Snacking In The Parks: Chocolate Covered Strawberries Dole Whip Hack

Take a look at this beauty! Chocolate covered strawberries with with a dole whip! No, this is not the latest Disneyland creation but one you can make yourself!

I started this simple hack by purchasing a strawberry and chocolate cup from Tropical Imports in Adventureland and then headed off to purchase a dole whip. I then took a seat over at the Jolly Holiday and took the stems off the strawberries and placed then to make it look as visually appealing as I could. Then I drizzled the chocolate from the chocolate cup all over the strawberries and dole whip! That's how simple that was! Dig in and enjoy! You're welcome!

Snacking In The Parks: Banana Corn Dogs to Celebrate Disney's Zootopia!

To celebrate Disney's Zootopia, Award Wieners in Disney California Adventure is offering the banana corn dog from today (February 22nd until March 18th). Yes, you heard correct, banana corn dogs! Two bananas dipped in a corn and  honey batter and topped with powdered sugar! It also comes with chocolate and raspberry (or as they call it - red "pawpsicle") dipping sauces!

The windows at Award Wieners have a description of the banana corn dogs!

These banana corn dogs are delicious! I recommend first dipping a banana in the raspberry sauce first then the chocolate! And at only $5.99 plus tax you can't go wrong with this awesome snack! Now excuse me while I go back in line and get another order!

Chocolate-Dipped Brownie Bites Recipe

Ingredients:

• 
  3/4 cup sugar
• 1/3 cup butter
• 2 tablespoons water
• 4 cups semi-sweet chocolate chips, divided
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons shortening
• red and green M&M's or red and green gumdrops or melted white chocolate chips or other Christmas candies or candy sprinkles

• Directions:

  1. 1
     For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
  2. 2
     Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
  3. 3
     Add eggs, one at a time, beating well after each addition.
  4. 4
     Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
  5. 5
     Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
  6. 6
     Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
  7. 7
     For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
  8. 8
     Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
  9. 9
     Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
  10. 10
      Let stand until set. Store in a sealed container in a cool place.

Chocolate Cherry Creams Recipe

Ingredients:

• 
  1 cup semi-sweet chocolate chips
• 1/3 cup evaporated milk
• 1 1/2 cups sifted powdered sugar
• 1/3 cup chopped nuts
• 1/3 cup chopped maraschino cherry, well drained
• 1 1/4 cups coconut or 1 1/4 cups chopped nuts

• Directions:

  1. 1
     Melt chocolate and milk over low heat.
  2. 2
     Remove from heat.
  3. 3
     Stir in powdered sugar, nuts and cherries, mix well.
  4. 4
     Chill until cool enough to handle.
  5. 5
     Shape into 1-inch balls and roll in nuts or coconut.
  6. 6
     Chill at least 4 hours.
  7. 7
     Keep chilled.

Chocolate Guinness Cupcakes Recipe!

Ingredients:

10 tablespoons unsalted butter
1 cup Guinness stout
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup reduced-fat sour cream
2 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda

Directions:

1 Pre-heat oven to 350 degrees.

2 Grease a 9-inch springform pan and line with parchment paper.

3 In a large saucepan, combine Guinness and butter.

4 Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.

5 In a small bowl, combine sour cream, eggs and vanilla; mix well.

6 Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.

7 Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

Source: http://www.food.com/recipe/chocolate-guinness-cupcakes-416263

Chocolate-Chunk Blondies Recipe!

Ingredients:

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 tablespoons Bourbon or 2 tablespoons dark rum
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
9 ounces semisweet chocolate, cut into large chunks
1 1/2 cups coarsely chopped macadamia nuts


Directions:

1 Heat oven to 350 degrees. Butter 13x9-inch baking pan.


2 Using electric mixer, cream butter and both sugars in mixer bowl until light. Add eggs and nix until blended. Mix in bourbon and vanilla.


3 Sift flour and baking soda together and add to batter. Mix on low speed just until blended. Stir in chocolate and nuts. Spread dough evenly in prepared pan.


