Oh My G-O-S-H! These are so dang cute! I don’t know why but every time I look at these I feel really happy! So I felt it was necessary to share these with you all too! I have posted a brownie recipe before (click here for recipe) and we will be using the same recipe for these monster brownies, the only difference is this will have peanut butter frosting and added decorations. So again I hope this is fun and easy for you. Enjoy!
Cocoa Mill Brownies:
- 2 sticks of butter (softened)
- 6 to 8 ounces Cocoa Mill dark chocolate
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 teaspoon of vanilla
- 3 eggs
- 1 cup all-purpose flour (can use whole wheat if desired, tastes just as good)
- 1/2 teaspoon of salt
- In a saucepan melt 1 stick of butter and the chocolate, stirring continually so not to burn the chocolate. Set aside.
- In a mixing bowl place 1 stick of butter, sugar, powdered sugar and vanilla mix together. Add eggs and mix again. Add flour and salt mix until well blended. Add chocolate and stir until batter is chocolate through and through. Add nuts last if desired.
- Pour batter into a buttered 13 x 9 x 2 baking pan. Bake at 325 degrees F for 35 – 40 minutes or until a knife stuck in comes out clean.
- Cool in pan on wire rack.
While the brownies are cooling start making your Peanut Butter Frosting:
- ½ cup butter, softened
- 1 cup creamy peanut butter
- 4-5 Tbsp. milk
- 2 cups powdered sugar
You will also need, Peanut Butter Cups, 1/2 cup of white frosting, and chocolate chips for the eyes and white icing if you want to pipe mouths on too.
- For the peanut butter frosting, blend together peanut butter, powdered sugar, butter, and milk in a stand mixer for 3-4 minutes or until light and fluffy. If it is too stiff, add a bit more milk so it is easy to pipe.
- Using Wilton tip 233, pipe the peanut butter “hair” onto the top of a brownie in whatever way you’d like. Then use upside down Cocoa Mill Peanut Butter Cups to place eyes on your monster. Put a tiny dollop of white icing on top of the Peanut Butter Cup then place a chocolate chip in the center to use as an eyeball.
- If desired, use a decorating bag, small tip and white icing to pipe smile onto your monster brownie. Or you can leave them with just the eyes!
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!
Cranberry Snow Cake
I found this cake on Pinterest and hunted down the recipe. Oh my goodness this Cranberry Snow Cake exudes elegance and decadence. The colors of this cake make you feel warm and cozy at the same time representing the beauty of the Holiday Season.
10 ounce unsalted butter, at room temperature, plus more for pans
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups granulated sugar
7 large egg whites, at room temperature
3 3/4 cups cranberries, divided
3/4 cup granulated sugar
1 1/2 cups cranberry or cherry preserves
5 large egg whites, at room temperature
Pinch of salt
1 1/4 cups granulated sugar
12 ounces Cocoa Mill White Chocolate (bars or a blocks), divided
1 pound unsalted butter, cut into pieces and at room temperature
1/2 cup colorless liqueur such as crème de cacao or kirsch
About 2 tbsp. powdered sugar
- Preheat oven to 325°. Butter two 9-in. cake pans; set aside.
- Make cake: In a large bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together on low speed until light and fluffy. Add egg whites in 3 batches, scraping inside of bowl as needed. Beat in flour mixture in 5 batches, adding 1/4 cup water after each addition (you will begin and end with flour); make sure flour is completely blended each time before adding water. Pour batter into prepared pans, dividing evenly. Smooth tops with a spatula.
- Bake until center of cake feels firm to the touch and a toothpick inserted in center comes out clean, about 40 minutes. Cool cakes completely in pans on a rack.
- Meanwhile, make cranberry filling: Combine 3 cups cranberries, the sugar, preserves, and 1/4 cup water in a small saucepan and cook over high heat until cranberries pop and preserves melt, 5 to 10 minutes. Add remaining 3/4 cup cranberries, stir to combine, and remove from heat. Transfer to a small bowl and chill until ready to assemble cake.
- Make butter-cream: Fill a 2-qt. pan with about 1 in. water and bring to a simmer over low heat. Put egg whites, salt, and sugar in the bowl of a stand mixer and whisk to combine. Place bowl over hot water, making sure bottom of bowl isn’t touching water, and heat whites, whisking constantly, until hot to the touch, 3 to 5 minutes. Remove pan and bowl from heat.
- Put bowl of warm whites on the mixer and whisk on high speed until tripled in volume and side of bowl is cool to the touch, about 10 minutes.
- Meanwhile, chop 4 oz. white chocolate, put in a medium metal mixing bowl, and set in same pan of warm water off the heat to melt slowly, stirring occasionally. Remove bowl from pan and let cool to room temperature.
- Reduce mixer speed to low and whisk butter into whites, about 1/4 cup at a time, until incorporated. Continue to whisk on low speed until smooth and fluffy, about 10 minutes (mixture may look grainy at some point but will come together).
- With a rubber spatula, gently fold melted chocolate into butter-cream until completely combined.
- Assemble: Rub tops of both cakes gently with your hands to remove browned outer surface, then carefully invert cakes and rub undersides so that cakes are completely white. Place 1 cake layer on a cake stand or serving plate, top side up. Using a pastry brush, brush top with half the liqueur. Spread about 1 1/2 cups cranberry mixture over layer with a metal spatula, leaving a 1/2-in. empty border around edge. Place second cake layer on top, flattest side down, and brush with remaining liqueur. Spread top and sides of cake with a thin layer of butter-cream to seal in crumbs and chill 30 minutes. Cover with remaining butter-cream, starting with the sides and covering the top last.
- Use the palm of your hand to warm remaining chocolate. Shave smooth side of chocolate bar with a vegetable peeler to make thin curls; scatter curls over cake’s top. Sift powdered sugar over cake. Serve with remaining cranberry mixture on the side.
Make ahead: Baked cake layers can be wrapped in plastic and stored at room temperature or in the fridge up to 2 days ahead. Cranberry filling can be made up to 2 days ahead and chilled.
Bakers’ tip: To make a pure white cake, use your fingers to rub off the browned surface of each layer before assembling.