Chocolate Roulade with Peppermint Cream Cheese Icing

We made this for the holidays, but it's a treat you can enjoy anytime!

Chocolate Roulade with Peppermint Cream Cheese Icing

Recipe adapted from The Chocolate and Coffee Bible
Photos by Bake Yourself Happy

Chocolate Roulade

1/2 cup caster sugar* (superfine)

5 eggs, separated

1/2 cup cocoa powder

Peppermint Cream Cheese Icing

1 package (8oz) cream cheese, softened

1 cup powdered sugar

4 tablespoons butter, softened

2 teaspoons peppermint extract

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Directions

1. PREHEAT oven to 350F.  Place a piece of parchment paper in a 13x9 jelly roll pan.  Lightly grease the parchment paper.
2. Lay a large sheet of parchment paper on the work surface and dust two tablespoons of caster sugar.
3. PLACE the egg yolks in a heatproof bowl.  Add remaining caster sugar and mix until the mixture is thick enough to leave a trail.
4. ADD cocoa to egg mixture and carefully fold in until well combined.
5. WHISK the egg whites in a clean bowl until they form peaks.  This might take awhile, especially if done by hand!
6. FOLD one tablespoon of the egg whites into the cocoa mixture to lighten it, then carefully fold in the rest.
7. POUR the mixture into the jelly roll pan, taking it right to the corners.  Smooth so the mixture is evenly distributed.
8. BAKE for 20-25 minutes, until well risen and springy.  A toothpick should come out clean when inserted into the middle.
9. REMOVE from the jelly roll pan but keep the parchment paper on.  Allow to cool for 10-15 minutes, then roll up the roulade.
10. COOL the roulade for at least one hour, and up to overnight.  
11. BEAT cream cheese, powdered sugar and butter together until smooth.
12. ADD peppermint extract a little at a time - its a strong flavor and two teaspoons might be too much according to your tastes!  We started with one teaspoon and gradually worked our way up, 1/4 teaspoon at a time.
13. CAREFULLY unroll the roulade and spread icing.  Re-roll the roulade and place it in the refrigerator for at least one hour, then ENJOY!

*If you don't have caster sugar (or don't want to buy it), you can put regular sugar in a food processor.  Pulse for a few seconds until the sugar becomes very fine.  You'll want to wait a bit before you open the food processor - the caster sugar will be floating around and can make a mini sugar cloud!

We're working hard on whipping up some peaks!

Snap, Crackle, Scotcheroo!

These are a step up from your traditional Rice Krispie Treat - and way easy to make.

Scotcheroos
Recipe adapted from ricekrispies.com
Photos by Bake Yourself Happy


Scotcheroos

• 1 cup Karo syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 1/4 cups semi-sweet chocolate chips
• 1 1/4 cups butterscotch chips
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Directions

1. Place Karo syrup and sugar in a saucepan.  Cook over medium heat, stirring frequently until sugar dissolves.  Let mixture begin to boil (but immediately remove from heat - you don't want it to caramelize!)
2. Stir in peanut butter.  Mix well.
3. Pour Rice Krispies into a large mixing bowl.  Add peanut butter mixture and stir until all Rice Krispies are coated.
4. Spray a 13x9x2-inch pan with cooking spray and place Rice Krispie mixture in.  DO NOT press/pound the mixture into the pan, or you will end up with Scotcharocks...
5. Combine chocolate and butterscotch chips in a microwaveable glass bowl.  Microwave in 30 second intervals, removing to stir after each session.  Continue until chips are smooth and blended.
6. Spread chocolate-butterscotch mixture on top of Rice Krispies.  Let stand until firm and enjoy!

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Oh Me, Oh My - A Chocolate Cream Pie!

You'll want to give this Hershey's dish more than kisses

Chocolate Cream Pie with Whipped Cream
Recipe adapted from Hershey's and King Arthur Flour
Photos by Bake Yourself Happy



Chocolate Cream Pie

1 9" pie crust (we recommend the vodka pie crust)

• 3/4 cup sugar
• 1/3 cup Hershey's Special Dark cocoa
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 eggs, beaten
• 3 cups milk
• 3/4 cups Hershey's Special Dark chocolate chips
• 3 tablespoons butter
• 2 teaspoons vanilla extract
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Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup powdered (confectioners') sugar
• 1/2 teaspoon vanilla extract

Directions

1. PREPARE pie crust.
1. If you are baking the vodka pie crust, line a 9" pie pan with the crust.  Cover the crust with foil and fill with rice or beans to add weight.  Bake at 400 degrees Fahrenheit for 15 minutes.
2. Remove foil and weights, then bake for an additional 5-10 minutes.  Crust should be golden brown and crisp.
3. Set aside.
2. COMBINE sugar, cocoa, and cornstarch in a medium sauce pan.
3. STIR in eggs and milk to the sugar mixture gradually, blending well.
4. COOK over medium heat, continuously stirring with a wire whisk.  Continue stirring until mixture begins to thicken and begins to boil.  Remove from heat.
5. ADD chocolate chips, butter, and vanilla to mixture while still hot.
6. STIR until chocolate chips and butter are melted and entire mixture is smooth.
7. POUR into prepared crust and cover with plastic wrap.  Refrigerate for 3-4 hours, or until firm.  
8. POUR whipping cream into a chilled mixing bowl.  Whip with a wire whisk until the whisk leaves streaks in the cream.
9. ADD the sugar and vanilla.  Continue whisking until the cream begins to hold a peak and resembles whipped cream.
10. SPREAD whipped cream on top of pie, gently. 
11. SPRINKLE chocolate shavings* on top of whipped cream.   Refrigerate until serving, and ENJOY!

*We took a Dove dark chocolate bar and used a vegetable peeler to make the shavings.  The shavings were fantastic, and we highly recommend this method.  Grab your favorite chocolate bar and get peeling!

We're Nuts About These Treats

Feeling squirreley?  Get your paws on these treats!

Pretzel Pecan Turtles
Recipe from Bake Yourself Happy
Photos by Bake Yourself Happy

Pretzel Pecan Turtles

• Square "Snaps" pretzels
• Rolo chocolate candies (or Hershey Kisses)
• Pecans (or M&Ms)

Directions

1. PREHEAT oven to 350 degrees F. Line a baking sheet with tin foil.
2. PLACE pretzels on baking sheet.  Place a Rolo candy (or Hershey Kiss) on top of the pretzel.
3. INSERT baking sheet into oven for roughly 3 minutes, testing periodically.  Rolos should be easy to depress, but not melted over or bubbling.
4. REMOVE from oven and immediately press a pecan on to each Rolo, flattening the chocolate candy.  If you are not using pecans, press the M&M on top of the Rolo (or Hershey Kiss).

Edible Acorns
Recipe from Bake Yourself Happy
Photos by Bake Yourself Happy


Edible Acorns

• Bite sized Nutter Butter sandwich cookies
• Hershey Kisses
• Chocolate chips
• Chocolate frosting

Directions

1. HALF the Nutter Butter sandwich cookies so all peanut butter is on one side.  Eat or discard the half with no peanut butter.
2. STICK a Hershey Kiss on the half of the Nutter Butter with peanut butter.
3. SPREAD chocolate frosting on a chocolate chip and stick the chocolate chip to the back of the Nutter Butter with Hershey Kiss.
4. ENJOY!