Hot Chocolate Bombs

This is such a fun way to do a Hot Chocolate Bar! My boys love a good cup of hot chocolate and I love that they can just heat up milk and drop one of these babies in!  I found the recipe here. 

Hot Chocolate Bombs

(about 15 balls)

2 3/4 cup semi-sweet chocolate chips

1 cup heavy whipping cream

1 T sugar

1/4 t salt

2 t vanilla extract

cocoa powder, crushed candy canes, mini chocolate chips, mini marshmallows for rolling

Place all ingredients in a pot (except the items for rolling) and melt together on low heat until smooth.  Stir constantly.  

Let cool in the fridge until stiff enough to scoop (I left mine over night).

Make small scoops, about 2 Tablespoons each.  I used my cookie scoop. Place on wax paper and freeze for an hour.

Roll each scoop into a ball and then roll in your choice of decoration.  Crushed candy canes, cocoa powder, mini chocolate chips, mini marshmallows or anything you want! You will need to push the bigger things in to make them stick.  

Keep chilled until ready to use. (I leave mine in the freezer)

When ready, drop 1 hot chocolate ball into 1 1/2 cups of hot milk and stir until completely dissolved.

Yum!

Chocolate Bundt Cake with Cream Cheese Frosting

There is just something so delicious about a deep, dark chocolate cake with creamy cream cheese frosting! Here is my version taken from this chocolate cake recipe (P.S. its the best, ever!). It definitely deserves its own post! My favorite way to enjoy this cake is when it is super cold right out of the fridge.  It makes it extra dense and moist!

Chocolate Bundt Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 325.  Spray a Bundt pan with cooking spray and lightly flour.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter into prepared pan. Bake for about 45-55 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pan.  Loosen the sides and remove to a cooling rack. Cool completely. Frost as desired.

Cream Cheese Frosting

1- 8oz package cream cheese

1/2 cup butter (at room temperature)

1 t vanilla

4-5 cups powdered sugar

Mix together cream cheese and butter until smooth.  Add vanilla and enough powdered sugar to desired spreading consistency.  I like mine thick so I can pipe it on.

Amazing Chocolate Chip Cookies

It seems like every family has something that they are "known" for.  Well, growing up, my family was "known" for our chocolate chip cookies.  Some of my first memories are of making cookies.  This is how we learned fractions, how we learned the basics of cooking, how we celebrated and how we mourned.  We always used the same recipe, it was one of the first things I knew by heart.  So you could imagine my utter sadness when I moved out of state and our tried and true cookie recipe did NOT work!  I have spent the last 17 years looking for another recipe that would replace my lost recipe.  Now, I have come across and shared some great cookie recipes on here but this recipe takes the cake,  at least when it comes to a good old simple, straight up chocolate chip cookie! These remind me of my family's recipe that stopped working the minute I left California behind.  They are chewy, slightly crunchy around the edges, wonderfully flavored, and perfect straight out of the oven!  I found the recipe here.  I adapted it slightly.

Amazing Chocolate Chip Cookies
(2 1/2 - 3 dozen)

2 1/2 cups all-purpose flour
2 t cornstarch
1/2 t salt
1 t baking powder
1 t baking soda
1 cup butter, softened to room-temp
1/2 cup sugar
1 1/2 cups packed brown sugar
1 large egg plus 2 egg yolks
1 T vanilla extract (yes 1 Tablespoon!)
2 cup semi-sweet chocolate chips

Preheat oven to 350. In a medium bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda. Set aside.

In a large bowl, mix together butter, brown sugar and white sugar and cream until fluffy. Next add the eggs one at a time, mixing to incorporate each. Then add the vanilla and beat until smooth.

Add the flour in 3 intervals, mixing slowly and well.  Lastly, stir in the chocolate chips.

Place the dough in the fridge for at least 1 hour or up to 24.  If longer than 1 hour, make sure it is in an airtight container so it won't dry out.

Scoop the dough into Tablespoon sized balls and place on a cookie sheet about 1 1/2 inches apart.

