December 10, 2017

Chocolate Peppermint Cookies


You guys . . . EVERYONE needs this chocolate cookie recipe.  It is such a good cookie.  Thick, rich, chocolaty, fudgy, chewy and delicious.  Pretty much everything you could ask for in a chocolate cookie is covered in this recipe.  Plus, you don't even have to chill the dough.  You can make and bake them right away.    

These are definitely one of my favorite cookies that I have made this year.  The cookie on its own is perfect, but I was really craving some creamy frosting, so I covered these amazing cookies with a Vanilla Bean Cream Cheese Frosting and to make them extra special for the holidays, I topped them with crushed peppermint candy canes.  
I cannot get enough of these cookies and my whole family loves them.  

I have now been eating these for three days and they are just as good as on day one.  Make sure to store them in the refrigerator since there is cream cheese in the frosting.  You can either bring them to room temperature before eating or eat cold, straight out of the fridge.  Both ways are incredible.  
You might also like:

Chocolate Peppermint Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar and brown sugar for two minutes.  Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy.  Mix in the vanilla.  In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture.  Mix until just combined.  Stir in chocolate chips.  Spray cookie sheets with cooking spray.  

Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop).   Place dough balls on cookie sheet, leaving 2-inches between each.  Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes).  Remove from oven and transfer cookies to a wire cooling rack and cool completely.  Repeat with remaining cookie dough.  When cookies are cool, top with frosting and crushed candy canes, if desired.  Makes around 42 cookies.  


Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.

In a large bowl, mix together butter, cream cheese and salt until smooth.  Add the vanilla bean paste or vanilla and mix until combined.  Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency.  Beat until fluffy.  Spread over cooled cookies and top with crushed candy canes.

Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner
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December 3, 2017

Glazed Toffee Bonbons

What are your favorite cookies to make during this time of the year?  I love Red Velvet Sandwich Cookies and Chocolate Crinkle Cookies dipped in white chocolate and crushed candy canes, but I've decided to try out some new cookie recipes this month.

These Bonbons are the first unique recipe I decided to try.  What is it about mini cookies that are so irresistible?  These little bite-sized cookies are absolutely delicious.  The cookie is soft and chewy and to make them over the top, they are covered in a rich caramely glaze, a white chocolate drizzle, a chocolate drizzle and chopped toffee candy.  These cookies are rich, but I didn't find them too sweet.  You can easily eat more than one in the same sitting.   
I think you and your neighbors will love these special little cookies.    
You  might also like:


Glazed Toffee Bonbons
adapted from: Betty Crocker
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 tsp. vanilla
1 large egg
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3 bars (1.4 oz. each) chocolate-covered English toffee candy, finely chopped

Glaze
1/4 c. unsalted butter
1/2 c. light brown sugar, packed
2-3 Tbl. milk
1/2 tsp. vanilla
1 1/3 c. powdered sugar
1/3 c. semi-sweet chocolate chips
1/3 c. white chocolate chips

Preheat oven to 325 degrees.  In a large bowl, cream together butter and sugar.  Mix in the vanilla and egg until smooth and creamy.  Add the flour, soda and salt and mix until just incorporated.  Reserve 1/3 of the chopped candy for garnish.  Stir remaining chopped candy into the dough.  Shape dough into 1-inch balls and place on a greased baking sheet, 1-inch apart.  Bake for 11 minutes or until edges start to brown.  Place a cooling rack over a piece of wax paper and immediately remove cookies from cookie sheet to cooling rack.  Bake remaining dough. 

Meanwhile, prepare the glaze.  In a medium saucepan, heat butter, brown sugar, 2 Tablespoons of milk and vanilla over medium-low heat.  Stir frequently until mixture just comes to a boil and sugar is dissolved.  Stir in powdered sugar and whisk until smooth.  If glaze is too thick, add remaining milk.  Immediately dip tops of cookies into glaze (be careful, the glaze is hot).  Cookies don't have to be completely cooled, just firm and set.  Place on cooling rack.  If glaze starts to set in saucepan, reheat over medium-low heat and beat with a whisk until softened.  

Place chocolate chips and white chocolate chips in separate small, microwave-safe, bowls.  Microwave one at a time for 1-2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.  Drizzle over cookies (I like to use a fork to drizzle the melted chocolate).  Repeat with white chocolate chips.  Top with reserved crushed candy before the chocolate sets.  Allow to set and serve.  Makes around 2 1/2 dozen cookies.  


November 25, 2017

Cornmeal Buttermilk Biscuits

Did you all survive Thanksgiving?  Have you started your Christmas shopping?  We went out Friday to pick up a few things and it was sooooo crazy.  I figured it would be busy, but it was SO busy.  That's okay though, because I scored some good deals.  Now, I just want to relax and enjoy some warm biscuits covered in honey.

 I originally posted this recipe back in 2012 and it is so good that I figured you all needed to see it again :)  Here is my original post: 

Back in the day, my Grandma Parker loved to copy down recipes from T.V.

I don't know if T.V. was different back then, but I am wondering how in the world did she write down all those ingredients so fast?

I tried it the other day and thank goodness for my DVR.  I had to click pause and rewind so many times and there weren't even that many ingredients to write down. 

Luckily I got them all right, because these Corn Biscuits turned out SO GOOD!

They are crisp on the outside and moist on the inside.  The cornmeal is soaked in buttermilk for 10 minutes, so your biscuits don't end up too grainy.  The texture is perfect and the flavor is just right, not to sweet.  They taste like cornbread, but in biscuit form and when drizzled with honey, you might find yourself eating one too many.  

