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Posts Tagged ‘Chocolate’

Nothing gets me in the holiday spirit more than making Christmas cookies. I love make tons of cookies and this year I decided to spread the joy and participate in Steph Chows’ cookie exchange. I was so excited to participate in the exchange I was partnered up with Jeanne , it was so nice to meet her.

The cookies I sent out to Jeanne and my family is:

Snowballs

and starting from the top: Double Chocolate Chunk Cranberry Cookies, Pistachio Cookies, Spritz, and some Milanos.

All these cookies have been such a hit with the families, hope you enjoy them to Jeanne.

Enjoy and Have a Very Merry Christmas!

Snowball Cookies
Source: Mom’s recipe box

1 ½ cups butter or margarine, softened
¾ cup powdered sugar, plus extra for sprinkling
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
½ cup finely chopped nuts

Pre-heat oven 375F

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool. Sprinkle with additional powdered sugar if desired. Store in air tight container.

Double Chocolate Cranberry Chunkies
Source: Simple 1-2-3 Cookies & Treats

1 ¾ cups all-purpose flour
1/3 cup unsweetened coco powder
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
½ cup firmly pack light brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
¾ cups dried cranberries
Additional granulated sugar

Pre heat oven to 350F

Combine flour, coco powder, baking powder, and salt in a small bowl; set aside. Beat butter, sugar, and brown sugar in a large bowl at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour at low-speed until blended. Stir in chocolate chips and cranberries.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes in cookie sheets; transfer to wire racks. Cool completely.

Pistachio Logs
Source: Mom’s recipe box

3 2/3 cups all-purpose flour
1 large package (6oz) instant pistachio pudding
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
12 oz cream cheese, softened
1 ½ cups sugar
2 teaspoon almond extract
2 eggs
Green food coloring
6oz semi sweet chocolate chip or melting chips for coating

Sift together flour, pudding, baking powder, and salt; set aside. In large bowl beat shortening, cream cheese and sugar until light and fluffy. Add almond extract, eggs, and few drops of green food coloring; beat well. Add flour mixture; mix well. Place in a bowl, cover with plastic, and chill for at least two hours before shaping.

Preheat oven to 350 degrees. Shape teaspoonfuls of dough into 2 to 2 ½ inch logs. Place on parchment lined cookie sheets. Bake for about 10 minutes until set. Cool completely and dip one end in melted chocolate. Place on parchment or wax paper until chocolate sets. Store in airtight container.

I’ve also used maraschino cherries, which is a crowd pleaser. Before placing cookies in the oven place half a cherry on one end of the cookie. Bake according to the directions. Once cooled dip the end with the cherry in chocolate.

Milano
Source: Top Secret Recipes

1 cup salted butter
¾ cup light brown sugar
2 tsp vanilla
2 cup flour
1 tablespoon salted butter
1 cup semi-sweet chocolate chips

Pre-heat 350F

In large bowl cream butter and sugar. Add vanilla and flour, blend at low-speed.

Shape teaspoonfuls of dough in 1 inch balls then roll into log shape 2 inches long. (I ended up using a cookie press to make my flat log like shapes, the dough does spread.)

Bake 17-19 minutes.

Melt chocolate chips and butter. Spread on one side of semi-cooled cookie and press another cookie to make a sandwich.

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Graduation Caps

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I know it’s already into October and graduation season has been long gone but hey, maybe you are looking for something for that college grad in December/January? Either way hopefully these little graduation caps will give you some inspriration when trying to come up with clever dessert ideas. I first spotted these on Bakerella’s site, she always has great ideas for just about every occasion.  These were a snap to put together and my brother sure enjoyed them for his party!

Graduation Caps
Adapted from: Bakerella

Bag of Mini Reese Cups
24-32 Chocolate Squares
Chocolate icing
Pull-apart Twizzlers

The above is a list of the supplies I used but have fun in the candy aisle! For the chocolate squares there is a variety of options and I ended up using ones that were Carmel filled. And don’t fret over making icing; buy the stuff in the tubes or in the can. You don’t use much so don’t buy a lot. The same with the tassels, Bakerella recommends Airheads but I couldn’t find any so I used twizzlers instead.

Directions:

Put the bag of Reese’s in the freezer for a half hour or so. You want them to firm up so when you remove the wrapping the chocolate doesn’t come off.

When you are ready, un-wrap the Reese cups and the chocolate squares. Take your frosting and spread some on the top of the Reese cup. Now attach the square to the Reese.

Cut you tassels to the length you want and put a dot of frosting in the middle of the square and attach the tassel. I put an extra squeeze of icing on the tassel to give it a cleaner look.

 

Enjoy!

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My Kind of Brownies

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So this is by far my favorite homemade brownie recipes ever. I mean come on, any recipe that uses not only cocoa power but chocolate syrup AND chocolate chips is a winner in my book. These brownies come out very fudgy and taste so gosh darn good. If you are in the mood for something chocolaty give these puppies a try, you won’t be disappointed.

Enjoy!

