Red Velvet Cheesecake!!! “Fiesta Friday #63”

25 Comments

“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

FullSizeRender (2)

 

Ingredients

IMG_1873

Crust –

place biscuits in food processor

 

IMG_1875

 

Pulse until it becomes fine crumbs

IMG_1876

this is the 1 1/2 cup of the tea biscuits

IMG_1877

 

Add melted butter and crumbs together

 

IMG_1879

 

butter & crumb mixture

 

IMG_1881

 

spray your spring-form pan

IMG_1882

Pour crumb mixture into pan

IMG_1883

with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

IMG_1884

Filling – cream cheese softened

IMG_1885

 

blend the cream cheese until smooth

IMG_1886

 

add eggs one at a time, blending well after each one

IMG_1887

IMG_1889

 

add the sugar

IMG_1891

 

add sour cream

IMG_1892

 

add salt & cornstarch

 

IMG_1893

add vanilla

IMG_1894

scrap your bowl

IMG_1896

put about 2 1/2 cup of the filling in another bowl

IMG_1897

add red food coloring and cocoa

IMG_1898

 

whisk together

IMG_1899

Pour red mixture on top of cream mixture
and give it a swirl and bake

IMG_1901

 

once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

IMG_1951

 

remove from oven and let cool for 3 hours

IMG_1973

 

Chill overnight or for at least 3 hours before
cutting and serving

IMG_1979

IMG_1980

FullSizeRender

 

Its came out just delicious!!!

FullSizeRender (8)

Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

FullSizeRender (6)

fiesta-friday-badge-button-i-party

Advertisements

Bread Pudding

8 Comments

IMG_20130828_123818

Bread Pudding…you either love it or hate it 🙂

I don’t think there is any in between 🙂

I myself like Bread Pudding…if it made well…believe me I had some that I’ve wanted to spit out 😛

But I must say I have had great success making Bread Pudding 🙂

As part of what I do in my job, we host wine dinners, beer dinners, customer appreciation dinners.  One of the dinners that happens each month is a Wine dinner with a local radio station and the morning DJ’s and their winners.  They are Bob and Marianne…Check out photo below…doesn’t he look familiar….think “Entertainment Tonight”

bob_marianne_radio-620x394

Yes Bob Goen…well he is just the nicest person ever!! 🙂

Our dinner for them included the following courses, each with a wine pairing

1st. course – Trio of Crostini’s
2nd. course – Mini cheese Ravioli’s with Apples and Walnuts with a Balsamic glaze
3rd. course – Zen Blend Salad with strawberries, blueberries, goat cheese crumbles, candied walnuts with a Balsamic glaze dressing
4th. course – Parmesan Chicken cutlet, with Whole Wheat Pasta served with Sweet Peppers, Kale  tossed in Arrabiata Sauce
5th. course – Lemon Marmalade Bread Pudding – recipe below 🙂

They loved everything 🙂

Side note****
But today is my Birthday 🙂 and when its your birthday you bring treats into the office and well I made the Lemon Marmalade Bread Pudding along with a Wild Blueberry 🙂

 

Ingredients

IMG_20130828_101519

Bread

IMG_20130828_101728

Cube it up

IMG_20130828_101929

place on baking sheet

IMG_20130828_102030

bake

IMG_20130828_103232

divide marmalade

IMG_20130828_102818

add butter to saucepan with marmalade

IMG_20130828_103955

stir and melt

IMG_20130828_105955

add mixture to cubed bread in a large bowl

IMG_20130828_110136

toss to coat bread, set aside

IMG_20130828_110157

add half and half to marmalade jar

IMG_20130828_103405IMG_20130828_103439

Shake

IMG_20130828_103550

add jar mixture, rest of the half and half, sugar, eggs, egg yolks, vanilla (lemon juice & zest)

IMG_20130828_105552

whisk together

IMG_20130828_105839

pour custard over bread cubes

IMG_20130828_110300

mix together, set aside for 30 minutes

IMG_20130828_110404

Spray ramekins

IMG_20130828_113516

add bread-custard mixture, place on baking sheet, bake

IMG_20130828_114008

IMG_20130828_114030

after baking

IMG_20130828_122544

top each ramekin with the remaining marmalade

IMG_20130828_122731

Recipe – Lemon and Wild Blueberry Bread Pudding

12 oz. package of King’s Hawaiian Rolls, bread, sub rolls, buns…it all works 🙂
1 quart Half and Half
1 cup granulated sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
2 tbsp. butter

For Lemon – zest and juice of 1 large lemon
                         1 jar Lemon Marmalade 12.35 oz – 14 oz. 