Cornmeal Buttermilk Biscuits 
1 c. cornmeal
1 1/4 c. buttermilk
2 Tbl. honey
2 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 sticks (12 Tbl.) unsalted butter, cut into chunks

Whisk together the cornmeal, buttermilk and honey.  Let rest for 10 minutes to soften the cornmeal.  Add the flour, baking powder, baking soda and salt to a food processor.  Add the cold cubed butter and pulse until it resembles coarse sand.  If you don't have a food processor you can either use a pastry cutter or your hands to cut in the butter.  Add the dry ingredients to the wet ingredients and fold together using a rubber scraper until no streaks of flour remain.  Lightly flour board.  Knead dough a few times and pat out into a 9'' circle, 3/4'' thick.  Cut out biscuits using a 2 1/2'' cutter.  Transfer biscuits to a parchment paper lined baking sheet.  Bake at 450 degrees for 5 minutes, until they just start to rise.  Lower temperature to 400 degrees and bake for 8-12 minutes or until golden and risen.  Yield: 12 biscuits.

Jenn's Notes: I added extra buttermilk, because the dough seemed a little dry and I ended up with a fairly sticky dough.  I don't know if that is why my biscuits ended up so moist, but that is how I will make them from now on, because I loved them. 

November 19, 2017

No-Bake Chocolate Malt Pie

Thanksgiving is only a few days away . . . are you all ready?  This year I am in charge of the Sweet Potato Casserole (my fave) and a dessert.  I'm either going to make Banana Cream Pie or Pumpkin Pie Cake.  I've already purchased all my groceries, so whatever I decide to make, I'll be good to go.
If you are in charge of pie and want a super easy and extremely delicious pie, then you should totally make this No-Bake Chocolate Malt Pie.  I have always been a fan of the chocolate malt flavor and adding it to a pie was such a great idea.   
This pie actually has double the chocolate malt flavor.  It has chocolate malt mix and crushed up Whopper candies.  Their is no mistaking the flavor of this pie.  The crushed up Whoppers are crunchy at first, but if you refrigerate the pie overnight, they soften right up and you are left with a pillowy chocolate malt pie on top of a store-bought OREO pie crust.  

You should be able to find the chocolate malt powder down the cereal/breakfast aisle of your local grocery store.  
You might also like:


No-Bake Chocolate Malt Pie
adapted from: Gooseberry Patch
(Printable Recipe)

1 (6 oz.) store-bought OREO pie crust
1 (3.3 oz.) pkg. instant white chocolate pudding mix
2 Tbl. chocolate malt powder
1 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
1 1/2 c. malted milk balls, crushed and divided (Whoppers)

Mix together dry pudding mix and malt powder.  Whisk in the milk until smooth.  Fold in the thawed whipped topping and 1 1/4 cups crushed malted milk balls and spread into crust.  Garnish with remaining crushed candy.  Refrigerate until ready to serve.  I like to let mine sit overnight, so the candy softens up.  I also like to use some canned whipped cream to make some swirls on top just before serving.  


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November 14, 2017

Fudge Ribbon Cake PLUS a Giveaway

Today, I'm sharing a super impressive and delicious cake recipe with you to help you get excited for the latest Eggland's Best Delivers Sweepstakes.  From now until December 22, 2017, EB is calling on fans across the U.S. to enter their city to win a visit from the EB Better Egg Truck.
Fans can enter once per day, and share on Facebook or Twitter for an additional bonus entry.  One lucky fan will also be selected at random from the winning city to receive an exclusive Better Brunch from the EB Better Egg Food Truck for them and their closest friends.  How fun is that!!  Check out Eggland's Best website to find out more information on how to enter and for the official rules.
Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and Riboflavin.  These amazing EB eggs have 6 times MORE vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresher longer than ordinary eggs.  Now, if that isn't enough to convince you to pick EB eggs over ordinary eggs, then click HERE for more superior nutrition information.

Click on the links down below if you would like to follow Eggland's Best:
Eggland's Best Website
Eggland's Best Facebook
Eggland's Best Twitter
Eggland's Best Pinterest
Eggland's Best Instagram
Now, onto this DIVINE cake.  I got this recipe from my friend and it's seriously amazing. No one will ever know how easy this impressive cake is to make.  It starts out with a cake mix, then you prepare the cheesecake layer and spread it over the cake batter.  When it bakes, the cheesecake layer sinks to the bottom and the chocolate cake rises to the top.  The texture of this cake is fantastic. You have soft cake mixed with dense cheesecake and when it's topped with a rich silky smooth chocolate glaze, you will be in heaven.  Seriously, make this ASAP. 

Meanwhile, make sure to enter my giveaway using the Rafflecopter down below.  Giveaway is open to U.S. Residents only.  Giveaway winner will be contacted via email and must respond within 48 hours or a new winner will be selected. 

You might also like:


Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large Eggland's Best eggs

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large Eggland's Best egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
1-2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil and eggs and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk and vanilla and mix until smooth and creamy.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: You can use any flavor of cake mix, just make sure to prepare it according to the package directions.   


This post has been sponsored by Eggland's Best.  All thoughts and reviews are my own.  The EB nutrition value, sweepstakes information and giveaway prize was provided by Eggland's Best.
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November 5, 2017

Slow Cooker White Chicken Chili {with hominy}


Happy November :)

This is my 3rd white chicken chili recipe on the blog.  Each recipe is slightly different and equally as delicious.  My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili.  This new version also has white beans along with hominy and cream of chicken soup.  The flavor is outstanding.  I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.

It's so simple.  You throw everything in the slow cooker and let it go.  

It is a pretty brothy chili and you can always add less broth, if you prefer.  If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness. 


Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)

1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro

For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions

Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.



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