Newsletter Archive

Happy Mother's Day! Sunday May 13th!

Happy Cinco De Mayo too!

Local Events:

Chicks Love Chocolate was proud to participate in a silent auction event to benefit H.E. Corley Elementary School in Irmo, SC. on April 26. Go Gators!

Featured item for month of May:

Chocolate Kisses All Soy Candle

Special Price for Mother's Day!

Burns without any smoke for 60-80 hours!

$12.00 (reg. $17.00)

May 2007 Recipes

Chicks Love Chocolate® Mexican Chocolate Frosting

¼ cup unsalted butter, softened (may use margarine)

½ cup unsweetened cocoa powder

½ cup sour cream

4 cups confectioner’s sugar

½ teaspoon ground cinnamon

1 tablespoon coffee liqueur

Blend butter and cocoa powder. Add sour cream, confectioners’ sugar, cinnamon and coffee liqueur. Beat until very smooth. This yields enough frosting to fill and frost a 2-layer 9-inch cake.

Happy Cinco de Mayo to all our fellow Mexican Americans!

Chicks Love Chocolate® Raspberry Chocolate Muffins

These are great as a gift to give to Mom on Mother’s Day! Wrap up in pretty basket with a pretty kitchen napkin for her to use after all the muffins are eaten!

½ pound unsalted butter

2 cups sugar

4 eggs

1-cup buttermilk

½ cup orange juice

4 cups flour

2 teaspoons baking powder

1-teaspoon baking soda

1-teaspoon salt

1 (12ounce) package semisweet chocolate chips

¾ cup frozen raspberries (may also use fresh)

*Best to use extra large muffin tins if possible

Preheat oven to 325 degrees. Grease large muffin tins. Cream together butter and sugar. Add eggs and beat until smooth. Stir in buttermilk and orange juice. In a separate bowl, combine flour, baking powder, baking soda and salt. Beat dry mixture into the liquid mixture. Carefully fold in chocolate chips and raspberries until evenly distributed. Spoon batter into muffin tins, filling about ¾ full. Sprinkle additional sugar on top. Bake about 25 minutes. Rotate pans and bake 15 minutes more until muffins test done.

Chicks Love Chocolate® Chocolate Strawberry Port Cake

1/3 cup butter (may substitute margarine)

1 cup bittersweet or semisweet chocolate chips, divided in half

½ cup port wine, divided

2 eggs, separated

½ cup sugar, divided

½ cup flour

1 pint fresh strawberries, stemmed and sliced

1 cup heavy cream, whipped and sweetened

Preheat oven to 325 degrees. Grease and flour a 9-inch round layer cake pan. Melt butter, ½ cup of the chocolate chips, and 1/3 cup of the port in a double boiler. Stir and cool. In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate. In another bowl beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend. Pour into pan. Bake 25-30 minutes or until cake tests done. Cool in pan 5 minutes; loosen and invert onto plate. With back of spoon press shallow well into center of the cake. Toss strawberries with remaining port; spoon into center of cake. Pipe or spoon whipped cream around edge. Serves 8.

Enjoy Everyone!

Melanie