My lacrosse team held a bake sale to raise money for epilepsy awareness. My whole team pitched in to support our amazing team captain, Lauren Wemple, in her effort to raise awareness. Instead of just making plain cookie cups I decided to put Reese’s on the bottom of the cookie cups. They were a hit! I would say they sold out within minutes!
Recipe for the Cookies:
1 cup butter at room temperature
1 ½ cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 ½ teaspoons salt
2 teaspoons baking powder
2 ½ cups flour
½ teaspoon baking soda
1 bag of Reese’s
Cream butter and sugar together.
Add eggs one at a time and mix together.
In a separate bowl combine dry ingredients.
Mix a half of the dry ingredients to the wet ones and repeat.
Place a Reese’s at the bottom of the muffin cup.
Place two tablespoons of cookie dough on top of the Reese’s.
I wanted to bake for our family and friends for the holidays. I went a little overboard with the peppermint theme and made candy cane cookies, peppermint brownies, and peppermint truffles. Each of these recipes are great for the holidays. I also made a trip to Michaels and found the perfect packaging.
Candy Cane Cookies:
1 cup margarine
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon red food coloring
Cream together margarine, white sugar, and powdered sugar.
Beat in egg, vanilla, and peppermint extract.
Combine with flour, and salt.
Cover dough and chill for at least one hour.
Preheat oven to 375 degrees F
Grease cookie sheets
Divide dough into half
Color one half of the dough with the red food coloring.
Using half white dough and half red dough make candy canes.
10. Bake for 10 minutes.
These cookies are so simple and a great holiday recipe.
4 ounces unsweetened chocolate chopped
¾ cup butter
1 ½ cups white sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¼ teaspoon kosher salt
1 cup all purpose flour
2 (1.55 ounce) Milk chocolate bars, broken into chunks
1 cup of chopped peppermint chocolate (found at whole foods)
½ cup of crushed candy canes for garnish
Preheat oven to 350 degrees F
Grease and 8X12 baking pan.
Using a double boiler melt unsweetened chocolate and margarine in bowl.
Whisk until chocolate is melted and stir in sugar.
Add eggs, extracts, and salt.
Gradually add flour and stir until combined.
Spread ½ the batter into the pan.
Top batter with milk chocolate
Add second half of batter.
10. Top with peppermint chocolate.
11. Bake for 35 minutes.
12. Top with crushed candy canes.
These were honestly one of the top brownies I have ever had. I promise. You need to give these a try!!!
12 ounces of good semi-sweet chocolate
1 cup of heavy cream
¼ cup of crushed candy canes
1 teaspoon of peppermint extract
Melt chocolate using a double boiler.
Whisk until smooth and mix in cream.
Stir in peppermint extract and crushed candy canes.
Roll chocolate into one-inch balls.
Refrigerate for at least 4 hours.
This was my first time making truffles and I will say that it was not as easy as I expected. There are very messy, but worth it! Happy Holidays!
I’m obsessed with chocolate-covered orange peels. Then again, I’m also a huge fan of the orange-chocolate combination. If you’re anything like me, you’ll want to give this recipe a try!
These are surprisingly simple to make (you just have to be pretty exact about the process) and aren’t nearly as bad for you as regular chocolate. However, they’re just as delicious! Before you begin making these, here are a few tips:
Blanch the peels after you’ve cut them and before you begin the candying process. They tend to be very bitter, so blanching them helps draw out some of that bitterness.
High quality and/or organic oranges really do make a difference! It’s all about the flavor of the peels.
Make sure you don’t over-candy them. At a certain point, the orange peels in the saucepan will cease to become fragrant and will begin to taste funny.
Your peels won’t actually become “translucent,” as described in the recipe, so don’t let this lead to over-cooking. Because you’re candying at home, you’re not going to get the same effect as buying candied oranges in store.
You will have a lot of peels. 1 orange can yield 12-20+ strips alone. Given that removing the peels from the oranges can be rather time consuming, keep this in mind!
To make these, I combined a bunch of recipes from around the internet, so here is what I ended up doing:
2 navel oranges
4 tablespoons water
1/2 cup sugar
1/2 cup dark chocolate chips
extra sugar for dusting
Wash the oranges thoroughly and quarter them. You need to remove as much of the pith from the peel as possible (the pith is what gives the peels their bitterness), so what I did was slice out the flesh of the orange (you can use this later in salads). Then I sliced the quartered peels into the desired thickness and tried to cut off as much of the pith as possible from there. (It’s much easier to do this once you have made the slices.)
At this point, you can blanch the peels 1-3 times, as desired.
