Hi everyone! Hope you're having a great weekend so far! Just thought I'd stop by and share a quick recipe if you're in need of a last minute holiday treat. I made these for my work Christmas party last week and they were delicious! Without further ado: Chocolate Peppermint Meringues (adapted from Joyofbaking.com).
Ingredients:
6 egg whites
2 cups granulated sugar - I chose to use Splenda
1 teaspoon vanilla extract
2 tablespoons cocoa powder
1/3 cup crushed candy canes
3/4 cup mini chocolate chips
Directions:
Preheat oven to 300 degrees.
Put egg whites into stand-up mixer and whisk until small bubbles form. Add sugar and mix until stiff peaks form. Add cocoa powder and vanilla and mix well. Fold in crushed candy canes and mini chocolate chips.
Pour mixture into piping bag and pipe onto parchment paper lined cookie trays. Place in preheated oven for 1 minutes and then turn oven off. Leave in oven with door closed for 3 hours or until cookie is crisp.
Yum yum!
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
12/21/2013
12/18/2013
DIY Hot Chocolate Bar {Recipe Included}
Hey-oh! Can you believe Christmas is a week away!? Seriously, this year has flown by. Our shopping is complete. Most of the presents are wrapped. So the next few days will be filled with wrapping the rest of the gifts, cleaning the house, last minute grocery shopping and baking, and most importantly, spending time with our families. This weekend we're headed to Illuminations at our local Botanical Garden. They have thousands of lights scattered throughout the many gardens so it's always a beautiful time to visit. We're also off to see "A White Christmas" at one of our local music theaters with my parents, grandparents, aunts, uncles and cousins (20 total!). I'm really looking forward to this weekend and making memories with the people we love.
I was fortunate to have the day off today. I spent a few hours baking Chocolate Cranberry Cookies and Chocolate Meringues (recipes coming soon!) for our work celebrations tomorrow. I also had the opportunity to enjoy lunch with my husband. We aren't able to meet up often over the lunch hour due to our schedules, so our lunch dates are always enjoyable.
This past weekend I hosted a bridal shower for my sister-in-law. The Hot Chocolate Bar was a success and I'm excited to share the details with you!
Hot Chocolate Recipe:
3 cups Swiss Miss Powder Mix - I purchased a bulk can at our local grocery store
3 cups Heavy Whipping Cream
6 quarts Water
Crock pot
Meat thermometer
Directions:
Mix the three ingredients together. Turn your crock pot on high to heat the hot chocolate. We used our meat thermometer to keep the temperature of the the hot chocolate around 130 degrees. Serve and enjoy!
For the toppings, we opted to offer Reddi-Whip, ground cinnamon, crushed candy canes, full size candy canes, mini chocolate chips, marshmallows and white chocolate chips. We put each item in its own serving dish and let people pick and choose what and how much they wanted. The bar was a hit!
Enjoying the hot chocolate bar back home! Yum!
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Next time: Peppermint Meringues!
I was fortunate to have the day off today. I spent a few hours baking Chocolate Cranberry Cookies and Chocolate Meringues (recipes coming soon!) for our work celebrations tomorrow. I also had the opportunity to enjoy lunch with my husband. We aren't able to meet up often over the lunch hour due to our schedules, so our lunch dates are always enjoyable.
This past weekend I hosted a bridal shower for my sister-in-law. The Hot Chocolate Bar was a success and I'm excited to share the details with you!
Hot Chocolate Recipe:
3 cups Swiss Miss Powder Mix - I purchased a bulk can at our local grocery store
3 cups Heavy Whipping Cream
6 quarts Water
Crock pot
Meat thermometer
Directions:
Mix the three ingredients together. Turn your crock pot on high to heat the hot chocolate. We used our meat thermometer to keep the temperature of the the hot chocolate around 130 degrees. Serve and enjoy!
For the toppings, we opted to offer Reddi-Whip, ground cinnamon, crushed candy canes, full size candy canes, mini chocolate chips, marshmallows and white chocolate chips. We put each item in its own serving dish and let people pick and choose what and how much they wanted. The bar was a hit!
Enjoying the hot chocolate bar back home! Yum!
Next time: Peppermint Meringues!
6/16/2013
Chocolate Chip Banana Cake
So after making the Banana Breakfast Cake a few weeks ago, I decided to try to this recipe again with just a few alterations.
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
2 whole bananas, mashed
1/2 cup chocolate chips
1/4 cup honey
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together sugar, butter, banana, egg, and vanilla until smooth. Gradually mix in flour, oats, baking soda, cinnamon, nutmeg, salt and honey. Once mixed, fold in chocolate chips. Pour into 9x9 greased baking dish and bake for 30-35 or until inserted toothpick comes out clean.
