Tag Archives: dessert

Black Raspberry Cream Cupcakes

Posted on April 6, 2012 by Ruthanne


These chocolate cupcakes have a creamy black raspberry filling and are topped with the BEST buttercream frosting I’ve ever tried.  Ever.

When my recipes get pinned on Pinterest and I want to be entertained, I go and read the comments on them.  My favorite are the ones about how incredibly unhealthy my recipes are.  One person figured out how many carbs there were in my Salted Caramel Cookie Cups and was APPALLED.  (If you aren’t counting carbs I really think you’ll like them though!)  We are not dedicated to healthy dining here….not even pretending.

My other favorite comments are from the people who are horrified that I use cake mixes instead of baking things from scratch.  I love cake mixes- LOVE them (EASY baked- right?!?).  We recently had a local bakery that went on Cupcake Wars and (of course!) we had to try some of their cupcakes.  They made a chocolate blackberry cupcake that was beautiful- but dry….all I could think was– this would have been SO much better if it had been a cake mix–and then I had an idea……

A few weeks ago I made a gender reveal cupcake using Betty Crockers new “Fun da-middle” cupcake mix and I wondered if a dab of black raspberry jam in the middle would work (and not leak out).  I decided to experiment and I loved the results.

Frosting…..I also had a recent comment here from someone who “loathes” American buttercream frosting. I’ve never “loathed” ANY frosting, but I wondered about a good buttercream recipe for these cupcakes.  I called my friend Megan over at Happily Ever After Cakes since she sells cupcakes for special events and she gave me her favorite recipe.  She got it from a friend in England and had to convert the measurements.  It is the BEST frosting I have ever had- incredibly smooth and creamy.

Ready to make these?  Here we go:

INGREDIENTS:

DIRECTIONS:

    • Make cupcakes according to package.
    • Distribute white cream filling according to package
    • Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
    • Finish distributing batter over the top, according to package.
    • Bake according to package.
    • Cool completely.
    • Place both sticks of (room temp!!!) butter in a mixing bowl with the powdered sugar, and flavoring.
    • Beat on high until creamy, smooth and thick.
    • Add coloring until desired frosting shade is reached.
    • Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes (Megan recommended this video on You Tube for piping techniques).
    • Place a washed and DRY Blackberry on the top of each cupcake and sprinkle with edible glitter. (The glitter didn’t show up well in my pictures but it adds SO much to the finished product– I loved it!)
    • Store in a cool dry place- mine were just as good three days after I made them as they were on day one!   ENJOY!!!

My thoughts:  Every once in awhile I hit a recipe that I like more than any of the others.  This is one of those recipes.  It is easy (but looks complicated) and MOST importantly, it is soooo yummy.  I’m not kidding you about the frosting.  It is AMAZING.  Many thanks to Megan and Happily Ever After Cakes for sharing the recipe with me!!!!   Enjoy!  r-

Ok– I’m adding a note to this post because I just tried the yellow/white filling Fun-da-Middle mix with Raspberry jam, and the yellow/chocolate filling mix too.  I made them for a birthday party and just couldn’t resist adding a couple of pictures here for you– this is my new go-to cupcake recipe, I just love them!

Red Raspberry Cream Cupcake

Happy Birthday Megan!!!!!

(I love this Wilton’s cupcake display — it holds 23 cupcakes, which is perfect for 2 dozen– it leaves one cupcake without a place so you don’t feel guilty eating it up (which is exactly what I just did!)

A note on the new advertising:  I was invited to try WordPress’ new ad program- WordAds this week.  I signed up with reservations as I am more committed to getting recipes into your hands without annoying pop-ups and distracting ads (honestly, I leave sites that have too much of this).  I am trying it for a few months though (baking ingredients are expensive!).  If you are distracted by it or find anything about it offensive (we don’t get to choose the ads)- please let me know.  I’m hoping this works out well for all of us- but if it doesn’t I will opt out.  Thanks!! -r

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Easy Lemon Cut-out Cookies

Posted on March 25, 2012 by Ruthanne

These brightly colored Easter cookies have a hint of lemon and a creamy sweet filling.  This cut-out recipe is REALLY easy to roll out and I used Linzer cookie cutters to make them into fun sandwich cookies.

