Cutie Pies – Mini Peanut Butter Pies

They are cute aren’t they?  Not only are they cute but they are the bomb … satisfying your craving for chocolate and peanut butter all in one luscious bite.  Go ahead, get out your baking supplies and ingredients … you won’t be disappointed.  ENJOY!

Cutie Pies –  PEANUT BUTTER PIES WITH CHOCOLATE CRUST

Ingredients:

Chocolate Crust:
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 teaspoon kosher salt
1 stick unsalted butter, cold
4 tablespoons Crisco
Yolk from 2 large eggs
6 – 8 tablespoons iced coffee (Ice water will work as well.)

Peanut Butter Filling:
1 cup creamy peanut butter
1 package (8 ounce) cream cheese, softened
1 teaspoon vanilla
1 1/4 cup confectioners’ sugar
1 package (8 ounce) Cool Whip, thawed

Chocolate Drizzle

1 cup semi-sweet chocolate chips
1 tablespoon Crisco
Chopped peanuts (optional)

Let’s begin with the crust.

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.

 Source:  www.inspiredbycharm.com

Candy Cane Fudge Kiss Cookies

This year it was time for me to mix it up and try some new Christmas cookie recipes.  I had to have chocolate .. and mint is a nice addition.  Besides tasting wonderfully delicious, these cookies are also pretty and festive to look at.  The dough requires chilling for a couple of hours … then into the oven they go.  An easy, delicious recipe … why not add them to your Christmas cookie repertoire?!

Candy Cane Fudge Kiss Cookies

Ingredients:

1 1/2 cups semi-sweet chocolate chips

1 3/4 cups all purpose flour

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup walnuts, finely chopped

1 cup confectioners sugar

40 candy cane white chocolate kisses

Preparation:

Melt chocolate chips, let cool and set aside.  Whisk flour, cocoa, baking powder and salt in a large bowl to blend.  In a separate bowl cream together butter and brown sugar using a mixer on medium speed until creamy.  Beat in eggs, vanilla and melted chocolate until combined.  Add dry ingredients into wet mixing until combined.  Stir in nuts.  Cover cookie dough and refrigerate for 1 hour.  Preheat oven to 350 degrees F.  Roll about 1 tablespoon of dough into a 1-inch ball.  Roll balls in confectioners sugar and place 1-inch apart on an ungreased cookie sheet.  Bake 12-14 minutes until cookies are set and tops are cracked.  Let sit for one minute and then gently press a chocolate kiss in the center of each cookie.  Transfer to a cooling rack and cool completely.

Storage tip:  Refrigerate in an airtight container in a single layer for up to 2 weeks or freeze up to 1 month.  Redust with confectioners sugar if needed.

Recipe Source:  EverydaySisters

Chocolate Raspberry Danish – Dark and Decadent

Chocolate Raspberry Danish

Are you craving dark chocolate and do you want to make something that is quick and easy and filled with dark chocolate and topped with fresh raspberries?  Then … you need to make this now.  These danish are ridiculously easy and really good.  I rarely use “packaged” items such as crescent rolls and prefer to make everything from “scratch” … this is one exception.  Indulge and … ENJOY!

Ingredients

• 1/2 cup cream cheese
• 2 Tablespoons sugar
• 1 Teaspoon vanilla
• 1 Tablespoon Dark Unsweetened Cocoa Powder
• 1 can crescent rolls
• 1 cup fresh raspberries
• Powdered Sugar

Instructions

1. Begin by combining the cream cheese, sugar, vanilla and chocolate in a small bowl.
2. Roll the crescent roll dough out and press the perforations together.
3. Slice the dough into 8 equal squares.
4. Top each square with a spoonful of the cream cheese mixture.
5. Pile the raspberries on top of the cream cheese.
6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
7. Place in the oven at 375° for 12-14 minutes or until golden brown.
8. Let cool and sprinkle with powdered sugar.

Chocolate Raspberry Sauce – How Sweet It Is

Do you love chocolate?  (silly question)  Do you love raspberries?  You will love this sauce!  I have enjoyed loved this sauce on my chocolate ravioli, ice cream, and frozen yogurt.  Enjoy!

Source:  freshpreserving.com

Makes about 6 (8 oz) half pints.  “This incredible sauce has limitless potential! It is decadent, rich and fantastically versatile. Serve over ice cream, cheesecake or fruit. It makes a sure-to-be-appreciated hostess gift.”

You will need:

1/2 cup sifted unsweetened cocoa powder
1 package regular powdered fruit pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving 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 crushed raspberries and lemon juice in a large stainless steel 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.

Chocolate Ravioli filled with Chocolate Cannoli filling:

Zucchini – Gotta Love It- With Chocolate, That is

Gardens are overflowing with zucchini, mine included.  I happen to like Zucchini – I like it in pasta, I like it grilled, I like it with chocolate.  I’m  starting to sound like the Green Eggs and Ham Book!  LOL

Do you like Zucchini?  Or must you disguise it, hidden in chocolate?  Either way this chocolate zucchini bread rocks!  It is moist and chocolate and only the most discerning of palates can tell there is zucchini in there.  There is a good reason it received 4-1/2 stars out of 5 on Allrecipes.com by 500+ reviewers.  So whether you like zucchini or not, go and make this bread … ENJOY!

