Flourless Chocolate Torte

This truly is the ultimate chocolate torte.  I have posted a different flourless chocolate cake, which is delicious, but this one is amaaaaazing.  The creator of this perfect dessert is one Janet at Simply So Good and for the record the name of it is actually La Bete Noir (The Black Beast).  The reason this recipe stands head and shoulders above all others that I've baked or tasted, is because of the wonderfully smooth texture. Don't get me wrong, the taste is incredible too but that depends a lot on what type of chocolate you use.  If you use generic chocolate chips in this recipe, it's just not going to taste anywhere near as wonderful as using Belgium chocolate or some other fancy, dark chocolate.  As long as you use high quality chocolate, you can't go wrong. (I love the brick of Belgium chocolate at Trader Joe's called "pound plus".)  So for that Christmas party coming up, try out this torte.  It's not hard to make at all and it will make your friends very happy!  Another bonus is that it can be made a week or two ahead of time and frozen until you need it.  Perfect for the busy days ahead. PS: I adorned this time with chocolate curls just for looks (tutorial at Pioneer Woman).

Flourless Chocolate Torte

Author: Brittany

Makes 16 servings

Ingredients

• (Torte)1 cup water


• 3/4 cup sugar


• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced


• 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


• 6 large eggs


• (Ganache)1 cup heavy whipping cream


• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Instructions

1. Preheat oven to 350°F.


2. Butter 10-inch-diameter springform pan.


3. Line bottom of pan with parchment round; butter parchment.


4. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.


5. Combine 1 cup water and sugar in small saucepan.


6. Bring to boil over medium heat, stirring until sugar dissolves.


7. Simmer 5 minutes.


8. Remove from heat.


9. Melt butter in large saucepan over low heat.


10. Add chocolate and whisk until smooth.


11. Whisk sugar syrup into chocolate; cool slightly.


12. Add eggs to chocolate mixture and whisk until well blended.


13. Pour batter into prepared pan.


14. Place cake pan in large roasting pan.


15. Add enough hot water to roasting pan to come halfway up sides of cake pan.


16. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.


17. Remove from water bath; transfer to rack.


18. Cool completely in pan.


19. For ganache: Bring whipping cream to simmer in small saucepan over medium heat.


20. Remove from heat.


21. Add chocolate and whisk until smooth.


22. Pour over top of cake still in pan.


23. Gently shake pan to distribute ganache evenly over top of cake. (*As the torte cools, it will pull away from the edges of the pan, leaving space for the ganache to run down the sides and completely cover the cake.)


24. Refrigerate cake in pan until ganache is set, about 2 hours.


25. Run knife around pan sides to loosen cake; release sides.


26. Cut cake into wedges and serve with fresh whipped cream.

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Example of yummy chocolate:

Recipe Source: Simply So Good

Chocolate Chip Zucchini Brownies

We are all nearing the end of the gardening season, and how many of you have oodles of zucchini laying around?  Or a gargantuan zucchini taking up way too much space in the fridge?  Have no fear.  I have the answer for you!  These Chocolate Chip Zucchini Brownies are moist, chocolatey, and delicious.  They are more of a cake-like brownie, and we liked them best a la mode.  If you need a few other ideas for using up that plethora of zucchini, here are a few of my other favorites: Grandma's Zucchini Bread, Zucchini Tomato Bake, Zucchini Soup (also amazing with summer squash), Double Chocolate Zucchini Cake, or Chocolate Zucchini Bread. {In fact, I think I'll make at least of these today, too!)

Chocolate Chip Zucchini Brownies

Author: Mindy

Ingredients

• 1 1/2 cups granulated sugar


• 1/2 cup canola oil


• 2 cups all purpose flour


• 1/4 cup cocoa


• 2 cups shredded zucchini


• 2 teaspoons vanilla extract


• 1 teaspoon salt


• 1 1/2 teaspoons baking soda


• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.


2. Grease a 9 x 13 baking pan with cooking spray, set aside.


3. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand.


4. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda.


5. Mix until well combined.


6. Stir in the chocolate chips.


7. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.