Bake for 10-12 minutes.  They are done when the edges are golden. Cookies may seem slightly undone but remove from oven, they will continue to cook for a minute.

Chocolate Nutella Strawberry Trifle

I think the name says it all!  This is really such a yummy dessert! Be prepared to share, it makes a ton! I found the original recipe here, but tweaked it a bit.  Besides being delicious all together, this is the best "from scratch" chocolate cake recipe I have ever made!  It really needs its own post but I couldn't wait to share this with you!

Chocolate Nutella Strawberry Trifle

Cake

2 cups (250 g) cake flour
1 t (6 g) salt
2 t (10 g) baking soda
1 t (5 g) baking powder
3/4 cup (69g) unsweetened cocoa
2 cups (400 g) sugar
3/4 cup (180 ml) vegetable oil (I used avocado oil, it is healthier and you can't tell at all)
1 cup (240 ml) hot coffee (I am not a coffee drinker so I used Choffy.  It is roasted cocoa beans, seriously amazing stuff!)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) cream
1/4 cup (60 ml) milk
2 large eggs
1 1/2 t vanilla bean paste

Preheat oven to 350.  Line 2, 9inch round cake pans with parchment paper circles. Spray with cooking spray.
Sift together flour, salt, baking soda, baking powder, cocoa, and sugar in a large mixing bowl.
Add the *hot coffee or Choffy, oil, milk, cream and buttermilk and beat for 2 minutes.
Scrape down the sides of the bowl and add the vanilla and eggs. Beat for 2 more minutes. It will be very liquid-y.
Pour batter evenly into prepared pans. Bake for about 30 minutes.  The cake is ready when the cake springs back when lightly touched or when a toothpick comes out clean.
Let the cake cool for about 10 minutes in the pans.  Loosen the sides and remove to a cooling rack. Cool completely.

*This needs to be really hot to help dissolve the sugar and flour

Nutella Mousse

1 cup (250 ml) Nutella
5 T water
2 T (30 ml) butter, softened
1 1/2 cups (250 ml) whipping cream

Set a heat proof bowl over a pot of simmering water (The bottom of the bowl should NOT touch the water) and melt the Nutella with the 5 T water.  Mix until smooth.  Add the butter and mix until combined. Remove from heat.

In another bowl, whip the whipping cream until stiff peaks form. Fold 1/3 of the whipped cream into the melted Nutella.  Now add the rest of the whipped cream and fold until fully incorporated.  Refrigerate until ready to use.

Whipped Cream

2 cups whipping cream
1 t vanilla
1/3 cup powdered sugar

Whip all ingredients together until stiff peaks form.

2-3 cups sliced strawberries

Assembly

Cut cooled cake into pieces.  Using a trifle bowl place a layer of cake on the bottom.  Spoon on 1/2 of the Nutella mousse. Top with 1/3 of the sliced strawberries.  Add another layer of cake, them the rest of the mousse.  Add another 1/3 of the strawberries.  Add another layer of cake and then top with whipped cream.  I left the last strawberries whole to put on the top.  Refrigerate until ready to serve.

Giant Chocolate Chip Cookies

I needed these today! Just a moment of weakness or a burst of inspiration, either way, they were YUM!  Sometimes I just like to go in the kitchen and start throwing ingredients together to see what I come up with.  There is nothing special in these, just a different combination of measurements but I am digging how they turned out! Maybe they are just better because they are bigger

Giant Chocolate Chip Cookies
about 15 BIG cookies
(cookies are about 4 inches across)

3/4 cup butter, softened (1 and 1/2 sticks)
1/4 cup coconut oil
3/4 cup packed dark brown sugar
3/4 cup sugar
2 t. vanilla
1 egg plus 1 egg yolk
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 1/4 cups flour
1 cup chocolate chips

Preheat oven to 325. Cream together butter and coconut oil.  Add both sugars and mix well.  Add vanilla, mix again.  Next add egg and egg yolk and mix until incorporated.  Add baking powder, baking soda and salt, mix.  Add the flour and mix until there is no more white.  Add the chocolate chips last.  Once it is all combined, make ice cream scoop size balls and put 6 on a cookie sheet covered in parchment paper.  Make sure to leave lots of room for spreading. Bake at 325 for 15 minutes or until golden brown on the edges.

*When you are making cookies this size, baking for longer time on lower temp allows for the cookie to cook at the way through.

Buttermilk Chocolate Cookies

I wanted something new, yummy and chocolate for this rather warm Sunday. As I was browsing, I came across these cookies and was intrigued that they used buttermilk, especially since I had some in my fridge I needed to use.  I found them on this website.  I modified mine and used Andes Mint pieces in half of the dough.  The chocolate mint were the favorite in our house, but both are fantastic!
They got rave reviews by all and my 7 year old said they were definitely "blog worthy"!  They are soft, gooey and totally chocolatey! YUM!

Buttermilk Chocolate Cookies
(about 2 1/2 dozen)

2 cups flour
1/2 t baking soda
1/2 t salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 t vanilla
1 egg
2/3 cup buttermilk
2 cups chocolate chips (Andes Mint pieces, white chocolate chip or semi-sweet chocolate chips)

Preheat oven to 350.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking soda and salt.   Melt the butter in a microwave safe bowl.  In a large bowl, combine melted butter (still warm) with the cocoa powder and whisk until very smooth.  Whisk in the buttermilk, egg, vanilla and the sugar.  Gradually stir in the flour mixture until no streaks of flour remain.  Add the chips you are using or divide the dough in half and do 2 different kinds! Drop by the spoonful onto prepared pan about 2 inches apart (these spread).  Bake for about 10 minutes, until the cookies are set on the edges.  The middle will be doughy but firm up as they cool.  Let them cool for a few minutes on the pan and then cool completely on a wire rack.

Banana Chocolate Chip Muffins

So Yummy!  I didn't have any buttermilk to make my usual banana muffins so I went on a search for a recipe that didn't use buttermilk.  I found this recipe on the King Arthur Flour website.  They have never led me astray and this recipe just boosted my confidence in them!  You can really put whatever chips or nuts you want in them or leave them all out but I have to say the combo of semi-sweet chocolate and cinnamon chips was divine!

Banana Chocolate Chip Muffins
(12 muffins)

1/2 cup butter, room temperature
2/3 cup sugar
1 cup mashed, ripe bananas (I used 2 medium)
1 egg
1 t vanilla
1/4 t coconut flavor (optional, but so good)
1/3 c milk
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 cups flour (you can use half white and half whole wheat)
3/4 cup chocolate chips (optional)
3/4 cup cinnamon chips (optional)

Preheat oven to 350.  Lightly grease a muffin pan.

In a medium bowl, beat together the butter and sugar until creamy.  Beat in the banana, egg, vanilla, coconut flavor, and milk. Add the baking powder, baking soda, salt and flour and stir until smooth.  Add the chips (if using) and then divide evenly into the prepared muffin pan.  Bake the muffins at 350 for 20-25 minutes until a toothpick inserted in the middle comes out clean.

Vanilla Pudding Chocolate Chip Cookies

If I had to pick just one dessert to eat for the rest of my life I would pick cookies.  I crave them daily, I dream about them at night, and I can honestly say they complete me...ok, that is really dramatic and a little over done, but I do LOVE them!  I have seen this recipe floating around a lot lately and I kind of always brushed it off, I am not sure why, especially not that I have made them!  They are completely worthy of my love!  I don't really know where this recipe originally came from but I found it here... mine is slightly altered.

Vanilla Pudding Chocolate Chip Cookies

(about 2 dozen)

1 cup butter, softened

3/4 cup dark brown sugar

1/4 cup sugar

3.4 oz package instant vanilla pudding

2 eggs

1 1/2 t vanilla

2 1/4 cups flour

1 t baking soda

1/4 t salt

2 cups chocolate chips (I used semi-sweet and milk)

Preheat oven to 350. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour (this is where I use my hand mixer).  I start with 2 cups and add the last 1/4 cup if it needs it. Lastly add the chocolate chips and mix.  Drop by the tablespoonful full and bake at 350 for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.

