Frozen Hot Chocolate Martini

Chocolate Covered Christmas ~ Day 12

CCC-Frozen Hot Chocolate Martini (640x426)We made it! Today is the 12th day of Chocolate Covered Christmas and we're going to go out with a bang and stir up some holiday cheer with a Frozen Hot Chocolate Martini! Why not? The shopping and baking should be coming to an end so it's time to relax and have some fun. Whether you have wrapping to do or a party to host, this fun, frozen concoction will have you singing Jingle Bells in no time. It's made with hot chocolate mix and vodka and it's a fun way to indulge in something sweet this time of year.  So put on the Christmas music and find your holiday cheer because it's time to raise our glasses to a wonderful Christmas and a fantastic year!

Frozen Hot Chocolate Martini

Author: Leslie Reese
Serves: one serving
Ingredients
  • 1 1/2 cups ice
  • 1 packet or serving of good quality hot chocolate mix
  • 3/4 cup milk
  • 1 shot vanilla vodka
  • mini marshmallows
Instructions
  1. Sprinkle some of the hot chocolate mix onto a small plate. Wet the rim of a martini glass and dip it into the hot chocolate mix.
  2. Combine ice, remaining hot chocolate mix, vodka and milk in blender and blend until smooth.
  3. Pour into martini glass and garnish with mini marshmallows.
Notes

This recipe is written for a single serving. Multiply amounts for additional servings.

3.1.09

 It has been so much fun sharing my chocolate recipes with you. I hope you found something you like and I hope you enjoyed your visit while you were here. Enjoy each of the last few moments that are leading up to Christmas. It's those little things that make the best memories.

Cheers to a fabulous Christmas season!

Leslie xo

Chocolate Whoopie Pies

Chocolate Covered Christmas ~ Day 11

CCC-whoopie-piesWhoopie Pies have been around for a long time. I am from Pennsylvania and there is a huge debate about whether they originated here in the Amish Country or in New England. It all depends on who you talk to, or where you look it up for that matter. All I know is whoopie pies are a fun and delicious thing to make and eat so I personally don't care who came up with the idea, I'm just glad they did. When I was a kid, my mom made really good whoopie pies. They were a hot bake sale item so when she was making them for an event, we got to eat a few. Back then, it was just a basic chocolate cookie with vanilla icing inside. Now there are Whoopie Pie books with all sorts of recipes for fun and interesting flavor combinations. I stuck with the basics here. Why mess with a good thing? I just jazzed up the edges with broken candy canes for the holidays. Simple but pretty.

*Note ~ The icing recipe that I use has egg whites in it. It's an old recipe and it's really good so I like to use it but if you prefer not to use egg whites I am including a separate icing recipe that comes from the Whoopie Pies book. It uses marshmallow cream instead.

Chocolate Whoopie Pies

Author: Leslie Reese
Serves: makes about 30 whoopie pies
Ingredients
  • cookies
  • 2 cups sugar
  • 1 cup butter or margarine
  • 2 eggs
  • 4 cups flour
  • 1 cup cocoa
  • 2 teaspoons salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 1 cup hot water
  • icing
  • 2 egg whites
  • 2 teaspoons vanilla
  • 4 tablespoons milk
  • 4 cups confectioner's sugar
  • 1 cup vegetable shortening (Crisco)
Instructions
For cookies
  1. Preheat oven to 400 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, cream together sugar, shortening and eggs. Beat until fluffy.
  3. Sift together flour, cocoa and salt. Add to creamed mixture alternately with buttermilk. Add vanilla. Beat until smooth.
  4. Dissolve baking soda in hot water and add to mixture. Beat until smooth.
  5. Drop by teaspoons onto baking sheet (I use a small cookie scoop so my cookies are all the same size).
  6. Bake for 8 minutes or until cookie bounces back when touched.
  7. Cool. Sandwich cookies together with generous amount of icing.
For icing
  1. Combine egg whites, vanilla, milk and 2 cups of confectioner's sugar. Beat until well combined. Add 2 more cups confectioner's sugar and shortening. Beat until fluffy.
3.1.09
Classic Marshmallow Filling

