Chocolate Covered Strawberry Pie

Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!

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Chocolate and Peanut Butter Pretzels

It’s time for this month’s Fantastical Food Fight featuring chocolate covered treats. The possibilities are far and wide with this theme! I had originally thought about making truffles and then considered a chocolate dipped cookie … then I thought what about my something my husband loves – peanut butter, pretzels and chocolate! That’s where this treat comes in … a crunchy pretzel, filled with peanut butter and then dipped in milk chocolate, crushed honey roasted peanuts sprinkled on top with a drizzle of white chocolate.

These pretzels were super simple to make and the longest part was impatiently waiting for the chocolate to set before devouring them!

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Caramel Chocolate Shortbread

Last week, my company had their holiday luncheon and I always look for a new recipe to make and came across this recipe for caramel chocolate shortbread. I love Twix bars and this totally reminded me of them…though better since I accidentally browned the butter while making caramel. It really amp’d up the flavor and added more depth of flavor. I doubt I could do it again and I’m not even sure what I did, but I’m glad it happened. The shortbread layer is light and fluffy, the gooey caramel and a chocolate top – perfection!

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Chocolate Crumb Donuts

It’s been awhile since I made donuts and since I have a bunch of chocolate left over from Choctoberfest, I figured it was fitting to make chocolate donuts. These were so good that I don’t think I’ll ever made another chocolate donut again…plus you can’t go wrong with glaze and crumbs. They’re the consistency of a cake because they’re baked, but oh so good and such a treat for breakfast with a big glass of milk.

I made the donuts the night before we were going to have these for breakfast and then in the morning, whipped up the glaze and crumb topping. On a side note, do you spell these delicious treats as donuts or doughnuts?

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Dark Chocolate Cherry Smoothie #Choctoberfest

Another one of my favorite flavor combinations is cherry and chocolate and this smoothie definitely delivered that! I’m really enjoying participating in #Choctoberfest and getting to try a bunch of new recipes and my family is sure enjoying all the treats we’ve had this week. I have two more recipes that I’ll be sharing next week – it’s been a busy week! Today’s recipe features a product from one of our sponsors, Barlean’s. Barlean’s is focused on paving a “Pathway to a Better Life,” which resolves around creating prosperity for people in a variety of meaningful ways. Not only are they creating nutritional supplements, they help support many outreach programs throughout the world. I love being able to support companies that give back and I know I’ll be adding more of Barlean’s products in my life.

This smoothie was the perfect way to start my day. It was a little sweet and full of chocolate flavor. Plus, it was packed full of antioxidants from pure cocoa and a variety of fruits and veggies from the Barlean’s Chocolate Silk Greens I used.

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Chocolate Coffee Brownies #Choctoberfest

Drumroll please…..here’s my second recipe for #Choctoberfest!! I love chocolate and coffee together and these brownies were the perfect combination of both. Today’s recipe features coffee from one of our sponsors, Caveman Coffee Co. Caveman Coffee Co. is a leader in the third wave specialty coffee market. Their coffee is hand-picked, wet processed and roasted in small batches in New Mexico. I received a bag of their Blacklisted coffee and I immediately knew I was going to love it! It’s a bold dark roast that is full of body and low acidity – the perfect type of coffee to combine with chocolate.

These brownies were really good. They’re more cake-like than fudge, but you can’t go wrong with any type of brownies! My husband raved about them and said they were so perfect warmed up with a glass of milk.

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Dark Chocolate Coconut Oil Fudge #Choctoberfest

I’m kicking off #Choctoberfest with bite-sized pieces of delicious fudge! I figured I would start with the “healthiest” recipe and then it’s all downhill from here. It’s the perfect sweet treat when you’re craving chocolate. I could only eat one piece – it’s a very rich treat. One of things I liked with this recipe is that it is naturally sweetened with local honey, it’s dairy-free, vegan and packed with healthy fats from the coconut oil.

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#ChoctoberFest Begins Today!

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Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers. Continue reading

Chocolate Peanut Butter Chia Bars – #FilltheCookieJar

It’s the first Thursday of the month and that means it’s time to Fill the Cookie Jar! This month’s theme is fall or halloween. Fall for me usually means pumpkin, apple and comfort food, but lately it’s been running here, running there, and running everywhere. So, when I decided on a recipe, I needed something that my kids could eat on the go. These chocolate peanut butter chia bars were perfect for that!

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Salted Dark Chocolate Espresso Cookies

I’m loving everything salted lately….and these cookies are to die for!! I had all intentions of making them for last week’s Fill the Cookie Jar, but I didn’t read the recipe fully and when I went to make them, I didn’t have enough unsweetened chocolate. Fail! So after sending my husband to pick up another bar of chocolate, I quickly threw together the batter and had them ready to go for a Superbowl luncheon at my work last week.

They were delicious and the combination of the chocolate, espresso and sea salt was perfect. They were soft and moist cookies and super rich! I could eat just one and I was satisfied. Trust me, you’ll want to make these for any chocolate-lover in your life. They’re perfect for Valentine’s Day! ❤

darkchoccookies

10 oz unsweetened chocolate
1/4 cup coconut oil
1/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs, room temperature
1 1/3 cup sugar
1 1/2 tsp instant espresso powder
1 tsp vanilla extract
sea salt flakes

Finely chop 6 ounces of the unsweetened chocolate. Melt it along with the coconut oil in a double boiler. Stir constantly until the chocolate and oil is completely melted. Remove from heat and allow to cool to room temperature. Chop the remaining 4 ounces of chocolate into chocolate chip sized chunks. Set aside.

Mix together the flour, baking powder and salt in a small bowl and set aside. In the bowl of a stand mixer, combine the eggs, sugar, espresso powder and vanilla. Beat on medium him for 5 minutes or until the mixture becomes pale and fluffy. Gently fold in the flour mixture and then cooled chocolate. Mix in the remaining chocolate chunks. Cover and refrigerate for at least 1 hour until the dough is firm.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place 1 to 1 1/2 inch balls of dough on the prepared sheets, approximately 2 inches apart. Sprinkle a little salt on top of each ball. Bake one sheet at a time for 8 to 10 minutes. Rotate the pans halfway through baking. Allow to cookies to cool completely before removing them from the tray. They will be soft and I found that they broke apart if I tried to transfer them to a cooling rack if they were not cool enough. Store cookies in an airtight container for up to 2 days…if they last that long!

Source: Desserts for Breakfast