These would be a great project to do a day or so before Thanksgiving and then use them to prop up some cute, handmade place cards for your guests. See the final product here.

Chocolate Marshmallow Pilgrim Hats
from Family Fun magazine

24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators’ frosting

~ Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them apart.

~ Melt the chocolate chips in a microwave or double boiler.

~ One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

~ Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

~ Chill the hats until the chocolate sets, then pipe a yellow decorators’ frosting buckle on the front of each hat.

[image: flickr]

Post from: Chocolate Bytes

Now that the leaves in my area are finally turning and the air has a wonderful chill to it, it’s time to pick up some hot chocolate supplies on my next grocery ship to stock up the pantry.

I prefer a creamy hot chocolate, as opposed to a watery one or something from a packet, and the recipe below is one I just found that fits the bill perfectly. If you’re looking to relax a bit after the day is over and the kids are in bed, add some peppermint schnapps to the final product, or if you don’t want alcohol, you can add a bit of flavored coffee syrup instead.

Creamy Hot Chocolate

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

~ Combine the cocoa, sugar and pinch of salt in a saucepan.

~ Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Take care that it doesn’t scorch.

~ Stir in 3 1/2 cups of milk and heat until very hot, but do not boil.

~ Remove from heat and add vanilla. Divide between 4 mugs.

~ Add the cream to the mugs of cocoa to cool it to drinking temperature.

[image: sxc]

Post from: Chocolate Bytes

This one is from Daydreamer Desserts, and while the recipes are somewhat similar, this new one included the addition of sour cream. I have to admit that I couldn’t really taste the sour cream when the bread was finished, but it did help make for a light and fluffy batter when I was mixing it up!

Though this recipe was good, I did end up having to keep it in the oven for nearly fifteen minutes longer than it specified since the middle was still pretty gooey (I used the correct pan size, oven temp, etc), and the crust ended up being a bit crispier than what I like on banana bread.

No matter, though – it was still delicious and pulled double duty: I was able to pass it off on the kids last night for dessert night, and then they each got half a slice with their breakfast this morning too! The recipe can be found at Daydreamer Desserts.

Post from: Chocolate Bytes

Research published in the Journal of Cosmetic Dermatology is showing that the same antioxidants that are good for your heart are also good for your skin, and that a daily dose of dark chocolate could very well keep you looking younger. Sounds like my kind of fountain of youth!

The study, which included 30 healthy adults at an average age of 42, found that the volunteers who ate a daily portion of 20 grams of dark chocolate drops could tolerate more wrinkle-causing UV light on their skin than those who identical-looking chocolate drops with lower flavonol content.

The flavonols in the chocolate appear to repair sun damaged cells for smoother skin, and show a reduction of wrinkles by up to 25%.

[image: flickr]

Post from: Chocolate Bytes

This gigantic chocolate turkey from Bissinger’s is touted as a “centerpiece” decoration for your Thanksgiving table. The semi-solid piece is made from milk chocolate with some nice darker chocolate accents, and stands at nine inches tall by 8.5 inches wide. It’s also gluten-free!

Though the real turkey and sides are the stars of the meal, I have to admit I’d be eyeballing the chocolate version if it were on my table!

Bissinger’s also has a lot of other Thanksgiving-related chocolate and candies, such as chocolate-covered Oreos with cute little Thanksgiving decorations piped on them, a smaller solid chocolate turkey, a box of assorted autumn chocolates, buttercream candy corns and pumpkins, and some beautiful foil-wrapped fall leaf chocolates (they kind of remind me of the See’s leaves).

Whether you’re planning to decorate with them, give them as gifts or just have some on hand, get your chocolate orders in quickly — Thanksgiving is only three weeks away!

[image: bissingers.com]

Post from: Chocolate Bytes

This would be very easy to make with your own homemade chocolate chip cookie dough — in fact, that’s what I’d do instead of using store bought. Simply make the dough, roll it into a log and wrap in plastic wrap and then cut as directed in the instructions.

Chocolate Chip Cheesecake
from Mr. Food

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough

~ Preheat oven to 350°.

~ In a large bowl, beat together cream cheese, eggs, sugar, and vanilla until well mixed; set aside.

~ Slice cookie dough rolls into 1/3-inch slices. Arrange slices from one roll over bottom of a greased 9″ x 13″ baking dish; press together until there are no holes in dough.

~ Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

~ Bake 45 to 50 minutes, or until golden and center is slightly firm. Remove from oven, let cool then refrigerate. Slice when well chilled.

~ Serving tip: Serve the cheesecake plain, with chocolate or fudge sauce, or whipped topping – whatever is your favorite.