Author: Adapted from the Whoopie Pies book
Ingredients
  • 1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
  • 1 1/4 cups vegetable shortening
  • 1 cup confectioner's sugar
  • 1 tablespoon vanilla extract
Instructions
  1. In the work bowl of a stand mixer fitted with the paddle attachment, beat Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioner's sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
3.1.09
Happy Baking!
Leslie xo
3.1.09

Chocolate Truffles

Chocolate Covered Christmas ~ Day 9

CCC-TrufflesWhen I was flipping through my Food Network Magazine recently, I found something that I couldn't wait to try. A customizable recipe for Mix & Match Truffles. What a fun idea! I had to add it to the Chocolate Covered Christmas list! The concept is simple. Start with ganache (which sounds difficult and fancy, but is really very easy), then mix and match different flavors, mix-ins and coatings. The possibilities are endless and the end result is a beautiful and delicious little truffle that is custom made and fun to give. I decided to make Espresso Chocolate Truffles with Toffee so I included that recipe here. I played around with some different coatings to get different flavors and colors. If you want the complete 5 step customizable recipe, check out the December issue of Food Network Magazine or go to Food Network online.

Chocolate Espresso Truffles with Toffee

Author: Adapted from Food Network Magazine
Ingredients
  • 12 ounces of bittersweet or semisweet chocolate
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/4 cup brewed espresso
  • crushed toffee bars, for coating
Instructions
  1. Chop chocolate (if not using chips) and place in a heatproof bowl.
  2. Bring cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  3. Whisk in the vanilla and then stir in the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  4. Roll tablespoons of ganache into 18-24 balls, then roll in crushed toffee. Transfer to parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (to make in advance, roll into balls but do not coat. Cover and freeze up to 2 weeks.Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
3.1.09

Be creative and have fun!

Leslie xo

Chocolate-Covered-Christmas-Main

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Cocoa Cola Cake

Chocolate Covered Christmas ~ Day 8CCC-Cocoa-Cola-CakeToday I am sharing a recipe for a chocolate cake with a twist. It's made with cocoa powder and Coca Cola. It's a moist chocolate cake that has a sweet cooked icing poured over the top. This cake takes me way back to when I was a kid. The recipe was given to my mom by one of the moms from our swim team. It brings back memories of swim meets and bake sales. Yes, I am nostalgic. I love recipes that have something attached to them. They are fun to share. This cake works well in a 13 x 9 pan. You can easily cut it into squares that way. I used one  large round pan for this post.

Cocoa Cola Cake

Author: Leslie Reese
Ingredients
  • Cake
  • 2 cups sugar
  • 2 cups flour
  • 1/2 cup butter
  • 1/2 canola oil
  • 3 tablespoons Hershey's Cocoa
  • 1 cup Coke ( I have used Root Beer before and it's just as good)
  • 1/2 cup buttermilk w/ 1 tsp baking soda added
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup mini marshmallows
  • Icing
  • 1/2 cup butter
  • 3 tablespoons cocoa
  • 6 tablespoons Coke
  • 1 box confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 cup walnuts (optional)
Instructions
For Cake
  1. Preheat oven to 350 degrees.
  2. In large bowl mix sugar and flour. Set aside.
  3. Mix butter, oil, cocoa and Coke in a saucepan and bring to a boil. Pour over dry ingredients.
  4. Stir baking soda into buttermilk and add to mixture. Stir together.
  5. Add eggs and vanilla. Stir until combined.
  6. Add mini marshmallows.
  7. Pour batter into a well greased pan. Bake 30 to 40 minutes or until cake tester comes out clean.
For Icing
  1. Mix butter, cocoa and Coke in a saucepan and bring to a boil.
  2. Add confectioner's sugar, vanilla and walnuts (optional). Mix well and spread over hot cake.
  3. Cool and serve.