For Wild Blueberry – 1 cup frozen or fresh blueberries 12.35 oz. – 14 oz.
                                        1 jar Wild Berry or Blueberry preserves

Cut bread into 1 inch cubes, toast on baking sheet in oven at 350 degrees, until golden brown about 10 minutes or so, let cool, once cooled add cubes to large mixing bowl, set aside.

Remove a 1/4 cup of the marmalade and set aside, take the rest of the marmalade and add to a small sauce pan with the butter, on medium heat, warm marmalade and melt butter, stirring to combine.

Once butter has melted, pour mixture over top the toasted bread cubes and toss to coat, set aside.

Take empty marmalade jar and add 1/2 cup of the half and half, shake vigorously to loosen any thing left to the sides of the jar.   In a medium bowl add that mixture, the rest of the half and half, sugar, vanilla, eggs and egg yolks, whisk to fully combine.  

(If making Lemon at this point add zest and juice to the wet mixture whisking to combine)

Pour custard mixture over the coated bread cubes, mixing together, let stand for 30 minutes, pushing bread cubes down into the custard occasionally. 

After 30 minutes, pre-heat oven to 325 degrees

Distribute the bread-custard mixture into buttered or sprayed ramekins, I used 10 8 oz. ramekins filling them about 2/3 the way full.  

(If making Wild Blueberry, top each ramekin with a little of the blueberries)

Place on a baking sheet and bake for about 40 minutes, remove from oven and and using the set aside marmalade spoon over top each ramekin.  Bake for an additional 5 minutes.

IMG_20130828_171530

Serve and Enjoy!!!

IMG_20130828_171622IMG_20130828_171722

Sweet Pickles…………Easy and Sweet!!!

4 Comments

Summer is coming to a close and the garden’s are producing some late blooming goodies.

I got my hands on some good seedless cucumbers or some might call them “burpless” even “English”, in any case I like using these cucumbers for making pickles, so I had about 30 minutes on my hands and I made Sweet Pickles 🙂

IMG_20130831_101723

Ingredients

IMG_20130831_092509

Slice the cucumbers, I used my Wolfgang Puck’s Crinkle Cutter 🙂

IMG_20130831_093452

 

Put into a colander, sprinkle with salt, let set for 30 minutes

IMG_20130831_093810 

IMG_20130831_093921

 

In a medium saucepan add, sugar, salt, onion powder, mustard & celery seed

IMG_20130831_094452

 

Add both vinegar’s

IMG_20130831_094603IMG_20130831_094701

 

Add colman’s mustard and stir to combine

IMG_20130831_095734

 

Bring to a boil

IMG_20130831_100608

 

Rinse the salted cucumbers

IMG_20130831_100711

 

I used a 2 quart jar

IMG_20130831_101235

 

add the cucumbers

IMG_20130831_101437

 

then vinegar mixture, fill to the top, put lid on, let cool about an hour on the counter, then keep in refrigerator 

IMG_20130831_101659

 

Eat them plan or on a burger…how about a grilled cheese 🙂

Recipe

4 Cucumbers (seedless, burpless, English)
2 tbsp. mustard seed
2 1/2 tsp. kosher salt, divided
2 tsp. celery seed
2/3 apple cider vinegar
2 3/4 cup white vinegar
2 1/4 cup white sugar
1/4 tsp. onion powder
1 tsp. colman’s english mustard

Slice cucumbers and place in a colander, sprinkle with 2 tsp. kosher salt and toss, let stand in sink to drain for 30 minutes.