Brownie-Bottom Coconut Chocolate Cream Cake

I KNOW! I have totally been MIA!  With the school year ending and planning a cross-country move for my family in 2 weeks (Eek!) things couldn't be crazier!  We have eaten out more than I care to admit and when we do eat at home it has been quick sandwiches or leftovers, so NOT exciting.  But after numerous people commenting on my lack of cooking, including (and most importantly) my patient and understanding husband, I thought I might need to suck it up, do the dishes from last week and cook something already!! So, what do I turn to first? Dessert, of course!  I found this recipe on Willow Bird Baking, changed some things, used my favorite other things, and ended up with a super delicious dessert for my hubby for Father's Day, which we have been celebrating all week because there is no time to celebrate all at once (back to the whole crazier than crazy life we are living at the moment!)  So, if you are needing something special for the sweet Father or Father's in your life, this is a great one!

Brownie-Bottom Coconut Chocolate Cream Cake

Brownie:

1/2 cup butter (1 stick)

1 cup sugar

2 eggs

2 1/2 heaping T cocoa powder

1/2 t vanilla

1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter.  Add the sugar and eggs and beat together.  Add the rest of the ingredients and mix.  Pour the batter into a greased 9 inch spring form pan.  Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.


For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!).  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes.  Once it is thick remove it from over the water and add the chocolate, stirring to melt.  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake and then top with toasted coconut.  To serve, run a knife around the edges of the spring form pan to loosen it from the sides.  Remove the sides and cut into slices.

Graham Cracker Cookies

I found these on the back of a box of graham crackers and thought I would give them a try.  Not only are they fantastic, but they are also egg free! So, if you just want to eat the dough, there is no guilt (well, almost!)  I also thought the dough would be great to use in cookie dough ice cream or in cookie dough truffles.  The cookies reminded me of Magic Cookie Bars, most of the same ingredients, just put together differently!

Graham Cracker Cookies

(4-5 dozen)

1 1/2 cups honey graham crackers, finely crushed

1/2 cup flour

2 t baking powder

1 (14 oz) can sweetened condensed milk

1/2 cup butter, softened

1 t vanilla

2 cups chocolate chips

1 cup chopped nuts (optional)

1 cup flaked coconut

Preheat oven to 350.  In a medium bowl, mix together graham cracker crumbs, flour and baking powder.  In another bowl, beat sweetened condensed milk and butter together until smooth.  Add vanilla.  Add the crumb mixture and stir until smooth.  Add in the chocolate chips, coconut and nuts and stir until combined.  Drop by the teaspoonful onto a lightly greased cookie sheet.  Bake for 9-11 minutes or until lightly browned on the edges.   Let them cool for 5 minutes before moving them to a wire rack.

Gourmet Chocolate Dipped Strawberries

These are always impressive and always delicious (and SUPER easy! Shhhhh, don't tell!)  I made these for the boys in my life on this stay-at-home-with-3-sick-kids Valentine's Day!  They are so easy my 3 year old helped me do them!  So, no excuses!  These puppies can be $1 a piece at candy stores! (I have totally posted this before, but these are GOURMET, hence the nuts and coconut!)

Gourmet Chocolate Dipped Strawberries

Fresh strawberries, washed and dried (leave the stems on for dipping)

Good chocolate (I always use Ghirardelli) milk chocolate, white chocolate, or semi-sweet 

nuts, chopped fine (I used pecans)

coconut

mini chocolate chips

toffee bits

oil

Line a cookie sheet or two with wax paper, set aside. Mix chocolate chips with about 1 t oil per cup of chips in a sauce pan.  Heat over LOW heat stirring constantly until the chocolate is melted and smooth.  Remove from heat.  Repeat process with as many different kinds of chocolate as you want to use. (I used milk and white for these).  I always melt my chocolate stove top, I have more control this way and I have found it helps the chocolate to not seize (especially the white chocolate).  Dip the washed and dried strawberries in the chocolate one at a time and then roll in what ever toppings you want, or a mixture of them.  Place dipped strawberries on wax paper. Let them sit for a couple of minutes and then drizzle with alternating kids of chocolate if desired.  I just use a spoon with a side to side motion.  Try it first over a separate piece of wax paper to get the feel for it.  Let the strawberries set up completely.  I find this is best in a cool place or the fridge. Store extras in the fridge for a few days.

