Posts Tagged ‘Chocolate’

Chocolate Crepes

These crepes were D.’s idea… 1) Because he is the main sweets-eater in the house, and 2) because it was something that we could make with pup and she would like them too. Pup did a great job making the crepe batter, D. cooked the crepes, and I did the clean-up. We made one batch earlier, but those came out too sweet for me. This time, the sweetness was just right and the cocoa powder in the crepe batter complemented that very nicely. We used a cream cheese filling, because that’s what we like. It also chills very nicely in the fridge. It’s been said that the crepes themselves will freeze well, but we haven’t gotten quite that far yet…


  • 1-1/2 blocks of Cream Cheese (8-oz packages), softened
  • 1/2 tsp Vanilla
  • 1/2 can of Sweetened Condensed Milk
  • 1/2 bag Mini Chocolate Chips

Blend all ingredients together with mixer and set aside.


  • 2 cups Flour
  • 1 tsp Sugar
  • 2 Tbsp Cinnamon-Sugar
  • 2 Tbsp Cocoa Powder
  • 1/4 tsp Salt
  • 2 cups Milk
  • 2 Eggs
  • 2 tsp Vanilla

1.  Combine the dry ingredients in a large bowl.  Using a mixer, slowly add the milk and eggs, blending until smooth.

2.  Heat a lightly-oiled skillet over medium-high heat.  Pour approximately 1/2 – 3/4 cup of the batter into the skillet and tilt so batter covers the surface.  Cook for about 2 minutes or until the bottom is light brown.  Using a spatula, flip the crepe to cook the other side for about 1 minute more.  Stack crepes and let cool.

3.  Put approximately 1/3 cup of the filling onto each crepe and gently roll together.  Top with whipped cream, fresh fruit, chocolate sauce and/or powdered sugar.  Eat cool or chilled. They are very good as a cold dessert on a warm summer day.

I’m also looking forward to trying these crepes with more of a dinner filling, such as sauteed veggies or a sun-dried tomato cream cheese mixture.  I’ll probably omit the cocoa powder for those though.  😉


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This was the first of D.’s foray into the world of fudge… Which was an early Sunday morning venture. And it came out quite good! So good that the one-who-doesn’t-eat-nuts, ate this fudge with nuts in it, and then they made her own batch (albeit, without nuts). He’ll be making some more for a dinner outing this Sunday also. Although I’m far from a sweets-person, I did find this fudge very creamy and quite enjoyable.

I’ll have to get the “exact” recipe from him at a later date, but it took about ten minutes to make and then an hour or two in the fridge to harden. Quite simple… He used Chocolate Chips, Sweetened Condensed Milk, Butter and Chopped Walnuts. Everything was melted together and combined in a pseudo-double-boiler consisting of a saucepan and a glass bowl on the stovetop. This weekend he’s going to try adding White Chocolate Chips and swirling those onto the top of the fudge. Should make for a very pretty picture. 😉

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White Chocolate Sugar Cookies

Well, these are White Chocolate Sugar Cookies… D. has been playing with the recipe and thinking of other things to put in them, such as White Chocolate-Raspberry chips or Peppermint Icing on top. I, personally, didn’t taste a lot of the white chocolate in this batch, though D. said he did. Of course, sweetness and sugar can sometimes overwhelm my sensitive taste buds. 😉

I’m sure we’ll be seeing more cookies in the near future. Actually, I know we will, because my nine dozen cookie exchange at work is one week from tomorrow! I think we’ll be making some Dark Chocolate ones along with some White Chocolate ones. Drat… I keep meaning to ask my co-worker, who doesn’t eat chocolate, if she eats white chocolate. I should try to remember that for tomorrow…

Here’s the recipe that we’ve starting using and adjusting… We got it from D.’s dad, who made these cookies when D. was a lad. 🙂 I’m not sure where it comes from originally, so we’ll call it a family hand-me-down…

  • 4  squares (4-oz) Bakers Unsweetened Dark Chocolate (add another square or two for white chocolate)
  • 1-1/2 sticks Butter
  • 1 cup Sugar
  • 1 Egg
  • 1+ tsp Vanilla
  • 2 cups Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • Additional Granulated Sugar to coat

1. In a large bowl, microwave chocolate and butter on high for approximately 2 minutes or until butter is melted. Stir until chocolate is fully melted and combined.

2. Stir 1 cup sugar into the melted chocolate until well-blended. Stir in egg and vanilla. Mix in flour, baking soda and salt.

3. Chill dough for approximately 30 minutes. Shape into 1″ balls and roll in extra sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or until set. Remove and cool.

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Chocolate Sugar Cookies

This is the recipe that D.’s Dad used to make when he was a kid, and he says they taste just like he remembers. We did a test run this evening… And D. did all the rolling and balling up and sugaring while I finished the laundry. We did mix up the batter together though. 🙂 I have a cookie exchange at work, so this will be the recipe I’m using. Somehow, I agreed to make nine dozen cookies! This batch did make three dozen, so three batches it will be. In a week and a half, we’ll be at this again!

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