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Tuesday, May 4, 2010

Surprise your mom for Mother’s Day with something she loves… chocolate!

Yep, this coming Sunday is Mother’s Day…

You would want to make her some breakfast in bed, give her fresh flowers for her garden, take her out for a picnic, walk on a beach or hike in the mountains and don’t forget to make her a favorite chocolate dessert!

Let's face it. We're all going to eat chocolate, right?!

Here are some wonderful Mother’s Day chocolate recipes your mom or even grandma would love to have made by YOU!


Chocolate-Strawberry Tart

Ingredients for crust:

33 Social Tea Biscuits

1 cup pecans, toasted

2 Tbsp. sugar

1 white from 1 large egg

Ingredients for filling:

1 cup heavy (whipping) cream

3 Tbsp. cold unsalted butter

11⁄2 cups (9 oz.) semisweet chocolate chips

1 large container (16 oz.) plus 1 pt. (12 oz.) strawberries, rinsed, patted dry, cap ends cut straight across; put cut sides down on paper towels


Heat oven to 350°F. Coat a 9-in. fluted tart pan with removable sides with nonstick spray.

Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.

Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.

Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.

To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.

Prep Tip: Can be made up to 1 day ahead. Refrigerate loosely covered.



White Chocolate Panna Cotta With Dark Chocolate Sauce


1 (1/4-oz.) envelope unflavored gelatin

1 1/2 cups cold milk, divided

1 cup whipping cream

1/2 cup white chocolate morsels

1/4 cup sugar

Dark Chocolate Sauce (see below)

Garnishes: fresh mint sprigs, chocolate shavings


Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.)

Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.

Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.

Dark Chocolate Sauce:


1 (3-oz.) dark chocolate baking bar, chopped

3/4 cup heavy cream


Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.



Chocolate-Peppermint Tarts with Currants and Berries


For the Dough

2 cups all-purpose flour, plus more for surface

1/2 cup unsweetened Dutch-process cocoa powder

1 teaspoon sugar

1 teaspoon coarse salt

8 ounces (1 cup) cold unsalted butter, cut into small pieces

1/4 cup ice water

For the Filling

4 cups heavy cream

1/2 cup sugar

12 stems peppermint, plus more for garnish

1 teaspoon coarse salt

6 ounces bittersweet chocolate, melted

1 tablespoon unflavored gelatin (from two 1/4-ounce envelopes)

1/2 cup cold water

1 cup plain low-fat yogurt

6 ounces fresh red currants

1 pound strawberries


Make the dough: Pulse flour, cocoa, sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. With the machine running, add water in a slow, steady stream, until dough just holds together. (Dough should not be sticky.)

On a lightly floured work surface, shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).

Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.

Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll 1 disk of dough to a 16-by-6-inch rectangle, 1/4 inch thick. Press dough into bottom and up sides of a 13 1/2-by-4 1/2-inch rectangular fluted tart pan with a removable bottom. Using a sharp paring knife, trim excess dough flush with the edges of pan. Repeat with remaining disk of dough. Refrigerate for 15 minutes.

Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake until just darkened, 10 to 15 minutes. Let cool completely in pans on wire racks.

With a pastry brush, coat the bottom of each tart shell with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Sprinkle gelatin over water in a small bowl. Let stand until softened.

Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in yogurt.

Divide cream mixture between tart shells. Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).

Carefully unmold tarts. Top 1 tart with red currants and 1 with strawberries. Garnish both tarts with mint stems. Slice and serve immediately.

Yield: Makes 2 tarts

Cook's Note:

Fresh black peppermint and chocolate mint work especially well in this recipe. The currant stems and strawberry hulls make it easy to pick up the fruits for nibbling between bites of tart. If you prefer to make just one tart, halve the filling recipe and freeze the remaining dough for future use.



Cool Cake for Mom


1 (10 3/4-ounce) pound cake

1 (3 1/8-ounce) box of instant pudding

1 cup whipped topping

Fruit (we used 2 bananas and 4 large strawberries)

Mint sprigs (optional)

Chilled chocolate syrup


Slice the pound cake into several horizontal slices about an inch thick.

Prepare the pudding according to package directions. Mix the pudding with the whipped topping.

Chop up the fresh fruit you've chosen.

    Cool Cake for Mom - Step 4

Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.

Put the cake in the fridge for a couple of hours. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs. Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.



