Peppermint Chocolate Bark

Mom Life, Food and Travel

Hope everyone had wonderful Christmas 🙂 Sorry I haven’t been active lately but you know with the holidays life gets pretty hectic…especially if you wait to do your shopping until the very last second…

And the day before Christmas Eve I was on a mission. I had my game plan on: list of all the gifts I need to get, what stores I need to go, in what order and what section to find everything. There was no time to be looking at other things, I had to get this done..and fast. I was storming through the stores, pushing everyone out of my way and within an hour and a half I had gotten everything I needed 🙂 The only thing left was wrapping and since I’m the worst gift wrapper ever that task was transferred over to Chris 🙂 Christmas itself was a lazy day where we didn’t do much of anything…

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Candy Dessert Recipes For Your Leftover Halloween Candy


Make the most of your leftover Halloween goodies with these chocolate candy dessert recipes.

Candy Dessert Recipes

Don’t let leftover Halloween candy go to waste–use it to make these mouthwatering treats! Dig into your children’s Halloween loot for the ingredients to these delicious recipes.

Candy Dessert Recipes: Candy Cake

Candy Cake

Cost per serving: $1.22
Try Snickers, Almond Joy or Reese’s peanut butter cups in this candy-lovers recipe. And if you’re in a hurry, feel free to skip the icing–the cake is perfectly delicious without it.
See Recipe: Candy Cake

Candy Dessert Recipes: Candy Corn Fudge

Candy Corn Fudge

Cost per serving: 13¢
Make this rich dessert for pennies! If the fudge is too brittle to cut right out of the refrigerator, let it stand at room temperature until it has softened up a bit.
See Recipe: Candy Corn Fudge

Candy Dessert Recipes: Milky Way Pudding

Milky Way Pudding

Cost per serving: 87¢
Milky Way Midnight bars have darker chocolate than traditional Milky Ways, which gives this pudding a richer chocolate flavor.  You can swap in the regular Milky Ways, but the pudding will be much sweeter and not as chocolatey.
See recipe: Milky Way Pudding

Candy Dessert Recipes: Snickers Cheesecake

Snickers Cheesecake

Cost per serving: $1.17
This treat-inspired twist on cheesecake is sure to be a hit this Halloween. You can swap in another kind of candy for the Snickers, if you prefer: peanut butter cups, malted milk balls or chocolate-covered toffee bars all work well. Then drizzle with chocolate syrup for extra decadence.
See recipe: Snickers Cheesecake

Candy Dessert Recipes: Almond Joy Brownies

Almond Joy Brownies

Cost per serving: 58¢
These decadent Almond Joy Brownies will be a Halloween hit! For a creamy, nut-free take on this recipe, try 12 chopped snack-size 3 Musketeers bars in place of the Almond Joys.
See Recipe: Almond Joy Brownies

Candy Dessert Recipes: Chocolate-Strawberry Licorice Bites

Chocolate-Strawberry Licorice Bites

Cost per serving: 7¢
Use everyone’s favorite chewy candy to make these fun-to-eat Chocolate-Strawberry Licorice Bites! For a different look, drizzle melted white chocolate over chocolate-flavored Twizzlers, then top them with orange and yellow sprinkles or nonparells for a cute Halloween theme.
See Recipe: Chocolate-Strawberry Licorice Bites

Candy Dessert Recipes: Peanut Butter Cup Pie

Peanut Butter Cup Pie

Cost per serving: $1.26
Chocolate, peanut butter and ice cream? This to-die-for combo will be tasty treat for Halloween guests. If you want to try another flavor, opt for peppermint patties with chocolate ice cream and chocolate cookie crust instead of graham cracker.
See Recipe: Peanut Butter Cup Pie


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DIY: Chocolate Caramel Apples


Chocolate Facial


Yes, chocolate is rich in copper, an essential nutrient for skin-firming. Here’s what you do: Mix 1 heaping tablespoon of unsweetened cocoa powder with enough heavy cream to form a paste. Apply to clean, dry skin and leave the paste on for 15 minutes. Wipe off the chocolate mask with a washcloth, and rinse your face with lukewarm water and pat dry.


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Chocolate Like You’ve Never Seen Before

Source: – By Anne Dolce, Editor

We all know chocolate, but what about where it’s coming from and how it’s  used?

 Credit: flickr/Sifu Renka
We love chocolate in the form of icing smeared onto the top of a cupcake,  dissolved in a steaming cup of hot milk, and even coated around snacks like peanuts,  raisins, and pretzels. It’s that sweet, more often than not, guilt-associated  treat that many people peg with desserts and indulgent nibbles, but have we ever  thought about where it’s from and how it’s used?

To get to the heart of chocolate’s role in the kitchen, it’s important to  know its origin: cacao. A product of the bean from a cacao plant, cacao is of  South American descent and is the primary and basic ingredient of chocolate.  Cacao is used in many different ways and at different concentrations to produce  the more commonly known forms of chocolate such as unsweetened, dark, milk, and white.

Taza Chocolate, a bean-to-bar chocolate factory out of Somerville, Mass., is  taking cacao and the production of chocolate to a whole new level. As the only  producer of 100 percent stone ground chocolate, Taza is redefining the way we  source and use chocolate, and reinventing its role in your kitchen.

Unlike many of our country’s chocolate producers who use steel refiners to  ground cacao into chocolate, Taza uses the centuries-old Mexican chocolate  making tradition of Oaxacan stone mills to craft their bold and flavorful chocolate.  Everything from the roasting of cacao to the tempering and wrapping of their  chocolate is all done by hand and in-house at Taza, so just like you pride  yourself on that naturally raised chicken you roasted last night, Taza is making  it possible to look at chocolate in that way as well.

