Peppermint Mimosa

 Prosecco

Peppermint schnapps 

Small candy canes

Rim glass with some sort of melted chocolate and crushed peppermint 

Put a small candy in the glass

Add a shot of peppermint schnapps 

Fill the rest with Prosecco 

Skinny Dark Chocolate Mocha Smoothie

Note: I added ice to mine. I can't imagine it being a smoothie without the ice.

Source: Oxygen, December 2015

almond butter cups

PREP TIME 15 MINS • SERVINGS 6 • YIELD 12 PIECES

FOR THE SHELLS
1/4 cup coconut oil, melted
1/4 cup coconut butter,* softened
1/2 cup unsweetened cocoa powder*
1/2 teaspoon pure vanilla extract
pinch of sea salt
pinch of ground cinnamon

FOR THE FILLING
3 tablespoons almond butter* or other nut butter
1 tablespoon coconut oil
pinch of sea salt

Line 12 cups of a mini-muffin tin with mini parchment paper liners.

Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.

While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl.

Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.

Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.

Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4625-4633). Victory Belt Publishing. Kindle Edition.

Gluten-Free Flourless Chocolate Cake

 

 

6 1-ounce squares coarsely chopped semisweet chocolate

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla

 

Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
   
   Serves 6
   
   Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Source: http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm

Chewy Nutella Brownies

 

1 cup (2 sticks) butter
2 1/4 cups sugar
1 regular sized jar of Nutella
4 large eggs

1 cup cocoa powder

1/4 cup dark cocoa powder

1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package mini chocolate chips

 

Directions:

Pre-heat the oven to 350 degrees. Coat a 9×13 baking dish with nonstick spray.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow to boil.
Remove from the heat and stir in the Nutella until smooth.
Pour butter mixture into a large bowl. Beat in cocoa powders, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

 

Source: FindingSilverLinings

Pecan Pie Balls

2 1/2 C pecans, toasted and chopped
1 C graham crackers, crushed
1 C brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 C burbon, brandy or spiced rum
1 tsp vanilla
7 oz dark chocolate bark
1 tsp coarse sea salt (optional)

1. Combine first four ingredients in a large bowl. Add the maple syrup, bourbon and vanilla. Use your hands to make sure all the ingredients are mixed throughly.
2. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on a cookie sheet lined with parchment paper.
3. Tip: After the balls are made, roll the balls again with slightly water damped hands. This will make the balls smooth before dipping in chocolate.
4. Place balls on cookie sheet in freezer for 2 hours.
5. Melt chocolate bark in a double boiler or microwave per directions on package.
6. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
7. Optional: sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
8. These freeze well. Take out of the freezer and let sit for 15 minutes.

Mini Chocolate Raspberry Rum Cakes

Ingredients

1 bx devils food cake mix

4 lg eggs

1 bx chocolate instant pudding

2/3 c raspberry rum

2/3 c water

1/2 c oil

1 c raspberry preserves

1/2 c raspberry rum

1/2 c power sugar

1 pt fresh raspberries

Directions

1. Mix together the first 6 ingredients. Pour into greased mini bundt cake pans (or 1 large bundt cake pan) bake at the 350 for 45 minutes
2. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. Just want it nicely blended and warm. When cakes are done. spoon this glaze on top of the cakes. Let set till cool. Then top with powder sugar and a raspberry

 Source: http://www.justapinch.com/recipes/dessert/cake/mini-chocolate-raspberry-rum-cakes.html

 

Thin Mints Cheesecake

1 (10-oz.) package thin mint cookies, crushed and divided
1/4 cup butter, melted

4 (8-oz.) packages 1/3-less-fat cream cheese, softened
1 (8-oz.) container light sour cream
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup semisweet chocolate morsels

1. Preheat oven to 325°. Line bottom and sides of a 9-inch springform pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together 1 1/2 cups cookie crumbs and butter; press firmly onto bottom of prepared pan.

2. Beat cream cheese at medium speed with an electric mixer until smooth. Add sour cream, sugar, and vanilla, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour into prepared crust.

3. Microwave chocolate morsels in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until smooth, stirring at 30-second intervals. Pour melted chocolate onto center of cheesecake batter. Swirl chocolate into batter using a small spatula. (Do not overstir.)

4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Cool on a wire rack 1 hour or until completely cool. Cover and chill at least 8 hours or up to 24 hours. Gently run a knife around outer edge of cheesecake to loosen; remove sides of pan and foil. Let stand for 30 minutes before serving. Sprinkle with remaining cookie crumbs.

Source: My Recipes from Southern Living via Huntsville Antique Show

Smoretini

Ingredients

2 jiggers vodka

2 jiggers Chocolate Liqueur

2-4 jiggers half and half (depends on how strong you want them to be!)

1/4 cup marshmallow creme

1/4 cup milk chocolate chips

2 graham crackers, crushed

Preparation

Melt marshmallow creme and chocolate chips in a shallow bowl for 1 minute on half power in microwave bowl or over warm water.

Roll outside of glass rim in marshmallow/chocolate chip mixture and then dip into crushed graham crackers. Put in refrigerator to cool.

Fill cocktail shaker

or pitcher with 2 cups of ice.

Pour vodka, chocolate liqueur and half and half over ice. Shake well. Pour into cooled, rimmed glass.

Spear marshmallows with toothpicks or long skewer; toast marshmallows over flame and garnish cocktail.