Meanwhile in a medium sauce pan add sugar, 1/2 tsp. kosher salt, onion powder, mustard & celery seed, then add both vinegar’s, stir in colman’s mustard, bring to a boil, let boil for 1 minute.  Remove from heat.
After 30 minutes rinse the cucumbers with cold water, then add cucumbers to the jar.  You can use any size jars, just fill your cucumbers to the top.   Add liquid to jars covering the cucumbers, put the lid on and let stand on the counter for an hour.  Keep in refrigerator, and eat them up 🙂  

I hope everyone had a great summer, I have been extremely busy and will continue to be busy into the fall, so bare with me as I might be even slower getting more recipes out, but more are to come I a sure you.
Thank you for stopping by and taking the time to read and enjoy my recipes!!  🙂

Brown Bread!!

12 Comments

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

IMG_20130726_142609

Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

IMG_20130726_114939IMG_20130726_115243IMG_20130726_115347IMG_20130726_115442

 

Ingredients

IMG_20130726_120106

 

Raisins and water in a small sauce pan

IMG_20130726_120508

IMG_20130726_120540IMG_20130726_120624

 

add flour, salt, baking soda and bran/bran buds to bowl 

IMG_20130726_121509

 

Mix together
IMG_20130726_121614

cream butter and sugar

IMG_20130726_122932

 

IMG_20130726_123109

 

stir in egg and vanilla

IMG_20130726_123241

 

IMG_20130726_123311

 

add dry mixture and stir a little

IMG_20130726_123357

IMG_20130726_123436

 

add raisin mixture

IMG_20130726_123543

 

Fold to combine

IMG_20130726_123613

 

pour batter into your containers

IMG_20130726_124005

 

bake

IMG_20130726_132140

 

this is the can

IMG_20130726_134203

 

this looks so good

IMG_20130726_142506

 

this is store on left and mine on right

IMG_20130726_142732

 

You can see that mine has so many more raisins

IMG_20130726_142852

 

Both buttered and ready to eat

IMG_20130726_143006

 

Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

IMG_20130726_143229

Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

IMG_20130821_172431

 

IMG_20130821_172537

Banana Bread!!!!

8 Comments

Okay who doesn’t like Banana Bread 🙂

IMG_20130726_143721

I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   download

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

IMG_20130726_122341

 

whisk together, four, salt and baking soda

IMG_20130726_130728

 

add bananas to bowl and mash

IMG_20130726_125404

then add sour cream and vanilla to bananas

IMG_20130726_125734

mix together

IMG_20130726_125811

cream butter and sugar

IMG_20130726_125955

for about 3 minutes

IMG_20130726_130206

 

add egg yolks

IMG_20130726_130404

beat to combine

IMG_20130726_130624

fold in half flour mixture

IMG_20130726_130816

 

IMG_20130726_130848

then add banana mixture and rest of dry

IMG_20130726_130918

 

IMG_20130726_131007

 

IMG_20130726_131058

beat egg whites just until frothy

IMG_20130726_131212

 

IMG_20130726_131251

fold into batter, but don’t over work it

IMG_20130726_131318

IMG_20130726_131400

 

I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

IMG_20130726_124253

 

IMG_20130726_131914

 

Then bake and done

IMG_20130726_140624

 

This recipe is so moist you will never use another 🙂

IMG_20130726_143858

Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

IMG_20130726_143758

Zucchini Cake with Cream Cheese Frosting

5 Comments

Well summer is here and the gardens are producing some awesome vegetables!!  Every year we always make zucchini bread with the zucchini.  

This time I decided to make a Cake instead….now I’m sure someone out there has made a zucchini cake…but I have have, this really is no different then the bread just in cake form, so this is what I came up with 🙂

IMG_20130728_200200

along with the things I would change next time 🙂

Did I say change…yes I did 🙂  No one is perfect!!!!!!!!!!  

