Tag Archives: chocolate recipes

7 Popular Easter Candies You Can Make Yourself

I think we can all agree that Easter candy FAR surpasses Christmas, Valentine’s Day, and Halloween candy…ami right??  The colors are prettier, the flavors are better (coconut EVERYTHING for the win!!), and Peeps…just Peeps.

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Yes, I’m probably one of a handful of people that actually loves Peeps, but I also love anything chocolate and coconut, anything peanut butter and chocolate, and those ooey gooey Cadbury Crème Eggs…STAAAHP.

Needless to say, I’m a sucker for Easter candy…and thanks to the creative minds on the Internet, it’s now easier than ever to create your own Easter candy any time of year!  From delicious handmade Reese’s Eggs to yes, even handmade Peeps and jelly beans, these 7 Easter Candies You Can Make Yourself are sure to add a sweet touch to anyone’s Easter basket!

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Homemade Marshmallow Eggs
melskitchencafe.com
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Homemade Cadbury Eggs
cincyshopper.com
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Homemade Candy Dots
mommymusings.com
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Pastel Mint Patties
momontimeout.com
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Homemade Peeps
keystoinspiration.com
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Homemade Jelly Beans
charlenechronicles.com
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Homemade Reese’s Peanut Butter Eggs
realhousemoms.com
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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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9 Awesome Smores Recipes

Even the hottest, muggiest summer day is instantly improved by eating a smore.  Gooey chocolate, marshmallows and graham crackers come together in an ultimate marriage of happiness and deliciousness.

But smores can sometimes be a pain to eat.  One bite and all the chocolate and marshmallow just ooze out the back of your happiness sandwich and all down your hand.  That’s just no fun for anyone…

But with these awesome bloggers and their tasty recipes, you can get the flavors you love without the mess!  Brownies, sushi, even smores milkshakes make this collection of smores recipes summertime staples for lovers of these campfire treat!

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Gooey smores brownies from The Little Sous Chef:

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Smores muddy buddies from Like Mother Like Daughter:

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Sushi smores from Tastemade:

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Smore cheese ball from Chef in Training:

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Smores cheesecake from Baked by an Introvert:

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Smore milkshake from Eat. Thrive. Glow.:

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Pretzel smores bites from Well Plated:

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Smores doughnuts from Dessert Now, Dinner Later:

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Smores popcorn balls from I Heart Eating:

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cinnamon Chocolate Truffles

I wouldn’t say that I’m a chocolate fanatic, but occasionally the mood will strike and I’ll pretty much do anything for a piece of dark chocolate with caramel or peanut butter or espresso beans…

The last time I got the craving for some chocolate yumminess, I came upon a bag of Hershey’s Cinammon Chocolate Chips. Um…sold.

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To go along with my cinnamon theme, I decided to pick up a box of cinnamon graham crackers and a bag of white chocolate chips (since they were on sale).

When I got home, I had no idea what do to with my cinnamon chocolate…other than open the bag and dive in as I watched a marathon of Parks and Recreation or Modern Family. I looked to see what I had on hand already and I found some whipping cream, which is great for making ganache…and frosting…and TRUFFLES. Then the magic happened.

I had no recipe, no idea what I was doing…I had never even made truffles before…but I just had a feeling deep down in my soul that this was the right thing to do.

Needless to say, these truffles are AMAZING. The cinnamon and chocolate go SO well together, and the white chocolate helps cut a bit of the cinnamon so it’s not an overload. These are wonderful to make as Christmas gifts and would be delicious with vanilla ice cream.

If you’d rather not use cinnamon chocolate, that’s totally fine. You can substitute it with any chocolate of your choice (except white chocolate, which is not really chocolate so it won’t turn into a ganache like chocolate with real cocoa in it).

