Tag: chocolate

Mark’s Cookies from Spain!

This summer I had the greatest trip to Spain with my husband. I’ve written about many parts of the trip and shared many recipes. However, it has taken me months to duplicate a most important recipe. Double Dark Chocolate Chip Cookies from The Principal hotel. You have to understand my husband is not much of a sweet eater and chocolate would never be his first choice. So, when he asked the maître d’ if he could have some cookies to take on the airplane home, I almost fell over.

When we did finally arrive at home I made it my quest to duplicate the recipe. I wrote to the chef. I explained how my husband coveted his cookies and asked if he would share the recipe with me. While I waited for his response I played around with some other recipes. I found a few online and even tried a couple of Dorie Greenspan’s. Each time he tried them and each time the verdict was, “Not the same.”.

I was delighted when I got an email from the chef with his recipe, but it was just chocolate chip cookies.  I wrote back and explained it was the dark chocolate chip cookies and he replied right away with the adjustments to make the recipe into the dark cookies. I will say that there were still adjustments to be made. For example, Celsius to Fahrenheit conversion wasn’t an exact science, nor were weight measurements versus cup and tablespoon measurements. So again, I made many versions and they were “Not the same”.

One more try and I got it. Let me tell you that my husband really likes a crunchy cookie and it was hard to get that right without having either burnt or just dry cookies.  Remember every oven is different and every taste too.  Adjust for your oven and preference.

I hope you enjoy these as much as my husband did.  Please put your comments.  I love to hear from you.  Happy Holidays!

Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Dark Chocolate Chip Cookies with White Chocolate Chips
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Servings
3 dozen
Servings
3 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350°
  2. Whisk together flour, baking soda and salt.
  3. In an electric mixer, with paddle attachment, cream together butter and both sugars.
  4. Add vanilla and eggs, one at a time.
  5. Beat until well mixed.
  6. Gradually add flour and mix util "dry".
  7. Stir in dark chocolate.
  8. Fold in white and semi-sweet chocolate chips.
  9. Scoop onto ungreased baking sheet. Leave them kind of roundish for best texture.
  10. Bake at 350° for 13-16 minutes.
Recipe Notes

 

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Caffeine to Go – Cappuccino Muffins!

There is a coffee store every 500 yards, on every block. The coffee shelf at your local grocery store has become the coffee aisle and the fact that bakers have been putting coffee in their chocolate recipes for years, is finally out of the darkness. I wanted to find the perfect recipe to encapsulate all I love about coffee and baking, but wasn’t overtly chocolate. Cappuccino Muffins!

I first tried Cappuccino Muffins when my second daughter was in pre-school. One of the Moms brought them in for the Mom’s whose kids were going through transition. At that point in pre-school you start the day with your child and then go sit outside for a while to make sure they can hack it without you. I have to admit, my girls were always independent enough that I could have dropped them off their very first day and they would have been fine. Other Moms didn’t have it so easy and we could hear their kid wailing, waiting for them to come back in. So those perfect muffins, flavored with espresso, and studded with chocolate chips were just what we all needed to settle our nerves and spark conversation.

I had been given the recipe but have searched high and low for my copy and couldn’t find it. Let the recipe testing begin! It was a truly fun day and I might have a mild case of the jitters, from all the caffeine, but I think I came up with just the right flavor and an added perk of espresso cream cheese schmear. I ran out of my instant espresso powder and my local grocer didn’t have it. They did have Starbuck’s Via Instant Coffee in Italian Roast. That worked just fine.

These are great to make ahead and keep on the counter for about a week. You can also make them and freeze them. I would wrap them individually and grab them on the way out the door. By the time you get to work they will have defrosted and be ready to eat. Even better, you can toast them, from frozen, and use a little of the schmear.

Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Cappuccino Muffins with Espresso Scmear
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Servings
12 muffins
Servings
12 muffins
Ingredients
Espresso Schmear
Servings: muffins
Instructions
  1. In a medium bowl whisk together flour, sugar, baking powder and salt.
  2. In a large bowl whisk together milk and coffee until coffee dissolves.
  3. Add the butter, egg and vanilla and mix well.
  4. Stir dry ingredients into wet ingredients until just blended.
  5. Fold in chocolate chips.
  6. Fill paper lined muffin tins 2/3 full.
  7. Bake at 375° for 15-20 minutes. Just until tester comes out clean.
  8. Cool for 5 minutes in pan then on rack.
  9. Serve with schmear.
Espresso Schmear
  1. In a small bowl beat together all schmear ingredients until well blended. Refrigerate until served.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Challenge- Passover is Coming!

