S'Mores pie recipe from McCormick

No summer celebration is complete until the s'mores are served! This delightful recipe from McCormick offers a new twist on a classic summer sweet.

Ingredients

• 1 1/2 cups graham cracker crumbs 
• 7 tablespoons butter, melted 
• 1/3 cup sugar 
• 3/4 cup heavy cream 
• 6 ounces semi-sweet chocolate, chopped 
• 2 teaspoons McCormick® Cinnamon, Ground 
• 1 tablespoon plus 1 teaspoon McCormick® Extra Rich Pure Vanilla Extract, divided 
• 1 jar (7 ounces) marshmallow creme 
• 4 ounces (1/2 package) cream cheese, softened 
• 1 tub (8 ounces) frozen whipped topping, thawed 

Directions 

• For the Crust mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside. 
• For the Filling bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in cinnamon and 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm. (Freeze 15 minutes for faster chilling.) Beat marshmallow creme, cream cheese and remaining 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spread evenly over chocolate layer in crust. Refrigerate at least 2 hours or until ready to serve. Garnish with chocolate curls or toasted marshmallows, if desired.

Oreo truffles recipe

Image via WikipediaOREO TRUFFLES
Ingredients

• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 pound milk chocolate coating
• 1/4 pound white chocolate coating

Directions
Line baking sheets with waxed paper. Break cookies up into a fine crumb mixture. Add cream cheese and thoroughly mix. Roll into balls and place on waxed paper. Place in freezer for at least half an hour to allow balls to harden before dipping. Melt milk chocolate coating by microwaving in 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth. Dip balls one at a time in melted chocolate, allowing extra chocolate to drip off. Place on waxed paper to harden. When done dipping, melt white chocolate and drizzle over the tops of all candies. Allow to harden completely. Store in refrigerator. Makes 50-60 candies.

Cook's Notes-To make these candies for the various holidays, you can dip them in colored candy coating or sprinkle with colored sprinkles, sugars, etc.

Caramel mocha hot chocolate recipe from Werther's

With yet another round of frigid winter air blasting in our direction, now is the perfect time to try out a 

delicious new hot chocolate recipe. This recipe features the always welcome flavor of  Werther’s caramel candies and is sure to please children and adults alike!

CARAMEL MOCHA HOT CHOCOLATE

Ingredients

• 4 cups whole milk
• ¼ cup sugar
• 2 teaspoons instant coffee
• 6 ounces bittersweet chocolate, reserving 1 tablespoon for garnish
• 10 pieces Werther’s Original Baking Caramels, unwrapped
• ½ cup whipped cream

Directions

Heat milk, sugar and coffee in a medium size saucepan over medium-high heat until boiling. Stir often to keep the milk from scorching. Reduce heat to low then stir in caramels. Stir frequently and allow the caramels to completely melt. Pour into mugs and garnish with whipped cream and reserved chocolate. 

S'mores nachos recipe from Mission

(Photo credit: Wikipedia)

Whether you are looking for a new way to enjoy nachos or a unique way to make s'mores, this recipe from Mission is a great summertime snack!

S'MORES NACHOS
Ingredients 

• 5 Mission® soft taco size flour tortillas 
• 1/2 cup (1 stick) butter, melted 
• 12 whole cinnamon graham crackers, finely crushed 
• 1 1/2 cups miniature marshmallows 
• 1 jar (about 10 ounces) chocolate sauce (about 1 1/4 cups), warmed 

Instructions 
Preheat the oven to 350 degrees F. Cut each tortilla into 8 wedges. Pour the butter into a shallow bowl. Place the graham cracker crumbs onto a plate. Dip the tortilla wedges into the butter. Coat with the graham cracker crumbs. Place the tortilla wedges onto a baking sheet. Bake for 10 minutes or until golden brown, turning the tortilla wedges over once halfway through the bake time. Place the tortilla wedges onto a platter. Top with the marshmallows. Drizzle with the chocolate sauce.

Recipe Note: for a version with toasted marshmallows, use an oven-safe platter. Place the baked tortilla wedges onto the platter. Top with the marshmallows. Bake at 350°F. until the marshmallows are lightly browned. Drizzle with the chocolate sauce.

