Candy Corn Sugar Cookies.

When Heidi asked if I wanted to have a baking party I happily agreed since her and I have not baked together is so long.  Then she told me about the candy corn sugar cookies she wanted to make and I was more excited.  They turned out super cute!!  She always comes up with creative holiday cookies (see reindeer cookies aka most viewed post of all time!!)  They tasted good too!

Candy Corn Sugar Cookies
(Recipe by Heidi)
1 batch sugar cookie dough tinted orange with food coloring (use your favorite recipe...or this one)
1/3 package white chocolate candy melts
1 package milk chocolate candy melts

Prepare cookie dough using your favorite sugar cookie recipe.  If you don't have a favorite yet, use our favorite one!  Tint the dough orange.  Roll dough out on a floured surface and cut out triangles with a cookie cutter or knife.  Bake according to sugar cookie recipe and allow cookies to cool.  Dip the tip of one angle into white chocolate and the bottom in milk chocolate to create "candy corn" cookies.  Allow chocolate to set up and serve.

These would be perfect for a school snack or to hand out to trick-or-treaters!  They come together fairly quickly so you still have time!  Happy Halloween!!

Coffee Ice Cream.

It's pretty steamy in Wisconsin right now.  Weather.com says 83 degrees at 920pm.  Add some humidity and it's nearly unbearable...at least for those who work in it!  What better way to beat the heat than with homemade ice cream?!

This coffee flavored ice cream is easy to make: it doesn't require cracking eggs or heating anything up.  Plus it doesn't freeze as hard as some other homemade ice creams do.  The coffee flavor was perfect for my liking and I'm not one to have a regular cup of coffee (only like the stuff filled with sugary syrups and milk!!)

Coffee Flavored Ice Cream.
(Recipe Adapted from Food Network)
2 cups whole milk
2 tablespoons instant coffee
1 1/2 cups sugar
1 tablespoon vanilla
4 cups heavy whipping cream

Dissolve coffee granules in the milk.  Add all ingredients into ice cream maker and process according to manufacturer's directions.

In our case, it was the ice cream maker attachment for our Kitchen Aide that I first learned of from Baked Perfection.  It took about 30 minutes for the ice cream to stiffen up.  After that we popped it in the freezer and ate it several days later.  As I mentioned earlier, we liked this recipe as the ice cream did not get rock solid...it was fairly easy to scoop after sitting in the freezer for several days.

If you've never made homemade ice cream before I highly recommend it.  It's a fun (and often easy) way to enjoy a delicious dairy treat!

Chocolate Mocha Cream Cake.

Thanks for bearing with me.  Today's reward?  An amazing chocolate cake recipe.  And for someone is who is pretty so so on her for chocolate and normally not a cake eater.  You know this is gotta be good if I've fallen in love with it.

My aunt made this for Heidi's wedding shower and it was a hit!  And I even ate more after finding out the cake batter has mayonnaise in it.  You read it, right mayonnaise.  Don't discard the recipe though.  As long as you like a shot of espresso every once and a while and enjoy chocolate in some variety, you'll enjoy this super moist and super delicious cake.

Chocolate Mocha Cream Cake.
(Recipe from my Aunt Janet who got it from Light Cooking)
Cake:
2 cups flour
1 cup sugar
1 cup brown sugar (packed)
3/4 cup unsweetened baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup reduced fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Mocha Cream Frosting:
1/4 cup boiling water
1 tablespoon instant coffee
1 small jar marshmallow cream
1 small cool whip (thawed)

Chocolate Syrup

Combine dry cake ingredients in a large bowl (preferably that of a stand mixer).  Add mayonnaise, oil, coffee, and vanilla; beat until blended.  Stir in chocolate chips.  Pour batter into a greased 9x13 pan.  Bake in a 350 degree oven for 30 minutes or until a toothpick entered into the center comes out clean.  Cool completely.  And, yes, this step is crucial!

Make the mocha cream frosting by combining the boiling water and coffee granules in a large bowl (preferably that of a stand mixer).  Stir until granules are dissolved.  Add marshmallow cream; beat until smooth.  Fold in cool whip.  Spread frosting over the top of cooled cake.  Drizzle with chocolate syrup.  Chill until ready to serve.

Can't wait to have this again at my sister's Bachelorette Party!  My husband ate a couple pieces with ice cream.  He claims ice cream makes everything better, so, make the cake, grab some ice cream, and enjoy!!

Chocolate Caramel Espresso Cookies.

Today I bring you a new recipe that just might have landed a permanent spot on my Annual Christmas Baking List.  Who doesn't love the combination of chocolate and caramel?  Add a hint of coffee?  Bliss.  These brownie-like cookies looked perfect from the moment I spotted the recipe and haven't let me down yet (I've already eaten two of them.)  The cookies are fairly simple to make, but do require a mini muffin pan.  Wish I had two.

 Chocolate Caramel Espresso Cookies.

(adapted from Land o' Lakes)

Cookie:

1 tablespoon chocolate milk (white would also work)

1 1/2 teaspoons instant coffee mix

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 1/2 cups flour

3/4 cup dry baking cocoa powder

1 teaspoon baking soda

1 package rolos (48-60 pieces unwrapped)

Drizzle:

1/2 teaspoon instant coffee mix

1-2 tablespoons water

1 cup powdered sugar

Combine milk and coffee mix in a small bowl then set aside.  Combine butter and sugars.  Beat until creamy.  Add dissolved coffee mix mixture and eggs.  Beat until well mixed.  Slowly add flour, cocoa, and baking soda.  With lightly floured hands, shape dough into 48-60 small balls (about the same size you would make for drop cookies). Place balls into lightly greased mini muffin tin. Bake in a 375 degree oven for 7 to 8 minutes or until puffed and set. Remove from oven and immediately press 1 candy into each cookie. Cool 10 minutes in the pan and then remove, placing on a cooling rack until completely cool.


Dissolve coffee mix into water in small bowl. Stir in powdered sugar (and more water if necessary) until you reach desired glazing consistency. Drizzle over completely cooled cookies.

Package in an air-tight container before you eat them all!