S'mores Clusters

More s'mores!

That rhymed.

Now don't confuse these with these tasty S'mores Bites. They're different, though both addictive.

These are so good, so easy, and so quick. 

3 ingredients.

No cooking required, you just gotta melt the chocolate in the microwave. 

Mix in some mini marshmallows and graham cracker pieces and voila!!

S'mores Clusters
adapted from Hershey's 

• 6 Hershey's Milk Chocolate Bars, broken into pieces
• 2 cups miniature marshmallows
• 6 graham crackers, broken until pieces

Place candy pieces in a medium microwave-safe bowl. Microwave for 1 and a 1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.

Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm.

Printable Recipe







You've got yourself the perfect little treat to take to parties, gift for the holidays, snack on during the game... eat them however you'd like, just eat them!

I'm participating in Brenda's 12 Weeks of Christmas Treats challenge. Check out my past posts!

I'm also participating in Roxana's Chocolate Candy Desserts Party! 


Linking up here.

Peace, and bacon grease!

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S'mores Bites

I missed the first week of The 12 Weeks of Christmas. Boo to that. It's ok though, I've still got 11 weeks to go! 

 















































Don't lie, you've thought about Christmas. Maybe even counted down the days and weeks. Well it's time to start the countdown with baking! Which means 11 mores weeks of gaining weight eating delicious treats. I'm all for it.

Have you guys started to think about what you want for Christmas? Have you started buying presents? I'm really weird and start trying to buy things for PJ in like September or October as to not save it all for the last paycheck before Christmas! I only get paid every two weeks and with all the people I buy gifts for, I like to start buying some things here and there along the way. Last week I stocked up on some clothes for PJ. I like to go all out for him. Probably a little too over the top, but we don't have kids yet and so... well.. he's like my kid in that sense :)

So... head start on buying presents? Why not a head start on baking Christmas goodies?!!? That way you don't have to leave your Christmas baking all to the last minute, and you can even freeze some and whip them out later like, Bam, I made all these holiday treats!

So let's talk about s'mores. You love them as much as I do, right? They remind me of summer and camping trips and bon fires and perfect weather. But let's be honest, is there really a time when s'mores is not appropriate? Nope. That'd just be crazy. Yes, s'mores are also perfect for holiday baking!

Like these little guys. Little bite-sized s'more bites. Just bake up some mini graham cracker crusts in some mini muffin-pans, add some Hershey's chocolate inside and melt, top with a marshmallow and let melt a bit, cool, and top with melted chocolate. How can one bite be so satisfying? They're best served warm so the chocolate and marshmallow are melty and gooey, but they're delicious served at room temperature too.

 
S'mores Bites
adapted from Sweet Pea's Kitchen

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (1.55 oz-each) Hershey milk chocolate candy bars, divided
• 12 large marshmallows
  

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and melted butter into a bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. 

Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. Remove pan from oven; place 2 rectangle halves into each cup.

Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.

Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 to 1 and a 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Printable Recipe

 

Wanna join along in the 12 Weeks of Christmas Treats challenge? Contact Brenda who hosts it every year.

I'm also participating in Roxana's Chocolate Candy Desserts Party!


Peace, and bacon grease!

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Cake Recipe With Chocolate Flavor

Cooking has never been this easier with the introduction of the Internet. At first I thought that baking cakes was something that was hard and would take my whole day. This was short-lived as a friend of mine informed me that she was simply using the Internet to bake cakes for her family. This surprised me a lot since she was simply searching for a recipe that she thought she could manage. Once this was done, her work was simply to rush to the stores and find the ingredients that were recommended in the cake recipe that she was about to use. I thought over this and I knew it was time to try out my cooking skills. I tried this twice and the best recipe that I found to be easy was the chocolate one. I am quite certain that by following my way of cooking you would definitely prepare something that your family would enjoy. Below is how I cook my chocolate cake:

Ingredients of the cake recipe

1½ serving of butter - softenedSugar- 1¼ spoonfuls of sugarEggs - (number will vary)All-purpose flour - 2 cupsUnsweetened cocoa - 2 cupsBaking powder - 2 spoonfulsOne and a quarter servings of baking soda1½ spoonful of vanilla¾ cup of milk - buttermilk

Filling ingredients:

Pie fillings of cherry - 2 servings3-4 servings of cream that is chilled2 cups of confectioner's sugarMilk chocolate (shaved) - will help in garnishing the baked cake

Cooking tips and procedure for your cake recipe:

The first procedure of this cake recipe is to preheat your oven to 350 degrees Fahrenheit [should be done before you even start preparing your ingredients].

