Wednesday, January 17, 2018

Espresso Hot Chocolate

Cold, winter days call for a vat of hot chocolate simmering on the stove all day long. That way it is ready when you come in from shoveling, sledding or making snowmen. 

I love hot chocolate and drink it with fleur de delnutellaraspberry, Irish cream and more. I love it topped with homemade marshmallows, marshmallow fluff and of course whipped cream. 

Today I decided to make espresso hot chocolate for those that love chocolate and coffee. 

Espresso Hot Chocolate

3 cups whole milk
8 ounces semi-sweet chocolate chopped
3 Tablespoons granulated sugar
pinch of salt
1/2 cup of espresso

Bring milk to a simmer, then add the sugar, salt and the chopped chocolate, whisk until smooth and creamy and the chocolate is melted. Add espresso and stir to combine. Pour into mugs, top with whipped cream and chocolate shavings. 


Monday, January 1, 2018

No Bake Chocolate Peppermint Tart

Christmas is just 4 days away, can you believe it?  Every time I think I am ready I think of something else that I want to do or make. I have to stop and just enjoy what is left of the season. 

I want to make a quick and easy dessert to give to a few friends and I decided to make the easiest tart ever. It is basically a Peppermint Oreo cookie crust with a ganache filling and then is topped with either crushed candy canes or peppermint bark. 

No Bake Chocolate Peppermint Bark

24 Peppermint Oreo Cookies or Trader Joe's Joe Joes' Peppermint Cookies
6 Tablespoons of butter melted. 

1 cup chopped semi-sweet chocolate
1 cup chopped 60% chocolate 
1 cup of heavy cream
1/4 cup butter cut into small pieces. 

In a blender or food processor pulse the cookies until you have fine crumbs. Pour into a bowl and add the melted butter. Mix well, then pour into a 9" tart pan and press up the sides and into the middle. Place into the refrigerator for 30 minutes. 

Place the chopped chocolate into a medium heat proof bowl. In a saucepan heat the milk and the butter to a low boil. Pour over the chocolate and let sit for a few minutes. Whisk until smooth and creamy, pour over the prepared crust. 

You can leave it like this or add a garnish of chopped candy canes or chopped peppermint bark. Place tart into the refrigerator for at least 4 hours. 


I hope that you have a Merry Christmas!

Thursday, December 21, 2017

Nutella Hot Chocolate

Christmas is just a couple of weeks way and winter seems to have finally arrives. For some this week snow arrived for the first time in years. Personally I love snow and if I lived somewhere that only saw snow once every few years I would be out jumping for joy. 

Snow or not, a cold winter day calls for a nice big mug of hot chocolate. Not just any hot chocolate but a steamy cup of nutty Nutella hot chocolate. Add a spoon or two of whipping cream, a sprinkle of chocolate shavings and you have the perfect drink!

Nutella Hot Chocolate

Recipe from: A Cookie Named Desire


31/2 Tablespoons of Nutella
11/2 ounces of semi-sweet chopped chocolate
13/4 cup whole milk
pinch of salt
1/2 teaspoon vanilla extract

In a saucepan combine the Nutella, chocolate and 1/2 cup of the milk over low-medium heat, mix well. Once mixed slowly add the rest of the milk. Once hot, add the salt and vanilla. Pour into mugs and garnish with whipping cream and chocolate shavings. 

Tuesday, October 31, 2017

Chocolate Mummy Cake For Your Halloween Celebrations

White platesCheesecloth Black and White String

I am not a huge fan of Halloween, because I hate creepy and scary things: movies, decorations and even food. I did however make an exception for this mummy cake. It is so easy, it's a chocolate cake, buttercream frosting, a flat pastry tip, 1 Oreo cookie  and 2 brown M&M'S Milk Chocolate candies. It does not get any easier or cute if I do say so myself. 

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract


Heat oven to 350°F. Grease and flour two 9" round baking pans
Stir together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pansBake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Note: I used 6" cake pans and I used 3 layers and froze the leftover cake for another day. 

Buttercream Frosting

1 cup unsalted butter, softened
31/2 cups of powdered sugar
1-3 teaspoons milk or heavy cream
1 1/2 teaspoons vanilla extract
pinch of salt

1 Oreo Cookie
2 brown M&M plain

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 

Once cake is completely cooled place one layer on  a plate or a round cake board, spread with some of the white butter cream. Add the second layer of cake. Then frost the entire cake with a very thin layer of frosting. Place in the refrigerator for 20 minutes. In the meantime place a flat decorating tip (if you do not have a flat tip the one that makes rose petals is fine too) inside a cake decorating bag and then fill with frosting. Cut off the tip of the bag. Now make "bandages" with the frosting. I went around the cake and then did the top. The good news is that it's frosting, if you do not like how it looks scrape it off and start again. 

Once you have your bandages add the cookies and the brown M&M's for the eyes. The cut and enjoy!

If you are looking for some more Fall inspiration then check out my Fall Baking board or my Fall Boards on Pinterest. 


