No Bakes

Ingredients 

Original recipe makes 2 dozen

 3 tablespoons unsweetened cocoa powder

 2 cups white sugar

 1/2 cup milk

 1/2 cup butter

 3 cups quick cooking oats

 1/2 cup crunchy peanut butter

 1 tablespoon vanilla extract

Directions

Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

(http://allrecipes.com/)

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Spicy Oatmeal Raisin Cookies

Ingredients

Original recipe makes 3 dozen
 1/2 cup butter, softened
 1/2 cup butter flavored shortening
 1 cup packed light brown sugar
 1/2 cup white sugar
 2 eggs
 1 teaspoon vanilla extract
 1 1/2 cups all-purpose flour
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 3 cups rolled oats
 1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

(http://allrecipes.com/)

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Raspberry and Almond Shortbread Thumbprints

Ingredients Edit and Save

Original recipe makes 3 dozenChange Servings

 1 cup butter, softened

 2/3 cup white sugar

 1/2 teaspoon almond extract

 2 cups all-purpose flour

 1/2 cup seedless raspberry jam

 1/2 cup confectioners' sugar

 3/4 teaspoon almond extract

 1 teaspoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

(http://allrecipes.com/)

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Cream Cheese Frosting II

Ingredients

Original recipe makes 3 cups
 2 (8 ounce) packages cream cheese, softened
 1/2 cup butter, softened
 2 cups sifted confectioners' sugar
 1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

(http://allrecipes.com/)

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Iced Pumpkin Cookies

Ingredients

Original recipe makes 3 dozen

 2 1/2 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 2 teaspoons ground cinnamon

 1/2 teaspoon ground nutmeg

 1/2 teaspoon ground cloves

 1/2 teaspoon salt

 1/2 cup butter, softened

 1 1/2 cups white sugar

 1 cup canned pumpkin puree

 1 egg

 1 teaspoon vanilla extract

 2 cups confectioners' sugar

 3 tablespoons milk

 1 tablespoon melted butter

 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

(http://allrecipes.com/)

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Best Peanut Butter Cookies Ever

Ingredients

Original recipe makes 3 dozen

•  2 cups peanut butter
•  2 cups white sugar
•  2 eggs
•  2 teaspoons baking soda
•  1 pinch salt
•  1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

(http://allrecipes.com/)

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Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

• 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
• 9 oz. (2 cups) whole-wheat flour
• 2 tsp. baking powder
• 1 tsp. table salt
• 8 oz. (1 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 1-1/2 tsp. finely grated orange zest
• Two 13.4 oz. cans Nestlé dulce de leche
• 1 lb. bittersweet chocolate, chopped
• 1 pint heavy cream

Make the cookies
In a medium mixing bowl, whisk the flours, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Stir in the orange zest. Scrape down the bowl and paddle with a rubber spatula.

With the mixer on low, gradually add the flour mixture to the butter mixture. After adding the last of the flour but before it’s fully incorporated, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 to 2 minutes. Divide the dough into two equal pieces, form into disks, and wrap in plastic. Chill overnight.

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 cookie sheets with parchment. Roll out the cold dough on a lightly floured surface until it’s 1/8 to 3/16 inch thick. With a 2-inch plain or fluted round cookie cutter, cut the dough in circles—you can gather and reroll the scraps once. Bake one sheet at a time until the edges are very lightly browned and the cookies puff up slightly, 8 to 10 minutes. Cool the cookies on a rack and store in an airtight container for up to 3 days or freeze for up to 1 month, until you’re ready to fill and coat them.

Fill the cookies
Lay out the cookies, flat side down. Put a heaping 1/2 Tbs. of dulce de leche on half of the cookies. Cover each with a top cookie, flat side up.

Coat the cookies
Put the chocolate in a small, deep, heatproof bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Pour over the chocolate and let sit for 10 minutes. Stir the mixture very gently, incorporating the cream steadily and without overworking, until glossy and completely mixed.

Line 2 cookie sheets or rimmed baking sheets with parchment. Pick up a sandwich cookie with a small offset spatula. Immerse in the chocolate mixture, flipping the cookie to coat completely. Pick up with the spatula and tap a couple of times on the side of the bowl to get rid of excess chocolate. With another spatula in the opposite hand, gently smooth out the top of the cookie and then run the spatula along the bottom. Transfer to the parchment-lined sheet. Repeat with the remaining cookies. Allow the coating to set at room temperature for a few hours and then serve.

Store in a plastic container, separating each cookie with parchment or waxed paper, in the refrigerator for up to 2 weeks or freeze for up to 3 months.

