Triple Chocolate Cake Bites, Cake Pops or Truffles? You Decide

Happy Friday! 🙂

Many of you are wondering how I make my cake pops, cake bites, and truffles different than others.  Well, the wait is over.  Here they are.  The triple chocolate balls I mentioned in one of my previous posts. Who wants one?

I can hear my friends and children say, “meeee”!!!!  They are crazy about these cake bites.  They’re silky and smooth you wouldn’t even notice that there’s cake in it.

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Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.


I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.


I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.


So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂



  • 1 cup unsweetened carob chips plus more for toppings
  • 1 cup bittersweet chocolate chips ( I used Ghirardelli)
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon flax seeds
  • 1 cup crumbled devils food cake (any leftover chocolate cake will do)


  1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
  2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
  3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
  4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
  5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
  6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
  7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
  8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
  9. Drizzle the remaining chocolate mixture on top of the bar.
  10. Refrigerate for at least 5 hours or overnight. 
  11. Remove from baking dish. Trim the sides and cut in squares.
  12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂


That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a great day!

© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Homemade Hot Chocolate


IMG_20140213_175428_222How would you like to wake up to this rich, robust, homemade hot chocolate drink embellished with white chocolate and candy hearts?  I would love to.  It would make my day, especially it’s Valentine’s Day.  If I live in a farm, I would drink it by the window and enjoy a breathtaking view of a snow covered landscape.  Or, it sure would be fun to bundle up, bring a chair outside, sit down and savor this sinfully delicious hot chocolate drink with your loved one.  It would be lovely.

IMG_20140213_175443_723Doesn’t it look inviting?  Just looking at it makes you want to grab it and have a drink.  Little J & A loved it and and now prefer a homemade hot cocoa.  They told me to not buy those hot chocolate mix in a box anymore.   I agree.  Homemade is the best because you know you are getting the real thing and you can control the amount of sugar added.

Anyway, without further ado, let’s make it.  It’s really easy.


  • 2 cups of your favorite milk ( I used 2% organic milk)
  • 2 tablespoons Hershey’s unsweetened cocoa powder
  • 1 tablespoon sugar
  • 1/4 cup Ghirardelli semi-sweet or bittersweet chocolate chips (I used semi-sweet)

Bring milk to a simmer over medium heat.  Add the cocoa powder and sugar and stir until the sugar is dissolved and the cocoa powder is well mixed.  Remove from heat.  Then, add the chocolate chips.  Stir until the chocolates are melted.  Pour in a cup and top with whipped cream.  Dust with cocoa.   If you are using bittersweet chocolate chips, add  an additional 1/2 tablespoon of sugar.  Enjoy!

Wishing you all a romantic Valentine’s Day!  Thanks for stopping by.  If you like this post, don’t forget to Subscribe to get the latest recipe.  Thank you!  Have a fabulous day!


© (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Chocolate Corn Bread Muffins

My children had been asking me to bake them some muffins,  I didn’t have anything I can use to make some fruit muffins, but I had some cornbread flour.  They love the chocolate flavor, so chocolate cornbread it is!  ‘Good for breakfast with milk.  Mm… 🙂


Prepare the ingredients.


*Note:  Due to variations on all ovens, baking time may require adjustments.   Recipe Yields 24 muffins.


  • 2 cups self-rising yellow corn meal mix
  • 1 1/4 cup Evaporated milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 can condensed milk
  • 1 can cream style sweet corn (14.5 oz)
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/2 cup mini semi-sweet chocolate chips (optional)

Heat oven to 400 degrees. Coat  a muffin tin with oil and place in oven to heat.  A very hot muffin tin is best.  Sift and whisk corn bread flour and cocoa powder in a large bowl to combine.  Add milk, eggs, vegetable oil, creamed corn, and chocolate chips.


Mix until well combined.  Fill the muffin tin 3/4 full with the batter.  Bake for 23-30 minutes or until toothpick inserted in the center comes out clean.*


Let cool about 5 minutes before transferring to a cooling rack.


You can dab some butter and devour. Yum!  🙂


If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you plan to use or share my recipe.  Thank you.  Have a great day! 🙂