Browned Butter Chocolate Chip Cookies

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Like many other folks,  there’s a list of things in life that I’ve always REALLY wanted to do, but just haven’t  been able to for various reasons.

Living in a big city (at least for a short period of time). Skating in Rockefeller Center at Christmas.  Flying first class on an air plane. Going zip-lining and living to tell the tale afterwards. Having a book on the NYT Best-Seller list. Remodel and live in a three to four story brownstone house.

Those are some of my more “extreme” ones that are proooobably going to have to wait until circumstances in my life adjust– most notably the financial ones.

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On the other hand, I’ve got other less major ones that would probably be extremely do-able and realistic.

Attend an All-White Party AND a Black Tie Gala. Sing Karaoke (in public). Slow-dance to “The Way You Look Tonight” in the dark. Become completely fluent in conversational Arabic and Spanish. Take a salsa dancing class. Get tatted.

Those are all things I COULD do, but… procrastination+nervousness+introversion= unaccomplished goals for Jess.

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I think I’ve mentioned it before on the blog but apart from my general Bucket List, I’ve also created a separate one that’s solely dedicated to recipes, techniques and ingredients in the kitchen that I’ve yet to practice and try. That list is actually getting gradually shorter and shorter as cooking is not something that I’m particularly limited in by lack of cash, or something that I have to swallow huge amounts of fear or anxiety to do. Cooking and baking are my form of personal therapy so I actually try to do them as much as possible, even when it’s trying out new things.

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It’s  pretty wonderful feeling when you actually get to accomplish something you’ve always wondered, thought or dreamed about, and an even better one when it’s every bit as satisfying as you always hoped it would be. Today’s post is actually me ticking off one of the things on my baking Bucket List: making something with browned butter.

Browned butter baked goods is one of those things I’ve heard RAVE reviews about, but just never got around to trying for myself. I think I did have a small paranoia that in the process of trying to ‘brown’ the butter I would accidentally burn it. However, that was a silly fear. Browning butter is very simple, and so long as you don’t leave it alone on the stove to go take a shower or clean the house, then it’s pretty safe to say, you’re not going to let it burn. This is my first and only time using it, and prior to now I didn’t think there was anything else you could do to elevate the simple but classic chocolate chip cookie.

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Guys.

I WAS WRONG.

If there is anyway to make a chocolate chip cookie reach the level of pure nirvana, it isn’t nuts. It isn’t coconut. It’s isn’t dark chocolate chips or caramel. Nuh uh.

It’s brown friggin butter.

What makes browned butter different from regular? Well the first thing you’re going to notice after you’ve prepared it here, is that it has a particular smell. A nutty, ‘caramely’ rich aroma that almost reminds you of what the Nestle Tollhouse booths in the mall give off when they’re baking fresh batches of goodies. Or even, what the Keebler  Elf Treehouse would smell like inside if it were a real thing. At least that’s what came to MY mind when I took the saucepan off the stove to let the butter cool and stuck my nose down into it to get a whiff.

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Chocolate chip cookies usually come down to two things when it comes to stand out flavors: the chocolate chips and the texture of  the cookie itself. Some people prefer dark chocolate as opposed to milk, while others want chocolate along with other mix-ins like nuts and coconut. Some people prefer cakey chocolate chip cookies while others prefer them thin and crispy. I think what the browned butter mainly does to elevate these cookies is that, it makes the actual flavor of the COOKIE DOUGH itself the star of the cookie. It has a unmistakably rich, nutty flavor that marries well with the flavor of the chocolate, balancing out the sweetness.

I wouldn’t call the texture of the cookie cakey, but it’s also not crispy either. It’s a perfect balance between the two; crisp edges and soft chewy centers (provided you stick with a middling bake time, of course.)

Also, Browned Butter Chocolate Chip Cookie Ice Cream Sandwiches. Just throwing that out there.

Happy Fiesta Friday #131, co-hosted this week by Su @ Su’s Healthy Living and Laura @ Feast Wisely.

Browned Butter Chocolate Chip Cookies

Recipe Courtesy of Serious Eats

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Ingredients

  • 8 ounces unsalted butter (2 sticks)
  • 1 standard ice cube (about 2 tablespoons of frozen water)
  • 10 ounces all-purpose flour (about 2 cups)
  • 3/4 teaspoon baking soda
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 5 ounces granulated sugar (about 3/4 cup)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons)
  • 8 ounces semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks

Directions

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.

When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.

Remove baking sheets from oven. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.

Popcorn Graham Cracker Toffee

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So you guys want to hear a pretty fun fact about my niece? She’s three years old and she already has an all-time favorite movie.

And nope. It’s not “Frozen”. (Thank God. She certainly loves Frozen but we’ve been given a temporary reprieve from Elsa and Anna for a long while now. I’d be fine if they made that reprieve permanent as well, but that’s probably wishful thinking).

Surprisingly, it’s also not one of the Pixar films like “Finding Nemo” “The Incredibles” or “Toy Story” (Come to think of it, I can’t remember right now if she’s EVER seen any of the Toy Story movies, which means I am majorly failing in one crucial aspect of my auntie duties.)

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There’s no point in me telling you guys to try and guess what her favorite movie is. You won’t guess. No way. This is NOT what you would think a typical three year old girl’s favorite movie would be. Kinda like…the exact opposite.

But we’ve all accepted long ago that my niece just isn’t a typical three year old and by now this is just normal to us.

