Chocolate

Pumpkin Banana Chocolate Chip Bread

/ Jodi / 33 Comments

pumpkin-banana-chocolate-chip-bread-1

What do you do when you have over-ripe bananas and a half of a can of leftover pumpkin puree (from making Chewy Pumpkin Cinnamon Chip Cookies – which Hubby has officially declared his current all-time favorite cookie!)?

pumpkin-banana-chocolate-chip-bread-2

Well – you make wonderfully sweet and delightful Pumpkin Banana Chocolate Chip Bread of course!

Have you ever thought of combining pumpkin and bananas in a yummy sweet bread?

Wowza!  Pure blissful deliciousness!

pumpkin-banana-chocolate-chip-bread-3

If you are looking for a lovely Autumn sweet bread to enjoy with your morning coffee, afternoon tea, or to curb your after-dinner sweet tooth, look no further.  And how fun is it to make four mini loaves instead of one big loaf so you can keep one (or two) and share the others as sweet surprises for friends or loved ones!  To me, that is more than half the joy in baking…. creating something I can share to make someone smile and brighten their day and tantalize their tummy.

Make this bread to share as a Thanksgiving hostess gift or guest’s sweet surprise.  Or just make it to enjoy!  I’m betting you will!  Warm from the oven, a slice with some melting salty butter is just about heavenly!

Pumpkin Banana Chocolate Chip Bread

  • Servings: 4 mini loaves
  • Print

Ingredients:pumpkin-banana-chocolate-chip-bread-1

  • 3/4 cup softened butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 1 1/4 cups pumpkin puree
  • 3 mashed ripe bananas
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 1/4 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar with electric mixer on high approximately 2 minutes.  Add eggs and continue mixing until light and fluffy – 1-2 more minutes.  Add pumpkin and mashed bananas.  Mix well.

Add dry ingredients:  baking soda and powder, cinnamon, salt, and flour, and beat just until blended.   Remove from mixer.

Stir in 1 cup of chocolate chips with wooden spoon or spatula.

Pour into 4 greased mini loaf pans.  Sprinkle tops with remaining 1/4 cup chocolate chips.

Bake for 40 mins or until toothpick inserted comes out clean.

Cool 10 minutes in pans and then remove loaves to cooling rack to completely cool.

Cheers & Hugs,
Jodi

Go Pink Chex Party Mix

/ Jodi / 21 Comments


go-pink-chex-party-mix

I made this fun pink chex snack mix for our baby shower last week, but it is very also appropriate this month for Pinktober.

go-pink-chex-party-mix-making

October is Breast Cancer Awareness Month, and I have a few people very near and dear to me who are survivors – as well as the memory of a very special sister-in-law we lost at the age of 50 to breast cancer.

go-pink-chex-party-mix-closeup

So Go Pink!

Celebrate… remember… create awareness… enjoy… by sharing this yummy treat with people you love.

Go Pink Chex Party Mix

Ingredients:go-pink-chex-party-mix-closeup

Directions:

Mix cereal, peanuts, and pretzels in a large bowl.

Place candy melts in microwave-safe bowl, and microwave on High for one minute.  Stir.  Return to microwave for one more minute.  Stir.  Microwave for additional 30-second intervals if needed until completely melted.  (My microwave only took two minutes total to completely melt.)  Pour over cereal mix to coat evenly.

Spread in single layer onto waxed paper or parchment paper, and let cool completely.

Once cool, break into pieces, and store in airtight container.

I made a triple batch for our party.  I made one with white candy melts, one with light pink, and one with bright pink, then mixed all together.

You could also make this with milk chocolate, dark chocolate or any other color candy melts to match your party theme or celebration.

It is really yummy…. and really addictive!

Enjoy!

Cheers & Hugs,
Jodi

Chocolate-Covered Cookie Butter-Stuffed Oreos

/ Jodi / 54 Comments

About

chocolate-covered-cookie-butter-stuffed-oreos-7

O. M. G!  Have you tried the new Oreo Thins yet?  If there is one store bought cookie I love, it is Nabisco’s Oreo.  There’s really nothing like them.

