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Cookie Dough Mini Pies « The Summer Olympics Games are one of my favorite things in the world. In fact, this August I’m going on my dream vacation to London to spectate the games! Although I could only afford one ticket to a session of track + field events, I am still ecstatic to be present for such an incredible event. This year, I am lucky enough to actually know some of the athletes personally that will be competing. This weekend, potential Team USA athletes are vying for their ticket to London at the Track & Field Olympic Trials in Eugene Oregon.

That being said, I couldn’t pass up the chance to compete in a baking-themed version of the games – the Cookie Dough-Lympics! For my entry, I made cookie dough mini pies. Egg-less Cookie Dough From: Cookie Dough Lover’s Cookbook You will also need: 1 package pre-made pie crusts (or make your own) 1 3″ cookie cutter (or use the bottom of a glass like I did) 1-2 tablespoons of butter, melted 1 fork Directions: 1. 2. 3. 4. Photos: Zac Wolf Like this: Like Loading... Peanut Butter Fudge Crackles. Hey everyone! How was your week? Here, we had a heat wave with extra humidity! You know, when you do absolutely nothing and you sweat anyway! Yep that was it. Last week, I went through all my stuff (read: the big stack of magazine cuts I keep) and found a couple of recipes I wanted to do real soon! These are really delicious and I hope you will like them! Peanut Butter Fudge Crackles Recipe adapted from Robin Hood Yield : 48 cookies1/4 cup shortening1 cup semi-sweet chocolate chips1/4 cup granulated sugar2 eggs2/3 cup Sweetened Condensed Milk1 tsp vanilla extract1 ½ cups All Purpose Flour1/2 tsp baking powder1/4 tsp salt1 ½ cups peanut butter chips3/4 cup icing sugar1.

Related posts: Mrs. Regueiro's Plate: Cookie Dough Billionaire Bars. Is it really June? Wow. I had the worst luck this week trying to get back into my regular blogging schedule because my computer had a nasty virus. Luckily my husband fixed it up and I am back in business! The month of May went by like a breeze since I had my hands full learning the ins and outs of my sweet baby girl, Elena. I can't believe that she is already a month old and almost 10 pounds. I felt like it was just yesterday that we had brought her home from the hospital. I was happy to receive a copy of The Cookie Dough Lover's Cookbook from the fabulous blog of Love and Olive Oil. These cookie dough billionaire bars are easy to prepare and a perfect crowd pleaser. Also, make sure to get your copy of The Cookie Dough Lover's Cookbook, it's available for pre-order on Amazon and will be released June 5.

Caramel: 7 ounces soft caramel candies, about 25 candies, unwrapped 2 tablespoons heavy cream or (caramel sauce) Preparation: Preheat oven to 350 degrees. Prepare the caramel sauce. Mounds Bar Chocolate Coconut Cake Mix Cookies. Mounds Bar Chocolate Coconut Cookies Remember the old Mounds Bar and Almond Joy Bar commercials Sometimes You Feel Like A Nut, Sometimes You Don’t I never feel like nuts in my baked goods. Macadamia nuts in white chocolate cookies, walnuts in brownies? No.Way. But big hunks of Mounds Bars? Yes. If you don’t like coconut, good for you because there’s more for me. You can substitute Snickers Bars, Reese’s Peanut Butter Cups, Rolos, or whatever candy is burning a hole in your pantry. You also don’t have to put candy in your cookies. No one is forcing you. These cookies are so soft and chewy that I call them flexi-cookies. Extremely flexible, pliable, and uber-chewy. They’re a chocolate lover’s dream. Grab a napkin and enjoy. Because this recipe uses chocolate cake mix, success is almost guaranteed.

If you have cookie-making issues, cake mix cookies are nearly foolproof and these can fool just about anyone into thinking you spent lots of time at them. No one “needs” more than 1 dozen of these on hand. This Can't Be Vegan: Oreo Cheesecake Cookies. It's hard to believe that America's best-selling cookie is vegan. That's right: Oreos are vegan. Sure, they aren't anything close to being a nutritional powerhouse, but sometimes you need to indulge a little. In this recipe, Oreos are paired with another classic American dessert to take the cookie to another level. These cookies are pretty easy to make, albeit a little messy (Oreo crumbs everywhere, hello).

