Tag Archives: chocolate

Christmas Cookies with Chef Preston

We’ve barely finished off the Turkey and already my mailbox is full of Christmas cards. I love baking  Christmas Cookies and delivering them to friends and family. Growing up in a small town in Southeast Kansas, we would go Christmas caroling then deliver cookies and candies to the elderly. Great memories. Christmas cookies are an easy and quick treat that always brings a smile. 

Christmas Cookies 

Decorative box of Christmas CookiesChristmas cookies have been a holiday tradition since Medieval Europe. If you are going to venture into baking your treats, you can take comfort in knowing that all cookies have a few simple ingredients like sugar, flour, eggs, and butter. Additionally many recipes commonly include baking soda, baking powder, vanilla extract and sometimes brown sugar too. Beyond that, you are free to embellish till your gift-wrapping heart explodes. 

Christmas Cookie Recipes 

There are a million cookie recipes on Pinterest. You can check out my Christmas Cookie Pinterest Board for more ideas.  Here are my two favorite cookies that I am going to be making by the dozens this holiday season.  

Traditional Christmas Cookies:

Use this basic sugar cookie recipe to create traditional Christmas cookies. With a little practice, you will be creating perfect Pinterest-worthy photos. For this cookie, I default to the queen of domestic culinary bliss Martha Stewart. For this recipe, you will need:

  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Find the details for putting together this cookie HERE

Peppermint Mocha Christmas Cookies:

Peppermint Mocha Christmas Cookies
Peppermint Mocha Christmas Cookies

 

 

 

 

 

When I saw this recipe on sallysbakingaddiction.com I knew I, and everyone else, would love them. It’s like your favorite Peppermint Mocha Cappuccino in cookie form. One of my new favorite Christmas Cookies of all time.  To make this cookie you will need. 

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup  granulated sugar
  • 1/2 cup  packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour 
  • 1/2 cup + 2 Tablespoons  unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 Tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 1 cup mini or regular size semi-sweet chocolate chips
  • 8 ounces white chocolate, coarsely chopped
  • 3 large candy canes, crushed

For details on how to make these to Christmas Cookies head over to Sally’s Baking Addiction, or jump to the recipe by clicking HERE.

Soft & Chewy Cranberry White Chocolate Chip Cookies:

Cranberry and White Chocolate Christmas Cookies
Cranberry and White Chocolate Christmas Cookies

 

 

 

 

 

I found this recipe at thedomesticrebal.com. I wanted a cookie that looked like Christmas and I think this one fits the bill. We did decide to add some chopped pecans just for some spice. For the recipe you will need: 

  •  ¾ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla extract 
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
For details on how this all goes together, head over to The Domestic Rebel or jump to the recipe by clicking HERE

Chocolate Raspberry Brownie Recipe

I recently found myself with a mountain of raspberries. If you’ve eaten a raspberry you know that they can be a little tart with very little flavor. With a little sugar the little red berry explodes with flavor. I love chocolate and raspberries so I thought why not combine the two in a chocolate raspberry brownie recipe. 

Chocolate Raspberry Brownie Recipe
Serves 24
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
174 calories
24 g
44 g
9 g
2 g
5 g
52 g
109 g
17 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Servings
24
Amount Per Serving
Calories 174
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 44mg
15%
Sodium 109mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
8%
Sugars 17g
Protein 2g
Vitamin A
5%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3⁄4 cup cocoa powder
  2. 3⁄4 cup butter, melted
  3. 2 1⁄4 cups sugar
  4. 3 large eggs
  5. 1 teaspoon vanilla
  6. 1 1⁄4 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon salt
  9. 2 cups raspberries, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13" pan. In a bowl, mix 2 tablespoons sugar with berries.
  3. Melt butter in a large saucepan over low heat, then stir in cocoa.
  4. Remove from heat.
  5. Mix in sugar and vanilla then mix in eggs one at a time.
  6. Stir in remaining ingredients then 1 1/4 cups of raspberries.
  7. Bake for 30 minutes.
  8. Cool completely, before cutting into 2x2" squares. Top with remaining raspberries. Sprinkle with powdered sugar and drizzle with chocolate syrup.
beta
calories
174
fat
9g
protein
2g
carbs
24g
more
Preston Cooks For You http://prestoncooks.com/

Chocolate Cheese Cake Recipe

 

Yield: Serves 8-10

Ingredients:
Crust:
  • 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
  • 1 tablespoon sugar
  • 6 tablespoons butter, melted
Filling:
    • 10 ounces semisweet or bittersweet chocolate, chopped
    • 4 (8-ounce) packages cream cheese, room temperature
    • 1 1/4 cups sugar
    • 1/4 cup unsweetened cocoa powder
    • 4 large eggs
Topping:
  • 1/4 cup whipping cream
  • 2 ounces semisweet or bittersweet chocolate, chopped
Directions
  1. For crust: Preheat the oven to 350°F. Butter a 10-inch spring-form pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a baggie and a rolling pin) until they are finely ground. Transfer to a small bowl and mix in the sugar.  Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
  2. For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
  3. For topping: One hour before serving stir cream, 2 ounces chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
  4. When ready to serve, release the spring-form pan sides. Transfer the cheesecake to a platter. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: adapted slightly from http://www.melskitchencafe.com/

