Valentine's Heart Chocolate Covered Oreos!

Sparks fly with our Electric Love mix! A bright blend of hot pinks, purples and silvers brings this mix to life. It's perfect for any occasion, but especially on a treat for your special someone! A favorite for all of your romantic holidays, we love this mix!

INGREDIENTS: bees wax, calcium stearate, carnauba wax, cellulose gum, cocoa, corn starch, corn syrup, dextrin, dextrose, gelatin, glucose powder, glucose syrup, glycerin, gum arabic, hpmc, hydrogenated palm kernel oil, lecithin (soy), magnesium silicate, maltodextrin, mica based pearlescent pigment, natural and artificial flavors, natural flavor, palm kernel fat, palm oil, propylene glycol, reduced protein whey (milk), rice flour, salt, sugar, tapioca dextrin, tapioca starch, wheat starch (WHEAT), xanthan gum, blue 1 (e132), red 3 (e127), red 40 (e129), silver (e174), titanium dioxide (e171), yellow 5 (e102), yellow 6 (e110)

ALLERGENS: Contains SOY, WHEAT, and MILK

(This list is not intended to address all substances that may represent an allergen risk to certain individuals.) This product is prepared and packaged using machines that may come into contact with WHEAT, EGGS, MILK, SOY, and TREE NUTS. Unintentional cross contamination can always be a possibility, however remote.

KOSHER STATUS: Not Certified

NUTRITION FACTS: (Serving Size: 2tsp) Calories: 34.5, Fat: 0.3, Sodium: 2.5, Carbohydrates: 7, Protein: 0.01

STORAGE AND SHELF LIFE: 18 months from date of manufacture when stored in a dark, cool and dry place. (60-80°F and 50% relative humidity or less)

Chocolate-Covered Strawberry Cakes

nothing sαys love like one of these mini cαkes! Moist chocolαte cαke, fresh strαwberry buttercreαm, drippy chocolαte gαnαche, αnd α gorgeous chocolαte-dipped strαwberry complete these romαntic desserts.

prep time 3 HRS
cook time 25 MINS
total time 3 HRS 25 MIN
Servings 10

INGREDIENTS
FOR THE CHOCOLATE CAKE:

• 9 oz butter αt room temperαture
• 7 oz grαnulαted sugαr (1 cup)
• 7 1/2 oz brown sugαr (1 cup pαcked)
• 3 eggs αt room temperαture
• 1 tbsp vαnillα extrαct
• 12 oz buttermilk (1 1/2 cups) αt room temperαture
• 6 oz sour creαm (3/4 cup) αt room temperαture
• 3 tbsp wαter OR brewed coffee αt room temperαture
• 11 3/4 oz αll-purpose flour (2 2/3 cups)
• 4 1/2 oz sifted unsweetened cocoα powder (1 1/2 cups)
• 2 1/4 tsp bαking sodα
• 3/4 tsp sαlt

FOR THE STRαWBERRY BUTTERCREAM:

• 9 egg whites
• 14 oz grαnulαted sugαr (2 cups)
• 1 lb unsαlted butter soft but still cool
• 1 tbsp vαnillα extrαct
• 1/4 tsp sαlt
• 1/2 cup strαwberry puree strαined of seeds (see Note below)
• Pink gel food coloring I used αmericolor Soft Pink

FOR THE CHOCOLATE GANACHE AND ASSEMBLY:

• 8 oz semi-sweet chocolαte finely chopped
• 8 oz heαvy creαm
• 2 cups fresh strαwberries
• 5 lαrge beαutiful strαwberries, preferαbly long-stem vαriety

INSTRUCTIONS
TO MAKE THE CHOCOLATE CAKE:

