Posts Tagged ‘Dark Chocolate’

Deluxe Cake Batter Fudge

Monday, April 14th, 2014

Deluxe Cake Batter Fudge

I don’t know about you, but I’m a little hard-pressed to find a dessert that’s suitable for Easter outside of carrot cake, lemon bars, or orange chiffon cake. And of course all the cutesy little bunny and egg-topped cupcakes and cookies.

There’s nothing wrong with any of those things (in fact, I die over a good slice of carrot cake!), but I don’t know…I like to mix things up a little.

If you’re the same way, this fudge will definitely keep things interesting. (more…)

Healthy Candy Apple Wedges {Paleo}

Wednesday, October 30th, 2013

Healthy Candy Apple Wedges {Paleo}

How many of you will admit to sneaking some of your kid’s Halloween candy when no one is looking?

I don’t have kids (yet!), but yeah, I’d be guilty as charged.

It’s the stuff we won’t buy for ourselves, but if it’s just hanging around, it’s fair game. If you didn’t buy it for yourself, the calories don’t count, right? ;)

I like to have healthier treats that will still satisfy a sweet tooth at the ready. (more…)

Dark Chocolate Coconut Pudding {Paleo; Vegan}

Wednesday, May 15th, 2013


Today marks mine and Mike’s 8th wedding anniversary, which seems completely crazy to me. (Crazy that eight years have passed, not that we’ve stuck together that long. Although, maybe it is a little crazy since we were so young when we got married…who says kids can’t make good choices? Lol.) Anyway, people have been congratulating us all over the place for passing the “seven year itch”, so I’ll take our 8th anniversary as a really good omen.

I don’t like PDAs (which includes PDAs on the blog!) so not to worry, I won’t get all mushy here. But I will tell you a little something about our honeymoon… (more…)

Dark Chocolate Espresso Cake {Happy New Year!}

Monday, December 31st, 2012

DSC_6722(small)Ok, so I have to tell you right now: this cake has salad dressing in it.

Don’t leave. I promise there’s a method to my madness.

Have you ever had mayonnaise cake? If you have, this cake won’t seem so strange to you.

Actually, my mom’s recipe for Crazy Cake (which I know just about every family has their own version of) calls for vinegar and oil – the two main components of vinaigrette – so using a vinaigrette-style salad dressing in a cake didn’t sound completely off the wall to me. (more…)

Dark Chocolate-Coated Cranberry Cake Bites {7 Days of Festive Holiday Treats}

Tuesday, December 11th, 2012

I have a stock-pile of recipes building up. I’m not quite sure how that happened since I’ve been posting much more than normal lately, but I’m definitely not going to complain! However, I’ve noticed quite a few treat recipes that are fall-ish and/or perfect for festive holiday gatherings, and I wanted to get them all posted before this holiday season has come and gone. (more…)

Autumnal Afternoon Tea

Monday, October 22nd, 2012

A couple weeks ago I hosted a cozy afternoon tea with an autumnal flair. It was so much fun and there was talk of making it seasonal affair, which I think is a wonderful idea! I’m going to be sharing the recipes I made throughout the next month or so, but for now I’m going to let the photos do the talking.


Unwinding with a Little Indulgence

Thursday, March 29th, 2012

Bubble baths?  A good book?  Maybe wine or dark chocolate?  What’s your favorite way to unwind and indulge? 

Getting in the kitchen without any prior agenda and just creating something with what I have on hand is my favorite way to decompress and unwind after a hard week or even just a long day.  And of course, chocolate is one of my favorite indulgences. (more…)

Butter Toffee Popcorn {With Dark Chocolate & Salted Nuts}

Thursday, September 15th, 2011

Sometimes I get a recipe stuck in my head.  For example, those Tuna Cakes I posted last time?  Yeah…I’ve been eating them for lunch for two weeks straight.  (Part of the reason is because they’re delicious, but if I’m being honest, it’s mostly because I’ve been super busy and they’re a quick and easy meal if I make a double batch and individually freeze them.)  The week before, I had this salad for lunch six days straight. (more…)

Time to Submit Your Christmas Recipes! (And Recipe for Dark Chocolate Eggnog Truffles)

Saturday, December 19th, 2009

all-through-the-year-cheer-christmas-cp-small3It’s time for your  All Through the Year Cheer Christmas recipe submissions!  (Can you believe that Christmas is less than a week away?!  Time flies when you’re having fun, I guess!  ;) )  Your recipes can be for anything that says Christmas to you, and you can submit as many recipes as you want.  To submit a recipe, just enter it in the MckLinky on this post (or email Brandy and I if you prefer).  The deadline to submit is tomorrow (12/20) at 9PM EST, which is when the MckLinky list will close.  Don’t forget, the winner will get a one year subscription to Cooking Light magazine!  Brandy and I can’t wait to see what all of you came up with!

