Showing posts with label Valentines Day. Show all posts
Showing posts with label Valentines Day. Show all posts

Sunday, January 27, 2019

Double Chocolate Caramel Cookies / #OurFamilyTable

Valentine's Day is the day I became engaged to my husband, which makes it one of my favorite days of the year. I would love to say that every year we go all out and celebrate like crazy, and although we have done that a lot of years, most of the time life gets in the way and it becomes just another busy day. 
So this year, as part of my plan to make Valentine's Day, extra special, I thought it was time to make these Double Chocolate Caramel Cookies. These cookies taste amazing! The caramel flows from the chocolate heart, and mixes with the chocolate cookie for an awesome, creamy chocolatey taste that you will love, and won't be able to forget. Plus, they make a great gift for your special someone!


Double Chocolate Caramel Cookies
(printable recipe at end of post)

6 ounces Semi Sweet Baking Chocolate 
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cup Flour
1/2 teaspoon Baking Powder
Caramel Baking Chips (3 per cookie)
Creamy Caramel Chocolate Hearts


Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted. 
  Stir in sugar.
Add eggs, one at a time. Mix until completely blended.
Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
Add 3 caramel chips to each ball of dough.
Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes. 
While the cookies are baking, remove the appropriate number of caramel candies from their foil. 
Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!





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Double Caramel Chocolate Cookies

ingredients:

  • 6 ounces Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cup Flour
  • 1/2 teaspoon Baking Powder
  • Caramel Baking Chips (3 per cookie)
  • Creamy Caramel Chocolate Hearts

instructions:

  1. Microwave the chocolate and butter in a large microwaveable bowl on high for 2 min, or until butter is completely melted. Stir butter and chocolate together until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time. Mix until completely blended.
  4. Combine the flour and baking powder together, and add it to the bowl. Mix well. The dough will be very soft. Cover and refrigerate for at least 2 hours, or overnight.
  5. Use a 1 ounce scoop to make balls of dough on a baking sheet lined with parchment paper.
  6. Add 3 caramel chips to each ball of dough.
  7. Reroll the dough to incorporate the chips. Bake at 350 degrees for 10-12 minutes.
  8. While the cookies are baking, remove the appropriate number of caramel candies from their foil.
  9. Place a caramel heart on each cookie immediately upon removing them from the oven. Enjoy warm, or place in a tin for gift giving!
Created using The Recipes Generator








Wednesday, February 12, 2014

Hearts and Kisses Valentine Popcorn!


Here is a quick, cute Valentine popcorn that everyone will love! 
It is quick to make, uses minimal ingredients, and it is pretty much loved by all.
And, it looks pretty!
Hearts and Kisses Popcorn
 2 bags Popped Popcorn
1 cup White Candy Melts
Valentine Conversation Hearts
Mini Hershey Kisses
1 cup Pink Candy Melts


Pop your popcorn. Let it cool. That happens pretty fast anyway!
Melt the white candy melts in the microwave or a double boiler.
Pour the melted white candy melts over the popcorn
and mix well so they are all coated.
Spread the covered popcorn out over a baking sheet.
Place conversation hearts in the popcorn, trying to get it to
hold to the popcorn with the wet candy melt.
Do the same thing with the mini kisses, placing them
where you want them. Let dry.
Melt the pink candy melts in the microwave or double boiler.
Place the melted pink melts in a squeeze bottle, 
and squeeze all over the popcorn, hearts, and kisses.
Go in one direction. . . . . .
and then in the other. This looks pretty, but it is also to 
secure the candies to the popcorn. You really can't 
use too much pink!
Once the popcorn is dry, gently break it into pieces .
Serve in cups or plastic bags tied with ribbons!

Thanks for dropping by The Freshman Cook today!
 



Monday, February 10, 2014

Chocolate and Cherry Cake Pudding from an "oops"!

Every once in a while, I find myself facing a dilemma because I have made some food, usually from a recipe I am trying to create myself, or put my spin on, and some where along the way it goes all haywire! So, my dilemma is ~ what do I do with the food that didn't work out? In this case, the food in question is 24 mini cupcakes that I made with a new to me recipe from a cook book I received for Christmas. I changed it a little, and added a red swirl into the batter, and they looked great. Then I took a bite~very dry and not very good! So disappointing! The only thing I could think to do is make bread pudding, but from a cake? I wasn't too sure. I read a little bit about cake puddings and if they could be done. The consensus was that they were often soggy because cake absorbs so much more of the milk than bread does. But, I thought it was worth a try. So I cut the cupcakes into small pieces and left them to dry out. I made a basic bread pudding, with a few additions, and it is very good. It is rich and has the deep flavors that are found in bread puddings. I added cherry infused dried cranberries and milk chocolate chips, and I am so happy I could turn my "oops" in a "yum"!

 Chocolate and Cherry Cake Pudding
 23 mini Cupcakes-baked
4 Eggs
2 cups Heavy Cream
1/3 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla
dash Salt
1/3 cup Cherry infused Dried Cranberries
1/3 cup Milk Chocolate Chips

Preheat oven to 325 degrees.
These are the cupcakes I started with. They look so pretty,
but they don't deliver on taste. So, on to Cake Pudding!
Cut the cupcakes into small pieces.
In your mixing bowl, add the eggs, cream, sugar,
cinnamon, vanilla, and salt.
Beat together and mix well.
Fill your ramekins 1/2 full with cupcake pieces.
Add chocolate chips and cherry cranberries.
Add more of the cupcake pieces and more chocolate chips 
and cherry cranberries. All of these things are 
divided between the number of ramekins you use. I used 3,
and they are 5 ounces each. You may get more or less,
depending on the size of your ramekins. You can also 
use an 8'x8" baking dish also.
Fill the ramekins with the egg and cream mix.
Fill to the very top.
Ready for the oven. 
Cook for 40-45 minutes. They are done when 
you can insert a knife in the center, and it comes out clean.
Let cool slightly. Eat when warm.
These would be great for your Valentine's Day dinner!

Thanks for dropping by The Freshman Cook today!
I am so glad you did!