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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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12/27/2013

Chocolate Kiss Cookies

So I pinned this recipe a while ago too.  I figured it could be used for any holiday just by switching up the sprinkles and kisses.  You can find the original recipe at The Kitchen is My Playground.

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. salt
1 stick unsalted butter, softened
2/3 cup sugar
1 egg yolk
2 tbs milk
1 tsp vanilla extract
3/4 to 1 cup assorted Valentine sprinkles
25 to 30 Hershey Kisses, unwrapped

Combine flour, cocoa, and salt; set aside.

With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a parchment lined baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a very small indentation.

Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.

Bake at 350 degrees until set, about 12 minutes.

After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie. Place the cookie sheet in the fridge, that way the kisses won't melt and run everywhere.

Store cookies in an airtight container.






Brownie Bites

Oh my gosh, I spotted this little recipe on Pinterest and HAD to hunt down the Hot Cocoa 3 Musketeers.  Good thing I found them at Target.  You can find the original recipe at Inside BruCrew Life. Granted half of hers were "fancy" with whipped cream and sprinkles.  Miss V and I decided on just brownie bites with candy.

1 box brownie mix and necessary ingredients
1 bag Hot Cocoa 3 Musketeers candy bars (10 oz.) (and she wanted some peppermint kisses on some)

Mix the box brownie mix according to the package directions. Spray a mini muffin tin with non stick spray. (I recommend Baker's Joy (the one with flour for this) Fill each tin with 1 teaspoon brownie batter or use a mini cookie scoop.

Bake at 350 degrees for 11 minutes. Remove from the oven and let cool 2 minutes. Press an unwrapped candy bar into the center of each brownie bite. Let cool another 2 minutes.

Use a small offset spatula to loosen the edges of the brownies and pop them out of the tins. Place on a wire rack and let cool completely.

Store in an air tight container. Makes 48 mini brownie bites.




Babycakes Mini Donut Maker - Chocolate Donuts

Miss V got a Babycakes Mini Donut Maker for Christmas and wanted to try the Chocolate donuts yesterday.

1 1/4 cup flour
1/2 cocoa powder
1/2 cup sugar
1 tbs baking powder
1 egg
3/4 cup buttermilk
1/4 cup vegetable oil (I have been using coconut oil)
1 tsp vanilla

Mix dry ingredients in a large mixing bowl.  Add egg, buttermilk, vegetable oil and vanilla.  Using a mixer on medium speed, blend until smooth.

Transfer some of the batter to a disposable ziplock baggie or piping bag and snip the end off.

Fill each cooking reservoir with about two tbs of batter.

Bake for 4 to 5 minutes or until a toothpick inserted into donut comes out clean.

Glaze or coat with powdered sugar as desired. (I just mixed powdered sugar and a bit of water)

Makes approx 28 mini donuts.





Miss V decided to add some Christmas sprinkles.  These were surprising good.  I wonder what she will make next?

12/19/2013

Peppermint Brownies in a Jar

At our church's gift making day, the kids made Peppermint Brownies in a Jar.  I also made some for Miss V's teachers.  You can find the directions at Skip To My Lou.  It also has a link to the printable labels.


I didn't layer these last two in the right order.  I was quickly trying to get them done.  If you see the time on the stove, yes that is AM.....One family already made them and reported that they were FANTASTIC!

Sweet and Salty Muddy Buddy

Finally the last version is called Sweet and Salty Muddy Buddy.  You can find the original at Family Food and Travel.  This made a nice sized batch without having to double it.

9 cups Chex Cereal
2 cups Bite Sized Pretzels
1 cup chocolate chips
1 cup smooth peanut butter
½ cup butter
1 tsp vanilla
1 tsp course salt
2 cups powdered Sugar

Place cereal and pretzels in a large bowl and set aside.

In a microwaveable dish combine chocolate chips, peanut butter, butter and vanilla.

Microwave mixture on high for 30 seconds. Stir. Repeat until mixture is fully combined and smooth.

Sprinkle course salt over the top of cereal mixture.

Pour mixture over cereal and pretzels and combine.

Pour powdered sugar into a large ziploc bag, pour in the cereal mixture, shake until coated.

Place coated cereal mixture on a large sheet of waxed paper or parchment paper to cool and harden a bit.

Store in ziploc containers or bags.


This one was also a hit.  I loved the pretzels!

Snickerdoodle Puppy Chow

Here is the second version of Puppy Chow that I made for Alpha.  It is from Your Cup of Cake. I also doubled this recipe and the doubled version is below.

10 cups Rice Chex Mix
3 1/2  cups white chocolate chips
1 1/2 cups powdered sugar
1/2 cup granulated sugar
1 tbs. cinnamon (could have used a bit more)

 Measure out Rice Chex and place into a large bowl.

Combine powdered sugar, granulated sugar and cinnamon in a 2.5 gallon ziploc bag

Melt white chocolate chips in the microwave. Be careful, white chocolate scorches easily.

Pour over Chex and stir until coated.

Pour mix into your large plastic bag with the cinnamon/sugar mixture,shake until coated.

Spread on a sheet of wax paper or parchment paper to cool and harden a bit.  Store in ziploc containers or bags.


This version was pretty good, but I think it could have used a bit more cinnamon.

Peppermint-Candy Cane Puppy Chow

For Alpha this week I wanted to mix things up a bit.  So I made a couple different versions of Puppy Chow/Muddy Buddy.  The first was a Peppermint Candy Cane, that can be found at Daily Dish.

I did double the recipe and the doubled recipe is below.

10 cups Chex cereal (rice or corn are my faves)
2 2/3 cups Andes Peppermint Baking Chips
2 cups powdered sugar
12 large candy canes, crushed or 1/2 a bag of starlight candies crushed in the food processor

Melt the Andes Peppermint Baking Chips in the microwave in a large glass bowl in 20-30 second intervals on half power, stirring between each interval until full melted.

Pour the Chex Cereal into the bowl and stir and fold the cereal and melted baking chips until fully coated.
In a large zip top baggie, pour in the powdered sugar and the crushed candy canes.

Pour in the coated chex cereal.

Seal the baggie and shake vigorously until all the cereal is coated with the sugar and candy canes.

Spread out on waxed paper or parchment paper to cool and harden.

You can store this in ziploc bags or containers.





This was really good!!!!

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