Hot Chocolate Cookies

Hot Chocolate Cookies

Hi, folks, How are you? Are you doing all of those things that winter offers? Snowball fights? Mittens? Ski Caps? Building snow men? Hot chocolate?

I’d like to tell you that I’m frolicking in the snow, but I’m afraid of flying ice balls, afraid of skiing, especially the lift part, and very afraid of falling down and breaking an important bone somewhere in my body. So I’m indoors looking out, watching the icicles hanging from the roof grow longer and longer every day. Since today is a Monday (as I write this), it’s snowing again.

This winter has become so predictable. You know, like, “if it’s Monday it must be snowing”. Schools are closed, Mr. D. home from work, and all appointments cancelled. I’m getting used to it!

One thing I really like to do on a day like this, is make myself a cup of hot chocolate, with a marshmallow, or cream on top and a sprinkle of shaved chocolate. Mmmmmm, so warming, so good. But that fits into the predictable routine, what I want is something unpredictable, like these cookies.

Let’s have our hot chocolate and eat it too!!

These cookies incorporate all the ingredients you expect to find in a cup of hot chocolate. They are rich, chocolaty and delicious. They are great for any time of year, but I think wintertime is perfect, and especially for Valentine’s Day. Change the colored sprinkles for any other holiday or special occasion. They are always a hit.

HOT CHOCOLATE COOKIES

Yield: Makes about 50 cookies

Ingredients:

For the cookies:

1/2 cup ( 1 stick) unsalted butter
12 oz. semi-sweet chocolate chips
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups brown sugar
3 eggs
1 1/2 tsp. vanilla extract
25 (aprox) large marshmallows

For the icing:

2 cups powdered sugar
4 Tbsp. unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 tsp. vanilla extract
assorted sprinkles

Directions:

1. In a medium saucepan, or a microwave safe bowl, melt the butter and chocolate, stirring frequently.

Choc. chips and butter in microwave safe bowl.

In the microwave, at 50% power, this takes approximately 1 1/2 minutes. Heat for 1 minute, stir, and reheat for another 30 seconds if needed. Stirring will help the chocolate to blend with the butter and become thick and smooth. Once melted, set aside to cool slightly.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

3. In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.

4. Add the cooled chocolate mixture and blend until just combined.

5. While mixing, add the flour mixture slowly and blend until all is incorporated.

Scrape down the bowl, then cover and refrigerate about 1 hour. If making the dough a day ahead, let it sit at room temperature for 30 minutes before shaping.

6. Preheat the oven to 325*F. Line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized scoop) to scoop the dough, then roll with your hands to create balls. Arrange the balls about 2-inches apart on the baking sheets, then flatten slightly. Bake cookies for about 12 minutes.

7. While the cookies bake, cut the marshmallows in half crosswise. This will be easier to do if you dip the knife blade into a glass of hot water after every marshmallow. Cuts easily, with no sticking.

When the cookies have baked, remove from oven and press one marshmallow half -cut side down- into the center of each cookie.

Cookies after baking.

Return the cookies to the oven and bake for another 2 – 3 minutes. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire cooling rack.

After baking the marshmallows will puff a little but do not turn brown.

8. Make the icing: combine melted butter, sugar and cocoa in a medium bowl add vanilla and gradually add the water, mixing as you go, until the icing reaches a smooth consistency and is thick but still able to drizzle. Place wire cooling rack with cookies on it over a baking sheet–to catch any icing drips. Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. Let the icing run over the edges of the marshmallow, onto the cookie. After icing just a couple of cookies, top with sprinkles before the icing dries. Continue icing the remainder of the cookies in the same way.

9. Allow icing to set up about 30 minutes before serving, or storing in an airtight container.

SOURCE: The basic cookie is an adaptation of a chocolate cookie from Rachael Ray

Brownie Conversation Hearts

Posted by deliciousonadollar in Bars and Cookies and tagged with conversation hearts, dessert, food, heart-shaped brownies, recipe, valentines day February 12, 2014

Conversation Brownie Hearts

If brownies could speak what would they say? How about things like: U R 4 Me, I (heart) U, B Mine, B F F. I think you get the idea. Just think of those little heart candies with the sweet sentiments on them. Those same sentiments can be written on fudgy brownies for Valentines Day.

Write on them or leave them plain. They are still pretty.

Using a boxed brownie mix, these don’t take long to make, but they look like you spent a lot of time on them. Here’s how I made them. You will need….

