Hot cocoa cookies with miniature marshmallows

RECIPE: Hot cocoa cookies with miniature marshmallows

Makes 36 cookies 

Ingredients 

1 cup butter, softened

1 ⅔ cups brown sugar

1 tablespoon espresso powder

2 large eggs

1 teaspoon vanilla

3 ¼  cups all purpose flour

¾ cup hot cocoa mix

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 cup dark chocolate chips or chunks 

1 cup miniature marshmallows 

Optional: 2 tablespoons of crushed candy canes 

Directions 

1. In a large bowl, combine the butter, brown sugar, eggs and vanilla and, using a hand mixer or large whisk, beat until completely combined. 

2. Add in the flour, espresso powder, hot cocoa mix, salt, baking soda and baking powder. Mix until a cohesive dough forms. 

3. Cover the bowl with plastic or a large dish towel and allow it to refrigerate for about a half hour. Remove and add the chocolate chips, miniature marshmallows and, if you're using them, peppermint pieces to the dough. 

4. Using an ice cream scoop or large tablespoon, place uniform balls of dough two inches apart on a parchment lined baking sheet. 

5. Bake in a 350-degree oven for 10 minutes or until the edges are just beginning to brown. Remove from the oven and allow the cookies to rest on the baking sheet for five minutes before transferring to a wire cooling rack. 

Best Boozy Hot Chocolate

https://www.winemag.com/recipe/best-boozy-hot-chocolate/

Few drinks embody happiness in a mug like hot chocolate. There are countless ways to make it, from instant packs of cocoa powder to double-boiler setups used to carefully melt down chocolate bars or chips.

While there’s something to be said for the convenience of premade mixes, if you’re truly looking to soak in the decadence of drinking melted chocolate, opt for a from-scratch recipe that uses both cocoa powder and semisweet chocolate for added body and flavor. This yields a true hot chocolate, rather than simply hot cocoa.

Since everything’s better with booze, this recipe has a touch of rum incorporated into the chocolate as well as the whipped cream topping. We recommend an aged rum like Barbancourt 8 Year or Ron del Barrilito 3 Star, though deep-flavored Agricole or botanical options like Rhum Clément or Boukman Rhum work well. However, you can also substitute with whiskey, brandy, tequila, peppermint schnapps or almost any spirit of your choosing.

The key to preparation is in layering a lightly whipped cream with the base. It creates an effect not unlike a properly made Irish coffee, creating texture, an interplay of flavors and an impressive visual effect. Also, rather than fully whipped cream that sits firmly atop the drink, keeping a light hand and whipping for only about half the time creates a cream that floats and gently mixes with the drink as you sip.

You can choose to use semisweet chocolate for a sweeter drink, or bittersweet chocolate for more chocolate-forward flavor. For a dairy free option, use soy, almond, oat or any non-dairy milk of choice in place of the whole milk below. To create dairy-free whipped cream, substitute coconut milk for the heavy cream.

SWEET, BITTER OR SPICED: 7 CHOCOLATE DRINKS AROUND THE WORLD

TIME/SERVINGS

Prep time – 5 min.

Cook Time – 5 min.

Total Time – 12 min.

Serving Size – 4

INGREDIENTS

4 cups whole milk

4 tablespoons unsweetened cocoa powder

4 tablespoons fine granulated sugar

1/8 teaspoon salt

3 ounces semisweet or bittersweet chocolate, finely chopped

¼ teaspoon vanilla extract

6 ounces rum

1 cup heavy cream

DIRECTIONS

Heat milk in thick-bottomed saucepan over low heat, stirring continuously. When warm, whisk in cocoa powder, 3 tablespoons sugar, salt and chopped chocolate. Continue to whisk vigorously until all ingredients are fully melted and incorporated. Remove from heat and whisk in 4 ounces rum.

