Advertisement

dipped

Adorable Lamb Cookies

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Life has been so super duper chaotic lately.  If you’ve been following me on Instagram or Facebook you’ll see that I have been super quiet there.  These adorable lamb cookies make me happy and I really hope you love them too.

oreo cookies that look like lambs

In early April, I was in a massive (for me) car accident where I was rear ended on the highway.  I had to bring my car to a quick stop because the cars in front of me were stopping.  The car behind me was still going full speed and plowed into the back of me.  The car behind that guy didn’t slow down or stop either so I got hit a second time.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

The two impacts caused my body to be thrown back and forth in my seat and my head to hit the headrest repeatedly.  An ambulance came and took me to the local emergency room.

The doctors there ruled out a spinal cord injury but they did conclude I had a concussion.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Also,  my car was totaled… but that’s a story for another day.

For the weeks following the accident, I suffered through some of the hardest days of my life personally.  I’ve been able to handle a lot when it comes to my husband, kids and family… however when it came to dealing with my head injury, it was a lot harder to deal with.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Thus my blog, my work, my life needed to be put on pause then reset.

Fast forward a few more weeks and here I am.  Not back to 100%, I probably never will be, but back to a point where I can type, write, and begin to think about the future.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

This recipe is not an original, but it is one that I think you’ll like.  You’ll be seeing more of these kinds of posts for the foreseeable future because I just need the time to heal.

I know you’ll understand… because if you’ve gotten this far into my post… you’re a loyal JavaCupcake fan and you’ve always been there for me.

Adorable Lamb Cookies | The JavaCupcake Blog https://javacupcake.com

Thank you and enjoy these super adorable lamb cookies!

Adorable Lamb Cookies

Adorable Lamb Cookies

Ingredients

  • 6 oz. white fondant
  • Black gel food coloring
  • ½ cup cornstarch, for rolling
  • 12 Oreo cookies
  • 2 cups white candy melts
  • 2 tsp coconut oil
  • 1 cup sweetened shredded coconut
  • 24 candy eyes
  • 12 Sprinkles (Circle-shaped – they will act as the lamb’s nose)

Instructions

  1. Line a baking sheet with wax paper.
  2. Begin by preparing your fondant shapes: add 3-4 drops of black gel food coloring to your fondant and fold and knead until completely colored. On a surface lightly dusted with cornstarch, roll out your fondant to be about ¼ of an inch thick and cut 12 small circles. These will be your lambs’ head.
  3. Shape smaller pieces of your dark grey fondant into tiny oval shapes. Make 24 of them: these will act as your lamb’s ears.
  4. Microwave your white candy in 30-second intervals until completely melted. With a fork, dip each Oreo into the candy and set on your lined baking sheet.
  5. Place one circle-shaped fondant in the center of each Oreo cookie. Sprinkle your shredded coconut on each one.
  6. Using a toothpick, apply a bit of white candy melts on the back of each fondant ear. Gently place on each Oreo cookie.
  7. Apply the candy melts on your candy eyes and your sprinkles. Apply on face of each lamb.
  8. Allow to set for at least 30-45 minutes.
Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Looking for something different to serve at your next football party?  Make this Brown Sugar Cinnamon Cream Cheese Fruit Dip… it’s sure to be a crowd pleaser!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

There isn’t much to say about this fruit dip other than it is DELICIOUS.

I won’t bore you with a long, drawn out story about where the recipe came from and why I’m made… because let’s be honest here.  This fruit dip has been done a million times on almost every food blog… ever!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

The only difference here is that I made it for the first time I’m posting it on The JavaCupcake Blog.

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

So, enjoy these pretty photos taken by my fabulous friend Fanette of Frenchly Photography, make some fruit dip, slice an apple and enjoy!

Brown Sugar Cinnamon Cream Cheese Fruit Dip | The JavaCupcake Blog https://javacupcake.com

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Brown Sugar Cinnamon Cream Cheese Fruit Dip

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Brown Sugar Cinnamon Cream Cheese Fruit Dip Author: JavaCupcake Prep time: 10 mins Total time: 10 mins Serves: 1 cup

Ingredients

  • 8oz cream cheese, softened
  • 3/4 cup dark brown sugar, packed
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • mini chocolate chips, optional

Instructions

  1. In a large bowl, combine all ingredients, mixing until incorporated and smooth.
  2. Garnish with mini chocolate chips. (optional)

 

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

Chocolate Dipped Peanut Butter Biscotti

Enjoy your morning coffee with these chocolate dipped peanut butter biscotti!  Perfectly crunchy and full of peanut butter and chocolate flavor!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

A couple years ago, I made my first two batches of biscotti to give as Christmas gift’s to Emily’s teacher.  White Chocolate Cranberry Biscotti and Gingerbread Biscotti.  Both were a huge hit.  So much that Emily’s teacher, Ms. Nipper,  asks Emily every few months if I’ll be making biscotti again anytime soon!

