Nutella Hot Chocolate

Do you want to know a confession? I hate winter. Yes, I love the holidays and the traditions and family all that. But I hate being cold and sick. (Has anyone else been 'kinda sick' for the last 2 months?) Anyway, there is one thing that always cures my winter blues. Hot drinks. Hot chocolate, tea. These things make me happy and they make my body feel good. So I leave you one of my go-to recipes of the season: Nutella Hot Chocolate.

From Pinterest

Serves 1

Total Time: 5 Minutes

INGREDIENTS:

1 cup milk

2 Tablespoons Nutella

Pinch of cinnamon (optional)

DIRECTIONS:

Heat milk in a medium saucepan over medium heat, stirring constantly to avoid scalding. Whisk in nutella and stir until fully incorporated. Once heated through, stir in cinnamon (if desired) and pour into a mug. 

Add marshmallows and/or whipped cream as desired. Be warm. 

BYU Mint Brownies

For all of the Cougars reading this, I know the title of this post is enough to sell you on the recipe. Go make it. For anyone else, these brownies are divine. Heavenly. I wish I could bottle up my mom's reactions when she eats some of my food. I brought a pan of these over to her house last week and before we had even eaten dinner, she sneaked a peak under the foil to look at the mint brownies. Her knees buckled and she kind of shook her body with excitement. So funny. 

Growing up, these brownies were such a treat every time we went to Utah and now, it's nice to know I can make them in my own home.

From BYU Dining via The Girl Who Ate Everything

YIELD: one 9x13-inch pan of brownies
PREP/COOK TIME: 90 minutes; COOL TIME: 1 hour

INGREDIENTS:

{for the brownies}:

1 cup margarine or butter, melted
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional--I keep them out)
12 oz. chocolate icing (make your own or purchase from the store)

{for the mint icing}:

5 Tablespoons margarine or butter, softened
dash of salt
3 Tablespoons milk
1 Tablespoon light corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon peppermint extract
1-2 drops green food coloring (again, optional--I left it out)

DIRECTIONS:

Start by making the brownies. Pre-heat oven to 350 degrees.

Melt the margarine or butter and stir in the cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. If using, add nuts. Pour batter into a greased 9x13 inch baking pan. Bake for 25 minutes. Cool. (Though it may be tempting, resist putting brownies in the freezer or fridge to cool as this will dry them out slightly. Let them cool naturally at room temperature.)

Prepare the mint icing. Soften margarine or butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add peppermint extract and (if using) food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Enjoy!

Whole Wheat Chocolate Chip Cookies

It is very possible that my most favorite food in the whole world is homemade chocolate chip cookies. There is something so comforting about drinking a glass of cold milk accompanied by a perfect disc-shaped, chocolate-speckled treat. My go-to recipe is my mother's prize-winning recipe (hint: you can find it on the back of a bag of toll house chocolate chips) but, if you can recall, we currently don't have white flour in our house.

So, the search for a great whole wheat chocolate chip cookie has been at the top of my cooking priority list. I tried one that was OK, but not great. And then I found this one. This one.

My. Oh. My.

I'm pretty convinced that this is better than chocolate chip cookies made with white flour. Right before my mother tried this cookie, she said, "This looks like a Mrs. Field's cookie!" And then she made her "Mmmmm" noises that always make me feel good about my cooking. And I know it's my own mother, but she really is a connoisseur of all things chocolate. And let's face, I am my harshest critic. And this cookie is delicious! I'll try to stop rambling my excitement, but it's a little hard to contain when you've just found an amazing and beautiful chocolate-chip cookie recipe. Oh, and then top it off that it is 100% whole wheat. Eek! Could it be better? I think not. Ok, I'll be done now. Just go make this.

From Orangette

INGREDIENTS:

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks butter, cut into 1/2-inch cubes

1 cup lightly packed brown sugar

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

8 oz. bittersweet chocolate, chopped into 1/4- to 1/2-inch pieces or chocolate chips (I don't have bittersweet, so I used semi-sweet chocolate chips)

DIRECTIONS:

Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees. Line two baking sheets with parchment (or tin-foil).

Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine.

Put the butter and sugars in a large bowl. With electric beaters (or a stand mixer with paddle attachment) on low to medium speed, mix just until the butter and sugars are blended. (This may take a while depending on how cold the butter is.) Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. 

Add the flour mixture to the bowl and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. 

Add the chocolate and incorporate with a wooden spoon. Scrape down the sides of the bowl, then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough, about 3 tablespoons in size (yes, larger than your typical c.c. cookie), onto the baking sheets, leaving about 2-3 inches in between each cookie. You should be able to fit about 8 cookies on each sheet. 

Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. 

Let cool, pour some milk, and go to your happy place.

Homemade Peppermint Patties

I mentioned earlier that I love peppermint. Chocolate Peppermint Ice Cream Cake is an amazing treat, but (hard to believe, I know), it doesn't exactly travel well and it's not the easiest thing to tie up in a bow and give away to loved ones as a gift. This, however, is the perfect solution for that. Please take a minute amongst the holiday madness to whip up a batch of these, sink your teeth into the soft chocolate-y, minty goodness, and let out a good sigh. Your body will thank you. Then give the rest to friends and tell them to do the same thing. 

Recipe from Savory Sweet Life

Makes 32 patties

INGREDIENTS:

1 can of condensed milk

5 1/2 cups powdered sugar, sifted

1 Tablespoon peppermint extract

3 cups semisweet chocolate chips

3 Tablespoons shortening

DIRECTIONS:

Add condensed milk, 2 cups powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed until all the ingredients are well incorporated. Add more powdered sugar, one half cup at a time, until the dough is pliable, like firm modeling clay.

Roll 3/4" balls of dough between the palms of the hands and set on a flat cutting board or baking sheet covered with wax paper. When all balls have been laid out, press each one lightly to flatten into a disc shape. Transfer the peppermint discs to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

Place chocolate chips in a microwafe-safe bowl. Melt the chocolate in 30 second increments, making sure to stir after each time, until the chocolate is smooth. Stir in shortening to thin the chocolate and remove patties from the freezer.

Place a patty on the tines of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting on top of wax or parchment paper. Allow the peppermint patties to completely set up. This can be quickened by placing patties in the fridge. The peppermint patties are ready when they are dry to the touch.

Enjoy!

Chocolate Peppermint Ice Cream Cake

"I passed through the seven levels of the Candy Cane forest, through the sea of swirly twirly gum drops, and then I walked through the Lincoln Tunnel."

-Buddy the Elf

When you eat this, you will feel like you are walking through a Candy Cane forest, and it will be amazing. To me, peppermint is bliss. I enjoy it any time of year, but around the holidays, it is especially delightful and seems to be quite plentiful. I don't think anything screams holiday more than this dessert, so if you're looking for something to impress a dinner party, this is it.

I'll end with one more quote from Buddy the Elf.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

I think Buddy would love this cake.  

Recipe from Bon Appétit

INGREDIENTS:

{For Crust}:

1/2 cup unsalted butter

8 ounces bittersweet or semisweet chocolate, chopped (or you can use chocolate chips)

1 9-oz package chocolate wafer cookies (or equal amounts oreo cookies)

{For Glaze}:

1/2 cup whipping cream

1/4 cup light corn syrup

6 ounces bittersweet or semisweet chocolate, chopped (or choc. chips)

{For Filling}:

1/2 gallon premium peppermint ice cream*

*If you can't find peppermint ice cream, you may make your own by adding 2 teaspoons peppermint extract and 1 1/4 cups coarsely crushed candy canes to one 1/2 gallon of vanilla ice cream. (I prefer to use mini candy canes for this method and keep them in the packaging before you crush them.)

DIRECTIONS:

Start by making the crust. Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture. Blend just until crumbs are moistened. Reserve one cup crumb mixture in a small bowl. Press remaining crumb mixture onto bottom and sides of a 9-inch diameter springform pan. Freeze.