In separate mixing bowl, add heavy cream, vanilla extract, 1 tablespoon sugar and 2 ounces rum. Whisk vigorously for 2–4 minutes, until thick enough to firmly coat spoon but before solid peaks begin to form.

To serve, add chocolate mixture to heat-proof mug, leaving room for cream. Float 2 ounces of cream atop the drink by gently pouring it over the back of a spoon.

 

Published on December 11, 2021

Hot Chocolate Poke Cake

Hot Chocolate Poke Cake

📌Ingredients

Cake:

1 box Devil’s food chocolate cake mix

ingredients listed on the box (oil, eggs, water)

Marshmallow Filling:

2 cups marshmallow fluff

2 Tablespoons water

Chocolate Fudge Filling:

1 cup semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 Tablespoons heavy whipping cream

Topping:

2 envelopes instant hot chocolate mix

2 cups heavy whipping cream

1 teaspoon vanilla

2–3 cups mini marshmallows

hot fudge sauce-for decoration

Instructions

Bake the cake in a 9 x 13 inches dish according to directions listed on the box.

When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.

Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.

Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.

Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.

Drizzle with chocolate fudge sauce before serving, if desired.

German Chocolare Cake Cookies

10/16/2021 German Chocolate Cookies | Sunny Anderson | Recipe - Rachael Ray Show

https://www.rachaelrayshow.com/recipes/german-chocolate-cookies-sunny-anderson 1/1

German Chocolate Cookies | Sunny Anderson

Ingredients

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa, such

as Hershey's

1 teaspoon baking soda

1 pinch salt

1 cup semisweet chocolate chips

1 cup shredded sweetened coconut,

such as Baker's Angel Flake Coconut

1 cup chopped pecans

Yield

Serves: Makes 3 dozen

Preparation

Preheat the oven to 375°F.

Line two baking sheets with parchment

paper.

In a stand mixer fitted with the paddle

attachment or in a large bowl using a hand

mixer, blend the butter, both sugars,

vanilla and eggs. In a medium bowl, stir

together the flour, cocoa, baking soda and

salt.

Gradually add the flour mixture into the

butter mixture and blend until combined.

Stir in the chocolate chips, coconut, and

pecans.

Drop the dough by tablespoonfuls onto

the prepared baking sheets, 12 cookies per

sheet, and bake for 8 to 10 minutes. Cool on a

baking rack.

Chocolate Peanut Butter Crispie Treats

https://www.marthastewart.com/1554737/chocolate-peanut-butter-caramel-cereal-bars

Ingredients

8 tablespoons unsalted butter, divided, plus more for pan

1 bag (10 ounces) mini marshmallows

Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling

4 cups puffed-rice cereal

3/4 cup sugar

1/3 cup heavy cream

3/4 cup creamy peanut butter

3 ounces bittersweet chocolate, chopped (2/3 cup)

Directions

Step 1

Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.

Step 2

In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.

Step 3

Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

Cook's Notes

Let the chocolate shell set a few minutes before sprinkling on flaky salt, so it doesn't sink beneath the surface. The savory crunch lends sophistication to this otherwise kid-centric confection.

To speed up step 2, use store-bought caramels. Simply replace the sugar, cream, and two tablespoons of butter with eight ounces of soft caramels, melted down with three tablespoons of heavy cream.

Best Chocolate Cake

This is literally the best chocolate cake recipe I have ever made. It's the perfect cake to make for Monday, Tuesday, Wednesday...

Prep Time: 10 minutes

Cook Time: 30 to 35 minutes

Total Time: 40 to 45 minutes

Ingredients

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Frosting:

3/4 cup butter

1 1/2 cups unsweetened cocoa powder

5 1/3 cups confectioners' sugar

2/3 cup milk

1 teaspoon vanilla extract

Here’s how to make it:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

In a bowl, stir together dry cake ingredients. Add eggs, milk, oil and vanilla and mix for 3 minutes with an electric mixer. Gently stir in boiling water. Pour evenly into the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean. After 10 minutes remove from pans to cool completely.

