Can’t wait to sink your teeth into Katie’s amazing recipes from the Chocolate Wine Trail event? Wait no more! Try your hand at these tasty treats whenever you’d like!
Dark Chocolate Spice Cookies
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup Dutch processed cocoa
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup chopped Lindt chili dark chocolate
- Preheat the oven to 350 degrees and line the baking sheet trays with parchments paper
- In a medium bowl, whisk together flour, baking soda, salt, cocoa, cayenne, and cinnamon
and set aside.
- In a mixer, cream together butter and the sugars until smooth. Add in the egg and vanilla
mixing until combined.
- Gradually add in the flour mixture and beat until just combined. Stir in the chili chocolate
chunks. Scoop the dough into rounded tablespoons and place onto prepared baking
sheets. Bake cookies for 8-10 minutes.
Oreo Truffle Brownies
- 12 ounce bag semi sweet chocolate chips
- 1 cup butter
- 1 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 26 oreos
- 8 ounces cream cheese
- For the brownies: preheat the oven to 350 degrees. In a medium saucepan over low heat,
melt the butter and chocolate chips. Stir constantly and remove from heat when the
chocolate is fully melted. In the same pot, whisk in the sugar and the vanilla. Then, add in
the eggs one at a time, blending fully after each addition. Then, add in the flour and salt
and stir until fully combined. Pour the batter into a greased 9×13 pan and bake for 20
minutes. Turn the oven down to 325 degrees and bake for 10 more minutes.
- For the Oreo truffle topping: In a stand mixer add the cream cheese and then lightly crush
the Oreo cookies into the mixer. Then mix until week combined. Lightly pressed the
mixture on top of the cooled brownies.
White Chocolate Snickerdoodle Blondie
- 2 1/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 tablespoon ground cinnamon
- 1/3 cup granulated sugar
- Preheat oven to 350 degrees and line an 11 x 7 pan with parchment paper
- In a small bowl, combine the flour, baking powder, and salt.
- In a stand mixer, beat the butter on high until creamy. Add the sugars and beat for 2 full
minutes on high until light and fluffy. Scrape down the sides of the bowl as needed. Beat
in the eggs and vanilla on high, scraping down the sides as needed.
- On low speed, beat in dry ingredients until just combined. With a spoon fold in the
- Spoon half the batter into the prepared pan. It will be a thin layer but try to spread evenly.
Combine the cinnamon and 1/3 cup of sugar and sprinkle on top of the bottom layer,
reserving 1 tablespoon to sprinkle on the top. Spread the remaining batter on top of the
cinnamon sugar. Spread the remaining cinnamon sugar on the top layer.
- Bake for 30-35 minutes and let cool completely for 1 hour before cutting into bars.
Brownie Batter Dip
- 1 cup whipping cream
- 3 cups dry brownie mix
- 8 oz cream cheese room temperature
- 1/4 cup chocolate syrup
- In a stand mixer, add whipping cream and beat on high until stiff peaks form and set aside
- In a large bowl, add dry brownie mix and cream cheese and beat on medium for 1-2
minutes (it may not come together just yet).
- Add the chocolate syrup and beat on medium until it comes together into a ball
- Add the whipped cream into the bowl with the stiff brownie batter and beat until they are
incorporated and light in color. It should be fluffy and creamy.
Katie’s Midnight Snack
- 2 cups milk chocolate
- 1 1/3 cup dark chocolate
- 1/2 cup roasted peanuts
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
- 1 2/3 cup rolo chocolates
- Grease and line an 8 x 8 inch pan with parchment paper.
- Melt the milk and dark chocolate together in a large bowl stirring to ensure it is completely
melted and smooth.
- Add in the peanuts, marshmallows, and graham crackers, stirring until combined. Add
half of the roll chocolates and stir until combined.
- Pour the mixture into the prepared pan and spread out evenly. Then press the extra roll
chocolates onto the top.
- Refrigerate for at least an hour until the chocolate is set.
White Chocolate Toffee Bar Cheesecake
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 8 health bars
- 6 oz white chocolate, coarsely chopped
- 3 (8 oz) cream cheese, room temp
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla
- 1 cup sour cream
- 3 tablespoon sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and lightly butter the bottom of a springform pan and set
- To make crust: mix graham crumbs and melted butter in bowl and stir until well combined.
Press the crumbs about 1/2 inch up the sides of the pan. Bake 10 minutes and then
remove from he oven to cool.
- To make the filling: Chop the candy bars into irregular chunks and set aside for use later.
Also melt the white chocolate and sent aside for later use. Then, place the cream cheese
and sugar into a stand mixer and beat on high until light and fluffy. Add the eggs one at a
time, beating well after each addition. Add the vanilla and the melted chocolate and beat
on medium speed until well combined.
- Sprinkle half of the crushed toffee bars over the prepared crust. Carefully pour half the
cheesecake filling over crushed bars and spread evenly. Sprinkle the remaining crushed
bars over filling and then top with the remaining filling. Use and offset spatula to spread
the filling evenly over the toffee.
- Bake the cheesecake for 55-65 minutes (the edges should be firm but the center is almost
set with he top being a very light brown color). Remove and let cool on a wire rack for 20
- To make the topping: Stir the sour cream and 1 tsp vanilla and 3 tablespoons sugar
together in a small bowl. When the cheesecake has cooled for 20 min, use an offer
spatula to spread the topping over the top of the cheesecake. Return the cheesecake to
the oven and bake for 5 minutes. Remove from oven and let cool on rack for 1 hour before
placing in fridge for at least 4 hours.