10 Minute Hot Fudge

Ingredients:
2/3C Half-Half
1/2C light corn syrup
1/3C brown sugar, packed
1/4C unsweetened cocoa powder
1/4 tsp salt
6oz dark chocolate, chopped
2 TB butter
2 tsp vanilla

Directions:
1) Combine first six ingredients and cook on med-low, stirring often, until chocolate has melted and ingredients well combined.
2) Turn on low and let simmer for 5 minutes.
3) Turn off heat and add butter and vanilla, whisk until mixed
4) Let sit on stove top to cool, serve warm

Note: Store in tupperware or mason jar, in refridgerator, for 1-2 weeks (if it lasts that long).
Note: Can substitute milk-chocolate or semi-sweet for different sweetness levels

Almond Joy Cupcakes

So I got the idea for an Almond Joy flavored cupcake from someone else's recipe. But, as always, I tweeked it and made it my own. Here's the way I went about it:

Ingredients: box of vanilla cake mix, 1/3 c oil, 3 eggs,
1/4 c water, 1c coconut milk, chocolate frosting,
sweetened shredded coconut, and sliced almonds

Follow instructions on the box - however, I
substituted 1 cup coconut milk + 1/4 c water
instead of 1 1/4 cups water.
Also I added roughly 2 cups shredded coconut

Fill cupcake pans 2/3 way full.
Bake 350 degrees for 20 minutes
I yield 2 dozen cupcakes

Let cool completely before frosting.

While cupcakes cool, mix bag of sliced almonds and
remaining shredded coconut in a bowl
(makes for easier dipping/topping later)

Frost.

Dip

Done

Chocolate Chip Cookie Dough Cupcakes

There was a stretch of time when I was making cupcakes a few times a week (getting ready for a bridal shower). This one was decadent for sure.

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

I've been in search of a delicious, unusual, fantastical, four-star original cupcake recipe. And in the chocolate category...I think we may have found a winner. 

Now there is nothing wrong with a plain chocolate cupcake with either chocolate or vanilla frosting. It's an oldie but a goodie for a reason. 

I was looking for something to spice that up a little. Take the "ordinary" to the "extraordinary". 

During the Christmas holidays I make a Mexican Hot Chocolate cookie. Chocolate with a hint of black pepper, chili powder and cinnamon. So I thought "Why not a cupcake?"

And since I've promised to share the "winners" with people here's the "recipe" as it were.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting


Preheat oven to 350 degrees.

1 box Chocolate Fudge cake mix
1 1/3 cup coffee*
1/2 cup vegetable oil*
3 eggs*
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cinnamon
1/4 tsp ground cloves

(* Denotes measurements instructed on the box. Follow your cake mix recipe but substitute coffee for any water)

1) Combine cake mix and all spices - blend thoroughly

2) Add coffee and oil

3) Add eggs, one at a time - mixing well in between

4) Fill cupcake papers 2/3 of the way full (I use an ice cream scoop so they come out equal)

5) Bake 20 minutes - or until toothpick comes out clean

While cupcakes are baking beat 2 teaspoons of cinnamon into white vanilla frosting (yes, I used store-bought). 

Once cupcakes have cooled completely - frost with cinnamon icing and decorate as you please (I used a light dusting of cinnamon on top). 

*     *     *

So far all of my "taste-testers" (aka family) love them and agree these are the winning Chocolate cupcakes!

Chocolate Chili

I got this recipe from The Stir a number of years ago and was so intrigued. Chocolate + Chili makes me think of mole, so of course I had to try it. Now, it's the ONLY way my family eats red chili.

Chocolate Chip Chili 


1 lb. sweet Italian sausages
2 lbs. lean ground beef
2 medium onions, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
1 medium can tomato purée
3 x 15 oz cans red kidney beans, drained
3 x 15 oz cans chopped tomatoes
1/2 cup dark chocolate chips
2 cups water
Salt & pepper to taste

Brown meats in olive oil in large pan on medium heat, using a sturdy wooden spoon to break them up.

Add onion and garlic, cook for a few minutes until soft, then add the cumin, coriander, cinnamon, and dried chillies. Stir well to combine.

Stir in the tomato purée and chopped tomatoes. Add the water and bring the chili to a boil.

Once it’s started bubbling, sprinkle the chocolate chips and the kidney beans over the chili, and give it a good stir.

Transfer it to a Crock-Pot for up to 7 hours.

Season with salt & pepper before serving. Top with your favorite chili toppings -- sour cream, shredded cheese, green onions, etc.

Turtle Graham Bars

A few weeks ago this was the FoodNetwork's 12 Days of Christmas cookie and I don't know about you but I don't know what's NOT to like about this recipe. Graham crackers, butter, sugar pecans and chocolate. That's all it is. 

Super easy and fast. These are easily going to be my new "go-to" cookie when cookie exchanges come around.

