Double Chocolate Snowballs

• 2 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• ½ cup powdered sugar plus extra for rolling
• 1 teaspoon vanilla extract
• ¾ cup mini chocolate chips

Instructions

• Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with parchment paper or silicone baking mat and set aside.
• In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
• In a large bowl, use an electric mixer on medium speed to blend the butter and ½ cup of the powdered sugar until smooth and creamy.
• Mix in the vanilla extract until well combined.
• Gradually add the dry ingredients, and mix again until a soft dough forms. Do not overmix the dough.
• Mix in the mini chocolate chips.
• Use a tablespoon size cookie scoop, to scoop small portions of dough, rolling them between your palms to form small balls.
• Arrange the balls on the prepared baking sheet, ensuring they are spaced evenly.
• Bake for 10 minutes, or until the bottoms are slightly golden brown.
• Remove from the oven and, while still warm, roll them in the remaining ½ cup of powdered sugar (use a bowl or plate for this step).
• Transfer the cookies to a cooling rack to cool completely. For a snowy effect, roll the cookies in powdered sugar once more before serving.

Notes

• Butter Temperature: Ensure your butter is softened but not melted for the best dough consistency.
• Powdered Sugar Coating: Roll the cookies while they’re warm for the first coating to stick well, then again after cooling for extra sweetness.
• Baking Time: Keep an eye on the oven; baking just until set prevents the cookies from becoming too hard.
• Cooling: Allow cookies to cool completely on a rack before the second powdered sugar roll for a neat finish.
• Storage: Store in an airtight container to keep them fresh. They can last up to a week.
• Flavor Variations: Feel free to experiment with different types of chips, like white chocolate or peanut butter, for a new twist.

Lemon Blueberry Loaf

Ingredients

1 ½ cups plus 1 tbsp all purpose flour

2 tsp baking powder

3 large eggs

1 cup granulated sugar

1 cup plain yogurt or sour cream

½ tsp salt

½ tsp vanilla

½ cup vegetable oil

2 tsp lemon zest

1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

How To Make Lemon Blueberry Loaf

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

Sift together all dry ingredients for the bread

In a large bowl, mix together all the moist ingredients

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving

Cheesecake Stuffed Apples

• 6 Granny Smith Apples
• 2 packages of cream cheese 8 ounce packages
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 1/2 cups melting chocolate almond bark or candy melts
• Caramel syrup
• Cut up candy bars – I used Twix Snickers, and Peanut Butter Snickers

• Start by washing your apples. Then you will cut off the top of the apple.
• Use a melon scoop or spoon to hollow out the center of the apples. Use lemon juice to brush over the apple to prevent browning.
• In a stand mixer add your softened cream cheese, vanilla, and powdered sugar. Mix until creamy. Spoon into a piping bag with a larger tip. Once cheesecake is ready just set aside.
• In a small microwave-safe container melt your chocolate. Stir every 30 seconds, until the chocolate is fully melted.
• I used a wooden skewer to poke into one side of the apple. I used that to dip into the chocolate mixture.
• Move your dipped apples on parchment paper or wax paper to set up.
• Use your piping bag to fill the apples with the no-bake cheesecake. Add in candy bar pieces, then drizzle with more melted chocolate and caramel sauce.
• Feel free to change up the toppings on these cheesecake stuffed apples. Serve once set up, or store the dipped apples in the fridge until ready to serve.

Old Fashioned Chocolate Fudge

3 cups (525g) semi-sweet chocolate chips

You can add other mix-ins like dried fruits, flavored extracts, or even swirl in some caramel or peanut butter for a variation.