If you love chocolate – you’ll appreciate these delicious, doable and fun recipes!

Grilled Chocolate Sandwiches with Vanilla Orange Compound Butter 

Yep, you read that right: Grilled chocolate sandwiches – brunch never tasted so good!

3 tbsp (45 mL) softened butter

1 tsp (5 mL) Muskoka Maple Syrup

½ vanilla bean scraped (paste only) OR 1 tsp (5 mL) pure vanilla extract

1/2 tsp (2 mL) finely grated orange zest

4 slices of egg bread (*or cinnamon raisin bread)

1 (100 g/3.5 oz) quality dark chocolate bar (at least 70%), broken in half * you can use milk chocolate or white chocolate – I just prefer dark chocolate

Garnish: whipped cream and fresh berries

Stir together butter, maple syrup, vanilla and orange zest.  Divide butter evenly between, and on both sides of bread (as you would if making a grilled cheese sandwich).  Pre-heat a non-stick pan or flat griddle to medium high.  Place two slices of bread on pre-heated griddle and divide chocolate evenly between bread.  Top with remaining pieces of bread (to make a sandwich). Grill for about 3 minutes (gently press each sandwich down with spatula). Flip sandwiches and grill for an additional few minutes until bread is grilled and chocolate is soft. Remove sandwiches from griddle and let stand for a few minutes before cutting. Cut each sandwich in half (or quarters) and garnish with whipped cream and fresh berries. Makes two sandwiches.

Char’s Chocolate Coconut Cheesecake

Decadence at its finest. You’re welcome!!


1 ½ cups (375 mL) chocolate cookie crumbs (*or Graham cracker crumbs)

½ cup (125 mL) sweetened flaked coconut 

⅓ cup (75 mL) melted butter

Pre-heat oven to 350 F (180 C). Line the bottom of a 9-inch round springform pan with parchment paper and lightly grease sides of pan. Stir together all ingredients and press into bottom of pan. Bake in center of pre-heated oven for 10 minutes. Remove and cool completely.  


1 (250 g) brick cream cheese, room temperature

½ cup (125 mL) cocoa powder

1/2 cup (125 mL) sweetened condensed milk

1 tsp (5 mL) each; pure vanilla extract and coconut extract

¼ tsp (1 mL) salt

1 (100 g/3.5 oz) quality dark chocolate bar, finely chopped and melted – and slightly cooled

1 cup (250 mL) 35% whipping cream, whipped 

Garnish: large flakes of toasted coconut 

Place cream cheese in food processor fitted with a medal blade. Pulse until smooth. Add cocoa, sweetened condensed milk, extracts and salt. Pulse until all ingredients are evenly combined (scrape down sides of bowl when needed). Add melted chocolate and pulse until mixture is evenly combined. Place chocolate mixture in large mixing bowl and fold in whipped cream. Spread mixture evenly on crust and garnish with coconut flakes. Chill for at least 2 hours or over night. Serves 8 to 10.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers IN StudioRogers Daytime OttawaCTV Morning Live OttawaCHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

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Charmaine’s Kitchen Built By: All About Kitchens 705-646-0347 or visit www.allaboutkitchens.ca