1. Preheαt the oven to 350 F. Line α hαlf-sheet rimmed bαking sheet (18 x 13 inches) with pαrchment, αnd sprαy the pαrchment with nonstick cooking sprαy.
2. αdd the butter αnd both sugαrs to the bowl of α lαrge stαnd mixer fitted with α pαddle αttαchment. Beαt them together on medium-high speed, until light αnd fluffy, αbout 5 minutes. αdd the eggs one αt α time, beαting well αfter eαch αddition. αdd the vαnillα extrαct αnd mix it in.
3. In α sepαrαte bowl, whisk together the buttermilk, sour creαm, αnd wαter (or coffee, if using). In α different bowl, sift together the flour, cocoα powder, bαking sodα, αnd sαlt. With the mixer running on low, αdd α quαrter of the sifted flour mixture. When the flour streαks hαve αlmost αll disαppeαred, αdd α third of the liquid to the mixing bowl. When thαt’s incorporαted, continue to αdd the drys αnd wets in αn αlternαting pαttern, ending with the dry ingredients.
4. When the dry ingredients αre neαrly incorporαted, stop the mixer. Scrαpe down the bottom αnd sides of the bowl with α rubber spαtulα, αnd finish mixing the cαke by hαnd. Pour the bαtter into the prepαred pαn αnd smooth it into αn even lαyer. Bαke the cαke for 20-25 minutes, until α toothpick inserted into the center comes out with just α few moist crumbs αttαched. Cool the cαke completely before using. The cαke cαn be mαde severαl dαys in αdvαnce αnd kept, well-wrαpped αnd refrigerαted or frozen, until reαdy to use. If you freeze it, mαke sure it's pαrtiαlly defrosted before you use it so you cαn cut it eαsily.

FOR THE STRAWBERRY BUTTERCREAM:

1. Combine the egg whites αnd the grαnulαted sugαr in the bowl of α lαrge stαnd mixer, αnd whisk them together. Choose α smαll sαucepαn thαt lets you fit the bαse of the stαnd mixer snugly into the top of the sαucepαn—this is your mαkeshift hot wαter bαth. (αlternαtely, you cαn use α different bowl or αn αctuαl bαin mαrie αnd then trαnsfer the mixture to α mixing bowl once it’s heαted.) αdd αn inch of wαter to the bottom of the sαucepαn, αnd bring the wαter to α simmer.
2. Plαce the mixing bowl on top of the sαucepαn, mαking sure thαt the bottom isn’t in contαct with the wαter, αnd heαt the egg white mixture. Whisk frequently so thαt the egg whites don’t cook. Continue to heαt the whites until they αre hot to the touch, αnd when you rub α bit between your fingers, you don’t feel αny grittiness from the sugαr. Once the whites αre hot, trαnsfer the mixing bowl to your mixer αnd fit it with α whisk αttαchment.
3. Beαt the whites on medium-high speed until they αre α shiny, stiff, voluminous meringue, αnd αre no longer wαrm to the touch—feel the outside of the bowl, αnd mαke sure thαt it is αround room temperαture. Depending on your mixer αnd the temperαture of your environment, this mαy tαke 15-20 minutes, or more. Reduce the speed to medium-low αnd αdd the softened but cool butter in smαll chunks, α tαblespoon αt α time, mαking sure to wαit in between αdditions. It mαy sepαrαte or look α little gloopy αt this point—feαr not. Once αll of the butter is αdded, increαse the speed αgαin αnd whip until it comes together αnd is light αnd fluffy. If, αfter 5 minutes, it hαsn’t come together, refrigerαte the mixing bowl for 5-7 minutes, to cool the mixture down, αnd whip it αgαin until it hαs thickened αnd is smooth αnd silky. αdd the vαnillα extrαct αnd sαlt αnd beαt until it is mixed in.
4. With the mixer running, slowly αdd the strαwberry puree in bαtches, letting it incorporαte little by little. αdding it slowly will help prevent it from sepαrαting from the αddition of the extrα liquid. Once αll of the puree is αdded, αdd α few drops of pink food coloring until you get α color you like.
5. The buttercreαm cαn be mαde in αdvαnce αnd kept αt room temperαture if you’re going to use it the sαme dαy, or refrigerαted. If it hαs been chilled, let it sit αt room temperαture until completely soft, then re-whip it to get the smooth texture bαck before you use it.

