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Tag Archives: cocoa

NYE Ball Drop Cupcakes!

Ball drop Cupcakes7Delicious 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  Ball Drop Cupcakes8

  • 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!) 🙂

Ball Drop Cupcakes5

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

Ball Drop Cupcakes3

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

Fruit Loop Confetti Cups!!Raspberry Confetti KissesCotton Candy Fizz Confetti cookies!

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Chocolate Football Cookies!

Chocolate Football Cookies!

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.

Football Cookies!!!

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

Football Cookies!!!!!Other desserts that use this cookie recipe:

Chocolate cut-out cookiesTriple Chocolate Truffle CupsEspresso Cookies!!!Cadbury Egg Cookie Cups!!!!

 

Creamy Chocolate Pie

Creamy Chocolate Pie
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.

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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?!??

Paulas Pie 4
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.

Not-so-homemade pie crustAdd hot milk slowly...

  • 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!

Creamy Chocolate Pie!


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:

Fruit Loop Pie!German Chocolate PiePecan and chocolate pieRaspberry Truffle Tart

Peanut Butter Fudge Cupcakes

Peanut Butter Fudge Cupcakes
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)

Peanut Butter Fudge Cupcakes!!!

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:

Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!Peanut Butter Caramel Sauce

Dark Chocolate Espresso Cookies

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Espresso Cookies!!!

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???

Espresso Cookies!!!

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.

Dark Chocolate Espresso Cookies!

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!!

Chocolate Espresso Cookies!!!

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

Espresso Cookies!!!

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

Brownie Oreo Cookie CupCinnamon Roll Cheesecake!!Chocolate molten lava cupcakesGerman Chocolate Pie!

Chocolate Fudge Cut-Out Cookies!!

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Chocolate cut out cookies!

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.  Russia with Megan

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!

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!)

Chocolate cut-out cookies


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.

Cut out cookies with Royal Icing!

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

Cut out cookie pops

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-outsMy 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  

Royal Icing!!!


Other fun cut-out cookies to try:

Sugar cookie cut-outsHoney cut-out cookiesGingerbread Cookies!Easy Easter cut out cookies

Butterscotch Caramel Cheesecake

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:

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