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Six Chocolate Velvet Butter Balls

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Chocolate Velvet Butter Balls

Looking for an easy, chocolate-y cookie recipe to bring to an upcoming Christmas cookie exchange?  This recipe for Chocolate Velvet Butter Balls fits the bill.  This chocolate cookie recipe whips up a high volume of cookies in no time flat and they are the perfect hit of chocolate.  The Chocolate Velvet Butter Balls also freeze very well in case you are stocking up on your Christmas cookie supply this weekend.

Chocolate Velvet Butter Balls

Can we talk about how Christmas is only a week and a half away!?!  I find that fact very shocking.  This is going to be a very busy weekend of sending Christmas cards, shopping for presents, wrapping gifts, and baking more cookies.  The only problem with starting to bake so early for our 12 Days of Christmas Cookie series is that we have a lot of cookie thieves in our home (myself included!)

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Six Chocolate Velvet Butter Balls
Author: 
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 35
 
Ingredients
  • 2 and ½ cups flour
  • 6 tablespoons cocoa powder
  • 1 cup butter, at room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla
  • dash of salt
  • 1 egg
  • confectionery sugar (for garnish)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift together flour and cocoa powder; set aside. Use a mixer to blend together the butter and granulated sugar. Add vanilla, salt, and egg to mixing bowl and beat until blended. Pour the flour/cocoa mixture directly into the mixing bowl. Mix until dough is well combined.
  3. In the palm of your hand, roll into ball one inch in diameter. Bake 10 minutes on parchment paper-lined cookie sheet. Cool on racks and then sift confectionery sugar on top.

What are you plans for the weekend?  Do you have a planned itinerary of baking, sending cards, and wrapping gifts as well?

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Taza Chocolate Holiday Events and Giveaway

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taza logo

Still looking for the perfect gift for the sweet-tooth in your life?  One of my favorite stocking stuffers ever is Taza Chocolate!  Back when we used to get Boston Organics delivered in the city, you could do a Taza chocolate add-on service- so great!  They are definitely one of my husband’s favorite things so I am planning on stocking up on a bunch to give to him (hope you are not reading this dear- haha!)

I received an e-mail from one of the Taza Chocolate employees letting me know about three upcoming holiday events they are hosting at their factory store in Somerville, MA.  If you live in the Boston area, you have to check out this factory.  I went a couple years ago to pick up T’s birth announcements from Albertine Press, which is in the same building as Taza.  Let me tell you, the entire building smells heavenly!  If you don’t live in Boston, I have something for you as well.  I am hosting a Taza Chocolate Mexicana Sampler giveaway- go to the bottom of this post to enter!

Sat. Dec. 8th, 1-4pm: Liddabit Sweets Candy Sampling & Cookbook Signing

Come meet Liz Gutman and Jen King, the brilliant candy-crafters of Liddabit Sweets! Pick up an autographed copy of their brand new book, The Liddabit Sweets Candy Cookbook, and sample & buy their Taza Chocolate sea salt caramels and other delectable creations. Facebook invitation here.

Wed. Dec. 12th, 5-7pm: Bully Boy Distillers & Cocktail Sampling
Come sample libations from Boston’s first craft distillery! Try these locally distilled spirits both straight up, and mixed into cocktails. We’ll have plenty of chocolate samples on hand to explore pairing choices.  Facebook invitation here.

Sat. & Sun., Dec. 15th & 16th, 11am-5pm: Holiday Fiesta

Join Taza Chocolate at our annual Holiday Fiesta at the Factory Store on Saturday and Sunday, December 15 and 16 from 11am – 5pm.  Facebook invitation here.

Saturday December 15:
-FREE cocktail samples featuring Diabolique Infused Bourbon and Taza Mexicano Extract
-FREE samples of Counter Culture Coffee
-FREE cheesecake samples from 7ate9 Bakery, plus mini cheesecakes for sale

Sunday December 16:
-FREE samples of Oak Aged Mocha Stout from Peak Organic Brewing
-FREE samples of MEM Teas
-FREE sample of Night Shift Taza Stout Gingerbread from Sofra Bakery
Both days:
-The Taco Truck, selling authentic Mexican-style tacos plus a special Taza treat
-FREE Orange Cinnamon hot chocolate served up from the Taza Choco-cycle
-SPECIAL Taza treats for sale, including our new limited edition Spiked Eggnog Chocolate Mexicano
-FREE Chocolate Mexicano disc with any purchase of $50 or more

If you have never tried Taza Chocolate before, here’s your big chance.  Taza has generously given 2S2C a Chocolate Mexicano Sampler to giveaway!  The sampler contains a disc of each one of these flavors: Cacao Puro, Chipotle Chili, Cinnamon, Ginger, Guajillo Chili, Orange, Salt & Pepper, and Vanilla Bean.  Good luck!
taza chocolate mexicano sampler

The Rules:  Contestants must have a USA shipping address to be eligible for entry.  No entries will be accepted after December 13th, 2012 at 12:00 am, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and will be announced during the December 14th, 2012.  The chosen winners will then have 30 days to respond by e-mail to claim their prize.  Please note that Taza Chocolate is sponsoring this giveaway.  Void where prohibited.

