Archive | chocolate RSS feed for this section

Friday Food Roundup

13 Mar

Photo credit: Chiclfila

  • Apparently today is National Ginger Ale Day. I can’t find much more about it, but Gosling’s Rum is taking advantage of it. 

For other food-related events happening in Boston this weekend, check out the calendar.

Have a great weekend everyone!


I’m giving up…

1 Mar

For Lent this year, I decided to give up fried food. I typically try something like swearing, but that doesn’t usually last more than an hour. Other years, I decide that I am just going to be a better person, but I mean I’m already nice, so I don’t know how to be better (sarcasm). This year, I needed to decide on something that I can control. So far, I have only slipped up once. I had a few munchkins last week. I forgot those bitches are fried. They were good, but fried. For those of you that know me, you know my LOVE for french fries and wings. It is going to be a rough stretch, but I can do it. I’ve also decided to not set myself up for a complete failure, so I let chips be off the list of fried food. But, if you see me with something fried in my hand, smack it away from me, please!


Stud Muffin gave up sweets and soda. I wish he had just decided on soda because now when we go out, I can’t order dessert. And I feel terrible for bringing anything sweet into the house. I mean, I need Easter candy! I guess I’ll have to hide those little Cadbury Mini Eggs of deliciousness. I will say, he has been really good. A few weeks ago, I went to the grocery store and had a moment of weakness and bought double-stuffed Oreos. First, there are still some left. Second, he hasn’t touched them since Ash Wednesday. #proud However, they are also still there because I can only eat them on the weekends. Yes, you read that correctly. I don’t eat them for breakfast and I cannot eat chocolate past 3 p.m. because it keeps me up all night. So therefore, I can only eat them around lunch time on the weekends. I know, it is like I am a child. If I do decided to indulge, I twist it open as one would and then proceed to just eat the cream. Back to Lent…

This year, we are hosting Easter because we moved into our new house and my sister usually hosts everything else. We will gladly host, but I hope the family is good with french fries and buffalo wings for Easter dinner!

What are you giving up for Lent this year? How are you doing?

The struggle is real.

National Cake Day!

26 Nov

Guys, it is National Cake Day! I love days like today becuase it allows me to channel my inner fat-kid and talk about the greatness of cake. I am pretty picky about the type of cake I will eat, which is making for some interesting cake tastings for our wedding cake.

Here are a few of my all-time favorite cakes:

Party Favors, Brookline, MA – the buttercream frosting on their cakes is the most sinful thing ever, but it is sooooo good. My sister got me hooked on these cakes and we have one for every Kline/Boucher occasion. In fact, we just had one for our engagement party on Saturday. Check this out…


I even brought a Party Favors cake with me to South Carolina for my mom’s birthday, several years ago. I took it on the airplane with me and stowed it under the seat.


Then there are Publix cakes: For those of you that don’t know Publix, it is a grocery store chain in the Southeast region. Not only do they have great cakes, they have an amazing sub-sandwich station. So Publix cake also has butter cream frosting and the cake is extremely moist. I hate that word, but it is the only way to describe the cake. It is just delicious. This cake is from my best friend’s wedding:


And the last cake I will present is my favorite cake of all time! My mom makes it and yes, it comes from a box and yes, it may be funfetti, but the chocolate frosting she makes is the absolute best. She makes this cake for me each year on my birthday! I can’t remember a birthday that I haven’t had this cake. My mom loves me!


In honor of National Cake Day, I say, “Let them eat cake!”

November isn’t just about the turkey. Two words: Peanut Butter

7 Nov

November is known for turkey, gravy, mashed taters, tryptophan – or what I like to to call trypto-couch. But did you know that November is also National Peanut Butter Lovers Month? I bet you did not. According to, during November, Americas will eat more than 65 million pounds of peanut butter. That is a TON of sticky roofs of mouths!.

Photo from Southern Peanut's Pinterest Page

Photo from Southern Peanut’s Pinterest Page

Personally, I am a creamy PB fan. I don’t have time for that crunchy stuff. I love PB cups, as you may remember. I love really anything that involves peanut butter. I plan to make something involving Peanut Butter to celebrate my love for the greatness that it is this month. What will you do to celebrate? Here are some ideas from Southern Peanut Growers:

  1. Play – Go ahead, play with your food: Make peanut butter play dough. As loved ones of all ages come together for the holidays, think about making peanut butter play dough for the younger members of the family.
  2. Bake – With its rich and creamy texture, peanut butter is an excellent addition to any indulgent holiday recipe, such as Peanut Butter Breakfast Pudding with Maple-Peanut Sauce and Peanut Butter Lover’s Pie. Plus, peanut butter is naturally cholesterol free. This indulgent, healthy combo makes the naughty and the nice list.
  3. Donate – One 2-tablespoon serving of peanut butter provides 8 grams of protein, is less than 20 cents per serving and is shelf-stable for up to two years. Making a peanut butter donation is a gift anyone can appreciate. Find a food bank near you.
  4. Gift – Bake it and box it, then put a bow on it. From classic peanut butter cookies to homemade granola bars, peanut butter is an affordable, nutritious and tasty gift for friends and family.
  5. Decorate – Peanut butter cookies are the perfect way to dress up the holidays. The only limit is your own creativity. Try cookies in the shape of fall leaves, reindeer or even Santa. Move the holiday decorating outdoors by adding peanut butter and bird seed to pine cones. 


