Strawberry Hot Chocolate Bombs and Halloween Preparations

Strawberry Hot Chocolate Bombs

 

I don't know where this week has gone, I woke up Monday morning and now it is Wednesday!  Work has been unusually busy this week and I've had all kinds of things to do in order to get ready for Halloween.  I've made hot chocolate bombs, paint your own cookies and now I'm working on some truffle stuffed chocolate frogs all for our little trick or treaters.  

Chocolate hot chocolate bombs ready for bagging.

I love seeing all the kids in their costumes, of course in Alaska it is hard to see the costumes under their coats, hats, gloves and boots.  But you get the idea (with most of them) and those little boys always think they are so tough and/or scary and the little girls are alway so beautiful in their princess costumes. (YES, I am generalizing and not all boys or girls dress up in those gender typical costumes, give me a bit of grace.)

Mummies  for Mummy Milk

We pull our fire pit to the front of the house and have a fire going all evening, people stop and warm up.  We also have hot apple cider out front and Dave and I stay outside and visit with everyone as their kids stop by for candy.  It  is such a fun evening.  This year we will have to do it a little different.  We will have the fire going but Dave and I will sit back by the house and let parents warm up, to maintain social distance.  Candy bowls will be on a table and kids will help themselves, and hot apple cider will be available, but it will be strictly serve-yourself.  

Dried Strawberries decorate the 
strawberry hot chocolate bombs.

The strawberry hot chocolate mix makes a ton, so I made some for trick or treat bags (we have about 12 special kids I make bags for) and the rest of the mix will go into Christmas treat bags.  If I have more time I'll post my process to make bombs then, or you can search it on Pinterest (that's what I did).

Hot Chocolate Bombs packaged and ready for
trick-or-treaters

I love Avery printable labels.  

I just run them through my printer.

Chocolate truffle frogs, ready to hop in your mouth!

Happy Halloween! I hope you enjoy more treats than tricks.

Pink Hot Chocolate

1 cup Nestlé Strawberry milk mix

1 1/2 cups powdered milk

1 (3.3 oz.) pkg. instant white chocolate pudding mix

2 cups white chocolate chips, or white chocolate bomb shells

marshmallows

Mix strawberry milk mix, powdered milk and white chocolate pudding mix.  If not using white chocolate milk bomb shells, freezer white chocolate chips.  Once frozen blend until finely ground.  Mix white chocolate into strawberry mix.  

To make strawberry hot chocolate.  Mix two tablespoons with 6-8 oz. hot milk or water.  Top with marshmallows.   

Pour hot water or milk over the bomb

Out pops marshmallows and a delicious cup
of hot chocolate.

1 year ago:    Moose in the Morning and Keto Black Widow Cocktail

7years ago:  Cranberry Liqueur

October 28, 2020  Sunrise 9:27am  Sunset 5:40 pm  Temp H 23/ L 10°F

Chocolate Fudge Mug Cake

 

I was talking to my niece the other day and she asked how I was doing, really she asked what I was doing and that she had read my latest blog.  I told her absolutely. nothing.  There might have been another word between absolutely and nothing, but I'm trying to keep it clean.

So, I am working from home, I do my grocery shopping online, I visit with friends through texts or Facetime and my poor husband is my only real company, unless you count the dogs but they are not good at two way conversations.  

And so I reward myself for getting out of bed everyday and getting to work on time, granted lots of times I'm still in my workout clothes until lunch, but I log on at 8:00 sharp and get to work. I know, first world problems.  

I've been making this mug cake a LOT!  Could be why my winter pants are a little tight this year.  I like to underbake this one just a bit so the center is really fudgy and it tastes very decadant. 

Anyone else rewarding yourself for breathing by eating too many treats?  I guess I need to figure out some non-food rewards. I figure anything to get through 2020. The good news is, 2021 and New Year's Resolutions are just around the corner.  So, enjoy this mug cake and reward yourself for getting out of bed.