Ever watch Top Chef or I like Top Chef Masters myself, (in case you don’t, it is a cooking competition show with mostly well know chefs)  I like this show better since I do admire some of the chefs that have been on the show and am amazed at the talent they have  that have made them famous.

download

This new season just started last Wednesday night on Bravo, this season does not have many chefs that are TV known except Chef David Burke he has multiple Awards, Restaurants, and few products.  They have many talented Chefs this season and I am excited to watch.

 It is hosted by Chef Curtis Stone images and recently he posted a picture of dish he was trying make and it just flopped, and he said “see not even Chefs are perfect”  I love him for that 😉

Which brings me back to telling you as I made this cake and it did not turn exactly as I wanted it too, so next time I know the things I’ll change (which I will let you know in the recipe what that is) 🙂

So I’ll tell you a secret, not everything I make turns out just right, including “my new idea for a cookie” that I tried to make this week 🙂
I was trying to make it with no flour, butter, oil…okay health and using things I already had around the house…well I am going to admit, the garbage had its share of treats 🙂  

Oh my goodness I can’t describe the texture…closest word I can think of is “RUBBER”LOL  Hey at least I tried 😛  

UPDATE on this post – I brought this cake into the office today and everyone loved just as I made it, so I’ll leave it up to you on the changes, that are below 🙂

Alright, alright lets move on to the cake 🙂

Ingredients

IMG_20130728_151421

add dry indgredients to a bowl

IMG_20130728_151837

whisk together to combine

IMG_20130728_151935

add eggs, oil and vanilla to large bowl

IMG_20130728_152350

whisk to combine

IMG_20130728_152435

Grate zucchini over the wet mixture bowl
or just add the grated zucchini to the wet mixture

IMG_20130728_152600

IMG_20130728_152940

fold in to combine

IMG_20130728_153026

then add dry to wet

IMG_20130728_153056

just mix until everything is moist

IMG_20130728_153211

Pour into a 9×13 pan
(this is what I would change, if I use a 9×13 again I will double the recipe or I’d use a 9×9 baking dish)

IMG_20130728_153357

Bake and let cool completely

IMG_20130728_160642

Cream Cheese Frosting ingredients

IMG_20130728_153458

add softened cream cheese and butter to bowl

IMG_20130728_195007

with hand mixer or stand mixer, just mix to combine

IMG_20130728_195046

then add confectioners sugar a little at a time

IMG_20130728_195127

add as much sugar as you like for taste of sweetness and consistency

IMG_20130728_195343

I use only 3/4 of a 1 pound bag

IMG_20130728_195409

frost your cake

IMG_20130728_195541

done, you can dig in right now, but keep in the refrigerator

IMG_20130728_195724

IMG_20130728_200333

Zucchini Cake Recipe

 (exactly as I made, with what I would change)

1 large zucchini, grated (about 3 cups or so)
3 eggs
1 cup oil
3 tbsp. vanilla
2 1/3 cup all-purpose flour
1 cup granulated sugar
 1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon (I would have put in a least 1 more tablespoon, I also would have added 1/2 tsp. nutmeg)

Nuts are optional I did not use any

In a medium bowl add all the dry ingredients and whisk to fully combine.

In a large bowl add oil, eggs and vanilla, whisk to fully combine, add grated zucchini and stir to combine.
Then add dry to zucchini mixture, fold just until everything is moist.

Preheat oven to 350 degrees

Pour mixture into a greased or non-stick sprayed baking dish*** see Note below

(In the pictures I used a 9×13, for this recipe  would change that to a 9×9 baking dish.  I felt that the cake was too thin, I would have liked it to be thicker.  Therefore if using the recipe above and  you want a thicker cake use a 9×9 baking dish, if you like it thin (about 1 1/2 inch) then use a 9×13 baking dish.  Now you can also double this recipe and use a 9×13, resulting in a thicker cake)

Bake time using above recipe in a 9×13 done in 30-35 minutes,  using a 9×9 pan check at 35 to 40, until a toothpick inserted in the middle comes out clean.   Cool completely 

Cream Cheese Frosting

8oz. cream cheese, very softened
4 tbsp. butter, very softened
1 box confectioners sugar (1 pound box)

in a medium mixing bowl add cream cheese and butter, beat on med-high speed just until combined, then on low speed add sugar a little at time until you have the sweetness and desired consistency.

