Dalmation Cupcakes

Dalmation Cupcakes

Dalmation cupcakes! Made in memory of my dalmation, Penny, whose birthday was January 8th. I have been making these in early January each year since 2005 from a Betty Crocker recipe, but this year I used our Dove Chocolate Discoveries' Chocolate Baking Mix and used the chocolate chips from it. There is a cream cheese center with some more chips melted in ; )

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Watermelon Slices with White Chocolate and Sparkling Lime Sea Salt by Dove Chocolate Discoveries

Add a sweet and salty chocolate twist to your watermelon!

 

What you will need:

8-10 Slices of watermelon

2 (2 oz.) bars of DCD Chef-Series White Chocolate, melted

1-2 Teaspoons of DCD Sparkling Lime Sea Salt

 Directions:

 

Lay watermelon slices on a flat surface, drizzle (try using a squeeze bottle) with the melted DCD Chef Series White Chocolate, and sprinkle with DCD Sparkling Lime Sea Salt.

 

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Dark Chocolate Gelato by Dove Chocolate Discoveries (TM)

Yield: 4-5 servings

Ingredients:

1 cup sugar

½ teaspoon salt

3 large eggs

2 large egg yolks

2 bars (4 oz.) DCD Chef Series Dark Chocolate, melted

1 ½ cups heavy cream

2/3 cup DCD Cocoa Powder

2/3 cup Irish cream liqueur

Directions:

1. Add 2-3-inches of water to a medium saucepan and bring to a simmer. Reduce heat to medium-low and place a larger heatproof bowl inside (like a double boiler).

2. Pour sugar, salt, eggs and yolks into the bowl and whisk for 5-7 minutes, until the mixture reaches 165⁰F. Cool completely, then stir in melted chocolate.

3. In a separate bowl, use an electric mixer to whip heavy cream, Cocoa Powder, and liqueur to stiff peaks.

4. Fold whipped cream into egg mixture. Pour into a clean baking dish and freeze for 1-2 hours, until semi-firm. Cover with plastic wrap and freeze for an additional 1-2 hours, until solid. Scoop and serve.

 

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Something for you Sumertime "Grill-seekers" ; )

Cocoa Spice Sliders with Molé Aioli

    DOVE CHOCOLATE DISCOVERIES

 

 What you’ll need:
1lb Ground Beef
2 Tbsp DCD Sweet ’n’ Spicy  Cocoa Rub
2 Tsp Salt
¼ cup DCD Molé Simmering Sauce
¼ cup Mayonnaise
Lettuce & Tomato
Hamburger buns (we used onion rolls – delicious!)

Directions:
For the slider patties: Preheat grill or pan over medium heat. Combine Ground Beef, DCD Sweet ‘n’ Spicy Cocoa Rub, and Salt in a large bowl. Mix until combined, then shape into six uniform patties. Cook patties to preferred doneness.

For the Aioli: In a small bowl, whisk together DCD Molé Simmering Sauce and mayonnaise.

Assembly: Cut each bun in half, placing a slider patty on the bottom half. Top with lettuce, tomato and 1-2 teaspoons of the Mole Aioli.

Host your very own grilling & chilling party with me : )

Sandy Mills
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DCD's Dark Chocolate Tres Leches Cake

 

Dove Chocolate Discoveries' Dark Chocolate Tres Leches Cake

 

Oh my!

 

Yield: 1 9×13-inch cake

Ingredients:

1 box DCD Molten Lava Chocolate Cake

1 cup flour

1 stick butter, softened

3 eggs

1 cup milk, divided

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1 packet DCD Spiced Chai Tea

1 container (8 oz) prepared whipped topping

A sprinkle of DCD Cocoa Powder, to garnish

Directions:

1. Preheat oven to 350 degrees F and grease a 9×13-inch baking pan. In a medium mixing bowl, mix together butter and eggs. Add Molten Lava Cake Mix, flour and 1/3 cup milk, stirring to combine.

2. Pour batter into prepared baking pan and bake for 25-30 minutes, until a toothpick comes out clean. Let cool completely, about 20 minutes.

3. Pierce cake several times with a fork. Combine 1 can (14oz) of sweetened condensed milk, 1 can (12oz) of evaporated milk, and remaining milk and pour over cake. Wrap with plastic and refrigerate for at least 2 hours.

4. Whisk packet Chai Tea into whipped topping and spread over chilled cake. Cut into squares, and garnish with a sprinkle of Cocoa Powder, if desired.

 

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DCD's Saigon Swirl Cinnamon Roll Pancakes

I am not normally a big breakfast person, but looks like this recipe could change my mind ; )  Enjoy!

What You’ll Need:

DCD Saigon Swirl Cinnamon Roll Mix

Pancake Batter:
Dough Dry Mix (Pack A)
1 Tablespoon Baking Powder
2 Cups Buttermilk
2 Eggs

Chocolate Saigon Swirl:
Cinnamon/Sugar Filling (Pack B)
1 Stick Butter, Softened

Frosting:
Frosting Mix (Pack C)
2-3 Tablespoons Milk

Directions:

1. In a large bowl, combine the Dough Dry Mix (Pack A)and baking powder. In a separate bowl, whisk eggs and buttermilk together. Add the wet ingredients into the dry. Mix until combined, some lumps should be present.

2. Cream the Cinnamon/Sugar Filling (Pack B) and softened butter until light and fluffy. Transfer mixture to a piping bag fitted with a round tip or use a zip-top bag.

3. In a medium bowl, whisk together the Frosting Mix (Pack C) and milk until a the desired consistency is achieved.

4. Cook pancakes (mixture from Step 1) in a lightly greased, nonstick pan over medium heat. While the pancakes are cooking, pipe the Chocolate Saigon Swirl (from Step 2) into the pancake. Flip the pancake and continue cooking until the batter is cooked thoroughly.

5. Drizzle with the frosting mix (from Step 3) and serve immediately.

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Happy National Chocolate Caramel Day!

 

Dove Chocolate Discoveries' Truffle Fudge Caramel Brownies

 

 

 

Ingredients• 1 box DCD Truffle Fudge Brownie Mix
• 1 stick butter
• 2 eggs
• 12 ea. DCD Sea Salted Caramels
• Sea Salt

 

Directions
1. Preheat oven to 350 degrees F. Chop 3 sea salted caramels into quarters and reserve the rest. Prepare DCD Truffle Fudge Brownie batter as directed on the box. Sprinkle a few pinches of sea salt on top of the brownies before baking. Bake as directed.
2. Remove brownies from oven and let cool for 15 minutes. Cut brownies into 9 squares, and top each with a sea salted caramel. Return brownie squares to oven for 3-5 minutes, or until the caramel square melts.
3. Enjoy!

 

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