TBT: Frozen Hot Chocolate


It is throwback Thursday time with a post from 2017!

I LOVE, LOVE a good cup of hot chocolate, but sometimes I don’t want it hot. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink. Works great for summertime, too!

Ingredients: 

  • 3 tbsp sugar
  • 3 tbsp hot cocoa mix
  • 2 tbsp butter
  • 1/3 cups semi-sweet chocolate chips
  • 12 ounces evaporated milk
  • 4 1/2 cups ice
  • Whipped cream
  • Chocolate chips
  • Marshmallows

Directions:

  1. Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
  2. Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
  3. Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
  4. Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
  5. Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips,  if desired.

Enjoy!

Xoxo,

Megan

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Key Lime Cheesecake with Strawberry Sauce

FW108-Recipes

Talk about a yummy recipe that is perfect for all year long!

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 cup butter, melted
  • 3 – 8oz. packages of cream cheese, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 – 8oz. container sour cream
  • 1 1/2 tsp grated lime rind (lime zest)
  • 1/2 cup Key Lime Juice (recommend Kermit’s Key Lime Shoppe juice; order online only)

Preparation

  1. Preheat oven to 350 degrees.
  2. Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  3. Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.
  4. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups of sugar, beating till blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, rind and juice. Pour batter into cooled crust.
  5. Place in 325 degrees oven and bake for 1 hour and 5 minutes; turn the oven off. Partially open the oven door; let stand in oven for 15 minutes. Remove from the oven and immediately run a knife around the edge of pan, releasing the sides.
  6. Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries and lime rind.

Strawberry Sauce

Ingredients

  • 1 1/4 cups fresh strawberries
  • 1/4 cup white sugar
  • 1 1/2 tsp lime rind
  • 1 tsp lemon juice (or more to taste)
  1. Process all ingredients in a food processor until smooth, stopping to scrape down the sides.
  2. *Sauce should be a bit tangy, but not overwhelmingly so.
  3. Drizzle over the top slices of the cheesecake when serving.

Raspberry Sauce (alternate)

Ingredients

  • 1/2 jar seedless raspberry jam
  • 1/2 cup fresh raspberries, halved
  • 1 Tbsp lemon juice

 

  1. Cook all ingredients over medium heat, stirring constantly so the sauce cooks but doesn’t stick. Once the jam turns into a liquid, remove from heat and cool, then refrigerate. Drizzle over slices of cheesecake when served.

Enjoy!

xoxo,

Megan

Cheerwine Cupcakes

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Happy Tuesday! There is nothing more southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is?  The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!This soft-drink has multiple uses, including being made into quick and easy cupcakes!

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 12 ounces Cheerwine
  • 1/8 teaspoon cherry flavor
  • Maraschino cherries
Frosting: 
  • 4 cups Cheerwine
  • 1 cup butter, softened
  • 2-3 cups of powdered confectioner sugar

Directions:

  1. Preheat oven to 350ºF. Line cupcake pans with liners and set aside
  2. Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
  3. In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
  4. In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
  5. Pipe frosting onto cupcakes and top with maraschino cherries.

Enjoy!

xoxo,

Megan

Mini Banana Cream Pies

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I’m crazy about bananas! They are one of my favorite fruits, so this easy and quick mini banana cream pies recipe is one of my favorites!

Ingredients:

1  roll Pillsbury refrigerated sugar cookies
1  box banana cream pudding, prepared according to package directions and chilled
1 banana
Whipped cream for topping

Directions:

1: Roll the sugar cookie dough into little balls. Using a mini-cupcake pan, place one ball in each spot (there should be 24 balls total).

2: Bake according to the directions on the dough package.

3: Once cool, fill up each cup with banana cream pudding and top with whipped cream and a slice of banana, if desired.

Enjoy!

xoxo,

Megan

Yummy Hot Fudge Sauce

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While the weather may be cooling down, I’m still thinking about cold foods, like ice cream! This past weekend, I made this delicious hot fudge sauce for my friends and family. Everyone loved it, so I thought I would share the recipe with you! The yummy hot fudge sauce makes a great topping that’s not just for ice cream and is a great present (hint, hint)!

Ingredients:

1 pinch Salt

1 (6 oz.) bag Semi-sweet Chocolate Chips

1/4 cup Sugar

1/2 cup Brown Sugar

1 tsp. Vanilla Extract

2 Tbsp. Butter

1/2 cup Half & Half

Directions:

Mix all ingredients together in a saucepan. Stir over medium heat until ingredients are melted and hot.

Enjoy!

xoxo,

Megan