Ten fun cookbooks for candy making

I have been making candy since I was five years old. After doing it for thirty five years, I like to think I have gotten pretty good at it. Every once in awhile, I get a craving or an order for something I have never tried before. That's where these ten books come in. These books help inspire me to try new and fun candy related goodies. If you are just getting started, or are a seasoned pro, I highly recommend any of these books for expanding your candy making skills.

Irish Cream cake balls recipe

Irish cream liqueur is a beautiful thing. It can be enjoyed on its own as an after dinner "dessert" drink or it can be mixed with coffee or hot chocolate to warm your soul on a dreary afternoon. It can be mixed with other alcoholic beverages to make tasty cocktails or it can be paired with desserts and baked goods for a delightful treat.In this recipe, it is combined with cake, frosting and chocolate to create a tempting edible cocktail.

IRISH CREAM CAKE BALLS

• 1 boxed white or chocolate cake mix and the ingredients needed to bake the cake as directed on the package (water, eggs, oil)
• 1 tub prepared vanilla frosting
• 2 ounces Irish cream liqueur
• 2 packages white chocolate bark or candy coating
• sprinkles or sanding sugar for garnish, if desired

Directions
Bake cake as directed. Once the cake has baked and can be handled comfortably, break into pieces and crumble while still in pan. Add a little less than one half of the frosting and the liqueur to the crumbs and mix until well combined. If mixture appears too dry, add a little more frosting or liqueur until it holds it shape when rolled into a ball. Roll all of the mixture into 1 inch balls and place on a baking sheet lined with waxed paper. Place in the refrigerator for about a half hour to allow balls to firm up. When ready to dip, pour candy coating in a microwave safe bowl and microwave in 30 second intervals until smooth and creamy. After each 30 seconds, stir well before returning to microwave. To coat, drop 3-4 balls into the melted coating, rolling to coat completely. Use a fork to gently remove, making sure to tap against the side of the bowl to remove excess coating. Place on waxed paper and sprinkle with your topping of choice, if desired. Allow coating to harden completely before serving or packaging.

Cook's Notes-to make this recipe kid friendly, replace 2 ounces of the water needed to bake your cake with the liqueur. The alcohol will bake out of the cake while it is in the oven. You can also swap the liqueur out for Irish cream flavored coffee creamer.

Peanut butter cup pancakes recipe

I love trying new recipes out on my kids. They are still young enough to be brutally honest, which is what a good cook truly needs in a critic. One morning, they were all clamoring for pancakes, but I was tired of serving them the same old regular pancakes. When I opened my cupboard and saw the container of cocoa powder, inspiration struck! My youngest told me these were better than bacon. I disagreed, but appreciated his enthusiasm all the same.

PEANUT BUTTER CUP PANCAKES

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened cocoa powder
• 4 tablespoons sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1/2 teaspoon vanilla
• 2 tablespoons melted butter
• peanut butter to taste
• chocolate syrup or melted chocolate to taste

Directions
Sift together all dry ingredients in a large bowl. In another bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry and stir until just combined. Heat a lightly oiled griddle to medium heat and cook the pancakes to the desired doneness. Top each pancake with a generous dollop of peanut butter and a drizzle of chocolate.

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S'Mores cake balls recipe

These yummy little balls of goodness are one of the most popular variety of cake balls I offer in my shop. 

S'MORE CAKE BALLS

• chocolate cake mix and the ingredients needed to bake it (eggs, water and oil)
• 1/2 container chocolate frosting
• milk chocolate candy coating
• mini marshmallows, quartered
• graham cracker crumbs

Directions
Bake cake as directed. Allow to cool slightly before crumbling. Add frosting and mix with your hands until thoroughly combined. Cool completely. Using your hand or a scooper, make 1 inch balls. Add 2-3 pieces of marshmallow to each ball as you shape them. Once all of the cake mixture has been made into balls, melt the chocolate coating by microwaving it in 30 second intervals, stirring well after each 30 seconds, until almost nearly melted. Stir well to melt remaining chunks. Drop balls into melted chocolate, making sure to coat completely before gently scooping out with a fork. Tap fork on the side of bowl to shake off excess chocolate. Transfer to a cookie sheet lined with waxed paper. While coating is still wet, liberally sprinkle graham cracker crumbs on each cake ball. Allow to set completely before serving or storing. Cake balls can be stored for up to 2 weeks in the refrigerator or a month in the freezer. Cake balls will become sticky as they thaw, so if you will be making this for a party, you will want to make them as close to your party date as possible.

