Tag Archives: cocoa

NYE Ball Drop Cupcakes!

Posted on December 28, 2015 by Ruthanne

Delicious chocolate cupcakes topped with whipped chocolate buttercream and a white chocolate truffle all dressed up for New Year’s Eve! Happy New Year to you!

These fun little cupcakes are an easy and fun way to ring in the New Year. I used Lindt White Chocolate Truffles for the NYE ball, and my very yummiest chocolate buttercream. Aren’t they cute???

Ball Drop Cupcakes4

Here is how we put these fun little party desserts together:

INGREDIENTS:

One boxed chocolate cake mix (or your favorite recipe) plus eggs, water and oil to make according to package.
2 sticks of salted butter, softened
2 sticks of unsalted butter, softened
3 cups of powdered sugar
1/2 cup of cocoa powder
24 Lindt white chocolate truffles
24 decorative picks (I got mine at Target)
24 New Year picks (I got mine at CK products)
Gold food coloring dust (I got mine at CK products)

DIRECTIONS:

Unwrap 24 Lindt truffles and put a decorative pick all the way through each one.
Use a clean (food only) paint brush and some water to paint the truffle gold using the coloring dust. Hold the truffle by the pick and mix dust with water until it forms a thick paste and can be painted onto the truffle. This may take two coats to smooth it out.
Allow painted truffle to dry on a plate or some parchment paper.

Ball Drop Cupcakes1 Ball Drop Cupcakes2

Make cake mix according to box instructions and divide evenly among 24 cupcake liners placed in a cupcake tin.
Bake according to box, and cool completely.
Make frosting by adding softened butter, powdered sugar and cocoa together in a large mixing bowl and beating on high until light and fluffy.
Place frosting in a large zip-top bag fitted with a decorating tip, and pipe frosting on each cooled cupcake.
Decorate with a truffle and with NYE cupcake picks.
Enjoy! (and remind everyone to NOT eat the picks!) 🙂

My thoughts: These are fun and yummy treats!!! It takes a little time to paint the truffles, but they are such a creamy and yummy addition to this cupcake!

So, Happy 2016 to each of you!!! Enjoy!!! ~r

Other fun New Year’s dessert ideas: (click on the photo to see the recipe)

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Posted in Candy, Cupcakes and tagged Ball drop cupcake, best, chocolate, chocolate buttercream, cocoa, confetti, cupcake, gold ball, gold food coloring, Lindt truffle, New years cupcake, New years eve, new years eve cupcake, New years eve dessert, New years eve party, New years eve recipe, NYE cupcake, recipe, sparkles, stars. Bookmark the permalink.

Chocolate Football Cookies!

Posted on September 1, 2014 by Ruthanne

These soft and chewy chocolate cut-out cookies make the perfect little footballs! Are you ready for the season to start? Kick it off with these adorable treats!

NFL football starts this week with a Thursday night game against the Packers (GO PACK GO!!!!!!) and Seattle. Let the season of fun tailgating and snacking begin!!!

These are seriously the yummiest chocolate cookies ever, and the PERFECT, not-sticky, dough for cookie cutters. I’ve used this recipe SO many times here on easybaked. When I thought about making football cookies I automatically defaulted to this wonderful family recipe. I promise, you will love it!!!

Here’s how they are made: (printable recipe)

INGREDIENTS:

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Roll out cookie dough on floured counter. I roll mine thick, so I get nice and chewy cookies.
Cut into football shapes using a football cookie cutter and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
Bake for 10 to 14 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before moving- this allows the cookie to “set”.
Frost as desired. I used royal icing in a zip-top bag with a corner clipped off to decorate these. You can click here for my royal icing recipe and instructions for use. You could also use regular icing or even melted white chocolate.
Allow icing to harden up before stacking.

My thoughts: These are so cute, and so yummy that I kept wandering by the table just took look at them while they hardened up. I couldn’t help but smile every time….and eat one. Which was bad, because I’ve eaten too much fry bread here on the Navajo Nation and I need to diet! They are irresistibly good…so I quickly have given them all away! Happy football season everyone!!! Bring on the fun!!!!! ~r

Other desserts that use this cookie recipe:

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Posted in Cookies and tagged baking, chocoate, chocolate, cocoa, cookie cutters, cookies, cut-out cookies, dessert, football, fun, Green Bay Packers, idea, NFL, party, sports, tailgate. Bookmark the permalink.

