Tag: chocolate

COCONUT CARAMEL MACAROONS

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.

Chocolate and coconut are one of those quintessential food pairings. They just go together. Add caramel and…(this is where my mouth starts watering)…it becomes phenomenal!

I am a huge coconut fan. Living in Hawaii, we have an abundance of coconut – even fresh off the tree! My favorite way to eat coconut is right out of the coconut husk. But first, you have to get the coconut open, which I usually leave up to my husband and his machete!

Much can be said about the pleasures of eating coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

To Make This Recipe:

  • Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners to keep the macaroons from sticking to your pans.
  • Using a large bowl, toss together the coconut and flour until the coconut is evenly coated with flour.
  • Measure out the sweetened condensed milk, and set it aside. Then, using a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Adding the sweetened condensed milk helps the caramels melt more smoothly and will make it easier to stir them into the remaining sweetened condensed milk.
  • Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining 3/4 cup sweetened condensed milk and vanilla, and stir until completely incorporated.
  • Add the caramel/sweetened condensed milk mixture to the coconut, and stir until everything is evenly mixed together.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up, they tend to burn quickly.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. However, coconut does burn quickly, so you need to watch it closely. Cool completely on the baking sheets.
Unbaked
Baked

Dipping Chocolate:

  • Add 1 teaspoon of Crisco or vegetable oil to the chocolate before melting. This gives the chocolate a smooth, shiny finish and makes dipping easier. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel for Drizzling:

  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.
  • For the caramel, melt a handful of unwrapped caramels (8 or 9) in the microwave, mixed with a teaspoon of milk or cream. This helps the caramels to melt smoothly and makes them easier to work with. Using the microwave, heat for 15 to 20 seconds at 50% power. Stir until the caramel is melted and smooth. Repeat if not melted enough. Put the melted caramel in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the caramel using a back-and-forth motion.

These can be stored in an airtight container at room temperature, but if you live in a warmer or humid climate, they will set up better in the refrigerator. I prefer to store my macaroons in the refrigerator. The chocolate and caramel set up firmer, so they are not as sticky, and it seems like the flavors come out more when they are chilled.

Coconut Caramel Macaroons

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course cookies
Servings 25 cookies

Ingredients
 

  • 5 cups shredded coconut, 14-ounce bag
  • ⅔ cup flour
  • ¾ cup sweetened condensed milk
  • 7 ounces soft caramels, Kraft or Werther's Originals
  • 2 teaspoons vanilla

For Dipping:

  • 8 ounces semi-sweet or dark chocolate baking bars
  • 1 teaspoon Crisco or vegetable oil

For Drizzling on the Top:

  • leftover melted chocolate used for dipping
  • handful of soft caramels + 1 teaspoon of milk or cream

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour.
  • Measure out the sweetened condensed milk, and set it aside. In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining sweetened condensed milk and vanilla, and mix until completely incorporated.
  • Add the sweetened condensed milk/caramel mixture to the coconut, and stir until completely and evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut that sticks up into the cookie so it does not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on baking sheets.

Dipping Chocolate:

  • Melt the chocolate according to the instructions on the package, adding a teaspoon of Crisco or vegetable oil to give the chocolate a smooth finish.
    Microwave instructions: Using a microwave-safe bowl, heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel Drizzle:

  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Melt a handful of soft caramels, 8 or 9, with a teaspoon of milk in a microwave-safe bowl. Heat 15 to 20 seconds at 50% power. Stir until the caramels are melted and smooth. Drizzle over the tops of the macaroons.
  • Store in an airtight container for 6 to 7 days. If your home is warmer or you live in a humid climate, store them in the refrigerator.

Notes

These freeze well. Freeze in an airtight container and consume within 6 months.
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PEANUT BUTTER BALLS

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!

My mom made these almost every year around Christmas time. I remember watching her dip the peanut butter balls in the chocolate and hardly being able to wait until they were ready to eat! Growing up, these just became synonymous with Christmas for me. I now get to create the same anticipation for my kids as they patiently – or impatiently – wait for me to finish making these amazing peanut butter balls.

These are similar to traditional Buckeye Balls but have Rice Krispies, which give these the perfect crunchy texture. But unlike Buckeye Balls, the entire ball is dipped in chocolate.