Happy Baking!

Leslie xo

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Chocolate Chip Cheesecake

Chocolate Covered Christmas ~ Day 7

CCC-Chocolate-Chip-CheesecakeToday I am giving you a recipe that is not as "chocolate" as the ones I have posted so far, but every bit as delicious. This Chocolate Chip Cheesecake recipe is another family favorite and has been around a long time. The Oreo cookie crust is topped with a layer of cheesecake and sprinkled with mini chocolate chips, giving it just a touch of chocolate flavor. It's simple to make which is a plus this time of year! It will slice easier and taste better once it sits in the fridge for a little while so make it ahead of time if you can. Four to six hours is great but a day ahead is even better.

Chocolate Chip Cheesecake

Author: Leslie Reese
Ingredients
  • Crust
  • 1 1/2 cups Oreo cookies crushed ( about 20 )
  • 1/4 cup melted butter
  • Cheesecake
  • 3-8 oz packages of cream cheese, softened
  • 1- 14 oz can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup mini chocolate chips, divided
  • 1 teaspoon flour
Instructions
Crust
  1. Mix crushed cookies with melted butter. Press into a spring form pan and set aside.
  2. Preheat oven to 300 degrees.
Cheesecake
  1. Mix cream cheese, milk, eggs and vanilla until well blended.
  2. In a separate bowl, toss 1/2 cup chocolate chips in 1 teaspoon of flour, Add to cream cheese mixture.
  3. Pour mixture into pan.
  4. Sprinkle remaining chocolate chips on top of cheesecake. Do not mix in.
  5. Bake for 1 hour.
  6. Once cheesecake is cool, place in refrigerator with pan until ready to serve. Remove outside of spring form pan before cutting.
3.1.09

Happy Baking!

Leslie xo

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Dark Chocolate Sugar Cookies

Chocolate Covered Christmas ~ Day 6

When I discovered this recipe for chocolate sugar cookies on Sweetapolita, I knew I had to try it. I make sugar cookies all of the time but I had never made chocolate sugar cookies. Once I tried them, I couldn't wait to include them in Chocolate Covered Christmas. They are delicious and so unique. I dressed them up for the holidays but you can make them any time of the year in any shape!

Happy Baking!

Leslie xo

Dark Chocolate Sugar Cookies

Author: Adapted from the recipe from Sweetapolita
Ingredients
  • 6 cups all-purpose flour, sifted
  • 1 1/4 cups dark cocoa powder
  • 1 teaspoon salt
  • 2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 3 eggs, cold
  • 2 teaspoons vanilla extract
Instructions
  1. In large bowl, sift together flour, cocoa powder and salt. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes,
  3. Beat egg whites until just combined.
  4. Add flour mixture and mix on low speed until thoroughly combined.
  5. Add vanilla and blend.
  6. Remove 1/2 of dough from bowl, make a ball, and then flatten to form a disc. Wrap in plastic wrap. Repeat with second half of dough.
  7. Chill both discs of dough for about 45 minutes.
  8. Take out one disc and remove plastic wrap. Place on top of a large piece of parchment paper.
  9. Roll dough until it is about 1/4" thick. The dough will be a little tough to roll until it softens up.
  10. Preheat oven to 325 degrees.
  11. Slide parchment paper and dough onto a board and place in the refrigerator for about 15 minutes.
  12. Remove dough from refrigerator and cut into shapes with cookie cutters. Place them on a baking sheet lined with parchment paper leaving about 2" between cookies.
  13. Place baking sheet with cookies in the freezer for 15 minutes before baking.
  14. Bake until cookie edges are just crisp, about 12-15 minutes.
  15. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
Notes

Cookies may be stored at room temperature in an airtight container for up to two weeks.They also freeze well in an airtight container.

3.1.09

Happy Baking!

