Cookie Corner: Chocolate Chip Cloud Cookies

It's February 1st, which means an updated version of Cookie Corner.  I thought about doing a heart shaped cookie, or something that screamed Valentine's.  Then I started thinking about what cookies my kids "LOVE".  One particular cookie came to mind immediately.  The boys refer to them as cloud cookies or chocolate chip kiss cookies.  Simply they are a meringue cookie with mini chocolate chips.

When these cookies bake, they are so light and almost melt in your mouth as you eat them.  The only warning I am giving is, they are highly addicting.  I have to hide them from myself or I will eat the whole batch.

recipe

2 egg whites
1/2 c. granulated sugar
1/8 tsp. cream of tartar
pinch of salt
1 tsp. vanilla
1/2 c. mini chocolate chips

In a large, very clean mixing bowl, beat egg whites until foamy.  Then add cream of tartar and salt.  Beat until soft peaks start to form, and slowly add sugar.   Beat the eggs until you get stiff peaks.  You should be able to turn the beater upside and the peak will hold.

Then add in vanilla, and fold in chocolate chips.

Next Preheat your oven to 325 degrees.  On a lightly greased cookie sheet, drop the cookies by scant teaspoons, about an inch apart.

Don't make the cookies too big, or they will never dry out in the oven, and become gooey.  Bake for 30 to 35 minutes.  Shut the oven off and allow them to cool in the oven for an hour.  Then pull the sheet out and finish cooling. 

The meringue will "dry out"  once completely cooled.  The cookies will sound hollow when tapped.

Store in an airtight container for a couple of days, if they last that long :)

Wholesome Wednesday (Fudgy Frosting-Scratch Recipe)

So how does a chocolate frosted cupcake make it onto Wholesome Wednesday?  When it is a scratch recipe with ingredients that can all be pronounced without a degree in chemistry.

Over the past few years, I have become more aware of the ingredients in the food we ingest.  It started when we had a scare with my youngest son, thinking he may be diabetic.  I started reading labels very diligently.  What I noticed was the obscene amount of preservatives and chemicals in everyday foods. 

I don't want to get started on my soap box about the cost of eating healthy.  I have made sacrifices in other areas of our budget, so I can buy organic when possible.  Even sometimes those items have a some unwanted preservatives in them too.  I am trying to get back to basics.  Basics meaning, cooking and baking with ingredients in the most natural form as possible.  So I wanted to make a treat for the boys for going back to school.  I decided on cupcakes, but scratch ones with a scratch frosting.

I don't mind having treats in the house.  I do mind all the extra junk.  This recipe has five ingredients, all already in most pantries and refrigerators.  Now I know we can't eliminate chemicals in all our foods.  However, if we start to eliminate it where we can, we are on our way to healthier lives.

recipe (enough to frost 24 cupcakes or 8 inch layer cake)

1 stick unsalted butter, softened
2/3 c. unsweetened cocoa
6 tbsp. boiling water
1 tsp. vanilla
3 c. powder sugar

In a large bowl, combine cocoa and water until a soft paste forms.  You may need to add a bit more water depending on humidity.  Add butter and vanilla, cream together.  Slowly add powder sugar until just combined.  Don't over beat it or it will lighten in color.  Spread over cake or brownies.

Candy Bar Explosion Dessert Pizza

A lot of material for my blog comes from my husband.  He is constantly coming home from work, telling me of another potluck.  He almost always signs me up for a dessert.  Seeing he has had several dozen potlucks over the last several years, I keep trying different ideas.

So this time around, he asked for something he could make.  After he had success making my peanut butter cookies on his own, he thinks he's a pastry chef that can tackle anything.  I started throwing out ideas of things I believed he could handle, and he kept vetoing them.  Finally I said, "What about a dessert pizza?"  Aha!!! We found a winner.

To break it down I thought immediately of cookie crust, and I would use my soft sugar cookie recipe.  This recipe is actually quite simple; Jay could handle that.  Then I thought for the "sauce" we could do a ganache, again another simple recipe only two ingredients.  Finally, Jay could surely chop up candy bars for toppings.