BROWNIE CONVERSATION HEARTS

Yield: about 18 heart shaped brownies

Ingredients:

1 package (family-size) fudge brownie mix
1/2 cup sour cream
2 eggs
2 Tablespoons water

1. Empty brownie mix into a large bowl. Add the sour cream, eggs, and water. Mix well, but do not over mix. Spoon batter into a greased 13 x 9-inch baking pan.

2. Bake and cool as package directs. When sufficiently cool, cut out with heart shaped cookie cutters. Mine were about 2 1/2 inches wide.

Cutting out the hearts.

Place brownies on a wire rack over a wax paper-lined baking sheet.

For Frosting:

4 cups confectioners’ sugar
1/4 cup water
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
red food coloring

1. Mix confectioners’ sugar, water, and corn syrup in a medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with food coloring to the desired level of color. While icing is hot, spoon or pour icing over tops of brownies. If icing becomes too stiff, or starts to crystalize, gently reheat to pouring consistency. Let cool till icing is set. Note: I thought mine looked neater, with the drips trimmed away, keeping the icing on the tops only.

2. Remaining icing may be tinted a darker shade to use for writing on the brownies, or melt a few chocolate chips to write with. Put the icing (or melted chocolate) in a zip lock bag. Cut a tiny snip off one corner, and squeeze out the icing to write on the brownie tops.

SOURCE: All Recipes Magazine

Shortbread Heart Cookies

Posted by deliciousonadollar in Bars and Cookies, Cookies, Desserts and tagged with dessert, heart cookies, raspberry butter cookies, recipe, sugar cookies, valentines day February 10, 2014

Shortbread Heart Cookies

I remember the first time I ever had shortbread cookies. They were made by a woman from Scotland who was a friend of my mother’s. I thought they were the most delicious cookies I had ever had. Tasting strongly of butter, with a texture that was tender and flaky, they simply melted on my tongue. I have tried on many occasions to duplicate those cookies. Somehow the ones I turn out fall just shy of the perfection I remember. Or is it that time has a way of altering our memories just a little?

Anyway, the recipe I’m sharing with you today is my go-to recipe for shortbread cookies. I like it because the dough can be made in the processor, thereby eliminating all that stirring and blending of butter with the flour /sugar mixture. An egg yolk, a little water, and almond or vanilla extract add just enough moisture to hold it all together. Once chilled it is easy to work with and rolls out easily, so it can be cut into shapes for whatever the occasion may be. Here, I cut heart shapes, and then to fancy them up for Valentine’s Day I added a strip of raspberry jam and a chocolate drizzle. Since raspberry and chocolate are a favorite combination, this works very well, and makes an attractive and tasty cookie.

Shortbread Heart Cookies

SHORTBREAD CUTOUT COOKIES

YIELD: Makes about 3 dozen

Ingredients:

1 cup all-purpose flour
1/2 cup blanched almonds**
1/4 cup sugar
1/4 tsp. salt
1/2 cup butter
1 egg yolk
2 teaspoons water
1/4 teaspoon vanilla or almond extract

** If you would prefer to eliminate the almonds, substitute 1/2 cup more flour.

To make cookies that look like mine you will also need:

1/2 cup seedless raspberry preserves
2 teaspoons cornstarch
1/2 cup semi-sweet chocolate chips

Directions:

1. In a food processor, combine the flour, almonds, sugar and salt; cover and process until almonds are finely ground. Cut butter into cubes; add to processor. Pulse on and off until mixture resembles coarse crumbs.

2. Combine the egg yolk, water and extract in a small bowl. With processor running, gradually add yolk mixture; process until dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. On a lightly floured surface, roll out half of the dough to 1/4-inch thickness. Cut into desired shapes with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough.

Cut into desired shapes

4. With the handle of a wooden spoon, or other small cylindrical object, make a depression diagonally across each cookie.

4a. Place the raspberry preserves in a microwave safe cup or small bowl, and stir in the cornstarch. Bring to a boil in the microwave: about 1 minute. Stir well and allow to cool.

Fill the indentation in each cookie with a small amount of the raspberry preserves.

5. Bake at 325*F. for 12 – 14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks to cool.

6. Melt the chocolate chips in the microwave, stirring @ 30-second intervals until melted and smooth. Drizzle the melted chocolate over each cookie. Allow the chocolate to harden before storing in an air-tight container.

SOURCE: Adapted from Taste of Home

Here are some more Valentine’s Day cookies that have been featured previously in this space.

Sandwiches Sweet and Pink

Pecan Sour Cream Sandies

Coeur de Creme au Chocolat

Posted by deliciousonadollar in Desserts and tagged with coeur de creme au chocolat, cream, dessert, fudge sauce, heart molds, recipe, valentines day February 8, 2013

Chocolate cream hearts. Arn't they pretty?