(http://www.finecooking.com/)

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Chocolate-Pomegranate-Ginger Bark

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
1-1/2 Tbs. minced candied ginger
1/4 tsp. fine sea salt


Line a baking sheet with a silicone baking mat or waxed paper. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and  smooth, heating in additional 15-second increments, if necessary.

Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve.

Make Ahead Tips
The bark will keep, refrigerated, for up to 5 days.

(http://www.finecooking.com/)

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Homemade Peanut Butter Cups

1 lb. bittersweet chocolate or milk chocolate, roughly chopped
1 cup creamy or chunky peanut butter, homemade or store-bought
1/2 tsp. vanilla extract, homemade or store-bought
1/4 tsp. salt
2 Tbs. packed light brown sugar, homemade or store-bought


Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat. Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat.

Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining cups. Set them aside to harden a bit, 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate.

Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform.

Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture.

Return the double boiler to medium heat, and soften the remaining chocolate in the bowl. With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.

(http://www.finecooking.com/)

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German Chocolate Bombes

For the cake

Cooking spray
4 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder
1-1/2 cups boiling water
7 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1-1/2 cups packed dark brown sugar
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp. pure vanilla extract

TIP:
This recipe contains raw eggs; if that’s a concern, buy pasteurized.

For the coconut-pecan filling

3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
3 oz. (2/3 cup) pecans, toasted and cooled
2/3 cup granulated sugar
2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
6 large egg yolks
1 5-oz. can evaporated milk
1/2 tsp. pure vanilla extract

For the chocolate mousse

4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
3-1/2 oz. (7 Tbs.) unsalted butter
2 large eggs, separated
1 Tbs. granulated sugar
3/4 cup heavy cream
1/4 tsp. pure vanilla extract
Pinch kosher salt

For the glaze

4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
2 Tbs. light corn syrup
1 cup heavy cream


Make the cake
Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.

Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt.

Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.

Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)

Make the coconut-pecan filling
Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.

Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)

Make the chocolate mousse
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.

Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.

In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.

Assemble the bombes
Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet.

Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.

Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.

Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

Glaze the bombes
Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.

Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.)

Let the bombes sit at room temperature for about 30 minutes before serving.

(http://www.finecooking.com/)

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Homemade Oreos

for the cookies

1 cup (2 sticks/228 grams) unsalted butter, melted and cooled slightly
3/4 cup (150 grams) granulated sugar
1 tsp. vanilla extract
1 cup (200 grams) semisweet chocolate chips, melted and cooled slightly
1 egg
1-1/2 cups (210 grams) unbleached all-purpose flour
3/4 cup (90 grams) Dutch-processed cocoa powder
1 tsp. kosher salt
1/2 tsp.baking soda

For the vanilla cream filling
1/2 cup (1 stick) unsalted butter, softened
1-2/3 cups confectioners’ sugar
1 tsp. vanilla extract
1 Tbs. milk
Pinch of kosher salt
In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will start to seem too floury, and you will find it easiest to switch to mixing it with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about 1 hour to firm up.

Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a rough log about 10 inches long and 2-1/2 inches in diameter. Place the log at the edge of the sheet of parchment paper, and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2-1/2 inches in diameter. Refrigerate for at least 2 hours, or until firm. The log may settle and sink a bit in the fridge, so reroll it every 15 minutes or so to maintain a nice round log, if you like. If not, your cookies will be more oblong than round, which is not a bad thing taste-wise, though they won’t look like the famous packaged cookie. (At this point, the dough log can be well wrapped in plastic wrap and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month. If the dough is frozen, thaw overnight in the refrigerator before proceeding.)

Position a rack in the center of the oven, and heat the oven to 325°F. Line a baking sheet with parchment paper or butter it.

Cut the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.

Bake for 20 to 25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven. You can’t judge by color because they start out black. Let cool on the baking sheet on a wire rack to warm or room temperature. They don’t have to cool completely before you fill them, but you can’t fill them while they are hot.

While the cookies are cooling, make the frosting. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the butter on low speed for about 30 seconds, or until completely smooth and soft. Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and again beat until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this frosting by hand. Make sure the butter is very soft, and use your hands to mix and knead the confectioners’ sugar into the butter. You should have about 1 cup. (The filling can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.)

Scoop about 1 rounded tablespoon of the filling onto the bottom of 1 cookie. Top with a second cookie, bottom side down, then press the cookies together to spread the filling toward the edges. Repeat until all of the cookies are filled.