Creamy Chocolate Pie

Posted on November 16, 2013 by Ruthanne

This is a new take on a chocolate pudding pie. So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be. She and my Uncle Jim have literally travelled the world and done the most interesting things. They are great story tellers and a family meal with them is a treasure.

I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”. How can you resist trying a pie with a name like that?!??

The chocolate flavor in this pie filling is extraordinarily good. Very rich and dark. I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

1 1/2 cups sugar
2 tablespoons cornstarch
5 tablespoons of cocoa
3 egg yolks, beaten
2 cups hot milk
1 stick (1/2 cup) butter. melted
1 1/2 teaspoons of vanilla

DIRECTIONS:

Prepare a graham cracker or a plain baked pie crust. Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package. If you have a favorite crust recipe, now’s the time.
In a large, heavy saucepan, combine dry ingredients together.
Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Add butter and egg yolks and mix well.
Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well. Cook it until it is a very thick custard like consistency. Mine actually boiled before it thickened enough.)
Remove from heat
Mix in vanilla.
Pour into prepared pie crust and chill several hours or overnight.
Enjoy!

My thoughts: Such an easy way to get your chocolate fix! This pie is soooo good with a cup of coffee and a little whipped cream on top…YUM! Thank you for sharing your wonderful dessert with us Aunt Paula! Enjoy your latest Caribbean adventure!! ~r

The other lonely (yet yummy!) pie recipes of Easybaked:

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Posted in Pies and tagged baked pie crust, baking, chocolate, chocolate flavor, chocolate pudding pie, christmas, cocoa, creamy, custard, dessert, family recipe, holiday, pie, pie crust, pudding, recipe, thanksgiving, whipped cream. Bookmark the permalink.

Peanut Butter Fudge Cupcakes

Posted on September 28, 2013 by Ruthanne

These mini fudge cupcakes are topped with the creamiest peanut butter frosting ever! If you like peanut butter and chocolate together you will LOVE this recipe!!

Ah peanut butter… I just crave it sometimes! Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view). These cupcakes are easy to make and they won’t last long! Here’s how to make them: (printable recipe)

INGREDIENTS: (makes about 40 mini cupcakes)

Cupcakes:

1 1/2 cups of dark chocolate chips
1 stick (4 oz.) salted butter
2 T. cocoa powder
4 egg yolks
6 egg whites
pinch of salt
1/2 c. sugar

Frosting:

3 sticks (1 1/2 cups) butter (softened to room temperature)
1 cup of creamy peanut butter
3 cups powdered sugar
1 Tablespoon vanilla
One bag of mini Reese cups (optional for decoration)

DIRECTIONS:

Preheat oven to 350 degrees
In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
Whisk cocoa powder into melted chocolate.
Add egg YOLKS and whisk until smooth. Set aside.
Add a pinch of salt to the egg whites and whisk until foamy.
Add sugar gradually to egg whites while beating on high until medium peaks form.
Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
Add remainder of egg whites and fold in gently until completely incorporated.
Spoon batter into mini-cupcake liners in tins (fill about 3/4 full) and bake at 350 degrees for 10-12 minutes.
Remove from oven and cool completely.
To make frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
Add powdered sugar and beat on low until combined and then on high until light and fluffy.
Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
Top each cupcake with a mini Reese Cup and a sprinkle of cocoa powder (as desired)
Enjoy!

Peanut Butter Fudge Cupcakes!!
My thoughts: Yum….! Yep, that pretty much sums up my thoughts…mmmmm….! I hope you enjoy these as much as I am right now!!!

Other peanut butter-y recipes you will love:

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Posted in Cupcakes and tagged baking, chocolate, cocoa, cupcakes, dessert, flourless chocolate cake, fudge, mini cupcakes, mini dessert, peanut butter, peanut butter cups, peanut butter frosting, Reese Peanut Butter Cups. Bookmark the permalink.

Dark Chocolate Espresso Cookies

Posted on August 22, 2013 by Ruthanne

Dark chocolate cookies infused with espresso powder. Once you’ve had one you will be craving a plateful!!! They are really easy to make, and since they are a cut-out cookie they can be made in any shape you want. Aren’t the plain round ones so fun though???

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

2 sticks (1 cup) butter, softened
1 1/2cups sugar
2 eggs
3 teaspoons vanilla extract
3 teaspoons instant Espresso Powder
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

DIRECTIONS:

Cream together butter and sugar in a large mixing bowl.
Mix in eggs and then cocoa.
Place vanilla and Espresso Powder together in a small cup until coffee dissolves. Add this mixture to the batter and mix until completely incorporated.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Wrap in plastic and chill for at least one hour.
Allow cookie dough to soften a little at room temperature
Preheat oven to 350F degrees.
Roll out cookie dough on floured counter.
Cut into desired shapes and place on a parchment-lined baking sheet.
Bake for 8 to 11 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before removing cookies from paper.