Using a non-sticking paper, you should line your cake pan to ensure that the cake does not stick on the sides of the pan.

Allow the butter that has been mixed with sugar to soften before you beat it using an electric mixer. Add the eggs to the mixture but make sure that you add an egg at a time as you mix well before adding another egg. You then need to add sifted flour, baking powder, buttermilk, cocoa, baking soda as you stir well to ensure that no lumps are formed. Once your oven has reached 350 degrees Fahrenheit, as mentioned earlier, slowly add the batter into the pan and allow it to bake till there is a middle set. Ensure that the bake time is about 40-45 minutes. Use a tooth pick to determine if it is ready or not. If it comes out with some crumbs in it then you will still need to place your cake in the oven for a few more minutes.

Serving

The best way to serve is when it is cold. Cut it into three or four layers for easy storage if the cake is big enough. This will ensure convenience in keeping it in a refrigerator.

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Peanut Butter Crunch Balls

Hey friends. I've been M.I.A. in June on the blog, but this week I've done a couple posts already and I think I'm back on track. For now, anyway.



































For this month's Surprise Recipe Swap, I was assigned to Krista's blog, A Handful of Everything.  

She's got some great recipes in her archive... all kinds of breads, desserts, and main dishes! It was hard to narrow it down, what with recipes like Sweetheart Strawberries and Cream Scones, Homemade Pretzel Rolls, and Ham and Cheese Pretzel Bites. But her Peanut Butter Balls really screamed at me.


































I loved the sweetness of the peanut butter and chocolate. And the rice krispies added a nice crunch. These were delicious! 





























Peanut Butter Crunch Balls
adapted from A Handful of Everything

• 2 and 1/2 cups Rice Krispies (I used chocolate Rice Krispies)
• 3 cups powdered sugar
• 1 and 1/2 cup peanut butter
• 1 stick unsalted butter
• 12 oz bag of chocolate candy melts (I used Wilton's)

In a large bowl, combine the Rice Krispies and powdered sugar. 

In a saucepan, melt the butter and peanut butter until smooth. Remove from heat and immediately pour into the sugar/Rice Krispies mixture.  Using a large spoon mix well until an even consistency. 

Line a baking sheet with wax paper.  Form teaspoon-size balls (mine were bigger!). The mixture will be kind of crumbly so just squeeze them a few times, roll them between your palms and into a ball shape.  After you have used up all your mixture, place in the freezer for 30 minutes to an hour or until firm.

Melt your chocolate in a microwavable bowl according to package directions, mixing well. Dip the chilled peanut butter balls into the chocolate.  Using a spoon, roll it around completely coating it with chocolate and then and place it back on the wax paper to set. Pop them in the freezer to help them set quicker.

Printable Recipe





































You know that little bit of goodness that stays in the pot after you've scraped out what you could? I may or may not have eaten that melted butter and peanut butter straight from the pot. What? I couldn't let that go to waste. Can you blame me?

Make these! 

Check out the full roundup here. 


Linking up here.  


Peace, and bacon grease!

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Nutella French Toast Rolls with Cinnamon Sugar

It's been way too long since I've posted a recipe on the ole blog. I've missssssssssssssed you!

Well what's the best way to get back into the blogging world? With a Secret Recipe Club post, that's what!