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Ten Crisp Toffee Chocolate Bars

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crisp toffee chocolate bars

One foodie trend that I can not get enough of is the combination of chocolate and salt.  We’ve definitely posted a lot of recipes that include this combo (see Chewy Chocolate Cookies with Fleur de Sel, Sea Salt Caramel Brownies, and Salted Caramel Chocolate Shortbread Bars.)  When I came across this recipe for crisp toffee chocolate bars in one of my favorite cookbooks, Mad Hungry by Lucinda Scala Quinn, I knew I had to try it.

crisp toffee chocolate bars

This recipe is very easy to make and it doesn’t require any specialty ingredients.  In fact, I had the entire ingredient list on hand and did not need to make a trip to the grocery store (that’s definitely a huge bonus this time of year!)   This recipe for crisp toffee chocolate bars can be upgraded by using a higher quality dark, bittersweet, or semisweet chocolate.  I ended up using a combination of 70% cacao dark chocolate and semisweet chocolate chips.  These bars went so fast in our household that I already need to make another batch!

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Ten Crisp Toffee Chocolate Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • cooking spray
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2¼ cups sifted all-purpose flour
  • ⅓ cup walnuts, chopped
  • 1 cup dark chocolate, or semisweet chocolate chips (or a combination of the two)
  • cooking spray
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13-inch glass baking dish with cooking spray.
  2. In a large bowl, mix together the butter, sugar, salt, and vanilla. Add the sifted flour and stir to combine. Mix in the walnuts and chocolate chips.
  3. Add the dough to glass baking dish and press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into small squares while still warm.

Source: Slightly Adapted from  Mad Hungry by Lucinda Scala Quinn

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Caramel Layered Brownies

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Caramel Layered Brownies

I made these Caramel Layered Brownies for an event over the summer and I neglected to post about them.  Before we kick off our 12 Days of Christmas Cookies in December, I figured I would throw in one more dessert option for the holidays!  This recipe is originally from The Pioneer Woman and she calls them Knock You Naked Brownies.  I’m not sure how the name was originally derived, but I decided to rename them Caramel Layered Brownies to keep our site family-friendly- ha!

The first time I made these (for the Super Bowl earlier this year), I ran into a lot of trouble getting the top brownie layer off of my work surface.  It stuck to the surface and got all torn when I tried to transfer it to the brownie pan.  I remedied this the second time around by shaping the top brownie layer on a sheet of wax paper and flipping it over onto the caramel layer.

If this brownie recipe doesn’t do it for you, be sure to check out K’s favorite recipe: Extreme 3-Layer Brownies (originally called Slutty Brownies- can someone tell me what is up with all these promiscuous brownie names?)  These Sea Salt Caramel Brownies  are also a crowd pleaser. However, this recipe for Caramel Layered Brownie is a bit easier to make since it starts off with boxed cake mix and wrapped caramel candies.

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Caramel Layered Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 box (18.5 Ounce) German Chocolate Cake Mix
  • ⅓ cup Evaporated Milk
  • ½ cup Evaporated Milk (additional)
  • ½ cup Butter, Melted
  • Cooking spray
  • 60 whole Caramels, Unwrapped
  • ⅓ cup Semi-Sweet Chocolate Chips
  • ¼ cup Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together cake mix, ⅓ cup evaporated milk, and melted butter. Mix together until combined.
  3. Use cooking spray to grease a 9x9 inch square baking pan. Press half the mixture into the pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
  4. Meanwhile, in a double boiler (or a small pan set over a saucepan of boiling water) melt caramels with the additional ½ cup evaporated milk. When melted, pour over pre-cooked brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  5. Place remaining uncooked brownie dough on a sheet of wax paper. Use your hands to press it into a large square a little smaller than the pan. Pick up the whole sheet of way paper and flip over the brownie layer on top of the caramel and chocolate chips. Remove the wax paper from the top of the brownie layer.
  6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. Before serving, sift powdered sugar on the brownies. Cut into twelve squares and remove from the pan.

 Source: Slightly adapted from The Pioneer Woman

What’s your favorite brownie recipe?

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Homemade Hot Chocolate Mix

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Homemade Hot Chocolate Mix

Today is just one of those days…I’ve been feeling seriously back-logged and have been in a bad mood all day.  My to-do list is miles long and the piles of laundry to be folded are mountain high.  I have no groceries for dinner and every room needs to be cleaned.  And the cold, rainy weather outside is not helping either.  However, this homemade hot chocolate mix was able to seriously change my mood around!

When I was a freshman in college, I remember there was a cafe in Harvard Square that had the most amazing hot chocolate.  It was so rich and creamy- the perfect cup of chocolate on a cold winter day.  I don’t even know if it exists anymore, but I often think back to that cup of hot chocolate.  I’m happy to report that this hot chocolate mix is up to par with my nostalgic memory.