Unfortunately, it’s been two years and I haven’t made another batch.  So, when I saw a picture of chocolate dipped peanut butter biscotti on Pinterest, I knew I had to find a recipe and try them!  It was time to finally make biscotti again!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

This dough for this recipe comes together really simply.  Cream the peanut butter, brown sugar and white sugar together then add the eggs & vanilla.  Flour and baking powder with the milk is next.

If you didn’t have peanut butter chips, chocolate chips would be delicious in this biscotti as well and would add even more chocolate flavor! I mean seriously… who doesn’t love more chocolate? Especially with peanut butter!

Of course, I’ll be packing up a few of these chocolate dipped peanut butter biscotti and sending them to school with Emily to give to her teachers.  And, I really hope that Ms. Nipper loves these as much as she loved the last batch!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

And on a personal note… this will be the last week of recipes for a few weeks.  Next week someone special will be home from Afghanistan and I’ll be taking some time off from the blog to be with him and our family.  I’ll be posting pictures next week of the homecoming… so look for that!

So… until next week, I’ll be enjoying these chocolate dipped peanut butter biscotti with my morning coffee and waiting (not-so-patiently) for the big day!

Happy Baking!

Chocolate dipped Peanut Butter Biscotti

Yield: 30-35 Biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

Biscotti

  • 1 cup creamy peanut butter (NOT all natural)
  • 1/2 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup milk
  • 1 Tbsp baking powder
  • 1 1/2 cups peanut butter chips

Dipping Chocolate

  • 12oz semi-sweet chocolate chips
  • 1/2 cup chopped peanuts

Instructions

Biscotti

  1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
  4. Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
  5. One at a time, add the eggs and mix well after each addition. After all the eggs have been added, scrape the sides of the bowl, add the vanilla and beat on high for 30 seconds.
  6. With the mixer on low-medium speed, add half the flour and mix until just incorporated. Pour in the milk and then the remaining flour. Mix until just incorporated.
  7. Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. NOTE: The dough will be thick and sticky at this point.
  8. Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about 1/2in thick and place it on the prepared baking sheet.
  9. Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
  10. Allow to cool on a wire rack about 15 minutes.
  11. Cut each loaf into 1/2-3/4 inch slices.
  12. Place each slice cut side down back onto the lined baking sheet.
  13. Bake each side for about 8-10 minutes or until dry.
  14. Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.

Dipping Chocolate

  1. Line a clean baking sheet with wax paper.
  2. Gently melt 2/3 of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
  3. Dip the long, bottom edge of each biscotti into the chocolate. Tap off any excess chocolate and gently scrape the long edge against the bowl to remove any excess chocolate. .
  4. Sprinkle a few chopped peanuts over the chocolate. Set dipped biscotti on the wax paper chocolate side up and allow to set at least 20 minutes before serving.

Notes

Recipe originally from allrecipes .

Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans! | JavaCupcake.com

Espresso Truffles

Espresso Truffles made from richly flavored espresso ganache covered in dark chocolate and crushed espresso flakes make for an indulgent dessert!

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

Every once in a while I surprise myself with the things I come up with. These espresso truffles are one of those surprises. See, I wasn’t planning on making these for you. They were a bi-product of the mini mocha macarons I made a few weeks back. I had extra filling from the macarons, perfectly good ganache and I couldn’t’ for the life of me throw away. I asked on Facebook for suggestions of what to make with the extra chocolate and I got a lot of great ideas, but…

I decided to make truffles.

Decadent, rich, espresso truffles.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

Making these truffles was really quite simple. I simple rolled chilled ganache into balls, covered them in melted chocolate and then topped them with ground espresso beans. The process couldn’t have been quicker or easier.

And the result… decadence with every bite.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

If you’ve never seen an espresso grinder before… well, you’re not the only one. I found the grinder in a Lindt store in Berlin. There were two kinds actually, one espresso and one sugar and chocolate. Of course, I brought home both. You may have seen them in the Berlin giveaway I just hosted with Erin of Texanerin Baking.

There are dozens of ways you could use this espresso grinder, I mean the possibilities are endless. Just like taking a look at sites such as Neptune Coffee if you are considering purchasing a coffee grinder to make fresh coffee everyday, the use of this mini espresso grinder does a similar sort of job, but is used for more a garnish. On top of cookies before baking, garnishing cupcakes and cakes, in your coffee for a little extra kick. I guess you might be able to use this in your coffee too, if you want to make it a little stronger, use this grinder!

Everyone needs one in their kitchen.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  | JavaCupcake.com

One bite of these melt-in-your-mouth espresso truffles will leave you wanting more… and more…. and more. They have a dark chocolate taste, a creamy texture, and a rich coffee flavor that is so incredibly delicious and indulgent.

Enjoy!

