Posts Tagged ‘Chocolate’

Cheerios Chocolate Squares

Sweets

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack.

When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”.

I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but it is the first time the kids don’t like it. I looked at the pack and found out that I bought the unsweetened ones. Great! Now what? I’ve got 2 big bags of ‘Cheerios’ laying around and 2 unhappy kids.

I decided that ‘Cheerios’ are as good as any rice cereal and that they’ll make a fantastic snack. I’m thinking ‘Rice Krispies’ style snack but the rice krispie squares have corn syrup in them which I just recently found out is one of the worst things you can serve to a child, or to any person as a matter of fact.

I love the combination of cereal and chocolate and so, that’s exactly what I decided to do.

The following recipe is an easy one, it’s made of 2-3 ingredients and it’s super sweet. It’ll also start melting if you store it outside the fridge but nevertheless, the kids just loved it! And me? I just saved a bunch of ‘Cheerios’ so apparently – I’m their hero.

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares

 

Cheerios Chocolate Squares
Author: 
Recipe type: Dessert
Cuisine: Chocolate, Kids
Serves: 12-16 Squares
 
Crispy and sweet. Cereals and chocolate. Best combination ever in a recipe that only requires cereals and chocolate. These will be gone in no time.
Ingredients
  • 3 cups Unsweetened Cheerios
  • 300gr Semi-Sweet Chocolate (I used dark chocolate with 51% cacao)
  • 100gr White Chocolate (optional)
Instructions
  1. Prepare a 12in X 6in (any size close to this will work) baking pan and layer with parchment paper
  2. Place the Cheerios in a large mixing bowl
  3. Melt the semi-sweet chocolate over low heat (or in the microwave) while stirring consistently to avoid burning.
  4. Pour the melted chocolate over the cheerios and mix until the cereal is fully coated.
  5. Place the mix inside the prepared baking pan and using your hands or a large spoon, flatten the mix into one even layer in the pan (I used parchment paper on top as well to avoid my hands sticking to the mix)
  6. Place inside the refrigerator for 30 minutes (if you are skipping the next step, keep in the fridge for a few hours until the whole mix is hard)
  7. Melt the white chocolate the same way and drizzle over the chocolate covered cheerios layer.
  8. Place in the fridge for about 2-3 hours
  9. After 2-3 hours remove from fridge and using a big sharp knife, cut into 12-16 squares; don’t cut too small as the squares will fall apart.
  10. Store in a sealed container in the fridge

 

Cheerios Chocolate Squares

I bought a pack of ‘Cheerios’. Not just a pack, a family size pack. When we opened the pack and gave the kids a bowl with the cereal for breakfast the reactions were either “mommy it’s not sweet” or “This tastes horrible”. I was surprised, because it’s not the first time I’ve bought ‘Cheerios’ but […]

Read More

Layered Chocolate Pudding and Whip Cream – Creamy and Dreamy

Sweets

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”.

You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of chocolate pudding (dark chocolate) and another layer of whipped cream on top. Sounds simple right? It is; but the fact is, that I wasn’t able to find anything like it here in Halifax.

I used to consume dairy products like crazy in Israel. Cottage cheese, goat cheese, all kinds of soft and ripened cheeses, sweet dairy products, yogurts and more. But since we moved to Canada (which is quite a while ago now) I wasn’t able to find my new favorites, my own niche of comforting dairy snacks.

So yesterday I decided that if it wasn’t going to come to me, I will bring it home myself.

I made this crazy good dark chocolate pudding, I topped it off with sweet whipped cream, I chilled the whole thing and then, after dinner, I just indulged myself.

Yeah yeah, the small things in life are what really matters. It’s true! This yummy chocolate pudding was my perfect ending to a lovely weekend, but without it, the weekend would have just been lovely and not perfect wouldn’t it? 🙂

So here it is, it’s not “Milky” and it doesn’t have a brand name (yet!!) but it’s good, and it’s easy, and it has no preservatives, food coloring or other chemical additives. And considering the fact that I used goat milk, just makes it a thousand times better.