I rarely buy them, but I have been curious about the new Oreo Thins I’ve been hearing about.  Double Stufs are DIVINE, so how are the Thins?

I needn’t wonder long, because when I saw an incredible idea for Cookie Butter Stuffed Oreos from Ruthanne, the incredibly creative baker at Easybaked, I knew I had to try them.

And they are AMAZING!

chocolate-covered-cookie-butter-stuffed-oreos

But who stops at amazing, when you can make them doubly amazing by topping them with a scoop of cookie butter…

chocolate-covered-cookie-butter-stuffed-oreos-4

placing another on top of that…

chocolate-covered-cookie-butter-stuffed-oreos-2jpg

sandwiching….

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and covering with chocolate?!

chocolate-covered-cookie-butter-stuffed-oreos-6

I was dying to try them, but knew we didn’t need a batch of these around the house for the three of us.  So when my son Nick was heading over to celebrate his future father-in-law’s birthday yesterday, I asked if I could make them for him to take over for a little birthday gift.

He offered to help, so I gave him the jobs of “hand model” and sampler to assure they were okay to send.

chocolate-covered-cookie-butter-stuffed-oreos-5

He approved!

I filled a little pint-sized red berry basket with a dozen, wrapped it in clear cellophane and tied with some raffia to send on it’s way.

chocolate-covered-cookie-butter-stuffed-oreos-8

And now we only have to worry about having eight of these decadent little buggers around to taunt us with their amazingness!

Such a fun treat!  I hope you’ll give them a try.  And for more cuteness, check out Ruthanne’s Emoji Oreo Pops!    I’m kinda tempted!!   😉

Chocolate Covered Cookie Butter Stuffed Oreos

Ingredients:chocolate-covered-cookie-butter-stuffed-oreos-7

Directions:

Place 20 Oreo Thins Cookies on a cookie sheet.  Top each cookie with a teaspoon-sized scoop of cookie butter.  Press a second Oreo Thin on top to make a sandwich.  Freeze for approximately 30 minutes.

Melt Candy Melts in microwave in 30 second increments, stirring after each increment, until chocolate is melted and smooth.  (It took mine about 3 increments.)

Take 3-4 cookies out of the freezer at a time, and carefully dip – one at a time – in the melted chocolate.  Use a fork to tap excess off, and slide the bottom of the cookie along the edge of the bowl to remove excess.  Set on parchment or wax paper to harden.

Add sprinkles (if desired) before chocolate hardens, or drizzle with white or contrasting chocolate after it hardens.

Enjoy!

Cheers & Hugs,
Jodi

Jodi’s Peanut Butter Cup Cookies

/ Jodi / 42 Comments

jodis-peanut-butter-cup-cookies

If you stopped by our house, and there weren’t any cookies (in the freezer)… well….

it just wouldn’t be our house.

jodis-milk-chocolate-peanut-butter-cup-cookies

Nothing fancy really.  Usually just some sort of chocolate chip or oatmeal raisin, but always some cookies in the house.

jodis-white-peanut-butter-cup-cookies

This week, I baked some peanut butter cup cookies.  One batch with Reese’s White Mini Cups and the other with traditional milk chocolate Reese’s Peanut Butter Cup Minis.  You could combine the two in one cookie if you like, but I think people typically take pretty firm stances on liking white or milk chocolate, so I kept them separate.

I’ll be taking these to our book club party this weekend, but if you stop by, there will be some I’d be happy to offer you.

I share my cookies with Mike the UPS man, Cliff the mailman, and Adam the bug spray guy.  Most of our friends and family who stop by know to just check the freezer drawer to see what this week’s treat is and help themselves.  I love that! When you are comfortable enough in my house to help yourself to whatever is in the fridge or freezer, I am in my happy place.

