Almond Joy Brownie Bites! An Adult Easter Candy Choice!

Almond Joy Bites
They're and Adult Easter Treat!

Girls Night In! Chocolate Cherry Heaven Cookies

It's Girls Night in!! Dee over at Seduction in the Kitchen has invited me to drop off something for her "Girls Night in" Series!
What a great way to get rid of the "Winter Blues".
Here in South Florida, the Winter Blues really aren't so blue. It's our chance to get out and enjoy the cooler weather and not be stifled by the humidity. In this break I also get to bake more... My most girly girl kind of baking is of course Chocolate!
In this recipe I include a little extra something special! Cherries!!!
Enjoy!! Get the Recipe Here...

A Perfect Combination: Chocolate Peanut Butter Poundcake

The theme of August on my Facebook page has primarily been Poundcakes.
This is because I started a new business concentrating on Poundcakes. I am trying to expand on the idea of the "Family Core". I truly believe that having a "Family Core" helps to ground someone in who they are and what is expected of them, thus providing them a  foundation of where they want to go in life.
It provides security and a feeling of belonging that defines "Love" for a person.
My Poundcakes provide a vehicle for that conversation. The ability to sit with a relative, Mom, Aunt, Grandmother etc, sharing a piece of poundcake and cup of tea going over the things that are truly important in life is my mission . If you have a moment stop by my Facebook page and let me know how you feel on the issue. I'd love to hear from you :)  a Pound of Love Poundcakes
If you'd like to share the Love stop by my Poundcake website and ship a poundcake to someone you love!

Chocolate Peanut Butter Poundcake

A fantastic Chocolate Poundcake with a Peanut Butter Cake center. The Peanut butter tries to be the star of the show, but the Belgian Cocoa makes the Chocolate portion stand right out! It's the perfect combination!

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Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

3/4 cup Cocoa

½ teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1.2 cup Peanut Butter

2 cups sugar

3 large eggs, at room temperature, whisked to blend

1 cup milk, at room temperature

2 teaspoons pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350ºF.

Butter and flour a 10-inch tube pan or another 12 cup pan with a center tube.

Sift the flour, baking powder and salt together onto a sheet of waxed or parchment paper; set aside.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth.

With the machine running, add the sugar.

Stop the machine and scrape down the paddle and sides of the bowl with a rubber spatula.

Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions (1 at a time)

If the mixture appears watery or shiny, stop adding the eggs and beat at an medium high speed just until it smooths out.

When the batter has come together again, decrease the speed to medium and continue adding the eggs.

Scrape down the paddle and sides of the bowl from time to time; it will take 3 to 4 minutes to incorporate the eggs.

You know when the mixture combined correctly when it appears white, fluffy.

Reduce the mixer speed to low.

Add the flour mixture and the milk alternating in 4 additions. Starting and ending with Flour, scraping the paddle & bowl frequently.

Mix until the batter is smooth after each addition.

Add the vanilla and mix just to combine.

Spoon 1 1/2 cups of batter into a small bowl and set aside.

Add Cocoa to batter in mixer and mix on low only until combined.

Fold peanut butter into batter that is set aside. Mix only until combined.

Baking the cake:

Spoon 3/4 of the Chocolate batter into the prepared pan and smooth the top with a spatula. Dollop Peanut butter batter over the chocolate batter in the pan. Add remaining chocolate batter and smooth.

Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature.

Serve in 1 inch slices. Serves 8-12.

Storing. The cake can be covered at room temperature for 3-5 days or frozen for a month

Almond Joy Bites, A Grown-Up Easter Candy Choice!

Almond Joy Brownie Bites

Ingredients

For the Brownie Portion
I use my Nutella Brownies (no dusting of sugar on top)

1 Can Sweetened Condensed Milk

2 pkgs(7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting

(may use, chocolate melts or chocolate chips)

Instructions:

Place in a Mixing Bowl: 
Sweetened Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined, baking sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30 minutes)

They are now ready to Decorate, Package and/or Serve.

Delish!!!!!

Enjoy!

For a No-Bake Version: Entenmann's Brownie Bites work really well!

It's Chocolate Cherry Heaven

I know Valentine's Day was yesterday, but because we have a working household, we decided to delay "V" Day until we are both off. We will be celebrating tomorrow! So I had extra time to put together a most decadent little treat.