8. Cool on a wire rack.


9. Cut brownies into squares and serve.

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Recipe Source: two peas & their pod

Flourless Chocolate Brownie Cookies

 

Last Sunday, we made two batches of cookies, one gluten free and one not:)  My boys wanted cowboy cookies (which are sooo yummy, by the way) and I tried this recipe for my boys with Celiac disease, crossing my fingers that they would be good!  I was a bit worried, because I have had some serious gluten free flops lately!  Luckily they were fantastic and everyone was happy.  In fact ALL of my boys loved these cookies, the cowboy cookies were left in a pile while these chewy gooey chocolatey treats were devoured!  I will definitely be making these again:)  I am thinking that they are healthier and have far less calories than most cookies, with no fat (other than the chocolate chips) or flour included.  I thought the recipe sounded weird, but they were wonderful!  By the way, you could sub the milk chocolate chips for semi sweet or bittersweet for a darker chocolate cookie.  Yum!

Flourless Chocolate Brownie Cookies

Author: Melanie

**These cookies are gluten-free if using gluten free chocolate chips.

Ingredients

• 3 cups powdered sugar


• ⅔ cup unsweetened Dutch-processed cocoa powder


• ¼ tsp sea salt


• 2-4 large egg whites, at room temperature


• 1 Tbsp pure vanilla extract


• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 350.


2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.


3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.


4. Bake for 14 minutes or until tops are glossy and lightly cracked.

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Recipe Source:  slightly adapted from Creative Kitchen Adventures  via Recipe Girl via Chocolate Epiphany

Fudgy Gluten Free Brownies

 

Well, it is good to be back!   We have just returned from a work trip to Punta Cana Dominican Republic.    Have you ever been there?  It was beautiful, especially the beaches!  It was a treat to get away but it is nice to be home again with everyone healthy at my house (hurrah)!  After the last few months of sickness and poor health in our family, this really is a reason to cheer!    As you know, two of my boys have been recently diagnosed with Celiac Disease, so I am trying to learn a new way of baking.  I am now always on the lookout for good and healthy gluten free recipes.  My friend Codi gave me the recipe for these wonderful brownies.  She actually brought them over as part of a wonderful dinner for my family after my son's recent heart surgery.  We were so grateful:)  She told me that the brownies were gluten free and they had beans in them, but that her husband had been her taste tester and thought  they were really good!  I was very intrigued-- beans in brownies-- Crazy, huh?!  I didn't tell my boys about the beans, and they gobbled them right up!  I am not sure they would have been so eager if they knew they had garbanzo beans hidden inside!  Ha!  What they don't know!  Codi kindly shared the recipe and I have since made another batch using milk chocolate chips and they were a big hit again.  We even used them as a base for a hot fudge sundaes we had for one of my son's birthday dinners--yum!  I am thinking that maybe this gluten free baking is not so bad:)  I would think that even if you are not gluten free and just want a healthier treat, you would enjoy these brownies too!

As part of this same  birthday celebration we saw a  fantastic movie.  I posted a review here, if your interested.  I love finding an inspiring movie, which can be hard these days:)

Have a great week friends!

Fudgy Gluten Free Brownies

Author: Melanie

Serves: 16 squares

*Turbino sugar contains more moisture than regular white or brown sugar. It is pretty easy to find on the baking isle of most grocery stores.  I have even seen it my local Costco recently.  It is a great topping for gingersnaps, snickerdoodles and many cooks prefer it when making graham cracker crusts **You can leave the coffee out of use Teeccino Mediterranean Herbal Coffee.  I found it at my local health food store.  It is naturally caffeine free and a great replacement for coffee.

Ingredients

• 1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top


• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed


• 4 large eggs


• 3/4 cup Turbinado or Sucanat sugar (I used Turbinado)*


• 1/3 cup canola oil


• 1/2 teaspoon baking powder


• 1 teaspoon vanilla


• 1 1/2 teaspoons instant coffee( I used Teeccino herbal coffee substitute)**


• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.


2. Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.


3. Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).

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Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor via Taste and See blog

Chocolate Chip Lava Cookies

These Chocolate Chip Lava Cookies are to die for!  Talk about taking cookies to the next level.  What is not to love about a warm chocolate chip cookie with a gooey chocolatey center topped with vanilla ice cream and hot fudge!  Heaven,  I tell you.  They were absolutely perfect 5 minutes out of the oven.  I used a DeMarle muffin pan, which was ideal since nothing sticks to it.  But I did another batch in a regular metal muffin tin just to try it, and the cookies all came out perfect except one after 10 minutes of cooling.  I served them for Family Home Evening later that night.  I wanted them to be warm and gooey again, so I popped each cookie into the microwave for about 15-20 seconds before topping it with ice cream.  The inside chocolate didn't remelt, but it softened and the warm cookie with the ice-cream was still heavenly.  In fact, just typing up this post is making me want to make them again RIGHT NOW.

