Hot Chocolate Cookies

This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!

They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!

Hot Chocolate Cookies
Makes 45 cookies

Cookies
1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
3 Eggs
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows

Glaze
4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar

Cookies

In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.

In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.

In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.

Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.

Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.

Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.

Glaze

In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.

Peppermint Bark Fudge

Today I'm sharing a fudge recipe over at Reality Daydream! The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. Its sweet, creamy, and has just a little crunch. Its an amazing combination that is a great holiday treat! Go over and get the recipe!

Pumpkin Brownies

This month the recipe I'm sharing on Reality Daydream is a pumpkin brownie recipe. Its soft and the flavors pop. You can taste the rich chocolate and it doesn't overpower the pumpkin. Its a delicious dessert perfect for the fall. Go get the recipe and lets make us some Pumpkin Brownies!

Scotcheroos

Have you tried these Scotcheroo Muddy Buddies? Well if you haven't you should, these are the same flavors just gooier. Which may make them better... butterscotch, peanut butter, and chocolate. Sweet, salty, gooey, and crunchy. Its a quick to make and so delicious!

Scotcheroos
Recipe Source: Pretty Plain Janes

 6 cups Corn Chex
1 cup Corn Syrup
1 cup Granulated Sugar
1 1/2 cups Peanut Butter
2 cups Semi-Sweet Chocolate Chips
2 cups Chocolate Chips
1/2 cup Peanut Butter
1 teaspoon Pure Vanilla Extract

1. Grease a large bowl and pour in your chex. Line a baking sheet with a silpat mat or parchment paper. 

2. In a small saucepan, over medium heat, add in the corn syrup and sugar and stir. Bring to a boil and remove from heat. Add in the 1 1/2 cups peanut butter and stir. Pour over the cereal and stir. Spoon onto prepared pan.

3. In a double boiler, combine the chocolate chips, butterscotch chips, 1/2 cup peanut butter, and vanilla. Stir until all of the chips are melted. Spoon over your cereal piles. Let cool to room temp.

Chocolate Biscoff Cake

I turned 30 on Monday. It was kinda a big deal. So I decided to make myself a cake. An amazing cake. This cake.

The cake is soft, rich, moist, and oh so chocolatey. The Biscoff filling is sweet, creamy, and cookie butter-licious! Its topped with a chocolate ganache that adds just a touch more chocolate to the mix, cause people, there's never enough chocolate! :)

Chocolate Cake with Biscoff Filling
Recipe Adapted from: Sally's Baking Addiction, I Am Baker, & All Recipes

Cake
1 3/4 cup All-Purpose Flour
1 3/4 Granulated Sugar
3/4 cup Cocoa
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
2 Large Eggs, room temp
1 1/2 teaspoons Pure Vanilla Extract
1 cup Strong Hot Coffee

Filling
1 cup Butter, room temp
1/2 cup Biscoff
4 cups Powdered Sugar
1/4 cup Heavy Cream
2 teaspoons Pure Vanilla Extract

Ganache
8oz Semisweet Chocolate
3 Tablespoons Butter
3 Tablespoons Corn Syrup
1 Tablespoon Water

Cake Directions

1. Preheat oven to 350 degrees. Spray 2-9inch cake pans with baking spray.

2. In a medium bowl combine the flour, sugar, cocoa, baking powder, baking soda, salt and whisk together. 

3. In a large bowl combine the buttermilk, vegetable oil, eggs, and vanilla. Beat on high until mixed well. Add in the dry ingredients slowly. Mix on low until well combined. Then add the coffee and gently stir.

4. Pour into your prepared pans. Bake for 24-27 minutes. Let cool for 10 minutes in pans and then turn out onto cooling rack.

Filling Directions

1. In a large bowl combine the butter and biscoff and beat on med-high until light and creamy. 

2. Add 2 cups of powdered sugar and mix slowly. Add in the heavy cream and vanilla. Beat together until combined then add in the remaining 2 cups of powdered sugar. Beat on low and then turn up the speed until light and fluffy.

Ganache Directions

In a small saucepan, on low heat, put the chocolate, butter, and corn syrup. Stir until melted. Add in the water and stir.

