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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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

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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

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

Chocolate Mousse in Chocolate Shell

Chocolate Mousse in Chocolate Shell

Ingredients

  • 1 3/4 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 3 ounces espresso or strong coffee
  • 1 tablespoon dark rum (optional)
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin

Directions:

  • Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  • In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  • Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  • In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  • Spoon into bowls, chocolate cups (see note in About section) or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  • (If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Yield: 6-8
Recipe Source

Chocolate Pancake Cake

Chocolate Pancake Cake

Ingredients

  • A:
    1 1/4 cups ( 175 grams ) all-purpose flour;
    1 tsp baking powder
    4 tbsp ( 25 grams ) cocoa;
    1/2 cup ( 100 grams ) granulated white sugar;
    1/4 tsp salt;
  • B:
    4 1/2 tbsp vegetable oil;
    2 tsp vanilla extract;
    1 1/2 cups ( 350 ml ) milk;
  • C:
    1 cup ( 230 ml ) heavy whipping cream;
    4 tbsp ( 30 grams ) confectioner’s sugar;
  • D:
    3 oz ( 90 grams ) chocolate, melted;
    fruit, fresh or canned

Directions:

  • Mix all A ingredients.
  • Add B ingredients to the mixture.
  • Whip until well incorporated.
  • Adjust heat to medium – low and spray a nonstick pan with cooking spray. Use 60 ml of batter for each pancake. Cook both sides.
  • When the pancakes chill whip the C ingredients.
  • Top each pancake with 3 teaspoons of the whipped cream and pile them.
  • Decorate with fruit and cream.
  • Drizzle the cake with the melted chocolate (D).
  • Enjoy!

Peppermint White Chocolate Fudge

Peppermint White Chocolate Fudge

Ingredients

  • 2 Cups white chocolate chips
  • 1 Container vanilla frosting (12 ounce)
  • Red food coloring
  • 1/2 tsp peppermint flavoring
  • 1 handful of peppermint flavored candies, crushed

Directions:

  • Line an 8X8 pan with plastic wrap or wax paper
  • In a large bowl, melt white chocolate chips by microwaving 30 seconds at a time, stirring between sessions.
  • Add the container of vanilla frosting
  • Stir well
  • Add Peppermint flavoring and stir well
  • Reheat for 10 seconds if needed, so the mixture is still soft enough to pour
  • Pour mixture into lined pan
  • Place 6-8 drops of red food coloring on the top of the warm fudge
  • With a toothpick or knife, swirl the color into the top of the fudge
  • Sprinkle crushed candies over the top of the fudge
  • Cool in fridge until hard
  • Cut and enjoy!

Yield: 8X8 Pan

Recipe Source

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Creme De Menthe Brownies with “Xocai Healthy Chocolate”

Ingredients

  • 1 cup sugar ((BROWNIES))
  • 4 whole eggs ((BROWNIES) beaten)
  • 1/2 tsp salt ((BROWNIES))
  • 1 tsp vanilla ((BROWNIES))
  • 1/2 cup butter ((BROWNIES))
  • 1 cup flour ((BROWNIES))
  • 1 cup dark chocolate ((BROWNIES)Xocai Healthy Chocolate Activ Powder)
  • 2 cups confectioners sugar ((FROSTING 1st LAYER))
  • 1/2 cup butter ((FROSTING 1st LAYER) softened)
  • 2 tbsps green creme de menthe ((FROSTING 1st LAYER))
  • 1 cup dark chocolate ((FROSTING 2nd LAYER)Xocai Healthy Chocolate Nuggets, chopped)
  • 6 tbsps butter ((FROSTING 2nd LAYER))

Directions:

  • 1 (BROWNIES) Mix together and pour into greased 9″x13″ pan and bake for 30 minutes at 350 degrees. Cool.
  • 2 (FROSTING 1st LAYER) Mix frosting 1st layer ingredients and spread over cooled brownies
  • 3 (FROSTING 2nd LAYER) Melt frosting 2nd layer ingredients together. Cool slightly and spread over frosting 1st layer. Refrigerate and cut into small squares.

Yield: Serves 12

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