Guinness Chocolate Cupcake Recipe

Guinness Chocolate Cupcake Recipe
Serves 24
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307 calories
39 g
49 g
13 g
3 g
8 g
96 g
149 g
29 g
0 g
4 g
Nutrition Facts
Serving Size
96g
Servings
24
Amount Per Serving
Calories 307
Calories from Fat 111
% Daily Value *
Total Fat 13g
19%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg
16%
Sodium 149mg
6%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
Sugars 29g
Protein 3g
Vitamin A
8%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cup all purpose flour
  2. 1/2 cup Dutch processed cocoa powder
  3. 1/4 tsp salt
  4. 1 1/2 tsp baking soda
  5. 1 cup granulated sugar
  6. 1/2 cup light or dark brown sugar
  7. 4 oz (1/2) cup unsalted softened butter
  8. 2 tsp vanilla extract
  9. 2 egg
  10. 1/2 cup sour cream
  11. 1 12 fl. oz. bottle Guinness or stout beer
  12. Bailey’s Cream Cheese Frosting
  13. 1 8oz. bar of cream cheese, softened
  14. 1 4oz. stick of unsalted butter, softened
  15. 2 cups confectioner’s sugar
  16. 4 – 6 Tablespoons of Bailey’s Irish Cream
  17. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
Instructions
  1. Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
  2. In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
  5. Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
  6. Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
  7. Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
  8. Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
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calories
307
fat
13g
protein
3g
carbs
39g
more
Adapted from Family Fresh Meals
Preston Cooks For You http://prestoncooks.com/

Chocolate Molten Lava Cake Recipe

Chocolate Lava Cake with Rasberries and Chocolate Chips

Valentine’s Day is just around the corner.  Nothing says love like chocolate!  So I just wanted to show you a little love by sharing this ooey gooey chocolate dessert recipe.

Serves 6

Ingredients

  • 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  • 1/3 cup granulated sugar, plus more for muffin tins
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • Confectioners’ sugar, for dusting
  • Whipped Cream for serving

Directions

  1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Goat Cheese Tamales & Mole Recipe

 

Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
326g
Servings
12
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
9%
Sodium 679mg
28%
Total Carbohydrates 65g
22%
Dietary Fiber 7g
29%
Sugars 14g
Protein 12g
Vitamin A
22%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
Instructions
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
beta
calories
676
fat
42g
protein
12g
carbs
65g
more
Preston Cooks For You http://prestoncooks.com/

Chocolate Bon Bon Recipe

Chocolate Bon Bon Recipe
Serves 36
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Prep Time
25 min
Cook Time
8 min
Total Time
32 min
Prep Time
25 min
Cook Time
8 min
Total Time
32 min
375 calories
44 g
21 g
20 g
5 g
12 g
77 g
52 g
35 g
0 g
6 g
Nutrition Facts
Serving Size
77g
Servings
36
Amount Per Serving
Calories 375
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 21mg
7%
Sodium 52mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 2g
9%
Sugars 35g
Protein 5g
Vitamin A
4%
Vitamin C
0%
Calcium
12%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz semi-sweet chocolate chips
  2. 1/2 cup unsalted butter
  3. 1 can sweetened condensed milk
  4. 2 cups flour
  5. 1 tsp vanilla
  6. 36 Hershey's Kisses
Glaze
  1. 2 oz white chocolate, finely chopped
  2. 2 tsp oil
Instructions
  1. Preheat oven to 350 degrees. Melt butter and chocolate over a double boiler. Mix until smooth. Add milk and vanilla and mix together. Add flour until dough is formed. With a small scoop (about 2 Tbls), portion a small amount of dough and push one kiss into the center of the dough. Remove from the scoop and form the dough into a ball around the Hershey's Kiss.
  2. Place bon bon 1 inch apart on un-greased sheet pan and bake for 8 minutes. They will be soft at first but they will firm as they cool.
  3. Combine the white chocolate and oil and melt over very low heat or in microwave. drizzle over cooled bon bon's in thin ribbons and serve.
beta
calories
375
fat
20g
protein
5g
carbs
44g
more
Preston Cooks For You http://prestoncooks.com/

Double Chocolate Biscotti Recipe

Double Chocolate Biscotti Recipe
Serves 12
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
387 calories
28 g
92 g
31 g
4 g
17 g
77 g
30 g
14 g
1 g
12 g
Nutrition Facts
Serving Size
77g
Servings
12
Amount Per Serving
Calories 387
Calories from Fat 271
% Daily Value *
Total Fat 31g
48%
Saturated Fat 17g
85%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 92mg
31%
Sodium 30mg
1%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
11%
Sugars 14g
Protein 4g
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbls softened butter
  2. 1/2 cup plus 2 tbls sugar
  3. 2 large eggs
  4. 1 and 1/4 cup flour
  5. 1/2 cup unsweetened cocoa powder
  6. 1 tsp baking powder
  7. pinch of salt
  8. 2/3 cup tightly toasted pecans
  9. 2/3 cup semi-sweet chocolate
Instructions
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Beat butter and sugar on medium speed until combined. Gradually add eggs until smooth. Combine cocoa, flour, baking powder and salt. Mix in nuts and chocolate chips.
  3. Transfer dough to a lightly floured work surface and form into a flat 12 inch log. Transfer log to baking sheet and bake for 30 minutes or until top is firm to the touch. Allow log to cool for 10 minutes.
  4. With a serrated knife, cut the log on the diagonal into 1/2 inch thick slices. Place the biscotti, cut side up, on the parchment lined baking sheet and bake for an additional 12 minutes or until crisp.
beta
calories
387
fat
31g
protein
4g
carbs
28g
more
Preston Cooks For You http://prestoncooks.com/