Sunday, March 22, 2009

Super Fab Angel Cake

Hi foodies how are you ? Here is a super easy super delicious recipe that can be made anytime. tastes so great and is so fast you will love making this. so enjoy foods .




Angel Food Cake
1 cup Cool-Whip
1 20oz. can crushed pineapple in juice not drained
1 pkg. Jello vanilla pudding
8 large strawberries (for decorating the top)

Slice cake, horizontally, into thirds. In a bowl, combine pudding mix, pineapple with juice, and cool-whip. Spread between the layers of cake including the top. Garnish top with strawberries

Wednesday, March 18, 2009

Boston Cream Pie

Hey foodies how are ya! Im enjoying a wonderful day here in my home town of Jersey City NJ about to make my family a wonderful dessert for dinner. A fabulously delicious boston cream pie.
Its one of my daughters favorite desserts. So since she requested it today I decided to post my recipe. Try this recipe its quick, easy, and you will enjoy. Till tomorrow foodies,


Sweetsister 01

Boston Cream Pie


1-1/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla

Mix dry ingredients, then add shortening, milk and vanilla. Beat 2 minutes then add egg and beat 2 more minutes. Pour into 8-inch round layer pan. Bake at 350° for 35-40 minutes. Allow to cool. Split cake to make 2 thin layers. Fill layers with Cream Filling. Spread top with Chocolate glaze. Refrigerate any remaining cake.

Cream Filling

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla

Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

2 ounces unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons hot water

Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency.

Tuesday, March 17, 2009

Toffee Cheesecake with Caramel Sauce

Hi foodies how are you? I've missed you all so much !!! I'm back and for all my special foodies i have a scrumptious recipe for a Toffee cheesecake with caramel sauce what could be better than that! Don't worry foodies i will be back tomorrow with more delectable dessert recipes until then,

Chocolate Kisses !




1 1/2 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1/4 c. firmly packed dark brown sugar


2 lbs. cream cheese (room temperature)
1 1/2 c. sugar
5 lg. eggs (room temperature)
2 1/2 tsp. vanilla extract
2 tsp. fresh lemon juice


1 1/4 c. sugar
1/2 c. water
1 c. whipping cream
1/2 c. (1 stick) unsalted butter, cut into sm. pieces (room temperature)
1 tsp. vanilla extract
3/4 c. whipping cream
2 tbsp. sugar
3 (1.4 oz.) toffee candy bars (such as heath bar), broken into pieces

For Crust:

Preheat oven to 350 degrees. Lightly butter inside of 9 inch diameter spring-form pan with 2 3/4 inch high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 inch up sides of pan. Refrigerate crust.

For Filling:

Using electric mixer, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake until cake rises about 1/2 inch over rim and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Cool on rack. (Cake will fall as it cools, sinking in center.) Cover and refrigerate until well chilled, at least 6 hours. (Can be made 1 day ahead.)
For Topping:

Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla. Using small sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup caramel sauce into center of cake. Cover remaining caramel sauce and let stand at room temperature. Chill cake until caramel topping is almost set, about 2 hours. (Can be prepared 8 hours ahead.) Whip 3/4 cup cream with 2 tablespoons sugar in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with star tip. Pipe cream decoratively around edge of cake. Arrange toffee pieces in whipped cream border. Refrigerate serving. Cut cake into wedges. Serve, passing remaining caramel sauce separately.

Monday, February 9, 2009

chocolate almond coconut jewels

Hi foodies we are very close to my favorite chocolate holiday Valentines Day so i am going to post a very quick easy and delicious recipe for my favorite homemade candy chocolate almond coconut jewels. I love making them on holidays or whenever i am in the mood for the combination of chocolate, almond, and coconut.

