Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Okay, okay….someone was a bit behind this year on their holiday baking.

And that “someone” may be a certain 5’2″ Vietnamese gal we all know and love….

Okay- FINE!

Five foot, 1 inch AND three quarters….

Sheesh!

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

But let’s not get stuck in the minutia of things because I’ve got cookies.

Some SERIOUS cookies that will rock your jingle-jangle, holiday socks off. When I saw these crinkle cookies from the Recipe Girl, I knew I had to have them!

Chocolate + Mint = THE BEST PAIRING EVER!!!!!!!

I hadn’t even known that Hershey made these magical little confections in the form of Dark Chocolate Mint Truffle Kisses. These little beauties are, to date — my FAVORITE of the Hershey Kisses.

Truth.

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

As for the base cookie, Recipe Girl is completely on point. The cookie is moist, chewy, fudgy and somewhat brownie-like. The only change I made was a splash of additional vanilla extract when the mint extract goes in.

Mo’ flava, mo’ betta!

And the kiss, the KISS just sends things over the top and seals the deal. So if you plan on leaving the Big Guy a plate of cookies next Wednesday night, do yourself a solid and whip up a batch of these beauties because I’m pretty darn sure that it’ll flip you to the “nice” list in a jiffy.

Want the original recipe? It can be found here.

ps. Two quick notes on the recipe. First, you really MUST chill the dough before rolling them out or you’ll have a hot mess on your hands. And second, if you want the cute little point of the kiss to stay intact, definitely chill the cookies on the sheet immediately after you take them out of the oven.

pps. HAPPY BAKE COOKIES DAY!!!!!!!

Peanut Butter Cream Pie

Peanut Butter Cream Pie

Wait, wait, wait – hold up!

Did I really suggest Thanksgiving dessert ideas yesterday and NOT include anything with chocolate?????

Quick! Someone check my temperature!

 

Peanut Butter Cream Pie

But fear not, dear friends. There’s still PLENTY of time to make this luscious Peanut Butter Cream Pie and your loved ones won’t even know it was a last minute addition.

Because it’s a known fact that Peanut Butter and Chocolate are a match made in heaven.

Foodie Heaven.

 

Peanut Butter Cream Pie

I had actually made this beauty a few weeks ago when one of my besties and I had gone over to a friend’s for dinner. Because I can never go to someone’s house empty-handed, I offered to bring a dessert and turned to this fabulous pie courtesy of Joy the Baker.

Instead of the graham crackers that the recipe calls for, I opted for Oreo cookies because mo’ chocolate is always mo’ better! As for the filling, you can’t beat the light, fluffy, peanut-buttery center that is then layered with whipped cream. And to go that extra bit over, top it with whatever your heart desires! I kind of went to infinity and beyond by topping the pie with a drizzle off melted chocolate, crushed salted peanuts, itty-bitty mini chocolate peanut butter cups AND chopped up chocolate covered pretzels.

Yea….I have no self control.

Want the recipe? It can found in Joy the Baker’s new book, Homemade Decadence. Or, you can find it HERE at the Candid Appetite’s site.

So once again, HAPPY THANKSGIVING FRIENDS!!! And now, you have no excuse to leave out the chocolate :)

Almond Joy Milkshakes

Almond Joy Milkshakes

It’s been really hot these past few days.

How hot you ask?

HELLA hot.

Darn too hot to cook or even warm up food. So instead, I opted to make milkshakes for dinner the other night.

Almond Joy Milkshakes

I rummaged through the freezer and found some chocolate and coconut ice creams which I threw in the blender with some other goodies. And some how, I inadvertently made the most delicious milkshake with the flavors of Almond Joy. ‘Cause….

Sometimes you feel like a nut…
Sometimes you don’t…..

It was decadently yummy and helped keep me cool during the .5 seconds it took me to inhale the whole thing.

I love it when I make delish things by accidents.