Cookies:

INGREDIENTS:

  • 1 c. margarine
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 2 T. whipping cream
  • 3 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar.
  • Add egg, vanilla and whipping cream and mix.
  • Add lemon juice and mix until completely combined.
  • Add dry ingredients and mix well.
  • To color the dough:  I divided the dough into 3 smaller bowls and colored it using Wilton Icing Colors.  I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
  • Use a little additional flour to make your dough a good rolling consistency.  Using a flour-coated rolling pin, roll the dough out on a flour-coated surface.
  • Cut your cookies using any cookie cutters you like.  I used Springtime Shapes Linzer Cookie Cutters and I just LOVE the way they turned out.  Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie.  It IS a little fussy, but worth it in the end!
  • However you choose to cut them, place the cookies on parchment paper- covered cookies sheets and bake at 350 degrees for 10-12 minutes (check for a slightly browned edge).
  • Cool and frost.

Frosting:

INGREDIENTS:

DIRECTIONS:

  • Cream together the powdered sugar and Crisco.
  • Add the milk and blend until a smooth spreadable consistency.  Divide frosting and color in as many colors as you want.
  • Frost and enjoy!

My thoughts:  I love these Linzer cookie cutters.  I got them last fall when I made cookies for both Halloween and Christmas and I’ve been waiting for spring to arrive so I could try this set out– they are just so much fun.

I really think you will like this dough– it rolls out beautifully even with no refrigeration ahead.  If you want an easier cookie, just use traditional cookie cutters and have fun with all the bright colors!   Enjoy!  r-

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Gender Reveal Cupcakes!

Posted on March 11, 2012 by Ruthanne

Is it a boy?  Is it a girl?  You’ll have to take a bite of this cupcake to find out!   Such a fun way to reveal the gender of a coming baby!!!

About a month ago I was on a mission to create some gender-reveal party desserts for my cousin Ericka.  I posted a gender reveal fudge cookie that she actually used and everyone loved.  She’s a teacher and her students loved the idea that the cookies held a “secret”.  I promised to post more recipes for gender reveal parties and this one is SO INCREDIBLY EASY!!!  It uses a cake mix and some food coloring and thats IT.  I was browsing the baking aisle a few weeks ago and came across a new product by Betty Crocker called “FUN da-Middles“.  It is a cupcake mix that comes with a creamy filling.  They come in both yellow and chocolate.  I simply HAD to try this (because who doesn’t love filling inside of anything??!!).  They work beautifully- easy to make and they bake up into the most beautiful cupcakes.  But I wondered if you could change the filling color without causing a recipe fail.

This was the result: so much fun!  Here’s how:

INGREDIENTS:

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Make cupcakes according to box- but instead of cutting a corner off the bag of cream filling and piping over cupcakes, pipe it into a bowl and color it 1st.
  • Color cream filling with Wiltons Icing color- it won’t change the consistency of the filling because it is a gel and you only need a TINY bit to create a bright color.
  • Place colored cream into a small ziptop bag.  Zip it shut, clip a corner of the bag off and pipe filling on to cupcake batter as directed on box.
  • Bake according to box and cool completely.
  • Mix 1/2 of a container of Cool Whip with a can of white frosting.
  • Clip the corner of a large ziptop bag and slide a cake decorator tip into the open corner.  Fill the bag with frosting, zip it closed and pipe generous amount on top of cupcakes.
  • Decorate as desired. (I used Wiltons candy melts in a Dessert Accents Candy Mold to top these gender reveal cupcakes).


Not having a baby?  Not throwing a gender reveal party?  These cupcakes can be customized for really any occasion or holiday.  Next weekend is St. Patricks day– so how about these?

…and in the middle:

My thoughts:  So fun to serve….so easy to make….why THANK YOU Betty Crocker!!!  Enjoy!