Store it in a nice jar with a lid or a small glass with plastic wrap on it, it’ll stay good in your fridge for up to a week, but believe me, it wouldn’t survive that long 🙂

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Pudding and Whip Cream Dessert

 

Layered Chocolate Delicacy with Whip Cream - Creamy and Dreamy
Author: 
Recipe type: Dessert
Cuisine: Dessert, Chocolate
Serves: 6 Jars
 
Fluffy and sweet, easy yet impressive and just SO GOOD! This sweet chocolate dessert is the best!
Ingredients
For the Chocolate Pudding:
  • 2 Tbsp Unsweetened Cocoa Powder
  • 5 Tbsp Sugar
  • 2 ½ Tbsp Corn Starch
  • 1 ½ Cup Milk
  • ½ Cup Whipping Cream (Heavy Cream)
  • 130gr Semisweet Chocolate (I used dark chocolate with 51% cocoa)
For the Whip Cream Topping:
  • 1 Cup Whipping Cream
  • 2 Tbsp Sugar
Instructions
  1. Have 6 small (150ml) glass jars (with lids) ready and set aside (you can also use dessert bowls)
  2. Place the corn starch, cocoa powder and sugar in a medium sized pot and mix together.
  3. Add just a bit of the milk (about ¼ cup) while stirring (stirring is very important since it prevents lumps in your pudding). Stir until the consistency is cream/paste like and no lumps.
  4. Place the pot over medium heat and gradually add the rest of the milk while consistently stirring.
  5. Add in the whipping cream and keep on stirring.
  6. When the mix starts to boil (simmers), reduce the heat to low and continue stirring until the mix thickens a bit (About 5 minutes).
  7. Add in the chocolate and keep stirring until it melts completely into the mix.
  8. Remove from the heat and set aside to cool for about 5-10 minutes.
  9. While the pudding is cooling off, keep stirring it every few minutes to prevent the formation of a thin film on top of it. This will make sure your pudding is even and smooth.
  10. After 5-10 minutes, pour the chocolate pudding into glass jars (or you can use small dessert bowls) and set aside to cool for about 20 minutes.
  11. After 20 minutes, place the jars with pudding in the fridge for about 2-3 hours (this will allow the pudding to set)
  12. After 2-3 hours, prepare the whip cream for the topping by whipping the cream and the sugar with your mixer on medium speed until you get a stiff fluffy cream.
  13. Using a spoon or a piping bag add the whip cream to the top of the pudding.
  14. If you are using jars with lids you can now close the lids and place back in the fridge. If using dessert bowls you can store the bowls in the fridge covered with plastic wrap to maintain the freshness.
Notes
*This dessert will stay good for 5-7 days when kept sealed and refrigerated*

 

Layered Chocolate Pudding and Whip Cream Dessert

Layered Chocolate Pudding and Whip Cream Dessert

Have you ever had a craving for something you haven’t had for a long time? I bet you did. What was it? Cheese? Snack? Candy? For me it’s “Milky”. You’re probably wondering what that is. Well, it’s quite simple; “Milky” is a brand name for an Israeli product. It consists of a thick layer of […]

Read More

Spelt Chocolate Beet Cake With Chocolate Ganache

Cakes and Cookies

This last Friday we ate out. I know I know, what’s the big deal right? Well, if you’ve been reading my blog you know how I love having family dinners on Friday evening. I always cook and bake and set a nice table. But this Friday we took a turn on our way home; and although it was only to take a picture of the magnificent view, we ended up in a nice Chinese restaurant.

So when we got back home, it was only 6:30 and the evening was still young, and since I just love spending time in the kitchen and had this cake idea cooking up in my thoughts for a few days now, I just had to act.

I had 1 beet in the fridge. It wasn’t enough for salad but apparently it was enough for cake!

I’m not so sure about the benefits of having beet in a cake but I’m pretty sure it gives the cake some moisture and an added nutritional value. I also made the cake from spelt flour so my husband can enjoy it too. Spelt flour requires less liquid because it’s fluffy and light as it is and as such it absorbs much less than all purpose flour, so adding the beet only made it better.

This cake is not too sweet, and so to add a bit more chocolate flavor I covered it with chocolate ganache.

The kids were excited to see the cake on the counter and when I told them it is made of beets Bar was really happy and excitingly told Shai that the cake is going to make their pee purple…well, it didn’t; but it was really good, and soft and moist and now its new status is ‘Gone’.

