chocolate fridge cake

Happy New Year!

I hope this new post finds that each and every one of you had a beautiful holiday with your friends and family.

We spent our Christmas - here - in Virginia. This was my first time - ever - not spending the holidays with my mom, oldest son, and siblings/niece/nephews. I missed them terribly.  I did my very best to continue the many treasured traditions we've carried on over the years. I truly love traditions. They bring a special happiness . . . familiarity . . . and comfort. Being far away from home makes our family's traditions even more important than ever.

Even fairly new traditions can bring comfort. I started making Chocolate Fridge Cake almost 5 years ago. It's one of my favorite holiday traditions.

A friend of our family gifted our oldest daughter, Charley, her first cookbook, apron, and rolling pin when she was almost 4 years old. It's filled with fun and simple recipes, color photos, and step-by-step instructions.

I wasn't too surprised when she saw the page with chocolate fridge cake and asked me if we could make it. I happened to have all the ingredients, but opted to switch out the dried apricots, almonds, and raisins with Trader Joe's Peppermint Joe Joe's.  Great decision, by the way!

I had never heard of Chocolate Fridge Cake before . . . and had no idea what it was going to taste like.

Honestly, it's hard to describe, but friends - - - it's crazy good!  So simple to prepare . . . and so good!

I love its versatility. The only limit when it comes to flavorings is your imagination, or what you happen to have in your cupboard.

You can pick and mix the fillings to suit your taste. I do recommend using graham crackers as the base "biscuit" of choice.  Your fillings can range from not-to-sweet dried fruits, raisins, and nuts; or our favorite, Trader Joe's Peppermint Joe Joe's or Mint Oreos.  The fillings should add up to approximately 2 cups.

Ok, so let's talk chocolate . . . It's the most important element of a chocolate fridge cake. This is where you splurge on good, high-quality chocolate. Resist using plain chocolate, which gives a rather bitter character. I recommend a mix of milk and semi-sweet for the perfect balance of sweet and chocolaty.

You can pour the warm mixture into an 8-inch square pan, muffin tins, or a bread pan to set. I prefer a bread pan so that I can cut tall, pretty slices to share with friends and family.

I think a dusting of cocoa powder over the top is quite pretty, too!

Although I typically make chocolate fridge cake primarily in December and January, I think it would be amazing any of time year, especially during the Summer months when it's too hot to turn the oven on - and you're craving something sweet, or needing a quick dessert.

Enjoy!

chocolate fridge cake

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5 ounces milk chocolate

5 ounces semi sweet chocolate

1/2 cup light or golden corn syrup

8 Tablespoons unsalted butter, room temperature

8 ounces graham crackers

2 cups mint Oreo's, chopped into small pieces

cocoa powder, garnish

.     .     .     .    .     .

Use plastic wrap to line an 8-inch square pan. Leave extra plastic wrap hanging over the sides.

Break the crackers into small pieces with a rolling pin. 

Using a knife, cut the Oreo's into smaller pieces.

Melt chocolate, butter, and syrup in a heatproof bowl set over a pan of simmering water. 

The bowl should not touch the water. Stir occasionally. 

Remove the bowl from the heat and stir in the broken crackers and cookies. 

Spoon the mixture into the pan. 

Level the surface by pressing it down with your hands, or the bottom of a glass. 

Allow it to cool, then put the chocolate mixture in the refrigerator for 1 to 2 hours to set.

Turn out the cake and peel off the plastic wrap. 

Dust with cocoa powder. Cut the cake into 12 squares and enjoy!

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double chocolate dutch baby

We had a wonderfully fun and FULL Thanksgiving weekend!

I loved having my Littles home for 5 days! We slept in every day, feasted on Thanksgiving brunch left-overs (Pumpkin French Toast! Brown sugar bacon! YUM!!), started decorating for Christmas, and celebrated our oldest son's engagement to his long-time girlfriend.  Although I miss my family and friends back home terribly, we had so much to celebrate and be thankful for, even from afar.

~ Thanksgiving Brunch 2016 ~

We visited our first Tree Farm over the weekend . . . and it was so beautiful!

Snickersgap Tree Farm is nestled on a hillside in the breathtaking area of Bluemont. We bundled up . . . sweatshirts, jackets, gloves, scarves and knit caps . . . and ventured up and down the hillside looking for the perfect tree. I loved watching our Littles run free!

