To join the cocoa club, please email:

melanie@chickslovechocolate.com 

For your information: Your email is not given to anyone! We respect your privacy and will never give out your email.

November 2007 Cocoa Club Newsletter

Thanksgiving is coming and full of good eats. This month’s recipes combine one of our favorite combinations….chocolate (of course) and pumpkin! Happy Thanksgiving to you and your family and don’t forget to put out lots of chocolate!

New products this month:

Our new candles are featured this month online, check out our new fragrances!

Chocolate Covered Strawberries

Chocolate Zinfandel Candle (for the wine lovin’ chick who loves chocolate!)

Chocolate Coconut Lime Candle

Chocolate Coffee Candle

Chicks Love Chocolate will be at the "Christmas Shopping Gala" at Jamil Temple in Columbia, SC (located on Jamil Road) on Thursday, November 15^th from 4-9pm. Come do some holiday shopping early!

Charleston Chocolate Walking Tour

Don’t forget the upcoming Charleston Chocolate Walking Tour for the holiday season! Tickets are on sale already for December 2007 and February 2008! Tickets available at http://www.zerve.com/CulinaryTour/Seduce

Put these out for Santa too! These are for the white chocolate lovers out there too!

½ cup butter or shortening ¼ teaspoon salt

1-cup white sugar 1 teaspoon baking soda

1 cup canned pumpkin puree 1-teaspoon ground cinnamon

1-teaspoon vanilla extract 1 teaspoon baking powder

2 cups all-purpose flour ¾ cup butterscotch chips

¾ cups white chocolate chips

Preheat oven to 350 degrees F. Grease cookie sheet or use silpat. In a medium bowl, cream together the shortening and the sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon. Stir the wet mixture into the dry mixture. Mix in the white chocolate and butterscotch chips. Drop dough by teaspoonfuls or use a small ice cream scoop onto the cookie sheets. Bake for 8-10 minutes in preheated oven. Allow cookies to cool for a minute and transfer to wire rack.

A great gift to bring over for Thanksgiving dinner!

¾ cup white sugar

¼ cup vegetable oil

2 eggs

¾ cup canned pumpkin

¼ cup water

¼ teaspoon vanilla extract

1 and ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon ground cloves

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground nutmeg

(may substitute ½ teaspoon pumpkin pie spice for the cloves and nutmeg)

½ cup semisweet chocolate chips

Preheat the oven to 400 degrees F. Grease and flour muffin pan or use foil liners.

In a small bowl, mix together the sugar, oil, eggs. Add pumpkin, water and vanilla. In a separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill the muffin cups 2/3 full with batter and bake for 20-25 minutes until toothpick comes out clean.

1 and ½ cups finely crushed ginger snap cookies

¼ cup chopped pecans

1-cup semisweet or dark chocolate chips

¼ cup butter or margarine, melted

4-8oz packages cream cheese, softened

1 cups sugar

3 Tbsp. flour

1 container-8oz-sour cream

1 cup pumpkin puree

1 Tbsp pumpkin pie spice

1 tsp vanilla

4 eggs

Preheat oven to 325 F if using a silver 9-inch spring form pan (or 300F if using a dark nonstick pan). Mix ginger snaps, pecans and butter. Sprinkle chocolate chips over this and press firmly on the bottom and 1 inch up side of pan. Beat cream cheese, flour and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

Bake 1 hour and 15minutes or until center is almost set. Loosen cake from rim of pan and cool before removing rim. Refrigerate 4 hours or overnight. Store leftovers in refrigerator.

Give Thanks for all your blessings! Happy Thanksgiving to you and your family!

Melanie

Don't forget to check out our blog for more chocolate events. products, recipes and more fun facts on chocolate!

Visit past issues of the Cocoa Club in our archive