German Chocolate Cupcakes

Hello Beautiful!  I absolutely LOVE German chocolate anything!  It is the perfect combination... pecans, coconut and chocolate!  I saw a picture of something like this on pinterest but wanted to use all of my favorite components.  I LOVED how they turned out and will be skipping lunch so that I can justify having these multiple times today, is that wrong?  Oh well, who cares!  These are to good to pass up!

German Chocolate Cupcakes

(24 cupcakes)

Cake:

My favorite recipe, I already posted it here! I made it with a chocolate cake mix and chocolate pudding. Cool completely before frosting.

Coconut-Pecan Frosting:

(Recipe from my BFF Abby!  Here is the link)

1 (12 oz) can evaporated milk

1 cup sugar

3 egg yolks

1 stick (1/2 cup) butter

1 t vanilla

1 1/3 cups shredded, sweetened coconut

1 cup chopped pecans

In a medium sauce pan, combine evaporated milk, sugar, butter, egg yolks and vanilla.  Cook over medium heat, stirring constantly until the mixture thickens, but do NOT boil.  It should coat the back of the spoon.  Stir in the coconut and pecans.  Let the frosting cool for 20-30 minutes stirring occasionally.

Chocolate Buttercream Frosting:

1 stick (1/2 cup) butter, softened

3 cups powdered sugar

4 oz semi-sweet chocolate chips, melted and cooled

2 heaping T cocoa powder

1 t vanilla

a pinch of salt

3-4 T of milk, or more until desired constancy

Melt the chocolate chips in the microwave or on the stove top over low heat until smooth.  Beat together all the ingredients until the frosting is smooth and whipped.  Start with the least amount of milk and add more as needed to desired constancy.

Assembly:

Using a pastry bag and frosting tip, pipe on a ring of chocolate buttercream frosting around the top of each cooled cupcake.  Fill the middle of the ring with a spoonful or two of the coconut-pecan frosting.  Store in a cool place to let the frosting set up a little.

Dark Chocolate Cookies

When I first saw these on Pinterest, they had me at one glance!  But, I truly knew it was meant to be when I went to get out the ingredients and I had EXACTLY enough powdered sugar and just enough chocolate chips to make these!  We were meant for each other!  These are unlike any other cookie I have made.  I don't even have the words to express how I feel about these... they are divine, decadent, rich and heavenly!  They will satisfy a chocolate craving like this Double Chocolate Torte but with much less effort!  They have a little crunch on the outside but are soft and gooey on the inside! So there you have it, these just might be what you need for the love in your life for Valentine's day!

Dark Chocolate Cookies
(makes about 16-18 cookies)

1 1/2 cups semi-sweet chocolate chips, divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup cocoa powder
1 T corn starch
1/4 t salt

Preheat oven to 350. Spray two cookie sheets with cooking spray and set aside.  Melt one cup chocolate chips in the microwave or on your stove over low heat, until melted.  Cool slightly.

Using an electric mixer, beat the egg whites until stiff peaks form.  Gradually beat in one cup powdered sugar until mixture resembles soft marshmallow cream.  In another bowl whisk together 1 cup powdered sugar, cocoa powder, cornstarch and salt to blend.  On low speed, beat dry ingredients into egg whites mixture.  Stir in lukewarm melted chocolate and the last 1/2 cup chocolate chips. The dough will get very stiff.

Place 1/2 cup powdered sugar into a bowl.  Roll rounded Tablespoons of dough in powdered sugar and place on prepared cookie sheet, about 2 inches apart. Bake until the cookies puff up and cracks form on the tops, about 8-10 minutes.  Cool on sheets for 10 minutes and then remove to wire rack to cool.

