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

Thursday, February 8, 2018

Decorated Valentine's Day Marshmallows

These cute Decorated Valentine's Day Marshmallows make a great little gift when you want someone to know you are thinking of them on Valentine's Day. They are fun and easy to make and kids would love helping with these!
Decorated Valentine's Day Marshmallows
(printable recipe at end of post)

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles


Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
Let the marshmallows set up and dry.
For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 


I hope you have fun making these Decorated Valentine's Day Marshmallows! Thanks for stopping by! 


You might enjoy some past Valentine's Day ideas:










Pin it

Decorated Valentine's Day Marshmallows

ingredients:

Jumbo Marshmallows
Colorful Sticks or Straws
White Chocolate Chips and/or Coating
Various Fun Sprinkles

instructions:


  1. Chop up the white coating, or pour the chips into the top pan of a double boiler. Melt chocolate on low. I found that using just the chips made the melted chips too thick for dipping, so I mixed it 50/50 with the coating. It makes a great consistency. While your coating is heating up, place a stick or straw in to the middle of each marshmallow. Set up a decorating station for each marshmallow with sprinkles and a bowl to catch the sprinkles.
  2. Once the chips/coating is melted, dip the marshmallow into the coating and and spin it around until it is covered. You can cover the top of the marshmallow, or just the sides. Totally up to you! Then place your marshmallow over the small bowl and pour sprinkles over it, turning the marshmallow around as you pour sprinkles on. After trying out a lot of different types and sizes of sprinkles, I found that the best ones to use for the best coverage are small sprinkles, like the ones used above. 
  3. Let the marshmallows set up and dry.
  4. For gift giving, place the marshmallow in a small cellophane bag, and tie with a ribbon. 
Created using The Recipes Generator


Tuesday, January 23, 2018

Chocolate Peanut Butter Balls / #peanutbutter

Did you know that it is National Peanut Butter Day? I just found out last week, and because I am a huge Peanut Butter fan, I definitely wanted to celebrate with some of these Chocolate Peanut Butter Balls! If you have ever had Buckeyes, you will see that this recipe is a buckeye with a twist. The twist is that I included 1-2 mini peanut butter cup candies in the middle of the peanut butter balls. The mini peanut butter cups from Trader Joe's work perfect for this! If you haven't tried these yet, you will love them. They are smaller than I have found anywhere else. And, because I think you can never have too much chocolate, I dipped the entire peanut butter ball into milk chocolate, and topped some of them with crushed peanuts. 
I am celebrating National Peanut Butter Day with some blogger friends, and you can find their recipes listed at the bottom of this page! 

Chocolate Peanut Butter Balls
(Makes 20)
(printable recipe at end of page)

1 1/4 cup Confectioner's Sugar, sifted
1/2 cup Hydrogenated Peanut Butter
3 tablespoons unsalted Butter, softened
20-40 Mini Peanut Butter Cups
6-10 ounces of Milk Chocolate
1/4 cup chopped Peanuts


Add the confectioner's sugar, peanut butter, and butter to a mixing bowl. Mix together on medium until completely incorporated.
Place a piece of wax paper on the bottom of the pan you want to put the peanut butter balls in. Make sure it can go in the freezer  because it will have to go into the freezer once completed. Use a 1/2 tablespoon scoop to make peanut butter balls. Place in the pan and flatten. Place 1 or 2 mini peanut butter cups on top of the flattened peanut butter ball. Roll each one in to a ball. Place in freezer for 30 minutes.
Chop peanuts in food processor. They should be chopped small so they can sit on top of the peanut butter balls.
Chop the milk chocolate into small pieces, and melt in a double boiler over very low heat. 
Dip the peanut butter balls in the melted chocolate, one at a time. I didn't worry about making the dipped chocolate look perfect. I'm serving these at a football party, and I like the rustic look of these. The little pockets of extra chocolate are fun! Sprinkle some or all of the tops with peanuts, depending on your preference. Place them back in the pan and return each one to the freezer.
Enjoy these Chocolate Peanut Butter Balls quickly, as they will not last long!