The Winner Gets a One-Year Subscription to Cooking Light Magazine!

The Winner Gets a One-Year Subscription to Cooking Light Magazine!

If you’re looking for a great holiday gift, Dark Chocolate Eggnog Truffles are it!  Check out the full recipe here.




Dark Chocolate POM Brownies with White Chocolate POM Buttercream

Saturday, December 5th, 2009

I recently received a case of POM Wonderful 100% pomegranate juice from the fantastic people at POM (thank you!).  I’ve been thinking about what to make with it and for some reason I just couldn’t get dark chocolate out of my mind.  (Maybe I was thinking that all the antioxidants in the dark chocolate would be enhanced by all the antioxidants in the pomegranate juice…yes, I’m sure that’s why I had dark chocolate on my mind.  ;) )  I debated what to make, but in the end I decided brownies would be delicious.  To contrast the dark chocolate in the brownies, I thought a white chocolate buttercream would be perfect.  As a play on pomegranate arils, I thought it would be fun to use some red food dye to color some raw sugar (I used raw sugar because of the large crystals), and use that to decorate the brownie tops.

img_2174-smallIn this recipe I turned the pomegranate juice into grenadine by cooking it down with honey, which turned out well because the honey helped to keep the brownies moist and chewy.  You can also mix the grenadine with sparkling water for pomegranate soda (just like Brandy did here).  I’m also thinking about using the grenadine to make pomegranate BBQ sauce, pomegranate vinaigrette, and pomegranate truffles.  (Oh yes, there’s a lot you can do with POM!)


POM contains 100% pomegranate juice, which means that it’s all-natural and doesn’t contain any added sugar, preservatives, colors, or other juices.  POM is a fantastic source of antioxidants, and hundreds of studies show that it has even more antioxidants than red wine, grape juice, blueberry juice, cranberry juice, green tea, Vitamin C, and Vitamin E. 


So how does POM taste on its own?  It’s got a pleasant, sweet-tart flavor…the best thing I can compare it with is cranberry juice.  If you enjoy the flavor of cranberry juice you’ll probably really enjoy POM.  Or you can add a splash of POM to sparkling water or 7 UP for a refreshing, festive drink!

img_2135-small2Dark Chocolate POM Brownies with White Chocolate POM Buttercream


(Yield:  12 servings)



4 oz good quality dark or semisweet chocolate, chopped

5 TB unsalted butter

1 c brown sugar, lightly packed

2 TB POM-honey grenadine syrup (see below)

2 tsp pure vanilla extract

2 eggs

3/4 c flour

1/4 c cocoa powder

1/3 tsp salt

1/4 tsp baking soda

Cooking spray



8 TB (1 stick) salted butter, at room temperature

2 oz white chocolate, melted

2 TB POM-honey syrup (see below)

16 oz powdered sugar

1 TB milk (or more to reach your desired consistency)


POM-Honey Grenadine Syrup:

6 TB POM Wonderful 100% pomegranate juice

3 TB honey


Raw sugar mixed with a few drops of red food color (optional; to decorate the tops)


A muffin tray

12 muffin liners


For the POM-honey syrup:  Combine both ingredients in a small saucepan.  Cook on low to medium-low heat for about 25 to 30 minutes, until it’s reduced by about half and forms a thick syrup-like consistency.  (It will thicken more as it cools.)


For the brownies:  Preheat the oven to 325F.  In the microwave or a double boiler, melt together the chocolate and butter.  Transfer this mixture to a bowl and mix in the sugar, POM-honey grenadine syrup, and vanilla.  Then beat in the eggs.  In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.  Gently incorporate the dry ingredients into the wet.  Line a muffin tray with muffin liners and lightly spray each liner with cooking spray.  Fill each muffin well about 2/3 to 3/4 of the way full.  Bake for approximately 24 to 28 minutes (rotating the pan once), or until a toothpick inserted in the center comes out with just a few crumbs.  Once the brownies cool, they will likely sink down and form a well in the center…this is what you want to happen, since it makes the perfect vessel for holding the buttercream.


For the buttercream:  Melt the white chocolate in a microwave or double boiler.  Beat together the butter, melted chocolate, and POM-honey grenadine syrup.  Slowly beat in the powdered sugar; while still beating add milk (a little at a time) until the frosting reaches your desired consistency. 


Frost the brownies with  the buttercream and decorate the tops with the red sugar (if using).




Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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