Bailey's Irish Cream & Chocolate Tapioca Pudding

In the spirit of St. Patrick's Day I decided to try a little something different. 

 

Since I was a little girl I have loved tapioca pudding...there's just something about that texture you get from the tapioca pearls. (and they're like chewing on little gummy bears too) Couple that with my introduction to the flavor of Irish Cream when Jelly Belly had their Irish Cream flavor jelly beans. As for chocolate, well let's just say that I'm pretty sure that there is a percentage of chocolate flowing through my veins on a regular basis.

Chocolate Cream Cheese Buttercream Frosting

 

 

This decadent cake is topped with my Chocolate Cream Cheese Buttercream Frosting. Since I am not a fan of frostings that are grainy & made with shortening, I always go for something that is soft, creamy and preferably fresh.

 

If you have 5 minutes, then you have enough time to make this delicious shortening-free frosting. All you need is 5 ingredients!   Yes, you read this correctly...only 5 ingredients.

 

Take 8 ounces of cream cheese and slice it so that your mixer has a little bit less work to do.

 

 

 

Add to that 1 bar of room temperature butter. Turn on the mixer and whip it until the cream cheese and butter are nice and fluffy.

 

 

 

Add 1/2 cup of confectioner's (powdered) sugar. Do this a little at a time or else you're going to have sugar flying everywhere...and I do mean everywhere.

 

Time to grab the cocoa powder! I love cocoa powder...you can adjust the sweetness to be as dark/bitter as you want or as sweet/milky as you like.

 

 

So here I add 2 tablespoons of cocoa powder. If you like a richer chocolate flavor, add an additional tablespoon of cocoa powder.

 

While the mixer is doing its thing, I add 1 teaspoon of vanilla extract. Then continue to whip on low speed until most of the white has been combined and is that beautiful chocolaty color.

 

 



Now, take a little taste just to see if it is as sweet as I like it....and since this was for my daughter Grace's birthday cake, I added an additional tablespoon of confectioner's powdered sugar.

 

 

Let the mixer do it's thing and when everything is beautifully blended you are ready to frost whatever is waiting on the counter next to you.

 

 

Tip: When frosting cupcakes, use a sandwich baggie to apply the frosting. Just snip the corner of the baggie and you have an instant pastry bag.

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Exceptional Chocolate Chip Cookies

My mother had a tradition of baking chocolate chip cookies whenever it rained. So many days I would run home from the bus stop because I knew that there would be warm cookies there welcoming me home. 

Those were sweet memories...and now I am making it a point to create similar memories with my girls on rainy days.  My husband welcomes rainy days and insists that it need not be raining to do a little baking.

Here is the recipe that we have used for over 30 years...and sometimes we are lucky enough to have our favorite mouse show up on the cookie sheet. If you're wanting to see this guy when you pull your cookie sheet out of the oven, just allow a little bit of over crowding to take place. (works every time)

Of course you have to have a glass of milk there to keep a cookie company, right? Doesn't this cookie just look ridiculously tempting?  It beckons your sweet tooth, "Come, just a little nibble."  And then you're hooked!

I hope that you and your family enjoy them as much as my family has all these years.

Exceptional Chocolate Chip Cookies
Prep Time: 15 minutes
Bake Time: 10-13 minutes
Yield: Approx. 2 dozen cookies

Ingredients
2 1/4 cups Flour, all-purpose 
1/2 tsp. Baking Soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup Granulated Sugar
1 cup Light-Brown Sugar, packed
1 tsp. Salt (cut in half if salted butter is used)
1 1/2 tsp. Vanilla Extract (2 tsp. if opting out of the almond extract)
1/2 tsp. Almond Extract (optional)
2 Eggs, extra large
1 1/2 cups (12 ounces) semi sweet chocolate chips or 60% cacao chips
Tip: Add 1 Tbsp. honey for a chewier cookie & add 2 Tbsp. Flour

Instructions
Preheat oven to 325°F.

In a medium bowl, whisk together flour and baking soda. Set aside.  High Altitude: Add 2 Tbsp. additional flour

In a large bowl, add butter and sugars.  Mix together until light and fluffy, about 2 minutes. 

Reduce speed to low. Add salt, vanilla, almond extract and eggs. (if choosing to do so, add honey at this point)  Mix until well combined.

