Chocolate Chocolate Chip Cinnamon Rolls

Some might think I am crazy, but I felt the need to somehow make one of my favorite “comfort foods” even more comforting. ;o) Or maybe just more fattening. Well, here we have it…chocolatetized cinnamon rolls. You be the judge. In my judgement, I think you might want to try it!

Chocolate Roll Dough:
1 cup milk
2 Tbl butter
2¼ tsp (1 pkt) dry yeast
1/4 cup sugar
3 cups flour
1/4 cup unsweetened cocoa
1 tsp salt

Warm milk and butter to 110° in microwave. Pour into bowl of mixer. Sprinkle yeast over warm milk mixture. Sprinkle sugar over yeast and let sit for 10-15 minutes. Add flour, cocoa, and salt, mix well and knead. Turn into sprayed bowl, cover, and let rise in warm place for 45 minutes.

Chocolate Chocolate Chip Cinnamon Filling:
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 Tbl unsweetened cocoa
6 Tbl butter, softened
1/2 cup mini semisweet chocolate chips

In small bowl, stir together sugar, brown sugar, cinnamon, and cocoa. On floured surface, roll out dough to 18″x10″ rectangle. Spread softened butter evenly over dough. Sprinkle filling evenly over butter. Sprinkle mini chocolate chips evenly over filling and gently press down. Roll up from long end to long end, pinch seam. Cut into 12 1½” rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan. Cover and let rise until doubled (about 30 minutes). Bake in preheated 375° oven for 15-20 minutes.

Cinnamon Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over warm cinnamon rolls.

One Year Ago: Coconut Pecan Cinnamon Chip Oatmeal Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Eggnog Chocolate Chip Mini Loaves

We love everything eggnog, we always buy some as soon as it appears in the store.  A sweet taste of the holidays.  This would be a nice gift for friends and neighbors.  This recipe is from tasteofhome.com, I added chocolate chips because…why not!

2¼ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 tsp vanilla extract
2 tsp rum extract
1/2 cup mini semi-sweet chocolate chips

In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat eggs, eggnog, sugar, butter, vanilla, and rum extract; stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into three greased 5¾” x 3”x 2” loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

One Year Ago Today:  Golden Caramel Cheesecake Bars 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Gingersnap Truffles

Love, love, love dipping things in chocolate!

1 cup white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs
1 Tbl powdered sugar
1/2 tsp orange zest
1/8 tsp ground cinnamon
Pinch of fine salt
2 oz cream cheese, softened
1 cup semi-sweet chocolate chips
2 Tbl shortening

Melt white chocolate slowly in double boiler over low heat or in microwave.  Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth.  Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours).  Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze.

Line a large tray with parchment paper or silpat.  Melt semi-sweet chocolate and shortening and transfer to small, deep bowl.  Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate.  Work quickly, gently spoon chocolate over to coat.  Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray.  Continue with remaining pumpkin balls.  Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle.  Put tray in refrigerator for truffles to set up.  Store truffles in airtight container in refrigerator.

One Year Ago Today:  Triple Chocolate Hazelnut Pie 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cowboy Cookies

Why are they called Cowboy Cookies, I don’t know.  My Grandpa was a cowboy.  He and my Grandma had Palomino horses, rode on silver saddles and he was a Sheriff for the King County Mounted Police.  I think Grandpa would have liked these cookies.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 cups semi-sweet chocolate chips
2/3 cup shredded coconut
2/3 cup chopped pecans

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Add eggs and vanilla, mix well.  Add flour, oats, baking soda, salt, and baking powder, mix just until combined.  Stir in chocolate chips, coconut, and pecans.  Bake on Silpat lined baking sheet or lightly sprayed cookies sheet for 10-12 minutes, until golden brown.  Cool on baking sheet for 5 minutes, then cool on wire rack.  Makes about 4½ dozen cookies.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chewy Chocolate Cherry Cookies

I have had this recipe on my “To Make” document for a long time.  I finally remembered to pick up some dried cherries and YES, these are good!  Delicious combination of tart and sweet.  Recipe from myrecipes.com.

1 cup flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup butter, softened
1 tsp vanilla
1 egg
2/3 cup dried cherries
2/3 cup semisweet chocolate chips

Preheat oven to 350°.  Spray cookie sheet with nonstick spray or line sheet with Silpat.  Whisk together flour, cocoa, baking powder, baking soda, and salt in medium bowl.  In large bowl, cream sugar and butter with electric mixer until well blended.  Beat in vanilla and egg.  Slowly mix in flour mixture, beat just until combined.  Fold in cherries and chocolate chips.  Drop by scoopfuls onto prepared baking sheet.  Bake 12 minutes or just until set.

One Year Ago:  Zucchini Bread with Cranberries & Nuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Covered Oreo Peanut Butter Cup Sandwiches

My son saw a picture on Imgur that looked something like what we did here.  A Reese’s Peanut Butter Cup sandwiched between Oreos (we used two Oreos, take apart and use the two halves with filling to make filling above and below) then dipped in melted semi-sweet chocolate.  Wow, thanks to whoever came up with this idea, a fun treat!