Chocolate cream hearts. Aren’t they pretty?

Don’t let the French title of this dessert send you into a tizzy. It means chocolate cream hearts and it’s really easy to make. The oohs and aahs you get when you serve it, will make it all worthwhile.

This recipe is one that I clipped from a magazine ages ago because it looked so pretty and sounded easy to make. But then, I never made it. Each time I flipped through my recipe notebook looking for something to make I passed this one by. How could I? What was the matter with me? I think I saw it so often that I no longer saw it. Know what I mean? But suddenly this year I SAW IT, because I was searching for things to make for Valentine’s Day, and these hearts jumped out at me and said, “Here we are, make us”. OK, all right, I will!

I am so glad I did. They are smooth, creamy-dreamy, a little chocolaty, very decadent, and unbelievably good. And, all it takes to make them is four, count them, four ingredients.

Only four ingredients.

GET THESE:

6 6-inch squares of cheesecloth. Not an ingredient, but you need this.
1 8-ounce package cream cheese, cut up
2 Tablespoons bottled fudge sauce I used Dove Dark Chocolate Ice Cream Sauce by Smucker’s.
1/4 cup sifted powdered sugar
1 cup whipping cream

DO THIS:

1. Moisten the cheesecloth squares. Line six 1/2 cup molds or custard cups with the cheesecloth, overlapping it so it fits into the mold or cup with an overhang.

Molds lined with cheesecloth.

2. Beat the cheese and the fudge sauce with an electric mixer till well combined. Add the sugar, beat on high speed till fluffy.

Beat cream cheese with fudge sauce and sugar.

3. Wash beaters. In another bowl beat cream till soft peaks form; fold into the fudge mixture.

Fold in whipped cream.

Spoon into molds. Cover with overhanging cheesecloth. Quick chill in freezer 30 – 45 minutes or chill in refrigerator 3 – 24 hours.

Fill molds and cover with cheesecloth.

4. To serve: spoon additional fudge sauce onto serving plates. Unmold, remove cheesecloth, and drizzle additional fudge sauce over the top.

Unmold heart onto a puddle of chocolate sauce, and drizzle with more chocolate.

5. To take this showy dessert one step further, place a heart-shaped chocolate on top.

Cap off a special meal with your sweetie by serving this dessert.

I never said it was low in calories, but sometimes you just gotta splurge. If you are feeling really guilty about all this use reduced fat cream cheese like I did. 🙂

The amount you get from this recipe is ample for 6 molds plus more. I made an additional serving in a custard cup, and I probably could have made another one if I hadn’t licked so much off my fingers, the beaters, the bowl, the spoon, the spatula—–while making it.

Creamy, dreamy, and chocolaty! Julia would be proud.

Chocolate Festival, 2013

Posted by deliciousonadollar in Holiday and tagged with baked goods, candy, Chocolate Festival, desserts, gifts, themed raffle baskets, valentines day February 5, 2013

Visitor are greeted by this cheerful sight on the grand piano.

Visitors are greeted by this cheerful sight on the grand piano.

In the small town of Portland, Ct. the first Saturday of February is now well-known as Chocolate Festival day. We are “the little church that could”, because we accomplish big things. There is a spirit of togetherness, cooperation, and fun in all that we do.

This was our sixteenth time producing this annual event, and each time it seems to get better and better. The people come early and stand in line outside in the cold until the doors open, and then swarm inside trying to get to their favorite booth(s) for baked goods or candy or gifts. Some folks head right to the “Chocolate Moose Cafe” for a choice seat and first dibs on the mouth-watering desserts being served fresh and warm from the kitchen.

Chocolate Moose Cafe

If you asked me what my favorite part of it is, I wouldn’t be able to choose. Just walking into the room makes you smile and you feel happy and warm, because everything is so brightly decorated, and the booths are filled with gifts that are unique, and beautifully presented. The colors of red, pink and white are everywhere, even the people working there are dressed in these colors.

Gifts for all ages.

Grab bags for children.

Greeting Cards

The greeting cards are all hand-made from actual photographs; a bargain at 3/ 5.00, centers are blank for your own message.

This event is the main fund-raiser of the year put on by the Women’s Fellowship, but many men also join in and contribute their services by helping with setting-up, taking down, clean-up, parking cars, and other services as needed. So many people pitch in to create this wonderful day, a lot of work, but so rewarding.

Over view of the candy booth.