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Almond Joy Milkshakes
Serves 1

Ingredients:

1 heaping scoop chocolate ice cream
1 heaping scoop coconut ice cream
½ cup almond milk
½ teaspoon vanilla extract
¼ teaspoon coconut extract
1 ounce creme de cacao (optional)
2 tablespoons toasted coconut flakes
1 teaspoon toasted almond slices
1 teaspoon cacao nibs or chocolate chunks

In a blender, add both ice creams, almond milk, both extracts, creme de cacao (if using) and 1½ tablespoons coconut flakes. Blend until the shake is smooth and frothy. Pour the contents into a glass and sprinkle the top with the remaining coconut flakes, almond slices and cacao nibs (or chocolate).

Enjoy!

 

 

Thin Mints Chocolate Cheesecake ….Happy St. Patrick’s Day!

Thin Mints Chocolate Cheesecake

Yeah….I went there.

I just had to do it.

Thin Mints Chocolate Cheesecake

It wouldn’t be a Girl Scouts Cookies season if I didn’t bake something with them. I typically make some type of cupcake with the various cookies like my Thin Mints Cupcakes, Samoa Cupcakes, and Tagalong Cupcakes.

Thin Mints Chocolate Cheesecake

But this year, I wanted to change it up a bit. And since my siblings and I decided to pay tribute to the Emerald Isle for our Sunday Family Dinner yesterday, I knew I had to take the opportunity to use one of my favorites in our dessert– Thin Mints.

This time, in cheesecake form.

Thin Mints Chocolate Cheesecake

It all started with the crust that was made purely from melted butter and ground Thin Mints. Then, I took my standard cheesecake filling recipe and mixed it with melted dark chocolate. I poured a layer of the chocolate cheesecake filling over the crust and then sprinkled in mint & dark chocolate chips (more mint chip flavor, the better!). Another layer of the chocolate cheesecake filling gets poured on top and then a heavy sprinkle of chopped Thin Mints gets topped on that. The remaining chocolate cheesecake filling gets poured in and then it gets baked for about 50 minutes.

photo-61

Once baked, the cheesecake sets and ages overnight. And finally it all gets topped with mint scented whipped cream, even MORE Thin Mints and shamrock sprinkles. It is St. Patrick’s Day, after all!

Thin Mints Chocolate Cheesecake

This beauty was the perfect, decadent end to our Irish inspired Family Dinner. And although it was in honor of St. Patrick’s Day, it would be spectacular for any occasion—birthdays, holidays,…..or just because you’re a Thin Mints monster.

May the luck o’ the Irish be with you today—HAPPY ST.PATRICK’S DAY!!!!!!

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Thin Mints Chocolate Cheesecake
Makes one 9-inch Cheesecake

Ingredients:

Crust:
11 ounces Thin Mints Cookies
3 tablespoons unsalted butter, melted
cooking spray

Filling:
8 ounces quality dark chocolate, roughly chopped
24 ounces cream cheese, at room temperature
¼ cup sour cream, at room temperature
1 cup sugar
3 large eggs
½ tablespoon vanilla extract
1 cup dark chocolate and mint chips (or other chocolate mint candies of your choice)
1 cup chopped Thin Mints Cookies

Mint Scented Whipped Cream:
1 cup heavy cream, chilled
2 tablespoons sugar
1 teaspoon mint extract.

Garnish:
Thin Mints Cookies
sprinkles
Preheat oven to 325 ˚F.

Prepare the crust. In a food processor, pulse the Thin Mints Cookies until they are well ground. Pour them into a bowl and mix them with the melted butter until moistened and resembles the texture of wet sand. Cover a 9-inch springform pan with cooking spray and press the crust mixture into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

In a heatproof bowl, melt the chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature.

Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar.  Mix in the eggs one at a time, beating well after each addition.  Add  the vanilla extract and melted chocolate. Mix until well combined.