Leslie xo

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Chocolate Pizzelles

Chocolate Covered Christmas ~ Day 5

Making pizzelles with my Italian grandmother is one of my favorite childhood memories. Every so often, my sisters and I would get to sit with her while she carefully made the cookies on her pizzelle iron, two at a time, over and over, until all of the dough was gone. She would make large batches so they would last a long time. Sometimes she let us shape a warm cookie into a bowl and eat ice cream out of it. Such a fun memory! For the holidays, I am changing up my original pizzelle recipe to a chocolate version. The cocoa powder adds a light chocolate flavor and makes the cookie a little crispier. For a  pretty display, sprinkle the pizzelles with powdered sugar before serving.

Chocolate Pizzelles

Author: Leslie Reese
Ingredients
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 1 3/4 cups flour
  • 1/2 cup butter melted and cooled
  • 1 cup sugar
  • 3 tablespoons cocoa
  • pizzelle iron
  • confectioner's sugar (optional)
Instructions
  1. Prepare and heat pizzelle iron.
  2. Beat eggs and sugar. Add cooled melted butter and vanilla.
  3. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon.
  4. Drop a heaping teaspoon of batter in the center of each grid pattern of the pizzelle iron and close. Bake approximately 30 seconds or until cookies are barely brown.
  5. Remove pizzelles from iron with spatula and place flat on counter to cool.
  6. Sprinkle with confectioner's sugar ( optional )
3.1.09

Happy Baking!

Leslie xo

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Triple Chocolate Cake

Chocolate Covered Christmas ~ Day 4

When I was going through my recipes to put together the list for Chocolate Covered Christmas, I decided it wouldn't be complete without this recipe for Triple Chocolate Cake. I have been making this cake for a long time. My children's grandmother made it years ago and shared it with me. It's been a favorite ever since. It's one of those cakes that is so easy to make, it's ridiculous. It starts with a box mix and ends with a moist chocolate cake that is hard to beat with a scratch version. It's so good all by itself it doesn't need frosting, which makes it even easier, but if you want to top it off, by all means, go for it!

Triple Chocolate Cake

Author: Leslie Reese
Ingredients
  • 1 package chocolate ( pudding in the mix ) cake mix
  • 1 package ( 4 servings) Jello instant chocolate pudding
  • 1 3/4 cup milk
  • 2 eggs
  • 1 12 oz package chocolate chips
  • confectioner's sugar for sprinkling
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl. Mix by hand until well blended.
  3. Pour batter into greased 10" tube or bundt pan.
  4. Bake for 45-50 minutes or until cake springs back when lightly touched. DO NOT OVER BAKE.
  5. Cool 15 minutes. Remove from pan and finish cooling on rack.
  6. Sprinkle with confectioner's sugar if desired.

The snowflakes on top of the cake were simply made by piping royal icing onto parchment paper in a snowflake shape. Once they were dry, I carefully glued them on top of the cake with a dot of icing.

Happy Baking!

Leslie xo

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Cookie Cutter Fudge

Chocolate Covered Christmas ~ Day 3

My mom is the master of chocolate fudge in our family. She makes it better than anyone I know. I have tried to make her recipe, and I have failed. I just can't get it right. She has that special touch. Lucky for me, I live near her so I just ask her to make it for me when I want some. She doesn't mind at all! Last year, I found a recipe for Cookie Cutter Fudge on the Betty Crocker website. It looked simple, so I tried it. It is now my go-to fudge recipe when I'm in a pinch. It's so easy to make. You don't need a candy thermometer, just a microwave. It's great for giving too. I pour the fudge into copper cookie cutters from Williams-Sonoma and wrap them in a cellophane bag. Perfect hostess gift! The most important thing is that it tastes amazing. It's a great recipe to add to your chocolate collection!

