Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Sunday, September 4, 2016

Chocolate Football Cookies/ #SundaySupper

It's football season! For me that means lots of fun foods, like cheesy appetizers, colorful drinks, spicy wings, and these chocolate football cookies! Today we are talking football, or at least football food, which is my favorite part of the game, and these football cookies are a fun treat for any fan! They take some prep and planning, and they are totally worth the time! You can even freeze the cookies once they are cooked. Then just let them thaw before you decorate!

Chocolate Football Cookies
(printable recipe)
Makes 5-6 dozen cookies, depending on size

Sugar Cookies
4 3/4 cups Flour
1/4 cup  Dutch Process Cocoa Powder
3 teaspoon Baking Powder
pinch of Salt 
2 cups Butter, softened
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract 

 Royal Icing
 6 oz. Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 

Preheat oven to 350 degrees. 

In a separate bowl mix together flour, cocoa powder, baking powder and salt. Set aside. In a large mixer bowl, cream butter and sugar together until fluffy. Mix in eggs and almond extract. Mix dry ingredients into wet ingredients, a little at a time, until it is all incorporated and the dough comes together.
The dough needs to be chilled. Roll a spatula full of dough between 2 sheets of parchment paper. The dough should be 1/4" thick.Cover the dough with parchment paper. Place on a cookie sheet, covered with plastic, into the refrigerator. Do this until all the dough is rolled between pieces of parchment. By the time you are done, the dough you put on the cookie sheet first will be done.
 Start cutting the dough with the cookie cutter. Place the cookies on a baking sheet and cook for 8-10 minutes. Make the frosting recipe. When cookies are done, let them cool for 5 minutes, then remove to a cooling rack to cool completely. 
Fill a decorating bag with frosting. Start decorating the football cookies as shown above. Use a #2 tip for everything. Let dry completely.

For more detailed directions on making the cookie dough and the frosting, read how I have made them in the past. 
Thanks for stopping by today! Happy Baking!

Scroll down the page to see how the rest of the #SundaySupper family is celebrating football this year! Thank you so much to Coleen from The Redhead Baker for hosting today's fun event!

Main Dishes
Side Dishes
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, June 29, 2016

Cookie Butter and S'mores Mousse Cups

When I plan parties, I like to make food that is different from previous get-togethers, and unique enough to be remembered. So I have spent a lot of time getting a menu together for the upcoming 4th of July holiday. These Cookie Butter and S'mores Mousse Cups are a mix of two of my family's favorite flavors. S'mores because it's a reminder of summer fun! Just one taste and memories of past summers flood my mind. The cookie butter is a new family favorite, that definitely adds a distinct flavor, and I think you are going to like it in this dessert!

S'mores Cookie Butter Mousse Cups
(printable recipe)
Makes 4, 4 ounce cups
5 Graham Crackers, crushed
1 cup Heavy Whipping Cream 
6 ounces Milk Chocolate -chopped
1/2 cup Whole Milk
6 ounces Cookie Butter
Marshmallow Cream
Mini Marshmallows
Graham Cracker Sticks

Crush the graham crackers in a food processor or place them in a plastic ziplock bag, let out the air, and roll over them with a rolling pin. Set aside.
Whip the heavy whipping cream until soft peaks develop. There is no need to add sugar to the whipping cream. Set in the fridge for a few minutes.
Chop the milk chocolate and melt in a double boiler. Once it is melted, heat the milk in the microwave until it is warm. Level 5 for 30 seconds is good, but your microwave may be different. You want the milk hot, but not boiling. Pour the hot milk into the chocolate, stirring constantly until the milk is integrated into the chocolate. It will be soupy. Turn heat off on the stove.
Take 1/4 cup of the whipped cream and set aside. Fold the rest of the whipped cream into the chocolate mix. Let the mix cool slightly, then place it into a pastry bag, and refrigerate it for at least an hour. I did not cut the pastry bag at the bottom. Do that right before we put the chocolate mix into the serving cups. All the mix fit into the bag and then I folded the bag down and used a chip clip to hold it closed. That way it won't leak out. I put it in a big cup and set it in the fridge. 
 Place the cookie butter in a bowl and add the 1/4 cup of whipped cream you put aside. Mix together thoroughly.    
Place some of the crushed graham crackers in the bottom of each cup. Add 1/4th of the cookie butter mix on top of graham crackers into each cup.
Add another layer of crushed graham crackers on top of the cookie butter. Then add a layer of the chocolate mousse. Top the mousse with a scoop of marshmallow cream, and then add some mini marshmallows on the top. Use a lighter or a kitchen torch to toast the marshmallows and the marshmallow cream. Add a graham cracker stick to the cup.

Thanks for joining me today! 

Here are some other 4th of July recipes you might enjoy!:



Tuesday, June 14, 2016

Chocolate Peanut Butter Stuffed Mini Cheesecakes

Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
Chocolate Peanut Butter Stuffed Mini Cheesecakes
 (printable recipe)
Makes 12 cheesecakes

3/4 cup crushed Pretzels
1/4 cup Melted Butter
12 oz. block Cream Cheese, softened
1/3 cup Sugar
1/4 cup Heavy Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup Vanilla flavored Syrup
1 teaspoon Vanilla Extract
24 mini Reese's Mini Peanut Butter Cups
Milk Chocolate Blocks
Heavy Whipping Cream
1/4 cup Creamy Peanut Butter 
1/2 cup Powdered Sugar
4 tablespoons Milk
Reese's Mini Pieces

Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
Pour crushed pretzels in a bowl and mix in the butter.
Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
 Thanks for joining me today! 