Ingredients:
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened3/4 cup brown sugar
1 egg
1 tsp vanilla extract
2 whole bananas, mashed
1/2 cup chocolate chips
1/4 cup honey
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together sugar, butter, banana, egg, and vanilla until smooth. Gradually mix in flour, oats, baking soda, cinnamon, nutmeg, salt and honey. Once mixed, fold in chocolate chips. Pour into 9x9 greased baking dish and bake for 30-35 or until inserted toothpick comes out clean.
5/26/2013
Banana Breakfast Cake
Happy Sunday! How's everyone's weekend so far? We've been enjoying a pretty relaxing weekend so far! One of my best friends came over Friday night for grilled burgers and veggies and game night. We love board games of all kinds and enjoy having friends and family over to discover new games. We opened up our new Deadwood game and spent the evening discovering the rules and developing strategies for a successful game.
Yesterday Troy and I went with my parents to lay flowers at my grandma's headstone and check out a quilt shop that recently hit our radar. My mom and I love visiting quilt shops to check out the different fabrics, patterns and finished crafts on display. And last night Troy and I stayed in for a movie night.
I'm glad we've kept the weekend pretty low-key and stress-free as we can. I'm headed into work today for the afternoon and evening. I have a love-hate relationship with weekend workdays. They're great for getting a ton of things done since there are only one or two other people in the office, but terrible for being able to spend days off with family and friends. Thankfully I'm off tomorrow in celebration of Memorial Day where we'll head to lay flowers at my aunt's grave and out for lunch with extended family.
Before I head to get ready for work, I thought I'd share a recipe I recently came across on the Chiquita Banana website: Banana Breakfast Cookie. I read through the recipe a few times and tailored it towards our taste. I had originally intended to make the cookies, but after seeing the batter, I opted to make a cake instead. So without further ado, here is Banana Breakfast Cake.
3/4 cup brown sugar
1 egg
1/2 cup shredded carrots
1 tsp vanilla extract
2 whole bananas, mashed
1/3 cup chocolate chips
1/3 cup craisins
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together sugar, butter, banana, egg, and vanilla until smooth. Gradually mix in flour, oats, baking soda, cinnamon, nutmeg, salt and carrots. Once mixed, fold in chocolate chips and craisins. Pour into 9x9 greased baking dish and bake for 30-35 or until inserted toothpick comes out clean.
I'm not usually one for adding carrots to my cakes as the texture is sometimes objectionable. I must say, I was not at all bothered by the texture of the carrots in this dish. With that being said, I'm thinking I may try this again sans carrots and chocolate chips, and instead with craisins and some other dried fruit. I'll keep you posted!
In closing, please take a moment to remember the reason for this holiday weekend. Happy Memorial Day, everyone!
Yesterday Troy and I went with my parents to lay flowers at my grandma's headstone and check out a quilt shop that recently hit our radar. My mom and I love visiting quilt shops to check out the different fabrics, patterns and finished crafts on display. And last night Troy and I stayed in for a movie night.
I'm glad we've kept the weekend pretty low-key and stress-free as we can. I'm headed into work today for the afternoon and evening. I have a love-hate relationship with weekend workdays. They're great for getting a ton of things done since there are only one or two other people in the office, but terrible for being able to spend days off with family and friends. Thankfully I'm off tomorrow in celebration of Memorial Day where we'll head to lay flowers at my aunt's grave and out for lunch with extended family.
Before I head to get ready for work, I thought I'd share a recipe I recently came across on the Chiquita Banana website: Banana Breakfast Cookie. I read through the recipe a few times and tailored it towards our taste. I had originally intended to make the cookies, but after seeing the batter, I opted to make a cake instead. So without further ado, here is Banana Breakfast Cake.
Ingredients:
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter, softened3/4 cup brown sugar
1 egg
1/2 cup shredded carrots
1 tsp vanilla extract
2 whole bananas, mashed
1/3 cup chocolate chips
1/3 cup craisins
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together sugar, butter, banana, egg, and vanilla until smooth. Gradually mix in flour, oats, baking soda, cinnamon, nutmeg, salt and carrots. Once mixed, fold in chocolate chips and craisins. Pour into 9x9 greased baking dish and bake for 30-35 or until inserted toothpick comes out clean.
I'm not usually one for adding carrots to my cakes as the texture is sometimes objectionable. I must say, I was not at all bothered by the texture of the carrots in this dish. With that being said, I'm thinking I may try this again sans carrots and chocolate chips, and instead with craisins and some other dried fruit. I'll keep you posted!
