My Holiday Open House!!

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Well it is almost Christmas and for Holidays everyone loves homemade sweet treats!!

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And for the last two weeks I had Holiday Open Houses in a few of our stores ūüôā

I made tons of sweet treats, shared my recipes and displayed those goodies in different ways as gifts, to give customers ideas on for Holiday gift giving.

I made fudge, bark, Christmas crack, Holiday muddy buddy mix, snowman soup among other things, I had over 20 recipes to share.  It was lots of fun, I had Christmas music playing (under my table), I gave everyone lots of ideas for their Christmas gifts.

Check out some of the pictures

Getting started ūüôā

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Some baking dishes

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i have lots of things to fill ūüôā

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Recipes

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Recipes

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Recipes

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Tips on packaging ūüôā

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things are getting filled

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Chocolate covered popcorn

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christmas bark

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white chocolate bark

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Christmas fudge

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A hot cocoa kit, cocoa, marshmallows and peppermint stir sticks

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fun

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gathering it all together ūüôā

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some cute mason jar ideas

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Setting up at one of the stores

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its coming together

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display

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more of the display

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here is a close up

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Lot of stuff was found at the Dollar store and I made it look cute ūüôā

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This was it set up another store, I added the Candy Canes
and did the green fabric a little different ūüôā

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I love that I had the baking supply display behind me, people
were just asking what to get, I was filling up their carts ūüôā

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I hope all you have a Merry Christmas!!!!

 

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Spicy Mexican Brownies with Warm Mexican Chocolate Pudding

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These brownies are moist and delicious and with the warm pudding on top takes it over the top.  Make this dessert to spice up the end of your meal or have the girls over with coffee it will be a hit for sure!!

 Spicy Mexican Brownies

2 ounces unsweetened chocolate (like Baker’s)
3 discs Ibarra Chocolate or Nestle Abuelita Chocolate

1 ¬Ĺ sticks butter
1 cup brown sugar
2 tbsp. Vanilla (Mexican if you can get it)
3 eggs

1 ¬ĺ cup flour
¬Ĺ tsp. baking powder
¬Ĺ tsp. salt
1/2 Р1 tsp. chipotle chile powder (depends on the level of spiciness you want)

In a small sauce pan add all chocolate and butter, whisk together until melted, pour into small bowl, set a side to cool for about 15-25 minutes.  In a large bowl add brown sugar and beat in chocolate until well combined, add eggs one at a time , making sure each egg has been fully incorporated before adding the next.  Add vanilla, then fold in dry ingredients, just until blended.
Bake at 350 degrees for 25-30 minutes in a 9×9 or 11×13 baking pan.

 

Warm Mexican Chocolate Pudding

1 egg¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ cup sugar
2 cups 1% milk                                             
1 tbsp. cornstarch
1 tbsp. cocoa powder                                  1/8 tsp. salt

1/4 tsp. cinnamon                                        1 tbsp. espresso powder
1 tsp. butter                                                    1 tsp. mexican vanilla, if you have it, but any will work
1 disc Ibarra Chocolate or Nestle Abuelita Chocolate                  

In a medium bowl add egg and sugar, whisk together, then add milk, cornstarch, cocoa, salt, cinnamon and espresso powder, whisk until combined.  Add mixture to a medium saucepan and cook on medium heat until thick and bubbly, whisking constantly for about 15 minutes.

Remove from heat add Iberra or Abuelita chocolate, vanilla and butter, whisk until chocolate has melted and pudding is creamy.  Set a side for 15-20 minutes before serving, can set longer to be a room temperature, store extra in an air tight container in the refrigerator, use with in 3 days. **Note Рthis pudding will not set up, it will be runny, this is because the lack of the amount of cornstarch used.

Add some spicy whip cream on top too.¬† Whip 1 pint of heavy whipping cream with 2 tsp. McCormick Cocoa Chile Blend, add a dollop on top of the brownie with that warm pudding…so so good…Enjoy!!!!