I have a couple of suggestions that I believe take these traditional peanut butter balls to the next level:

  • Dark chocolate: Dark chocolate is healthier than milk chocolate or semi-sweet chocolate, and there are many actual health benefits to eating it (read more here). To me, dark chocolate tastes better as well, and it certainly gives these peanut butter balls more of a rich, decadent flavor.
  • Chunky Peanut Butter: Again, this is personal preference, but chunky peanut butter adds to the wonderful crunch of these balls. I would also recommend using natural peanut butter without so many artificial ingredients.
  • Toppings: You certainly can dip these in chocolate and call it a day. But if you want to elevate these balls to the next level, I highly recommend topping these with finely chopped salted peanuts. Not only will they look amazing, but the little extra salty crunch on top is a game-changer. Also, you can drizzle leftover dipping chocolate over the top for additional visual appeal. To make my peanut butter balls look delectable, I top half of them with chopped nuts and drizzle chocolate over the other half (instructions for adding the toppings are found in the recipe below).
  • Chocolate: Whenever you melt chocolate for dipping, it is always better to use baking chocolate bars found in the baking aisle instead of chocolate chips. They melt so much smoother, and you will have chocolate with a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.
  • Using shortening or vegetable oil with the chocolate: Adding a couple of teaspoons of shortening, vegetable oil, or even coconut oil to the chocolate you are melting helps the chocolate melt more smoothly and makes for the perfect consistency for dipping. My preference is shortening because of its natural flavor.

Peanut Butter Balls

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!
5 from 2 votes
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Prep Time 45 minutes
Chilling Time 1 hour
Course Dessert, Snack
Servings 48 Balls

Ingredients
 

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2 cups peanut butter, chunky or smooth
  • 1 teaspoon vanilla
  • 3 cups Rice Krispies

For Dipping Balls

  • 20 ounces of melting chocolate, either dark chocolate or semi-sweet chocolate. (use chocolate bars, not chocolate chips) **See notes
  • 2 teaspoons shortening or vegetable oil

Toppings:

  • ¼ cup finely chopped salted peanuts
  • Leftover dipping chocolate to drizzle on top

Instructions
 

  • In the bowl of a standing mixer, cream together the softened butter, sugar, peanut butter, and vanilla. Mix well.
  • Add the Rice Krispies and stir together on the lowest setting until completely incorporated. It's okay if some of the Rice Krispies get crushed.
  • Form the peanut butter mixture into 1-inch balls by squeezing the dough to compact it slightly and then rolling it into a ball. Place rolled ball onto a parchment paper or wax paper-lined baking sheet.
  • Once all the balls are rolled, place them in the refrigerator for one hour to allow the balls to chill completely.

Dipping the Peanut Butter Balls:

  • Cut up the chocolate bars into smaller pieces, and add to a microwave-safe bowl or glass measuring cup, along with the shortening or vegetable oil. Microwave on high in 30-second intervals, stirring after each interval. Continue until the chocolate is melted and smooth.
  • Drop the balls one at a time into the chocolate, and using a dipping tool or fork, remove the ball from the chocolate, tapping off the excess chocolate. Place the ball back on the baking sheet and immediately top with chopped nuts. Repeat with the remaining balls.
  • Once all the balls are done, return them to the refrigerator to allow the chocolate to set.
  • If you plan to drizzle leftover dipping chocolate over some or all the balls, allow them to chill for 20-30 minutes in the refrigerator. Give the dipping chocolate a good stir and pour it into a small zip lock bag, press the air out, and seal the bag. Snip off just a tiny bit of the corner and drizzle the chocolate in a back-and-forth motion over each ball. Return the pan to the refrigerator again to allow the chocolate to set.
  • Store in the refrigerator in an airtight container for five to six days. These also freeze well; place in an airtight container and eat within six months.

Notes

**Chocolate:  For best results when dipping the peanut butter balls, use baking chocolate bars found in the baking aisle. Do not use chocolate chips, as they contain stabilizers which prevents them from melting into the correct consistency for a smooth coating when dipping.
My preference for these balls is to use dark chocolate. Not only is dark chocolate better for you, I feel like it gives these peanut butter balls a bit of a more decadent flavor.
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CANDY CANE KISS COOKIES

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.

I love making cookies, especially at Christmas time. I even have some cookies that I only make at Christmas. This is one of them – and that is mainly because it’s the only time of year you can actually buy the Hershey’s Candy Cane Kisses. The combination of the rich, dark chocolate and the peppermint kisses is pure perfection!

These cookies never last long at our house, and I can’t blame the kids this time; I eat my fair share too! The bigger problem is keeping the kids from eating all the candy cane Kisses before I can get the cookies made!

This year, I struggled even to find Hershey’s Candy Cane Kisses. They are popular, and because they only release them at Christmas time, people buy them up quickly. But I was on a mission. It took running around to 4 different stores, but I found them! I grabbed four bags and danced out of the store! Don’t worry – I left a few bags for the next shopper.

One word of warning: these cookies are addicting! And I am not responsible for any overindulging!