Here is  my recipe if you are looking for a delightful treat that is sure to please.  You can substitute the peanut butter cups with chocolate chips or any other type of chopped candy you love.

Jodi's Peanut Butter Cup Cookies

  • Servings: 4 doz large cookies
  • Print

Ingredients:jodis-peanut-butter-cup-cookies

  • 2 cups (4 sticks) butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 Tbsp vanilla
  • 4 eggs
  • 2 tsp salt
  • 2 tsp baking soda
  • 5 cups all-purpose flour
  • 2 cups (16 oz) miniature Reese’s Milk Chocolate or White Chocolate Peanut Butter cups, coarsely chopped

Directions:

In the bowl of electric mixer, beat butter until creamy.  Add sugars, vanilla and eggs, and continue beating until light and fluffy.

Add salt and baking soda.  Then gradually add in flour, one cup at a time, and mix just until incorporated.  Stir in coarsely chopped peanut butter cups.

Chill dough in refrigerator for several hours.

Preheat oven to 375 degrees F.

Form dough into golf ball sized balls and place on baking stone or cookie sheet.  Bake approximately 10 minutes until lightly golden brown.

Allow to cool on baking stone/cookie sheet for 10 minutes.  Transfer to cooling rack, and cool completely.  

Enjoy, and Happy Friday!

Cheers & Hugs,
Jodi

Cream Puff Cloud

/ Jodi / 62 Comments

cream puff cloud coconute cream recipe 2

This heavenly cream puff cloud dessert has been a family favorite for a long time.

My sweet father-in-law used to request it every year for his birthday, and Hubby loves it too!

So when we had my Dad and Mom II over yesterday to celebrate Dad’s birthday, I made this special dessert that I made the first time we celebrated Dad’s birthday together (again) six years ago when we reunited.

Cream Puff Cloud Coconut Cream slice recipe

Dad loves coconut cream just like Hubby does and Pap did, so this is something I love making for my special guys.

Dad ate his first piece, and then asked for a second “little” slice.  He sure knows the way to my heart! 

And if you are not a coconut cream fan, this cream puff cloud DELIGHT is wonderful in a French Vanilla or Chocolate version too!

It is light, simple, and amazingly delightful!

cream puff cloud coconute cream recipe

Years ago, when my boys were young and I was a stay-at-home mom, I sold Pampered Chef kitchen tools as a little side job that got me out a bit, helped me make some extra money for the family, and provided Hubby and I with some amazing FREE trips that I earned for achieving sales bonus levels!  This was one of the recipes I made at cooking shows I did in people’s homes, and it was ALWAYS a huge hit.

I hope you will add this recipe to your collection of “special occasion desserts.”  It is so wonderful to have recipes that are easy, but delicious and impressive.

Happy Birthday Dad!  It was so wonderful to celebrate with you.  I love you!

Cream Puff Cloud

Ingredients:Cream Puff Cloud Coconut Cream slice recipe

  • Cream Puff Shell
    • 1 cup water
    • 1 stick (1/2 cup) butter
    • 1 cup flour
    • 4 eggs
  • Filling
    • 1 small package Instant Coconut Cream Pie Filling (or French Vanilla or Chocolate or your Fave!)
    • 1 1/2 cups Milk (any kind you prefer from Skim to Half and Half)
    • 1 12 oz. Cool Whip
  • Garnish
    • Toasted Coconut – for Coconut Cream Pie Filling
    • Fresh Strawberries and/or shaved chocolate for French Vanilla Pie Filling
    • Shaved Chocolate for Chocolate Pie Filling

Preheat oven to 400 degrees F.

For Puff Pastry Shell:  Microwave or boil water and butter.  Once boiling, remove from heat and add flour.  Stir until batter comes away from sides of bowl/pan.  Add eggs, one at a time, beating with whisk until batter looses shine.

Spray a Deep Dish Baker or 10 inch quiche pan with Pam cooking spray.  Spread batter on bottom of pan and slightly up sides.  Bake for 20-30 minutes.  Shell will puff up and then shrink back when cooled.

