Christmas Chocolate Fudge

Sweet and silky smooth chocolate fudge with crunchy pistachios and slightly tart raspberries! Incredibly easy to prepare with very few ingredients. It’s a great addition to your homemade holiday treats!

Oh my gosh folks… these are incredibly delicious!

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With all the hustle and bustle of holiday shopping, parties, cookie swaps and gift giving, we can use a few simple yet delicious recipes that we can proudly share with friends and family! This is one such recipe! Insert the fudge into clear treat bags, tie with a pretty ribbon for adorable homemade treats!

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With just two main ingredients- sweetened condensed milk and chocolate chips, this fudge takes less than 5 minutes to cook. Pour into a pan and let firm up in the refrigerator. How easy is that? So, let me get to the process right away….

—Melt sweetened condensed milk and chocolate chips in a non-stick saucepan, until melted

—stir in vanilla

—pour into greased pan, sprinkle chopped pistachios and freeze dried raspberries (press lightly) and chill

—cut into wedges and enjoy!

I used Trader Joe’s Freeze dried raspberries

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Christmas Chocolate Fudge

Ingredients:

1 x 14-ounce can sweetened condensed milk

2 cups semi-sweet chocolate chips

1 teaspoon vanilla extract

3 tablespoons raw pistachios, chopped

1/4 cup freeze dried raspberries

12 popsicle sticks (optional)

Preparation:

Line a 9-inch springform pan with aluminum foil and grease with non-stick cooking spray and set aside.

Combine sweetened condensed milk and chocolate chips in a medium non-stick saucepan.

Place over low heat and stir for 2-4 minutes, until all the chcolate is melted and the mixture becomes smooth. Take pan off heat and stir in vanilla.

Pour mixture into the prepared pan and spread evenly. Sprinkle chopped pistachios and freeze dried raspberries and gently press with the palm of your hands for the nuts and raspberries to adhere well. Place pan in the refrigerator for at least 3 hours or until firm.

Remove fudge from pan, remove foil and cut into 12 wedges. If desired, inserted one popsicle stick into each wedge.

Store fudge in the refrigerator.

makes 12 wedges

 

 

 

 

 

 

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

A delicious addition to your holiday cookie swap!

 

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Buttery, melt in your mouth shortbread cookies made with cashews and cardamom and then rolled in pistachio-confectioners sugar.

Snow ball cookies are an old fashion Christmas favorite, traditionally made with pecans and coated in confectioners sugar which makes it look like cookie balls covered in snow. My twist to this favorite cookie is cashews&cardamoms instead of pecans&vanilla. Then pistachios are ground with confectioners sugar to add yummy twist!

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The cookie comes together very easy in a food processor—

—grind pistachios and confectioners sugar, keep aside

—grind cashews, flour, cardamom, keep aside

—cream butter and confectioners sugar, mix in the ground cashew-flour-cardamom. Make balls, chill and then bake.

—roll the cookie balls in pistachio sugar

—Eat or share with friends:)

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Interested in more cookies for the holidays? Sweet potato-Almond Gluten Free Chocolate Chip CookiesCarrot-Beet-Oatmeal CookiesSalted Chocolate Chunk Cookie Sandwiches with Nutella CreamWhole-Wheat Walnut Shortbread Cookies,

Cashew & Cardamom Snowball Cookies dusted with Pistachio Sugar

Ingredients:

1/4 cup raw pistachios

1 cup confectioners sugar, divided

1/2 cup raw cashews

1 cup all purpose flour

8 cardamoms

1/2 teaspoon salt

1 stick unsalted butter, room temperature

Preperation:

Line a baking sheet with parchment paper and set aside.

Combine pistachios and 1/2 cup confectioners sugar in a food processor, process for about 4 minutes until it is very finely ground. Transfer to a bowl and set aside.

Combine cashews, all purpose flour, cardamoms and salt into the same food processor, process for about 5 minutes until very finely ground. Transfer to a seperate bowl and set aside.

Combine remaining 1/2 cup confectioners sugar and butter into the same food processor and process for about 1 minute, until it looks creamy. Add the ground cashew and flour mixture into the food processor (along with the creamed butter) and pulse about 15 times, until it forms a soft dough.

Pinch about 1 tablespoon measure dough, gently shape into a ball and place on the prepared baking sheet, spacing about an inch apart.

Place baking sheet in the refrigerator and chill for at least 1 hour or up to a day.

Preheat oven to 325 degrees.  Bake the cookies for about 30 minutes, until deep golden on the bottom.

Place the baking sheet on a wire rack to cool. When the cookies are warm, roll them around the ground pistachio sugar, until evenly coated on all sides. Place cookies on a platter to cool completely. If desired, the cookies can coated with sugar the second time.

