Biscotti Regina

* Recipe adapted from Sopranos family cookbook

Ingredients:

1/2 cup milk

2 cups unhulled sesame seeds

4 cups all-purpose flour

1 cup sugar

3 1/2 tsp baking powder

1/2 tsp salt

1/2 pound ( 2 sticks) unsalted butter, cut into pieces and softened

2 large eggs, at room temperature

1 tsp vanilla extract

1 tsp grated orange zest

Recipe:

Preheat oven to 350 degrees F. Butter and flour two large baking sheets.

Pour the milk into a shallow bowl. Spread the sesame seeds on a piece of wax paper. Set aside.

In the large bowl of an electric mixer, stir together the flour, sugar, baking powder, and salt. On low speed, beat in the butter a little at a time.

In a medium bowl, whisk the eggs, vanilla, and orange zest. Stir the egg mixture into the dry ingredients until well blended.

Pinch off a piece of dough the size of a golf ball and shape it into a log of 2 1/2 inches long and 3/4 inch thick.

Dip the log in the milk, then roll it in the sesame seeds. Place on a prepared baking sheet and flatten slightly. Continue wit the remaining dough, placing the cookies about 1 inch apart.

Bake for 25 to 30 minutes, or until well browned. Let cook on the baking sheets for 10 minutes, then transfer the cookies to a rack to cool completely. Store in an airtight container.

bon appetito.

Peanut Butter-Hazelnut Brownies

I didn't know what I was craving for dessert tonight. So I typed "dessert" into the search box of the food network website. A few things came up; the basic cupcake, a few poundcake recipes. But then, THIS came up. And I really don't have a problem with putting nutella on anything. Try it out!

Ingredients:

1 cup unsalted butter

2 cups sugar

2 teaspoons vanilla extract

4 large eggs

1 cup all-purpose flour

3/4 cup cocoa powder

Dash salt

1/2 cup smooth peanut butter ( or chunky, depending on your preference)

1/2 cup nutella

Recipe:

Preheat the oven to 350 degrees F. Grease a 9 by 12-inch glass baking dish.

Melt the butter over low heat; when melted remove from heat and stir in the sugar and vanilla. Add the eggs 1 at a time, beating after each addition. Add flour, cocoa, baking powder and salt, and mix well.

Mix the peanut butter and chocolate spread in a small microwave-proof bowl, and heat in the microwave until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish. Bake for 30 minutes. Allow to cool before cutting and serving.

Enjoy!

love,

us

Oreos that are fried. Oreos that are dipped in chocolate.

Do you like Oreos? Yup. We do too.

Fried Oreos:

Dip your oreos in dough. Add 2-3 tablespoons of cooking oil to a skillet on medium heat. Dust powder sugar on the oreos before placing them in the skillet. Wait for oreos to turn light brown (about 2 minutes). Place on a paper towel to remove excess oil. Enjoy!

Chocolate Dipped Oreos:

Combine 1/2-2 cups of semisweet chocolate chips and 1 tsp of butter. Place in microwave for 30 seconds or until melted. Stir mixture together, adding milk if desired.

Dip your oreos in the chocolate heaven and place on a tray lined with parchment paper. Let stand to cool or pop the tray in the fridge for 15 minutes to set. Enjoy!

Love,

Us.

Marble cupcakes with chocolate frosting

After a long work week, what's better than the smell of cupcakes and chocolate in a cozy apartment? Since making homemade buttercream icing was so easy, I figured I would give chocolate icing a whirl. Instead of added Hershey's Cocoa or Ghiradelly's cocoa (Hello $17.50!) I added our best-ever hot cocoa to the icing mixture.

I made the marble cupcakes from a marble cake mix by Duncan Heines. Check out the recipe for the chocolate icing below!

Ingredients:

1/2 cup butter, softened

1/2 tsp. vanilla extract

Dash salt

3 3/4 cups confectioners sugar

1-2 tablespoons milk (I added more like 1/4 cup, but it all depends on how you like the consistency of your icing)

1 1/2 tsp. cocoa -again we added our best-ever hot cocoa ;0)

Recipe:

Combine butter, cream cheese, vanilla and salt; beat until light and fluffy. Add confectioners sugar slowly, beating on low speed. Stir in 1 tablespoons milk and your cocoa. Beat until fluffy. Add additional tablespoons of milk, if needed. Makes enough for 24 cupcakes or a 2 layer cake.

