Tag Archives: Candy

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake

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Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry ButtercreamsI am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.

*This is a thing my mother says. I have never said this before today. I barely understand the metaphor. Lord help me.Chocolate-Covered Strawberry ButtercreamsPersonally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of things. They deliver big fresh strawberry flavor anytime of year and I love the natural pink color they provide, especially in buttercream frosting.Chocolate-Covered Strawberry ButtercreamsFluffy buttercream with a fresh strawberry punch? Sign. me. up ❤Chocolate-Covered Strawberry ButtercreamsFrosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry ButtercreamsThese bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.Chocolate-Covered Strawberry ButtercreamsAdd to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.Chocolate-Covered Strawberry ButtercreamsI mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry Buttercreams
makes about 5 dozen candies

1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
sprinkles (optional)

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and heavy cream. Beat until thick and very fluffy, about 2 minutes.

Press a sheet of plastic wrap to the surface of the frosting. Chill in the refrigerator for at least 1 hour or up to a day.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar will help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercream balls from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with sprinkles, if using. Continue until all buttercreams have been coated and topped. Chocolate may be re-warmed in 15 second increments as needed.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry Buttercreams

Easy Peppermint Mocha Fudge

Easy Peppermint Mocha FudgeOver the course of the next twenty days, there will come a moment where you’re glad to have this Easy Peppermint Mocha Fudge recipe in your back pocket.Easy Peppermint Mocha FudgeBecause it really is easy. Like six ingredients easy.Easy Peppermint Mocha FudgeNo boiling sugar, no candy thermometer easy.Easy Peppermint Mocha FudgeMake it in 20 minutes in a double boiler or—even easier—the microwave…easy.Easy Peppermint Mocha FudgeBut nobody will know that you made these little morsels of holiday magic without having to think too hard, or that the batch makes enough for multiple holiday gifts (just add cute bags or tins), so you didn’t have to overextend yourself.Easy Peppermint Mocha FudgeAnd nobody is going to bite into this rich, dense, silky fudge and think “I bet he/she/they made this with sweetened condensed milk and chocolate chips instead of the ‘traditional’ way.” Nope.Easy Peppermint Mocha FudgeIn fact, I guarantee you that all anybody will be thinking is how to get another piece of this double-layer minty coffee confection into their faces as soon as possible.Easy Peppermint Mocha Fudge
Looking for more peppermint mocha? Check out these cookies!

Looking for more easy holiday candy? See here and here.

Easy Peppermint Mocha Fudge
makes one 9×13-inch pan

Mocha Layer:
18 ounces (3 cups) semisweet chocolate chips
1 14-ounce can sweetened condensed milk
5 teaspoons espresso granules (I use Medaglia d’Oro)
1/2 teaspoon pure peppermint extract (not mint extract)

Peppermint Layer:
18 ounces (3 cups) white chocolate chips
1 14-ounce can sweetened condensed milk
1/2 teaspoon pure peppermint extract (not mint extract)

Garnish:
4 candy canes or 10 starlight mints, crushed (I prefer starlight mints)

Lightly grease a 9×13-inch pan. Line with parchment, leaving overhang on the two long sides, and grease again. Set aside.

To make on the stove:

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Make the mocha layer. Combine chocolate chips, sweetened condensed milk, and espresso granules in the heatproof bowl. Set the bowl over the simmering water. Use a silicone spatula and/or whisk to stir mixture until chips are melted and fudge is even in color. It will be thick. Remove from heat and stir in peppermint extract. Transfer mixture to prepared pan and press into an even layer all the way to the corners. Freeze full pan while you make the peppermint layer.

Wash the heatproof bowl and dry well. Return pot to a simmer.

Combine white chocolate chips and sweetened condensed milk in heatproof bowl. Set the bowl over the simmering water. Use a silicone spatula and/or whisk to stir mixture until chips almost all are melted and fudge is even in color. It will be thinner than the mocha mixture. Remove from heat. Whisk in peppermint extract and continue until mixture is totally smooth.

Remove pan from the freezer. Spread peppermint mixture over the top of the mocha layer, smoothing it all the way to the edges. Garnish the top with crust candy canes or starlight mints.

