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Sweet Things

Culinary Tales/ Sweet Things

Mint Chocolate Chip Brownies

Mint and chocolate pair perfectly together. These brownies are a classic flavor combination taken to the next level. They’re chocolatey & fudgy, with a delicate mint frosting!

These are so good that this batch won’t last long! If you do have any leftovers though, place them in the freezer for an extra tasty treat!

Mint Frosting

You can go ahead and make the frosting first or you can make it while the brownies are baking. To make the frosting you’ll need:

  • Vanilla Frosting
  • Butter
  • Salt
  • Peppermint Extract
  • Green Food Coloring

In a large bowl combine frosting, butter, salt, and peppermint extract. Mix well. Next, add the green food coloring. Just two drops at a time, until you reach the desired shade of green. It took me about 5 drops.

Cover the frosting and place it in the fridge to thicken up.

Mint Chocolate Chip Brownies

To make the brownies:

Pre heat oven to 350 degrees.

Spray an 11×7 inch Pyrex dish evenly with non-stick cooking spray.

In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks. Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally.

Remove from microwave. Gradually add unsweetened cocoa powder. Stirring as you go.

Next, add the light brown sugar and the all purpose flour. Mix well.

Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.

Fold in ½ cup of mini chocolate chips. Pour brownie batter into greased dish. Place in oven for about 25 minutes, turning dish around halfway through cooking time (To ensure it cooks evenly.).

Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.

Allow brownies to cool fully before frosting.

Once cool, spread brownies evenly with frosting and top with the remaining mini chocolate chips!

Tips: You can also line the bottom of the dish with parchment paper instead of spraying with cooking spray, this will help brownies to be removed more easily.

Sometimes that crisp, chewy edge is perfect with the soft, fudgey center but, if you feel  the edges are getting too brown, too quickly you can always cover it loosely with foil.

Notes: Brownies can be kept in the fridge for about a week or frozen for up to 3 months.

Mint Chocolate Chip Brownies

Print Recipe
Serves: 12-16 Cooking Time: 25-30 minutes

Ingredients

  • 1/2 Cup bittersweet choc chunks
  • ½ Cup Unsweetened Cocoa Powder
  • 8 Tbsp Butter (softened)
  • 1 1/2 Cups light brown sugar
  • 3 Large Eggs
  • 1 Tbsp vanilla extract
  • 3/4 Cup All Purpose Flour
  • 1/2 Tsp Salt
  • 1 Cup Mini Chocolate Chips
  • 1 Tbsp Peppermint Extract
  • Frosting:
  • 2 16 oz containers of Vanilla Frosting
  • 2 Tbsp Butter (softened)
  • Pinch of Salt
  • 1-2 Tbsp Peppermint Extract
  • 5 Drops of Green Food Coloring

Instructions

1

Pre heat oven to 350 degrees.

2

Spray an 11x7 inch Pyrex dish evenly with non-stick cooking spray.

3

In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks.

4

Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally.

5

Remove from microwave.

6

Gradually add unsweetened cocoa powder. Stirring as you go.

7

Next, add the light brown sugar and the all purpose flour. Mix well.

8

Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.

9

Fold in ½ cup of mini chocolate chips.

10

Pour brownie batter into greased dish.

11

Place in oven for about 25 minutes, turning dish around halfway through cooking time (To ensure it cooks evenly.).

12

Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.

13

Allow brownies to cool fully before frosting.

14

Once cool, spread brownies evenly with frosting and top with the remaining mini chocolate chips! You can make the frosting ahead of time or while the brownies are baking.

15

To make the frosting:

16

In a large bowl combine 32 oz of frosting (or 2 16 oz pre made containers), 2 tbsp softened butter, a pinch of salt, and 1-2 tbsp peppermint extract.

17

Mix well.

18

Next, add the green food coloring - 2 drops at a time until you have reached the desired color of green. This took about 5 drops total. Place frosting in fridge to thicken up.

March 29, 2021
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Culinary Tales/ Sweet Things

No-Bake Red Velvet Cheesecake Truffles

With Valentine’s Day around the corner whipping up these easy and delicious No-Bake Red Velvet Cheesecake Truffles is a must! Besides Valentine’s they are also perfect for an array of holidays or even if you just want a quick way to satisfy your sweet tooth.

No-Bake Red Velvet Cheesecake Truffles

They’re made with cream cheese, cocoa powder, red food coloring, vanilla extract, brown sugar, melting chocolate, and sprinkles!

Start by letting the cream cheese soften by placing it on the counter at room temp for about 30 minutes before hand.

Place your softened cream cheese, cocoa powder, brown sugar, red food coloring, and vanilla in a large bowl.

Using a hand mixer , mix until well blended. Place your cream cheese mixture in the freezer for about 30 minutes to an hour. You want it to be a thick enough consistency to hold form.

Line a small baking tray with parchment paper. Remove your cream cheese mixture from the freezer. Scoop the mixture into small balls one by one placing them a few inches apart on the tray.

Once you’ve filled your try place it in the freezer for another 30 minutes. This is to make sure they’re really solid before dipping and to give us time to get our chocolate melted. The melting chocolate is very temperamental and cools quickly so, be sure to have everything ready to dip before heating it up.

To melt the chocolate follow the directions on your package. I placed mine in a pot on the stove on low heat. Stirring it. At one point it started to thicken a little too much so I added a smidge of butter to loosen it up.

Dip each ball in the chocolate using a fork. Then place it on the parchment paper and quickly add sprinkles. Remember the chocolate hardens quickly!

Once you’ve finished dipping and decorating, they’re ready to enjoy. If you’re not serving them right away be sure to keep them refrigerated!

No-Bake Red Velvet Cheesecake Truffles

Print Recipe
Serves: 16-18

Ingredients

  • 2 Blocks Cream Cheese (softened)
  • 1/4 Cup Brown Sugar
  • 1 1/2 Tbsp Vanilla Extract
  • 1/2 Cup Unsweetened Cocoa Powder
  • 3-4 Drops Red Food Coloring
  • Package Melting Chocolate
  • Heart Sprinkles

Instructions

1

Place your softened cream cheese, cocoa powder, brown sugar, red food coloring, and vanilla in a large bowl.

2

Using a hand mixer , mix until well blended.

3

Place your cream cheese mixture in the freezer for about 30 minutes to an hour.

4

Line a small baking tray with parchment paper. Remove your cream cheese mixture from the freezer.

5

Scoop the mixture into small balls one by one placing them a few inches apart on the tray.

6

Once you've filled your try place it in the freezer for another 30 minutes.

7

To melt the chocolate follow the directions on your package. Once chocolate is melted use a fork to dip them - one at a time.

8

Placing each on the parchment paper, quickly add sprinkles.

January 24, 2021
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Culinary Tales/ Sweet Things

Pumpkin Spice Sheet Pan Pancakes

Want to make your life a little easier? Three words : Sheet Pan Pancakes. If you haven’t tried these yet, they’re a must! They really simplify the pancake making process and they are so tasty! Pumpkin Spice Sheet Pan Pancakes make a simple fall weekend even better!

Someone pouring syrup over a stack of Sheet Pan Pancakes.

Pumpkin Spice Sheet Pancakes

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs. In a separate bowl mix the dry ingredients – flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Combine your two bowls, mixing them together really well.

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan. Top with white chocolate chips.

Place in the oven and bake for about twenty minutes. Once they are fully cooked remove them from the oven.

Someone lifting the pancakes out of pan with spatula.

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stack of pumpkin spice sheet pan pancakes with butter.

Pumpkin Spice Sheet Pan Pancakes

Print Recipe
Serves: 6-8 Cooking Time: 25-30 minutes

Ingredients

  • 6 Tbsp Butter
  • 3/4 Tsp Salt
  • 5 Tsp Baking Powder
  • 1/4 Cup Brown Sugar
  • 3/4 Tsp Pumpkin Pie Spice
  • 1 Tsp Vanilla Extract
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 2 1/2 Cups of Buttermilk

Instructions

1

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs.

2

In a separate bowl mix the dry ingredients - flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.

3

Combine your two bowls, mixing them together really well.

4

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan.

5

Top with white chocolate chips.

6

Place in the oven and bake for about twenty minutes.

7

Once they are fully cooked remove them from the oven.

8

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stacked pancakes with syrup being poured on them, Sheet pan of pancakes in background.

A stack of pumpkin pancakes with a glass of milk.
November 11, 2020
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Culinary Tales/ Sweet Things

Espresso Chocolate Chip Mini Muffins

ALL about coffee in the morning over here! In fact, I’m definitely one of those people that just feels like I’m not awake yet, until after that first cup! To celebrate National Coffee Day I’m making these fabulous little Espresso Chocolate Chip Mini Muffins. Not only do they have coffee in them but, they will also pair perfectly with your morning cup!

They have a dark chocolate base with Espresso Chocolate Chips that have a subtle but, delicious coffee flavor! The chocolate chips are made with real coffee too.

These also freeze perfectly! Which I love, because that means I can pull one out whenever I want!

Espresso Chocolate Chip Mini Muffins

To make these yummy mocha-licious muffins, you’ll need: flour, salt, baking powder, unsweetened cocoa powder, vanilla extract, coffee, espresso chocolate chips, brown sugar, butter, sugar, eggs, & milk.

Preheat your oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray. Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl. Now in a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together.

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

Place pan in oven. Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly! When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready! Allow them to cool and remove from pan!

Any muffins not eaten within a few days can be kept frozen for 2-3 weeks! Amazing alone and the perfect coffee companion!

Espresso Chocolate Chip Muffins

Print Recipe
Serves: 24 Cooking Time: 30 minutes total

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 6 Tbsp Granulated Sugar
  • 6 Tbsp Brown Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Tsp Baking Soda
  • 1/2 Cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk
  • 1/2 Cup of Butter (melted)
  • 2 Eggs
  • 1/2 Cup Coffee (Brewed & Cooled)
  • 1 Cup Espresso Chocolate Chips (I used Nestle Tollhouse)

Instructions

1

Preheat your oven to 375 degrees.

2

Place mini muffin liners in a 24 cup mini muffin pan. Set aside.

3

Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.

4

In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)

5

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

6

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

7

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

8

Place the pan in the oven.

9

Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!

10

When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!

11

Allow them to cool and remove from pan!

12

Enjoy!

Looking for more muffin recipes? Check out these Pumpkin Chocolate Chip Muffins !

September 29, 2020
0
Culinary Tales/ Sweet Things

Black Forest Cupcakes

Black Forest Cake is a sweet combination of Chocolate and Cherry, a classic cake choice. Making it in a handheld cupcake form only seems right! These moist, chocolate cupcakes are topped with a creamy, cherry frosting and filled with the sweet cherry cream! Read on for the full recipe to make these Black Forest Cupcakes!

Black Forest Cupcakes

Start by preheating the oven to 350 degrees. Place cupcake liners in a pan.

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt. Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

Fill the cupcake liners leaving about an inch from the top.

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

Let them cool completely.

Once they’re cool you can use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

To prepare the frosting you’ll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it’s thoroughly mixed you can spoon some into the middle of the cupcke.

This frosting is so yummy, try not to eat it all before you get it on the cupcakes! Use the rest to cover the top!

This frosting is a little thin, but it really does stick to the top (kind of like the frosting on hostess cupcakes). It’s perfect because it pairs so well with the chocolate!

Finally, Garnish them with a cherry. Refrigerate for about twenty minutes before serving!

Black Forest Cupcakes

Print Recipe
Serves: 24

Ingredients

  • Cupcakes
  • 1/2 Cup Butter (softened)
  • 3 Eggs
  • Buttermilk
  • 1 Tbsp Vanilla Extract
  • 1 Cup Flour
  • 1 Cup Sugar
  • 1 Tsp Cinnamon
  • 6 Tbsp Unsweetened Cocoa
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Frosting
  • 1 Cup of Cherries (Frozen or Fresh pitted)
  • 1 Tub Cool Whip
  • 4 Tbsp Brown Sugar

Instructions

1

Preheat oven to 350 degrees. Line cupcake pans with cupcake liners!

2

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt.

3

Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

4

Fill the cupcake liners leaving about an inch from the top.

5

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

6

Let them cool completely.

7

Once they're cool use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

8

Prepare the frosting you'll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it's thoroughly mixed you can spoon some into the middle of the cupcake.

9

Then cover the top and garnish them with a cherry.

10

Refrigerate for twenty minutes or more!

August 31, 2020
0
Culinary Tales/ Sweet Things

Cherry Cheesecake Sugar Cookie Bars

These sweet bars are the best of both worlds! Sugar Cookie meets Cherry Cheesecake. Cherry Cheesecake Sugar Cookie Bars are easy to make and oh so yummy! These don’t last long in our house, and Christmas or Thanksgiving watch out, these desserts are the first to go.

Cherry Cheesecake Sugar Cookie Bars

I’ll be using prepared sugar cookie dough, neufchatel cheese (Which is basically the same as cream cheese, it just has less fat. You can use either.), sugar, cherry pie filling, eggs, vanilla extract, and lemon juice.

Preheat the oven to 350 degrees. Line a a 9×13 baking dish with parchment paper. Spray with non stick spray.

In a bowl mix the sugar, sour cream, eggs, vanilla, lemon juice, and neufchatel cheese. Set aside.

  • Add Cream Cheese to the bowl!
  • Add the Vanilla Extract & the Lemon Juice!
  • Add the sugar & the sour cream!
  • Add the eggs!
  • Blend, blend, blend!

After that take your cookie dough out of the fridge and spread it out evenly on the bottom of your lined pan.

Then, add the cream cheese mixture on top.

Finally, place the pan in the oven and bake for about 35 minutes. You can tell the bars are done when it starts to brown on top and after you place a toothpick in the middle and it comes out clean!

Let the bars cool completely. Cut them into squares and add the cherry topping.

They taste best eaten within a day or two but, they can easily be frozen for a few weeks as well!

Cherry Cheesecake Sugar Cookie Bars

Print Recipe
Serves: 12 Cooking Time: 45 minutes

Ingredients

  • Sugar Cookie Dough
  • 16 oz. Cream Cheese
  • 1 Can Cherry Pie Filling
  • 1/2 Cup Sugar
  • 1 Tbsp Vanilla Extract
  • 1/4 Tsp Sour Cream
  • 2 Tsp Lemon Juice
  • 3 Eggs

Instructions

1

Preheat the oven to 350 degrees.

2

Line a 9x13 Pyrex Dish with parchment paper.

3

Spray with non stick spray.

4

In a bowl mix the sugar, egg, vanilla, lemon juice, sour cream, and cream cheese. Set aside.

5

Take your cookie dough out of the fridge and spread it out evenly on the bottom of your lined pan.

6

Add the cream cheese mixture on top. Place the pan in the oven and bake for about 35 minutes.

7

Turn the pan around halfway through.

8

Place a toothpick in the middle and when it comes out clean they are ready!

9

Let the bars cool completely. Add the cherry topping.

10

Cut into squares!

July 24, 2020
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