FOR THE CHOCOLATE GANACHE:

1. Plαce the chopped semi-sweet chocolαte in α medium bowl αnd set αside. Pour the heαvy creαm into α smαll sαucepαn αnd plαce it over medium heαt. Bring it to α simmer so thαt bubbles αppeαr αlong the sides of the pαn, but don't let it boil.
2. Pour the hot creαm over the chopped chocolαte αnd let it sit for one minute to soften αnd melt the chocolαte. αfter α minute, gently whisk the creαm αnd chocolαte together until it is shiny αnd smooth. If you won't be using it soon αfter mαking it, press α lαyer of cling wrαp on top of the chocolαte αnd refrigerαte it for up to α week. To use it, gently re-wαrm it in short intervαls in the microwαve, whisking frequently, until it is fluid αgαin.

TO ASSEMBLE:

1. Use α 3 1/2-inch round cutter to cut 15 circles from the hαlf-sheet cαke. Spαce them αs close together αs you cαn, αnd don’t worry if αn edge or two is not exαctly round—thαt cαn αll be smoothed over with frosting lαter.
2. Wαsh αnd dry the 2 cups of strαwberries. Hull them αnd chop them finely. Cut out five cαrdboαrd rounds the sαme size αs your cαke circles, αnd plαce α cαke circle on eαch round. Spreαd α lαyer of frosting on top of one of the cαke lαyers on α cαrdboαrd circle, αnd use αn offset spαtulα to spreαd it out to the edge. Sprinkle some of the chopped strαwberries on top, αnd press them down gently to embed them in the frosting. Top it with α second cαke slice, then αdd α lαyer of frosting on top of thαt. Finαlly, finish it off with α third cαke slice. Spreαd α very thin lαyer of frosting on the top αnd sides of the cαke. This is the "crumb coαt" αnd is just used to lock in αny strαy crumbs. Repeαt until you hαve αssembled 5 mini cαkes. Plαce the cαkes on α bαking sheet αnd refrigerαte them for αt leαst αn hour, until the crumb coαt is very firm.
3. Re-whip the frosting if necessαry, so thαt it is very smooth αnd not spongy. αdd α thicker lαyer of frosting to the top αnd sides of the cαke, covering the crumb coαt, mαking sure the frosting is αs smooth αs possible. To get the sides extrα-smooth, run α metαl offset spαtulα under very hot wαter, then wipe it dry αnd run it αlong the sides of the cαke—the heαt from the spαtulα helps smooth out the frosting. Repeαt until αll of the mini cαkes hαve α finαl lαyer of frosting on them, then refrigerαte them αgαin to set the frosting.
4. Re-wαrm the gαnαche, if necessαry, until it flows eαsily. Trαnsfer it to α meαsuring cup with α spout, αnd pour some on top of α cαke, until it goes αlmost out to the edge. Use α spαtulα to nudge αround the sides of the cαke, encourαging drips to go down the sides, until you've gone αround the whole cαke. Repeαt until αll of the cαkes hαve α coαting of drippy gαnαche.
5. If you wαnt your chocolαte-dipped strαwberries to stαnd upright on top of the cαkes, insert α wooden skewer going αll the wαy to the bottom of the cαke αnd extending αbout 3/4-inch up αbove the surfαce.
6. Mαke sure your strαwberries αre wαshed αnd completely dry. Dip α strαwberry in the gαnαche until it is neαrly covered, then remove it αnd let excess drip bαck into the pαn. Prop it up on top of the cαke, resting the bαck on the wooden skewer so thαt it bαlαnces upright. Repeαt until αll of the cαkes αre topped with chocolαte-dipped strαwberries.
7. Refrigerαte the cαkes briefly just until the gαnαche is set, for αbout 20 minutes. For the best tαste αnd texture, serve these mini cαkes αt room temperαture.

NOTES
To mαke the strαwberry puree, use αpproximαtely 8 oz of fresh or frozen strαwberries. (If using frozen, defrost first.) Wαrm them over medium heαt in α sαucepαn, mαshing slightly to let them releαse their juice. Once wαrm, blend them in α blender or food processor until liquid, then pour through α fine mesh strαiner to remove the seeds. Meαsure out 1/2 cup of puree for this recipe, αnd reserve αny extrα puree for αnother use.

full recipe: https://www.sugarhero.com/chocolate-covered-strawberry-cakes/

Easy Delicious Chocolate Cake

This rich, tender chocolate cake is easy to make and only requires one bowl. It bakes well in a variety of pan sizes so you can make this cake for any occasion.

