Chocolate Crackle Cookies (Lion House)

Whenever we have houseguest staying the night, it gives me a great excuse to bake! Jenny, Jeremy's sister, is a big chocolate fan, so I wanted to make these Chocolate Crinkle cookies I had flagged in my Lion House dessert cookbook a while ago. Come to find out, these are her favorite cookies! Score! I loved these. However, in the recipe it said to line cookie sheets with wax paper--this was a BIG no-no! The oven started to smoke with the first batch, and the cookies kinda became "glued" to the paper, if you will, and we had to scrape off. So the first batch was not the best, but we used parchment paper for the remaining two batches, and they turned out wonderful!! These are a great cookie to make, giving the classic (and loved) chocolate chip cookie a break.

(from the Lion House Desserts cookbook)

1/4 cup shortening (melted)
1/4 cup cocoa
1/2 cup oil
2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 to 1 cup powdered sugar
(I thought I'd also mention that in the Lion House recipe it mentions 1/2 cup chopped walnuts and/or 1/2 cup chocolate chips as optional- but I left it out.)

In a large mixing bowl, cream together shortening, cocoa, oil, sugar, eggs, and vanilla until well mixed. Add flour, salt, and baking powder. Mix well. Dough will be very sticky and almost runny. Refrigerate dough for at least 3 hours or overnight.

Preheat oven to 350 degrees F. Drop and gently roll dough by tablespoonfuls in powdered sugar, being careful not to overhandle dough. Place on a cookie sheet lined with parchment paper and bake for 9-10 minutes. Do not overbake.  : -)

Makes about 3 dozen cookies.

white chocolate peppermint fudge

My sister Jessica is pretty brilliant. For many reasons, but for the purpose of this post, because she created a spin-off of my late Great Aunt Lil's fudge that has been passed throughout my {Cajun} family for many, many years. Tradition in our family was to have this fudge every Christmas time {and also while watching/judging every Miss America/USA/Universe/etc pageant with my mom and sisters all growing up}. It's delicious, and it is my favorite. It has marshmallow cream, cream cheese, choc chips, peanut butter - and sugar & butter, too, of course! You can find the original recipe on my sister's blog in the middle of this post.

We were all together for Thanksgiving a few years ago and Jessica decided to experiment with the "base" of this fudge, and substitute the semi-sweet chocolate chips for white chocolate chips... and eliminate the peanut butter and instead add crushed candy canes and peppermint extract!! And this is what I'm talkin' 'bout!!! soooooo creamy good... and FESTIVE, too!!

Jessica's White Chocolate Peppermint Fudge

2 sticks of butter
12 oz. PET brand evaporated milk
4 cups sugar
7 oz. jar of marshmallow crème
8 oz. white chocolate chips (I used Ghiradelli)
2 oz. Philadelphia cream cheese
1/2 teaspoons pure vanilla
1 1/2 teaspoons peppermint extract
6 or so crushed/chunky candy canes

1. Cut and place parchment paper in pan and then butter.

2. Combine butter, evaporated milk, and sugar over high heat in a heavy-bottomed pot, stirring constantly, until it begins to boil. Lower the heat to medium and cook until the soft ball stage (its easiest to use a candy thermometer. Also I like to continue to stir during this part so that the bottom doesn't burn). In a large bowl, combine the marshmallow cream, chocolate chips and cream cheese and microwave for about a minute. Stir a few strokes by hand until slightly mixed together.

3. When the candy mixture reaches the soft ball stage, remove from heat and add the vanilla and also add the bowl’s contents to the pot and begin to beat with a mixer on high. Pour in the peppermint extract after a few seconds of mixing all the ingredients and then continue to beat until thick and creamy and it begins to lose its gloss. You can add some of the crushed candy canes into the mix or just save it for on top only. Pour into a buttered pan and then sprinkle the crushed candy cane on top immediately and let cool. After its completely cool you can cut into squares and get ready to serve. A pizza cutter actually works really well to cut the fudge. Enjoy!

Oreo Kisses

We made these incredibly yummy and cute chocolate truffles at a Relief Society "Super Saturday" activity back in October. Jen Scott taught the holiday goodies class, and these are perfect for Valentines Day!

Ingredients:
1 package Oreo cookies
1 8oz. package cream cheese (softened)
Dipping Chocolate
1. Finely crush cookies in a food processor for a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookies sheets.
4. Then, begin to form the shape of a kiss by flattening then bottom and forming a point at the top. (About 1.5" tall)
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip "kisses" one at a time into chocolate, tap off extra and slide them off onto wax paper covered cookie sheets to dry.
7. Once dry, refrigerate and enjoy!

Decorate:
1. Handwrite your messages (or type on computer). Cut out strips.
2. Cut up some squares sheets of aluminum foil. (about 5.5" square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing foil together at top.

Edible Easter Nests

We made these last night for Enrichment: Recipe Club. I thought they were cute and wanted to share. I think they'd be fun to make with kids, or give to kids. They are pretty much like rice krispy treats but using All Bran instead. Don't let that scare you! They taste super good because they are drenched with marhmallows and butter. :)

Little Nests:
1/4 cup butter or margarine
1 cup miniature marshmallows
1 cup All-Bran cereal
1 small package mini chocolate Cadburry egss

In a small saucepan, melt butter or margarine over low heat. Add miniature marshmallows. Stir until marshmallows are melted. Remove from heat; add cereal and stir just until coated. When cool enough to handle, form into eight little nests. Place on waxed paper. After about 1 hour, press in center of each nest to form indention. Place three robin eggs in center of each nest. Place on a 3 or 4 inch doily and use as place cards or favors. Or just eat and enjoy! Makes 8 nests.