Wednesday, May 30, 2012

Magnum Cafe Paris

Do you like ice cream? Chocolate? Magnum Ice Cream bars? Will you be in Paris in the next month? If so than you can experience the first European concept bar located in Paris for the month of June.


The idea behind the Magnum Cafe is to introduce this yummy ice cream bar to Paris, and at this cafe you can even customize your ice cream.

Images from Magnum

You pick a bar, chocolate or vanilla, it is then dipped into chocolate and then you add your toppings, nuts, crushed macaroons and many others.

"An ephemeral place entirely dedicated to Pleasure and Greed". This is how Magnum describes its coffee place concept which was already inaugurated in Mexico City, Jakarta, Singapore and Tel Aviv. As testing spaces which would lead to emerge after the world tour, the place will offer tastings and customizations of ice creams in a warm chocolate color place. The ice cream brand has chosen the lively area that is the Marais to install its first 1614 sq. ft. European coffee, from May 30 to June 24, 2012."

What do you think? Would you go to visit the Magnum Cafe while in Paris or try something else and safe the Magnum for your snack while at home, after all you can buy them in your grocers freezer.

Images from Magnum

If you would like to visit the cafe here is the address:

Magnum Café
23, rue du Roi de Sicile, Paris 4
Tuesdays, Wednesdays and Sundays, 12am-8pm/ Thursdays, Friday, Saturdays, 12am-10pm

If you visit the Cafe, I would love to know what you thought, please come back and let me know!

Tuesday, May 15, 2012

Reeses Peanut Butter Cup Rice Krispie Treats

If you have followed this blog for a bit than you know I LOVE peanut butter and anytime I can use it or peanut butter cups in a recipe I do. The inspiration for this recipe came from a photo that I saw on Pinterest, the recipe is from Food Snots it's delicious!

I am a huge fan of homey, easy desserts, especially if they are cereal treats with marshmallows or corn syrup, so these treats were right up my alley.

Reeses Peanut Butter Cup Rice Krispie Treats
Adapted from Food Snots

6 cups Rice Krispies Cereal
1 bag of Reeses mini peanut butter cups or Reeses Rabbitts from Easter
5 Tbs butter or margarin
3 Tbs light karo syrup
1 (10 ounce) package plus 2 heaping cups of mulit colored miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips

In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 8 x 8 in. pan with cooking spray and set aside.

In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated.  Press mixture into the 8 x 8 in. pan. Set aside.

In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly. You can either drizzle the peanut butter and the chocolate over the treats or pour over the top and swirl around.

What do you think? Is this somethng you will try?

Enjoy and have a great day!

Sunday, May 13, 2012

Happy Mother's Day

Happy Mother's Day!

I hope today that you celebrate the love of your mom, your step-mom, your mother in law or the mother figures in your life.

Have a wonderful day!

Friday, May 4, 2012

Triple Chocolate Cheesecake

I love chocolate and I LOVE cheesecake! As I was browsing through an old pile of tear sheets I came across a recipe from the original and incomparable Martha Stewart. I do so enjoy a great recipe from Martha, and let me tell you this one is FABULOUS! I have made many, many cheesecakes but this has to be my favorite.

Triple Chocolate Cheesecake
Recipe  adapted from Martha Stewart


  • 1 package (9 ounces) chocolate Oreo cookies
  • 6 tablespoons unsalted butter, melted
  • 4 bars (8 ounces each) cream cheese, room temperature
  • 1 1/2 cups sugar
  • dash of nutmeg
  • dash of cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate, melted
  • 2 ounces of milk chocolate melted


  1. Preheat oven to 325 degrees. Assemble a 9-inch spring form pan with the raised side of the bottom facing down.
  2. In a blender, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
  3.  In a large bowl, add cream cheese, sugar, and salt; blend until smooth with electric mixer. Add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. This is where I separated part of the filling and added the melted milk chocolate to 1/2 of the filling.
  4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
  5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
  6.  Unmold cheesecake. Spread ganache in center of cheesecake (IF USING)  let set before serving.

NOTES: I made a 1/2 recipe. And used a 5 inch cheesecake pan. I also decided instead of making Ganache for the top after it was finished, I took part of the filling about  1/4 and added a melted milk chocolate to it. So my directions are as above, if you want to have a layer of ganache on top than follow the link to Martha Stewart's website.

What do you think? Will you try this recipe? I hope that you do and come back and let me know! It is yummy and I will be making it again soon!

Have a great weekend!
Note: All images taken by me, Pine Cones and Acorns Blog/ Once Upon a Chocolate Life.

Come over to visit my other blog Pine Cones and Acorns too or follow me on Pinterest.

Linking to :

French Country Living

Boogie Board Cottage