In closing, please take a moment to remember the reason for this holiday weekend. Happy Memorial Day, everyone!
4/16/2013
Chocolate Chip Doughnut Muffins
This weekend, I ran across an amazing doughnut recipe at Janie's Kitchen and knew I had to make them! Here's the recipe with a few minor changes.
Ingredients:
3 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
3/4 cup milk
1 cup buttermilk - click here for buttermilk substitute
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
3/4 cup splenda
2 eggs
food coloring, optional
1 cup chocolate chips
For the glaze:
1/2 stick unsalted butter, melted
1/2 cup splenda
1 1/2 teaspoon cinnamon
Directions:
Preheat oven to 375 degrees.
In one bowl, mix flour, baking powder, salt, nutmeg and baking soda. In a separate bowl, mix milk and buttermilk. If using food coloring, add to milk mixture.
In an electric mixer with paddle attachment, beat the butter and sugar together until creamy. Add eggs and beat. On low speed, mix in small parts of flour mixture and milk mixture until all combined. Add chocolate chips.
Grease a muffin tin. Fill each cup to the brim with dough. Bake 18-20 minutes.
While baking, melt 1/2 stick butter for glaze. Add splenda and cinnamon. Once muffins are done baking, brush cinnamon-sugar mixture on top of each generously. Serve warm.
A couple of things:
I added the food coloring to mimic the original recipe. Janie's Kitchen made beautiful pink Valentine's Doughnut Muffins. Unfortunately, the 5 drops of red I put in were not near enough to alter the color of the muffins.
Secondly, I baked our muffins for 18 minutes. The larger muffins were still slightly doughy on the inside. In most cases, I would say bake for an additional 2-3 minutes, but Troy likes the slighty doughy texture so the cook time was perfect for us.
I'm looking forward to trying this recipes in the future with other ingredients such as bananas, blueberries, cherries, etc. They were super tasty!
Enjoy!
Ingredients:
3 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
3/4 cup milk
1 cup buttermilk - click here for buttermilk substitute
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
3/4 cup splenda
2 eggs
food coloring, optional
1 cup chocolate chips
For the glaze:
1/2 stick unsalted butter, melted
1/2 cup splenda
1 1/2 teaspoon cinnamon
Directions:
Preheat oven to 375 degrees.
In one bowl, mix flour, baking powder, salt, nutmeg and baking soda. In a separate bowl, mix milk and buttermilk. If using food coloring, add to milk mixture.
In an electric mixer with paddle attachment, beat the butter and sugar together until creamy. Add eggs and beat. On low speed, mix in small parts of flour mixture and milk mixture until all combined. Add chocolate chips.
Grease a muffin tin. Fill each cup to the brim with dough. Bake 18-20 minutes.
While baking, melt 1/2 stick butter for glaze. Add splenda and cinnamon. Once muffins are done baking, brush cinnamon-sugar mixture on top of each generously. Serve warm.
A couple of things:
I added the food coloring to mimic the original recipe. Janie's Kitchen made beautiful pink Valentine's Doughnut Muffins. Unfortunately, the 5 drops of red I put in were not near enough to alter the color of the muffins.
Secondly, I baked our muffins for 18 minutes. The larger muffins were still slightly doughy on the inside. In most cases, I would say bake for an additional 2-3 minutes, but Troy likes the slighty doughy texture so the cook time was perfect for us.
I'm looking forward to trying this recipes in the future with other ingredients such as bananas, blueberries, cherries, etc. They were super tasty!
Enjoy!
4/07/2013
Double Chocolate Chip Cookies
Hi, everyone! Hope you had a great weekend! We've kept things pretty low-key this weekend. We visited my grandparents, did some grocery shopping saw Jurassic Park in Imax 3D and made cookies with our brand new Kitchenaid Mixer. That's right - our Kitchenaid Mixer. I seriously have some of the best co-workers. Ever. They surprised with me a wonderful bridal shower last week and this wonderful gift. I. Love. It.
So as a way to thank them for their wondefulness and genoristy, I decided to make delicious Double Chocolate Chip Cookies. I searched the Hershey's Kitchens website and found Hershey's "Perfectly Chocolate" Chocolate Chip Cookies. No changes this time round, just ditched the nuts.
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
2 sticks margarine, softened
3/4 cup packed brown sugar
2 eggs
1/3 cup cocoa
1/2 teaspoon salt
3/4 granulated sugar
1 teaspoon vanilla extract
1 package chocolate chips (11.5 oz)
Directions:
Preheat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl on medium speed of mixer until creamy. Add eggs and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheets (I used a melon baller to scoop the cookies).
