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.
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!
S’mores Pumpkin Pie
Pumpkin Pie is a staple on our Thanksgiving table, but you know sometimes I tire of the same thing year after year after year. This is a fresh take on the classic pumpkin pie.
Pumpkin Pie Purest please avert your eyes to this recipe…. 🙂
What you will need:
1 ½ cups canned pumpkin
4 1/2 cups Golden Graham Cereal
¾ cups brown sugar packed
¾ cups Cocoa Mill bittersweet chocolate chunks
1 tsp. pumpkin spice
1 pinch salt
5 Tbsp. unsalted butter
14 Tbsp. Heavy cream
½ cup Milk
1 Bag Jumbo Marshmallows cut in half to top pie
- Pre-heat oven to 350®
- In a bowl, stir crushed cereal and butter until well mixed.
- Press firmly into the bottom and sides of a 9” pie plate.
- Bake crust 5-7 minutes. Let cool.
- In a saucepan, over low heat, stir chocolate chunks and 2 Tbsp. heavy cream until smooth. Pour onto bottom of cooled crust and spread evenly.
- In a bowl, whisk together pumpkin and eggs until well blended. Add brown sugar, heavy cream, milk, pumpkin spice and salt. Stir until all ingredients are combined.
- Pour pumpkin batter on top of fudge layer. (Do not over fill pie plate. You may have filling left over.) Bake 1 hour until pumpkin is set. Cool completely. Cover tightly with plastic wrap (do not touch top of pie) chill overnight.
- Next day: Uncover the pie and placed halved jumbo marshmallows on top of the pie.
- Place under the broiler for 30 seconds until marshmallows are golden brown and toasted.
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 🙂
Every holiday Cocoa Mill Chocolate Shop is bustling as we hurry to make the appropriate seasonal chocolates that so many people have come to incorporate into their holiday traditions. This Spring we are busy making custom Easter baskets filled with Peanut Butter or Coconut Eggs, Chocolate Bunnies and many more fabulous confections. The smell of melting chocolate never gets old; it is however our job, so finding time and energy for fun Holiday activities and special time making memories with our children takes planning and preparation. Of course we will dye our Easter eggs and prepare for the Easter bunny to visit our house, as well as learn about what Easter truly means to our family, but this year I thought that I would do a little extra, a little more.
I know that this is an easy and simple recipe but I thought that it would work perfectly for and added Easter activity. We will be making The tried and true Bird’s Nest cookies, the only difference is we will be sprucing it up with Cocoa Mill’s gourmet white chocolate. So step aside chocolate or butterscotch chips, this isn’t your grandmother’s bird’s nest cookie (although I know grandma would enjoy them too :)ha ha ).
Bird’s Nest Cookies
What you will need:
How to make the cookies:
- Line a baking sheet with waxed paper.
- Place White Chocolate and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate is melted.
- Stir in chow -mein noodles until fully coated.
- Drop by tablespoonful onto prepared baking sheet.
- Use your thumb and press down in the center to form a nest shape.
- Place a few candy robin’s eggs in the center of each nest for eggs.
- Refrigerate until firm.