Ok, so….her favorite movie?

Its’s “Jurassic Park”. Yeah. the ACTUAL “Jurassic Park” movie.

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See the thing is, my brother in law got her started on LOVING all things that have to do with dinosaurs. From there she graduated from playing with figurines to actually being able to sit through and be entertained by the actual movies with them. I have no idea why a tyrannosaurus rex doesn’t scare the living daylights out of a three year old. I’m pretty sure it would’ve scared the living daylights out of THIS girl when she was three.

But like I said: she’s not a typical three year old. And she loves the movie….to the point where she likes to watch it preeeeetty much every day. Seriously.

I have seen “Jurassic Park” so many times in the last year that I’m sick of it.

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What does “Jurassic Park” have to do with this post?

Well, there’s a scene in the move where the character Dennis Nedry is getting ready to try and sneak the dinosaur embryos off the island and in order to do so, he has to come up with a “believable” excuse for why he has to leave the control room of the park and shut off all the security systems so that he can leave undetected. He goes into this hilarious nervous rambling about going to the vending machine for something salty since he’s only had something sweet. I thought about that scene when I was making this recipe, since it’s a pretty good combination of both sweet and salty flavors.

Actually, correction: it’s an AMAZING combination of both sweet and salty flavors.

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I’ve made a recipe similar to this one before for the second year of the 12 Days of Christmas series on the blog; the main difference there with that toffee bark was that it was missing the extra add-ins that we see here. I’m pleased to announce that today’s recipe is actually a vast improvement. I first saw this on Bon Appetit and when I saw the list of ingredients, decided to go ahead and make my own modifications to it for my own personal tastes:

First, instead of using regular peanuts I went ahead and used the honey roasted variety, since those are a perfect mixture of sweet/salty all on their own. I also used cinnamon flavored graham crackers, as I do tend to prefer them to regular honey. However since having done this I CAN also see chocolate flavored graham crackers being a VERY delicious swap for choco-holics. I also made a note below regarding the sugar syrup mixture that gets poured over the add-ins before baking; if you prefer a very gooey toffee then I recommend you checking it out and reading the whole recipe before beginning.

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Look, I don’t have to sell you guys on this stuff, right?

You’ve got eyes. Use your “imaginatory” tastes buds to just stop and think about what this stuff would taste like: honey roasted peanuts, salty popcorn, cinnamon graham crackers, rice cereal that are all stuck together in a candy-toffee bite. It’s some SERIOUSLY addictive stuff.

Basically, it’s Moose Munch on steroids. And who doesn’t want some of that? Boom.

Happy Fiesta Friday #123, co-hosted this week by  Margy @ La Petite Casserole and Linda @ La Petite Paniere.

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Popcorn Graham Cracker Toffee

Recipe Adapted from Bon Appetit

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Ingredients

  • Nonstick vegetable oil spray
  • 15 cinnamon graham crackers
  • 4 cups popped popcorn (from ¼ cup kernels)
  • 1 cup coarsely chopped salted, honey roasted peanuts
  • ¾ cup puffed rice cereal
  • cups (3 sticks) unsalted butter*
  • ¾ cup sugar*
  • 1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)

Directions

Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.

Bring butter and sugar to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate.
Turn the oven off, then return pan inside, just long enough to let the chocolate chips start to begin to melt and get gooey.Remove baking sheet from oven and using a fork or butter knife, begin to swirl and smear the softened chocolate so that it ‘sticks’ to the popcorn/peanuts/rice cereal.
Let cool in baking sheet before breaking into pieces. You can also place the sheet in the fridge for about 30 minutes or so to harden faster.
*This recipe I found created JUST enough boiled sugar syrup to cover the ingredients, with a few loose leaf pieces escaping after they cooled. This was fine with me, but if you personally prefer a ‘gooier’ texture to your toffee, then I do recommend doubling the sugar syrup mixture. You’ll probably have a little bit of extra, but better extra than not enough.

Fluffy Yellow Cake with Milk Chocolate Frosting

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Is it too late to wish all you guys a Happy New Year? No?

Ok then, well… Happy New Year!

I know it’s been a while since my last post, but the 12 Days of Christmas series always does sap a lot of energy out of me, and this year I was also doing it while we were in the process of moving to a new place. By the time I put up my most recent post on Christmas Eve, I was pretty exhausted and in much need of a break. So I took one.

I hope your year’s been off to a promising start. Mine certainly has.

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Apart from the fact that the new (and sadly, the last) season of Downton Abbey always comes to America the first week in the new year, the beginning of January also marks the birthdays of several people in my family that are clustered together. This includes one particularly important person to me that I’d like to share a few words about in brief snapshots of my memory.

(This is going to get sentimental. Very sentimental. You’ve been warned.)

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To the woman who let me and my sisters crowd around her on a bed while she read aloud from “Great Expectations” as our ‘bedtime’ story and made me discover my great and all-consuming love of books and subsequently, writing.

To the woman who would wake us up for school with a chipper rendition of “When the Red, Red Robin Comes Bobbin Along” until we all laughed and forgot how sleepy we were.

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To the woman who would pile us all into the backseat of our car and drive to chase sunsets (back in the days when gas was cheap as dirt, of course).

To the woman who when I cried and was sad, was always willing to rock and hold me and sing “You Are My Sunshine” until I felt better.

To the woman/wonderful cook who was nothing but completely encouraging and supportive when I made the hefty decision to start learning to cook for myself.