Bake 8-10 minutes or until set. Cool slightly, then transfer to a wire cooling rack. Makes about 5 dozen cookies.
So as a way to thank them for their wondefulness and genoristy, I decided to make delicious Double Chocolate Chip Cookies. I searched the Hershey's Kitchens website and found Hershey's "Perfectly Chocolate" Chocolate Chip Cookies. No changes this time round, just ditched the nuts.
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
2 sticks margarine, softened
3/4 cup packed brown sugar
2 eggs
1/3 cup cocoa
1/2 teaspoon salt
3/4 granulated sugar
1 teaspoon vanilla extract
1 package chocolate chips (11.5 oz)
Directions:
Preheat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl on medium speed of mixer until creamy. Add eggs and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by teaspoons onto ungreased cookie sheets (I used a melon baller to scoop the cookies).
Bake 8-10 minutes or until set. Cool slightly, then transfer to a wire cooling rack. Makes about 5 dozen cookies.
(Love the Wilton stackable cookie sheets!)
2/15/2013
Chocolate Chip Cookie Cake
I received a newsletter from a local quilt shop named Demelia's the other day with a sweet little recipe called Lazy Cake Cookies. I immediately knew I was trying this out as part of T's Valentine's Day gift. So glad I did!
Ingredients:
1 box butter yellow cake mix
6 tbsp melted butter
1 tsbp water
2 cups chocolate chips
Directions:
Preheat oven to 350. Mix all ingredients together and put into a greased cake pan. Bake for 20 minutes or until toothpick is clean.
So easy and so tasty! Serve with a scoop of vanilla ice cream for more deliciousness.
Ingredients:
1 box butter yellow cake mix
6 tbsp melted butter
1 tsbp water
2 cups chocolate chips
Directions:
Preheat oven to 350. Mix all ingredients together and put into a greased cake pan. Bake for 20 minutes or until toothpick is clean.
So easy and so tasty! Serve with a scoop of vanilla ice cream for more deliciousness.
12/08/2012
Banana Chocolate Chip Oatmeal Bake
I love breakfast foods, but I can never get myself to eat when I first wake up or even before I leave for work. Inevitably, I find myself searching for a snack mid-morning to satisfy my hunger. I believe I've found the perfect solution: Banana Chocolate Chip Oatmeal Bake. I love this! I can take a serving of this deliciousness to work, pop it in the microwave to heat it up and enjoy a fantastic breakfast even after leaving home!
Ingredients:
2 cups old fashioned oats
1/3 cup brown sugar - we used Splenda
1 tsp baking powder
1 tsp Chinese five spice
1/2 tsp salt
1 cup chocolate chips
2 cups milk
1 egg
4 tbsp butter, melted
2 ripe bananas, peeled and sliced
Directions:
Preheat oven to 375 degrees and spray oven safe pan with cooking spray.
In a large bowl, mix all ingredients except the bananas together. Pour into the baking dish and arrange the banana slices on top. Sprinkle additional chocolate chips on top if you choose. Bake 30-40 minutes or until oatmeal is golden brown.
Inspiration Recipe: Inspired Taste's Baked Oatmeal with Strawberries, Banana and Chocolate
Ingredients:
2 cups old fashioned oats
1/3 cup brown sugar - we used Splenda
1 tsp baking powder
1 tsp Chinese five spice
1/2 tsp salt
1 cup chocolate chips
2 cups milk
1 egg
4 tbsp butter, melted
2 ripe bananas, peeled and sliced
Directions:
Preheat oven to 375 degrees and spray oven safe pan with cooking spray.
In a large bowl, mix all ingredients except the bananas together. Pour into the baking dish and arrange the banana slices on top. Sprinkle additional chocolate chips on top if you choose. Bake 30-40 minutes or until oatmeal is golden brown.
Inspiration Recipe: Inspired Taste's Baked Oatmeal with Strawberries, Banana and Chocolate
1/30/2012
Dark Chocolate Cherry Balls
Working a full time job and taking classes at night leaves me constantly on the lookout for quick snack options. I recently came across a recipe for Dark Chocolate Cherry Energy Bites and thought something similar would be a great go-to when I'm short on time.
Ingredients:
Ingredients:
1 cup oats
1/4 cup honey
1/2 cup Cinnamon Sugar Land O' Lakes
2 handfles dried cherries
1 handful pumpkin seeds
1 handful flax seeds
1 handful dark chocolate morsels
Directions:
Mix all ingredients. Unfortunately, I don't have a food processor (yet); so with some patience, we used the blender to mix and chop the ingredients. Once mixed, roll into balls. Refrigerate.
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