And that view!! Northern Virginia's landscape is breath-taking! It's one of the prettiest states I've visited in our Union.

~ Pumpkin French Toast ~

with cinnamon crumble top and maple cream cheese glaze

RECIPE COMING SOON!

~ Chili Brown Sugar Bacon ~

RECIPE COMING SOON!

~ Sweet Potato Hash  ~

with slow-cooked caramelized onions

RECIPE COMING SOON!

Ok, so our relaxing weekend had me thinking about dutch baby's. 

Have you heard of them, or better yet, have you had one? It's a cross between a tender sweet pancake and a popover. Its base is humble, which makes them the perfect receptacle for syrups, fruits, jams, and powder sugar. 

I shared a recipe for an old-fashioned dutch baby several years ago; and since then - have shared a cinnamon apple and an asparagus & fontina version. They're so simple to prepare and delicious! 

For a hard-core lover of chocolate (that's me!!), I don't know why it took me so long to make a chocolate dutch baby? Well, I couldn't let another weekend pass without figuring out how to make one. 

And Friends, it was so good! So good!

It's puffs are even prettier wearing chocolate!

If you haven't made one before, then let me share again how easy they are to prepare . . . It's as simple as putting all the ingredients in a blender and blending the mixture until it's frothy.  The sizzling hot skillet and butter wait patiently in the oven for the frothy mixture . . . and that's where the magic happens . . . 15 minutes later you have pillows of yumminess!

I recently discovered the magic of flavored maple syrups, too . . .  browned butter maple syrup and chocolate maple syrup. Both are amazing!

I'm going to share the simple recipe for chocolate maple syrup below, because it's uhhhh-mazing on top of a chocolate dutch baby! It's as simple as adding a little cocoa powder and melted butter to maple syrup. Good-NESS!!! 

Add that on top of your chocolate dutch baby, along with fresh whipped cream . . . . and you have a very special breakfast, brunch, or dessert! 

Ok friends, I hope I shared enough photos in this post to send you running into your kitchen to make one!

double chocolate dutch baby

.     .     .     .     .     .     .     .

3 Tablespoons butter

1/2 cup flour

3 eggs, room temperature

1/2 cup, 2 Tablespoons whole milk, room temperature

2 Tablespoons cocoa powder

generous pinch of salt

.     .     .     .     .     .     .     .

chocolate maple syrup

1/4 cup maple syrup

2 Tablespoons cocoa powder

1 Tablespoons unsalted butter

.     .     .     .     .     .     .     .

fresh whipped cream

1 cup chilled heave cream

1 teaspoon pure vanilla extract

1/4 cup confectioners sugar

.     .     .     .     .     .     .     .

Preparation
Preheat oven to 425 degrees F.

Place butter into a cold 10-inch cast iron pan or an 8x8 baking dish and place the pan with butter into the oven while the oven is preheating.

In a blender, using a hand mixer, or using a whisk by hand, whip the flour, eggs, milk, cocoa powder, salt, and sugar. Blend or beat the mixture until it is nice and frothy!

Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise.

Bake for 15 minutes.

While the pancake is baking, mix all the ingredients for the chocolate syrup in a small sauce pan over medium low heat. Set aside.

In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer , whip chilled heavy cream and vanilla. With the mixer running, sprinkle in confectioners sugar. Increase speed to medium-high and beat until soft peaks form.

Let the dutch baby cool slightly before topping it with the chocolate syrup and whipped cream. Sprinkle with toppings of your choice.

                                                         .     .     .     .     .     .     .     .

old-fashioned dutch baby

cinnamon apple dutch baby

asparagus & fontina dutch baby

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Simply Suzannes at Home

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I love reading your comments and appreciate them so much!

chipotle chocolate chili . . .

Have you ever heard of chocolate chili?

I had heard of it, but had never tried it . . . that is, until I found a recipe for Chipotle Chocolate Chili in one of my sister-in-law's cookbooks . . . and made it the day after arriving home from our Winter vacation. I just couldn't wait!

It's made with unsweetened cocoa powder and chocolate, kidney beans, and chipotle sauce (along with other traditional chili ingredients). It's not only easy to prepare, but it's incredibly rich and flavorful.

I love how the flavors of this chili compliment one another. There's a balance of sweetness (kidney beans & brown sugar), spiciness (chipotle sauce, cumin & chili powder), acidity (diced tomatoes & red wine vinegar), and richness (unsweetened cocoa and chocolate).

