Shooting Chocolate 

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 oreo chocklt-01
First photo Shoot for The Sweet Story. we fixed it for Sunday  15th march, we though do it with natural light but unfortunately the day was cloudy.

still we tried our best shoot few product an by good grace its came out nice, i hope you also agree with me.

shooting a chocolate is really tempting, finish product is a different thing but when its prepared shooting that is really amazing. the flow of liquid chocolate the color, every thing… any one can fall in love….


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How to Make S’mores Cupcakes!

S’mores Cupcakes
Makes 24 full size cupcakes or 48 minis

Graham Cracker Crust
1 1/2 cups graham cracker crumbs (9-10 graham crackers)
2 tablespoons granulated sugar
5 tablespoons butter, melted

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. For full size cupcakes, place a tablespoon sized scoop of the mixture in the bottom of each baking cup. For mini cupcakes, place 1 teaspoon. Using a glass or end of a rolling pin, press down the graham cracker crumbs until they form a solid crust.
Bake at 350 F for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Chocolate Cupcake Batter (yields 18-24 cupcakes)
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

Preheat oven to 350 degrees F. Line cupcake tin with baking cups.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.
Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Marshmallow Meringue
4 egg whites
1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.

Chocolate Chip Cookie Oreo Fudge Brownie Bar


2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix – Ghirardelli Double Chocolate
1/4 cup hot fudge

Preheat your oven to 350 degrees.

Butter a 9×13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.




4 ounces vanilla yogurt
2 cups frozen blueberries
½ cup shredded coconut (sweetened or unsweetened)
½ cup juice (pomegranate, acai or cranberry)
½ cup lowfat milk

In a blender pitcher, blend all ingredients together until smooth.

Enjoy! 🙂

Smore’s Ice Cream Cake

Smores Ice Cream


12 Graham Crackers
2 Tbsp Butter, room temperature
4 oz Bittersweet Chocolate
1 Can (14 oz) Sweetened Condensed Milk
1 1/2 Tsp Vanilla
2 C Heavy Cream
1 C Mini Marshmallows
1 C Mini Chocolate Chips


1. Preheat the oven to 350F.
2. In a food processor pulse, 8 graham crackers until finely blended.
3. Add the butter and pluse until mixed.
4. Press into the bottom of a 8in springform pan.
5. Bake for 8-10 minutes.
6. Let cool for about 20 minutes.
7. Meanwhile, melt the chocolate in the microwave.
8. Using a electric beater, beat the chocolate, half the condensed milk (1/2 C plus 2 Tbsp) and 3/4 Tsp vanilla in a large bowl.
9. Add 1 C heavy cream and beat until thick, stiff peaks form.
10. Fold in the marshmallows and spoon over the graham cracker crust. Spread evenly.
11. Using a clean bowl and electric beater, beat the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form.
12. Fold in 1/2 C chocolate chips and spread evenly over the chocolate layer.
13. Break the remaining 4 graham crackers into tiny pieces. Sprinkle the graham crackers and remaining 1/2 C of chocolate chips over the top.
14. Cover and freeze until firm (at least 8 hours).

Enjoy! 🙂

Strawberries & Cream Ice Cream

Ice Cream

Makes about a pint

1 C sour cream
1/2 C buttermilk
1/4 C heavy cream
1/4 C milk
1/2 C sugar
pinch of salt
1/2 t lemon juice

1 pint of fresh ripe strawberries
3 T sugar, to taste
balsamic vinegar, to taste

Whisk all the dairy ingredients together until blended. Add the sugar, pinch of salt and the lemon juice. Chill thoroughly.

Hull and cut strawberries into thin slices and place in a bowl. Toss with sugar and taste for sweetness. Add balsamic vinegar a teaspoon at a time, to taste. Set aside and let macerate for about an hour.

Freeze the ice cream according to your machine’s instructions. Pour into a clean airtight container. Put a piece of plastic wrap on the surface, cover and place in your freezer for an hour or two to firm up a bit.

Drain strawberries in a strainer and reserve the syrup.

When the ice cream is ready, pour about half of it into another container and dollop with strawberry mixture. Repeat and press the strawberries into the surface. Scoop into ice cream dishes and enjoy with a drizzle of strawberry balsamic syrup.

Enjoy! 🙂

Chocolate Pancake Cake


1 1/4 cups (175 grams) all-purpose flour
1 tsp baking powder
4 tbsp (25 grams) cocoa
1/2 cup (100 grams) granulated white sugar
1/4 tsp salt
4 1/2 tbsp vegetable oil
2 tsp vanilla extract
1 1/2 cup (350 ml) milk
1 cup (230 ml) heavy whipping cream
4 tbsp (30 grams) confectioner’s sugar
3 oz (90 grams) chocolate, melted
fruit, fresh or canned

1. First, combine the dry ingredients: 1 1/4 cups all-purpose flour, 1 tsp baking powder, 4 tbsp cocoa, 1/2 cup granulated white sugar and 1/4 tsp salt.

2. Then add the wet ingredients: 4 1/2 tbsp vegetable oil, 2 tsp vanilla extract and 1 1/2 cups milk.

Beat until just combined.

3. Spray a nonstick pan with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1/4 cup (60 ml) of batter into the pan for each pancake.

Cook on the first side until the edges are set and bubbles form on the surface.

4. Use a spatula to gently flip the pancakes and cook on the second side until cooked through.

Repeat until you’ve used all the batter.

5. Let the pancakes cool completely.

6. Whip the cream with 4 tbsp confectioner’s sugar.

7. Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one.

8. Garnish with some more whipped cream and fruit.

Then make yourself some lovely steaming coffee.

And pour melted chocolate over that whole thing.
And most importantly, enjoy! 🙂