Peppermint Hot Chocolate Cupcakes

Peppermint Hot Chocolate Cupcakes

Ingredients

  • 2 ounces mini semisweet chocolate chips
  • 1 cup hot-brewed coffee
  • 2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/3 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • FOR THE CHOCOLATE GANACHE:
  • 1/2 cup heavy cream
  • 1/2 tablespoon unsalted butter
  • 6 ounces semisweet chocolate
  • FOR THE PEPPERMINT MARSHMALLOW BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 7 ounces marshmallow creme
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • TOPPING:
  • 1/4 cup crushed peppermint candies

Directions:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
  • Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
  • While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.

To make the Chocolate Ganache:

  • Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

To make the Peppermint Marshmallow Buttercream Frosting:

  • Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

To assemble cupcakes:

  • Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Yield: 24 cupcakes
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Pancakes without Baking Powder

Pancakes without Baking Powder

Ingredients

  • 2 eggs, at room temperature
  • 2 tbsp sugar
  • ¼ tsp salt
  • 120ml (½ cup) milk
  • ¼ tsp vanilla extract
  • 120g cake flour
  • 2 tbsp vegetable oil/ melted butter

Directions:

  • Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
  • Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
  • Preheat non-stick pan Grease pan with vegetable oil. Scoop one small ladle of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook, about 2-3 minutes on each side.

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How to make a pumpkin pecan braid

Sure, pumpkin is great in a pie, but why stop there? This pumpkin pecan braid is a beautiful, easy way to spice up breakfast. Lauren Chattman from Pillsbury shows how it's made, and shares her secret for braiding pastry dough.

Bread Machine Cinnamon Rolls

bread-machine-cinnamon-rolls

Ingredients

  • 1/4 cup warm water
  • 1/2 cup butter, melted
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 3 ½ ounce package vanilla instant pudding 1 teaspoon salt
  • 4 cups bread flour
  • 2 1/2 teaspoons bread machine yeast one pkg
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 6 teaspoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

  • In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
  • When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9×13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
  • Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 F. Bake for 15 to 20 minutes.
  • While rolls bake, beat together cream cheese, softened butter, confectioners’ sugar, vanilla and salt.
  • Remove rolls from oven and top with frosting.

Yield: 24.0 servings

Recipe Source

Mini Chocolate Croissants

Mini Chocolate Croissants

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
  • 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions:

  • Heat oven to 350 degrees F. and line two baking sheets with parchment paper.
  • Beat the egg and water then set aside.
  • Flour your work surface. Unfold the pastry sheet and dust with flour. Roll the sheet into a 16-inch square with a rolling pin.
  • Cut pastry square in half then cut each half into four rectangles (eight, 8-inch by 4-inch rectangles).
  • Cut each rectangle into two triangles (16 triangles).
  • Put 2 teaspoons of the chocolate chips down the center of each triangle. Start at the wider end and roll each triangle up. Place each croissant seam-side down: make sure the tip of the triangle is tucked under the rolled croissant.
  • Finally, bend in the edges, creating a crescent shape. Brush each croissant with egg wash and bake for 20 to 25 min.
  • Serve warm and enjoy!

Submitted By: Taira Johnanes

Peach Baked Alaska

Peach Baked Alaska

Ingredients

  • 2 peaches, halved and pitted
  • 1 cup ice cream (your favorite flavor)
  • 2 large egg whites at room temperature
  • 1/8 tsp cream of tartar
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract

Directions:

  • Approximately an hour before you’re ready to serve the Peach Baked Alaska, place a baking sheet in the freezer.
  • Wash, halve and pit the peaches.
  • Put a large scoop of vanilla ice cream in the center of each peach like a bowl. Put peaches filled with ice cream in the freezer.
  • When you’re ready to serve, preheat the oven on broil at 450 degrees.
  • Separate the egg whites into your prepared metal or glass bowl (see notes) and beat with an electric mixer until foamy.
  • Next, add the cream of tartar and, beating on medium-high speed, slowly add 1 tablespoon of sugar at a time over 2-3 minutes until the meringue becomes smooth, glossy and stiff peaks form.
  • Place frozen peaches on the frozen baking sheet and carefully spread meringue over ice cream using a spoon or spatula, creating a decorative spiky/peak pattern using the back of your spatula/spoon.
  • Broil in the oven for 2-3 minutes until meringue is golden brown and lightly crisp. Alternately, drizzle finished meringue with brandy or Gran Marnier and flambé just before serving!