So the week progressed, and his work schedule took over.  I knew he wasn't going to be able to make it himself.  So yesterday after dinner, I made the cookie dough so it could refrigerate overnight.  At this point, it was probably a good idea Jay didn't participate.  He was telling his co-workers, dessert pizza was a regular pizza crust (i.e. savory crust) with chocolate on top.  The overall response to this was not pleasant.  I informed Jay of his error, and told him to assure his co-workers I would be making it not him :)

So here it is, my version of dessert pizza.  I chose peanut butter cups, Snickers, and Twix for toppings.  You choose what ever meets your fancy.  Be creative, use Mounds or Almond Joy and coconut flakes, the possibilities are endless! Linking to these parties.

recipe for crust

2 Sticks of butter
1 C. Sugar
2 Eggs
3 Egg Yolks
1 Tbsp. Vanilla
1/4 tsp. salt
2  tsp. baking powder
3 1/2 C. Flour
Cream together sugar and butter, add eggs and vanilla.  Slowly add dry ingredients until dough forms.  Press the dough into a pizza pan sprayed with baking spray. I used a 12" pan, and used about 3/4 of the dough. (you can cut the remaining dough into cut outs or freeze for another day.)  If using a larger pizza pan, you will use all the dough for the crust. Refrigerate for several hours or overnight.

Preheat oven to 375 degrees.  Bake crust for 17-19 minutes or until edges are lightly browned.  Allow to cool.

recipe for ganache

1 cup of chocolate chips
3/4 cup heavy cream
In a double boiler (I used a metal bowl over a simmering pot of water), melt chocolate chips and heavy cream.  Set aside and allow to cool to room temperature.  Spread ganache over cooled crust.

Chop candy bars into bite size pieces.  I used 24 fun size candy bars in three different flavors.

Top the pizza with candy bars.

To finish the pizza, melt about 1/2 cup of white chocolate and drizzle.  Keep the pizza refrigerated until ready to serve.  Cut into classic slices.

On a side note, in case you are wondering what I did with the extra egg whites from the crust, I made an egg white omelet.

Triple Chocolate Brownies

It is so hot outside, I can't even think about turning on the oven to whip up a new creation.  So here's an old favorite with a new little twist.

We were invited over to a friend's house to swim and cool off.  I received the invite early enough in the day, I was able to bake for a just a bit.  I went back to an old favorite, fudgy brownies, but made them triple chocolate fudgy brownies.

It was simple enough to do. I kept the same basic brownie recipe and added three different chocolate chips to it.  They were a hit, and the only unhealthy snack at the swim date.  I did have a little guilt bringing out the treat while everyone else had carrots or fruit. Oh well, that's what summer is for; little treats!

recipe (serves 12)

1 stick of butter
1 c. flour
1/4 c. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. salt
8 oz. chocolate (I used milk chocolate chips)
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
add ins: 1/2 c. each of white, milk, and semi-sweet chocolate chips

Preheat oven to 350 degrees. Melt butter, cocoa powder, and 8 oz. chocolate chips over a double boiler. Set aside to cool a bit. Cream sugar and eggs until fluffy. Slowly add the cooled chocolate mixture and stir to combine. Add dry ingredients until just mixed. Fold in three different kinds of chocolate chips. Bake in a greased 9x9 pan for 42 to 45 minutes. Be careful not to over bake. The edges will be slightly crispy but the center should be a little soft.

Chocolate Cherry Cookies

I have decided that after a year of writing the Cupcake Spotlight, to change things up a bit.  I will still post delicious recipes for the tiny cake treats, but I would like to feature cookies for the next chapter of my blog. 

I am debuting Cookie Corner!! I will feature a special cookie each month.  The cookies will vary in degree of difficulty, and once again I hope to coordinate them with the seasons.  I will post the recipe on the Cookie Corner tab of My Little Blogspot.  Also, unlike Cupcake Spotlight, I will post the recipe on the Recipes at a Glance page.  This way, you can build your cookie arsenal and have an easy way to look back at recipes for the holidays.

The first Cookie Corner is in honor of a fellow blogger.  Her blog was a huge inspiration for me to start my own blog.  The Gourmand Mom produces a stellar blog with fresh ideas and true gourmet dishes.  Among these recipes, she posted a recipe for Vanilla Cherry Drops.  I made it at the holidays and they were delicious.  When I was making them, I thought I should try them sometime with a chocolate dough.  Chocolate and cherries are  a classic combination, and now they can be enjoyed in this cookie.

