Biscoff Blossoms #Chocolateparty

Biscoff Blossoms | Bakewell Junction

Biscoff Blossoms | Bakewell Junction

Today I’m sharing a recipe that instantly became a family favorite.  I brought these to my sister’s house for my niece’s birthday.  My sister loved them!

This month’s #ChocolateParty is all about family favorites.  My family finds the peanut butter in the peanut butter blossoms overwhelmingly peanutty but the biscoff version is delicious.

Do you prefer the peanut butter or the biscoff version?

I’ve also added the following favorites to the party:

Chocolate Cinnamon Bundt Cake with Mocha Frosting
Chocolate Chip Cookie Dough Mini Cheesecakes
Homemade Devil Dogs
Giant Fauxtess Cupcake

Enjoy!

Biscoff Blossoms

Yield:  36 – 48 cookies                  Cook Time:  8 – 10 minutes

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup creamy Biscoff spread
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 48 Hershey’s kisses, unwrapped
  • 1/2 to 2/3 cup raw sugar

Directions:

Step 1:  Combine flour, baking soda and salt in a medium bowl and set aside.  With an electric mixer, beat together butter and biscoff spread for a few minutes.  Cream sugars into the biscoff spread mixture for a few minutes.  The mixture will appear light and creamy.  Mix the egg and vanilla.

Step 2:  Mix in the flour.  Do not over mix.  Roll dough into one inch balls.  Depending on the size of the cookies, there will be 36 to 48 cookies.  Roll dough balls in demara sugar to coat.  Place dough on a parchment paper lined cookie sheet.  Spacing is two inches.

Step 3:  Bake in a pre-heated 375 degree oven for 8 – 10 minutes.  The cookie should be lightly browned.  Upon removing the cookies from the oven, press a Hershey’s kiss in the middle of the cookies.  Let cookies cool on the cookie sheet for a few minutes.  Let cookies cool completely on wire racks.

Storing:  Store in a sealed plastic container.

Enjoy!!!

Recipe from Baker Street.

Are you ready to celebrate #chocolateparty’s 1st anniversary?

The September Chocolate Party will start Monday, September 2nd and every other day a new recipe will be shared until September 30th.

How to participate in September’s Chocolate Party

1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)

If you do not have a blog, just email me  roxana(at)roxanagreengirl(dot)com  your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)

3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O Lakes® Butter

4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. New entries are added every day, so check often! (scroll at the bottom of this page to enter the giveaway)

5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!

https://i1.wp.com/www.roxanashomebaking.com/wp-content/uploads/2013/07/Chocolate-party-sponsors-.jpg

Add your link to the September Chocolate Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

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Deep-Fried Mocha Chocolate Chip Cookie Dough #Chocolateparty

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction

Calling all chocolate lovers.  Once again I planned to share a different recipe today but I changed my mind due to a busy weekend.  This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe.  Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.

Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough.  I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.

Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor.  My husband and his friend dubbed this recipe as super good.

A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too.  Check it out too.

Would you prefer this treat with or without coffee?

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction

Enjoy!

Deep-Fried Mocha Chocolate Chip Cookie Dough

Yield:  40 – 45 fried balls                  Cook Time:  3 minutes

Dough:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup (2 sticks) room temperature unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 1/2 cup pasteurized eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s mini chips)

Batter:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 cup pasteurized eggs
  • 1/2 – 1 1/2 cup seltzer water or club soda, plus more if needed (I used root beer because that’s what I had in the pantry)

Topping:

  • 1/2 cup cups semi-sweet chocolate chips (I used Ghirardelli’s regular chips)
  • 2 tablespoons prepared coffee, room temperature
  • powdered sugar for dusting

Oil for frying (I used olive oil)

Directions:

Step 1:  For the dough:  Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside.  With an electric mixer, cream together butter and sugars for about five minutes.  Add the eggs in two additions; mixing to combine after each addition.  Mix in vanilla and then flour in small batches.  Stir in chocolate chips.

