The Sweet Taste Of Fall

Now, how about this for a wonderful, seasonal combination....glorious Fall colors AND decedent dark chocolate M&Ms. Now this is heavenly....

Okay...It's Nighty Nighty Now...

Okay, I am getting to bed way too late but have had such fun playing catch up with all of you and your blogs! Being without the Internet was awful. Really! Oh what a technoholic I have become I fear. I love your blogs and writing my mind numbing ramblings & self indulgences on mine.

Now, just what did I do without blogging? Sleep more? Okay but who needs sleep? Um...okay, I do but I need to read your blogs too! Okay, now I can slip off to bed and no one knows how ate I stayed up...well, Lucy knows but she won't tell. Kipper and Henry are sound asleep and Bill is snoring away. Just a gentle snore...just enough for me to really know he is here. I can't believe that this sound actually used to bother me! Now I listen FOR it. Odd huh?

What a week it has been and it won't quiet down for a bit. The school play is Thursday evening and Grace is quite excited. She has her line down pat and has practiced it so many times (Just ask her brother!)that I do think the furry members of the family could recite it themselves. Albeit without the flair and style that Grace has added to it! Ethel Barrymore had nothing on the Gracester. On Saturday we have Grace's 9th birthday party to throw, sling, toss, fling. So far we have received 4 RSVPs and are awaiting several more. Why, this is the biggest event of the year, or so says Miss Grace. Anyone who is anyone will be there! I wonder if we need to hire a bouncer to shoo all the paparazzi away. What do you think? Hmmm....

I still have a certain box to mail to the lovely Leona and am so embarrassed that it still sits, lonely and quite forlorn, in my study. I am a bad blog giverawayer I know. But I added a few more trinkets as an apology!

Now, I have been far too remiss in posting more delicious chocolate recipes and ideas and decadent pictures of late. And here it is February 27th! Believe me, I am hanging my head in shame. Really. It is quite sad.

Chocolate Month is almost at an end so there needs to be a few more offerings. So, without further ado...

Godiva's Devilish Hot Chocolate

Hot Chocolate:

4 bars (1.5 ounces each) Godiva Dark Chocolate, chopped

1 cup water

3 cups whole milk

8 whole cloves

4 cinnamon sticks

Dash cayenne pepper

1/2 cup granulated sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

Cayenne Whipped Cream:

1/2 cup heavy cream

1 tablespoon confectioners' sugar

1/4 teaspoon vanilla extract

Pinch cayenne pepper

Make the hot chocolate: Place chocolate and water in microwave-safe bowl.

Microwave on medium (50% power) 1 minute.

Stir.

Microwave 1 minute more or until chocolate softens.

Stir until smooth. Let cool. Combine milk, cloves, cinnamon sticks and cayenne pepper in saucepan.

Warm milk mixture over medium heat until

bubbles form around edge of pan. Whisk chocolate mixture into milk.

Add sugar and bring to boil. Reduce heat and simmer

for 5 minutes. Strain mixture, reserving cinnamon sticks.

Rinse cinnamon sticks, pat dry and set aside for garnish. Return mixture to saucepan and stir in cream.

Over low heat, heat to simmer. Stir in vanilla extract.

Make the cayenne whipped cream: Combine all ingredients in bowl and whisk until

stiff peaks form. Pour hot chocolate into four mugs.

Serve immediately topped with Cayenne Whipped Cream and cinnamon stick.

Godiva's Brownie Cups

1/3 cup plus 1 tablespoon sifted all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

2 bars (1.5 ounces each)

Godiva Dark Chocolate, chopped

3 tablespoons unsalted butter, cut into tablespoons

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 tablespoons water

1 large egg1 teaspoon vanilla extract

10 flat-bottomed ice cream cups

Ice Cream Filling:

1 quart ice cream (your favorite flavor) Decoration:

Candy-coated chocolate baking bits,

assorted sprinkles, chopped nuts, granola, cookie crumbs

The cups:

1. Preheat oven to 350°F. Stir together flour, baking soda and salt in small bowl. Place chocolate in medium bowl.

2. Combine butter, sugars and water in saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat and pour hot syrup over chocolate. Let stand for 1 to 2 minutes to melt chocolate. Whisk until smooth.