The only real difference between the original recipe and the chocolate version, is a substitution of cocoa powder for a portion of the flour.  I also refrigerate the dough before forming the cookies to help to cookie hold it's shape and to keep from spreading too much.

recipe

3 sticks Butter, softened
1 cup Sugar
1 Egg
2 teaspoons Vanilla
3 cups Flour
1/4 cup cocoa powder
4 dozen Marashino Cherries

Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy.  Add egg and vanilla.  Slowly add flour and cocoa powder.  Refrigerate dough for about 10 minutes.  Using a small cookie scoop, portion out cookies into balls, approximately 1 inch in diameter.  Press a cherry into the middle of each cookie.  Bake on a parchment lined cookie sheet for 15 to 17 minutes.  The cookie dough will no longer have a sheen when they are done.  Allow to cool on the pan for a couple of minutes, then move to a cooling rack. Store in an airtight container.

Cupcake Spotlight (June 2011)

Is it a cookie? Is it a cupcake? It's a mix between the two.  I started making these about 15 years ago.  I loved a store at our local mall called Original Cookie (who since has been taken over by Mrs. Field's).  They had these little delectable cookies filled with frosting.  Every time I would go the mall, I would buy one.  The only thing was, they were super expensive.

This began my quest to making my own version.  After several attempts, I came up with the process.  It's not hard, but does involve a few steps.  Also, I discovered using Pillsbury refrigerated cookie dough does work best.  Homemade doughs tend to be too soft, and wind up burning the edges before the center gets cooked. 

I thought these would be perfect to make for 4th of July.  They travel well to parties and picnics, and are always a crowd pleaser. Decorate them with festive sprinkles and you are guaranteed to be a hit.

Enjoy!

Click here for recipe.
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Vegan Chocolate Cupcake

I received the Martha Stewart Cupcake cookbook for my birthday.  I started thumbing through and saw about a dozen recipes I wanted to try.  One recipe in particular caught my eye, vegan chocolate cupcake. 

I have to admit I have some preconceived notions regarding a vegan diet.  It is very strict as far as not consuming any animal products at all.  As for baking, not to have eggs, milk, yogurt, sour cream, seemed a little strange.  However, I put my reservations aside and gave it a try.  The recipe only makes a dozen cupcakes and I figured if they were awful, it wasn't much of an investment.

I was so pleasantly surprised.  The cupcakes are moist and chocolaty.  In fact, it will be my go to recipe for chocolate cake.  The ultimate test was my husbands reaction.  He loved them and couldn't believe it when I told him they were vegan.  Go ahead and give it a try, they really are yummy.

recipe (Divvies Bakery found in Martha Stewart's Cupcakes)

1 1/2 c. cake flour
3/4 c. granulated sugar
1/4 c. unsweetened cocoa powder, plus more for dusting
1 tsp. baking soda
1/2 tsp. salt
1/4 c. plus 1 tbsp. vegetable oil
1 tbsp. white distilled vinegar
1 tsp. vanilla
1 1/4 c. water
confectioner's sugar, for dusting

Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners.  In a large bowl ift together flour, sugar, cocoa, baking soda, and salt and set aside.  In another bowl (preferably one with a pour spout) mix water, oil, vinegar, vanilla until well combined.  Slowly add the dry ingredients into the wet and mix until smooth.  Divide batter evenly among the cups about 3/4 full.  (Batter will be very thin, pouring from a bowl with a spout makes this easier.)  Bake for 20 to 25 minutes or until a cake tester comes out clean.  Allow to cool on a wire rack.  Dust with powder sugar and cocoa before serving.

Store in an airtight container for up to 3 days or freeze for up to a month.

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Easy Chocolate Fondue

As promised, I served chocolate fondue for Easter dinner.  The kids thought I was joking, Adam kept asking for a "real dinner".  However, after a few dips of chocolate everyone was very happy.  We had a relaxing Easter morning of church, an egg hunt, and brunch.  The boys colored eggs on Saturday, and spent Sunday morning looking for eggs the Easter Bunny had hidden.  Overall, a very good day!

The recipe for the chocolate fondue is so easy.  I used a combination of semi-sweet and milk chocolate, but use any chocolate combination you desire.  Just make sure you have two cups of chocolate.  You can also add orange liqueur to the fondue for an adult version.  For dipping items, I used fresh fruit like strawberries and bananas, pound cake, marshmallows, pretzels, and cookies.  The possibilities are endless. 

