The Black Teapot

December 17, 2011

White Chocolate Cranberry Chunk Cookies

Filed under: Chocolate, Cookies — blackteapot @ 4:14 am

1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup roughly chopped macadamia nuts
1/2 cup dried cranberries
1 cup white chocolate chunks

Preheat oven to 375*F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

Add nuts, cranberries, and white chocolate, stirring just to combine. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake until edges are golden, and cool on wire rack.


Chocolate Candy Cane Cheesecake

Filed under: Chocolate, Desserts — blackteapot @ 3:46 am
  • 1 1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup whipping cream
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups semisweet chocolate chunks
  • 1/2 cup coarsely crushed hard peppermint candies
  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chunks

Combine Oreo crumbs, melted butter and first amount of sugar; stir well. Press mixture firmly on bottom of a lightly greased 9″ springform pan. Bake at 325° for 12-15 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until smooth. Gradually add sweetened condensed milk, beating until blended. Add 1/3 cup whipping cream, sugar, flour and vanilla, beating until blended. Add eggs, 1 at a time, beating until yellow disappears. Stir in chocolate chunks and crushed candies with a wooden spoon or spatula.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is slightly wiggly. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes, and garnish with soft candycanes or peppermint bark. Store in refrigerator.

Mint Whoopie Pies

Filed under: Cookies, Desserts — blackteapot @ 3:34 am


  • 2 cups unsifted flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 egg
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup milk


  • 1 cup butter
  • 2 cups powdered sugar
  • 1/2 cup Marshmallow Creme
  • 2 tsp peppermint extract

Preheat oven to 350*F

In a large bowl mix flour, baking soda, salt, cocoa and sugar. Add egg, oil, vanilla and milk and combine well. Drop about 2 inches apart on a greased cookie sheet.

Bake for 10-12 minutes until cookies are firm. Watch them carefully as they will harden or burn quickly.

Transfer to a wire rack to cool completely.

In a medium bowl combine butter, marshmallow cream, and mint. Stir in icing sugar until smooth and fluffy. When making filling I recommend using 1 tsp of mint and trying it first before adding the other 1 tsp.

Put filling into a piping bag. Turn one cookie upside down, and cover with as much filling as you want. Top with another cookie and serve.

Fruit Cake Cookies

Filed under: Cookies, Desserts — blackteapot @ 3:09 am
  • 3/4 cup butter
  • 2 cups flour
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 tbsp dark rum, or 1 tsp rum flavouring
  • 3/4 cup finely chopped candied red and green cherries
  • 1/3 cup finely chopped pecans
  • 3/4 cup coconut

Cream butter and sugar until fluffy. Mix in milk and rum. Add half of the flour and mix well, slowly adding remaining flour.

Using a wooden spoon or spatula, mix in cherries and pecans.

Roll into a log shape and roll in coconut. Wrap in plastic wrap or wax paper, and refrigerate for at least 2 hours, overnight if possible.

Preheat oven to 350*F.

Slice cookies so they are about 1/4 of an inch thick. Place on an ungreased cookie sheet about an inch apart, and bake for 10-12 minutes, until edges are golden.

Transfer to wire cooling rack.


October 25, 2010

Chewy Oatmeal Cookies

Filed under: Cookies, Desserts — blackteapot @ 2:30 am


  • 3/4 cup golden raisins
  • 1/2 cup coconut or spiced rum
  • 3 eggs, beaten
  • 1 cup of butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups quick oats
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chopped pecans

In a small bowl, combine raisins and rum. Marinate for at least an hour, overnight if possible.

In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. In another bowl, combine flour, salt, cinnamon, nutmeg, baking soda, and oats. Mix in to the butter mixture. Dough will be stiff. Stir in raisin and rum mixture, as well as the pecans.

Drop by a teaspoon onto a cookie sheet, leaving room for cookies to spread out.

Bake for 12-15 minutes, until edges of cookies are golden. Remove from oven, and leave to cook on cookie sheet for 3-5 minutes before transferring to a wire cooling rack to finish cooling down.

Makes about 4 dozen cookies

April 11, 2010

Triple Chocolate Almond Cookies

Filed under: Cookies, Desserts — blackteapot @ 12:21 am
  • 1 cup softened butter or margarine
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp almond extract
  • 6oz white chocolate, chopped
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups unsweetened chocolate chips
  • 1 cup slivered almonds

Cream butter and both sugars in a medium bowl until fluffy. Beat in eggs and almond extract.

Heat white chocolate in a double boiler until almost melted. Remove from heat and stir to finish melting. Cool to room temperature and stir into sugar mixture. Add flour, cocoa, baking powder and salt. Stir until just moistened.

Stir in almonds and chocolate chips. Divide dough in half and wrap in plastic wrap to form a log. Refrigerate for at least an hour.

Cut each log into 10 portions. Place 2 inches apart on a greased cookie sheet. Bake for ten minutes, or until edges are darkened. Do not over bake.

Cool on cookie sheet for 5 minutes before transferring to wire racks to cool.

