Chocolate Valentine Treats

There is nothing I love doing more than spending time in the kitchen with my oldest grandson, Dylan. We had s blast Saturday night making Cocoa Pebbles treats , dipping them in chocolate and decorating them. A great way to make memories with your children/grandchildren in your life.

Ingredients:

1 box of Cocoa Pebbles, 11 ounces

1 bag of mini marshmallows

3 Tablespoons of butter

1 bag of chocolate chips, we used milk chocolate

Valentine sprinkles

Conversation Heart Candy

Heart cookie cutters

Prepare a 9 x 15 pan with butter, nonstick foil or nonstick spray. I prefer foil. Melt butter and marshmallows over medium heat. Once melted, remove from heat. Add box of Cocoa Pebbles and stir to incorporate. Let harden and set up about 20-30 minutes. Melt chocolate chips in a bowl in the microwave. I used about 1/2 bag in a bowl. I microwaved the chips for 30 seconds, stirred and and microwaved again got 30 seconds more.

I used wax paper on the table and we carefully spooned the chocolate over the heart treats. Dylan decorated them. We put them in the fridge so they would set up quickly. Store in an airtight container.

Can’t wait for this cutie to join us in the kitchen. Connor, 3 months old was a little too tired to help out Saturday night.

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Mamie & Mom’s Fudge

I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.

Ingredients:

12 ounces semisweet chocolate chips

12 ounces German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate

16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)

4 1/2 cups sugar

pinch of salt

2 tablespoons butter

1 1/2 cups (12 ounces) canned evaporated milk

2 cups coarsely chopped nuts, optional

In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.

Butter the inside of a 13 x 9″ pan.

In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!

White Espresso Hot Chocolate

I was gifted delicious chocolate by Forte Chocolate. This is the recipe I made with their White Swan Black Swan Espresso Bar. Since I have developed this recipe, I can’t imagine making hot chocolate any other way. No more powdered chocolate hot chocolate for me! The opinions expressed in this recipe are my own.

Ingredients:

1 bar Forte White Swan White Chocolate Espresso Bar, chopped

l/2 cup milk

1 cup half and half

1 Tablespoon sugar

1 teaspoon vanilla

Whip cream to garnish, optional

Chocolate espresso beans for garnish, optional

Chop chocolate bar and place in a microwave-safe container. Microwave at 30-second intervals and stir to melt chocolate. Heat milk, cream, and sugar on medium heat until milk is warm. Do not boil or scald milk. Once the milk is hot, remove from heat and add vanilla and melted chocolate. Garnish with whip cream and espresso beans if desired. Makes a 12-ounce cup of the best hot chocolate you have ever had!


Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

Cinnamon Chocolate Cake

I have enjoyed many meals with our family friend Georgia. She is an excellent cook and she is an excellent baker too. I have had this cake many times at her home and love it. I have had several requests for her recipe. It is similar to a Texas Sheet Cake but not the same. I thought about calling Mexican Hot Chocolate Cake because it reminds me of Mexican Hot Chocolate. The cake is very moist and I love the fudgy frosting. As promised, here is the amazing recipe.

Cooking the chocolate sauce on the stove for the cake batter.

Ingredients:

2 cups flour

2 cups sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup water

1/2 cup vegetable oil

1/2 cup butter

1/4 cup chocolate baking powder

2 eggs, room temperature

1/2 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

Preheat oven to 375 degrees. Grease a 9 x 13 pan. In a mixing bowl, combine flour, sugar, cinnamon and salt. In a saucepan, combine water, oil, butter and chocolate baking powder. Bring to a boil over medium heat. Pour over dry ingredients and mix well. Add eggs, buttermilk, vanilla and baking soda and mix well. Pour into prepared baking pan and bake 35-40 minutes until cake tester comes out clean.

Check out this fudgy frosting! 😋

Frosting:

1/2 cup butter (1 stick)

1/3 heavy whipping cream

1/4 cup chocolate baking powder

1 1/2 teaspoon cinnamon

3 cups powdered sugar

1 teaspoon vanilla

While cake is baking in the oven, make frosting. In a saucepan, combine butter, cream, chocolate baking powder and cinnamon. Cook over medium heat until butter is melted. Remove from heat and add sugar and vanilla and beat until smooth. Spread over hot cake. Cool completely. The frosting will harden on top of the cake as it cools. Enjoy!

Cupcake Shake

This recipe was inspired by Portillo’s Cake Shake. Rarely do I have leftover cake but I do have leftover cupcakes from time to time. You probably do too. Portillo’s Cake shakes are typically chocolate unless it’s a certain time of the year. Sometimes they have lemon, but really you could make any flavor of cupcake into a shake. I will say this, I tried a slice of chocolate cake and the cake shake (thank you Kevin). I liked the cake shake best. The cake on its own tasted like a box mix and canned frosting on its own but in the shake, it was excellent. The only difference between my shake and Portillo’s is that I drank mine out of glass instead of a styrofoam cup and I used cupcakes instead of a piece of cake. Same great taste and flavor.

Ingredients:

2 leftover cupcakes, I had chocolate

1/2 cup milk

3 scoops ice cream (1/2cup each), I used vanilla

Whip Cream for garnish

Cherry for garnish

Blend cupcakes and milk together in a blender. Add ice cream and blend again. Pour into a glass, garnish with whip cream and cherry. Enjoy!

You can find Portillo’s in Arizona, California, Florida, Illinois, Indiana, Minnesota and Wisconsin. Portillo’s is known for their hot dogs and cake shakes.

Chocolate Pancakes

I was given a container of Rodelle  Gourmet Dutch Processed Baking Cocoa.  This is my first time using this product and I was very pleased in the quality.  I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
Ingredients:

2 cups flour

1/4 cup Rodelle Baking Cocoa Powder

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder.

1 1/2 cup buttermilk, add more if too thick

1/4 cup oil, I used coconut oil but you can use vegetable oil.

2 eggs

2 teaspoons vanilla

Maple syrup, optional

Whip cream, optional

Strawberries, optional


Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use

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