Mocha Mudslide Hot Chocolate

A rich and creamy, warm version of the popular mudslide cocktail. Absolutely delicious

4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 cup heavy cream
1 cup half and half
1/4 cup strong coffee
1 oz chopped semi sweet chocolate
4 tablespoons Kahlua
4 tablespoons Baileys Irish cream
2 scoops chocolate ice cream

• In a medium saucepan, combine cocoa powder and sugar. 
• Whisk in heavy cream, half and half and coffee. 
• Continue to whisk over medium heat until sugar and cocoa have dissolved. 
• Stir in chopped chocolate, 
• Reduce heat and gently whisk mixture until the hot chocolate has thickened. 
• Remove from heat and stir in Kahlua and Baileys.
• Divide mixture between two mugs. 
• Add a scoop of chocolate ice cream to each mug; serve.

Recipe: Lemons for Lulu

Orange Ricotta Cookies with Dark Chocolate

Chocolate and orange always reminds me of Christmas-probably because of the big chocolate orange candy we get in our stocking every year. Love those! These orange ricotta cookies are soft and cakey. After they cool, you spread each cookie with an orange glaze and drizzle them with dark chocolate.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 cups ricotta cheese
3 tablespoons fresh orange juice
1 orange, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1 cup chopped dark chocolate, melted

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with parchment paper or a silicone baking mat. 
• Set aside.
• In a medium bowl combine the flour, baking powder, and salt. 
• Whisk until ingredients are combined. Set aside.
• In the bowl of a stand mixer, combine butter and the sugar. 
• Beat the until light and fluffy, about 3 minutes. 
• Add the eggs, one at a time, until incorporated. 
• Add the ricotta cheese, orange juice, and orange zest. Beat to combine.
• Stir in the dry ingredients. 
• Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. 
• Bake for 12-15 minutes, until slightly golden at the edges. 
• Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. 
• Transfer to a wire rack and cool completely.
• To glaze the cookies: combine the powdered sugar and orange juice in a small bowl 
• Whisk until smooth. 
• Spoon about 1/2-teaspoon onto each cookie 
• Use the back of the spoon to gently spread. 
• Let glaze harden for about five minutes. 
• Drizzle cookies with dark chocolate and let the cookies set 

Recipe: Two Peas and their Pod

Candy Cane Coffee Cake

This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook. Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. 

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups chopped dried apricots
1 1/2 cups chopped drained maraschino cherries
Coffee Cake Glaze
1 1/2 cups red cinnamon candies, if desired

• Dissolve yeast in warm water in large bowl. 
• Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. 
• Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. 
• Beat on medium speed 2 minutes, scraping bowl occasionally. 
• Stir in enough remaining flour to make dough easy to handle. Dough should be soft and slightly sticky.
• Grease 3 cookie sheets. 
• Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. 
• Divide dough into 3 equal parts. 
• Roll one part into rectangle, 15x9 inches. 
• Place rectangle on cookie sheet.
• Mix apricots and chopped cherries. 
• Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. 
• Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. 
• Fold strips over filling, overlapping and crossing in center. 
• Carefully stretch dough until 22 inches long; curve one end to form top of cane. 
• Repeat with remaining 2 parts of dough. 
• Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Heat oven to 375°F. 
• Bake 20 to 25 minutes or until golden brown. 
• Drizzle Glaze over warm coffee cakes. 
• Decorate with cinnamon candies.

Recipe: Betty Crocker

Double Peppermint Cupcakes

1/2 cup butter, room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon peppermint extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup International Delight peppermint coffee creamer

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1-2 drops peppermint extract

2-4 tablespoons International Delight peppermint coffee creamer

• Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
• Set aside.
• Beat together the butter and granulated sugar until light and fluffy 
• Stir in the peppermint extract and the 2 eggs, beating well after each addition.
• Alternately, stir in the flour and baking powder with the peppermint creamer. 
• Stir until just combined.
• Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
• When the cupcakes are cooled, make the frosting.
• Beat the butter until light and fluffy 
• Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, beat well
• If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
• Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

Recipe: Roxana's Home Baking

Christmas Lasagne

A whimsical layered dessert recipe! Made with buttery, red velvet shortbread cookie crust, a peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top.

