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Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

October 17, 2013

S'mores Clusters

More s'mores!




























































That rhymed.

Now don't confuse these with these tasty S'mores Bites. They're different, though both addictive.

These are so good, so easy, and so quick. 

3 ingredients.

No cooking required, you just gotta melt the chocolate in the microwave. 

Mix in some mini marshmallows and graham cracker pieces and voila!!




S'mores Clusters
adapted from Hershey's 
  • 6 Hershey's Milk Chocolate Bars, broken into pieces
  • 2 cups miniature marshmallows
  • 6 graham crackers, broken until pieces
Place candy pieces in a medium microwave-safe bowl. Microwave for 1 and a 1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.

Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm.


Printable Recipe







You've got yourself the perfect little treat to take to parties, gift for the holidays, snack on during the game... eat them however you'd like, just eat them!

I'm participating in Brenda's 12 Weeks of Christmas Treats challenge. Check out my past posts!





















I'm also participating in Roxana's Chocolate Candy Desserts Party


Linking up here.

Peace, and bacon grease!




October 3, 2013

S'mores Bites

I missed the first week of The 12 Weeks of Christmas. Boo to that. It's ok though, I've still got 11 weeks to go! 



 















































Don't lie, you've thought about Christmas. Maybe even counted down the days and weeks. Well it's time to start the countdown with baking! Which means 11 mores weeks of gaining weight eating delicious treats. I'm all for it.


Have you guys started to think about what you want for Christmas? Have you started buying presents? I'm really weird and start trying to buy things for PJ in like September or October as to not save it all for the last paycheck before Christmas! I only get paid every two weeks and with all the people I buy gifts for, I like to start buying some things here and there along the way. Last week I stocked up on some clothes for PJ. I like to go all out for him. Probably a little too over the top, but we don't have kids yet and so... well.. he's like my kid in that sense :)


































So... head start on buying presents? Why not a head start on baking Christmas goodies?!!? That way you don't have to leave your Christmas baking all to the last minute, and you can even freeze some and whip them out later like, Bam, I made all these holiday treats!

























































So let's talk about s'mores. You love them as much as I do, right? They remind me of summer and camping trips and bon fires and perfect weather. But let's be honest, is there really a time when s'mores is not appropriate? Nope. That'd just be crazy. Yes, s'mores are also perfect for holiday baking!

Like these little guys. Little bite-sized s'more bites. Just bake up some mini graham cracker crusts in some mini muffin-pans, add some Hershey's chocolate inside and melt, top with a marshmallow and let melt a bit, cool, and top with melted chocolate. How can one bite be so satisfying? They're best served warm so the chocolate and marshmallow are melty and gooey, but they're delicious served at room temperature too.


 
S'mores Bites
adapted from Sweet Pea's Kitchen
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (1.55 oz-each) Hershey milk chocolate candy bars, divided
  • 12 large marshmallows

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and melted butter into a bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. 


Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. Remove pan from oven; place 2 rectangle halves into each cup.

Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.


Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 to 1 and a 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.


Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.


Printable Recipe

 

Wanna join along in the 12 Weeks of Christmas Treats challenge? Contact Brenda who hosts it every year.






I'm also participating in Roxana's Chocolate Candy Desserts Party!


Peace, and bacon grease!


June 20, 2013

Peanut Butter Crunch Balls


Hey friends. I've been M.I.A. in June on the blog, but this week I've done a couple posts already and I think I'm back on track. For now, anyway.



































For this month's Surprise Recipe Swap, I was assigned to Krista's blog, A Handful of Everything.  


HungryLittleGirl










She's got some great recipes in her archive... all kinds of breads, desserts, and main dishes! It was hard to narrow it down, what with recipes like Sweetheart Strawberries and Cream Scones, Homemade Pretzel Rolls, and Ham and Cheese Pretzel Bites. But her Peanut Butter Balls really screamed at me.


