3. Whisk in egg, blending until smooth. Stir in vanilla and flour mixture. Divide batter among 10 ice cream cups, using about 2 1/2 tablespoons batter per cup. Arrange cups, evenly spaced, on baking sheet.

4. Bake brownie cups for 25 to 30 minutes or until cake tests or toothpick insert into center of brownie comes out clean. Set cups on baking sheet on wire rack to cool completely.

5. Place scoop of ice cream on top of each cup. Decorate with the candies of your choice.

Okay, are you happy now?? I surely am! Yummmm....

Hugs,

Suzie Q

Chocolate Giveaway And A Bit More...

Hello dear friends...I have put together a little give away in honor of "Sue Says It Is Chocolate Month Chocolate Month". I will get a picture up a little later but, for now, just know that for everyone who leaves a comment on my blog between now and Sunday night at midnight, I will add your name to the hat! It is just my way of saying thank you to all of you who actually read my drivel and look at my pictures! You always leave such sweet and uplifting comments, lighten my load and brighten my day. Blogging has become a way of life for me and I cherish the friendships I have made through blogging.

This is just a small way that I can give back to you (or, at least ONE of you!) for all you have given to me.

Just leave a comment on any post here on my blog...and remember just how much I appreciate all of you every single day.

I love ya'll.

Hugs,

Suzie Q

Sinfully Delicious, Enough To Make Cupid Blush

Chocolate Cupcakes

With Cream Cheese Icing

Serves: 10-12 Ingredients:

8 ounces unsweetened chocolate

1 1/4 cup milk

1 cup light brown sugar, firmly packed

1 egg yolk

1 3/4 cup cake flour

1 tsp. baking soda

1 tsp. salt

1/2 cup sweet butter

1 cup white sugar

2 egg yolks

1 tsp. vanilla

2 egg whites

Instructions: Preheat oven to 375 degrees.

In top part of double boiler over boiling water

heat chocolate, 1/2 cup milk, brown sugar and egg yolk.

Stir continuously and remove from heat when smooth and thick.

Sift flour, baking soda and salt together into medium bow.

In separate large bowl, beat together butter and sugar,

add egg yolks, 3/4 cup milk and vanilla.

Beat until smooth.

Slowly add flour mixture and stir until smooth.

Add chocolate mixture and combine.

In separate bowl beat egg whites until stiff.

Fold into batter.

Bake in cupcake tins for 20-25 minutes.

Remove from oven and cool for 10 minutes in tins.

Remove to cool completely.

Cream Cheese Frosting Serves: 10-12 Ingredients:

8 ounces cream cheese (softened)

1 Tbs. corn syrup

1 cup sifted confectioners sugar

1 tsp. vanilla

1 Tbs. grated orange zest

Food coloring if desired

Go Ahead! Indulge!

5 Reasons to Eat Chocolate

Oh go on, treat yourself. Who deserves it more than you?

Researchers have found that chocolate, particularly dark chocolate and cocoa, contain anti-oxidants that may help reduce the risk of heart disease.

Chocolate also contains potassium, magnesium and calcium.

Although chocolate is high in fat this fat doesn't appear to increase blood cholesterol.

Eating chocolate increases the production of serotonin, a natural

anti-depressent, and increases the release of endorphins in the brain.

Finally, chocolate releases the same chemical in our bodies as when we fall in love.

A Sweet Treat

~Chocolate Fudge Scones~

A little more work than some of the recipes but oh so worth it.

Chocolate Fudge Dough: 4 cups bleached all-purpose flour 2/3 cup unsweetened alkalized cocoa powder 4 3/4 teaspoons baking powder 1 teaspoon salt 2/3 cup plus 3 tablespoons granulated sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter,

cut into tablespoon-size chunks 4 large eggs 1 tablespoon plus 1 teaspoon vanilla extract 2/3 cup plus 3 tablespoons heavy cream 2 cups semisweet chocolate chips About 1/3 cup crystallized sugar (or granulated sugar),

for sprinkling on the tops of the unbaked scones

Preheat the oven to 400 degrees F

Line 2 heavy cookie sheets or rimmed sheet pans with lengths of cooking parchment paper.

