The Chef You and I Show with Kathryn and Cassie, and they make everything chocolate. Cassie makes cookies, brownies, and her very favorite hot chocolate bombs. In addition, Kathryn makes cranberry brie bites.
Hot Chocolate Bomb Cups
- 3-4 ounces Chocolate melting wafers
- 3-4 packages Hot Chocolate mix
- 10 Mini marshmallows
- Holiday sprinkles (optional)
- 3-4 small paper cups
- Melt the chocolate wafers according to package instructions.
- Using scissors, cut up the seam to (but not through) the bottom of the cup. Place a piece of tape on the cut line to secure in place.
- Pour in about 3 Tbsp of the melted chocolate in an the cup, twisting as you do this to coat the cup.
- Turn the cup upside down on a piece of parchment to allow any extra chocolate to drip off and cover the entire of the cup.
- Place the cup in the freezer for 7-9 minutes to set.
- Add the hot chocolate mix to the cup. If you are adding any other special ingredients, add them now. Add more melted chocolate on top of that filling it 3/4 full. Return to freezer to harden for 18-25 minutes.
- To enjoy, heat up a cup of milk in the microwave or on the stove. Add the chocolate bomb to a mug and pour enough of the hot milk to cover the chocolate bomb. Stir the chocolate bomb cup and as the chocolate melts, the hot cocoa mix inside the cup will release. Enjoy.
Original Nestle Toll House Chocolate Chip Cookies
This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks. Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter room temperature
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips such as Nestlé Toll House
- 1 cup chopped nuts – Optional
- Preheat the oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in small bowl. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Cassie Rolled them We sprayed with the Cornhuskers Duck Fat Spray .
- Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
- 1 Box Betty Crocker Fudge Brownies
- ¼ cup water
- ½ cup Vegetable Oil
- 2 eggs
- PreHeat oven to 350° F. Grease bottom of pan.
- Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Spr
- Spread in pan.
- Bake at 350 for 13X9 PAN – 28-30 Minutes or when toothpick inserted 2 inches from side of pan comes out almost clean; cool.