Assembly

Level your cakes. Pipe the Biscoff filling onto one of the cakes and place the second cake on top. Pour the ganache over the top cake. Serve!

S'more Magic Bars

Have you every made magic bars? They have lots of layers and they all melt together into one delicious magic bar. One of my favorite flavor combinations is a S’more. These bars are a sweet, gooey, combination of a s’more but tweaked with the an extra layer of sugar cookie goodness!

I'm sharing the recipe over at Sawdust and Embryos today! You should go get it, these would be a perfect treat for the 4th of July!!

Chocolate Mousse Brownies

I posted over at Sawdust and Embryos today! Its a brownie thats oh so chocolatey and has a light fluffy whipped cream frosting. Its a little on the rich side so it goes perfectly with some vanilla ice cream. Go over and try this delicious recipe!

Rich and Creamy Hot Chocolate

Its so cold outside and hot chocolate is what my kids request everyday when they come inside from playing outside. Lucky for them and for you I have a great homemade hot chocolate recipe for you. Its sweet and creamy. Rich and smooth. You could even add in some mint leaves, or extracts to give it a different flavor. If you're in the mood for hot chocolate this is way better than buying some at the store!

Rich and Creamy Hot Chocolate

3 Tablespoons Unsweetened Cocoa

4 Tablespoons Granulated Sugar

1 1/2 cups Milk

3/4 cup Water

3/4 teaspoon Pure Vanilla Extract

In a medium pot whisk together the sugar and cocoa. Turn the heat to medium and add the milk and water. Whisk until the sugar is dissolved and hot chocolate is warm. Remove from the heat and add in the vanilla and any other extract you choose. Enjoy!   

Chocolate Sugar Cookies and SRC

For the Secret Recipe Club this month I was assigned DailyDishRecipes.com. Its run by a lady named Nicole from St.Louis. She considers herself the Queen of Comfort Food and she likes easy recipes made from scratch! She has 5 kids and tries to make her picky eaters not so picky anymore. :)

She has several recipes I want to make but I'm always intrigued by something chocolate! I decided to make her Chocolate Sugar Cookies. They are sweet, soft, and something I'll be making again soon! I adapted them a little so I could shape them, but they are still essentially the same. Go over to Daily Dish Recipes and find something delicious to make!

Simple Chocolate Sugar Cookies
Recipe Adapted from: DailyDishRecipes.com

1 cup Butter, room temp
1 cup Granulated Sugar
1 Egg
1 1/2 teaspoons Pure Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
3/4 cup Cocoa
1 cup White Chocolate Chips (Optional)

1. In the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until combined. 

2. In a separate bowl whisk together the cocoa, flour, and salt. Add to the wet ingredients and mix until just combined. Wrap in plastic wrap and put in the fridge for an hour.

3. Preheat oven to 375 degrees. Line your cookie sheets with silpat mats or parchment paper. Lightly flour your surface and roll out dough. Cut out shapes with desired cookie cutter and bake for 8-10 mintues.

An InLinkz Link-up

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!
 

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!

Turtle Cheesecake

I'm so excited about this cheesecake and sharing it with you! Go over to Sawdust and Embryos and see the step by step how to make it!

S'more Krispie Treats

I love anything s'more related and when I'm in the mood for a rice krispie treat I always look for a new version. These might be my favorite version that I've found. Its crispy, chocolaty, and it has that yummy toasted marshmallow fluff on top to make it even more sweet and delicious. A perfect summer dessert when you're in the mood for s'mores and there's no fire pit to make them!

S'more Krispie Treats
Recipe Adapted From: GloriousTreats.blogspot.com

3 Tablespoons Butter
4 cups Mini Marshmallows
5 cups Rice Krispies
1 cup Golden Grahams
1/2 cup Mini Chocolate Chips

4oz Semisweet Chocolate
1 cup Marshmallow Fluff

1. Grease a 9x13 pan. In a large pot melt the butter over medium heat until melted. Add in the marshmallows and stir until melted.

 

2. Add in the Rice Krispies and Golden Grahams. Stir until the cereal is completely coated. Add in the mini chocolate chips and quickly stir and press into the prepared pan.