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Old fashioned Red Velvet Cake

Posted on February 23, 2012 by Ruthanne

Moist Red Velvet Cake topped with whipped Cream Cheese Frosting.

Every recipe has a story.  I’m learning this truth as I create in my kitchen and write recipes.  Even a brand-new recipe has a story to tell…the things that didn’t work, the layers that fell apart before you could assemble them, the smiles when you served it, the 1st taste of an experiment.

This recipe has a story.  My manager at work, Joe, grew up in a small town in southern Indiana and his Aunt Doris was known as the best baker in town.  His Aunt Alice found this recipe and when she gave it to Aunt Doris to make it, the result was the BEST Red Velvet Cake anyone had ever tasted.  In fact, at a local event called the Chelsea Jubilee two women got in a fight over this very cake at a dessert auction. Aunt Doris stepped in and said she was going home that instant to make a second cake.

When I heard this story, the 1st words out of my mouth were— “I simply MUST have that recipe Joe!”  So he spoke with his Aunt Alice and they dug it out of the archives of their family recipes for me.  It didn’t come with a frosting recipe (which is at least half the flavor of a cake) so I aimed for a whipped cream cheese frosting.  It is a REALLY good cake.  It is the very 1st “homemade” cake I’ve made that is VERY moist.  It is SO flavorful and it cuts beautifully.

I would consider getting in a fight for this cake.

The original recipe is called “Waldorf Astoria Cake” and here is how you make it:

INGREDIENTS:

  • 2 c. flour
  • 1/2 c. shortening
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 oz. red food coloring ( I didn’t add enough– your cake should be REALLY red- it is a lot of food coloring!!!!)
  • 1 t. salt
  • 2 t. cocoa
  • 1 c. buttermilk
  • 1 t. vanilla
  • 1 t. baking soda
  • 1 t. vinegar

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Spray 2- 8″ round cake pans with non-stick spray and cut a round piece of parchment paper to fit in the bottom of each one.  Spray top of parchment paper with non-stick spray as well.
  • Cream shortening and sugar together.
  • Add eggs, vanilla and food coloring and blend well.
  • Sift together flour, salt and cocoa
  • Alternately add flour mixture and buttermilk, beating together on medium speed until well mixed.
  • Mix vinegar and soda together in a small bowl.
  • Drizzle vinegar/soda mixture over cake batter and blend in on low speed.
  • Pour batter evenly into the two round cake pans.
  • Bake 25-30 minutes at 350 until a tooth pick inserted in the center of the cake comes out clean.
  • Cool in pan for about 10 minutes, run a small knife around the edge of each cake to loosen it and gently tip each cake over onto a cake rack to cool completely.
  • Frost between layers and on top and sides with whatever frosting you want.  I created a whipped cream cheese frosting for this and the recipe is below.

WHIPPED CREAM CHEESE FROSTING

INGREDIENTS:

  • 2 packets of Dream Whip (4 come in one box)
  • 3/4 c. milk
  • 1/2 t. vanilla
  • 4 oz. (1/2 brick) of softened Philadelphia Cream Cheese
  • 1/3 c. powdered sugar (divided)

DIRECTIONS:

  • Cream together softened cream cheese and about half of the powdered sugar.  Set aside.
  • Add remaining ingredients together in a large mixing bowl and stir until all powder is combined.
  • Mix with an electric mixer (beaters are ok, but I like to use my whisk attachment if you have one) on high until very stiff peaks form.
  • Add cream cheese mixture and continue beating on high until stiff and thick.
  • You can frost the cake immediately with this or refrigerate it covered.
  • Frost between the layers and on the top and sides.  Keep cake refrigerated until serving (it is oh-so-good served cold!!!)

Note: I made twice as much frosting as the recipe above (I wasn’t sure how much I’d need!) and that is why the layers on the pictured cake have PILES of frosting!  If you LOVE frosting, just double the recipe given above.  If you do, you will probably have some left over–but is that ever REALLY a problem???