Chocolate Banana Muffins

Saturdays at our house are usually pancake/waffle day but sometimes I just need to mix it up a little. And I NEEDED chocolate today (ok, I need Chocolate everyday!) But, at least this way, I could disguise it as breakfast!  These muffins are moist and delicious and who doesn't love banana and chocolate!

Chocolate Banana Muffins

(12 muffins)

2 cups flour

1 cup sugar

1/2 cup cocoa powder

3/4 t baking soda

1/2 t salt

1 t cinnamon

3 very ripe bananas, pureed (about 1 1/2 cups)

6 T butter, melted and cooled

2 eggs

1/2 cup plain Greek yogurt

1 1/2 t vanilla

1 cup chocolate chips

Preheat oven to 350.  Grease or line a muffin pan and set aside. In a large bowl whisk together flour, sugar, cocoa, cinnamon, salt and baking soda.  In a medium bowl whisk together bananas, eggs, yogurt, butter and vanilla.  Mix the wet mixture into the dry by gently folding it with a rubber spatula.  Add chocolate chips, being careful to NOT over mix the batter.  Fill the muffin cups until almost full. Bake for 20-25 minutes, be careful to not over bake.  They are done when a toothpick comes out with some moist crumbs on it.  Cool in pan for 5 minutes before removing to a wire rack to cool completely.  

Almond Roca

I have LOVED Almond Roca for as long as I can remember!  It is totally one of my favorite candies.  So, you can imagine how excited I was to come across this recipe.  But I was even more thrilled when it was easy, quick and OH SO GOOD! 

Almond Roca

3/4 cup toasted, chopped almonds*

1 cup light brown sugar

1 cup (2 sticks) butter

6 oz (about 1 cup) milk chocolate chips

Butter a 7x11 inch pan.  Sprinkle half of the almonds on the bottom of the pan.  

In a heavy sauce pan, over medium high heat, melt the butter and then add the brown sugar.  Stir gently until boiling.  Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  The best is to use a candy thermometer, doing it with timing can be tricky, especially if this is your first time making this.  If it gets higher than 320 it will NOT remain solid.  

Pour the hot mixture over the almonds in the buttered pan.  Pour the chocolate chips over the top and let them sit for a minute or two to melt.  Once they are melty, use a spatula to spread them evenly over the top.  Sprinkle the remaining chopped almonds over the melted chocolate.  Let the whole thing cool until the chocolate has set.  Use a sharp knife to break the almond roca into pieces.  Store in an air tight container.

*to toast almonds spread them in a dry skillet and cook them over medium heat, stirring occasionally, until they begin to lightly brown and you can smell them.  Let them cool completely.  Toasting nuts gives them a much crunchier texture and a richer flavor.

Mexican Hot Chocolate Mix

I saw this recipe on Pinterest and was so excited to try it.  First off, homemade hot chocolate is divine!  Not to mention Mexican hot chocolate!  I whipped up a batch to take to my kids teachers and am already dying to make more for myself!  It is quick and easy and so great to have on hand!  This recipe will take the place of any instant hot chocolate that is now in my house!  I altered the original recipe to fit my liking.

Mexican Hot Chocolate Mix

(about 25 servings)

3 cups non fat instant dry milk powder

2 1/2 cups powdered sugar

1/4 cup brown sugar

1 1/2 cups cocoa powder

3/4 cup white chocolate chips

3/4 cup semi-sweet chocolate chips

1/4 t salt

2 t corn starch

1 t cinnamon

1/8 t cayenne pepper

In a large bowl, whisk together all the ingredients.

In batches, pulse through a food processor until smooth and well combined.

Store in a sealed container in a dry, dark place.  

To make the hot chocolate, mix 1/3 cup of the mixture into a mug of hot milk or water.  Serve with fresh whipped cream sprinkled with cinnamon.