Espresso Truffles

Espresso Truffles

Yield: 2-3 dozen truffles
Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 120g semi-sweet chocolate - I used Lindt 70% schokolade
  • 120ml or 1/2 cup heavy cream
  • 1 Tbsp espresso powder
  • 1/2 T unsalted butter, room temperature
  • 1/2 T vanilla extract
  • 80g semi-sweet chocolate - Again, used Lindt 70% schokolade
  • Lindt chocolate/espresso grinder (optional)

Instructions

  1. Chop up the 120g chocolate and place in a glass bowl.
  2. In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
  3. Pour the hot milk over the chocolate and let stand for 1 minute. DO NOT STIR!
  4. Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
  5. Pound the bowl on the counter 3-4 times to remove any air bubbles.
  6. Allow the chocolate to cool, uncovered, until it reaches room temperature and begins to solidify. This should take 3-4 hours.
  7. Line a flat baking sheet with wax paper.
  8. Once the chocolate is solid, roll 1in balls of chocolate in your hands and place on the wax paper.
  9. Freeze the balls for 2-3 hours or until completely firm and very cold.
  10. Melt 80g chocolate over a double boiler.
  11. One at a time, drop the cold balls into the melted chocolate. Move around with a fork to cover completely. Lift the chocolate with the fork and tap any excess.
  12. Place the covered chocolate on the wax paper and immediately grind the chocolate/espresso over the top of the truffle. NOTE: If you don't have a chocolate/espresso grinder, you can top the truffles with anything else you'd like. Chocolate jimmies, a coffee bean, sea salt. The melted chocolate will harden very quickly - if you're going to top the truffles with something, be quick about it!
  13. Allow the melted chocolate to set completely before serving the truffles. If not serving immediately, store in an air tight container in the refrigerator. Remove 30 minutes prior to serving.

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

White Chocolate Dipped Valentine Fortune Cookies

In need of an inexpensive, fun, delicious treat for Valentine’s Day?  Make these white chocolate dipped valentine fortune cookies… they will make your sweetheart want to kiss you!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

This year I’ve decided that I wanted to create simple treats for Valentine’s Day.  I didn’t want to make anything too super elaborate, yet I wanted to show how easy it is to make delicious, fun treats without a lot of money, effort or skill.

These white chocolate dipped valentine fortune cookies accomplish just that!  With just a few ingredients, these cookies are incredibly easy to make!  You cookies don’t have to look like mine either… just use whatever Valentine sprinkles you already have in your pantry! You could even use milk or dark chocolate instead of white chocolate if you preferred!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

I also found out something great about these cookies!  Matty loves them.  Yup, my toddler can’t get enough of the fortune cookies!  We don’t eat out Asian food that often and I don’t think I’ve ever bought them… so when we were given them at a restaurant in Berlin over Christmas, I was surprised to see how much Matty loved them.  He probably would have eaten 10 of them if I let him.  He loves them that much!

When I made these fortune cookie today, he ate two… okay, he had three.  And he loved every moment!

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

For Valentine’s Day, I’m going to package these white chocolate dipped valentine fortune cookies in cellophane bags, tie them with curling ribbon and attach a love-themed fortune to them.  They should be pretty cute.  If I’m on top of things, I’ll take pictures and put together a tutorial for you.

But that’s only if I’m on top of things.  Haha

White Chocolate Dipped Valentine Fortune Cookies | JavaCupcake.com

Have you started thinking about Valentine’s Day yet?

White Chocolate Dipped Valentine Fortune Cookies

White Chocolate Dipped Valentine Fortune Cookies

Yield: 3 dozen decorated cookies
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 36 fortune cookies
  • 1 bag white chocolate chips (I used Hershey's)
  • Assorted Valentine sprinkles
  • Pink gel food coloring
  • Wilton piping tip #4 (or very small round)
  • Disposable piping bag
  • Wax paper

Instructions

  1. Set out a large piece of wax paper on your counter.
  2. In a microwave safe glass bowl, melt the white chocolate. TIP: Microwave chocolate for 1 minute at 70% heat, stir and repeat. Then switch to microwaving for 30 seconds at 70% heat, stir and repeat until smooth.
  3. Dip 1/3-1/2 of one fortune cookie into the melted white chocolate. With the cookie in one hand, use the other hand to tap the cookie holding hand gently... this will help the extra chocolate drip off the cookie without breaking the cookie.
  4. Once the extra chocolate has fallen off, sprinkle the chocolate with Valentine sprinkles. Set on the wax paper until the chocolate has hardened. Repeat this with 2 dozen fortune cookies. NOTE: You may need to reheat the chocolate if it has become too firm to dip in.
  5. With the last dozen cookies, dunk each in chocolate then set aside to dry.
  6. Once the last dozen has hardened, reheat the remaining chocolate until smooth. Add pink gel coloring to the chocolate and mix until uniform in color.
  7. Spoon the melted chocolate into a disposable piping bag fitted with the very small round tip.
  8. Pipe mini hearts onto the white chocolate and allow to harden.
  9. Once all the chocolate has hardened, the fortune cookies are ready to eat!
  10. Store them in an air tight container or package them as gifts!
Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies

Yield: 3-4 dozen cookies
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped

Instructions

  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to 1/8" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.

Notes

Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/