More recipes are available at Follow Southern Peanut Growers’ FacebookTwitter and Pinterest accounts for #PBLove inspiration all month long.


The Best Christmas Treat – Peppermint Bark

27 Dec

So it’s been a while since we’ve written. Sorry for that. Both Kteb and I are off in our own little adventures. Anyway onto more important matters…the next best Christmas treat.

This year for Christmas we stayed in New England and visited the Love Muffin’s family. I wanted to make some extra cookies and treats to share with the 25+ family members. I decided that I would try my hand at peppermint bark. I’ve read recipes over and over and seen it on trays and in little goodie gift bags, but never made it on my own. So thanks to Pinterest I reviewed a few different recipes and decided to move forward with one of my own.



  1. Unwrap all of the candy canes and place them into a large plastic bag. 
  2. After all of the candy canes are unwrapped, take your rolling pin or meat mallet and hammer away. It’s worth noting that the candy canes did pierce the bag in places so make sure you do this on a surface that can get dirty. I did it over a wooden cutting board.
    Crushed candy caneCandy Cane
  3. After the candy canes are broken begin working with the chocolate. Fill your double boiler with a little bit of water (about 2-3 inches) and turn your stove burner on medium. Allow the double boiler to warm for a few minutes before adding the first bag of chocolate chips.
  4. While the double boiler is heating cover the baking sheet with one seamless piece of foil, set aside.
  5. Once the double boiler is ready (2-3 minutes) add two bags of chocolate chips and allow them to melt slowly. Stir with a heat resistant rubber spatula. After the chocolate is melted take 1/2 cup of the broken candy cane and pour it into the chocolate. Stir until all of the candy cane is incorporated into the chocolate.
    Nestle ChipsMelted chocolate morselsFully Melted Chocolate
  6. Pour the mixture onto the foiled pan. Spread as evenly as possible. The bark will probably be any where from an eighth of an inch to a fourth of an inch thick.
  7. Cover the melted chocolate with the remaining crushed peppermint and refrigerate to set.
  8. After the bark has set (30-45 minutes) remove from fridge and break apart into pieces of your liking.

The bark should be stored in a cool, dry place and will keep for up to two weeks (if you can make it stay that long!).

Peppermint Bark

Finished Product! Enjoy!

peppermint bark 2


Too busy to write.

7 Dec

I know. It’s no excuse. Cdog and I have failed our blog once again. I am pretty sure the same thing happened this time, last year. I know Christen has been away most weekends since October. I have not been away, but slammed pack with activities. It’s that time of year, I guess. However, I wanted to let you all know that we are sorry. We are. We won’t let this happen again (we probably will).

For now, we leave you with this.

Jelly meat from Russia. Just because we love you.



If we don’t blog again before the holidays, Happy Holidays!

Here is my favorite cookie and a recipe for it. What is your favorite cookie? Share in the comments!


1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
  • In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

*To ensure recipe success, do not use self-rising flour in this recipe.

Chocolate Chip Cookie Dough Truffles

20 Feb

Chocolate chip cookie dough truffles. Need I say more? These little beauties came across my radar while on Pinterest a few weeks ago. This may be the BEST no bake dessert ever created. Who doesn’t love cookie dough and because this recipe doesn’t contain egg, you don’t have to worry about possible salmonella poisoning, like you do with traditional cookie dough (but seriously folks, if you’re not eating cookie dough because of the raw egg you are missing out on life!). So without further ado, here’s the recipe!


2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating


Beat butter and sugars and in large bowl until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt, until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

Chilled cookie dough

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. I used a cookie dough scoop to help do this, the dough didn’t get as warm or sticky by using the tool. Place sheets in freezer and let chill for 30 minutes.

Cookie dough balls

Now comes the hard part…the dipping.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. I used NESTLE Toll House Chocolate Chips and melted them in a double boiler. Using forks or a dipping tool like a toothpick, dip cookie balls into candy coating to cover. Make sure to tap the fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

These truffles are super easy and quick to make and honestly if you show up to a party with these you will be a rockstar.

Finished truffle

And there you have it, probably the BEST no bake dessert ever.


Original recipe courtesy of love & olive oil

%d bloggers like this: