SNOWMEN CUPCAKES: National Cupcake Day

Today is National Cupcake Day, and since Christmas is right around the corner, I thought I'd post this graphic for Snowmen Cupcakes. I have no idea where I found this, but I saved it. Love to give credit to whomever posted this cute cupcake collage!

DARK CHOCOLATE EGGNOG TRUFFLES

Eggnog is definitely a beverage of the season, so if you have some around, here's a great recipe! You can never have enough truffles during the holidays! Buy the best eggnog you can--or make your own! I love Dark Chocolate Eggnog Truffles! These make wonderful gifts, too!

Dark Chocolate Eggnog Truffles

Ingredients
3/4 cup eggnog
11 ounces dark chocolate 65%+ cacao, chopped
3 Tbsp unsalted butter, cut into small cubes
2 Tbsp superfine sugar
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon

Directions
Heat eggnog over medium heat almost to boiling point, whisking constantly. Do not boil.
Immediately remove pan from heat, turn heat to low. Add chocolate and butter to eggnog. Stir until chocolate is completely melted, returning to low heat if necessary.
Pour mixture into mixing bowl and beat with electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until mixture is firm but pliable.
In small bowl, mix superfine sugar with nutmeg and cinnamon; set aside. (you can also add cocoa)
Take 1 teaspoon of chocolate mixture and roll into ball, then roll in sugar mixture.
Place truffle in foil cup or on waxed paper tray (I don't use cups but they look festive if you do). Repeat.
Store truffles in airtight container in refrigerator.

Don't have time to make Eggnog Truffles? 
Starbucks sells Eggnog Latte Truffles. 
Godiva has them in their 12 piece Truffle Holiday Box.
Check with your local chocolatier!

1958 BOOK OF COOKIES: Cookie Tips & Recipe for Chocolate Fudge Slices

I have so many cookbooks, but I love my 'retro' pamphlets filled with fun chocolate cookie, candy and cake recipes. So today I'm adding more Cookie Tips, this time from Good Housekeeping's Book of Cookies (1958). I'm also posting the recipe from the Book of Cookies for Fudge Slices. Gotta love the illustrations in this book--and the cookie dough splatters! I pick up most of these cookbooks and pamphlets at garage sales and flea markets, but I've also had some for years that have come down to me from family members. So get Baking for the Holidays!

 

UNIQUE GINGERBREAD COOKIE CUTTERS & CHOCOLATE GINGERBREAD COOKIE RECIPE

Are you ready for the holidays? Any Gingerbread boys & girls in your cookie mix? I love Gingerbread Boys & Girls, and I these cookie cutters for traditional and not so traditional Gingerbread People are great! Be sure and scroll down for a Recipe for awesome Chocolate Gingerbread Cookies.

Yoga Cookie Cutters Set I: Lotus Group from Patti Paige Baked Ideas

Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas

GingerDead Men Cookie Cutters:

NinjaBread Men:

Fred ABC Cookies Cutters: Which part do you eat first?

And some Vintage Gingerbread Boy Cookie Cutters

Chocolate Gingerbread Cookie Recipe
Recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine

COOKIES

Ingredients
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled

Directions
In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.

ICING
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in tubes.

Decorate your cookies. Let stand until icing dries, about 30 minutes.

Make Ahead: Chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.