(http://www.finecooking.com/)

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Super Easy, Super Moist Chocolate Cupcakes

INGREDIENTS
Cupcakes:

1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:

4 Tbsp butter
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
METHOD
Cupcakes:

1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Frosting:

While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

(http://www.simplyrecipes.com/)

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Chocolate Peanut Butter Bars

INGREDIENTS

Peanut butter layer:

1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs* or ground Passover crispy cereal if following the Passover dietary rules)

1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar** if following Passover dietary rules)

3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no added preservatives or corn syrup)

8 Tbsp (4-ounces) unsalted butter, melted

2 Tbsp honey

Chocolate topping:

9-ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover)

1 Tbsp butter

Equipment needed:

A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan)

Food processor

Parchment paper or non-stick aluminum foil

* Take 4 or 5 sheets of matzo, roughly break into chunks, toast in a hot dry skillet on high heat until the crumbs begin to brown and you can smell the matzo toasting. Remove from heat, let cool for a minute, place in a food processor or mini-chopper, and pulse until ground to the consistency of coarse bread crumbs.

**2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You'll have some leftover which can be used for other recipes for Passover.

METHOD

1 Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in a way so that you have an overhang on at least 2 opposite sides of the pan to make it easy to lift up the bars once they have set.

2 In the bowl of a food processor place the crumbs and the powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter, and honey. Process until well blended. The mixture should hold together, almost like a dough. If it's too dry, add a little more melted butter. If it's too wet, after you press it into the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm up a bit.

3 Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press on the mixture to help make the surface more even.

4 Place a metal bowl over a saucepan with simmering water (not boiling, but gently simmering). Place the chocolate chips and butter into the bowl.  Melt the chocolate chips, stirring occasionally, until smooth.

5 Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour.

6 Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.

(http://www.simplyrecipes.com/)

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Chocolate Dipped Strawberries

INGREDIENTS
24-30 strawberries, fresh
6 ounces of white chocolate
8 ounces of dark chocolate


METHOD
1 Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.

2 Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.

3 Dip the strawberry in the white chocolate, holding onto the stem or the "shoulders" of the strawberry. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres. Place on a piece of wax paper to let dry.

4 Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry.

5 Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

6 Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)

Best eaten the day they are made.

(http://www.simplyrecipes.com/)

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Cream Puffs

Ingredients

stick of butter
1 cup water
1 cup flour
4 eggs
2 small boxes instant vanilla pudding (3.4 oz each)
1⅓ cup cold whole milk
8 oz sour cream
powdered sugar

Instructions

Cream Puffs:
Preheat oven to 375 degrees
Melt stick of butter and water to a rolling boil
Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
Remove from heat and cool for a couple of minutes
Beat in eggs (one at a time) with a mixer
Beat mixture until smooth and velveety
Drop by spoonfuls (walnut sized) onto ungreased cookie sheet
Bake until DRY, 20-25 minutes (maybe longer)
Allow to cool

Filling:
Mix instant vanilla pudding with whole milk until the pudding is dissolved
Add sour cream until thick
Put mixture in the refrigerator (at least an hour)
Slice the cream puffs in half and fill with the chilled pudding mixture
Sprinkle with powdered sugar
Enjoy

(http://realhousemoms.com/)

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Chocolate Toffee Brownie Bites

Ingredients:

Brownies:

1/2 cup unsalted butter, cut into tablespoons

2 ounces unsweetened chocolate, coarsely chopped (I used Bakers)

1/2 cup flour

1/8 teaspoon baking powder

pinch of salt

1 cup sugar

2 large eggs

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

Glaze:

4 ounces bittersweet chocolate, coarsely chopped (I used Ghirardelli)

1/2 cup heavy whipping cream

1 tablespoon light corn syrup

1/8 teaspoon almond extract

1/3 cup heath bits

Directions:

Pre-heat oven to 325 degrees. Generously grease and flour 2 mini 12 cup muffin tins. Be sure to grease

them well so they don't stick when removing.

Combine butter and chocolate in a medium bowl. Microwave until melted and smooth. Microwave for about 30

seconds and stir. Then repeat for another 30 seconds until the mixture is completely smooth. Let cool until tepid,

about 10 minutes at room temp.

Sift the flour, baking powder and salt together in a medium bowl. Stir until combined. Set aside.

Stir the sugar, eggs, vanilla, and almond extract into the chocolate/butter mixture until well combined. Then add the

flour mixture and stir til it's all well blended.

Spoon Batter into the prepared mini muffin tins. Fill them 2/3 full. Bake 14 - 15 minutes, until set but still soft in the

center. Let them cool in the pan for about 10 minutes. Then invert them onto a plate or rack and let them cool

completely.

For the glaze heat the chocolate, cream, and corn syrup in a microwave safe bowl. Stirring every 30 seconds until

mixture is melted and smooth. Then stir in the almond extract. Then add in the toffee bits and stir until well blended.

