I love chocolate! Dark Chocolate, Semi-Semi Chocolate, Milk Chocolate, Brewed Chocolate aka Choffy, and White Chocolate. (Yes, I know it’s not REALLY Chocolate) I also really like Mint Chocolate which is where Peppermint Bark fits in. The funny thing about it is that I only think about Peppermint Bark at Christmas because that is when you can get Candy Canes.
14 oz Hershey’s Special Dark
12 oz Dark Chocolate Chips
8 to 12 drops doTerra Peppermint Essential Oil
24 oz White Chocolate Chips
1 1/2 cups Crushed Candy Canes (I use my food processor or blender)
Lay out a large piece of aluminium foil on a large sheet pan or 2 cookie sheets. In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the dark chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in peppermint essential oil. (12 drops for a very strong flavor. I usually do 10 drops.)
Spread evenly on to the aluminium foil. Place in the
In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the white chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in 3/4 cup of peppermint candy cane pieces.
Carefully drizzly over the chocolate layer as evenly as possible and smooth out evenly. Sprinkle remaining peppermint candy cane pieces over the white chocolate evenly.
Allow to harden completely before breaking up in to pieces.
This is a fun party snack. We like to eat it with vanilla wafers, graham crackers, and ginger snaps.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 T Honey
20-25 drops doTerra Wild Orange Essential Oil
6 oz Mini Chocolate Chips
Mix mascarpone cheese, cream cheese, and honey until smooth. Add in wild orange essential oil. Fold in chocolate chips. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.
13 oz of Pumpkin Puree
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 2 tablespoon scoop.
1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
1 T Salt
1 T Baking Soda
1 T Baking Powder
5 cups Flour
12 oz White Chocolate Chips
12 oz Milk Chocolate Chips
12 oz Dark Chocolate Chips
Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs. Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.
I was introduced to Nanaimo Bars by Joseph’s Family. They quickly became one of my favorite desserts. Over the years I have used their family recipe, but after going to Canada, I knew I had some playing around to do. The filling in the Bun King Bakery Nanimo Bars were more creamy and fluffy and the chocolate top was smooth. We like adding essential oils to the filling as well.
3/4 cup Unsalted Butter
7 T Cocoa Powder
1 3/4 cups Graham Cracker Crumbs
1 cup Desiccated Coconut
1/2 cup Finely Chopped Nuts
In a mixing bowl combined graham cracker crumbs, coconut, and nuts. In a separate small bowl, beat the egg and set aside. In a double boiler melt butter, sugar, and cocoa powder over medium heat. Stir in egg slowly and continue cooking until thick. Pour hot mixture over the dry mixture. Press mixture into a grease 9X13 pan.
3/4 cup Unsalted Butter
1/3 cup Custard Powder
6 T Heavy Whipping Cream
2 1/2 cups Powdered Sugar
In a mixing bowl whip together butter, custard powder, and whipping cream for 3 minutes until fluffy. Whip in powdered sugar 1/2 cup at a time. Spread over crust and refrigerate for 30 minutes.
8 oz of Semi-Sweet Chocolate
1/2 cup Heavy Whipping Cream
In a double boiler melt chocolate and cream together. Remove pans from refrigerator and pour chocolate over the filling and return to the refrigerator for an additional 30 minutes. Cut in to 24 to 36 pieces. Store in an air tight container in the refrigerator.
Orange – Add 10 drops of doTerra Wild Orange Essential Oil
Mint – Add 4 drops of doTerra Spearmint + 4 drops doTerra Peppermint Essential Oil
Peppermint Add 6 to 8 drops Peppermint doTerra Essential Oil
Spearmint – Add 6 to 8 drops doTerra Peppermint Essential Oil
Lemon – Add 10 drops of doTerra Lemon Essential Oil
Lime – Add 10 drops of doTerra Lime Essential Oil
Tangerine – Add 10 drops of doTerra Tangerine Essential Oil
Lemon Lime – Add 5 drops Lemon and 5 drops Lime doTerra Essential Oil
We are athletic at our house and have experimented with different protein drinks, bars, and balls for both energy and recovery. These protein balls are my daughters favorite after a hockey game. My daughters favorite or almond, my sons are peanut butter, and mine are combination of almond and peanut butter or cashew. I enjoy them before and after workouts.
Choffy is brewed cocoa which promotes Lean Muscle Mass Growth. How? There is a compound in the cocoa bean called Epicatechin and when ingested help to increase follistatin levels in your body. What does that mean? It means that with higher follistatin levels your body can produce muscle. Muscle burns calories, which in turn helps you to maintain body balance.
1 cup Brewed Choffy Grinds
3 cups Oats
1/4 cup Whey Protein or Protein Powder
1 1/2 cups Natural Nut Butter (Almond, Peanut Butter, or Cashew)
3/4 cup Honey
1/2 cup Brewed Choffy
Combined oats, Choffy grinds, and protein powder in a mixing bowl. Stir in nut butter. In a medium sauce pan cook Choffy and honey over medium heat until boiling. Pour hot ingredients over other ingredients and mix well. Use a cookie scoop to make uniform size ball. Scope out onto a cookie sheet. Form into balls and refrigerate for 1 hour to set up. Store in an airtight container in the refrigerator.
Choffy is brewed cocoa. We love using it in recipes. This recipe was formulated at the request of my oldest daughter. The third time was the charm. We have tried it with Strawberry, Cherry, Raspberry, and Orange gelatin. We serve it with whipping cream.
1 – Envelope unflavored gelatin
1 – 6 oz box of flavored gelatin (Strawberry, Cherry, Raspberry, or Orange)
2 1/2 cups of Hot Choffy
1/2 cup of Water
2 cups of Cold Water
In a 9×13 pan bloom unflavored and flavored gelatin in 1/2 cup cold water. Add in Choffy and dissolve gelatin completely. Add in cold water. Allow to set up in the refrigerator for 3-6 hours before serving. Top with Whip Cream and serve.