Archive for ‘Chocolate’

February 18, 2011

Darlin’, it ain’t over yet!

Sorry guys, I can’t help but celebrate Valentine’s Day all week long.

Oh…Valentine’s Day. Ya either love it or ya hate it. Some people delight in wearing every item of pink and red clothing they own and parading around with candy and cards and gushing about their hunky hunky boyfriends. Some people might feel like Valentine’s Day is like rubbing salt in the wound if you aren’t currently glued to the hip of your very own sweetie. I say leave all that to Hallmark. Personally, any holiday that centers around flowers, chocolate, homemade cards, and sweet sweet love is fine by me.

I used to make individual homemade valentines for every single kid in my class when I was little. I would spend hours making each one individualized. I was never a fan of those punch out cards with Teenage Mutant Ninja Turtles wishing you a COWABUNGA VALENTINES!


I like a little personal touch. I was short on heart stickers this year though, so I decided to make edible valentines this year. What better way to say “I love you” than with sugar, butter, and a whole lot of chocolate? I can’t think of any!

These little guys were incredibly easy to make and have a very nice presentation value. They look like candies and then SURPRISE! They have a fudgy brownie base. Then can be personalized and sprinkled and dolled up to your hearts delight.

So forget about all the baggage that comes along with Valentine’s Day . Whether or not you have a special someone, you too can spread some love. Love yourself. Love your friends.

Love these brownie bites.

V-Day Brownie Bites

adapted from My Baking Addiction

makes 30 bites


1/2 cup butter, melted

1/2 cup unsweetened cocoa

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup flour

1/4 teaspoon salt

½ pound of candy wafers (available at AC Moore)

Decorations as desired


1. Preheat oven to 350°F.

2. Line mini muffin tin with mini liners.

3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

4. Add sugar and mix well.

5. Add eggs one at a time and stir until well combined.

6. Stir in vanilla, flour and salt until you no longer see any flour (do not over-mix).

7. Spoon into muffin tin, filling 1/2-3/4 of the way. Bake for 13-15 minutes. Remove from pan and let cool

8. Melt candy wafers according to the package instructions. Using a spoon or plastic squeeze bottle, fill the tops of the brownie bites with the melted chocolate.

9. Decorate immediately with sprinkles or other toppings. Let cool.

10. Share with someone you love.

February 14, 2011

Will you be my Valentine?


My dad always told me the way to a man’s heart is through his stomach.


Girls. It’s true.


Here is what you do.

Step 1: Make homemade fortune cookies. Make them nice and big because boys like to eat a lot. Write lovey-dovey notes and stick them inside. Dip them in chocolate and sprinkles and arrange them in a pretty little box.

Step 2: Take a pound of chocolate and melt it into a heart shape. It’s the best because it’s a heart but it’s also a POUND of chocolate. Write a lovey-dovey note on top.

Step 3: Package it all up and give it to the cutest boy you know.


I’m lucky. I know this reeeeeeally cute boy.


Oh and just to be clear…. the way to a girl’s heart? Can also be through her stomach. Just saying. Girls eat too.


Homemade Fortune Cookies
adapted from Cooking Light

1/2 C flour
1/2 C sugar
1 tsp vanilla
2 egg whites

Place all ingredients in a bowl and whisk well – no lumps. Place in a container and chill 1 hour.

Preheat oven to 400°.

Cover a baking sheet with parchment paper. Draw circles on paper. Turn paper over. If you don’t have parchment paper, simply grease a baking sheet and use flour to outline the circle. I took a small bowl that was the size of the circle I needed, dipped it in flour, and tapped it down onto the greased sheet. Spoon 1 teaspoon batter into center of each of the drawn circles (may need a little more depending on size); spread evenly to fill circle. Bake at 400° for 5-6 minutes or until the cookies are brown just around the edges and a little toward the centers. Remove from the oven. Let sit for a few seconds before removing from pan. Working quickly, loosen edges of cookies with a spatula, and turn over.

Place fortune along the center of 1 cookie. Fold cookie over so the edges meet ; press edges together. Gently pull the ends of the cookie down over the rim of a small bowl (or jar); hold for a few seconds or until set. Repeat procedure with remaining cookies.


Happy Valentine’s Day!




January 8, 2011

Milk Chocolate Shortbread Bars

Its late.

I have no clever words in me right now.

Can these speak for themselves?

Milk Chocolate Shortbread Bars
Adapted from Prudence Pennywise
1 cup butter, softened
1/2 cup brown sugar
4 tablespoons sugar
1/2 teaspoon salt
2 cup all purpose flour
milk chocolate chips
white chocolate chips
Preheat oven to 375. Grease a 9×13 inch pan or line with greased foil. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add the milk chocolate chips. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Let cool for a few minutes, then sprinkle milk chocolate chips over warm bars. Spread with knife until bars are evenly coated as chocolate melts, then add sprinkles.
January 2, 2011

New Years Resolutions 2011:

Eat more of these.





Make them for my housemates.




Send them to my boyfriend.



Take lots of pictures.



Give you the recipe so you can do all these things too.


Peanut Butter Fudge Puddles
Adapted from Vanilla Sugar

Cookie Crust:
1/2 cup butter, softened
1/2 cup  peanut butter (I used White Chocolate Peanut Butter from Saratoga Peanut Butter Company)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 ts vanilla extract
1-1/4 cup all-purpose flour
3/4 ts baking soda
1/2 ts salt

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla. In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.
Chill in the fridge for at least one hour. Remove from fridge and form into 1″ balls. Grease a mini-muffin pan and add 1 ball to each muffin cup. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and use the end of a wooden spoon to make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1-14 oz. can sweetened condensed milk
1 ts vanilla

In a microwave safe bowl combine all of the ingredients. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. I used a double boiler and just stirred the ingredients over heat until smooth.
Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

December 29, 2010

Christmas is over.

How do I know when Christmas is over?

All of these are gone.

My mom makes them every year. They are the best. Even though I really like to bake, I stay out of the way at Christmas. Because she makes all the best Christmas cookies. Sorry I didn’t take pictures of any of the others…. I was too busy eating them.

But here’s the important thing: my mom is awesome! It was her birthday a while ago. I made her these cupcakes!

We usually swear by Duncan Hines Yellow Cake box mix with Betty Crocker canned chocolate frosting, but I bit the bullet and made these guys from scratch. They were pretty good, and the frosting was awesome. Just like my mom.


Love you ma!

Yellow Cupcakes
adapted from

1 cup butter
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk

Preheat oven to 350 degrees F (175 degrees C). Line cupcake tin.
Cream together butter and sugar. Beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
Bake for 20-25 minutes, or until done. Cool before frosting.
Fudgey Chocolate Frosting
Adapted from Betty Crocker
2 oz unsweetened baking chocolate
2 tablespoons butter
2 cups powdered sugar
3 to 4 tablespoons hot water
In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cooled cupcakes!