Homemade Hot Chocolate Mix

Since it’s in powder form, this homemade hot chocolate mix would be a great gift to make for the upcoming holiday season.  I would say this mix would make 5-15 bags, depending on how small or large you bag the mix.  Or you could just keep it all to yourself to enjoy!

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Homemade Hot Chocolate Mix
Author: 
Recipe type: Drink
Prep time: 
Cook time: 
Total time: 
Serves: 45
 
Ingredients
  • 16 oz. high-quality semisweet chocolate (I used 3 large Ghiradelli bars)
  • 5 oz. dark chocolate
  • 2 and ½ cups granulated sugar
  • 1 and ¼ cups Dutch process cocoa (I used a blend of natural and Dutch process cocoa)
Instructions
  1. Using a food processor, pulse the semisweet and dark chocolate until finely ground (I first processed the chocolate using the mandoline attachment, and then finished off using the metal blade.) Add the ground semisweet and dark chocolate in a large bowl. Mix in the sugar and cocoa. Whisk hot chocolate mix together to blend.
  2. To serve, mix 2 tablespoons of mix with 8 oz. of milk over medium heat. Alternatively, you can heat up the milk for 2-3 minutes in the microwave.
  3. The homemade hot chocolate mix can be stored at room temperature in an airtight container for up to six months.

Source: Adapted from Confections of a Foodie Bride

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Chewy Chocolate Cookies with Fleur de Sel

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Today we have a guest post from someone near and dear to our heart- our mom!  K and I owe our love of cooking to her.  She is always sharing the latest recipes she has found on various food blogs.  Today she shares with us a cookie recipe she recently made: chewy chocolate cookies with fleur de sel.  If you can’t find fleur de sel at your local store, it can be found in the 2S2C Amazon store or at O&CO.

Chewy Chocolate Cookies with Fleur de Sel

One of my fun memories as a newlywed in the 1970s was searching for and trying five new recipes a week.  At that time, my search was limited to magazines and my collections of cookbooks, which grew not surprisingly large with time.  Trends over the years certainly have changed.  I remember the very first Asian stir-fry beef recipe that I cooked- it used 3/4 cup of oil .  A contemporary version would have a tablespoon or less!

The quest for new recipes continues 38 years later, but today there are so many new options for finding them, including food channels and of course , blogs, that m. introduced me to a few years ago. She may have created a monster.  I follow so many blogs that it often takes a full afternoon to read through my blog list, but I am partial to 2 Sisters 2 Cities!!

While my 4 children were growing up, we baked  and cooked and ate together! Although, some of their memories are fading and only k. can remember great details about every recipe that I cooked!  Now,my 4 daughters are all grown adults , but I still like to bake for my husband and myself. The evening is not complete without a “treat” with our tea. Here is a recent cookie recipe that I tried.  I just enjoyed one with a glass of milk this afternoon- so good!

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Chewy Chocolate Cookies with Fleur de Sel
Author: 
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs ( I try to bring to room temp, it makes the mixture cream together easier)
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup cocoa powder ( I used "Special Dark" but regular would work)
  • 1 tsp baking soda
  • ½ tsp salt
  • Fleur de Sel for sprinkling (or coarse sea salt)
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silpats, if you are lucky enough to own them.
  2. In a medium size bowl, whisk or sift (if yours is lumpy) together flour, cocoa powder, baking soda and salt. Set aside.
  3. In mixing bowl, beat the butter and sugar until creamy and light, about 3-4 minutes with mixer on medium high. Add each egg, 1 at a time, mixing briefly after each and then add the vanilla extract.
  4. Now, add the dry mixture to this and gently combine until mixed. Using a medium cookie scoop ( or 1 rounded tablespoon), drop onto prepared cookie sheets. Flatten slightly with your hand and sprinkle the tops with the fleur de sel.
  5. Bake about 9-10 minutes until the edges are crisp. Cool slightly on pan and then transfer to wire rack to cool completely. Store in an airtight container at room temperature. They keep well for several days if you can keep them that long. Makes 2 dozen cookies.

 Source: Adapted from Erin’s Food Files

-Mom

Molten Chocolate Cake

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Following my belated Valentine’s Day dinner, I made Molten Chocolate Cake for dessert.  Although it sounds intimidating to make (and isn’t this the dessert you have to pre-order before your meal at most restaurants?!), it was actually pretty easy to make.  I got this recipe from the blog Closet Cooking:

Molten Chocolate Cake

(makes 4 servings)
Printable Recipe

Ingredients:
4 ounces bittersweet chocolate
1/2 cup unsalted butter
3 egg yolks
1/4 cup sugar
3 egg whites

Directions:
1. Lightly grease 4 ramekins with butter.
2. Melt the chocolate into the butter in a double boiler and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3rds full.
7. Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. (Optional; Feel free to eat it right out of the ramekin with a spoon.)

I sifted a little powdered sugar on top and ate it straight from the ramekin (I think this was the first time I have actually even used my ramekins!)  Husband M recommends adding a couple raspberries to the top as well.

-Sister M

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