Chocolate Cupcakes

All “Stars” Chocolate Cupcakes

Ingredients:

• 2 cups sugar
• 1 1/2 sticks of butter
• 3 eggs, room temperature
• 1 Tbls vanilla
• 2 cups flour
• 3/4 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 1/2 cups milk

Directions:

• Cream butter and sugar until light and fluffy. Add in eggs, one a time, beating well after each addition. Beat in vanilla.
• Combine flour, cocoa, baking soda, salt, and baking powder and add to the butter and sugar mixture alternating with milk. {I do 1/2 cup of milk, about 1/3 of the flour mixture, and then repeat twice more.} Beat well after each addition.
• Let the cupcakes cool and then split in half with a serrated knife.
• Pipe frosting {or spread with a knife} onto the lower half and place top half of cupcake back on. Frost the top of the cupcake and then place the stars in the frosting.
• This recipe is just delicious and the frosting really takes it over the top! I just know you’re going to fall in love with Cool Whip Frosting just like I did!
• Reece was so surprised and so excited to give these cupcakes a try. He asked me why they were for him and I said, “Because you always try your very best, every single day, and that makes me very proud of you!”
• He wanted to know if he had to say each word in order to eat the cupcakes…
• I love that Cool Whip Frosting is made with real milk and butter and it’s a lot better for you than the other stuff :) It’s a great product to have on hand because you can store it in your freezer and then pull it out when you need it. You can find some killer Cool Whip Frosting recipes on their Pinterest board.

Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients:

Brownie:

• 1/2 cup unsalted butter (1 stick), cut into pieces
• 4 ounces unsweetened chocolate, chopped
• 1/4 c Andes creme de menth baking chips
• 1 1/4 cups granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 tsp mint extract
• 2 large eggs, room temperature
• 1/2 cup (65 grams) all purpose flour
• 1/4 teaspoon salt

Mint Filling:

• 1/2 cup unsalted butter (1 stick), softened
• 2 c confectioners’ sugar
• 1 Tbls water
• 1/2 tsp mint extract
• 4 drops green food coloring

Chocolate Ganche:

• 1 cup heavy whipping cream
• 1 cup (8 ounces) bittersweet chocolate, chopped

Directions:

• Preheat oven to 325 degrees. Prepare an 8×8 inch baking dish by lining it with foil and set aside.
• Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
• Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
• Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.

For the filling:

• Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
• Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. We’re almost done!

For the chocolate ganache:

• Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
• Pour the whipping cream over the chocolate and whisk until nice and smooth.
• Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
• If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.

Note : -

Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.

Peanut Butter Cap’n Crunch and Chocolate Bars

Peanut Butter Cap’n Crunch & Chocolate Bars

Ingredients

    5 cups Cap'n Crunch Peanut Butter Cereal
    1/2 cup Mini Semi Sweet Chocolate Chips
    1 tbsp sprinkles (optional)
    3 tbsp Butter
    1 bag (10 oz) Marshmallows
    1/3 cup Creamy Peanut Butter

Instructions

    In a 13 x 9 casserole dish, line with foil and coat with cooking spray. Set aside.
    Combine cereal, chocolate and sprinkles in a bowl. Set aside.
    In another bowl, microwave butter for 45 seconds. Repeat until butter is melted.
    Add marshmallows and peanut butter to the melted butter. Stir and microwave for 45 seconds. Continue to microwave until marshmallows are melted.
    This step must be done quickly - Add cereal to marshmallow mixture. Stir to combine. Press firmly into the casserole dish. Let it cool before cutting into squares. Decorate with extra sprinkles. (optional.)

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Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

1.     1 box cake mix, devil’s food flavor
2.     1 can (21 oz) cherry pie filling
3.     3 eggs
4.     2 sticks butter, at room temperature
5.     12 oz cream cheese, at room temperature
6.     2 cups powdered sugar
7.     1 tsp vanilla extract

Directions

•     Pre-heat oven to 325 degrees. Butter/spray cake pan.
•     Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
•     To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
•     Frost cake and serve.

cookies butter sea salt chocolate chips cookies

cookies butter sea salt chocolate chips cookies

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

 

Makes 5 cups

1.     5 cups Rice Chex cereal
2.     10 ounces melting white chocolate OR vanilla flavored Almond Bark
3.     1 cup crushed candy canes
4.     1 cup powdered sugar

How To Do :-

• Pour 5 cups of Chex Cereal into a large bowl.  Melt white chocolate/almond bark according to the package directions.  Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes
• In a large zipped top bag or covered container, add the powdered sugar. Pour the chocolate covered cereal/candy canes into the large bag or container.  Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
• Discard excess powder and enjoy!
• Store at room temperature up to 2 weeks, if it lasts that long!

Chocolate Graham Crackers

Chocolate Graham Crackers

For the crackers:

1 1/4 cups of whole wheat flour
1/2 tsp salt
1/2 cup cocoa powder
1 cup of dark brown sugar
1 tsp baking powder
1/2 cup (1 stick) butter
4 tbsp milk
2 tbsp honey

Do:

1. Cream the butter with the brown sugar
2. add in the flour, salt, baking powder, and the cocoa powder
3. add the honey and the milk
4. mix just until ingredients are combined  (will form a ball in the bowl)
5. wrap and chill for at least 15 minutes
6. pre-heat the oven to 350F
7. roll the dough into a rectangle (about 1/4 - 1/8 inch - but really who measures)
8. cut into squares or rectangle using a pizza cutter
9. sprinkle with about 3 tsp of raw sugar (this is optional)
10. bake on a parchment lined sheet for 15 - 20 minutes
11. when you smell the chocolate - they  are most likely done
12. watch them carefully because the bottoms will burn

Enjoy plain

 or like me...
with pb and berries!