. If you use a cupcake pan, edge along the inside with a toothpick until it loosens. Place on plate, or if you are transporting these to your party, place them in a pan with a lid. Refrigerate until ready to serve. Add several mini marshmallows to each s'more. Use a kitchen torch to brown marshmallows and a bit of the cream.    Serve and Enjoy!

Several tips you might find helpful:
1. These can be refrigerated after the marshmallows are browned.
    You will still be able to taste the burnt marshmallow flavor.   
2.  I used Trader Joe's Milk Chocolate Bar, called the Pound Plus.  
     It tastes amazing. They make a semi sweet chocolate bar also.
3. The marshmallow cream should be refrigerated, and can be 
    made a day ahead of time. 
4. I used a pan from Norpro that has remove bottoms in each cavity.
   A mini cupcake pan will work also.

Thanks for joining me today! Scroll down and see what the rest of the #SundaySupper family made today, as we celebrate Potlucks!

Thank you to our host today, T.R. Crumbley who blogs at  Gluten Free Crumbley!

Sides and Salads
The Main
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Thursday, January 21, 2016

Chocolate Bacon Banana Bundt Cake/#BundtBakers

Do you think that a Chocolate Bacon Banana Bundt Cake is a strange but good/weird flavor combination? So do I! Which is why I made the exact cake for this months #BundtBakers theme of "Strange but good/weird flavor combinations"! At the bottom of this post you will find many others that fit the description, so you can find the perfect one that fits you!
chocolate, bacon, banana, cake, drizzled, cream cheese frosting, bacon pieces, banana slices
Chocolate Bacon Banana Bundt Cake

Wednesday, April 15, 2015

Chocolate Toffee Mini Bars

These Chocolate Toffee Mini Bars are perfect when you just want a little something sweet. They are simple and quick to make and they are so tasty with a buttery shortbread crust and a topping of melted chocolate and toffee chips. A little treat to make you smile!

Chocolate Toffee Mini Bars
Chocolate Toffee Mini Bars

Wednesday, March 4, 2015

Chocolate Caramel Peanut Clusters/#FoodieExtravaganza

Today I have some Chocolate Caramel Peanut Clusters for your tasting pleasure! This recipe is part of the #Foodie Extravaganza food group I participate in. It's a lot of fun, and really makes me work at coming up with something different and unique that you will enjoy! Even though I use the word work, I really love the challenge! 
These Chocolate Caramel Peanut Clusters are yummy and chocolatey, gooey and nutty. That is a lot to ask for from such a small piece of candy, but it delivers and you won't be disappointed! 

Chocolate Candy

Thursday, February 19, 2015

Triple Chocolate Buttermilk Bundt Cake/#BundtBakers

The month of February and chocolate just seem to go together, so when I found out that this months Bundt Bakers required ingredient was chocolate, I was so excited. I saw this Triple Chocolate Buttermilk Bundt Cake on the cover of Southern Living Magazine and I fell in love! I had to make this for the glorious month of chocolate, I mean February! You are going to love this!

Chocolate Bundt Cake

Saturday, February 14, 2015

Valentine Mousse Cups / Day 13 of 14 Days of Valentine's Day!

These Valentine Mousse Cups are special.
The cups are put together using Ghirardelli candy
squares and chocolate frosting. Then they are filled with
Chocolate Mousse. Although these are made with
the Valentine candy squares, any of the squares would
do, making this a special dessert for any celebration!

chocolate mousse

Sunday, February 8, 2015

Hidden Kiss Cookies/Day 7 of 14 Days of Valentine's!

Today's treat for celebrating 14 Days of Valentine's are cookies!
Hidden Kiss Cookies!
I thought these cookies were perfect for Valentine's Day.
Their name is so seductive, conjuring visions of stolen kisses
in the shadows, star crossed lovers that will never be together
to fulfill their destiny, or if you are a Peter Pan fan you know
that the hidden kiss is the kiss meant for your one true love.
So, I nominate these cookies to become the
Official Cookie of Valentine's Day!

Valentine Cookies

Thursday, February 5, 2015

Valentine Parfaits/Day 5 of 14 Days of Valentine's!


Today's Valentine Treat is a Valentine Parfait.
It is made with chocolate cake and whipped cream.
It is simple to make and yummy to eat!