Mix the dough:

Sift the flour, cocoa powder, baking powder, salt, and granulated sugar into a large mixing bowl.

Drop in the chunks of butter and, using a pastry blender or two round-bladed knives, cut the fat into the flour mixture until reduced to large pieces about the size of large pearls.

Reduce the fat further to smaller flakes, using your fingertips. In a medium-size mixing bowl, whisk the eggs, vanilla extract, and heavy cream. Pour the egg mixture over the sifted ingredients, scatter the chocolate chips over, and stir to form a dough. Gather the dough into a rough mass. Knead the dough lightly in the bowl for 30 seconds to 1 minute.

Form the scones:

Divide the dough in half. On a lightly floured work surface, pat or roll each piece into a disk about 7 inches in diameter. With a chef's knife, cut each disk into 5 wedges. As the scones are cut, press in any chips that may stick out of the sides. Transfer the scones to the prepared pans, placing them 3 inches apart. Assemble 5 scones on each pan. Sprinkle a little sugar on top of each scone.

Bake and cook the scones:

Bake the scones in the pre-heated

oven for 17 to 19 minutes, or until set. Begin checking the scones at 16 minutes. Transfer the pans to cooling racks. Let the scones stand on the pans for 1 minute, then carefully remove them to cooling racks, using a wide offset metal spatula.

Cool completely.

Serve the scones freshly baked...with a lovely cuppa.

Raspberry Chocolate Mousse Brownies

Just a little something I found on

the Betty Crocker Web Site...now this

is decadent and oh so good.

~Ingredients~

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch) Water, oil and eggs called for on brownie mix box

1 bag (10 oz) raspberry-flavored or semisweet chocolate chips

1 1/4cups whipping cream

1 container (1 lb) Betty Crocker Rich & Creamy cream cheese frosting

1 tablespoon whipping cream

Fresh raspberries, if desired

~Directions~

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.

3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.

4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.

5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes.

A Bit Of Tasty Chocolat...

I don't have a lot of time to post tonight so I thought I would suggest a syrupy, creamy, chocolaty treat of a film. It is suitably romantic for Valentine's Day, agreeably sensual and filled with delicious chocolate. Now, who can argue with that? Oh, and it has Judi Dench who I just adore...she is simply too, too wonderful in anything she does.

I have so much to do in the next 2 days and....BILL IS COMING!! He will be here tomorrow evening and can stay until Tuesday morning. Then he will make his last trip back to VA (for work at least!) because, on the 25TH, he will drive home for good.

He signed the new job contract today so I guess it is official. Can you see my smile from where you are? What better Valentine's Day gift could there be? A local job and him home this weekend. Heavenly!

I have a few little packages to mail to some sweet bloggers (you know who you are!) and fear they will be late for Valentine's Day. I hope they will forgive me! Would you believe that I used to be always be on time and on that proverbial ball. I fell off it didn't I? Oh well...it may be late but will still come with my love and thanks!

I also have the beginnings of a little give away planned. I am way behind, as usual, but plan on doing it the weekend *after* Valentine's Day....so don't forget! Stop by and visit, leave a comment and, just perhaps, receive a lovely treat.

I will be posting some information and photos on this soon!

There is still a wind chill advisory tonight and for the morning commute. The children here had their 3rd day in a row off school so I doubt that they will miss another much to Miss Grace's dismay! She so loves helping me with the baby I care for.

Stay well, stay warm, be happy and treat those around you with love. Treat yourself kindly too...you matter!

Hugs,

Suzie Q

Chocolate Strawberry Fields Forever...

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems

(about 20), washed and dried very well

Put the semisweet and white chocolates into 2 separate heatproof medium bowls.

Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat.