**If you use a dark chocolate or all semi-sweet chocolate,  be sure to add 1/2 c. sugar to the fondue **

recipe for chocolate fondue

1 1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
3/4 c. heavy cream
1/2 tsp. vanilla extract

In a medium sauce pot, combine all the ingredients over a low heat. Whisk until the chocolate is melted and smooth.  Pour into a warm fondue pot, and serve with a variety of dippers.



Dippers

Brandon's happy chocolate face!

Adam was the last to leave the table

Triple Chocolate Chip Muffins

Do you ever fantasize about what you would do if you won the lottery?  I do.  I have a life long dream of opening a bakery/cafe.  I would love to have a showcase of everyday treats like cookies, brownies, and cupcakes.  Then I would have a luncheon menu featuring salads, sandwiches and soups.  The cafe would only be open until about 3 p.m.  Allowing some free time in the evenings for family. 

Well until I hit the lottery or come across a benefactor, I spend my time perfecting recipes.  I also try out new baking equipment.  Today, I baked triple chocolate chip muffins in my new Rachael Ray square muffin pan. 

The muffins were a success among the men in the house.  Moist and chocolaty, what more can you ask for!  Please give these a try, and who knows maybe someday you will find them in a showcase of my bakery.  What are your dreams? Linking to these parties.

recipe

2 c. flour
1/2 c. packed brown sugar
1 tbsp. baking powder
pinch of salt
2 eggs
6 tbsp. butter, melted and cooled
1 tsp. vanilla
1 c. plain low-fat yogurt or sour cream
1/4 c. milk chocolate chips
1/4 c. semi-sweet chocolate chips
1/4 c. white chocolate chips

Sift together dry ingredients, make a well and set aside.  In a another bowl whisk together all the wet ingredients.  With a spatula fold the wet ingredients into the dry, until just mixed.  Fold in the chocolate.  Scoop into 12 muffin cups and bake in a preheated 400 degree oven for 18 to 20 minutes.  Allow to cool on a cooling rack.  Store in an airtight container.

Wholesome Wednesday (Chocolate Covered Bananas)

Growing up, I attended our county fair every year.  It is quite a large fair and my most favorite part has always been the food.  I LOVE fair food.  By far, my favorite sweet treat is the chocolate covered bananas.  Each year I would make a bee line for the stand and get one plain chocolate dipped treat. 

There are various toppings you can use such as nuts, coconut, chocolate chips, or sprinkles.  Today I used rainbow sprinkles because they were handy.  I love this treat as a mom too.  It's a little indulgent with the chocolate, but for the most part, a healthier option than say ice cream.  This is also a great activity to get the kids involved in.  They can help roll the bananas in the toppings.

What you need:

3 to 4 firm ripe bananas, not too ripe
2 cups milk chocolate chips or merkens
Popsicle sticks
various toppings (sprinkles, nuts, coconut, etc.)

Peel and cut the bananas in half.  Insert the popsicle sticks and lay on a cookie sheet.  At this point put them in the freezer until very cold and firm (several hours).

After the bananas are frozen, in a double boiler, melt your chocolate until smooth.  Hanging onto the popsicle stick, roll your banana through the chocolate until evenly coated.  Top with nuts, sprinkles, coconut, etc.   Put back in the freezer until hardened.  Store in an airtight container in the freezer for several days.

Happy Valentine's Day!

We celebrated Valentine's Day early in our house.  Between school and work on Monday, it seemed logical to celebrate on Saturday.  Jay took us to dinner at a local restaurant called The Depot (very good family friendly food), and I made a Valentine cake for the boys.  Brandon picked the cake flavor and Adam picked the frosting.  So what did they come up with???? Chocolate cake with peanut butter frosting, and I baked it in a heart pan, just for fun.

The cake was just a simple box cake mix.  The frosting was home made, creamy, and delicious.  I took a basic butter cream recipe, cut down the sugar a bit, added peanut butter, and a little half and half to thin the texture.  This would also be great as a filling in between a layer cake.  I hope everyone has a great Valentine's Day and remembers to tell someone special, "I love you!!!"

recipe (yields enough to frost 8 or 9 inch cake)

peanut butter frosting

1 stick unsalted butter, softened
2 c. powder sugar
1/2 c. creamy peanut butter
1 tsp. vanilla
3 tbsp. half and half (you can also use milk or heavy cream)

In a large mixing bowl cream the butter and peanut butter until smooth.  Slowly add the sugar and vanilla.  Finally add the half and half one tablespoon at a time, until you reach desired consistency. 