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AND, to the woman who shares my opinion that yellow cake with chocolatey fudge frosting is the BEST type of cake there is.

It was your *bleep*th birthday: so I made you one.

And we both of us thought it tasted pretty awesome.

Happy Birthday, Mom. I love you.

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Yellow cake is usually something that people don’t get unless it comes out of a box of cake mix. I’m not gonna knock yellow cake mix too hard; so long as you’re eating it in the first two days after it was made, then it’s actually pretty tasty.

But after making this recipe twice, I really must insist…there’s still NO substitute for yellow cake and chocolate frosting made from scratch. There just isn’t.

Even after running into a momentary setback with the new oven temperature in our new place, this cake recipe proved very forgiving and STILL came out great. The buttery richness that we all love to see in yellow cake really comes through with the 6 egg yolks, while the whites made it plenty moist and fluffy. And the milky, chocolate fudgey frosting…wow. I had to resist the urge to just eat it clear off of a spoon. The folks at ATK prove time and time again that they know what they’re doing.

I’ll be sharing my mom’s birthday cake with you wonderful people at the Fiesta Friday #102 party, co-hosted this week by Elaine @ foodbod and Julie @ Hostess at Heart– both GREAT ladies, with great blogs.

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Fluffy Yellow Cake with Milk Chocolate Frosting


Recipe Courtesy of The Complete America’s Test Kitchen TV Show Cookbook 2001-2015

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Ingredients

For Cake:

  • 2 1/2 cups (10 ounces) cake flour, plus extra for the pans
  • 1 3/4 cups (12 1/4 ounces) granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp table salt
  • 1 cup buttermilk, room temperature
  • 10 tbsp. (1 1/4 sticks) unsalted butter, melted and cooled slightly
  • 3 tbsp. vegetable oil
  • 2 tsp. vanilla extract
  • 6 large egg yolks, plus 3 large egg whites, at room temperature

Frosting

  • 20 tbsp. (2 1/2 sticks) unsalted butter, softened
  • 1 cup (4 ounces) confectioner’s sugar
  • 3/4 cup Dutch processed cocoa powder
  • Pinch table salt
  • 3/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 8 ounces milk chocolate, melted and slightly cooled

Directions

For the Cake:

Adjust an oven rack to the middle position and preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch wide by 2-inch high round cake pans and line with parchment paper. Whisk the flour, 1 1/2 cups of the granulated sugar, the baking powder, baking soda and salt together in a large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together the buttermilk, melted butter, oil, vanilla and egg yolks.

In a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup granulated sugar; continue to beat until stiff peaks form, about 30 to 60 seconds (the whites should hold a peak but the mixture should still appear moist). Transfer to a bowl and set aside.

Add the flour mixture to the now empty mixing bowl. With the mixer till fitted with the whisk attachment and running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

Using a rubber spatula, stir one third of the whites into the batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared pans, smoothing tops with a rubber spatula. Lightly tap the pans against the countertop two or three times to settle the batter. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 20-22 minutes, rotating the pans halfway through the baking time. Cool the cakes in the pans on a wire rack for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and cool before frosting, about 2 hours.

For the Frosting:

Using a standing or hand held mixer, cream the butter, confectioner’s sugar, cocoa and salt together until smooth, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and mix until just combined, about 5 to 10 seconds. Scrape down the sides of the bowl, then add the chocolate and mix together until smooth and creamy, about 10-15-seconds.

Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one (evenly leveled) cake layer on the platter. Spread 1 1/2 cups of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread with the remaining frosting evenly over the top and sides of the cake. Remove the parchment strips from the platter before serving.

Café Coffee Cookies

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Baking twelve batches of Christmas goodie recipes is no small task, guys,

It’s a whole lot of butter, sugar, flour.

A.WHOLE.LOT.

Like, I don’t think you understand how much of those three things you’re going to end up using.

And spilling. And cleaning up.

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Eventually stuff just starts blurring together; the sound of the mixer, the stray sprinkles that fall on the kitchen floor, the empty eggshells and used butter wrappers, the measuring cups and measuring spoons that you continually have to rinse out and dry between recipes, the sound of the oven buzzer going off telling you to take the next ‘batch’ out. You run out of counter space and end up having to get ‘creative’ to find spaces to let your bakes cool off and or set up. You go through countless rolls of paper towel, parchment paper and aluminum foil.

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Also, your feet swell and ache from standing up for hours.

I pretty much turn into a mixing, measuring, baking Elf for this series.

But somehow, I still end up loving it.

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Spoiler Alert, guys: as much as I love doing the series, I actually don’t end up keeping/eating most of the food I bake.

I mean, come on: it would just be a bad idea for me to keep 12 batches of baked goods in my house. I probably wouldn’t be able to fit out the door of my house if I did that. Plus, Christmas is the season of giving, right?

So, what I usually try and do is give away as much of the treats as possible to people I know; neighbors, family, friends. I send it to Christmas parties and potlucks. There’s a lady in my grandparents church who gets the bulk of them to pass out to kids in her neighborhood.

In short, when you do this much baking at a time, it’s just best for you to share the wealth…most of the time.

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Except, that’s not exactly what happened with these. This time around, I didn’t want to “share the wealth”, I wanted to hoard it. So I did.

These cookies, I kept. All for myself. That’s how yummy they are.