Cookie Cutter Fudge

Author: Adapted from Becky Crocker
Ingredients
  • 1 1/2 cups chocolate chips
  • 1 cup peanut butter chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla
Instructions
  1. Place cookie cutters on a sheet of foil. Wrap foil securely around bottom and sides of cookie cutter. Lightly spray inside of cookie cutter with cooking spray. Place on cookie sheet.
  2. In a microwavable bowl mix chocolate chips, peanut butter chips, milk and butter.
  3. Microwave uncovered on high 1 to 2 minutes, mixing every 30 seconds, until chips are almost melted. Stir in vanilla.
  4. Pour mixture into cookie cutters, filling to tops of molds OR pour into small rectangular pan.
  5. Refrigerate uncovered 2 hours or until firm.
  6. Decorate with icing and candies ( optional ).
  7. For molded fudge - carefully remove foil and gently press fudge out of molds OR wrap fudge in cookie cutter with plastic and tie with ribbon.
  8. For pan fudge - cut into squares to serve or package.

Enjoy!

Leslie xo 

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Dark Chocolate Hot Cocoa

Chocolate Covered Christmas ~ Day 2

When my kids were little, every Christmas Eve, they would put on their Christmas jammies, grab pillows and blankets and a little travel cup of hot cocoa and we would get in the car and drive around looking at Christmas lights while we listened to 'Twas the Night Before Christmas. I always loved that night! This recipe for Hot Cocoa has been tucked in my recipe book for a long time. It's on a little piece of paper in my daughter Lauren's handwriting. I will never rewrite it. I thought it would be fun to share it for Chocolate Covered Christmas. These days we love dark chocolate so I substituted that for milk chocolate. You can use whatever you prefer.

Dark Chocolate Hot Cocoa

Author: Leslie Reese
Ingredients
  • 4 cups of whole milk
  • 8 ounces of good quality dark, semi-sweet or milk chocolate finely chopped
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • Whipped Cream or Marshmallows
Instructions
  1. Bring milk to simmer.
  2. Put chocolate, sugar, and vanilla in a blender.
  3. Add simmering milk and blend until foamy and chocolate is melted.
  4. Serve topped with [url href="http://lesliereese.com/?p=2506&/easyrecipe-print/2506-0/" target="_blank"]marshmallows[/url] or whipped cream.

Cheers!

Leslie xo

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Chocolate Dipped Almond Cookies

Chocolate Covered Christmas ~ Day 1

My twin sister and I have been baking together at Christmas time for over 20 years. We chose to make Chocolate Dipped Almond Cookies one year simply because of how pretty they looked on the page of one of our cookbooks. Once we made them, we realized they tasted as good as they looked and they have been on the list ever since! We love these cookies because you can make the dough and chop the nuts ahead of time so they are ready to bake when you are!

Chocolate Dipped Almond Cookies

Author: Adapted from Martha Stewart Holidays
Serves: Makes approximately 6 dozen cookies
Ingredients
  • 1 cup unsalted butter
  • 2/3 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/3 cups finely chopped sliced almonds
  • For Decoration
  • 6 ounces semisweet chocolate
  • 3 tablespoons unsalted butter
  • 1 tablespoon hot water
  • chopped almonds for garnish
Instructions
  1. Cream butter and sugar until fluffy.
  2. Add the vanilla and egg yolk, then flour, salt and finely chopped almonds, mixing well.
  3. Shape dough into 2 rolls each 1 1/2 inches in diameter.
  4. Wrap rolls in plastic wrap and refrigerate until firm, about 2 hours.
  5. Preheat oven to 350 degrees.
  6. Line baking sheets with parchment paper.
  7. With a sharp knife, cut the dough into 1/4 inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8 to 10 minutes or until just slightly browned.
  8. Cool on a wire rack.
  9. In a double boiler, melt the chocolate and butter. Add the hot water and stir until smooth. Dip one edge of each cookie into the chocolate and sprinkle with chopped almonds. Cool on wax paper on a rack until the chocolate hardens.

Happy Baking!

Leslie xo

 

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