Monday, February 2, 2015

Valentine Chocolates w/ a Cookie Butter Center

It is Day 2 of our 14 Days of Valentine's and today's treat is 
Valentine Chocolates with a Cookie Butter Center!
Oh, goodness, you are going to like these!

Valentine Chocolates w/a Cookie Butter Center

Wednesday, October 8, 2014

Chocolate Caramel Apple Thumbprint Cookies

Here is a fall or Halloween cookie that you will love. These  Chocolate Caramel Apple Thumbprint Cookies are full of fall flavor with baked in apple chunks, topped with caramel and drizzled with chocolate, they say fall in every bite!

Chocolate Caramel Apple Thumbprint Cookies
 Chocolate Caramel Apple Thumbprint Cookies

Tuesday, August 12, 2014

Chrysanthemum Cake Pops

These cake pops remind me of chrysanthemums, kind of. Only the pops are not as pretty. But they are edible and yummy, so it works! These pops are chocolate, mixed with some chopped smoked nuts, for added flavor, and vanilla frosting. Dip them in chocolate and add the popcorn!

Chrysanthemum Cake Pops

Thursday, July 17, 2014

Black Forest Bundt Cake w/a Cherry Ganache Topping/#BundtBakers

I love cherries, and I love chocolate, don't you? Which is why this recipe for Black Forest Bundt Cake w/ a Cherry Ganache Topping contains both items. This is my first recipe for a new group I am participating in called Bundt Bakers. I think the name says it all~we bake bundt cakes! But did you know that each month the cake contains a special required ingredient? Isn't that fun, and yummy?! You will get to see what everyone else made, but first, here is my Black Forest Bundt Cake with a Cherry Ganache Topping!
Black Forest Bundt Cake w/a Cherry Ganache Topping

Thursday, July 10, 2014

Chocolate Cherry Crostini

I just love fresh cherries, don't you? They are one of my favorites and this year they taste so incredibly good. I wanted to make something a little different, so I came up with this Chocolate Cherry Crostini dessert. The crostini are actually pound cake slices that are toasted, and then topped with an incredible cherry sauce, chocolate and a few other delectable goodies that make this the perfect summertime treat!
Chocolate Cherry Crostini

Thursday, March 13, 2014

Choclava Pillows

What are Choclava Pillows? Well, they are pastries made with puff pastry sheets and filled with a mix of nuts, specifically: walnuts, peanuts, pecans, almonds, pistachios, and hazelnuts. I used Planters NUT-rition Mix. Then add in some semi sweet chocolate and honey. Don't forget to dust them with powdered sugar and drizzle with chocolate glaze! That's a Choclava Pillow and they are my dessert for this months Lady Behind The Curtain Dessert Challenge. Our ingredients this month are walnuts and honey! Yum!! I hope you enjoy these Choclava pillows as much as I enjoyed making them!

Choclava Pillows

Thursday, January 16, 2014

Vanilla Bean Cheesecake Bites

It is reveal day for the Improv Cooking Challenge! This month the ingredients are crackers and cheese so I made these Vanilla Bean Cheesecake Bites! This is not my "go to" cheesecake recipe that I usually bake, although I still adore it. I wanted to get outside my comfort zone and try a totally new cheesecake recipe, and I am so glad I did. It has a deep vanilla bean flavor that I know you are going to love.
Vanilla Bean Cheesecake Bites
(adapted from King Arthur Flour)
8-10 Chocolate Graham Crackers 
5 tablespoons Butter
4 tablespoons Confectioners Sugar
pinch of salt
1/8 teaspoon Ground Cinnamon
5 tablespoons Butter

2-8 ounce packs Cream Cheese (at room temperature)
1 cup Granulated Sugar
1/4 cup Heavy Cream
3 large Eggs
3 teaspoons Vanilla Bean Extract

1/2 cup Heavy Whipping Cream
1 tablespoon Confectioners Sugar
1 cup Milk Chocolate Morsels
2 tablespoons Heavy Whipping Cream 

Preheat your oven to 375 degrees.