So enjoy the recipe foodies



Chocolate Coconut Almond Jewels


5 oz sweetened condensed milk
1 t vanilla
2 C powdered sugar
14 oz shredded or flaked coconut
24 oz semisweet chips
1 cup whole dry roasted almonds


Blend the condensed milk and the vanilla. Add the powdered sugar a little at a time until smooth.
Stir in the coconut. The mixture should be firm.
Pat the mixture firmly into a Greased 9 x 13 x 2 inch pan. Chill in the refrigerator until quite firm.
In a double boiler over hot (not boiling) water, melt the chocolate, stirring often.
Remove the coconut mixture from the refrigerator and cut into 1 x 2 inch bars.
Put 2 whole almonds atop each bar.
Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Place on waxed paper lined tray to Set.

Saturday, February 7, 2009

Chocolate Hazelnut Delights

Good afternoon Foodies it is a fabulous day here in New Jersey today. The weather is so nice and it makes me feel like making something special. My chocolate hazelnut delights. This is an ultra easy recipe that all the foodies out there should enjoy.


80 g bittersweet chocolate
8 tbsp sugar
2 cups milk, partly skimmed
1 egg(s) size large
1/4 cup white flour (all purpose)
30 g 1/4 cup butter, unsalted
1/2 cup hazelnuts, shelled
1/4 tsp ground cinnamon

1 tsp vanilla extract
salt, one pinch


Mix the sugar, flour, 1 pinch of salt, cinnamon and milk in a microwave-proof dish. Add the butter and chocolate. Cook about 7 min at maximum power, stirring frequently, until the mixture boils. It should slightly thicken.
In another bowl, mix the egg with some of the warm chocolate mixture. Pour this into the chocolate mixture and beat thoroughly to avoid lumps.
Cook 2 min at medium power, stirring frequently, until the mixture thickens. Do not let it boil.
Incorporate the vanilla and the hazelnuts. Pour out into 2/3 cup bowls. Place rounds of wax paper on the surface if you wish to prevent a skin forming. Chill 2 h before serving.

TTFN Foodies,


Thursday, February 5, 2009

Choco mint cupcakes

Hey there fabulous foodies ! Today is a wonderful day here in new jersey. I feel like celibrating life by making one of my favorite cupcake recipes choc mint cupcakes they are decadently chocolate with tasty mint and as always quick and easy to make . Mmmm mmm they are so sinful so try making them today foodies and celebrate life.

Chocolate Kisses,


Choco mint cupcakes

2 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
2/3 cup unsalted butter, at room temperature
1 1/2 cups superfine sugar
3 large eggs
2 tsp. peppermint extract
1 cup milk
3 ounces semisweet chocolate, cut up
4 tbsp. unsalted butter
1 tsp. peppermint extract


Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt and cocoa, and set aside. Cream butter and sugar until light (about 5 minutes.) Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture alternately with milk, beating just until blended. Spoon batter into paper liners, filling each cup 3/4 full. Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely. For frosting: Melt chocolate and butter in a saucepan over very low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes and and eat. They are so chocolaty, minty and delicious.

Monday, February 2, 2009


Hiya Foodies, I have a wonderful recipe for you all that can be eaten anytime. The dough can be frozen in the icebox and made at a later time. These cookies are so delicious and pretty that that could be given at a cookie swap or a tea. Here is the recipe for the wonderfully delicious chocolate pinwheels.

1 1/2 cups powdered sugar
1 1/4 cups butter or margarine, softened
1 egg
3 cups Gold Medal all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon chocolate sprinkles, if desired

1. In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
2. Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
3. Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

TTFN Foodies !!!

Sunday, February 1, 2009

New Orleans desserts in a class by themselves

Hey Foodies How are ya ? Mardi Gras is coming up soon on February 24, 2009. Anyone planning to go to New Orleans and sample any of their very special deserts. NOLA'S desserts are special like no other. Beinets are a favorite indigenious to New Orleans so is white chocolate bread pudding, pecan pie, pralines, praline cheesecake, and the ever popular bananas foster, Tonight I am going to leave you with an easy recipe for bananas foster.

chocolate kisses,


Easy Bananas Foster

1-1/2 teaspoon cornstarch
1/8 teaspoon apple pie spice
1 can (5-1/2 ounces) unsweetened apple juice
1/4 teaspoon rum extract
1/8 teaspoon maple flavoring
1/8 teaspoon butter flavoring or vanilla extract
2 medium firm bananas, sliced
Vanilla ice cream

In a small saucepan, combine the cornstarch and pie spice. Stir in the apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in extracts and flavorings. Add bananas and heat through over medium heat.

