Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.

Sooooo……

Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

 

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:

Ingredients

  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix

Instructions

  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder, and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.

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Hot Chocolate Cookies

Cookies flavored with instant hot chocolate with marshmallows and espresso chocolate chunks. Thin and chewy. Perfect with milk, hot chocolate or coffee. 

It is that time of the year again – a time to clean up the pantry. Not literally clean like general cleaning, but getting rid of the stuff that are close to their expiry date.

Hot chocolate mix.

Yeah, I know. How come I let hot chocolate mix stayed in the pantry for too long? I don’t know. Maybe I completely forgot about them knowing that I couldn’t indulge them during Whole30?

And I did general cleaning, literally this time. And found packets of instant hot chocolate mix. I ran to Google for help.

After bumping into many recipes, this one caught my attention. I just changed some of the ingredients to use what I had on hand.

So imagine this – cookies flavored with hot chocolate with gooey marshmallow and espresso chocolate chunks. I used espresso chocolate coz that’s what I had. I must say that the cookies turned out pretty amazing – they are slightly thin and chewy. Even a friend who doesn’t love cookies *insert rolling eyes*, loved these.

I am bringing these at Fiesta Friday #195. Thanks to Angie and our co-hosts, Monika and Sandhya.

Hot Chocolate Cookies

Ingredients:

  • 1 1/2 cup + 2 tbsp all-purpose flour
  • 2 packets of instant hot chocolate mix (I used Swiss Miss Dark Chocolate Mocha, 31g each)
  • 1/2 tsp salt
  • 3/4 tsp baking soda 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chunks (you can also use chocolate chips, I used espresso chocolate)
  • 3/4 cup regular size marshmallows

Instructions:

  1. In a bowl, mix flour, hot chocolate mixm salt and baking soda. Set aside.
  2. In a large bowl, softened butter, white and light brown sugar. Beat until pale in color. Add in egg and vanilla, and beat again until just combined.
  3. Add the dry ingredients to the butter mixture and mix until combined.
  4. Add in chocolate chunks (or chocolate chips).
  5. Cover bowl with cling film and keep in the fridge for an hour to firm up.
  6. Using a small ice cream scoop, take out cookie dough mixture and flatten, enough to enclose 2-3 regular size marshmallows. Make sure that no marshmallows peeking so they wont stick to the parchment paper when baking. Repeat until you finish all the dough. Place dough with marshmallows inside in a baking pan with parchment paper. Keep in the fridge for another hour or up to overnight. (I kept my unbaked cookie dough balls in the fridge overnight to develop more flavor)
  7. When ready to bake, preheat the oven to 350 F. Line a baking sheet or two with parchment paper.
  8. Place cookie dough balls in the prepared baking sheet with the balls 2 inches apart from each other.
  9. Bake for 10-14 minutes. Let stay in the pan for 2 minutes before transferring to a cooling rack. (I tried baking for 10 minutes and I got soft cookies and 14 minutes gave me super chewy cookies which I really loved. Every oven is different so watch your cookies. They will continue to cook as they cool down.)

Note: Using a small ice cream scoop, I made 24 cookies.

Source recipe: Hot Chocolate Cookies by The Girl Who Ate Everything

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S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars

Ingredients:

  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**

Notes:

*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky

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S’mores Cheesecake Cupcakes

Yay! It’s S’mores season and these cheesecakes are just in time – graham cracker crust, creamy and dreamy cheesecake filling, chocolate ganache and toasted marshmallows. These cheesecakes are in individual servings and they are super fantastic!

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I’ve been busy being Super Jhuls for the last few weekends.

I’ve been busy saving friends (a.k.a. ingredients) who liked to end their lives.

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You know that I have a habit of buying stuff in bulk, especially when they are on saleeee! I know you feel me. I’ve had plans for them, but suddenly I decided to do this Whole30 thing. Bye, chocolate chips, cookie butter, marshmallows and to all sweet stuff. But one day, a bag of marshmallow just fell off from who knows where. It’s like it is telling me to hurry and save them and its friends. So I got very busy thinking what to do. I just have few weeks left, I thought.