You can serve these cookies plain, or with a little cocoa powder sprinkled on top, or you can ice them.

I iced these with royal icing that I added a little espresso powder to.

For my royal icing recipe and techniques, click here.

To get the tiny heart shape at the center I used a little melted chocolate. While the icing is still liquid, pipe a little circle just a bit above the center of the cookie. Use a tooth pick to pull down through the icing and the chocolate, making a heart. Allow the icing and chocolate to harden completely. Enjoy!!

My thoughts: These are SO GOOD!!!! I’m on a diet….and I wanted to eat them all….but I didn’t. I gave them away. sigh.

These are simple to make and probably the easiest cut-out cookie dough I’ve ever worked with. Not sticky or fussy at all! I adore anything with coffee in it, so I would add even more espresso powder next time. Make them to your taste by adjusting the amount you add. Paired with a cup of coffee, they are just…..perfect! Enjoy!!! ~r

A few other desserts that would go well with your coffee:

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Posted in Cookies and tagged baking, beautiful cookie, best cut out cookie recipe, chocolate, chocolate cookies, cocoa, cocoa powder, coffee, Cookie, cut out cookie, dessert, espresso, espresso powder, instant espresso, mocha, recipe, royal icing, royal icing recipe, sweets. Bookmark the permalink.

Chocolate Fudge Cut-Out Cookies!!

Posted on May 24, 2013 by Ruthanne

The rich dark cocoa flavor of these cut-out cookies sets them apart as one of the yummiest cookies I’ve ever had!!

This weekend was a special treat — my good friend (and fellow baker/blogger) Megan came to visit me from Pennsylvania. We met in 2010 on a mission trip to Russia and we have been best of friends ever since.

Megan and her mom and sisters create the most beautiful and unique cakes I’ve ever seen, and they blog about life and caking on their blog Happily Ever Cakes. Megan has such great decorating ideas and she promised to share some of her recipes and techniques with me this weekend.

We spent hours in the kitchen (often accompanied with friends who wanted to help and learn too!) It was so much fun, and I’m so excited to share with you all the things I learned!!

Holding our personalized mug cupcakes–technique coming soon to Easybaked!
Such a fun weekend!

I wasn’t sure which project to tell you about first, so I decided to begin by dedicating this post to some truly yummy chocolate cut-out cookies.

Megan wanted to prove to me that royal icing isn’t always a tedious mess…. but honestly, royal icing is a tedious mess no matter what your technique or recipe (in my humble opinion!)

They are cute. Super super cute cookies. But 24 cookies took three of us about 3 hours….which means if I’d done them alone they would have taken me 9 hours….yeah.

So there are a lot of pictures because this will likely never happen again.

We even put some of them on lollipop sticks which was a really fun way to display them.

When Megan suggested a royal icing project I immediately thought of this great family recipe. I’d never made them as a cut-out cookie or attempted to bake them with sticks inserted, but I thought it would be worth experimenting with since they taste SO good. The verdict?? These dense chocolate cookies are easy to cut into shapes and worked great with or without lollipop sticks. The dark cookie really made all the fun colors in our frosting stand out too!

Ready for the recipe? (printer friendly recipe)

INGREDIENTS: (makes 24 large cookies)

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

DIRECTIONS:

Preheat oven to 350F degrees.
Add butter, sugar, eggs, vanilla and cocoa together in large mixing bowl.
Blend on medium speed with a mixer until smooth.
Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
Wrap in plastic and chill for at least one hour.
Allow cookie dough to soften a little at room temperature
Roll out cookie dough on floured counter. If you are adding sticks, you will want to roll the cookies out thick (about 1/3″)
Cut into desired shapes and place on a parchment-lined baking sheet. Insert lollipop sticks, if desired, by gently pushing stick into cookie about 1- 1 1/2 inches. You will need to arrange cookies to fit with sticks on top of cookie sheet.
Bake for 8 to 11 minutes until the edges are firm.
Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool completely before moving- this allows the cookie to “set” around the stick. Even when it is cooled, handle it with care. It takes a little time for the cookie to harden around the stick.
Frost as desired. A simple powdered sugar glaze will be delicious on these, or if you want to get fancy (and have a nice hard surface on your cookie) click here for Megan’s royal icing recipe and instructions for use.