It may have something to do with my being somewhat of a coffee addict, but I seriously loved these cookies. They’re soft, fudgy and rich. The combination of chocolate and coffee works SO well here. The flavor really is reminiscent of  your favorite latté at a coffee shop. Because I’m such a huge coffee fan, I did bump up the amount of instant coffee in my dough to 4 tbsp. However, because I know that not everyone is as fond of coffee as I am, I kept the printed recipe as I originally found it. (But if you love coffee as much as I do, I recommend bumping it up).

There’s only two more days left of our series, guys. Whoop whoop.

12 Days of Christmas Banner Second

Day 1: Springerle Cookies

Day 2: Speculaas Cookies

Day 3: Gingerbread Caramel Crunch

Day 4: Cranberry Pumpkin Gingerbread

Day 5: Sticky Caramel Pecan Babka

Day 6: Speculoos Truffle Cookies

Day 7: Aniseed Cookies

Day 8: Magical, Memorable, Marvelous Cookies

Day 9: Butterscotch Gingerbread Cookies

Day 10: Café Coffee Cookies

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Cafe Coffee Cookies

Recipe Courtesy of Betty Crocker

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Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon instant coffee granules or instant espresso coffee (dry)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

 For Coffee Drizzle

  • 1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
  • 1 tablespoon water
  • 1/2 cup powdered sugar

Directions

In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks. Refrigerate cookie dough for at least one hour, or preferably overnight.

Heat oven to 350°F. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Glazed Chocolate Donuts

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I’m annoyed guys. Know why? I’ve been having tech issues.

My computer’s been on the fritz.

About 2 and a half weeks ago I got this email from Microsoft offering me a free upgrade to Windows 10. I hate Windows 8 (I don’t know what the developers were thinking with that abstract ‘home screen’ that pops up whenever you push the start button), so I agreed to take the scheduled upgrade and told them to email me when it was ready.

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The appointed day came around. I let my laptop stay open that night, and went to bed. The next morning, I looked through the new interface and was pretty satisfied with what I saw. No more stupid, ugly home screen on Windows 10.

But there was a problem. Two actually.

Now, my computer won’t go to sleep. When I shut the screen down, it does go dark, but the keyboard stays lit and the actual machine keeps running as if it’s still awake. Then when I open the screen, it won’t turn back on. If I want the screen to work, I have to shut the computer off completely, then turn it back on.

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Which brings me to the next issue: now, the ‘Shut Down’ command in my start menu won’t shut down the computer. If I want to turn off my laptop, I have to press down on the power button and manually shut it off. Which, of course, isn’t good.

I’m currently paying for a subscription/protection plan with Geek Squad so, when I first noticed the issue, I scheduled an appointment at my local Best Buy and took the laptop in and left it with them to fix. The next afternoon, they called and told me that the problem was fixed.

Something about a BIOS update that my laptop needed- whatever that means.

I am by absolutely no means, tech savvy. So, I took their word for it, thinking to myself, “Hey, they’re the ‘ex-perts’ here. They know what they’re doing.”

Apparently, this was a mistake.

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Because less than a week after I picked the laptop back up from Geek Squad, lo and behold, it’s back to having the exact same problem.

There could be any number of reasons for this, I suppose. Maybe there’s another BIOS update that my laptop needs (though I still have NO idea what BIOS updates are). Maybe Geek Squad didn’t really fix the problem in the first place. Maybe it’s a new issue.

Or maybe Windows 10, like it’s predecessor, also sucks.

Regardless, I now have to schedule another appointment with the tech guys at GS and hope that they get it right this time. I’m pretty pissed off about it. But rather than focus on that, I’d prefer to focus on something else. Something much more pleasant than malfunctioning electronics and the paid experts who don’t do it right the first time.

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Like donuts. Glazed chocolate donuts.

There’s something about a thick, soft glazed chocolate donut that can just hit the spot and make everything all better.

There’s a place called Quality Dairy in my area that bakes wonderful chocolate donuts. The only ones I’ve ever been able to eat to be honest, as typically I prefer plain glazed, or apple cider. I’ve wanted to make ones on my own for a while. King Arthur Flour’s recipe for chocolate donuts looked very doable, I just had to make a few adjustments.

First, like every other chocolate baked good that I make, I added a tablespoon of powdered instant coffee to the batter. Interestingly enough, the coffee flavor doesn’t come through- but it does give a REALLY big boost to the chocolate flavor of just about anything. So stick that in your bag of tricks. Second, I had to coat mine in a powdered sugar glaze- only way to go.

The result, as you can see, is marvelous.

I’ll be taking my donuts with me to the Fiesta Friday #82 party, co-hosted this week by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen, where hopefully I can continue to commiserate about my tech woes with all of you sympathetic people. After all, we’re all bloggers here- we all understand how annoying tech problems can be, right?

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Glazed Chocolate Donuts

Recipe Adapted from King Arthur Flour Baking Companion

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Ingredients

  • 1/2 cup (2 oz.) chopped semisweet chocolate or chocolate chips
  • 4 tbsp. (1/2 stick, 2 oz.) butter
  • 3 large eggs
  • 3/4 cup (5 1/2 oz.) sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/2 cups (14 3/4 oz.) unbleached all purpose flour
  • 1/2 cup ( 1 1/2 oz.) unsweetened cocoa
  • 1 tbsp. instant coffee powder
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 6 cups (about 2 lbs.) vegetable oil or shortening (2 1/2 lbs.), for frying

Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

In a small, heatproof bowl, combine chocolate and butter. Cover with plastic wrap and melt over simmering water or at medium power in the microwave. Stir to combine and set aside.