4 Bake until wooden pick inserted in center comes out nearly clean, about 25 minutes. Let cool completely in pan on wire rack. Cut into 24 bars.

Source: http://baking.food.com/recipe/chocolate-chunk-blondies-350016

Chocolate-Covered Strawberry Brownies Recipe!

What you'll need

• Brownies:
• 1 stick (1/2 cup) salted butter, melted
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup all purpose flour
• 
  
• Strawberry Buttercream:
• 1 stick salted butter, slightly softened
• 1/2 cup pureed strawberries (about a heaping cup of frozen strawberries, thawed and blended smooth)
• 3 cups powdered sugar
• 
  
• Chocolate Ganache:
• 1/4 cup semi sweet chocolate chips
• 1/4 cup heavy whipping cream
• 2 TBS light corn syrup

Helpful Tip:

Make sure your brownies are good and chilled before cutting and serving -- they will cut a lot neater that way!!

Notes:

Makes about a dozen three inch brownies.

Variations:

Is your sweetie a fan of raspberries or blackberries? Feel free to sub any pureed berries in place of strawberries.

How to make it

1. Preheat oven to 350.  Line a 7x10 or 8x8 pan with foil and spray with nonstick cooking spray.  Set aside.
2. In a large bowl, whisk together melted butter and cocoa powder until smooth.  Add sugar and whisk until blended.  Whisk in eggs, one at a time, then whisk in vanilla and flour just until no flour streaks remain in batter.  Spread evenly in prepared pan and bake for about 20 minutes or until brownies are puffy and a knife inserted in the center comes out clean.  Remove brownies from oven and let cool completely before frosting.
3. Prepare frosting:  In the bowl of your mixer, beat butter and pureed strawberries until blended.  Mixture may look a little curdled -- this is okay.  With the mixer on low, slowly add the powdered sugar, mixing on low until just blended.  Increase mixer speed to high and beat for one minute.  Frosting should be smooth and fluffy.  Spread frosting evenly over prepared brownies and chill for about 30 minutes.
4. Prepare ganache:  In a small microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about two minutes, stopping every 30 seconds to stir.  Repeat process until melted and smooth.  Stir in corn syrup and let ganache sit for a bit until it's cooled and thickened.  Pour ganache over chilled brownies and let brownies chill several more hours until firm.  Cut and serve.
5. Source: http://spoonful.com/recipes/chocolate-covered-strawberry-brownies

Chocolate Brownie Waffles Recipe!

Makes 6 waffles

 

Ingredients:

1/2 cup shortening
1 1/4 cups sifted cake flour
2 well beaten eggs
1 cup sugar
2 ounces unsweetened chocolate
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup chopped nuts (optional)

Directions:

1 Beat shortening until creamy and fluffy.
 

2 Slowly adding in sugar, continue creaming shortening with sugar.
 

3 When light, add in melted chocolate, then eggs.
 

4 Blend well.
 

5 Sift dry ingredients together, add alternately with milk with the vanilla added.
 

6 Add in the nuts and blend well.
 

7 Bake batter in a waffle iron.

Source: http://www.food.com/recipe/rich-chocolate-brownie-waffles-33302

Sourdough Chocolate Malt Dessert Waffles Recipe!

Makes 10 waffles

 

Ingredients:

Sponge

1 cup proofed sourdough starter (8 oz.)
1 1/4 cups water, cool (10 oz.)
1 1/2 cups whole wheat flour, 100% (6 oz.)

Batter

1/2 cup cocoa, Dutch preferred (1 1/2 oz.)
1/2 cup instant malted milk powder (2 1/4 oz.)
1 teasoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar (5 1/4 oz.)
2 large eggs
6 tablespoons butter, unsalted, melted (cool slightly)
2 teaspoons vanilla (or substitute Kahlua)
3/4 cup chocolate chips, semi sweet (4 1/2 oz.)