S'mores Cheesecake Cupcakes

So I did what I have to do and saved whatever I could.

First things to save: graham crackers and marshmallows. So what do I think of when I hear both? S’mores! S’mores! S’mores! So here goes S’mores Cheesecake Cupcakes…

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These mini cheesecakes have a graham cracker crust, cheesecake filling (of course), chocolate ganache and toasted marshmallows on the top. They are super creamy and rich, but you will not eat them everyday. I am telling you – they are super delicious!

I am sharing these with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174.

S'mores Cheesecake Cupcakes

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

For the graham cracker crust:

  • 1 cup Graham cracker crumbs or 12 sheets of Graham crackers, finely grounded
  • 2 tbsp white sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup sour cream, room temperature
  • 1 egg, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract

For the chocolate ganache & topping:

  • 2/3 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 70 regular size marshmallows or 10 large marshmallows

Instructions:

  1. Preheat oven to 350F. Fill 10 muffin pan holes with cupcake liners.
  2. In a small bowl, add graham crackers, sugar and melted butter. Mix well to incorporate. Take about 2 tbsp of the crust mixture and divide into the bottom of 10 cupcake liners. Press down. Set aside.
  3. In another bowl, add cream cheese and beat until fluffy. Add in sour cream and beat again. Add egg, sugar and vanilla extract; beat again just until combined.
  4. Taking about 2 ½ tbsp each, divide the cheesecake filling between the prepared crusts.
  5. Bake for 18-20 minutes or until cheesecake filling is set.
  6. Remove the pan from the oven and let the cheesecakes cool in the pan for about 10 minutes and transfer to a cooling rack to cool further.
  7. Place inside the fridge for about 3 hours or overnight. (I did mine overnight)

When ready to serve or just about an hour to serve,

  1. In a heatproof bowl, place semisweet chocolate chips and heavy cream.
  2. Melt in a microwave on low-medium heat while checking and mixing at 15 seconds interval. This can also be done over a pot of simmering water, making sure that the bowl doesn’t touch the hot water.
  3. Let the ganache set a little before topping the cheesecakes.
  4. Place regular size marshmallows above the topping (or large marshmallows). Toast the marshmallows using a kitchen torch, making sure not to burn them.

Source recipe: Mini S’mores Cheesecakes by Crazy for Crust

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{Guest Post @ BB&B} Chocolate Covered Marshmallow Cookies (Mallow Cookies)

Who loves Monday? Raise your forks!

Hello? Is anybody here? Ugh! I guess I have to convince you to love Mondays.

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How about I tell you that Prudy @ Butter, Basil and Breadcrumbs is having this Just Another Cookie Monday series? Now, you will change you mind about Mondays… just like I did. 😀 Prudy just made my day brighter when I knew about that. Who doesn’t love cookies? 😛

Prudy is an amazing person. I could not really enumerate all the reasons why she is an amazing person. I don’t think it can be counted by my fingers. But to give you a little introduction for those who doesn’t know her – Prudy is a very generous person. She has a good heart. She is always there to lift your spirit and always believes in you. If you need sunshine on your day, Prudy will give some to you. 😉

On to my guest post –

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(Click here to get the recipe. I have not provided Prudy all the messy shots (in-the-making shots) due to the reason that I don’t want her blog/post to be messy. 😛 )

I feel so honored to be a guest at Butter, Basil and Breadcrumbs. And I feel more than happy that she loved what I had for her. ❤ (Prudy, I am so happy about our chat yesterday. Let’s chat again?) 😀

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Chocolate Covered Marshmallow Cookies or Mallows are my favorites since I knew how to eat. 😀 I remember how my Mom kept those Mallows boxes as they were always devoured very fast. But I guess I wanted to be a detective when I was a child as I always find out those boxes. And the next thing my Mom finds out is an empty box of Mallows. 😛 Well, one box contains only six, so you’d not expect me to leave something behind. 😀

Making these babies was a challenge for me. If you know me well, you know that I don’t like doing the same thing over and over again for hours. But I promised myself that 2015 will be full of challenging bakes for me. So when Prudy invited me before the end of 2014, I just had to look for something where I could start that challenge.