In a large mixing bowl, combine butter/chocolate mixture with the eggs and sugar and mix until light. In a separate bowl, whisk together baking powder, baking soda, salt, flour, cocoa and instant coffee powder. Add to egg mixture and stir to moisten. Add buttermilk and vanilla, mixing just enough to bring dough together. Gather dough into a ball and wrap with plastic wrap. Refrigerate for at least an hour before rolling out.

To make doughnuts, heat oil or shortening to 350F in a Dutch oven that will hold at least 1 1/2 inches of oil. On a lightly floured surface, roll out chilled dough to a 1/2-inch thick circle. Cut into doughnut shapes with a doughnut cutter, or with 2 biscuit cutters-a large for the outside, a small for the hole. Fry the doughnuts 2 or 3 at a time; cook for 90 seconds on 1 side, turn, and cook for 90 seconds on other. Remove donuts from oil with slotted spoon or spider and drain on paper towels.

To make glaze, mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Red Velvet Brownie Cookies

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Alright.

Let me just get this out of the way real quick.

I’m single. And so naturally, I kicked off this Valentines Day the same way any single person would: filing my taxes.

Because there’s nothing like W-2s, Student Loan Interest statements and the IRS to get you in the mood.

But that refund I’ll be getting in give or take a few weeks? That’s enough to make me smile.

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I think there’s this assumption that single people get bitter, lonely or depressed at Valentines Day, but I’ve never found that to be the case for me. I think it’s great that people want to go out of their way to express love or appreciation for each other today- just as long as it’s a habit that they practice for the other 364 days of the year as well. I think that it’s important for single folks to practice expressing love and appreciation for themselves, and other people in their lives that aren’t spouses or partners.

I also think it would be great if Charlie Hunnam wanted to surprise me with a bouquet of red roses, then take me out for a romantic dinner, decadent dessert, and a walk on the beach. But I have an uncanny premonition that this isn’t going to happen, so I’m deciding to content myself with other slightly more realistic things instead.

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Right now my house smells like a bundle of exotic spices and herbs, and it’s all coming from a Dutch oven of Moroccan chicken tagine that I’m preparing for me and my family’s dinner tonight. There won’t be any romance over the meal, but my stomach’s already starting to growl in anticipation. And just in case you haven’t noticed, I have the decadent dessert on lock too.

I’m talking about rich, fudgy Red Velvet Brownie Cookies guys.

Also one of the best cookies I’ve ever made- and I’ve made more than a few cookies in my life, let me tell you.

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I knew I wanted to do a Valentine’s Day themed recipe for the blog, but was having trouble finding some inspiration. Then I went to Walmart and while I was down the candy aisle, I saw these bags of Red Velvet M and M’s.

Which you know, I just had to have.

But aside from the candy, I started thinking about ways I could incorporate them into a dessert. Cake didn’t seem like a good choice, and brownies ALMOST made it. But I thought that for candies, cookies made more sense. When I had trouble deciding between the two, I figured that there had to be a way to compromise. And wouldn’t you know it, I was right.

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I first got the inspiration for this recipe from a Taste of Home magazine clipping I’d saved for a while. However, the author of that recipe needs to give it some major tweaking; the batter is far too wet and loose for cookies- even fudgy brownie ones. I added an extra cup of flour and chilled the dough overnight to firm it up. Also, I added red food coloring to give it a subtle, but rich red hue. Finally, the Red Velvet M and Ms were  pressed into the cookies the second after I took them out of the oven.

Happy Valentine’s Day AND a very Happy Fiesta Friday #55 to all of us gathering at Angie’s The Novice Gardener. Shout out to  Suzanne @apuginthekitchen and Sue @birgerbird for co-hosting this week; you guys are the real MVPs lol.

Who needs a Valentine when you have these cookies?

…Meh, actually I’d still really love Charlie Hunnam to  be my Valentine and take me out tonight. But I’ll settle for these instead, I guess.

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Red Velvet Brownie Cookies

Print

Recipe Adapted from Taste of Home

Ingredients

  • 2-2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup unsalted butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 4 tsp. vanilla extract
  • 2 tsp. instant espresso powder
  • 1- 2/3 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 package (11.5 oz. ) semi-sweet chocolate chunks
  • About 1 cup Red Velvet M and M chocolate candies
  • Red food coloring

Directions

1. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.

2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture.

3. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
Squeeze in desired amount of red food coloring. Fold in chocolate chunks; let stand 10 minutes, then refrigerate overnight or at least for one hour.

4. Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set.

5. Press M and M chocolate candies into tops of cookies, about 4-5 candies per cookie. Cool on pans 1-2 minutes. Remove to wire racks to cool.

 

Nestle Toll House Cookie Pie

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Bad news, guys: for the past few days I’ve had a pretty bad case of writer’s block.

Seriously. It’s really, really bad. I’ve been meaning to put up a post for the past couple of days, but I just couldn’t make it happen. Every time I tried to start writing a post with something ‘meaningful’ to say, it just backfired and I would get distracted with something else. Usually I can manage to pair a recipe with some kind of vaguely interesting story, reflection or topic but today I’ve got absolutely nothing meaningful or interesting to say.

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But I still really wanted to put SOMETHING up. So I guess I can rattle off some random, meaningless tidbits of info to fill up white space.