Chocolate Chip Cookie Cake


2 Tbsp. unsalted butter, room temperature

1 cup all purpose flour

1/4 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup packed brown sugar

Generous 1/3 c. creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 tsp. pure vanilla extract

1/2 cup semi sweet chocolate chips


Grease three 9″ pans. Line the bottoms with parchment or waxed paper circles. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides of bowl and mix for another minute.

Add half of the flour mixture and mix until incorporated. Then add the sour cream, mixing again until incorporated. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix. Add the chocolate chips and use a rubber spatula to finish stirring the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 16 minutes.

Dark Chocolate Ganache:


9 oz. dark chocolate, chopped (I used about 3 Ghirardelli Twilight Delight bars, minus the pieces I nibbled on while I was breaking them up.)

1 c. heavy cream


Place chocolate in a medium bowl. Heat cream until nearly boiling, but watch carefully. When the first bubbles appear, remove from heat and pour over chopped chocolate. Whisk until smooth. Allow to cool for a few minutes, then whisk again to fluff up texture. Spread between cake layers and on top of cake.



S'more Brownies

Ingredients for crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Ingredients for brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Ingredient for topping:

4 cups large marshmallows


Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Yield: about 12 (2-inch) squares


Aren’t they delicious or what? Try one or maybe two! If you have made something and you like or even loving it… be sure to leave the comments in their site! They’ll appreciate it!


There are so many beautiful poems about mothers, and again, don’t forget grandmothers are part of it, too. For I I could not choose just one, but a few, I want to share with you.


M - O - T - H - E – R

"M" is for the million things she gave me,

"O" means only that she's growing old,

"T" is for the tears she shed to save me,

"H" is for her heart of purest gold;

"E" is for her eyes, with love-light shining,

"R" means right, and right she'll always be,

Put them all together, they spell


A word that means the world to me.

Howard Johnson (c. 1915)

Before I was a Mom

Before I was a Mom -

I slept as late as I wanted and never worried about how late I got into bed. I brushed my hair and my teeth everyday.

Before I was a Mom -

I cleaned my house each day. I never tripped over toys or forgot words to a lullaby. I didn't worry whether or not my plants were poisonous. I never thought about immunizations.

Before I was a Mom -

I had never been puked on - Pooped on - Spit on - Chewed on, or Peed on. I had complete control of my mind and My thoughts. I slept all night.

Before I was a Mom -

I never held down a screaming child so that doctors could do tests...or give shots. I never looked into teary eyes and cried. I never got gloriously happy over a simple grin. I never sat up late hours at night watching a baby sleep.

Before I was a Mom -

I never held a sleeping baby just because I didn't want to put it down. I never felt my heart break into a million pieces when I couldn't stop the hurt. I never knew that something so small could affect my life so much. I never knew that I could love someone so much. I never knew I would love being a Mom.

Before I was a Mom -

I didn't know the feeling of having my heart outside my body. I didn't know how special it could feel to feed a hungry baby. I didn't know that bond between a mother and her child. I didn't know that something so small could make me feel so important.

Before I was a Mom -

I had never gotten up in the middle of the night every 10 minutes to make sure all was okay. I had never known The warmth, The joy, The love, The heartache, The wonderment or the satisfaction of being a Mom. I didn't know I was capable of feeling so much before I was a Mom.

Author Unknown

And Grandma's too...

While we honor all our mothers

with words of love and praise.

While we tell about their goodness

and their kind and loving ways.

We should also think of Grandma,

she's a mother too, you see....

For she mothered my dear mother

as my mother mothers me.

Author Unknown

Mother's Love

Her love is like

an island in life's ocean,

vast and wide

A peaceful, quiet shelter

From the wind, the rain, the tide.

'Tis bound on the north by Hope,

By Patience on the West,

By tender Counsel on the South

And on the East by Rest.

Above it like a beacon light

Shine Faith, and Truth, and Prayer;

And thro' the changing scenes of life

I find a haven there.

Author Unknown

Have a wonderful, lovely time with your mother / mom / mama / grandmother / nana / grandmama or however you may call her and don’t forget to give her hugs and kisses (many as you can because I’m a mom, too) because it’s what all mothers love the most! :)


Happy Mother’s Day!


1 comment:

  1. Rating and reviewing the White Chocolate Panna Cotta With Dark Chocolate Sauce:
    It was very simple to make. My husband and I tried to get the taste from white chocolate and we tasted mostly the dark chocolate sauce. It was creamy.
    We rating it 3 out of 5 stars and it is not going to be our keeper. :(


Thank you and have a great chocolate day!

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