Chocolate Chip Lava Cookies

Author: Mindy

Ingredients

• 1/2 cup (1 stick) butter, softened


• 1/2 cup brown sugar, packed


• 1/2 cup granulated sugar


• 1 large egg


• 1/2 tablespoon vanilla extract


• 1 3/4 cups all purpose flour


• 1/2 teaspoon salt


• 1/2 teaspoon baking soda


• 1 (11.5 oz) bag milk chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 2 minutes at 50% power. Remove bag and flip, microwaving for an additional 30 seconds until all the chips are melted. Set aside.


2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (just less than 1 cup) and stir to combine.


3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10-11 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. Do not overcook, or the middle won't be gooey.  As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool 5-10 minutes before removing from the muffin tin, running a knife around the edge to help loosen.  Serve with ice cream and hot fudge immediately.

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Recipe Source: slightly adapted from Kevin & Amanda's Recipes

Dark Chocolate No Bake Cookies (gluten free)

 



Happy Monday everyone! I hope you had a happy weekend. Here in Tennessee, Spring has come with flowers, sunshine and birds chirping. Just what I needed! I am sorry I have not posted any new recipes for awhile, I have had a lot going one! As I wrote about before my 10 year old had the worst stomach pain for months and we finally figured out, after many many Doctor visits, that he has Celiac disease. Since this is a genetic disease, our whole family was tested. It turns out that my 7 year old has it too. The same little guy that has been having such trouble with his heart the last few months. Poor guy! The good new is we are headed up to Vanderbilt later this week for a second try at a procedure that will fix his heart once and for all, we hope! When we get that behind us I plan to really jump into Gluten Free cooking and baking because, let me tell you the pre-made packaged GF items are very expensive!! We will be adding a new Gluten Free section to our recipe index and posting all our family favorites there. I have to admit, this has been overwhelming for me, since I love bread and baking, but luckily there are some great resources and products out there. This last week we tried our first homemade GF cookies. If you can't have gluten, just be sure to use gluten free certified oats--crazy but I learned that most oats test positive for gluten. Anyway, these cookies were yummy! I am usually not a fan of no bake cookies but my friend Gloria brought these to our choir practice a couple of weeks ago and I was impressed! These are not your average no bake cookies:) They are really taken up a notch with the Special Dark cocoa powder, toasted pecans and coconut! Yum! Whether you are gluten free or not, you are going to love these little treats! Also, if you eat gluten free, I would LOVE to get your favorite recipes, cookbooks, products etc. I am SO grateful for any advice right now!! Thank you so much:)

Dark Chocolate No Bake Cookies (gluten free)

Author: Melanie

Ingredients

• 3 cups old fashioned oats (or quick-cooking rolled oats, if you prefer)


• 1/3 cup tablespoons unsweetened Speical Dark or Dutch Process cocoa


• 1/2 cup chopped nuts (I like toasted pecans)


• 1/2 cup shredded coconut


• 2 cups sugar


• 1/2 cup milk


• 1/2 cup (1/4 lb.) butter

Instructions

1. In a bowl combine the oats, cocoa, nuts and coconut. In a pan, put sugar, milk, and butter. Bring just to a boil, stirring to combine. Pour over the rolled oats mixture. Mix lightly until blended.


2. Drop from a teaspoon onto waxed paper or foil. let stand until firm, about 10 minutes. Makes about 4 dozen cookies. I use a very small cookie scoop.

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Easy Chocolate Bon Bons

 

My friend Kathy introduced me to these little treats and I am so glad she did.  I made them for a party and they were a big hit.  You can change the chocolate drizzle on top to match the occasion if you want.  (Red/ green for Christmas, Pink for Valentines day etc).  I really like white chocolate on top, but I was out this time:)  Also, you can put different kinds of kisses in the middle. I am thinking that the caramel, raspberry or mint Hershey kisses would be wonderful!  The plain kisses are also fantastic, just so you know! When my friend Kathy makes them, hers are more round than mine.  Either way they are so good!!  Yum!

Also I am sorry about the lack of posts from me--I have been busy with other things lately, like spring decorating:)

Many of you have sent me emails asking about my little boy and his heart condition.  I posted a little update here. 

Thank you so much for your concern and kindness!