For my part, since the very first year, I have made truffles for the candy booth and I help to package them in their hand-made decorative boxes. Below are some pictures of our specialty candies and “pops”.

Ice cream cone pops

Dump truck pops

Rose bud pops

Rosebud bouquets

I also bake several different items for the baked goods booth.

Cardamom Breads

These cardamom breads are one of the earliest baked items to sell out. They are baked by a gentleman member, who looks forward to making them for us each year.

George’s famous chocolate chip cookies.

Another gentleman provides us with chocolate chip cookies, recipe closely guarded, that are out-of-this-world!

Swedish breads and coffeecakes.

Another of our specialties are the Swedish breads and coffeecakes. Pies and cakes, brownies, cookies, jams, crunchy snacks, etc, etc. We never know what we will have, but regardless, it all sells out.

This year I made two kinds of cookies. The pink sandwich hearts that I posted here yesterday, and some cookies made with Nutella that will be coming up on the blog very soon. So watch for them, they are scrumptious! Compared to what many others do my part is relatively small, but I enjoy the whole event immensely, especially those chocolate desserts that the kitchen crew creates and serves in the cafe.

Team leader in the kitchen, making hot chocolate sauce.

Raspberry ripple cheesecake being cut.

Not everything sold or served is chocolate. This is a raspberry ripple cheesecake being cut with dental floss. Did you know that dental floss makes nice clean cuts for perfect servings?

Last, but not least, are the raffle baskets. Many people take on the task of creating a basket of theme-related items, and these baskets are raffled off at the end of the day. Here are a few of the baskets that were on display.

Go, UCONN Huskies!

At this time of year, Huskie fever runs high, so we always have a UCONN Huskies basket.

What’s up, Cupcake? basket.

The Cat’s Meow, devoted to all things “cat”

Over 20 raffle baskets were on display.

So many baskets to take a chance on. Which one would you choose if you could? At the end of the day I received a phone call telling me that I had won the “Bucket of Books” basket. I was so happy, I love to read and a BIG bucket filled with books is just great.

I do hope you have enjoyed this glimpse of a wonderful day, and if you live within driving distance perhaps you can think about coming next year. Remember: the first Saturday in February. Mark you calendar, now! For further information, please e-mail me. ( see Contact page, above.) XOXO

Sandwiches, Sweet and Pink!

Posted by deliciousonadollar in Bars and Cookies, Holiday, Snacks and tagged with baked goods, cookies, heart shaped cookies, recipe, sandwich cookies, valentines day, vintage valentines February 4, 2013

Now what kind of sandwich is sweet and pink? I’ll give you some hints: Valentine’s Day, hearts, sugar cookies. You got it! A heart-shaped sugar cookie sandwich tinted pink and filled with butter cream. WOW! Does that sound fabulous or what? Here’s a first look at how they turned out.

Pink heart sandwich cookies with cream filling.

This recipe is from the current issue of Martha Stewart Living magazine, and it met my needs exactly because I am baking cookies for the Chocolate Festival that I mentioned last week in the post on Funfetti Truffles. These cookies are so cute I just had to make them.. Since I have a set of heart cookie cutters I made them in two sizes; the small ones are the cookies sandwiched together with cream filling, as the recipe describes, the larger ones I made with a heart cutout “window” in the top cookie with a layer of raspberry jam over the cream. Then I sifted powdered sugar over all of them.

Jammy heart cookies.

I love Valentine’s Day with all the lacy trims, sentiments, and especially vintage valentines. I have a sizable collection of all things vintage related to V-tines Day and I get them out each year to celebrate and enjoy all month. I thought you might like to see a few things from the collection.

A small part of my collection of vintage valentine memorabilia.

This display is on a console table in our foyer. Hanging on the wall is a valentine quilt that I made.

Vintage valentines and an old vase.

The heart-shaped vase is just the right size for a bouquet of roses.

Candy box and a February angel.

The heart box opens at the top where it is tied, to reveal a pocket for some candy or a handkerchief. The little angel has such a sweet face, and even though the paint on her heart is half gone, she is no less dear. Her base is printed with the words, “February Angel”. I hope you enjoyed this glimpse of my valentine treasures from the past.

PINK HEART SANDWICH COOKIES

YIELD: depends on size of cookies. I got 44 1 1/2 -inch cookies, and 6 2 1/2-inch cookies.

2 cups all-purpose flour, plus more for rolling out cookies
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
red and pink food coloring
cream filling—recipe follows

1. Whisk together the flour, baking powder and salt. In mixer bowl, beat together the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture beating until just incorporated.