For Passover, I am always looking for your input. This year especially I wanted to hear from you.  I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it.  Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”

If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!.  Have an easy Passover!

Mustard Onion Marinade Brisket
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Mustard Onion Marinade Brisket
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Ingredients
Servings:
Instructions
  1. Make a paste the first five ingredients and rub all over the brisket. Wrap brisket in parchment then foil. Place in refrigerator for at least 3 hours, preferably overnight.
  2. Remove parchment and foil. Place in a roasting pan, with beef broth and cover TIGHTLY with foil, again.
  3. Bake at 500°F for 1/2 hour then reduce heat to 325°F and bake another 2 hours or longer.
  4. Let meat rest for at least a 1/2 hour before slicing. Better yet let it cool completely. Refrigerate and reheat or serve cold.
Recipe Notes

All I can say is YUM!!!!

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Passover Potato Souffle
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Passover Potato Souffle
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Ingredients
Servings:
Instructions
  1. Peel the potatoes and cook in a medium saucepan until tender. Drain. Transfer to a large mixing bowl and mash.
  2. Grate half the cheese and mix with hot potatoes. Add salt, pepper and paprika.
  3. Beat the potatoes until cheese melts. Add the milk and egg yolks. Mix well.
  4. In a small bowl, beat the egg whites until stiff; fold them into the potato mixture.
  5. Turn into a, very lightly greased, 1 1/2 quart casserole. Sprinkle with remaining grated cheese.
  6. Bake in a preheated 425°F oven for 20 minutes
Recipe Notes

This recipe serves 4. It doubles easily.

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Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Ingredients
Servings:
Instructions
  1. In a large saute pan, melt the margarine. Add the garlic and sauce until soft. Watch it, so it doesn't burn. Add the parsley and continue to saute until soft.
  2. Add the zoodles and toss until well coated in sauce. If you want the sauce a little thinner add some of your reserved pasta water.
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Ingredients
Pavlova
Mascarpone Cream
Servings:
Instructions
Pavlova
  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
  2. In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
  3. Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
  4. Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
  5. Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
  6. Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
  7. Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
Mascarpone Cream
  1. In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
  2. Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
  3. The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.
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Gateau au Chocolat

Here is the recipe for the greatest mistake I ever made!

Gateau au Chocolat
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Gateau au Chocolat
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F. Grease and line with wax paper a 9x5x3 loaf pan.
  2. Melt chocolate and beat in butter with a spoon or spatula.
  3. Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
  4. Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
  5. Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
  6. Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
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Charred Cauliflower with Picada Sauce

Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!

Charred Cauliflower with Picada Sauce
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Charred Cauliflower with Picada Sauce
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Ingredients
Servings:
Instructions
  1. Heat oven broiler to high
  2. Toss florets with 2 T. olive oil, salt and pepper in a bowl Arrange in a single layer on a baking sheet. Broil, turning once, half way through, until charred and tender, about 15 minutes.
  3. Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
  4. Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil. Toss with cauliflower while it is still hot. Garnish and serve immediately.
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Valentines Day Chocolates!

It’s almost Valentine’s Day and I know you are still wondering what to do. We all spend a lot of time looking for something new and creative to do. We all want to “keep it fresh”. Well, I’ve been married for almost 20 years and let me tell you it gets hard. I am a devotee of the classics. Let’s do a romantic dinner. That’s not to say we can’t shake things up a little bit. If you or your significant other are certified chocoholics, like me, how about a meal that has chocolate in every single course?

There is so much to love about chocolate but what you need to know here is that it starts out as cacao, which is mouth wincing bitter. Don’t be scared, that gives you control. That bitter cacao nib is a chameleon. Once add sugar, fat and cream, with a little mixing, you can have the sweet Hershey Kiss from your childhood or a complex and award winning delicacy.

