Sunday, October 14, 2012 - 13:11

Homemade Chocolate Bar

My boyfriend says that the messier looking the dessert, the better it tastes.  I don't know if I agree with his dessert thoery but I have to say that these messy looking treats are extremely delicious.  They vary in between a soft fudge and a chewy chocolate bar.  They have a great combination of peanut butter and butterscoth flavors coated in ooey gooey chocolate.  I got the original idea from this recipe for a homemade Butterfinger recipe but I couldn't find any candy corn so I tweaked it a bit.  See my version of the recipe below.

Homemade Chocolate Bar

Homemade Chocolate Bar

2 Cups butterscotch chips
1 Tbsp butter
1 1/2 Cups peanut butter
1/2 Cup Skor toffee bits

1 1/2 Cup chocolate chips
1 Tbsp butter

1) Melt butterscotch chips and 1 Tbsp butter in the microwave until evenly melted and smooth, stirring every 15 seconds (do not over heat)
2) Stir in peanut butter and Skor toffee bits until evenly combined
3) Line an 8*8 baking dish with parchment paper and pour mixture in baking dish
4) Place mixture in the fridge until completely cool
5) Melt chocolate chips and 1 Tbsp butter in the microwave until evenly melted and smooth, stirring every 15 seconds (do not over heat)
6) Cut bars into pieces and dip them into melted (this is where it got messy but the bars definately taste better with chocolate on them)
7) Enjoy!

Monday, October 25, 2010 - 00:17

Chocolate Bark

My Aunt was having a late Thanksgiving dinner tonight because she was away when we had our actual Canadian Thanksgiving.  I made an apple and pear crisp for dessert but I also thought it would be nice to have a little chocolate fix to serve along side of the crisp as well.  I got the recipe from the 'Barefoot Contessa Back to Basics' cookbook, I altered the recipe slightly and it turned out well.  She states in the cookbook that this version of chocolate bark is a French style because the nuts and fruit are embedded on top of the chocolate rather than the U.S version of chocolate bark where the nuts and fruit are mixed into the chocolate.  Either way you make it, this recipe is fast and good!

Chocolate Bark

6 Ounces semisweet chocolate, finely chopped (I used chocolate chips)
5 Ounces unsweetened chocolate, finely chopped
3/4 Cups whole cashews
1/2 Cup craisins

Chocolate Bark

1) Preheat oven to 350F and toast the cashews for about 5-7min then set aside to cool
2) In a microwave proof bowl, mix together both chocolates and microwave for 30sec
3) Stir chocolate every 30sec until it begins to melt then start stirring the chocolate every 10sec
4) Once chocolate has almost completely melted, remove it from the microwave and stir it vigorously until the chocolate becomes smooth and slightly cooled (stirring helps make it glossy)
5) Pour melted chocolate onto a 13*9 piece of parchment paper and spread evenly
6) Sprinkle cooled cashews and craisins evenly over top of the chocolate and very slightly press them into the chocolate
7) Let chocolate cool at room temperature until set or if you are in a hurry you can put it in the fridge then break into pieces and enjoy!

Sunday, September 26, 2010 - 17:07

Caramel Popcorn

I love popcorn, but not the microwave stuff, the real stuff that you make on the stove in a pot full of kernels and oil.  My boyfriend makes the best popcorn, we eat it almost everyday.  My boyfriend's brother was over a while ago and made some microwave popcorn but hardly ate any of it.  Since there was so much left over I decided to cover it with caramel, toss it with almonds and call it delicious.  You can make this recipe with plain popcorn but microwave just as good because it already has extra butter and salt added to it.

Caramel Popcorn

1/4 Cup butter
1/2 Cup brown sugar
1/3 Cup corn syrup
1 Tbsp peanut butter (don't worry you dont taste it, its just for texture)
1/4 tsp baking soda
1/4 tsp vanilla
A handful of nuts (I used almonds)

Caramel Popcorn

1) Make popcorn ahead of time and let it set to room temperature
2) In a heavy pot on high heat stir together butter, brown sugar, corn syrup and peanut butter until it comes to a boil
3) Let it boil for 5min or until it reaches a rich caramel color and smells just right (do not over boil or the mixture will burn very fast)
4) Take the pot off the heat and stir in baking soda and vanilla, the mixture will bubbly up and become very sticky and gooey (yummy!)
5) Add the nuts to the popcorn and then pour the caramel mixture over all the popcorn and nuts
6) Carefully (the mixture will be very hot) stir the popcorn until it is evenly coated then spread it evenly onto a baking sheet
7) Bake popcorn at 250F for 30min-60min stirring every 10min (the longer you bake the fluffier the popcorn will get), then remove from oven and enjoy! (this mixture lasts a few days stored in a ziploc bag)