Chipotle chocolate chili . . .

a wonderfully, delicious play on a classic!

You'll even fall in love with it's deep color . . .

Ingredients

1 lb. lean ground beef

1 large onion, chopped

1 red bell pepper, minced

3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder

1/2 tsp. ground black pepper

1/2 tsp. salt

Chipotle sauce

1/2 oz. unsweetened chocolate 

~ be careful, because too much unsweetened cocoa will make your chili bitter ~

3-4 Tbsp. red wine vinegar

Toppings

fresh cilantro
sour cream

chopped green onions

shredded jack or cheddar cheese

Instructions

Heat 1 tablespoon olive oil in a large soup pot over medium heat. Sauté onion, garlic, bell pepper, and ground beef until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, kidney beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies.

Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (about 30-40 minutes).

If desired, add some chopped chipotle chilies (only if you like HEAT!). Add 3 Tbsp. red wine vinegar and a small amount of grated chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned, serve with chopped green onions, sour cream, and shredded jack or cheddar cheese. I also served Garlic Naan bread alongside the chili.

LET'S STAY in touch!

Simply Suzannes at Home

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LET'S STAY in touch!

Simply Suzannes at Home

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More chili recipes . . .

Taco Chili

Creamy White Bean & Chicken Chili

chocolate and strawberry creme . . . Valentine S'mores

Our kids love PEEPS. Who doesn't, I guess? 

I grew up enjoying the simple bird PEEPS that appeared in stores just before Easter. Do you remember them, too?  

Over the years, I've enjoyed watching them transform from the simple, cute birds to include various shapes and flavors. My mind whirls with ideas when I see them make their debut around the holidays.

So when I saw these adorable PEEP hearts in the market over the weekend, I felt inspired to make Chocolate Strawberry Creme S'mores with my little ones. We had so much fun! 

 

Ingredients

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package of Strawberry Creme PEEPS

Chocolate bar 

(Since I planned on eating them too, I bought GOOD chocolate!)

Chocolate graham crackers

Preparation

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Preheat oven to BROIL

Assemble S'mores

Place S'mores on a cookie sheet and broil on a high shelf for 1-2 minutes, or until golden brown

Crack your oven door so that you can watch them!

Enjoy!

The dark chocolate and chocolate graham cracker make this S'more special and unique . . . but it's the Strawberry Creme PEEPS that make this fun dessert extra special with its creamy heart topping that pops with hints of strawberry candy. We loved them! 

I can't wait to see what kind of PEEPS we find in stores this Spring!

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Simply Suzannes at Home 

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Sharing with . . . .

Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria

chocolate zucchini bread

I love sharing amazing recipes with you . . . and this is one of them!

It truly is. Not only is this chocolate zucchini bread a beautiful loaf to behold with it's crackled sugar top and rich brown nooks and crannies . . . but it's a perfectly flavored and textured chocolate bread.

It's crumb is tender and moist (and again, flavorful) . . . courtesy of sour cream and 3 cups of shredded zucchini. Yes, 3 cups of finely shredded zucchini. 

It might be a stretch calling this amazing bread 'healthy,' but given the low amount of sugar . . . and the high amount of zucchini . . . I'll venture to call it a 'healthy alternative.' 

My little ones helped me grate the zucchini and mix the batter, and were quite skeptical of what it would taste like given the amount of zucchini and the lumpy batter . . . but their curiosity peaked when our home was filled with the smell of chocolate while it was baking in the oven. And the best part, after one bite, they were hooked! 

I can't wait for you to try it, too!

Ingredients
recipe inspired by Our Best Bites

{makes 2 loaves}

.     .    .     .     .     .     .

2 cups flour

2 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 teaspoon baking soda

6 T unsweetened cocoa powder

1/2 cups canola oil

1 cups sugar

1/4 cups brown sugar

3 eggs, room temperature

2 teaspoon vanilla

1/2 cup sour cream

3 cups FINELY grated zucchini

1 cup mini chocolate chips

.     .    .     .     .     .     .

Topping

4 T brown sugar

4 T white sugar

1 teaspoon cinnamon
.     .    .     .     .     .     .

Preparation

Preheat oven to 350 degrees. Butter and flour two 8-inch loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.

When it’s done a toothpick or skewer should come out clean and the top will be cracked with sugar.
Don't over-bake!

Let it cool on a rack for 5-10 minutes and then remove from pans. Enjoy!

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