Chocolate Peppermint Pinwheel Cookies

Ingredients

BASIC DOUGH
  • 3 cups all-purpose flour
  • 3⁄4 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
CHOCOLATE
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
PEPPERMINT
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1⁄2 cup crushed candy canes or 1⁄2 cup peppermint candy
  • Red food coloring (optional)
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Espresso Chocolate Chip Ice Cream

Ingredients

  • 2 cups heavy cream
  • 7 oz sweetened condensed milk
  • 2-3 tbsp espresso powder, depending on how strong of a coffee flavor you want
  • 1/2 cup mini chocolate chips

Directions

  1. Freeze the bowl of your ice cream maker for 24 hours.
  2. In a large bowl, whisk together cream, condensed milk, and espresso powder.
  3. Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer’s instructions.
  4. Halfway through the churning process, add in the chocolate chips.
  5. Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.

Chocolate Chip Pumpkin Bread

Ingredients

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Stained Glass Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • Candy: 24 pink and red Jolly Ranchers, pink sanding sugar
  • Cooking spray

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.
  2. Heat oven to 325 degrees F. Line a baking pan with parchment paper. Line three candies end to end in the left corner of the prepared baking sheet. Repeat three more times in the remaining corners. Bake until the candy has melted together and makes one long piece, 3 to 5 minutes. Cool until cool enough to handle, 3 to 5 minutes; transfer to a lightly greased wire rack to cool completely. Repeat one more time.
  3. Gently tap cooled candy on the edge of the baking sheet to crack into shards. Brush the edges of the shards with water and dip into sanding sugar. Attach around sides of cake.

Candied Pretzel Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • 35 large pretzel rods
  • 2 (12-oz.) bags white candy melts (4 c.), melted
  • Candy: blue and white sanding sugar; silver, white, and blue dragées; and crushed blue starlight mints

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Chill while decorating pretzels.
  2. Line a baking sheet with parchment paper. Trim pretzel rods with a serrated knife so they will reach just above the top of the cake (about 4 inches). Dip the cut end of one pretzel in melted candy melts, leaving the other end uncoated. Decorate with sanding sugar, dragées, and starlight mints. Place on the prepared baking sheet. Repeat with remaining pretzels, candy melts, and candy; reserve any unused candy melts. Let set at room temperature or in the fridge.
  3. Frost the top and outside of the cake with White Vanilla Frosting. Attach decorated pretzels around sides of cake.
  4. Remelt reserved candy melts. Spread in a thin layer, about 1/8 inch thick, on the back of a baking sheet. Chill until solid, 4 to 6 minutes. Use a flat metal spatula or bench scraper to scrape up the chocolate, creating curls and shards. Sprinkle over top of cake.

Chocolate Chip-Coffee Muffins

Ingredients

  • 2/3 cup whole milk
  • 5 tablespoons butter, melted
  • 3 tablespoons instant coffee granules
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • 9 ounces all-purpose flour (about 2 cups)
  • 2/3 cup sugar
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cooking spray

2-Minute Chocolate Chip and Pecan Cookie

Ingredients

  • 1 rounded tablespoon vegan butter
  • 2 tablespoons soft brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pecan nuts, lightly chopped or crumbled by hand
  • 4 tablespoons plain (all-purpose) flour
  • 1 tablespoon dark chocolate chips

Directions

  1. In a microwave-safe bowl, spoon in the vegan butter and melt in an 850W microwave for 30 seconds.
  2. Stir in the brown sugar, vanilla extract, pecan nuts, and plain flour into the melted vegan butter to form a dough, then stir through the chocolate chips.
  3. Spoon the mixture as a single cookie onto a microwave-safe plate, then microwave for 1 minute 30 seconds until cooked.

Tips: Many supermarkets sell dark chocolate chips that are accidentally vegan. If you don’t have any to hand, chop up two squares of a dark chocolate bar to use in place of the chocolate chips.