Starbucks copycat Double Chocolatey Chip Frappe

Well, it is Summer 2014 and Tim Horton's around here came out with a "Frozen Hot Chocolate". I was hoping it would be just as good as Starbucks Double Chocolatey Chip Frappe (DCCF); but the disappointment in this drink was huge. It literally tastes like some crappy Nestlequik Chocolate milk with some watered down ice! Just really gross!

So I got to thinking about what my awesome Hot Chocolate Mix might taste like with some ice and milk blended up. I mean I love it hot and chocolatey in the cold months, but what about during these hot months?!

I love my Starbucks DCCF but it gets expensive and I hate getting it with any of the kids with me because I end up feeling guilty, LOL I can really only spluge once a month too.

So, DH went out and got me the Farberware Rocket Blender so I could try my  Hot Chocolate Mix FROZEN!

So I start with my Rocket cup with ice.

Then I cover the ice with milk.

Add my 3/8C (or 1/4C + 1/8C) of the Hot Chocolate Mix:

Place on blender and blend!

Now you're ready to enjoy!

I got some insulated cups so I can take them on the go. I even have lids for them. Yum!

Mint Double Chocolate Chip Cookies

So what do I do with left over mini chocolate chips & Andes mint bits? Make cookies of course!

Sunday we had an ice cream social and I had enough left over mini chocolate chips & Andes mint bits that I knew I could make them into cookies. I kind of made up my own recipe and it was perfect!

*Pre-heat oven to 350º

2C Flour
½ C Chocolate Baking Powder
1tsp Salt
2tsp Baking Powder
1tsp Baking Soda

Mix in a bowl & set aside.

1C Softend Butter
1C Brown Sugar
½C Sugar
2 Eggs
1tsp Vanilla

Cream together in a large bowl.
Once creamed, slowly add in (in about 3 different parts) the flour mix, blending well after each addition. Mix well.

½ bag Andes Mint Baking Bits
½ bag Mini Chocolate Chips (semi-sweet)

Add chocolate mint & chips to the mix and blend well.

Drop spoonfuls of dough onto a greased or lined cookie sheet.
Bake at 350º for apx 12 minutes.
Cool & enjoy!

Super Simple Pumpkin Chocolate Chip Cookies

1 boxed spice cake mix
1 small can (15 ounces/425 g) pureed pumpkin (not pumpkin-pie filling)
1 bag (12 ounces/340 g) semisweet chocolate chips, regular- or mini-sized

Preheat the oven to 325˚F (163˚C).

Pour the cake mix into a large mixing bowl. Add the pumpkin, and mix until the two ingredients are combined.

Stir in the chocolate chips.

Use a teaspoon to scoop a spoonful of batter. Use your finger to drop the batter onto a cookie sheet.

Bake the cookies for 20 minutes.

Millionaire's Shortbread

Ingredients

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:
3/4 pound good-quality milk chocolate

Shortbread:
Directions
Preheat the oven to 350 degrees F.

Butter 9x13 nonstick pan and coat with flour, tapping off excess - or line with parchment paper. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.

Chocolate Topping:

Prepare the chocolate by chopping finely or have a bag of mini milk chocolate - chocolate chips ready. While the caramel is still warm sprinkle the chocolate on top of the caramel mixture and let set until chocolate starts to melt. Once warm enough spread the chocolate with an off set spatula to cover the caramel mixture. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

Delicious Fudge

Ok. I have to hand it to the ladies at the Large Family boards, because they really do know how to cut down on time and really make things super simple!

I don't normally make fudge because I always felt it was way to labor intensive! Then someone posted this super simple fudge recipe. I tried it tonight with some of the Andes Mint chips for some minty fudge and it was delicious. My husband was shocked at how fast I made it too, LOL!

Seriously you have go to try this one and add it to your holiday baking list.


Chocolate Fudge

1 can sweetened condensed milk
3 C chocolate chips
4 Tb butter

Put all ingredients into a bowl and microwave for 1 minute. Stir well. Microwave again for another 30 seconds and stir again. If it is not thuroughly melted at this point then nuke for 20 second intervals, stirring inbetween until completely melted and mixed.

Pour into an 8x8 greased or lined pan.

Chill until set.

Cut and serve.

*You can add nuts, crushed up candy canes, mint extract, orange extract, flavored extracts of any kind, whatever you like. Try making two layer fudge with peanut butter fudge!


Peanut Butter Fudge
1 can sweetened condensed milk
2 C white baking chips
1/2 c peanut butter
1tsp vanilla

Prepare the same way as above.

Minty Chocolate Fudge

1 can sweetened condensed milk
2 C chocolate chips
1 C Mint Chips
4 Tb butter

Prepare as above, but pour only half of the mixture into the pan then add a layer of the left over mint chips and then pour the rest of the mix on top. (This is what I did for the Andes mint fudge and it was delicious!)

Other ideas:
Cherry flavoring with some chopped up dried cherried added.
Orange extract or flavoring and add dried citrus with some chopped walnuts.
Raisins with peanuts for a Chunky Candy Bar effect.

Be creative and share the fun this holiday season.

Thanks to JoyofSix for this wonderful recipe!

Our Family's Rich Hot Chocolate Mix

Last year I found these wonderful tupperware like bins at Wal-Mart, and while I wish they were twice the size, they do well for most of my bulk foods; like Oatmeal, sugar, flour, rice, and more. This bin holds about 15-20 lbs of sugar or flour and this recipe pretty much fills this bin. But it is worth it in the end

BEST Hot Chocolate Mix
40.7oz/2.54lbs Can of Nesquick - (72 serving can)

58oz/2lbs Swiss Miss Milk Chocolate Hot Cocoa Mix in a can

22oz/1.6lbs Non Dairy Powdered Creamer

16oz Hershey's Baking Cocoa - Natural Unsweetened

2 - 11.5oz pkg Ghiradelli 60% Cacao Bittersweet Chocolate Chips

Mix together in a large bin (I also have used a 3gal bucket), until well blended and incorporated. You do this by sealing the lid and then rocking the bin back and forth and side to side until you can no longer see the layers. I usually do this in front of the TV for a good 20 minutes or so.










*Yes I know *well* is misspelled as *will*.Deal with it. :D*

We mix this together at the beginning of the season and - YUM! We just love this!

Once mixed
¼ Cup scoop for 8oz. of liquids (hot water or milk)
½ Cup scoop for 16oz of liquids




Okay! So, once you have the mix set this is how you make a mug of Hot Cocoa. In our house we have HUGE mugs and normal mugs. I'll show you how to prepare both.



In either mug, fill 3/4 full of water and microwave on HIGH for a good 3-4 minutes. You want the water as hot as you can get it to help melt the chocolate bits.


*I actually no longer add the Hershey Syrup, it is just optional now.*
In the normal mug add about 1½ scoops of the Hot Cocoa Mix, you of course can add more or less to it.

In the HUGE mug we use between 3-4 scoops depending on the chocolate mood I am in. Normally it's 4 scoops, which is, yes, 1C of the mix. - mind you the mug is 4 times the size of the smaller mug.

Now mix well, making sure the chocolate bits are melted as well as possible.

Then add in some Chocolate Syrup, to taste. It's not measured out so add as much or as little as you'd like. This is to help sweeten the bitterness of the baking cocoa and the bittersweet chocolate bits.



Now add in the milk to top off the mug, and stir again. This adds to the richness, and the creaminess as well as helps to cool it off enough to get to drinking! If you want it warmer then you can always microwave it again for another 30seconds to 1 minute.

I KNOW this is NOT a cheap mixture to make. I certainly wasn't going for cost effectiveness when I set out to make this mix. I was going for a perfectly rich and tantalizing mug of cocoa. It is one of my favorite winter drinks and those childhood packets never did anything for me. It always took at least 2-3 to get the richness I was looking for.

Even still a bin like this can last about 2-3 months, unless it's been really cold out.

Check out how to use this mix for an EXCELLENT Starbucks copycat Double Chocolately Chip Frappe!!

Candy Corn Cookies

Ok, again I LOVE baking and I love finding super simple easy recipes that are fun and inventive!

Well today through Tip Junkie I found yet another wonderfully fun and easy cookie recipe on Tidymom that are just perfect for Halloween!

CANDY CORN COOKIES

Refridgerator Sugar Cookie Dough
Orange Food Coloring (*or red and yellow)
Bakers Bittersweet Chocolate
Bakers White Chocolate

Take refrigerated cookie dough (I used 2 rolls and got about 30 cookies) add orange food coloring (*or red and yellow to make orange) Knead the dough until orange. Roll dough and cut cookies with candy corn cookie cutter (or you can use a triangle cookie cutter). Bake for 10 mins. Let cool. Dip bottom of cooled cookie in melted Baker's chocolate, and dip top end in melted white Baker's Chocolate. Freeze for 5 mins. to set.

~ENJOY!~

I'm sure you could even replace the store bought sugar cookie dough with your favorite recipe as well.

Talk about easy and FUN!

I am hoping I'll get around to making some of these this week. I may make them for the Halloween party. That would be really fun!

Best Chocolate Chip Cookies

Cream:
4 sticks of butter, softened
1 1/2 cups sugar
2 cups brown sugar
2 tsp. vanilla
3 eggs

Add:
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups of flour



Stir in 4 cups of chocolate chips (I like to do half milk, half semi-sweet). Using a 1/4 c. measuring cup to scoop out the dough, cook 6-8 on a sheet, 350 degrees, for about 12 minutes. You don't want these cookies to brown at all - take them out when they look just barely done and let them sit on the tray for a couple minutes.


The recipe makes 36 huMUNGous cookies or 70 normal-sized ones. (I once made over 100 bite-sized ones for a party.) It can be halved; to half an egg, simply mix it up in a bowl and measure out two tablespoons. Still, I recommend making the full batch. They freeze excellently.