Tips and tricks for these cookies:

  • I highly recommend using dark powdered cocoa. It gives these cookies a chocolate richness that is amazing. Regular chocolate cocoa is good but won’t give you the same depth of rich chocolate flavor.
  • One of the challenges with any “Kiss” cookies is the candy melting when you put them on hot cookies. I solve this by refrigerating the Kisses before I make the cookies. Having the Kisses chilled first makes a big difference in how they hold up once you put them on the cookie. So, before I even begin making the cookies, I unwrap the Kisses and place them in the refrigerator. Doing this a few hours ahead of time is even better. And remember to put the Kisses back in the refrigerator in-between batches.
  • Another trick to help your Kisses hold up with the heat is not adding them to your cookies as soon as they come out of the oven. Instead, when you take your cookies out of the oven, allow them to rest for 3-4 minutes on the cookie sheets before adding the Kisses. Then gently press the Kisses into the cookie. If a big crack forms in the cookie, gently press it back together.

Store cookies in an airtight container for up to 5 days.

Candy Cane Kiss Cookies

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.
4.24 from 13 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Course cookies
Servings 3 dozen

Ingredients
 

  • ¾ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 1 ¾ cups flour
  • ½ cup unsweetened special dark cocoa powder
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar, for rolling cookies
  • candy cane Hershey's Kisses, unwrapped and chilled in the refrigerator

Instructions
 

  • Unwrap the Hershey's Kisses and put them in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies). Be sure to return them to the refrigerator in between batches.
  • Preheat oven to 375°F.
  • Prepare your cookie sheets by lining them with parchment paper or silicone baking mats.
  • In a standing mixer, cream together butter and sugars, creaming well.
  • Add egg and vanilla, beat well.
  • Mix flour, powdered cocoa, baking powder, and salt with a whisk.
  • Add the dry ingredients to the wet ingredients, and mix just until combined. Do not over mix.
  • Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
  • Bake in preheated oven for 8-10 minutes.
  • Allow the cookies to rest on your cookie sheet for 3-4 minutes. This allows them to cool slightly before adding the Kisses. Next, place a Hershey's Kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly. If needed, press larger cracks back together gently.
  • Move cookies to a cooling rack to finish cooling.
  • Wait to add more cookie dough to the baking sheet until the baking sheet has cooled. For a quicker method, run the pan under cool water for a few seconds, dry the pan and continue.
  • Store cookies in an airtight container for up to 5 days.

Notes

Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container, and eat within six months.
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CHEWY CHOCOLATE GINGERBREAD COOKIES

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!

**Adapted from Martha Stewart’s Cookies.

These cookies are full of bold holiday flavors: cinnamon, cloves, nutmeg, and ginger – lots of ginger! Not only does this recipe call for ground ginger, but also for freshly grated ginger, which gives these cookies a zing of flavor!

When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived! But I promise you are not breaking any rules if you decide to bake these at other times of the year. I do!

When I made these cookies this week, both my kids were skeptical but gave me an enthusiastic “YUM!” when they tried them. The combination of the sweet, earthy flavor of chocolate and the zing of fresh ginger are what makes these cookies a real winner!

These cookies have a few extra steps than some other “simpler” cookies, but I guarantee the extra work will be worth it in the end! Chilling the dough makes it much easier to work with and prevents the dough from spreading too much when baking.

You’ll notice that this recipe does not have any eggs – that is not a typo! This is the first cookie recipe that I’ve made that didn’t have egg in it – and I was skeptical. But hey, it works! They are soft and chewy, just the way a cookie should be!

Tips and Tricks:

  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the same pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cold water for 20 to 30 seconds (or longer if needed) until cooled. Dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 2 to 3 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a couple of minutes; the heat from the cookie sheet will cause your cookies to flatten out even more! After 2 to 3 minutes, use a spatula and move the cookies to a cooling rack, allowing air to circulate around the cookie to cool them quickly and evenly.

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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HOT COCOA MIX

Rich, decadent hot cocoa is one of life’s simple pleasures! And it’s even better when you make it yourself, with just three simple ingredients.

My kids love hot cocoa! I drink my coffee in the morning; they drink their hot cocoa, everyone’s happy! One thing I struggled with for years, though, was finding a packaged hot cocoa mix that wasn’t loaded with “extra” ingredients – ingredients that I couldn’t even pronounce! When I would come across hot cocoa packets that I felt comfortable giving to my kids, I often found them expensive. Finally, tired of the frustration, I decided to make it myself. So through researching recipes and trial-and-error, voilà! HOMEMADE HOT COCOA MIX! It really isn’t rocket science. It’s incredibly easy to make, and I love that there are no mystery ingredients!

I like to make a batch and store it in a sealable jar. That way, the kids can make their hot cocoa in the morning without having to wait for mom to caffeinate up!

For this Recipe:

This recipe has three ingredients:

  • confectioners’ sugar (powdered sugar)
  • powdered cocoa
  • salt. The salt brings out the chocolate flavor, so don’t omit it!