Serve warm over ice creaam.

Saturday, January 31, 2009

Quick and easy hot spiced chocolate

Hey there foodies Whats up ? Here in Jersey where I live its so very cold today. I think that a nice soothing mug of hot chocolate is in order on a nite like tonite. I can be so calming, relaxing, and inaddition flavorful so the recipe for tonight is hot spiced chocolate and look for my future post on New Orleans desserts til then foodies

Chocolate Kisses,


3 packets instant hot chocolate mix
¾ tsp ground cinnamon
1 large pinch chili powder
½ cup whole milk
1 ½ cups water


Put hot chocolate mix, ground cinnamon, and chili powder in a heat-safe bowl. Stir to combine. Put milk and water in a small saucepan and bring to a boil. When liquid is boiling, pour into the bowl with the dry ingredients. Stir to combine and break up any clumps of spices. Divide between two mugs — and drink up!

Thursday, January 29, 2009

White Chocolate Pound Cake

Good evening foodies how are you? Well tonight we are going to try another white chocolate dessert recipe that i just love love love. It's called a white chocolate pound cake and it is soooooooooooo scrumptious and as usually sooooooooooooooo easy to make. Here is the recipe.

White Chocolate Pound Cake

1 cup evaporated milk
4 (1 ounce) squares white baking chocolate chopped
1 cup butter (NO SUBSTITUTE), softened
1 2/3 cups granulated
5 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan.In a heavy
saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into prepared baking pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.Cool for 10 minutes before removing from pan to a wire rack; cool completely, then ice.Icing:3 (1 ounce) squares white baking chocolate, chopped1/4 cup butter (NO SUBSTITUTE)2 cups confectioners' sugar1/2 teaspoon vanilla extract1 to 2 tablespoons milkIn a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioners' sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over cake.Yields 12 servings. Yummy Yummy.

Well foodies,


Wednesday, January 28, 2009

Fabulously Decadent Mint Chocolate Mousse

Hey foodies !!! How are you all this evening? Well I'm back today to post a super fabulously delicious and simple recipe for you all to try out. This dessert is a mint chocolate mouse made with mouth watering delicious white chocolate. So try out this recipe guys and gals and send me your comments and pics on it. I just love hearing from you all . So talk to you soon .

Chocolate Kisses,


8 oz. white chocolate
2 eggs6 yolks
4 oz. sugar
1 tsp. vanilla
2 oz. white creme de menthe
16 oz. cream

Melt chocolate over very low heat. Mix eggs, yolks, sugar, vanilla, bring to warm temperature over double boiler, whisking constantly. Pour into bowl, whip until stiff, add melted chocolate and creme de menthe. Cool. Whip cream until stiff, fold into chocolate mixture. Chill several hours or overnight in one large bowl or 8 to 10 parfait glasses. Serves 8 to 10.

Tuesday, January 27, 2009

Cookies and Cream Pie

Hiya Foodies !!! I was just having a little chat with my sister over the phone and we were discussing our favorite after dinner desserts. She just adores the Cookies and Cream pie. This no bake pie is rich creamy and requires freezing to make the pie set. It is so delicious that if you have never tried this pie before it will become one of your new favorites.

Chocolate Kisses,


Cookies and Cream Pie


1 baked chocolate pie shell

1-1/2 cups half and half,cold
1 pkg. (3-1/2 oz.) instant vanilla pudding
1 container Cool Whip
1 cup chocolate sandwich cookies, crushed


Pour half and half into large bowl. Add pudding mix. Beat at low speed until well blended, about 1 minute. Let stand 5 minutes. Fold in Cool Whip and crushed cookies. Pour into baked pie shell. Freeze about 6 hours. Remove and let stand 10 minutes before serving. Then enjoy !!!