Bon Bons
submitted by Melanie www.thesisterscafe.com

1/2 cup butter, softened
2 cups chocolate chips
1 (14 oz) can sweetened condensed milk
2 cups flour
1 tsp vanilla

60 candy kisses or hugs
2 oz white, dark or milk chocolate or bark
1 tsp shortening (I used coconut oil)

Preheat oven to 350.  Melt butter and chocolate chips in microwave for 1-2 minutes intervals, stirring in between, until completely melted.  Remove from microwave.  Mix in sweet milk, flour and vanilla until mixture becomes a dough-like consistency. Unwrap kisses, wrap each kiss in exactly one tablespoon of dough.  Place bon bons 2 inches apart on an ungreased baking sheet.  Bake at 350 for 6-8 minutes.  Let bon bons cool.  Melt chocolate and shrotening (or coconut oil) in microwave and drizzle on top of bon bons.  Enjoy!

Best Coconut Chocolate Cake

I made this cake for a church party and the pan was scraped clean in no time!  It has a mild chocolate cake - kind of like Texas sheet cake - topped with ooey, gooey coconut and almond topping... all drizzled with chocolate sauce. Yum!

Best Coconut Chocolate Cake
submitted by Brittany ~ The Sisters Café

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

TOPPING:
1 can (12 oz.) evaporated milk, divided
1 1/4 cups sugar, divided
20 large marshmallows
1 (14 oz.) bag coconut
2 cups sliced almonds, toasted, divided
1/2 cup butter, cubed
1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, and cocoa.  Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into greased 15x10x1 inch baking pan (9x13 works too).  Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from the heat; stir in coconut.  Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with the remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds.  Cool on a wire rack.

Recipe Source: Taste of Home 2012

Healthy Chocolate Peanut Butter Banana Smoothie

While I was in Seattle last fall visiting my sister Brittany, she introduced me to this DELICIOUS and healthy smoothie and I have been making it ever since.   It is the perfect treat without the guilt.  No fattening ice cream is used, but you can't tell!  I normally use 1% milk, all natural peanut butter and agave to sweeten.  Seriously fabulous!  It tastes like you are indulging in a thick ice cream parlor shake, but with far less calories.  Try this the next time you need a mid afternoon pick me up, or swap this for your milkshake splurge.  YUM!

I believe this recipe came from the Blendtec recipe book that came with our blender.  I LOVE our Blendtec Blender and recommend it wholeheartedly:)  It is such a powerful blender, that I can easily and quickly make a Green Smoothie or Frog Nog almost every day for my family (such a great way to sneak in some greens:).

So, I am trying to stick to my New Years resolution to be more healthy.  So far so good.  I have been doing this 30 minute workout which I love.  I would love to get some more ideas for quick but effective workouts.  If you have any suggestions, let me know!  Have a great week!

Healthy Chocolate Peanut Butter Banana Smoothie
submitted by Melanie

1 cup milk
2 bananas
1 TB cocoa powder
2 TB honey or agave
3 TB peanut butter
2 c ice cubes

Put all ingredients in a blender and blend.  Pour in a glass...enjoy!

Warm Peanut Butter Fudge Pudding Cake in the Crockpot

Oh WOW--this may not look impressive but I am not kidding when I say,  it will knock your socks off and impress your guests!   This is warm, ooey, gooey, chocolatey, peanut buttery bliss!  Let me tell you, this is amazing!!  I don't know about you, but I am seriously BUSY lately.  I needed to make a fun dessert for some last minute dinner guests, and I thought of this.  Every time I serve this treat without fail, I have people begging for the recipe.  They are always so thrilled to hear that it is super easy, I mean for heavens sake, you use a crock pot and a brownie mix.  Crazy, huh?  Top with a scoop of vanilla ice cream and you just might have heaven in a bowl!

Ok I have a couple of other things: First  is anyone doing Elf on the Shelf?  This is our first year and we are having so much fun with our little Elf  'Skittles'.  We have found him in some fun spots but I would love to know what fun your elf is doing? (in other words--please share your ideas here-- I need them:)

I also wanted to tell you about this new awesome app I started using called Red Laser.  I downloaded it right to my smart phone.  At this busy time of year, it has helped me with creating shopping list and comparing prices for the best deals.  This has been so helpful for me!  With 5 hungry boys I am always looking for ways  to stretch a dollar and with this app on  my phone it is so quick and easy now:)  With Red Laser you can also scan food items at the store and  get allergen and ingredient information.  You can also buy products directly from your phone for pickup in nearby stores. Pretty cool, huh?!  Anything to save us busy Moms time and money is worth a try, huh?!








Get the free app at RedLaser.  Hope you like it as much as me!  You can use it to find a hot deal on brownie mixes and stock up.  Trust me, you will want to make this yummy dessert again and again! Enjoy!