Mexican Hot Chocolate

4 cups whole milk
1 (3.1-ounce) disc Mexican chocolate*
*Can be found in Hispanic and gourmet grocery stores

Directions
In a heavy sauce pot, over medium-high heat, bring the milk and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whiskingconstantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and serve immediately.

Source: Mexican Made Easy, Foodnetwork

Chocolate Truffle Bites

Making chocolate shavings for a garnish is easy. Pick up an extra chocolate bar, and use a vegetable peeler to shave bits of chocolate off the side.

Prep Time: 20 minutes
Other: 1 hour 37 minutes
Yield: Makes 30 servings

Ingredients

• 1 1/2 (15-oz.) packages refrigerated piecrusts
• 2 (4-oz.) semisweet chocolate baking bars, chopped
• 1 cup whipping cream
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• Sweetened whipped cream
• Garnish: chocolate shavings

Preparation

1. Preheat oven to 425°. Unroll 3 piecrusts, and stack on top of one another. Cut piecrust stack 10 times using a 3-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. (Dough will come halfway up sides, forming a cup.) Flute edges with a fork, if desired.

2. Bake rounds at 425° for 8 to 10 minutes or until golden. Let cool on a wire rack 10 minutes. Remove from pans to wire racks, and let cool completely (about 20 minutes).

3. Meanwhile, stir together chocolate and cream in a 3 1/2-qt. heavy saucepan over low heat, and cook, stirring constantly, 4 to 5 minutes or until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and salt. Let cool 30 minutes.

4. Pour 1 Tbsp. chocolate mixture into each piecrust. Cover and chill 1 to 24 hours. Top each with a dollop of sweetened whipped cream. Garnish, if desired.

Southern Living, JUNE 2010

Mississippi Mud Fondue

Yield: Makes 4 cups

Ingredients
FONDUE:
1 cup heavy cream
1 (12-oz.) package dark chocolate morsels
1 (7 1/2-oz.) jar marshmallow crème
1/2 teaspoon vanilla extract

SERVE WITH:
Brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans, chopped candied ginger
Preparation
1. Bring cream to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow crème and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments.

Southern Living, NOVEMBER 2009

Chocolate Chip Cake

1 box Yellow cake mix

2 small pkgs instant Jello Pudding - Chocolate Fudge

8 oz sour cream

3 eggs

3/4 cup water

3/4 cup oil

1 cup (+) mini chocolate chips

Grease and flour bundt pan. Preheat oven to 350 deg. Mix all ingredients except chocolate chips for about 2 mins with mixer at medium speed. Stir in chocolate chips by hand. Pour into prepared bundt pan and bake for 55 mins. or until toothpick comes out clean. Remove from oven and invert onto serving plate and let cool slightly before removing bundt pan.

Double Chocolate Truffle Triangles

2 Tbsp. whipping cream
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/4 cup coarsely chopped PLANTERS Almonds, Pecans or Walnuts

• PLACE whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.
• MICROWAVE 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.
• SPREAD white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
• REFRIGERATE 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Source: www.kraftfoods.com

Chocolate Silk Mouse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)

4 ounces cream cheese, softened

2 Tablespoons powdered sugar

1/4 teaspoon Pantry Double Strength Vanilla

1/2 cup semi-sweet chocolate morsels, melted

1 container (8 ounces) frozen whipped topping, thawed, divided

Toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)

Cooks Tip: Pre-made crepes can be found in the produce section of most grocery stores,usually near the berries.

1. Preheat oven to 325 F. Arrange five 4-inch balls of aluminum foil on Large Round Stone. Fold each crepe into eighths and cut oulside edge using Kitchen Shears to form a heart shape. Unfold crepes and drape over foil. Bake 4-5 minutes or until crepes are golden brawn. Remove from oven. Repeat with remaining crepes; cool completey

2. In large bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth. Place chocolate in Small Micro-Cooker*: microwave, uncovered, on HIGH 40-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly; stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.

3. Attach open star tip to EasyAccent Decorator: fill with mousse. If desired, spoon about 2 tablespoons ice cream topping onto each plate. Place one shell onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chacolale over dessert. If desired, slice strawberries using Egg Silcer Plus*. Fan out strawberry slices and place inlo top of mousse.

Yield: 10 servings

Source: The Pampered Chef

Drizzled Raspberry Crinkles

1-2/3 cups (10-0z pkg) Hershey's Raspberry Chips, divided
1 c (2 sticks) butter or margarine, softened
1 c packed light brown sugar
3/4 c granulated sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/3 c Hershey's Cocoa
1 tsp baking powder
1 tsp baking soda
1-1/2 tsp shortening (do not use butter, margarine, spread or oil)

HEAT oven to 350F

SET aside 1/2 cup raspberry chips. Place remaining chips in microwave safe bowl. Microwave at HIGH 1 minute or until melted when stirred.

BEAT butter, brown sugar and granulated sugar in large bowl until well blended. Add melted chips; beat until well blended. Beat in eggs and vanilla. Stir together flour, cocoa, baking powder and baking soda; gradually beat into chocolate mixture. Drop by rounded teaspoons onto ungreaded cookie sheet.

BAKE 8 to 9 minutes for chewy cookies or 10-11 minutes for crisp cookies. Cool slightly. Remove from cookie sheet to wire rack and cool completely.

PLACE reserved 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over cookies. Makes about 5 dozen cookies.



Source: hersheyskitchens.com

Brownie Bottom Pudding Pie

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Grated BAKER'S Semi-Sweet Baking Chocolate (optional)

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Source: bakerschocolate.com