Healthy Chocolate Pumpkin Muffins

Healthy Chocolate Pumpkin Muffins are made with whole grains, no oil, extra protein, lots of pumpkin and are absolutely irresistible!

Ingredients

• 1½ cup whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• ⅔ cup sugar I used ½ cup stevia/sugar substitute
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 15 ounce pumpkin puree
• 1 teaspoon vanilla
• 1/3 cup skim milk
• 1 egg beaten
• 5.3 ounce container non-fat Greek yogurt
• ½ cup miniature chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
3. Stir pumpkin, vanilla, milk, egg and yogurt into the dry mix.
4. Fold in mini chocolate chips.
5. Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
6. Bake for 20-25 minutes or until firm.
7. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

Source:dinner-mom.com

Chocolate Orange Shortbread Cookies

Chocolate orange shortbread cookies melt in your mouth with their classic holiday flavor. Tender, buttery, orange flavored shortbread dipped in creamy decadent dark chocolate. Easy to make and perfect for cookie trays or gifting!

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup confectioners' sugar
• orange zest from a medium orange (about 2 tablespoons)
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2¼ cups all-purpose unbleached flour
• 1 10oz pkg Ghiradelli Dark Melting Wafers (or chocolate of your choice)

Instructions

1. In a medium-size bowl, whisk together the flour and salt and set aside for later.
2. In the bowl of your stand mixer, cream together the butter and confectioners' sugar.
3. Add the orange zest and vanilla. Beat until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl when needed.
4. Reduce the mixer speed to and add the flour, mix until just combined.
5. Press the dough into a ball.
6. Turn out onto a lightly floured surface and knead the dough until it is smooth.
7. Roll the dough into a log about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap, chill for at least 2 hours or overnight.
8. Preheat the oven to 325 degrees.
9. Prepare a baking sheet with parchment paper.
10. Slice the dough into ¼ inch slices and place on the prepared baking sheet about 1 inch apart.
11. Bake until firm 15-17 minutes.
12. Cool completely on the baking sheet for 5 minutes, transfer to wire racks to cool completely.
13. Melt dark chocolate according to package instructions. Dip each cookie in dark chocolate, allowing excess to drip off and place on parchment paper to dry and set up.

Source:dontsweattherecipe.com

SLOW COOKER ANDES MINT HOT CHOCOLATE

This year our family has added a new tradition of sorts to our Christmas holiday season.  Inspired by Laura at Pitter Patter Art, we've decided to create our own Kindness Advent, serving someone each and every day of December leading up to Christmas.  Yesterday's service was taking hot chocolate and a cookie to a Salvation Army Bell Ringer.  When you hear your children shrieking with delight because they saw the bell ringer they just met taking a sip of the hot chocolate they had given him and noting that they felt all warm inside from this act of service, well, it pretty much makes your day.  We had picked up a peppermint hot chocolate for our unsuspecting bell ringer and it was definitely the inspiration behind this Slow Cooker Andes Mint Hot Chocolate.

Who would believe you could make hot chocolate for 15 people in just five minutes? This Slow Cooker Andes Mint Hot Chocolate is here to make a believer out of any naysayer. Whole milk, heavy cream, cocoa, sugar and Andes Mints are whisked together into a velvety chocolate treat that will knock any coffeehouse's version down flat.

INGREDIENTS

• 12 cups whole milk
• 3 cups heavy cream
• 1 cup sugar
• 1/2 cup Rodelle Gourmet Baking Cocoa
• 2 cups Andes Crème De Menthe Baking Chips
• whipped cream and additional baking chips to garnish

INSTRUCTIONS

1. In a six quart slow cooker, whisk together milk, heavy cream, sugar, baking cocoa and almond extract.
2. Stir in Andes Crème De Menthe Baking Chips.
3. Heat on LOW for 6 hours, whisking hot chocolate every hour to ensure baking chips are melting into the hot chocolate instead of burning on the bottom of the slow cooker.
4. Fill mug with hot chocolate and garnish with whipped topping, baking chips and additional baking cocoa, if desired.

Source:melaniemakes.com

Quick Chocolate Peanut Butter Pretzel Mix

Are you ever hungry for a snack that has your favorite treats wrapped into one package? I often times will open the pantry and feel conflicted over which item I should grab. After all, I don't want the other faves to feel badly. This Quick Chocolate Peanut Butter Pretzel Mix is the perfect solution.

The perfect mix of sweet and salty, this chocolate peanut butter pretzel mix is created right in the pretzel bag. What could be easier?