Cool completely.

For filling, combine pudding and milk in large bowl, and chill to set.  Fold in 3/4 of the Cool Whip.  For coconut cream version, I also add 1/2 cup toasted coconut.  For chocolate, I add a 1/2 cup chocolate chips or chocolate chunks.

When shell is cooled, pour filling into shell.  Garnish with remaining cool whip and any additional garnishes you prefer.  Chill until serving.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Red Raspberry Chocolate Chunk Bread

/ Jodi / 65 Comments

Fresh Red Raspberry Chocolate Chunk Bread

I obviously cannot get enough of the red raspberry and semi-sweet chocolate combination as evidenced by today’s AMAZING recipe – Fresh Red Raspberry & Chocolate Chunk Bread.

You may recall my “almost-famous” Fresh Red Raspberry and Chocolate Chunk Cookies.  If you haven’t tried these – you seriously do not know what you are missing.

I’ve also shared my recipe for Chocolate Chunk and Fresh Red Raspberry Muffins – TO DIE FOR!  And the outrageously extraordinary Chocolate and Raspberry Custard in a Jar that I copy-catted from Firebird’s Wood Fired Grill Restaurant for my son, Nick’s birthday recently.

But I must say – this bread is rocking my world right now.  I could not believe how awesome it turned out.  It is pretty much just like the cookies, but in the form of bread (which means you can more easily justify eating it for breakfast – if not any other time of the day!)

Fresh Red Raspberry Chocolate Chunk Bread 2

I sliced the end off for the photo thinking I would take a little taste to make sure it is edible and then just toss that tough old crusty end to avoid the calories – but…  I just couldn’t do it.  Even the crusty end was delicious beyond words!

Fresh Red Raspberry Chocolate Chunk Bread 3

I’m telling you friends – you really want to try this one!

For yourself – for the people you love – and for those that you want to love you!

I can’t wait to hear what you think.

Get baking!

Fresh Red Raspberry Chocolate Chunk Bread

Ingredients:Fresh Red Raspberry Chocolate Chunk Bread

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch of salt (6 shakes!)
1/4 cup butter, melted
1 large egg
3/4 cup buttermilk (to make easy buttermilk – mix 1 Tbsp vinegar with 1 cup milk and let set 5 min)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 cups fresh red raspberries
2 tablespoons all-purpose flour
3/4 cup semi-sweet chocolate chunks or chips (I used Nestle Chunks)

Directions:

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add flour, sugars, baking soda, salt, and whisk to combine; set aside.

In a medium microwave-safe bowl, melt butter about 45 seconds on high power. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.

Pour wet ingredients into dry and stir until just combined.  Do not over mix or dough will be “tough.” It is ok if batter is lumpy.

In a medium bowl, add the raspberries and 2 tablespoons flour.  Toss lightly to combine Coating the berries in flour helps to reduce their sinking while baking.

Add the raspberries to the batter and fold very lightly to combine.  Gently fold in chocolate chunks.

Pour batter into prepared pan and bake for approximately 1 hour.  You may want to cover halfway through with tented foil to prevent top from becoming too brown.  I did.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

*Original Recipe Found and Slightly Adapted from Averie Cooks

Enjoy!

Cheers & Hugs,
Jodi

Chocolate and Raspberry Custard Dessert in a Jar

/ Jodi / 67 Comments

chocolate and raspberry custard in a jar dessert

We celebrated my youngest son, Nick’s birthday yesterday.  I was excited to try to recreate a recipe he recently had and loved at Firebird’s Wood Fired Grill restaurant a month or so ago while traveling.

chocolate and raspberry custard in a jar dessert 2

So instead of a birthday cake this year, I made these beautiful, decadent treats for his dessert.  He loved it and said I aced it.  Momma’s heart is happy.  This dessert is beautiful and delicious and will make any occasion special.

It is so worth the time to create a magical, delicious dessert.  And the beauty of it is that it can be made a day ahead of time and assembled right before you serve it for an amazing treat.