Place the peels, water, and sugar in a small saucepan (the smaller the better — mine was a little too big) and stir until the sugar dissolves. At this point, simmer the peels in the sugar/water mixture for 20-30 minutes, until the peels thicken and become more translucent.
Remove peels from saucepan with a fork and let cool. After 10-15 minutes, you can coat them with extra sugar if desired.
Melt the chocolate chips over a double boiler. Dip each peel into the chocolate as desired, and place on a plate to cool and harden.
That’s it! You should have far more peels than are photographed here (my dad ate most of them before I got a chance to take pictures), and they are perfect for satisfying a sugar rush or for adding some festivity to a holiday party.
These are absolutely one of the easiest truffles to make and they only require 3 ingredients! They are so decadent I highly encourage you to give this recipe a try!
One package of Oreos
One 8 ounce package of cream cheese at room temperature
2 cups of white chocolate
Place one half of the box of Oreos into a large ziplock bag and use a rolling-pin to crush them as fine as possible. Do this with the second half of the Oreos.
Mix Oreo crumbs and cream cheese extremely well. I used my hands which made it a lot easier.
Make one inch balls from the Oreo mixture and place on a baking sheet.
Place the baking sheet in the refrigerator for about 20 minutes.
Melt the white chocolate and let cool till it has reached room temperature.
Cover the truffles in white chocolate and let set!
Once the chocolate has hardened your truffles are ready!
I know its easy to be skeptical about this recipe considering its basically just Oreos and cream cheese but the result is amazing. My brother was in the kitchen while I was making these and he thought the mixture of Oreos and cream cheese was disgusting. However, I convinced him to try a truffle once they were done. He couldn’t stop eating them. Just like the rest of my family. These truffles are definitely a crowd pleaser and would be an easy desert to bring to others.
As you may have been able to ascertain from the amount of cookie dough-related recipes I’ve posted on this blog, I absolutely love cookie dough, and any recipe with it instantly goes on my must-try list. I found this particular recipe on Click and Eat (again), and it looked totally delicious and super easy to throw together. But seriously — this is one of the easiest recipes I’ve tried. Two ingredients for the fudge, really, and then you just have to make the cookie dough mix-in! There are so many ways you could switch up this recipe with different add-ins if you don’t want to go for the cookie dough (although I can’t imagine that this would ever be the case).
Cookie Dough Fudge
1 recipe cookie dough balls (recipe follows)
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1 15-oz can sweetened condensed milk
Make cookie dough balls, and freeze for at least 15 minutes.
Butter the bottom and sides of a 8×8 inch pan.
In a medium saucepan over low heat, melt the chocolate chips and milk together, stirring.
Remove from heat once melted and smooth. Carefully fold in your frozen dough.
Press into pan and chill for one hour.
This cookie dough recipe is also eggless, so it’s super easy and also safe to eat!
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp. milk
1 tsp. vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
3/4 cup mini chocolate chips
Combine first five ingredients in a bowl and cream together. Add flour and stir until combined, then add chocolate chips.
Roll dough into marble-sized balls. Freeze for at least 15 minutes.
Despite my addiction to absolutely anything chocolate, I adore blondie brownies — even more so than your typical chocolate brownie. I came across this particular recipe on Cate’s World Kitchen, and it couldn’t be easier to whip up. Literally, six ingredients (with one of them, vanilla extract, optional) plus mix-ins — and they come together in one bowl. You don’t even need an electric mixer, a simple whisk should suffice.
These are definitely gooey and rich, but so delicious! They’re perfect with a glass of cool milk or ice cream instead of standing on their own. You can also substitute your own add-ins (toasted nuts, dried fruit, chocolate chips, cookie dough, etc.) for the perfect blondie.
When I was a kid, there was a gourmet deli by my house that we would go to from time to time to pick up lunch (they usually stocked a case-full of pasta salads and made fresh sandwiches). My sister and I, however, were always distracted by the huge jar of English buttercrunch toffee they kept on the counter. It was delicious, and we would try and bring some home as often as we could.
Seeing as toffee was one of the most memorable desserts of my childhood, when I came across this recipe at The Whimsical Cupcake, I knew I had to try it. The ingredients and process are so simple, I’ll definitely be making this again in larger batches! You most likely have almost everything you need to make this toffee at home, and you will not be disappointed with the results.
1 cup pecans
1 tablespoon water
4 tablespoons salted butter, cut into small pieces
1/2 cup granulated sugar
2 tablespoons packed brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped (or use your favorite kind)
To prep the pecans: Spread the nuts on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet (or a 9″ cake pan), and gather the nuts into an 8-inch circle. Set aside.
In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
Pour the mixture onto your circle of nuts. (Work quickly!)
Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
Scatter the remaining half of the nuts over the chocolate. Let the toffee cool completely.