In a typical three-course meal, you’ll start with salad. Let’s make milk chocolate vinaigrette. The milk chocolate is an emulsifier that creates a welcome creaminess. Serve the vinaigrette it over greens that included purple radicchio. Radicchio is a little bitter so it cuts the sweetness. Spinach adds necessary balance. To round out the salad add Asian pear for a tart crunch and diced cranberries for their sweet chewy flavor.

The star of the main course is a fennel seed and cacao nib rubbed pork tenderloin. The secret really is the rub. The rub is a blend of cacao nibs, fennel seeds, cinnamon and cayenne with cocoa powder and brown sugar bounces all over your mouth. The recipe calls for grinding the nibs and seeds in a mortar and pestle. The result will be quite coarse. If you’d like a finer texture you can use a coffee grinder or food processor. Remember though, the finer the rub, the less pungent the flavor. Is the rub sweet or spicy? The rub will seal your juices in while cooking so you won’t need any other sauce than the glorious juices as they pour out when sliced.

In keeping with the play on sweet and spicy the pork is served with a charred cauliflower in a picada sauce. Picada is similar to a pesto. This recipe uses; bitter dark chocolate, Marcona almonds, garlic, parsley and a touch of sweet sherry. The cauliflower should be tender, almost creamy, inside and just charred on the outside. There are so many great textures in your mouth.

In moments of humility and mistakes often come our greatest success and sweetness. Dessert comes from one of those moments. I misread a recipe that called for teaspoons of flour and sugar as tablespoons and the result is more like a rich, incredible brownie than cake. It won’t look so pretty when you first turn it out, so decorate with abandon. You can try whatever fresh berries in season. For a more elegant presentation, sift some powdered sugar through a lace doily and add some fresh herbs. I always say if it smells good together it will taste good together so get creative; how about some tarragon or thyme? If you are short on time a dollop of fresh whipped cream will work too.

Here’s the truth, I did not take pictures the last time I made this and don’t want to use stock pictures from the internet. I promise to post pictures as soon as I can. Finally, it appears I can only do one recipe per post so I will send the recipes one after the other.

I wish you and your loved one a very meaningful Valentine’s Day!

Chocolate Balsamic Vinaigrette
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Chocolate Balsamic Vinaigrette
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Ingredients
Servings:
Instructions
  1. Melt chocolate and stir until smooth. Whisk in vinegar, honey, salt and pepper. While whisking continuously, drizzle in oil until thickened and combined.
  2. Divide arugula/spinach among plates. Top with pear, cranberries and drizzle with vinaigrette. Serve immediately.
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A Case for Boxed Cake Mix

I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.

So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.

The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!

The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.

Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.

Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!

*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.

A Case for Boxed Cake Mix
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A Case for Boxed Cake Mix
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Ingredients
Vanilla Frosting
Servings:
Instructions
Cake
  1. In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
  2. Add eggs one at a time mixing well after each addition.
  3. Add milk, vanilla and sea salt.
  4. Add milk, vanilla and sea salt.
  5. Pour into 2 prepared (greased & floured) 8” round cake pans. Bake at 350° for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan then turn out and cool completely on rack. Frost and serve.
Frosting
  1. Blend together marshmallow fluff, butter and vanilla. Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time. Frost cake and serve.
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Que Gostoso!!

Unless, you’ve been under a rock, you know that the 2016 Rio Olympics are winding down.   They have been really exciting and I have enjoyed watching every moment, that I can. Even when I have not been “watching”, I’ve had my television on in the background, listening. The Today show has made a point of featuring lots of local food and drink each day.

Recently, they showed sweets, a very big deal in Brazil, and they talked about Brigadeiros. My ears perked right up because 4 years ago, at a friend’s baby shower, I was served these delicious Brazilian truffles. I use the term truffle loosely. They are almost like a bite-sized molten chocolate lava cakes, with no cake. When you bite into them they are so smooth and creamy, they ooze creamy goodness; but the sprinkles hold them all together.

While I have asked many times for this recipe, I have never gotten it. The recipe is one of those that each cook has their own spin on, so nobody really gives theirs out. It may also be that it is so easy that it doesn’t seem necessary to share a recipe. I loved, when I saw them, for the first time, they were rolled in pink sprinkles for the baby girl my friend was carrying. You can really customize them to any color. So, I did mine in red, white and blue sprinkles and served them in a gold candy cup. Viva America!

