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.

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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

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

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

These Double Ginger Cocoa Cookies with White Chocolate came from Canada.com, and have made themselves a spot in the tins I’ll be giving to friends and neighbors this year.

Crystallized ginger can be found in the spice section of your baking aisle at the grocery store in jars similar to what the other spices are sold in. You can probably find it in larger quantities (and possibly cheaper) at a health foods store or similar, but we don’t have one of those close by yet, so the grocery store aisle it is!

Double Ginger Cocoa Cookies

1 2/3 cups all-purpose flour
2 Tbsp cocoa powder
3/4 tsp baking soda
2 tsp ground ginger
1/8 tsp ground cloves
1/4 cup crystallized ginger, very finely chopped
3/4 cup white chocolate chips
1/3 cup butter, at room temperature
1 cup granulated sugar
1 large egg
1 tsp white vinegar
1/4 cup molasses

~ Preheat the oven to 325 degrees F. Line baking sheets with parchment paper.

~ Sift the flour, cocoa powder, baking soda, ginger and cloves into a bowl. Mix in the crystallized ginger and white chocolate chips, set aside.

~ Place butter and sugar in the bowl of stand mixer. Beat sugar and butter until light and well combined. Beat in the egg, vinegar and molasses. Beat in the flour mixture until just combined.

~ Gather the dough in your hands and knead and press into a large ball. Roll dough into 1 1/2 inch balls and place on the baking sheets, spacing each cookie 2 to 3 inches apart.

~ Bake the cookies, one sheet at a time, for 15 minutes for chewy cookies, and 18 minutes for crispy cookies.

~ Cool to room temperature on a baking rack.

~ Makes 36-40 cookies.

[images: flickr; amazon]

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

I love watching how other people prepare things, the ingredients they use, and let’s face it, I’m easily charmed by cute commentary!

These chocolate chip cookies have been proclaimed as the best by their maker. Decide for yourself!

The BEST Chocolate Chip Cookies

1 stick regular Crisco (or 1 cup Crisco)
1 cup white sugar
1 tsp salt
1 tsp baking soda
2 eggs (large or jumbo)
1 cup brown sugar, packed
2 cups all-purpose flour

~ Mix the Crisco and white sugar together with a mixer on medium speed for 2 minutes till creamed together.

~ Add the salt, baking soda, eggs and brown sugar. Mix again on medium for 1 minute or until incorporated.

~ Add the flour and mix with the mixer until both cups are incorporated.

~ Stir in an entire bag of semi-sweet chips by hand.

~ Roll into balls larger than golf ball size, but smaller than a small lemon, about six should fit on one cookie sheet at a time. Leave room because they get big.

~ Bake at 345 for 14-14.5 minutes.

Post from: Chocolate Bytes

Make sure you plan ahead since these need to sit overnight in the refrigerator. You can add some chopped pecans, walnuts or even almonds too, and present them in one of those cute holiday-themed aluminum tins with the plastic lids for gift-giving.

Homemade Russell Stover Coconut Chocolates

2 c. powdered sugar
1 15oz can evaporated milk
1/4 c. coconut
1/2 lb. butter
1 bag of semi-sweet chocolate chips

Mix all ingredients except chocolate chips and chill overnight. Melt chocolate chips in top of double boiler, or directly on stove over very low heat. Form filling mixture into small balls, dip in melted chocolate and set on waxed paper to harden. Do not refrigerate.

[image: flickr]

Post from: Chocolate Bytes