One of my favorite parts of a Box of Chocolates is the Chocolate Covered Cherry. I love when I bite into the hard candy shell and get all that cherry goodness leaking out. Then the fruity goodness of the cherry combined with the chocolate WOW!! It's absolutely Heaven. I wanted to get that sensation in a cookie and I think I have perfected it in this one. I give to you

Chocolate Cherry Heaven

Ingredients:

1 cup Butter (2 sticks, room temp)

2/3 cup Brown Sugar

3/4 cup White Sugar

2 Large Eggs

1 tsp Vanilla

2/3 cup Cocoa Powder

2 1/2 cups All Purpose Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

1 Cup White Chocolate Chips

1 medium jar Maraschino Cherries (drained and kept whole)

1 cup Chopped Walnuts *optional

Instructions:

Preheat Oven to 350° f

Line Cookie Sheet with Parchment Paper

Combine Sugars and Butter.

Beat until smooth

Add Eggs, Beat until frothy.

Add Vanilla, Combine

Add Dry ingredients and mix until well combined.

Fold in Cherries, Chips and Nuts.

With a 2 oz Ice Cream Scoop, Scoop mounds of dough onto parchment.

May use tablespoon and form into balls.

Bake at 350° for 9-11 minutes.

Cookies will be soft when removing from oven. Carefully move them to a cooling rack while still on parchment to avoid breakage. Allow to cool 15 minutes. Once cool, Cookies can be stored in covered container for 1 week.

Yields 3 doz cookies (depending on size)

ENJOY!!!

Chocolate Covered Oatmeal Raisin Cookies

I am absolutely enamored with a cookie. My favorite cookie of this Season of Cookies so far is this one! 

One would think "How could a Fresh Homemade Oatmeal Cookie get better"? Well It has...

Chocolate Covered Oatmeal Raisin Cookies

Ingredients:

1 cup Butter (room temp)

1 cup Brown Sugar

1/2 cup White Sugar

2 Eggs

1 tsp Vanilla

1 1/2 cups All Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp ground Clove

1/2 tsp ground Nutmeg

1/2 tsp Salt

3 cups Old Fashioned Oats

1 1/2 Cups Raisins

**Dried Cranberries,

 Apricots or Chopped Dates can be substituted for Raisins

Instructions:

Preheat oven to 350°.

Line Baking Sheets with Parchment Paper

Cream together Butter and Sugars.

Add Eggs & Vanilla. Combine.

Beat well until light and fluffy.

Add Dry ingredients.

Stir in Fruit of choice.

Spoon out a Tbsp of dough per cookie, onto lined baking sheet.

Dough is dense so doesn't spread much.

Bake for 8-10 minutes. Do not overbake.

When you take them out of the oven they will be soft.

Move them to a cooling rack for 15 minutes.

Keep in a sealed container.

** Note:

 If cookies start to become hard, keep a piece of apple in container with cookies, this will keep them soft :)

Chocolate Covered Oatmeal Cookies

In a Small bowl pour 1 cup semi-sweet chocolate chips.

Place in microwave for 15 seconds. Remove bowl, and stir chocolate.

Keep doing that at 10 second intervals until chocolate is melted.

Dip half cookie into chocolate. Let set on parchment until chocolate is set-up.

Enjoy!

I especially love these oatmeal cookies with chopped apricots and chocolate covering! Yum!!

Cocoa Dreams Ice Cream Sandwiches, A Last Summer Hoorah

Being a South Florida resident saying farewell to Summer is different than in other parts of the country. Summers ends on the calendar well before it does in our weather forecast. We are still experiencing sunny 90 degree days well into October and sometimes November. So when I think of the Labor Day weekend as the end of summer I have to shake off my New England upbringing and the feeling to make a hearty soup. I am drawn more to "How can I make the summer last all year long?"

Yesterday I was in a baking mood. I grabbed my favorite "easy" cookie recipe and dolloped out some adorable little cookies. 

Although adorable, kinda nondescript looking, No?. Nothing fancy, just delicious.

How can this really delicious, fudgey cookie be a special nod to Summer?

This is a "Last Hoorah" to Summer? Nope.

Ohhhhhhhh....

Make it an Ice Cream Sandwich!!!! Yes!!!

Now we're talking!