Mix in  flour mixture.  Once incorporated, stir in chocolate chips.

Drop tablespoons of dough onto baking sheets lined with parchment paper or silpat/non-stick baking sheets. Space dough two-inches apart.

Bake for 12-15 minutes.  Let cool on the baking sheets for 2 minutes. Move cookies onto wire cooling racks.  Allow cookies to cool completely. Or enjoy warm.

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Some Benefits Of Dark Chocolate

Anyone that knows me knows that I have a deep and passionate love for dark chocolate.  I'm so glad that I do...it's the only chocolate that is good for you. 

 

AND it's a great tasting source of magnesium.  Ladies, have you ever craved chocolate during a specific time of the month?  Did you know that magnesium levels drop during a women's cycle?  Our bodies know where to get what they need from foods that we've eaten before.  It's amazing how we get those cravings...and most of the time just don't know why we get them.

I've definitely noticed that a drive for dark chocolate hits me every month...during "my time".  So I know that my body knows that it can get that magnesium it needs from my favorite sweet.  And I don't go for the semi-sweet chocolate...I hit the 70+% dark cocoa!

Fitbie's article gives a little blurb about how there is a link to those who tend to indulge in chocolate up to 5 times a week having a lower body-mass index. (per researchers at University of California San Diego)

And there are plenty of studies that have been done linking dark chocolate, which contains flavonols (containing antioxidants & antinflamintory properties), to lower blood pressure and cholesterol, reduce inflammation, and boost endurance.  All of these are areas that I personally need help in every day. 

 

Dan's Chocolates ~ Best Of America's Food Finalist
Valentine's Day Truffles. Send truffles to your loved on. Choose your delivery date. Low shipping.

Do I eat a big dark chocolate truffle every day?  NO!  Are you crazy?!  That would only lead me to demolishing my scale.  I have roughly a palm sized serving of chocolate a day.  Sometimes it's the 60% Cocoa Ghirardelli Chocolate Chips, sometimes it's a piece of a 70+% cocoa chocolate bar...on a very rare occasion it is a dark chocolate truffle.

 

An article on WebMD explains a study that was conducted to find the why you should eat dark chocolate and not white chocolate. To e it's a simple case of taste...dark chocolate tastes better.  However, the sited main benefits for eating my sweet of choice are lowered blood sugar and cholesterol levels.  That's all that I need to know!  My blood sugar levels have always been fine, but my family has a history of high cholesterol levels on both sides. That means that I have to fight a little bit harder to keep mine under control.  And there is NO WAY that I'm going to go the pharmaceutical route!

 

Read WebMD's article HERE.  

 

Woman's Health also has an article siting 9 ways that chocolate can benefit your health. Again, it is in reference to chocolate that has at least 70% cocoa content.

1. A Healthier Heart
2. Weight Loss  (I would love to see this start taking effect) 
3. Healthier Kids (when eaten during pregnancy)
4. Diabetes Prevention
5. Reduced Stress
6. Sun Protection
7. Higher Intelligence
8. Cough Relief (thanks to the theobromine it contains)
9. Diarrhea Relief 

Read Woman's Health article HERE.

 

They also have a PDF of the breakdown of the healthiest chocolates. Click Here!

 

I love chocolate...and the fact that it can help to keep me healthy is just a plus.  What a wonderful way to get antioxidants too!

 

Kid Friendly Homemade Christmas Treats

As I go completely nutters this weekend in an attempt to get all of my Christmas baking done, I will be thinking of those of you who are in the same boat as I am.  Keep your head above the confectioner's sugar and may the molasses not slow your roll.

 Here are a few great Christmas candies that would also be fun for the kiddles to "help" make.

 

~ Merry Christmas!



