Butterfinger Bon Bons:
1 pd of candy corn
melted chocolate (i use the microwaveable chocolate with a melting tray)
16 oz of creamy peanut butter
First, microwave the candy corn until it is melted.
Then, add the peanut butter and mix until it is combined.
Then form the mixture into 1 inch balls.
Then, refrigerate them for a few minutes.
Then, microwave the chocolate until it is melted.
Using two forks, dip the balls of candy corn and peanut butter into the chocolate and coat evenly.
Red Velvet White Chocolate Chip Cookies:
1 1/2 cups + 1 tbs of all purpose flour
1/4 cup of cocoa powder
1 tsp of baking soda
1/4 tsp of salt
1/2 cup of unsalted butter
3/4 cup of brown sugar
1/4 cup of sugar
1 tbs of milk
2 tsp of vanilla extract
1 1/2 tbs of red food coloring
1 cup of white chocolate chips
First, combine the flour, cocoa powder, baking soda, and salt.
Then, beat the butter until creamy.
Then, beat in the brown sugar and the sugar until well combined
Then, beat in the egg, milk, and vanilla extract until well combined.
Then, add the food coloring and mix until combined.
then, add the dry ingredients to the wet and mix until well combined. Then, stir in the white chocolate chips.
Then, seal the cookie dough and chill in the refrigerator for at least an hour. Tehn prepare your baking pan and preheat the oven to 350.
Then, form the dough into balls using a tablespoon to measure. Then, place them on the baking sheet and press down on them slightly.
Then, bake them for about 10 minutes. When they come out press again on them slightly to make "crinkles".
Chocolate Hazelnut Cupcakes:
4 tbs +1 tsp of unsalted butter
1/4 cup +2 tbs of sugar
1 oz of hazelnut spread ( I buy a 12 oz can and almost use the whole thing by the time the recipe is over)
1/3 cup of milk
1 cup + 3 tbs of all purpose flour
3 1/2 tbs of cocoa powder
2 tsp of baking powder
1/2 tsp of vanilla extract
pinch of salt
First, preheat the oven to 350. Then, combine the all purpose flour, cocoa powder, baking powder, and salt and combine.
Then, beat the butter and the sugar until creamy.
Then, combine the hazelnut spread, the vanilla extract, the milk, and the egg in a separate bowl.
Then, add the hazelnut mixture into the butter mixture and mix until well combined.
Then, add the dry ingredients to the wet and combine until well combined.
Then, put them into a cupcake tin with liners and fill 3/4 of the way full.
Bake for about 15 minutes or until a toothpick comes out clean.
Then, let them cool. Then, core out a hole in the middle of them with a knife and fill it with some hazelnut spread. (This is optional)
Now it is time for the icing!
2/3 cup of butter
5 tbs of powdered sugar
1 oz of hazelnut spread
1 oz of melted chocolate
First, cream the butter and the powdered sugar together until creamy.
Then, add the hazelnut spread and the melted chocolate.
Then, ice them and enjoy!