It’s FallTime ~ warm drinks & sweet treats ~

Good Morning Lovely’s!  I’ve been freezing here as of late…the temperatures have finally decided that there shall be no Indian summer for me, and so i have taken to making (& drinking!)  a lot of creatively invented hot drinks! 😉

One of my favorite concoctions has  been:

Boiling Hot Coffee mixed with Hot Chocolate Mix!  (Mmmmm, it’s the best “goodmorning drink”!)

Another of my favorites is:

warm Milk with Cinnamon either on top or mixed in*sometimes i add Honey too* – (this is my favorite to drink at night!)

Also, as you all must know, Halloween was last night & since then i’ve had a chance to sneak a few treats from the children’s stock-pile! lol

I’ve got to say that i’ve found a candy bar that rivals my first favorite! (Twix)

This new favorite of mine is called 100 Grand -(can you tell i really don’t eat that much of this candy stuff! lol)

Anyways, i loved making the discovery of this new chocolate bar….it makes me happy! 😉

But i am also very much so still in love with a good Twix now & again. On a random note – 😉

I keep seeing recipes for homemade Twix bars, & so i think i might give it a shot & try making some of my own….worst that could probably happen is just me disgracing the great name of Twix if they come out bad!  (hummm, maybe i should rethink this!)

Have a great day & expect a randomly posted Twix bars related recipe to come in the near future! 😉

“Deathly Dark” Chocolate Pudding

Good Morning Everybody!

I was in a very creative mood about two weeks ago (sorry it’s taken me so long to blog about it! lol)….but anyways! – I wanted to try making something super easy, so i went looking for a recipe that fit my mood…i guess that was pudding!? (random huh? lol) Anyways! I compared around 8 different recipes and finally decided to take an element from each recipe and combined/mix ingredients till i got the right constancy and taste. So i’ve made this pudding literally like 5 times with-in the past  2 weeks! 😉 …..every time i make a new batch i find out the next morning that it’s all gone! The kids just devourer it! So here is the resulting recipe of my crazy experiment! Hope ya’ll like it!

Ingredients:

• 2 cups Milk
• 3/4 cup Sugar
• 1/3 cup Hershey’s Cocoa Powder
• Pinch of Salt
• 2-3 Tbs. Cornstarch (the amount sometimes varies depending on the day idk why! lol)
• 1 teaspoon Vanilla

Directions: In a medium size sauce pan, whisk in the Sugar, Cocoa Powder, Salt, & 1 cup Milk; Heat over a medium flame & stir mixture often so as not to burn it. Once the temperature is just under boiling, sift in the cornstarch and then add the other 1 cup of milk then the Vanilla. Stir to get rid of any lumps. Let the mixture almost reach boiling point – this is when it really starts to thicken, so make sure you stir it consistently. Once the mixture reaches your preferred thickness, pour into a glass dish and place into the fridge to cool. (unless you like to serve it right away! 😉 ) Then just serve when your ready!

(Hint #1: Vanilla Ice Cream is awesome scooped on top for when served warm…but you didn’t hear me say that! lol)

(Hint #2: For an extra chocolate kick i like melting about 1/2 cup of chocolate chips into the mixture by pouring them in after the cornstarch has been fully dissolved!)

~ I’m sure you’ll all hate me now because you want to make this 😉 … so i’m going to sign off now (Mawhahahahaha! lol) ~

Bon Appétit!

Magic Cookie Bars

Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉

This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet!  Hope you Enjoy!  🙂

Ingredients:

• 1 & 1/2 cups graham cracker crumbs
• 1/2 cup margarine (melted)
• 1 cup chopped walnuts
• 3/4 cup semisweet chocolate chips
• 3/4 cup butterscotch chips
• 1 & 1/2 cups flaked coconut
• 1 & 1/3 cups sweetened condensed milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Bon Appétit!

