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Posts Tagged ‘chocolate’

Chocolate Pizza

Monday, May 16th, 2011

Ok, so Pizza Week turned into two weeks. I am sorry to be neglecting all of you but I have been taking care of myself. First like I said I was in Vegas but during this time I have also been training for a 30 mile bike ride. Training has taken up a lot of my time especially since I haven’t been on a bike in probably 18 years. I go to work come home ride and hope that I get to eat dinner by 9 pm at the earliest. Due to the training I’m lucky to eat none the less make a meal (there’s been a lot of sandwich eating going on). The ride is on June 11th and I should be back in full swing by then or at least grown a custom to my new schedule so I can continue to share with you all my recipes.

So to finish Pizza Week(s) here is a chocolate pizza recipe. It makes for a great dessert and you can play around with all the toppings to suit your needs. Have fun with it and Enjoy!

Chocolate Pizza II

1 pizza dough

2 tablespoons buter, melted

Chocolate Hazelnut Spread like Nutella

Your favorite toppings I used mini marshmallows and dark chocolate M&M’s

 

Preheat oven to 425 degrees F.

Dust a clean, flat surface with flour. Dust the pizza dough with flour. Roll out dough into the shape you desire. Brush the dough with melted butter. Bake in oven on a cookie sheet, pizza pan or pizza stone until the dough begins to become golden, approximately 17-20 minutes. Don’t let it get as brown as I did (I walked away).

Pizza Dough Brushed with Butter Baked Pizza Dough

Spread the chocolate hazelnut spread all over the pizza dough. Top with your favorites toppings. Place pizza back in the oven and bake for 3 minutes or until the chocolate begins to melt and marshmallows puff up.

Spread with Chocolate Hazelnut Spread Top with your favorite toppings

Slice and Enjoy!

Chocolate Pizza Slice

 

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Posted in Recipes | 7 Comments »

Chocolate Dipped Marshmallows

Thursday, December 23rd, 2010

Chocolate and marshmallows are two of my favorite things. I always look forward to a holiday (not just Christmas) because I can always find a chocolate covered marshmallow in a shape representing that season (my personal favorite is the heart at Valentine’s Day, because it is probably the best way to my heart). So this year I decided to make my own. I added it into the gift baskets for my coworkers but hid my own stash for my own personal consumption. The chocolate hardens on top of the marshmallow adding a nice contrasting texture to the soft marshmallow. Since the marshmallow is only dipped in chocolate it is not overly sweet either. I loved them so much (I actually need to make more because I am running low) and I hope you enjoy them too!

12 oz of your favorite chocolate (I used dark chocolate chips)

2 bags of large marshmallows

Dusting sugar(s)

Additional Equipment: double boiler, parchment paper, baking sheet

Place chocolate in a double boiler (or a heat proof bowl over simmering water, make sure the bowl doesn’t touch the water). Stir the chocolate occasionally until the chocolate is melted and smooth.

Dip the marshmallow top in the melter chocolate. Allow excess chocolate to drip off the top. Then dip it in the dusting sugar. Place it on a baking sheet covered in parchment paper with the chocolate facing up. Continue until all marshmallows are dipped in chocolate and sugar. Allow to chocolate to harden. (Do not put it in the refrigerator the marshmallows will become hard.)

Pop them in your mouth and Enjoy!

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Chocolate Lollipops

Tuesday, December 21st, 2010

My coworker and I decided to make homemade gift baskets for our nurses and patient care techs. We wanted to thank them for all the hard work they do all year round and all the help they give us. There’s no better way to say thanks than with some homemade goodies. These chocolate lollipops are just one of the many things we made for them. These lollipops can be decorated for any season, not just Christmas. Here I used white, red and green dusting sugar as well as some snowflake sprinkles, although really you can use any color you want or any type of topping. They are also really easy and quick to make and no molds are required. It a great gift for your co-workers or as a favor at a party and also a real stress free way to do something special at this very stressful time of year. Enjoy!