Makes about 22 cookies

 

 

Cocoa glazed Nutella-Sweet Potato Rolls

Not your everyday cinnamon rolls! A soft, sweet potato dough filled with Nutella and chocolate and glazed with a cinnamon-cocoa glaze.

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Messy and not-too-sweet rolls that is finger licking good, literally!

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First things first, make sweet potato puree. Wash 2 medium sweet potatoes, prick with a fork and place on a baking sheet (line it with foil or parchment for easy clean up). Bake in a preheated 400 degree oven for 45 minutes to one hour or until soft to touch. Place pan on a wire rack and cool completely. Peel skin off and mash sweet potato with a potato masher until smooth. Measure 1 cup for the recipe.

The dough is a basic enriched bread dough with the addition sweet potatoes. A stand up mixer is essential! Combine all ingredients in the bowl of the stand mixer and knead for few minutes. Let rise, roll into a rectangle, spread Nutella and chocolate chips, roll, slice and let rise again. Bake at 350 degrees until golden brown. Cool completely.

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Whisk all glaze ingredients together and drizzle over rolls.

Notes:

-Sweet potato puree can be made up to 2 days ahead and stored in the refrigerator. Bring puree  to room temperature before proceeding with the recipe.

-First add about 1/2 cup + 3 tablepoons milk and then 1-2 tablepoons more if the dough does not look soft.

-Consistency of the glaze can be adjusted to desired thickness. Add more milk for a thinner glaze and more sugar and cocoa powder for a thicker one.

Serve rolls with plenty of napkins.

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Cocoa glazed Nutella-Sweet Potato Rolls

Ingredients:

Sweet potato dough

3 1/4 cups all purpose flour

2 tablepoons sugar

3 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

4 tablepoons unsalted butter, room temperature

3 /4 cup lukewarm milk, approximately

1 cup sweet potato puree

1/2 cup Nutella

1/2 cup semi sweet chocolate chips

Cocoa glaze

1 cup confectioners sugar

1/4 cup dutch process cocoa powder

1 teaspoon ground cinnamon

3-4 tablespoons milk

Preperation:

To make sweet potato dough,

Combine first 5 ingredients in the bowl of your stand mixer and whisk together.

Add butter, milk and sweet potato and knead with the dough hook for 3-5 minutes.

Shape dough into a ball and place in a large greased bowl, cover bowl with a clean kitchen towel and let dough rise for 1 1/2 hours or until double in size.

Grease a 9 x 13 inch rectangular baking pan with non stick cooking spray and set aside.

Transfer dough on the kitchen counter, roll gently into a 15 x 12 inch rectangle, spread Nutella evenly and sprinkle chocolate chips on top.

Roll tightly into a jelly roll, cut into 12 equal slices and place cut side up in the prepared pan, spacing evenly.

Cover pan with a kitchen towel and rise for 30 minutes.

Preheat oven to 350 degrees and bake rolls for 45 minutes until golden brown.

Place pan on a wire rack to cool completely.

To make cocoa glaze,

Whisk together all ingredients in a medium bowl, until smooth. Adjust milk to get desire thickness.

Drizzle glaze on top of the rolls and enjoy.

Makes 12 rolls

 

Bleeding Candle Cookies

Spooky dark chocolate shortbread cookie candles with bloody vanilla icing dripping down!!

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Happy Halloween everyone! Or is it too early? Not too early to think of Halloween goodies!

These cookies might look complicated but not as hard as might think! The dough comes together with just one bowl and a wooden spatula. Stir butter, confectioners sugar and vanilla extract in a bowl. Add flour and cocoa powder, stir thoroughly. You can switch to your trusty hands for the final mixing. Mix enough to get a ball. Pinch 2 tablespoons measure balls and roll them into 3-inch logs. Don’t worry if they have a few cracks. It gives a rustic look to the candles. They are in a graveyard after all! I sliced off the ends of the log, because candles have neatly cut ends. Insert a sliced almond on one of the end, to make the flame. Place prepared cookies on a baking sheet and refrigerate until hard, for several hours. Bake and cool completely.

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To make icing, stir together all ingredients. Two things that you want to give importance is the thickness of the icing and the color.

For thickness, we want the icing to drip down slightly but not all the way, to give the melted candle look. To test consistency, drizzle few drops on a small plate and turn the plate upright to test. Add water (just a few drops at a time) to make it thinner or more confectioners sugar to make it thicker.

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For color, I used Wilton red food gel color. Keep stirring enough gel until you have what you are looking for. I added a drop of brown to give more blood like color, instead of just red.