My twin sister’s getting married in September. I’m (naturally) one of the bridesmaids. Next Saturday I have to go shopping for a dress. Here’s hoping I can find a nice one.

I’ve just discovered the show “Sherlock” and have been binge watching it on Netflix this weekend. It’s pretty good, I think. Benedict Cumberbatch was a good casting choice to play Sherlock Holmes.

I got 2 new cookbooks for Christmas and have already made 2 recipes from them that I’ll be sharing on the blog soon enough.

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That’s 3 things about my life in general; I guess I can also share 3 things about this recipe.

It was a really cloudy, gloomy day outside when I did this photo shoot. Thus, the rather unsatisfactory quality of these pictures. Just try and overlook it.

For those that have never had it, a Toll House Cookie Pie (particularly when it’s piping hot) tastes like the thickest, chewiest, gooiest chocolate chip cookie you’ve ever had. In other words, it tastes like a foodgasm that will make your eyes roll back in your head. Ice cream on top  is also mandatory.

I used some walnuts in this that had been sitting in my cupboard for…a while. It wasn’t a good idea. Don’t get me wrong, nothing bad happened. The pie still tasted delicious. But still, a lesson was still learned: don’t use old nuts. For anything.

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I doubt there’s still anyone at the Fiesta Friday Party #50 this week, but I’m still dragging my late self there anyway. Thanks to Angie@TheNoviceGardener for hosting as always, and  Selma @Selma’s Table and Sue @birgerbird for co-hosting. Don’t mind me, I’m just dropping off my little pie.

Now if you’ll excuse me: I have an appointment with my sofa, blanket and a man named Benedict that I’ve got to be getting back to now….

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Nestle Toll House Cookie Pie

Recipe Courtesy of Nestle

Print

Ingredients

  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Sweetened whipped cream or ice cream (optional)

Directions

1. Preheat oven to 325° F.

2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter.

3. Stir in morsels and nuts. Spoon into pie shell.

4. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Graham Cracker Toffee Bark

Graham Cracker Toffee Bark1

We made it you guys! The 12 Days of Christmas Series on Cooking is My Sport has reached its final day. Sick of seeing all my posts in your blog reader yet? Don’t worry, this is the last one…at least for a few days. I thought I’d keep things simple with this post and wrap up the series with an Ultimate Christmas Survey. Although I’ll be providing the questions and answers to the questions, I invite all of you guys to pick up a few and record your own answers in the comments section- cause I’m nosy like that and would love to read about your Christmases.

Favorite Christmas Move: A Charlie Brown Christmas. This is tough, but if I have to pick just ONE, then the Peanuts gang wins everytime. I always get a little misty-eyed at the end when Linus shares the true meaning of Christmas. Plus, this is one of the only movies I watch more than once every Christmas season.

Favorite Christmas Cookie: Thick, iced and soft sugar cookie. Nothing ever beats one for me- no siree bob, it doesn’t.

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White Light or Colored Lights: If it’s just me, then I’m gonna go with white lights and gold accents. If I’m gonna have kids around, we’ll go for the colors.

Gingerbread Men Cookies or Gingerbread: Gingerbread Men Cookies

Favorite Christmas Music Album: Mariah Carey’s Merry Christmas. Every track is flawless.

Fake or Real Christmas Tree: Fake. I’m not about that shedding,possibly flammable tree life. Plus, I know it’ll always be the right shape and size.

Christmas Wreath: Yes. My mom decorates them for fun, so it’s really very pretty.

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Egg Nog or Apple Cider: I’ve never had egg nog before, so cider is my choice.

Christmas Brunch or Christmas Dinner: I’m a Christmas dinner girl; I’ll usually have a cup of coffee or something like that in the morning and let myself get REALLY hungry by dinner time so I can build up one heck of an appetite and throw down on dinner.

Favorite Christmas Tradition: Watching all of our Christmas movies with my sisters, then driving around on Christmas Eve in the city looking at people’s lights.

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Worst Christmas Gift You’ve Ever Received: Those chintzy, cheap art sets from bargain stores. You know what I’m talking about: the ones where the colored pencils don’t even really work, the markers dry out within days and the crayons shed all over the place. Yet, when I was young I would still get one from somebody EVERY year.

Star or Angel Tree Topper: We’ve had both an angel and a star, but I think I’m partial to the star.

Ham or Turkey: I love baked ham, but I love turkey more for the holidays, so it’s turkey for me.

Favorite Christmas Book: The short story A Christmas Memory by Truman Capote

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When Do You Open Presents: Christmas morning. No exceptions. I want the full surprise on the actual day.

White or Non-White Christmas: I’m from Michigan. I either have to like white Christmases or curl up in a ball and weep in complete and total despair.

Name 1 Thing You Really, Really, REALLY Want For Christmas: A DSLR camera. I can’t afford one. But if there really was a Santa Claus, I’d be begging him to send me one from the North Pole.

This last recipe in our series is dangerous stuff, guys. Krytopnite dangerous. Beware: self-control is not likely when eating this. I’ve seen recipes elsewhere that used saltine crackers as the base for making chocolate candies and toffee. But I decided to go ahead and use cinnamon dusted graham crackers for mine. And it turned out ridiculously well. I’m sorry if it seems like I’m blowing my own horn, but it’s just the truth. The melted butter and sugar makes the graham crackers take on a texture that almost like nut brittle and melds so well with the creaminess of the chocolate. The toffee bits give it just the right amount of crunch. This toffee is PERFECT for gift-giving…if you don’t eat it all yourself first.