Fudgy Brownies

My dad was in town yesterday fixing my elliptical, YEAH!!!  I am so happy to have it back.  What does that have to do with today's post you ask??? Well, I always pay my day with food, seeing he would never take money.  We have a standing joke that when he finishes one project he has earned dinner, and if he finishes a second her earns dessert.  Yesterday he earned dinner and dessert. 

I didn't really have a dessert planned, mainly because I have been watching my weight, and just haven't been making a lot of sweets.  While dinner (crab cakes) was cooking, I whipped up an easy fudgy brownie.  This would fill the bill for dessert for my dad, and a play date snack the next day with one of Adam's friends.  The recipe is easy and you probably have all the ingredients in your pantry.

recipe (serves 12)

1 stick of butter
1 c. flour
1/4 c. unsweetened cocoa
1/2 tsp. baking powder
1/2 tsp. salt
8 oz. chocolate (I used milk chocolate chips)
1 1/4 c. sugar
3 eggs
1 tsp. vanilla

Preheat oven to 350 degrees.  Melt butter, cocoa powder, and chocolate chips over a double boiler. Set aside to cool a bit.  Cream sugar and eggs until fluffy.  Slowly add the cooled chocolate mixture and stir to combine.  Add dry ingredients until just mixed. Bake in a greased 9x9 pan for 42 to 45 minutes.  Be careful not to over bake.  The edges will be slightly crispy but the center should be a little soft.

Pa and Brandon snuggling

Adam helping Pa fix electrical

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Chocolate Pastry Puffs

I am so so sorry to my blog. I have been very neglectful lately.  In my defense, I have had a strange couple of weeks.  We have had snow days out of the blue, doctors visits, and just a bunch of little things that have distracted me.  I am trying to get back on track, and today's little gem is a goodie.  Now I know Wednesdays are supposed to provide a wholesome treasure, but I just didn't feel like it today.  Please don't judge me, but I really want something really unhealthy today.

My inspiration for the chocolate pastry puffs comes from a famous bakery chain Au Bon Pain.  On my first trip to New York City, we stayed in a little boutique hotel near Union Square.  Every morning Jay and I would go to Au Bon Pain and get breakfast and take it to the park to enjoy.  Most mornings I tried to be healthy and get fresh fruit and a bagel, but one day I strayed. I ordered a chocolate croissant, and oh my it was so delicious!  I am not going to even attempt making croissants and then filling it with chocolate, too much work. However, I can easily defrost puff pastry and fill with chocolate chips and sweetened cream cheese.

As I was going through my freezer, I discovered I had a sheet of puff pastry left over from the beef wellingtons.  I always have cream cheese and chocolate chips in the house, viola my little pastry puffs were born.  The recipe will make six little puffs and uses one sheet of puff pastry, but if you would like to thaw out the whole box, just double the cream cheese and chocolate chips.  These are great for parties.

recipe (yields six pastry puffs)

1 sheet frozen puff pastry, thawed
2 oz cream cheese, room temperature
1 tbsp. powder sugar
1/2 tsp. vanilla
1/8 c. chocolate chips, plus an additional 1/4 c. melted for drizzle
1 egg, for egg wash

Preheat the oven to 400 degrees.  Unroll the thawed puff pastry, cut into six rectangles, and lay on an ungreased cookie sheet.  In a small bowl, stir cream cheese, sugar and vanilla together.  Evenly spoon mixture among the pastry, about 1/2 teaspoon each.  Sprinkle about 6 to 8 chocolate chips on each pastry. Fold in half and crimp the edges with a fork.  Cut a small slit in the top of the pastry to allow steam to escape.  Brush with egg wash, 1 egg with tablespoon of water whisked, and bake for 14 to 16 minutes. The pastry will be golden brown and puffed.

Allow to cool on a rack.  Meanwhile, in a microwave safe bowl, melt the remaining chocolate chips until smooth. Heat on high in 30 second intervals.  Drizzle over the top of the pastry with a fork.  Serve at room temperature.

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December Cupcake Spotlight (Black Forest Cupcakes)

December is here.  The holidays are among us.  I wanted this month's cake to have a festive feel and give a great presence.  I always think of Black Forest Cake as being something special, so why not do a cupcake???