Spoon glaze over the brownie bites covering tops and let it drip down the sides. You can sprinkle extra toffee bits on

top (optional).

Let the glaze set up for about 10 minutes. Store any leftover brownie bites in the fridge.

Makes 24

(http://www.sixsistersstuff.com)

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Chocolate Chip Cookie Dough Dip

Ingredients

½ c butter

⅓ c brown sugar

8 oz. cream cheese, softened

1 c powdered sugar

1 c chocolate chips (I liked the mini)

Instructions

melt the butter in a saucepan over med heat and stir in brown sugar

stir until combined and it begins to boil

remove from heat and allow to cool

beat cream cheese with an electric mixer until fluffy

turn mixer to low and add in powdered sugar

once combined beat on med for 1-2 min until fluffy

slowly add in brown sugar/butter mixture

beat on med for another 1-2 min

add in chocolate chips

(http://realhousemoms.com/)

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Snickers Cheesecake Bars

Ingredients:
Crust:

• 20 Oreo cookies, crushed in food processor
• 5 Tablespoons butter, melted

Filling:

• 16 ounces cream cheese,  room temperature
• 1 egg
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 13 fun size snickers, chopped (about 1.5 cups total)
• 1/3 cup chocolate chips, optional
• (optional:melted chocolate chips to drizzle on top)

Directions:
Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Source: www.hugsandcookiesxoxo.com

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Cookie Dough Billionaire Bars

For Shortbread:

• 2 cups (1 lb or 4 sticks) butter, softened
• 1 cup sugar
• 1/4 cup light brown sugar, packed
• 3 3/4 cup all-purpose flour
• 1/2 teaspoon salt

For Caramel:

• 2 cups sugar
• 12 tablespoons butter
• 1 cup heavy cream
• 1 tbsp fleur de sel or fine sea salt

For Cookie Dough:

• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1 cup light brown sugar, packed
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup mini semisweet chocolate chips

For Chocolate Ganache:

• 1 1/2 cups dark chocolate chips
• 1 cup heavy cream
• 1 tablespoon vanilla extract

Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with
parchment paper, leaving a 1-inch overhang on two sides.

To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt

and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until

edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools.

Shortbread recipe from Picky-Palate.com.

For the caramel layer, make Salted Caramel Sauce recipe on TwoPeasandTheirPod.com. Pour about half of

the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still

soft and sticky after 1 hour, freeze for another 15 minutes before continuing.

To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy.

Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated.

Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough

into an even layer. Refrigerate the dough while you prepare the chocolate ganache.

Chocolate Ganache Layer: Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy

cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5

minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set,

about 30 minutes.

To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a

cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars

will keep for up to 3 days.

source : http://www.kevinandamanda.com

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Rice Krispie & Peanut Butter Cup Brownies

Ingredients:
For Brownie Base:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 3/4 cups semisweet chocolate chips, divided
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon instant espresso powder or 2 tablespoons brewed coffee (optional)
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 8 full-sized peanut butter cups, chopped, or 1 cup mini peanut butter cups

For Crispie Topping:

• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups creamy peanut butter
• 1 tablespoon butter

Directions:

Preheat oven to 350 degrees F. Line a 9-by -13-inch baking pan with aluminum foil; spray lightly with cooking spray .

Combine butter and 3/4 cup chocolate chips in a large microwave safe bowl. Heat on high power for 60 to 90 seconds,

stirring every 10 to 15 seconds to prevent scorching. When chocolate is melted and mixture is smooth, stir in sugar and

brown sugar. Batter may seem grainy , that's ok.

Add the coffee or espresso powder and vanilla extract and stir until smooth.

Whisk in eggs until incorporated. Sprinkle the flour over top and fold until just combined. Stir in 1/2 cup chocolate

chips then pour batter into prepared pan.

Bake for about 25 minutes or until brownies are mostly done. Remove from oven and sprinkle chopped peanut butter

cups and remaining 1/2 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more. Transfer

pan to wire rack to cool.

Meanwhile, to prepare topping, combine 1 1/2 cups chocolate chips, peanut butter, and butter in a large microwave

safe bowl. Heat on high power for 1 minute, stirring every 10 to 15 seconds, until melted and smooth. Add rice cereal

and toss to coat. Spread cereal mixture in a smooth lay er on top of brownies, then cover and refrigerate for at least 90

minutes or overnight, or until topping is cooled and set before slicing and serving. Brownies will keep, refrigerated in an

airtight container, for up to 1 week.

source : http://www.loveandoliveoil.com

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