Peppermint hot chocolate recipe

Cup of hot chocolate with whipped cream (Photo credit: Wikipedia)

Most people indulge in the cool, refreshing flavor of peppermint during the holidays. Good thing for us, we aren't limited in our enjoyment of it. The next time you are in the mood for a hot drink on a cold night, this will perk you right up!

PEPPERMINT HOT CHOCOLATE

• 3 cups nonfat dried milk powder
• 1 cup sugar sugar
• 3/4 cup cocoa powder
• 1/8 teaspoon salt
• 1/2 cup chocolate syrup
• 1 teaspoon peppermint extract
• 7 cups water
• whipped cream (garnish)
• crushed candy canes (garnish)

Directions
In a large bowl, combine dry ingredients. In a large saucepan, combine remaining ingredients and stir until thoroughly combined. Slowly whisk in dry ingredients and cook over medium heat until completely hot. Ladel into mugs, garnish with whipped cream and candy canes, serve hot.

Instant hot cocoa recipe

cup of hot chocolate with whipped cream and cocoa powder (Photo credit: Wikipedia)

Overnight temperatures are predicted to be in the 20's for the most of the upcoming week. Now is the perfect time to indulge in a glass of homemade hot chocolate. Make a double batch of this cocoa mix and store in an airtight container and be prepared for the chill nights of autumn and winter. This mix also makes a much appreciated holiday gift. Package it in a decorative jar and include the directions for use on a printed tag tied on with raffia or curling ribbon.

INSTANT HOT CHOCOLATE MIX

• 2 cups nonfat dry milk
• 3 tablespoons sugar
• 4 teaspoons cocoa
• dash of salt

Directions
Mix all ingredients together well and store in a covered container.
To Use
Stir 1/3 cup of cocoa mix into 1 cup hot steaming water. Stir until completely dissolved. For an even richer drink, stir mix into 1 cup steaming milk.

Peppermint crunch cake balls recipe

The popular cake ball gets a festive and delicious makeover with the addition of a little crushed peppermint candy.

PEPPERMINT CRUNCH CAKE BALLS
Ingredients

• White cake mix and the ingredients needed to complete the cake as directed (usually vegetable oil, water and eggs)
• 1/2 can prepared vanilla or buttercream frosting
• 2 bags white or red candy coating wafers
• 6 candy canes or about 12 starlight mints, crushed

Directions
Bake the cake as directed, while still warm crumble completely and mix in the frosting. If the mixture is a little dry, and a small amount of additional frosting. When the mixture is completely combined and it holds its shape when rolled into a ball, set aside and allow to cool completely. Once the cake mixture has cooled, roll into 1 inch balls and place on waxed paper. Pour the candy wafers into a microwave safe bowl and microwave for 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth and creamy. Drop the balls into the melted coating and cover completely. Use a fork or candy dipping tool to retrieve the coated candies from the bowl, making sure to tap the utensil several times on the side of the bowl to remove excess coating. Gently roll onto waxed paper and sprinkle with crushed candy while still wet. Allow coating to set completely before storing or serving.

Cook's Notes

• If you want your candies to have a little more peppermint flavor, add 1/2-1 teaspoon (to taste) of peppermint extract to the filling mixture when you add the frosting. Add 1/2 teaspoon and mix well and taste BEFORE adding additional flavor. You can always add more to build the flavor. You can't take it out of the filling if you add too much.
• Kids love help making cake balls-let them roll the filling into balls and sprinkle them with the crushed candy while the coating is still wet.

Dark chocolate cherry brownie recipe

Chocolate brownie in detail. (Photo credit: Wikipedia)

If you like chocolate covered cherries, these brownies are a sure thing!

DARK CHOCOLATE CHERRY BROWNIES
Ingredients

• 3/4 cup flour
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon salt 
• 1/3 cup cherry preserves
• 1/3 cup water 
• 5 tablespoons butter
• 1 large egg, lightly beaten
• 1 large egg white   1/3 cup semisweet chocolate chips  

Directions
Preheat oven to 350 degrees F. Spray a 9 inch square baking dish generously with cooking spray and set aside. Combine all dry ingredients in a large bowl and whisk to combine. In a small saucepan, combine preserves, water and butter. Bring to a boil over medium heat. Stir frequently to avoid scorching the mixture. Add preserve mixture to the dry ingredients and stir well to combine. Add egg and egg white. Stir until smooth then add in chips. Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.Allow to cool completely before cutting and serving. If desired, dust with powdered sugar and top with a dollop of whipped cream and a maraschino cherry.