Warm Peanut Butter Fudge Pudding Cake in the Crockpot
submitted by Melanie~www.thesisterscafe.com

vegetable oil spray, for misting the slow cooker

Topping:
1  cup water
3/4 cup packed light brown sugar
2 tablespoons unsweetened cocoa powder

Base:
1 box brownie mix
1/4 cup water
1/2 cup creamy peanut butter
2 tablespoons butter, melted
2 large eggs
1 cup(6ounces) semisweet chocolate chips

Mist the inside of a 5 quart slow cooker with oil spray.  Place 1 cup water and the brown sugar and cocoa powder in a small saucepan over medium heat and stir until the sugar dissolves. 3 to 4 minutes. set the pan aside.

Place the brownie mix, peanut butter, butter, eggs, and 1/4 cup of water in a large mixing bowl and stir with a large wooden spoon until well combined. 40 to 50 strokes. The batter will be very thick. Fold in the chocolate chips. Spoon the batter into the slow cooker and spread it out evenly. Pour the brown sugar and cocoa powder mixture evenly over the batter. Place the lid on the slow cooker and set the power on high.  Bake the pudding for 1 1/2 hours. Remove the lid and run a rubber spatula around the edge of the pudding, spreading out the liquid from the center to the edge so that all of the liquid will be absorbed. Replace the lid and continue cooking the pudding until it is nearly set, 30 minutes longer. (Mine took a little longer than the 30 minutes) Enjoy!

 

Crio Bru (Brewed Cocoa) Giveaway {Now Closed}

Crio Bru made my favorite way with 2 Tablespoons of Caramel Macchiato creamer and whipped cream on top!

Did you know that the Maya of Central America discovered chocolate? And just like most of us... they almost revered it!  The name for the cocoa tree (Theobroma cacoa) even translates to "Food of the Gods."  I've got to admit that my own feelings run along these lines when it comes to chocolate.  What hot blooded woman's doesn't?  The Maya developed the cocoa bean into a drink called Ka'kau, which they served to the King in a golden cup.  And so thousands of years ago, hot cocoa was born!  Since then, we have added sugar and who-knows-what to make our modern versions of hot chocolate, which I love incidentally.  However, over the past two years since I discovered Crio Bru, I've found myself reaching for it more and more often instead of the can of hot cocoa.

Crio Bru is old school.  Back to the Mayan basics, baby.  It is a hot, chocolatey drink made from roasted and ground cocoa beans.  You brew it just like coffee (although there is absolutely no coffee in it) either in a coffee maker or a french press (I use a french press).  I don't know if any of you were as devasted as me when postum went off the market, but seriously... move over, because Crio Bru kicks postum's you-know-what (and blows Pero out of the water).  But I digress.  Let's just say, Crio Bru rocks.  If you drink it "black," Crio tastes like bittersweet chocolate.  Add a tiny bit of sugar or splenda for a 'dark chocolate' flavor.  If you like things sweet, like me, then flavored creamers (my favorites are caramel macchiato and almond joy), flavored syrups (like caramel, amaretto, coconut...), whipped cream, honey, sugar or sugar substitutes are the name of the game.  You can add milk, too.  I've got to mention it makes a killer Frappuccino-like drink, which I adored with a splash of coconut syrup.  Oh, and depending on where the beans are grown, they contain different subtle flavors.  So there are several different types to try.  Now on to the best part.

I contacted Crio  Bru because I decided it was high time I passed on this new love of mine to our awesome readers.  So Crio Bru donated a 3-Piece Starter Set for the readers of The Sisters Cafe. This set includes a French Press (which will brew your cocoa in ten minutes), a bag of Cavalla Crio Bru (which has hints of coconut and cinnamon), and chocolate covered cocoa beans.



All you have to do to enter is visit Crio Bru's site, and then come back and leave me a comment telling me which Crio Bru roast looks the best to you!  The winner will be announced on Thursday, December 6.  And even if you don't win, Crio Bru is offering an exclusive discount to the readers of The Sisters Cafe.  So buy yourself an early Christmas present.  Or better yet, actually get some of your Christmas shopping done and buy some Crio Bru for the hot chocolate and/or coffee drinkers in your life!

Enter the promo code: "The Sisters Cafe" at checkout for 20% off anything on the Crio Bru site. (the code will expire on 12/17 and it is case sensitive)

PS We will be giving away another 3-Piece Starter Set on Facebook.  So if you don't follow us now, this is a good time to start!  Watch for it.