This month I was assigned to Louise's blog, Lick the Spoon. Louise is from Australia! So cool! Welp, I've got a new blog to follow. Love her recipes AND her photos. I had to narrow it down from 15 recipes. Yes 15. Like her Raspberry Lemonade Slice, Banana Muffins with Cinnamon Walnuts and Brown Butter Icing, and her Boston Banoffee Pie. But ultimately her Nutella French Toast Rolls won out. Cuz I love breakfast and french toast and nutella. No brainer.

Nutella French Toast Rolls with Cinnamon Sugar
from Lick That Spoon

• 10 slices of white bread (we used Private Selection Sugarhouse Maple Streusel bread - yum!)
• 10 teaspoons of nutella
• 1 large egg
• 1 and 1/2 tablespoon milk
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• butter, for frying

Remove the crusts from the slices of bread. Discard the crusts. Or eat them because that Maple Streusel bread is delish).

Roll each slice of bread with a rolling pin. Spread each slice of flattened bread with one teaspoon of nutella, spreading on one side of the bread to the length of the bread. Roll the bread up tightly, sealing shut with a dab of nutella.

In a bowl, whisk the egg and milk until combined. 

In a shallow dish, combine the sugar and cinnamon and mix well.

Heat some butter in a skillet. Dip each roll in the egg mixture until coated, then placing in the hot skillet. Lightly fry until golden brown all over, then roll in the cinnamon sugar mixture. Serve immediately.


Printable Recipe

I loved this twist on the traditional french toast. Next time I'll try it with regular white bread because it was a bit hard to roll up the bread I used and they weren't so perfect and smooth like hers. But they were still tasty.

Plus I'll take any recipe that calls for nutella and sugar for breakfast!

Here's the other Secret Recipe Club posts I've written in the past, check em out.


Linking up here.  
 
Peace, and bacon grease!

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The Methods to Prepare a Chocolate Cake Recipe

Cakes are known worldwide for being the most highlighting components during a celebration. There is no such festivity or carnival being celebrated without the presence of a cake. Hence, this is one of the food items that are liked by young and old people equally. You can also serve cakes as desserts during the parties and it would be more appreciated if the dessert you serve is a chocolate cake. Chocolates remain one of the favorites of children and hence chocolate cakes are always a success among the kids and the youngsters. If you have been looking for a simple chocolate cake recipe to try at your home, here is the one that will make your wish come true. You can win the hearts of your loved ones through the preparation of a birthday cake at home.

The raw materials:

Here is a foolproof and simple chocolate cake recipe which can also be filled with jam and whipped cream by replacing the chocolate icing. The main ingredients that are required for the recipe include butter, caster sugar, free-range eggs, self-raising flour, baking powder, cocoa powder along with a little milk. However, if you have kids at home who love the sweet flavor, you can also try icing the cake with the help of dark chocolate, softened butter and icing sugar that can be easily obtained from any of the stores. The preparation of the chocolate cake recipe can be quite easy and can be finished within 30 minutes. Moreover, you need not spend money on the cakes that have been sold by your favorite baker and can instead cook the same with the help of economic components. If you talk about the nutritive value of the cake then you will be amazed to know that it contains about 51g fat, 728kcals, 6.5g protein, 55g sugar, 66.2g carbs, and 0.8g salt.

The method of preparation:

Before starting with the cooking of the chocolate cake recipe, you should preheat the oven to about 180°C. A sandwich tin that is about 2 x 20cm in size can be greased with butter on a butter paper baseline. The butter and sugar can be put in a bowl and the two can be blended together until you get a light and fluffy mixture. You can then add the eggs one after the other and continue the process of beating after adding each egg. Put the flour through a sieve along with cocoa and baking powder. You can also add milk to the mixture until you get a dripping consistency and the mixture can be poured into the respective tins. Bake them for 20-25 minutes in an oven until you get a clean skewer when inserted into the center of the cake. You can take the baked item out of the oven and let it cool for about 10 minutes. However, the cake is halfway ready and the next task is to make the icing over the cake.

