Thursday, December 22, 2016

Last Minute Christmas Gift? Think Chocolate Peppermint Thumbprints

Image result for christmas bells and holly
Its coming around the corner ? Do you have your Christmas shopping done? Need a last minute Christmas gift?

How about offering homemade baking?
It's a very thoughtful gift to share with your family,friends or even co-workers.They will certainly admire all the effort you brought to make their gift special. 

Therefore, if you're curious in heading this direction?;however stuck on a concept for a recipe. Then you should try making these decadent Chocolate Peppermint Thumbprints. They are super impressive in appearance while quite simplistic to make. The recipe is also easy to follow in directions,utilizes budget-friendly ingredients and are also fun to decorate. You just have to remember to leave extras for taste testing?! You wont want to miss out on that.

Miss out !?

Yes,because these delightful treats are made with a chewy, dark chocolate cookie dough as well as a creamy chocolate peppermint center. They are a perfect fit for the holiday season and furthermore to make them even more special,we also drizzled white chocolate over top for a little elegance. Lastly to bring it altogether as a gift, you can easily wrap up a batch and tied it off with a colorful bow.
Overall, homemade is always a great choice for a Christmas gift. When you put in the effort everyone has appreciation, because its always the thought that counts. Also, if your gift receiver is a chocolate lover as well as a fan of mint then you definitely have a large window of recipes.
So go on and try the recipe out for yourself !!

Have A Very Merry Christmas And A Happy New Year!!

Chocolate Peppermint White Chocolate Thumbprints
Adapted From Martha Stewart

2 cups all purpose flour
2/3 cups unsweetened cocoa powder
1/4 tsp salt
11/4 cups unsalted butter,softened
1 1/2 cups granulated sugar
1 large egg
1 tbsp vanilla extract
5 ounces (3/4 cup) semisweet chocolate chips
1/2 tsp peppermint extract

1. Preheat oven to 350F.In a medium bowl,sift over bowl flour,cocoa powder and salt.

2.In a large bowl with a handheld mixer, cream together 1 cup of  the butter and 1 cup of the sugar on medium-high, until light and fluffy.Add the egg and vanilla,beat to combine.

 3.Gradually add the flour mixture on low,until combined.

 4.Place the 1/2 cup sugar into a small bowl.Rolled the dough into 1 inch balls and roll them into sugar to coat.Then place the cookie balls onto a cookie sheet lined with parchment or a baking mat.

 5.Bake for 5 minutes.Remove from oven and make indentation on the top using a spoon. 

6.Bake the cookies again just until set, about 4 minutes.Let cool on sheets on a wire rack. Repeat the process

7.In a microwave safe bowl,combine chocolate chips,1/4 cup of butter and peppermint extract.Melt in 10 second increments until completely melted.Let cool to thicken,enough to use for pipping, about 5 minutes.(Tip:To cool faster place chocolate in fridge)

8.Place chocolate in a medium sized zip lock bag and snip off a small hole in the corner.Then proceed to pipe the centers of each cookie.Let set. Can also use a piping bag with tip.

Decorating Tip

 If desired,melt about a 1/2 cup of white chocolate chips in a microwave safe bowl.Add 1-2 tbsp of vegetable oil to help the melting process,but don't make it too liquidity.If to liquidity add more white chocolate to the melting process.Melt only in 10 second increments until completely melted. Drizzle the white chocolate over top of the cookies using a fork or knife.Let set to cool.

Monday, December 19, 2016

Slow Cooker Desserts: Celebrate The Holidays With Plum Buckle Cakes


Do you have a slow cooker at home? 

Do you want to enjoy delicious desserts at home?  
Yes, Of course

Well then Slow Cooker Desserts from Jonnie Downing is precisely what you need this holiday season. With a cookbook like this you can create any sweet treat you desire just by utilizing a slow cooker. You can enjoy cakes, cheesecakes, puddings, souffles and even pies. The sky's the limit with recipe possibilities.

Therefore, to get you started on this adventure, we are introducing individual plum buckle cakes that can be easily made with minimal prep work as well as simple ingredients. That's certainly what you want for a dessert on a busy holiday celebration.

