Chocolate Eclairs

Happy 2014 everyone! I can't believe another year has flown by! Instead of being sad about the happenings of the past year, and being angry about a New Year dawning, I am going to take it... One day at a time. I will love each day, give each day, and bake... Often.

I started off with these delicious chocolate eclairs! They are a little time consuming but are made up of easy, every day ingredients.

Let's get to baking, shall we?

For the dough:
1 cup water
1/2 cup (or 1 stick) unsalted butter, cubed
1 cup flour
1/4 teaspoon salt
4 large eggs

For the filling:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

For the frosting:
1/3 cup dark chocolate chips
2 Tablespoons butter
2/3 cup powdered sugar
1/2 teaspoon vanilla
3-4 Tablespoons boiling water

Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or aluminum foil, lightly grease with cooking spray, and set aside.

In a large saucepan, combine the water and cubed butter and heat over medium. Bring the mixture to a boil, stirring continuously as to melt the butter. Once the mixture is boiling, turn heat to low, and stir in the flour and salt. Using a wooden spoon, stir the mixture until a thick dough ball forms. Remove pan from heat and stir in eggs, one at a time, being sure to work quickly so the eggs do not scramble.
Once the eggs are completely incorporated you should have a thick and sticky dough, like this:

Spoon dough into piping bag or plastic bag, fitted with a large tip and pipe onto prepared baking sheet in oblong 1 1/2" by 4" shapes.

Place on the middle rack in the preheated 450 degree oven and bake for 15 minutes. When the time is up, lower the heat to 325 degrees and bake for another 20 minutes or until the pastries are puffed and golden, and when the bottom is tapped sound hallow.

IMMEDIATELY when the pastries are removed from the oven, pierce with a sharp knife or chopstick almost completely through. This allows for steam to escape and for the interior to not be soggy. Let the pastries cool for 30 minutes while you make the frosting.

In a large microwave safe bowl, place the chocolate chips and butter for the frosting. Microwave on high for 30 seconds, stir, and microwave in 10 second increments until the butter and chocolate chips are completely melted and smooth. Stir in the powdered sugar and vanilla, the frosting will be very thick. Slowly add in the boiling water, one Tablespoon at a time, until the frosting is slightly runny and has a shiny appearance, almost like a ganache.
One at a time, dip the tops of the pastries into the chocolate, wiping away any excess and place on your baking sheet to cool completely.

While the chocolate is cooling, prepare your whipped cream filling.

Place all filling ingredients in a bowl and beat on medium-high speed until stiff peaks form. Place filling into a pastry bag fitting with a tip the size of the hole you created in your pastry. Slowly fill your pastries, moving the tip back and forth as you go to fill them completely.

And that's it! Time consuming yes, but delicious and sooo worth it. I might have had 4... but who's counting, right? New Years resolutions don't go into effect until the 2nd in my book.

Churro Chex

Oh boy, is this Chex mix addicting.

It tastes EXACTLY like the delicious Mexican treat.

I am a sucker for all things churro so I knew I had to make these bad boys. The mix takes minutes to whip together and minutes to consume... Seriously.

You will need:
9 cups Corn Chex
2 cups cinnamon chips
1/4 cup unsalted butter
1 cup powdered sugar
1/2 cup granulated sugar
1 teaspoon cinnamon

Place the 9 cups of Corn Chex into a large bowl.

In a microwave safe bowl, combine the cinnamon chips and butter and melt on high for 30 seconds. Stir, then microwave for another 10-15 seconds. You want the chips to be completely melted but over heating will lead to a too thick consistency.

Pour melted mixture over the Corn Chex and toss to completely coat.

In a small bowl mix together the sugars and cinnamon. Sprinkle half of the sugar mixture over the Chex and toss gently.

Line a large cookie sheet with parchment paper or greased aluminum foil and spread chex mixture in an even layer. Sprinkle the rest of the sugar mixture over the top and allow it to cool completely.

Then shove them, all up in your mouth.
And enjoy this delicious churro party mix!

Pecan Turtle Clusters

Merry Christmas Eve everyone! I hope you are enjoying time with your loved ones before Santa arrives!

If you are still looking for a quick treat to whip together for neighbors, friends, your Holiday table, or Santa... These turtles are perfect!

They are easy and oh so delicious... Plus, this recipe is almost embarrassingly easy!

You will need:
1 cup whole pecans, toasted
1/2 bag Caramel bits
1 teaspoon water
1 1/2 cups milk chocolate chips

Coarse sea salt for sprinkling

Start by heating a skillet to medium heat. Add your pecans and toast until browned and fragrant. Remove from heat and set aside.

Melt caramel bits and water in your microwave on high heat in 30 second intervals until completely melted and smooth. Set aside.