Now that's Summer! That's a treat that can bring Summer back to your mind anytime of the year!

These beautiful little treats can be wrapped in parchment paper and frozen to bring Summer goodness well into your non-sunny months!!!

One bite of these and you are "feeling" summer all year long!!!

Just because the calendar says Fall, these make your mouth say Summer!!!

Cocoa Dream Cookies:

Ingredients:

1 pkg. Chocolate Cake mix

2 Eggs

½ cup Vegetable Oil

3 Tbsp. Cocoa

1/3 cup Semi-Sweet Chocolate Chips

Instructions:

Preheat Oven to 350° f

Line a Baking Sheet with Parchment

In Large Mixing Bowl: Beat 2 eggs

Add Vegetable Oil and combine until frothy.

Add Cake Mix and Cocoa, Combine until well mixed.

Fold in Chocolate Chips.

Using a small ice cream scoop or 2 teaspoons

Scoop mixture in even dollops onto parchment lined baking sheet 2 inches apart.

Give room as they spread when baking.

*Be sure to make an even amount of cookies for sandwich making.

Using clean fingers; dab fingers with water and flatten dollops to ¼ inch thick.

Bake at 350° f 10-13 minutes, depending on size.

Remove from oven, cool on rack.

Making Ice Cream Sandwiches:

Place any candies, chocolate or nuts in small bowls.

Once cookies are cooled, arrange cookies on a baking sheet bottom side facing up.

Scoop one scoop of favorite ice cream onto each and top with another cookie.

Roll “sandwiches” in chosen addition. Serve immediately

*May freeze, wrapped in parchment until ready to serve.

(Stay fresh for 2 weeks minimum in freezer. If you place the parchment wrapped sandwiches into a freezer bag, they last twice as long. If you don't eat them first..LOL)

These are so versatile. Think of all of the combinations you could make, just by varying the ice cream, the candy coating, the "cake mix"...This is a Can-Do easy!! They are a Fantastic Hit for a Birthday party!

Switch out Chocolate Chips for M&M's for a Birthday Party??? Wow! Can you say Super Mom?!?

How about Strawberry Cake Mix, Frozen Strawberries, and Strawberry Ice Cream for a Girly Baby Shower Treat? The possibilities are endless!!! Give it a try!

The Ultimate Birthday Cake

This weekend we had a Birthday in the house! So of course it was a Cook's dream! I love cooking for special occasions. We had a glorious Breakfast. I made German Pancakes with Pineapple on top and a wonderful Cuban Coffee. Yum!! For dinner I made Italian Ricotta Stuffed Shells with Italian Sausage Meat sauce.
And for dessert the Birthday Cake!!! Ahhhh the Birthday cake... It was sublime. It was fantastic. The perfect combination of chocolate, but not too much chocolate. Sweet, but not too sweet. It was the Modern Day version of an Adult "Foodiefied" treat! All I can say is, Yummy.

The Ultimate Birthday Cake

Chocolate Fudge Cake with Cheesecake filling 

topped with a glorious Nutella Buttercream Frosting

Ingredients

Cake:

Chocolate Fudge Cake Mix

2 eggs

2/3 cup Vegetable oil

1 1/2 cups Water

Filling

16 oz cream cheese (softened)

2 eggs

2 tsp vanilla

1/2 cup Sugar

Frosting

1/3 cup milk

1/2 cup Nutella (softened)

2 Tbsp cream cheese (softened)

1 tsp Vanilla

1 1/2 sticks Butter

3 cups Confectioners Sugar

Instructions:

Preheat oven to 350°

Prepare / Grease (2) 9 inch cake pans

Prepare and Bake Cake per box directions.

Divide cake batter among (2) 9 inch cake pans evenly.

Remove cakes from oven when touched in middle it bounces back.

Do not turn oven off.

Cool cakes on racks 15 minutes.

Move oven racks, leaving one middle rack, and one lowest rack.

Place an oblong baking pan on lower rack. Fill 1/2 - 3/4 with water.

Clean and dry cake pans.

Prepare/Grease cake pans

Line both cake pans edges with parchment paper.

As seen below

Make Filling:

Combine in a mixing bowl the eggs and sugar.

Add cream cheese.

Whip until smooth.

Add vanilla and combine.

Place one of the cakes into a prepared cake pan.