Garnish

ice cream
whipped cream
chocolate syrup
banana
nuts

Directions:

1 Night Before:.
 

2 Proof your starter by adding one cup of flour and one cup of water to 1/4 cup of starter.
 

3 Next Morning (Prepare sponge 6-8 hours in advance):.
 

4 Pour 1 cup proofed starter into a medium size mixing bowl.
 

5 Stir in the water and whole wheat flour and mix until thoroughly combined.
 

6 Cover bowl and set aside for 6 - 8 hours.
 

7 To Make Batter:.
 

8 Whisk together the dry ingredients, sifting if necessary to remove all lumps.
 

9 To the sourdough sponge, stir in the eggs, flour mixture, melted butter, vanilla and chocolate chips.
 

10 Mix thoroughly.
 

11 To Bake Waffles:.
 

12 Pour about 1/2 cup of batter into greased, preheated waffle iron.
 

13 Bake until the steam stops coming out of the sides of the iron.
 

14 The waffles will be soft and tender when removing from the iron, however they will crisp up as they cool.
 

15 To Serve:.
 

16 Top with ice cream, fruit and sauce and whipped cream.

Source: http://www.food.com/recipe/sourdough-chocolate-malt-dessert-waffles-377784

Chocolate Zucchini Cupcakes Recipe!

What you'll need

• 2 cups brown sugar

• 1/2 cup (1 stick) butter, melted and cooled slightly
• 1/2 cup vegetable oil
• 3 eggs

• 2 teaspoons vanilla

• 1/2 cup buttermilk

• 2 cups grated unpeeled zucchini
 (around 2 medium zukes)
• 1 cup chocolate chips
 (I used milk chocolate, to the horror of my life partner who likes his chips dark, dark, dark)
• 2 cups flour

• 1 cup unsweetened cocoa powder
• 2 teaspoons kosher salt (or half as much table salt)
• 2 teaspoons baking soda

• 1/4
 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 cup chopped walnuts, toasted at 350 for 5 minutes (optional, of course)
• Powdered sugar for topping (also optional)

Notes: I use a box grater for the zucchini: the food processor is quicker, but the shreds are kind of big and disinclined to melt moistly into the cupcakes.

How to make it

1. Heat the oven to 350ºF, and line 2 12-cup muffin tins with paper liners. Or line only one muffin tin, and grease and flour an 8-inch cake pan.
2. In one bowl, mix together the sugar, butter and oil. Beat in the eggs, one at a time, and beat well after each.
3. Stir in the vanilla, buttermilk, zucchini, and chocolate chips.
4. In another bowl, whisk together all of the dry ingredients, except the walnuts.
5. Pour the wets into the dries, and mix well until combined, adding the walnuts at some point, around halfway through the mixing. You don't want to over-mix the batter, but you don't want to leave hidden pockets of flour either.
6. Now scoop the batter into the cupcake liners, filling each one about 3/4 of the way, then scrape the rest of it into the prepared cake pan, if you're making a cake too. Pop the pans in the center of the oven and set a timer for 25 minutes.
7. When the timer rings, check the cupcakes: your want them just set, with no jiggliness on top, true, but also without an excess of bakedness -- they'll continue to bake a bit as they cool, and you really want these moist; a toothpick should come out with some damp crumbs clinging to it. If they need another minute or two, give it to them. Check the cake at 30 minutes -- mine took 33 minutes for perfect, moist doneness.
8. Cool on a rack and, if you like, sift powdered sugar over them before serving.

Source: http://spoonful.com/recipes/chocolate-zucchini-cupcakes

Chocolate Bon Bon Pops Recipe!

