Back in October I attended BlogHer Food and while I was there I had the pleasure of meeting Krystal from Donsuemor.  She was one of the first friendly faces I met and I enjoyed speaking to her throughout the BlogHer Food event.  Once back home Krystal and Jill reached out and offered to send me some of Donsuemor’s fabulous products to try and to possibly use in a recipe.  I couldn’t resist and couldn’t wait to receive the wonderful selection of their cookies.  Let me stop now and tell you a little about Donsuemor, they are a North California based and started making their baked good back in 1976 in Berkeley, CA.  They have a variety of sweet treats and they are all made with the finest and highest ingredients.  And they are all preservative and additive free.  You can find them in Trader Joe’s, Whole Foods, Andronico’s, and speciality natural food stores, as well at their online shop.  When we received our sampler pack my little ones and husband couldn’t wait to try every single cookie inside the box.  They were a hit in my house and I couldn’t wait to figure out how I would use them in a recipe.  The chocolate madeleine cookies were the favorite in my house and I knew they would be the perfect choice for a mini cheesecake crust.  And with Valentine’s being right around the corner I knew I wanted to add a little bit of strawberries to go along with the chocolate….which is how these mini cheesecakes came about.  Topped with red chocolate hearts and whip cream.  These were a hit with the hubby and little ones and didn’t last long. 

Now because I love you, and Valentine’s is right around the corner, and because I think Donsuemor goodies are worth sharing I’m doing a Giveaway to win 24 heart shaped (to honor Valentine’s Day) madeleines!  This decadent chocolate package contains all chocolate cookies and are hand-dipped in white chocolate or chocolate coating – they promise to surprise and delight!  Now all you have to do is leave me a comment below following the below directions.

Here’s how to enter:

Now till Tuesday February 8th, 2011 leave a comment below and let me know which of Donsuemor sweet treats you would like to try.

To obtain extra entries:

Become a fan of Donsuemor on Facebook. Please leave a comment below to let me know you have become a fan.

Follow Donsuemor on Twitter. Leave a comment with your twitter name to let me know you are following Donsuemor.

Become a fan of Multiply Delicious on Facebook. Please leave a comment below to let me know you have become a fan.

Follow Multiply Delicious on Twitter.

The Donsuemor Cookies Giveaway ends on February 8th, 2011 and is open to the US only. Please leave your email address in each comment, and make sure to leave a separate comment for each and every entry that you make so each will count!

Disclosure: Donsuemor sent me a the chocolate madeleine cookies to use in this recipe, but of course my opinions are my own.

Chocolate Strawberry Cheesecakes

Print Recipe

Crust:

25 (about 1 1/2 cups) Chocolate Donsuemor Madeleine Cookies

1 tablespoon organic sugar

2 tablespoons unsalted butter melted

Cheesecake:

12 ounces organic neufchatel cheese (or reduce fat cream cheese), at room temperature

1/2 cup organic cane sugar

2 eggs

1/2 cup heavy cream

1 tablespoon vanilla extract

Filling:

1 cup organic strawberry conserve

Instructions:

Preheat oven to 325 degrees.  Spray 2 mini cheesecake pans with non-stick spray. Wrap the bottom of cheesecake pan in foil.  Make sure to seal tightly.  I suggest wrapping it several times so the water does not reach the cheesecake.  Set aside.

In a food processor, process chocolate cookies until they are to a crumbly consistency.  In a small bowl, mix chocolate cookie crumbs, sugar, and melted butter.  Take 1/2 tablespoon of chocolate cookie mix and press into bottom of one cup of a mini cheesecake pan to make the crust.  Repeat with remaining cups.

In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth.  Reduce speed and add eggs one at a time.  Add cream and vanilla extract and mix until smooth.

In a sauce pan, heat strawberry conserve just until warm, about 1 to 2 minutes.

On top of the prepared cookie crust, spoon some cheesecake batter over the crumb crust, add some strawberry conserve and seal with more batter.  Repeat with remaining cups until all cups are filled.  Tap the pan on the counter a few times to bring all air bubbles to the surface

Place prepared mini cheesecake pans in a large roasting pan and pour boiling water into the pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 40 to 45 minutes. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.  Remove cheesecakes from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

 For topping: I used whip cream and heart shaped chocolates to top my cheesecakes due to Valentine’s Day being right around the corner.  To make the heart shape chocolates I used a Wilton’s heart candy tray (I found mine at Micheal’s Craft Store) and poured melted Mercken’s red chocolate in mold.  Placed in freezer until the chocolate harden.