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Aaaaand, I guess that’s all she wrote. I’d really like to thank all of you that have been following along with the 12 Days of Christmas here on Cooking is My Sport. I’ve had a lot of fun making all these Christmas goodies and hope you’ve had a good time reading the posts, or even been inspired enough to make some of your own. I’m thankful to reach another Christmas with my little blog baby and all you lovely people. I can’t wait until next year to start all over again.

Okay, I take that back. Maybe I can wait a little while. 12 days of blogging, photographing, editing and posting takes its toll on a girl. I’m kinda tired….

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

Day 4: Giant Molasses Cookies

Day 5: Crustless Cranberry Pie

Day 6: St. Lucia Buns

Day 7: Brown Sugar Cookies

Day 8: Raspberry Linzer Cookies

Day 9: Biscochitos

Day 10: Cardamom Print Wafers

Day 11: Cinnamon Wedding Cookies

Day 12: Graham Cracker Toffee Bark

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Graham Cracker Toffee Bark


Recipe Loosely Adapted from Taste of Home

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Ingredients

  • 8-10 Cinnamon sugar Graham Crackers
  • 11.5 oz. of semi sweet chocolate chips (little less than 2 cups)
  • 1 cup of butter, cubed
  • 3/4 cup sugar
  • 1 cup vanilla baking chips
  • 8 oz. English toffee bits (like Heath)

Directions

1. Preheat oven to 350 °. Line a 15 x 10 x 1 half sheet pan with heavy duty aluminum foil and spray with cooking spray,

2. Lay graham crackers in the bottom of the sheet pan, breaking into pieces if need be to cover entire surface.

3. Melt butter in a large saucepan over medium heat. Stir in sugar then bring to a boil.. Cook and stir 1-2 minutes longer or until the sugar is dissolved. Pour over the graham crackers, spreading with spatula to make sure they are evenly covered.

4. Bake 8-10 minutes, until sugar mixture is bubbling. Melt vanilla chips in a glass bowl or cup in microwave, in about 15 second increments.

5. Remove half sheet pan from oven and sprinkle the chocolate chips over crackers. Allow them to soften for a few seconds, then use a spatula to spread out evenly.

6. Dip a fork into the melted vanilla chips and swirl it through the melted semi-sweet chocolate. Sprinkle the toffee bits over the chocolate.

7. Cover with aluminum foil and freeze until chocolate is set and firm, about an hour. Remove, and use a knife to break toffee into shards. 

Mexican Chocolate Popcorn Balls

Mexican Chocolate Popcorn Balls1

It’s Day 3 of the 12 Days of Christmas on the blog; I’m sitting listening to my Christmas playlist as I write this post and it’s making me think of a question I’ve wondered about for a while now:

Why is Rodgers and Hammerstein’s “My Favorite Things” considered a Christmas song/carol?

It’s not that I don’t like it. The Sound of Music is a pretty good musical and I’m a fan of the song in general..but I really doubt the writers were thinking of the Holiday as inspiration when they were putting it together.

Mexican Chocolate Popcorn Balls2

My more sentimental, sappy side assumes that because Christmastime is the best time of year, My Favorite Things is generally associated with it because at the very best time of year you start thinking about all of the things that you love the most.

Although I can’t think why the thoughts of “wild geese that fly with the moon on their wings” would suddenly make anyone feel better. Personally geese, ducks and the like freak me out. That could be because the geese and ducks on my university campus always chase people because over the years they’ve become too accustomed to parents taking their kids to the riverside to feed them bread. Therefore, they now think that all humans have a loaf of bread hidden somewhere on their person; they’ll chase you until you ‘give it up’. So yeah, geese are not one of my favorite things.

I’m thinking that Rodgers and Hammerstein just needed a word that rhymed with “things”, and that line is the best they could come up with.

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But whether they meant the song for Christmas or not, it DOES make you think of your favorite things. Heck, I’m starting to do it now. Maria von Trapp had nine, so I guess I can give nine of mine too:

Pancakes with slightly crisp edges doused in maple syrup.

Quiet mornings when the sky is bluish gray, but it’s not raining.

The A & E Pride and Prejudice movie.

Michigan State University football.

Binge watching  Netflix.

Chris Hemsworth’s arms. And abs. And pecs. Basically his ‘everything’ (so that still should count as one, right?).

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Cuddling with my baby niece.

The smell of freshly made bread in my kitchen.

My cookbook collection (it’s extensive and still growing, trust me.)

That’s nine, right? I notice that none of it rhymed with the word ‘things’. Gosh, now I’m starting to understand the inclusion of the whole “wild geese that fly with the moon on their wings” line. Song writing’s not all that easy.

Oh well. Moving on.

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I made two popcorn balls for the series, the first of which was these Honey Roasted Peanut Popcorn Balls. The second was this recipe; I saw it in a Christmas issue of Food Network magazine a year or so ago and had it pegged for such an occasion as this. After I made my Champurrado (Mexican Hot Chocolate) a few weeks ago, I remembered that I had this clipping in my recipe box and immediately decided to try it out for the 12 Days of Christmas.

Guys… Chocolate. Marshmallows. Cinnamon sugar. The popcorn balls are doused and dipped in all of these, resulting in one of the yummiest, addictive treats I’ve ever made for Christmas. It’s sweet. It’s gooey. It’s chewy. It’s everything.