Turn off the heat; set the bowls of chocolate over the water to melt.

Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat.

Line a sheet pan with parchment or waxed paper.

Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.

Set strawberries on the parchment paper.

Repeat with the rest of the strawberries.

Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Stocking Up...

Here is a little tip for all of you. When one hears that snow and frigid temperatures are in the forecast for several days, one must stock up on all important supplies. I did just that tonight. You can see from the photo that I will be well prepared to face Mother Nature's wrath and all the wet stuff and chilliness she can toss my way. Okay, so the items above are not exactly considered *necessary* items by some, to me, life without chocolate would be dull indeed. Colorless, tasteless, dire and severe. It would be simply too much to bear. I did also pick up a carton of eggs (For baking some chocolate chip cookies don't ya know), a gallon of milk, some red grapes, apples and bananas, mini carrots, the fixings to make chicken and noodles and a Martha Stewart Living magazine. Just some of life's little necessities. "It's a good thing".

Most schools were out today and will be closed again tomorrow. It is -5 now with a wind chill of -20. Poor little Kipper was most uncomfortable answering his call of nature. Still, he did find the strength to bark wildly at a small brown rabbit. The rabbit ignored him, as all well brought up rabbits do.

We all ventured out this evening, picked up my mother and went for dinner at my brother and sis in law's home. Um...fried chicken and all the fixings. Of course I was guilty of sneaking their dog Haley a few *little* bites...and giving my nephew Boo many hugs and kisses. How could I not? Those chubby cheeks BEG for kisses.

Yesterday, after church, Mom, Grace and I met my friend T and had a nice lunch. We then went to see "Because I Said So". The critics have not been kind to this film but I adore Diane Keaton and found it to be sweet and fun and yes. We all enjoyed it. I guess this is one of the many reasons I have not landed a job as a movie critic. Okay, one of 1000 reasons but still...

On Saturday we ventured out early to run errands with Mom and have a nice lunch. The wind was really howling by the time we left the restaurant. Ouch but it stung! We drove over to the home of my dear friend TY's mother...a wonderful woman who passed away earlier this week. She had a sweet life and will be missed so dearly. I loved her spirit and sense of humor. She was 89 and left this world while sitting at her kitchen table enjoying her morning paper and coffee. She had requested no funeral and so a wake of sorts was held in her home. So many family members and friends gathered and there was laughter, there were tears and there were many memories shared. I will miss her...

That evening we had dinner at The Cracker Barrel and were seated in front of that great, roaring fireplace. While we listened to the pop and crackle of the wood as it sparked and flashed into flame, Grace devoured one of her favorite things, chicken and dumplings. This slim, young child has the appetite of an NFL Linebacker. Seriously folks!

We took a carry out to my buddy T who has been having some trouble with very painful inflammation in her hand. We all visited a bit as we watched the Hallmark Channel's "Every Saturday Night In February" romantic movie. Yes, it was fun.

Nothing too fancy, nothing too thrilling and exactly the way I love it. Family, friends, home and hearth. Good food, good conversation, good movies. A night for a little kick your shoes off and relax in peace action. Nothing more.

This weekend I found myself driving by a local shop and gazing in it's window. There sits the sweetest shabby blue cabinet and I am in love. I have no idea what it's price tag says and no. I really do not NEED it but still, the attraction is strong. I did not deliberately drive by, Really! But still, there I was...5 separate times! I have yet to stop, park and go in the shop. That would be far too difficult I fear. So, I will continue to drive by and sigh...and dream about where I would place it. The bedroom? No, the dining room. Perfect! Have you ever found yourself doing just this? Well, I am off to bed now...stay warm and well my blogging buddies. Knowing you are all out there, with your sweet blogs for me to visit and your dear and funny comments here for me to read, well, these are two of the things that help keep me warm on a frigid night like this. Your friendship and companionship warms me to my very soul. Thank you from the bottom of my chilled little heart.