 

Makes 20 pops

 

Ingredients:

18 chocolate sandwich style cookies, with cream filling (Oreo's are good)
1 1/2 cups pecans, toasted (or walnuts or nuts of choice)
2 tablespoons orange juice (or orange liqueur)
1 tablespoon light corn syrup (clear color)
2 tablespoons unsweetened cocoa powder
20 lollipop sticks
1 (12 ounce) package milk chocolate chips or 1 (12 ounce) package semi-sweet chocolate chips
1 tablespoon vegetable shortening

Directions:

1 In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
 

2 Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
 

3 In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
 

4 Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
 

5 Makes 20 pops.
 

6 To Store: Place in covered container; refrigerate up to 1 week.

Source: http://www.food.com/recipe/chocolate-bon-bon-pops-355552

Chocolate Amaretto Ice Cream Cake Recipe!

 

Serves 4-6

 

Ingredients:

4 scoops chocolate ice cream (slightly softened)
1 angel food cake (rectangular store bought)
amaretto liqueur
cocoa powder

Directions:

1 NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
 

2 Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
 

3 Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
 

4 Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
 

5 Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
 

6 Scoop 4 heaping scoops of ice cream into the center of the cake shell.
 

7 Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
 

8 Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!

Source: http://www.food.com/recipe/chocolate-amaretto-ice-cream-cake-280250

Chocolate Blackout Pudding (From Scratch) Recipe!

 

Makes 8 servings

 

Ingredients:

3 cups low-fat milk, divided
4 tablespoons cornstarch or 5 tablespoons arrowroot
1 egg yolk
1 egg
1/2 cup plus 2 tablespoons sugar
2 tablespoons good quality cocoa, preferably Dutch-processed
3 ounces unsweetened chocolate, cut into small pieces
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, cut into small pieces
2 teaspoons vanilla extract
1 tablespoon brandy (optional) or 1 tablespoon Grand Marnier (optional)
whipped cream (optional)

Directions:

1 In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
 

2 In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
 

3 Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
 

4 Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.

Source: http://www.food.com/recipe/chocolate-blackout-pudding-from-scratch-480945

Mini Tiramisu Eclairs Recipe!

Servings: 24

Ingredients:

1/3 cup water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3 ounce) packages ladyfingers, split
8 ounces mascarpone cheese or 8 ounces cream cheese, softened
1 1/2 cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsel
1 tablespoon butter
1 tablespoon whipping cream

Directions:

1 Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.

2 Brush cut sides of ladyfingers evenly with remaining coffee mixture.

3 Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.

4 Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

5 Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.

6 Place chocolate mixture in a small heavy-duty zip-top bag.

7 Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.

8 Let stand until firm.

9 Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.

10 Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.

11 Snip a tiny hole in 1 corner of bag.

12 Drizzle eclairs evenly with coffee-powdered sugar mixture.

13 Place on a serving platter, cake stand, or in candy boxes, if desired.

Source: http://www.food.com/recipe/mini-tiramisu-eclairs-155902

Chocolate Coconut Macaroon Cups Recipe!

 

Makes 12

 

Ingredients:

2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
1/2 cup sliced almonds

Directions:

1 Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
 

2 In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
 

3 Add coconut; mix until well coated. ***I would add the sliced almonds in at this point with the coconut. They didn't want to stick to the tops of the cookies!***.
 

4 Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
 

5 Sprinkle with almonds and pat on gently.***See note above***.
 

6 Bake until almonds are golden, 20-25 minutes.
 

7 Remove from oven and cool in tin for 5-10 minutes.
 

8 Run a thin metal spatula around the edges to loosen from pan.
 

9 Turn out onto rack to cool completely.
 

10 Cookies keep in an airtight container at room temperature for up to 3 days.
 

Source: http://www.food.com/recipe/chocolate-coconut-macaroon-cups-255881

Chocolate-Cherry Biscotti Recipe!

 

Makes 40 

 

Ingredients:

2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherry
1/2 cup semi-sweet chocolate chips
cooking spray

Directions:

1 Preheat oven to 350°.
 

2 Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
 

3 Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
 

4 Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
 

5 Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Source: http://www.food.com/recipe/chocolate-cherry-biscotti-151459

Double-Chocolate Devil's Food Pancakes Recipe!