Chocolate Fudge Mug Cake

1 Tbsp. butter or coconut oil

2 Tbsp. almond flour

1 Tbsp. coconut flour

1 Tbsp. unsweetened cocoa powder

1/2 tsp baking powder

2 Tbsp. powdered erythritol, I like Swerve

2 Tbsp. water or unsweetened almond milk

1 egg

pinch of salt

1 Tbsp. sugar free chocolate chips

Toppings - Optional

• sugar free chocolate sauce
• whipped cream
• sugar free chocolate chips

In a microwave safe bowl, melt butter.  Add almond flour, coconut flour, cocoa powder, baking powder, erythritol, water, egg and salt.  Mix well and scrape down the sides of the bowl.  Ad chocolate chips.  Microwave for 60 seconds, do not over bake, you want it slightly underdone to give it a fudgy center.

Top with chocolate sauce, whipped cream and more chocolate chips.  Enjoy.

1 year ago:    Halloween Cauldron Cookies

5 years ago:  Lessons from the Road - No Bean Soup Before an Airplane Ride

7 years ago:  Dave's Love of a Fire and S'Moretini - Drink of the Week

October 21, 2020  Sunrise 9:04 am  Sunset 6:04 pm  Temp H 26/ L 10°F

New Cabinet and Tea Set and Chocolate Dipped Peanut Butter Cookie Sandwiches

These are over the top, just a bit.  Two peanut butter cookies sandwich a sweet peanut butter buttercream and then are dipped in chocolate.  But my brother deserved them.

I made a deal with my brother that if he brought my tea set from my mom's house I would bake cookies for him.  Well, he did and then really surprised me.

The tea set had been in my family for generations.  My grandpa chewed on the dragon horns when he was a baby and chewed some of them off.  My mom has been keeping it for me until I could bring them home with me.  I always figured I'd pack them up and carry them home, but it seemed like I never had room.  So, my brother brought them for me.

My grandpa chewed the horns off this one.

But then, as an added bonus, he brought my grandma's baking cabinet.  I remember this cabinet hanging in my grandma's kitchen.  It was above the kitchen table and where my grandma kept her recipes and ingredients for baking.  Because I'm the baker in the family, my mom said I could have it when she was ready to let it go.  I couldn't believe my brother brought it with him, that the glass didn't break on the airline and I can't believe it fit perfectly between the two kitchen windows, like it was made just for that space.  My brother put it up for me and so I owe him something pretty special.

I just have to add the drawer pulls to it.  What a special piece of my grandma I have in my kitchen now.

So I made lots of cookies and these were a little extra.  These soft peanut butter cookies with a crispy edge paired with creamy peanut butter filling and then, just a bit of chocolate to make it extra special.  These are a cookie worthy of my grandma's baking cabinet.

Peanut Butter Sandwich Cookies

for the cookies:

1/2 cup butter
1/2 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
3 cups flour
2 tsp. baking soda
1/4 tsp. salt

for the filling:
1/2 cup peanut butter
3 cups confectioner's sugar, sifted to remove lumps
1 tsp. vanilla extract
5-7 Tbsp. milk or cream, depending on consistency desired

for chocolate dip:
1 pkg. chocolate chips plus 2 tsp. shortening or coconut oil
or chocolate melting chocolate disks.

for cookies:
Beat butter, shortening, peanut butter and sugars until light and fluffy.  Add eggs, one at a time, and vanilla extract, mix well.
In a medium bowl, mix flour baking soda and salt.  Add to creamed mixture a spoon at a time until it is all mixed in.  Refrigerate for 2-3 hours.

Preheat oven to 375°F.  Line cookie sheets with parchment paper.

Roll dough into 1" balls, I use my smallest cookie scoop.  Make criss-cross pattern on each cookie with a fork.  Bake for 6-8 minutes.  Cool on cookie sheet for 5 minutes then move to cooling racks.

Meanwhile make filling:
Mix peanut butter and confectioner's sugar with vanilla extract.  Add milk until you reach the desired consistency. Spread or pipe filling on one cookie, firmly press second cookie on filling to make a sandwich.  Place cookies in freezer for 15 minutes.

While cookies are in freezer, melt chocolate.  Dip 1/2 of each cookie sandwich into melted chocolate.  Let excess drip back into bowl, slightly scraping the bottom cookie to remove extra.  Place on cookie sheets until chocolate is firm.  Enjoy.