Line a cookie sheet with parchment paper and place 3 toasted pecans in a triangle pattern.

Spoon a Tablespoon sized amount of caramel over the pecans (this works as the glue to hold the pecans together). Work quickly as the caramel will start to harden. When all of the pecan clusters are covered, place them in the fridge to set up while you melt the chocolate.

Melt the chocolate chips in your microwave in 30 second intervals until shiny and smooth.
Remove pecan clusters from your fridge and spoon chocolate over the top, in a circular motion, dragging the top to make it decorative. Sprinkle with coarse sea salt if you desire.

Place the clusters in the refrigerator for 1 hour to set up.

Package the clusters in decorative bags to give to friends and family! Or place on a pretty tray to add to your Holiday table!

I hope you enjoy these delicious pecan clusters! Have a safe and happy Holiday everyone! I will be back tomorrow to post a delicious White Hot Cocoa recipe!

Red Velvet Pancakes with Cream Cheese Butter

Well folks, there's one week left until Christmas!

And if you are still gathering the presents, planning your meals, and running around like a chicken with your head cut off... I've got you covered.

...For breakfast anyways, because I too am running around in a panic. There are still gifts to wrap, stockings to stuff, trimmings to trim (or something).

I introduce you to red velvet pancakes. Not only do these delicious fluffy pancakes have a hint of cocoa but they're also topped with a delicious cream cheese butter.

They are also easy to whip up and will please the pickiest of palates on Sunday morning.. So you can stand back and chug your peppermint schnapps laden hot cocoa...

I'm just sayin'.

For the Pancakes:
(serves 6)
2 cups complete pancake mix
1 1/3 cups water
1/3 cup sugar
1 Tablespoon unsweetened cocoa powder
2 teaspoons red food coloring
1 teaspoon vanilla

For the Butter:
1/2 cup powdered sugar
1/4 cup butter, softened
1/4 cup cream cheese, softened


Start by making the butter: Blend together all ingredients in a medium bowl, transfer to a serving dish and place in your refrigerator until ready to use.

For the pancakes, stir together all  ingredients in a large bowl. Preheat skillet to medium heat, grease with butter and, using about 1/4 cup for each pancake, pour into skillet. Cook over medium to medium-low heat for around 2-3 minutes per side (or until the top is bubbly) and the pancakes are cooked through.

Serve pancakes with cream cheese butter or a drizzle of warm maple syrup.

See, now wasn't that easy? Time to enjoy these delicious pancakes!

Salted Caramel Brown Butter Snickerdoodles

I can bet you have seen these cookies all over the Internets!

When I read that they combine my beloved snickerdoodle cookie with a caramel center and sea salt top...I knew I had to make them for myself, and let me be honest when I say... I've never tried brown butter!

Um hello, have I been living under a rock!?

Brown butter is like heaven for bakers. It has a nutty aroma and dark chocolate appearance... Gorgeous! I'm now trying to find a 100 recipes to place brown butter in... Pasta, cakes, frosting... a baby bottle for immediate consumption?

For the cookies:
(makes 2 dozen)
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1 cup unsalted butter, cubed
1 1/4 cups brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 Tablespoons vanilla extract
1 Tablespoon sour cream
1 cup caramel bits

For Topping:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Coarse sea salt for sprinkling

In a medium bowl, whisk together the flour, baking soda, cream of tartar and cinnamon and set aside.

Place a medium saucepan over medium-high heat and put the cubed butter inside. Whisk continuously until the butter with foam on the top and brown flecks with start to appear. Watch closely, continuing to whisk, until you smell a nutty aroma and the butter is dark brown in color. Immediately remove from heat and transfer to a heat safe bowl. Cool the butter to room temperature.

In a large bowl, combine the browned butter, brown sugar, and 1/2 cup granulated sugar. Beat on medium until smooth.
Beat in the egg, yolk, vanilla, and sour cream until completely incorporated and smooth. Slowly add in the flour mixture until the dough forms.
Wrap the dough tightly in plastic wrap and set in the refrigerator for 30 minutes and up to overnight.

When you are ready to bake, preheat oven to 350 degrees and remove dough from refrigerator and measure about 2 Tablespoons of dough and roll into a ball. Flatten the center slightly and place 5-7 caramel bits inside. Wrap the cookie dough over the caramel and roll back into a ball. Make sure the dough completely covers the caramel so it does not leak.

In a small bowl, mix together the 1/4 cup granulated sugar and 1 1/2 teaspoons of cinnamon. Roll each cookie ball into the mixture to coat and place on a parchment lined baking sheet. Flatten the top lightly and sprinkle with coarse salt.

Bake for 8-10 minutes or until the edges are lightly browned yet the centers are still soft. Allow to cool on  sheet for 2 minutes before transferring to a wire rack to cool completely.

