Cannoli Cupcakes


I love cannoli. I have a friend that dearly loves them and recently celebrated a birthday. I decided to make cannoli cupcakes for his birthday. I must say they were a success. Chocolate cupcakes with cannoli whip cream frosting. 

Ingredients:

1 cup flour

1 cup sugar

6 Tablespoons unsweetened baking chocolate 

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 Egg

1/4 cup oil

1/2 cup buttermilk 

1/2 cup hot coffee

1 teaspoon vanilla
Preheat oven to 350 degrees. Line tin with cupcake liners. 

In your mixing bowl, put flour, sugar, baking soda and powder and salt.  Whisk together. In a separate bowl, egg, oil and buttermilk and beat together. Add these liquid ingredients to your flour mixture. Add your hot coffee once the ingredients are mixed together. After coffee has been blended, add vanilla. Fill liners 1/2 full. Bake 18-20 minutes until cupcakes test clean. Cool completely before frosting. 


Cannoli Whip Cream Frosting:


Ingredients:

1 8 ounce container marscapone cheese

1 teaspoon Grand Marnier*

1 teaspoon vanilla

1/2 cup powdered sugar, or more to your taste

1 pint (2 cups) Heavy Cream

Mini chocolate chips for decorating 

Chocolate sauce for drizzling, optional

Chill mixing bowl and attachment for minimum of 30 minutes. Mix marscapone cheese, Grand Marnier and vanilla together quickly. Over mixing will cause the marscapone cheese to become watery. Add powdered sugar and mix. Pour in heavy cream and whip until it’s very stiff. Place in piping bag and frost cupcakes (I used a 1 M tip). I sprinkled mini chocolate chips on top. I also drizzled chocolate sauce on top of the cupcakes. Store in refrigerator. Enjoy!

*This is an orange liqueur. If you prefer not to use this in your frosting, use additional teaspoon of vanilla. 

Chocolate Covered Strawberry Nachos 


This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉

Ingredients:

Flour tortillas (I fried 6)Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional


Fry to a golden brown. 


Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!


Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 


Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

Chocolate Chip Candy Cane Cookies


I had planned on making this cookie recipe for 2 years. Finally found time to create the recipe and make them. I love peppermint and I love chocolate. What a match made in heaven. Chocolate and peppermint go so well together. A great cookie to add to your cookie collection. 


Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt 

1 cup of vegetable shortening, I use Crisco

3/4 cup granulated sugar 

3/4 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla

1 12 ounce package of mini chocolate chips

1 package of Andes Peppermint Crunch Baking Chips


Preheat oven to 350 degrees. In a separate bowl add flour,  baking soda and salt. Whisk together and set aside.  In your mixing bowl, cream shortening and sugars until combined. Add eggs and vanilla and blend. Add flour, a little at at time and incorporate. Repeat until all four is mixed in. Add chocolate chips and peppermint baking chips.  Drop by spoonfuls or use a small scoop. Bake for 9-11 minutes until cookies are done. Don’t forget to leave some for Santa!  🎅🏻  Enjoy!

Chocolate Caveman Coffee Steak Rub


I have been thinking of creating a steak rub for a long time. I use a dry rub on my ribs so I thought why not?  Mixing my two favorite things in the world, coffee and chocolate was a match made in heaven. Honestly, this was the best steak I have ever eaten. I definitely will make this again. And again!  #Choctoberfest2016 #CavemanCoffee #CavemanCoconutOil #CertifiedAngusBeef


Ingredients:

1 teaspoon coconut oil, I used Caveman Coffee Brand
Season steak with garlic salt and pepper, fresh ground is preferred
1 teaspoon chocolate, dry unsweetened 
1 teaspoon finely ground coffee, I used Caveman Coffee
1 teaspoon of cinnamon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper, substitute chili powder for less heat


Look at that beautiful rub.


In a small bowl, whisk together chocolate, coffee, cinnamon, paprika and cayenne pepper. Set aside. Brush strip steak or rib eye with coconut oil on both sides and sides of steak. This helps the rub to adhere to the steak.  Season with garlic salt and fresh ground pepper. Rub dry steak rub all over steak and let it rest in the refrigerator for an hour to let the flavors infuse. Take steak out of the refrigerator while your grill heats up. Grill to perfection.  Don’t let the dark rub trick you on how done the steaks are. The cooked rub will look very dark but the taste is so amazing. The spices, coffee and chocolate will please your palette. I honestly can say this is the best steak I have ever eaten.


A dark thick crust on the outside and tender, flavorful meat inside. Delicious !
I would like to thank Caveman Coffee for the delicious coffee and awesome coconut oil. I love these products. The opinions expressed are my own.

Barleans Chocolate Peanut Butter Banana Smoothie



I was given Barleans Greens Chocolate Silk Powder to try and create a recipe for #Choctoberfest2016 This smoothie is healthy, nutritious and delicious. This product is full fiber and antioxidants. A great meal replacement in the morning or lunch. Perfect for in between meals. You and your kids will love this.

Ingredients:
1 8 ounce container of plain yogurt or vanilla, I used fat-free
1 scoop of Barleans Green Chocolate Silk Powder
3 Tablespoons Peanut Butter
1 Banana, frozen
1/4 cup milk, whole, low-fat, almond soy, whatever you prefer


Place ingredients in blender and blend until smooth. I use frozen fruit, in this case a frozen banana. Frozen fruit will thicken your drink without using ice. Makes 1 delicious smoothie. Enjoy!


*Opinions are strictly my own

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.

 

Homemade Thin Mint Brownies


My son and grandson love Girl Scout Thin Mint Cookies. Recently, Pillsbury came out with a box mix. I knew at first bite that I could make them homemade and better. So the challenge was on, better than Pillsbury Thin Mint Brownies. Personally, I did not like the box mix. 


Ingredients:

2 sticks of butter, room temperature 

2 cups of sugar

2 teaspoons of vanilla extract

4 eggs

2/3 cup unsweetened cocoa powder

1 cup of flour

1 teaspoon salt

1 teaspoon baking powder

15 Keebler Grasshopper  cookies, crumbled*

2/3 cup Andes Creme de Menthe baking chips, additional for garnish if desired*


Preheat oven to 350 degrees. Prepare pan with cooking spray that contains flour.  In a separate bowl, whisk flour, salt and baking powder and set aside. In your mixing bowl, combine sugar and butter until incorporated. Add vanilla. Mix in cocoa powder. Add flour mixture slowly and blend together until combined.  Stir in crushed cookies and the Andes baking chips and pour into prepared pan. If you bake these in a 9 X 9 pan, bake 45 minutes or until the cake tester comes out clean. You will have a thicker brownie. If you bake in a 13 X 9 pan, you bake time will be 30 minutes or until a cake tester comes out clean.


Frosting Ingredients:

Frosting is completely optional 
3 Tablespoons of butter, room temperature 

2 teaspoons of vanilla

3 Tablespoons of unsweetened cocoa powder 

3 – 4 Tablespoons of milk

3/4 cup powdered sugar
Combine butter with vanilla.  Add cocoa powder and mix. Add 3 tablespoons of milk and blend well. Add powdered sugar. If frosting is too thick, add a little more milk but not too much.  Spread on top of brownies. They can be warm, but not hot out of the oven.   Garnish with additional Andes baking chips if desired. If you made your brownies in the 13 X 9 size pan, double the frosting recipe. 

*Both of these items can be purchased at Walmart SuperCenter or your local grocery store.