Recipe Source

Nestle Chocolate Molten Nutella Cakes

Nestle Chocolate Molten Nutella Cakes

Ingredients

  • All purpose flour, 1/2C
  • Dark chocolate cocoa powder, 1/2C
  • Baking powder, ½ tsp
  • Nestle semisweet chocolate, 4 oz (chopped)
  • Unsalted butter, 1 stick (diced)
  • Eggs, 4 large
  • Vanilla extract, 1 tsp
  • Sugar, 1C
  • Salt, small pinch
  • Chocolate hazelnut spread, 8T
  • Powdered sugar, for garnish
  • Raspberries (optional, for garnish)

Video Recipe Source

Green Bean and Bacon Casserole

Green Bean and Bacon Casserole

Ingredients

  • 1/2 lb. center cut bacon, diced
  • 3 tablespoons canola oil, divided
  • 1 medium onion, half diced and other half thinly sliced
  • 8 ounces mushrooms, chopped
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry (a fortified wine)
  • 1 pound fresh green beans (about 4 cups), cut in half
  • 1/3 cup sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon onion powder

Green bean and bacon casserole is a twist on the classic Thanksgiving side dish. Instead of the canned cream of mushroom soup and tin of French fried onions, every component is made from scratch. This is an amazing recipe that everyone at the table is sure to enjoy.
Directions:

  • Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
  • In a frying, cook bacon until crispy.
  • Cook green beans in boiling salted water until crisp and tender.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook another 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often to reduce flour lumps. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and bacon. Transfer to the prepared baking dish.
  • Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
  • Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Recipe Source

Chicken Pot Pie Pockets

chicken-pot-pie-pockets

Ingredients

  • 2 tablespoons butter
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large stalk)
  • 1/3 cup carrot, chopped (1 carrot)
  • 1/3 cup chopped small mushrooms, such as cremini
  • Kosher salt and freshly ground pepper
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1.5 cups chicken meat, shredded
  • 1/3 cup Parmesan cheese
  • 2 prepared pie crusts
  • 1 egg
  • 1 tablespoon water

Directions:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Melt butter in a large skillet on medium-high heat. Add onion, celery, carrot, and mushrooms; sauté for 6 to 7 minutes until vegetables are tender.
  • Stir in flour and cook for 1 minute more.
  • Add chicken broth and stir until thickened, about 3-4 minutes.
  • Add chicken, Parmesan cheese, and salt and pepper to taste.
  • Transfer to a bowl and allow to cool in the refrigerator about 30-45 minutes.
  • Meanwhile, flour a work surface and roll out one of the pie crusts. Using a rolling pin gently roll out the dough just enough to lay flat and smooth.
  • Invert a 5-inch diameter bowl on the dough and cut individual discs (each pie crust should yield 6).
  • Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal.
  • Pierce each pie on top twice with a fork to allow the steam to escape. Beat egg with water and brush each pocket. Bake for 20 to 25 minutes, until golden brown.
  • Let rest for 5 minutes before serving.

Yield: 12 individual pocket pies

Recipe Source

Caramel Cheesecakes

caramel-cheesecake

Ingredients

  • 19 ounces cream cheese
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp vanilla
  • caramel:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 cup evaporated milk
  • crust:
  • 1 cup almond meal
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup melted butter

Directions:

  • Preheat oven to 350F.
  • Crush your slivered almonds.
  • Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
  • Line a muffin tin with liners and push the mixture into the bottom of the liners.
  • Bake for 10 min.
  • Turn oven down to 300°.
  • Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
  • Spoon mixture into the muffin tins.
  • Bake for 40 min.
  • Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Cool caramel to room temperature then cover and put in the fridge for 1 hour.
  • Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Fill each cheesecake with about 1 tablespoon caramel.
  • Serve and Enjoy!

Submitted By: Alicia Torn