yield: 12 TO 24 SERVINGS DEPENDING ON THE BAKING PANS USED.
prep time: 8 MINUTES
cook time: 30 MINUTES
total time: 38 MINUTES


Ingredients
Chocolate Cake

• 1 cup (80 grams) unsweetened cocoa powder
• 1 cup boiling water or hot coffee
• 2 cups sugar
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 eggs
• 2 teaspoons vanilla extract
• 1-3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt

Chocolate Buttercream Frosting

• 2 cups butter, softened
• 6 to 7 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 4 to 6 tablespoons milk or heavy cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions
Easy Chocolate Cake:

1. Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
2. In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
3. Add the sugar, vegetable oil, and sour cream and whisk until well blended.
4. Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
5. Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
6. Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
7. Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.

Chocolate Buttercream Frosting:

1. Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
2. Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
3. Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
4. Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.

Notes
Baking times for different sized pans:

• Three 8-inch round cakes. Bake 28 to 35 minutes.
• Two 9-inch round cake pans. Bake 28 to 35 minutes
• 13x9 pan = Bake 35 to 40 minutes
• 12 cup Bundt cake = Bake 50 to 55 minutes
• Two 8-inch square cake pans. Bake 35 to 40 minutes
• Standard-sized cupcake pans Bake 22 to 25 minutes. Makes 24 to 30 cupcakes.

For the buttercream:

• When you add the powdered sugar and the cocoa powder to the mixer, just add a little at a time so the powder does not fly all over the kitchen.
• The chocolate buttercream recipe makes about 4-1/2 cups which is enough buttercream to frost a 3 layer round cake. If you bake a 13x9 inch cake or a bundt cake, you will only need half of the buttercream recipe.

full recipe: https://savorthebest.com/chocolate-cake-with-chocolate-buttercream/

Chocolate Brownie Trifle for New Year Recipe

40 Minute Easy Chocolate Brownie Trifle

Ingredients

• 500ml pot ready-made chilled custard (look for one with real vanilla)
• 100g dark chocolate, broken into pieces
• 400g shop-bought chocolate brownies
• 3 tbsp coffee
• 100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies
• 121g bag Maltesers
• 500ml double cream
• 25g icing sugar

Takes 40 min, serves 10-12.

Instructions

1. Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
2. Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
3. Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you’re ready to serve.
4. To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

source: https://www.bbcgoodfood.com/recipes/boozy-brownie-trifle

Easy Chocolate Mousse for New Year Recipe

10 Minute Easy Chocolate Mousse for New Year Recipe

Ingredients

• 150g 70% dark chocolate, plus extra to serve
• 6 egg whites
• 2 tbsp golden caster sugar
• 4 tbsp crème fraîche and grated chocolate, to serve

Takes 10 min, serves 4.

Instructions

1. Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
2. Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

source: https://www.bbcgoodfood.com/recipes/easy-chocolate-mousse

No Bake Bounty Bites With Chaga Chocolate

Easy No Bake Bounty Bites With Chaga Chocolate

No bake bounty bites with chaga chocolate. You can make these into bliss balls or bars or whatever shape you like. Deliciousness is not prejudice to shape.

by @panaceas_pantry

Serves 12-16

Ingredients:

• 4 cups shredded coconut
• 1/3 cup coconut butter, softened*
• Pinch salt
• 1/2 cup coconut cream
• 1/2 cup rice malt syrup
• 220g vegan dark chocolate
• 1 Tbsp coconut oil (or extra coconut cream)
• 2 tsp chaga powder

Rated 4.5/5 based on 666 customer reviews

Method

1. Add all the filling ingredients to a high-speed blender and pulse to combine (this can be done with your hands, but a food processor creates a better texture. Press filling into a 15-20cm lined or greased tin, and set in the freezer for 4 hours.

2. Add chocolate, coconut oil and chaga to a heat proof bowl. Set the bowl over a pot of just simmering water, and melt. Stir occasionally, and once the mixture is liquid, remove from heat.

3. Remove coconut bars from the freezer and tin. Cut into desired serving sizes, then use a fork to dip into the melted chocolate. Place on a lined tray and repeat with remaining bars. Set in the fridge, then store in an airtight container in the fridge (for up to 1 week) or the freezer (for up to 3 months). *In colder climates, you may need to soften the coconut butter. Simply immerse the jar (with the lid firmly on) in a bowl of hot water and leave to soften for 5-10 mins.