These come from Rebecca Watson The Misplaced America's

Chocolate Peanut Butter Trifle

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

Death By Chocolate Trifle

Prepapred Brownie mix (mixed and baked as directed)
Chocolate Pudding (home made or store bought)
Chocolate Cool Whip - 2 containers
Favorite Chocolate Candy Bar mini's

Crush candy bars into bits or cut up.
Mix pudding and cool whip
Crumble prepared brownies

In a Trifoil Dish Layer the following
Brownie
Pudding
Candy

Repeat until all gone

Top with cool whip
Drizzle with Chocolate Syrup

Cake Balls

Spice Cake Balls
1pkg Spice Cake mix (with recommended ingredients)
1 container Cream Cheese Frosting
1 pkg White Chocolate Chips (Or White Chocolate melts or Orange colored Chocolate Melts)
*½ tsp of oil


Prepare Cake mix as directed on package and bake.

Remove from oven when done and immediately crumble into bowl completely.

Add entire container of frosting and mix thoroughly well . Chill for 1 hour.

Line a cookie sheet with wax or parchment paper .

Scoop the cake mixture into the palm of your hand - about the size of a large walnut-- roll into balls and place on cookie sheet.

Place cake balls into refrigerator for 1 hour to chill.
Melt chocolate in double boiler or microwave. If you are using a microwave you may want to add *½ tsp of oil to the mixture to help is stay smooth. Also be sure to melt in 10-15 second intervals, mixing in between heatings.

Using a fork or a skewer, dip spice balls into chocolate mixture and coat completely, then replace them back onto the cookie sheet.

When all of the balls are coated, replace the pan back into the refrigerator and chill until hardened.

Remove from fridge and enjoy!

Yummy! Try it when you can. It really is simple and delicious!

Other options would be:

Peanut Butter Chocolate Cake Balls, with chocolate cake, milk chocolate icing and peanut butter chocolate coating.

Carrot Cake Balls, Carrot Cake with cream cheese frosting, and white chocolate coating.

Lemon Cake Balls, With Lemon Cake, Lemon Frosting, and White Chocolate.

Chocolate Dipped Strawberry Cake Balls, with strawberry cake, strawberry icing, and milk chocolate coating

German Chocolate Cake Balls - Devils food cake, German Icing, Milk or Dark chocolate coating.
You can get very creative with the combinations!

Quick Christmas Toffee Bark

1C Butter
1C Brown Sugar
1pkg Soda Crakers - aka Saltines
1C Chocolate Chips

Line Cookie sheet with parchment or wax paper, spray with cooking spray and line with saltines, completely covering the bottom of pan

Melt butter and brown sugar together and bring to a boil for about 5 mins, stirring constantly.
*It's done when a drop of mixture into a cup of water forms a ball and hardens.

Pour over crackers

Bake at 350ºF for 10min

Remove. While still warm sprinkle chocolate chips on top and spread when chocolate melts.

For added fun melt some white chocolate and drizzle on top of chocolate.

Cool completely in the fridge. Drop pan onto counter and break up the toffee. Store in a air tight container.

No Bake Cookies

2C Sugar
½C Baking Cocoa
½C Milk
1stick butter
3C Quick oats
1tsp Vanilla
½C Peanut Butter

Bring to boil, Sugar, Cocoa, milk and Butter
Boil on high for 1-2 mins or until when a drop of mixture balls up in a glass of cold water.

Remove from heat and stir in peanut butter and vanilla.
Add oats and mix well.

Drop spoonfuls onto a lined cookie sheet and chill for 10 mins.

For a quick fudge:
Omit the oats and add to an 8x8 greased pan. Cool completely and cut into cubes.

Peanut Butter Balls

1 Cup Softened Butter
1 Cup Peanut Butter (cheaper brands work the best for this)
1 lb Confectioners Sugar

Cream butter and peanut butter together. Add powdered sugar a little at a time. You may have to add more powdered sugar if your peanut butter is too creamy.

Chill overnight.

Form into about ½" - 1" balls.

Dip in favorite Chocolate. We prefer Merken's chocolate or Dove.

Chocolate Mint Snow Top Cookies

1½ Cup Flour
1½ tsp Baking Soda
¼ tsp Salt

Combine in a small bowl and set aside.

1 -10oz Pkg Mint Chocolate Chips
¾ Stick Butter
1 Cup Sugar
1½ tsp Vanilla
2 Eggs
Powdered Sugar

In large bowl cream butter and sugar.

Melt 1 Cup of mint chocolate chips.

Add melted Chocolate to the butter and sugar mixture. Mix together. Add vanilla and eggs. Blend together.

Add flour mixture in 3 parts, mixing after each addition. Add remaining Chocolate Chips.

Wrap dough in plastic and freeze for 20 minutes.

Shape dough into balls and coat with powder sugar.

Bake for 10-12min at 350º

Church Windows

1 Stick of Butter
1 -12oz Pkg Semi-Sweet Chocolate Chips
1 -10oz Pkg Colored Marshmallows
Shredded Coconut

Melt Chocolate chips and butter together carefully.

Remove from heat and add marshmallows.

Place on Wax paper that is coated with the shredded coconut. Form into a log.

Chill 1 hour in fridge or 30min in freezer.

Peel paper off and slice.

**Coconut optional - You may also use finely chopped Cashews or a favorite nut.**