Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Do you need to make a large batch of cookies? Do you like dark, semi-sweet and white chocolate chips? Have I got a recipe for you. Toss those ready made cookie dough tubes. You can make your own triple chocolate chip cookies from scratch.  These cookies will have a crispy bottom and a soft center. Just the right amount of chewy and crispy.

Now you may be looking over the recipe ingredients and are thinking that’s a lot of sugar and butter!  Just remember this recipe will make 5 dozen cookies or more depending on how generous you scoop your dough.  That’s 60+ cookies! Feel free to share with your family, friends, and neighbors. Just don’t forget to save some for yourself!

INGREDIENTS:

  • 3 sticks of salted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup dark chocolate chips
  • 1 cup semi-sweet mini chocolate chips
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Prepare baking sheets using a silicone mat or parchment paper.
  2. In a large bowl beat butter, granulated sugar  and brown sugar. Add vanilla extract and eggs. Beat until light and fluffy.
  3. Stir in flour and baking soda until mixed well. If using an electric mixer, stop at this time.
  4. Stir in the chocolate chips using a wooden spoon or silicone spatula.
  5. On your prepared baking sheets, drop cookie dough by tablespoonfuls or using a cookie scoop. Triple Chocolate Chip Cookies 1
  6. Bake 10 minutes or until the cookies are light brown. The centers will be soft. Cool for a minute before transferring cookies to a cooling rack to completely cool. Triple Chocolate Chip Cookies 2
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Chocolate Raspberry Truffle Balls

Chocolatw Raspberry Truffle Balls

Although I like to make scratch recipes, sometimes taking a short cut and making something semi-homemade works best for me. These truffle balls would be fun to make with kids and since I’m a kid at heart, these were great fun for me to make. To be honest, I did not care for the raspberry gummy candies. Next time I will use a different type of candy. But others in my family loved them. So, it’s all a matter of preference.  This recipe yields 24 truffles.

INGREDIENTS:

  • 10 tablespoons butter, melted
  • 1 box your favorite chocolate cake mix
  • 24 raspberry jelly candies (I used Haribo Black and Red Raspberry Gummies)
  • sprinkles for garnish

DIRECTIONS:

  1. Melt butter in the microwave until in liquid form.
  2. Combine melted butter and chocolate cake mix. Be sure to mix well.
  3. Spoon a rounded tablespoon of batter into your hand and flatten.
  4. Place raspberry gummy in the middle of the flattened circle and enclose with chocolate batter.
  5. Roll into a ball between your hands.
  6. Roll the chocolate truffle into sprinkles.
  7. Set onto wax paper.
  8. Place in refrigerator to allow to firm and dry. Serve after chilling for one hour.

Cranberry and Pistachio Bark

Cranberry and Pistachio Bark

I had planned to make nine different cookies for my Christmas goodie boxes this year. But getting sick right before Christmas ruined my plans. I was able to make four differents cookies but I had to stop there. My ambition was there, but my energy level was exhausted by then. Since I had a ton of extra chocolates not being used now, I  decided to try my hand at making a chocolate bark. Surprisingly simple to make and quite tasty to boot.

INGREDIENTS:

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons coconut oil, divided (1 teaspoon and 1/2 teaspoon)
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios, shelled

DIRECTIONS:

  1. Line a quarter sheet pan with parchment paper and set aside.
  2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.
  3. Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.
  4. Spread dark chocolate out on prepared sheet pan. Cranberry and Pistachio Bark 1
  5. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. (Yeah, I know mine isn’t dragged or pretty. But I was sick!)Cranberry and Pistachio Bark 2
  6. Sprinkle with pistachios and dried cranberries. Chill until hardened. Break into small pieces and serve. Cranberry and Pistachio Bark 3

Red Velvet Cupcakes

Red Velvet Cupcakes

Hello everyone! I know I’ve been missing in action lately. I had every intention of blogging my Christmas goodies prior to Christmas. But alas, the week before Christmas I came down with the worst cold I have had in years. So I was lucky enough to get through the holiday and get my Christmas goodie boxes out to the family and friends. I just didn’t have the energy to blog afterwards. Here are my red velvet cupcakes with white chocolate cream cheese frosting. They came out really well considering it felt like everything I baked or cooked this Christmas was on autopilot due to all the cold medicine I had flowing through me. This recipe makes 30 cupcakes.

