Tagged with 'recipe'

The Perfect Recipe to Celebrate National Brownie Day

Brownie lovers, rejoice! December 8th is National Brownie Day! What better way to celebrate this sweet day than by whipping up a batch of irresistibly fudgy brownies using our imported couverture chocolate from our Eleven o’one line.


When it comes to baking the perfect brownie, the quality of the chocolate is non-negotiable. Enter Eleven o’one Couverture Chocolate, our specially curated line of premium European chocolate known for its rich flavor & smooth texture. This line offers five varieties of Belgian Chocolate offering a little something for everyone. 


For this delicious recipe, we’re opting for our Eleven o’one Sixty Dark Couverture Chocolate to give our brownies a rich, decadent, dark chocolate flavor with its 60% cocoa content. 


For those eager to celebrate National Brownie Day with us, let’s dig into this foolproof brownie recipe!

Brownie Recipe:


Tools:

  • Hand or stand mixer
  • Microwavable bowl
  • Silicone Spatulas
  • 8x8 or 9x13 baking pan (8x8 pan will give you a thicker brownie)
  • Parchment paper

Ingredients:

Instructions:


  1. Preheat your oven to 350ºF. Grease & line a baking pan with parchment paper.
  2. In a microwave safe bowl, melt your Eleven o’one Sixty Dark Couverture Chocolate & butter together in 30 second intervals, stirring until smooth. Allow the mixture to cool slightly, but not harden.
  3. In a separate bowl, whisk together your sugar & eggs until well combined. Add the vanilla extract & mix well.
  4. Gently stir the melted chocolate mixture into the egg-sugar mixture until fully incorporated.
  5. Sift the flour & salt & fold them in until just combined. 
    PRO TIP: Be careful not to overmix.
  6. If desired, add chopped nuts, chocolate chips or our Eleven o’one Salted Caramel Flakes into your batter for extra texture & flavor.
  7. Pour the brownie batter into your prepared baking pan & spread evenly.
  8. Bake for 25-30 minutes. To check if they’re ready, insert a toothpick into the center of the pan & if the toothpick comes out with a few moist crumbs attached, they are ready!
    PRO TIP: Given the irresistible gooey consistency of brownies, your toothpick will not come out completely clean, so be sure not to over bake!
  9. Allow your brownies to fully cool before cutting to enjoy! 

Pair these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat! You can also top these off with a delicious ganache made with the same delectable couverture chocolate! 

Let us know how you like to brownie in our Facebook Group: Stover’s Confection Connection. 

Pro Tips:

  1. Explore our range of Eleven o’one Couverture Chocolates from Thirty Three White to Seventy Dark. Each of these products will result in a different flavor profile!
  2. Try our Sweet Shoppe Chocolate Chips mixed into this recipe! We have 2 sizes to choose from: Regular (1M) & Mini (4M)!
  3. Eleven o’one Salted Caramel Flakes would be the ideal pairing in this recipe. These little golden nuggets will melt in place & then slightly harden once cooled, resulting in chewy caramel bits all throughout your brownies! Want to learn more about them, check out this blog post

How to Create Christmas Hot Cocoa Bombs

We are feeling the holiday spirit at Stover & Company! What better way to cozy up than with a warm cup of hot chocolate made from a rich, chocolatey hot cocoa bomb! 


It’s no secret that hot cocoa bombs have taken over the holiday season year after year! Whether you’re a seasoned professional who creates cocoa bombs in their sleep, or you’re a beginner looking for step by step instructions to make your own, we’re here to walk you through the process & share some pro-tips.


Watch Alicia, our Brand & PR Specialist, whip up some adorable Christmas Tree Hot Cocoa Bombs with ease thanks to our Sweet Shoppe Forest Green Coating Wafers!

 


Ready to make your own hot cocoa bombs? 


Here’s what you’ll need:

Instructions:

 

  1. If you are using a silicone candy mold, we suggest cutting your silicone mold into individual half spheres as it’s easier to coat the inside of the sphere mold if they are separated. 
  2. Make sure your candy molds are clean & dry. Even the smallest amount of water or moisture can ruin your chocolate or compounds. Any dry water spots on your candy mold can make your hot cocoa bombs dull.

    If you’re using a silicone mold: Wash candy mold with warm soapy water & let fully dry. Put your candy molds in a preheated oven to 200ºF for a few minutes to ensure all moisture is removed to help eliminate any water spots. Make sure you let cool before making your hot cocoa bombs.  

