Chocolate Covered Green Grapes

Today I discovered a new use for chocolate. Yes! That's right! Not only does the marriage of chocolate and strawberries go well but so does a marriage between chocolate and green grapes. I felt like that commercial where the chocolate bar and a peanut butter jar collide into each other making a Reese's Peanut Butter Cup...lol. The combination of the sweet taste of chocolate with a healthy snack is enjoyable and guilt-free ;). The best part is that it's so simple and quick to make. Treat yourself or gift some Chocolate Covered Green Grapes to someone you care about :).


INGREDIENTS:

• green grapes

• Baker's Semi-Sweet Baking Chocolate Squares (8 squares to a pkg)
  

1) Wash the grapes and pat them dry with a paper towel.

2) Determine how many dipped grapes you want to make. I estimate that you can probably dip 8-10 grapes for each chocolate square (depending on the size of the grapes).

3) In a microwave safe bowl place the amount of chocolate squares you'll need. For every chocolate square in the bowl microwave it for a minute (example: 2 squares=2 minutes). I like to check it half way thru to see how the melting is progressing.

4)Dip the grape into the melted chocolate then gently spin it until you get full coverage. You could use a spoon to scoop up the melted chocolate and then spin the grape in the spoon if you feel you need more chocolate coverage. You can also use the backside of the spoon to help fix any spaces.

5) Place the finished product on some wax paper to dry. It should take about 5-10 minutes for the chocolate to harden. Bon Apetit!


*I give this a rating of 5 hugs!

Chocolate Covered Strawberries

If you're looking for a decadent little snack I think I have a great recipe you might want to try! Chocolate covered strawberries are actually very easy to do and you'd be surprised as to how quickly it's ready to be served. With this snack you get the best of both worlds: chocolate sweetness and the natural goodness of fruit. Make some today for yourself or make as a delicious gift for someone you care about :).

INGREDIENTS:

• Strawberries
• Baker's Semi-Sweet Baking Chocolate Squares (8 squares in a pkg.)
  

1) Wash the strawberries gently then dry off with a paper towel.

2) Determine how many strawberries you want to dip. I estimate that for every chocolate square you can probably cover about 4-5 strawberries (it really depends on the size of the strawberries you're using).

3) In a microwave safe bowl place the chocolate squares. For every square microwave it for a minute (example: 2 squares=2 minutes). I like to check it half way thru and see how the melting is progressing.

4) Dip the strawberry into the melted chocolate then gently spin it until you get full coverage. You could use a spoon to scoop up the melted chocolate and then spin the strawberry in the spoon if you feel you need more control managing the chocolate coverage. You can also use the
back side of the spoon to help fix any spaces.

5) Place the finished product on some wax paper. It should take about 5-10 minutes for the chocolate to harden. Enjoy!!

*I give this a rating of 5 hugs!

Chocolate Chip Cookies

Hiya!

I thought it might be a good idea to post a simple chocolate chip cookie recipe. I mean, who doesn't enjoy a chocolate chip cookie every so often? There's something so very comforting about them. It's a type of cookie that any type of person can relate to and it can't help but evoke happy childhood memories. Enjoy!

Ingredients:

• 1 1/4 cups of all purpose flour
• 1/2 cup of packed light brown sugar
• 1/2 cup of butter, softened
• 1/4 cup of sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 six ounce package of semi-sweet chocolate chips

1) Preheat the oven to 375 degrees F. Grease the cookie sheets (I like using Pam cooking spray for the convenience factor. It's also fat-free and it's 100% natural vegetable oil). Get a large bowl and put in all the ingredients except the chocolate chips.

2) Mix all the ingredients well. If you use a mixer, set it at medium speed.

3) Add the chocolate chips now and stir well. I find it best to just get my hands into it and knead it. Its a personal choice :).

4) Scoop up rounded teaspoonfuls of the mix and drop it on the greased cookie sheet about 2 inches apart. Bake for 10 minutes, if you like a moist cookie,or 12 minutes if you like your cookie with a crunch (likely browned). Then remove cookie with a spatula and let cool. Nothing goes better with chocolate chip cookies then milk!

*I give this recipe 4 hugs!

**makes 48 cookies

***72 calories each

Hear Ye Chocolate Lovers

Why Hello!

I've been wanting to do a blog for a while. What oh what shall I write about? Chocolate!!! Some where in this vast internet universe there must be others who adore it as much as I. So Hear Ye Chocolate Lovers!! I promise to post delicious chocolate recipes to help satiate the need for the sweet stuff. So come on by...check it out...let me know if u liked the recipes or not...or just post a comment. All r welcomed :)

Caribbean Fudge Pie

Hello!

I just tried this recipe and I have to tell you it is wonderful! If you're looking for something with a deep chocolate taste that has a nutty texture this is probably your best bet. Now you'll notice that in this particular recipe one of the ingredients is rum extract. You can substitute that with Puerto Rican Bacardi Dark Rum. I imagine that you can probably make the pie without the rum but it will alter the taste a bit since the rum really compliments the walnut flavor. You decide what works best for you. Enjoy!