 

3. Melt the semisweet chocolate in the microwave at 50% power for 30 seconds at a time, stirring until melted. Spread over the Rice Krispie treats. Refrigerate until the chocolate is solid.

 

4. Spread the marshmallow fluff over the chocolate and then using a kitchen torch brown the marshmallow. Cut into bars and serve.

Scotcheroo Muddy Buddies

Recently I became a little obsessed with Scotcheroos. There are so many flavors in one little treat, butterscotch, peanut butter, and chocolate. And what a better way to eat all of those delicious flavors than in my favorite snack! Sweet, crunchy, a mouthful of deliciousness.

Scotcheroo Muddy Buddies
Recipe Adapted from: CompleteRecipes.com

8 cups Corn or Rice Chex
1/2 cup Semisweet Chocolate Chips
1/2 cup Butterscotch Chips
1/3 cup Peanut Butter
1/2 cup Light Corn Syrup
1/4 cup Butter
1/4 teaspoon Pure Vanilla Extract
1 1/4 cups Powdered Sugar

1. In a medium saucepan over medium heat combine chocolate chips, butterscotch chips, peanut butter, corn syrup & butter, stirring constantly until the all of the chips are melted. Then stir in the vanilla.

2. In a very large bowl put in the chex. Pour the chocolate mixture over and mix until completely and evenly coated.

3. Pour the coated cereal into ziploc bags and add in the powdered sugar close and shake until coated.

Chewy Pumpkin Chocolate Cookies & Secret Recipe Club

Its Secret Recipe Club time again!! Are you as excited its October as I am?! October officially is fall to me, which means PUMPKINS!! Pumpkin everything, mainly decorations and food. So...

For Secret Recipe Club this month I was assigned Inquiring Chef! I was excited as I always am to check out a new blog. Its home to Jess, she's originally from Kansas and now her and her husband live in Thailand. Her site is full of all kinds of travel and kitchen adventures. She has so many delicious recipes I'll be going back to try. These are just a few... Vanilla Cookies with Nutella Filling, Salty Caramel Ice Cream, Light and Fluffy Whole Wheat Pancakes, and French Yogurt Cake with Lemon.

The recipe I chose was Chewy Pumpkin Chocolate Cookies. I saw these and I was immediately sold. The 'chewy' part threw me a little. I wasn't so sure about a chewy pumpkin cookie but they are so good. Soft, chewy and they melt in your mouth!! Go visit Jess, show her some love, and try something new and delicious!

Chewy Pumpkin Chocolate Cookies
Recipe Source: InquiringChef.com

1 2/3 cups of All-Purpose Flour
1/4 teaspoon Salt
1/4 cup Cornstarch
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Baking Soda
1/2 cup Butter, melted and cooled
1 1/4 cups Brown Sugar, packed
1 large Egg & 1 Egg Yolk
2 teaspoons Pure Vanilla Extract
1/4 cup Pumpkin Puree
2 cups of chocolate chopped bar chocolate

1. In a medium bowl whisk the flour, salt, cornstarch, pumpkin pie spice and baking soda and set aside. In a separate bowl, mix the butter and sugar until combined. Add the egg, egg yolk, and vanilla and stir together. Add in the pumpkin puree and mix until smooth. slowly add the flour mixture stir until just combined. Add chocolate and mix gently.

2. Refrigerate dough for about an hour. Preheat oven to 325 degrees. Place tablespoon size balls of dough on a baking sheet. Bake about 10 minutes. Cool for 5 minutes on the cookie sheet and transfer to a wire rack and let cool completely.

Oven S'mores and Secret Recipe Club

This month for the Secret Recipe Club I got Opera Singer in the Kitchen! It is a great site! The food is healthy, creative and looks delicious!

So I went through her site and she had s'mores that were vegetarian. I changed my so it more my style and what I like. But there are so many good recipes you need to get over there and look around!

Oven S'mores
Recipe Source: SingersKitchen.com

1 whole Graham Cracker
1 large Marshmallow
2 pieces of Hershey Chocolate

1. Turn oven to broil. Move rack to the highest rack in the oven. Break graham chrocker in half and place on a cookie sheet and put marshmallow on top. Put in the oven and watch until the top is brown enough for your taste. 

