One of the things I made for my Ice Cream Social recently was my grandmother’s homemade chocolate syrup. I’m not sure where the recipe originated. It could be an old recipe from a container of Hershey’s Cocoa. My family has been making it for ages and it’s always so much better than what you can find pre-made in stores and probably a little bit better for you.
- 3/4 c. Hershey's cocoa
- 1 & 1/2 c. sugar
- 1 c. hot water
- 1 - 2 tsp. cream
- 2 tsp. vanilla
- Dash of salt
- Combine cocoa, sugar, and salt in a med. sauce pan, and gradually stir in water until mixture is smooth.
- Bring to a boil over med. heat, stirring constantly.
- Continue cooking (and stirring) for 3 minutes.
- Remove from heat and stir in vanilla and cream.
- Let cool before pouring into a container to store.
- Refrigerate leftovers.
Use warm syrup on ice cream for a hot fudge sundae. Syrup is good straight out of the fridge too.
I was tasked with making a pie for Thanksgiving this week, and I had some bourbon, so I looked around for a recipe I could use it in. I love bourbon and don’t mind the taste of it in desserts, so when I came across this Chocolate Bourbon Pecan Pie recipe from Allrecipes.com I decided to give it a shot. It was well liked on the website and included a 1/4 cup of bourbon, so I knew it must be good.
Final verdict? It was so frickin good! It has a nice chocolate and bourbon taste that goes so well with the ingredients of the pecan pie. I didn’t want to post about the recipe until I had a chance to try some myself, but it was so good I decided to make a post about it, because this is the perfect pie for the holidays. Nothing better than booze and pie at Christmas-time. The alcohol in the bourbon should be all cooked out by the time it’s complete, so anyone can eat this pie. It still retains the lovely flavor of bourbon after baking too.
The one thing I would recommend for this pie is to use a deep pie dish. The recipe makes just a little bit too much filling for a regular pie dish. As the above photo shows, the filling fit perfectly in my 1 and 3/4 inch deep pie dish.
Instead of melting the chocolate, the chips stay intact so that there are nice little nuggets of semi-sweet chocolate throughout. I really liked that.
Make sure to click the link at the beginning of the post for the recipe if you’d like to try this pie. Let me know how you like it!
What desserts are your go-to during the holidays? I’d love for you to share any recipes you love.
I’ve been planning a tea party for some time now and saw a picture of some tea bag cookies on a blog called Le Pétrin that I thought were cute, but it was in French, which I sadly cannot read. That’s when I decided to figure it out myself because I really wanted to include these at my party.
I found some shortbread mix in the baking aisle and decided that would be a great base for these cookies. I made a little tea pot tag in Photoshop and tied them onto the finished cookies with some thread. They were a total hit at my party!
***07/23/14 Edited to include the source for my idea.
Chocolate-Dipped Shortbread Tea Bag Cookies
- 1 package Betty Crocker Shortbread Cookie Mix or a recipe from scratch (and whatever ingredients are needed to makes these)
- 1 package of chocolate melting candy
- Make the cookie dough according to the instructions of your mix or recipe and roll it out on a floured surface to 1/4 inch thick.
- Cut cookies into tea bag shapes by making rectangles and cutting the corners off one short side.
- Poke a hole near the top of the cookie with a wooden skewer.
- Bake as directed on your cookie mix package or recipe.
- After they are done baking, let cool for a minute or two on the baking sheet, and then move them to a cooling rack.
- If the holes have closed up a little, re-poke the holes with the skewer while the cookies are still warm.
- Once the cookies are fully cooled, melt some chocolate in a mug in 15-30 second increments until its fully melted. If the chocolate is too thick, add a little cooking oil to thin it.
- Dip the cookies about a third of the way into the chocolate and place on a baking sheet covered in wax paper.
- Place in the fridge until the chocolate sets up.
- Create a tag on your computer or just cut up little blank squares and punch a small hole in it for string.
- Once the cookies are fully chilled, tie the string with the tag attached to the cookie.
Days seven and eight of the advent calendar were successful! We did activities for both of the days.
On day seven I had my grandma help me color an ornament of a framed picture of Martooni, our cat. She was able to help me out a little bit on this one, but she had to strain her eyes to see the lines on the ornament, and so I took over after a while.
I think this is a great addition to our tree. Martooni is wearing an elf hat in this picture. I’m so glad this cat puts up with my crazy ideas, even though I don’t think he likes it so much.
Today we made brownie pops! I love brownies. I think I love brownies more than cupcakes. Maybe this blog should be called Shane’s Killer Brownies.
Sometimes I’m too pressed for time, or too lazy, to make cupcakes from scratch, so I’ll turn to box mixes in my time of need. In general, I prefer Duncan Hines cake mixes, but this cake mix above, Betty Crocker’s Decadent Supreme Chocolate Mousse Cake, is a winner.
I found a bunch of boxes of it for $0.99 each at Grocery Outlet a while ago and stocked up. I think it’s still sold in regular grocery stores, but the box might look a little different now. It comes with the cake mix and a packet to make the chocolate mousse topping. Both are super easy to prepare, and if cooked right, the cupcakes will turn out moist and delicious (I cook the cupcakes for about 20 minutes at 350 degrees F, checking them at 15 minutes).
I have not tried making it into a layered cake like the box suggests, but I have made it into some great cupcakes multiple times. I like to add chocolate chips or other candy to the batter before cooking.
The mousse topping is light and fluffy, almost pudding-like, and very tasty. It’s easy to make too! All you have to do is add some milk to the packet of mousse powder and voilà!: mousse topping! It would be a good dessert all on its own.
This was my last box, I hope I can find it at the store next time. Doubt I’ll find it for $0.99 again though.
***This review was my idea and I was not compensated by Betty Crocker or any one else. ***
These are so easy to make and turned out very tasty. I went the easy way out and used Betty Crocker’s Dark Chocolate Premium Brownie Mix for this because I was too lazy to find a recipe. Sue me.
All you need for these are brownies (either from mix or your favorite recipe), melted chocolate (I used Baker’s semi-sweet baking chocolate), and Valentine sprinkles. That’s it!
Cool surprise: My pink sanding sugar looked like iridescent sparkles on the chocolate!
Make the brownies according to the box or your recipe, let them cool completely, and then cut them into bar shapes. Melt some chocolate in a mug so that you don’t have to melt too much but still have enough depth to dip the bars in. Then dip them and place the brownies on a cookie sheet covered with wax paper. Add sprinkles and colored sugars to the chocolate and chill in the fridge until the chocolate sets up.
Now they are ready to be scarfed down!
What are your favorite Valentine desserts? Do you like easy recipes or ones you have to put a lot of effort into?