To make in the microwave:

Make the mocha layer. Combine chocolate chips, sweetened condensed milk, and espresso granules in a medium microwave safe mixing bowl. Microwave in 30 second increments, stirring in between, until chips are melted and fudge is thick and even in color. Stir in peppermint extract. Transfer mixture to prepared pan and press into an even layer all the way to the corners. Freeze full pan while you make the peppermint layer.

Wash the microwave safe bowl and dry well.

Combine white chocolate chips and sweetened condensed milk in the bowl. Microwave in 30 second increments, stirring/whisking in between, until almost all chips are melted and fudge is even in color. Whisk in peppermint extract and continue until mixture is totally smooth. Mixture will be thinner than the mocha layer.

Remove pan from the freezer. Spread peppermint mixture over the top of the mocha layer, smoothing it all the way to the edges. Garnish the top with crust candy canes or starlight mints.

Both methods:

Refrigerate fudge for at least 1 hour. Run a thin, flexible knife around the edges of the pan. Use parchment overhang to lift fudge onto a cutting board.

Use a greased knife to slice fudge into 1-inch pieces. Wipe the knife clean between cuts.

Fudge is best kept in the refrigerator for up to two weeks, but may be kept at room temperature for up to 5 days. Candy cane/starlight mint garnish will melt over time.Easy Peppermint Mocha FudgeEasy Peppermint Mocha FudgeEasy Peppermint Mocha Fudge

Peppermint Mocha Buttercreams

Peppermint Mocha ButtercreamsDo you listen to the Stuff You Should Know podcast? My sister turned me onto it a few months ago and it was love at first listen. As my job is very solitary, I spend my days listening to Josh and Chuck talk about all sorts of things I have never given a passing thought. Imagine my surprise to find that yesterday’s episode was about something that I know all about: cake!

Yes, I spend many waking hours thinking about cake. Really. At any given moment, I am thinking about baking, layering, decorating, or eating cake. If you listen to the podcast (which you should!), it sounds like Josh, Chuck, and I may have that in common…the eating part anyway 😉

Peppermint Mocha ButtercreamsOne thing we definitely agree on though is that we all occasionally eat cake solely as a vehicle for frosting. For some *unknown* reason, it’s socially unacceptable to eat a bowl of frosting, so we eat cake to get our fix 😉 Until now, anyway…

Peppermint Mocha ButtercreamsEnter buttercream candies: literally frosting coated in chocolate.

Peppermint Mocha ButtercreamsFrosting. coated. in. chocolate.

Peppermint Mocha ButtercreamsFrosting for frosting’s sake.

Peppermint Mocha ButtercreamsIf you’re anything like me (or Josh and Chuck, apparently), this is basically the best news ever. These are the no-bake treat of my dreams.

Peppermint Mocha ButtercreamsYou can make buttercreams using any flavor of frosting you can imagine–if it can be whipped into buttercream frosting, it can be rolled into candy. As we’re just a few weeks out from Christmas, I’ve decided to go with Peppermint Mocha Buttercreams today 😊

The frosting base of these candies is a classic American chocolate buttercream that I’ve souped up with 1/4 teaspoon of peppermint extract and some instant espresso. It comes together in just a few minutes and is super fluffy and luxurious.

Peppermint Mocha ButtercreamsChill the peppermint mocha frosting before scooping it by the teaspoon and rolling it into balls. This is not a glamorous process, but it is helped greatly by coating your hands in confectioner’s sugar.

After another chill, it’s time for a dip in melted chocolate…

Peppermint Mocha Buttercreamsand a smattering of crushed peppermints, or perhaps some holiday sprinkles.

Peppermint Mocha ButtercreamsPeppermint Mocha ButtercreamsOne more quick chill later, the Peppermint Mocha Buttercreams are ready to eat. And oh, are they good. I mean, how could the combination of a chocolate shell and a melty espresso-mint center be anything but delicious?!

Peppermint Mocha ButtercreamsThey’re basically holiday perfection in a mouthful.