Frost cake, slice and serve, or this can kept in the refrigerator until you serve. 

This cake is Super Moist!!

IMG_20130728_200420

and Cream Cheese Frosting is so creamy 🙂

IMG_20130728_200521

I hope you try it!!! Enjoy!! 

IMG_20130728_200547

Sweet Tooth Candies…Newport, Ky

3 Comments

IMG_20130607_153149

Opera Creams, Turtles, Peanut Butter Meltaways, Caramels, Fudge, Bark, Ice Cream and Ice Balls!!!!!!!!!!!!!!!!

I could go on and on, this place will satisfy your Sweet Tooth…ha ha ha 😛 hence the name…Sweet Tooth…ha ha ha

Really I’m not kidding you, this place is an old fashion candy shop they have been making fine chocolates for over 100 years.  And at the Holiday’s they specialize in making delicious beautiful candies for Christmas, Easter, Sweetest Day and Valentine’s day.  Oh and they make Caramel Apples to die for!!!!

Cute tables to sit down if you want, they also have several benches outside to sit and enjoy your favorite treat too.

IMG_20130607_153233

IMG_20130607_153301

IMG_20130607_153336

We also sell some of their delicious confections in our stores, and let me say their chocolate melts in your mouth!!

When I was a kid we would stop in here every once in awhile during the summer on our way to my Grandma’s house and get the famous Snow Ball!!  With Vanilla Ice Cream in the middle 🙂

IMG_20130607_153104

I don’t really remember the flavor I would get, but I have a feeling it was something like grape or cherry!  But I’ll tell you those were great Friday nights when we would make that extra stop 🙂

Now a day’s I’m a sugar free Nectar with no Ice cream…but they do have terrific “Homemade” Ice Cream, I have tried the Peanut Butter Chocolate Chunk…delicious…Banana Chocolate Chip…very delicious…Key Lime Ice….even more delicious!!

This is the Key Lime Ice…with homemade waffle cone 🙂

IMG_20130607_153923

The cone was so good and fresh…the way it should taste

IMG_20130607_153949

But this past month its been the sugar free nectar, and what I like about this place is that its not in those silly paper cones.  Its in a heavy duty foam cup and a small is in a medium cup, a medium is in a large cup, a large is in a extra large cup.  Reasoning so you have room to get your spoon in there without ice spilling up all over, I love it and they putting plenty of juice on it too.  I have been down there so much this past month since its been so so dang gone HOT!! 

This is my Sugar Free Nectar…YUM!!  “their nectar is like “tiger’s blood” in other places, fruit berries with a hint of coconut”

IMG_20130607_153604

But they have so much to choose from just take a look

IMG_20130607_153417

Like I said they have CHOCOLATES!!  

IMG_20130607_153535

FUDGE!!

IMG_20130607_153459

I bought a couple of pieces for my Dad for Father’s Day

IMG_20130616_105713

I bought one for myself so I could do taste test, I have to research for you all, because I know you want to know just how good it is, I am really taking this one for the team 🙂 LOL

Okay so the Boot was dark chocolate ganache covered in dark chocolate, the others are these peanut butter and ganache meltaways…on my goodness…UNBELIEVABLE!!!!!!!!!!!!!!

IMG_20130616_105825

IMG_20130616_105918

Look how thick it is…sweet!!!

IMG_20130616_110054

Layers of chocolate ganache and peanut butter… oh so good 😛

IMG_20130616_110217

Oh and so creamy this just melts in your mouth…ha ha ha 

IMG_20130616_110256

Oh my goodness I think tonight is going to be a Ice Ball night….you know because I have to do research 🙂 for all you readers out there…I’m doing this for the good of all of you Foodies that love to read about good food and fun places.  

So the next time you want some good home made chocolates or Ice Cream or even an Ice Ball…you know that Sweet Tooth Candies has been Chef Amy approved…Enjoy!!!! 

If you want to check them out online…here you go http://sweettoothchocolates.com/