It is your lucky day! I am sharing a recipe. I am sharing a chocolate recipe but stay tuned at the end of the recipe and will share some variations.

Enjoy due gostoso!!

Ingredients
Ingredients

Brigadeiros
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Brazilian Truffles
Brigadeiros
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Brazilian Truffles
Ingredients
Servings:
Instructions
Chocolate brigadeiros
  1. Melt the butter in pan over medium-low heat.
  2. add the whole can of condensed milk.
  3. Make a slurry of cocoa powder and a tablespoon or two of warm water; add more or less as needed. You are doing this because the cocoa powder doesn't dissolve easily into the butter/milk mixture. You want the slurry to smooth and pliable but not too thin.
  4. Stir the mixture with a wooden spoon, constantly. You are stirring to keep the chocolate moving, so it won't burn. Adjust the heat if you need to.
  5. You are looking for the chocolate to start to reduce and get thicker. This could take up to 20 minutes. When it is thick enough you should be able to pull the spoon through the center and have it stay separated a few seconds. Another test is seeing if it holds on the spoon without immediately falling back into the pot.
  6. Once your mixture is smooth and thick, spread it over a pan or plate and put it in the refrigerator for about 30 minutes to cool through. You want it to be "set up", firm.
  7. When the mixture is set, you are ready to assemble. Start by coating your hands with butter. Keep extra close by, you will need to reapply.
  8. Using a small spoon, or melon baller, scoop a small amount of brigadeiro into your hands and roll into a ball. Roll ball in sprinkles. Cover completely. Place in baking/candy cup.
  9. Repeat until all brigadeiro is used. Refrigerate at least 15 minutes to let firm up again, but son't serve too cold.
Coconut Variation
  1. If you'd like to make a coconut brigadeiro, skip the cocoa powder slurry and instead; add 2 teaspoons light corn syrup and 1/2 cup coconut milk to the sweetened condensed milk/ butter mixture. Once you start your stirring process, add 1/2 cup of shredded coconut and proceed as above.
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Valentine’s Day is Red Hots!

Valentines Day is approaching quickly. I admit that my love of the holiday comes and goes. This year I am looking for something simple to do. It seems that this year we are very busy with all sorts of activities, holidays and sports going on.

Tradition says we should give and receive chocolate and other sweets. I think one of the most charming sweets is Red Hots. I love the cinnamon flavor of theses heart shape imperial candies. They are sweet but not super cinnamon-y and spicy. I thought it would be fun to add these cinnamon treats to a butter cream frosting. They add the flavor and a pink and red sparkle to the frosting.

The next question was what to put this fabulous frosting on. I decided on brownies. I really like the contrast of ooey, gooey chocolate with the sweet and spicy frosting. I also happened to dip chocolate chip cookies and even shortbread in the frosting. I don’t think you can go wrong with any baked good. Happy Valentine’s Day!

IMG_5130

Red Hots Candy Frosting
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I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Red Hots Candy Frosting
Print Recipe
I crushed the heart shaped, cinnamon flavored candy and added it to a vanilla frosting. The result was a sweet, slightly spicy, pink and red spreckled frosting. I put it over brownies and love the way it tastes with chocolate but you use it on anything you would frost.
Servings Prep Time
12 cupcakes 10 minutes
Servings Prep Time
12 cupcakes 10 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Using a hand or stand up mixer, beat butter until it is creamy and light.
  2. Add the vanilla and keep beating on a slow speed
  3. Slowly add confectioners sugar. You will need to scrape the bottom and sides. If you need extra moisture, you may add a teaspoon of milk at a time. Don't overdo the milk
  4. Once all the ingredients are breamed together, fold in the crushed red hots. Make sure they are completely crushed so they don't clog a frosting tip.
  5. Frost your treats
Recipe Notes

I had a hard time finding Red Hots in the grocery store.  I may have been too early.  However, you can usually find cinnamon imperials in the cake decorating aisle.  They are really the same thing.  You can really use ay cinnamon flavored candy.

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