I have had many requests for cupcakes using cake mixes.  I can understand people wanting the ease of a mix, especially near the holidays.  However, you can make this cupcake with your favorite scratch chocolate cake, just add the cherry flavoring to the recipe.

Now traditionally, Black Forest Cake has a cherry flavored liqueur.  I have substituted it with maraschino cherry juice instead.  I did that for one simple reason. I wanted to make a universal cupcake that would respect everyone's lifestyle choices.  That being said, if you rather use cherry liqueur, go ahead, I will never know.

This cupcake is so simple to make, and definitely has a great presentation. You can make it like I have with the red cherries, or be really creative and look for the green or blue maraschino cherries.  Be your own little cake designer and enjoy this month's special cake :o) 
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Bisquick Scones

My boys love when I make "stones" for breakfast.  They really mean scones.  Although, stones may be an appropriate name for these little biscuity treats if they are not made right.  There are a lot of fabulous scratch recipes for them, but sometimes you just want the convenience of a baking mix. 

I have been flooded with requests for recipes that use cake mixes or baking mixes.  For a lot of people scratch baking can be unfamiliar territory.  I can go either way.  I have a lot of scratch recipes and a ton of baking mix recipes.  I personally don't have a major problem using mixes.  I use the Bisquick Heart smart baking mix, which has the American Heart Association check mark. 

I have adapted this recipe from the Bisquick cookbook for Raisin Scone Sticks.  I make them with any number of ingredients, including my boys favorite, chocolate chips.  I have also used cranberries with orange zest, white chocolate walnut, apricot walnut, the list is endless.  These would also be a great addition to your traditional cookie platter this holiday season.

recipe

2 1/2 c. Bisquick
1/2 c. skim milk
1/4 c. plain yogurt
1 tsp. vanilla
1 c. mix ins, chocolate chips, nuts, raisins, etc.

Preheat oven to 450 degrees.  Mix all ingredients until a soft dough forms.  Dust your work surface with more Bisquick.  Scoop dough on to work surface and add a touch more Bisquick to the top. Pat into a 9 inch round and using a pizza cutter, cut into 8 wedges.  Place on an ungreased cookie sheet, brush with egg wash (egg substitute with a scant amount of water).  Bake for 10 to 12 minutes.

Easy Cake Mix Cookies

I hope everyone's Thanksgiving was wonderful.  Ours was on the quiet side, as we did not go anywhere, but it was also restful.  Now that the wonderful turkey holiday is over, it's time to concentrate on the winter holidays.  This time of year people love to give and receive food gifts.  One of the easiest food gifts to give is a platter of home made cookies and treats. 

To make a successful cookie platter, you will need different varieties of cookies, brownies, and little treats.  Here's a recipe that may not be the prettiest cookie but is sure to be a delicious one.  It yields over three dozen and has a good presence on the platter.  It comes from my mom and a clipped side of the Ducan Hines box from the 1970's.  My mom makes this cookie every year, in many different varieties.  Let your imagination run wild with this.  I will give the base dough recipe and you can change the cake mix flavor or mix-ins to suit your taste.

recipe (yield 3 1/2 dozen)

1 package white cake mix
2 eggs
1/2 cup vegetable oil
2 tablespoons water
1 cup mix-ins (chocolate chips, nuts, etc.)

Preheat oven to 350 degrees.   Mix all ingredients until well incorporated.  Drop by teaspoons onto greased cookie sheet. (12 to a sheet, they will spread) Bake for 11 to 13 minutes. Top will be pale. Allow to cool one minute on cookie sheet and then finish cooling on baking rack.  Store in an airtight container for several weeks.

For the variation pictured, I used a chocolate cake mix and Andes Candies baking chips. My mom uses butterscotch chips with a yellow cake mix.

Chocolate Covered Apricots & Cashews

Okay, I found myself standing at the pantry snacking on chocolate chips.  I know it's not a healthy habit, but sometimes you just need chocolate. I've had one of those days.  Being practical, I figured if I made a snack that had fruit and chocolate, it would be a little more healthful.

I put a small bowl over a pot of simmering water and poured 1 cup of chocolate chips in the bowl.  Over a medium low heat melt the chocolate.  Then I took dried apricots and dipped half  and lay them on wax paper to cool.  After dipping the apricots, I still had some chocolate left.  I poured a handful of cashews into the chocolate and stirred. Next, using a spoon, scoop the nut mixture into mini muffin cups.  Allow to cool until chocolate is hardened.