Wednesday, September 1, 2010 - 16:48


Chocolate Covered Strawberries

Tips for Chocolate Covered Strawberries

  • Always wash and dry the strawberries before using them
  • I find its best if you make the chocolate covered berries the day of eating
  • I like to use semiweet chocolate (I find that milk chocolate is too soft and dark chocolate is too hard when they dry)
  • I like to use white candy coating rather than white chocolate (it melts better and is easier to use)
  • I find that it is better to dip the strawberries when they are at room temperature rather than cold because the combination of the hot chocolate and the cold strawberry can cause the berry to 'sweat'
  • I like to flash freeze the berries for 1min after I dip them - Once I've dipped about 10 berries I put them in the freezer for 1min or less so the hot chocolate doesn't 'cook' the berry too much
  • After some testing I've found that the chocolate covered berries can last overnight at room temperature and still be fine (I stored them in a box but still allowed some air to breathe)
  • If you need to keep them longer than overnight I would recommend you keep them in the fridge or else the berries might go bad (the only down side to this is that when you remove them from the fridge the berries form beads of condinsation - this is from the berries trying to breathe through the chocolate - they will still taste good but the apperance isn't the same as the first day you made them)
  • All in all making chocolate covered strawberries can be fun but can also be frustrating and involves a lot of trial and error - to be safe buy and make your strawberries the day of eating them and enjoy!


Monday, February 15, 2010 - 17:12

Cranberry Nut Chocolate Bar

My mom just bought me two new cookbooks for my birthday! YAY me!  So I thought I would crack the seal on one of my new books by making a simple treat for myself.  This recipe is great because it is very versitile especially if your a picky eater or have an allergy to something.  For example, you could substitue the nuts for raisins or you could substiute the corn syrup for peanut butter if you want a less sugary version.  I like to use this site called Allergies and Me to help me think of recipe ideas and help me when I'm substituting ingredients.  So enjoy this easy recipe and feel free to make any changes to satisfy your needs.

Wednesday, December 30, 2009 - 21:27

New Years Eve Lemon Cake Balls

This is a great recipe for a New Years Eve party.  I love making Bakerella's cake balls, they are so easy and fun.  I decided to make them this time using lemon cake mix because I wanted a fun color to be on the inside of the balls when you bite into them.  At first I was going to cover them with white candy coating and decorate them with sprinkles.  But when I went to the craft store, I found colorburst bright candy coating and I had to try it out.  The balls look fun and taste so good as always.  Follow the link above to make your own New Year's cake balls!

Thursday, October 29, 2009 - 10:48

Halloween Themed Chocolate Crunch Balls

Similar to my Peanut Butter Crunch Balls, I decided to duplicate that recipe using chocolate instead and turning them into spooky pops!  This recipe is easy to make and can be very versitile.  I decided to go with ghosts and frankenstein monsters as my halloween characters of choice.  I made the crunch balls similar to my recipe posted above, just substituting the peanut butter for chocolate, sticking a lollipop stick on the top and decoarating them with candy coating and chocolate chips.  This treat is sweet on the outside and crunchy on the inside but packed with loads of chocoalte!

Friday, August 7, 2009 - 11:23

Chocolate Toffee BitesI got this recipe from my mom's house, she has a stack of old magazine and newspaper cut-outs of recipes and I borrowed some to try.  I'm not positive where the source came from but I think it was inside a little Smucker's Food of Canada catalogue.  I followed the recipe exactly except that I substituted ground almonds for the whole pecans.  It still tasted really good, I think I just changed the texture of the bars slightly by adding crushed nuts rather than whole ones.  The bars were like a mix between Skor chocolate bars and a blondie; the bottom layer was soft and chewy and the top layers were crunchy toffee bites with chocolate.  I would make this recipe again especially because I love the combination of toffee and chocolate!  Here's the recipe for yo

Tuesday, March 24, 2009 - 13:01

Easy Chocolate TrufflesSince I don't drink coffee, I still had a lot of coffee creamer that I didn't know what to do with from when I made those Irish cream brownies.  I've been wanting to make truffles for some time now and when I stumbled upon this recipe I knew it was the right time to try something new for me.  This recipe was so easy to make and also fun! Instead of covering the truffles with chocolate, I coated them with an assortment of flavors form my pantry including coconut, crushed vanilla wafers, cocoa powder, and chocolate cookie crumbs. 


Saturday, March 14, 2009 - 17:52

Chocolate and Peanut Fudge BarsI got alot of different descriptions about this recipe including, a melty chocolate treat, a small Snicker Bar, a fudgey brownie, sweet and peanuty, and mmmm!  I thought these mini bars worked out well but not quite how I thought they would.  I made these for my boyfriend's step-dad Dave because I remembered how much he enjoyed my Snicker Bar Brownies the last time I came over.  So decided I wanted to make him something similar with just the same amount of chocolate yumminess.  I found this recipe that seemed perfect and just unique enough that it made me tempted to try it.  The bottom of the bars turned out well giving a very chewy, almost melt in your mouth, smooth texture with great crunch and flavor from the many peanuts.  The top was a nice touch that I added to give the bars