Chocolate Dipped Frozen Bananas

Frozen bananas dipped in chocolate. These have the texture of a frozen ice cream bar, but they are so much healthier.


Chocolate Dipped Frozen Bananas

• Bananas
• Dark Chocolate
• Popsicle Sticks
• Sprinkles, Shredded Coconut, Nuts

Cut bananas in half and insert the popsicle sticks then place in the freezer until frozen.

Melt chocolate in a coffee mug by placing in the microwave 30 seconds at a time,
stirring until the chocolate is melted.

Dip frozen bananas into the chocolate and place on wax paper. Quickly top with sprinkles, coconut or nuts. Put back in the freezer until you are ready to eat.

Mississippi Mud Pie

This is yet another famous recipe my grandma had up her sleeve. It's been a family favorite since before I was even born. I love making it because its very basic and easy to make. Biting into it feels chocolatey, cooling and refreshing.

Mississippi Mud Pie

• 1 1/2 cups flower
• 1 1/2 sticks butter
• 3/4 cup finely chopped walnuts
• 8 oz. package cream cheese
• 1 cup confectioner's sugar
• 12 oz. container cool whip
• 2 small packages instant chocolate pudding
• 3 cups cold milk

1. To make the crust, mix together flower, butter, and chopped walnuts. Press in large 11x7 baking pan or separate individual mini pie pans. Bake at 350 degrees for 25 min then let it cool completely.

2. To make the 1st layer, beat together cream cheese and sugar. Then fold in 1 cup of cool whip from the 12 oz. package and spread evenly throughout pan(s).

3. For the 2nd layer, mix the pudding and milk for pie on box. Then spread evenly on top of 1st layer.

4 . For the 3rd layer just top pan(s) with the rest of the cool whip. If you like, you can top it with some chopped nuts and shaved chocolate shavings.

The Best Nutella Chocolate Rice Pudding

This rice pudding is the best I've ever had. Don't you just love it when your experiments come out better than you imagined? I found this really neat rice pudding spot called Rice to Riches in Manhattan. They have about 20 different flavors with 12 types of toppings. This inspired me to come up with my own chocolate rice pudding recipe. I took my grandmother's basic rice pudding recipe and "chocolatized" it. They're perfect if you're on a gluten-free diet. You can also use other chocolates like semi-sweet chocolate, chocolate chips, white chocolate chips, etc. or add marshmallows, coconut, or what ever else you can come up with.

My Nutella Chocolate Rice Pudding

• 1 cup rice
• 2 cups water
• 2 cups milk
• 1/2 cup sugar
• 1 tablespoon unsweetened cocoa powder
• 1 egg yolk
• 1/2 cup heavy cream
• 4 tablespoons nutella

1. In a medium sized heavy sauce pot, add rice, water, milk, sugar, and cocoa powder. Bring to a boil then set heat to low and cover, stirring every few minutes. When all the liquid is absorbed, check the rice to see if it's soft and cooked through. If not add more milk or water, a half a cup at a time until the rice is soft and creamy.

2. In a small bowl, whisk heavy cream and egg yolk. Temper the cream by adding 1/4 cup of the rice pudding to the cream, mixing well then adding another 1/4 cup of the pudding. Keep doing this until mixture is warm so you don't make scrambled eggs. Pour cream mixture into pot and stir well.

3. Add nutella to the rice pudding until well combined.

Can be served hot or cold. Serves about 6-8.

Chocolate Clouds

I found this recipe on the HERSHEY'S website. These cookies are light and airy and even better the next day. They just melt away the moment you take that bite. They're extremely addicting and gluten-free. If you pick one up, you'll never want to put it down.

Chocolate Clouds

• 3 egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons HERSHEY'S Cocoa
• 12-oz. pkg. HERSHEY'S Special Dark Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1. Heat oven to 300°F.

2. Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.

3. Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature. Makes about 30 cookies.

Carrrot Cake

Spring is a time of birth and these cupcakes represent just that. This is a cute theme for Easter or even Mother's day. I made them for a family dinner party and everyone loved them. I got this carrot cake recipe from Ina Garten.

Carrot Cake

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts
• Chocolate eggs

Frosting

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' sugar

1. Preheat the oven to 350 degrees F.

2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

3. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

5. When the cupcakes are cool, frost them generously. To pipe the grass, I used Wilton's tip #233. For more detailed instructions you can go here. I topped the with whopper's egg shaped chocolate.

St. Patrick's Day Green Velvet Cake

Why not?

St. Patrick's Day Green Velvet Cake
Adapted from Paula Deen

Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegetable oil
• 1 cup light buttermilk
  
• 2 large eggs
• 1 tablespoon green food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 1/2 cups confectioner's sugar
• 1 1/2 packages cream cheese
• 1 1/2 teaspoons vanilla
  

1. Cake: Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.

3. Fill bundt pan with the batter. Bake for about 50 minutes. Test the cake with a toothpick. Remove and cool completely before frosting.

4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cake or spread on with a spatula.

Red Velvet Cupcakes

OMG! I don't know one person who doesn't like these red velvet cupcakes. I know red velvet originated from the South, but whoever came up with the idea is a genius! I brought the batch over to a family party for dessert and they were gone within five minutes. Everyone loved them and now I have orders coming in for birthday parties. What did I get myself into?! (Just kidding, I love making them.) These make a perfect treat for Valentine's Day.

I've made Red Velvet many times and have experimented with the ingredients to finally come up with what I think is THE perfect red velvet recipe.

Red Velvet Cupcakes
Adapted from Paula Deen

Cupcakes:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegetable oil
• 1 cup light buttermilk
  
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 1/2 cups confectioner's sugar
• 1 1/2 packages cream cheese
• 1 1/2 teaspoons vanilla
  

1. Cupcakes: Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.

3. Fill 2/3 of the cupcake holders with the batter. Bake for about 20 minutes. Test the cupcakes with a toothpick. Remove and cool completely before frosting. Makes about 24 cupcakes.

4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cupcakes or spread on with a spatula.