    If you are using a 3 part mold: Hand wash & dry all three pieces of your candy mold. Once dry, polish your candy molds using a high proof alcohol & a paper towel to get a nice shiny finish.
    PRO TIP: NEVER put your candy molds in the dishwasher.
  3. Melt your Sweet Shoppe Forest Green Coating Wafers. Check out this video on how Alicia melts hers or check out this handy blog post.

    If using a silicone mold: pour a small amount of melted Sweet Shoppe Forest Green Coating Compound into your candy mold. Use your spatula to spread the compound coating until the candy mold is fully covered. Swirl your coating around if needed to get even coverage. Let set then add a second coat.

    If using a 3 part mold: pour a small amount of melted Sweet Shoppe Forest Green Compound in your candy mold to the designated fill line. Place the insert portion on top of the compound then add the top side of the mold, pressing down until your compound chocolate has evenly spread throughout the mold.
    PRO TIP: Make sure to clean the edges of your mold with your spatula between coats to ensure your edges are set nice & flat.
  4. Pop your candy molds in the freezer for about 1-2 minutes to help the chocolate set quickly & ensure your chocolate pieces release properly.
    PRO TIP:  It’s important that your candy molds are not cold when adding chocolate. If you plan to reuse your candy mold to create additional cocoa bombs, we recommend warming your candy molds to room temperature prior to use.
  5. While your sphere candy molds are chilling in the freezer, it’s time to create your chocolatey decorations! Grab the rest of your melted Sweet Shoppe Forest Green Compound Coating & pour into a Christmas Tree candy mold, or any candy mold of your choice!
  6. Pop your decoration candy molds into the freezer for about 1-2 minutes to help your decorations set quickly.
  7. While your chocolate decorations harden, remove your sphere molds from the freezer & gently unmold your chocolate pieces.

    PRO TIP: gently pull your silicone molds away from the sphere starting around the edges first. Once the edges have been released, put your hand inside of the sphere for some leverage & gently peel the candy mold back. This method should result in a shiny half sphere. 
  8. Heat up an empty ceramic plate in the microwave for about 2 minutes.
  9. Quickly & gently, place half of your chocolate domes (one by one) with the edges face down, on your warm plate. This process will slightly melt any uneven edges, resulting in nice, flat & even edges that will be easier to adhere together. 
  10. Add approximately 2 TBSP of hot cocoa mix into one half of each sphere & top with marshmallows, sprinkles, edible glitter or whatever fun surprises you want to add inside your hot cocoa bomb! 

    PRO TIP: Place hot cocoa bomb shells in cupcake liners before assembling to eliminate clean up. 

  11.  Using the same warm plate, smooth out the edges to the remaining domes one by one, & while they are melted, adhere the top of the hot chocolate bomb to the filled side like a lid. 

  12. Unmold your hardened Christmas Tree decorations & use some melted compound to adhere these chocolate creations to the top of your hot cocoa bombs.

  13. Use your favorite brand of sprinkles, or even more chocolate, to decorate your tree or finish off your minimalistic look with a simple drizzle.

  14. Let hot cocoa bombs fully harden before packaging. 

TIPS & TRICKS: 

  • Three part candy molds tend to be easier to work with + they require less chocolate than with silicone molds.
  • There are many different shapes & sizes for hot cocoa bomb molds, so be creative. Standard size is usually 70mm or 2.5 - 3 inches.To avoid fingerprints on your hot cocoa
  • bombs, use cotton gloves when handling your chocolate pieces.
  • Sweet Shoppe Compound Coating Wafers are perfect for adding a splash of color to your hot cocoa bombs.
  • If you are looking for a rich flavor profile & thin consistency without having to temper, we suggest using our Eleven o’one Deluxe European Compound Coatings
  • Want to skip the coating wafers & use real chocolate? We recommend trying our Eleven o’one European Couverture Chocolates. 
    If you’re using real couverture chocolate, there is no need to add hot cocoa mix. You can simply fill the spheres with marshmallows & goodies, letting the chocolate speak for itself.

We love seeing your creations! Be sure to tag us in your treat photos or videos or post them in our Facebook Group: Stover’s Confection Connection

 

Pumpkin Chocolate Chip Cookies

At Stover & Company, we love a recipe that can be adapted to different flavor profiles! Today we’re going to take our original recipe for the best chocolate chip cookies ever & give them a seasonal twist. 


Introducing Pumpkin Chocolate Chip Cookies! Let’s get started! 



