Cooking

Chocolate Football Helmets

~ lindy

Helmets:

These are the colors we used for our helmets but you can do any color for the colors of your favorite team or teams.

*12 ounce bag Black Candy Melts, like Wilton

*12 ounce bag Red Candy Melts, like Wilton

*12 ounce bag White Candy Melts, like Wilton

*Coconut Oil, like Pure LouAna Coconut oil

*Silicon Melting drip Bottles, optional see Amazon for melting bottle

*Lollipop Sticks, at Walmart or Amazon

Melt 1/3 of the bag of candy melts at a time with dab of coconut oil in a microwave safe cup or silicon drip bottle. Start with the white or whatever color you decide to use for the face mask. Melt in 30 second increments until melted, stirring as needed. Repeat for each color. Melt more wafers depending on how many helmets you need.

Use a Piping bags with small hole or add a round holed piping tip or use silicon drip bottles for each color. Fill bag or bottle with desired melted color of candy melts and fill the face mask part first and refrigerate just until set remove and fill the helmet part/parts with desired color/colors, then add lollipop stick and refrigerate again just until set. Then remove carefully from the molds repeat as needed.

*Helmets candy mold, Amazon Helmet Mold or similar

Also See Football Bash

Enjoy!

Lindy

Pudding Chocolate Chip Cookies

~ lindy

Pudding Chocolate Chip Cookies

*1 cup Butter, room temperature OR use 1/2 cup Butter Flavored Shortening and 1/2 cup Butter, room temperature OR Olive Oil Plant Based Butter, Note: Cookies will be cruncher with the plant based butter

*1/2 cup White Sugar

*1/2 cup Brown Sugar

*3 Eggs, room temperature

*1 teaspoon Vanilla Extract

*2  and 3/4 cups All-purpose Flour

*1/4 cup Instant Vanilla Pudding Mix, boxed kind

*1 teaspoon Baking Soda

*1 teaspoon Baking Powder

*1/4 teaspoon Kosher Salt

*1 cup Guittard Semisweet Chocolate Chips (my favorite) or Dark Chocolate Chips or Milk Chocolate Chips, more for the top after baking

*1/2 cup Guittard White Vanilla Chips, more for the top after baking

*1 cup Valentine M&M’s or any seasonal M&M’s, more for the adding to the top after baking

Instructions:

Note:  I like to hand mix this recipe with wooden spoon in a medium glass bowl.

1. Cream together in a bowl;  Shortening, butter, granulated sugar, brown sugar and vanilla.

2.  Add eggs one at a time, stirring until ingredients are combined.

3. Whisk together in a separate bowl the dry ingredients.

4.  Add a cup at a time of the dry ingredients to the creamed mixture.  Add more flour if needed, cookie dough should be slightly sticky.  Refrigerate 1-2 hours or overnight for best results.

5.  Using a cookie scoop (about 2 tablespoons per cookie dough ball), scoop 6 scoops onto Silpat covered 1/2 baking sheet, or cooking sprayed or  parchment paper would work as well.  Do not press done cookie dough balls.  (You could also top with a few chocolate chips and M&M’s if desired.)  Keep dough chilled between batches.

6.  In a pre-heated oven on 350*F.  bake the cookies about 10-12 minutes or when the edges barely begin to turn a light golden color, being careful not to over bake.

Makes about  30 cookies

Tip: For best results on baking any cooked or baked goods in the oven, make sure your oven is heating temperature at the correct temperature. Use an oven thermometer to test your ovens temperature and adjust your oven temperature as needed according to oven thermometers reading.

Enjoy!

Lindy