Toffee crunch recipe

English: Thorntons Special Toffee. Photo taken by Stratford490. (Photo credit: Wikipedia)

An old time buttery treat is made even more tempting with a chocolate layer.

TOFFEE CRUNCH
Ingredients

• 1 cup sugar
• ½ teaspoon salt
• ¼ cup water
• ½ cup butter
• ½ teaspoon lecithin
• ½ cup nuts (cook's choice)
• 3 cups chocolate or chocolate coating

Directions
Combine everything except the nuts and chocolate in a heavy saucepan. Cook to 285 degrees F. Spread onto a buttered marble slab or silicon mat placed on a baking sheet. Cool completely. Melt chocolate and spread half onto cooled candy. Sprinkle with half of the nuts and allow to set. Flip over and spread with remaining chocolate and sprinkle with remaining nuts. When firm, break into pieces.

Brownie Caramel Cheesecake

This decadent dessert features two of my favorites sweets-brownies and cheesecake. The added caramel is a bonus for me.

BROWNIE CARAMEL CHEESECAKE 
Ingredients 

• 1 (9 ounce) package brownie mix 
• 1 egg 
• 1 tablespoon cold water 
• 1 (14 ounce) package individually wrapped caramels, unwrapped 
• 1 (5 ounce) can evaporated milk 
• 2 (8 ounce) packages cream cheese, softened 
• 1/2 cup white sugar 
• 1 teaspoon vanilla extract 
• 2 eggs 
• 1 cup chocolate fudge topping 

DIRECTIONS 
Preheat oven to 350 degrees F. Generously butter the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water and spread evenly into the greased pan. Bake for 25 minutes. Combine the caramels and evaporated milk in a small pan and melt over low heat. Make sure to stir the mixture frequently to avoid scorching. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

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Chocolate trifle recipe

Trifles are a delicious, layered dessert that are especially during around the winter holidays. Why, I'm not sure. I am guessing because they are fairly easy to make and create a beautiful presentation on your dessert table.

CHOCOLATE TRIFLE

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions 
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Chocolate raspberry truffle tart recipe

If you are looking for a delicious and elegant dessert to serve to family or guests, look no further than this tart. You can make a full size dessert to make a beautiful statement after the dinner dishes have been cleared away or make individual tarts for portion control and ease of serving. Either way, you can't lose!

CHOCOLATE TRUFFLE TART

2/3 cup flour

1/2 cup powdered sugar

1/2 cup ground walnuts

6 tablespoons butter 

1/3 cup cocoa powder

1 1/4 cups heavy whipping cream

1/4 cup sugar

12 ounces semi sweet chocolate chips (a regular size package)

2 tablespoons raspberry jam

sweetened whipped cream

fresh raspberries

Directions
Preheat oven to 350 degrees F. In a large bowl, mix together flour, powdered sugar, walnuts, butter and cocoa until a soft dough forms. Press dough into the bottom and up the sides of a fluted tart pan. Bake for 12-14 minutes, crust will puff up as it bakes. If you are making individual tarts, this step will take less time. Set aside to cool completely. In a heavy saucepan, combine whipping cream and sugar. Stir occasionally while cooking over medium heat. When the mixture begins to boil, remove from heat and add chocolate chips and jam. Allow to sit for 5 minutes so chips and jam can melt. Stir until smooth then cover and refrigerate for an hour. Mixture will be cool and somewhat thickened. Pour into a bowl and beat with an electric mixer until color lightens slightly. Spoon into prepared crust(s). Return to the refrigerate until the filling is firm. Top with whipped cream and fresh berries before serving.

Chocolate waffles recipe

Waffles are yummy, add chocolate to them and they become downright irresistible.

CHOCOLATE WAFFLES

1 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

3 tablespoons unsweetened cocoa powder

1 cup milk

2 eggs

4 tablespoons butter, melted

1/4 teaspoon vanilla

Directions
Preheat waffle iron. While iron is heating, combine flour, baking powder, salt, sugar and cocoa in a large bowl. Whisk to combine then stir in milk, eggs, butter and vanilla. Stir until mixture is smooth. Spray heated waffle iron with non-stick spray. Pour mix onto the heated iron and cook until golden.