C’mon, just look at that sugary crust on the top: isn’t it just making you salivate?

Just a reminder: if you’ve missed the other recipes we’ve done so far in the series, I’m including a list of links to them below. Seeya guys tomorrow 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

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Mexican Chocolate Popcorn Balls

Recipe Courtesy of Food Network Magazine

Print

Ingredients

  • 12 cups fresh popcorn (preferably made over the stove)
  • 1/4 cup light corn syrup
  • 2 tbsp. butter, plus 2-3 tbsp. extra for buttering your hands
  • 1 cup confectioner’s sugar
  • 1 cup mini marshmallows
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp. water
  • 1 tsp vanilla extract
  • Pinch of salt

 Directions

1. Bring corn syrup, butter, confectioners’ sugar. mini marshmallows, unsweetened cocoa powder, cinnamon, nutmeg and water to a boil in a large pot over medium heat, stirring.

2. Add 1 teaspoon vanilla and a pinch of salt.

3. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows.

4. Butter your hands, then shape into balls and roll in cinnamon sugar, working quickly before balls cool off. Place finished balls on parchment paper lined baking racks to set.

Champurrado-Mexican Hot Chocolate

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I absolutely love the movie “Chocolat” starring Juliette Binoche and Johnny Depp.

I’ll be honest, when I first watched it years ago, it was for one reason and one reason only: so I could moon over the physical perfection that is the The Johnny. (That’s what we call him in my house.) However, once we actually finished it, I was pleasantly surprised by how much I enjoyed the movie itself. It had some of my favorite actors in it (Alfred Molina, Judi Dench, Juliette Binoche), and the plot itself was very creative; a woman and her daughter travel from country to country opening chocolate shops and selling sweets with healing/magical powers to fix the lives of the people that buy them. It’s one of those cute, heartwarming, happy ending films to watch on sad rainy days, or on quiet Friday nights on your lonesome when you have nothing to do.

Not that I’m speaking from my own experience or anything.

I still watch Chocolat on a pretty regular basis, but nowadays, I find my attention caught by more than just the good plot and The Johnny’s smoldering gaze ( which God knows is enough of an incentive all on its own).

I also love watching it for the food. But you guys knew that about me by now, I’m sure.

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Kudos have got to go the director of photography of this movie for filling it with so many gratuitous shots of rich, decadent chocolate. Word of warning: don’t sit down and watch this if you’re hungry and without any access to food. By the time it’s over you WILL be hangry (yes hangry: hungry AND angry. A lethal combination for me).

Juliette Binoche’s character in the movie descends from the Ancient Aztecs, who believed that the cacao bean held magical powers. As such, they would grind it up  and melt it down into a thick, rich drink that became hot chocolate. Aztec hot chocolate is shown throughout the movie to have a very strong effect on everyone who comes to the chocolate shop to try it. They take one sip and this mysterious music starts playing in the background- as if all their dreams were coming true from just drinking this stuff. Overly dramatic? Oh yeah. Justified? I wasn’t sure…until now.

Don’t quote me on it, but I think that today’s Aztec Hot Chocolate has more or less trickled down into what we now know as Champurrado, or Mexican Hot Chocolate. I’d always wanted to try it, and recently all the stars came into alignment in my pantry (i.e., I finally had all the ingredients to make me quit procrastinating).

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Before I get into how Champurrado tastes, let me be clear about one thing: this is NOT what you would typically think of as ‘Americanized’ hot cocoa. For one, the masa harina makes this drink thick, almost to the point of a gravy consistency. Second, the masa gives it a slight corn-y aftertaste and although that may not sound appetizing, for some reason it just really works. Please, for the love of God, don’t try to use any substitutes for the Mexican chocolate. This recipe just doesn’t count at all if you do. You can’t beat that dark, rich flavor that the Mexican chocolate disks give to it. The one thing I would give you a free pass on would be the piloncillo because for a while, I didn’t even know what that stuff was.My mom ‘just happened’ to bring some home one day and since I didn’t know what the heck else to use it for, I decided to use it for my Champurrado. It’s a funny looking cone of solid sugar that you break down and crumble- I softened mine in the microwave for a few second increments.But brown sugar will also work fine.

Once again, this is not American cocoa. Having said that, I have to let you all know that this Champurrado is the best hot chocolate I’ve ever had in my life. It’s rich, smooth and creamy; slightly bitter from the chocolate, immediately sweet from the sugar, and the masa harina finally providing a delicate balance between the two in the aftertaste. I’m never going back to my old, misguided Swiss Miss ways, you guys. I’ve seen the light now.

If that doesn’t sell you on this drink, then let this do it’s job:

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Credit to giphy.com

The Johnny.

Drinking Mexican Hot Chocolate.

Those eyes. Sigh.

….Excuse me. I need a minute to myself now.

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Champurrado-Mexican Hot Chocolate

Recipe Courtesy of GOYA®.com

Ingredients

  • 1/2 cup Instant Corn Masa
  • 4 cups whole milk
  • 1 pkg. (8 oz.) Brown Sugar Cane (Piloncillo), chopped, or 8 oz. brown sugar
  • 2 disks (3 oz. each) Mexican chocolate, like Abuelita, chopped
  • 1/8 tsp. ground cinnamon

Directions

1. Add corn masa to large, heavy sauce pot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place saucepot over medium-high heat; bring corn masa mixture to a boil.

2. Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more.

3. Remove pot from heat. Divide champurrado evenly among serving mugs.