Cream butter until fluffy. Alternately stir in remaining frosting ingredients. Beat to a spreading consistency.

Split the cake layers horizontally. Stack the layers on a serving plate, covering each layer with frosting. Frost the outside. Enjoy!

Homemade Chocolate Turtles With Pecans + Caramel | Jacques Torres

 Ingredients

½ pound pecan pieces

20 Caramels, halved (about forty ½-inch pieces)

1 pound chopped dark chocolate, chopped into small pieces

Yield

Serves: Makes 3 to 4 dozen

Preparation

To temper the chocolate, place in a microwave-safe glass bowl. Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted. Whisk until smooth.

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Arrange the broken pecan pieces evenly over the prepared baking sheet. Top with ½-inch squares of caramel, leaving about an inch between each caramel. Bake until the caramel melts and is slightly soft, 3 to 5 minutes; do not overbake. Let cool completely.

Working one at a time, lift each caramel pecan cluster off the baking sheet and dip into the bowl of tempered chocolate. Use a fork to remove, letting excess chocolate drip back into the bowl. Place turtles onto a parchment-lined baking sheet to cool and set.

Dirty Snowmen

 Ingredients

1 tablespoon chocolate syrup

1 tablespoon chocolate sprinkles

½ cup vanilla ice cream (1 scoop)

¼ cup Kahlua

1 tablespoon dark creme de cacao liqueur

1 cup hot chocolate

Whipped cream (mini chocolate chips, coarse sanding sugar, and/or additional chocolate syrup and chocolate sprinkles for garnish)

CHOCOLATY PEANUT BUTTER HAYSTACKS

 CHOCOLATY PEANUT BUTTER HAYSTACKS

Ingredients:

1 cup semi-sweet chocolate chips

⅓ cup peanut butter

½ cup toffee baking bits (such as Heath®)

1 cup chow Mein noodles

Directions:

Step 1: Prepare a microwave-safe bowl. Add in the chocolate chips and place them inside the microwave. Cook and stir the chocolate chips for 30 seconds. Repeat this method until the chocolate is melted completely.

Step 2: Add in the peanut butter and cook inside the microwave for 20 seconds or until warm

Step 3: Remove from the oven and stir until well blended.

Step 4: Add in the chow mien noodles and toffee bits. Stir until coated completely with the chocolate and peanut butter mixture.

Step 5: Line with parchment paper a baking sheet.

Step 6: Spoon the mixture and drop them into the lined baking sheet. Leave 1-inch space between the haystacks.

Step 7: Place inside the fridge to chill or until set.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 75.9 calories; protein 1.2g 3% DV; carbohydrates 7.4g 2% DV; fat 5g 8% DV; cholesterol 3.3mg 1% DV; sodium 39.4mg 2% DV.

Chocolate and Almond Cookies

Makes 18
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
8 ounces|235 grams 70% dark chocolate, roughly chopped
2 tablespoons unsalted butter
¼ cup|36 grams almond flour
2 tablespoons|15 grams all-purpose flour
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 large eggs
10 tablespoons|160 grams granulated sugar
flaky sea salt

Directions
1. Heat the oven to 350°F. Line 2 sheet trays with parchment paper. 
2. Fill a small saucepan with 2-inches water. Nest a heatproof bowl over the top and add the chocolate and the butter. Place over medium-low heat and cook, stirring occasionally, until melted. Keep warm.
3. Mix the flours, cream of tartar, kosher salt, and baking soda together in a small bowl.
4. In the bowl of a stand mixer fitted with a whisk attachment, whip the sugar and eggs on high speed until light and fluffy, about 2 minutes.
5. Slowly whisk half of the eggs into the chocolate, until combined, then add the rest. Fold in the flour mixture. Stop once it all comes together.
6. Scoop about 1 ½ tablespoons worth of batter onto the prepared sheet trays, leaving about ½-inch in between each. Sprinkle with the flaky salt and bake until puffed, 8 to 9 minutes.