Enjoy!

Love,

Us.

Best-Ever Hot Cocoa Mix

(Recipe adapted from Cooks Country)

Best-Ever Hot Cocoa Mix

Ingredients:

3 cups of non-fat dry milk

2 cups of confectionery sugar

1 1/2 cups of cocoa powder

1 1/2 cups of white chocolate chips

1/4 tsp of salt

*we added 1/2 cup of dark chocolate chips to make it just a bit more chocolate-y.

Process in Cuisinart until mix is finely ground. Add about 2 tsp. of hot cocoa mix to one cup of boiling water. Add some marshmallows and enjoy! Save the rest in a container and take it out on those cold and dreary winter days!

Enjoy!

Love,

Us.

Marble Brownies

It was my bosses birthday at work this week and her birthday "request" was marble brownies. I thought I could just add cream cheese to the batter and that would be that. Wrong. Called my Mom and she had a better idea...

Use any old brownie box recipe (Duncan Heines is usually our go-to) then in a separate bowl combine 1 egg, 3 tbs. of sugar, 1 tsp. of vanilla and 8 0z. of room-temp. cream cheese. Combine brownie mix as stated on the box and spread into a 12X 8 non-stick baking pan. Then drop dollops of cream-cheese mixture on top of the brownie batter. Take a knife or toothpick and swirl the mixture into the batter.

Tip--do not mix completely because then you'll have a gray batter, just swirl gently! Follow the baking instructions, mine took about 50 minutes. Let stand to cool. Cut into squares and enjoy!!

Love,

Us.

Ps my boss loved them!

Cappuchino Crinkles

*Recipe adapted from "100 Best Cookies".

Ingredients:

1/3 cup butter, softened

1 cup packed brown sugar

2/3 cup unsweetened coca powder

1 tablespoon instant coffee crystals

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 egg whites

1/3 cup vanilla low-fat yogurt

1 1/2 cups all-purpose flower

1/4 cup granulated sugar

Recipe:

Preheat oven to 350 degrees F. In a large bowl beat butter with an electic mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon. Beat until combined, scraping side of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining four.

Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Toll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

Makes about 32 cookies.

Enjoy!

Love,

Us.

Chocolate-Cherry Pockets

*Adapted from "100 Best Cookies"

Happy New Year! These cookies are a new addition to our christmas baking this year and if I do say so myself (justine) it is my new personal favorite. These cookies are soft and delicious with just a hint of cherry as you sink your teeth into it. MMmmmMM

Enjoy and have a happy new year!

Ingredients:

1/2 cup butter, softened

1 3-ounce package cream cheese, softened

1 1/2 cups powdered sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 cup cherry preserves

2 tablespoons snipped dried tart cherries

1 teaspoon brandy (optional)

Bittersweet Chocolate Drizzle

Sliced Almonds, toasted

In a large bowl combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

For filling, in a small bowl stir together preserves, dried cherries, and, if desired, brandy. (We did. hehe)

Preheat oven to 375 degrees F. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll half of the dough at a time until about 1/8 inch thick. Using a 3-inch fluted or plan round cookie cutter, cut out dough. Place circles on the prepared cookie sheets. Place a scant 1 teaspoon of the filling in center of each circle. Lightly brush edges of circles with water. Fold each circle in half; gently press edges to seal.

Bake in preheated oven for 8 to 9 minutes or until edges are firm. Transfer to wire rack to cool.

Drizzle cookies with Bittersweet Chocolate Drizzle and sprinkle with almonds. If desired, drizzle cookies again with chocolate. Let cookies stand until the chocolate drizzle is set.

Makes about 30 cookies.

Enjoy!!

Love,

Us.