Shortbread Cookie Layer:

3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
1 Tbsp Red food coloring (for intense colour)

Peppermint Cheesecake Layer:

1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract

Pudding Layer:

2 x 3.9 oz. box white chocolate instant pudding
3 cups milk
Green food coloring

For Topping:

1 ½ cups cool whip

For Garnish:
2 cups mini marshmallows
Red and green sprinkles
M & M candies

• Preheat the oven to 350 F. 
• Lightly butter 9 x 13 inch baking dish, set aside.
• In a small bowl stir together flour, salt and cocoa powder.
• In large bowl beat butter and sugar until smooth. 
• Add red food coloring and mix well 
• Turn you mixer on low speed and gradually add flour mixture. 
• Mix until combine.
• Press the mixture into bottom of baking dish and bake for 18-20 minutes. 
• Remove from the oven and cool completely.
• To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. 
• Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. 
• Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
• To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. 
• Add green food coloring (add a few drops at a time, to desired color) 
• Whisk until smooth. 
• Spread over cream cheese layer. 
• Set in the freezer for 5 minutes.
• Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. 
• Place in the fridge for 3-4 hours until set.

Recipe: Oh My Goodness Chocolate Desserts

Oreo Pie Crust

This quick and easy Oreo Pie Crust tastes amazing! You'll love the easy to follow instructions on how to make an Oreo crust for no-bake and baked recipes, including pies and cheesecakes!

For No Bake Recipes...Refrigerate for 30 minutes until the crust is firm. Fill as directed.

For Baked Recipes...Follow recipe instructions. The crust does not need to be pre-baked unless the recipe you are making requires it.

14 oz OREOs
8 tbsp butter salted or unsalted, melted

• Place cookies in a food processor and pulse until only fine crumbs remain.
• Drizzle in the melted butter and pulse several times until completely incorporated. 
• You can also stir in the melted butter with a fork.
• Transfer the crumbs to the prepared springform pan or pie plate 
• Press firmly into the bottom and evenly up the sides of the pan. 
• Use the bottom of a measuring cup or your hands to really press the crumbs into the bottom and sides of your pan.

Recipe: Mom on Time Out

Blue Christmas Hot Cocoa

4 Cups Whole Milk
1 Tablespoon Vanilla Extract
1 Cup White Chocolate Chips
Blue Food Coloring OR use blue melting chocolates instead of white
Whipped Cream and sprinkles

• In a large saucepan, stir together milk and white chocolate chips. 
• Cook over medium heat until chocolate is melted, stirring frequently to avoid burning 
• Do not boil. 
• Remove from heat. 
• Stir in vanilla extract and blue food coloring. 
• Serve with whipped cream and sprinkles

Recipe: My Incredible Recipes

Peppermint Pattie Brownies

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips

Peppermint Pattie Layer
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract

Ganache
3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream

• Preheat oven to 350 degrees F.  
• Grease an 8x8 baking pan with butter or nonstick spray. 
• In a large bowl, combine melted butter with sugar and vanilla extract
• Whisk until combined and almost smooth. 
• Whisk in each egg one at a time, stirring until a smooth batter forms. 
• Add in flour, cocoa powder, baking soda and salt, stirring until combined. 
• Fold in chocolate chips. 
• Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. 
• Remove and let cool.
• While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts  
• Beat until smooth and creamy. 
• Pour over brownies and spread in an even layer with a spoon or spatula. 
• Place in the refrigerator until set, about 30 minutes.   
• To make ganache, heat heavy cream until warm and pour it over chopped chocolate. 
• Stir for a few minutes until totally combined, smooth and creamy. 
• Spread over the top of the peppermint layer or cut brownies first and spoon over top.

Recipe : How Sweet It Is