Chocolate Goulash

As my husband counts down the days to his fantasy football draft, hunting season, and the start of the NFL Football season, I am reminded that summer is in it’s end days. Fall is closing in with it’s crisp cool mornings and the changing of leaves. I am a fan of Fall so the change in season is welcome with me.

This recipe is a taste of Fall. I hope you enjoy!

Chocolate Goulash:

You will need

1 lb. ground hamburger

1 20 oz canned venison cut into cubes (or substitute whatever kind of meat you would like).

3 -14.5 oz diced tomatoes

1 onion

1 green pepper

3/4 cup sour cream

1/2 tsp. ground coriander

2 1/2 tsp. of salt

1 1/2 tsp. of pepper

1 1/2 oz Cocoa Mill’s Bittersweet Chocolate

1 tsp. toasted and crushed cumin seeds

10 peppercorns toasted and crushed

2 tsp. minced garlic

2 tsp. parsley flakes

1/2 tsp. horseradish minced (or creamed)

1 tsp. lemon juice

2 Tbsp. honey

1/8 cup of white vinegar

12 oz Tri-color rotini

1. In a large sauce pan combine cooked venison, tomatoes, sour cream, coriander, 2 tsp. of salt, 1 tsp. of pepper, toasted and crushed cumin and peppercorns, cumin, parsley, bittersweet chocolate and garlic. Bring to a boil for 2 minutes, then reduce to a simmer stirring occasionally.

2. Chop the green peppers and onions place in a skillet with with ground beef, cook until beef is done. Drain the grease and add meat and veggies to the saucepan.

3. In a small bowl mix the horseradish, lemon juice, honey, and white vinegar until well blended. Add to the sauce pan.

4. In a separate saucepan cook the rotini (about 7 minutes) al dente. Drain and add to the goulash. Simmer for 10 minutes. Serve immediately and Enjoy!

Quick and Easy Chocolate Chili

The countdown to fall begins: school will be back in session, jobs back in full swing and life begins to pick up the pace. I always enjoy welcoming a new season with heartwarming recipes that are not only good for the body but good for the soul. This recipe will delight your senses and your appetite.

Welcome the change in season with me and try this Quick and Easy Chocolate Chili.

You will need:

A slow cooker

1 lb ground beef

1 28 oz cans of crushed tomatoes

1 green pepper chopped

1 onion chopped

1 14.5 oz can of corn

1 14.5 oz can of kidney beans or great northern beans

1 package McCormick chili seasoning (I know you may think this is a cop-out but it’s the easiest for me.  Obviously you can substitute your own spices for this step)

1 1/2 oz of Cocoa Mill Bittersweet Chocolate

(You can also add venison or other meats if desired. If you choose add additional meats use 2 packages of spice mix instead of 1.)

1. Place all ingredients in the slow cooker and stir until mixed. Cook on low heat all day (8am-6pm)

2. Stir well before you are ready to serve. Top with sour cream and cheddar cheese. Enjoy c:

Chocolate Protein Bars

PBChocoProteinBars_US_DT

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

chocprotein

 

Ingredients:

  • 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

Directions:

  • 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!

chocolate-protein-bars-560x559

Easy Holiday Bites

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.

03 part bite

 

 

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

toffee_17503cranberries

white choco chunks

 

 

 

 

 

 

 

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.

03party bites

Tap the chocolates out of the trays, serve on a pretty plate & enjoy!

 

03parties bites

 

Strawberry Christmas Tree

 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 🙂

01strwberry tree

 

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

berries

4 oz. Cocoa Mill Dark Chocolate

chocolate shavings

1 Tbsp. butter

Waxed Paper and Tape

01papertree

 

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.

01strwberry

Place a strawberry on top of the tree to finish this beautiful edible creation. (You can always add other fruits too if you like!)

01strwberry variation

 

Voila, you are done!

Thanksgiving Dessert: S’mores Pumpkin Pie

 

Thanksgiving Dessert:

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…. 🙂

smore pie crust


smore fudge

 

smore marshmallow top

 

 

What you will need:

1 ½ cups canned pumpkin

2 Eggs

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

 

 

  1. Pre-heat oven to 350®
  2. In a bowl, stir crushed cereal and butter until well mixed.
  3. Press firmly into the bottom and sides of a 9” pie plate.
  4. Bake crust 5-7 minutes. Let cool.
  5. 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.
  6. 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.
  7. 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.
  8. Next day: Uncover the pie and placed halved jumbo marshmallows on top of the pie.
  9. Place under the broiler for 30 seconds until marshmallows are golden brown and toasted.

smore finish

Enjoy!

Easy Fun Fall Treats: Chocolate Turkeys

 

Fun Fall Treats:

Chocolate Dipped Turkey Pretzels

 


turkey pretzel

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!

Thanksgiving Turkeys

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)

turkey pretzelsturkey oreoturkey ccorn

 

 

 

chocolate shavings

Directions:

  1. 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.
  2. Assemble cookies using chocolate like glue; spread on back of Oreo and attach 3 pretzels in a fan pattern to look like feathers.
  3. Let the turkey dry allowing the chocolate to cool and bond the pretzel and Oreo together.
  4. 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.
  5. Dip backs of eyeballs and candy corn in chocolate and stick to the front of the “turkey” to make a face.
  6. 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 🙂

turkey easy prtzl

Stuffed Apricots

Apricots-Honey2-585x585

 

These are sweet & savory little snacks that will make a beautiful and eye-catching addition to any dinner party. Besides being lovely to look at they are delicious and easy to make!

apricot-in-halves

What you will need:

1 cup softened cream cheese

4 Tbsp of milk

1 Cup finely grated sharp and mature cheddar cheese

4 ounces melted, slightly cooled white chocolate

salt and ground black pepper

10 apricots (cut in half equaling twenty)

Garnish:

Any type of chopped nuts

paprika (if desired)

honey to drizzle

apricots halvedwhite choco chunksfeta

1. Beat the cream cheese in a bowl with a wooden spoon, gradually beat in the milk and cheddar, when the milk and cheddar are completely mixed in add the white chocolate, mix again. Season to taste with salt and pepper.

2. Spoon the cheese mixture into the hollow side of each apricot half.

3. Arrange the filled apricots onto a serving platter and sprinkle the chopped nuts on top of each apricot, dust with paprika and drizzle with honey.

Apricot Recipes

Enjoy!

Bird’s Nest Cookies

easter basket

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 howeegg2 (3)ver 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:

 

white chocolate chunks

peanutbutter

 

How to make the cookies:

    1. Line a baking sheet with waxed paper.
    2. 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.
    3. Stir in chow -mein noodles until fully coated.
    4. Drop by tablespoonful onto prepared baking sheet.
    5. Use your thumb and press down in the center to form a nest shape.
    6. Place a few candy robin’s eggs in the center of each nest for eggs.
    7. Refrigerate until firm.

 

birdnest22

Enjoy!

 

St. Patrick’s Day Chocolate Stout Cake

CHOCOLATE STOUT CAKE WITH BAILEYS IRISH CREAM CHEESE FROSTING

 

Happy St. Patrick’s Day! This the perfect recipe for today! It came from The Brown Eyed Baker, you can find her full story, this recipe and many others by clicking this link:The Brown Eyed Baker

INGREDIENTS:

For the Cake:
1½ cups stout or dark beer, such as Guinness
1½ cups unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2¼ teaspoons baking powder
1 teaspoon salt
3 eggs
2/3 cup sour cream

For the Frosting:
16 ounces cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons Baileys Irish Cream
6 cups powdered sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

(Cake recipe adapted from King Arthur Flour, Frosting recipe adapted from Epicurious)