For the glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate. Whisk until melted and smooth. Let stand until cool but still pourable, about one hour.

For filling: Spoon half of the ice cream into crust. Spread evenly. Place remaining ice cream in the freezer. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream. Spread evenly and freeze overnight. 

When ready to eat, run a sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with crushed candy cane bits and serve.

Chocolate-y No-Bake Cookies

I remember cooking these in college with my good friend Leah. They're great for college kids because they don't require any "baking" ingredients like baking soda or baking powder (things college kids don't usually stock up their kitchens with). The other night, I wanted a chocolate-y treat and I wanted it fast. This was the perfect solution. Chewy, chocolate-y goodness.

*From browneyedbaker.com

INGREDIENTS:

1/2 cup (1 stick) butter
2 cups granulated sugar
1/2 cup milk
4 Tablespoons cocoa powder
1/2 cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

DIRECTIONS:

Add butter, sugar, milk, and cocoa powder to a 4-quart saucepan. Stir until butter is melted, bring to a rolling boil and let boil for about 1 minute. Remove from heat.

Stir in the peanut butter and vanilla until smooth, then stir in oats.

Drop by heaping tablespoons onto wax paper-lined baking sheets. Let cool until set.

Fabulous Fudge Chocolate Cake

I made this cake for someone's birthday. When we were preparing to light the candles and sing "Happy Birthday", someone said, "Catherine made this cake from scratch", to which my Dad quickly and bluntly responded, "Why?!". It garnered a few chuckles from people, including me.

With so many shortcut (and delicious) options at today's grocery stores, I understand how it can seem silly to spend time making a cake from scratch. And, believe you me, I am well prepared to be buying a Costco cake for birthdays in the future when my life gets a little more hectic. 

But, if you have time, and if you have someone you care about, why not show your love for them by making a cake from scratch? And if you're going to be making a cake from scratch, you should try this Fabulous Fudge Chocolate Cake.

*Adapted from Allrecipes.com

INGREDIENTS:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
2 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
8 (1 ounce) squares unsweetened chocolate, melted (Add 2-4 more squares if you want it very chocolate-y)
1 cup sour cream
1 cup boiling water

DIRECTIONS:

Preheat oven to 350 degrees.

Sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat 1/2 cup butter and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream then 1/2 the dry ingredients to the butter mixture until well blended.

Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.

Bake in a greased 9x13 inch pan for 35 minutes. For cupcakes, bake in greased muffin tins for 18 minutes.

When cool, top with white frosting.

SERVING SUGGESTION:

Top with mini-colored marshmallows for extra pizazz.

Frrrozen Hot Chocolate from Serendipity

(This looks like hot chocolate, but it's not!)

I. am. a. sucker for chocolate milkshakes. I think of it as a good way to get my dairy intake. When I first heard about the concept of Frozen Hot Chocolate, I knew it would be good. And when I experienced Serendipity 3's signature dessert for the first time, it did not disappoint. Since the actual New York restaurant is almost 3,000 miles away, I decided to recreate the experience in my home a couple weeks ago. Ah, it is such a refreshing way to drink hot chocolate, especially in the summertime. It also proved a good use for the extra mint whipped cream I had leftover after baking the Chocolate Soufflé Cupcakes with Mint Cream for the second time (per request) a couple weeks ago.

For this recipe, I believe the better the chocolate you use, the better the drink will be. While my Hershey's chocolate version was delicious, I think this would be exponentially more satisfying the richer and creamier the chocolate you use.

*from epicurious.com

INGREDIENTS:

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons storebought hot chocolate mix
1 1/2 Tablespoons sugar
1 1/2 cups milk
3 cups ice
whipped cream
chocolate shavings

DIRECTIONS:

Chop or break the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. (I don't have a double broiler, so I just used a pot and glass bowl.) Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir with a wire whisk until smooth. Cool to room temperature. (This shouldn't take long if you used cold milk.)

