Food from the Hart

Posts Tagged ‘chocolate’

Monster Eyeballs

In Recipes on October 9, 2011 at 4:21 pm
Yield: 48 cookies
Cooking Time: 1 hour

This is a great recipe.  It’s easy and tastes delicious. I wish I thought of this one myself.  Unfortunately, I did not.  The recipe below is courtesy of Sharon Bowers and can be found in her cookbook, Ghoulish Goodies

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners’ sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands.

Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.

Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.

Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

*Photo courtsey of Kevin Kennefick as seen on


Chocolate Brownies

In Recipes on May 18, 2011 at 11:43 am

Yield: 16 brownies

Cooking Time: 45 minutes

This is a wonderful brownie recipe! I promise you have never eat something so chocolatey and delicious.  While I wish I could take credit for this culinary masterpiece, I cannot.  I adapted this creation from Nigella Lawson.  Enjoy!

3 sticks plus 2 tablespoons unsalted butter

12 ounces best-quality bittersweet chocolate

6 eggs

1 3/4 cups superfine sugar

1 tablespoon pure vanilla extract

1 1/2 cups plus 2 tablespoons all-purpose flour

1 teaspoon salt

1 cup semisweet chocolate buttons, chips or morsels

Approximately 2 teaspoons confectioners’ sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.

Chocolate Fondue

In Recipes on February 2, 2011 at 11:24 am

Yield: 8 servings

Cooking Time: 25 minutes

Fondue is such a fun dessert and can be really fun for a cocktail party.  It’s interactive and who doesn’t love chocolate and fruit.  Make sure you remind people, no double dipping!




1 cup cocoa powder

1 cup water

1 1/2 cup super fine sugar

1/4 cup light corn syrup

1 cup heavy cream, added gradually

7 oz semi-sweet chocolate, chopped

1-2 tablespoons of Frangelico or Amaretto (optional)

Fruit (banana, strawberries, apples, pineapple, mango in bite sized pieces)

Pound cake, lady fingers, pretzels, marshmallows


Bring water, corn syrup, and sugar in the saucepan. Cook for 10 minutes until all the sugar is dissolved and the mixture has thickened. Whisk in the cocoa powder until the mixture is smooth. Add the heavy 3/4 cup of cream and bring the mixture to a boil and then reduce to simmer for 5 minutes.  Mix in the chocolate pieces.  Remove from the heat and stir in liquor if using.

If the mixture still seems thick gradually add in the rest of the cream.  Keep chocolate warm and serve with fruit and cake.

Chocolate Croissant Bread Pudding

In Recipes on January 7, 2011 at 8:01 pm

Yield: 12 servings

Cook Time: 40 minutes

This rich and delicious dessert is great for a group, not only does everyone love croissants and chocolate but you can do everything ahead of time.  By the time Superbowl Sunday rolls around all you need to do is pop it in the oven and enjoy!

10 large, fresh chocolate croissants, torn into 1-2 inch pieces

1 cup sugar

2 teaspoons vanilla extract

8 large eggs, room temperature

2 cups of heavy cream


Preheat oven to 350 degrees.

In a large bowl whisk together sugar, vanilla extract, eggs and heavy cream.  Blend well.

Add the torn croissants and stir to blend so the croissant pieces are covered with the liquid.

Coat a 13″ x 9″ baking pan or ramekins with nonstick cooking spray or butter. Pour pudding into the prepared pan.

Bake until golden brown, 30-35 minutes, 20-25 minutes for ramekins.

*You can combine all the ingredients and  cover and refrigerate for 12-24 hours before baking.

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