These little petite treats come to the rescue for curbing a sweet tooth and help ward off over indulging. I use a dark chocolate combined with a healthier fat option (coconut oil) which creates a more creamy base. Then they are topped with organic nuts, berries, seeds and so on. [Click here for recipe & directions]
This smoothie bowl is delicious! It’s like having a dessert for breakfast or snack! Or I guess you could just make it as a dessert 🙂 It has all the elements of a smoothie. But when you use frozen ingredients and add a little less liquid you get a creamy concoction you can indulge in. This chocolate, banana, and almond is a winning combination but of course the variations are endless! For the recipe [continue reading]
It doesn’t get much easier than this! I love bark because it looks like a delicious gourmet treat and yet it’s so simple to make….and now…. it just got a bit easier! Thanks to Planter Peanuts Mix. The Turtle Sundae is “the perfect blend” because it has white and red pieces already. BAM! Instant Valentine’s Day theme achieved and the blend goes so well atop of more chocolate.
These candies are a family tradition, we have always referred to them as “Teresa Truffles” There are so many variations once you make fondant base. It makes lots of candies. I like to keep this tradition going, especially, for the holidays.
- 1 pounds of confectioners sugar
- 4 Tbsp. of butter
- 1/2 can sweetened condensed milk
- 1-12oz package semi-sweet chocolate chips
- 1/4 tsp. of peppermint extract
- 1 c. of crush peppermint chocolate sandwich cookies (I use Oreo)
- green food coloring
- Mix melted butter, peppermint extract, sweetened condensed milk, and a few drops of green dye.
- Gradually add in sugar. It will begin to for a dough consistence that can be needed. (add more green dye if needed).
- Knead crushed cookie pieces into the dough.
- Taking pieces of dough roll into small balls.
- Place on a wax paper lined tray and chill.
- Melt chocolate chips.
- Roll the balls into the chocolate and place on wax paper lined tray.
- Allow to dry.
- Peppermint Hot Chocolate Toddy – Made in USA (video) (usa-c.com)
- 14 Chocolate-Peppermint Desserts to Make for the Holiday Season (sweets.seriouseats.com)
- Cookie Dough Truffles (playingwithrocksinthekitchen.wordpress.com)
Chocolate covered cherries are a fave of mine. They are somewhat seasonal and I searched for a recipe to try and make them when they couldn’t be found! lol Now, this beloved recipe we use every Christmas and they are pretty simple to make. : )
What you’ll need:
- 2- 10oz jars maraschino cherries (about 50 cherries)
- 1-12oz package semi-sweet chocolate chips
- 8 tablespoons butter
- 1- 14oz can sweetened condensed milk
- 2 pounds of powdered sugar (confectioners’ sugar)
1.Drain the cherries and set aside.
2.In mixer bowl beat melted butter and milk until well combined.
3.In small intervals stir in powdered sugar. It will begin to form into a dough texture., knead until smooth.
4.Take a piece of dough similar to the size of the cherry roll into ball. (this helps to estimate the covering over the cherry : )
6. Place wrapped cherries on waxed paper covered tray and place in freezer until firm.
7.Melt chocolate chips as directed to create a smooth covering for cherries.
8.Roll each cherry into the chocolate and place on a waxed paper covered tray.
9. Allow to cool : )
I saw these fall treats on pinterest and they were to cute! I
wanted had to make them! Of course, because it’s pinterest there were a few variations. I used mini Nutter Butters halved (it looks more petite than the whole cookie). I also went with melted chocolate instead of frosting because I already had the mini chips for the top. For the cookies that didn’t have a rounded top from splitting them a chocolate sprinkles dressed them up! ; )
- Hershey Kisses
- Mini Nutter Butter cookies
- Mini chocolate chips
- Sprinkles/colored sugar
- Here’s the tedious part… unwrap the kisses. (But your little ones to work) hehe : )
- Separate the min Nutter Butters cookies
- In the micro wave on high melt one cup of the mini chocolate chips. Approx.. 1 min and stir until smooth.
- Dip the kiss into the melted chocolate and place on the cookie with the peanut butter side going to the bottom of the Hershey Kiss.
- Dip the flat top cookies into chocolate and then into sprinkles.
**Depending on how the cookies where sandwiched together some will have peanut butter on different sides.**
- For the round/textured top cookies dip a mini kiss into the melted chocolate and place on the center of the cookie.
Simple. Adorable. Ready to be shared and enjoy!!! : )
- Eating Acorns (blahablah.wordpress.com)
- The Greedy Squirrel Didnt Want to Share His Acorns (aysha7048.wordpress.com)
This isn’t really a “how to” blog, but more of a how cool are these!
I know these edible markers have been out for a bit, and decided to pick up a pack while grocery shopping. Well… look how cute and fun your marshmallows can be in your favorite cup of hot cocoa! lol : ) Just think, if you had a harvest party or a bonfire you could color them in advance and have a cute surprise like this in your cup for guests!
Well, I’m off to go enjoy mine! Chocolate & caramel mm mmm : )
Want to know the secret to making this this perfectly creepy ice-cream skull?
It’s so simple…
A mask from the dollar store!
Yep. It’s easy to make with these simple steps and even more easy to decorate : )
What you’ll need:
- 2 gallons of your favorite ice-cream
- A package of cookies if you want a crumb layer
- Decorating gel (I used black & red)
- Plastic wrap
- 1 Halloween face mask
Let’s get started!
- Take the ice-cream out of the freezer so it can begin to soften. : )
- In a food processor add cookies and pulse until you get a desired cookie layer consistency and set aside. I made just over a cup.
- Clean up the mask and remove the tags. Then loosely line with plastic wrap.
- Spoon the soften ice-cream into the mask. Stop about half way up to create your first layer.
- Using a sheet of plastic wrap press the ice-cream and create a smooth, even layer.
- Sprinkle your cookie bits evenly over the ice-cream
- Time to repeat steps 4&5! More ice-cream. : )
- Cover with plastic wrap and place in freezer until the ice-cream is fully set. I left mine overnight.
- When you are ready to decorate/serve peel off the plastic and trim any extra ice-cream to create a smooth base.
- Flip ice-cream onto your serving dish/tray
- Remove mask and peel back plastic wrap layer
- Time to decorate!! I only used 2 colors and quickly went over some of the indentations. Told you it would be easy ; )
- Finished off with some strawberries in syrup for a little bit of color & Enjoy : )
I thought these chocolate skeleton cookies were too cute! I found this recipe at Taste of Home and it has worked out great. I’ve used it several times. Hope you enjoy : )
Yield: 3 dozen.
- 1 cup butter softened
- 1 cup sugar
- 1/2 packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 3/4 cup all purpose flour
- 1/2 cup Hershey’s cocoa powder
- 1 1/2 cups powder sugar
- 2 Tbsp. 2% milk
- In a large bowl, cream butter and sugars until light. Beat in the egg and vanilla. (set aside)
- In a separate bowl combine the flour, cocoa and baking soda.
- Gradually add to flour mixture to the creamed mixture. Blend well.
- Cover and refrigerate for 1-2 hours or until easy to handle.
- On a lightly floured surface, roll dough to 1/8-in. thickness.
- Cut with gingerbread man cookie cutter.
- Place on greased baking sheets.
- Bake in a pre-heated oven at 375° for 7-8 minutes or until set.
- Let cookies sit a couple minutes and then transfer to a cooling rack.
- In a small bowl confectioners’ sugar and milk until smooth.
- Pipe skeleton bones on cookies and let dry.
- Ready to enjoy : )
**Additionally, reserve a small amount of frosting to add food dye to if you would like to add a face. I made a dark purple.