Hugs,

Suzie Q

Little Pieces Of Heaven...In Technicolor

Okay. I am a fool for many things but there is nothing quite like an M & M. Unless it is a handful of M & Ms. Or a dish full. Or a barrel full...well, you get the idea. Alone, each one is but a teasing blip in my mouth but as a group...pure, unadulterated chocolate bliss.

Who would have guessed that the idea for M&M'S was hatched against the backdrop of the Spanish Civil War? Legend has it that, while on a trip to Spain, Forrest Mars Sr. encountered soldiers who were eating pellets of chocolate encased in a hard sugary coating. This prevented it from melting. Inspired by this idea, Mr. Mars went back to his kitchen and invented the recipe for M&M'S .

M&M'S were first sold in 1941, and soon became a favorite of the American GIs serving in World War II. Packaged in cardboard tubes, they were sold to the military as a convenient snack that traveled well in any climate. By the late 1940s, they were widely available to the public, who gave them an excellent reception. In 1948, their packaging changed from a tube form to the characteristic brown pouch we know today....well, at least *I* know it and know it well. All TOO well.

Tiny little bits of heaven....first, the satisfying crunch and then, that sweet chocolate melting on your tongue. Not in your hands...remember?

~Brownie Hearts~

1 bag M&M'S® Brand Milk Chocolate Candies for Valentine's Day

2 oz. unsweetened chocolate

1 cup sugar

2 eggs

1/2 cup flour

1 stick butter

1 teaspoon vanilla

Heart-shaped cookie cutters

8 x 8-inch pan

Cooking spray

1. Spray cooking spray into an 8 x 8-inch pan and preheat oven to 350 degrees.

2. Place the butter and unsweetened chocolate into a saucepan over low heat and melt. Stir to make smooth; set aside to cool, about 5 minutes.

3. Add the sugar and vanilla; stir to incorporate.

4. Add the eggs, one at a time, stirring to combine after each addition.

5. Add the flour, stirring to mix it thoroughly.

6. Add 1 cup of M&M'S® Brand Milk Chocolate Candies for Valentine's Day and stir to combine. 7. Place into the prepared pan, making sure the mixture is level and smoothed.

8. Sprinkle 1/2 cup M&M'S® Brand Milk Chocolate Candies for Valentine's Day onto the top.

9. Place into the oven and bake 20-25 minutes, or until it tests done.

10. Let cool completely and cut with a heart-shaped cookie cutter.

Use leftover brownie pieces to top your favorite ice cream, or mix them into a milkshake. Wow...so yummy!

Share these with your precious loved ones...or, just eat them all by yourself! Why not? BROWNIES...BROWNIES...the word alone is music to my ears. Who better to appreciate their rich, gooey goodness then you? Hmmm? Not those ungrateful family members who did not help you one little bit while you were slaving over a hot oven...oh no. They were all much too busy working to support the family or doing homework...noooo...and they think they deserve one of these precious treasures? HA! Oh no...they are mine I tell you! All mine!! MINE!!Um...*deep breath* Now, what was I saying?

Now, let's turn down the lights,

stoke up that fire, put on a little mood music....

~Fondue for Two~

Take a dip into a chocolate heaven with some

savory strawberries, perfect for sharing with someone special. Or, heck. Romance Schromance. Eat it all yourself. Come on! We are talking about thick, dark, gooey, melted chocolate and sweet, juicy strawberries! CHOCOLATE! CHOCOLATE! I deserve it all...ME!! ME!!

1 bag Dove Brand Rich Dark Chocolate Hearts

1 cup heavy cream

Fresh strawberries

In a small pot, heat the heavy cream to boiling.

Unwrap the DOVE® Brand Rich Dark Chocolate Hearts; place in a bowl

and pour the heated heavy cream on top.

Let the mixture sit about 5 minutes;

stir to make sure the chocolate is melted. Can be made in advance and re-heated when ready to serve.

Please excuse my outburst earlier....I am so ashamed by my selfish behavior. You see, when I hear the word chocolate I get a bit light headed, a case of cocoa powder vertigo if you will. I lose control, oh, nothing to worry about. There are medications to prevent this but my perscription has expired. I am nothing if not generous with my chocolate...nothing. Chocolate. Is it hot in here or is it me? Whew. Chocolate. I am truly a saint when it comes to sharing my choco...excuse me. What are you doing Danny? GET YOUR HANDS OFF MY CHOCOLATE!! NOW!!