Homemade Hot Chocolate Mix

First off, we have a winner for the Jamie Oliver cookbook!  Random.org chose commenter #13 Julie... congratulations! Email us at contact@thesisterscafe.com with your mailing address and information and we will send you the cookbook!  And now on for some yummy hot chocolate I'm excited to share with you all...

The weather outside is frightful.  Well, ok it's not quite frightful but it is cold, wet, and gray here in Seattle.  I just have Christmas songs in my head this morning. :)  So what's a better way to fight the chill than a steaming mug of hot chocolate?  Add a crackling fire and good book and not much beats that... in my world at least.  We go through a lot of hot chocolate at my house during the winter so a good hot chocolate mix is a must.  When I saw this recipe on Mel's Kitchen Cafe I was intrigued by the ground white chocolate in the ingredient list... sounded wonderful!  I can report that we now are completely converted to homemade hot chocolate. The taste is far superior to anything I've bought at the store and it's a cinch to whip up the mix.  I can't wait to share this sweet treat with you all. It would be perfect as a neighborhood gift or teacher gift too.  Enjoy!

Homemade Hot Chocolate Mix
submitted by Brittany ~ The Sisters Cafe

3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder, dutch-process or natural
1½ cups white chocolate chips or finely chopped white chocolate
¼ teaspoon salt
Whisk together all ingredients in a large bowl. Working in two (or more) batches, pulse the ingredients in a food processor or heavy duty blender (the BlendTec can handle all the ingredients at once) until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or water.  (Personally I like water, milk makes it extremely creamy but I've never been a fan of the taste of hot chocolate made with milk... maybe I'm weird!)  Top with a generous dollop of whipped cream or, if you're into those small fluffy bits of sugar, try miniature marshmallows!

recipe source: Mel's Kitchen Café originally from Cook's Country

Halloween Pretzel Bites

This is a Halloween snack for little fingers to make.  Amy and my crazy little boys (all younger than 5) were running around like little tornadoes at my house last week.  Desperate for a little more peace, I whipped out the ingredients to Halloween Pretzel Bites and let these little boys go to town.  Worked like a charm.  And I felt like the world's greatest Mom/Auntie to boot! They were so cute and intense putting these little treats together.  And so proud of themselves!  Isn't it cute how little people love to create in the kitchen?  Especially festive treats! I loved finding something that was at toddler level so they could really do it all by themselves.  I think these Halloween Pretzel Bites are perfect for a Family Home Evening treat to jump start the Halloween Season.  (These are a variation of Easy Pretzel Turtles)

Halloween Pretzel Bites
Submitted by Mindy ~ The Sisters Cafe

Small Pretzels (Snyder's Snaps work best)

1 bag Hershey's Hugs
Candy Corn

Preheat the oven to 350 degrees. Place small pretzels on a cookie sheet (line with silpat or parchment paper for easy clean up). Top each pretzel with a Hershey's Hug candy. Place in the oven for 3-4 minutes. The Hugs will look shiny but will still hold their shape. Remove from oven and push a Candy Corn on top of each one. Let firm up for 30 minutes (longer if kitchen is warm).

Chocolate Peanut Butter Rice Krispies

I tried this fun twist on the classic Rice Krispies, and WOW they were seriously good!  We love rice kripies at our house, but this was definitely taking it up a notch!  I made these for the BYU game last weekend and sadly, they were about the only good thing about the game.  Unfortunately, our Cougars lost to their biggest rivals for the 3rd staright year and my boys were crushed!  Luckily, these treats were a HUGE hit and were happily gobbled up , before the game got too bad:)   I will definitely be making these again and again.  In fact my boys are already begging me to make them to pack in their lunches for school.  You just can't go wrong with chocolate and peanut butter! Yum!

FYI I doubled the recipe to make the extra thick ones shown (I had a hungry crew of boys to feed:)

Chocolate Peanut Butter Rice Krispies
submitted by Melanie~thesisterscafe.com

3 Tb butter
4 cups miniature or 1 10 oz package (about 40 large ) marshmallows
1/4 cup peanut butter
6 cups Kellogs Cocoa Krispies or Post Cocoa Pebbles cereal

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Stir in peanut butter and once well blended remove from heat.  Add the Cocoa Krispies or Pebbles cereal.  Stir until well coated.  Using buttered spatula, wax paper or fingers, press mixture evenly into a 9x13 inch pan buttered or coated with cooking spray.  Cool and cut into 2 inch squares.

