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.