These cookies are amazing! The dough has a cinnamon sugar taste, familiar to a snickerdoodle with just a hint of nutty brown butter. The caramel oozes when you bite into the warm cookie so these are best served immediately!

Recipe adapted from Two Peas and Their Pod

No Bake Gingerbread Cheesecake Parfaits

I am so happy to report that with a little over 2 weeks left until Christmas, my shopping list is almost all crossed off!

With stocking stuffer's left and a few last minute gifts, I am REALLY patting myself on the back these days. Usually I am the shop-until-the-last-minute kind of gal.

So the fact that I have most of it done warrants a delicious dessert! And if you haven't started your shopping yet, you will still want to shed a few stressed out tears into this dessert:

Spicy gingerbread cookies meet cream cheese, gingerbread pudding, and fresh whipped cream!

And please tell me these Wilton Gingerbread people aren't the cutest!? I found mine at Walmart, along with a few others that I cant wait to share with you!

Plus, since there is no baking involved it can easily be whipped toghether (pun intended).

So pour a glass of eggnog, bump N*Sync Holiday music, and make some amazing No Bake Gingerbread Cheesecake Parfaits.

For the Crust:
12 Gingerbread cookies, crushed

For the Filling:
1 box (4 serving size) vanilla pudding mix
2 cups cold milk
1 Tablespoon molasses
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 (8-ounce) package of cream cheese, softened
1/3 cup powdered sugar
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 ounce tub of Cool Whip

For the Topping:
1 cup heavy cream
1 Tablespoon powdered sugar

Decorative gingey people

Place the gingerbread cookies in your food processor or blender and pulse until you have fine crumbs. Press the crumbs into the bottom of your parfait dishes. Set aside.

In a medium bowl, whisk together vanilla pudding mix, milk, molasses, ground ginger, and cinnamon for 2 minutes or until pudding starts to thicken. Cover and place in the refrigerator for 5-10 minutes so it can set up.

In a large bowl using a hand mixer, beat the cream cheese and powdered sugar  until smooth and combined. Add in 3/4 cup of the prepared pudding, pumpkin pie spice, and vanilla extract. Beat until all of the ingredients are incorporated. Using a rubber offset spatula, gently fold in the cool whip until combined.

Spoon or pipe the filling onto the crumbs in the parfait glasses and place in the fridge while you make the whipped cream.

In a medium bowl, whisk/beat the heavy cream and powdered sugar on medium speed until stiff peaks form. Pipe the whipped cream over the cheesecake filling in a circular fashion, and place a gingerbread person on top!

Enjoy this creamy and spicy treat! You can store the parfaits in the fridge for 24 hours however, they are best served (and enjoyed) the day they are made!

Hot Chocolate on a Stick

I was thrilled when the opportunity arose for me to be a part of the Christmas Cavalcade at Salt Tree.

I love the opportunity to join other amazing bloggers to team up and bring some fun Holiday posts your way!

These Hot Chocolate on a Stick are a fun alternative to boring powdered hot chocolate and make excellent gifts for teachers, neighbors, or coworkers!

With the Holiday's upon us, I think it is a great idea to get in the kitchen and create fabulous homemade gifts for the people who do things for us every day.

I bet the mail man would love one of these in your mailbox besides a boring old letter! Or your child's teacher as a way to say "thank you" for all that they do.

The great part about this recipe is that it makes a bunch of pieces, so you can give this wonderful gift to everyone and it is super easy!

You will need:
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
3 cups semi-sweet chocolate chips
6 ounces dark chocolate, chopped

lollipop sticks
caramel or crushed peppermint for topping

Line the sides and bottom of  a 9" square baking dish with aluminum foil or parchment paper and set aside.

In a medium saucepan set over medium-low heat, combine the sweetened condensed milk and heavy cream. Whisk slowly as it heats until the milk mixture starts to simmer but not boil.
Remove from heat and add in chocolate chips and chopped chocolate.
Slowly stir to melt the chocolate.
Once the chocolate is completely melted, place the pan back over low heat and whisk vigorously until the chocolate is shiny, thickened, and smooth.
Pour the chocolate mixture into your prepared dish and smooth the surface. *If you would like to add one topping over the chocolate this is the time to do so. Smooth a generous helping of caramel over the top and sprinkle with coarse salt or sprinkle the top with crushed candy cane bits.
Lightly cover with plastic wrap and allow it to sit on your counter overnight.

Heat a sharp knife by running it under hot water and slice the chocolate into 2" square pieces.
Place the lollipop stick into one end and if you are giving them as gifts, wrap in packaging and tie with a pretty ribbon.

Heat milk in your favorite mug and place the hot chocolate on a stick inside to slowly melt.

Enjoy this decadent treat that makes a fantastic gift! Trust me, the last sip is the best!!