To start,each one of these cakes are made in 4 inch ramekins,which create a perfect serving size for your guests. They also consist of a simple coffee cake batter, topped with fresh fruit as well as a sugar syrup drizzled over top. Then each of the buckle cakes are slow cooked to perfection for 4-5 hours, allowing ample time to focus on other aspects of the holidays. Once done you can keep them warm, until ready to serve for dessert.

The slow cooker will undertake all the work on making these elegant mini desserts. Thus, magically creating a lovely moist crumble cake with sweet, juicy plums along with a caramelized topping. It will smell heavenly throughout the whole home and just describing it makes me hungry.

Overall, these plum buckle cakes are an excellent choice to include in your family holiday feast. Everyone will bewildered there made with a slow cooker as well as wonderfully impressed. Just don't forget the ice cream.

 Individual Plum Buckle Cakes

Yields: 4 servings
8 quart or larger:Fits four 4inch ramekins
6 quart or larger:Fits four 3 inch ramekins

1/2 cup unsalted butter,softened
1/2 cup plus 1 tbsp granulated sugar,divided
1 large egg
3/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp ground nutmeg
1/6 cup 2% milk (fill a 1/3 cup measure halfway)
2 cups sliced unpeeled ripe plums
1/2 tsp ground cinnamon

Using my stand mixer,I creamed together the butter and 1/2 cup of the sugar until light and fluffy.Then I added the egg and creamed the mixture thoroughly.

In a medium bow,I then mixed together the flour,baking powder,salt and nutmeg,Then I stirred half of the dry mixture into the butter mixture,then proceeded to add the milk.Only stirring to combine but not smooth.Then I added the rest of the dry mixture and blended, until combined.

Sprayed four 4 inch ramekins with cooking spray,then poured the batter in each.

Washed and sliced the plums,thinly.Arranged the plum slices in a circular pattern on each cake.In a sm.bowl,I mixed together 1 tbsp of sugar and 1/2 tsp cinnamon.Then sprinkled the sugar mixture over the batter.

Placed the ramekins in the slow cooker.Covered and cooked on low for 4-5 hours,or until a toothpick was clean.Then served warm with ice cream. 

Friday, October 28, 2016

♪ Its Was a Graveyard Smash, The Monster Mash♪

Glitter text generator

 Here we welcome the big, the tall, the small, the
mutated, to join in on the monster mash.Celebrate with us the wonderfully wicked and gruesome creatures of the night.

Join in to create your own unique monsters that incorporate a very beloved treat.Rice crispy squares is nostalgic for many and
everyone has to at least try this treat once in their lifetime.That's why it can never be left out of Halloween,
So invite your friends and family to take part in this spooky activity.

Rice crispy
treats are the simplest to whip up and are  easily adaptable for a larger crowd.However this time we are kicking it up a notch by bringing our colorful monster alive using candy melts.Make them as creepy,gory or as ghoulish as you see fit to celebrate this Halloween.

These monsters are a crunchy,sweet and sticky treat with a colorful, smooth hard candy shell.
Go on and make them yourself.Cut any shape or size of the treat and dip each in your desired candy melt color. Then decorate anyway you wish by using candy eyes,sprinkles,candies etc.Its all about the creativity and seeing where every ones imagination takes them.

 Glitter text

Monster Treats
Yield:Two 13x9 inch pans

12 cups Rice Crisp Cereal

1/3 cup butter or hard margarine 
8 cups Miniature Marshmallows 

1 tsp vanilla 

Candy melts: Purple, Green, Orange and Red

Decorations: Candy eyes: small and big, candies, sprinkles etc.

1.In a large pot, melt the butter over low heat. Once completely melted, add the miniature marsh mellows, stirring with a wooden spoon, until completely melted. Turn off heat and remove pot.

2.Then add the rice crisp cereal, Stirring until well coated.

3. Then grease two 13x9 inch pans and evenly pressed the rice cereal mixture into each pan. Then let them cool overnight in the fridge. The next day, cut them into a variety of sizes.

