October 26th, 2009
Today I have a little bit of heaven to share with you. This is by no means complicated or time consuming but it is rich, creamy and of so delicious. If you wish to make this for guests just brew a pot of fresh coffee and have the cups ready and waiting when the coffee is done. You can make it non alcoholic or add some chocolate liqueur as you please. Let me assure you that this is truly guest worthy.
MAKES: 1 serving
INGREDIENTS:
- 1 cup coffee, freshly brewed
- 2 tablespoons caramel ice cream topping
- 1 tablespoon chocolate syrup or an equal amount of a good quality chocolate liqueur (I used Mozart Black)
- 1-2 tablespoons of cream either in the coffee or as whipped cream on the top, and if you can get chocolate whipped cream, use it (you’ll be glad you did)
DIRECTIONS:
- Start brewing the coffee to the strength you like best.
- While it’s brewing place the caramel syrup and chocolate syrup (or liqueur) into the cup.
- Add the brewed coffee to the cup and stir to mix well.
- Top the cup with cream or the whipped cream of choice.
- Add a little more of the caramel to the top of the whipped cream.
- Drink and fall in love.
Tags: caramel chocolate coffee, caramel coffee, chocolate coffee, chocolate liqueur coffee, coffee for guests
Posted in Chocolate Recipes, Coffee Recipes, Recipes | 1 Comment »
October 24th, 2009
In my ongoing search for delicious, yet diabetic friendly, chocolate yumminess this is my latest creation. If your feeling like going all out because you’ve had good numbers for awhile then you can add in 1/2 a cup dark chocolate chips and/or melt those chips and drizzle or spread the chocolate over the top of the loaf.
MAKES: 1 8×4 inch loaf
INGREDIENTS:
- 1/4 cup margarine, trans fat free
- 2 Tablespoons Splenda Brown Sugar
- 3/4 cup mashed banana, very well ripened
- 2 Tablespoons coco powder
- 1/4 cup egg white
- 1/2 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/3 cup Splenda granulated
- 3/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup chopped walnuts (optional)
- 1/4 cup fat free buttermilk
DIRECTIONS:
Beat together the margarine, brown sugar, bananas and cocoa in bowl until light and fluffy.
Next beat in the egg white and vanilla, mix well.
Mix dry ingredients in another bowl and stir in the chopped nuts if using.
Add the dry ingredients to the banana mix alternately with the buttermilk, mixing well after each addition.
Pour into greased and floured 8×4 inch pan. Bake at 325* for 1 hour or until the loaf test done.
Cool on wire rack
TIP:
If you have bananas that have aged to the point of serious over ripeness don’t throw them out. They are *perfect* for banana bread of muffins. I often buy extra bananas and let some of them age to this point and just pop them into the freezer, skin and all.
When you want to use them just put them into the microwave just as they are from the freezer and heat them for about 30-50 seconds depending on the number of bananas. You don’t want then fully defrosted but just softened to the point where you can peel them. Once in the bowl they will defrost quickly but can still be beaten with the electric mixer even if still quite firm.
Tags: diabetic banana bread, diabetic chocolate bananas bread, healthy, healthy whole wheat banana bread
Posted in Chocolate Recipes, Recipes | No Comments »
October 23rd, 2009
Super simple chocolates in a hurry. You can also add nuts if you like.
MAKES: 20-30 pieces
INGREDIENTS:
- 12 ounces milk or dark chocolate chips
- 4 ounces white chocolate or 4 more ounces of the first chocolate
- 1 Tablespoon rum
- 9 ounces raisins
- 3 ounces shredded coconut
DIRECTIONS:
- Plump the raisins in the rum by gently heating in the microwave, stirring every 15 seconds until all of the rum is absorbed.
- Put milk or dark chocolate chips and white chocolate in microwave safe bowl.
- Microwave on high 1 minute and stir.
- Microwave another 45 seconds and stir until smooth (all microwaves vary so you may have to microwave yours a bit more or less).
- Add raisins, coconut and stir.
- Drop on a cookie sheet covered with wax paper.
- Cool and serve.
Tags: chocolate covered raisins with coconut, chocolate raisins, quick and easy chocolate raisins
Posted in Chocolate Recipes, Recipes | No Comments »
October 22nd, 2009
It’s Halloween, check this out. I love it!
What could be more be more welcome on Halloween night than coffee and a donut?
Item Description:
Adult Coffee Cup Costume.
Features Include
Made of screen printed fabric mounted over foam
One size fits most adults
Item Code: CA-009382
Coffee Cup
This is just too much fun, I’ll bet that you’d be the hit of the party or outshine the kids on the Trick or Treat rounds.
Donut
Item Description
Adult Donut Costume.
Features Include
Made of screen printed fabric mounted over foam
Black shirt and pants not included
Size fits most adults
Item Code: CA-009383
http://www.brandsonsale.com/ca-009383.html
Posted in General | No Comments »
October 21st, 2009
While this isn’t the the magic bullet of “Eat all you want with no calories, fat or sugar” it is a step in the right direction in the sugar department. These still contain a *lot* of fat though so I guess, in this case, it’s a trade off, you keep the fat but lose the sugar. If you don’t really need to think about either (lucky you!) then go ahead and cover them with thick chocolate buttercream frosting and pat yourself on the back for making sugar trimmed brownies to fee virtuous about.