Spelt Chocolate Beet Cake with Chocolate Ganache


Spelt Chocolate Beet Cake With Chocolate Ganache
Author: 
Recipe type: Dessert, Chocolate
Cuisine: Cakes
Prep time: 
Cook time: 
Total time: 
 
Spelt flour, Beets and chocolate! What can go wrong? So moist, soft and sweet. Easy to make and easier to eat.
Ingredients
  • 1 Medium Beet – Cooked and peeled
  • 1 Tbsp Yogurt
  • 4 Tbsp Vegetable Oil
  • 1 ½ Cups Spelt Flour
  • ½ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ⅓ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 Eggs
  • ¼ Cup Milk
For the Chocolate Ganache (Yields 1 Cup Ganache)
  • 130gr Semi-Sweet Chocolate Chips
  • ½ Cup Heavy Cream
Instructions
  1. Preheat oven to 375F (180C)
  2. Prepare loaf pan covered with parchment paper
  3. Place the beet, the yogurt and the oil in a food processor and grind until you get a nice smooth paste.
  4. Place the rest of the ingredients in a mixing bowl, add the beet mix in and mix well until fully combined.
  5. Pour the mix into the prepared loaf pan and bake for 35-40 minutes or until you test with a toothpick and it comes out clean (with no wet mix on it).
For the Ganache:
  1. Starts preparing the ganache halfway through the baking process
  2. Place the chocolate chips and the heavy cream in a small saucepan and heat over medium-low temperature while stirring consistently
  3. Remove from heat and set aside when you get a smooth cream like chocolate mix
  4. Pour the ganache on the cake when it’s ready
  5. The longer you let the ganache cool the less liquid it will be (which can allow you to spread it on the cake as oppose to pouring it on it)
Notes
**For 1 English cake Pan/ Loaf Pan**

Spelt Chocolate Beet Cake

Spelt Chocolate Beet Cake with Chocolate Ganache

This last Friday we ate out. I know I know, what’s the big deal right? Well, if you’ve been reading my blog you know how I love having family dinners on Friday evening. I always cook and bake and set a nice table. But this Friday we took a turn on our way home; and […]

Read More

Butter Chocolate Thumbprint Cookies – Tiny Bites As A Big ‘Thank You’

Cakes and Cookies

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day with and that whatever they do and however they do it, it’s not always easy. So a simple thank you note or a small gift is something I personally believe is in order.

So I was wrecking my brain with what to give this year and decided to get it from my favorite place – my kitchen! I baked a few dozens of these bite size butter cookies, got pretty glass jars and wrote a little thank you note to go with it.

I’m kind of a crafty person so the process of making the gift is sometimes something I choose over just going to store and buy something made, but that’s the good ole crazy me.

The jars were all set yesterday and today I sent the kids to school with them. Hopefully the teachers are going to get them in one piece.

These cookies were a great fit for a gift because they only consist of 4 ingredients, they are easy and quick to prepare, they bake for about 10-15 minutes only and most importantly they look great and do not have any allergenic ingredient in them (eggs on nuts) so I could safely send the to school.

And now, I’ll wait until I pick up the kids from school to hear what the teachers had to say 🙂

Butter Chocolate Thumbprint Cookies

 

 

Butter Chocolate Thumbprint Cookies - Tiny Bites As A Big 'Thank You'
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 60 Cookies
 
Great melt-in-your-mouth bite size cookies that are made from 4 ingredients. Quick bake, quick make and super quick eat.
Ingredients
  • 220gr Unsalted Butter – melted
  • 2 Cups All Purpose Flour (240gr)
  • 1 Cup Corn Starch (100gr)
  • ¾ Cup Icing Sugar (60gr)
  • Semi Sweet Chocolate Chips
Instructions
  1. Preheat oven to 325F (160C)
  2. Cover baking sheet with parchment paper
  3. Place all the ingredients in a mixer bowl (can also be mixed by hand) and mix until you get a soft dough ball.
  4. Scoop ½ tsp and roll into small ball and place on the parchment paper covered baking sheet. Repeat with the rest of the dough and make sure you place cookie balls 1 inch apart from each other.
  5. Place one chocolate chip on top of each cookie and while you do that, press it gently into the cookie with your thumb (to create a small thumbprint)
  6. Place in the preheated oven for 12-14 minutes or until the cookies start to get a very light golden color.

 

Butter Chocolate Thumbprint Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Idea for end of school gift

It’s the end of the school year, and I always like to send something for the teachers. I mean, yeah we may not be 100% happy with how they dealt with things throughout the year but overall we need to keep in mind that these are the people our children spend most of the day […]

Read More

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags

Baked Goodies | Cakes and Cookies

This is not really a recipe per say, but rather an inspiration 🙂

I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough.

