Bittersweet Black Cocoa Brownies

Chocolate anyone!? Bittersweet chocolate with a touch of black cocoa, make these one bowl brownies simply to die for!~Amy

Bittersweet Black Cocoa Brownies

1 cup bittersweet chocolate pieces divided in half

3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
3 tsp black Cocoa
1/8 tsp coarse salt

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and 1/2 cup chocolate in the microwave. Stir together until smooth. Add sugar, stirring well. Add eggs and vanilla and stir until smooth. Stir in flour, cocoa, and salt, add in remaining bittersweet chocolate and spread evenly in prepared pan.

Bake for 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and cool.

Recipe by Amy Richardson


What’s for Dinner? Broiler Sandwiches for a Crowd!

Want any easy meal for a crowd? These broiler sandwiches are perfect! Choose your toppings, broil, slice and serve. Simple and something everyone will love! ~Amy

Breakfast on the go! Hearty bread, peanut butter, bananas, a sweet honey drizzle, and a little granola crunch, will give you a little get up and go to start your day! ~Amy

The perfect game appetizer for the sports loving fans in your life! Go ahead and win them over with a buffalo wing broiler!

Go Hawaiian! Smoked ham, fresh pineapple, green peppers, with a little aloha bbq sauce, say hello to this tasty sandwich!~Amy

Ciao! This fresh broiler sandwich is topped fresh basil, pesto, artichoke, and a variety of heirloom tomatoes, definitely, La Familia! ~Amy

“Broiler Sandwiches”

“Peanut Butter Banana Breakfast Broiler”

French country bread loaf cut longwise
White chocolate peanut butter
Sliced bananas
Honey Drizzle

“Spicy Chicken Buffalo Broiler”

French country bread loaf cut longwise
Shaved Roasted Chicken
Spicy buffalo sauce
Chopped celery diced
Crumbled blue cheese

“Napa Valley Fresh Basil Broiler”

French country bread loaf cut longwise
Fresh heirloom tomatoes
Artichoke hearts
Toasted pine nuts
Oilive oil
Fresh Basil
Sea salt
Cracked pepper

“Sweet Hawaiian BBQ Broiler”

French country bread loaf cut longwise
Sweet Hawaiian bbq sauce
Shaved ham
Brown sugar bacon
Green pepper
Crispy onions

Cusinart Broiler Convection Oven:
It is a great price at Costco! Only $99.00

Butternut Squash, Pear, and Sage Cream Soup

Soup is so comforting on a cold day. This recipe is filled with delicious pears, creamy butternut squash, and a splash of cream. ~Amy


Butternut Squash, Pear, and Sage Cream Soup


2 tbsp butter
1/2 cup chopped white onion

2 cups chicken stock
1 cup apple cider
4 cups fresh cut butternut squash
2 cups peeled and chopped red pears
1 tsp coarse salt
1/2 tsp black pepper
3 tbsp half and half, or cream
1-2 fresh sage leaves, snipped

In a large stock pot, cook butter and onions until soft.
Add chicken stock, squash, apples, and salt and pepper. Bring to a boil, cover and cook on low. Cook pears and the squash mixture for about 30 minutes, stirring occasionally, until very soft. Add cider and blend with an immersion blender or in small batches in a food processor or blender. Return to pan and whisk in half and half and fresh sage. Add additional cider to bring to desired consistency if necessary. Salt and pepper to taste.

Recipe by Amy Richardson

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons!

Buffalo wings seem to be the ultimate guy food. So to make my husband and brothers happy, I came up with a fun combination of the bold and spicy flavors of buffalo hot wings ( without the mess ) and the comfort of homemade chicken soup. This is a super fast, and easy soup that will be sure to win the hearts of the men in your life. -Amy

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper

1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )

In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the milk, and pepper together until smooth. Add remaining milk and blend well.
Pour mixture into chicken broth, and bring up to a boil. When thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and additional hot sauce if desired.

Serves 4

8 slices rustic bread, thinly sliced
Bleu cheese, crumbled

Lightly toast bread in oven or toaster. Spread a thin layer of butter on to warm toasted bread to melt. Top which bleu cheese and place in oven under broiler until melted.

Serves 4

Recipe by Amy Richardson

Hand Stirred Peppermint Candy Ice Cream Shakes

This is so simple, but way better than purchased peppermint candy ice cream! You can either serve as a shake or soft serve, really if you love peppermint candy ice cream, you must give this a try. It is my favorite!!~Amy

Hand Stirred Peppermint Candy Ice Cream Shakes

1/2 Gallon your favorite vanilla ice cream

Crushed peppermint

Remove ice cream from the freezer and let stand for about 10 minutes.
In a large stainless steel bowl place softened ice cream. With a large spoon or spatula stir ice cream until smooth. Add desired amount of crushed peppermint, stirring lightly to mix.

Pour into glasses and garnish with a sprinkle of peppermint.

Recipe by Amy Richardson

Merry Raspberry Marzipan Winter Waffles

This winter waffle will make your holiday occasion simply magical. Sweet waffles layered up with with marzipan, vanilla whipped cream, fresh raspberries and a dusting of sugary snow, this delightful confection will making any occasion a wonderland! ~Amy

Merry Raspberry Marzipan Winter Waffles

Waffle iron
CucinaPro Heart Waffle Iron
or traditional waffle iron, round or square

Plastic Squeeze bottle


1 recipe your favorite buttermilk waffles, or mix made according to directions

1 cup grated Marzipan, or almond filling such as Solo usually found on the baking aisle by pie fillings

Fresh raspberries

Vanilla Whipped Cream*, or spray cream

Powdered sugar

Fresh rosemary and spray roses for garnish

Cupcake toppers, reindeer, star, nutcracker. Etc…*


Heat oven to 300 degrees.
Heat iron to medium setting.

Thin pancake batter with additional liquid, water or milk until it reaches a pourable consistency. Pour into squeeze bottle.

Starting at the center of the iron, squeeze batter into a branch type pattern, finishing with a small circle in the center. If using a heart shaped iron, follow the lines curving to the top of the heart, but not connecting the top lines. Cook until golden brown. Remove from iron and place in oven.
Repeat going a little smaller each time, making a branch pattern, as you get to the smaller pieces you can do them anywhere on the iron in dimes size circles.

To assemble:
Place largest tree branch waffle on plate, sprinkle with a small amount of marzipan, tip with whipped cream. Repeat, balancing carefully, until the smallest waffle is on top. Decorate with fresh raspberries. Placing in cream on waffle branches. Dust powdered sugar and top with cake topper. Garnish with flowers and fresh rosemary and serve immediately.

Recipe by Amy Richardson

*recipe can be found at


Cucina Pro Heart Waffle Iron
Available at:
Crate and Barrel, $39.95
Amazon Prime $39.95?
Cucina Pro, Bed Bath and Beyond

Thick Dark Chocolate Chestnut Praline Hot Cocoa

Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on