Transfer icing to a ziplock bag, seal and snip off one end to make a small hole. Hold one cookie with your hand and drizzle icing around the almond slice, allowing excess to drip down, to create the melted candle look. Place cookie upright to dry. Continue with remaining cookies.

To make a bed for the cookies to stand upright, fill a cake pan or any other pan with dry beans / coffee beans / dry rice and insert each cookie. Let dry completely until icing hardens.

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Ingredients:

Chocolate Cookies

1 stick unsalted butter, room temperature

1/2 cup + 2 tablespoons confectioners sugar

1 teaspoon vanilla extract

1 cup + 2 tablespoons all purpose flour

1/4 cup + 3 tablespoons dutch process cocoa powder

18 sliced almonds

Icing 

1 cup confectioners sugar

4 teaspoons water

1/2 teaspoon vanilla extract

red food color, as required

1-2 drops brown color (optional)

Preperation:

Chocolate cookies

Line a baking sheet with parchment paper and set aside.

Combine butter, confectioners sugar and vanilla extract in a large bowl. Stir with a wooden spoon for 1-2 minutes until creamy.

Stir in flour and cocoa powder until well combined. Mix with hand to form a dough.

Pinch 2 tablepoons measure dough and roll them into a 3-inch log and place on the prepared baking sheet, spacing about 1-inch apart.

Optional step-slice about 1/4-inch off both the ends, so it will look more like a candle.

Insert one almond slice on one end of each log. Place pan in the refrigerator for several hours – overnight.

Preheat oven to 350 degrees F. Place pan in the oven and bake for 30 minutes.

Place pan on a wire rack and cool completely.

To make icing,

Stir together confectioners sugar, water and vanilla extract in a medium bowl. Stir enough red food color to get a dark red color. A dash of brown gave a more blood like color (this is optional).

The consistency that we want is that for the icing to drip slowly and harden, but not drip all the way. Add more water if thick or more confectioners sugar if  thin.

To decorate,

Transfer icing into a quart size ziplock bag, seal and snip off a tiny hole in one corner. Drizzle some icing around the almond and allow the excess to drip down, to create melted candle look. Place cookies upright for the icing to harden.

Makes 18 cookies

 

 

 

 

 

 

Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

The ultimate decadence! Chocolate chip cookie cake with the addition of pumpkin and then a swirl of  brownie.

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Now that summer is winding down and days are getting shorter, Fall colors are beginning to be visible everywhere. So, let’s kick off the season with a cake that mashes up three desserts into one.

So we make a pumpkin chocolate chip cookie batter and a brownie batter and then swirl both together , bake.

Pumpkin chocolate chip cookie batter is very similar to a cake making process, cream butter, oil and sugar, then cream in butter and then the flour mixture and pumpkin puree. Finally stir in chocolate chips.

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To make brownie batter, melt butter, oil and chocolate, mix sugar and then egg and vanilla. Finish off with the flour mixture.

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Now, swirl both batter and bake.

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Notes-

-I used store canned pumpkin puree. Be sure that it 100% pure pumpkin puree and not pumpkin pie filling

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Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

Ingredients:

Pumpkin chocolate chip cookie cake

1 cup all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, room temperature

2 tablespoons vegetable oil

1/4 cup + 2 tablespoons packed golden brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin puree

1/2 cup semi sweet chocolate chips

Brownie

1/3 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons unsalted butter, room temperature

2 tablespoons vegetable oil

5 ounces semi-sweet chocolate chips

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

Preperation:

Preheat oven to 350 degrees F. Grease a 9-inch cast iron skillet or any other oven safe skillet or a 9-inch baking pan with non-stick cooking spray and set aside.

To make pumpkin chocolate chip cookie cake,

Whisk together flour, baking soda and salt in a small bowl and set aside.

Combine butter, oil and sugar in a medium bowl, beat with a hand held electric beater for about 2 minutes, until light and fluffy.

Beat in egg and vanilla, until well combined.

Add half the flour mixture, beat until just mixed followed by the pumpkin puree and then finish with the remaining flour mixture, until mixed.

Stir in the chocolate chips.

Set aside and make brownie batter

To make brownie batter,

Whisk together flour, baking powder and salt together in a small bowl and set aside.

Combine butter, oil and chocolate chips in a medium microwave safe bowl, microwave until just melted, 1 – 1 1/2 minutes.

Whisk in sugar until well  mixed. Add egg and vanilla extract and whisk well.

Mix in flour mixture.

To make skillet cookie cake,

Scoop both batters alternating in the prepared skillet, swirl together with a butter knife.

Bake about 35 minutes, until a tooth pick inserted in the middle pumpkin cookie cake part comes almost clean. Cool pan on a wire rack.

Cut into wedges to serve

Makes one 9-inch cake