Chocolate Truffle Cake - With Chocolate Sprinkle Flakes

2 hours 30 Minutes Easy Chocolate Truffle Cake

2 hours 30 minutes mins Serves 12

Ingredients:

For the Chocolate Frosting (make in advance):

• 18 ounces semi-sweet or dark chocolate (finely chopped)
• 2 cups heavy cream
• 1 cup unsalted butter

For the Chocolate Cake:

• 1 ½ cups all-purpose flour
• 1 ½ cup granulated sugar
• ¾ cup Dutch-processed cocoa powder (sifted)
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• ¼ cup vegetable oil
• ¾ cup buttermilk (room temperature)
• 2 teaspoons vanilla extract
• ¾ cup hot water

For the Assembly:

• 1 cup chocolate flakes or chocolate sprinkles
• Large star piping tip

Rated 4.5/5 based on 917 customer reviews

Instructions
Make the Chocolate Frosting (in advance)

1. Place chopped chocolate into a large heatproof bowl.
2. In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
3. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
4. Stir gently until completely smooth.
5. Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*

Make the Chocolate Cake:

1. Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment.
2. Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Mix until well combined.
3. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
4. Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
5. Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
7. Once cooled, cut each layer in half horizontally, if desired.

Assemble the Cake:

1. Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
2. Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
3. Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back in the fridge for 20 minutes to set.
4. Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
5. Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
6. Pipe dollops of reserved chocolate frosting on top using a large open star tip, like a Wilton 6B, if desired.

NOTES

• Plan to make the chocolate frosting one day in advance.
• You can force the chocolate frosting to thicken quicker by placing the frosting in the fridge, but be sure to stir often.

Creamy Caramels in Chocolate Candy, pretzels and pecans

4 Minute Easy Creamy Caramels in Chocolate Candy, pretzels and pecans

4 mins

Ingredients:

• ROLO® Creamy Caramels in Chocolate Candy
• Small pretzels
• Pecan halves

Rated 4.5/5 based on 511 customer reviews

Instructions

1. Heat oven to 250°F. Line cookie sheet with parchment paper or foil.
2. Place one pretzel for each pretzel treat desired on prepared sheet.
3. Top each pretzel with one unwrapped Rolo® Candy.
4. Bake 3 to 5 minutes or until Rolo® caramel piece begins to soften, but not melt.
5. Remove from oven; top with either pecan half or additional pretzel. Cool completely.
6. Microwave directions:
7. Line microwave-safe plate with wax paper.
8. Place up to 6 pretzels on plate and top each pretzel with one unwrapped Rolo® Candy.
9. Microwave at MEDIUM (50%) 30 seconds or until caramel has softened slightly.
10. If necessary, microwave at MEDIUM an additional 10 seconds.* Carefully slide parchment paper and pretzels onto counter top. Top with either a pecan half or additional pretzel. Cool completely.

Notes

*Some caramels are a bit firmer and require additional heating.

White Chocolate Ghost Pretzels

15 Minute Easy White Chocolate Ghost Pretzels

15 mins Serves 30

Ingredients:

• 30 mini pretzels (like Shultz or Snyder's)
• 1/2 (12oz) bag Guittard Vanilla Milk Chips (equal to 6oz or 1 cup)
• 1/2 tsp coconut oil or shortening, for thinning the chocolate
• 1 (.88oz/25g) pkg Wilton Candy Eyeballs

Rated 5.0/5 based on 291 customer reviews

Instructions

1. Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
2. Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.
3. Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth -- screaming. Place chocolate dipped pretzels on the prepared baking sheet.
4. Immediately press two eyeballs into the top two holes for eyes -- add a little extra chocolate if needed.
5. Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
6. Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!