Cool completely before serving.

Ultra Fudgy German Chocolate Brownies

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie!

Ultra Fudgy German Chocolate Brownies
Author: Hayley Parker, The Domestic Rebel

Prep time:  3 hours Cook time:  45 mins
Total time:  3 hours 45 mins
Serves: 15-24

These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!

Ingredients

FOR BROWNIES:
1 and ¼ cups butter, cubed
12 oz semi-sweet chocolate bars, roughly chopped
4 oz bittersweet chocolate, roughly chopped
3 cups sugar
5 eggs
1 Tbsp vanilla
2 & ¼ cups all-purpose flour
1 tsp instant espresso powder
Pinch salt

FOR COCONUT PECAN FROSTING:
2 cups evaporated milk
2 cups sugar
5 egg yolks
2 sticks (1 cup) butter, cubed
1 Tbsp vanilla extract
1 cup chopped pecans
2 cups shredded coconut

Instructions
Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.
In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.
In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.
Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.
Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.

Dark Chocolate Fudge Sauce

Dark Chocolate Fudge Sauce
Found https://www.americastestkitchen.com/recipes/11053-dark-chocolate-fudge-sauce

WHY THIS RECIPE WORKS
The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.

Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
 
INGREDIENTS
Print Shopping List
1 ¼ cups (8 3/4 ounces) sugar
⅔ cup whole or 2 percent low-fat milk
¼ teaspoon salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract

INSTRUCTIONS
MAKES 2 CUPS
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.

1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.

2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies
Found  https://therecipecritic.com/strawberry-chocolate-chip-cookies/

Author: Jennifer D.
Serves: 16

Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 Tablespoons UNSALTED butter, softened
½ cup granulated sugar
¾ cup light brown sugar, packed
1 Tablespoon vanilla extract
2 large eggs
½ cup fresh strawberries, chopped into small pieces
1 cup milk chocolate chips/white chocolate chips
additional chocolate chips, for topping

Instructions

Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
Add eggs one at a time, mixing between each egg.
Add flour mixture and mix until just combined. DO NOT OVERMIX!
Using a spatula, stir in fresh strawberries and chocolate chips until combined.
Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

DIY Brownie Mix

1/2 C Flour
1 C sugar
1/3 C Cocoa
1/4 t salt
1/4 t baking soda
Add 2 eggs
1/2 C oil
1 t vanilla

Mix dry ingredients first, add eggs, oil and vanilla. Bake at 350 degrees for 20-25 minutes

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake
Found on Facebook from Heavenly Recipes

 1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar 2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions :

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.

S'MORES COOKIES

S'MORES COOKIES (EASY COOKIES RECIPES)
Found https://www.thecookierookie.com/easy-smore-cookies/

PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES

SERVINGS: 12
CALORIES: 263 KCAL
AUTHOR: BECKY HARDIN

INGREDIENTS
1 package ready-to-bake large chocolate chip cookies 16 ounce package
1 package miniature marshmallows
10 ounces milk chocolate melting wafers or good quality milk chocolate chips
1 cup crushed graham crackers



INSTRUCTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil or parchment paper.

Place cookies 2 inches apart on baking sheet and bake per package
age directions.

Also, while cookies are baking, crush the graham crackers and pour the crushed crackers in a small bowl.
When cookies are ready, transfer cookies and tray to a cooling rack.

Turn the oven to broil.

Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).

Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly.

Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.

Once cookies have cooled, melt the chocolate (melt in 30 second intervals until smooth and fully melted when stirred.) then dip each cookie halfway into the melted chocolate.

Sprinkle crushed graham cracker crumbs over the chocolate.
Transfer cookies to a cooling rack until chocolate is set.

Enjoy!

