Tag Archives forchocolate

Gluten Free Peppermint Bark Recipe

Gluten Free Peppermint Bark Recipe

Gluten Free Peppermint Bark Recipe

Do you need a gluten free holiday treat? Well, I did since my husband is gluten free. I wanted something that was quick and easy to make. I needed something that looked pretty and tasted great. I also wanted something the kids could help me with. This gluten free peppermint bark was the answer and it takes just minutes to make. Continue reading

S’mores Pie Parfait

Being sick is my least favorite thing – ever. If I had to choose between being sick and going to the dentist every day for the rest of my life I’d have to go with the dentist. I’ve been sick more than half of the year and now that I’m finally shaking this nasty cold my tastebuds are back to functional. I wouldn’t wish not being able to taste on anyone. Well, unless you’re stuck with nasty food and then maybe.


I wanted my first treat to be something special; something to make these past 3 weeks not be in vain. You’d think the first thing I thought of was chocolate because, well, I’m human – but no. What I thought of first was so much more than just chocolate; I wanted S’mores. During the past 3 weeks I’ve been whining like a kid so it’s only fitting that I’d want a childhood favorite to comfort me. Well, that’s my logic at least.


Realizing that I’m not actually a child (except at heart) I decided to make something with a little more grown up feel. I went with a S’mores Pie at first and while it was simple to make and tasted great, it was missing something. I opened the fridge to get some inspiration or answers to what was missing and it was staring me in the face. Yogurt. Greek yogurt to be exact. And from there it was all downhill. I went with a S’mores Parfait and it was just what the doctor called for.


Of course you can stick with the S’mores Pie if you’d like, but the yogurt adds something great.

S’mores Pie Parfait
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • 2 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1 1/2 cups chocolate pudding
  • 4 ounces semi-sweet chocolate, softened in the microwave
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 jumbo marshmallows or 1 1/2 cup regular marshmallows
  • 2 cups greek yogurt
  1. Preheat the oven to 350 degrees F
  2. In a medium sized bowl, combine the graham cracker crumbs and melted butter. Pat into the bottom and sides of a pie dish.
  3. MIx together the pudding, softened chocolate, eggs and vanilla in a bowl and spread into the pie dish over the graham cracker crust.
  4. Top with the marshmallows and bake for 20 minutes.
  5. Allow to come to room temperature and dump into a large bowl.
  6. Add a tablespoon of the yogurt to the bottom of your serving dishes.Take turns layering the crumbled pie and yogurt to fill the dishes.
  7. Refrigerate for 2 hours and serve.


Mounds Valentine’s Day Cupcakes

Valentine’s Day is a day to celebrate love, right? What better way to celebrate than with Dark Chocolate cupcakes filled with a delicious coconut filling and topped with unbelievable Dark Chocolate Frosting? Yea – I thought that would get your attention. See, people talk back, make you mad and hurt your feelings. Chocolate on the other hand… Chocolate is a friend indeed. No matter what chocolate is there for you – to comfort you, to brighten your day and to help you get over that someone who broke your heart.

Think of the one thing you’re most passionate about. These Mounds Cupcakes take that passion and intensify it times infinity – seriously. Whether it’s your job, your family, your car or your dog – these will make you love them all the more. Totally delicious and a lot easier than you may think.
To get started you need a box of dark chocolate fudge cake mix. Feel free to make your own from scratch if you want, but I use a box of Duncan Hines Dark Chocolate Fudge cake mix – it gets the job done. Prepare the mix, line your cupcake pan with liners and fill halfway. Follow the directions for the cupcakes. Mounds-Valentines-Day-Cupcakes111
While the cupcakes are baking prepare the Mounds filling *(recipe below – adapted from here)* and the dark chocolate frosting *(again, below – adapted from here)*. You’ll want to set them in the fridge to cool off while you’re waiting for the cupcakes.

When the cupcakes are done baking allow them to cool and score (cut x’s) into the center top of the cupcakes. Cut as far down as possible without going through to the lining.