I know there is someone on your “list” who would do almost anything for one of these!

Chocolate and Raspberry Custard in a Jar

Ingredients:chocolate and raspberry custard in a jar dessert

1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup milk
1 cup Greek yogurt
1 – 2.35 oz pkg instant chocolate pudding mix
4 oz raspberry sauce (made by straining fresh 6 oz raspberries through a sieve with 1 Tbsp sugar)
16 fresh raspberries for garnish
chocolate granola for topping (recipe follows)
Whipped cream
4 – 6oz Mason jars

Directions:

Place heavy cream in pot on medium high heat, and bring to a boil. Turn off heat, and add chocolate chips.  Whisk until smooth and chocolate is completely melted. Set aside and cool to room temperature.  Reserve 1/2 cup of the chocolate ganache.  Mix milk, yogurt and remaining chocolate ganache (other than 1/2 cup) in a mixing bowl. Stir in the pudding mix until fully incorporated.  Pour 5 oz. of custard into each Mason jar or dessert dish.  Top with  1oz reserved ganache per jar.  Cover and refrigerate for at least 30 minutes or overnight.  Top with raspberry sauce, vanilla whipped cream, fresh raspberries and chocolate granola.  Garnish with a fresh sprig of mint.

And the chocolate granola….

O M G!

This is a treat in and of itself!

I might be able to live on just this.

Make it to accompany the Chocolate and Raspberry Custard in a Jar Dessert or to top yogurt , ice cream, or to just toss in your mouth as a yummy snack.

chocolate granola

Oats and almonds and walnuts coated with cocoa and agave nectar and drizzled with semi-sweet chocolate….

Heaven in a bite!

chocolate granola 2

Chocolate Granola

Ingredients:chocolate granola
2 cups of Old Fashioned Oats
1 Cup of Sliced (or slivered) Almonds
1 Cup of Chopped Walnuts
1/4 cup of Unsweetened Cocoa Powder
1/3 cup Sugar
1/4 cup of Agave Nectar (you can also use Maple Syrup)
1/4 cup  Butter
1/2 cup Semisweet Chocolate Chips

Directions:

 Preheat the oven to 300 degrees.

In a small saucepan, melt agave nectar and butter on medium-low heat.

In a large bowl, combine oats, nuts, cocoa, sugar and melted butter mixture to coat well.

Spread the mixture in a single layer on a baking stone or sheet, and bake for 40 minutes, stirring every 10 minutes.

Remove from oven and sprinkle chocolate chips evenly over the top.

Allow mixture to cool completely.  Serve over Chocolate and Raspberry Custard Dessert, ice cream, yogurt, or enjoy as a snack.

Adapted from a recipe from Laura in the Kitchen

And here is the birthday “boy” with his birthday dessert.

Nick 26

Happy Birthday Nick!  You have made the past 26 years more joyful than you will ever know.  I wish you love and happiness and as much chocolate and raspberry custard as your heart desires.

Cheers & Hugs,
Jodi

Bailey’s Irish Cream Chocolate Mud Cake

/ Jodi / 65 Comments

Baileys Irish Cream Chocolate Cake cutting

Do you every just get a “hankering” for something?  Something you don’t usually have, but you just get stuck in your mind that you really, really, really want?!

That’s how I was feeling this past week about chocolate cake.  And chocolate cake is not something I usually make/eat/crave.

Baileys Irish Cream Chocolate Cake unfrosted

But – there was no getting it out of my head, so what’s a girl to do?!  Bake cake!

And when I found this recipe for a “boozy” chocolate cake – well – even better!  But dang, it was in metric measurements, and try as I could to search for it in U.S. equivalents, no luck.  So I postponed doing it the first day I thought of it, but then just bit the bullet the next day and converted it myself.  I’m not sure if I converted exactly or correctly, but it turned out absolutely amazing!