Gooey Chocolate Coconut Bars

I was in the mood for something rich and chocolaty.  Well ok, I'm usually in the mood for such things!  But anyway, I came across this fantastic sounding recipe at Mel's Kitchen Cafe and I knew it was perfect.  Well, I was right.  It really was perfect.  Smooth, rich chocolate with a hint of coconut.  Wow!  And although I usually hate desserts that seem doughy or undercooked, I followed the directions to a T and made sure these bars were a little "gooey" in the middle.  Can I just say that my hubby and I both oohed and aahed over  an outer piece then dove for an inner, slightly gooier, piece and we both declared it even better!  So please do not over-bake these. They truly are wonderful on the "gooey" side.  And follow Mel's advice and serve them chilled.... delicious!

Gooey Chocolate Coconut Bars
submitted by Brittany ~ The Sisters Cafe

For the base:
3/4 cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/4 teaspoon coconut extract

For the topping:
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup sweetened shredded coconut
Heat the oven to 350 degrees F and spray an 8×8-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the sides and spray the paper or foil with non-stick cooking spray. Set aside.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer (or use a stand mixer) until the mixture is combined. Gently press or spread the dough evenly into the prepared pan. Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.

Dollop the topping evenly over the base and bake the bars for 30-35 minutes or until the edges are just set and the center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.

recipe source: Mel's Kitchen Cafe

German Chocolate Cheesecake Ice Cream

German chocolate cheesecake ice cream is some seriously good ice cream.  My dad and brother are huge german chocolate fans.  Let me restate that... HUGE german chocolate fans.  So suffice it to say that I've eaten it a lot in my life.  And although I may not worship german chocolate like the men in my family, I still love it!  So when Darla (a family friend and amazing caterer) shared her recipe for an ice cream version of our beloved german chocolate cake, I was super excited to try it.  I've made it a few times now, substituting semisweet chocolate chips once for the unsweetened chocolate when I was out.  Both ways it's fabulous.  A word to the wise: this ice cream is quite soft even after extra time in the ice cream maker.  It really does need to finish setting up in the freezer.  So plan ahead... and know that german chocolate cheesecake ice cream is completely and totally worth that extra effort!

German Chocolate Cheesecake Ice Cream
Submitted by Mindy ~ The Sisters Cafe

4 oz cream cheese - softened
1 cup sugar
1 oz unsweetened chocolate, melted (can substitute semisweet chocolate chips)
1 1/2 teaspoons vanilla
1 1/4 cup milk
1/2 cup heavy cream

Topping:
3 tablespoons evaporated milk
3 tablespoons sugar
2 tablespoons butter
2 tablespoons beaten egg
1/4 teaspoon vanilla
1/3 cup chopped pecans
1/3 cup coconut

Beat sugar, cream cheese and chocolate together until smooth.  Gradually add milk and cream.  Freeze according to manufacturers directions.  Prepare topping while ice cream freezes.  When freezer stops, gently fold in clumps of topping mixture.  Reserve 1/4 cup garnish.  Store in home freezer to firm up.

For topping: In a small pan, combine milk, sugar, butter, egg and vanilla.  Cook, stirring constantly until thickened.  Remove from heat and stir in nuts and coconut.  Cool.  Fold into ice cream after dasher is removed at the end of the freezing process.

Recipe Source: Darla Evanson  (If you have a wedding or other event coming up, you definitely should check her out - $5 buffets with all the food made from scratch.  Amazing!)

Julia Child's Favorite Brownies

Did you know Julia Child's 100th birthday would have been yesterday? Such an amazing woman deserves to be remembered on her birthday, especially her 100th birthday.  So in honor of Julia, I whipped up her favorite brownie recipe last night.  These brownies require some extra work, but in case you are waffling about whether they are worth the effort.... they are.  Definitely.  Julia's brownies not only have a deep chocolate flavor, they are the perfect combination of cakey and chewy.  They are decadent, rich, and satisfying.  As in, I savored every bite of my brownie, but my chocolate, sugar, and overall dessert craving was perfectly satisfied with one.

Julia's Favorite Brownies
Submitted by Mindy ~ The Sisters Cafe

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Directions:

1. Put a rack in the center of the oven and pre-heat to 350 degrees.

2. Sift together the flour and salt; set aside.

3. Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.

4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.

5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.

6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.

7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.

8. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.

9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10. Pour and scrape the batter into an un-buttered 9-inch square baking pan.

11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.

12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.