In the past, I have given these sweet treats as holiday gifts.  They would also be nice as a quick dessert after a meal.  Sometimes you just want a bit of sweetness, and not a whole dessert.  Personally, they will be an indulgence over the next week or so, when I want something chocolate. 

You can dip any dried fruit or nuts you choose.  Adam loves chocolate covered cranberries. Also chocolate covered Spanish peanuts are wonderful.  Let your imagination run wild with this one!

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Not So Wholesome Wednesday (chocolate truffles)

Okay, I know I promised Wednesday's to be wholesome recipes, but honestly I forgot.  So I am posting a not so wholesome recipe for chocolate truffles. 

I have been making these truffles for years.  They are so simple and rich.  They can be made in an afternoon and it's a great project to get the kids involved in.  All you need is some heavy cream, chocolate chips, and some toppings to roll them in.  Be creative and let the kids help pick the toppings. 

The truffles are also a great holiday gift. You can package 6 neatly into a 1/2 lb candy box and make a great impression.  Another suggestion, fill a decorative tin with a dozen or so, and gift it to a whole family.

recipe (yields about 2 dozen)

1 cup of chocolate chips
3/4 cup heavy cream
assorted toppings (nuts, sprinkles, cocoa, powder sugar, etc.)

In a double boiler (I used a metal bowl over a simmering pot of water), melt chocolate chips and heavy cream.

Whisk until smooth and shiny.

Transfer to a bowl and refrigerate for several hours or freeze for one hour.  Then using a 1" cookie scoop, scoop onto wax paper and refrigerate for 15 more minutes.

Then lightly roll the balls between your palms to form a smooth ball.  Immediately roll in toppings, such as sprinkles, colored sugar, Andes candies pieces, powder sugar, cocoa, etc.  If you want a hard shell topping dip into melted chocolate.

Refrigerate for several weeks in an airtight container.

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Chocolate Chip Bat Cookies

I love making little treats for the boys that make them smile.  The whole month of October I have been cutting their peanut butter and jelly sandwiches into ghosts.  Adam loves to show his classmates at lunch time his ghost-wiches. So after making the ghost treats for a party on Sunday, I thought I better make something Halloweenish for home.

When I was a young baker, I asked my mom to make chocolate chip cut out cookies. My mom explained it wouldn't work, but I insisted it would. So I made a dough, cut out my shapes, and proceeded to bake them. What I wound up with was a big blob on my cookie sheet. What I didnt' realize was chocolate chip cookie dough is much different that cut out dough and won't hold it's shape during baking.

Fast forward a couple years later, I discovered if I baked the cookies in a cake pan first, then cut out my shapes, it would work.  So this weeks treat for the boys is chocolate chip bat cookies. You can use any shape cutter you desire, just follow the simple steps bellow.

Preheat your oven to the temperature your cookie recipe calls for. Then line a 9 x 13 pan with parchment paper.

pan lined with parchment

Next prepare your favorite cookie dough recipe. I cheated and used a packaged cookie mix that yields three dozen cookies. Press dough into the bottom of pan in a 1/4" layer.

Mine baked for 16 to 18 minutes at 375 degrees.  Baking times will vary depending on thickness of dough in pan.  They are done with the cookies turn golden brown and not  longer wet looking.

Allow to cool in pan. Then using the edges of the parchment paper lift out of pan, and cut with any shape cutter you wish.

tip: don't throw out all the little cut out scraps....use them to make an ice cream sundae or put them in a container to save for a nibble here and there.

Wholesome Wednesday (Chocolate Banana Shake)

Okay, I literally have about 15 minutes before I need to take Brandon to library class. I just walked Adam to school and realized I haven't had breakfast.  So I opted for something quick and filling. This shake took about 30 seconds to assemble and blend. 

recipe

6 oz skim milk
2 tablespoons chocolate protein powder (low sugar, whey protein powder)
1 small banana
1/4 cup plain yogurt

So to make this super easy, I put all the ingredients into a tall travel cup and used my immersion blender. I mixed it for about 20 seconds until combined. (if you don't have an immersion blender use a regular blender or drink mixer)

The yogurt and banana give it a smooth and thick texture.  It's satisfying and tastes great.  Gotta go to library...happy Wednesday!!!