If you are a chocolate lover then this Double Chocolate Snowcap Cookies is going to be your favorite Christmas cookies this year! Watch and learn how pastry chef Katie Rosenhouse, chef/owner Buttermilk Bakeshop (Brooklyn, NY) makes this Double Chocolate Snowcap Cookies and turns these cookies into Hot Chocolate Cookies. These cookies might be a favorite year round. If the batter is too soft to scoop, chill the for at least 10 to 15 minutes or until firm enough to scoop on the tray.
These Hazelnut Caramel Chocolate Bars will be so popular that they will add a luxurious touch in your cookie box. In place of hazelnuts, use peanuts, almonds, walnuts, or pecans. These sturdy bars hold up well, so they are a great addition to any cookie box or cookie swap. One batch will make several holiday gift bags! Watch and learn how to make these incredibly special and so simple to make shortbread cookie topped with hazelnuts, chocolate and caramel.
Hazelnut-Caramel Bars Yield: 24 bars
2 sticks unsalted butter, room temperature, divided, plus more for pan
1 cup packed light-brown sugar, divided
1-1/2 cups all-purpose flour (spooned and leveled)
1/3 cup light corn syrup
2 Tablespoons heavy cream
1-1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
1/3 cup coarsely chopped semisweet chocolate (optional)
Let’s bring a tropical flair to the yule log, Christmas log, or Buche de Noel. Watch and learn how to make this super easy ricotta, mango, coconut Buche de Noel. You can substitute the ricotta for the mascarpone cheese.
Ricotta, Mango, Coconut Buche de Noel Yield: 10 to 12 Servings
1/2 cup (125 mL) unsweetened grated coconut
6 eggs, yolks and whites separated
1 cup (250 mL) + 2 Tablespoons (30 ml) granulated sugar
2 teaspoons (10 mL) vanilla extract
1 cup (250 mL) cake or pastry flour
3 cups (750 mL) fresh or frozen mangoes, diced
1 cup (250 mL) ricotta
1 cup (250 mL) 35% cream
1. Preheat oven to 375°F (190°C). Spread grated coconut out on a baking sheet and toast 4 to 5 minutes. Let cool. 2. In a bowl, use an electric beater to whip egg whites until they hold firm peaks. Reserve. 3. In a large bowl, beat egg yolks along with ½ cup (125 ml) sugar and 1 teaspoon (5 ml) vanilla for about 5 minutes or until thick and creamy. 4. Add flour by sifting it over the bowl. 5. Incorporate beaten egg whites, gently folding dough with a spatula. 6. Spread dough out on a 12˝ x 18˝ (30 cm x 45 cm) cookie sheet previously greased and covered with parchment paper. Bake in oven for 10 minutes. 7. Remove from oven and flip onto a clean, moist cloth. Remove parchment paper and roll cake onto itself. Let cool. 8. To make the filling, in a saucepan, mix ½ cup (125 ml) sugar and the mangoes and cook over medium heat for 10 minutes. Add a bit of water if the mangoes are not ripe enough. Let cool. 9. Reduce to a purée using a food processor or a blender, then add Ricotta and process until a smooth consistency is achieved. 10. Whip cream along with 2 Tablespoons (30 ml) sugar and the remaining vanilla, then reserve in refrigerator. 11. Unroll the cooled cake and spread the Ricotta mixture over the inside surface. Roll the cake up again. Garnish the outside of the log with the whipped cream and sprinkle with toasted coconut.
Want more yule log, Christmas log, or Buche de Noel recipes. Try these….
If you are a spicy and chocolate lover, you are going to be a big fan of these cookies. Watch and learn how to make Mexican Hot Chocolate cookies, you’ll find that it’s impossible to have just one of this deliciously crunchy-chewy cinnamon and spice chocolate cookie. Bake ahead! These cookies will stay fresh in an airtight container at room temperature for up to one week!
Mexican Hot Chocolate Cookies
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1-3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)
*** For directions watch the video.
Want more chocolate cookie recipes? Try these…