Wednesday, October 11, 2017

Triple Chocolate Fudge Brownies with Frosting

Another day, another brownie. I personally never tire of trying new brownie recipes in my quest for the most "perfect" fudge brownie. I have tasted a lot of brownies and I think this one might be very close to perfect. These brownies are rich, fudgy, moist, studded with chocolate and then topped of with ganache. Could it get any better?

 Triple Chocolate Fudge Brownies
Recipe from Completely Delicious

1  unsalted butter, cubed
9 ounces bittersweet chocolate, chopped
11/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon instant espresso
1/2 teaspoon salt
1 cup all purpose flour
1 cup bittersweet chocolate chips

For the ganache

1/4 cup unsalted butter, cubed
5 ounces bittersweet chocolate

Preheat oven to 325. Line a 9" square baking pan with parchment paper. 

In a medium saucepan set over low heat melt the butter and chocolate, stirring frequently. When melted and smooth remove from heat and stir in the sugar. Add the eggs one at a time making to sure incorporate each one.  Stir in the vanilla and the espresso. Gently stir in the flour and the salt, stirring only until the streaks of flour are almost gone. Stir in the chocolate chips. Pour the batter into the pan and smooth the top. Bake 30-40 minutes or until the edges are firm, the center should be almost set. Insert a toothpick into the center, remove where there are some crumbs attached. Remove from oven and let cool.

To make the ganache: Place the butter and the chocolate in a glass bowl and set over a pan of simmering water. Stir frequently until the mixture melts. When the mixture is melted remove from heat and let cool for 10 minutes. Pour the chocolate ganache over completely cooled brownies and smooth with a spatula

Refrigerate for at least an hour. Then remove from refrigerator and cut, serve, enjoy!

Linking to:
Savvy Southern Style

Sunday, September 17, 2017

Chocolate Cherry Filled Cake with Chocolate Covered Cherries

In my family we love chocolate cake with lots of creamy chocolate frosting. Once in a blue moon we with get crazy and use white buttercream and sometimes we even add a little raspberry filling. This year since I have a plethora of cherries I decided to make my version of black forest cake. Don't worry it is not complicated at all, the hardest part is making the cherry filling.

Depending upon the tartness of your cherries I would adjust the amount of sugar added. I really did not need much sugar as my cherries were sweet. I like to use either chocolate buttercream frosting or my favorite Hershey's Perfectly Chocolate Frosting when I make this cake but you can use whatever kind of frosting that you like. 

Recipe from Rumbly in my Tumble

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cups  Unsweetened Cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
1 cup buttermilk 
1/2 cup melted butter,
1 tablespoon vanilla extract
1 cup of hot coffee


Preheat the oven to 350°. Grease and flour 2  9" cake pans, or grease and line with parchment paper circles. 

In the bowl of your stand mixer, add the flour, sugar,  cocoa baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined. Remove the bowl from the mixer and and then stir the hot coffee into the batter by hand.  The batter will be runny.  It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For 9 inch pans, that should be anywhere from 20-30 minutes.  Start checking around 15 minutes. If you make in a different size than you will have a different baking time. 
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack. If you used parchment paper on the bottom remove it. Let cakes cool completely before frosting. 

 Cherry Filling

1/8 cup granulated sugar
2/12 tablespoons of cornstarch
3 cups of cherries, frozen (pitted)
1 tablespoon butter
1 teaspoon almond extract

In a small saucepan stir the sugar and the cornstarch together, then add the cherries and mix. Place over low-medium heat to melt the cherries. If using fresh cherries I add a couple tablespoons of water to make a little syrup. Continue to cook for about 4 minutes until there is a thick syrup and the mixture comes to a boil. Do not leave unattended or the mixture will burn. Remove from heat and add the butter and the almond extract and mix well. Set aside to cool.

HERSHEY'S Perfectly Chocolate Frosting


1 stick butter, melted
2/3 cup of Hershey's cocoa powder
1/3 cup of milk

2 1/2  cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk or use electric hand held mixer to blend in 

cocoa Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost the top and sides of the cake.

To assemble cake, cut one layer in half horizontally then place one layer on a plate and add 1/3 of the cherry filling to the center.  spread around. Then top with the next layer of cake add 1/3 filling to the top, add the next layer, top with filling and then add the final layer. 
Do not top with the filling( you should not have any left). Frost the entire cake with the Hershey's chocolate frosting. 

Note: You can add frosting to the layers and then add the cherry filling if you would like.  You may have some frosting left depending upon how much frosting you like on your cake. I personally like it thick. 

For Garnish:

Fresh Cherries
Ghirardelli Chocolate Melting Wafers 

Follow the directions on the melting wafers and dip in the cherries. Let cool/set and then garnish cake.



1. For this post I made two cakes, unfortunately we ate the 3 layer cake before I could take photos. So this photo is of a two layer cake.

2. This post contains affiliate links.

Linking to:
Savvy Southern Style

Thursday, September 14, 2017

Fun Finds for the Chocolate Lover in Your Life

If you have a chocolate lover in your life I have found a few things that you might want to get them for their birthday, the upcoming holidays or even just to say, "I love you."

I love the coffee mugs and the spatula and the notepad I think they would be great for a hostess gift or   you could pair the mugs with a can of hot chocolate and give it for the holidays.

NOTE: There are affiliate links in this post.