Rolo Cookies

So this recipe is one from a lady in our ward. They are delicious cookies. I promise you wont be able to eat just one. I have also had them made with dark chocolate cocoa powder and for all of you dark chocolate fans they are extra yummy. I also have put York Peppermint Patties inside instead of rolos, best with the dark chocolate batter.  I had to cut the patties is half though. I also just made the batter and added white chocolate chips, no rolling needed.  Just drop them onto the cookie sheet.  Hope you enjoy.

1 C sugar
1 C brown sugar
1 C butter
2 tsp vanilla
2 eggs
2 1/2 C flour
3/4 C cocoa powder
1 tsp baking soda
1 bag of rolos

Cream together sugars and butter. Add vanilla and eggs. Mix together flour, cocoa, baking soda and add to wet ingredients. Roll into 1 1/2 inch balls and press rolo into center. Roll in regular white sugar.

Bake at 375* for 7-10 minutes.

Yeilds 3 dozen

Homemade Hostess Cupcakes

This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.

For the Cupcakes:

Chocolate cake mix (or see link above)

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla


Prepare and bake the cupcakes (using paper liners).

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

By, MIchelle

Easy Chocolate Truffles

Soooo good (and super easy too).

Ingredients

1 (8 ounce package Phili cream cheese
3 cups powdered sugar
12 (1 ounce) squares Baker's semi-sweet baking chocolate (melted)
1 1/2 tsp vanilla

Suggested coatings, such as ground walnuts, unsweetened cocoa, powdered sugar and/or angel flake coconut.

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.

Add melted chocolate and vanilla, mix well. Refrigerate 1 hour until chilled.

Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. store in refrigerator.

I've also added some raspberry flavoring to the truffles and it was delish!

By, Michelle

Chocolate Truffle Cupcakes

So I seem to like my desserts lately. I just tried these yesterday and they are so scrumptious. It is perfect for those people who don't really like frosting (Nate isn't really a frosting guy, but loves whipped cream and so he loves these cupcakes) because they had a little dollop of whipped cream on top. I hope you will make and enjoy them sometime.

Truffle (I made this part the day before, and I doubled the truffle recipe so I could just use the whole can of sweetened condensed milk. I figured I could always freeze it for a time when I am going to be making them again)

1 1/2 C. semisweet chocolate chips

1/2 C plus two tablespoons sweetened condensed milk

1 teaspoon butter

2 teaspoons vanilla extract

Cupcakes

1 package devil's food cake mix

4 eggs

1 Cup (8 ounces) sour cream

3/4 Cup canola oil

1/2 Cup water

2 teaspoons vanilla extract

1 Cup heavy whipping cream, whipped (for on top)

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refridgerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.

For cupcakes, in a large mixing bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups on-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350' for 17-22 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Enjoy, I sure have. I had to wait and make these at a time that I could take them somewhere to be shared or else I knew I would eat all 24 cupcakes, ok maybe I would have shared a couple with the girls:).

Cake Balls

So I haven't made these myself I have only participated in eating some and let me tell you they are delicious.

Make a devils food cake (from a box). Break or cut the cake and put it in a large bowl. Take a tub of cream cheese frosting and mix it into the cake. You should have a glob of cake goop. Then roll it into desired size (about bite size). Decide what kind of chocolate you want to cover them in (dark, white, milk). Melt the chocolate to cover the cake balls. Now like I said I have never made them myself. I am not sure if it is better to dip and then set on wax paper or to try to pour the melted chocolate over them. I think probably dipping. I had some this Christmas that were dipped in white chocolate and then topped with crushed oreos. Mmmmmm delicious.

Now I just have to have an occasion that I can make them for or else I will consume them all myself.

Thanks Shell, for posting so many recipes.