Hazlenut-Cocoa Coins

*Recipe adapted from "100 Best Cookies"

Ingredients:

1 cup butter, softened

1/2 cup sugar

1/4 teaspoon salt

1 egg

3 tablespoons unsweetened cocoa powder

1 3/4 cups all-purpose flour

3/4 cup finely chopped toasted hazelnuts

6 ounces dark chocolate, coarsely chopped

1/2 teaspoon shortening

Recipe:

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat with until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and chopped nuts.

Divide dough in half. On waxed paper shape each half into an 11-inch roll. Wrap each roll in plastic wrap. Chill for 1 to 2 hours or until dough is firm enough to slice.

(Or freeze for up to 3 months. Thaw in the refrigerator overnight before proceeding.)

Preheat oven to 375 degrees F. Using a serrated knife, cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in preheated oven for 6 to 8 minutes or until tops are firm to the touch, Transfer cookies to a wire rack; cool.

In a small saucepan combine chocolate and shortening. Cook and stir over low heat until melted. Drizzle cookies with melted chocolate. Let stand until chocolate is set.

Makes about 80 cookies.

Enjoy!

Love,

Us.

Cocaine Cream Puffs

Ok, ok there's not really cocaine in these cream-puffs. Every year we go to this huge christmas-eve-eve party at our friends house and the host always calls these his "Cocaine Cream-Puffs". Naturally, the name stuck.

Ingredients:

1 cup milk

1/4 pound (1 stick) unsalted butter

1 pinch of kosher salt

4 extra-large eggs

2 packages of vanilla instant pudding follow the instructions ANNND *use half heavy cream and half whole milk and add one teaspoon of pure vanilla* (not kidding, this is totally our filling and it is A-mazing!)

Recipe:

Pre-heat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

With a tablespoon, spoon in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff.

Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For serving, cut each puff in half crosswise, fill with a small scoop of vanilla pudding, replace the top, and top with powdered sugar.

Enjoy!

Love,

Us

Red Velvet Cupcakes with Cream Cheese Frosting

First of all....Merry Christmas Eve!!!!

Yes, we're still baking like crazy haha.

We're bringing these delicious cupcakes to a party tonight--have a feeling they won't last too long.

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Recipe:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Enjoy & have a very happy Christmas!!!!

love,

us.

Mini-Pecan Pies

Pecan Tassies*

Recipe adapted from “100 Best Cookies”

Ingredients:

½ cup butter, softened

1 3-ounce package cream cheese, softened

1 cup all-purpose flour

1 egg, lightly beaten

¾ cup packed brown sugar

1 tablespoon butter, melted

2/3 cup coarsely chopped pecans

Powdered sugar (optional)

Recipe:

Preheat oven to 325 degrees F. In a medium bowl combine the ½ cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 ¾ inch-muffin cups.

For filling, in a small bowl combine egg, brown sugar, and the 1 tablespoon melted butter. Stir in pecans. Spoon about 1 heaping teaspoon of the filling into each dough-lined muffin cup.

Bake in preheated oven for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove mini-pecan pies from pan; cool on wire rack. If desired, sprinkle with powdered sugar before serving.

Makes 24 mini-pecan pies.

Two quick notes.

1. My mom said this was one of the easiest recipes ever and she’s going to make two dozen more. And for those of you who know my mother, she’s not kidding.

2. *We’re both not really sure what a “tassie” is so we’re renaming this “Mini-Pecan Pies”.

Enjoy!

Love,

Us

Anticipation

Hello Lovers,

Ok so first of all, we apologize for not posting for a while. BUT. We have been baking round' the clock. We have broken every Christmas cookie record there is! We have made 14 yes, 14 different types of Christmas cookies this year!

Recipes, pictures, and drooling to come in the next few days, promise.

Love,

Us.

The "forget love, I'd rather fall in Chocolate" chocolate cake.

The title of this cake means a lot to me (Justine) because I found it while exploring one of my favorite new blogs, Happy Lady Eats. And really, does anything make you feel better than dipping your fork into a fresh, hot, slice of chocolate cake?

Ingredients:

1/2 cup unsalted butter, melted and cooled or vegetable oil, plus more for pans

3/4 cup cocoa powder, plus more for pans

2 cups sugar

1 3/4 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup milk, room temperature

2 large eggs, lightly beaten, room temp.

1 cup boiling water

Prep:

Pre-heat oven to 350 degrees.