Photo By The Chatty Mom

North Poles ~ The Chatty Mom

Photo By FreefunChristmas.com

Santa Hat Pretzels ~ FreeFunChristmas.com

 

Photo By FreefunChristmas.com

Hot Chocolate Marshmallows ~ FreeFunChristmas.com

Photo By Bakerella.com

Christmas Crunch ~ Bakerella

Photo By BakedByRachel.com

Peppermint Bark ~ Baked By Rachel

Photo By Ree Drummond (a.k.a. The Pioneer Woman)

Marshmallow Pops ~ The Pioneer Woman

Photo By Angie @ MyPrettyPurse

Snowman Cookies ~ My Pretty Purse

Photo By Glory Albin, Celebrations Member

Candy Cane Art ~ Celebrations

Photo By Meaghan Mountford, Celebrations Contributor

Chocolate Christmas Bark Lollipops ~ Celebrations

Photo By MarthaStewart.com

Kids Peppermint Bark ~ Martha Stewart

Marshmallow Snowman ~ Dusti's Cupcakes

Dark Chocolate Kahlua Mocha Cake (a.k.a Blackout Cake)

Oh this cake definitely takes the cake!  And it's a bit of a cheat along the way. ;)  Which makes it a perfect cake for all sorts of gatherings.

I needed to start things off right...so of course I have my mocha & the "cheat" in the forefront.

And then the other additives/supporting cast.  They make all the difference in the world. (the only components not included in this photo shoot...eggs, water & vegetable oil)

Follow the instructions on the cake mix box...with a little tweak to the water measurement. I substitute half of the water for Kahlua liqueur. (if you don't like Kahlua, use 1 Tbsp. of instant coffee mixed with the called for water measurement)

Always make sure to scrape down the sides to get everything incorporated.

Chop and drop in the chocolate chips and the coffee granules! (I tend to go with decaf granules since there is so much chocolate already)

Batter goes into an oil sprayed and lightly floured Bundt pan, into the oven and comes out looking like this!

Hold back and allow it to fully cool before adding...

the Chocolate Mocha Ganache.

Dark Chocolate Kahlua Mocha Cake (Blackout Cake)

Prep: 15-20 minutes
Baking Time:
  Bundt®: 33-36 minutes
  Two 8": 26-31 minutes
  Two 9": 24-29 minutes
  13" x 9": 26-31 minutes
Level: Easy

Ingredients:
1 box Duncan Hines Classic Dark Chocolate Fudge Cake mix
3 Eggs
1/2 cup Vegetable Oil
1/2 cup Water
1/2 cup Kahlua liqueur (or disolve 1 additional Instant Coffee granules to water)
2 Tbsp. Instant Coffee Granules
1/2 cup Girardelli 60% Cocoa Chocolate Chips

Directions:
PREHEAT oven to 350°F for metal pan, 325°F for dark or coated pans. Grease the sides and bottom of the pan(s) with shortening or oil spray. Flour pan(s) lightly.

Chop chocolate chips and set aside.

In a large bowl blend cake mix, eggs, vegetable oil, water and Kahlua liqueur at low speed. 
Scrape down sides of bowl and blend at speed 2 for 15 seconds.  Add chocolate chips and coffee granules to batter. Blend at low speed for an additional 15 seconds.

Immediately pour batter into prepared pan and place in preheated oven.
Bake according to the time chart above. Add 3-5 minutes to bake time for dark or coated pans. The cake is done when a toothpick inserted into the center comes out clean.

Cool in pan on wire rack for 15 minutes. Invert and allow cake to cool completely before frosting with Chocolate Mocha Ganache.

Chocolate Mocha Ganache

 

This ganache is by far my family's favorite topping on cakes, cupcakes & ice cream.  It's a chocolate & coffee lover's dream!

 

 

 

Chocolate Mocha Ganache

Ingredients:

• 1 cup Girardelli 60% Cocoa chocolate
• 1/2 cup + 2 Tbsp. heavy cream
• 2 tsp. instant coffee granules

Directions:

1. Place chocolate pieces in a medium bowl.
2. Melt chocolate in the microwave for 30 seconds on high.  Stir. Continue to melt in the microwas at 10 secnd intervals, stirring between each, just until chocolate is glossy with small pea-sized pieces.  Chocolate will continue to melt as it is stirred. (warmed cream will melt any remaining pieces)
3. Heat heavy cream in mocrowave for 45 seconds on medium high
4. Once warmedi mmediately pour cream over chocolate and stir until completely mixed and glossy.
5. Allow ganache to cool before pouring over cakes as a glaze.  Ganache will become thicker as it is allowed to cool. (can also be whipped or piped as it cools & thickens)