13. Remove from oven and cool in the pan on a rack before cutting.

Double Chocolate Cupcakes with White Chocolate Frosting and a Candy Cane Dusting

These cupcakes are made from my all time favorite cake recipe Classic Chocolate Bundt. Have you made it?  If you haven't you should--it is amazing!   I simply took that batter and instead of using a bundt pan, I divided into two mini muffin pans.  They were very moist and made the perfect base for my favorite white chocolate/ cream cheese frosting.  For Christmas I added a dusting of crushed candy cane.  They were pretty and very tasty!  I got some little  red and white treat boxes from the Martha Stewart line at Micheals and the boys helped me deliver them to our neighbors for Christmas.  Then of course we came home and enjoyed some ourselves:)  They were a big hit with my family!  I think you will love them too!

 I can't believe Christmas is in less than a week!  How are your preparations coming?  We are busy wrapping gifts, making treats and blasting Christmas Carols!  I love this time of year!  After having a "tebowing" wiseman (at the church party-no less:)  I have decided this last week before Christmas I am going to help my little family understand the significance of the Nativity better with nightly devotionals/ discussions about each character.  More on that here--I am so excited:)

Merry Christmas friends!  Good luck this last week getting everything done on your lists!

Double Chocolate Cupcakes with White Chocolate Frosting and a Candy Cane Dusting
submitted by Melanie~The Sisters Cafe

1 devils food cake mix (Dry–don’t make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips-(I used mini chips for this)

Preheat oven to 350.  Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into greased mini muffin pans.
Bake approximately 15 minutes at 350. Cool completely and frost.

White Chocolate Frosting:
8 ounces of cream cheese, softened
1 stick of butter, softened (8oz)
2 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
3 cups powdered sugar

Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled cupcakes.

Finish off with a sprinkle of crushed candy cane or pretty sprinkles.

Double Chocolate Mint Cookies

Christmas and cookies seem to go together, right?  It seems like everyone is making cookies and there are lots of wonderful ones to choose from.  Traditionally, at our home it was Grandma's shortbread cookies with fondant frosting... a fantastic recipe!  However, very time intensive.  Sooooooo, if you don't have the energy to take on the task (or you have a billion cookies to make and give away), I have a delicious and much easier recipe for you.  These cookies are soft, minty, fudgey little treats with pockets of melted chocolate inside (at least when they're eaten fresh out of the oven... but then, is there any other way to enjoy cookies?!)  And this recipe makes a whole bunch, around 8 dozen actually!  If you don't need all 8 dozen right away (like me usually) I like to form long rolls/logs with the leftover cookie dough, wrap them in plastic wrap and tin foil and pop them in the freezer.  When you want warm cookies from the oven, take out the roll, slice off as many cookies as you need, and store it back in the freezer.  They bake up deliciously and it's a great way to have fresh cookies in a hurry - perfect of the holidays, especially if you have family coming in town.

Double Chocolate Mint Cookies
submitted by Brittany ~ The Sisters Cafe

2 cups butter, barely softened
2 cups white sugar
2 cups brown sugar
4 eggs
1 tsp vanilla extract
2 tsp peppermint extract
4 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips

Cream together butter, white sugar, brown sugar and eggs.  Mix in remaining ingredients.  Blend well.  Drop by teaspoonful onto an ungreased cookie sheet.  Bake at 350 degrees F for 8-9 minutes.  Do not overbake - cookies will be soft.  Cool about 1 minute on cookie sheet then remove to counter top to cool completely.

Nutella Hot Chocolate

One of my favorite things about cool weather is breaking out the hot chocolate!  This Nutella hot chocolate is one of my favorites.  I've been making it almost constantly the past week or two.  Brittany was the one who officially got me started.  She used to make us homemade hot cocoa in high school, often on Sunday nights or after we'd both come home from hanging out with friends.  We'd chat and laugh as she stood whisking at the stove, then we'd continue to talk as we sipped our way through a warm, chocolaty drink.  A lot of heart-to-heart conversations were made over a warm mug of homemade hot cocoa.  I imagine this might be the perfect way to start the Thanksgiving baking next week!  This is the easiest recipe and tastes decadent.  Hopefully you'll have a few sisters (or sisters of your heart) to share a warm mug of Nutella hot chocolate with before the craziness all begins!

Nutella Hot Chocolate
Submitted by Mindy ~ The Sisters Cafe

1 cup milk
2 tablespoons Nutella

Whisk milk and nutella in a saucepan over medium heat until combined and frothy.  Serve with whipped cream or marshmallows.

(This recipe is one serving.  You can easily double, triple, quadruple the recipe depending on how many servings you want to make)

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