Cut large marshmallow into 4 horizontal slices. Hull strawberries and level the hulled side. Thread ingredients onto the skewers in the following order: 1 mini marshmallow, one strawberry, pointy side first, one sliced marshmallow, and 1/2 a banana. Push 2 chocolate sprinkles into the banana for the eyes and the red chocolate piece for the nose.
Pick out the 5 nicest looking grapes. Place 2 small dollops of cream cheese on each one for the eyes and stick in mini chocolate chips for the pupils. Thread 3 to 4 grapes, depending on length of your skewers, lengthwise onto a skewer, followed by the grape with the eyes horizontally. Repeat with the other grapes.
Clean all the fruit and wash well in cold water.
Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary.
Put the mixture in ice cream moulds for kids or in small cups and freeze.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
on high, microwave 4 chocolate squares for 1 to 1 1/2
o 350 degrees. Bake crust for 15 minutes, or until golden
egrees C).
Bake crust for 15 minutes, or until golden
Whip the cream until very stiff.
Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly.
Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with mixture.
Cover.
Freeze until firm, 2 to 4 hours.
Serve frozen, topped with chocolate shaving for garnish if desired.
br>Bake at 350 degrees for 18 - 22 minutes or until
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
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Make cake mix; bake and then cut cake into squares.
Mix dry pudding, dry Dream Whip and milk with electric mixer until thick and fluffy.
Mix orange juice and Kahlua; put aside.
Put 1/3 of the cake pieces in bowl you are going to serve in.
Sprinkle with 1/3 of Kahlua mix.
Add 1/3 chocolate mixture.
Sprinkle with 1/3 of chocolate chips.
Top with one container of Cool Whip or until completely covered.
Repeat these steps two more times.
Garnish with cherries and chill for several hours.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
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br>Use jelly beans for dinosaur eggs and chocolate covered raisins or
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
icrowave safe bowl, melt Guittard chocolate according to package directions.
Whisk everything together except for the chocolate chips.
If the batter is too thick adding 1/2 a cup of milk would help.
Heat your sandwich maker, when heated spoon the batter on each depression, sprinkle a few chocolate chips and close the lid.
The mini-cakes will be ready in 3-4 minutes.
Repeat the procedure till the batter is used up.
Serve warm or at room temperature.
Decorating the little cakes with jam &/cream would make it more appealing for kids' tea party.
For chocolate cream, gently warm 3 cups
To make the chocolate decor, melt 1 oz chocolate with the coconut
br>Heat chocolate chips and butter in a microwave for 1 1
b>chocolate mousse mix and almond extract with 1 cup whole milk for