Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes

1 box Jiffy Brownie Mix
2 eggs
1/3 cup milk
Butter Cream Frosting (recipe below)

Empty contents of brownie mix into a bowl. Add eggs and mix well. Add milk whisking batter slightly. the batter will be moderately thin.

Spoon a small pancakes worth of batter onto a hot griddle. The mix will spread thin. cook until crepe bubbles on top and flip over, cooking until done. Repeat until the batter is gone.


Buttercream Glaze

1/2 stick softened butter (or margarine)
1/4 tsp. vanilla extract
2 cups or more of powdered sugar
splash of milk if needed to thin frosting

Blend butter and vanilla with an electric mixer on medium speed. when the vanilla and butter are combined and fluffed, gradually add the powdered sugar continuing to mix on medium speed. Add sugar to desired consistency, add a splash of milk if frosting gets too thick.

Spoon buttercream frosting onto warm pancrepes to melt it into a glaze. Serve remaining frosting with the finished crepes.

Originally posted at Simply Davine August 2004

Celebration Chocolates

Celebration Chocolates
by Davinities Holidays

I bag of milk or dark chocolate candy melts
2 cups Confectioners sugar
your favorite liquor or liqueur

Empty contents of Chocolate Melts into top section of a double boiler stirring occasionally until melted. While coating is melting, prepare filling.

Put the Confectioner's Sugar in a medium bowl. Gradually add liquor to the sugar, stirring as you go, until the mixture reaches a doughy consistency. hand roll the dough into small balls. if the dough crumbles, add more liquor until it is pliable.

When the chocolate has melted, remove the top half of the double boiler to working area. Using a wooden skewer, pierce one center half way and roll it in the chocolate to cover the center. Drop the ball onto wax paper to dry, using a skewer dipped in chocolate to cover the puncture hole. Repeat until all balls are covered.

Top the balls with confectioner's sugar, sprinkles, or melted colored "chocolate."

For a nice party or gift tray, use a few different liquors and colors of candy coating.

Originally posted at Simply Davine November 2003


Note - in 1987, Michigan State Police representatives acknowledged that one should not eat Celebration Chocolates and drive. (Then they said "Thank you, Merry Christmas," and assured me they would be opened OFF DUTY!)

Cinnamon Chips with Chocolate Salsa

A sweet treat with a south of the border accent!


Cinnamon Chips with Chocolate Salsa

Cinnamon Chips

1 package flour tortillas
Oil for deep fryer
Cinnamon sugar

Heat the oil in the deep fryer. You can substitute a deep frying pan filled half way with oil.

Cut the tortillas into triangle sections (about 8 per tortilla). add the tortilla pieces to the hot oil one section at a time so they don't stick. Don't overfill the fryer. When the tortillas just begin to brown, remove them from the oil and place them on a piece of paper towel. The tortillas will crisp and brown a bit more once they are removed. While the tortillas are still hot sprinkle them with cinnamon sugar.

Repeat until all of the pieces are used.



Chocolate Salsa

1-12 oz jar of chocolate sundae sauce
1 cup finely chopped maraschino cherries
1/2 cup chopped walnuts
1/ cup flaked coconut

scoop the chocolate sauce into a saucepan over low heat to make it easier to stir. Mix in the remaining ingredients. when the mixture is thoroughly combined, scoop into a dip bowl and enjoy with cinnamon chips.

Originally posted at Simply Davine October 2003