I loved the sweetness of the peanut butter and chocolate. And the rice krispies added a nice crunch. These were delicious! 





























Peanut Butter Crunch Balls
adapted from A Handful of Everything
  • 2 and 1/2 cups Rice Krispies (I used chocolate Rice Krispies)
  • 3 cups powdered sugar
  • 1 and 1/2 cup peanut butter
  • 1 stick unsalted butter
  • 12 oz bag of chocolate candy melts (I used Wilton's)
In a large bowl, combine the Rice Krispies and powdered sugar. 

In a saucepan, melt the butter and peanut butter until smooth. Remove from heat and immediately pour into the sugar/Rice Krispies mixture.  Using a large spoon mix well until an even consistency. 

Line a baking sheet with wax paper.  Form teaspoon-size balls (mine were bigger!). The mixture will be kind of crumbly so just squeeze them a few times, roll them between your palms and into a ball shape.  After you have used up all your mixture, place in the freezer for 30 minutes to an hour or until firm.

Melt your chocolate in a microwavable bowl according to package directions, mixing well. Dip the chilled peanut butter balls into the chocolate.  Using a spoon, roll it around completely coating it with chocolate and then and place it back on the wax paper to set. Pop them in the freezer to help them set quicker.

Printable Recipe





































You know that little bit of goodness that stays in the pot after you've scraped out what you could? I may or may not have eaten that melted butter and peanut butter straight from the pot. What? I couldn't let that go to waste. Can you blame me?

Make these! 

Check out the full roundup here



Linking up here.  


Peace, and bacon grease!


June 17, 2013

Nutella French Toast Rolls with Cinnamon Sugar

It's been way too long since I've posted a recipe on the ole blog. I've missssssssssssssed you!































Well what's the best way to get back into the blogging world? With a Secret Recipe Club post, that's what!





































This month I was assigned to Louise's blog, Lick the Spoon. Louise is from Australia! So cool! Welp, I've got a new blog to follow. Love her recipes AND her photos. I had to narrow it down from 15 recipes. Yes 15. Like her Raspberry Lemonade Slice, Banana Muffins with Cinnamon Walnuts and Brown Butter Icing, and her Boston Banoffee Pie. But ultimately her Nutella French Toast Rolls won out. Cuz I love breakfast and french toast and nutella. No brainer.






































Nutella French Toast Rolls with Cinnamon Sugar
from Lick That Spoon
  • 10 slices of white bread (we used Private Selection Sugarhouse Maple Streusel bread - yum!)
  • 10 teaspoons of nutella
  • 1 large egg
  • 1 and 1/2 tablespoon milk
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • butter, for frying
Remove the crusts from the slices of bread. Discard the crusts. Or eat them because that Maple Streusel bread is delish).

Roll each slice of bread with a rolling pin. Spread each slice of flattened bread with one teaspoon of nutella, spreading on one side of the bread to the length of the bread. Roll the bread up tightly, sealing shut with a dab of nutella.

In a bowl, whisk the egg and milk until combined. 

In a shallow dish, combine the sugar and cinnamon and mix well.

Heat some butter in a skillet. Dip each roll in the egg mixture until coated, then placing in the hot skillet. Lightly fry until golden brown all over, then roll in the cinnamon sugar mixture. Serve immediately.


Printable Recipe












































I loved this twist on the traditional french toast. Next time I'll try it with regular white bread because it was a bit hard to roll up the bread I used and they weren't so perfect and smooth like hers. But they were still tasty.

Plus I'll take any recipe that calls for nutella and sugar for breakfast!















































Here's the other Secret Recipe Club posts I've written in the past, check em out.


Linking up here.  
 

Peace, and bacon grease!




March 20, 2013

Frosted Irish Cream Brownies

 























What do ya know? Another challenge! I'm the queen of cooking challenges.
























This one holds a special place in my heart though. Why?

 























Because. There's alcohol involved. Every month.

