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Sweetening up the season

By: Mischa Halberg, owner of Icing on the Cake
December 7, 2017 Updated: December 7, 2017 at 2:17 pm
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As a mom and grandmother my family insists my baking is better than anyone’s in the world, and they love when I bake for them. Everyone’s mom is always the best cook in the world, and I will admit it they are my favorite customers to bake for. I wanted to try and make your life a little easier by sharing with you some fast, easy and tasty recipes for sweetening up the season.

Hot Cocoa Cookies

INGREDIENTS:

For the cookies-

  • 1/2 cup (1 stick) unsalted butter
  • 12 oz. semi-sweet chocolate
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 (apx.) large marshmallows

For the icing -

  • 2 cups powdered sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • Assorted sprinkles

DIRECTIONS:

Make the cookies-

1.) In a medium saucepan (or in a microwave safe bowl, using 50 percent power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.

4.) Add the cooled chocolate mixture and blend until just combined.

5.) While mixing, add the flour mixture slowly and blend until just combined.

Scrape down the sides of the bowl, then cover the dough and refrigerate about one hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.

6.) Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about two inches apart on your baking sheets, then flatten slightly.

Bake cookies about 12 minutes.

7.) While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another two-to-three minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.

9.) Allow icing to set up about 30 minutes before serving.

Marbled Chocolate Mint Fudge

INGREDIENTS:

  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk, divided
  • 2 teaspoons vanilla extract
  • 6 ounces white chocolate
  • 1 tablespoon peppermint extract

DIRECTIONS:

  1. Line an eight inch square pan with parchment paper, leaving an overhang on both sides.
  2. Do this step and the next at the same time: On a double boiler, melt chocolate chips with one cup sweetened condensed milk; add vanilla.
  3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
  4. For this step, the faster you go the better because the fudge sets real fast and you won’t be able to do the marble pattern otherwise. Reserve about four tablespoons of the chocolate chips mixture and spread the rest into the pan. Add the green peppermint fudge on top. Add here and there the reserve chocolate chips mixture and then run a knife at the surface of the fudge to create the marble effect.
  5. Add M&Ms, nuts, marshmallows or any other desired topping at this time.
  6. Chill for two hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them.

 

If you need to save time sweetening up the season, just stop by Icing on the Cake at 15 North Union Boulevard, Colorado Springs, call 719-633-5151 or browse IcingOnTheCakeColoradoSprings.com.

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