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Double Chocolate Stuffed Peppermint Cookies

  • 1 c. (2 sticks) butter, cold
  • ½ c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • ⅓ c. half and half
  • 1 t. vanilla
  • 2 ¾ c. flour
  • ½ c. cocoa
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 T. cinnamon or Wise Women of the East
  • 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
  • 12 small York Peppermint Patties (dark chocolate covered)

Method:

 

Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.

 

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Devil’s Food Layered Cheesecake

Ingredients:

  • box chocolate devil’s food cake mix
  • water (amount per cake mix)
  • oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil clickHERE)
  • eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
  • 1 (11 oz.) jar caramel sundae topping
  • 1 (14 oz.) can sweetened condensed milk*
  • 1 (12 oz.) can evaporated milk*
  • 1/2 c.. fresh milk*
  • 1 (8 oz.) package cream cheese
  • 1 t. vanilla
  • 5 eggs(powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water)
  • * or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
  • 1 2/3 c. water
  • 1 c. sugar
  • 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
  • 1 Tbutter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don’t worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you’ll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Orange Creamsicle Cookies

Ingredients:

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

 

Directions:

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Chocolate Orange Cake Mix Cookies with Ganache Topping

Cookie:
1 milk chocolate cake mix
2 eggs
1/3 cup vegetable oil
Mix all ingredients together. Roll into 1-1.5″ balls. Place on cookie sheet and bake at 350 degrees for 6-8 minutes. Remove from baking sheet and let them cool.

Orange Buttercream Filling:

1/2 c. butter, softened

2 T. milk

2-3 c. powdered sugar

1 1/2 tsp. orange extract

red and yellow food coloring (optional- I just added a little bit to give it an orange color)

Mix all ingredients together and spread a generous amount on each chocolate cake mix cookie.

 

Ganache Chocolate Layer:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread over the orange frosted cookies.

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Rolo Cookies

1 pkg. Rolo’s
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

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Andes Mint Cookies

This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil’s Food Cake Mix
1/2 cup oil (maybe less oil)
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don’t cook any longer than that! You don’t want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of eachcookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

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Coconut Bread

4 eggs

2 cups sugar

1 cup oil

mix well

add 1 teaspoon coconut flavoring

3 cups flour

1/2 teaspoon baking soda mixed in flour

1 cup butter milk ( or just milk with little vinegar added)

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coconut

Add all ingredients to mixing bowl. Mix till all combined. Grease and flour 2 bread pans. Pour batter into pans.

Bake 350 for 50-60 minutes (Becky said you can top with foil last 30 minutes to keep from getting too brown, but I haven’t found that to be a problem)

Glaze (heat but do not boil, just until all dissolves)

1 1/2 cup sugar

3/4 cup water

3 Tablespoons margarine

2 teaspoons coconut flavoring

Can top with toasted coconut

I think it is overall easier to put glaze on when in bread pans then remove when 100% cool.  but will need to loosen from pan sides, etc.

Becky

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Classic Belgian Waffles

Recipe courtesy Emeril Lagasse, 2003

Classic Belgian Waffles
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:8 to 10 (4 by 4-inch) waffles
Level:Easy
Ingredients

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Directions

Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.

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Chocolate Muffins

2 cups flour

1 cup sugar

¾ cup chocolate chips

½ cup cocoa

1 tsp. baking soda

1 tsp. vanilla

1 egg

1 cup yogurt (sour cream works)

½ cup milk (may need a little more)

¼ cup vegetable oil

¼ cup chocolate chips

 

Preheat oven to 400 degrees (375 for dark or non-stick pans)

 

Add dry ingredients to bowl and mix.  Add wet ingredients and ¾ cup chocolate chips.  Mix.  Pour into greased muffin tins.  Place ¼ cup chocolate chips on top.  Bake 15-20 minutes.

 

Makes 12 large or 24 regular muffins