Luxury, handmade, chocolate gifts
including roasted almond, hazelnut, praline, pistachio,
orange peel, rich dark, lavender honey, and many other
For baby showers, first birthdays,
you'll find on this page:
Cappuccino Cheesebake (No baking required!)
Mint Surprise Cookies
Triple Layer Cookie Bars
Lemon Ice in Lemon Cups
Delight (from the kitchen of Jill Jobert)
- 2 C.
graham cracker crumbs
- 1 stick
- 2 T.
- 3 small
packages of Dream Whip
- 11 oz.
cream cheese (1- 8oz. and 1- 3 oz. pkg)
C. confectioners sugar
- 1 can
of pie filling (cherry or blueberry work well)
cracker crumbs with melted margarine and sugar. Pat into 13
x 9" baking pan. Mix Dream Whip according to package; set
aside. Whip cream cheese with confectioners sugar until smooth.
Fold in Dream Whip. Spread mixture evenly over graham cracker
bottom. Pour pie filling over mixture, cover and chill for at
least 4 hours before serving.
- 1 box
of chocolate cake mix
- 1 c.
- 4 large
boxes instant mousse
- 4 Skor
- 2 pints
chocoate cake as directed and bake in a 13x9" pan. Pierce
with fork and drizzle 1 c. Khula over top and chill overnight.
Prepare 4 large boxes of instant mousse as directed. Whip 2
pints of heavy cream. Break Skor bars into pieces or crush with
rolling pin. Combine ingredients in layers ending with candy.
c. granulated sugar
- 6 T.
- 1 T.
- 1 lb.
package phyllo pastry
- 1 c.
unsalted butter, melted
- 1 c.
tsp. ground cinnamon
sugar, honey, water and lemon juice in a heavy saucepan. Over
low heat, cook until sugar dissolves. Stir occasionally. After
the sugar is completely dissolved, raise the heat and bring
mixture to a boil. When the mixture is thick enough to coat
a spoon (about 2 minutes), remove from heat and allow it to
cool. When completely cooled, refrigerate.
oven to 350 degrees. Using a 12x18" baking sheet, grease
bottom with just enough melted butter to prevent sticking. Place
about 8 sheets of phyllo in the baking sheet, brushing each
layer with some of the melted butter.
sugar and cinnamon together and spread 1/2 of the mixture over
top of pastry sheets. Place two more sheets of pastry, brushing
each with butter on top. Cover with remaining nut mixture. Layer
the remaining sheets of pastry, brushing each with melted butter.
sharp knife, score a diamond pattern in the top. Sprinkle the
pastry with water to keep it moist and to prevent it from curling.
Bake at 350 degrees for 30 minutes and then raise oven temperature
to 425 degrees and continue baking for 10-15 minutes or until
the pastry is cooked to a golden brown. Remove from oven and
immediately pour cooled syrup over top. Let cool completely,
then cut along your scored diamond lines.
Cheesebake (No baking required!)
- 1 package
(11.1 oz) Jello no bake real cheesecake
- 2 T.
c. butter or margarine, melted
- 2 tsp.
c. cold milk
tsp. ground cinnamon
crumb pie crust according to package and press firmly into a
9 inch pie plate. Dissolve coffee in milk. Beat milk mixture,
filling mix and cinnamon with electric mixer on low speed until
blended. Beat on medium speed for 3 minutes more. Spoon into
crust and refrigerate at least 1 hour.
ice cream is easy to make if you have an ice cream maker or
plenty of time! If not, we suggest you purchase your ice cream
from a specialty store or from your supermarket. For a pretty
dessert with very little work, purchase a pre-made cookie pie
crust and fill it with softened ice cream. Add a layer of melted
chocolate, and garnish the top with chocolate curls, cookie
crumbs or nuts. Refreeze till firm before serving.
Ice in Lemon Cups
- 6 large
- 1 envelope
- 1 cup
sprigs for garnish
the day or up to 2 weeks ahead cut off 1/3 of each lemon from
one lenghtwise side. Grate peel from top 1/3 pieces. Wrap 1
t. grated lemon peel in plastic wrap, refrigerate for garnish.
Set aside remaining grated lemon peel. Squeeze juice from bottom
pieces of lemon to make 3/4 cup of juice. Remove all the crushed
pulp and membrane and cut a thin slice off bottom so they can
stand upright. Refrigerate in plastic bags. In 2 qt. saucepan,
combine gelatin, sugar and 2 1/4 cups water. Over medium-low
heat cook, stirring constantly until gelatin dissolves. Remove
from heat and stir in lemon juice and grated peel. Pour into
9"x9" glass baking dish; cover and freeze until mixture is partially
frozen, about 3 hrs. Spoon mixture into a chilled large bowl;
with mixer at medium speed, beat until mixture is smooth, but
still frozen. Return to dish; cover; freeze until partially
frozen about 2 hrs. Spoon mixture into a chilled large bowl
and beat at medium speed until mixture is smooth, but still
frozen. Freeze until firm. With spoon, fill lemon cups with
lemon ice, top with reserved grated lemon peel. Return to freezer
until firm. To serve let stand at room temperature 10 minutes
to soften slightly. Garnish with mint. Makes about 1 quart or