Tools:

  • bowls
  • hand whisk
  • electric or stand mixer
  • spatulas
  • baking sheet
  • parchment paper

Ingredients:

Instructions:

  1. In a medium bowl, use a hand whisk to combine flour, baking soda, cornstarch, salt & spices. Set the bowl aside.
  2. In a separate bowl, with an electric or stand mixer, whisk together butter & both sugars on medium-high for 1 minute.
  3. Add eggs, vanilla & Seneca Pumpkin Puree to mixing bowl & whisk until fully incorporated.
  4. On a low speed, slowly add in the remaining dry ingredients & mix until well combined.
  5. Using a spatula, fold in Sweet Shoppe Chocolate Chips.
  6. Cover your cookie dough & refrigerate for 30-60 minutes.
  7. Remove cookie dough from the refrigerator & preheat your oven to 325°F.
  8. Scoop ¼ cup of cookie dough & roll into individual dough balls. Continue until you run out of cookie dough. (You should have roughly 15-18 dough balls)
  9. Before placing the cookie dough on your baking sheet, tear each dough ball in half then press the two halfs back together to create a slightly messy look.
  10. Place dough balls on parchment paper, leaving enough room between for the dough to spread.
  11. Bake cookies for 12-15 minutes, at 350°F, rotating the baking sheet halfway through. When ready, your chocolate chip cookies should have golden edges & a soft center. 
    PRO TIP: Your Pumpkin Chocolate Chip Cookies might look slightly underdone. This is normal because of the pumpkin puree. Do not continue baking or they might burn!!
  12. Let cool & enjoy the very best cookies you’ve ever had.

 

Makes 10-15 extra large cookies

Share your fall baking with us in our Facebook group: Confection Connection!


Happy baking!

 

Pumpkin Spice Muffins Recipe

 


Fall is here & that means it’s pumpkin spice season! 


While fresh pumpkins are fantastic, sometimes we’re in a pinch for time & convenience. That’s where canned pumpkin puree comes to the rescue. Seneca Canned Pumpkin is a versatile ingredient that can be used to whip up delicious recipes without the hassle of roasting & pureeing a fresh pumpkin.


Grab your apron & let’s get started!


Pumpkin Spice Muffins Using Seneca Canned Pumpkin


Tools:

  • Bowls
  • Whisk
  • Silicone Spatulas
  • Muffin Tin
  • Muffin Liners
  • Wire Rack

Ingredients:

Instructions:

  1. Preheat your oven to 350º F & line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together your Seneca canned pumpkin puree, sugars, vegetable oil, eggs & vanilla extract until well combined.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, salt & pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until lightly combined.
    *PRO TIP: Be careful not to over mix!
  5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

Makes 12 large muffins.

 

 

Embrace the flavors of fall & stock up on Seneca Pumpkin Puree today!


Share your finished treats in our Facebook group: Confection Connection! 


Happy baking!

 

 

RECIPE: Chocolate & Caramel Dipped Apples with Salted Caramel Flakes

If you’re looking to create a simple, yet sensational fall treat using our NEW Salted Caramel Flakes, this Chocolate & Caramel Dipped Apples Recipe might be just what you’re looking for! 


Imagine crisp & sweet apples paired with sweetness from Peter’s Caramel & Eleven o’one European Deluxe Milk Compound Coating, topped with salty-sweet caramel flakes, making an irresistible combination!


Ok, enough talk, let’s make these delicious chocolate & caramel apples! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Tools:

  • Large Pot
  • Double boiler or microwave safe bowl
  • Confectionary sticks (caramel apple sticks, popsicle sticks)
  • Wax paper
  • Silicone Spatulas

Ingredients:

Instructions: 

Prepare your Workspace: 
Line a baking sheet with wax paper to prevent the apples from sticking to the baking sheet & make cleanup a breeze.


Prepare the Apples: 

Bring a large pot of water to a boil. In the meantime, remove the stems from the apples.
Carefully dip apples into the boiling water with a slotted spoon for 30 seconds. This will allow the wax on the apples to melt away.
Dry apples with a paper towel & let them cool for at least 30 minutes. Insert a stick into each apple & set in the refrigerator while you prepare the other ingredients. 


Melt the Peter’s Caramel Loaf:

Check out this previous blog post on different ways to melt Peter’s Caramel Loaf. 