 

Servings: 8

 

Ingredients:

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup freshly brewed coffee
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 cup mini chocolate chip

Directions:

1 In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
 

2 In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend.
 

3 Stir in the chocolate chips.
 

4 Heat a lightly oiled skillet over medium-high heat.
 

5 Pour 1/4 cup batter per pancake onto hot skillet.
 

6 Cook 2 or 3 minutes.
 

7 Turn and cook other side for 2 minutes.
 

8 Repeat with remaining pancakes.
 

9 To serve, top pancakes with confectioners' sugar and whipped cream.
 

10 Drizzle with chocolate syrup.

 

Source: http://breakfast.food.com/recipe/double-chocolate-devils-food-pancakes-82187

Devil’s Food Cupcakes Recipe!

 

Makes 24 cupcakes

 

Ingredients:

2/3 cup boiling water
2/3 cup natural cocoa powder
4 ounces semisweet chocolate, chopped
2 tablespoons instant espresso powder or 2 tablespoons instant coffee
4 large eggs
2/3 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
16 tablespoons unsalted butter, softened but still cool

Directions:

1 Place oven rack in lower-middle position and heat oven to 350° degrees. Line 2 standard muffin tins with cupcake liners.
 

2 In small bowl whisk together boiling water, cocoa, chocolate, and espresso powder.
 

3 In medium bowl whisk eggs, sour cream, and vanilla together until well combined.
 

4 Using electric mixer on low speed, combine flour, baking soda, salt, granulated sugar, and brown sugar in large bowl until blended. Incorporate butter by mixing it in on low speed, about 1 minute. Add egg mixture in 2 additions, then beat at medium speed, scraping down sides of bowl as needed, until combined, about 1 minute.
 

5 Add chocolate mixture and beat at medium speed until incorporated, about 1 minute.
 

6 Divide batter evenly among the prepared 24 cupcake liners.
 

7 Bake until tester inserted in cupcake comes out with a few moist crumbs attached, about 20 minutes.
 

8 Cool cupcakes in muffin tins for 10 minutes before removing and cooling completely on wire rack.
 

9 Frost using White Chocolate Frosting (White Chocolate Frosting) or Dark Chocolate Frosting (Dark Chocolate Frosting) if desired.

Source: http://www.food.com/recipe/devil-s-food-cupcakes-414789

Cafe Chocolate Strawberry Frappe Recipe!

 

 Ingredients:

1 cup french roast strong coffee, brewed but cold
3 scoops strawberry ice cream
1/4 cup chocolate syrup
3 tablespoons sugar
1 cup ice cube
ripe strawberry (optional)
whipped cream (optional)

Directions:

1 In blender combine ice cream, chocolate syrup and sugar.
 

2 Pulse just to blend.
 

3 Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed.
 

4 Pour into glasses.
 

5 Optional garnish:.
 

6 Top with dollop of whipped cream and a fresh strawberry .

Source: http://www.food.com/recipe/cafe-chocolate-strawberry-frappe-206510

French Silk Chocolate Pie Recipe!

 

Ingredients:

1 keebler 8-inch graham cracker crust (or homemade)
1/2 cup unsalted butter, softened
3/4 cup sugar
2 ounces unsweetened chocolate squares
1 teaspoon good vanilla
2 eggs
Cool Whip
1 Plain Hershey Bar, room temp
maraschino cherry (optional)

Directions:

1 In microwave, melt chocolate, set aside to cool.
 

2 In medium bowl, cream butter, gradually add sugar, cream well.
 

3 Mix in melted, cooled chocolate and vanilla.
 

4 Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.
 

5 (Beat until no longer any grains of sugar).
 

6 Spoon and smooth into pie crust.
 

7 Chill until set, about 1 hour.
 

8 Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.
 

9 *Double this recipe for a 9-inch deep dish pie.

Source: http://www.food.com/recipe/kellys-french-silk-chocolate-pie-110397