1 year ago:    Keto Sugar Cookies for a Birthday
3 years ago:   Colorado Work Trip
7 years ago:   The Infamous Fish Stick Casserole and Lasagna Two Ways


September 23, 2020  Sunrise 7:32 am  Sunset 7:52 pm  Temp H 48/ L 38°F

Peanut Butter and Chocolate Mug Cake

I'm a little sad today.  Today, the Prize Patrol was out, awarding someone with $7,000 a week for life, and it wasn't me.  I was really counting on that money so I could retire and move closer to the grandboys.  But no, I was not the happy recipient.  So, I'll have to continue working, visiting my grandboys when I can and console myself with cake.

This mug cake is a peanut butter lover's dream. I love the combination of chocolate and peanut butter.  This makes 2 mug cakes, but Dave doesn't like peanut butter so I guess that means I'll have to eat both of them myself.  Not as good as $7,000 a week for life, but it will do!

Peanut Butter and Chocolate Mug Cake

2 Tbsp. peanut butter, no sugar added
1 Tbsp.  butter
1 Tbsp. water
1/4 tsp. vanilla extract
1 Tbsp. Swerve, or sweetener of choice
5-7 drops of stevia, to sweetness desired
1 tsp. baking powder
3 Tbsp. almond flour
1 large egg
1-2 tsp. sugar free chocolate chips

In a microwave safe small bowl, add peanut butter, butter and water.  Microwave 30 seconds or until you can mix all the ingredients together and they are melted.  Mix well until creamed.

Stir in sweeteners, baking powder, almond flour and beaten egg.  Stir in chocolate chips.

Transfer to two microwave safe mugs.  Microwave each mug, separately, for 60 seconds or until center is cooked.

Serve with a drizzle of chocolate, whipped cream, or warmed peanut butter...or all three!
Enjoy

1 year ago:    The New Family Member and Keto Cheese Sticks 
7 years ago:   Cobb Salad and Putting Up the Winter Wood

August 31, 20202  Sunrise 6:30 am  Sunset 9:09 pm  Temp. H 60/ L 46°F

Chocolate Mug Cake and the Last Camping Trip

I think I just had my last camping trip for the season.  Dave will be in Moose Camp starting next weekend until the end of September, and come October, it may be too cold.  So, I enjoyed the morning and evening campfires, went on a couple 4 wheeler rides, soaked in the view, and batted away the gnats that were everywhere!

It was also the weekend for 4-wheeler accidents.  Dave and I went out to get some firewood.  Mooree was running with Dave and I was a couple minutes behind.  I was about to turn off the trail to where the wood was and Mooree ran right in front of me.  I turned and hit a big hole, and the 4-wheeler went over.  I pushed off the wheeler, so it wouldn't land on me, and landed hard.  Dave had to turn my wheeler over by himself and drive me back to camp.  I took some good anti-inflammatory and had a nap, thinking I had messed up my fake hip.  Luckily, the meds worked and I limped around the rest of the day but no real damage.  I was thanking my lucky stars it wasn't worse. I did have a sore hip the rest of the weekend but Motrin and a couple dirty martinis helped.

And now that I'm home, chocolate cake helps.  I'm trying to keep that leg stretched, but not get it sore and a trip to the microwave to bake this little puppy up is just the medicine I need!  Chocolate helps everything.

Chocolate Mug Cake

2 Tbsp. butter
2 Tbsp. Almond Flour
2 Tbsp. unsweetened cocoa powder
1 1/2 Tsp. Erythritol
5-6 drops stevia, depending on sweetness desired
2 tsp. cocoa flour
1/4 tsp. vanilla extract
1/2 tsp. baking powder
1 large egg

Optional stir-ins:
mini chocolate chips
walnuts
almonds

Optional toppings:
sugar free chocolate syrup
whipped cream
heavy whipping cream
sugar free caramel
sugar free frosting

In a large mug or a microwave safe bowl, melt the butter.  Ads all the other ingredients and mix will.  Microwave for 60-70 seconds (start with 60 and then check, add 10 seconds until cake is completely baked).  Let cool slightly, top with sugar free chocolate syrup, heavy cream or whipped cream.
Enjoy