For icing, you need to melt chocolate in a bowl kept over a pan of simmering water. When the chocolate melts entirely, you can cool it. In another bowl, beat the butter and the icing cream together with an electric hand whisk until they form a fluffy and light batter. You can then add the molten chocolate into the mixture. Your icing is ready and you can spread a little of it in the midst of your cake. The rest of the icing can be utilized for decorating the surface of the cake.

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Decorating a Chocolate Cake

A chocolate cake may be a delightful treat when served toward after taking a meal or at an afternoon which is pleasant, if you desire having something sweet. Use whimsical and fanciful garnishes to make your cake appealing. Select foods which look pretty if paired against dark chocolate backgrounds and are delicious. Ingredients needed for preparing your delicacy include chocolate, metal baking pan, butter, a cup of almonds, spatula, ribbon, fondant and one fruit pound. The others are one cup of wine, two sugar tablespoons, paper lace doily and powdered sugar.

To prepare your cake, make curls first. These comprise of chocolate bits that are folded up, resembling hair curls. Then chop a chocolate bar into minute pieces, thereafter putting these pieces into glass bowl. Introduce 1 tablespoon of butter for each 2 ounces of chocolate. Put glass bowl into pan containing little portion of water.

Next, use open flame to heat this water. Stir this gently until it melts entirely. Allow it to cool for around 30 seconds then pour chocolate over baking pan of metal till thin layer is formed. Let it stand until cooling is achieved. Employ a spatula of metal for pushing chocolate underneath at 45-degree angle. Doing this creates some chocolate curl which may be utilized for garnishing your cake.

Toast one cup almonds in oven for about two to three minutes in order to produce the most refined flavor. After chopping into small slivers, use frosting to ice your cake, which you then may top with chopped pieces of almond. The step following this is creating topping of fondant, which is any piece of rolled icing which one can turn into a desirable shape. Roll out your fondant layer on the cake top until it gets covered entirely. Use ribbon for decorating around cake bottom for a complete look.

Top your cake with alcohol-marinated fruit. Cut up one pound ripe peaches, pitted cherries or strawberries into huge chunks. Place chunks of fruit in 1 cup wine mixture and two tablespoon of sugar. Allow to sit for an hour at least. Chop up fruit into pieces which are smaller then spread across cake with spatula.

Make use of powdered sugar for making lacy pattern. Sugar in powdered form creates dramatic look if applied against dark background. Put paper doily on cake top, onto which also sprinkle some powdered sugar. Lift up doily gently and reveal the pattern underneath it. Blow on chocolate cake top mildly to clear away sugar accumulated on single spots excessively.

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How to make homemade chocolate icing

Everyone knows that the best place for any cake or cupcake is the icing. Everyone knows that the homemade icing wins over those sold in stores. That is why every cook should have their very own homemade chocolate icing recipe to whip up at a moment's notice. Once you've mastered this basic chocolate icing, you can play with it a bit to variations such as Mint Chocolate, mocha and more!

This simple and basic recipe chocolate will definitely be one of your favorites for years to come. The only things you need is a pot, a stove, a mixer, and some quality material.

First, start with the following ingredients:

Granulated sugar-1 cup

Cocoa-¼ Cup

Butter-¼ Cup

Milk-1/4 cup

Vanilla extract-1 tsp

For best results, always use quality ingredients. Make a big difference in a simple recipe like this because there are so few ingredients. Try to use real butter, real vanilla, cocoa real and whole milk, if you can. You will taste the best that way.

If you absolutely must reduce the calories, you can substitute the sugar for splenda, margarine for butter, and use skim milk. The result will be slightly less creamy, but still tasty.

In a large bowl, mix all ingredients except vanilla. Transfer the mixture to a large saucepan and bring to a boil. Boil for one minute, then remove from heat. Add the vanilla extract.

Allow to cool partially for a few minutes, but be careful not to let it cool all the way. You will need a little warm for the next part. For about three minutes, beat the mixture. You can do this by hand, using a hand-held electric mixer or an electric table top mix, whichever you have available or prefer. Want to continue until the icing is spreadable texture.