So first of all I want to say that it’s so easy and mess free, I just had fun playing with it. And second, it was simply amazing; everything I made with this dough turned out fantastic.

So I decided to make some dessert for us all last night and wanted it to be super fast. Now, what’s better than the ultimate combination of peanut butter, banana and chocolate? So that’s exactly what I did. combined them all, in phyllo leaves shaped into tiny bags. It took us about 5 minutes to finish all 9 pieces. It didn’t  even cool.

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 9 Phyllo Pastries
 
A great combination, a great idea! Super easy and looks fantastic. Oh, and wait until you taste it.
Ingredients
  • 2 Phyllo Dough leaves
  • Semi-Sweet Chocolate Chips
  • 1 Banana - Finely Cubed
  • Peanut Butter
  • 3 tbsp Butter - Melted
Instructions
  1. Preheat oven to 375F (190C)
  2. Place one phyllo leaf on your work surface
  3. Hold edge with one hand and brush melted butter onto dough leaf
  4. Once brushed with butter, cover the leaf with the second leaf
  5. Using a knife pizza roller knife, cut dough into 9 rectangles (3X3)
  6. in the middle of each rectangle place 1 flat tsp peanut butter, a few chocolate chips and a few banana cubes
  7. Fold 2 opposite rectangle edges toward the middle (like envelope) and then take the other 2 opposite edges and pinch them together right above the filling (phyllo dough box should have the instructions on it)
  8. Place on parchment paper covered baking sheet and brush with some melted butter on top
  9. Place in preheated oven for about 15 minutes or until brown and crisp on top
  10. Serve with whipped cream or ice cream

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter Banana and Chocolate Phyllo

This is not really a recipe per say, but rather an inspiration 🙂 I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough. So first of all I want to […]

Read More

Lava Chocolate Cakes from Chef Michael Smith – Sweet, Impressive and Gluten Free

Cakes and Cookies

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall but everything that life and nature has to offer. For example, I feel I would be so much more happy working in my garden instead of typing contact lists, just enjoying the sunny day, or maybe cooking or baking something just because I like it and because my goal for the day would be to make the kids happy with something yummy. But instead of being a “child of nature” we have this thing called “Reality” where we need to work to get money so we can afford that garden we want to work in during these beautiful spring days. Reminder to self – I’m supposed to be a responsible adult! But hey, a girl is allowed to dream right? I should be thankful for what I have and not sorry for what I don’t. So as part of being thankful, I want to thank the person who discovered the chocolate, and to Chef Michael Smith. Why, you ask? Well…I love chocolate, in any shape, color, flavor or form and Chef Michael Smith had the exact thing I needed most – Molten Chocolate Cakes! Every time I used to order these at a restaurant I kept thinking that this must be so complicated to make. I mean, how do you bake something yet make sure it’s all soft and liquid on the inside? But surprise- surprise, it’s pretty easy, and simple, and very tasty! It’s also pretty quick to make and as an added bonus it’s gluten free so I gave it a shot. What can I say? It was sooo worth it.

 

Molten chocolate Cake - Lava Cake

 

Lava Chocolate Cakes from Chef Michael Smith
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cakes
 
Molten Chocolate Cakes! Easy, Quick and so good! What a great way to impress someone.
Ingredients
  • 225 grams semi sweet or dark chocolate (I used semi-sweet chocolate chips)
  • ½ Cup Butter – Softened to room temperature
  • 2 tbsp Cocoa Powder
  • 4 eggs
  • ¼ Cup Sugar
  • 1 tbsp Vanilla Extract
  • Butter and sugar to spread and sprinkle on muffin cups
Instructions
  1. Preheat oven to 400F (200C)
  2. Melt butter and chocolate in a small saucepan (over low-medium heat)
  3. Once butter and chocolate have melted, remove from heat and add in the cocoa powder and stir until smooth
  4. In a mixer bowl or a medium size bowl, beat the eggs with sugar and vanilla extract until the mix is thick and smooth
  5. Pour the chocolate mix into the egg mix and stir until smooth
  6. Rub each muffin cup (mould) with butter and sprinkle with sugar. Shake any excess sugar out.
  7. Divide the batter evenly between the muffin cups. Make sure you fill about ¾ cup for each cake.
  8. Place in heated oven and bake for no more than 10 minutes. The cakes are ready when the tops are cracked and the inside is still a bit gooey.
  9. Cool for a few minutes (cakes will shrink a bit and pull away from the sides) and then take out of muffin cups. You can run a paring or butter knife along the edges to help loosen the cakes.
  10. Serve on a plate with whipped cream or ice cream.