As I have said in my guest post, I had encounters few problems:

(1) I had thin and thick biscuits:

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(2) My meringue did not reach the stiff peak stage. I know when your meringue reaches the stiff peak stage, but let’s say I was too eager to see those little kisses on top of the biscuits. My friend was helping and she was the one beating the egg whites when I told her to stop, giving me an “are you sure?” look. I confidently said Yes. Unfortunately, my enthusiasm did not let that happen. Do you know that feeling when you are imagining how your cookies would look like and at the end, you messed it up? See how my meringue looked like. 😐

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I should have listened to her. 😦 The meringue could have given that beautiful kisses look.

(3) The melting of the chocolate – butter and chocolate alone did not work for me. I mean, I did something like that before, but I don’t know what happened. I suspect I overcooked the chocolate. What do you think? I had to add warm cream to thin it. At the end, it worked.

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After all those encounters, still, these Mallows are perfect. Nobody… and I say NOBODY could ever resist these babies. 😀

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I hope you enjoy this post and don’t forget to head over to Prudy’s place for more amazing recipes. Believe me, this girl is worth keeping. So what are you waiting for? 😀

See you next time.

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Bake of the Week

Instant Hot Chocolate Mix

I will tell you something about me and hot chocolate.

I met different forms of chocolate drinks when I was a child – instant chocolate mix, ready-to-drink chocolate drink… you name it. I loved all of them… but when I was growing up, I realized that there’s something much better – hot chocolate made from real chocolate with milk, marshmallows and cream.

I proposed my undying love to hot chocolate. There are times it doesn’t hurt me, but most of the time, it hurts me.

You ask why? …because like cream cheese, I feel a little dizzy after drinking a cup of hot chocolate. Well, I think it’s not the chocolate mix itself but the milk (milk, hot or cold, makes me dizzy). Nonetheless, I still drink hot chocolate. Who could resist a good cup of hot chocolate? 😀

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Hot chocolate is one of the things I’ve always loved. Who doesn’t love a cup of hot chocolate with marshmallows (with cream)? Who? Who?

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I was thinking of making a hot chocolate drink for one (yeah, only for me) 😀 but I changed my mind in the last minute and decided to make instant hot chocolate mix instead.

I’ve seen so many instant hot chocolate mixes but nothing has captured my heart. I’ve seen so many recipes, but I think I am looking for something something. What I know is hot chocolate mixes are made up of cocoa powder, sugar and even powdered milk. I wanted something I could not figure out.

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And then one night, I was watching YouTube and saw Laura Vitale’s video of instant hot chocolate mix. I thought it was just another common hot chocolate mix. I didn’t want to watch or see anymore recipe, but because it’s Laura, I did watch the video.

And BAM! I saw what I was looking for – an addition of grated chocolate and espresso powder.

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Ingredients:

  • 1/4 cup vanilla sugar
  • 1/2 cup powdered sugar
  • 2/3 cup cocoa powder
  • 4 oz 70% cacao chocolate (I used Lindt), grated
  • 1/2 tsp espresso powder
  • 1/2 tsp of cornstarch

Instructions:

  1. In a bowl, place everything and give it a good mix.
  2. Transfer to an air-tight container.
  3. When ready to drink, heat 1 cup of milk (or 1/2 cup water + 1/2 milk) in a microwave or over a stove. Add 2 1/2 heaping tbsp of hot chocolate mix.
  4. Transfer your hot chocolate into a mug and top marshmallow if desired.

Recipe from Laura Vitale.

I found the addition of grated chocolate a brilliant idea. I really love this hot chocolate mix – it’s chocolately rich and not overly sweet.

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And what’s good way to enjoy hot chocolate than to add mini marshmallows and candy cane. 😀

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I saw a box of candy canes at the mall and I took it especially for this hot chocolate. 😀

Now, I’m coming to bring you this delicious, comforting hot chocolate drink. I hope you enjoy this. 😉

Sharing this at Fiesta Friday #46 hosted by the genius Angie, co-hosted by Aunt Juju and Margy.

Also sharing this at Foodie Fridays, Time to Sparkle, Sweet and Savoury Sundays, Tasty Tuesdays, Showcase Your Talent

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