Now you can move on to icing your cake, cupcakes, cookies, or cookies. This recipe for the icing usually result in a thicker, creamy icing perfect for cupcakes and Brownies, but use whatever you like. Nobody will judge you if you only want to eat the frosting alone. If you want to try variations, add into the mix at the same time the flavoring such as Mint, coffee, hazelnut, etc., Add vanilla. The possibilities are really endless with this simple chocolate icing recipe.

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Frosted Irish Cream Brownies

 























What do ya know? Another challenge! I'm the queen of cooking challenges.
























This one holds a special place in my heart though. Why?

 























Because. There's alcohol involved. Every month.

Cooking and/or baking with alcohol, that is. It's called Spiked! Recipe Challenge.  Can a challenge get any better than this?





This month our theme was Irish Cream liqueur. When I think of Irish Cream liqueur, I immediately think of Bailey's. I found a pack of mini Bailey's at Target and had to buy them awhile back, so this was the perfect recipe to use them on. Besides sipping on the rest of course. 

 

Frosted Irish Cream Brownies
slightly adapted from Betty Crocker

Brownies

• 1 package (1 lb 3.5 oz) fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup Irish Cream liqueur (Bailey's)
• 2 eggs

Frosting

• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 2 tablespoons Irish Cream liqueur (Bailey's)
• 1/2 teaspoon vanilla
• 2-3 teaspoons milk

Glaze

• 1 oz semisweet chocolate chips
• 1 teaspoon butter
• 1/2 teaspoon Irish Cream liqueur (Bailey's)         

Heat oven to 350 degrees. Grease bottom only of a 13x9-inch pan. In a large bowl, combine all brownie ingredients; beat 50-60 strokes with spoon. Spread in greased pan.

Bake at 350 degrees for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan (bake for minimum time and then check on them). DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.

For frosting, beat butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

Place glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

Printable Recipe   

PJ didn't enjoy them much because he doesn't like coffee-flavored things, including Bailey's. He cray cray. I loved them!!! More for me.

Go sign up and learn the rules ASAP!

Hope there's some alcohol left over for drinking!! :) Do I sound like an alky yet?



Peace, and bacon grease!

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Chocolate Cherry Chunk Brownies

Happy Valentine's Day, my Valentines!
























 

Yay for new cooking challenges!

Today I'm participating in Sheryl's Behind the Curtain Dessert Challenge. The two ingredients this month were CHOCOLATE and CHERRY.


















I had bookmarked this recipe ages ago, and knew this was the perfect opportunity to use it.

 

















I'd recommend putting them in the fridge to harden and set up better. I popped mine in the freezer for like 10 minutes then set it out at room temperature and it wasn't as set as I'd like it to be, as you can see from the pictures. Hopefully we'll make these again soon and I can take a better photo.

And I used milk chocolate chips instead of semi sweet because that's what I had on hand.

 


















Chocolate Cherry Chunk Brownies
from Six Sister's Stuff

Brownie layer:

• 1 brownie mix (the 9x13 size)
• Eggs, oil, and water called for on the back of the box

Prepare brownies and bake as directed on the box. Let cool.

Cherry-Chocolate layer:

• 2 sticks of butter, slightly softened
• 3 and 1/2 cups powdered sugar
• 1/2 cup milk chocolate chips
• 6 oz maraschino cherries + juice from jar

In the bowl of a mixer, combine butter and 5 tablespoons juice from the maraschino cherries. Beat until the butter is smooth. Slowly add powdered sugar and beat until combined. Increase mixer speed to medium high and beat for about a minute and a half. Roughly chop cherries. Fold chocolate chips into the filling with the cherries. Spread over the top of cooled brownies.

Chocolate layer:

2 and 1/4 cup milk chocolate chips

3/4 cup butter

Melt chocolate chips and butter together in the microwave for 30 seconds. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted. Spread over cherry-chocolate layer. Let set up until hardened, in fridge. 


Printable Recipe

Check out what everyone else made in the blog hop below:







Peace, and bacon grease!

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