 

Molten chocolate Cake - Lava Cake

Here’s the link to the original recipe: Michael Smith – Molten Chocolate Cakes

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall […]

Read More

Mini Chocolate Brownie Muffins

Cakes and Cookies

Weather is starting to get warmer and we definitely see a bit more sun these days. While most normal people would prefer spending a sunny day on their decks just soaking in vitamin D, I would probably prefer to work in the garden or surprise- surprise, bake something.

So the other day I went to Wal-Mart with my girl to buy some cupcake decorating supplies for her birthday. They had a Mini Muffin Pan (Clickable link) on sale and once again, I just couldn’t resist. Bake and cookware on sale immediately turn me into a kid in a candy store. So of course I purchased my new toy and rushed to the kitchen.

I didn’t feel like baking the traditional fluffy muffins, I wanted something sweet and chocolaty. The solution was crystal clear – Brownies!

How fabulous would it be to bake brownies in mini muffin cups? Very cool! Not to mention super convenient and pretty. So that’s exactly what I did. I also added some almond extract because as I mentioned in the past, I just LOVE the smell of almond extract, it kind of adds sweetness without the sugar; it’s just so good.

I ended up making 16 mini brownie muffins which ended up being eaten in about 30 minutes. That’s about one mini brownie muffin every two minutes – pretty impressive don’t you think? Oh yeah – they were DELICIOUS!

Mini Chocolate Brownie Muffins

 

Mini Chocolate Brownie Muffins
Author: 
Recipe type: Dessert
Cuisine: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 16 mini muffins
 
So easy, so fast and so yummy! These Chocolate mini brownie muffins have amazing almond fragrance and are just impossible to resist.
Ingredients
  • 1 cup white sugar
  • ½ teaspoon Almond extract
  • ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ cup cocoa powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ½ cup butter – melted
  • Icing Sugar – for sprinkling
Instructions
  1. Preheat oven to 350F (175C)
  2. Place mini muffin cups inside mini muffin baking pan
  3. Melt butter and set aside
  4. Mix the rest of the ingredients together and then add the melted butter. Mix well until batter is smooth.
  5. Pour into mini muffin cups (about ¾ full) and place in preheated oven for 20-25 minutes
  6. Sprinkle with icing sugar or cover with icing

 

Mini Chocolate Brownie Muffins

Weather is starting to get warmer and we definitely see a bit more sun these days. While most normal people would prefer spending a sunny day on their decks just soaking in vitamin D, I would probably prefer to work in the garden or surprise- surprise, bake something. So the other day I went to […]

Read More

Chocolate Nutella Berries

Sweets

Well, to tell you the truth it doesn’t get an easier than this 🙂

A really sweet treat that can be served as a special dessert fondue style or as a lovely Valentine Day’s gift. In fact, now that I think of it, you don’t really need a reason or a special occasion to make this, just make it because you want something yummy!

Chocolate Nutella Berries

 

Chocolate Nutella Berries
Author: 
Recipe type: Dessert
 
Perfect for Valentine's Day, Mother's Day, Family Day or any day really. What's better than the perfect combo of fresh berries and chocolate!
Ingredients
  • 15 Strawberries
  • 6 Blackberries
  • 21 wooden skewers
  • ½ Cup White Chocolate Chips
  • 1 tbsp Nutella
  • 1 tbsp Butter
  • 1 tbsp Milk
Instructions
  1. In a small saucepan, melt the chocolate, nutella, milk and butter all together. Make sure you melt them over medium-low heat while stirring constantly.
  2. Once all is evenly molten, place each of the berries on a skewer and dip into the chocolate sauce.
  3. Remove from sauce and gently spin to minimize the chocolate leftovers dripping from the berry.
  4. Place on a plate covered with parchment paper and let cool.
Notes
Serve as a sweet, tasty bouquet to your loved one or simply skip the cooling part, dip in the chocolate and eat, fondue style

 

Chocolate Nutella Berries Fondue

Well, to tell you the truth it doesn’t get an easier than this 🙂 A really sweet treat that can be served as a special dessert fondue style or as a lovely Valentine Day’s gift. In fact, now that I think of it, you don’t really need a reason or a special occasion to make this, just […]

Read More
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