Fun chocolate cookie cut-outs My thoughts: These cookies are SO yummy. I’m not usually a huge fan of cut-out cookies, but these are truly worth the effort of rolling out and cutting! I like them thick- even if you don’t add sticks to make them into pops. They are so much fun all set up in a vase~ what a perfect way to serve cookies at a party! You could wrap these in cello bags and tie them with cute ribbons too- a perfect favor for a wedding or shower! Hope you have fun with these treats!!! Enjoy!! ~r

Other fun cut-out cookies to try:

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Posted in Cookies and tagged baking, chocolate, chocolate cookies, chocolate cut-out cookies, cocoa, cookie pops, cut-out cookies, dark cocoa, fun cookies, icing gels, lollipop sticks, party favors, recipe, royal icing, sugar. Bookmark the permalink.

Butterscotch Caramel Cheesecake

Posted on November 16, 2012 by Ruthanne

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust . A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving? Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie? This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth. Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
1/4 c. butter

Cheesecake:

2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. butterscotch chips (melted)
1 c. heavy whipping cream
3 tsp. vanilla

Caramel Topping:

32 Kraft caramels (unwrapped)
1/2c. butter
1 can (14oz.) sweetened condensed milk

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted butter. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make caramel topping during this time.)

Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
Pour caramel over the top of the cooled cheesecake, spreading to edges.
Refrigerate overnight
Remove bottom of pan when cheesecake is thoroughly chilled.
Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.

My thoughts: A flavorful creamy cheesecake. I love the gingersnap crust– that adds a lot of the fall spice to this. I ADORE caramel- so there’s a lot of it on this cheesecake. If you want less, simply halve the recipe and be happy!! Have a wonderful Thanksgiving with your family and friends!!!! Enjoy! r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

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Posted in Cheesecakes and tagged baking, butterscotch, butterscotch cheesecake, butterscotch chips, caramel, caramel cheesecake, caramel sauce, cheesecake, cocoa, Cream Cheese, dessert, dessert ideas, fall flavors, food, ginger snap crust, ginger snaps, gingerbread, heavy whipping cream, holiday dessert, Kraft caramels, philadelphia cream cheese, recipe, seasonal flavors, springform pan, thanksgiving, unique dessert, whipped cream. Bookmark the permalink.

Chocolate Cookies – New Zealand Style!

Posted on April 27, 2012 by Ruthanne

Tiny, crunchy chocolate and coconut cookies with a delicious chocolate glaze- SO good!

I love food blogs- particularly ones that major in fun desserts! One of my favorite Saturday morning activities is to read through all my favorite blogs and enjoy the photos. This past weekend Aimee from Clever Muffin posted a recipe that I simply HAD to try. This doesn’t happen very often, as I prefer creating to copying–but the photos of these little cookies just screamed MAKE ME!!! So I did.

I love them– truly LOVE these cookies. They are so light and crunchy and cocoa-y. I will be adding these to my permanent recipe collection and making them again….soon.

These are called Afghan Biscuits. One of the things I love about Aimee is that she’s from Australia and she calls cookies “biscuits”, powdered sugar “icing sugar”and her mom her “mum”. I also love that the world is such a small place that I can get a recipe from a friend in Australia and here I am 3 days later eating New Zealand-ish “biscuits” in my living room. So. Much. Fun.

Anyway, Aimee has the history of these cookies on her blog. She says they were invented in the 1940’s, possibly as a means to send cookies to loved ones away at war in WW2. She says they “post” (so cute!) beautifully. I know several of you have ones you love far away from you– here’s a great idea for a cookie that keeps well in the mail. Are you ready for the recipe??? I’m really excited to share it with you!

INGREDIENTS:

Cookies:

14 T. butter -softened (I know, awkward measurement…had to convert 200 grams for you though and the alternatives were 1.76 sticks of butter OR 0.88 cups of butter….so yeah….you choose.)
1/2 c. sugar
1 t. vanilla extract
2 T. cocoa powder
1 1/2 c. flour
1 c. lightly crushed cornflakes
1 c. shredded coconut

Icing:

1 c. powdered sugar
2 T. cocoa powder
Water (1-3 T.) to make a good spreading consistency.
Almond slivers (to garnish)

DIRECTIONS:

Heat oven to 250 degrees.
Place 1 c. shredded coconut on a small cookie sheet and place in oven for 10-15 minutes until it is dried and crunchy— not browned– just dry and crunchy. Remove from oven and cool.
When coconut is cool, use your hands to crush it up into smaller pieces, set aside.
Heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Use an electric beater to cream sugar and butter together, add vanilla.
Add flour, cocoa and coconut, beating until well combined.
Add cornflakes and beat on low speed until just combined.
Use a small cookie scoop to spoon batter onto parchment paper.
Bake at 350 degrees for 12-16 minutes.
Allow cookies to cool before frosting.
Make icing by combining powdered sugar, cocoa and water until you have a smooth glaze that doesn’t run off the edges of the cookies.
Top cookie with icing and one almond sliver.