Step 2:  Chill dough for 1 to several hours to make the dough easier to form.  Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet.  When all dough balls are formed, chill in the freezer at least 1 hour.

Step 3:  For the batter:  Mix the flour, sugar and baking powder in a mixing bowl.  Combine the egg and 2/3 of the seltzer.  Add the remaining soda in small increments until the batter resembles a loose pancake batter.

Step 4.  To make the cookies:  Dip the dough balls in the batter and ensure they are well coated.  Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees.  A few minutes total is enough time for the dough balls to become a deep golden color.  Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly.  Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.

Step 5:  For the topping:  In a small microwave safe bowl, combine the chocolate chips and prepared coffee.  Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute.  Stir the mixture until it’s smooth and thick and drizzling consistency.

Step 6:  To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar.  These are ooey and gooey when served warm and just as delicious when cooled before serving.  If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.

Storing:  Store dough balls in a sealed plastic container for a few days but they are best the first day.

Enjoy!!!

Recipe adapted from Food Network, courtesy of George Duran.

This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group. All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Ice Cream Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Chocolate Chip Cookie Sundae #Chocolateparty

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction

I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.

My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain.  I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail.  The recipe makes a delicious cookie and I’ve made them a few different ways.

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction

The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake.  The next photo shows a Chocolate Chip Sundae large enough to share with three or four people.  I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum.  The next photo shows a chocolate chip cookie sandwich.

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

Chocolate Chip Ice Cream Sandwich | Bakewell Junction

With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.

Which version would you prefer?

Enjoy!

Fake Neiman Marcus Chocolate Chip Cookies

Yield:  45 – 55 Cookies                  Cook Time:  10 minutes

Dough:

  • 4 ounces chocolate bar (I used Hershey’s)
  • 1 cup room temperature butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 1/4 cups old fashioned oatmeal
  • 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)

Graham Cracker Crust

  • 18 squares of Graham Crackers
  • 5 tablespoons butter, melted

Topping:

  • vanilla ice cream (I used Breyers)
  • Hershey’s Chocolate Syrup for drizzling (I used the one in the can)
  • Chocolate sprinkles or colored sprinkles

Directions:

Step 1:  For the cookies:  Grate the chocolate bar and set aside.  Grind the oatmeal to a fine powder in a blender, food processor or mini chopper.  Since I only have a mini chopper, I grind this in two batches.  This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again.  I repeat this process until my mini chopper can’t grind it anymore.  At the end if there’s a small amount that can’t be ground finely enough, I discard it.  In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.

Step 2:  With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy.  Beat the eggs and vanilla into the butter mixture.  Add in the flour mixture using a spatula or wooden spoon until incorporated.  Mix in the chocolate chips and grated chocolate bar.  Optionally chill dough for several hours to overnight.  This helps the flavors meld.  Try not to eat too much of the dough, you’ll want to try it baked in all these ways.

Step 3:  For the 8 inch cast iron cookie sundae:  Grind the graham crackers finely in blender, food processor or mini chopper.  In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.  Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan.  Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles.  Serve immediately.

Step 4.  For the individual sundaes:  Line a six portion cupcake pan with paper cupcake liners.  Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells.  Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well.  Carefully spread the cookie dough evenly across the cracker crumbs.  Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden.  Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie.  Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer).  Serve immediately.

Step 5:  For chocolate chip cookies:  Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit.  Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden.  Repeat with the remaining dough.  Cool 10 minutes before removing from the parchment or they will fall apart.  Cool completely on a rack.

Step 6:  For the chocolate chip cookie sandwiches:  With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle.  The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer).  If not eating immediately, wrap in plastic wrap and store in the freezer.

Storing:  Store plain cookies in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.