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Cinnamon Chocolate Truffles

Ingredients:

  • 1 bag chocolate chips of your choice (anything but white chocolate should be fine)
  • 1/3 cup heavy cream
  • 1 bag white chocolate chips
  • 2-3 tablespoons vegetable oil
  • 1 package crushed graham cracker crumbs (you know how when you buy a box of graham crackers they come in 3 mini packs? You only need one of those mini packs for this recipe)

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Directions:

  1. In a double boiler, combine the chocolate chips and heavy cream. Stir until smooth. Transfer to a clean bowl and refrigerate for 1 1/2 hours (it will become the consistency of frosting).
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  2. In the mean time, place your graham crackers in a food processor and blend until you’ve made crumbs. Place in a bowl.
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  3. When you’re ready to make your truffles, take the chocolate out of the fridge and let it sit for a minute or two.
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  4. Spoon small scoops of chocolate into the graham cracker crumbs and form them into balls. Making balls with your hands will melt the chocolate, so dropping them into the crumbs and then forming them into balls gives them a protective coating and makes them easier to form (as well as keeping your hands much cleaner).
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  5. As you finish a ball, place it on a foil lined baking sheet. Repeat until you’ve used up all the chocolate. You’ll have lots of graham cracker crumbs left over, which is good. Keep them, you’ll need them later on.
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  6. Refrigerate your chocolate balls again for about 1 hour to firm up.
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  7. About 5 minutes before you’re ready to move on to the next step, combine the white chocolate chips and 2 tablespoons vegetable oil in a bowl and melt in the microwave (stir after 1 minute, and then in 30 second intervals until chocolate is smooth). If your chocolate is still too thick, add another tablespoon of oil and microwave for 10 seconds. Mix to combine.
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  8. Let your white chocolate cool for a minute or two.
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  9. As is the case with most candy recipes, it’s great to have an assembly line set up. Have your cold chocolates ready, followed by your bowl of white chocolate and your bowl of graham cracker crumbs. I used a fork to transfer my chocolate truffles from the white chocolate to the crumbs so any excess white chocolate is able to drip off.
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  10. When you’re ready, drop a chocolate ball in the white chocolate and then transfer it to the crumbs. Cover it completely with the crumbs and let it sit for 10 seconds so the white chocolate can set. Then transfer it to a clean baking sheet. Repeat for all your truffles.
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  11. Refrigerate them once more for at least 30 minutes.
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  12. Store at room temperature or in the refrigerator…if you even have leftovers to store!
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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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The Best Chocolate Chip Cookies Ever

…and I’m not even kidding.  These are some of the best chocolate chip cookies I’ve ever had…and considering the recipe comes from Aunt Bee’s Mayberry Cookbook, that’s really no great surprise.

If you love good old fashioned home cooking, you will love these soft and chewy cookies.  These cookies are great for bake sales and gatherings, since they stay soft and chewy for days.  Keep them in an airtight container to maintain freshness.  And if it just so happens that the cookies get hard or stale, simply throw a piece of bread into the container and your cookies should return to their soft state in a few hours.  By the way, if you’re shipping cookies to someone, this is a great way to keep them fresh and soft!

The Best Chocolate Chip Cookies Ever

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 package chocolate chips, or chips of your choice

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine the flour, baking soda, and salt.  Set aside.
  3. In a second bowl, beat together the butter, sugar, brown sugar, and vanilla until creamy.  Beat in the eggs one at a time.
  4. Gradually blend in the flour mixture.
  5. Add chocolate chips and mix just until combined.
  6. Drop by the tablespoon onto prepared cookie sheets and bake for 9-11 minutes, or until edges are brown.  Remove from pan and let cool.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Spicy Chocolate Cupcakes

One of my all-time favorite flavor combinations is sweet and spicy…and there’s nothing that will get your taste buds in a frenzy like chili and chocolate.  Spicy chocolate is a genius invention and one of my go-to guilty pleasures.  If you haven’t tried it, I recommend you give it a shot.  To get the full sensation, melt some dark chocolate in a double boiler.  Create medallions on wax paper by spooning the chocolate on the wax paper when it’s melted.  Sprinkle each medallion with a little cayenne pepper and use a toothpick to swirl the powder into the melted chocolate.  Let harden and enjoy.  It may not seem spicy at first, but these little guys have a kick…and will bite back!

So when I was given the task of baking some yummy treats for my bother’s fiancee’s bachelorette party, I just had to try making spicy chocolate cupcakes!  What better way to top off a ladie’s night?  Oh, and I did make these weenie cake pops, which I thought you might enjoy!  HAHA!  I mean, it was a bachelorette party!

Anyway, back to these chocolate cakes.  I didn’t want the spice to be too overwhelming, so I just added it to the icing.  If you want a little more heat, add it to the batter.  It’s really up to you.  Just remember, when it comes to cayenne pepper–a little goes a long way!