[image: flickr]

Post from: Chocolate Bytes

~ Mexican Hot Chocolate from Zested

~ Double Chocolate Toffee Ice Cream at Mangio da Sola

~ Homemade Chocolate Chip Cannoli from My Kitchen Addiction

~ Filipino Hot Chocolate at Burnt Lumpia

~ Soft Pretzel Samoas from Big Red Kitchen

~ Chocolate Chip Date Cake at C’est La Vegan

~ Chocolate Covered Roasted Garlic from Cupcake Project

~ Pear Chocolate Brownie Tarts at My Recession Kitchen

~ Chocolate Balsamic Raspberry Cupcakes from Love and Olive Oil

~ Surprise Cookies at Every Last Cookie

~ Chocolate Candy Corn Cookies from Bake at 350

~ White Chocolate Pumpkin Truffles at Jenn Cuisine

~ Pumpkin Pomegranate Cupcakes from Flamingobear

[image: flickr]

Post from: Chocolate Bytes

The holiday is usually celebrated over two days, November 1st and 2nd, and it’s believed that over these two days it’s easier for the souls of the dead to communicate with those still living. A common symbol of the holiday is the skull, and celebrants use sugar and chocolate skulls to give as gifts to both the living and the dead, usually inscribed with the name of a deceased loved one on the forehead.

While searching around for more information on chocolate skulls, I came across a selection that Vosges chocolates has. Available in dark chocolate, milk chocolate and blanca (white), the 2.2 ounce chocolate skulls have black salt-coated eyes. The dark chocolate also contains ancho and chipotle chillies and Ceylon cinnamon, the milk chocolate has hickory smoked almonds and grey sea salt, and the blanca is a single-origin Venezuelan white chocolate.

All three skulls are available together for $21, or separately for $8 each.

To learn more about the Day of the Dead, check out Day of the Dead history, History & Origins, and Day of the Dead holiday guide.

[image: vosges]

Post from: Chocolate Bytes

These candy bar inspired drinks are sweet, satisfying and as easy as can be to put together.

Peppermint Pattini
1-1/2 oz Van Gogh Dutch Chocolate Vodka
1/2 oz Crème de menthe
1/2 oz Chocolate Liqueur
1/2 oz Cream

Add all ingredients into a shaker with ice and shake vigorously. Strain into a chilled martini glass and garnish with a Peppermint Pattie candy wedge.

Almond Joy Martini
1-1/2 oz Van Gogh Dutch Chocolate Vodka
1 oz Coconut Rum
1/2 oz Hazelnut Liqueur
1/2 oz Chocolate Liqueur

Dip the rim of a chilled martini glass into chocolate syrup and roll in shaved coconut. Place glass into the refrigerator until ready to serve the cocktail. Add all ingredients into a shaker with ice and shake vigorously. Strain into chilled martini glass with chocolate-coconut rim.

Peanut Butter Cup
1-1/2 oz Van Gogh Dutch Chocolate Vodka
1 oz Castries Crème Peanut Rum
3/4 oz Chocolate Liqueur
1/2 oz Cream

Drizzle chocolate syrup into the bottom of a martini glass. Place the glass into the refrigerator until ready to use. Add all ingredients into a shaker with ice and shake vigorously. Strain into the chilled martini glass and garnish with a peanut butter cup.

Snickertini
1/2 oz Baileys
1-1/2 oz Van Gogh Dutch Caramel Vodka
1/2 oz Chocolate Liqueur
1/2 oz Amaretto
Splash of cream

Drizzle a thin line of both caramel and chocolate sauce on the inside of a rocks glass and place in refrigerator to chill. Combine all ingredients into a shaker and shake over ice. Pour entire contents of shaker into glass and add straw.

[images used with permission from talbertholidaygifts]

Post from: Chocolate Bytes

This holiday season, Hershey’s Kisses is inviting 1,000 holiday bakers and entertainers to celebrate by hosting a Hershey’s Kisses Cookie Exchange Party!

But it gets even sweeter: now through November 15, party hosts can even apply to have their cookie exchange sponsored by Hershey’s Kisses by visiting kissescookies.com. While there, you can also check out holiday cookie recipes, including Peanut Butter Blossoms and the Chocolate Almond Thumbprint cookie, and party planning tips, such as:

~ Invite guests at least two weeks in advance and ask all guests to RSVP with the cookie recipe they plan to bring to the party (this helps to avoid duplicates).

~ Give suggestions or include a unique recipe on every invitation in case guests don’t have a favorite recipe they would like to share. Ask invitees to bring printed recipe copies, a plastic container for taking home treats and a half-dozen or one-dozen cookies for each attendee, depending on the number of guests.

~ Return the favor by turning the cookie exchange into a gifting party – provide gift tags, gift bags and ribbons, and invite guests to assemble cookie gifts for co-workers, neighbors, teachers and friends.

Have you ever hosted a cookie exchange party? What are some tips and pointers you would suggest?

[image used with permission from hershey's]

Post from: Chocolate Bytes