INGREDIENTS:

2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 cup vegetable oil 2 cups grated zucchini

1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.	In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.	Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.SOURCE:  Allrecipes.com

Chocolate and Pasta Lovers Unite – Chocolate Ravioli with Cannoli Filling and Chocolate Raspberry Sauce

Chocolate Ravioli with Chocolate Cannoli Filling and Chocolate Raspberry sauce – A Pasta Princess Original – Time for some creative pasta!

I’ve never had chocolate pasta, nor have I made it.  I am a firm believer that one can never have too much chocolate or pasta.  My inspiration came from my recently canned jars of chocolate raspberry sauce.  In thinking about a creative approach for pasta I came up with chocolate ravioli filled with chocolate cannoli filling.  What a great accompaniment to my chocolate raspberry sauce!  I tried the ravioli warm and I tried them cold and I prefer them chilled.  Get creative, get pasta, get chocolate!  ENJOY!

Chocolate Ravioli Ingredients 

2 1/3 cups Flour
1/2 cup Cocoa powder
3 Large eggs
1/3 cup Water

Combine flour and cocoa in mixer.  Make a well in the middle and add eggs.  Slowly stream 1/3 cup water into the mix – while running – until dough comes together. Attach the dough hook and knead until smooth, approximately 6 minutes.  Wrap tightly in plastic wrap, allow to rest at least 10 minutes.

Roll dough through a pasta machine to desired thickness.  Using a ravioli form, lay out a sheet of pasta and fill with chocolate cannoli filling.*  Put the top sheet of pasta on, roll with rolling pin to ensure all air bubbles are released and pop out your ravioli.  Store in fridge if eating the same day, otherwise, put on a cookie sheet and put the ravioli in a freezer.  Once frozen they can be stored in a freezer zip lock bag until ready to be devoured.

To cook the ravioli bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli from the water, dip in cool water to halt the cooking process.

Serve warm or cold, dusted with powdered sugar or drizzled with sauce.

Chocolate Cannoli Filling*

• 12 oz whole milk Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar
• 3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).

 

Coming later … chocolate raspberry sauce.

Spring is Here – My Cupcakes Grew Flowers!

I’m so excited to “spring ahead” with the clocks this weekend which means in no time at all Spring will be here and soon I will be working in my flower and vegetable gardens and feeling the warmth of the sun.  I walked around my flower beds the other day and noticed that my lilies, tulips and daffodils are already above the ground and growing, ready to emerge into beautiful flowers.  In the meantime, why not “grow” your own instant edible flower cookies!  They are easy to decorate and make a visually stunning presentation for your next party or get together.  Celebrate spring with flower cookies!  Enjoy!

The Ultimate Sugar Cookie

• 3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2-1/4 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1/4 tsp salt

Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. combine flour, baking powder and salt. Add to creamed mixture, mixing on low-speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.

For detailed instructions on how to decorate sugar cookies with royal icing you can refer to my earlier posting here.

Chocolate Cake – If you are a chocolate lover this is the cake dreams are made of!

I have baked this cake on numerous occasions and I am 99% convinced that this is only chocolate cake recipe I will ever bake.  It is chocolate heaven – moist and delicious. However, I did branch out and try a new frosting which has now become my favorite chocolate frosting – combined with the cake it is absolute perfection!

Chocolate Cake German Style

Ingredients:

• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1-3/4 cups flour
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon baking powder

Preheat oven to 350 degrees.  Grease two 9-inch round cake pans; line with wax paper and grease again.

In a large bowl, combine oil, eggs, buttermilk, sugar and cocoa.  Beat with an electric mixer on low speed until well blended, 2 to 3 minutes.  With mixer on low speed, gradually add 1 cup hot water, beating until well incorporated.  Add vanilla.

Combine flour with baking soda and baking powder:  Add to egg mixture and beat thoroughly until well blended.  Turn batter into prepared cake pans.

Bake 25 to 30 minutes, or until tops of cakes spring back when lightly touched.  Let cakes cool in pan 15 to 20 minutes, then remove to racks to let cool completely.  When cool, fill cake layers with frosting in between and frost top and sides of cake.  Refrigerate cake, and bring to room temperature before serving.

Source: 365 Great Chocolate Recipes

Chocolate Frosting: (Ina Garten)

•  ounces good semisweet chocolate (recommended: Callebaut)
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Chocolate Mint Truffles

Chocolate Mint Truffles – 3 ingredients – easy, easy, easy!  I love recipes that are this easy and look so beautiful!  Enjoy!

1 package Oreo cookies (I used mint Oreo)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes…I’ve used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate (melting chocolate, semi-sweet or dark chocolate can be used)
1/2 lb white chocolate

Directions:

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes or overnight.

Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. (You can also melt chocolate in a zip lock bag in the microwave.  Cut the tip from one corner when melted and drizzle over truffles) Let cool.

Store in airtight container, in refrigerator.

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