 

We recommend this double boiler method:

Prepare a heavy-bottomed saucepan or a double boiler. Ensure the boiling water does not touch the pan or bowl that will hold your caramel as no water should come in contact with your caramel.
Slice the desired amount of Peter’s Caramel Loaf & put it in the bowl going over the double boiler. 
Melt the Peter’s Caramel on low to medium heat, stirring constantly. 
PRO TIP: use a rubber spatula instead of a whisk to minimize air bubbles.
The temperature of your caramel should remain between 160ºF- 180ºF while melting.
Once you’ve reached the desired consistency, remove your Peter’s Caramel from the heat to avoid overcooking or burning.


Melt your Milk Chocolate

As we mentioned, we recommend our Eleven o’one European Deluxe line for this recipe: 

1. Fill a microwave safe bowl with Eleven o’one Milk Deluxe & melt for 30 seconds. 
2. Take out the container & gently shake the small wafers to disperse any hot spots. 
3. Return to microwave & heat for another 30 seconds. Remove & stir. 
4. Repeat this process one or two times more, reducing the time by 10 seconds with each intervol. 
5. When your wafers are about 75% melted, stop the heating process & stir with a silicone spatula. The warm melted wafers will aid in melting the rest of the coating wafers in the dish.
PRO TIP: Ensure your compound coatings do not exceed 90ºF. 

Dip the Apples: 
1. Use the confectionary stick to firmly hold your apple, then gently dip it into the melted caramel, twisting the apple until it is fully covered. 
2. Hold the apple over the pot to allow excess caramel to drip off then wipe the bottom of the apple on the edge of the bowl to create a clean bottom for your treat. 
3. Set your caramel dipped apple on the wax paper lined baking sheet for a few minutes to allow it to set. 
4. Once the caramel has set & cooled on the apples, proceed to dip in your melted chocolate to create a rich top layer.  
5. Before your chocolate layer fully sets, freely sprinkle your Salted Caramel Flakes on top for the perfect finish. The Flakes will adhere beautifully, adding a slight crunch & delightful flavor.

PRO TIPS:

Ensure your apples are fully dry before dipping in Peter’s Caramel Loaf
Ensure your Eleven o’one Milk European Coatings, or compound coatings of your choice are not too hot. Your melted chocolate should not be above 90ºF. 
Ensure your caramel coated apples have set well before dipping in chocolate.
If your compound coating layer has set before you are able to sprinkle the Caramel Flakes on, you can carefully use a culinary blow torch or heat gun to remet the chocolate. 
Your dipped apples will last for 1 week if properly stored & refrigerated. 
So grab your caramel & chocolate & make a detour for the orchid because these apples are sure to be a hit at your next Fall gathering! Happy Harvest!

 

 

 

Rainbow Cake Pop Recipe using Sweet Shoppe Colored Wafers

Cake pops are the perfect combination of adorable & delicious treats that are sure to impress at any event. With a pop of color from our new Sweet Shoppe Colored Wafers, these cake pops become even more delightful & eye-catching. Whether you're preparing specialty cake pops for a birthday party, baby shower, or just making a fun dessert, this easy to follow recipe will guide you through creating sweet bites of happiness.

Ingredients:


Equipment:

  • Stand mixer
  • Mixing bowls
  • Rubber spatulas
  • Baking pan/Cookie Sheet
  • Parchment paper
  • Aluminum foil
  • Plastic Wrap
  • Cake pop or lollipop sticks
  • Microwave-safe bowl
  • Food Processor (optional)
  • Small plastic bags or piping bags (for drizzling)
  • Cake pop stand or styrofoam block


Instructions:

Step 1: Prepare the Cake:

  1. Bake your chosen cake according to the recipe or package instructions.
  2. As soon as your cake comes out of the oven, cover it tightly with aluminum foil for 10 minutes. 
    PRO TIP: When you trap the natural steam in with the cake, it will help keep things moist enough to create your cake pops without adding frosting.
  3. After 10 minutes have passed, *carefully* uncover your cake (it will be hot!)
  4. Add large pieces of cake into the bowl of your stand mixer or in a food processor.
    PRO TIP: If you're using a stand mixer, use the paddle attachment for this step. 
  5. Using your mixer, slowly crumble the cake until you form a large doughy ball.
  6. Carefully (it will be hot) wrap the dough ball with plastic wrap & let it cool completely. 
    PRO TIP: We recommend letting it cool overnight. 


Step 2: Shape the Cake Balls:

  1. Using your hands, or a small cookie scoop, weigh out the dough into approximately 1.1oz portions.
  2. Roll out the dough into even balls using firm pressure.
  3. Place the cake balls onto a baking sheet lined with parchment paper & cover with plastic wrap to avoid drying out the dough.