Peppermint Mocha ButtercreamsLooking for more Peppermint Mocha? Try my Peppermint Mocha Cookies ❤️💚❤️💚

Peppermint Mocha ButtercreamsPeppermint Mocha Buttercreams
inspired by and heavily adapted from Sally’s Baking Addiction
makes about 4 dozen candies

1 tablespoon instant espresso granules
2 teaspoons warm tap water
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (NOT mint extract)
2 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
crushed peppermints, for decorating (optional)
sprinkles, for decorating (optional)

In a small bowl, use a fork to whisk together espresso granules and warm water. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and peppermint extracts, followed by espresso mixture. Add heavy cream. Beat on high for 1-2 minutes, until very fluffy. Press plastic wrap to the surface of the frosting. Chill one hour in the refrigerator.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar may help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercreams from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with crushed peppermints or sprinkles. Continue until all buttercreams have been coated and topped.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Brownie Truffles

Brownie TrufflesAre you on Pinterest? I’ve had an account since it started up a few years ago. I think this was during the height of the mason jar trend. If it could be baked, layered, or served in a mason jar, it made my recipe board. Never mind that I didn’t bake or own mason jars at the time. I just liked all those pretty things lined up next to each other on my computer screen.

Flash forward a few years to the creation of this blog. I went to create a Pinterest business account and took a scroll through my old, long-dormant page. To my utter shock, I hadn’t made any of those recipes, and most of them didn’t interest me anymore. Now that I’ve been running the E2 Bakes account for a year or so, I’ve made a point of only pinning things that actually inspire me. For this blogger, that means things made from scratch with real ingredients (or things I can easily convert to be made with real ingredients). There’s nothing wrong with using boxed cake mix. It’s just not my style.

Brownie TrufflesThis past weekend, I was scrolling through for Valentine’s Day fodder when I came across these Peanut Butter Brownie Truffles from Sincerely Jean. Brownie. Truffles. Brownies coated in chocolate. Does a better treat exist?!

In an effort to actually use my Pinterest for its intended purpose, I got to work making my own version of those truffles. Instead of boxed brownies, I use a double batch of my go-to Cocoa Brownies and leave out the peanut butter. I love peanut butter, but if I’m going to eat chocolate, I want it to be all chocolate.

Brownie TrufflesBrownie TrufflesBrownie TrufflesOnce the brownies are baked and cooled, the truffles come together in about an hour. Slice off the crunchy edges of your brownies and save them for a snack. Crumble the soft middle section with a couple of forks and then roll all that brownie goodness into balls. Freeze them for 15 minutes or so, and then dip them in a mixture of melted milk chocolate, coconut oil, and corn syrup. You could serve them unadorned, but I have a stash of chocolate sprinkles that were calling my name. Freeze everything for 15 more minutes and voilà! Brownie Truffles.

I have big plans to make a batch of these treats for my friends next week. Is there a better way to tell someone you love and appreciate them?! 

Brownie TrufflesLooking for more Valentine’s Day Treats? Check out these Chocolate-Dipped Strawberry Cookies and Glazed Cream Cheese Cake Doughnuts.

Brownie Truffles
inspired by Sincerely Jean
makes about 6 dozen truffles*

Brownies:*
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 cup light brown sugar
1 3/4 cups cocoa powder (natural or Dutch process)
4 large eggs, cold
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon Kosher or sea salt

Coating:
16 ounces milk chocolate,* chopped
1 teaspoon coconut oil
2 teaspoon corn syrup
sprinkles, for topping

Preheat oven to 325F. Butter the inside of a rimmed quarter sheet pan or 9×13-inch pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Pour batter into prepared pan. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a rack.

Line a separate quarter sheet pan with parchment. Set aside.

Lift brownies out of the pan and onto a cutting board. Slice off all edges–they aren’t good for crumbling. Use two forks to crumble brownies.

Scoop crumbled brownies by the tablespoon, press them together to hold their shape, and roll into balls. Place on prepared sheet pan. Freeze for 15 minutes.

Place chopped milk chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one brownie ball into the melted chocolate. Use a fork to coat brownie in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with sprinkles. Reheat chocolate in 15 second increments if it becomes too stiff. Continue this process until all truffles are coated.

Freeze truffles for 15 minutes before serving.

Truffles will keep in an airtight container in the refrigerator for up to a week.

Notes:

  1. This recipe halves easily.
  2. Feel free to use your favorite brownie mix. Prepare them according to package directions (not the cake-style) and let cool to room temperature before proceeding.
  3. I like milk chocolate here, but feel free to use dark. I nearly always use Trader Joe’s Pound Plus bars. I do not recommend using chocolate chips.

Brownie Truffles