4.To decorate, Melt approx. 1 cup of candy melts in a small glass bowl or microwaveable container. Melt 1 cup of the candy melts for 40 seconds to a minute. Stir after and then continue to microwave for 30 seconds at a time until completely melted. Watch carefully!! Candy melts can burn easily.

5.Add approx., 1/2 tsp to 2 tsp of cooking oil to the melted candy melts and stir to combine. The more oil you add the smoother the finish so be sure to gradually add the oil.

Tips: Candy melts harden quickly so its best to have everything prep for your decorating.If candy melts do harden, place in microwave for about 10 seconds to help melt again. Use cooking oil if needed.

6.Decorate by dipping the end of each rice square into the colored candy melt. Use toothpicks to create your design, once done with the design process. Place square on the parchment paper cookie sheet and begin decorating your face with candy eyes, sprinkles, gel icing etc. Tip: Gently push the eyes slightly up towards the top of the monsters head to create an upper eyelid.

7.Now let your monsters set, until harden. Can place in refrigerator overnight, if you like cold rice crispy squares.This is best to do in a group since its such a large batch.

Thursday, October 27, 2016

♪ No animal Nor Man Can Scream Like He Can ♪

Glitter text

This is Halloween where we celebrate all that is creepy by making our very own Jack Skellingtons.Always remember "Jack is the king of the pumpkin patch, everyone hails to the pumpkin king".So you cannot go without the master of fright this Halloween.

All you need to do to get it just right is simply create a unique pumpkin king with this sugar cookie recipe using a smooth delicious butter cream frosting.Then decorate anyway you wish with Wilton's edible markers to create that contagious skeleton grin.Plus If you feel really confident in decorating, try black frosting and pipe each face using a fine tip.In the end,you will master all of Jack's emotions in each individual cookie.

Remember, these will look so great in the end that you too will have a hard time eating them.So make sure you have plenty of people around you to enjoy the soft baked cookie with its sweet,buttery frosting this Halloween! Go on and try them out!

Gothic text from

Jack Skellington's 
(Adapted From Sugar Cookies: Betty Crockers Cookbook New Edition)

Yields: 4-5 dozen

1 1/2 cups powder sugar
1 cup butter,softened
1 tsp vanilla
1/2 tsp almond extract
1 large egg
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar

1.Using a hand blender,cream together the powder sugar,butter,vanilla,almond extract and egg in a large bowl,at medium speed.Until light and fluffy.

2.Then stir in the flour,baking soda and cream of tartar,until combined. Roll dough into a ball,place in bowl and cover with saran wrap to refrigerate for at least 2 hours or overnight.

3.Preheat oven to 375F.Lightly grease cookie sheets and place parchment paper on each.

4.With a floured surface, Cut ball in half,roll each half to 1/4 inch thickness and cut into circles or desired shapes.Place on cookie sheet,about 2 inches apart and bake between 7-8 minutes,until edges are light brown.Let cool on wire rack.

Vanilla Butter Cream Frosting
(Adapted from Vanilla Buttercream Frosting: Betty Crockers Cookbook New Edition)

3 cups powder sugar
1/3 cups softened butter or hard margarine
1 1/2 tsp vanilla
1-2 tbsp milk
Wilton White-White Icing Color (until reached desired white)

1.With a handheld blender,Beat powder sugar and butter in a large bowl,at medium speed.Then stir in vanilla and 1 tbsp of milk.Gradually add the remaining milk to make frosting smooth and spreadable.

2.If frosting becomes to thick,beat in more milk, a few drops at a time. If the frosting becomes to thin, beat in a small amount of powdered sugar. 

3.Now, slowly stir in the white-white icing color to reach desire shade of white.

1.Make sure cookies are completely cooled before decorating.
Evenly frost each cookie with the snow white frosting and let set to harden.A couple hours in fridge or overnight should quicken the process. 

2.Then decorate with Wilton's Edible Markers, preferably black.Or dye the extra frosting with Wilton's black gel food coloring. Using a piping bag and a fine tip to decorate.