My thoughts: These are SO good. SOOOOOOOOOO good. Many thanks to Clever Muffin for the inspiration! Go check out her blog– you will love it! Enjoy!!!!!! -r

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Posted in Cookies, Travel Recipes and tagged afghan cookies, baking, chocolate, chocolate glaze, cocoa, coconut, cookies, cookies from Australia, corn flakes. Bookmark the permalink.

Chocolate Mousse Cake

Posted on January 17, 2012 by Ruthanne

This wonderful cake recipe is courtesy of my Uncle John. He has made this cake for family gatherings for years now and it is one of my favorites. I think I’d have tried it sooner if I’d known how EASY it is. There’s nothing better than a really easy dessert that looks this fancy!

INGREDIENTS:

1 boxed chocolate cake mix- I like Duncan Hines! (with oil/eggs/water to make according to directions)
2 packets of Dream Whip (I’d never heard of this– it comes in a box and was near the jello/pudding boxes at the grocery. There are 4 packets per box, and if you order them in a 6-pack at Amazon they are much cheaper than in the store.)
3/4 c. milk
1 t. vanilla
3T. cocoa powder
3T. powdered sugar
one container of pre-made chocolate frosting.

DIRECTIONS:

Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit and place it in the bottom of each pan so that it comes out easier).
Cool cakes completely on a wire rack and while they are cooling make your mousse.
Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave. Heat until frosting is melted into a hot fudge consistency.
Use a large serrated knife to level your two cakes.
Place 1st cake on serving plate, leveled edge up.
Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
Refrigerate until serving.

My thoughts: WHO KNEW you could melt frosting and make such a wonderful fudge-like topping? Learn something new every day. Uncle John sometimes adds peppermint extract to the mousse– so yummy– and I had the thought while I was making this that a layer of raspberry preserves somewhere in the middle would be amazing. I think you will just love this mousse. It is so creamy and flavorful.

If you live in Africa and cant find Dream Whip PLEASE don’t ask me what to substitute– I have no idea what this stuff is…it’s MAGIC 🙂 and I love it!

Curiosity got he better of me…. here’s what Dream Whip is: click here (I still think it’s magic.)

Enjoy this recipe friends! Thanks for the inspiration Uncle John!!! -r

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Posted in Cakes, Easy recipes and tagged baking, chocolate, chocolate ganache, cocoa, dessert, dream whip, easy dessert, fancy dessert, layer cake, melted frosting, mousse. Bookmark the permalink.

Peppermint Chocolate Drops

Posted on January 12, 2012 by Ruthanne

I love new products in the grocery store. Love them. Last week, on an end cap there was something intriguing: Jet-puffed Mallow Bits by Kraft. My store had them in plain and peppermint. They are exactly like the tiny crunchy marshmallow bits found in hot chocolate packets….but in sprinkle form (and in yummy peppermint!).

I tossed a container in my cart and immediately began to daydream about all the wonderful things I could put them in….these cookies are just the beginning….don’t be surprised if you see these little pieces of crunchy happiness in another post soon.

These little chocolate drops have a rich cocoa flavor. They are just FULL of mini chocolate chips and gooey peppermint marshmallows…. *love*

INGREDIENTS:

1 c. margarine
1 1/4 c. sugar
2 eggs
1/2c. cocoa
2-3 c. flour
1 t. baking soda
1/4 t. salt
2 c. mini chocolate chips
2 c. Mallow Bits in peppermint

DIRECTIONS:

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Cream together margarine and sugar.
Use a mixer to beat margarine and sugar together for 2 minutes on medium until fluffy.
Beat in eggs, one at a time.
Beat in cocoa.
Add flour, salt and baking soda and mix by hand (dough will be very thick).
Add chocolate chips and mallow bits.
Knead dough together until smooth (add more flour if too sticky to knead)
Roll teaspoons of dough into balls and place on parchment paper on a cookie sheet. (I use a Small Cookie Scoop to make my cookies all the same size)
Bake at 350 for 8-10 minutes.
Cool on parchment paper.