1 year ago:    Easy Cordon Bleu and the Toe Issue
3 years ago:   Zucchini Tots
7 years ago:   Happy Homemaker - Drink of the Week

August 24, 20202  Sunrise 6:08 am  Sunset 9:35 pm  Temp. H 64/ L 48°F

Raspberry & White Chocolate Cookies and Laundry Problems

We have laundry problems...as in I did laundry and that is a problem.
I don't do the laundry, that is Dave's job.  When we were first married I did the laundry for about 5 minutes and I accidentally dyed one of his good work shirts pink and I never had to got to do laundry again.  Well, my office is right next to the employee laundry room and Dave has been putting a lot of time in on the truck - and he had to work Saturday so Monday morning there were piles of laundry in the laundry room and I did the laundry as I answered emails and went about my work. 

Now, keep in mind there are only two of us, but we had about 7 loads of laundry!  He sorts by color, weight, and type of clothes.  When I do laundry I just throw it all in until the machine is full and I call it good.  But today I stuck to his piles and washed them according to his sorting.  Of course, folding is another matter we don't agree with.  I fold items he wants hung and I don't fold correctly.  I figure if I'm doing the laundry you should be happy with however I choose to fold. 

And while getting stuck with the laundry is a problem with working at home, the short commute time is a real perk.  I am getting so much done in the mornings!  I thought I would have to do some of the Stone Soup Cookie baking at lunch or after work, but I am getting everything done in the morning before 8:00. Last week I sent raspberry & white chocolate cookies and a pan of soft sugar cookie bars with cream cheese frosting (recipe to come later).  These cookies look as good as they taste.  They would be a great addition to a 4th of July picnic with some dried blueberries!  Oooohh, I think I'll try that next week.

Raspberry, White Chocolate Cookies

 2 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg plus 1 egg yolk
1 tsp. vanilla extract
1/4 tsp. almond extract
raspberry jam, about 6 tbsp.
1 cup white chocolate chips
1/2 cup mini semi-sweet chips

Preheat oven to 350°F.  Line two baking sheets with parchment paper.

In a medium bowl sift flour, baking soda, baking powder, cream of tartar and salt together, set aside.

In large mixing bowl, or stand mixer, cream butter and sugars together until light and fluffy, at least 3 minutes.  Add egg and egg yolk, vanilla and almond extract.  Mix until well incorporated.  Turn mixer to low and spoon flour mixture into bowl, mix until just incorporated.  Add white chocolate chips and semi-sweet chips, mix in by hand.

Divide cookie dough into fourths (I smoothed it all together in a ball in the bowl and cut it into 4ths).  Transfer 1/4 of the cookie dough into a separate small bowl, add about 1 1/2 Tbps. raspberry jam and cut it into the cookie dough, do not mix too much you want swirls of jam not pink dough.

Scoop dough onto prepared cookie sheets, I use a  #40 scooper.  Flatten top slightly, these cookies don't spread much. Repeat with each 1/4 of the cookie dough until all dough is used.

Bake for 10-12 minutes until edges are set but center is slightly soft. Cool on sheet pans for 5 minutes then move to cooling racks.

Makes 2 doz.

2 years ago:   Camping in the White Mountains
7 years ago:   Grilled Shrimp Salad with Berries
9 years ago:   Beef Fillet with Red Pepper Coulis and Avocado Butter

June 8, 2020  Sunset 12:24 am  Sunrise 3:12 am  Temp. H 73/ L 51°F

Instant Pot Chocolate Cake

I really have a sweet tooth, so of course I needed to use the Instant Pot to make a dessert.  I had just made a cheesecake for my birthday so I thought I would try a chocolate cake.    I don't really know how the IP saves me any time for this, but it will be great in the summer when I need cake and don't want to turn the oven on and heat up the kitchen.

This makes a one layer cake.  I did split the cake, fill it with a stabilized whipped cream and then frosted it with a whipped ganache.  It was rich and decadent.

We had a friend over for dinner, and we play Spades whenever we can.  I won this game so the cake was even more delicious.  Chocolate cake after winning at cards is the best!