Enjoy!    -r

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Easy Oreo Pops!

Posted on February 17, 2012 by Ruthanne

Chocolate-covered Oreos on a lollipop stick– perfect for any festive occasion!

INGREDIENTS:

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.

Here’s some pictures (worth a thousand words I hear!):

That last picture is intended to make you feel better about breaking a few cookies in the process.  I believe the Oreo package contains 30 cookies and I made 23 pops….7 “failures”.  The hardest part is simply twisting the cookies apart without the top cracking.  Just be gentle 🙂

DIRECTIONS (continued):

  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Top with confetti sprinkles immediately before the chocolate hardens.
  • Eat and enjoy!!!


My thoughts: I love Oreos so much that it hurts….and I am on a diet…and there were SEVEN broken cookies.  Sigh.  I just closed my eyes and *smelled* them…who knew Oreos smelled so good??!!  These pops were wrapped up in cute bags and given as Valentines treats– they are MUCH easier to dip than cake pops, which made me happy.  I hope you have a fun occasion coming up and get and chance to try these!   -r

4-28-12:  Just made these for a couple of bridal showers and put them into “bouquets”- SO fun and really easy.  Just make the pops, tie them up in little treat bags with tags (free pdf for the “i do” ones I used : Oreo Pop Leaf Tags) and poke them into floral foam in a cute container.

152 Comments

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Peppermint Crunch Bars

Posted on February 5, 2012 by Ruthanne

Crispy bars of fudge and peppermint topped with a chocolate glaze.

(I told you I would have to try another recipe with those wonderful little Kraft Mallow Bits!!)

INGREDIENTS:

  • 1 (8oz) package of Philadelphia Cream Cheese
  • 4 c. semi sweet chocolate chips (divided)
  • 4 c. crisp rice cereal
  • 2 c. peppermint Mallow bits
  • 12 T butter

DIRECTIONS:

  • Melt 2 c. of chocolate chips in the microwave in 30 second increments until completely melted and smooth.
  • Soften cream cheese in microwave until smooth and creamy.
  • Combine soft cream cheese and melted chocolate.
  • Add crisp rice cereal and mallow bits(save a few to sprinkle on top!).  Stir until completely coated with the chocolate mixture.
  • Press mixture into the bottom of a foil-lined 9 x 13 cake pan.
  • Melt remaining 2 c. of chocolate chips and butter in microwave until smooth.
  • Pour chocolate glaze over the top of peppermint crisps and sprinkle with remaining mallow bits.
  • Refrigerate for a few hours before cutting.  To cut: remove from pan using foil and cut into squares

My thoughts: Easy, fun and YUM!  Enjoy!

.

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Fudge cookies for gender reveal party!

Posted on January 27, 2012 by Ruthanne

So my cousin Erika messaged me this week asking for ideas for a gender-reveal party she’s throwing this spring.  For those of you uninformed folks (as I was a week ago)– a gender reveal party is where you break the “It’s a boy/girl” news to all your friends and family at a fun party.  I say– what better way to deliver good news than in a dessert??!!??  So I went to work and I have several ideas you will likely see here in the coming weeks.

Idea#1— a recycled recipe tweaked for the occasion.  Remember my chocolate bonbons?  Fun little fudge cookies with a hershey kiss inside.   Instead of a kiss, how about colored white chocolate?  Here you go:

INGREDIENTS:

  • 40-50 Wilton candy melt pieces in BLUE or PINK
  • 8 oz. Philadelphia Cream Cheese
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 2 c. all-purpose flour
  • 1 t. vanilla
  • Additional Wilton White Candy Melts
    for decorating as desired.

DIRECTIONS:

  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and vanilla and stir into a thick dough consistency.
  • Flatten about 1 tbs. of dough in your palm, place 2 candy melts (flat sides together) in the center and gently wrap the dough around the melts until they are completely covered.
  • Flatten dough and shape into an Oreo shaped and sized cookie and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 8-10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper (they will be a little greasy on the bottom, the parchment paper helps with this)
  • Decorate as desired- I dipped the entire top of the cookie in melted white candy melts and then piped two small circles on the top.  Dragging the tip of a toothpick through the circles while they are still melted makes them into hearts (aww….)  Easy and fun!