Check out more fun and tasty #peanutbutter recipes right here:


Peanut Butter Day Recipes

Yield: 20Pin it

Chocolate Peanut Butter Balls

ingredients:

1 1/4 cup Confectioner's Sugar, sifted
1/2 cup Hydrogenated Peanut Butter
3 tablespoons unsalted Butter, softened
20-40 Mini Peanut Butter Cups
6-10 ounces of Milk Chocolate
1/4 cup chopped Peanuts

instructions:


  1. Add the confectioner's sugar, peanut butter, and butter to a mixing bowl. Mix together on medium until completely incorporated.
  2. Place a piece of wax paper on the bottom of the pan you want to put the peanut butter balls in. Make sure it can go in the freezer  because it will have to go into the freezer for once completed. Use a 1/2 tablespoon scoop to make peanut butter balls. Place in the pan and flatten. Place 1 or 2 mini peanut butter cups on top of the peanut butter ball. Roll each one in to a ball. Place in freezer for 30 minutes.
  3. Chop peanuts in food processor. They should be chopped small so they can sit on top of the peanut butter balls.
  4. Chop the milk chocolate into small pieces, and melt in a double boiler over very low heat. 
  5. Dip the peanut butter balls in the melted chocolate, one at a time. I didn't worry about making the dipped chocolate look perfect. I'm serving these at a football party, and I like the rustic look of these. The little pockets of extra chocolate are fun! Sprinkle some or all of the tops with peanuts, depending on your preference. Place them back in the pan and return each one to the freezer.
  6. Enjoy these Chocolate Peanut Butter Balls quickly, as they will not last!
  7.  http://www.thefreshmancook.com/2018/01/chocolate-peanut-butter-balls.html
Created using The Recipes Generator





Saturday, December 16, 2017

Chocolate Strawberry Brie Bites / #SundaySupper

Chocolate Strawberry Brie Bites are definitely an appetizer you will want on your next party menu! Super simple to put together, and you can do it ahead of time, then add the drizzle right before serving. These little appetizers are bursting with flavor, from the chocolate cracker to the fresh strawberry to the balsamic drizzle. You are going to love these, and so will your guests! 
 Chocolate Strawberry Brie Bites
(printable recipe at end of page) 

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
 Clean and trim strawberries.
Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!


For more Make Ahead Dinner Party Recipe inspiration, check out these yummy ideas!



Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Dessert

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.





Pin it

Chocolate Strawberry Brie Bites

ingredients:

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

instructions:


  1. Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
  2.  Clean and trim strawberries.
  3. Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
  4. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  5. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
  6. Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!
Created using The Recipes Generator

Monday, November 13, 2017

Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls! 

This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.

Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)

12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream


Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
 Set the balloons back in to the cups to let the chocolate set up.
Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
Cook cranberries according to package directions.
Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs. 
In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix. 
Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today!


See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

    Cranberry Mousse Chocolate Dessert Bowls

    ingredients:


    • 12 ounces Milk Chocolate
      1 water balloon for each chocolate cup
      1 bag Fresh Cranberries
      8 ounces Cream Cheese, softened
      3/4 cup Sugar
      1/4 cup Crushed Cranberry Juice
      2 Egg Yolks, beaten
      1 cup Whipping Cream

    instructions:


    1. Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
    2. Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
    3.  Set the balloons back in to the cups to let the chocolate set up.
    4. Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
    5. Cook cranberries according to package directions.
    6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
    7. While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
    8. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
    9. In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
    10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
    11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
    Created using The Recipes Generator

Friday, October 20, 2017

Chocolate Mini Waffles / #Choctoberfest

Chocolate Mini Waffles are really more dessert than breakfast, and they are so tasty and fun! They are easy and quick to make, and they are perfect for holiday parties, caterings, kids parties, and celebrating special days! They are easy to customize to various themes, and honestly, I've never met someone who didn't love waffles!             


Chocolate Mini Waffles
(printable recipe at end of page)

1 1/2 cups Flour
1/4 cup Cocoa Powder
1/2 cup Imperial Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 eggs
1 3/4 cups Milk
1/2 cup Cooking Oil
Whipped Cream
Sprinkles

 Add the Flour, Cocoa Powder, Sugar, Baking Powder and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Thank you for joining me today! I hope you enjoyed the last week of Chocolate recipes as part of #Choctoberfest! Don't forget to enter the #Choctoberfest Giveaway!


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Chocolate Mini Waffles

INGREDIENTS:


  • 1 1/2 cups Flour
  • 1/4 cup Cocoa Powder
  • 1/2 cup Imperial Sugar
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 eggs
  • 1 3/4 cups Milk
  • 1/2 cup Cooking Oil
  • Whipped Cream
  • Sprinkles

INSTRUCTIONS:


  1. Add the Flour, Cocoa Powder, Baking Powder, and Salt to a large mixing bowl. Make a well in the center of the mix. In another medium size mixing bowl, beat the eggs slightly. Add the milk and the oil to the eggs . Add wet mixture to the dry mixture. Stir just until moistened. It will be a bit lumpy.
  2. Add batter to mini waffle iron. Follow your manufacturers direction for using the waffle iron. The waffles will cook within minutes.
  3. Stack waffles on plate, drizzle with melted butter. Add a dollop of whipped cream and sprinkles!
Created using The Recipes Generator