NO-BAKE KRISPIE REESE’S COOKIES

NO-BAKE KRISPIE REESE’S COOKIES
Found
4 cups Rice Krispies cereal
1 cup light corn cyrup
3/4 cup granulated sugar
1 1/4 cups peanut butter
5 regular sized Reese’s Peanut Butter Cups
1/2 cup milk chocolate chips

Directions

Line your baking sheet with parchment or wax paper and set aside. In a large glass bowl, combine your corn syrup, sugar, and peanut butter. Cook on high heat for 2 minutes. Then cook for 30 seconds until your mixture is evenly combined.

Pour your peanut butter mixture over your Rice Krispies…

Mix until well blended and try to keep yourself from licking the bowl!

Mix in your chocolate chips quickly while the mixture is still hot. Stir until fully combined….

Let that cool just a couple of minutes. Chop up your Reese’s Candy Bars into chunks. Add them to your mixture and combine…

Scoop out balls using a heaping Tablespoon…

Place the balls onto your wax paper…

Let them set about 15 minutes…

and Serve!

Tipsy toffee bars

Tipsy toffee bars
Found http://tdn.com/lifestyles/food-and-cooking/bake-bar-cookies-packed-with-pecans-toffee-and-chocolate/article_fd5419c0-749a-54ed-9252-ba0bb071a305.html

Servings: Makes 20-22 bars

Start to finish: 60 minutes, plus additional cooling time

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 scant teaspoon fine-grain sea salt

1 generous cup pecans halves

1/2 pound unsalted butter, melted

1 cup packed light brown sugar

1 cup packed dark brown sugar

2 large eggs, mixed together

2 teaspoons vanilla extract

2 tablespoons of your favorite bourbon

2/3 cup Heath toffee bits

1 generous cup sweetened dried coconut

1/2 4-ounce bar of real white chocolate, chopped

Directions

Chef's note: Use a 9-by-11-by-2-inch baking pan, the smaller version of the classic 9-by-13 pan. I think the 9-by-13 pan makes a bar cookie that is too thin, but if you use it, note that your cooking time will be shorter.

Preheat the oven to 350 F.

Whisk together flour, baking powder and salt. Set aside. Toast pecans in a preheated oven for 10-15 minutes at 250 F. When cool, chop the pecans and set aside.

Melt butter and pour into a bowl. Add sugar, eggs and vanilla and mix well. Add Bourbon and mix again. Stir in the flour mixture and mix well, turning the batter several times to make sure that all the flour is incorporated.

Add the chopped pecans, the toffee bits, coconut and white chocolate. Stir together with a blending fork to make sure that the add-ins are equally incorporated.

Prepare your baking pan with non-stick cooking spray. Spread batter into the pan by dropping equal spoonfuls all over the pan and joining them together by spreading the surface with an offset spatula.

Bake for 20 minutes and check the bars. In my oven, the bars took a full 35 minutes, but every oven is different. I tested them at 20 minutes and every 5 minutes thereafter and they were perfect after baking for 35 minutes. The sides will be crisp and browned and pulling away and the top with be shiny and dry. You want the center to still be soft but not runny.

Let cool completely. I usually make these the night before or in the morning so they are completely cool. Remove the entire block of bar cookies and cut into squares with a dough scraper or serrated knife. Once the bar cookies are cut, they can be wrapped in foil and placed in a re-closeable plastic bag and frozen for up to a month. Thaw before serving.

Nutrition information per bar: 320 calories; 158 calories from fat; 18 g fat (9 g saturated; 0 g trans fats); 46 mg cholesterol; 134 mg sodium; 38 g carbohydrate; 1 g fiber; 27 g sugar; 3 g protein.

