Tag Archives: chocolate

Mochaccino Cupcakes

To celebrate the new year, I baked for Hubby and I.  Decadent cupcakes, of all things.  Who’s gonna eat all this sweet goodness?!

Mochaccino Cupcakes

Actually, eating it is no problem.  Ha, ha!

These taste good!  A wonderful blend of coffee and chocolate.  It is a shame that my daughter-in-law does not live close enough to share these with me…she would love these!

I was lazy, and didn’t pipe the icing, but it didn’t affect the taste (hee, hee).  I didn’t feel like looking for my piping tips, and it is quite possible that I gave them away anyway.  So the cupcakes from the recipe look much better than mine!

I pinned the recipe to my Pinterest Sweet Tooth boardIf you’d prefer to skip all of those confections and just see the cupcake recipe, then click here.

I recommend not putting the cookie in the icing unless you plan on having all of those cupcakes disappear the same day.  The cookies become soggy (I should have known that, but I made this mistake anyway).

Fudgy Toffee Bars

Hubby and I are attending a family party this weekend, and I thought I would share one of the recipes that I’m bringing.  It is one of my family’s favorites.  I didn’t create the recipe; I found it in a magazine years ago.

Enjoy!

Fudgy Toffee Bars

Fudgy Toffee Bars

1-3/4 cups flour
¾ cup confectioners’ sugar
¼ cup baking cocoa
¾ cup cold butter
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips, divided
1 cup coarsely chopped walnuts
½ cup flaked coconut
½ cup English toffee bits or almond brickle chips

In a bowl, combine flour, sugar and cocoa.  Cut in butter until mixture resembles coarse crumbs.  Press firmly into a greased 13” x  9” x 2” baking pan.  Bake at 350º for 10 minutes. 

Meanwhile, in a saucepan, heat milk, vanilla and 1 cup of chocolate chips, stirring until smooth. 

Pour over the crust.  Sprinkle with nuts, coconut, toffee bits and remaining chocolate chips; press down firmly.  Bake for 18-20 minutes.

Yield: 3 dozen

Polka Dot Cheesecake

The Polka Dot Cheesecake caught my eye sometime ago and I pinned the recipe to my Sweet Tooth Pinterest board.

On Valentine’s Day, a day for indulgences, I served this to my Hubby.  And to myself.

He loved it!  So did I.

Please ignore that Christmas tablecloth.  (Not to mention Valentine knick-knacks with a summer/fall plate.)  Fortunately, you can’t see the Christmas wall-hangings and a few other Christmas goodies I have yet to pack away.  Not because I love them so much that I must leave them up.  I just haven’t gotten around to cleaning house, except for the occasional tidying up.  You aren’t like that, I know.

The recipe?  Click here.  It will take you to The Baker’s Daughter where you will find the recipe along with a whole lot more yummy goodies.   And Melissa’s cheesecake looks way better than mine (I didn’t pipe my chocolate), but mine still tastes divine.   I’m sure your presentation will be fabulous too!

Molten Chocolate Cakes

Total time: 30 minutes
Prep time: 15 minutes
Servings: 4
 

Ingredients: 

4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
 

Heat oven to 425°F.

Butter 4 small custard cups; place on baking sheet.

 

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted.

 Stir in sugar.

 Add whole eggs and egg yolks; mix well.

 Stir in flour.

 Spoon into prepared cups.

Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

 *How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

 

*Make Ahead

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.