Recipe & Photo Credit

Chewy Chocolate Caramel Bars

These gooey bars of chocolaty goodness are a lovely change to an ordinary brownie recipe. Make sure to follow the directions closely and you will end-up with a very special treat! “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: one 13X9″ baking pan

 Ingredients:

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (56 grams) diced cold butter
• 1 1/2 cups (300 grams) sugar
• 1 cup (80 grams) cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (168 grams) melted butter
• 5 oz (1 small) can evaporated milk
• 14 oz caramels, unwrapped
• 1 1/2 cups (226 grams) semi-sweet chocolate chips
• 12-14 extra caramels

Directions:

1. Heat the oven to 350F.
2. Line a 13X9 baking pan with parchment paper. Set aside.
3. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
4. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
5. In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it’s going to be similar to a light crumby cookie dough.
6. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
7. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base.
8. Sprinkle the chocolate chips over the caramel layer.
9. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
10. Top with the remaining caramels.
11. Bake for 25 minutes.
12. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
13. Cool completely in the pan before cutting into bars.

Bon Appétit!

Recipe & Photo Credit

“Especially Dark” Hershey’s Chocolate Frosting

  “ESPECIALLY DARK” Hershey’s CHOCOLATE FROSTING

• 1/2 cup (1 stick) Butter or Margarine
• 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
• 3 cups powdered Sugar
• 1/3 cup Milk
• 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

Rich Dark Chocolate Espresso Cake

Morning everybody! 🙂

This is a rich and dreamy Dark Chocolate Cake that i experimented to perfection, shortly after my favorite cake recipe came-up missing a few weeks ago (i still don’t know where it is!)….I gotta’ say though, that this recipe really stepped-right-up to being my new fav!  It’s a super moist cake- using the oil has something to do with that i’m sure, but if you love good cake, then you should go make this! 🙂

Ingredients:

• 2 cups Sugar
• 1-3/4 cups all-purpose Flour
• 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
• 1-1/2 teaspoons Baking Powder
• 1-1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup Vegetable Oil
• 2 teaspoons Vanilla extract
• 1 cup boiling Espresso or strong Coffee

Directions (cake):

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but it’s your preference.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, then Frost (see recipe below)

———

Note: This frosting is just a very basic staple recipe for you today (My best & favorite recipe for chocolate frosting is with my chocolate cake recipe -which is strangely MIA! So i’ll post that recipe for you as soon as i find it!)

“ESPECIALLY DARK” CHOCOLATE FROSTING

• 1/2 cup (1 stick) Butter or Margarine
• 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
• 3 cups powdered Sugar
• 1/3 cup Milk
• 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

The Perfect Chocolate Chip Muffin

These muffins are delightfully scrumptious…perfect for a chocolaty treat without much guilt! 😉
Bon Appetit!

Edibles and Travels

Now I know that I usually try and find and make recipes that are just a little bit different, recipes that have a certain je ne sais quoin (lovely French followers – right spelling? Hope so!)

However, no good food blog is complete without a chocolate muffin recipe. Over the past few years, before I even had this blog, chocolate muffins were my favourite things to make. They were yummy and easy – the perfect combination for a foodie-in-training!

Yet, they were never special. They were never just right. They were often too spongy, too dry or too doughy. I could never find the right recipe to make the perfect chocolate chip muffin. Until today.

My friends, prepare to be amazed at this absolutely scrumptious recipe I found on this lovely blog – Kirbie Cravings. However, the recipe on this site wasn’t complete in my eyes (or more appropriately, my…

View original post 459 more words

Easter Nest Cookies

This is a quick, easy, and festive Easter delight! 🙂 Enjoy!

I thought today, instead of a quote I would share a song with you that has encouraged me many times, by Sara Groves. I hope you enjoy it and that your Spirits are lifted and encouraged!

“Add to Beauty” song: http://www.youtube.com/watch?v=yMzsTgaDrQo

 

Easter Nest Cookies

• 1 batch of sugar cookies (cut into round circles) https://sweetsixteenscountrykitchen.wordpress.com/2012/06/25/sugar-cookies/
• Butter
• Confectioners sugar
• 1 cup flaked coconut
• Food coloring
• Chocolate eggs

Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.