Ingredients

• Approximately 14 graham crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1 cup chopped pecans
• Pinch of salt
• 12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. 

Boil for 2 to 3 minutes, stirring constantly. 

Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. 

Pour the chocolate over the toffee-covered graham crackers and spread evenly. 

Chill completely in the refrigerator for about 30 minutes.

Cut into bars. 

Florentines

Some part of me deep down feels like my Italian Grandmother used to make these cookies. My aunt has all of her recipes so when I found this one I emailed her right away asking her to let me know if Grandma did make these?

Even if these aren't a cookie of my childhood they certainly are going to be one of my adulthood. Delicate crisp almond wafers with chocolate - what could make these better?

"These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence."

Cookie Ingredients:
* 1 3/4 cups sliced, blanched almonds (about 5 ounces)
* 3 tablespoons all-purpose flour
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt
* 3/4 cup sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

* 2 to 4 ounces semisweet chocolate, chopped

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Mexican Hot Chocolate Cookies

I'm a huge fan of Mexican Hot Chocolate so when I found this recipe last year I flipped!! These are just so delicious - a slight spice mixed in with the sweetness of the sugars. I have to say dunk these in a glass of liquid hot chocolate and it's even better. 

Yum Yum

Mexican Hot Cocoa Cookies:


Heat oven to 350*

Whisk together:
1C flour
1/2C cocoa powder
3/4t cinnamon
1/4t baking soda
1/4t salt

In a separate bowl press together, to form clumps, 1/2C plus 1T Brown Sugar and 1/2C plus 1T granulated white sugar

Beat the following on high for 1 minute with the sugar mixture:
3T butter, softened to room temperature
3T margarine
1/2t (additional) cinnamon
Generous pinch of black pepper
Generous pinch of cayenne pepper
1t vanilla

Beat in 1 egg white until smooth.
Add flour mix.
Make into a 9 to 10 inch log - wrap in wax paper or plastic wrap and refrigerate for 45 minutes.

Slice into 1/4 inch cookies and put on ungreased cookie sheet (they do not spread far).
Bake 12-14 minutes.

Peanut Butter Temptations

Next to Mint and Chocolate, Peanut Butter and Chocolate is my favorite flavor combination and, really, anything mini just wins my heart over. So seeing as this was both PB & Chocolate AND made in mini-muffin tins - there was NOTHING stopping me.

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter

1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
*40 miniature peanut butter cups, unwrapped (great job for kids!)

*Note: The bag I got from the store only had 35 cups inside, so I bought 2 bags figuring the rest would go in Christmas stockings. I'm glad I did because the batter produced 51 cookies not 40. Just get extra peanut butter cups to be safe.

Directions

1. Preheat oven to 375 degrees.

2. Sift together the flour, salt, and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. 

4. Beat in the egg, vanilla, and milk.

 5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball. (Don't wait or they won't work.)

9. Let cool a few minutes and the cookies should just slide right out of the tin (be careful though the chocolate will be very gooey and melted. I used a spoon to help get the cookies out without chocolate going everywhere)

These are super yummy and fun to make - easy too so the kiddos can help with (just be careful of the hot muffin tin)

Happy Holidays Everyone!

Dream Lover's Cookies

So these are basically DYI mint Oreos...or more like a cross between a traditional Oreo and those Oreo Cakesters...

The cookies aren't think and crisp like the traditional wafers but aren't as fluffy and cake like as the cakesters either...I guess you could consider them a type of Moonpie... either way they're yummy.

I came across the recipe and being a fan of chocolate and mint I had to try them. Let me tell you I couldn't make them fast enough. They flew off the cookie tray!

Hope you enjoy them as much as my family did.

DREAM LOVERS COOKIES

Cookies:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2/3 cup baking cocoa
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 eggs
2 teaspoon vanilla extract
2 cups all-purpose flour

In a large bowl, with an electric mixer on low speed, blend butter, sugars, cocoa, baking powder and baking soda. Add eggs and vanilla. Beat in as much flour as possible; stir in any remaining flour. Cover; chill at least 2 hours.

Form into 1-1/2 inch balls; place 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Let stand one minute on baking sheet; remove to wire racks to cool. 

Filling:
1/3 cup butter, softened
3 tablespoons green crème de menthe (or regular peppermint extract, frosting will be white...which is what I used)
4 cups powdered sugar

Mix butter and crème de menthe in a medium bowl. With an electric mixer on low speed, gradually beat in powdered sugar, adding a little more crème de menthe if necessary until spreadable. Spread filling on flat side of half the cookies; press on remaining cookies to make sandwiches.

Glaze:
6 (1-ounce) squares semi-sweet baking chocolate, chopped
1/3 cup whipping cream

Cook and stir chocolate and cream in a medium saucepan over low heat until melted. Remove from heat; let stand 20 minutes, until thickened. Spread tops with glaze; place on a wire rack until glaze sets. Wrap each sandwich in plastic wrap. Keep chilled.