Spicy Chocolate Cakes

Ingredients:

Cake:

  • 1 ½ cups boiling water
  • ¾ cup unsweetened cocoa
  • 1 ½ cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Frosting:

  • ½ cup (1 stick) unsalted butter
  • 8 oz dark chocolate
  • 1 teaspoon cayenne pepper (or to taste)

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Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine boiling water and cocoa, stirring well until all the cocoa is dissolved.  Let mixture cool completely.
  3. Place sugar, butter, and vanilla in a large bowl and beat until well blended, about 5 minutes.  Add eggs, 1 at a time, beating well after each addition.
  4. Combine flour, baking soda, baking powder, and salt in a separate bowl and stir with a whisk until combined.
  5. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
  6. Pour batter into prepared cupcake pans and bake for 15-20 minutes, or until a wooden pick inserted into the center of one cupcake comes out clean.  For these cakes, it’s best NOT to use cupcake liners, since the icing is poured onto the cool cake and hardens over time.  You can place cupcakes in liners once the icing has set.  Let cake cool completely before frosting.
  7. To make icing, melt the butter in a pan.  Remove from the heat and leave to cool for about 10 minutes.
  8. Use a tablespoon to skim off the foam on top of the melted butter and discard.  Set aside the clarified butter, also discarding the milky liquid in the bottom of the pan.
  9. In the meantime, melt the chocolate in a double boiler.
  10. Remove the chocolate from the heat and pour the clarified butter into the chocolate.  Stir until smooth.
  11. Add cayenne pepper and mix until combined.  Add more to taste if the heat isn’t strong enough for you!
  12. Let icing sit for about 5 minutes to thicken.
  13. Place cakes on a cooling rack with a pan underneath to catch extra icing.  Pour icing over cooled cakes and let sit for at least 2 hours to let icing set.
  14. If you have extra icing, you can drizzle it over the cupcakes after the first layer sets.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Pomegranate Cake

My manfriend will be the first to say that I am addicted to pomegranates.  I love them.  Whenever I’m at the store and pomegranates are on sale, I stock up like they’re going out of season permanently. I don’t know if it’s the tangy taste or the fact that those beautiful jeweled seeds look stunning on almost everything, but pomegranates are a great go-to for my snacking needs.

I don’t know what it was that inspired me to create this cake, but somehow I got the idea to mix chocolate, orange, and pomegranate together for the ultimate in flavor explosion.  What resulted was a delicious chocolate cake that would be the perfect ending to a light spring or summer meal.

You can use whatever chocolate cake recipe you’d like…you could even make it from a box if you so desire.  If you do make a box cake, try substituting the water with orange juice.  It will create an even taster cake!

After your chocolate cake is baked and completely cooled, blend and strain 2 cups of pomegranate seeds (probably 1 large pomegranate).  Add 1 tablespoon of juice to 3 tablespoons of powdered sugar to create a glaze.  The amount of glaze you’ll need will depend on how big your cake is.  For my 9×12 cake, I used about 10 tablespoons of powdered sugar and 4-5 tablespoons of pomegranate juice.  Pour over the cake and let set, about 1 hour.

Once your glaze is set, simply decorate with more pomegranate seeds, orange zest, and shavings of white chocolate.  This is a moist and delicious light dessert that everyone is sure to love!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chocolate Kiss Acorns

Hard to believe, but Thanksgiving is only 2 weeks away!  Here’s an adorable little treat that would be a PERFECT addition to a bowl of vanilla ice cream.  It’s a light dessert after what’s bound to be the best meal of your life…at least that’s how I feel every year!

Acorn Cookies!

Acorn Cookies:
Hershey’s Kisses, unwrapped
Round Nutter Butter snack cookies
Creamy peanut butter
Melted chocolate

1.  Twist open the Nutter Butter cookies and remove the peanut butter filling.

2.  Melt the chocolate (about ½ cup) and let cool to room temperature.

3.  Using a piping bag or a knife, place a small amount of peanut butter on the Nutter Butter cookie.

4.  Working quickly, dip the bottom of the Hershey’s kiss into the melted chocolate and attach the cookie to the kiss, peanut butter side down, so the chocolate and peanut butter melt together.  Repeat for as many acorns as you need.

5.  Place remaining chocolate in a piping bag and create little stems on top of the Nutter Butter cookies.

Toss 2-3 acorns in with a bowl of vanilla ice cream and you’re good to go!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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