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Monday, February 20, 2012


In honor of our sprinkling of snow last Monday, the kids and I made "frost bite" cookies. A delicious mix of orange, oats and raisins, with a hint of white chocolate sweetness - a perfectly balanced bite.
I have made the chocolate cupcakes several times, most recently to celebrate the birthday of my daughters friend. They are one of my absolute favorite treats - a double dose of chocolate, topped off with delicious, creamy frosting - reminiscent of a dusting of snow - or a snow drift - depending on the thickness of the frosting.


3/4 cup raisins
3 tablespoons orange juice
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons finely grated orange peel
1 cup flour
1 teaspoon baking soda
1 1/2 cups rolled oats
8 ounces of white chocolate chips
1 teaspoon of vegetable oil

Heat oven to 350F.
In a small bowl, combine orange juice and raisins. Cover and microwave on high for 1 minute. Let cool.
In a large bowl, beat butter and sugar until fluffy. Beat in egg and orange peel.
In a separate bowl, combine flour and baking soda. Stir into butter mixture. Add raisins, any soaking liquid and oats and mix well.
Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart, and flatten slightly. Bake for 10 minutes. Transfer to racks and cool completely.
Microwave chocolate and vegetable oil in a small deep bowl, for 2 minutes, or until melted, stirring as necessary. Let stand 2 minutes, stir until smooth.
Dip one-third of the cookie in the chocolate and set on waxed paper until chocolate is firm.


3/4 cup cocoa
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups chocolate morsels

Heat oven to 350F.
Sift together cocoa, and next three ingredients in a medium bowl, set aside.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Stir in vanilla.
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.
Place 12 paper baking cups in a muffin pan, spoon batter evenly into cups, filling completely full.
Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with white frosting.


1/2 cup butter
3 cups of powdered sugar
1 teaspoon of vanilla extract
2 to 3 tablespoons of milk

Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 tablespoons of milk, adding additional milk, if necessary, for desired consistency.

Recipe adapted from Southern Living, February 2007

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