Monday Musings:

we got snow monday musings 680


The photo was taken just after the first fall out from Thor! I’m in the safety of the Gazebo taking the shot because that’s how far we shoveled. This morning the snow’s no longer weighing the tree branches down and Diva Dog and I can actually make it to the back of the yard without toppling over each other and falling in the snow. I’m seriously considering doggy boots for the old girl. Diva Dog not me!

I find Monday’s I need time to get back into the workday flow because our weekends are so radically different. Monday musings help me get back gently into the thick of things for the rest of the week.

I know the clocks went ahead so we have to be close to Spring –right? I’m really anxious to get into Spring gardening!

Want a magical garden?  Plant a butterfly garden. And I really want to do this penny bowling ball for the garden.  I keep putting it off for lack of time. Wish me luck for this year.

I watched one of my favorite old movies last night — the Ghost and Mrs. Muir.  The original version with Rex Harrison and Gene Tierney of course.  Watching old movies and snacking on chocolate was something my mom and I really enjoyed!  I still do, but sadly now it’s without my mom.  Mother and daughter relationships can be truly wonderful–not perfect, but lots of loving and sweet memories. Here’s how to have the best mother and daughter relationship.

Since Spring is only 11 Days, 9 hours and 50 mins. away we should be thinking Spring cleaning.  Yup, you heard right— S.P.R.I.N.G. cleaning! I like these quick and easy cleaning tips.

No Irish Cream  for that recipe you want to try for St. Patty’s Day?  Make your own. It’s so easy! Here are video instructions.

I have a great need-to-know so I found this site that tells you the #1 song hit on your birthday. I’m not telling you mine because then you’d know how old I am. :o)

Enjoy your day!

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Brownie Bites Ferrero Rocher Tops

Chocolaty, moist, delish and elegant! These sweet brownie cupcakes topped with a Ferrero Rocher chocolate are an easy way to entertain. Just bake, place candy on top and voila — chocolate two bite decadence to serve your guests or your family.   The hardest part is not popping them in your mouth before your guests arrive.
brownie w Ferrero Rocher |


Brownie Bites Ferrero Rocher Tops

Yield: 48 brownie bites

Serving Size: 2 bites


  • 1 pound unsalted butter
  • 16 ounces ( 1 lb) plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 42 Ferrero Rocher chocolates for the tops
  • (adapted from an Ina Garten recipe)


  • Preheat your oven to 350 degrees F.
  • Melt together the butter, 16 ounces (1 lb) of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
  • In a large bowl, stir (DO NOT beat) together the eggs, coffee granules, vanilla, and sugar.
  • Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
  • In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture.
  • Toss the 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add it to the chocolate batter.
  • Place mini paper baking cups in each of 42 miniature muffin cups and fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan.
  • Top each with a Ferreror Rocher chocolate and allow to cool completely---about 30 minutes. Carefully remove paper liners, if desired. REMEMBER every oven heats differently so check on them about half way through the baking time.


Recipe source:

Decadent Chocolate Sauce

I’m a sucker for rich dark chocolate and this chocolate sauce recipe is that and more. It’s such an easy recipe.  The hardest part is waiting till this thick luscious sauce cools off.

chocolate sauce

Yes, I licked the spoons after the shot. And I thoroughly enjoyed the guilty pleasure. The men weren’t home and the chocolate was mine—all mine! We drizzled (ha, some of us ladled) the warm sauce over a cherry and pineapple sundae after dinner.  I wish I had photos but the craving for chocolate made our hands incredibly faster digging into this chocolate delight than my hand picking up the camera to take a photo. Oh well, I guess there’s always next time.

If you plan on having a make your own ice cream dessert bar then this recipe has to be on it.

chocolate sauce ingredients

I used Ghiradelli bittersweet chocolate baking bar and their semi-sweet chocolate bar.

chocolate sauce

It was hard watching the ingredients turn into that rich dark yummy chocolate sauce and not taking too many “taste tests.”
chocolaet sauce

You could add some of this to your Dulce de leche and make a tasty chocolate caramel sauce.

Decadent Chocolate Sauce

Rating: 51

Prep Time: 30 minutes

Yield: about 10 oz of sauce


  • 2/3 cup of heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup of packed dark brown sugar
  • 1/3 cup of cocoa powder ( I used what I had on hand - Hershey's)
  • 1/4 teaspoon of salt
  • 4 oz of good quality bittersweet, finely chopped chocolate (I used Ghiradelli 60% Cacao Bittersweet Chocolate
  • 2 oz of good quality semi-sweet, finely chopped chocolate (I used Ghiradelli semi-sweet Chocolate)
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of real vanilla extract


  • Bring heavy cream, corn syrup, sugar, cocoa, salt and half o the chocolate to a boil in a 1-1 1/2 quart heavy saucepan over a moderate heat. Stir until chocolate is melted.
  • Reduce heat and cook at a low boil, stirring occasionally, for about 5 or 6 mins., then remove from heat.
  • Add butter, vanilla, and remaining chocolate and stir until smooth. Cool the sauce before serving or store in the fridge until you need it.
  • When I've stored it in the fridge I take out what I need and warm in for about 20-30 seconds in the microwave (remember they all heat differently so go lower and increase the time as needed) You just want to make the sauce easier to pour on top of your dessert. You could also heat it over boiled water.


Sauce can be made 1 week ahead and cooled completely then chilled in an air tight container. Just reheat before using. I store mine in a canning jar in the fridge.

This recipe was lovingly adapted from Epicurious’s Hot Fudge Sauce

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