Ingredients

• 9 ounces (257 grams) mini pretzels
• 2 cups (270 grams) roasted peanuts, divided
• 1½ cups (285 grams) M&M's, divided
• 11½ ounces (323 grams) milk chocolate, melted
• 1½ cups (390 grams) smooth peanut butter, melted

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Set aside ⅓ cup (58 grams) of peanuts and ⅓ cup (78 grams) of M&M's.
3. Mini pretzels are sold in bags larger than 9 ounces. Remove all but 9 ounces and enjoy the remaining pretzels another time.
4. Add the remaining peanuts and M&M's to the bag of pretzels. Close the bag and shake until the pretzels, peanuts and M&M's are well mixed.
5. Add the melted chocolate and peanut butter to the bag. Seal with a clip or wrap the edges closed and shake until everything is mixed together, using your hands to help manipulate the chocolate and peanut butter through the bag.
6. Transfer the mixture to the prepared pan. Sprinkle the remaining peanuts and M&M's over the top. Place in the freezer to set, about 15 minutes.
7. Break into pieces and enjoy.

Source:sundaysuppermovement.com

EASY CARAMEL FILLED CHOCOLATE TURTLE CUPCAKES

These cupcakes are to die for! A rich chocolaty cupcake stuffed with caramel, then topped with a buttercream frosting. Next, hot fudge and caramel sauce is drizzled over the top and pecans are added for the final touch.

 INGREDIENTS

CUPCAKE INGREDIENTS

• 1 box chocolate cake mix (I like this cake mix)
• 1 cup buttermilk (Or whisk 1 C milk & 1 TBsp lemon juice, let sit 5 min)
• 1/3 cup vegetable oil
• 3 eggs
• Hot fudge or chocolate topping
• 1 cup chopped pecans

CARAMEL FILLING INGREDIENTS

• 1 bag (14 oz) caramels, unwrapped
• 1/4 cup whipping cream

FROSTING INGREDIENTS

• 1 cup butter*
• 2 tsp vanilla extract
• 5 cups confectioners' sugar
• 4-6 TBsp milk

* shortening may be substituted for part of this ingredient (1/2 cup butter and 1/2 cup shortening) for a firmer frosting that works well in warmer temperatures.

CUPCAKE DIRECTIONS

1. 1 Heat oven to 350°F. Place baking cups in your cupcake pan. I love these liners and this pan.
2. 2 In a large bowl, combine the cake mix, buttermilk, oil and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
3. 3. Divide the batter evenly among cupcake liners. Bake 20 to 25 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes, then move from pan to cooling racks. Let cool completely for 30 minutes.

FILLING DIRECTIONS

1. 1. In a large saucepan, combine caramels and whipping cream over low heat, stirring frequently, until the caramels are all melted and combined with the whipping cream.
2. 2. Let cool for 5 minutes, then spoon mixture into medium resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting. To fill cupcakes, insert tip of plastic bag halfway into cupcake center and squeeze until you see caramel start to surface.

FROSTING DIRECTIONS

1. Beat the butter until fluffy.

2. Add salt and vanilla, mixing until combined. Then add confectioners' sugar and 2 tablespoons of milk, and beat until smooth. Scrape the sides and bottom of the bowl occasionally (or use an awesome tool like this to do it for you)

3. Adjust the consistency if needed by adding additional confectioners' sugar or milk.

4. Add an icing tip to an icing bag, then spoon in the frosting. Squeeze the frosting out of the bag onto the cupcakes in a circular motion from the outside of the cupcake to the middle.

5. Drizzle the tops of the cupcakes with the remaining caramel sauce and with chocolate or hot fudge sauce, then sprinkle with pecans.

Enjoy!

Source:ahelicoptermom.com

Apricot White Chocolate Cookies

Apricot White Chocolate Cookies will have you salivating after your first bite! These luscious cookies start with my favorite cookie dough, but instead of chocolate chips, I substitute white chocolate chips. I also add dried apricots and sliced almonds for incredible texture and flavor. These cookies are wonderful for holiday baking and gift giving.

I love apricots in baked goods even though I'm not a big fan of them fresh. Our favorite Apricot Almond Bars just can't be beat. We have made them for our annual Christmas Cookie Extravaganza many, many times. But apricots also good in thumbprint cookies, with coconut, cream cheese, and shortbread. Whether using diced apricots like in my Fruitcake Cookies or preserves they both work exceptionally well.

We baked a lot of cookies this year, and I have to admit to being really glad to be able to enjoy the holidays without any further baking! These Apricot White Chocolate Cookies turned out incredibly well. Of course, I'm a big white chocolate fan, so adding white chocolate was a win-win for me. Add in some crunchy, sliced almonds and this cookie had everything going for it.

If you're looking for a terrific cookie to take to your holiday parties or Christmas Cookie Exchanges, this fruit-filled cookie should be on your list. If you enjoy apricots, you'll love these cookies.

