Posts Tagged by chocolate

Chocolate Salted Caramel Cupcakes

salted-caramel-cupcakes

Chocolate Salted Caramel Cupcakes

Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat! These salted caramel cupcakes created by Kraft are as cute as they are tasty and super easy to make.

Ingredients

1 pkg. (2-layer size) chocolate cake mix
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
1 jar (12.25 oz.) caramel ice cream topping
2 oz. BAKER’S Semi-Sweet Chocolate
1 cup milk
1/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
2 tsp. sea salt
Directions
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1 pkg. dry pudding mix into batter before spooning into prepared muffin cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with caramel topping; cover with cupcake tops.
Melt chocolate as directed on package; cool slightly. Beat remaining pudding mix, milk and powdered sugar in large bowl with whisk 2 min.; stir in COOL WHIP.
Spread frosting onto cupcakes; drizzle with chocolate. Sprinkle with salt.
Source: Blogs Release

Chocolate Stars Pie Crust Cookies

Chocolate Stars Pie Crust Cookies

If you’ve been with me a while, you’ve probably noticed that I like “easy”.  Another thing I like is pie crust!  For example, we make Easy As Pie Crust cookies pretty regularly. The other thing to know about me is that while I’m pretty good a lots of things, I am a complete failure at making pie crust from scratch. Therefore, I think refrigerated pie crust is a true blessing!

When I was a kid, and there was still such a thing a “Home Economics” class, I learned about Chocolate Stars Pie Crust Cookies. We had to do the math on the cost and calorie content of this simple recipe before we could eat them. It was torture. I decided I would make these myself and eat them whenever I wanted – no math required! It’s been a regular in our family ever since and now my daughter makes them, too.

This recipe only really used two ingredients – refrigerated pie crust and chocolate candy.  And you can use any chocolate candy you like! Our favorites are Hershey Kisses and Almond Joy. We’ve also used several varieties of Kisses like the Hugs, Kisses with Almonds and Kisses with Caramel. We love the Peppermint Kisses and Mint Kisses, but not so much for this recipe.  Sometimes you can find a pumpkin spice flavor in the fall and coconut creme around Easter – both are yummy!   The other Chocolate Star we make the most is Almost Joy. The minis are the perfect size make two Stars. Mini Reese’s Cups are totally amazing, too. Finally, if you’re a fan, try chocolate covered cherries!

To make these, simply unwrap your candy.  Cut up those that are too large, like the Almond Joys. Every once in a while, I can actually but the almond in half, but I don’t worry about it too much. It’s fun to see who gets the half with the almond!

Chocolate Stars Candy

Unroll one of the pie crusts (we buy the kind with two crusts in a box) and, using a 2-1/2 or 3 inch cookie cutter, make dough rounds that you can set each piece of candy on.

Chocolate Stars

 

This is where the “star” part comes in. Take each round of dough and candy and draw up the side make a little packet.

Chocolate Stars pinch

Then, pinch each of the seams together to form a little star on top.

Chocolate Stars pinch

Sometimes I re-roll the scraps to make more stars, but I usually just wrap them around some extra pieces of candy and call them planets!  Place each star on a greased baking sheet, brush each one with a little beaten egg white and sprinkle with granulated sugar. Bake according to your pie crust’s package directions – mine is 18-22 minutes at 350 degrees Fahrenheit. We like them very lightly browned.

Let them cool a bit on the baking sheet, then finish on a cooling rack.

Chocolate Stars

 

Chocolate Stars Pie Crust Cookies

Ingredients

1 refrigerated pie crust

Your favorite Hershey Kisses or other chocolate candy, unwrapped

2 T granulated sugar

1 egg white, whisked

Directions

Preheat oven to 350 degrees Fahrenheit.

Unwrap candy and, if necessary, cut to size.

Roll out pie dough onto a lightly floured surface or waxed/parchment paper.  Use a 3-inch cookie cutter to cut rounds out of the pie crust.

Place a piece of candy on each round of dough and draw up the sides to form corners that meet at the top. (See photo above.)  Pinch together each of the four seams created to form a star. Re-roll scraps or simply piece them together around extra pieces of candy.

Place packets on a greased  or parchment-lined baking sheet. Brush each one with a little beaten egg white, then sprinkle a bit of granulated sugar on each one.

Bake 18-22 minutes or until golden brown. Let these cool a few minutes on the baking sheet, then move them to a cooking rack.

Serve.

Store in an airtight container for up to one week.

Chocolate Stars

Chocolate Strawberry Sauce – For Canning, Gifting or Just Eating!

Chocolate Strawberry Sauce Recipe

During the couple of weeks that I had a super abundance of fresh strawberries, I ran across a recipe for raspberry sauce (a Ball recipe) that grabbed me. I made the switch from raspberries to strawberries, and am living happily ever after with this delicious Chocolate Strawberry Sauce!

I started with these beautiful fresh strawberries from a local farm that we’d picked a couple of days earlier.  To get them ready for the sauce, I used my immersion blended rather than chop them because I was going for a smoother, saucier consistency. I left it a little chunky, but it’s really just a personal preference.

Chocolate Strawberry Sauce

There are only five ingredients in this Chocolate Strawberry Sauce! So much better than store bought ice cream sauces with all the chemicals and preservatives.

