This year, while perusing other Christmas cookie ideas, I came across a similar cookie that uses chocolate and is iced instead of rolled in powdered sugar. Though it’s not a shortbread cookie like the snowballs, the similar shape would make it fit in well with some snowballs in a treat tin.

Iced Chocolate Christmas Cookies
from nytimes.com

4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
4 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
8 ounces (about 2 cups) chopped walnuts
1 cup solid vegetable shortening
1 1/2 cups milk
1 teaspoon vanilla

Icing:

2 cups confectioners’ sugar
3 to 5 tablespoons milk, as needed
1/2 cup decorative sprinkles

…..

For the cookies:

~ Preheat oven to 350 degrees. Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt in a mixing bowl, add walnuts, and mix again.

~ In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and stir to blend.

~ Add milk mixture to flour mixture and stir until well blended.

~ While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on one or two baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.

For icing and decorating:

~ Place confectioners’ sugar in a bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.

Post from: Chocolate Bytes

There are many variations of the trifle, with no one being “the only way” to do it. Traditionally they’ve been made with sponge cake, pudding or custard, and fruit, though more contemporary trifles also contain gelatin, liquor and whipped cream.

One of the more modern methods of creating a trifle uses the convenience of prepackaged cake mixes and whipped topping. If you don’t have a lot of time but still want to “wow” your guests or family, try this easy version of a chocolate trifle the next time you’ve got a dessert assignment:

Easy Chocolate Trifle
from cooks.com

1 pkg. chocolate cake mix
1/2 c. strawberry preserves
1 c. sliced strawberries
1 (4 oz.) container Cool Whip
1 (3.5 oz.) pkg. chocolate instant pudding

~ Heat oven to 350 degrees.

~ Grease and flour rectangular pan, 13 x 9 inch. Bake and cool cake. Cut into halves. Freeze half for future use.

~ Cut remaining cake half into 1 inch pieces. Arrange half in 3 quart glass serving bowl.

~ Spoon 1/4 cup preserves over pieces; sprinkle with 1/2 cup strawberries. Spread with 1 cup whipped topping.

~ Repeat with remaining cake pieces, preserves, strawberries, and whipped topping.

~ Refrigerate until chilled. Prepare pudding. Spread over trifle. Refrigerate 4 hours. Serve cold.

[image: flickr]

Post from: Chocolate Bytes

~ Dark Chocolate Coconut Macaroons at Brownies for Dinner

~ Chocolate Chipotle Brownies from The Dog’s Breakfast

~ Chocolate Caramel Pecan Bars at Savory Sweet Life

~ Peppermint Patty Cocktail from Life’s Ambrosia

~ Rocky-Road Brownies at The Novice Chef

~ Chocolate Pecan Tarts from Whitney in Chicago

~ Chewy Coconut Chocolate Pinwheels at Blue Ridge Baker

~ Homemade Pocky from Wild Yeast

~ Gingerbread Blondie S’mores Panini at Panini Happy

~ Chocolate Christmas Mince Pies from Pease Pudding

~ Rolo Pretzel Bites at The Girl Who Ate Everything

~ Chocolate Meringue Mushrooms from East Village Kitchen

~ Chocolate and Candy Cane Cookies at Spicy Ice Cream

~ Dark Chocolate Drizzled Mints from Gimme Some Oven

~ Chocolate-Glazed Mocha Fans at No Fear Entertaining

[image: flickr]

Post from: Chocolate Bytes

A box of Leonidas Belgian Chocolates comes in 1 lb, 1.5 lb and 2 lb sizes. The pretty box already comes wrapped and with a bow!

If this Chocolate Gift Basket were the only thing under the tree for me this year, I would be one happy camper! It comes complete with Ghirardelli chocolates, truffles and truffle cookies, hot chocolates and candies.

Produced by Scharffen Berger, the Essence of Chocolate cookbook would be a fun addition to any chocolate lover’s cookbook collection.

One of my most favorite movies, Chocolat starring Johnny Depp and Juliette Binoche is one I never get tired of watching. Check out the novel, too.

Who wouldn’t love a box of candy bars? This package of 30 bars from M&M’s/Mars could be divvied up for stocking stuffers or just wrapped and put under the tree!

Timothy’s has a box of White Hot Chocolate made specifically for the Keurig coffee brewer. The two-pack comes with 22 K-cups each.

Chocolate-covered pomagranate seeds would make a perfect stocking stuffer. I didn’t even know these existed but it’s been added to my wishlist!

I could totally make room on my counter for a hot chocolate maker. I’ve already got an electric kettle, though, so I don’t know if I could justify another similar appliance!

You don’t have to drink chocolate to keep warm! How about a Snuggie in chocolate brown microfiber?

