Oh my, oh my…. The days are getting warmer and warmer and It is time to have a bite that will cool you down and lift your spirits. Mini Mint Cheesecakes are the perfect summertime treat. These delectable bites are easy to make and cute to serve with tea or as a potluck bring along dish. Cool your taste buds and the summertime heat with these nifty little bites:
Sometimes we don’t need a guilty pleasure, instead we need a chocolate feel good about myself snack. This seemed like it would work for those warmer days when you still need a chocolate pick me up.
Chocolate Protein Bars
- 1/2 cup Unsweetened Vanilla almond milk
- 1 cup oat flour
- 4 egg whites
- 2 scoops protein powder (vanilla or chocolate)
- 1/4 cup Stevia
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened applesauce
- 3 Tbsp unsweetened baking cocoa
- 1/3 cup natural peanut butter
- 4 Tbsp nonfat Greek yogurt
1.Preheat oven to 350°F.
2.Mix almond milk, egg whites, applesauce, peanut butter and yogurt together in a small bowl.
3.In a separate bowl, mix flour, protein powder, Stevia, baking soda, salt and cocoa together and then combine with wet ingredients.
4.Pour mixture into a greased 8″ x 8″ glass dish and bake for 25 minutes or until a toothpick comes out clean. Enjoy!
This Mother’s Day make your mom something special. It won’t take very long but it will melt her heart, just like when you used to give her homemade Mother’s Day gifts as a child. What Mother wouldn’t love and handmade gift from the heart? This recipe should be a winner.
Melt Her Heart Lava Cake
Cooking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Fresh Mint Leaves
Preheat the oven to 425 degrees F.
Spray the four custard cups with baking spray and place on a baking sheet.
In a saucepan melt the butter. Whisk in the chocolate until it is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour.
Divide the mixture among the four custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with whipped cream raspberries and mint leaves. Enjoy with your Mom!
If you are not able to be with your for Mother’s Day click here (Cocoa Mill) for some fabulous handmade chocolate gifts to be sent right to her door that includes a handwritten note from your heart to hers.
Recipe courtesy of Ree Drummond
Ever wanted something awesome and sweet but when you go to look in the cupboard or the fridge… nothing. Then you get that sinking feeling in your stomach that you will have live the rest of the day unsatisfied? Well this is a quick and easy way to fix that. NO preheating the oven and getting the whole kitchen dirty. Seriously all you need is a spoon, a large coffee mug, a couple of ingredients and a microwave.
Chocolate Mug Cake
Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Stir in some chocolate chunks Microwave until puffed, about 2 minutes. Let cool for a minute and top it off with whatever you like, strawberries, whipped cream, chocolate syrup or anything else you can think of. Enjoy!
Adapted from FoodNetwork Instant Cake
Quick & Easy Holiday Bites
This is a super quick and easy recipe that has been adapted from Adrienne. In about 15 to 20 minutes you can have a fantastic yet easy, easy, easy, party treat.
With the help of a set of fun shaped ice cube trays or candy molds, a simple recipe like chocolate bark looks so much more festive.
What you will need:
2 fun shaped ice cube trays:
1/2 pound of Cocoa Mill White Chocolate to melt
½ tbsp. of butter
8 Cocoa Mill Dark Chocolate Toffee
1 oz. Dried Cranberries
Chop the Dark Chocolate Toffee and mix with the Dried Cranberries, set aside.
Over medium heat in a saucepan melt the butter and white chocolate. Stir constantly until silky smooth, DO NOT OVERHEAT!
You can spoon your melted chocolate into the ice cube sections, filling almost ½ to ¾ full. Your toppings need to have room to stick on top of the chocolate.
Place your toppings on top of the white chocolate, press them in just a little, to make sure that everything sticks.
If you’d rather mix it altogether first and then spoon it all into the cube spaces, go for it, either way will work!
Now, just cool your bark until it’s solid.
Tap the chocolates out of the trays, serve on a pretty plate & enjoy!
Strawberry Christmas Tree
This is a wonderful and creative idea for Holiday Parties. It sure beats a vegetable tray and dip.
This ingenious idea was shared by Can’t Stop Making Things and I am happy to share it with you too! Of course it has been adapted to use Cocoa Mill Chocolates but that will make it that much better 🙂
So here it is, so simple, so easy and very impressive….
What you’ll need:
You can use either a Styrofoam tree or a Papier-mâché tree, it only needs to be about 13”, can be smaller too.
You’ll need an 8” inch round cardboard cake round and a doily to disguise to cardboard round.
3 – 4 pounds of strawberries
4 oz. Cocoa Mill Dark Chocolate
1 Tbsp. butter
Waxed Paper and Tape
Cover the tree with waxed paper, tuck the waxed paper ends under and secure with tape.
In a double boiler begin to melt the chocolate and butter slowly until it is liquid like and smooth. Place some chocolate under the doily and secure it to the cardboard cake round, let set.
Coat the bottom of the tree with chocolate and place on the doily 8” cardboard round, let cool and set again.
Separate the strawberries by size and remove the leaves. Dip the largest end of the strawberry in the melted chocolate and press into the bottom of the tree. Cover the whole bottom of the tree with dipped strawberries; continue up using the largest ones first and saving the smaller ones for the top.
Place a strawberry on top of the tree to finish this beautiful edible creation. (You can always add other fruits too if you like!)
Voila, you are done!
Fun Fall Treats:
Chocolate Dipped Turkey Pretzels
I love the idea of making Holiday crafts with my kids, but the truth is I rarely have time. When I do I need something fairly easy and straight forward so that everyone can have fun while creating the craft. Here is a cute Thanksgiving food craft that is easy and will be fun for the whole family!
1 cup Cocoa Mill bittersweet chocolate chunks
1 1/2 Tbsp. vegetable oil
12 Oreo cookies
36 small pretzels
24 candy eyeballs
12 pieces candy corn
Parchment paper (for drying)
- Melt 1/3 cup bittersweet chocolate chunks and ½ Tbsp. vegetable oil 30 seconds in a small microwave-safe bowl. Remove and stir. Continue cooking in 30-second increments until chips are melted.
- Assemble cookies using chocolate like glue; spread on back of Oreo and attach 3 pretzels in a fan pattern to look like feathers.
- Let the turkey dry allowing the chocolate to cool and bond the pretzel and Oreo together.
- Heat the remaining chocolate and vegetable oil in 30 second increments (stirring each time) until chocolate is melted. Once chocolate is smoothly melted dip the turkey full in the chocolate using a kitchen fork and allow excess chocolate to fall back in the melted chocolate bowl. Coat all turkeys and place on parchment paper to cool and dry.
- Dip backs of eyeballs and candy corn in chocolate and stick to the front of the “turkey” to make a face.
- Place finished turkeys on a plate and cool in refrigerator 1 hour to allow chocolate to set.
Yields: 12 cookies
If that is too much work you could always just dip the pretzels and decorate them with fall colored sprinkles 🙂