Cooking and/or baking with alcohol, that is. It's called Spiked! Recipe ChallengeCan a challenge get any better than this?





This month our theme was Irish Cream liqueur. When I think of Irish Cream liqueur, I immediately think of Bailey's. I found a pack of mini Bailey's at Target and had to buy them awhile back, so this was the perfect recipe to use them on. Besides sipping on the rest of course. 

 























Frosted Irish Cream Brownies
slightly adapted from Betty Crocker

Brownies
  • 1 package (1 lb 3.5 oz) fudge brownie mix
  • 1/2 cup vegetable oil
  • 1/4 cup Irish Cream liqueur (Bailey's)
  • 2 eggs
Frosting
  • 1/2 cup (1 stick) butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons Irish Cream liqueur (Bailey's)
  • 1/2 teaspoon vanilla
  • 2-3 teaspoons milk
Glaze
  • 1 oz semisweet chocolate chips
  • 1 teaspoon butter
  • 1/2 teaspoon Irish Cream liqueur (Bailey's)         
Heat oven to 350 degrees. Grease bottom only of a 13x9-inch pan. In a large bowl, combine all brownie ingredients; beat 50-60 strokes with spoon. Spread in greased pan.

Bake at 350 degrees for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan (bake for minimum time and then check on them). DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.

For frosting, beat butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

Place glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

Printable Recipe   

























PJ didn't enjoy them much because he doesn't like coffee-flavored things, including Bailey's. He cray cray. I loved them!!! More for me.


























Go sign up and learn the rules ASAP!

Hope there's some alcohol left over for drinking!! :) Do I sound like an alky yet?



Peace, and bacon grease!



February 14, 2013

Chocolate Cherry Chunk Brownies


Happy Valentine's Day, my Valentines!
























 

Yay for new cooking challenges!

Today I'm participating in Sheryl's Behind the Curtain Dessert Challenge. The two ingredients this month were CHOCOLATE and CHERRY.


















I had bookmarked this recipe ages ago, and knew this was the perfect opportunity to use it.

 

















I'd recommend putting them in the fridge to harden and set up better. I popped mine in the freezer for like 10 minutes then set it out at room temperature and it wasn't as set as I'd like it to be, as you can see from the pictures. Hopefully we'll make these again soon and I can take a better photo.

And I used milk chocolate chips instead of semi sweet because that's what I had on hand.

 


















Chocolate Cherry Chunk Brownies
from Six Sister's Stuff

Brownie layer:

  • 1 brownie mix (the 9x13 size)
  • Eggs, oil, and water called for on the back of the box

Prepare brownies and bake as directed on the box. Let cool.

Cherry-Chocolate layer:
  • 2 sticks of butter, slightly softened
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup milk chocolate chips
  • 6 oz maraschino cherries + juice from jar
In the bowl of a mixer, combine butter and 5 tablespoons juice from the maraschino cherries. Beat until the butter is smooth. Slowly add powdered sugar and beat until combined. Increase mixer speed to medium high and beat for about a minute and a half. Roughly chop cherries. Fold chocolate chips into the filling with the cherries. Spread over the top of cooled brownies.

Chocolate layer:

2 and 1/4 cup milk chocolate chips

3/4 cup butter


Melt chocolate chips and butter together in the microwave for 30 seconds. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted. Spread over cherry-chocolate layer. Let set up until hardened, in fridge. 


Printable Recipe

























Check out what everyone else made in the blog hop below:



Lady Behind the Curtain Dessert Challenge



Peace, and bacon grease!



November 19, 2012

November's Secret Recipe Club - Peanut Butter Cookie Cups + Sausage and Hashbrown Bake!

It's time for another month of The Secret Recipe Club

This month I was assigned to Amy's blog, The Saavy Kitchen. I instantly had a long list of things I wanted to make, like her Banana Bread French Toast, her Gourmet Mushroom Risotto, and her special BLT

I did end up making two recipes that caught my eye! 