Pour 1/3 of the filling over the cooled crust. Sprinkle the dark chocolate and mint chips over the filling before pouring another 1/3 on top. Sprinkle the chopped Thin Mints Cookies over the top and then cover with the remaining filling. Gentle rap the pan on the counter to release any air bubbles

Place the pan on the middle rack of the oven with a pan half full of hot water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. (To prop the oven door, I use a wooden handled spoon to keep it ajar a few inches). Remove from the oven and transfer to a wire rack.  Allow the cake to cool for an additional 30 minutes.  Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.

When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the mint extract and whip until combined.

Pipe the whipped cream on top of the cheesecake and garnish with additional cookies and sprinkles. Enjoy!

Mint Chocolate Chip Brownies

Mint Chocolate Chip Brownies

When I saw Nestle’s Dark Chocolate & Mint Morsels, I knew I just had to have them—in my brownies :)

Mint Chocolate Chip Brownies

I started these little goodies with my basic brownie batter and added mint extract along with the morsels. It’s really a no fuss recipe and the flavors were scrumptious. Chocolate and mint are a classic winning combo.

Mint Chocolate Chip Brownies

And since they’re such a quick dessert to whip up, they are the perfect last minute addition to your holiday events.

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Mint Chocolate Chip Brownies

Ingredients:

½ cup unsalted butter
1½ cups chocolate, roughly chopped
¾ cup packed light brown sugar
½ teaspoon vanilla extract
1 teaspoon mint extract
2 eggs
¾ cup flour
2 tablespoon unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup dark chocolate and mint chips (or other chocolate mint candies of your choice)
½ tablespoon powdered sugar

Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.

In a heatproof bowl, melt butter and chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in brown sugar, vanilla extract and mint extract. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.

In a separate bowl, sift together the flour, cocoa powder, salt and baking powder. Stir in the dry ingredients into the the chocolate mixture until combined. Stir in 3/4 cup of the dark chocolate and mint chips. Spread the brownie batter evenly in pan. Sprinkle the remaining dark chocolate and mint chips over the top of the brownie batter.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool the brownies completely before dusting the tops with the powdered sugar. Cut into squares and serve.

Day 3 of A Week of Holiday Cocktails – Mint Chocolate Martinis

Mint Chocolate Martinis

Is it a dessert?

Is it a cocktail?

Who the heck cares because it’s ridiculously amazing!

Mint Chocolate Martinis

These decadent martinis are the TRUTH as they combine the rich flavors of chocolate and mint — one of my favorite flavor combos. And with 5 different spirits in it, you know the Holiday spirit will be flowing should you serve these at your upcoming festivities.

Since these martinis are on the sweeter side, you can also opt to serve them as a dessert to avoid any baking or fussy pastries–not a bad idea if you’re trying to avoid unnecessary stress during holiday entertaining.

Mint Chocolate Martinis

We’ve got a bunch of little munchkins in my family so I’m often mixing up cocktails for the adults and mocktails for the kiddos. To make a non-alcoholic spin on these Mint Chocolate Martinis, fill a shaker with chocolate syrup, milk, a splash of heavy cream, dash of vanilla extract and a drop of mint extract. Shake it all up and strain into glasses–but don’t forget the candy cane rims!

Cheers to all!

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Mint Chocolate Martinis

Serves 2

Ingredients:

2 candy canes
ice
3 ounces vanilla vodka
2 ounces Bailey’s® Mint Chocolate Irish cream
2 ounces
Kahlúa
1 ounce creme de cacao
splash of peppermint schnapps
1 tablespoon chocolate syrup

In a food processor, grind the candy canes until it becomes the texture of sand. Pour the candy on to a small plate. Wet the rim of each glass with water and roll the edge into the candy canes.

Fill a cocktail shaker with ice and pour in the vodka, Bailey’s®, Kahlúa, creme de cacao and peppermint schnapps. Shake vigorously for 15-20 seconds. Swirl the inside of 2 glasses with the chocolate syrup and strain the contents of the cocktail shaker between the two. Enjoy!