This post has been canceled by the management. There is nothing more to see here. Please return to your homes. Thank you for your cooperation.

Oooohhh...Fudge!

Oh how I love macadamia nuts!

HERSHEY'S Premier White Chips

And Macadamia Nut Fudge

Ingredients: 1-3/4 cups sugar 1 jar (7 oz.) marshmallow creme 3/4 cup evaporated milk 1/4 cup (1/2 stick) butter 2-2/3 cups (two 8-oz. pkg.) HERSHEY'S Premier

White Chips and Macadamia Pieces 1 teaspoon vanilla extract

Directions:

1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.

3. Remove from heat. Gradually stir in chips and nuts, stirring until chips are melted. Stir in vanilla. Pour into prepared pan; cool until set.

4. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place.

About 5 dozen pieces or 2-1/4 pounds candy.

NOTE: For best results, do not double recipe.

Oooh...A Chocolate Faux Pas

Okay, I goofed. I did not post a chocolate recipe yesterday. So, here I am, after midnight, doing just that. And here it is Chocolate Month. I am so ashamed...I deserve 100 lashes with a chocolate bar. Really. Do you have a chocolate bar on you? Pelt me with M & Ms? That would be an appropriate punishment don't you think? And I will take it like a man...er, woman. Andi mentioned dipping the Rice Krispy Heart Treats in chocolate! You can do that! Just like you do with strawberries....yummy. I am thinking that you can dip just about anything in chocolate...the mind boggles... Now, how about brownies? Special dark brownies....decadent eh? So good....easy too!

Fudgey SPECIAL DARK Brownies Ingredients: 3/4 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 2/3 cup butter or margarine, melted and divided 1/2 cup boiling water 2 cups sugar 2 eggs 1-1/3 cups all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Frost if desired.

Cut into squares.

About 36 brownies.

A Month To Celebrate Chocolate

Has anyone ever made an official declaration that the month of February should be heralded as "Chocolate Month"? If not, I am here by dedicating myself to spreading the news....dipped in chocolate of course....that from this day forth, February will be called (at least on THIS blog), "The Official, World Wide, Month Of Chocolate". Now then, feel free to celebrate this delectable month in any way you choose. Dipped, sprinkled, sugared, syruped, carameled, strawberried, iced, pecaned, macadamiaed, pretzeled, graham crackered, hot, cold, liquid, dark, light, IN the dark...YOU decide. It is YOUR month my fellow chocolate lovers. Stand up and be counted! It is your sworn duty (Okay, so pretend I swore you in & it is all official like) to consume mass quantities of chocolate. After all, it IS for the betterment of society and mankind as a whole. Okay, so it is really just an excuse for me to satisfy my sweet tooth but hey....I am thinking about all of YOU too! Really I am...okay, stop rolling you eyes...I can SEE you...

"All I really need is love, but a little chocolate now and then doesn't hurt!"

~Lucy Van Pelt

Peanuts

A month of chocolate recipes and ideas...and so it begins...

~Chocolate French Toast ~ Here is a yummy, decadent French toast for a special occasion like Valentine's Day. If you're making this as part of a breakfast or brunch along with other dishes, you can keep the French toast warm in an oven set at 200°F while the rest of the meal is prepared. For a heart-healthier version, use 2% milk instead of cream and egg substitute in place of the eggs.

Total Time: 25 minutes.

INGREDIENTS:

1 cup heavy cream

2 ounces bittersweet or semisweet chocolate, chopped

3 large eggs

1 teaspoon vanilla extract

1 loaf of egg, white, or brioche bread,

in 1/2-inch-thick slices

2 tablespoons unsalted butter

Confectioners' sugar, for sprinkling

1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.

2. In a large bowl, beat together the eggs, vanilla and chocolate mixture. (The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.

3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.

Makes 6 servings