Top each cake with cream cheese filling. (divide evenly)

Be sure to not let filling fall off sides of cake.

Try to maintain an edge of cake.

Bake @ 350° for precisely 30 mins. No more, no less.

Remove from oven, and cool 15 mins.

Remove from pans, gingerly.

(I turned them out onto my hand then to a plate VERY quickly. If you do this and there is a little damage on one of them, no worries. Use that cake as the bottom cake. Remember you're frosting this bad boy.)

Cool cakes completely. Very important.

Frosting:

Combine in a mixing bowl, the Nutella and the milk.

Beat until smooth. Add cream cheese and butter. Beat until smooth.

Add Vanilla. combine.

Add Confectioners Sugar. Whip until fluffy and smooth.

Frosting the Cake:

**Be sure your cakes are completely cooled. The frosting will melt and slide on warm cakes. Yuck...

On completely cooled cakes:

** I piped frosting along the top edge of the bottom layer. Remember where I said to maintain a cake edge without cream cheese? This is where you pipe or spoon frosting. This edge of frosting is what will keep your top layer in place. I did not frost the whole middle. I only edged it. I didn't want to interrupt the cream cheese filling. I then frosted the cake as usual.

And Voila!! The Ultimate Birthday Cake:

The cake is so beautiful and absolutely delicious..and hey it has Nutella!!! 

Can you really go wrong???

Peanut Butter Eggs

I have told you a million times, now a million and one that The Cookbook Queen is a very big inspiration to me lately! Well I give her all the credit for these: Please stop by her Blog and get the recipe! It's easy and so fantastic! Confessions of a CookBook Queen!!!

I followed her recipe and changed the graham cracker to nilla wafers...then after I coated them in chocolate I melted white chocolate, added coloring and dripped colored chocolate over the top!! This is the result!

Peanut Butter Eggs

Almond Joy Brownie Bites

Have I told you lately how much I Love my Foodie Blogging Friends????? They give me inspiration to make my own Easter Basket Treats!!! They Rock where the inspiration factor goes! Just take a look at what they have inspired me to make.

This oh so easy recipe is a must have for Easter Basket Treats!

Almond Joy Brownie Bites

(my interpretation)

Instructions

1 box Entenmann's Brownie Bites

(if you want to make brownies, please do. You can use a mini muffin pan!)

1 Can Sweetened Condensed Milk

2 pkgs (7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting (I use ghirardelli bars)

(may use, Chocolate melts or Chocolate chips)

Instructions:

Place in a mixing bowl, Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30 minutes)

They are now ready to decorate, package or serve.

Delish!!!!!

Enjoy!

Orange Chocolate Custard Tartlets

Have you ever made something that was so good that you couldn't get it off your mind?
I made the Lemon Coconut Tarts yesterday and they were soo good that I was gitty with possibility for variations. My mind just kept going and going...So Last night I finally gave in to Orange Chocolate Custard Tartlets.
Oh my gosssssshhhhh. more than I could have ever hoped for. The bright orange essence cuts through the heaviness of the chocolate. The smooth velvety texture of a custard gives your mouth the pleasure of chocolate pudding you can eat with your hands...I love cooking! This is why.

Orange Chocolate Custard Tartlets

Ingredients:

*3 Eggs plus one yolk
(If you use extra Large eggs omit the extra yolk)
*1 1/2 C Sugar
*3 Tblsp butter (melted)
*2 C Milk (pref whole)
*3 Tblsp Orange Zest ( 1 sm orange)
*3/4 C  Flour (sifted)
*8 oz Chocolate Melted (pref dark or bittersweet)



Preheat oven to 325f
Prepare Muffin Tins with Baking Spray. Spray liberally.


In Blender:

Combine, Eggs, Sugar and Milk. (blend)
Add Butter.
Whip until frothy.
Add Chocolate.
Blend well.
Add Orange Zest
Combine.
Add Flour (blend for 30 seconds minimum)

Mixture will be thin.

Pour Mixture into each prepared muffin tin to 3/4 filled.

Bake @ 325 for 35 minutes. No longer.
Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 18.
If using Mini Muffin Tin yield is 36

Nutella Brownie Bites

These are absolutely Fantastic for when you have last minute company!
3 ingredients and you are in the oven! I love a recipe like this!!

I'm calling it Nutella Brownie Bites

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