Chocolate Sugar Cookies

2 1/4 cups white, all-purpose flour
1 cup sugar
1 3/4 sticks unsalted butter, room temperature
1/2 teaspoon baking powder
3 egg yolks
1/4 cup unsweetened dark cocoa powder
Pinch of salt
Powdered sugar

~ Place the flour on your work space and make a well in it. Add all the other ingredients and kneed the mixture with your hands until it forms a ball of dough.

~ Divide the dough in two equal parts. Place the first half on a sheet of parchment paper and roll it out with a rolling pin until it’s less than 1/2 inch thick. Cut the dough with cookie cutters. Repeat with second half of dough.

~ Bake at 350 degrees for 12 minutes or until done. Sprinkle with powdered sugar.

These would also be great with a basic buttercream frosting, or some melted, drizzled white chocolate and sprinkles.

[image: flickr]

Post from: Chocolate Bytes

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

If you want to give something a little out of the ordinary (and I can think of a few brothers-in-law who wouldn’t even think twice about it), you could try your hand at some chocolate covered bacon, which, truth be told, is actually quite delicious. If you’re packaging it up, make sure you put parchment paper between the layers so the chocolate doesn’t all stick together.

There’s also always the old standby of chocolate covered strawberries, though these might do best as something to serve at a party as opposed to packaging up for gift giving.

And who says the whole chocolate covered treat had to be edible? Try these chocolate dipped spoons for a great and easy stir-in for coffee or hot chocolate — the chocolate melts into the hot liquid with no muss, no fuss, and they’re great for gift giving with a tin of hot chocolate and some cute mugs.

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

This is actually one of those “holidays” that has a couple of different dates assigned to it — I’ve found references for both today and tomorrow. Since we’re cloudy and overcast with some rain on the way, we’ll be “celebrating” today with some mugs of warm cocoa and mini marshmallows!

Instead of buying a box or can of pre-made hot chocolate mix, try making your own! You’ll know exactly what’s in it, how fresh it is, and you can even package it up into little jars with some cute bows and ribbons for Christmas gifts. Don’t forget to include the instructions for making the cocoa!

Hot Chocolate Mix

10 cups dry milk powder
4 3/4 cups sifted confectioners sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

~ In a large mixing bowl (or large turkey oven bag), combine milk powder, confectioner’s sugar, cocoa powder, and creamer.

~ Stir or shake till thoroughly combined.

~ Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

~ For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve.

[image: flickr]

Post from: Chocolate Bytes

This recipe for chocolate driedel brownies comes from Hersheys.com and couldn’t be easier — the only special ingredient you’ll need is some blue icing or icing gel for the decorative details.

Chocolate Dreidel Brownies
from hersheys.com

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) white baking chips, divided
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1 tube royal blue decorating icing

~ Heat oven to 350°F. Line 13×9x2-inch baking pan completely with foil, leaving extra on sides for handles.

~ Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Pour batter into prepared pan.

~ Bake 30 to 35 minutes or just until brownies begins to pull away from sides of pan. Cool completely in pan on wire rack. Invert brownie onto serving tray; peel off foil.

~ Shape into dreidel: About 3-inches from bottom of each long side, cut triangular pieces to bottom center, forming point of dreidel. Cut about 1-inch from top edge; cut in half and attach 1 piece as handle.

~ Place 1 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until mixture is melted and smooth when stirred. Spread on dreidel, about 1-inch from top and 2 sides, forming 7-inch square. Decorate with remaining white chips and decorating icing, if desired. Cut into bars. About 3 dozen brownies.

[image: hersheys.com]

Post from: Chocolate Bytes

Mochachino Chocolate Brownies

Brownies:
1/2 cup butter
4 squares unsweetened chocolate
1 tablespoon instant coffee powder
1 cup sugar
3 eggs, beaten
1 1/2 teaspoons vanilla
3/4 cup flour
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped pecans

Frosting:
1/4 cup butter, softened
2 cups confectioners sugar
2 tablespoons coffee liqueur, or cold coffee
cinnamon

~ Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt, mix well.

~ Add flour and stir to combine. Stir in chocolate chips and nuts.

~ Pour into a greased 9 inch square pan. Bake at 325 degrees F. for about 40 minutes. Cool completely before frosting.

~ Frosting: In a small bowl beat the butter until light and fluffy. Gradually beat in icing sugar, and continue beating until smooth. Beat in liqueur to combine.

~ Spread frosting over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in the refrigerator.

[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

The addition of dark chocolate in these cookies, as well as egg whites and very little sugar make for a cookie that’s tasty, chocolaty, and satisfying, with only 52 calories per cookie.

Dark Chocolate Christmas Cookies
from suite101

6 oz dark chocolate (preferably 60% or greater)
2 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/4 cup granulated white sugar
1/2 tsp. vanilla extract
3/4 cup finely ground almonds

~ Preheat oven to 350 degrees. Spray two large cookie sheets with nonstick spray.

~ Melt dark chocolate in microwave at 30-second intervals on 70% power until smooth. Set aside to cool slightly.

~ Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Continue beating, adding in sugar and vanilla slowly, until mixture forms stiff peaks.

~ Gently fold in chocolate and almonds until fully incorporated. Drop teaspoons of batter onto the prepared cookie sheets, leaving one inch between cookies.

~ Bake 10-12 minutes, switching racks (put bottom cookie sheet on top rack and top cookie sheet on bottom rack) halfway through baking to ensure even browning.

~ Cookies are done when there is a light crust on the outside, but they are soft on the inside. Makes 36 cookies.

[image: flickr]

Post from: Chocolate Bytes