2. Divide dough into as many pieces as you will color, depending on how many shades of pink you would like your cookies to be. Working with one piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine until desired shade is reached. Flatten each piece of dough into a disc and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to over night. Bring back to room temperature, about 10 minutes, before rolling.

3. Preheat oven to 325*. Prepare baking sheets by lining with parchment. Roll out each disc of dough on a lightly floured surface to just under 1/4-inch thick. Cut out cookies using various sizes of heart cutters ( if you have them), making sure you have an even number of each color and size. Place cookies 1 – inch apart on prepared baking sheets and freeze until very firm, about 15 minutes.

4. Bake until barely golden brown around edges, about 8 minutes for 1 1/2- inch cookies, 10-minutes for 2 1/2 inch cookies. Let cookies cool completely on baking sheets set on wire racks.

Cooling on the baking sheet.

5. Spread or pipe filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an air-tight container at room temperature up to 1 week.

Making the sandwiches with cream filling.

CREAM FILLING

YIELD: about 1 1/4 cups, enough to fill one recipe of the above cookies.

1/2 stick unsalted butter, softened
1 1/2 cup confectioners’ sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 – 2 Tablespoons milk, if needed

1. Beat butter with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce speed to low, and gradually add the sugars, beating until thoroughly combined. Beat in vanilla. Add milk as needed to make mixture a spreading consistency.

So pretty and festive, just right for a sweet gift.

SOURCE: Martha Stewart Living Magazine, Feb. 2013

Funfetti Truffles

Posted by deliciousonadollar in Holiday, Snacks and tagged with candy, chocolate, funfetti truffles, truffle recipe, truffles, valentines day January 28, 2013

Funfetti Truffles for Valentines Day.

It’s that time of year again when the church we belong to hosts a Chocolate Festival. This will be our 16th. year doing this, and over the years it has grown and become known and looked forward to by many people. In fact we get visitors from out of state who come every year. Of course a chocolate festival would not be complete without a candy booth.

Since the very first year, a group of us makes truffles that we package in pretty boxes. They sell “like hotcakes”. Since I first began making truffles I have made quite a few different kinds, and this year I found this recipe for Funfetti Truffles. They were different from anything we’ve had before and I thought that with their white chocolate coating they would look really pretty in amongst the dark chocolate ones.

This is another of those recipes that starts with a cake mix, and turns into something else. In this case, candy. They were very easy to make, and lend themselves to different holidays by changing the sprinkle colors that you use. This recipe makes about 24 truffles. I doubled everything and got a total of 54 truffles. One box of white cake mix is enough to make a double recipe and still have some cake mix left over. Here’s what you do:

FUNFETTI TRUFFLES

YIELD: about 24

Just a few ingredients needed.

INGREDIENTS

1 cup of white cake mix
1/2 cup flour
1/2 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 Tablespoons milk
1 Tablespoon sprinkles (match color to holiday or occasion )
1 1/2 cup white chocolate chips or vanilla almond bark for coating

In a large bowl, whisk together the cake mix, flour, and sugar. Stir in the melted butter, vanilla, milk, and sprinkles. Mix well so all the dry ingredients are moistened. It should stick together and hold its shape when formed. If necessary, add milk in small amounts until this is achieved.

A dough that sticks together.

Use a small cookie scoop or teaspoon to form even balls. Roll between hands to shape. Place on a wax paper lined baking sheet. Refrigerate for 20 – 30 minutes.

Roll into balls and place on lined baking sheet.

Meanwhile, melt white chocolate or almond bark, in a double boiler. Drop each truffle into the chocolate and roll around to coat. Tap off the excess. Place on a wax paper-lined baking sheet. Top with a few sprinkles, the same ones used in the dough.

Dip into melted white chocolate, decorate with sprinkles.

Dip into melted white chocolate or almond bark, decorate with sprinkles.

Place in a cool place to harden. These will keep for a long time if kept cool. Makes a nice addition to a plate of cookies or by themselves in a candy dish for Valentines Day.

Pretzels dipped into white chocolate and decorated.

I had enough melted white coating left after dipping the truffles, so I also dipped some pretzels and decorated them with sprinkles and M & M’s.

Sweets for your sweetie!

SOURCE: laurenslatest.com

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Tag Archives: valentines day

Hot Chocolate Cookies

Brownie Conversation Hearts

Shortbread Heart Cookies

Coeur de Creme au Chocolat

Chocolate Festival, 2013

Sandwiches, Sweet and Pink!

Funfetti Truffles

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