Chocolate Strawberry Sauce Recipe

After I added the strawberries and lemon juice to the pot, I whisked in my mixture of the pectin and cocoa powder. Be sure to do this before the berries are hot to avoid lumps.

Chocolate Strawberry Sauce

As the mixture boils, it will turn a deep, rich red color. It’s really beautiful! And the smell…oh my goodness!

Chocolate Strawberry Sauce Recipe

At this point, the sauce is done. You can put it in a container to cool and eat now, or you can proceed with the canning process.  I actually did a little of both this time! I scooped some into a jar and put it into the refrigerator (after it cooled a bit) and we ate it that night! The rest was ladled into half pint jars for processing.

Chocolate Strawberry Sauce

Don’t forget to let the jars sit for 24 hours after you remove them from the water bath.  Don’t you just love the sound of that “ping” each one makes as they seal? Our dog barks at each jar when he hears it…he hasn’t figured it out yet.

Chocolate Strawberry Sauce 5

This sauce is probably one of my favorites so far. I enjoy it the most over Bluebell Homemade Vanilla Ice Cream – my very favorite store bought ice cream.  Of course, this is the season for churning your own and I imagine that would just be heavenly!

Chocolate Strawberry Sauce 7

This recipe makes makes about 8 (8 oz) half pint jars of sauce.  Remember that it’s always better to work in small batches and 6-8 jars of (insert whatever you’re canning here) is about what you want to shoot for to keep things manageable and tasty.  I think I’ll try making a sauce with peaches next time…maybe a Ginger Peach Sauce?  Yum!  A piece of raffia and a little card will also turn these beauties into a fabulous hostess gift!

Chocolate Strawberry Sauce RecipeIngredients:

2/3 cup sifted unsweetened cocoa powder
6 Tbsp Ball RealFruit Pectin of your choice
5 cups crushed strawberries
6 cups granulated sugar
4 Tbsp. lemon juice (fresh is best)
6 (8 oz) half pint jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
3.) COMBINE strawberries and lemon juice in a large saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
4.) LADLE hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Double Chocolate Nutella-Filled Cookies

Double Chocolate Nutella Filled Cookies

I stood at the counter in my kitchen this weekend and was suddenly struck by how ridiculous it looked.  I am a self-proclaimed coffee addict, and probably need a support group, but I truly believe I need an intervention. I have three, that’s right, THREE coffee makers on my counter – a regular coffee maker, a Keurig and a Tassimo, each with their own array of accessories and supplies.

Coffee Addict's Counter

The regular machine moved in first, then a Keurig came in – a big, sleek machine so full of coffee potential.  This one almost left me breathless.  It’s exquisite little cups of flavor and quick path to a steaming cup of coffee…who could resist?  These two lived together fairly harmoniously for quite some time. Each had their own purpose and provided an endless stream of caffeine. The most recent addition is Tassimo. My new go-to machine for perfectly layered, real cream lattes.  So, I feel perfectly justified having all three machines. DH may beg to differ, but I’m comfortable with my decision.  Don’t judge me. 😉

So, my next thought was to wonder what could possibly make this whole coffee thing better?  Easy.  Cookies.  Chocolate cookies.  No, DOUBLE chocolate cookies.  No, no…double chocolate cookies filled with caramel.  Wait.  Double chocolate cookies filled with caramel AND Nutella.

Done.  Go make some of your own, grab some coffee and enjoy. These are quite remarkable!

Double Chocolate Nutella-Filled Cookies

Serves 16
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes
Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Freezable
Website Izy at Top With Cinnamon
These are rather large cookies with a fabulous gooey center!

Ingredients

  • 1/2 cup butter (melted)
  • 1 1/2 cup light brown sugar
  • 1/2 cup cocoa powder
  • 2 eggs
  • 1/4 teaspoon salt
  • 3/4 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1/2 cup chocolate chips ((milk or dark))
  • 1/2 cup Nutella
  • 16 chocolate caramel candies ((I used Rolos.))
  • Fleur de sel for sprinkling on top, if desired.

Note

I recently ran across this recipe and thought I might be in heaven.  When I learned that it was created by a young lady named Izy who is a mere 17 years old - I was positively inspired! Please visit her lovely website - www.topwithcinnamon.com - and, if nothing else, enjoy the beautiful photos she takes.

Directions

Step 1
Gather ingredients and preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with a silicon liner (like Silpat) or with parchment paper.
Double Chocolate Nutella-Filled Cookies
Step 2 Stir the brown sugar and eggs into melted butter. Add the cocoa powder, salt and baking soda until well combined with few lumps.
Step 3 Stir in the flour just until you can no longer see any white in the chocolate. Fold in the chocolate chips.
Step 4
Spoon dough onto the prepared cookie sheet by the tablespoon. Using your finger or the back if a measuring spoon, create a small well in each ball of dough.
Double Chocolate Nutella-Filled Cookies
Step 5
Add about a half teaspoon of Nutella to the well and one Rolo in each cookie. Top with an additional tablespoon of dough that has been flattened into a disc.
Double Chocolate Nutella-Filled Cookies
Step 6 Seal the edges of the cookie dough and sprinkle with fleur de sel (if desired.)
Step 7
Bake for 8-10 minutes. Let cool for a couple of minutes and move to a cooling rack.
Double Chocolate Nutella-Filled Cookies
Step 8
Once completely cooled, store in an airtight container. These also freeze very nicely.
Double Chocolate Nutella-Filled Cookies