Mint Chocolate Delights

Introduction:

Well, at least it hasn’t been a full year since our last post! Here’s a new recipe to knock your socks off. If you’ve had these before, you’ll know how good they are. If not, eater beware – you may find yourself eating a whole plateful before you realize it. Our favorite brand of mint chocolate chips is from Tollhouse, but we’ve had a hard time finding them this winter. Any other brand will be tasty too though, don’t worry.

Ingredients:

• 1 cup butter (2 sticks), softened
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2/3 c cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 10 oz package of Dark Chocolate/Mint Chips

Instructions:

1.) Preheat oven to 325 degrees F.

2.) Combine flour, cocoa and baking soda in a small bowl.

3.) In a separate bowl beat softened butter, granulated sugar, brown sugar, and vanilla until well mixed. Add eggs one at a time mixing well after each addition.

4.) Gradually add the flour mix to the sugar bowl. Stir in the chips.

5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).

6.) Bake 11-13 minutes, until cookies are golden. Cool 2 minutes on sheet and then remove cookies to a wire rack.

Makes about 4 dozen cookies.

Printer friendly version over here.

M&M Cookies

Introduction:

After a brief hiatus, we’re back! And with a delicious treat to boot. These cookies are sure to be a favorite of yours, you just need to give them a try.

Warning: These cookies are super addictive, eat at your own risk.

 Ingredients:

• 1 cup butter (2 sticks), softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 12-ounce package M&M’s

 Instructions:

1.) Preheat oven to 350 degrees F.

2.) In a large bowl, mix butter and sugars (by hand or with a beater). Add egg and vanilla, beat until fluffy.

3.) In a separate bowl combine the flour, baking soda and salt.

4.) Gradually add the flour mix to the sugar bowl. Stir in M&M package.

5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).

6.) Bake 10-13 minutes, until cookies are golden. Cool 1 minute on sheet and then remove cookies to a wire rack.

Makes about 3-4 dozen cookies.

Printer friendly copy? Here.

Zucchini Brownies

Introduction:

One of the best desserts to feed guests is vegetables. Chocolatey, nutty, delicious vegetables. With ice cream on top, and maybe some whipped cream. I guess you might be a little bit confused right now, but that just means you’ve never had zucchini brownies before. Try them. Now.

Don’t be alarmed that there are no eggs in this recipe. It’s not a mistake. The batter is supposed to be very dry since the zucchini lets out a lot of moisture while it’s cooking. These brownies are plenty moist and simply scrumdiddlyumptious.

 Ingredients:

• 1/2 cup canola oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 medium zucchini (~2 cups)
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips

Instructions:

1.) Preheat oven to 350 degrees. In a large bowl, mix together the oil, sugar and vanilla until well blended.

2.) In a separate bowl mix the flour, cocoa, baking soda and salt. Gradually add to the sugar mixture. Fold in the zucchini.

*At this point our batter was very crumbly, so we let it sit for five minutes until it moistened.

3.) Add walnuts and chocolate chips. Spread evenly into greased pan.

4.) Bake for 25 to 30 minutes in the oven, until brownies spring back when gently touched.

Printer friendly version can be found here, while the original recipe can be found here.

Happy Birthday America!

What better way to celebrate our country? Happy 4th of July!

Magic Dream Bars

Introduction:

Dear Readers, did you think we forgot about you? Well, to make it up to you here’s a recipe that will take your taste buds to heaven! Some people call them “magic bars”, some call them “dream bars” but at TCF we call them “Magic Dream Bars” (how original right?). These bars are so easy to make, so delicious, and really flexible. They always end up being a what’s-in-the-cupboard kind of dessert, so feel free to experiment. We’ve had so many combinations of these…with nuts, toffee, butterscotch, peanut butter chips etc. They always taste delicious; so just go crazy and don’t worry about quantities. In our experience, if you ever serve these tasty treats people will think you’re a gourmet chef.

Ingredients:

•  1/4 cup butter
• 1 cup graham cracker crumbs
• 1/2 cup chocolate chips
• 1/2 cup toffee pieces
• 1/2 cup white chocolate chips
• 3/4 cup chopped nuts
• 1-1/2 cup coconut
• 1 (14 oz) can sweetened condensed milk

Instructions:

1.) Preheat oven to 350 degrees. While oven is warming, melt butter in 9×13 pan in oven. When melted, take out of oven and mix in graham cracker. [Optional: Put back into the oven to crisp (5-10 minutes).]

2.) Layer your chocolate chips, toffee pieces, white chocolate chips, and nuts. Add the coconut to the top. Pour the can of condensed milk over the top.

3.) Bake 20-25 minutes until golden and beautiful!

4.) Let cool, cut and serve.

