Posts tagged #Chocolate Happiness

Raspberry Marshmallows

Raspberry Marshmallows

Raspberry Marshmallows drizzled with dark chocolate

Raspberry Marshmallows drizzled with dark chocolate

Homemade marshmallows require unflavored gelatin... flavored gelatin is way more fun. These marshmallows received rave reviews at work, but to be fair, those people will eat anything.  

  • 1- 3 oz package Jell-O, raspberry, but any flavor wil work
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 1⅔ cups sugar
  • ⅔ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 tablespoon vanilla extract
  • 10 oz dark chocolate
  • Powdered Sugar
  • Candy Thermometer
  1. Line a 9 x 13 pan with wax paper. Spray lightly with non-stick spray and sift a generous layer of powdered sugar over all the surfaces of the pan that will touch the marshmallows.
  2. In the bowl of a stand mixer, sprinkle Jell-O and gelatin over ½ cup cold water. Allow to soften for about 10 minutes.
  3. In a saucepan, combine sugar, corn syrup, salt, cream of tartar, and ¼ cup water. Stir until sugar is dissolved and never stir again. Bring mixture to a boil and cover with a tight fitting lid for 2-3 minutes. This will allow the steam to wash any sugar crystals off the sides of the pan. Insert candy thermometer and cook to 240°. Remove from heat.
  4. Turn mixture on low and slowly poor syrup into mixer bowl. Continue to mix on low speed until syrup and gelatin mixtures are combined. Slowly increase speed of mixer to high and beat for 10-12 minutes. Add vanilla and beat until fully combined. Resist the urge to scrape the sides of the bowl… you will be sorry.
  5. Spray a rubber spatula with non-stick spray and pour into prepared pan using the rubber spatula. Sift powdered sugar over the top of the marshmallows. Allow to set up overnight.
  6. Turn marshmallows out onto large cutting board sprinkled with powdered sugar. Cut with knives, kitchen scissors, metal cookie cutters, or a pizza cutter. Whatever you use to cut it will need to be sprayed with non-stick spray and washed often. Dredge the cut marshmallows in more powdered sugar.
  7. Line a cookie sheet with parchment paper. Set marshmallows on pan ½” apart. Melt chocolate and drizzle each marshmallow. Store in an airtight container.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Posted on January 10, 2013 and filed under Candy.

Reese's Chocolate PB Chip Cookies

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Recipe: Reese's Chocolate PB Chip Cookies

Summary: December 22 - A Cookie A Day Until Christmas!  Obviously, this is not an original recipe. I got it straight off the bag of Reese's peanut butter chips. However, I DID double it.  They're pretty incredible cookies and I'm of the belief that you can never have enough ways to combine chocolate and peanut butter.

Ingredients

  • 4 cups flour
  • 1 ½ cups cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ½ cups butter
  • 4 cups sugar
  • 4 eggs
  • 4 teaspoons vanilla
  • 2 – 10 ounce bags of peanut butter chips

Instructions

  1. Heat oven to 350.
  2. Stir together flour, cocoa, baking soda and salt.
  3. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla. Beat well.
  4. Gradually add flour mixture. Stir in peanut butter chips.
  5. Bake 8 – 9 minutes.
Reese's PB

Reese's PB

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Posted on December 23, 2010 and filed under Cookies!, Desserts.

Almond Toffee Bars

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Recipe: Almond Toffee Bars

Summary: December 20 - A Cookie A Day Until Christmas!  Once upon a time there was a boy named Ben. Ben loved all things buttery and rich. He loved Almond Roca Cookie Bars. Ben's mother could only find this delicious cookie bar mix at Sam's club. Ben's mom can't find it anymore so, she came up with this recipe. Ben hasn't tried them yet, but his mom thinks they're a winner. The End.

Ingredients

  • 1 cup butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla
  • 2½ cups flour
  • ½ teaspoon salt
  • 1 cup toffee bits
  • 1 cup milk chocolate chips
  • 1 cup chopped almonds

Instructions

  1. Cream butter and sugar. Add vanilla. Mix with flour and salt.
  2. Press into the bottom of a 9 x 13 cake pan. Bake at 350º for 10 minutes.
  3. Remove from oven and sprinkle with toffee bits. Bake an additional 5-7 minutes.
  4. Remove from oven and sprinkle with chocolate chips and allow to melt. Spread chocolate over the surface of the cookie and sprinkle with almonds.
  5. Allow to cool and chocolate to set before cutting.
Almond Toffee Bars

Almond Toffee Bars

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Posted on December 20, 2010 and filed under Cookies!, Desserts.

Homemade Oreos

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Recipe: Homemade Oreos

Summary: December 15 - A Cookie A Day Until Christmas!  This recipe comes from Jaime Cavanaugh. My family will eat anything that comes out of her kitchen… which is saying something. We have been the lucky recipients of many cookies from Jaime, and I’m uniquely qualified to proclaim that the woman has skills! Thanks for all the cookies, Jaime and for sharing this recipe with me.

Ingredients

  • 1 - 18.25 ounce devil's food cake mix
  • ½ cup oil
  • 2 eggs

Filling:

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powder sugar

Instructions

  1. Mix all ingredients together. Form into little balls (I usually use my cookie scoop)
  2. Bake for 8-10 minutes at 350°.
  3. Let them cool before adding the filling. You can dust the cookies with powder sugar.
  4. Filling:  Whip the butter and cream cheese.  Add vanilla and powder sugar.
  5. Drop a small spoonful on the bottom side of a cookie then top with another cookie.
  • Store them in the fridge or freezer stacked between wax paper.
  • I have had them with a butter cream frosting and they are just as yummy.
  • I double the cookies (not the filling)
homemade oreos

homemade oreos

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Posted on December 15, 2010 and filed under Cookies!, Desserts.

Double Chocolate Drops of Peppermint Love

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Recipe: Double Chocolate Drops of Peppermint Love

Summary: December 14 - A Cookie A Day Until Christmas!  Yes, I know. This is not exactly a creative stretch, but (oh my!) these are delicious and addictive.

Ingredients

  • 1 – 16 ounce package Candy Cane Oreos or Candy Cane Jo Jo’s from Trader Joes
  • 1 – 8 ounce package cream cheese
  • White Chocolate

Instructions

  1. Crush oreo cookies, mix with cream cheese.
  2. Shape into 1 – 1½” balls and refrigerate 2 – 3 hours or overnight.
  3. Melt white chocolate, dip balls and place on waxed paper and allow to set.
  4. Garnish with sprinkles or drizzle with milk chocolate.
OreoTruffles

OreoTruffles

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Posted on December 14, 2010 and filed under Candy, Desserts.