When making hot cocoa mix, it is important to sift all your ingredients together. Sifting helps to combine everything evenly and remove any lumps. 

Store in an airtight container; it will stay fresh for up to 6 months. But if your kids are anything like mine, it won’t last that long!

To Serve:

  • Stove Top: Mix 1 cup of milk with 2-3 tablespoons (depending on how sweet you like it) of hot cocoa mix in a small saucepan. Heat over medium heat. Bring just to a simmer – but do not boil. Stir constantly, so the milk does not scald. Pour into a mug and top with whipped cream or mini marshmallows.
  • Microwave: Mix 1 cup of milk with 2-3 tablespoons (depending on how sweet you like it) of hot cocoa mix. Heat in the microwave until hot and steaming. Top with whipped cream or mini marshmallows.

**PRO-TIP (from my kids): Add a splash of French Vanilla creamer to the hot cocoa for a truly decadent experience!

Hot Cocoa Mix

Rich, decadent hot cocoa is one of life's simple pleasures! And it's even better when you make it yourself, with just three simple ingredients.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 20 servings (roughly)

Ingredients
 

  • 2 cups confectioners' sugar (powdered sugar)
  • 1 cup unsweetened powdered cocoa, regular or dark
  • 1 teaspoon salt

Instructions
 

  • Sift the confectioners' sugar into a large bowl to remove any clumps. Sift the cocoa powder into the same bowl.
  • Add the salt and mix.
  • Sift the mixture one last time.
  • Store in an airtight container.

To Make a Cup of Hot Cocoa: (Single serving)

  • Stove Top: Mix 1 cup of milk with, depending on how rich and sweet you like it, 2-3 tablespoons of hot cocoa mix in a small saucepan. Heat over medium heat. Bring to a simmer – but do not boil. Stir so the milk does not scald. Pour into a mug and top with whipped cream or mini marshmallows.
  • Microwave: Mix 1 cup of milk with, depending on your sweet preference, 2-3 tablespoons of hot cocoa mix. Heat in the microwave until hot and steaming. Top with whipped cream or mini marshmallows.

Notes

Store in an airtight container for up to 6 months.
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PEANUT BUTTER BLOSSOMS

Peanut butter and chocolate are a match made in heaven! And these cookies bring them together perfectly. These might be your new favorite cookie…whip up a batch today!

I remember my mom making these when I was a kid. I could hardly wait for them to cool enough to eat but still warm enough that the chocolate was soft and gooey. Nothing has changed; I still wait for that first warm chocolaty bite with great anticipation. And now my kids come running into the kitchen, with big smiles asking if they are cooled yet!

These cookies are great with milk chocolate Hershey Kisses, but I ALWAYS make these with dark chocolate Kisses. And trust me, it took these cookies to a whole new level of yumminess!!

These cookies are quite easy to make, and I’ve included a few tips and tricks that I have learned to create the perfect cookie.

The first thing I do is unwrap the chocolates and put them in the refrigerator or the freezer if I am in a hurry. This is so the chocolates are nice and cold and hold their shape when they are put on top of a hot cookie.

You under-bake them slightly, so they don’t crack too much or split when you press the chocolate into them. They will finish baking on the hot cookie sheet after you take them out of the oven.

Cool the baking sheets completely in between batches. This will help you have plump cookies that do not spread too much. If you do not have time to wait for the pan to cool, you can run the baking sheet under cold water for 30 seconds and then dry it. It takes under a minute, and you’re ready to go.

Peanut Butter Blossoms

Peanut butter and chocolate is a match made in heaven! And these cookies bring them together perfectly. These might be your new favorite cookie…whip up a batch today!
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Prep Time 20 minutes
Cook Time 40 minutes
Course cookies
Servings 3 dozen

Ingredients
 

  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ½ tsp salt
  • ½ cup shortening
  • ½ cup peanut butter, creamy
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup granulated sugar, for rolling cookies
  • Hershey kisses, milk chocolate or dark chocolate

Instructions
 

  • Preheat oven to 375°F.
  • Open the Hershey Kisses and put kisses in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies).
  • Mix flour, baking soda, and salt with a whisk and set aside.
  • In a standing mixer, cream together shortening and peanut butter. Gradually add granulated sugar and brown sugar, creaming well.
  • Add egg, milk, and vanilla; beat well.
  • Add the dry ingredients to wet ingredients, mix well.
  • Prepare baking sheets by using a silicone mat or parchment paper.
  • Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
  • Bake for 8 minutes. (Cookies will look a little under-baked).
  • Immediately place a Hershey kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly.
  • Allow cookies to rest on the baking sheet for 5 minutes before moving cookies to a cooling rack.
  • Store cookies in an airtight container for up to 5 days.

Notes

Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container and eat within 6 months.
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