Here are some other recipes you might enjoy!


Friday, June 10, 2016

Dad's Triple Chocolate Cookies

With Father's Day coming up, I find myself in my yearly "what to buy my dad" dilemma. Over the years, I have gotten him just about everything he could use or want, and some things he didn't!! I get frustrated buying him things that, a few months later, I find in the closet, unused and unopened! As I thought about what do to this year, and trying to find something unique and special for only him, I decided to bake him some cookies! He is a huge chocolate lover, and he loves when I bake for him! So what in the world took me so long to decide this is the gift for him? I don't know. Sometimes I tend to overthink these things when really, I need to remember that often "simpler is better". I  know he will love Dad's Triple Chocolate Cookies,(and so will you) and my "what to buy dad" dilemma is solved!

Dad's Triple Chocolate Cookies
(printable recipe)
Makes 2 dozen cookies

1 cup Butter~softened
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
3 tablespoons Powdered Chocolate
2 cups Flour
8 ounces Dark Chocolate Chips
5 ounces White Chocolate Chips

Mix together the butter, both sugars, baking soda, eggs, vanilla, and powdered chocolate. Add the flour and mix until combined.  Add white chocolate and dark chocolate chips and mix together with a spoon.
 Use a cookie scoop and place dough onto parchment covered baking sheet. 
 Bake at 350 degrees for 9-10 minutes.
Cool on a rack, wrap them up and make your Dad smile!

Thanks for stopping by today!

Here are some other cookies you might like:



Sunday, May 29, 2016

Summertime S'mores / #SundaySupper

It is finally the official start of summer, and I am excited! How about you? I love the warm weather, cooking and eating outdoors, and backyard parties! I am going to my first official summer party this weekend, and I am happily bringing along these Summertime S'mores as my contribution to the festivities. The beauty of these  S'mores is that they can be made ahead of time, and taken to the party with just a couple last minute fixes before serving! When they are served, they can be eaten by simply picking them up and taking a bite, or maybe some of your guests prefer to use a fork~that works too! These Summertime S'mores are your same campfire S'mores you love, only elevated!

Summertime S'mores 
(printable recipe)
Makes 12
1 package Honey Graham Crackers
2 tablespoons Butter~melted

Chocolate Ganache
6-7 ounces Milk Chocolate
1/4 cup Heavy Whipping Cream

Marshmallow Cream
1 Egg White
3/4 cup Light Corn Syrup
3/4 cup Confectioner's Sugar~sifted
2 teaspoon Clear Vanilla 

Crush the graham crackers in a food processor, or put graham crackers in a plastic bag and crush by rolling a rolling pin over them. They should be crushed to a fine consistency.  
Place the crushed graham crackers in a bowl and add butter. Mix together until all the graham crackers are wet. Set aside.
Chop up the chocolate into evenly sized pieces. Use a double boiler, on low heat to melt the chocolate. If you do not have a double boiler, use a smaller pot to sit inside a large pot. Place a couple inches of water in the large pot. Do not let the bottom of the small pot touch the water in the large pot.
Once the chocolate is melted, heat the heavy whipping cream to a warm temp, in a small pot, or microwave. Once heated, pour it in to the melted chocolate, a little at a time, stirring until blended.
While your chocolate is melting, place 1 tablespoon of the graham cracker mix into each cavity of the pan. Tamp the graham cracker down. Refrigerate until ready to add chocolate.
Pour chocolate onto each graham cracker base. Leave room at the top for the marshmallow cream. Refrigerate until chocolate becomes firm.
Beat the egg white, and corn syrup on high until the mix doubles in volume, about 10 minutes. Reduce the speed to low and add the confectioners sugar. Mix together. Mix in vanilla. Refrigerate until cold and slightly firm. Once it is cold, place a small scoop on top of each chocolate, and refrigerate until firm.
Remove s'mores from pan by pushing up from the bottom. If you use a cupcake pan, edge along the inside with a toothpick until it loosens. Place on plate, or if you are transporting these to your party, place them in a pan with a lid. Refrigerate until ready to serve. Add several mini marshmallows to each s'more. Use a kitchen torch to brown marshmallows and a bit of the cream.    Serve and Enjoy!

Several tips you might find helpful:
1. These can be refrigerated after the marshmallows are browned.
    You will still be able to taste the burnt marshmallow flavor.   
2.  I used Trader Joe's Milk Chocolate Bar, called the Pound Plus.  
     It tastes amazing. They make a semi sweet chocolate bar also.
3. The marshmallow cream should be refrigerated, and can be 
    made a day ahead of time. 
4. I used a pan from Norpro that has remove bottoms in each cavity.
   A mini cupcake pan will work also.

Thanks for joining me today! Scroll down and see what the rest of the #SundaySupper family made today, as we celebrate Potlucks!

Thank you to our host today, T.R. Crumbley who blogs at  Gluten Free Crumbley!

Sides and Salads
The Main
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement