Chocolate Covered Treats

One of the prettiest and easiest treats you can give someone are simply dipped in chocolate.  Who can resist a chocolate covered strawberry or chocolate covered pretzels?  Of course one of my favorites is chocolate covered oreo cookies too!  You can also try marshmallows, nuts, dried fruits, really anything you want.  Just be creative!

All you do is melt some chocolate or white candy coating in a bowl, dip your treats, place them on a wax paper lined cookie sheet, and pop them in the refrigerator so set up.  If you want to make them even fancier, drizzle them with another color of chocolate over the top or put sprinkles or nuts on them while they are still wet.

Here's some pretzels and strawberries my sister did a few days ago.

Peanut Butter Cups

This is a great, no-bake recipe that everyone loves!  I couldn't find my candy molds for them this time so I just used a mini-muffin pan instead but i was out of liners for that too...maybe I should have made sure I had everything I needed :o) 

Peanut Butter Cups:

Ingredients:
1 cup peanut butter
1/2 cup powdered sugar
2 tbsp butter, softened
1 package milk chocolate chips

Directions:
In a small bowl, mix peanut butter, sugar, and butter until well blended.
In a separate microwave-safe bowl, cook the chocolate chips on high for 30 seconds at a time; stirring after each time; until melted and smooth.
Line a mini-muffin pan with paper liners or you can use a candy mold.  Cover the bottom and half-way up the sides with chocolate.  Add a spoonful of peanut butter mixture.  Cover with remaining chocolate and refrigerate until set.  If you want them to look really pretty, make sure the top is smooth and flat.  Enjoy!

See they look better when you use a liner and smooth them out, but they taste the same either way!

Chocolate Caramel Shortbread

Here is a very tasty treat!  The shortbread melts in your mouth and balances out the sweetness of the caramel and chocolate perfectly.  You can add any type of nuts you want to on top, or you could even add some chopped nuts to the caramel mixture too.  I used hazelnuts on some, pecans on some, and almonds on some.   Yum!


Chocolate Caramel Shortbread:

Ingredients:
3/4 cup butter, softened
3/4 powdered sugar
2 tbsp evaporated milk
1 tsp vanilla
2 cups flour
1/4 tsp salt
FILLING:
28 caramels, unwrapped
6 tbsp evaporated milk
2 tbsp butter
1/2 cup powdered sugar
ICING:
1 cup semisweet chocolate chips
3 tbsp evaporated milk
2 tbsp butter
1/2 cup powdered sugar
1/2 tsp vanilla
Nuts of your choice, whole, chopped, or sliced, whatever you prefer!

Directions:
1.  In a large bowl cream butter and powdered sugar until light and fluffy.  Beat in milk and vanilla.  Gradually add flour and salt.  Cover and refrigerate for 1 hour.
2.  On a lightly floured surface, roll the dough to 1/4 inch thickness.  Cut into 1 x 2 inch strips.  Place 1-inch apart on baking sheets.
3.  Bake at 325 degrees for 13-15 minutes or until lightly browned.  Remove to wire racks to cool.
4.  For the filling, combine caramels and milk in a large saucepan.  Cook and stir over medium-low heat until caramels are melted and smooth.  Remove from the heat and stir in the butter and sugar.  Cool for 5 minutes.  Spread 1 tsp over each cookie.
5.  For icing, melt the chocolate chips and milk in the microwave for 1 minute.  Stir until smooth.  Stir in the butter, vanilla, and sugar.  Cool for 5 minutes.  Spread 1 tsp icing on each cookie.  Top each cookie with nuts of your choice.  Let stand until set. 

Rice Krispie Treats

Rice Krispie Treats are my hubby's favorite dessert EVER!  I'm not sure what the huge appeal is, but they are definitely a favorite at my house.  He has been begging me to make some for a few weeks, so here they are.  We decided to dye the marshmallow green to make them more festive for Christmas!

Rice Krispie Treats:

Ingredients:
1/4 cup butter
1 bag (10 oz.) marshmallows (about 40 large or 4 cups miniature)
6 cups rice krispies

Directions:
In a large pot melt the butter over low-medium heat.  Add marshmallows and heat, stirring frequently, until melted.  Remove from heat and quickly stir in the rice krispies until evenly coated.  Pour into greased 9x13 inch pan and let cool.  Enjoy :o)

I prefer my rice krispie treats to be soft and chewy so I usually add either extra marshmallow or a little less cereal and I never press it down into the pan.  I just dump it in and gently spread it out with a wooden spoon sprayed with cooking spray. 

White Chocolate Raspberry Cheesecake

This is one of the best cheesecake recipes I have ever tried.  If you love cheesecake, you HAVE to try this recipe!  Some tips to remember when making cheesecake:
1.  Don't over mix!  If you beat the eggs too much your cheesecake will crack so be careful how much you mix it after you add the eggs!
2.  Make sure your cream cheese and eggs are at room-temperature before you start.
3.  Spray the bottom and SIDES of your springform pan with cooking spray before you start.  If your cheesecake sticks to the side of the pan when it cools it will crack because it shrinks as it cools.  You can run a sharp knife along the edge when you take it out of the oven to help prevent this as well.
4.  Cook your cheesecake in a water bath.  Wrap your springform pan in a couple layers of foil before you put it in the oven.  Place it in a large roasting pan and fill the pan about 1-2 inches with near-boiling water.  This will create moist heat in the oven so your cheesecake is much less likely to crack.  When it's done take the cheesecake out of the water to cool.
5.  And last, don't overcook your cheesecake or it will be dry and crack.  When it's done it won't look done.  If you gently shake it the middle 1-2 inches will still be a little wobbly, but not soupy.  It will continue to cook after you take it out.  Good luck!


White Chocolate Raspberry Cheesecake:

Ingredients:

1 cup chocolate cookie crumbs or graham cracker crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1/2 cup seedless raspberry jam
2 tsp water
2 cups white chocolate chips
1/2 cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. 
2. Mix jam and water in a microwave-safe cup or bowl.  Microwave for 30 seconds and stir.  This will make it easier to swirl in the cheesecake batter.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth. 
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. 
5. Pour half of batter over crust. Spoon half of the raspberry  over batter. Pour remaining cheesecake batter into pan, and spoon remaining raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. 

Sour Cream Cookies

These are an old family recipe and one of my dad's favorites!  They're soft and chewy and not too sweet.  Yum!

Sour Cream Cookies:

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
5-3/4 cups flour
cinnamon sugar

Directions:
Cream butter and sugar.  Add eggs, sour cream, and vanilla and mix well.  Add dry ingredients and mix until well blended.  Refrigerate dough for at least 2 hours.  Preheat oven to 350 degrees.  Roll dough into balls and place on cookie sheet, 2 inches apart.  Bake for 10-12 minutes or until barely showing any golden color.  Immediately sprinkle with cinnamon sugar.

Cream Cheese Filled Cupcakes

Here's another chocolate treat for all those chocaholics!  Simple and delicious!  I frosted these with a rich chocolate frosting but if you don't want death by chocolate then frost them with cream cheese frosting.  Both are delicious!

Cream Cheese Filled Cupcakes:

Ingredients:

 1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 cup semisweet miniature chocolate chips
1 box chocolate cake mix (I used chocolate fudge)

Directions:

1. Preheat the oven to 350 degrees.  Prepare chocolate cake mix according to package directions in a large bowl. 
2. In separate bowl cream together cream cheese and sugar until smooth and fluffy. Beat in the egg until well blended; stir in miniature chocolate chips.
3. Line cupcake tins with cupcake papers. Fill 1/4 full with chocolate cake batter. Add 1 tablespoon cream cheese mixture to the center, and top with more cake batter so they are about 2/3 full.
4. Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

 PS:  Here are the cupcakes I made for my girls' dance recital :o)

10 Minute Peanut Brittle

Do you ever have to throw a treat together in just a few minutes but you want it to look like you slaved over the hot stove all day?  Try this peanut brittle recipe that is done in the microwave.  No stirring for what seems like eternity and no candy thermometer!  Could it get any easier than that?  Now, keep in mind that these times work perfectly for my 1000-watt microwave but they might need a little tweaking for your microwave so you'll want to do a practice run before you make it for anyone.

10 Minute Peanut Brittle:

Ingredients:
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1 tsp vanilla
1 tbsp butter
1 tsp baking soda

Directions:
In a large, microwave-safe glass bowl, combine the sugar and corn syrup.  Microwave on high for 4 minutes.  Stir in the peanuts and microwave another 3-1/2 minutes.  Stir in the butter and vanilla and microwave for an additional 2 minutes.  Remove from microwave and stir in the baking soda.  Spread out onto baking sheet and let cool.  When it is completely cool break it into smaller pieces and serve. 

Chocolate-Dipped Peppermint Cookies

Here is another delightful holiday treat.  These look amazing and they are simple to make, which makes them perfect for this time of year.  If you like peppermint, give these a try!

Chocolate-Dipped Peppermint Cookies:

Ingredients:
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp peppermint extract
2 3/4 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 cup crushed peppermint candies or peppermint baking chips
1 package chocolate chips (semi-sweet or milk chocolate)

Directions:
Cream butter and sugars.  Add eggs, vanilla, and peppermint.  Combine the dry ingredients and gradually add to the creamed mixture.  Stir in crushed candies.  Drop by small cookie scoop onto ungreased cookie sheets.  Bake at 375 degrees for 8 minutes until edges begin to brown.  Cool on wire racks.

Pour chocolate chips into microwave-safe bowl.  Microwave on high for 1 minute and stir.  Microwave in 30 second intervals, stirring after each 30 seconds until melted and smooth.  Dip half of each cookie into chocolate and place on wax-paper lined cookie sheets.  Sprinkle with additional crushed candies and let set.

Hazelnut Brownie Cookies!!

I think I just went to chocolate heaven!  These cookies are so chocolatey and chewy and the hazelnut chocolate ganache is the perfect topping!  SO GOOD!!!

Hazelnut Brownie Cookies

COOKIES
Ingredients:
3/4 cup butter
1 cup packed brown sugar
1/2 cup sugar
2 tbsp water
2 cups semi-sweet chocolate chips
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
Chocolate-Hazelnut ganache (recipe below)
1 cup toasted hazelnuts (bake at 350 degrees for about 5-7 minutes, stirring occasionally)

Directions:
In a large glass bowl combine butter, sugars, and water.  Microwave on high for 1 minute; stir.  Microwave for another minute and mix well.  Add chocolate chips and microwave for 1 more minute.  Stir until chocolate chips are completely melted and mixed in.  Let stand for about 10 minutes to cool slightly.
With electric hand mixer or by hand, beat in eggs and vanilla until combined.  Add dry ingredients a little at a time, beating until well blended.  Chill dough in refrigerator for about 1 hour.
Preheat oven to 350 degrees.  Roll dough into balls (or use small cookie scooper) and place on ungreased cookie sheet about 2 inches apart.  Bake 8-10 minutes or until edges are firm.  Remove to wire racks to cool before icing.  Ice with chocolate-hazelnut ganache and sprinkle with toasted hazelnuts, or you could make cookie sandwiches with a ganache center and roll them in toasted hazelnuts.  Either way is delicious!


CHOCOLATE HAZELNUT GANACHE

Ingredients:
12 oz. good quality semi-sweet chocolate
1 13 oz. jar Nutella
1 1/2 c sour cream, room temperature
1tbsp vanilla


Directions:
Fill a sauce pot with a couple inches of water and bring to a simmer over low heat.  Finely chop the chocolate and put in a heat-safe bowl over the sauce pan.  Stir the chocolate until melted.  (Or you could microwave the chocolate for 1 minute at a time on 50% power, stirring after each minute until melted but be careful not to over cook!)
When the chocolate is melted , take it off the heat and whisk in the Nutella until smooth.  Stir in the sour cream and vanilla, mix until smooth and glossy.  (If the sour cream is too cold it won't mix smooth because it gets too cold too fast so just put the whole thing in the microwave for 30 seconds and then it will mix nice and smooth.)  You can use it immediately as a cake glaze or chill for 30 minutes to make it a more spreadable consistency.  Chill for 4-24 hours to use as truffle centers. 
For the cookies I chilled the ganache for 30-45 minutes.

Oven Roasted Red Potatoes and Simple Baked Chicken

Want a good dinner to cook on a cold winter day?  Try baked chicken and roasted red potatoes.  YUM!  Incredibly simple too!

Oven Roasted Red Potatoes

Ingredients:
2 lbs washed small red potatoes
1/4 c melted butter
1/4 c olive oil
1 tsp minced garlic
1 tsp dried minced onion
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp basil
1/2 tsp chives
1/2 tsp thyme

Directions:
Peel a strip around the middle of each potato.  Place in a 9x13 baking dish.  Combine butter, oil, and spices.  Drizzle over potatoes.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove foil, turn potatoes, and bake for an additional 30 min or until soft.

Simple Baked Chicken

Ingredients:
2 lbs boneless, skinless, chicken breasts
1 c Italian flavored bread crumbs
2 eggs
1 tbsp milk
2 tbsp butter, melted

Directions:
Line a 9x13 pan with foil.  Mix eggs and milk until well blended.  Dip chicken breasts in egg mixture, then in the bread crumbs, coating completely.  Place in baking pan.  When all the chicken breasts are coated and in the pan, drizzle them with the melted butter.  Bake at 350 degrees for 30-40 minutes or until no longer pink in the center.  It may take longer or shorter depending on how thick your chicken is.




**Try sprinkling a little Parmesan cheese on the potatoes and/or the chicken.  Feel free to adjust the spices to suit your family's tastes!**