Instant Pot Keto Chocolate Cake
for cake:
1/2 tsp. espresso powder
1 Tbsp. warm water
6 Tbsp. butter, softened
1/3 cup granulated Swerve
2 large eggs
2 tsp. vanilla extract
1/2 tsp. stevia glycerite
1 cup almond flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
2 Tbsp. keto coffee liqueur, optional

for whipped cream:
1 tsp. gelatin
1 Tbsp. water
1 cup heavy whipping cream
2 Tbsp. confectioner's Swerve

for whipped ganache frosting:
3/4 cup heavy cream
1 cup chocolate chips, or semi sweet chocolate chopped (I use Lily's)

Spray a 7" or 8" springform pan with cooking spray, line bottom with a circle of parchment and spray parchment.
In a small cup dissolve expresso powder in warm water
In a medium sized bowl with a hand mixer or a stand mixer, mix butter and sweetener until light and fluffy.  Add eggs, vanilla, stevia glycerite and dissolved espresso powder, mix well. Add almond flour, unsweetened cocoa powder, baking powder, salt and baking soda and mix well, mixture will be stiff.  Cover top of pan with aluminum foil.
Spread mixture into prepared pan.  Place trivet in cooking pot in the Instant Pot.  Pour 1 1/2 cups of water in pot.  Place cake pan on top of trivet.  Close and lock lid.  Close steam release valve.  Turn IP on to manual, high pressure for 30 minutes, then quick release steam.  Remove cake pan from IP and let cool completely.

Once cool, slice cake into two layers, spread 1 Tbsp. coffee liqueur onto each half.

In a microwave safe small bowl or ramekin, sprinkle gelatin over water.  Let sit for 5 minutes.  Place ramekin in microwave heat on high for 20 seconds.  Remove from microwave and stir, let cool slightly.  In the meantime, place whipping cream in large bowl and whip on high.  When cream begins to bubble, add the sweetener slowly, then pour in the dissolved gelatin.  Whip to stiff peaks.

Place 1/2 cake on cake plate, using 2/3 of the whipped cream, spread to the edges of the cake, top with second layer of cake.  Place in refrigerator and save the rest of the whipped cream for decorating cake or to serve on the side.

Heat 3/4 cup heavy cream in a small saucepan.  When cream just begins to bubble around the edges, remove from heat and add chocolate.  Let sit for 5 minutes.  Stir until chocolate is completely melted. With a stand mixer, or hand mixer, whip chocolate until it lightens and thickens to a spreading consistency.  Frost cake with whipped ganache. Keep cake refrigerated.
Serves 12

1 year ago:     Raspberry Cheesecake Fool
5 years ago:   Nutella Palmiers and the New Dental Hygenist
7 years ago:   Good-Bye to a Good Friend

January 27, 2020  Sunrise 9:53 am  Sunset 4:14pm  Temp. H -18/ L -27°F

Rocky Road Ice Cream

So far, 2020 has been a pretty rocky road.  I got sick and needed breathing treatments and we lost our dear Lilly unexpectedly.  So, in true Toni fashion I am eating my way through it!

I received these marshmallows in a Keto Krate and wasn't sure what to do with them, then 2020 hit and I knew I needed to make some rocky road ice cream. 

Now I have never met an ice cream I don't like and this one is so delicious!  I'll have to order these marshmallows often just to be sure this ice cream in always in my freezer.

Rocky Road Ice Cream
2 cups heavy cream
1/4 cup butter
1/2 cup Boca Sweet (this helps keep the ice cream scoopable, but erythritol will work)
3 oz. unsweetened chocolate, chopped fine
2 tsp. vanilla extract
2 Tbsp. vodka (helps with texture but optional)
1 cup marshmallow, cut into small pieces
1 cup almonds, chopped

In a medium saucepan heat 1 cup of the cream and butter until butter is melted and mixture just starts to bubble around the edges.  Remove from heat.  Add sweetener and chocolate.  Let sit for 5 minutes.  Stir until completely mixed.  Add the rest of the cream, vanilla and vodka.  Cool in refrigerator for 1 hour.  Process in ice cream maker according to manufacturers directions, adding nuts and marshmallows in the last minute.  Place in container and freeze for 2 hours to harden.

