Decorated Easter Chocolate Cookies – A Hip a Hop a Hippidity Hop

I started decorating cookies with royal icing in December and I’m hooked!  This was my favorite fun batch of cookies yet!  The bunnies and eggs are just too cute!!  Instructions for decorating and the royal icing recipe can be found in my first post on decorating sugar cookies here.  Give it a try!

Chocolate Rolled Cookies

• 1 cup butter
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 3 cups all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Directions:

 

1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.

 

2.)  With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.

 

3.)  Beat in egg, coffee or liqueur, and vanilla.

 

4.)  Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).

 

5.)  Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

 

6.)  Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling-pin, and you also don’t need to add as much extra flour (as you would without the parchment).

 

7.)  Cut out desired shapes with cookie cutters and place on a baking sheet.

 

8.)  Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

 

9.)  Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.

 

10.)  Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.

 

11.)  Decorate as desired

Chocolate Chip Cinnamon Scones – Tease Your Taste Buds

Scones … what could be better than Chocolate Chip Cinnamon Scones and Coffee or tea?  One bite into this scone will tease your taste buds with the deliciousness of chocolate and a slight hint of cinnamon and before you know it your plate will be empty. Enjoy!

Ingredients

•                     2 cups all-purpose flour
•                     1/3 cup sugar
•                     1/2 teaspoon cinnamon
•                     1 teaspoon baking powder
•                     1/4 teaspoon baking soda
•                     1/2 teaspoon salt
•                     8 tablespoons unsalted butter, frozen
•                     1 Cup Chocolate Chips
•                     1/2 cup sour cream
•                     1 large egg

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, cinnamon and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source:  Adapted from Allrecipes

Peanut Butter Cup Carmel Corn

WARNING:   Highly Addictive

• Do you like popcorn? √
• Do you like Peanut Butter? √
• Do you like Chocolate? √
• Do you like Carmel Corn? √

Answering yes to the above you need to make this now.  This is seriously good Carmel Corn.  Enjoy!

Ingredients:

• 20 cups popped popcorn (about 2 bags of
• popcorn) (or 1 cup kernels)
• 2 1/2 tablespoons butter
• 2/3 cup packed brown sugar
• 2/3 cup light-colored corn syrup
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup honey roasted peanuts
• 2 cups peanut butter chips
• 1/2 tablespoon vegetable shortening
• 2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 250° F.

Place popcorn in a large bowl. Spray two large shallow baking dishes with non-stick cooking spray. (I found that a roasting pan was just the perfect size.)

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 3 minutes. Remove from heat and stir in peanut butter and vanilla.  Pour over popcorn, stirring to coat.

Transfer coated popcorn in the prepared baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely then break into pieces. Stir in peanuts.

In a microwave-safe bowl, combine the peanut butter chips and vegetable shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over the popcorn and toss to combine.

In a microwave-safe bowl, melt the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, stirring every 30 seconds).  Transfer to a Ziploc bag and cut a small corner of the bag and drizzle over the popcorn. Place the two pans in the refrigerator until chocolate has hardened. Break into small pieces and serve.

 Yields: 20 servings

Source:  sweetpeaskitchen.com

Happy Valentine’s Day – Chocolate Valentine’s Day Cookies – Experience the Love

Happy Valentine’s Day!

I must confess, I’m an eternal romantic at heart, I always have been, and I always will be – it is in my soul, it is part of me.  Romance makes your spirit sing and your soul take flight.  Love breathes life into your poetry, into your art, into your music … into every fiber of your being, magnifying all that is beautiful and real.  Today, and every day, is a celebration of love and of life … love for yourself … and love for that someone special in your life!  Happy Valentine’s Day!

One of my loves is chocolate, especially dark chocolate.  Another love is sugar cookies, but chocolate surpasses that love and I was happy to discover a recipe for chocolate rolled cookies that is really good and I could practice my new-found love of decorating cookies.  Give it a try and experience the love.  Enjoy!

Chocolate Rolled Cookies

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)

1 teaspoon vanilla extract

1/2 cup cocoa powder

3 cups all-purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

 

Directions:

 

1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.

 

2.)  With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.

 

3.)  Beat in egg, coffee or liqueur, and vanilla.

 

4.)  Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).

 

5.)  Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

 

6.)  Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling-pin, and you also don’t need to add as much extra flour (as you would without the parchment).

 

7.)  Cut out desired shapes with cookie cutters and place on a baking sheet.