Every day can be delicious, even if you’re kicking off 2010 with a diet! This 2010 wall calendar features a decadent chocolate treat for every month.

[images: amazon]

Post from: Chocolate Bytes

~ Holiday Fudge Ring at Dinosaur Dishes

~ Double Chocolate Cherry Cookies from The Girl Who Ate Everything

~ French Chocolate Cake at Happee Monkee

~ Chocolate and Green Tea Truffles from Diet, Dessert and Dogs

~ Caramelized Almonds Dipped in Chocolate at Eddy Van Damme

~ Chocolate Covered Coffee Toffee from Moje Wypieki

~ Nutella Swirl Poundcake at The Cutting Edge of Ordinary

~ S’mores Cookie Bars from Beantown Baker

~ Candy Cane Mint Chocolate Fudge at Cookin’ Canuck

~ Chili Con Carne with Chocolate from The Winter Guest

~ Chocolate Dipped Florentine Shortbreads at Food People Want

[image: flickr]

Post from: Chocolate Bytes

However, on days (usually weekends) where I do have the chance to spend the extra time, I like to make it from scratch. And though we don’t mind our hot chocolate plain, there are a lot of other yummy things you can add — or even make it from — to it to give it a bit of a boost, like peanut butter candy bars.

Peanut Butter Hot Chocolate

2 cups milk
4 oz. Butterfinger or Crispy Crunch (Canada) bar, broken into small pieces (add more to taste, if desired)
Vanilla syrup to taste
Top with whipped cream and nut chips for mini marshmallows

~ Heat milk gently over medium-high heat in a medium size pan to scalding — do not boil.

~ In a separate pan or heat-proof bowl, slowly pour milk over chopped chocolate bar, whisking to a froth. Pour into mugs and top with whipped cream or marshmallows, if desired.

[image: flickr]

Post from: Chocolate Bytes

~ Chunky Peanut Butter Blossom Cookies with Chocolate Drizzle from Kacey’s Kitchen

~ Egg-Free Double Chocolate Chip Cookies at Art of Dessert

~ Toffee S’mores Candy Cup from Timeless Gourmet

~ Cocoa Meringue Cookies at Inn Cuisine

~ Nanaimo Bars from Playing House

~ Just Fudge at Inside the Kaganoff Kitchen

~ Chocolate Peanut Butter Torte from Pennies on a Platter

~ Spicy Chocolate Bacon at Culinary Escapade

~ Tart Chocolat from Fresh New England

~ Chocolate and Candied Ginger Cake at Flagrante Delicia

~ Chili-Choco Sweets from Green Kitchen Stories

~ Reese’s Peanut Butter Cup Cheesecake at Mike Lesiuk

[image: flickr]

Post from: Chocolate Bytes

However, Dove sent me some samples this past week and I’ll admit, I’m very glad they did! I hadn’t realized that it was white chocolate and dark chocolate, with bits of peppermint candy in the white chocolate half which provides a bit of a nice little crunch.

Like the rest of the Dove Promises chocolates these have little quotes on the inside of the foil wrapper, though these have holiday entertaining tips from Martha Stewart instead of the usual uplifting or inspirational thoughts.

These are great as little treats on their own, of course, and while I snacked on one I thought they’d also be great chopped up into chunks for cookies or brownies. Like any Dove chocolate I’ve had, they’re smooth with a real chocolate taste, which is more than I can say for the majority of chocolate you can pick up at the grocery store!

[image: dove]

Post from: Chocolate Bytes

Though Thanksgiving doesn’t usually have a lot to do with chocolate (it’s all about the pumpkins and turkey!), you can always sneak some in anyway. I made a batch of glazed pumpkin chocolate chip cookies yesterday to take to my daughters’ classes at school. If you’re looking for a quick, delicious treat to serve to guests today, make sure you check those out. They’re always a huge hit.

And after the festivities are over, family and friends have left and the cleaning is done (or waiting patiently in the sink until tomorrow), you can relax on the couch with a nice mug of hot chocolate and a good movie or book!

[image: chocolate.com]

Post from: Chocolate Bytes

You can make these without any chocolate added and then just dip the plain meringues into some melted chocolate instead.

Milk Chocolate Meringues
from fosters.com

3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons water
1/2 cup finely chopped milk chocolate

~ Heat the oven to 250 F. Line 2 baking sheets with parchment paper.

~ In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.

~ In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 F on a candy or instant read thermometer.

~ With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.

~ Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets. Bake until dry to the touch, about 45 minutes. Let cool on the baking sheet and store in an airtight container. Makes 30 cookies.

[image: flickr]

Post from: Chocolate Bytes