April 10, 2010

Double Chocolate Brownies

Filed under: Desserts — blackteapot @ 11:40 pm

Brownie Batter:

  • 3/4 cup cocoa powder
  • 3/4 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 3 tsp vanilla
  • 3/4 chopped pecans
  • 1 cup white chocolate chips

Chocolate Icing

  • 2 cups icing sugar
  • 2 tsp vanilla
  • 1 cup butter
  • 1/2 cup cocoa powder

Preheat oven to 350*F.

Butter a rectangular cake pan.

In a sauce pan melt butter. Stir in cocoa powder and sugar. Remove from heat and stir in salt, vanilla, flour, and eggs. Combine well. Stir in pecans and white chocolate. Spread into cake pan and bake for 30-35 minutes. Top should be almost firm to the touch. Cool and ice.

In a bowl whip together all the icing ingredients. Refrigerate until brownies are ready for icing.

Apple Custard Pie

Filed under: Desserts, Pies and Tarts — blackteapot @ 11:12 pm
  • 1 pie shell
  • 3 baking apples
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 cup cream
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Preheat oven to 350*F.

Peel and slice apples. Arrange in pie shell.

In a bowl, whisk egg yolks, sugar, cinnamon, and vanilla. Slowly whisk in cream. Pour over apples, and bake for 15-20 minutes until crust golden and custard almost set. Cool until completely set and serve with vanilla ice cream, or a little whipping cream poured over top.

Orange Chocolate Fudge

Filed under: Desserts — blackteapot @ 10:41 pm
  • 2-12oz packages unsweetened chocolate chips
  • 1-14oz can sweetened condensed milk
  • 1/4 cup orange honey*
  • 2 tbsp orange zest
  • 1/4 cup minced candied orange peel
  • 1/2 cup chopped pecans

Butter a 9 inch square pan.

In a medium saucepan on medium low heat, melt chocolate chips, condensed milk, and honey. Stir constantly until melted. Add orange zest, and cook for another minute, still stirring. Remove from heat and stir in candied orange peel and pecans.

Pour into prepared pan. Cool to room temperature, then refrigerate for several hours. Cut into squares to serve.

* If you cannot find orange flavoured honey, orange extract, or oil, can be added to regular honey, about 1/2 tsp per 1/4 cup honey.

Blueberry, White Chocolate, Cream Cheese Tarts

Filed under: Desserts, Pies and Tarts — blackteapot @ 10:22 pm
  • 24 tart shells
  • 3 cups fresh blueberries, washed
  • 1 tsp sugar
  • 1 orange
  • 1 tsp corn starch
  • 2-6oz packages white chocolate
  • 2-80z packages cream cheese, softened
  • 2 tbsp sour cream
  • 1/4 cup whipping cream
  • 1 tsp icing sugar
  • 1 tsp vanilla

Line tart shells on a baking sheet. Prick bottoms with a fork to prevent them from puffing up. Bake in a preheated 350*F oven until golden brown, then cool.

Meanwhile, in a double boiler, melt chocolate.

In a sauce pan, combine blueberries, sugar, and zest from the orange. Heat on medium until bubbling. In a small bowl combine orange juice with corn starch. Add to blueberries and stir until thickened. Remove from heat and cool.

In another bowl combine cream cheese, sour cream, whipping cream, vanilla and icing sugar.

In the bottom of each tart shell drop a little melted chocolate, coating bottom. Let harden. Top with some of the cream cheese mixture, so shell is about half full. Top with cooled blueberry mixture. Refrigerate for about an hour before serving.

May 20, 2009

Cream Cheese Sugar Cookie

Filed under: Cookies, Desserts — blackteapot @ 4:57 am

Cream Cheese Sugar Cookies

Prep Time: 1 hour 30 minutes

Makes: 2-3 dozen cookies



  • 4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup butter
  • 1- 8oz package cream cheese
  • 1 1/3 cups sugar
  • 1 egg
  • 1/2 tsp vanilla extract or 1 vanilla bean


Combine flour, baking powder, salt, and nutmeg. Set aside.

Cream together butter and cream cheese. Add sugar, beating until fluffy. Add egg and vanilla, combining well. Slowly stir in flour.

Divide dough in half and chill for an hour. Roll dough out and cut into desired shapes with cookie cutters.

Bake in a 350* oven until lightly browned, about 8 minutes.

Cool and decorate.

Chocolate Truffles

Filed under: Chocolate, Desserts — blackteapot @ 4:50 am

chocolate truffles

Preperation Time: 2 hours total

Makes: 30-35 truffles


  • 10oz semisweet chocolate, chopped finely
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup
  • 1/2 cup liquor (Amaretto, Grande Marnier, Frangelico, ect)
  • 1/2 cup dutch process cocoa powder
  • finely chopped nuts
  • finely shredded unsweetened coconut


Heat cream and corn syrup on medium heat until hot but not boiling. Remove from heat and add chopped chocolate, stiring until smooth. Stir in butter and liquor.

Pour into an 8×8 baking dish. Refrigerate for at least an hour, or until well set.

Using a melon baller scoop set chocolate mixture onto a baking sheet lined with parchment paper. Return to refrigerator for another 30 minutes.

Place cocoa powder, nuts and coconut each into bowls and set aside.

Remove truffles from fridge and roll into balls. Roll each truffle with desired coating. Refrigerate for another 30 minutes to set.

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