MAKES: 16 pieces
INGREDIENTS:
- 1/2 cup oil
- 1/2 cup oil substitute (sunsweet light bake or applesauce)
- 3 ounces unsweetened chocolate
- 1 cup cocoa powder
- 3/4 cup Egg Beaters egg substitute or egg white
- 1 tablespoon instant espresso
- 1 tablespoon vanilla extract
- 3/4 cup Splenda sugar substitute (or to taste if you have a real sweet tooth)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
DIRECTIONS:
- Preheat oven to 350 degrees F and grease an 8×8x2 inch pan.
- Melt dark unsweetened chocolate and mix with oil, oil substitute, Splenda sugar substitute, vanilla, instant espresso, and egg substitute.
- Stir moisture well.
- Stir together flour, baking powder, cocoa powder, and salt.
- Mix together wet and dry ingredients until mixed but do not over mix.
- Pour into prepared pan.
- Bake for 25-30 minutes, or until tester comes out clean.
- Do not over bake! Cool, thoroughly and then cut into 16 squares.
Tip:
- A cup of any chopped nuts that you like will be a great addition (I used hazelnuts.
Posted in Chocolate Recipes, Recipes | No Comments »
October 20th, 2009
Oh Boy, Oh Boy, Oh Boy! This is the easiest “Speciailty” chocolate you’ll ever make and love. This will be great for Halloween, Thanksgiving and the winter Holidays. Heck, it’s so simple there is no reason to not to make it up whenever you have a taste for some. Don’t forget what a great gift it will be for anyone on any occasion. I’m keeping the finished broken pieces in the freezer. When you take a piece out the chocolate is crisp with the apricots and ginger staying soft and chewy. Yummmm.
MAKES: 1 1/4 pounds
INGREDIENTS:
- 1 lb white chocolate, chopped (good quality)
- 1 1/4 cups dried apricots, slivered
- 2/3 cup chopped nuts (pecans are good)
- 1/4 cup candied ginger, chopped
DIRECTIONS:
- In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally.
- Stir in apricots, nuts and candied ginger, mix well.
- Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
- Refrigerate for at least 1 hour or until hardened.
- Break into pieces.
Tags: chocolate bark. white chocolate bark, chocolate with fruit and nuts, gift chocolate, holiday chocolate
Posted in Chocolate Recipes, Recipes | 1 Comment »
October 19th, 2009
Another grand coffee treat for me to love. I think that the “secret” to this blending is the brown sugar. It adds a lovely earthy sweetness to the coffee. For diabetic directions: I used Splenda brown in 1/2 the ask for amount and used 4 Tablespoons of cocoa powder that I pre mixed with the milk for the chocolate syrup, That was also to save sugar. I used Vanillin and added it to the brew basket. I was tempted to drop a cinnamon stick into the cup but resisted that impulse this time, lol. Wonderful sipping and dunking coffee. If you have biscotti by all means, use them!
MAKES: 6 servings
INGREDIENTS:
- 1/2 cup ground coffee
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 cups water
- 1 cup nonfat milk
- 1/4 cup packed brown sugar
- 1/3 cup light chocolate syrup (such as Hershey’s Lite Syrup)
- 1 teaspoon vanilla extract
DIRECTIONS:
- Mix the cinnamon and nutmeg in with your coffee grounds.
- Prepare coffee using 5 cups of water as you normallty would would with your coffee maker.
- In a heavy saucepan, combine milk, sugar and chocolate syrup.
- Cook over low heat, stirring often and making sure the milk does not actually boil.
- Once the sugar has dissolved, add the vanilla and brewed coffee to the milk.
- Pour into cups.
- Serve immediately.
Tags: coffee with chocolate, mocha, spiced mocha, sweet mocha
Posted in Chocolate Recipes, Coffee Recipes, Recipes | No Comments »
October 18th, 2009
Somehow with it being so close this made me think Halloween today, must be the chocolate! Anyway it’s delicious and I simply must share. It’s chocolate rich and you could reduce the amount if you really want to. Personally I’d recommend that you just go for it and enjoy every last drop to the max.
MAKES: 4 servings
INGREDIENTS:
- 4 cups milk (Use low-fat if you want, I did)
- 4 shots of strong espresso
- 8 ounces dark or bittersweet chocolate
- 4 teaspoons sugar, or to taste
- 8-10 drops hazelnut extract (optional)
- 1/2 teaspoon cinnamon (optional)
DIRECTIONS:
- Pour half a cup of milk into a microwave proof container.
- Place it in the microwave on HIGH power level for 30 seconds.
- Remove milk from microwave and slowly heat the remaining milk in a pan on the stove.
- Now, melt the chocolate in the microwave on HIGH power level for 30 seconds, remove and set aside.
- Prepare a mixture of hot espresso, melted chocolate, sugar and a little milk.
- Whisk well to ensure that there are no lumps.
- Add the hazelnut extract.
- In a serving cup put 1 tbsp of the coffee mixture in it and pour remaining hot milk over it with equal amounts in each cup.
- Mix well.
OPTIONAL:
- If you have one froth additional milk with a frother and top the cups.
- Sprinkle additional cinnamon powder over it and serve right away.
Tags: chocolate caffe a'latte, chocolate espresso, coffee treats, dark chocolate coffee
Posted in Chocolate Recipes, Coffee Recipes, Recipes | No Comments »
1ann100