2. Put chocolate pieces on top and put back in the oven just until the chocolate looks like it starts to melt. Remove and let cool for about a half hour. Put the other half of the graham cracker on top. Enjoy!

Nutella Muddy Buddies

There is something about Nutella... It might be that I can have a chocolate sandwich and my kids think I'm having peanut butter and jelly just like them for lunch. Or it might be that its just delicious and its even better on cereal covered in powdered sugar.

Nutella Chex Mix
Recipe Source: GirlPlusFood.net

3 cups Corn Chex
1/2 cup Nutella
1/4 cup Semisweet Chocolate Chips
1/2 teaspoon Shortening
1/2 cup Powdered Sugar

1. In a medium bowl place the chex. In a small heat proof bowl put the nutella, chocolate chips, and shortening. Melt in the microwave stirring every 30 seconds until melted. Pour over the chex and mix until covered.

2. In a gallon size ziploc bag put the powdered sugar and nutella covered chex. Shake until combined.

Peanut Butter Brownie Muddy Buddies

Are you ready for one of the sweetest weeks?! Cause its all Muddy Buddies are here this week!  5 different flavors all sweet and delicious. Easy to make and such a fun snack.

Today I made a peanut butter brownie muddy buddies. The peanut butter is more powerful than the brownie part but its peanut buttery, chocolatey and delicious to eat!

Peanut Butter Brownie Muddy Buddies
Recipe Source: YourCupofCake.com

2 1/2 cups Corn Chex
1/2 cup Milk Chocolate Chips
1/4 cup Creamy Peanut Butter, creamy
1/2 teaspoon Pure Vanilla Extract
1/2 cup Boxed Brownie Mix

1. Pour cereal into a medium bowl and set aside. In the microwave, in a heat proof bowl, melt the chocolate chips, peanut butter, and vanilla. Stirring every 30 seconds until smooth.

2. Pour the melted chocolate mixture over the cereal and fold until completely covered. Then pour into a gallon size ziploc bag and add the brownie mix, shake until coated. Add cut up peanut butter cups if desired.

Hostess Cupcake Clone & Secret Recipe Club

First things first, I have added a couple new features to my blog... You can now hover over a picture with your mouse and a flag will appear so you can 'Pin It' to Pintrest! This is one of my favorite features on some of my favorite blogs so I am really excited to have it!!

I have also started a Cupcakes with Sprinkles Pintrest Page and a picture of EVERY recipe on my blog is over there. So you can see what delicious things you want to pin more easily!

Lastly, on the left side bar you are able to enjoy by email every time something new is posted. So lots of new things over here! Now onto some sweet stuff!

For the Secret Recipe Club this month I got Camilla from Culinary Adventures. She has done so many exciting things in her life! And now she is sharing all the great food she makes! She has recipes for a bunch of things that I never would've thought to try! Its a great place to go find something new and delicious! 

The recipe I chose was Hostess Cupcakes. I have had these on my 'to make' list for a while so I was really excited she had a recipe on her blog! The cupcake was soft and moist, the filling was sweet and fluffy, and the chocolate frosting was dark and rich. Enjoy and go check out her blog!!

Hostess Cupcakes
Recipe Source: Culinary-Adventures-with-Cam.blogspot.com
Also Adapted From: TheNoviceChefBlog.com

Cupcakes
1 1/3 cup All-Purpose Flour
1/2 cup Dutch Process Cocoa powder
3/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
1 cup Granulated Sugar
1/4 cup Vegetable Oil
1 teaspoon Pure Vanilla Extract
1 cup Milk

Filling
4 Tablespoons Butter, room temp
1 cup Powdered Sugar
2 teaspoons Pure Vanilla Extract
1 Tablespoon Milk
1 cup Marshmallow Creme

Chocolate Ganache

2 Tablespoons Butter
1 Tablespoon Milk
2 teaspoons Corn Syrup
2 oz Semi-Sweet Chocolate, chopped
1/2 cup Powdered Sugar, sifted

Icing

1/4 cup Butter
1 cup Powdered Sugar
1/2 teaspoon Pure Vanilla Extrac
1 Tablespoon Milk
 

Cupcakes

1. Preheat oven to 350 degrees.  Line a muffin tin with cupcake liners. 

2. Whisk flour, cocoa, baking powder, baking soda and salt in medium bowl and set aside. In a large bowl whisk egg, sugar, oil and vanilla. Then add flour mixture, alternating with milk, untilthe batter is smooth.