First up... Sausage and Hashbrown Bake.

























The breakfast casserole was pretty good but I think I just like my shredded hash browns crispy. And these weren't so I think it could have been better without the hashbrowns and maybe more of the bisquick for a biscuit taste. But that's just a personal preference.  


 














Sausage and Hashbrown Bake
slightly adapted from The Saavy Kitchen

*Makes 6 servings
  • 1 (16 oz) package maple pork sausage
  • 1 and 1/2 cups shredded hash browns
  • 1/4 cup onion, chopped
  • 1 and 1/2 cups shredded cheddar jack cheese 
  • 1/2 cup Bisquick
  • 1 cup milk
  • 1/8 tsp pepper
  • 2 eggs
Heat oven to 400 degrees. Grease a 13x9 inch baking dish.

Cook sausage in a large skillet over medium heat. Add in onions once sausage has browned a bit. Cook until sausage is no longer pink and onions have softened. Drain grease.

In a large bowl, stir together sausage, hash browns, and 1 cup cheese. Pour into the baking dish.

In a separate medium bowl, stir together Bisquick, milk, pepper, and eggs until blended. Pour into baking dish over sausage mixture.

Bake uncovered for 40-45 minutes. Sprinkle with remaining cheese and bake until cheese melts. Cool for 5 minutes. Season with salt to taste.

Printable Recipe


 
























I wanted to give another recipe a try since I wasn't blown away by the breakfast casserole. 


And I figured I couldn't go wrong with a peanut butter cookie filled with a mini Reese peanut butter cup.




















Annnnnnnnnnnd I was right. 

My mini muffin tin makes 12 but there was leftover batter. I think I'll make the rest tonight... I think there may be enough batter left for another 4 or 5 cookie cups, maybe more. The batter also stuck to my hands and wouldn't roll in balls so I just plopped 1-inch globs of the batter into the muffin pan and pushed the dough down firmly and up the sides of the muffin tin.



















Peanut Butter Cookie Cups
from The Saavy Kitchen
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • mini Reese's Peanut Butter Cups
Heat oven to 375 degrees.

In a large bowl or mixer, beat together sugars, butter, and peanut butter until blended. Add egg, milk, and vanilla. Beat well. In a separate medium bowl, stir together flour, baking soda, and salt. Add to the peanut butter mixture. Beat well.

Grease a mini muffin tin. Drop 1-inch balls into the muffin tins, pushing dough firmly into and up the sides. Bake 8 minutes, or until cooked through.

While still hot, push a mini Reese's into each cookie. Place back in the oven for 1 minute. Allow to cool in the pan for 15-20 minutes and then remove to a cooling rack.

Printable Recipe


 


















Check out the other SRC posts in the blog hop below:



Linking up here.


Peace, and bacon grease!

 

November 9, 2012

Acorn Treats {Week 7 of The 12 Weeks of Christmas Treats!}

Week 7 baby.

I am LOVING this 12 Weeks of Christmas Treats challenge. As always, I'd like to thank Brenda for hosting this incredible series!

This week I was short on time so needed something quick and easy.

Like, no-cooking-quick-and-easy.

I found a recipe that seemed like the perfect solution. No cooking? Check. Adorable? Check. Tasty? Check.

It's these Acorn Treats.



















See, I told you they were adorable.


















Acorn Treats
ever-so-slightly adapted from Taste of Home  

  • 1/2 cup semisweet chocolate chips
  • 48 Hershey kisses
  • 48 Nutter Butter Bites
  • 48 mini semisweet chocolate chips
In a microwave, melt 1/2 cup chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie. Place a tiny dollop of melted chocolate on the top of the acorn and immediately attach a mini chocolate chip to make a stem. Refrigerate until set. Store in an airtight container.

Printable Recipe




















Check out the other treats in the blog hop below:















Linking up here.

Peace, and bacon grease!