In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet, mug, or any type of serving dish you desire, top with whipped cream and chocolate shavings, and enjoy with a spoon or straw.

Chocolate Soufflé Cupcakes with Mint Cream

I was asked to be in charge of dessert for my mom's Mother's Day dinner this year. My mother also kindly reminded me that every year between Mother's Day and her birthday (June 18), she swears off sweets. Understanding that mine would be the last sweet she eats in over a month, I laughed to myself, "Ok, no pressure." As soon as I found this recipe, I knew it was perfect for the one and only Dianne Parker: cupcakes, chocolate, and mint. I couldn't have been happier with the reaction on Mama Dianne's face when she took her first bite--it was like her whole body relaxed: her eyes lazily closed and her lips swooned. A little, "ohhh..." came out of her lips. 

My one-word description of this treat: Heavenly.

Thanks again, to Smitten Kitchen, for making gourmet cooking so easy.

*adapted (slightly) from Smitten Kitchen

INGREDIENTS:

For the cupcakes:

6 oz. bittersweet or semi-sweet chocolate (I used the Bakers brand squares) 

6 Tablespoons butter (3/4 stick), cut into pieces

3 large eggs, separated

6 Tablespoons sugar, divided

1/4 teaspoon salt

1 teaspoon vanilla extract

For the white chocolate mint cream:

4 oz. white chocolate, finely chopped

6 oz. whipping cream

1/4 teaspoon peppermint extract

DIRECTIONS:

Start by making the white chocolate mint cream. Place the white chocolate in a medium mixing bowl. In a saucepan, bring the cream to a simmer, then pour over white chocolate to melt. Let sit for one minute, then whisk well until smooth. Add peppermint extract and whisk again. Place saran wrap over the bowl and chill in the refrigerator until very cold, about 2 hours.

Preheat oven to 350 degrees and line 12 muffin cups with paper liners. 

Stir chocolate and butter together in a saucepan over low heat until mostly melted, then remove from heat and whisk until fully melted and smooth. Set aside.

Using an electric mixer, beat egg yolks and 3 Tablespoons sugar on high speed in a medium bowl, until mixture is thick and pale, about two minutes. Briefly beat chocolate mixture, then vanilla extract into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl (on high speed) until soft peaks form. Gradually add remaining 3 Tablespoons sugar and all of the salt until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Using a 1/4 cup, divide batter among prepared cups, filling each 3/4 of the way. 

Bake cakes until tops are puffed and dry to the touch and a tester inserted into the center comes out with some moist crumbs attached, about 15-20 minutes. Cool in pan, on a cooling rack. The centers will start to fall, which is where the mint cream comes in...

Beat mint white chocolate cream with electric beaters on high until soft peaks form. Remove cupcakes from pan, arrange on a platter, and fill each with a dollop of white chocolate mint cream. 

Enjoy heaven in your mouth.

Death by Chocolate Cake

Ingredients:

1 pkg. Devil's Food Cake mix

1-1/3 cup water

1/2 cup oil

3 eggs

16 oz. chocolate or 2-1/2 cups choc. chips

1-1/3 cup heavy cream

1/4 cup butter

Directions:

Make cake mix using the water, oil, and egg amounts listed above. Let cool.

Melt chocolate in a medium saucepan over low heat. In a separate saucepan, heat heavy cream and butter, until it boils. Pour cream mixture over melted chocolate and stir with a wire whisk until smooth. Let cool 20 minutes.

Line a 8" or 9" round cake pan with foil or wax paper.

Cut cooled cake into cubes. Place cake cubes in a large mixing bowl and pour 1-1/3 cups of the ganache into bowl. Mix on low speed until texture is like thick fudge. Spread evenly into prepared pan, smoothing top. Freeze for 1 hour.

Unmold cake, place on serving plate, remove foil or wax paper and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator.

When ready to eat, cut a small slice, and heat in the microwave for 30 seconds.

The ganache will melt a little and fall over the sides.....Mmmmmmmm!

*recipe from Linda Larsen via busycooks.about.com