Chocolate Marscapone Whipped Cream - OMG!!!!

OMG!!!  You could eat this all by itself - but with strawberries and angelfood cake - you will think you died and went to Heaven!  My mom was licking the bowl and beaters when I made this at her house.

No matter how much you make I know there will be none left! (Although if you do - you can put it in a sealed plastic or glass container for up to 3 days.)  Now you will note I use coconut sugar rather than regular sugar (you can get this from Amazon like I did.  It tastes and converts like sugar without the high glycemic impact on your system).

Chocolate Marscapone Whipped Cream

• 1/2C heavy whipping cream
• 1/2C marscapone cheese
• 1t vanilla extract (the real stuff)
• 1T cocoa powder
• 1T coconut sugar (I get mine on Amazon.com but if you are good w/ regular sugar that's fine too - measure it 1 for 1)

stick your mixing bowl & the beaters in the freezer for about 20mins.  When done - it's not super pretty unless you pipe it onto the cake all fancy but the stuff doesn't stick around long enough at my house for it to get pretty.  Enjoy!!!

Coming in Feb!

I have a few new receipes - one or more will be an everyday Italian (since that is one of the "in" things this year), maybe a cocktail for Valentines' Day - or any day for that matter and some tips.  Of course, there will be more stuff but it's not even February yet and I still have to think of stuff.  I will leave you with the below sweet treat to dream about.....I found this on Pinterest!  You can follow me on there too if you want.  This recipe is available at the below link!...

Source: sixoneseven.blogspot.com via Jennifer on Pinterest

If you make this - let me know how it comes out.  :)

Peppermint Chocolate Fudge!

Peppermint Chocolate Fudge

1 box brownie mix

1-15oz can of pure pumpkin

2 candy canes – smashed

2T chocolate chips – lightly chopped

Non-stick spray

Even just the ingredients look good and we haven't even  mixed them together yet!

Mix together the brownie mix & pumpkin.  Spray a non-stick 8x8 pan with cooking spray and then pour in the batter.  Cook for 30-35mins – it might not look done but it is.  While it's cooking chop the chocolate.  Then put the candy canes in a baggie and smack it around a bit to break the candy canes in to chunky bits.  Once the fudge is done pull it out of the oven and while it's still hot sprinkle the chocolate and the candy on top.  Let it cool in the pan fully.  Then wrap it in foil and put in the fridge overnight.  Cut into 36 pieces and serve.

Its like a little peppermint chocolate snow storm!

YUMMINESS FROM HEAVEN!  AND you get more than just the antioxidants from the chocolate – but also from the pumpkin!  I can't say enough about how good this stuff is!