 

8.)  Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

 

9.)  Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.

 

10.)  Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.

 

11.)  Decorate as desired.

 

Recipe Source- Glorious Treats

 

Valentine’s Day Cookies – Pretty in Pink

I decorated my first batch of sugar cookies with royal icing in December and loved the results so much I couldn’t wait for the next holiday to decorate more cookies. Valentine cookies were fun to decorate, after all, what girlie girl doesn’t love pink?!

To make these cookies refer to my previous post for the recipe and how to decorate cookies using royal icing.

Creamy, Dreamy Old Fashioned Rice Pudding

Creamy, dreamy, old fashioned rice pudding – daydreaming of yesteryear and a little boy named “Pudding Boy” who grew up on a farm. When times were simple and everything was made from “scratch”, pudding was no exception.  Pudding Boy is a nickname that was given to my Dad when he was a little boy.  As the name would imply, he loved pudding – all pudding, and thus, the name Pudding Boy was born.  When I have listened to my Dad talk about his childhood it is immediately apparent that he loved his childhood, his mother’s baked goods, trips to the market with his Dad and life on the farm by the expression on his face, the twinkle in his eyes and the love in his heart. 

And as I made the rice pudding, I could not help but think of Pudding Boy, my Dad, and what a fantastic kind, warm, and loving Dad he is, and how much love I have for him in my heart.  Food plays such an important role in our lives and in our memories … and so today, make your Dad’s favorite treat and share the priceless gift of you with him!

Enjoy!

Creamy Rice Pudding

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

 Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.

Source:  Allrecipes.com

Black Bottom Cupcakes

Can’t you just feel a chocolate craving coming on?  I’ve been back on track, eating healthy after the holidays and then something happened.  I had the most intense chocolate craving and I thought of my favorite cupcake.  They are moist, chocolate cupcakes filled with cream cheese and chocolate chips … ahhhh chocolate craving satisfaction to the max.  Sometimes we just need to indulge.  Enjoy!

Black-Bottom Cupcakes
The Great Book of Chocolate, David Lebovitz

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped (I used chocolate chips)

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Chocolate Chip Cookies

Who can resist chocolate chip cookies?!  I have tried many different chocolate chip cookie recipes over the years and this is by far the best.  They are appropriately named as “The Best Chocolate Chip Cookies”. 

 

The important question is “Can you eat only one”?

 

The recipe is below or can be found here.

 

Best Chocolate Chip Cookies

Prep Time: 20 MinutesCook Time: 10 Minutes Ready In: 1 HourServings: 24

“Crisp edges, chewy middles.”

Ingredients:

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour

1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.	Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

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Chocolate Chip Cheesecake – The Best!

This is a cheesecake lovers dream – every bite is creamy, smooth, and filled with chocolate chips … mmmmm impossible to resist!  I’ve made this cheesecake for years - everyone loves it!  That is, everyone that likes Cheesecake.  I have a cute “kids tell it like it is” story to tell.  I made this for a recent family get-together and my niece’s youngest son tried a piece and said “this is yucky”!  Moments later he came into the room where I was and asked if I had made the cheesecake and when I said yes, he replied “I didn’t care for the flavor”.  LOL     That sounds like ”mommy intervention”!

It’s easy to bake and the process of keeping it in the oven (with the oven temperature off) for at least an hour after it has baked somehow prevents it from cracking! 

Chocolate Chip Cheesecake

 Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese (at room temperature)
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips or regular size chocolate chips
• 1 teaspoon all-purpose flour

 

 Directions:

1.	Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
2.	Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
3.	Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve

Buckeye Candy

I never heard of “Buckeyes” until I moved to Ohio … and my hips wish they hadn’t heard of Buckeyes either!     Ohio’s nickname is the “Buckeye State”.  Ohio received its nickname because of the many buckeye trees that once covered its hills and plains.  These candies are supposed to look like the nuts that come off the Buckeye Tree.  I’ve never seen a buckeye tree, but these buckeye candies are to die for!!  If you love Reese’s Peanut Butter Cups … lookout hip because you will be popping these into your mouth one after the other!  Enjoy!!

Buckeye Balls

 Ingredients:

1 1/2 cups creamy peanut butter1/2 cup butter, softened 1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar6 ounces semi-sweet chocolate chips 2 tablespoons shortening

Directions:

1.	Line a baking sheet with waxed paper; set aside.
2.	In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3.	Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4.	Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set