Chocolate Strawberry Turnovers (SUPER easy, and a big hit!)
Red Velvet Cake
Salted Caramel Chocolate Rounds (probably the favorite amongst the masses)
Classic Sugar Cookies
A Flourless Chocolate Hazelnut cake which I ruined! But maybe I will post it anyway
My specialty: German Chocolate Pecan Pie which I already posted!
Salted Chocolate Caramel Rounds
2 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
36 rolos, unwrapped
1/2 package caramel bits (literally small round bits of chewy caramel that is meltable)
Directions:1. In a medium bowl, stir together flour, cocoa powder, baking soda and ¼ teaspoon salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and chill 1 hour or until dough is easy to handle.
2. Preheat oven to 375. Shape dough into 1 ½-inch balls. Press a caramel into each ball and shape dough around caramel to enclose. Place balls 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
3. In a microwaveable measuring glass melt caramel bits, microwave in 30 minute intervals, stirring in between until melted. Make sure to watch carefully, the caramel will start to bubble and overflow (happened to me!). Using a fork, drizzle caramel over cookies then immediately sprinkle with salt. Allow to set for about 2 hours.