Tuesday, April 19, 2011

{Recipe}Mint Black & White Cookies

Mint Black and Whites

I have been going nuts over these tasty little bites for awhile now.  I LOVE mint in almost any form and I love cookies, so this is the best of both worlds.  This cookie recipe is also a little different than your standard because I tend to like a cakier cookie, one that has body and is moist.  Not a huge fan of the flat______________cookie, boring!! {keep in mind this is totally just my opinion nothing to be added to the rules of cookie book!}

Mint Black & White Cookies

3 cups of AP {all purpose} flour

1 tsp. baking soda

1tsp. salt

1 cup {2 sticks} butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp. mint extract

2 large eggs

1/3 cup sour cream

1 1/2 cup semi-sweet chocolate chips

1 1/2 cup white chocolate chips

In a bowl combine flour, baking soda and salt.  Mix with a wire whisk and set aside.  Cream butter, sugar and brown sugar in an electric mixer.  Add eggs one at a time, beating well after each addition.  Add sour cream and extract, mix well.  Gradually add the dry ingredients.  Stir in the chocolate chips.  Spoon a rounded table spoon onto a cookie sheet.  Bake at 350 degrees for 9-11 minutes.  Yields approximately 4 dozen cookies.

Mint Black and White Cookies

If you love chocolate and you love mint, you have to try these puppies out.  Let me know what you think!!



Tuesday, April 5, 2011

{recipe}The Most AMAZING Chocolate Cake…EVER

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I have a dear friend Janeen, who makes the most aaaamazing Chocolate Cake EVER!!! It’s one of those cakes that leaves a lasting impression, it haunts you until you finally break down and beg your sweet friend to please share the recipe with you.  Then you beg some more to see if you can share it with the world.  Janeen my dear, the world is going to LOVE you and your aaaamazing cake!!

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The Most Amazing Chocolate Cake…Ever!

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, milk chocolate)

1 C Mini Chocolate Chips

1 C Sour Cream

1 Pkg. of Chocolate Pudding (small box 3.5 oz.)

Prepare cake as directed on box and add sour cream,  pudding and chocolate chips.  Pour into 2 9-inch round pans.  Bake as directed on box (you might need to add a minute or 2 to the baking time because of the added sour cream and pudding).  Place on wire rack to cool.

Equally Impressive Chocolate Frosting

1 C butter at room temperature

3 oz. Ghirardelli 100% cocoa chocolate bar

4-5 C Powered Sugar


Chop the chocolate, then place in double broiler until melted (bowl over a pan of water on the stove).  Cream together butter, chocolate, and 4 cups of powered sugar, add milk as needed for desired consistency.  Combine until creamy, continue to add powered sugar and milk until it is the consistency and taste that you want.  Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

Garnish with chocolate curls.  I like to make bigger curls for this cake.  Melt some chocolate, get a 9 inch round cake pan and turn upside down and then spread the chocolate as a thin, thin layer.  Let cool until the chocolate is set and then get a cheese slicer or potato peeler and slice the chocolate into curls. 

Chocolate Cake

Janeen made this Heavenly cake for our Bloggers Night Out {Vegas Style} this past weekend and blew everyone away!! Janeen you are a doll!!



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