1 year ago:    Coconut custard Pie and the Vet Visit
3 years ago:  Movie on the Plane and Chocolate Mousse
5 years ago:  Nutella Mug Cakes for My Birthday

January 13, 2020  Sunrise 10:32am  sunset 3:27pm  Temp H -5/ L -9°F

Hot Chocolate Spoons

I like to take a little treat to co-workers.  It has been getting colder so this holiday I decided to help warm them all up by making some hot chocolate on a spoon.  I used the peppermint spoons I made for the handles and everyone can have some warm pepperminty hot chocolate to warm them from the inside out!

I'm wishing you a happy and warm holiday, however you celebrate. 

Hot Chocolate Spoons
1 can (14 oz.) sweetened condensed milk
1/2 cup heavy cream
2 (12 oz.) bags chocolate chips, I used milk chocolate
1 (4 oz.) dark chocolate candy bar, broken into small pieces
1 tsp. vanilla

36  paper sticks, paper or bamboo spoons, or cinnamon sticks

optional toppings:
marshmallows
candy canes
cinnamon and chili pepper (for Mexican hot chocolate)
caramel bits

In a medium bowl add chocolate chips and broken candy bar pieces, set aside.
In a medium saucepan, heat milk and cream until just bubbling.  Pour over chips and candy bar, let sit for 5 minutes, add vanilla.  Stir until completely combined (I added mini marshmallows at this point, just make sure it is cool so they don't melt).  Pour into a 9X8 pan or scoop into individual candy wrappers or very small cupcake holders. Add any toppings, if desired. Let sit about 10 minutes to firm up then add paper spoons, candy canes or paper sticks.  Makes about 36 servings.

To make hot chocolate:
heat 6-8 oz. of milk, add chocolate (minus any paper wrapper) and stir until chocolate is melted.
Enjoy.

5 years ago:  Donna's Pumpkin White Russian
7 years ago:  White Chocolate Peppermint Popcorn and Snow Day Cooking

December 23, 2019  Sunrise 10:58am  Sunset 2:41 pm  Temp H -11/ L -15°F

Chocolate Sugar Cookies for Christmas Platters

Christmas time is my most favorite.  The house is all decorated, the outside has a million lights (I tease Dave and say you can see our house from space), and my nativity is up outside.

I kind of have a thing for nativities.  I have 5 of them for inside and one big one outside.  Dave added to my collection this year with a nice one from Costco, only about 100 million people have it, because Costco, but I love it and was so pleased when he brought it home.

This week I made Christmas cookie platters.  I made chocolate sugar cookies and I really liked the dark cookie peeking out from behind the green frosting.  I use this old cookie cutter that used to belong to my grandma Stejer.  She alway used to send us boxes of cookies around the holiday and now I need to start doing that for my grandsons!

My Grandma Stejer's cookie cutter.

Well, these cookies went to work and they were gone in a flash!  Delicious and beautiful.

Chocolate Sugar Cut-Out Cookies

1 3/4 cups all purpose flour
1/4 cup cornstarch
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
8 tbsp. butter, softened (one stick)
2/3 cup granulated sugar
1 Tbsp. vegetable oil
1 tsp. vanilla
1 large egg

In a medium size bowl whisk flour, cornstarch, salt and cocoa powder together.  In a mixer beat butter with sugar for 3 minutes until fluffy and light in color.  Add egg, vanilla and vegetable oil.  Mix well.  With mixer on low, add flour mixture with a large spoon, until flour is just incorporated completely.  Roll dough to 1/2 inch thick between two sheet of parchment paper.  Cut desired shapes and place on parchment lined cookie sheets.  Refrigerate for at least 30 minutes.

Preheat oven to 350°F.  Bake cookies for 12 minutes.  Be careful, it is hard to tell when these are done because they are already so dark.  Decorate as desired.

5 years ago:  Early Christmas Gifts and Candy Cane Cocktail
7 years ago:  Roasted Chicken Thighs with Lemon and Oregano


December 14, 2019  Sunrise 10:50 am  Sunset 2:40 pm  Temp H 12/ L 2°F