SANDRA'S WHITE 'N DARK CHOCOLATE WALNUT COOKIES

Watch out folks!

These newly created sinfully delicious cookies

will knock your socks off, they're every chocolate lovers' dream...

Yields: (Appx. 5 doz.)

Prep: 15 Mins.

Bake: 10 to 12 Minutes (per batch)

INGREDIENTS

Wet:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs

Dry (sift):

2-1/4 cups all-purpose flour

2/3 cup Hershey's unsweetened cocoa powder
1 teaspoon espresso powder

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

Additions:

1/2 cup Mini Semi Sweet Chocolate chips
1/2 cup White Chocolate Chips

1/4 cup finely chopped walnuts (measure after finely chopping)

INSTRUCTIONS

Preheat oven to 350 degrees.  Line 2 baking sheets with silpat liners or parchment paper; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in stand mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together through a sieve, then gradually add and beat into dry mixture. Add both chocolate and white chips, and walnuts; mix, just to incorporate. Drop by a rounded mini-scoop (or teaspoon), 1" apart, onto prepared  baking sheets.

Bake in batches for 10 to 12 minutes/batch, until centers are set. Cool on baking sheet for 2 minutes; remove to wire rack to cool completely. ~ Enjoy!

SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES

You will think you've died and gone 
to heaven when you're eating these 
luscious cupcakes...

Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.

INGREDIENTS

*Cupcakes

3/4 cup all-purpose flour

1/4 cup unsweetened Hershey’s cocoa powder

1 teaspoon instant espresso powder (or instant coffee)

½ teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/4 cup buttermilk*** (or milk)

1/4 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1 teaspoon vanilla extract

1 large egg

**Chocolate Buttercream Frosting

1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish

METHOD

Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.

For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).

Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.

Cupcakes cooling on rack...

Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.

Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.

Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.

To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!

~~~~~~~~~~~~~~~

***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.

SANDRA'S 3-MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at 

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!