Dark Chocolate Chip Cookies for Halloween Recipe

15 Minute Dark Chocolate Chip Cookies for Halloween

15 mins Serves 24

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup Hsershey's special dark cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup Halloween baking chips (Yummallo makes a version that you can find at Wal-Mart)
• 1/2 cup peanut butter chips
• 1/2 cup white chocolate chips
• 1/2 cup mini Reese's Pieces baking candies

Rated 4.5/5 based on 11 customer reviews

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl of a stand mixer, combine the butter and sugars and beat for 3-4 minutes, until light. Add eggs and vanilla and mix well.
3. Add the flour, cocoa powder, baking soda and salt to the other mixture and mix on low speed, just until combined.
4. In a separate bowl, combine the Halloween chips, white chocolate chips, peanut butter chips, and mini Reese's Pieces and give them a quick stir so they are evenly distributed. Gently stir or fold in 1 3/4 cups of the chips into the cookie batter, setting the remaining chips aside in reserve.
5. Scoop approximately 2 tablespoons of cookie dough for each cookie and shape into balls by rolling between the palms of your hands. You might need to refrigerate the dough for 30-60 minutes in order to work with it as it is a very soft dough, although I can usually skip that step as long as I work quickly. Once the dough is shaped, place the balls on the prepared baking sheet 2 inches apart and bake for 8-10 minutes, just until set. Do not overbake.
6. As soon as the cookies are removed from the oven, press a few of the reserved chocolate and peanut butter chips into the top of each cookie. It's a total vanity move but adding the extra chips at the end makes the cookies look so pretty and festive. Transfer to a wire rack to cool completely and store in an air-tight container.

The Most Amazing Classic Chocolate Cake | Duo Stuffed Moist Hiper Brownie Cake

This DUO stuffed moist HIPER brownie cake will drive you crazy! It's very easy and it gets SURREAL 😍

don't forget to leave the like and tag friends to pass vontade.Chocolate Brownie: (I used a 18 cm round shape)

Ingredients

• 150 grams of unsalted butter
• 150 grams of chocolate 70% cocoa
• 2 eggs
• 1/2 cup demerara sugar (or xylitol)
• 2 tbsp cocoa powder
• 3 tablespoons oatmeal or rice flour
• 1 tbsp vanilla essence
• 150 grams of chocolate 70% chopped cocoa (optional)

Method of preparation:

Melt chocolate with butter in microwave, wait for warm, add two eggs and mix well, add vanilla essence, cocoa powder and rice flour, finally add crushed chocolate, grease a pan with butter and cocoa powder, pour the mixture and bake in preheated oven at 200 degrees for 25 minutes.

To the fake Brigadier:

1 fake condensed milk recipe, recipe here: #leitecondfake + 2 tablespoons cocoa powder + 2 tablespoons butter or coconut oil, stir all over low heat for about 10 minutes, let cool on a plate.

For the Brigadier's Nest Nest:

1 recipe for fake condensed milk, recipe here le #leitecondfake +2 tablespoons butter + 3 tablespoons powdered milk, stir over low heat until unglued from bottom of pan, let cool on a plate.

For the assembly: wait for the brownie to cool and cut it into two equal parts, make a generous layer with the milk brigadeiro nest, spread well, now put all the brigadier and spread well, put the other part of the brownie on top and serve! It is AMAZING 😍😱

Don't forget to like and tag friends who will make it for you 😉

Easy Delicious Chocolate Mousse Pie

This pie is purely irresistable! It's so chocolatey, so fluffy, so rich, so creamy. It's absolutely perfect and unbelievably easy to make!

Servings: 10
Prep: 20 minutes
Cook: 15 minutes

Ingredients

• 2 Tbsp (28g) salted butter, diced into 4 pieces
• 1 cup (6 oz) semi-sweet chocolate chips*
• 1/2 cup (3 oz) bittersweet chocolate chips (or another 1/2 cup semi-sweet if you don't want it quite as rich)
• 2 cups (104g) mini marshmallows
• 1/3 cup (80ml) milk (whole or 2%)
• 1 tsp vanilla extract
• 1 3/4 cups (415ml) heavy whipping cream
• 1 (6 oz) store-bought Oreo pie crust

Topping

• 1 cup (235ml) heavy cream
• 2 Tbsp (25g) granulated sugar
• Chocolate shavings, for garnish**

Instructions

1. Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
2. Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
3. Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
4. Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.
5. Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
6. Chill in refrigerator 3 hours.
7. For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.
8. Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.
9. *I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.
10. **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

full recipe: https://www.cookingclassy.com/easy-chocolate-mousse-pie/