Tag Archives: Chocolate

Mummy Pops

As I mentioned on a previous post, this year I wanted to try practical, fun and also kid oriented Halloween recipes that are not only easy to make, but a treat they would really enjoy… and possibly help you make.   All you need to make these mummy pops are Oreos, pop sticks, white chocolate for melting and candy eyes.  I would suggest that you go to a specialty store to get your white chocolate, and ask for one that is appropriate for melting.  I made a first attempt with Hershey’s white chocolate chips… it was bad.  Really bad.  It didn’t melt, the whole thing started to harden and I ended up with a clump of grainy white chocolate. I had to throw it away. I was not happy.   It seems that you can melt these chips, but you have to add a little shortening to the mix.

I decided I didn’t want to risk throwing another bag of white chocolate away, so I went to my local baking and confectionery supply store (Blossom), and I got white chocolate melting buttons to which they suggested I buy a “diluter” which comes in a little bag and has a white flaky appearance.   This time, my chocolate melted beautifully. I didn’t really need the diluter, but I already had it, so I gave it a sprinkle. (They told me to melt the chocolate and add it as you would add salt to a dish. Little pinches  of it until you get the consistency you need).

To cover the cookie pops once you have inserted the stick, simply dip them, spoon chocolate over them, and then rest the covered pop on a spoon or fork over the bowl to let all the excess drip off. This is how I got a smooth finish on mine.  To make the little lines, just use a sandwich plastic bag and cut the tiniest hole you can to go back and forth over the cookie.  Let them set, and you’re done.  (Speed up the setting time by putting them in the refrigerator). You can also make these without the sticks, simply dipping the cookies into the white chocolate using the same method, and letting them set.

Have fun!


2013-10-14 Mummy Pops02

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Fudgy Rocky Road Bars

Do you remember the marshmallow creme I made a while ago?  Aside from eating some of it by itself, I made these Fudgy Rocky Road Bars with it. I’ve been trying to find a good s’mores recipe for a while now, taking into account that we can’t find graham crackers in Guatemala.  The best I could come up with to substitute them are plain vanilla cookies, that are locally known as “galletas María”.  These are the cookies we use in Guatemala to make the crust for cheesecake.

Rocky road bars seemed like a good alternative to use my marshmallow creme, so I tried it out.  I have to tell you that I squirmed at the thought of using condensed milk and chocolate chips… my tooth hurt just thinking about how sweet that could taste. But, guess who really, really, really wanted to make these?  (Yes, Kristen)

I tweaked the recipe a little bit, because of the aforementioned issue with the graham crackers. Also, I used sliced almonds instead of whole almonds because I have a huge bag of them sitting in my cabinet.  I encountered a problem though. Graham crackers are square, and the ones I got to substitute are round. Therefore, I decided to grind them up and mix them with butter to make a crust, like I would make for a cheesecake.

Aside from the crust alteration, these really are a cinch to make. Everybody loved them, and they were not as sweet as I expected. They are sweet though… but the combination of the chocolate, with the almonds, and the cookie crust with little chunks of marshmallow creme here and there is just sinfully delicious. I definitely recommend that you try this recipe.

If you can use graham crackers, much the better. Just Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme. Then continue to step No. 2

Candy season is around the corner, isn’t it?  Try these when you’re making treats for your family!


Rocky Road Bars

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Hot Fudge Sauce

Yes. Another Everyday Food recipe I tested in my kitchen. I think there will be a few more coming your way, but we promise we have been trying out recipes from other sources too.

Without really noticing, I started making these recipes constantly at home because of Kristen’s obsession with Everyday Food videos. It was a way for us to cook together, since her recipes are so easy, and because Kristen now LOVES Sarah Carey. She wants to have her over for coffee.

This particular recipe is quick to make, and so much better than the bottled chocolate syrup. It’s made with unsweetened cocoa powder, so it has a rich, semi sweet flavor.  Just mix the ingredients in a pot, bring it to a boil and transfer to a jar.  I think this is a great idea for an item to include in a gift basket.

I used my hot fudge sauce to make sundaes with vanilla ice cream, strawberries and walnuts.   If you’re having a bad day…. have one of those.


Hot Fudge Sauce

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Marble Cake

Lately I’ve been getting this need to get into the kitchen. Maybe it’s because I am busy during the week with my day job, finishing at 7/8PM. I am readjusting my schedule to this new flow of workload so that I will be me baking during the day once again. Since I’ve been packed, it seemed that the perfect day to bake was Sunday. I walked into the kitchen with the idea of baking but didn’t know what to do. Then it hit me. I remembered that way back when TFK was just starting, I’ve previously made Marble Cake but didn’t get to take the pictures. Honestly, it was more that I was multitasking that I forgot to take the pictures, so I decided to bake the recipe so my family would taste it… And I am proud to inform you, my fellow foodies, that it is a success.It is Wednesday and there’s just two servings left. This is perfect as a Coffee Cake, and for those hot summer days, you can serve it with a scoop of vanilla ice cream.

The trick is to spoon batter alternating the vanilla and chocolate batters, like a checkerboard. Then, with an offset spatula or knife, draw swirls to mix the batters. The cake will turn out marbled. You could also do this with different colored batters for a non-chocolate version of the marble loaf.


Marbled Cake

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