4-INGREDIENT CHOCOLATE CHERRY CAKE

4-INGREDIENT CHOCOLATE CHERRY CAKE
Found https://reluctantentertainer.com/4-ingredient-chocolate-cherry-cake/

Wanna make the frosting? Mix together 1 cup powdered sugar, 5 T. butter, 1/3 cup milk, 1 cup semisweet chocolate chips over medium heat; add 1 tsp. vanilla and 1/4 cup cocoa and stir, cooking for 1-2 minutes. Spread over the warm cake immediately.

yield: 8 SERVINGS
total time: 40 MINUTES
prep time: 5 MINUTES
cook time: 35 MINUTES

INGREDIENTS:

1 Devils Food Cake Mix
1 can 21 oz. can cherry pie filling
2 eggs
1 tsp. almond extract

DIRECTIONS:

Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
Pour batter into 9×13 sprayed pan.
Bake at 350F for 35-40 minutes.
Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!

Hot Chocolate

White Delight Hot Chocolate
Found https://www.today.com/recipes/white-delight-hot-chocolate-t64061

SERVINGS:4
Dulce de leche and sea salt give this dreamy white hot chocolate an extra punch of flavor.

Ingredients

4 cups whole milk
1 cups heavy cream
12 ounces white chocolate, chopped
8 ounces dulce de leche
1/4 teaspoon smoked sea salt (reserve a bit for garnish)
1/2 teaspoon vanilla extract
1 cup crème fraiche for garnish
White chocolate shavings for garnish

Preparation

Bring milk and cream to a simmer in a saucepan. Place chopped white chocolate and dulce de leche in a bowl. Place this in a bowl over a pan of boiling water (double boiler-style), whisking until chocolate has melted. Add smoked salt and vanilla to white chocolate dulce de leche, reserving a bit of smoked salt for garnish. Slowly pour the milk and cream into the white chocolate dulce de leche mixture while continuing to stir. Serve in four large mugs. Whip crème fraiche with a tablespoon of warm water until fluffy. Garnish mugs with crème fraiche and white chocolate shavings. Finish with the reserved bit of smoked salt.

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Spiked Hazelnut Hot Chocolate
Found https://www.today.com/recipes/nutella-hot-chocolate-t3891

The 10-Minute Happy Hour Feb. 19, 2015 at 6:30 AM
 Nutella hot chocolate
Maureen C. Petrosky / The Kitchn
print recipe  (2 rated)
Ingredients

1 1/2 cups milk
1/3 cup Nutella
1 cinnamon stick
4 ounces bourbon, Frangelico, cacao rum, or chocolate liqueur, optional
Oven-toasted marshmallows, optional (instructions below)

Preparation

In a pot over medium-high heat, bring the milk to a simmer. Add the Nutella, stirring until it has melted and become incorporated. Add the cinnamon stick and bring to a simmer.

Ladle into mugs and serve with fresh oven toasted marshmallows. (If serving with marshmallows, toast on a foil-lined baking sheet under the broiler for 30 to 45 seconds, until golden brown.)

********************************************************

Turtle Hot Chocolate Float
https://www.today.com/recipes/turtle-hot-chocolate-float-t64046
SERVINGS:4

This over-the-top hot chocolate float can work as a decadent drink or wow-worthy dessert.

Ingredients

8 scoops butter pecan ice cream
24 ounces hot chocolate (see recipe below)
1/2 cup chopped pecans
1 tablespoon Kosher salt
1/2 cup chocolate shavings
1 cup caramel sauce

HOT CHOCOLATE
12 ounces condensed milk
12 ounces half & half
16 ounces milk chocolate, chopped or grated
1/4 teaspoon almond extract

Preparation

To make the hot chocolate:

Heat condensed milk and half & half to a simmer, add almond extract. Place chopped chocolate into a bowl, pour the milk mixture over the chocolate and whisk until smooth.

To assemble the hot chocolate float:

Pour a bit of your purchased caramel sauce onto a small plate. Dip the rim of a tall glass mugs or old fashioned milk shake glasses into the caramel. Sprinkle the rims with kosher salt, chocolate shavings. Add 2 scoops of butter pecan ice cream into each glass. Add hot chocolate, garnish top with chopped pecans.