Double Chocolate Tart with Fresh Raspberries

Double Chocolate Tart

Thanksgiving is rather an epic eating marathon for my family. Sure, I think many folks could say the same but what differentiates our clan is that the menu is always a fusion of traditional Thanksgiving fare with delectable Vietnamese dishes. The best of both worlds in my opinion.

We must have went through at least 5-6 different courses this year—flipping back and forth between different cuisines and let me tell ya, thank goodness I had my stretchy pants on :)

But in all fairness, I was trying to load up for our impending Black Friday shenanigans. Which, for the record, was an 18-hour marathon of shopping….I’m totally not exaggerating.

I definitely got my cardio in!

Double Chocolate Tart

For Thanksgiving, I ended up bringing two desserts. The first were mini Toasted Coconut Cupcakes with Coconut Cream Cheese Frosting. I had initially wanted to make a Coconut Cake but opted for mini cuppies so that we didn’t have to hassle with slicing up a layered cake. Plus the minis let people grab a bite of sweetness without feeling that extra guilt. A version of the recipe can be found here.

The second dessert I made was a Double Chocolate Tart that I topped with fresh raspberries. It’s a spin off of my original Chocolate Raspberry Tart. But since I’m a chocoholic, the old version just wouldn’t do so I added cocoa to the crust and then filled it with a truffle like ganache. Boom.

And the truth is I actually hadn’t planned on posting this tart but I’ve received several requests for the recipe since I shared the pic on Facebook. So please excuse the grainy photo as I just quickly snapped a few photos with my phone that day.

But I promise you, janky photo or not, the tart is just delish. It’s deeply rich and just a small slice will definitely fulfill any chocoholic’s needs. It also pairs wonderfully with a glass of deep, dry red wine or a cup of coffee.

And guess what? Since you can make it the day before, it’s PERFECT for any Holiday entertaining you may be planning.

A definite Win-Nguyen :)

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Double Chocolate Tart with Fresh Raspberries
Makes 1 10-inch tart

Ingredients:

Chocolate Shortbread Crust
cooking spray
1½ cups flour
¼ cup unsweetened cocoa powder
1 tablespoons cornstarch
¼ teaspoon salt
1 cup unsalted butter, room temperature
½ cup confectioner sugar
1 teaspoon pure vanilla extract

Chocolate Filling
1½ cups heavy cream
10 ounces dark chocolate (60% Cacao), roughly chopped
*Fresh Raspberries for garnish

Preheat oven to 325 degrees. Using cooking spray, grease a 10 inch tart pan.

In a large bowl, sift together flour, cocoa powder, cornstarch, and salt. In a standing mixer, cream butter and sugar until light and fluffy. Add vanilla extract. Slowly begin incorporating in flour mixture a few spoonfuls at a time. When the dough begins to come together, transfer to the prepared tart pan and press dough into it. The dough will be quite soft. Prick the bottom of the dough all over with a fork and place in freezer for at least 10 minutes to let rest. Once chilled, line the tart with parchment paper and fill with pie weights or beans. Bake in oven for 12-15 minutes, until edges are lightly set. Carefully remove the parchment paper from the pie and place back in the oven for 5-10 minutes until center of tart is firm. Remove from oven and place on cooling rack.

Using a double boiler, heat the cream until it’s very hot but not boiling. Remove from stove and add the chocolate. Gently stir the mixture until all the chocolate is melted and smooth. You should have a beautiful glossy mixture when finished.  Pour the chocolate filling into the thoroughly cooled baked crusts.  Carefully tap the side of the pan to even out the filling. Leave tart on the counter to cool (about 30 minutes) and then move to the refrigerator to chill for an additional 2 or 3 hours. The filling should be firm when done.

Remove the tart from refrigerator and carefully slide out the outer pan ring. Transfer tart to serving platter and garnish with raspberries. ENJOY!