Chocolate Glazed Doughnut Hole Muffins

Chocolate Glazed Doughnut Hole Muffins
Baked chocolate doughnut muffins filled with gooey chocolate chips and dunked in a sweet and sticky glaze.

Mini muffins that want-a-be doughnut holes. They would if they could but since I don’t own a doughnut hole pan they’ll have to settle for being mini muffins.

So what if they’re not perfectly round? Nobody’s perfect and in this case, you don’t need to be perfect to be divine.

The batter comes together in a flash and a small cookie scoop makes easy work of filling the muffin tin. They only take ten minutes to bake, making them perfect for a weekend breakfast, brunch or any-time dessert…. 

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Double Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies

Soft and chewy chocolate cookie dough bursting with chocolate chunks is baked into irresistible drop cookies. A cookie made for chocolate lovers.

The dough not only has melted chocolate infused into it but cocoa powder too making for a rich, fudgy dough. The addition of chocolate chunks sends them into overdrive. You can use milk or semi-sweet chocolate, keeping in mind milk chocolate is sweeter and these are already sweet to begin with. I used semi-sweet chocolate and they were plenty sweet enough.

They make your house smell like a chocolate factory, … 

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Chocolate Babka Muffins

Chocolate Babka Glazed Muffins

Ribbons of buttery chocolate are nestled into swirl upon swirl of sweet yeast dough with a sticky glaze topping. The dough has a slight crustiness to it that gives way to soft, tender middles.

The process is just like making cinnamon rolls except rather than baking them side by side these are baked in a muffin pan for stand-alone mini babka cakes. You have the option of topping them in the more traditional way, with streusel crumbs, if you like, or you can even leave them plain and have them still be delicious…. 

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Easy Iced Mint Chocolate Fudge

Iced Mint Chocolate Fudge

Sweet and creamy chocolate fudge topped with mint-infused white chocolate icing. I promise this recipe from McCormick is the easiest, quickest fudge you will ever make!

There are two steps to making the fudge. The first is to make the bottom layer – confectioners’ sugar is mixed with melted chocolate and spread in a pan where its left to set up for an hour in the refrigerator before being topped with melted white chocolate. The white chocolate has McCormick mint or peppermint extract added to it along with a little bit of McCormick green food color to turn it a perfect shade of holiday mint green.

This makes a great homemade gift! Fudge is one of the season’s favorite treats and combining it with one of the season’s most distinctive flavor, mint, makes it twice as easy to give and receive.

You can cut it into squares and set them in paper candy cups or cut into triangles and layer them in small cardboard boxes or treat bags. I’m doing some of both! I’ve already gifted them and I’m also using them to fill up the empty spaces on my cookie platters.

Here are some more recipe ideas from McCormick to make your holiday delicious! Homemade gifts from the heart filled with the flavors and colors of the season.

Mint Chocolate Fudge

Easy Iced Mint Chocolate Fudge

Rating: 51

Prep Time: 20 minutes

Yield: 16 bars or triangles

Easy Iced Mint Chocolate Fudge

Sweet and creamy chocolate fudge topped with mint-infused white chocolate icing. I promise this is the easiest, quickest fudge you will ever make!

Ingredients:

Fudge:
1 pound (about 4 cups) confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup (8 tablespoons) butter
1/4 cup milk
1 + 1/2 teaspoons McCormick® Pure Vanilla Extract
Icing:
1 cup white chocolate chips
2 tablespoons milk
1/4 to 1/2 teaspoon McCormick® Pure Mint or Peppermint Extract
1/8 teaspoon McCormick® Green Food Color
2 tablespoons mini chocolate chips for sprinkling over top, optional

Instructions:

    Make the fudge:
  1. Line an 8-inch square pan with parchment paper or foil and let it overhang on two sides. Spray lightly with cooking spray.
  2. In a large bowl whisk the sugar and cocoa powder together. Set aside.
  3. Add the butter and the milk to a medium microwave-safe bowl. Microwave on high for 45 seconds and stir to melt the butter. If the butter doesn't completely melt microwave in 15 second increments and stir well in between until completely melted. Stir in the vanilla.
  4. Pour over the sugar and mix until well combined. Spoon into the parchment lined pan and evenly spread it out. Cover with plastic and refrigerate 1 hour or until firm.
  5. Make the icing:
  6. In a medium microwavable bowl melt the white chocolate chips and milk together. Use the chocolate setting in 20 second increments and stir in between until completely melted and smooth. Stir in the mint extract and green food color.
  7. Spread over the chocolate layer and sprinkle with the chocolate chips, if desired.
  8. Refrigerate about 15 - 20 minutes or until firm. Use the parchment/foil to lift out of pan onto cutting board. Cut into small bars or triangles (Cut 16 (2-inch) squares then cut each square diagonally in half).

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/easy-iced-mint-chocolate-fudge/

Chocolate Crackle Cookies

Chocolate Crackles

Chocolate crackle or crinkle cookies are chocolate cookies rolled into balls and coated with powdered sugar before baking. As the cookie balls bake they melt into flat cookies and the chocolate peeks through the white sugar to give them a crackly appearance. They remind me of snow-covered cobblestones.

The cookies are soft, rich and fudgy with a slightly crisp outer shell. They require some planning ahead as the dough needs to chill at least two hours or overnight.

They’re on the messy side to make, in a fun way, because they need to be rolled in sugar, formed into balls and then rolled again. A heavy dusting of confectioners’ sugar is a must in order to give them that magical crackled appearance. Be prepared to get your hands dirty chocolaty.