Along with their sustainable chocolate-making practices, Taza prides  themselves on their socially responsible methods of obtaining cacao from South  America. Employing a Direct Trade program that sources high-quality cacao  directly from small farms in the Dominican Republic, Bolivia, and Belize, Taza  chocolate is proud of their efforts that have a positive effect on the  community, industry, and welfare of their South American farmers. Their  chocolate is minimally processed, certified USDA organic, and gluten-, dairy-, and soy-free.

While many of Taza’s products are meant to be enjoyed in the indulgent way  that many of us think of when it comes to chocolate, they encourage  out-of-the-box uses as well. A chocolate like Taza’s that is so intense in flavor should go a lot  farther than a chocolate chip cookie, and they have some great recipes that  utilize chocolate in many different ways beyond desserts. By adding depth to  chile and some punch to a rib marinade, these recipes are packed with flavor and  use chocolate in a way you’ve never seen before.

Citrus and  Cacao Nib Salad Recipe

This recipe is a great play on the well-liked combination of chocolate  and orange flavors. Refreshing and easy, it leaves plenty of room for  substitutions and is a great addition to any summertime meal.

Mike’s  Taza Chocolate Chili Recipe

Great for a cooler summer evening, this rendition of chili is packed with  intense, bold flavors from Taza’s chili-flavored chocolates.

Chocolate-Filled  Potstickers Recipe

Combining the foundations of Mexican and Asian cuisine, this savory  version of potstickers is a great blend of flavors from the creamy avocado and  spicy guajillo chili chocolate.

Chocolate-Chipotle  Ribs Recipe

Ribs are always a favorite summertime dish, and this chocolatey version  is and exciting recipe full of flavor with a cocao nib rub and chipotle  chocolate barbecue sauce.


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Cannibal Confections


Life-Sized Chocolate Skulls

After creating an installation of plaster casts of a human skull, artist Marina Malvada had a flash of inspiration. She combined her sculptural skills with an appreciation for fine, rich chocolate to develop wickedly delicious life-sized chocolate skulls. Each hand-cast piece is a work of art daring you to devour it.

Marina Malvada

Marina MalvadaI’ve always been fascinated with bones. They’re like beautiful sculptures. I’m also a chocolate lover and love how the taboo element of pseudo cannibalism plays with the naughty indulgence of eating sweets. A match made in…heaven?– Marina Malvada, Owner and Artist, Cannibal Confections

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Mother’s Day Dessert: Chocolate Raspberry Torte


For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. “The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special,” says Sharon Kurtz, of Emmaus, Pennsylvania.
16 Servings
Prep: 30 min.
Bake: 25 min. + cooling



  • 2 cups sugar
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/4 cup seedless raspberry jam
  • Fresh raspberries, mint sprigs and additional confectioners’ sugar, optional


  • In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce,oil and vanilla until well blended.
  • Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
  • Transfer to two 9-in. round baking pans coated with cooking spray.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, beat the cream cheese, confectioners’ sugar and jam until blended.
  • Split each cake into two horizontal layers.
  • Place a bottom layer on a serving plate; spread with a third of the filling.
  • Repeat layers twice. Top with remaining cake layer.
  • Garnish with raspberries, mint and additional confectioners’ sugar if desired.

Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without optional garnish) equals 281 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Posted by on April 30, 2012 in Cake, Mother's Day


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Fudgy Chocolate Dessert

With a cake-like brownie bottom and layers of chocolate and hot fudge, this scrumptious treat is a chocolate lover’s dream. “It’s my most requested recipe,” Bonnie Bowen confirms from Adrian, Michigan.

 Fudgy Chocolate Dessert

20 Servings
Prep: 25 min.
Bake: 20 min. + chilling


  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 cups cold fat-free milk
  • 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1/4 cup fat-free hot fudge ice cream topping
  • 1/4 cup fat-free caramel ice cream topping
  • 1/4 cup sliced almonds, toasted


  • In a large bowl, combine cake mix and pumpkin (mixture will be thick).
  • Spread evenly into a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In a small bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
  • Spread over cake. Cover and refrigerate for at least 2 hours.
  • Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
  • Refrigerate leftovers.

Yield: 20 servings.

Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Cherry On Top Easter Eggs

Make it an unforgettable Easter sundae with this hard-cooked ice cream egg topped by all the fixings. Use cocoa Candy Melts candy, Rainbow Jimmies and cherry candies for the tasty toppings.


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Posted by on March 16, 2012 in Easter


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Raspberry Fudge Brownies

Seriously, these are some of the BEST brownies I have ever made!!

This recipe came from Giada De Laurentiis on Food Network. I was looking for a dessert to make for Jon’s friends that would be chocolaty, gooey and easy. Let me tell you, these brownies are all the above…and more! No one (including myself) could stop eating them…which is why I am wearing roomy sweats today!

Raspberry Fudge Brownies with Almonds and Chocolate Drizzle


1 Box Brownie Mix

2/3 Cup Raspberry Jam

3 Eggs

1/2 Cup Canola Oil

1/4 Cup Water

1 Cup White Chocolate Chips (melted)

1/2 Cup Dark Chocolate Chips (melted)

1/2 Cup Chopped Salted Almonds


1. Preheat oven to 325. Generously spray 9×13 inch baking pan with cooking spray.

2. In a large bowl, blend together brownie mix, eggs, water and oil. Set aside.

3. In a small sauce pan, stir jam on…

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