Great news the wonderful folks at Donsuemor were thrilled by the response and are allowing TWO winners for the giveaway!!  Yippee!!  And…

Danyelle and Melany look for an email soon.  Can’t wait for you to try Donsuemor’s yummy treats!

Who is ready for Valentine’s?  I guess I am because this weekend while at Target I fell in love with all their Valentine plates and napkins.  It didn’t help that two little girls liked them too and would sneak things into the cart when I wasn’t looking.  They get it honestly because I think I did that when I was a little girl too.  With a cart of cute Valentine plates I wanted to make a recipe that was Valentine inspired.  I know we have a few weeks to go but just in case your planning ahead here are some yummy scones that would be a perfect morning treat on Valentine’s morning.  And since I will be out of town for work on Valentine’s Day this year I actually put some of these in the freezer so on Valentine’s morning the hubby can take one out and enjoy them even though I won’t be here to give it to him myself.

These scones can be enjoyed as dessert or breakfast.  Packed with whole grains and antioxidants from the dark chocolate and raspberries.  I have to say the house smells delicious when they are baking too.  And I had two little test tasters that gave these a thumbs up.  Or their choice words of approval…”mmmm, yummy mommy!”  They didn’t fit into the “cleanse” I am currently on, but mine is also tucked in the freezer so I can taste when my 21 days is up.  Already looking forward to it.

Enjoy Everyone!! 

Oh, and a update to the Deliciously Organic Cookbook giveaway.  Lisa won the book!  Congratulations Lisa!  Check your email and let me know where I can send your new fabulous cookbook.

Dark Chocolate Raspberry Heart Scones

Print Recipe

2 cups white whole wheat flour

1/3 cup organic cane sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 1/2 ounces dark chocolate (70%), cut into small pieces

6 tablespoons unsalted butter, cut into cubes

3/4 cup coconut milk (or milk of choice)

2 large egg yolks, lightly beaten

1/3 cup frozen or fresh raspberries

For Finishing:

1 tablespoon coconut milk

1 tablespoon organic cane sugar

1/2 teaspoon ground cinnamon

Instructions:

Preheat oven to 400 degrees.  Line baking sheet with parchment paper. 

In a alrge bowl, whisk together the flour, baking powder, salt, and cinnamon.  Add chopped chocolate, tossing until pieces are evenly distributed and coated with flour.  Cut in the butter with a pastry blender. 

In a small bowl, stir the coconut milk and egg yolks just to blend.  Add mixture to the flour and stir with a fork to combine the wet and dry ingredients together.  If dough is too dry add 1 tablespoon coconut milk.  The dough should be sticky.  Don’t overknead.

Set the dough onto a floured surface and pat out to a 1-inch thick and 7-inch in diameter circle. Using a 2 to 3″ heart shaped cookie cutter, cut hearts out and place onto a prepared cookie sheet.  You can also cut out in triangles or rounds.

Brush the scones with coconut milk and sprinkle with sugar and cinnamon.  Bake scones until they are golden and a toothpick inserted into the center of a heart comes out clean, about 18 to 20 minutes.  Allow the scones to cool on a wired rack for 5 minutes and then serve.

Makes 8 large scones.

One more Christmas cookie recipe before Santa and his reindeer arrive.  And it happens to be one of the cookies that will be left for Santa tonight as two little girls sleep peacefully in their beds.  At least we are hoping that they sleep even though they are filled with excitement as they wait for what is to come on Christmas morning.  The plan for the cookie plate was made and these candy canes are one of the few cookies they asked for Santa to have with his milk.  The reindeer plate is already planned out too.  Afterall, Dancer and Prancer need fuel for their big night delivering toys to all the boys and girls all over the world.

I hoping everyone has a very Merry Christmas!!!  And I hope Santa brings everyone everything they wish for as you all deserve it. 