Step 3: Melt Sweet Shoppe Colored Wafers:

  1. Melt your Sweet Shoppe Colored Wafers in a microwave-safe bowl.
    PRO TIP: Check out this post or watch this video for step by step instructions.
  2. Stir the compound coating wafers until they are smooth & fully melted.
  3. Use a thermometer to make sure you do not overheat your Sweet Shoppe Coating Wafers. Your Coating Wafers should never be heated over 90ºF.


Step 4: Dip & Decorate:

  1. Dip the tip of a cake pop stick into your melted compound coating & insert your cake pop stick about halfway into a chilled cake ball.
  2. Let it dry to secure the cake pop to the melted compound coating, making sure to create a full coverage coating. Gently tap off any excess compound chocolate.
  3. With a scribe or a toothpick, pop any air bubbles before the Sweet Shoppe Coating Wafers dry. 
    PRO TIP: popping air bubbles reduces the risk of your cake pops cracking once they dry!
  4. If decorating with Sweet Shoppe sprinkles or Sweet Shoppe sanding sugar, you must act quickly before the cake pop dries completely so they will stick properly. 

Step 5: Drizzle & Decorate:

  1. Melt different colored Sweet Shoppe Coating Wafers & pour them into small plastic bags or piping bags.
    PRO TIP: make sure your piping chocolate is not too hot, as piping with hot compound coatings will make your cake pops crack!
  2. Cut a small hole in the corner of the bag & drizzle the compound coatings over the cake pops to create a drizzle design.
  3. Immediately sprinkle with decorative Sweet Shoppe sprinkles or Sweet Shoppe sanding sugar before the coating sets.

Step 6: Let Dry:

  1. Insert the other end of your cake pop stick into a styrofoam block or cake pop stand to allow the coating to set without creating a flat top. Sweet Shoppe Compound Coatings only take      a couple of minutes to dry.

Step 7: Let the Cake Pops Set:

  1. Allow the cake pops to fully set & harden before serving or packaging.

These cake pops coated with Sweet Shoppe Colored Wafers are a burst of color & flavor that will delight both kids & adults alike. With a bit of creativity & a handful of ingredients, you can create a stunning array of cake pops or dipped treats that will steal the show at any gathering. Enjoy the fun of making, decorating, & devouring these adorable & delicious cake pop treats!

 

Happy Baking!

 

Dairy-Free Chocolate Mousse Recipe

Recently, there’s been a significant rise in the number of people adopting vegan diets, whether for health, ethical, or environmental reasons. As a result, the demand for vegan-friendly ingredients has skyrocketed. 

One ingredient that has captured the attention of vegan food enthusiasts around the world is dairy-free chocolate. With its rich & satisfying flavor, dairy-free chocolate has become a staple in vegan recipes, offering a delectable & cruelty-free alternative to traditional chocolate.

Vegan friendly chocolate is made without the use of any animal-derived ingredients, such as milk or butter, making it suitable for those following a dairy free or vegan diet. While some pure dark chocolates can be vegan on their own, some vegan chocolate is crafted using plant-based substitutes like almond milk, coconut milk, or soy milk. In the case of our very own  Eleven o’one Seventy Dark Couverture Chocolate, no ingredient is substituted as it's simply made from rich Belgian cocoa, sugar & cocoa butter (don’t worry, it's not really butter) is enough to ensure a delectable & creamy texture.

 

Today we’re going to teach you how to make a dairy-free chocolate mousse using a simple recipe. 

 

Dairy-Free Chocolate Mousse

Ingredients:

  • 1 cup Eleven o’one Sixty Dark Couverture Chocolate
  • 1 can (14 oz) coconut cream, refrigerated
  • Pinch of salt
  • 1/4 cup maple syrup or agave nectar (optional)
  • Fresh berries or mint leaves for garnish (optional)


Instructions:

  1. In a cold, metal mixing bowl, whip the cold coconut cream with a whisk until you form stiff peaks. It should look like a stiff whipped cream.
  2. Place the Eleven o’one Sixty Dark Couverture Chocolate in a microwave-safe bowl & melt it in the microwave using 30-second intervals, stirring in between, until smooth & fully melted. Alternatively, you can use a double boiler for melting the chocolate. Just be sure not to overheat the chocolate (110˚F max).
  3. Gently fold the melted chocolate with a rubber spatula into the whipped coconut cream until fully combined into a mousse consistency.
  4. Pour the mousse mixture into individual serving glasses or bowls. Cover them with plastic wrap & refrigerate for at least 1 hour.
  5. Once the mousse has set, remove it from the refrigerator. If desired, garnish each serving with fresh berries or mint leaves.
  6. Serve chilled  & enjoy your vegan dark chocolate mousse!


