CINNAMON CHOCOLATE MINTIES
"These cookies are also great with white chocolate instead of semi-sweet. For a simple topping, you can also use powdered sugar with peppermint candies." -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in candies and dark chocolate chips., Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Flatten slightly. Bake 6-8 minutes or until set. Remove to wire racks to cool completely., In a small bowl, melt semisweet chips with oil; stir until smooth. Drizzle over cookies. Sprinkle with candies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON-CHOCOLATE FUDGE
Provided by Giada De Laurentiis
Categories dessert
Time 2h13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
- In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
- Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
CHOCOLATE-CINNAMON COOKIES
A chocolate base cookie with chocolate chips and a cinnamon twist!
Provided by KidBaker33
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
- Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g
CINNAMON CHOCOLATE MERINGUES
Steps:
- Preheat the oven to 275 degrees.
- With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
- Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.
- Drop heaping tablespoons of the batter, several inches apart, on parchment lined cookie sheets.
- Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.
- Store the cooled meringues in an airtight container.
CINNAMON CHOCOLATE MINTIES
Steps:
- * In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in candies and dark chocolate chips. * Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Flatten slightly. Bake at 350° for 6-8 minutes or until set. Remove to wire racks to cool completely. * In a small bowl, melt semisweet chips with oil; stir until smooth. Drizzle over cookies. Sprinkle with candies. Let stand until set. Store in an airtight container. Prep: 45 min. Bake: 10 min./batch + cooling Editor's Note: This recipe was tested with Bob's Sweet Stripes peppermint candies. Nutrition Facts: 1 cookie equals 73 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 23 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
CHOCOLATE-CINNAMON MERINGUES
I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.
Provided by GinnyP
Categories Drop Cookies
Time 1h
Yield 36 meringues
Number Of Ingredients 5
Steps:
- Sift together sugar and cocoa powder.
- In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
- Beat in the sugar mixture one tablespoon at a time.
- Beat the entire mixture on high until it's glossy and stiff.
- Line two baking sheets with parchment paper.
- Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
- Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
- Cool 5 minutes, then remove from parchment paper.
Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6
CINNAMON CHOCOLATE COOKIES
If you love cinnamon and chocolate then you'll love these cookies. They are soft and chewy and its best to eat them while they are still warm. Well I hope you'll enjoy them!
Provided by Panamea
Categories Dessert
Time 23m
Yield 3 dozen cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In large bowl, combine sugar,chocolate chips and butter.Cover w/papertowel.
- Heat in microwave oven on high for 2 minutes or until mixture is melted. Stir once during melting. Set aside. Cool 5 minutes.
- In a medium bowl, combine dry ingredients; mix well.
- Add the egg and vanilla to chocolate mixture. Beat at medium speed with electric mixer for about 1 minute.
- Gradually add dry ingredients; mix well.
- Drop by rounded teaspoonfuls on an ungreased cookie sheet.
- Bake 9-11 minutes.
- Remove cookies from cookie sheet after 1 minute. Cool on wire racks.
- EATTTT! :).
Nutrition Facts : Calories 175.1, Fat 7.6, SaturatedFat 4.5, Cholesterol 23.9, Sodium 130.9, Carbohydrate 25.9, Fiber 1.2, Sugar 15.3, Protein 2.2
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