Lightly butter your pan.

Dust sides with cocoa (this is to prevent your cake from sticking to the pan, upon removal).

Recipe:

In a large bowl, combine 3/4 cup coca, the sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs, and vanilla. Beat for 2 minutes. Add boiling water and beat to combine (batter will be thin).

Bake for 40-45 minutes (if you're using a bunt cake like we did). Once finished baking, stick a toothpick in the center of the cake, if it comes out clean then you're all set!

Let the cake cool, before you take it out, it'll come out easier if it's not hot. Dust powder sugar on the top of the cake for an extra added sweetness or if you had a bit of trouble taking your cake out. haha.

Enjoy!

Chocolate-dipped-anything

My mom always says that the reason why she loves cooking and entertaining is because she loves to cook for people who love to eat. Luckily, there are always people around to help her out with that. Recently her best friends daughter just got engaged and she made the appetizers and the desserts. She made a chocolate-dipped platter that was de-lish! She made "tuxedo" chocolate-dipped strawberries too, but they were gone before I could take a picture!

Ingredients:

I bag of Oreos

1 Bag of Pretzel Rods

2 Cartons of Fresh Strawberries

1 Bag of White-Chocolate Chips

1 Bag of Milk-chocolate Chips

Sprinkles

Recipe:

Melt your chocolate and DIP AWAY.

Line all your treats on a cookie sheet with parchment paper and set in a refrigerator for 20-25 minutes.

Enjoy!

Dean & Deluca

While in Dean & Deluca on my lunch break today, I spotted these cookies. I absolutely had to share them with you. Too cute.

White Chocolate Trail Mix

This mix does not stick around too long in my family. It's the perfect combination of sweet & salty. Also, it's completely addicting. Try this super-easy recipe and you and your guests will not be disappointed!

Ingredients:

5 cups of plain cheerios

5 cups of corn or rice chex

3 cups of pretzel sticks

1 large bag of peanut M&M's

1 bag of white-chocolate chips

2 tablespoons of canola oil

Recipe:

Melt the white chocolate with the canola oil over a double boiler. Put the cereals and pretzels in a large bowl and pour the white chocolate over the cereals and pretzels and mix. Once the cereals, pretzels and white-chocolate is combined, add the M&M's. Spread it all out on a large cookie sheet with parchment paper and let it dry.

Enjoy!

Pumpkin Pie

As promised...

Ingredients:

1 & 1/2 cup of canned pumpkin

2 eggs well beaten

3/4 cup brown sugar

1/4 tsp. ginger

1 tsp. cinnamon

1/2 tsp. salt

1 & 1/2 cup evaporated milk

Prep:

Pre-heat oven to 375 degrees

Recipe:

Prepare your crust, whether you buy a pre-made crust or make your own. Then line a glass pie dish with your crust. Combine all ingredients in a mixer. Pour the batter into the crust and bake for 1 hour. When you take out your pie it may be a little "jiggle". Don't be alarmed, let the pie sit for about 30-35 minutes to set.

Top with some whipped cream or a scoop of fresh vanilla ice cream and as always...

Enjoy!

Peppermint Bark

Should we pay $24.00 for a box of peppermint bark? Try this recipe instead! ;0)

Ingredients:

1 package (12 oz.s) of semi-sweet chocolate (we used Ghirardelli but Nestle works just as well)

1 package (12oz.s) of white chocolate

6 crushed candy canes

Prep:

Line 1/4 of cookie sheet with parchment paper.

Using a double boiler, melt semi-sweet chocolate. Pour semi-sweet onto prepared cookie sheet. Place sheet in refrigerator for 5 minutes to set. Using double boiler, melt white-chocolate. Pour white chocolate on top of the semi-sweet and spread it evenly. Then sprinkle crushed candy cane onto the mixture, gently press the candy cane into the mixture so it will set. Place tray in refrigerator for 30 minutes.

Once completely chilled, break apart into chunks with your hands!

Enjoy!

*This is the perfect "nosh" to bring to a holiday party or to sprinkle on top of your coffee in the morning!

Ca-UTE

I couldn't just pass this up without sharing with you...