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!

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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)

Cocoa Mill’s Hot Chocolate

Every time it snows my children have come to expect that they will be served hot chocolate after they return indoors from their winter excursions. Not just any hot chocolate mind you, but homemade concoction using their Father’s chocolate; Cocoa Mill’s milk and dark chocolate.  I can guarantee when I place the warm cups of cocoa in front of them they will ask: “Did you make this with Daddy’s chocolate?” the answer is always “Yes.” and there are smiles all around.

Being that it is 3 degrees outside today (but no snow) I thought it would be fitting to share this homemade hot chocolate recipe.

 

What you will need:

4 cups of whole milk

3 oz Cocoa Mill Dark Chocolate

3 oz Cocoa Mill Milk Chocolate

3 Tbsp granulated sugar*

3 tsp. vanilla

6 Tbsp powdered sugar*

1 pint heavy whipping cream

Chocolate shavings

You will also need a mixer capable of whipping cream.

Process:

1. Warm milk in a sauce pan over low heat, (be careful not to boil the milk). When steam begins rising from the milk add your 2 types of chocolate, 1 1/2 tsp of vanilla and 3 Tbsp of granulated sugar. Continue cooking over low heat until chocolate is melted and well blended with the milk.

 

2. Place whip cream in a bowl and add 1 1/2 tsp vanilla and 3 Tbsp of powdered sugar whip with a beater until the cream forms stiff peaks when the beater is removed. Cover and place in refrigerator.

whipcream

There are so many ways you could adjust this recipe, add Bailey’s Irish Creme for an adult beverage, add 3 Tbsp of coffee (or more) for a mocha-chino, add some caramel syrup on top of the whip cream just for an added yum. Let us know what variations you come up with!

*You can also substitute  truvia for sugars or another sweetener to decrease caloric/carbohydrate in take.

You can save the additional hot chocolate mixture for up to a week in the refrigerator and reheat as needed.

Holiday Cranberry Orange Bread

Cranberry-Orange--Bread

This Cranberry Orange Bread has been a gift to loved ones at the Christmas for as long as I can remember. I bake it in small loaf pans and deliver before Christmas to loved ones  along with other delectable treats. This bread gets some of the best reviews so I thought I would share it with you!

Ingredients:

flour eggs butter

2 cups of white sugar

1 3/4 cups of orange juice

2 eggs

1/2 cup of melted butter

5 cups of flour

1 tsp. baking soda

1 Tbsp. of baking powder

3-4 cups of cranberries

6 oz chopped white chocolate

1 orange sliced into quarters

Directions:

cran orange

Preheat oven to 350 degrees

Place cranberries and orange in a food processor and chop until small chunks are reached.

In a bowl sift the dry ingredients, then add the cranberries and orange mix and blend well. Add the wet ingredients and bend again. Add the white chocolate chunks and mix one last time. Let the batter stand for 20 minutes before pouring into pans.

white chocolate chunks

Pour into 2 greased loaf pans or several small loaf pans and Bake for 35 -40 (larger pans) or until a knife inserted in the center comes out clean.

Let cool completely then drizzle or pour glaze over top of the bread.

cran orange bread

Glaze:

Place 1 cup of confectioners sugar, 2 Tbsp. orange juice and add milk until thin and soft liquid consistency is reached. Leave little white specs of sugar in the glaze to look like snow flakes when poured onto bread.

I hope you will find this is an easy way to show people you care at the Holidays.

This bread can be made ahead of time and frozen. Do not glaze until you are ready to give them away or enjoy yourself 🙂

Homemade Holiday Granola Gifts

pan granola

Homemade Granola

Makes about 2 pounds

Adapted from Feast, by Nigella Lawson

5 cups old-fashioned rolled oats

3 cups pecans, coarsely chopped

1 cup pine nuts or sunflower seeds

2 tsp. ground cinnamon

1 tsp. dried ground ginger

1 tsp. ground nutmeg

1 tsp. allspice

2 tsp. blackstrap molasses

1 tsp. salt

10 packets truvia

1 cup unsweetened granny smith applesauce (or another unsweetened fruit puree)

1 cup honey

2 tablespoons olive oil

6 oz. dark chocolate

Preheat the oven to 300F

 In a very large bowl, mix together the oats, nuts and seeds, truvia, spices and salt.

 In a small saucepan, warm the fruit puree with the molasses, honey, and oil.

Mix the warm liquid mixture into the dry ingredients until evenly coated.

Place on two baking sheets. (If you have ones with sides them, it makes it easier when stirring.) Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown. Remove from oven, while granola is still warm from the oven add in the dark chocolate tossing until chocolate begins to melt and form clumps in the granola.

choco granola

 Cool completely. At this point you can add dried fruits if you like to add dimension, color and flavor to your granola. (white chocolate chunks and dried cranberries add for a festive holiday look.)

Place the granola into mason jars (the size is your choice), tie with a bow and give out as holiday gifts.

homemade granola jar

The granola will keep for about 4 to 6 weeks in an airtight container.

Chocolate Cranberry Oatmeal Cookies

For some reason I have been baking up a storm lately, from homemade sweet rolls, to chocolate caramel brownies, I just can’t stop.

Here is a neat little recipe I wanted to pass along:

Chocolate Cranberry Oatmeal Cookies:

cran choco

Ingredients:

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 2  teaspoon ground cinnamon
  • !/2 teaspoon ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of allspice
  • 1/2 teaspoon of ground cardamom
  • 1/2  teaspoon salt (optional)
  • 3  cups Oats (quick or old-fashioned, uncooked)
  • *6 – 8 oz of Cocoa Mill’s Dark Chocolate Cranberry Bark

Preparation

Heat oven to 350°F.

Chop chocolate cranberry bark up into nice bite size chunks, set aside (to snack on while you assemble the rest of the cookie).

 

In large bowl, beat butter and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, spices and salt; mix well.

Add oats and chocolate cranberry bark; mix well.

choc oatmeal dough2

Drop dough by rounded tablespoonfuls onto un-greased cookie sheets.

choc oastmeal pan

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered or in freezer safe bags for later consumption 😉

Enjoy!

cran oat

* Bark may be substituted for 6 – 8 oz chopped bittersweet dark chocolate and 1 cup cranberries.