This was my first encounter with a crackle cookie! {Or do you call them crinkle cookies?} It won’t be the last! I’m always on the lookout for new cookies to add to my traditional holiday ones and I found it in these.

I hope you do too.

Crackle Cookies

Chocolate Crackle Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: about 40 cookies

Chocolate Crackle Cookies

Chocolate crackle or crinkle cookies are chocolate cookies rolled into balls and coated with powdered sugar before baking. As the cookie balls bake they melt into flat cookies and the chocolate peeks through the white sugar to give them a crackly appearance.

Ingredients:

8 ounces bittersweet or semi-sweet chocolate
1 + 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 + 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling

Instructions:

  1. Chop the chocolate up into small pieces and add to a small microwaveable bowl. Use the chocolate setting of your microwave to melt it in 20 second increments, stirring in between, until completely melted. Set aside to cool slightly.
  2. In a separate bowl whisk together the flour, cocoa, baking powder and salt.
  3. In a separate large bowl beat the butter and brown sugar together on medium speed until light and fluffy about 3 minutes. Beat in the eggs and vanilla until well combined. Beat in the melted chocolate.
  4. On low speed beat in half the flour mixture followed by all the milk. Scrap down the sides of the bowl and beat in the remaining flour. Cover with plastic wrap and refrigerate 2 hours or overnight.
  5. Once the dough is well chilled preheat oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment paper.
  6. Add the confectioners' sugar to a shallow plate with sides. Scoop up rounded tablespoons of dough with a cookie scoop and drop into the sugar, coat them well and form into a ball. If there's any of the chocolate showing through roll them again in the sugar.
  7. Place 2 inches apart on the cookie sheet and bake 13 - 14 minutes until the balls flatten and the sugar splits to form the "crackly pattern". If the dough starts to soften too much in between batches then refrigerate it.
  8. Cool cookies on baking sheets 5 minutes then transfer to wire racks to cool completely. Store in a tightly covered container up to a week.

Notes:

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-crackle-cookies/

Epic Peppermint Candy Bark

Epic Peppermint Candy Bark

Homemade Christmas bark with semi-sweet and white chocolate topped with a ton of chopped peppermint candy. Scattered over the top are peppermint and mint m & m’s, peppermint patties, Andes peppermint crunch thins, Andes mint thins and Junior Mints peppermint crunch. That’s a lot of peppermint. Epic.

Almost every type of peppermint candy I could find on the candy aisle is on here! Except actual candy canes or any other type of crunchy candy. In place of candy canes I used finely chopped peppermint Andes mints. With their red and white colors they give it the same pretty appearance that candy canes do without the crunch.

Before you go thinking I have something against candy canes or crunchy candy. . . I don’t. I just wasn’t feeling it this year and wanted something different.

{It could be because I made myself sick last year eating an entire family size bag of crunchy peppermint bark all by myself in a very short period of time.}

Peppermint Candy Bark

You can include any type of peppermint candy you want in your version. It’s completely up to you! You can include crushed up candy canes or lots of soft peppermint candies or a combination of both. That is the beauty of it. Versatility.

Peppermint bark. Every Christmas should have some.

It’s tradition.

Peppermint Christmas Bark

Epic Peppermint Candy Bark

Rating: 51

Prep Time: PT H40M

Epic Peppermint Candy Bark

Homemade Christmas bark with semi-sweet and white chocolate topped with a ton of chopped pepper mint candy.

Ingredients:

8 ounces good-quality semi-sweet chocolate, finely chopped (I like Callebaut or Guitard )
12 ounces good-quality white chocolate, finely chopped
2 teaspoons melted vegetable shortening, divided
3 - 4 cups peppermint and/or mint candies like m & m's(leave whole), peppermint patties(cut like a pie), Andes peppermint & mint thins(chopped), Junior Mints peppermint crunch(leave whole)

Instructions:

  1. Turn an 11 x 17-inch baking sheet upside down and place a sheet of parchment paper on top. Chop up all the peppermint candy and set it near the baking sheet.
  2. Melt all the semi-sweet chocolate but 1/3 of a cup. Use a double broiler or your microwave set on 50% power. Using a microwave bowl set it for 1 minute at a time and stir in between. Once it is smooth and completely melted add the 1/3 cup chocolate you set aside and stir until completely melted and smooth - it may take a minute or two. If you find the chocolate won't melt all the way microwave for 10 more seconds and continue stirring until it is completely melted. Stir in 1 teaspoon of shortening.
  3. Pour onto the middle of the parchment and use an offset spatula to spread the chocolate evenly over the parchment leaving a 1 - 2 inch border all around. Let set 5 - 10 minutes then refrigerate 5 - 10 minutes.
  4. Melt all the white chocolate using the same method (don't leave any out). Once it is smooth and completely melted mix in the shortening. Pour over the chocolate and spread to cover from edge to edge, working quickly. Some of the semi-sweet chocolate might melt and mix in - that's ok.
  5. Sprinkle the chopped peppermint Andes all over the top. Sprinkle with the rest of the candy, working quickly. Once it is completely covered in candy gently press it into the chocolate using your hands. Let it set 10 minutes then refrigerate 10 minutes. Place it in a cool, dry place for 1 hour or overnight to set completely.
  6. Break it up into irregular sized pieces using your hands or with the help of a knife. Store tightly covered with parchment paper inbetween the pieces in a cool, dry place up to 2 weeks.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/epic-peppermint-candy-bark/

Chocolate Whoopie Pies

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Chocolate Whoopie Pies

Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They’re like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.

With a little help from McCormick food colors these everyday treats are all gussied up for Halloween…. 

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