Day Seven: Chocolate Covered Popcorn Recipe

Day 7 of the PammiCakes 12 Days of Christmas Indulgences brings you chocolate covered popcorn.  This snack is so easy to make, yet festive and fun. 

This popcorn is just as fun to eat as it is to create by drizzling chocolate over the popcorn like a painting.  The quick preparation for this treat allows you to focus on other things on your To Do list for the holidays. 

Chocolate covered popcorn is great as an appetizer or as a party favor in cute Chinese food take out boxes.  Get creative with what you can do with this popcorn.  But I promise, you are going to love the crunchy, chocolaty, salty flavors in each bite!

Chocolate Covered Popcorn Recipe

1/4 cups popcorn kernels

1 tablespoon vegetable oil

Salt

5 ounces red melting chocolate

5 ounces green melting chocolate

Pop kernels with vegetable oil in a popcorn popper or on the stove top.  This should yield about 4-6 cups of popped popcorn.  Transfer hot popcorn evenly onto two cookie sheets lined with wax paper in a single layer.  Sprinkle lightly with salt.   

Melt the red and green melting chocolate in two separate bowls per package directions.   Using a spoon for each color, drizzle the chocolate over the popcorn.  Once the chocolate is set break the popcorn into pieces. 

Enjoy!

Tips:

1)       If you don’t want to pop your own popcorn, use plain popped lightly salted popcorn.

2)       Use any colored chocolate for any holiday you are celebrating.

Day Six: Coconut Macaroons dipped in Chocolate Recipe

Day 6 of the PammiCakes 12 Days of Christmas Indulgences are mouthwatering coconut macaroons dipped in chocolate!  We are halfway through the 12 Days of Christmas Indulgences. 

Coconut macaroons are a great winter dessert because I think that they look like snowballs.  Who doesn't love a theme?!?!  I take my macaroons a step further and dip them in chocolate because everything is better with chocolate.  The almond flavor with the flaky coconut makes for the perfect little treat.

Enjoy these on your next holiday dessert buffet!

Coconut Macaroons Dipped in Chocolate Recipe

Recipe from Paula Dean
Preheat Oven 350^o

3 cups shredded coconut

1 teaspoon almond extract

1/8 teaspoon salt

2/3 cup sweetened condensed milk

2 egg whites, stiffly beaten

1 teaspoon cream of tartar

5 ounces melting chocolate

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

Once cookies are cooled, dip into melted chocolate and place on a piece of parchment paper to allow chocolate to set.    

Day Five: Peppermint Patty Martini Recipe

Day 5 of the PammiCakes 12 Days of Christmas Indulgences is a delicious Peppermint Patty Martini!

It isn’t the holidays without a specialty drink for the party.  This Peppermint Patty Martini is the perfect winter drink.  The creamy Bailey’s is complemented nicely with the sharp peppermint schnapps, making for a smooth refreshing beverage.

Peppermint Patty Martini Recipe

Makes 1 drink

1 ounce Peppermint Schnapps

1 ounce Dark Crème de Cacao

2 ounces Bailey’s Irish Cream

Ice

Fill a martini glass with ice to chill the glass.

In a shaker, fill it with ice, 1 oz. Peppermint Schnapps, 1 oz. Dark Crème de Cacao, and 2 oz. Bailey’s Irish Cream.  Shake well.

Empty out the ice from the martini glass.  Fill martini glass with mixed drink.  Garnish with a candy cane and enjoy!   

Day Four: Cranberry Walnut Biscotti Dipped in White Chocolate Recipe

Biscotti are a snack that I love to enjoy, but have never tried to make myself.  So for Day 4 of the PammiCakes 12 Days of Christmas Indulgences I bring to you Cranberry Walnut Biscotti Dipped in White Chocolate.

These biscotti are crunchy, flavorful and perfect with a hot cup of tea.  I think that cranberries and white chocolate make a great pair, especially for the holidays.  These biscotti are so versatile because you can add any of your favorite flavors.  Instead of cranberries and walnuts, you could use toffee, chocolate chunks, dried cherries, etc. 

These would also be perfect for a holiday party favor or gift wrapped in clear cellophane bags with beautiful ribbon. 

Cranberry Walnut Biscotti Dipped in White Chocolate Recipe

Preheat Oven 325^o

1 stick unsalted butter at room temp

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 teaspoon baking soda

2 cups flour

1 teaspoon salt

1 cup dried cranberries

1 cup chopped walnuts

8 – 10 ounces of melted white chocolate

In a stand up mixer, cream together the butter and sugar until smooth.  Next, mix in the eggs and vanilla. 

In a medium sized bowl, sift together flour, baking soda, and salt.  Slowly incorporate the flour mixture into wet ingredients.  Once the batter is mixed together, fold in the cranberries and walnuts until evenly distributed throughout the dough.

Line two baking sheets with parchment paper.  Divide the mixture and form two logs on each baking sheet.  Flatten the logs to be 3/4 – 1 inch thick and about 12 inches long.   Bake the biscotti for 25 minutes.  Remove from the oven and cool for 15 minutes, then cut the biscotti and place back onto lined baking sheets.  Bake again for another 18-20 minutes.

Once the biscotti cools, dip into white chocolate and place on baking sheet to allow chocolate to set. 

Tips:

1)      If you don’t have melting chocolate, the biscotti are excellent without the chocolate.

2)      Feel free to mix in other flavors instead of the cranberries and walnuts.