MERRY CHRISTMAS!!!

xoxo

Cranberry White Chocolate Shortbread Candy Canes

Print Recipe

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cups sifter confectioners’ sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup finely chopped dried cranberries

1/3 cup chopped good-quality white chocolate

1/2 cup red melting chocolate for candy cane stripes (optional)

Instructions:

Preheat oven to 325 degrees with rack in center of oven.  Put butter, confectioners’ sugar, cinnamon, vanilla, flour, and salt in a large mixing bowl.  Stir together using a wooden sppon until combined but not too creamy.  Stir in chopped dried cranberries and white chocolate.

Press dough evenly into an 8-inch square baking pan.  Bake until firm and pale and golden., about 25 to 30 minutes.  Let cool on a wire rack, about 20 minutes.

Run a knife around edges; remove shortbread and transfer, right side up to a work surface.  Cut out candy canes with a 4-inch candy cane shape cookie cutter.  Trim any stray bits of cranberries from edges. 

Melt red melting chocolate in a double broiler or in microwave until melted and smooth.  I poured chocolate into a squeeze bottle and carefully made the stripes on the candy canes.  Spacing about 1/4-inch apart. 

Cookies can be stored in an airtight container at room temperature.

Makes about dozen candy canes, plus scrapes.

So sorry for being away for so long everyone.  It’s hard to believe it’s already been a week.  Where is December going??  I do want to thank everyone who left sweet comments last week.  The girls are better from their stomach bug but they still have a little runny nose and cough that won’t seem to go away.  Again the beauties of little ones being in school.  Luckily they are off from school now.  They are now home for 2 long weeks to enjoy some Christmas fun.  The hubby is holding down the fort for until Thursday and then I start my break.  I can’t wait to be off from work and to just relax for a few minutes.  At least that’s what I’m wishing for but as we all know that doesn’t always happen during the holidays.  I have to say that his year it’s been fun so far because the girls are really starting to get that Santa comes and visits and leaves presents.  Last Friday I found this amazing site where you can make a video for your child from Santa.  It’s especially fitted to your child based off everything you place into the questions.  You even place pictures of your child and you can even place the pictures of the toys Santa will be bringing.  I highly recommend it.  If anything to just see their face light up.  My little ones are still talking about it.  And even mommy and daddy are talking about it! 

Ok, let’s talk cookies.  I think I made up for last weekend not spending any time in the kitchen.  I was in the kitchen all weekend making goodies for everyone at work.  That meant a lot of cookies, chocolate dipped pretzels, and other goodies.  I have to say I enjoyed being back in the kitchen doing what I love the most….baking.  I had two little helpers too which actually was good and bad.  You see my little helpers like to do a lot more taste making then making.  I would turn my back for a second and would turn to see little hands shoving cookies and chocolate in their little mouths.  And you can’t get mad because they then proceed to say ” yummy mommy, so good!”  I ended up having to put a movie on in the end just to make sure I had enough to pack up for everyone.  This week I’ll share with you some of the recipes that I made for gifts for everyone at work.  To stat is one of my favorite holiday cookie recipes I found a few years ago from Martha Stewart.  I love gingerbread but when you add chocolate to the recipe it adds so much more.  I especially like these because they are soft and chewy not crunchy like gingersnaps.  I have used semi-sweet and dark chocolate when making these cookies.  I actually prefer dark chocolate because I’m a huge lover of dark chocolate.  Either way these are delicious and a great holiday cookie.

Happy Baking!!

Also, if you have a minute stop by my guest post on Smithfield.com.  I’m sharing ideas to get your little ones in the kitchen for the holidays.  I recently spent some time with my little ones making a gingerbread house.  We had a lot of fun together and it made me think of all the wonderful memories of being in the kitchen with my mom during the holidays. 

Chewy Chocolate Gingerbread Cookies

Print Recipe

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1 tablespoon unsweetened Dutch-process cocoa powder

1 stick unsalted butter, at room temperature

1 tablespoon freshly grated peeled ginger

1/2 cup packed dark brown sugar

1/2 cup unsulfured molasses

1 teaspoon baking soda

1 1/2 teaspoon boiling water

7 ounces best-quality semi-sweet chocolate (or dark chocolate), cut into 1/4-inch chunks

1/4 granulated sugar

Instructions:

Line two baking sheets with parchment paper.