Baileys Irish Cream Chocolate Cake adding ganache

Oh Dear Me!  This is a real treat for the hankering!  It is rich and dense and chocolately and smothered in a decadent Bailey’s chocolate ganache!   I only needed a few bites to satisfy.

Baileys Irish Cream Chocolate Cake sliced

Hubby loved it too!

After our couple of bites/slices, however, I decided to put it in the freezer to save for special occasions or special guests.  I’m guessing it will freeze well (as all cakes do), and be just the thing to pull out and slice when “needed!”

Baileys Irish Cream Chocolate Cake slice

So here it is – the Bailey’s Irish Cream Chocolate Mud Cake – converted for us U.S. bakers and also in Metric equivalents.

Are you craving chocolate cake yet?!  Grab that bottle of Bailey’s and get baking!

Baileys Chocolate Mud Cake

Ingredients:

Cake:Baileys Irish Cream Chocolate Cake adding ganache

  • 1 1/3 sticks butter (10.5 Tbsp) or 150 grams
  • 3.5 oz or 100 grams dark chocolate, chopped
  • 1/2 cup or 100 grams sugar
  • 1/2 cup or 100 grams brown sugar
  • 1/2 cup or 50 grams  cocoa powder
  • 3/4 cup or 180ml Baileys Irish Cream Whiskey
  • 1 1/3 cups or 170 grams all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs, room temperature

Baileys Ganache:

  • 7 oz or 200 grams good quality dark chocolate,  chopped
  • 3/4 – 1 cup or 200ml Baileys Irish Cream (you can also do 1/2 cream and 1/2 Bailey’s if you don’t want it quite so “boozy,” but what the heck?!)
  • pinch of salt
  • 1 – 1 1/2 Tbsp or 15 grams butter, softened

Directions:

Preheat oven to 325° F (160°C). In a pan over low heat, melt the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave cool for 5 minutes.

Meanwhile, grease and line an 8″ (20-21cm) round cake pan.

Mix together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps.

Scrape into cake pan and bake for about 25-30 minutes or until a skewer comes out clean (Be cautious, however, as this is one cake you don’t want to over-bake so better to be a little under than over). The top of the cake will have some beautiful cracks.  This is normal for a mud cake, and you will be covering it with a lovely and oh so concealing ganache anyway!

Remove cake from oven and cool in pan for 10 minutes before removing and cooling completely on wire rack.

To make the ganache, heat the Bailey’s and the salt to a simmer in a pan (be careful to not get the heat too high and catch the alcohol on fire like I did!).  Remove from heat and add the chocolate.  Stir until completely incorporated, and then stir in the butter.

Set aside at room temperature and cool until it is thick enough to spread over your cooled cake (or if you are as impatient as me, put in the freezer to cool more quickly).  Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth.

When it is cooled and thickened, spread the ganache on the top of your cake and let it drip down the sides.

Enjoy!

Recipe found at:   Runcible Eats (www.leaandjay.com)

Cheers & Hugs,
Jodi

Groundhog Day Cupcakes

/ Jodi / 51 Comments

groundhog day cupcake

Tomorrow, February 2nd, is Groundhog Day, a rather silly U.S. holiday, where we wait for a Groundhog (Punxsutawney Phil) to emerge from his burrow and let us know when Spring will arrive.

According to folklore, if the groundhog sees his shadow, winter will last for six more weeks.  If he does not, Spring will come early.

Punxsutawney Phil is the “official” Groundhog Day meteorologist.  He lives in Punxsutawney, Pennsylvania, which is only about an hour and a half from Mars.  The largest Groundhog Day celebration in the U.S. is held here with an early morning festival and national news coverage.

When my son, Nick, told me he was going to dinner on Sunday at his girlfriend, Liz’s house for a Groundhog Day party, I immediately asked, “Can I make a dessert for you to take?”  (Any excuse to bake works for me!)

Seems Groundhog Day is Liz’s dad’s favorite holiday.  The family celebrates with a dinner party and an annual viewing of the comedy movie, Groundhog Day.