Hershey’s Best Brownie

Source: Bakingblonde’s Weblog which was adapted from Hershey’s

1/2 cup butter, melted

1 cup sugar

1 teaspoon vanilla extract

3 TBS Hershey’s Chocolate Syrup

2 eggs

1/2 cup all-purpose flour

1/3 cup HERSHEY’S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup mini Semisweet Chocolate Chips (I just used ¾ cup Semisweet Chocolate Chips)

1/4 cup mini Milk Chocolate chips

Preheat oven to 350°F.

Line an 8×8 pan with foil and lightly spray with PAM.

In large bowl sift together flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl stir together butter and sugar. Add and stir in vanilla and syrup.  Add eggs, one at a time and mix well. Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Cool brownies on counter for 5 minutes. Place brownies, still in pan, into the fridge for 30 minutes to cool. Remove from fridge and finish cooling on counter.

Once completely set and cooled, lift foil and brownies from pan. Peel back the foil and using a sharp plastic knife cut brownies.

Store covered at room temperature.

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Butterfingers

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So you’ve heard the sang, “You can’t judge a book by it’s cover.” Well with this candy recipe this is absolutley true. I tell you I made butterfingers but the picture above hardly looks like the nice crunchy bars. Well let’s say I had issues, but in the end these little suckers are addictive. I’m not a big Butterfingers fan but what I made is really a cross between what a Butterfinger and a Reese’s Peanut Butter Cup.  I highly recommend trying this out.

Enjoy!!

Butterfingers
Source:Insider’s Recipes Master Edition

1 cup peanut butter
1.3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate

Cook syrup, sugar, and water to 310 degrees. Remove from heat. Stir in warmed peanut butter (warmed slightly in microwave) until well blended. Pour into greased (buttered) 8×8 pan. Score mixture into desired size bars. When completely cool, dip in melted milk chocolate (use double boiler to SLOWLY melt) and set on waxed paper until chocolate has hardened.

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hot-chocolate

Nothing says winter like a nice big glass of Hot Chocolate.  It’s become very cold in these parts, this morning the temperature was 4 degrees! The lows this week are supposed to be in the -2’s! Crazy.  Well when it gets cold I have to have hot chocolate, call me crazy but its a necessity in my life. Winter = Hot Chocolate as simple as that. I had some left over Amano Chocolate so I figured I’d use it up and make some hot chocolate. I’ve always relied on Swiss Miss for hot chocolate so this was my first for making  the homemade stuff. I’m glad I gave it a shot because it was sooooo good and creamy. I will have to make it that was again.

Enjoy!

Hot Chocolate
Source: Better Homes and Gardens Cookbook

2oz unsweetened, semisweet, coarsely chopped or 1/3c chocolate chips
1/3 cup sugar
4 cups milk
1 tablespoon instant coffee crystals (optional)
Whipped cream and nutmeg (for topping)

In medium saucepan combine chocolate, sugar and ½ cup of milk. Stir over medium heat until mixture becomes boiling. Stir in remaining milk and coffee if desired. Heat through but do not boil.

Remove from heat and serve. Top with Whipped cream and a dash of nutmeg on top.

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I Love Mail

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Ok maybe not bills or junk mail, but I love when I get food in the mail. I was so excited when my husband handed me a box from Amano! I realized that I won the Amano Artisan Chocolate giveaway on Blake Makes. I am so excited when Blake has these opportunities. I remember reading about Amano chocolates in other blogs so I was defiantly excited to give them a try. I thought maybe I would make something out of it but I couldn’t resist and started eating the bar. I do plan on putting the chcolate in some ice cream but I don’t know when I’ll be able to do that. Anyway, back to the chocolate. I received a bar of Jembrana, which is made from beans located in the Jembrana Regency and surrounding areas of Bali, Indonesia. The taste of the chocolate was, Wow, this chcolate was amazing it has kind of a spicyness to it and just melted perfectly in your mouth. I love how the tates just lingers in your mouth for a while. If you are looking for a good quality chocolate I would definitley visit Amano Artisan Chcolates.

Enjoy!!

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Thank you Blake Makes and Amano for this opprotunity!!!

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Must Have Holiday Candy…


If you are reading this then I’m 100% sure you have already heard of or read about these bad boys. The hype is real! This has been a hit everywhere I’ve gone so far. The excellent part is they are so easy to make, so if you are sitting here salivating over the pictures go run now and make these, your mouth will thank you!!!!!

Oreo Truffles

1 package Oreos
1 8oz pkg Cream Cheese
1-2 tsp Vanilla
1 lb Chocolate

Using a food processor grind Oreos until it’s a fine dust. Mix the Oreos, cream cheese, and vanilla until there are no traces of the cream cheese. Put the bowl in the fridge for 15-30 minutes to let everything set up so it isn’t a mess to roll later. Once you feel the mixture is firm enough roll the Oreos into 1″ balls. Melt your chocolate and coat each Oreo ball. Place on parchment paper and let it cool and you are good to go!!!

Hope you enjoy them as much as I do!!!

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