by Kimberly | Jan 10, 2011 | chocolate, food
I got to bring something to a birthday party this past weekend and had most of the ingredients for these, so I went with a new recipe. I liked the crisp in them and of course the addition of a little hershey’s chocolate on top.
1 stick unsalted butter, softened
1 cup brown sugar, packed
1 egg
1/2 tsp vanilla
1 cup flour
1/4 tsp baking powder
1 cup rice krispies
4 oz semi-sweet chocolate chips
mini hershey bars
Tools: mini muffin pan, small cookie scoop, stand mixer, measuring spoons and cups, spatula
Cream butter, sugar, egg, and vanilla. Mix dry together and add to wet. Fold in cereal and chocolate chips.
Spray muffin pans and bake at 350 for about 12 minutes. Makes approximately 30. Remove from oven when done. Immediately put 1/2 of a miniature hershey bar in the top. Let cool completely.
by Kimberly | Dec 23, 2010 | chocolate
My Mom does make some great things when she follows recipes. She knows I am kidding when I say this, but she also knows its partly true…her lack of following directions when she bakes – kinda whatever she wants to put in there is what goes.
Well, let me tell you – these were in the fridge when I got home, and they were so good…so here is her recipe!
2 brownie mixes (1 supreme, 1 regular)
mix according to directions – so you’ll need eggs, oil, and water)
4 cups mini marshmallows
1 1/3 cup semi-sweet chocolate chips
3 T butter
1 cup peanut butter, creamy
2 cups rice krispies.
Brownies mixes to package, spread in 10×15 pan (sprayed and foiled) and bake according to directions, or about 15 minutes at 350.
While hot, sprinkle marshmallows on top (1 whole bag). Return to over for 3 minutes.
Take a knife, dipped in water, and spread out the marshmallows. Let cool.
Mix the pb and chocolate chips and butter, over low heat, till melted. Stir. Take off heat and add in rice krispies.
Spread over brownies.
Chill, cut, and serve at room temp.
Enjoy!
by Kimberly | Dec 17, 2010 | chocolate
Deep chocolate with york peppermint candies and a mint buttercream filling. Yum.
I took a hint for the cookie from The Novice Chef and then made it my own. Thank you!
Here you go: great for kids of all ages…
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tbsp butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup York mini candies (the ones that look like m&ms)
Cream wet, add dry. Bake at 350 for 9-11 minutes. Let cool completely.
1 sticks unsalted butter, softened
1.5 cups powdered sugar, sifted
2 t milk
2 t peppermint extract
Cream butter for about 5 minutes. Add in sugar and keep beating for about 5 total minutes. Add in milk and extract. Beat a little more till light and fluffy.
Then put buttercream in between 2 cookies and enjoy!
by Kimberly | Nov 13, 2010 | chocolate
A friend who had one of these brownies said they were like fudge. Not fudge brownies, just fudge. I’ll take that as a compliment. These were delicious. I made them to celebrate a friend’s birthday. She liked them with some coffee ice cream. I just used dark chocolate sauce and cool whip. Either way – just eat them. Thank you Dorie.
1/2 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick butter
3 oz unsweetened chocolate (I used baker’s)
3 oz bittersweet chocolate (I used hershey’s dark)
2 T coffee
1 cup sugar
3 eggs
1 t vanilla
6 oz milk chocolate chips (I used hershey’s milk)
1/2 cup chopped walnuts (down from 1 cup)
Glaze:
6 oz white chocolate (I used hershey’s white)
1/3 cup heavy cream
Sift all the dry together and set aside. Melt chocolate and butter and coffee over medium heat. Add in sugar. Add in eggs one at a time, add in vanilla. Add in dry. Fold in nuts and chocolate chips.
Bake at 325 in greased and foiled square pan for 35 minutes (I had to cook mine for another 9), so just check it. You don’t want to overcook.
Cool for 20 minutes. Flip out onto cooling rack. When completely cool, then glaze. Heat cream to boiling (watch carefully as not to scald), pour over white chips, then pour over brownies. Set in fridge to chill for at least 20 minutes.
Enjoy!
by Kimberly | Nov 5, 2010 | chocolate
Finally bought some Nutella when my parents were here over the summer. Got around to using it tonight for these yummy cookies.
Chocolaty – with a hint of hazelnut goodness known as Nutella.
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
Cream, then combine dry. Fold in chips. 350, greased cookie sheet, small cookie scoop, 11-12 minutes depending on cookie sheet and other variables. Mine cooked perfectly at 11:30, but check it the first time around at around 10 to see how far you have to go to get that perfect doneness.
Enjoy.
by Kimberly | Nov 3, 2010 | chocolate
Here is another good blondie recipe from my Durham/CH cafe friend, Sara Foster. These make a lot so I’ll be dishing them out to folks tomorrow.
4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3 sticks, unsalted butter, softened
4 cups packed brown sugar
4 eggs
1 T vanilla
2 cups semi-sweet chocolate chips
1 1/2 cup chopped pecans
Combine dry. Cream sugar and butter, add in eggs then vanilla. Mix with dry. Fold in nuts and chips.
Bake in greased 17×12 shallow pan. Press the batter into the pan. Bake for 35-40 minutes at 325. Enjoy!
I got to bring something to a birthday party this past weekend and had most of the ingredients for these, so I went with a new recipe. I liked the crisp in them and of course the addition of a little hershey’s chocolate on top.