Three- Chocolate Fudge

Christmas season is upon us! Time to bring out all the delicious true and tried recipes to share with family and friends. One day, I was feeling quite in the mood to bake, especially after seeing  some pictures in a Martha Stewart cookbook  of all sorts of  creative, and yummy goodies. I was feeling very inspired, and quickly, decided to get to baking! I was especially delighted when I found this fudge recipe, not only was it super easy, it is also superbly delicious.  I hope you enjoy it too!

“Let us always meet each other with a smile, for the smile is the beginning of love.” ~Mother Teresa

Three- Chocolate Fudge

• 3 1/2 cups sugar
• 1 cup butter
• 1 cup dark brown sugar
• 1 can (12 oz.) evaporated milk
• 32 large marshmallows, halved
• 2 cups semisweet chocolate chips
• 2 milk chocolate candy bars (7 oz. each), broken up
• 2 squares (1 oz. each) semisweet chocolate, chopped
• 1 tsp. vanilla extract
• 2 cups chopped pecans, walnuts or almonds

Line a 15x10x1″ baking pan with foil and butter the foil lightly; set aside. In a large saucepan, combine the first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. remove from the pan and cut into 1-inch squares.

Yield: about 12 dozen pieces

*recipe from the cookbook: “Country Cooking”

Overnight Refrigerator Oatmeal

Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together!  It’s intensely rich and creamy, so it tastes like a real treat! 

Ingredients:

• 1/2 cup quick Oats
• 1/3 cup Whole Milk, Almond or Coconut Milk
• 1/4 cup Yogurt (plain, or flavored)
• 2 1/2 Tablespoons Cream Cheese

Optional Ingredients:

• Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
  
• 1 small Carrot (shredded)
• Jam, Preserves, fresh or dried Fruit
• Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
  
• Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)

Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring!  🙂

Tips & Extra’s :

• I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like! 
• I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!  
• This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol  
• I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂

♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try!  ♥

Bon Appètit!

You can find a similar idea for this recipe here > http://www.theredheadriter.com/2012/07/overnight-no-cook-refrigerator-oatmeal-muesli/

Raspberry Chocolate Bars

Greetings~

“Failure is not an event, but rather a judgment about an event.  Failure is not something that happens to us or a label we attach to things.   It is a way we think about outcomes.” ~John Ortberg

This is a rich chocolate dessert filled with raspberry deliciousness!

Enjoy!

Raspberry Chocolate Bars

• 2 1/2 cups flour
• 1 cup sugar
• 3/4 cups pecans (finely chopped)
• 1 cup butter (softened)
• 1 egg
• 1-12oz.  jar raspberry jam
• 1 2/3 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, pecans, butter and egg; stir until crumbly. Set aside 1 1/2 cups of this pecan mixture. Press remaining mixture into the bottom of a greased 9×13″ pan. Spread raspberry jam over all. Sprinkle with chocolate chips, then with remaining crumb mixture. Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack, cut into bars.

Yield: 3 dozen

*Picture credit http://www.myrecipes.com/recipe/raspberry-chocolate-bars-10000000226739/

Brownie in a Mug

So, the other night i was finishing up some things on the computer, when i saw the picture for the Brownie in a Mug…And so  Of course i was starving at that hour because it was well, uh-hum,  late, and i had only just eaten supper like ages-ago(lol), so i decided to make the brownie an  experiment!  ~ The result of this experiment was interesting. ~
 The brownie’s texture wasn’t like cake, but it was not overly fudge-like either ~  A good mix i think of both.

Anyways, here is the recipe and a few changes that i would add  that i think make it better! 🙂

Ingredients:

•  1/4 cup Sugar

• 1/4 cup Flour

• 2 Tbsp. Cocoa

• Pinch of Salt

• 2 Tbsp. Olive Oil (i used half olive and half vegetable oil, either one will work)

• 3 Tbsp. Water

 Extra’s : (How-ever much you want of each)

•  Chocolate Chips

• Hershey’s Syrup

• Ice Cream

Directions: Add all the dry ingredients to the mug, then gently pour in the liquids,  whisk everything together very well (you don’t want flour bumps in your brownie now, do you?lol)  When it’s mixed, place in microwave for 1 minuet and 40 seconds  (1:40).  Once it is done take out and let cool, top with ice cream (if wanted).

I hope you enjoy this brownie-making experiment as much as i did! – [at like 1:00 in the morning lol] 😉

Bon Appètit!

(Picture via Pinterest)

Orange Chocolate Chunk Cake

Welcome!

Life can only be understood backwards,but it must be lived forwards. – Soren Kierkegaard

Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.
– Elisabeth Elliot
 
This cake is an all time favorite here, it takes some time but is really worth it! It taste especially superb with a scoop of coffee ice cream or just plain coffee! 🙂

Enjoy!

Orange Chocolate Chunk Cake

• 1/2 lb. unsalted butter (rm. temp.)
• 2 cups sugar
• 4 lg. eggs (rm. temp.)
• 1/4 cup grated orange zest (4 oranges)
• 3 cups + 2 TBSP all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1/4 cup fresh squeezed orange juice
• 3/4 cup buttermilk (rm. temp.)
• 1 tsp. vanilla extract
• 2 cups semi-sweet chocolate chunks

Syrup:

• 1/4 cup sugar
• 1/4 cup orange juice

Ganache:

• 8 oz. semi-sweet
• 1/2 cup heavy cream
• 1 tsp. instant coffee granules

Preheat oven to 350 degrees ~Grease and flour 10″ bunt pan. Cream butter and sugar w/electric mixer 5 minutes or until light and fluffy. Add eggs one at a time then add orange zest. Sift together, 3 cups flour, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine: OJ, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to creamed butter mixture, begin and end with flour. Toss chocolate chunks with 2 TBSP of flour. Add to batter. Pour into pan. Bake 45min-1 hr. Let cool in pan on wire rack 10 minutes. Make syrup: in small saucepan over low-med. heat, cook sugar with OJ until sugar dissolves. Remove cake from pan- spoon orange syrup. Allow to cool completely. Ganache: Melt chocolate, heavy cream and coffee in double boiler until warm and smooth. Stirring- Drizzle over top of cake.

* picture from: https://themoveablefeasts.wordpress.com/2011/06/15/orange-chocolate-chunk-cake/

Chocolate Banana Smoothie Delight

The past few days have blessed us with some very hot and humid weather that has had me dashing inside every 15 minuets for another drink of water….  So – during one of those “dashes” to the house  for a drink, I decided that i wanted something different than just plain ol’ water again, so i rummaged through the cupboards and freezer for a bit and finally found some random item’s that i decided would work to make-up this concoction i named a – Chocolate Banana Smoothie!   – A great thing about this recipe is that it’s a superb excuse for you to use-up your over-ripened bananas!  😉

Ingredients:

 2-3 medium size Banana’s

1 large scoop of Vanilla Yogurt

 1 &1/2 tablespoons Coco Powder

 1/2 cup Milk (or more) [ also you could use chocolate milk to give it a richer more “chocolaty” flavor!;) ]

 Ice Cubes (i put about a handful)

Whipped Cream (optional)

Directions: Dump all the ingredients into blender and blend on high until smooth and creamy!   ~ Serve in pretty glasses (or not! lol) with a dollop of Whipped Cream! ~

Happy Smoothie Making & Bon Appètit!

[Picture via Google image]

Chocolate Crunch Brownies

Greetings~

“Though no-one can go back and make a brand new start, anyone can start from now and make a brand new end.” ~Unknown author

“Attitude is a little thing that makes a big difference.” ~Winston Churchill

This is a crunchy, chocolate, peanut butter, dessert, that I found in a Taste Of Home Cookbook. It takes a little bit of time but is well worth it. Also, this brownie delight is extra delicious with a scoop of mint ice cream. 🙂

Enjoy!

Chocolate Crunch Brownies

• Prep: 30 min. Bake: 25 min. + chilling
• Yield: 36 Servings

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1/2 cup baking cocoa
• 1-1/2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 cups (12 ounces) semisweet chocolate chips
• 3 cups crisp rice cereal

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
• In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.
  

*picture from: http://www.tasteofhome.com/Recipes/Chocolate-Crunch-Brownies