Take your Chocolate Graham Crackers and put them 
in the food processor and pulse until crumbly.
 You can crush your crackers by placing them in a 
plastic bag and rolling over them with a rolling pin.
Both methods work great!
Melt your butter in the microwave.
Add the sugar, salt,and cinnamon to the food processor
and pulse until well combined. If you are not using this method,
 you can combine the ingredients with a fork or spoon.
Place the crust into an 8X8 pan. 
Come up the sides approx. 1/2". 
Flatten on the bottom.
Bake the crust for 8-10 minutes.
Remove from oven and let cool.
Lower oven temp to 325 degrees.
Mix the cream cheese and the sugar together until smooth.
Add the cream, eggs, and vanilla.
Spoon the batter into the crust.
Bake for 30-40 minutes.
The batter should be set on the edges, but the center
can be a little soft.
Take the cheesecake out of the oven and let it cool for 30 minutes.
While the cheesecake is cooling, make your ganache.
Place your chocolate morsels in a double boiler on 
low heat. Melt chocolate, stirring every couple minutes.
When chocolate is completely melted, add your
whipping cream and stir thoroughly to combine.
Let it sit on very low heat while we make the whipping cream.
Place your heavy whipping cream in the mixer.
Let cream whip until peaks begin to form.
Add confectioners sugar and allow stiff peaks to form.
Remove whipped cream from bowl and place in
a pastry bag with a star tip of your choice.
Remove your cheesecake from the pan and cut into 
bite sized pieces. Ok, these are LARGE bites! ha!
Drizzle your ganache all over the bites.
Top your bites with whipped cream dollops.

Thanks for joining me today, and when you make these
cheesecake bites, you might want to make two batches.
They practically flew out of the kitchen!!

There is a lot more where this came from!
See what everyone else made with cheese and crackers:

Monday, October 14, 2013

Chocolate Halloween Sandwich Cookies!

Today I made some cookies so you can start getting in the Halloween spirit! They are Chocolate Sandwich Cookies with an orange filling, and they are not only tasty but festive also!
 To make these cookies even better, they are made with a product I know you will love ~ Melt Organic! Melt is a butter substitute that you can sizzle, drizzle, saute, bake and melt just like butter, but with half of the saturated fat and fewer calories. Melt is also lactose free, soy and gluten free. So how was melt to work with while making and baking these cookies? We know that soft spreads don't always work well when used for baking. Melt® Organic performs like real cream butter because its primary ingredients, organic virgin coconut oil and palm fruit oil are prized around the world for their stability under heat. Because of this stability, Melt® Organic is slow to break down and oxidize, making it ideal for baking and sautéing. Baking with Melt was easy, and it is good for you!  Try this recipe. You will love these cookies, and you will love Melt!

Chocolate Halloween Sandwich Cookies
(loosely adapted from BH&G)
3 1/2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
pinch Salt
1 cup Melt Organic
1 cup Sugar
1/2 cup packed Brown Sugar
2 Eggs
1 tablespoon Vanilla

(Antonia74 Royal Icing)
6 ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar

Mix together your flour, cocoa powder, baking powder, 
baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat Melt spread, sugar, and brown sugar, 
until light and fluffy.
Add eggs and vanilla. Beat until combined
Add the flour mixture, and mix together. 
Take dough and divide into pieces. Roll out between wax paper.
Freeze pieces in the freezer overnight.
 Preheat oven to 325 degrees.
Take 1 frozen piece of dough out of the freezer at a time.
Cut out the outside circle with your cutter. 
Then cut out your inside design.
Reroll scraps of dough, and refreeze for 30 minutes.
Cut a back and a front for each cookie.
Bake for 8 minutes. Let completely cool.
Make your frosting:
   Pour warm water in a bowl and add the meringue powder.
         Mix with a whisk by hand until it is frothy-about 30 seconds.

 Add the cream of tartar and whisk for 30 seconds more. 

Pour all the confectioner's sugar into the bowl.
Mix together on low speed for 10 minutes.

Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying.
If the frosting is too thick, thin with water, a tiny amount at a time.
Using a small knife or an offset spatula spread the frosting
onto the solid cookie base.
Place the top of the cookie gently over the frosting.

If you make these cookies I would love to hear about them!
I know you will enjoy them, and the Melt Organic makes them that much better!
Enjoy and Happy Halloween!!!

This is a Sponsored post written by me on behalf of
Melt Organic. All opinions are 100% mine. I was given a
sample of Melt Organic as compensation.