In a bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa.  In the bowl of an electric mixer fitted with a paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes.  Add brown sugar; beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate; turn onto plastic wrap.  Pat out to a 1-inch thickness; seal wrap.  Refrigerate until firm, 2 hours or overnight.

Preheat oven to 325.  Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets.  Chill 20 minutes.  Roll in granulated sugar.  Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through.  Let cool 5 minutes.  Transfer to a wire rack and cool completely.  Cookies are best the day they are made, but can be stored in airtight container at room temperature up to 5 days.

Makes 2 dozen cookies.

Source: Martha Stewart’s Cookie Cookbook

I’m going to keep this post a little short today because it has been a very long weekend that I would like to care to forget.  The whole house was sick this weekend and it actually started back last Wednesday when one of the munchkins caught a stomach bug.  Of course once one catches it you know the other will catch it within hours.  Wednesday at lunch time I picked both the girls up from school and by Thursday morning it just started to go downhill.  Needless to say the whole weekend was not fun!  We had two very sick little girls on our hands with middle of the night wake ups and early morning rises and not with the most pleasant of things…which I will spare you the details.  On Friday night I started to feel a little funky and not myself.  I just ignored it and thought it was due to lack of sleep and my skin, my clothes, and the whole house smelling of sickness.  It wasn’t until I finally broke down and took my temperature Friday night that I then realized I was right behind the little ones with this stomach bug.  But I had to ignore that as I had two sick little girls that needed me more.  So the temperature of 100 to 101.7 (since Friday) had to be forgotten!!  It was a very long weekend and I certainly do not wish it on any parent with little ones.  I’m still amazed of the bugs that go around at school.  I’m taking the girls back to school tomorrow, their first day back since last Wednesday and I have my fingers and toes crossed this is the last of the sicknesses for at least this year.  They have until Friday and school is out for the holidays.  Please, please, please let me have healthy kids for the holidays.  That’s all I ask….please….

Luckily these cupcakes were made before this very crazy weekend because I did not spend anytime in my kitchen this weekend.  Food was something no one really wanted and I had no desire to even think of.  Which only means this week will be a little short on posts…sorry.  I promise to make it up to you.  With the holiday season in full swing chocolate and peppermint are a match made in heaven.  I thought combining the two into a cupcake would be even more heavenly.  I hope you would agree too.  Enjoy and I’ll be back as soon as I can get back to my healthy cooking state.  Which I hope is soon because I’m starting to miss my kitchen.

Have a great week!! 

Chocolate Peppermint Cupcakes

Print Recipe

Cupcakes:

2 cups sugar

1 2/3 cups all-purpose flour

3/4 cup cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon peppermint extract

1 cup boiling water

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

12 ounces cream cheese, at room temperature

4 cups confectioners sugar, sifted

1/2 teaspoon vanilla extract

Topping:

2 regular size candy canes, crushed

1/3 cup mini chocolate chips (optional)

Instructions

For cupcakes:

Preheat oven to 350 degrees. Line 2 standard muffin tins (or one mini cupcake tin) with cupcake liners; set aside.

 Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

 In a large bowl, mix together eggs, milk, oil, applesauce, vanilla and peppermint extract. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

 Divide batter evenly among muffin cups.  Bake 18 to 20 minutes or until cake tester inserted in center comes out clean.  If you make the mini size cupcakes I would bake them 12 to 15 minutes, but again test with a cake tester to make sure they are done.  Transfer muffin tins to a wire rack and allow to cool in pan for 10 minutes.  Remove cupcakes from pan and allow to cool completely before frosting.

For Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low.  Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.  If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

To finish, fill a pastry bag fitted with a open star tip and pipe frosting onto each cupcake, working from the outside in and finishing with a peak.  Sprinkle with crushed peppermint and mini chocolate chips (if using).

Makes 24 regular size cupcakes or 48 mini cupcakes.

Frosting Source: Martha Stewart’s Cupcakes book

One last thing, as you all know I am a guest blogger for Smithfield.com and they recently launched an amazing new program through their Facebook page.  Now through New Year’s Smithfield is donating one serving of food to their partner food banks for every person that likes them on Facebook.  Please help in supporting this amazing cause by heading over to Smithfield’s Facebook page and pressing that little like button.  Thanks a bunch everyone!!!

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