Peep S'mores

It seems like the holidays come earlier and earlier every year, which is kind of depressing when the stores are rushing me through life! I kind of prefer a leisurely pace. But I would never hold it against our dear retailers for rushing to get those brightly colored Easter Peeps on the shelves!

I know, some of you are rolling your eyes and wondering how in the world I could love something that is basically an animal-shaped piece of sugar coated in neon sugar with eyeballs. I ask you, how could you not?! But if you're going to hold onto your Peep-hatred, just think of the children! Would it really be Easter for them without a small overdose of sugary goodness? I think not.

Happy Easter!

Peep S'mores [click to print]
Makes 6-7 individual servings

• 1 pkg mini graham cracker crusts (I used Keebler Ready Crust Minis)
• 1 brownie recipe (the kind for an 8" or 9" pan)
• 12-14 mini Hershey bars
• 6-7 Peeps

1) Prepare brownie batter and preheat oven as instructed in recipe or on box/pouch. Scoop about 3 Tablespoons of batter into each crust and bake for 18-22 minutes. Note, time will vary based on recipe used, so stick a toothpick in the center to check doneness and when it comes out clean, you're good!

2) Lay two mini chocolate bars across top of mini brownie and allow chocolate to melt. If the brownies are too cool to melt the chocolate, place them in a warm oven for 2 or 3 minutes until the chocolate is shiny and soft. 

3) Top chocolate with a Peep and serve warm! Or cold, they're still fudgy and rich and delicious the next day...if they last that long! 

Chocolate Syrup

It's not that I'm an all-natural, no nonsense, organically obsessed foodie. Let's be honest, I'm american and I love a few preservatives every now and then. But when I read through the labels on my favorite ice cream toppings, things get a little gross...and confusing. I mean really, what do they really mean by "chocolate flavored" and "polycarbonate double helixed monounsaturated diphosphides"? Okay, that last one might not be straight from the ingredients label. But do we really need all that stuff to get a real chocolate flavor? And all the food coloring?

Seriously.

Here's a simple recipe for a simple pleasure. Just your regular, run of the mill, no preservatives added, homemade rich chocolate syrup. Drizzle it on ice cream, in chocolate milk or serve it warmed up as fondue for your soon-to-be chocolate covered strawberries and/or fingers. But whatever you do, you better enjoy it while it lasts!

Chocolate Syrup [click to print]
Makes about 2 cups


1-1/4 c. sugar
1 c. cocoa powder
1 c. water
2 tsp. vanilla extract
1/4 tsp. salt

Sift cocoa into medium saucepan. Whisk in sugar and salt. Add water and cook on medium heat. Bring mixture to a boil for 4-5 minutes, until mixture is slightly thickened. Stir frequently to prevent scalding. Remove from heat. Allow mixture to cool about 5 minutes before adding vanilla. Store in airtight container in fridge.

Source: 52 Kitchen Adventures

New Year's Chocolate Confetti Cookies

New Year's 2012 is almost here! I'm planning our Happy New Year's event at my parents' house this year and just knew confetti had to be involved. I mean, really, how can you possible have a party without confetti? You can't. But I love eating a lot more than vacuuming, so I decided on these chocolate kissed confetti cookies! It combines so many delicious things...chocolate, hershey kisses, sprinkles. Bring it on 2012!

Chocolate Kiss Confetti Cookies [click to print]
Makes about 30 cookies

2/3 c. unsalted butter, softened
1/2 c. brown sugar
1 tsp. vanilla
1 egg
1-1/4 c. flour
1/4 c. cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. sprinkles (rainbow, chocolate or round confetti!)
30 Hershey Kisses, unwrapped

Whisk together flour, cocoa, soda and salt; set aside. Cream butter and sugar. Add vanilla and egg, mixing until combined. Add dry ingredients in about 3 additions. Continue mixing until well incorporated. Batter should be thick enough to roll into balls, if not, chill for an hour.

Line cookie sheet with parchment paper or coat with nonstick cooking spray. Shape dough into 1" balls and roll in sprinkles. Place dough on cookie sheet about 2" apart. Bake at 375 for 7-8 minutes.

When done baking, immediately press a kiss on the center of each cookie. Place on wire rack to cool.

Source: Adapted from The Curvy Carrot