INGREDIENTS:

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 ounce bottle of red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 f degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color, vanilla and vinegar. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Red Velvet Cupcakes 1
  3. Bake 18-20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Cool completely before frosting.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sprinkles of your choice. Red Velvet Cupcakes 2

White Chocolate Cranberry Poke Cupcakes

White Chocolate Cranberry Poke Cupcakes

Did you get a chance to see my Sugared Cranberries recipe? Well, here is where I used some of mine.  They paired well with my white chocolate cream cheese frosting on top of the cranberry poke cupcakes. I tried these out on my family at Thanksgiving. They were well received. If you can’t find cranberry Jello gelatin, substitute with raspberry Jello gelatin. And if you prefer to use a shortcut, just use a box of your favorite white cake mix. I won’t tell. This recipe makes 24 cupcakes.

CUPCAKE INGREDIENTS:

  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup milk
  • 1 cup sour cream
  • 2 cups all purpose flour
  • 1 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, slightly softened (Do not soften in microwave)
  • 1 package (3 ounces) cranberry JELL-O gelatin
  • 1 cup boiling water

FROSTING INGREDIENTS:

  • 1 1/2 package (6oz total) Baker’s White Chocolate bars
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 cup powdered sugar

CUPCAKE DIRECTIONS:

  1. Preheat oven to 350 F degrees. Add cupcake liners to cupcake pans.
  2. In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  3. Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  4. Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
  5. It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Pierce tops of cupcakes with fork immediately after cooking.
  7. Combine boiling water with JELL-O gelatin. Stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight is best.

FROSTING DIRECTIONS:

  1. Melt chocolate according to package directions.
  2. Beat cream cheese and butter in large mixing bowl for 3-4 minutes until light and fluffy.
  3. Add melted chocolate, vanilla extract, lemon juice and powdered sugar. Beat for another 2 minutes.
  4. Pipe onto cupcakes and garnish with sugared cranberries.

White Chocolate Cranberry Poke Cupcake

Black Forest Bundt Cake

IMG_6752I finally bought myself a bundt cake pan. Being a bundt pan novice, I didn’t realize I needed to spray the pan with baking spray oil so heavily.  My lesson was learned after 10% of the top of my first bundt cake stayed in the pan. Good thing I had enough ingredients to try again.  Otherwise, the bundt cake pan would have been put in the far back of a cupboard never to be seen again.

INGREDIENTS:

  • 2 large eggs
  • 1 cup strong brewed coffee (room temperature)
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

FILLING INGREDIENT:

  • 1/2 can (21 ounces) cherry pie filling (use remainder to serve on the side)

TOPPING INGREDIENTS:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners (powdered) sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • sprinkles of your choice

DIRECTIONS:

  1. Preheat oven to 350 F degrees.
  2. Prepare your bundt pan by coating it heavily with baking spray or butter and flour.
  3. In a large bowl, mix the eggs, coffee, buttermilk, almond extract,  vanilla extract and sugar on medium speed for 1 minute.
  4. Sift into the bowl the flour, cocoa powder, baking soda, baking powder and kosher salt.
  5. Mix together on medium speed for 2 minutes. Batter will be thin.
  6. Top the batter with the cherry pie filling. Black Forest Bundt pan 2
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.IMG_6749 (2)
  9. Whip the heavy cream in a cold, chilled bowl until it starts to thicken.
  10. Then beat in confectioners sugar, almond and vanilla extract until the mixture begins to hold its shape.
  11. Top the bundt cake with the whipped topping and add sprinkles. If you have maraschino cherries add those too. I didn’t have enough to decorate my cake though.
  12. Serve the extra whipped topping and cherry pie filling on the side. Your guests will be pleased! Black Forest Bundt 2

Peppermint Fudge

peppermint-fudge-1I’m making my holiday treats for my family and friends this week. I’m also using the opportunity to blog some of the recipes to share with you. I don’t know why I haven’t shared this recipe sooner. It’s the perfect way to use up all those extra candy canes you bought. Or am I the only one that does that? Shhh. Don’t tell me. I don’t want you to confirm my all things Christmas hoarding habits.

INGREDIENTS:

  • 1 2/3 cups sugar
  • 2/3 cup (5 ounce can) evaporated milk
  • 2 tablespoons butter
  •  1/4 teaspoon kosher salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies (I used candy canes)

DIRECTIONS:

  1. Line an 8 inch square baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in medium , heavy duty saucepan. Over medium heat, bring ingredients to full rolling boil. Stirring constantly, boil for 4 minutes. Remove from heat.
  3. Stir in marshmallows, chocolate chips, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted.
  4. Pour into prepared baking pan. Let cool for 1 minute before topping with crushed peppermint.
  5. Refrigerate for at least 2 hours or until firm. (Overnight is best.) Lift from pan, remove foil. Cut into 48 pieces.

peppermint-fudge-2