So I searched for some inspiration on Pinterest and came up with these little cupcakes from things I had in the pantry.

If you are looking for a fun treat to make for Groundhog Day, here is how I made them.

Groundhog Day Cupcakes

Ingredients:groundhog day cupcake

  • 1 box Duncan Hines Yellow Cake Mix
  • 1 can White Cake Frosting
  • 1 can Chocolate Frosting
  • 1 bag (12) Lindt’s Lindor Sea Salt & Milk Chocolate Truffles
  • 36 small candy eyes (24 for eyes and 12 to cut edges off for tooth)
  • 24 chocolate chips
  • Chocolate jimmies/sprinkles
  • 1 tube black decorative frosting
  • Green food coloring

Directions:

Bake cupcakes according to box instructions.  Cool completely.

Frost cupcakes with chocolate frosting from center to about 2/3 coverage.

Tint white frosting with green food coloring and pipe around top circle of cupcake.  Sprinkle chocolate jimmies on edge of chocolate frosting to appear like “loosened dirt.”

Pipe dabs of chocolate frosting onto truffle where eyes and ears and tooth and chubby cheeks and hair of groundhog head will go (I put some in a Ziploc sandwich bag and cut off small tip of corner) Add eyes, chocolate chips for ears, eye with edges cut off for tooth, and jimmies to top of head.  Finish with black frosting dab for nose.  Place in center of cupcake to appear like the groundhog is emerging from it’s hole in the ground.

Here’s to hoping Phil sees his shadow!

Cheers & Hugs,

Jodi

 

 

Chocolate Orange Crinkle Cookies (with Terry’s Chocolate Orange)

/ Jodi / 27 Comments

Chocolate Orange Crinkle Cookies 1

If you haven’t finished your holiday cookie baking yet – you are in luck!  I have discovered an amazing new recipe for Chocolate Orange Crinkle Cookies using Terry’s Chocolate Oranges that is TO DIE FOR!

Chocolate Orange Crinkle Cookies 2

Terry’s Chocolate Oranges are sometimes only available around this time of year, so drop what you are doing and get to the store and stock up on these so you can make them now and throughout the year!  ( You can always order from Amazon too!)

Chocolate Orange Crinkle Cookies 3

I found this recipe on a lovely blog called, What Jessica Baked Next, and I’m looking forward to continuing to see what Jessica bakes next!   In Jessica’s recipe, she calls for using EITHER Terry’s Chocolate Oranges OR chocolate chips with fresh orange zest.  I, however, used both Terry’s Chocolate Oranges AND fresh orange zest!  OH MY MY MY!

I also decided to dust them with a sprinkle of powdered sugar to make them look a bit more festive.

This cookie is like a brownie and a cookie all in one.  Crispy on the outside, gooey on the inside and just that right amount of fresh orange taste to compliment the chocolate in such a divine way!

Here is the recipe.  ENJOY!

Chocolate Orange Crinkle Cookies

Ingredients:Chocolate Orange Crinkle Cookies 2

  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • Dash of salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp cocoa powder
  • 2 (6.17 oz) Terry’s chocolate oranges, chunked (I used the DARK chocolate)
  • 1 tsp fresh orange zest
  • Powdered Sugar for dusting, optional

Directions:

  • Preheat oven to 375 F.
  • Cream butter, brown sugar and vanilla together with electric mixer until light and fluffy. Add egg and beat until incorporated.
  • Add flour, salt, baking powder, baking soda and cocoa powder, and mix until dough comes together.
  • Add the chocolate chunks and orange zest and gently mix to combine.
  • Make heaping tablespoon sized balls and place on baking stone or baking sheet.  Bake for 10 minutes until crackling occurs on top.
  • Allow cookies to cool on stones/baking sheets for 5 minutes, then sprinkle with powdered sugar.
  • Cool 5 more minutes on stone/baking sheet, then remove to cooling rack to completely cool.

Cheers & Hugs,

Jodi