Peppermint Oreos

Over Thanksgiving we had some great friends stay with us.  On one desperate trip to Wal-mart we came across Candy Cane Oreos.  They were amazing and gone within minutes (desperate times call for desperate measures!) So, the next time we were at a store, we searched them out only to come up empty handed.  That got me thinking, why not just make our own.  Homemade is ALWAYS better.  Well, the days went fast and the nights went faster and we never got back to those Candy Cane Oreos.  But I have been thinking about them ever since and have FINALLY gotten to them.  I wanted to take my homemade Oreos to another level. So I found this recipe over at Smitten Kitchen.  I, of course, had to alter it to make it Peppermint (and a couple of other adjustments) but I made a few the original way too.  Let me just say, these are the real deal! A true homemade Oreo. So go ahead and skip Wal-mart (I know we all have a secret love/hate relationship with it anyway) and just go for the REAL thing!

Peppermint Oreos (and original too)
(25-30 sandwich cookies)

For the chocolate cookies:
1 1/4 cups flour
1/2 cup unsweetened baking cocoa
1 t baking soda
1/4 t baking powder
1/8 t salt
1 cup sugar
1/2 cup plus 2 T butter, at room-temperature
1 large egg

For the filling: (peppermint)
1/4 cup butter, at room-temperature
1/4 cup vegetable shortening
2 cups powdered sugar
1 t vanilla extract*
1 t peppermint extract
1 crushed candy cane (or 5 small candy canes)

*For original Oreos increase the vanilla to 2 teaspoons and omit the peppermint extract and candy canes.

Preheat oven to 375.

In a food processor, or the bowl of an electric mixer, thoroughly mix together flour, cocoa, baking soda, baking powder, salt and sugar.  While on low speed, add the butter and then the egg. Continue mixing until  the dough comes together in a mass.

Place rounded teaspoons of dough on a parchment paper lined baking sheet about 2 inches apart.  Flatten the dough balls slightly.  Bake for 7-9 minutes until the tops look cracked. Cool completely.

To make the filling, place butter and shortening in a bowl and on low speed gradually add the sugar and extracts.  Once these are all incorporated, turn the mixer on high and beat for 2-3 minutes until the filling his light and fluffy.  Stir in the crushed candy canes, if using.

To assemble the cookies, place teaspoon sized blobs of filling in the middle of one cookie and top with another.  (I used a baggie with one corner snipped off to pipe the filling on.) Press down gently until the filling comes to the edges of the cookie.  Continue with the remaining cookies.  Now, go grab yourself a huge glass of cold milk and dip away!

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Ok, so don't hate me but I am NOT a huge fan of pumpkin pie.  It's a texture thing.  However, I do LOVE pumpkin in almost everything else.  So when I came across this Pumpkin Cheesecake over at Our Best Bites, I was slightly giddy!  Besides, I had a great friend here over Thanksgiving who was willing to help me out in all my cooking endeavors (thanks Jen!  You are the best!).  This is my new favorite pumpkin dessert!

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Crust:

1 3/4 cup gingersnap crumbs (about 30 small cookies)

6 T butter, melted

3 T brown sugar

3/4 cup ground pecans

Filling:

3 - 8oz blocks of cream cheese, softened

3/4 cup canned pumpkin puree

6 oz melted white chocolate (about 1 cup white chocolate chips)

1 cup sugar

3 eggs

2 t vanilla

1/4 t nutmeg

1 1/2 t cinnamon

1/8 t cloves

Topping:

- fresh whipped cream

- toasted pecans

-caramel sauce, either homemade or store bought

Preheat oven to 350.  Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan.  This will prevent leaks when using a water bath.

For the crust:

Using a food processor, crush the gingersnaps.  Next do the pecans.  Combine these together in a bowl and add brown sugar and butter.  Stir well and then press into a 9 inch spring form pan.  Evenly spread across the bottom and up 1 inch on the sides. Set aside.

For the filling:

Melt chocolate in a double boiler or the microwave, being careful not to let it seize.  In a double boiler, heat over the lowest setting and stir constantly.  In a microwave, heat in 30 second intervals, stirring in between, until smooth.  Set aside.  

