A little Christmas Cheer from the sewhooked flickr group!
by sewtobed on flickr
by ramblequeen on flickr
by Jennifer T.
by liljabs on flickr
Lots more great quilts in the flickr Christmas quilts group!
More Christmas cheer from sewhooked:
If you make a Sew Awesome Craft or any pattern, craft or recipe from sewhooked, I’d love to see a photo. Email me or add it to the sewhooked flickr group.
I made this from an email recipe that was going around.
It’s called Minute Chocolate Mug Cake, but I like Emergency Chocolate Cake. 😉
I sprayed one coffee mug with cooking spray and it definitely came out better than the rest…less mess in the mug afterward. For best results, eat it while it’s warm. It gets a little too dense after that.
Minute Chocolate Mug Cake
before baking
Add dry ingredients to mug, and mix well .. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Serves 2…or 1, if you don’t mind a bit of a tummy ache!
If you make a Sew Awesome Craft or any pattern, craft or recipe from sewhooked, I’d love to see a photo. Email me or add it to the sewhooked flickr group.
I belong to a fun group of friends over on Live Journal called My Flist Cooks. We post recipes to share with each other. While there aren’t loads of recipes posted on a regular basis, what is posted is usually really tasty!
One of my favorite things about My Flist Cooks is the opportunity to try recipes from friends around the world. Many of the recipes are family favorites and come highly recommended. I love knowing that people I know and like enjoyed a recipe enough to post it on MFC.
As a treat for my family, I tried ‘s hardhatcat’s Chocolate Balls from her Truffles post.
Chocolate Balls
by hardhatcat
Add dry ingredients to bowl and blend well. Add condensed milk and mix well. roll into balls and roll in extra coconut. Store in airtight container.
Jen’s notes:
My family LOVED them. They’re super rich and very yummy! Thanks for sharing the recipe, Cat!
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I love chocolate.
It’s possibly unhealthy how much I love chocolate, but there you are!
Ferrero Rocher are one of my favorite indulgences, so much so that my lovely sister gave me a lovely heart shaped box full of them for Valentine’s. I haven’t opened them yet…letting the anticipation build!
A friend of mine shared a recipe for a clone recipe. The original came from Australia (love my Aussie friends!) and asked for packs of nuts and other ingredients without specific amounts included. With my friend’s help, I worked out the “how much” and then gave the recipe my own U.S. touch.
These aren’t identical to Ferrero Rocher, but they’re a darn good facsimile and will be a lovely Valentine’s treat for me and my sweetie!
Faux Ferrero Rocher
I used Hershey’s, but you can use any combination of milk and dark chocolates.
Line miniature muffin tins with wrappers.
Place chocolate chips and shortening in a microwavable bowl. Cook for 3-4 minutes. Remove from microwave and stir, adding chopped peanuts. Mix thoroughly.
Place small teaspoon chocolate nut mix in base of pan or wrapper.
Place a nut in center.
Cover with about ½ tsp. Nutella.
Cover with chocolate nut mix.
Refrigerate until firm, about 1 hour.
Eat!
Makes approximately 30 really yummy candies.
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O! Christmas Candy! My house smells like chocolate…and peanut butter…and coconut…and sugar and and… Christmas!
I grew up with my mom making Coconut Bon Bons (which we called Bon Bons) every Christmas. My mom still makes them and it’s one of the candies I make that my friends start asking about in mid-November.
Peanut Butter Bon Bons are a more recent family favorite. My hubby calls them Peanut Butter Cups on Steroids. It’s a fairly apt description of spherical pb and chocolate goodness!
Coconut Bon Bon Filling:
Chocolate Coating:
12 oz of semi-sweet chocolate chips
1/4 pound of food grade paraffin (optional – but the chocolate will look nicer and hold together better if you use it)
Mix all ingredients thoroughly. The mixture should be firm and hold together. If not, add a little more powdered sugar.
Using a cookie dough scoop, scoop out balls. Round them with your hands and place on a cookie sheet lined with parchment paper. Refrigerate for about an hour.
Melt the chocolate chips and paraffin in a double boiler over low heat. Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper. Let stand to room temperature and store in an airtight container (unless you eat them all first!).
PB Bon Bons Filling:
Chocolate Coating:
Mix peanut butter, butter and sugar. It will look crumbly, but it’ll hold together.
Roll into balls place on parchment paper. Refrigerate until firm, about 1 hour. Melt the chocolate chips and paraffin in a double boiler over low heat. Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper. Let stand to room temperature and store in an airtight container.
Look for more holiday recipes later in the month!
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This recipe was created by my son and I while trying to work out what we were going to do with half a bag of leftover marshmallows. We started with an existing cookie recipe, but altered this and tweaked that until we came up with what you see here.
I can definitely live with it. Yum!
1/2 c. shortening
1 c. sugar
1 egg
1/4 c. milk
1 3/4 c. flour
1/2 tsp. baking soda
1/2 cup cocoa
1/2 cup chopped pecans
1 tsp. vanilla
Miniature Marshmallows
Preheat oven to 350°.
Cream together shortening, sugar, milk and egg. In another bowl, combine dry ingredients. Combine with wet ingredients, add vanilla.
Using a tablespoon or cookie scoop, drop onto an ungreased cookie sheet or a cookie sheet covered with parchment paper. Bake 8 minutes. Remove from oven. Push three to four miniature marshmallows into each warm cookie. Place pan back in oven for up to two minutes. Allow cookies to rest on the cookie sheet for 2 minutes before removing to a rack for cooling.
Frosting:
2 c. powdered sugar
4 tbsp. cocoa
1/4 c. butter
2 tbs. half and half or milk
Place butter in microwave for 15 seconds. Add sugar, cocoa and half and half. Whip with a fork or whisk. Spoon onto cooled cookies.
Hint – Place cooling rack over a cookie sheet for this step to catch any drips.
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This is one of my mom’s recipes. I can’t even guess how many times she made these chocolatey wonders for my brother, sister and I when we were growing up.
They are amazingly simple, yummy and cheap to make and I love making them for my own family.
One caution for those that like to change recipes and use what you have (as I do!) – you can’t substitute anything for the instant oats or the cookies won’t set properly and you’ll have a gooey mess.
8 tbs (one stick) butter
1/2 cup milk
2 cups sugar
4 tbs bakers cocoa
3 cups quick-cooking oats (also called instant oats)
1 tsp vanilla extract
1/2 cup peanut butter (optional…extra yummy with crunchy!)
In a medium saucepan, bring butter, milk, sugar and coca to a boil. Boil for two minutes, stirring constantly.
Remove from heat and immediately add oats, vanilla and peanut butter. Stir well. Drop by 1/4 cup-fulls on to wax paper (an ice cream scoop works well).
Allow to cool completely. The cookies will get firm and lose their shine as they cool.
Store in an airtight container. Try not to eat too many…or you’ll get a tummy ache!
Sewhooked 