Ingredients:

• 1/4 cup margarine or butter, softened
• 3/4 cup firmly packed brown sugar
• 3 eggs
• 1 package (8 oz) Baker's Semi-Sweet Chocolate, melted
• 2 teaspoons Maxwell House Instant Coffee
• 1 teaspoon rum extract or 1 tablespoon dark rum can be substituted
• 1/4 cup all-purpose flour
• 1 cup chopped Diamond Walnuts
• 1 (9-inch) unbaked pie shell

Heat oven to 375 degrees F. Take the margarine plus the sugar and beat them in a large bowl until it's light and fluffy. Add eggs, one at a time, making sure you beat well after each addition. Now add the chocolate (I like to melt the chocolate in the microwave to avoid scorching), instant coffee and rum extract; mix well. Then stir in flour and 1 cup of chopped walnuts; take this mixture and pour it into an unbaked pie shell. Decorate the top of the pie with 1/2 cup of walnut halves or pieces. Bake in lower third of oven for 25 minutes. Let it cool. Refrigerate for at least 1 hour before serving. You can top the pie with whipped cream, ice cream or just eat it as is like I did. Store in refrigerator.

*Makes 8-10 servings

**I give this 4 hugs!!

Chocolate Drizzled Coconut Macaroons

Hi,

I thought I would include a low fat cookie choice in my blog that not only looks beautiful, and taste delicious but can also help those who are watching their waistline. This particular recipe also allows you to express your creative side, which I think makes it all the more fun to do. Enjoy!

INGREDIENTS:

• 2 egg whites
• 1/2 teaspoon vanilla
• 2/3 cup of sugar
• one 3 1/2 ounce can (1 1/2 cups) flaked coconut
• 3 or 4 squares of baking chocolate squares (you decide how much chocolate you want on it.

1) Lightly grease a cookie sheet and then put it aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form (I usually use a whisk and when my arm gets tired I ask family members for help and they usually do knowing that in just a little while they'll reap the benefits from this task). Gradually add the sugar as your whisking and you'll notice it getting stiffer. Continue this until you notice that you're able to see the stiff peaks and that their tips can stand straight. Add the coconut now and mix.

2)Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in the oven in 325 degrees for about 20 minutes or until edges are lightly browned. Transfer to a wire rack etc. and let cool.

3)Take the chocolate squares and place them in a microwavable bowl (30 secs per square) and melt them. The microwave is a great tool for this b/c you don't have to deal with scorching problems. Don't worry if the squares are not fully melted. Mix it in the container and the heat of the melted chocolate will help to melt the rest of the chocolate square. With a spoon you drizzle the chocolate on top of the macaroon. Be Creative! Go zigzag, make stripes, dots or even spoon some only at the bottom and leave the top white. Invent some of your own designs! Set aside so it can cool off and the chocolate can harden.

*I give this a rating of 5 hugs!! yummy!

Fudge Truffle Cheesecake

Hiya,

I actually got a request to post the recipe for Fudge Truffle Cheesecake. Not only does this look delicious but it taste delicious as well. It’s creamy texture is good for eating as a regular dessert or as something to offer at a get-together. It’s a crowd pleaser!

Ingredients:

• chocolate crumb crust
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1 (12 oz.) package semi-sweet chocolate chips or 8 (1 oz. squares semi-sweet chocolate, melted
• 4 eggs
• 1/4 cup coffee-flavored liqueur, optional (I never use it)
• 2 teaspoons vanilla extract

You want to pre-heat the oven to 300 degrees. Prepare chocolate crumb crust. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers. (This makes one 9-inch cheesecake)

Chocolate Crumb Crust:

In medium bowl, combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons confectioners’ sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.

*I give this a rating of 5 hugs!

Fudgy Bonbons

HI!!

I thought I would use one of my favorite chocolate recipes to start us off. These r absolutely delicious but I wouldn’t eat too many at one sitting..they r sweet!

Ingredients:

• 1 (12-ounce) package (2 cups) semi-sweet chocolate chips
• 1/4 cup butter or margarine
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 2 cups Pillsbury Best All-Purpose or unbleached flour
• 1/2 cup of finely chopped nut, if desired (I usually don’t)
• 1 teaspoon vanilla
• 60 milk chocolate candy kisses, unwrapped
• 2 ounces white baking bar or vanilla flavored candy coating
• 1 teaspoon shortening or oil

Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook & stir over very low heat until chips r melted & smooth. Add sweetened condensed milk; mix well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture & vanilla; mix well. Shape 1 tablespoonful (use measuring spoon) of dough around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets. Bake @ 350 degrees for 6 to 8 minutes. Cookies will be soft & appear shiny but become firm as they cool. DO NOT OVERBAKE. Remove from cookie sheets; cool. In small saucepan, combine white baking bar & shortening; cook & stir over low heat until melted & smooth. Drizzle over cookies. Store in tightly covered container.

Yield: 5 dozen cookies

*My Rating System:

5 hugs =fantastic, 4 hugs = very good, 3 hugs= good, 2 hugs= ok, 1 hug= edible but if u have another choice pass on this.

**I give this a 5 hugs rating!!