16 ounces chocolate, I used a mixture of dark chocolate and semisweet, but use your favorite

Double boiler

Sprinkles or your favorite toppings

Parchment paper or silicon baking sheets to cover your baking sheets

24 lollipop sticks

24 Treat bags (for storage)

Place chocolate in a double boiler (or a heat proof bowl over simmering water, make sure the bowl doesn’t touch the water). Stir the chocolate occasionally until the chocolate is melted and smooth.

Then using a spoon, pour about 1- 1 1/2 tablespoons of chocolate onto the lined baking sheets, making a round lollipop shape as you pour. Then take the lollipop stick and place it in the center of the chocolate mound and roll the stick so it gets covered in the chocolate (don’t put the stick all the up to the top of the mound, place it from the middle down). Sprinkle with your favorite topping. Once you fill up a sheet place it in the fridge to harden, approximately 20-30 minutes.

Cover with treat bags and give to your friends, Enjoy!

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Bailey’s Mint Molten Chocolate Cakes

Thursday, April 29th, 2010

I love molten chocolate cakes. First, because they are the epitome of chocolate. Secondly, because they are so easy and quick to make. I made these last month as a quick dessert with a really nice meal I was making for Tom and I. These are a little bigger than I normally make them. If you do not have ramekins you can use a muffin tin.

4 tablespoons butter, plus more from greasing

1/3 cup sugar

3 large eggs

1/2 nip Bailey’s Mint

1/2 cup flour

1/4 teaspoon salt

8 ounce chocolate, 60% cocoa

Preheat oven to 350 degrees F.

Butter the ramekins.

Melt the chocolate and set aside to cool. I melted mine in the microwave.

Using a stand mixer or hand mixer cream together the butter and sugar until pale yellow. In a separate bowl mix the flour and salt. Starting with the eggs then alternating with the flour, mix in the eggs and flour. Mix until incorporated. Add in the Bailey’s mix until combined. Add in the melted chocolate until combined.

Pour mixture into prepared ramekins.

Bake for 11 minutes, until the cake has set and the top springs backs when you touch it. Top with whipped cream (optional)

Serve warm and enjoy!

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Posted in Recipes | 12 Comments »

Chocolate Pudding Pie

Monday, March 15th, 2010

Yesterday was Pi Day. In honor of this day I decided I needed to make a pie. I wanted to make something quick and easy. I decided on a pudding pie. I could have gone an easier route and use pudding mix but I chose to make it from scratch. I am happy I did so, it came out fantastic. I hope you try it out and enjoy it as much as I did.

Graham Cracker Crust

A tart or pie pan

12 graham crackers

1/2 stick of butter (4 tablespoons), melted

1 teaspoon sugar

Place the graham crackers into a food processor. Pulse until crackers have been crushed.  Add melted butter and mix until combined. Press the graham crackers into a pie or tart pan making sure to go up the sides. Set aside.

Note: If you do not have a food processor you can place the graham crackers in a plastic bag and crush the crackers using a heavy can or rolling pin. You can also use a store bought graham cracker pie shell.

Chocolate Pudding

1/3 cup sugar

2 tablespoons cornstarch

1 3/4 cup whole milk

1/4 cup heavy cream

4 ounces bittersweet chocolate

pinch of salt

Whisk sugar, cornstarch, and salt in a large pot. In a large measuring cup mix the milk and heavy cream. Slowly add 1/3 cup of the milk mixture into the pot. Mix ingredients together. Add the remaining milk mixture to the pot. Heat the mixture on medium heat, whisking and stirring constantly making sure to scrap the bottom and side of the pan. Heart until the mix begins to thicken and boil. Remove from heat. Add in the chocolate and whisk until the chocolate has melted and the mixture is smooth.

Pour mixture into the prepared pie crust. If using a tart pan place it on sheet pan in case it leaks and to make sure the bottom does not fall out. Let stand at room temperature until it cools. Cover with plastic wrap. Chill in refrigerator for several hours or over night until completely cooled and set. Serve with whipped cream if desired.

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