Day Three: Peanut Butter Bars Recipe

For Day 3 of the PammiCakes 12 Days of Christmas Indulgences I wanted to give you all a super easy, very delicious dessert recipe; Peanut Butter Bars.  These bars only have 4 ingredients!  It can’t get much easier than that.

I love buckeyes {peanut butter chocolate balls}.  They are always a party favorite, but I never seem to have the time to roll out each of the peanut butter balls and then dip each one in chocolate.  But this recipe gives you all those flavors in a one step bar form.   

Peanut Butter Bars Recipe

Preheat Oven 350^o

2 egg whites

1 cup sugar

2 cups chunky peanut butter

3 1/4 cups semi-sweet chocolate chips

In a large bowl, whisk together the egg whites and sugar.  Then, blend in the peanut butter and 1 cup of chocolate chips.  {Here I actually used mini-chocolate chips}. 

In a square 8 X 8 baking pan, line it with a piece of parchment paper with the paper overflowing out of the pan.  The paper overflowing out of the pan will later be your handles to pull out the bars, making it easier to cut. 

Pour the peanut butter mixture into the baking pan on top of the parchment paper.  Use a small, flat bottomed spatula to smooth out the top.   Evening pour 2 1/4 cups chocolate chips on the top.  Place the pan in the oven for 25 minutes. 

Remove the bars from the oven and immediately smooth the melted chocolate chips with a small spatula.  Let this set up at room temperature for at least 2 hours, before cutting.  To speed it up, you can place it in the refrigerator for an hour. 

To cut the bars, I found it easier to place the chocolate side down on my cutting board.  This gave me a cleaner cut and piece. 

Enjoy!

Tips:

1)      If you don’t have chunky peanut butter, smooth would work fine.

2)      To make these festive for the holiday, I added some Christmas themed sprinkles. 

Day Two: Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread Recipe

For Day 2 of the PammiCakes 12 Days of Christmas Indulgences I bring to you Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread.   

Oh boy, this pumpkin bread recipe sure is a treat!  If the cinnamon swirl isn’t calling your name, the chocolate chips scattered through each bite will.  This bread is extremely moist with a crunchy cinnamon sugar top.  Imagine having this special bread on Christmas morning after opening all of the gifts under the tree.  

These loaves would also be wonderful gifts for neighbors, party hosts, teachers, holiday baskets, etc.  But don’t worry, this recipe makes two loaves, so you can keep one for yourself! 

Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread Recipe

Recipe from Keep It Sweet

Makes 2 loaves

Preheat Oven 350^o

3 cups sugar

3 1/2 cups flour

1 teaspoon nutmeg

2 teaspoons cinnamon

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup oil

2 cups pumpkin puree (not pumpkin pie puree)

2/3 cup water

4 eggs

4 ounces semi-sweet mini chocolate chips

3 tablespoons cinnamon sugar (Mix your own or use pre-mixed)

In a large bowl, mix sugar, flour, nutmeg, cinnamon, baking soda and salt.  Set aside.

Next, mix oil, pumpkin puree, water and eggs.  Slowly incorporate the dry ingredients in with the wet ingredients until the batter is well incorporated. 

Spray two 2 pound loaf pans with cooking spray.  Fill up the pans halfway with the batter and sprinkle with the cinnamon sugar mixture and mini chocolate chips.  Pour the remaining batter into the two loaf pans, filling the pans about 3/4 of the way.  Sprinkle the tops with additional cinnamon sugar and chocolate chips. 

Cook the breads about an hour.  Depending on your oven, it might take more time.  After an hour remove from the oven and use a toothpick to test if the bread is cooked.

Tips:

1)      I actually do not have two loaf pans, so I made one loaf and a dozen muffins!  They are just as delicious in the muffin form. 

2)      This recipe would be excellent without the chocolate chips, if you wish to omit them. 

3)      Walnuts or pecans would also be excellent added into this bread.

Day One: Chocolate Nutella Cookies Recipe

Cookies can always be found on the holiday dessert buffet, so I only found it fitting to start the PammiCakes 12 Days of Christmas Indulgences with chocolate nutella cookies.  These cookies are simple to make, but they make a statement.  With a fudgy center and amazing nutella flavor, they will accompany any holiday party perfectly. 

If you leave these cookies out for Santa, he will definitely stop at your house!

Chocolate Nutella Cookies Recipe

Recipe from Two Peas & Their Pod

Makes 3 Dozen

Preheat oven to 325^o

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract
1/3 cup Nutella
1/3 cup milk

In a large bowl sift together flour, baking powder, salt, and cocoa powder.  Set aside.

In the bowl of a stand mixer, beat butter and sugars together until smooth and creamy.  Next, add the vanilla and hazelnut extract.  Once the extracts are well incorporated, add the Nutella and mix batter until smooth.

Add the dry ingredients in two batches while alternating with the milk.  Mix the dough until all ingredients are incorporated.  Chill the dough for 15 minutes before baking.

Line two baking sheets with a silicone baking mat or parchment paper.  Scoop tablespoons of cookie dough and roll into balls.  Gently press down on the dough balls and place on the lined cookie sheets.  Make sure to leave enough space between the cookies while baking.

Bake cookies for 10-11 minutes or until soft and starting to set.  Remove the cookies from the oven and allow them to cool on the cookie sheets for a few minutes.  Transfer to a cooking rack and let them cool completely before plating.