Valentine’s Day Chocolate Covered Strawberries


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1 dozen stemmed strawberries
1/2 cup dark chocolate (chopped) (milk chocolate if you want)
1/2 cup white chocolate (chopped)
1. Rinse strawberries in cold water. Let thoroughly dry on paper towels. Leave 2 inches of the stem on the strawberry.
2. Melt chocolate and white chocolate separately. Once melted dip strawberries.
3. Let strawberries dry on wax paper and then refrigerate.
* If you have food coloring, you can add a few drops to melted white chocolate for extra designs on the strawberries.


Chocolate Covered Figs



12 fresh figs

1 cup of semi sweet chocolate morsels

Sprinkles of various colors


  1. Rinse figs in cold water and dry on paper towels.
  2. In a microwave dish, melt chocolate.
  3. Dip figs into chocolate and then into sprinkles.
  4. Let dry on wax paper.

*You can keep refrigerated.

*A Brand New “Mr. C.” Children’s Book Coming This Fall (2017).

Valentine’s Chocolate Sour Cream Muffins


2 cups all-purpose flour
1/2 cup butter (room temperature)
2/3 cup unsweetened cocoa powder
1 cup sugar
2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 large eggs
3/4 cup whole milk
1/3 cup sour cream (regular)
1 1/2 cups mini chocolate chips
Preheat oven to 350 degrees.
1. Lightly grease (a little butter) a 12 cup muffin pan or use cup cake papers.
2. In a large bowl, beat butter, sugar, cocoa powder, baking powder and vanilla.
3. Beat in eggs, then stir in milk and sour cream.
4. Mix in flour and chocolate chips. Mix until creamy.
5. Divide batter evenly between the muffin cups, they should be fully filled.
6. Bake for about 25-28 minutes. Use a toothpick to insert in center. It should comes out clean. It’s okay if chocolate from the morsels is on the toothpick.
Let cool for at least 15 minutes before removing from pan.
*For bigger muffins, use a 6 cup muffin pan.

National Cake Pop Day March 24, 2016


1 Betty Crocker chocolate cake mix, baked according to package directions.
1 can Betty Crocker Chocolate Frosting (classic)
2 cups milk chocolate chips
1 cup dark chocolate chips (optional)
4 dozen lollipop sticks
1. Cook chocolate cake mix and let cool thoroughly.
2. Once your cake is cooled, crumble cake into a large bowl.
3. Add 1/2 cup of frosting to the cake mixture. Use a fork to work the frosting through. Continue adding frosting a little at a time. Cake mixture should begin to become thick, not to sticky.
4. Roll a tablespoon full of cake into cake balls.
5. Put cake balls on a pan with waxed paper. Put in freezer for 2 hours. Then remove.
6. In a small microwave bowl, heat the milk chocolate chips until they are melted. Stir until smooth.
7. Press the end of a stick into the center of your cake ball.
8. Dip cake ball into milk chocolate. Place pops on wax paper. Return to freezer for 15 minutes or let air dry.
9. *Optional: Melt the dark chocolate chips. Stir until smooth. Pour dark chocolate into a Ziploc bag. Decorate the cake ball (see photo) Let cool in freezer for 15 minutes.

Cooking With Mr. C.’s Easter Turnovers



Ingredients For Dough:
2 cups all purpose flour
1 cup of Crisco
1 tsp. salt
1/2 cup ice water
2 oz. sugar
1 tsp. vanilla extract
Ingredients For Filling:
1/2 lb. milk chocolate chips
1/2 lb. pine nuts (pignoli nuts)
1/2 lb. walnuts (chopped)
1 box raisins (15 oz.)
1 tbsp. grated orange peel
1. Soak raisins in cold water overnight. Drain very well.
2. In a large bowl, add chocolate chips, pine nuts, walnuts, raisins and orange peel. Stir and mix well. Refrigerate.
Preheat oven to 350 degrees.
3. To make dough, combine all ingredients and mix well to form dough. Roll out dough to make small circles. (We use the cover of a sugar bowl. You can also use a small dish, depending on the size turnover you wish to make.)
4. Remove raisin mixture from refrigerator and spoon mixture on each circle. The amount will depend on the size circles you have created. It should be enough, but not to much where the turnover will break open when you fold it over. Fold the turnover and seal edges with a fork. Place on a greased (about a tbs. of butter) baking sheet.
5. Take one egg and beat it. Add 1 tbs. of water. Beat again. This is your “eggwash”. Brush a little on each turnover. This helps the turnover turn golden brown.
6. Bake in oven for 15-18 minutes. Watch so they don’t burn. Remove and let cool.
Makes about 2 dozen. (depends on the size of your turnover)
Note: If you have extra raisin mixture, refrigerate and make another batch of dough.

Pound Cake Ghosts




2 cups of flour (sifted)

2 tsp. baking powder

1 tsp. salt

4 eggs

1 1/2 sticks of butter

1 1/2 cups sugar

1 tbs. vanilla

vanilla fondant

2 cups chocolate morsels


Preheat oven to 350 degrees.

1. Grease a pound cake pan with butter. Sprinkle a little flour into pan. Shake flour around the entire pan and shake out any excess.

2. In a bowl, sift flour, baking powder and salt.

3. In a bowl, with a mixture, mix eggs, sugar and vanilla. Beat until creamy.

4. Slowly add in flour, a little at a time, to the butter mixture. Mix well until all flour is added and batter is creamy.

5. Pour batter into pound cake pan. Take a knife and even out the top.

6. Place in center of a hot oven. Bake for 60-70 minutes. Use a cake tester at 60 minutes to see if dry in the center. If cake tester is wet, return to oven for 10 more minutes. 

Note: Everyone’s oven is different, so it’s always good to check on cake occasionally.

7. Let pound cake cool. Cut cake into different size rectangles. (see photo)

8. Wrap vanilla fondant around each piece.

9. Melt chocolate morsels in microwave. Put in a Ziploc bag.

10. Put wax paper on a baking pan. Draw eyes and a mouth for each ghost. Put in a freezer. When they dry attach to fondant. (see photo)

*Be creative, when decorating.