Not expecting a baby?  Make these with pink or red melts inside and pink and red hearts on top for a fun and festive Valentines Day treat!

ENJOY!!

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Cupcakes for Casper :o)

Posted on January 21, 2012 by Ruthanne

 

 

Two years ago- almost to the day- I brought home a puppy destined to be my best friend- his name is Casper.

This past thanksgiving weekend I was sent a picture via facebook by my friend Mimi.  Mimi is spending a year studying in England and I’ve NO idea where she found this picture- but it made me laugh and I KNEW that someday  I would make this dessert:

(I did try to find the original source of this picture and I just couldn’t– so my apologies if it is yours.  I always try to credit a source but just couldn’t find it!)

My biggest concern with these cupcakes was of course the tremendous amount of icing on them—YUCK!  I decided that mini cupcakes turned upside-down on top would bump up the center and reduce the amount of icing needed.  My second concern was the icing itself.  A heavy buttercream would work- but a little of that goes a long way.

After making my last dessert- Chocolate Mousse Cake, I realized that the filling “mousse” layer was the PERFECT consistency for these cupcakes.  A light whipped frosting that is still thick enough to keep its shape.  Once I’d decided on the frosting I created my own:

THAT one looks good!

Yum! I need a bite of that!

 

Here’s how I made them:

INGREDIENTS:

  • One box of white cake mix (I use Duncan Hines) with water, oil and eggs to make according to package.
  • One box (4 packets) of Dream Whip Whip (find it by the pudding boxes- or order multiple boxes online for a better deal)
  • 1 1/2c. cold milk
  • 1 c. powdered sugar
  • mini M&Ms or black/brown icing coloring.

DIRECTIONS:

  • Make cake according to package and make as cupcakes.  Only make about 16-18 cupcakes though and use the rest of the batter in a lightly greased mini-muffin tin to make 16-18 mini cupcakes (with no liners).
  • While cupcakes are baking make frosting.
  • Combine Dream Whip, milk and powdered sugar in a large bowl and beat on high until it is very stiff (whipped frosting consistency).  Refrigerate until use.
  • Cool cupcakes completely and then level the tops with a serrated knife

  • Divide about 2/3 of the frosting off into a zip-top bag that has a corner clipped off and a decorator tip inserted in the opening.  Refrigerate.
  • If you aren’t using mini-M&Ms for eyes and nose, pull about 3T of frosting out and color it black or brown with icing color.  Place this in a zip-top bag as well with a tip inserted.  Refrigerate.
  • Use the rest of the frosting to frost the top of each large cupcake.  Tip the mini cupcake upside-down on top and frost that as well.

  • Using the bag of icing with the decorator tip, pipe icing on making little points coming up from the cupcake.  make a larger dollop of icing for the nose and two off the top and folding over a bit for ears.

  • Take the bag of black icing (or your mini M&Ms) and make eyes and a nose.

(My technique started off rough and gradually improved.  Here’s my two 1st ones:

Sheep?

Chewbacca?


 

 

 

 

 

 

 

 

 

 

  • Keep refrigerated until serving

My thoughts:  You could certainly use a couple of cans of frosting for this if you want.  The light whipped frosting is SO tasty though.  These cupcakes are easy but time-consuming.  I’m no cake-decorator, so I loved that these are so free-form….just have fun!  

Here’s some more photos of Casper and my friend Danielle enjoying the finished result (they BOTH have frosting on their noses!)  Only little tastes for puppies though– these are cupcakes designed for people and feeding them to your pets could make them sick.

 

 

 

 

 

 

 

 

 

ENJOY!

 

Have you seen Casper in my other recipes?

Check him out in Coconut Lemon bars with Mimi  and Fresh Blackberry Tart.

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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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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.

These are the perfect party cookie and just in time for Valentines day!  Enjoy!

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