3. Fill cupcake liners 2/3 full with batter. Bake 18-20 minutes. 

Filling

In a medium bowl, beat together all ingredients. When the cupcakes are cool, cut a cone out of the middle of each cupcake. Put filling into a piping bag and pipe cupcakes with marshmallow mixture and replace the tops.

Chocolate Ganache

1. In a small saucepan over medium heat, melt butter. Add the milk, corn syrup and chocolate. Stir slowly until the chocolate is melted. 

2. Once its melted, remove from heat and whisk in the powdered sugar. Immediately dip the top of each cupcake into the icing and transfer to a wire rack.

Icing

Using a mixer, cream the butter until smooth. Beat in the powdered sugar. Add the vanilla and milk and mix until smooth. Transfer to a pastry bag with a small piping tip. Pipe a swirl decoration on the cupcakes. 

Chewy Peanut Butter Chocolate Bars

I am so excited for the recipe I have to share today from the Secret Recipe Club! I was assigned BCMom's Kitchen this month. Her name is Anna and she has so many good recipes. She is trying to have more meals at home and make them easy and delicious at the same time. The recipes I tried from her site, and by the look of all of the other recipes, she is succeeding! 

So it was hard to choose what to make. I narrowed it down to this Hearty Soup and these Gooey Chocolate Peanut Butter Bars and I ended up making both. You can see what I chose to share today and I will share the soup in the future, but I will say I made good choices. These bars have a flaky crust with a sweet and chewy peanut butter/chocolate chip topping. They disappeared really fast, they were so good! I will be going back to this site to make more things!

Chewy Peanut Butter Chocolate Bars
Recipe Source: BCMom's Kitchen

Crust
3/4 cup All-Purpose Flour
1/3 cup Granulated Sugar
1/4 cup Cornstarch
1/2 cup Butter, soft but still cold

Filling
2 Eggs
1/2 cup Corn Syrup
1/2 cup Brown Sugar
1/4 cup Peanut Butter
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1/2 cup Semisweet Chocolate Chips

1. Preheat oven to 350 degrees and grease a 13x9 inch pan.  In a medium bowl whisk together flour, sugar, and cornstarch. Cut butter in until its crumbly. Press into prepared pan. Bake for 15 minutes or until lightly brown.

2. In the bowl of a stand mixer beat eggs, corn syrup, brown sugar, peanut butter, vanilla and salt until well combined. Stir in the chocolate chips. Pour over the cooked crust and put back into the oven.

4. Bake for 20 to 25 minutes, or until lightly brown. Let cool completely on wire rack and cut into bars.

Devils Food Caramel Cookies

This is my first time participating in the Secret Recipe Club. I got assigned Miranda from Biting Life! I have been so excited to participate in this and was so excited to check out a blog I haven't been to before! Miranda not only makes recipes she finds other places but is also so creative she comes up with her own recipes! 

I went through so many of her recipes and finally decided to make something that not only sounded delicious but was so simple. Dark Chocolate Caramel Cookies. Its made with a cake mix and the only cake mix I had on hand was devils food cake so that's why my recipe has a different name. Go check out Biting Life and find something you want to make!

Devils Food Caramel Cookies
Recipe Source: BitingLife.com

1 - 9oz pkg Baking Caramels
1 box Devils Food Cake
2 Eggs
1/3 cup Vegetable Oil
1/4 cup Powdered Sugar

1. Preheat oven to 350 degrees. Line a cookie sheet with a silpat mat or parchment paper. In a medium bowl mix the cake mix, oil, and eggs together until just combined. It will be really thick, you need it like that to cover the caramels.

2. Take a caramel and cover it with the dough, rolling into a ball. Roll the dough into the powered sugar and place on the prepared cookie sheet. The cookies don't spread out very much so you can fit 12 on a cookie sheet. Bake for 11-13 minutes.