Posts Tagged ‘semisweet chocolate chips’

I’m really pleased with how my photos turned out this time…there might be hope for me yet!  And so I got a little photo crazy in this post.

These cookies are easy to make.  Take your favourite chocolate chip cookie recipe, pick up some Cadbury Mini Eggs, a bottle of wine and you are ready to begin.

Here is my go to chewy chocolate chip recipe.

Adapted from Canadian Living

Chocolate Easter Egg Cookies

1 cup butter
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tbsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 1/4 cups semisweet chocolate chips
1 tsp cinnamon
1-2 cups Cadbury Mini Easter Eggs

Preheat oven to 350F (180C).

In a large bowl and using a hand mixer (or kitchenaid) beat butter until smooth. Slowly beat in sugar & brown sugar. Add your eggs & vanilla.

In a smaller bowl whisk together flour, baking soda & salt. Stir into wet ingredients. Drop in your chocolate chips and mix well.

Drop onto parchment lined cookie sheets about 1-2 inches apart. Once cookie sheet is full, gently press in 2 easter eggs.

Once all cookies have eggs; bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.

Let cool completely on racks. Can be frozen (2 wks). Makes about 2 dozen delicious, chewy chocolate chip cookies.

Read Full Post »

I enjoy Rachael Ray recipes from time to time. Last year I was able to watch her showcase some of her favourite holiday recipes on one of Oprah’s Holiday Shows. This fudge was one of the recipes she made. It sounded so easy I had to make it last Christmas!  To my delight it truly is as easy peasy as it sounds and I now make it every Christmas.

Adapted from Rachael Ray

5 Minute Fudge Wreath

2 1/2 cups semisweet chocolate chips
1 cup butterscotch chips
1 – 14 oz can sweetened condensed milk (save the can)
1 tsp vanilla extract
1 cup walnuts, chopped or pieces
½ cup raisins or dried currants

1/2 cup candied red and green cherries

8 or 9 inch round cake pan

In a medium saucepan over low heat add your chocolate and butterscotch chips, condensed milk and vanilla. Mix well, stirring often until melted.

Spray cake pan with Pam.  Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir your nuts and raisins into your saucepan mixture. Scoop the fudge into the cake pan spreading all around the plastic covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries. You can choose not to garnish at all and leave it simple.

Put the fudge in the fridge and chill until set. Carefully remove the can from the fudge, then loosen the sides and bottom with a thin knife. Cut into thin slices to serve.

Do I have a lovely photo of the fudge sliced, NO that would have been the smart thing to do (ha ha). Soon!

Read Full Post »