Oreos
Reese’s Peanut Butter Cups
2 cups semi-sweet chocolate chips
2 Tbl shortening

Make 12 Peanut Butter Cup Oreo sandwiches by placing a Reese’s between two halves of Oreo’s with the filling.  Melt chocolate chips and shortening over a double boiler, turn off heat and cool just a bit.  If you dip the sandwiches in the chocolate when it is too hot, it will start to melt the Reese’s.  Cover each sandwich completely with chocolate and set on Silpat lined sheet, parchment, or wax paper.  Refrigerate to set up chocolate.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Double Frosted Orange Creamsicle Cookies

Another double frosted cookie.  I can’t help myself, I love the way they look…and taste!  The cookies seem to say, one layer of frosting just isn’t enough, we are going to the extreme.  And, because I love the flavor combination of orange and chocolate (got that from my dad), I drizzled some with melted chocolate.  Oh, yum!

                       

                       

COOKIES:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3½ cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup cream

Preheat oven to 400°.  In large bowl with electric mixer, cream butter and sugar.  Add egg and vanilla.  Stir together flour, baking powder, baking soda, and salt.  Add dry ingredients alternately with cream.  Roll out cookie dough 1/4″ thick, on lightly floured surface.  Cut into rounds about 2½″ in diameter and place on silpat lined or lightly sprayed baking sheet.  Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  They will be nice & soft if you don’t overbake.  Cool completely before frosting.

Cream Frosting:
1/2 cup butter, softened
1/4 cup shortening
3/4 tsp vanilla
3 cups powdered sugar
cream to make desired consistency

Cream butter, shortening, and vanilla with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add cream to make perfect spreading consistency (this frosting layer can be a little firmer than the top layer).  Frost cooled cookies.  Let cookies sit until frosting set enough to frost with orange frosting layer.

Orange Cream Frosting:
½ cup butter, softened
2½ cups powdered sugar
3-4 Tbl orange juice
yellow & red food color

Mix butter, powdered sugar, orange juice, and vanilla with electric mixer.  Add and mix in drops of food coloring one at a time to achieve desired orange (I used 5 drops each of yellow & red).  Spread layer of orange frosting over cream frosting on each cookie.  Melt 1/4 cup semi-sweet chocolate chips in microwave and drizzle over cookies if desired.

One Year Ago Today:  Mini Oreo Cheesecakes

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Cherry Bars

This is a recipe that I grew up with, a family favorite.  It is from pillsbury.com they call them bars but to me it is cake.  It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting.  Make a 13″x9″ cake or a sheet cake to feed more.  A quick fix for dessert at home or travels well to take and share with others.

1 chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
3 eggs

Preheat oven to 350°.  Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour.  In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs.  Mix until well combined.  Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″.  Watch carefully and test with toothpick in center to come out clean.  Make frosting.

5 Tbl butter
1 cup sugar
1/3 cup milk (I use cream)
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, sugar, and milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour and spread over warm cake.  Cool completely.

One Year Ago Today:  Favorite Chocolate Chip Cookies

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Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting

It’s my birthday and I am making myself a cake.  Chocolate Oat Snack Cake is a favorite of mine, so I used that recipe and added raspberries and raspberry buttercream frosting.  Oh wow, my sweet husband just walked in (literally while I was typing this, I will add a picture!) with a birthday surprise of four beautiful large different flavor cupcakes.  Now I have yummy cupcakes and my cake!  Happy Birthday to me…I love cake, hope you do too!

                       

Dark Chocolate Raspberry Oat Cake:
1 cup old fashioned oats
1¾ cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 heaping Tbl dark cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 cup frozen raspberries

Preheat oven to 350°.  In medium bowl, pour boiling water over oats, let stand 10 minutes.  In large bowl with electric mixer, cream butter and sugar, and brown sugar.  Add eggs, beat well.  Beat in oat mixture.  Combine flour, cocoa, baking soda and salt, gradually add to creamed mixture.  Stir in semi-sweet chips, dark chocolate chips, and raspberries (as you add frozen raspberries pinch each one so they break apart into small pieces).  Pour into sprayed 13x 9 baking pan.  Bake at 350° for 38-40 minutes or until a toothpick comes out clean.  Cool on wire rack.  Frost when completely cool.

Raspberry Buttercream Frosting:
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk

Whip all ingredients together with electric mixer.  Spread over completely cooled cake.

One Year Ago Today:  Favorite Comfort Food – Cinnamon Rolls

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Little Bit of Everything Oatmeal Cookies

When you want to make cookies, you have to decide what kind to make.  Today I just could not decide, I felt like a little bit of everything.  I like the chewiness of oatmeal, I love coconut, gotta have chocolate (can’t decide, I’ll use white, milk, semi-sweet and dark), a little tart from cranberry, and crunch from nuts.  My 1/2 cup measuring cup was very busy today!

2 cups flour
1½ cups old fashioned oats
1½ tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup coconut
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Preheat oven to 375°.  In medium bowl, stir together flour, oats, baking soda, cinnamon, and salt.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in eggs and vanilla.  Mix dry ingredients into creamed mixture.  Stir in coconut, cranberries, white chips, milk chocolate chips, semi-sweet chips, dark chocolate chips, and walnuts.  Drop by scoopfuls onto Silpat lined perforated sheet or cookie sheet.  Bake for 8-10 minutes (I say 8-10 minutes, ovens differ, but in mine 8 minutes was just right, don’t want to overbake them).

One Year Ago Today:  Cinnamon Sour Cream Coffee Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.