INGREDIENTS

• 1 cup unsalted butter softened (2 sticks)
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar packed
• 2 large eggs
• 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
• 4 1/4 to 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3/4 tsp. sea salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 cups chopped dried apricots
• 2 cups  white chocolate chips (not vanilla chips or premiere white baking chips)
• 1 cup slivered or sliced almonds

INSTRUCTIONS

1. Preheat oven to 350°.
2. Chop apricots.
3. Place in a bowl of hot water for about 10 minutes to plump and reconstitute apricots.
4. Drain thoroughly; set aside.
5. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
6. Stir in flour, drained apricots, white chocolate chips and almonds with a wooden spoon to combine.
7. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
8. Bake for 13-15 minutes or until edges are light brown.

Source:cantstayoutofthekitchen.com

Chocolate Lasagna Parfait

The concept with these Chocolate Lasagna Parfaits is exactly the same as the Chocolate Lasagna except instead of being in a pan and serving up slices of, each person will get their own little cup of Chocolate Lasagna deliciousness! And don't worry, if you don't have cute little parfait glasses, go ahead and use clear plastic cups. I like to get the 9 ounce clear plastic tumblers that you can find at any store.

INGREDIENTS

• 1 package regular Oreo Cookies – about 36 cookies – you will use the whole cookie including the cream filling
• 6 Tablespoons butter, melted
• 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 12 ounce tub Cool Whip, divided
• 15.6 ounces Chocolate Instant Pudding
• 3 1/4 cups cold milk
• 1 cup mini chocolate chips
• 10 parfait cups – you can use clear plastic cups – the 9 ounce tumblers work best

DIRECTIONS

1. Crush 36 Oreos with your food processor. Alternatively you can put them in a gallon sized ziplock bag and use a rolling pin or other heavy object. You will get the best result with a food processor though.
2. In a medium sized bowl, combine the crushed Oreos with 6 tablespoons melted butter.
3. Divide the Oreo/butter mixture among the 10 parfait cups and use your fingers to press it down firmly.
4. With your mixer, beat the cream cheese until light and fluffy. Then add in 2 tablespoons of milk, and 1/4 cup granulated sugar and mix well. Divide this mixture among the 10 parfait cups, spreading it over the Oreo crust.
5. In a bowl, combine the chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding begins to get thicker. Divide the pudding among the 10 cups, spreading it on top of the cream cheese layer. Let the Chocolate Lasagna cups rest for about 5 minutes. During the this time the pudding will firm up a bit more.
6. Spread the remaining Cool Whip over each parfait, then top with mini chocolate chips.
7. Place the Chocolate Lasagna parfait cups in the refrigerator for about 4 hours or the freezer for about 1 hour before serving. 
8. Enjoy! 

Source:centercutcook.com

The BEST Flourless Chocolate Cake

It's a pretty simple dessert, but my husband often tell's me I do little things that make all the difference in my cooking that I forget to put in a recipe I write. SO I took a video and editing it did change the way I wrote the recipe! He was right, there were little things I did I didn't notice until filming. Enjoy

Ingredients

• 3 C Sugar separated, 2 C and 1 C
• 1 C Water
• 2 C Butter
• 24 oz bitter-sweet chocolate broken into small pieces (I like to mix my chocolate, some semi sweet, bitter sweet and dark)
• 10 whole eggs

Instructions

1. Preheat the oven to 325F.
2. Pick your pan size and Spray the sides with Bakers Joy and line the bottom with parchment paper - I like to use a 10x3 inch round pan, You can use a 12x2 inch pan or two 8x2 inch pans
3. Heat 2 C of the sugar in a small pan with the water until the sugar has completely dissolved to a syrup.
4. Place the butter in the hot syrup and stir, then add the chocolate and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
5. Beat the eggs with 1 C sugar until the volume quadruples-this only takes 10 minutes in my  They really do quadruple in size.
6. Turn the mixer on slow and add the chocolate mixture to the eggs until just combined.
7. Pour into the cake tin and place in a water bath (I just use the next cake pan up). It is vital for even baking.
8. Bake in the oven for at least an hour. Depending on how thick your making your cake you MIGHT need up to an additional 30 minutes until it's set.
9. It's actually very hard to over cook. And the center tends to be goopy if it's undercooked, so always err on the side of cooking a bit too long.
10. The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink as it cools so flip it over onto a plate or cake stand while its still warm, but leave the cake pan on to hold the shape, once it's cool you can take it off.
11. Top with Stabilized whipped cream and berries, serve with Whipped Cream, Berry Coulis and/or Vanilla Bean Ice Cream.

Source:ashleemarie.com