The printer friendly version of this yummy-ness is over here.

Peppermint Kiss Cookies

Introduction:

This recipe is a variant of one of our favorite cookies…the delicious peanut butter kiss cookie. You can think of this as the holiday version perhaps. A couple years ago we stumbled across a new seasonal delight from Hershey’s, the Peppermint Kiss. Now, if you haven’t had the privilege to bite into one of these buddies, then you don’t know what you’re missing. Go out and buy yourself a pack right now before they’re gone from the stores for another year!

Our recipe starts with a basic sugar cookie (feel free to use your own recipe or try ours out). We thought about adding some peppermint extract to the dough but felt it might make the cookies too mint-y and ended up leaving it out. If you’re feeling adventurous and want to try with the mint extract please let us know how it comes out! Another variation that we hope to try out soon uses chocolate cookies instead of sugar cookies (we’ll let you know how that goes :D). In the end, the sugar cookie/peppermint kiss combo was a really delectable combination, try it out if you’re looking for something delicious.

Ingredients:

•  2 ¾ cup flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup butter, softened
• 1 ½ cup sugar
• 1 egg
• 1 tsp vanilla

*This recipe makes about 3-4 dozen cookies.

Instructions:

1.) Preheat oven to 375F. In a small bowl stir together flour, baking soda and baking powder

2.) In a large bowl cream together butter and sugar. Beat in egg and vanilla. Gradually add the dry ingredients.

3.) Roll small teaspoonfuls into balls and place on ungreased pan. Bake for 8-10 minutes or until slightly golden.

4.) Add an unwrapped peppermint kiss to each cookie. Let cool for 2 minutes on the tray and then move to a cooling rack.

Like to be green? Printer (and environment) friendly version over here.

Baked Apple Pancakes

Introduction:

Do you often find yourself looking for something different and delicious for breakfast/dessert? Well look no further! Baked apple pancakes give you a sweet treat that can be enjoyed at ANY TIME OF THE DAY! This little dish was a childhood favorite in Emster’s home; Eric just likes eating them, no back story required. Also, they are a nice way to use up extra apples (hint hint almost time to go apple picking).

Ingredients:

• 3 eggs
• ½ cup flour
• ½ cup milk
• 2 T butter
• 1.5 – 2 apples
• ¼ cup sugar
• ½ t cinnamon

*This recipe serves 3-4 people and can easily be doubled.

Instructions:

1.) While the oven is preheating to 450F, put two tablespoons of butter into a 9 inch pan and place the pan into the oven to melt the butter. Cut up your apples into thin slices, as thin as you can slice them.

2.) Lightly beat the eggs, and add the flour and milk. In a separate bowl, mix the sugar and cinnamon together.

3.) Once the butter is melted, arrange apple slices evenly on the bottom of the hot pan.

4.) Pour the egg mixture on top.

5.) Sprinkle the cinnamon sugar mixture over the pan.

6.) Put right back into the oven and bake for 15 to 20 minutes until eggs are set. Serve immediately. Top with whipped cream or anything else you’d like.

Printer friendly version can be found over here.

 

Monkey Bread

Introduction:

Happy August! To celebrate this beautiful summer month, here is a delicious dessert (or breakfast, if you think your stomach can handle so much sugar first thing in the morning). It’s a fun food for all ages, but be forewarned it is very messy to eat…you’ll be using your fingers! This is a very simple recipe to follow, so even our inexperienced readers can try it at home. So, what are you waiting for?! Roll up your sleeves and make it, this bread is delicious.

Ingredients:

• 4 cans refrigerated biscuits
• 3/4 stick of butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 Tbsp cinnamon

Instructions:

1.) Preheat the oven to 350 degrees and grease a 10 inch tube or bundt pan. Cut each biscuit into four segments.

2.) In a medium sized plastic bag, mix the cinnamon and white sugar together. You’ll use this bag to coat your biscuit in yummy goodness. Place a few segments into the bag and shake what your mother gave you!

3.) Once all the segments are properly coated, take the biscuits out and layer them in the pan. Repeat this process until all of the biscuits are used up.

4.) Combine the butter, brown sugar and any remaining sugar/cinnamon mixture in a small pot over medium heat. Allow them to boil for one minute.

5.) Pour the glaze over the biscuits. Try to make sure that the glaze gets to the lower layers of the bread (it might even be a good idea to layer the glaze as you add biscuit segments).

6.) Bake your dish in the oven for 28-35 minutes. Remove when bread is golden brown and sauce is bubbly. Let it cool for 10 minutes in the pan, turn it over onto a plate and ENJOY!

The original recipe comes from the Pillsbury website, but it can also be found  over here.

Click here for a printer friendly version.