Fill the newly formed holes with the coconut filling and then top with the dark chocolate frosting. The frosting will be thin so it’s more like pouring it (unless you add lots of powdered sugar). Chill them overnight to let the frosting set, or sit down with your cupcakes and indulge as much as necessary to feel the love of Valentine’s Day 🙂 They also make great gifts and treats if you’re spending the day with someone special.
Mounds Valentine’s Day Cupcake Filling & Frosting
Recipe Type: Dessert
Author: Amber
  • [b]For the Filling:
  • [/b]
  • 1 cup sweetened flaked coconut
  • 1 cup powdered sugar
  • 3 tablespoons cornstarch
  • 2 cups (1 can) of coconut milk[br]
  • [b]For the Frosting:[/b]
  • 1 cup powdered sugar + more to reach desired consistency
  • 1 bag dark chocolate chocolate chips
  • 1/4 cup canned evaporated milk
  • 3 tablespoons butter
  1. [b]For the Filling:[/b][br]
  2. Bring coconut and milk to a simmer over medium heat.
  3. Sift together the sugar and cornstarch then add to milk mixture.
  4. Stir the filling mixture continuously until it thickens; store uncovered in the refrigerator until ready to use.
  5. [br]
  6. [b]For the Frosting:[/b]
  7. Combine everything but the sugar in a microwave safe bowl. Heat in the microwave for 40 seconds. Stir
  8. Return to the microwave for 20 more seconds.
  9. Remove the bowl (carefully) from the microwave and stir in sugar. Combine well, adding more sugar to reach your desired consistency.
  10. Stir in the fridge until you’re ready to use.

Brownie Brittle Review

Everyone loves brownies…Am I right?  And a lot of people love peanut brittle, but how many of you have had Brownie Brittle? I’m pretty sure most of you kept your hands down!

In 1992, Sheila G. Mains (that’s Sheila G), made her family’s brownie recipe famous, and made a name for herself in the business.  You may have tasted her delicious original brownies at a theme park, or a restaurant.  The brownie brittle idea came from everyone’s love of the “crunchy edges” that you get from the corner and edge of the brownie pan.  Sheila would find her way into the kitchen and “steal” some of the crunchy edges from the cooling racks to eat while working in her kitchens.  It had the same great taste as her brownies, but with that extra added crunch that you could only get from the edges! Brownie-Brittle
That made her think about how she could make brownies that ALL had the same great crunch as the edges.  I’m sure you’re wondering how she did it, but that’s a secret she’ll never tell.

I’m one of those people who tries to keep the brownie corner pieces to myself. They’re so good and usually have a nice bit of saltiness to them. The majority of my food cravings are for something crunchy and a little salty, so brownie corners fit the bill. Trying Brownie Brittle for the first time I was skeptical about the comparison. After all, how could something from a bag compare to something fresh out of the oven? Chocolate-Chip-Brownie-Brittle
Brownie Brittle comes in 3 flavors: Chocolate Chip, Toffee Crunch, and Traditional Walnut. My family and I tried the Chocolate Chip and Toffee Crunch Brownie Brittle.  My 10 year old quickly grabbed for the bag of Chocolate Chip Brownie Brittle because, well, they were chocolate chip. He tore into the bag like I hadn’t fed him in a week (I feed him multiple times a day, I swear) and began to eat. He was intrigued by the different sizes and shapes of the brittle. He doesn’t like peanuts so he’s never had peanut brittle – this was the closest he’s come.

While I can’t compare this to peanut brittle (it’s not sticky or hard) it  is definitely delicious. It’s like a thin, airy yet crisp cookie that’s packed with flavor. The Chocolate Chip Brittle was my sons favorite. He loved finding a piece filled with chocolate chips – which was pretty much every piece. I, on the other hand, am smitten with the Toffee Brownie Brittle. They are just as delicious as the Chocolate Chip Brownie Brittle but with the slightest salty undertone that I love from toffee. They don’t have an overwhelming toffee flavor – but you can tell it’s there. Especially when you get a piece with lots of toffee bits! Toffee-Brownie-Brittle
There are a lot of crumbs collected when eating Brownie Brittle, so be sure to put on a bib or at the very least eat it over a plate or bowl! They’re also highly addictive. I had to beg John to take the bag away from me because my hand just kept dipping in to pull out more! It’s not all bad though – at 120 calories per serving (4 servings per bag) the guilt is minimal if you do happen to eat the entire bag.

So, do I recommend Sheila G’s Brownie Brittle? Only if you are ready for  delicious treat you may or may not be able to tear yourself away from. Oh, and if you’re prepared to share – everyone will want some of these as they bring the best part of the brownie to an air tight bag in your pantry! You can buy  Sheila G’s original Brownie Brittle on her website, and like Brownie Brittle on Facebook to stay up to date on the latest flavors and more.