This month’s Chocolate Party features ice cream (along with chocolate). If you’d like to join in, please follow these rules:

1.)  Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.)  Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.)  Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

Add your link to the Chocolate Ice Cream Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Lofthouse Sugar Cookies with Ganache and a Cherry #Chocolateparty

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

My dog has been recovering from her ACL surgery and she hasn’t been left alone in the house until yesterday.  She handled that well so this week I’ll be going back to the office on the days I’m scheduled to work on-site.  My fellow car pool buddies wanted some homemade treats because they’ve been without for a few weeks.  One of them is picky and won’t eat anything that’s creamy or contains cream cheese or milk/cream that he can taste.  I thought that I could bake something easy that would work for the #chocolateparty and bring to work.

This month’s #Chocolateparty theme is cherries and chocolate.  I love both cherries and chocolate.  I’ve seen Lofthouse Sugar Cookies on a lot of blogs but I’ve never even tried the store bought ones.  Most recently I’ve seen these cookies on Lizzy’s blog, That Skinny Chick Can Bake, and you can find her post here – Daisy Lofthouse Cookies.  So, I incorporated Lizzy’s Lofthouse cookies into the #ChocolateParty.  Although most of the Lofthouse Sugar Cookies have a buttercream frosting, I went with milk chocolate ganache and a fresh cherry on top.  If you wanted to make these for Christmas, you could substitute maraschino cherries for the fresh cherries.

These cookies are fluffy and soft but aren’t very sweet which is probably why they’re usually topped with buttercream frosting to amp up the sweetness.  My husband loved these cookies with or without the topping.  He liked the dough so much that he was ready to swipe one of the last cookies that was going into the oven just to get some more of the raw dough.

How about you…do you like your cookies very sweet or less sweet?

Enjoy!

Lofthouse Sugar Cookies with Ganache and a Cherry

Yield:  24 – 30 Cookies                  Cook Time:  10 – 12 minutes

Dough:

  • 1/2 cup room temperature butter (1 stick)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond flavoring or vanilla extract (I used vanilla extract)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs
  • 3 cups flour

Topping:

  • 1/4 cup heavy cream
  • 1/2 cup milk chocolate chips (I used Hershey’s)
  • 1 tablespoon unsalted butter, softened
  • 15 fresh sweet cherries, cut in half and pitted

Directions:

Step 1:  For the cookies:  With an electric mixer beat the butter and sugar together for about 4 to 5 minutes until the mixture is light and fluffy.  Combine the vanilla, salt, baking soda and baking powder with the butter mixture.  Add the sour cream and mix to combine.  Add the eggs individually and mix each addition to combine.  Mix in the flour until incorporated.  Chill dough for 1 to 24 hours.

Step 2:  You may roll out the dough to 1/2 inch thick and use a cookie cutter to shape the cookies.  I rolled the dough into 1 1/2 inch balls and placed them on a parchment lined cookie sheet and then flattened them to about half the height, about 1 1/2 to 2 inches apart.  Bake in a preheated 350 degree oven for 10 – 12 minutes.  Repeat with the remaining dough.  Cool completely.

Step 8:  Topping:  In a small saucepan heat cream over medium heat until steaming while stirring constantly or heat in a microwave safe bowl in the microwave in 30 second increments.  Remove from heat, add the chocolate and let stand for 5 minutes.  Add the butter and stir until smooth.  Dip the top of each cookie to thoroughly coat and place half a cherry on the top.

Storing:  Store cookies in a sealed plastic container (in the refrigerator, if it’s warm)  for a few days.

Enjoy!!!

Recipe from That Skinny Chick Can Bake, originally from McCalls.

chocolateparty logo

Curious about the monthly chocolate party?  Here’s how you can join Roxana and her wonderful hosts Emily of Life on Food, Veronica of My Catholic Kitchen, Pam of Blueberries and Blessings, Liz of That Skinny Chick can Bake, Kim of Ninja Baking, Denise of From Brazil to You , Laura of Tutti Dolci, Karen of Karen’s Kitchen Stories and Becky of A Calculated Whisk.

The recipes will be shared on the first Monday of each month and you can submit your own recipes by the end of the month.  You can submit up to 3 recipes each month.

To make sure everyone is having fun, there are a few rules you’ll have to follow.

1.) Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to a monthly round-up or the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Cherry Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.