Pro Tips: 

  1. Refrigerate your metal bowl & mixer attachments overnight. Starting with a  cold bowl will help whip your coconut cream best!
  2. Experiment with additional flavors by adding a teaspoon of instant coffee or a dash of cinnamon to the mousse mixture before blending.


Dairy-free chocolate is a game-changer when it comes to vegan desserts. It can be melted & used as a luscious topping for cakes, cupcakes, & brownies, creating a velvety smooth finish that rivals traditional chocolate. We hope you enjoy this decadent & vegan-friendly dark chocolate dessert!

At Stover & Company we are regularly sourcing new products to add to our robust selection on our website. We recommend that you check back soon to see if we have added any more dairy free ingredients to the line up! 

 

Summertime Bliss Indulge in Delectable Chocolate Treats

Ah, summertime—the perfect season to enjoy the sunshine, embrace relaxation, & treat yourself to delightful, mouthwatering treats. When it comes to satisfying your sweet tooth during the warmer months, nothing quite beats the combination of chocolate, cookies, ice cream & cake!

Chocolate Chip Ice Cream Sandwiches:

 

What better way to beat the summer heat than with a classic ice cream sandwich? Elevate this classic summertime treat by adding a generous sprinkle of Sweet Shoppe Semi-Sweet Chocolate Chips to the edges of your homemade cookies before sandwiching your favorite ice cream flavor between them. The combination of the chewy cookies, creamy ice cream, & delightful chocolate crunch will leave you craving more. Choose from traditional size chocolate chips or our mini size!

 

PRO TIP: Check out our favorite chocolate chip cookie recipe here!

Triple Chocolate Covered Popsicles:

When the temperature rises, nothing cools you down quite like a refreshing popsicle. Take your icy indulgence to the next level by creating triple chocolate covered popsicles. Melt & combine our Eleven o’one Sixty Dark Couverture Chocolate, Eleven o’one Thirty Five Milk Couverture Chocolate, & Eleven o’one Thirty Three White Couverture Chocolate then dip your favorite flavored popsicle into each different type of chocolate, creating fun designs! As a final touch, drizzle over the popsicles with extra melted chocolate before freezing or dust with your favorite edible glitter! These rich, velvety treats are a chocolate lover's dream.

Chocolate Dipped Strawberries:

Looking for a sophisticated yet refreshing dessert for a summer soirée? Chocolate-dipped strawberries are an absolute crowd-pleaser. Don’t feel like tempering chocolate? Melt some Eleven o’one Deluxe Milk or Eleven o’one Deluxe Dark European Compound Coating, dip plump strawberries into the melted compound coatings, & allow them to set. For an extra touch of pizzazz, roll the dipped strawberries in colorful Sweet Shoppe Sprinkles or Sweet Shoppe Nonpareils. The combination of luscious chocolate & juicy strawberries creates a harmonious blend of flavors that epitomize summer luxury.

Cake Mix Cobbler:

Need to bring an easy dessert for a summer picnic? It doesn’t get easier than a cake mix cobbler! In a baking dish, combine your choice of cake mix (we love Pillsbury Baker’s Plus!) with canned fruit pie filling of your choice or Henry & Henry Crown Fillings (such as cherry, apple, or peach). Stir until the cake mix is evenly moistened & spread it out evenly in the dish. Bake for the recommended time on the cake mix package, or until the top is golden brown & bubbly. Serve warm with a scoop of vanilla ice cream for a comforting fruity dessert.

Whether you prefer a chocolate treat, a refreshing ice cream or bake a seasonal cake, don't resist the temptation—embrace the joy of summer indulgence & let your taste buds dance with delight!

Easy Chocolate Covered Pineapple Pops to Say Farewell to Summer

Chocolate Covered Pineapple

Still holding onto every last bit of summer? Then we have the perfect treat for you! This recipe for chocolate covered pineapple pops makes for a simple & sweet way to say farewell to summer. If you’ve never tried chocolate & pineapple together, boy are your tastebuds in for a treat! 

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A Pecan Coffee Cake Recipe to Warm the Heart

Pecan Coffee Cake Recipe

Autumn is quickly approaching & it’s time to break out your cinnamon, pecans & pumpkin spice to embrace this cozy season. Nothing warms our heart quite like a family fall recipe. Here's one from our family archives that’s sure to be a hit at your next family event: Pecan Coffee Cake!

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