A little sweet, a little caffeinated... such a perfect treat. Beans and semi-sweet chocolate are the only two ingredients you need for these delights.
1 cup semisweet chocolate chips
5 tablespoons espresso beans
Place the chocolate chips in the top of a double boiler over simmering, not boiling, water. Cook, stirring frequently, until the chocolate has melted. Remove the top of the double boiler and place it on a heat-proof surface.
Add the espresso beans to the melted chocolate and stir to coat them in the mixture. Using two forks or a chocolate dipping tool, remove the beans one by one and place on a waxed paper lined baking sheet. Place the chocolate covered espresso beans on the sheet so they are not touching, if possible.
Let the coated espresso beans set at room temperature for 3-4 hours or until the chocolate is hardened and dried. Store the espresso beans in an airtight container.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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