With an electric mixer beat the cream cheese and sugar until smooth.  Add the eggs, one at a time.  Next add the pumpkin, vanilla, nutmeg, cinnamon and cloves.

With the mixer running, slowly add the white chocolate in steady globs.  Once this is all incorporated, pour the mixture over the crust.

For the water bath:

Place the cheesecake pan inside a larger pan, like a roasting pan.  The larger pan should be at least 2-3 inches in depth.  Place in a preheated oven .  With a kettle or pitcher, pour hot water into the larger pan until the water is half way up the side of the cheesecake pan (about 1 1/2 to 2 inches).  

Bake for 60-75 minutes or until set.  The center should be just a tad bit jiggly, it will finish cooking as it cools.

When it is done, remove from the water and cool completely on a wire rack.  Once it is cool refrigerate for at least 12 hours.  This cheesecake is very soft, so sufficient chilling is a must!

When ready to serve spread the fresh whipped cream over the top, drizzle with caramel and top with pecans.

PW's Pecan Pie

Pecan pie is my husband's favorite pie.  So, of course, I had to make one for Thanksgiving!  I got this recipe from the Pioneer Woman, she never lets me down (especially when it comes to dessert!)  And I have to say, it was mighty tasty!  I did add chocolate chips because, lets be honest, you can't go wrong with pecans and chocolate!

PW's Pecan Pie

1 whole unbaked pie crust (I used the recipe below)*

1 cup sugar

3 T brown sugar

1/2 t salt

1 cup light corn syrup

3/4 t vanilla

1/3 cup melted butter

3 whole eggs, beaten

1 heaping cup chopped pecans

1/2 cup semi-sweet chocolate chips

Make your pie crust (recipe below) and set aside. Next, mix your sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla all together in a bowl.  Pour chopped pecans and chocolate chips into the unbaked pie crust.  Pour the syrup mixture over the nuts and chocolate chips. Cover the top and crust of the pie lightly with foil.  Bake the pie at 350 for 30 minutes.  Remove the foil and continue baking for 20 more minutes, being careful not to burn the crust or pecans.  The pie should NOT be overly jiggly when you remove it from the oven.  If it shakes a lot, cover with the foil and bake for an additional 20 minutes (checking the pie every few minutes) or until it is set.  Allow to cool for several hours or overnight.

*Pie Crust

(adapted from Bon Appetite)

1 1/4 cups flour

1 t sugar

1/8 t salt

1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes

3 T ice water (or more)

Whisk together flour, sugar, and salt in a large bowl.  Add butter, rub with your fingertips until the mixture resembles course meal.  Add 3 T ice water and toss with a fork until moist clumps form, add more ice water, 1 teaspoon at a time if the mixture is too dry.  Gather dough into a ball and flatten into a disk.  Cover with plastic wrap and refrigerate for at least 30 minutes.  Roll out on a lightly floured surface until about 12 inches across.  Gently settle into a 9 inch pie pan, being careful not to stretch the dough (this will cause your pie crust to shrink when it bakes).  Fold overhang under and crimp edges.

Sweet and Salty Halloween Treats

I saw these little beauties on Pinterest and just knew that I had to make them for a fun Halloween party I am co-hosting!  They are so super fast and easy and are just so Halloweeny!  Now, go grab the 3 ingredients and whip up a batch of these for your super spooky Halloween friends!

Sweet and Salty Halloween Treats

pretzels (I used the waffle squares but twists would work just fine)

Hershey's Hugs (kisses would also work)

candy corns

Preheat oven to 350.  Cover a baking sheet with foil or parchment paper and place as many pretzels as you want on the sheet.  Unwrap and place a Hug on the top of each pretzel. Put the cookie sheet in the oven for about 3 minutes, just until the Hugs are shiny.  Pull the tray out of the oven and top each one with a cant corn, pressing down slightly.  Now let these cool and the Hug set up.  I put mine in my cold garage (the fridge would work too) to speed things up.  See, now how easy was that?!!