Monday, January 26, 2009

Easiest Yummiest Chocolate Chip Cookie Recipe

Hey Foodies , I've returned with a recipe for the easiest and yummiest chocolate chip cookies. All you have to do is combine a few simple ingredients and then bake them and there you have some cookies that you didn't take all day to make or mess up your kitchen for.




1 pkg. white or yellow cake mix

1/2 c. cooking oil2 tbsp. water
2 eggs
1 c. (6 oz. pkg.) chocolate pieces
1/2 c. chopped nuts

Preheat oven to 350 degrees. Blend cake mix, oil, water and eggs. Stir in chocolate pieces and nuts. Drop from teaspoons onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Top of cookies will look pale. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling

Atlanta a Peach of a Dessert City

Hey Foodies !!! Since the airing of Atlanta housewives some of my closet friends

and I have aquired a serious infatuation for atlanta. The southern hospitalility

along with its specialty cuisine and desserts have my mouth watering !!! A friend

of mine has just vacationed there a few weeks ago and recommends these

restaurants. Please try them out and let me know what you think guys . Please

send me some pics of your favorite atlanta desserts.

Chocolate Kisses,


Morellis Gourmet Ice Cream & Desserts - -(404) 622-0210

Joli Kobe Bakery & Bistro - - (404) 843-3257

Paolo's Gelato Italiano & Desserts - - (404) 607-0055

Ben & Jerry's Highland - - (404) 874-3144

Edible Creations - - (404) 556-6661

One Hot Cookie Cafe - - (404) 377-9627

K Chocolat Chocolat Therapie™ - - (404) 437-8585

Desserts By Latrell Bakery - - (678) 705-3409

Cold Stone Creamery - - (404) 724-0034

Sunday, January 25, 2009

Chocolate Cream Pie

Hello again foodies !!! In keeping with our theme of chocolate since we are so close to Valentines Day I thought that I would post this recipe that I found a long time ago in a very old cookbook. This chocolate cream pie is very cool and cream and soooo easy to make. So try this onc foodies I am sure that you will like it just as much as me and my family does.

Chocolate Kisses,


3 tablespoons unsweetened cocoa
1/3 cup flour
1 cup sugar
3 egg yolks
1 cup water, divided
2/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
baked pie crust or purchased crumb crust, 9-inch


Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. Blend in the sugar and the beaten egg yolks and add remaining water and milk. Cook over low until the mixture is thick; add butter and vanilla. Pour into baked pie crust. Top with whipped cream or whipped topping, or use the egg whites to make a meringue. Chill thoroughly

Don't you just love chocolate ? These brownies are incredibly sinful and delicious, just like all of the sweet treat recipes I plan to post on this blog. Please feel free to send me your favorite recipes and a photo to match them so everyone can see your culinary prowess. TTFN foodies !!!

Sweet and Sinful Chocolate Brownies

Hey fellow foodies ! I have a wonderfully simple recipe to post today. Since it is nearing Valentines day I decided this recipe will have a chocolate theme. So enjoy everyone and dont forget to telll all of your foodie friends about this blog .

Chocolate Kisses,


PS here is the recipe

Easy Chocolate Brownies Recipe

1 cup all purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup coarsely chopped walnuts (optional)
Preheat oven to 350F degrees.
Grease an 8-inch square baking pan or line pan with foil that you then grease.
In a medium bowl, combine the flour, cocoa, baking powder and salt with a whisk and set aside.
In a large bowl, stir together the butter and sugar until well combined.
Beat in the eggs and vanilla extract.
Add the flour mixture and stir until just blended - do not over mix.
Stir in the walnuts if you are using them.
Spread the chocolate brownie batter evenly into the prepared pan.
Bake for 30 minutes or until a wooden toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack.
Cut your chocolate brownies into desired size and shape.
Then enjoy the sweetest most delicious brownies ever!!!