It consists of only six ingredients, half of which you probably already have at home, and half that you'll need to stop by Whole Foods to pick up. The key to these cookies is to just slightly underbake them. The cookies are buttery, rich, and sweet, and believe it or not, they really are very similar in taste to an Oreo cheesecake! Oreo Cheesecake Cookies (adapted from Multiply Delicious) Preheat oven to 375. Nutrition data (per cookie): Calories 137, Fat 6g, Saturated Fat 3g, Sodium 86mg, Carbs 19g, Protein 1g. Coconut Oil Chocolate Chip Cookies.

Chewy cookies without butter? …. you don’t say. I was skeptical. Really skeptical. I was scared. Or better yet: scuuuuurrrred. But then I sampled quite a bit of dough. What is it about coconut that makes it so… springy? Is it an Easter thing? Either way, I don’t really care. I had no idea if the whole I’m-out-of-butter-but-let’s-put-coconut-oil-in-cookies idea would turn out.

These cookies came out lovely – soft and chewy, a hint of coconut, a bite of melty chocolate… and the perfect size for snack popping. Plus, they’re obviously mini. Mini Coconut Chocolate Chip Cookies [slightly adapted from giant rainbow cookies] makes 40 mini cookies 3/4 cup coconut oil (measured solid), melted and slightly cooled 1 cup loosely packed brown sugar 1/3 cup granulated sugar 1 large egg + 1 large egg yolk 2 teaspoons vanilla extract 1/4 teaspoon coconut extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cups shredded coconut 2/3 cup mini chocolate chips Preheat oven to 325 degrees F. Double Dark Chocolate Cookies – The Healthy Version! Homemade Samoa cookies. I was a Girl Scout. First, a brownie. I wore the uniform (even though brown and orange are not my best colors), earned badges, sold cookies. Fun stuff. As a brownie, I looked forward to graduating to a Junior. New uniforms – in green and more choices! I remember the “graduation ceremony” like it was yesterday – it took place at my friend Shelley’s house.

The bridge consisted of several Playboy magazines fanned out over a long piece of aluminum foil (signifying water, of course). We never went camping. I am a Girl Scout Drop Out. I made up for the camping thing in high school and college – my friends and I went nearly every weekend. If I could still earn badges, I’d try to earn all the cooking and baking badges. My mom would still have to sew them for me – I never did earn those. makes 20-24 cookies gluten, dairy, egg and soy free, vegan cookie dough base: 1 cup butter (Earth Balance soy free) 1/4 cup sugar 1 tablespoon vanilla paste 2 cups flour (gluten free ap) 1/4 cup milk (vanilla almond) S’mores Whoopie Pies. What’s black and white… And smothered in gooey marshmallow fluff? S’mores Whoopie Pies! A few weeks ago, my first attempt at s’mores whoopie pies went terribly awry. So terribly awry that I won’t even post a photo.

Let’s just say they looked more like whoopie pancakes than pies. If it didn’t work, I had a backup: Secret Peanut Butter Cookies. But I really wanted it to work! The whoopie pies were perfect to represent the black-and-white theme of The Artist. The whoopie pies definitely won Best Dressed. And best taste. But they are chocolate, after all. S’mores Whoopie Pies (makes 12 circles) Categorized here: Cookies and Bars. 1/4 cup milk of choicescant 1 tsp vinegar1/2 cup whole-wheat pastry flour (or white flour)1/4 tsp baking soda1 tsp baking powderjust over 1/8 tsp salt1/4 cup evaporated cane juice (or white sugar)1 1/2 tablespoons applesauce1 tablespoon water1 1/2 tablespoons oil (coconut or canola/veg)1/4 tsp pure vanilla extract Preheat oven to 375 F. Marshmallow Cream: Cocoa Mint Macaroons. I spent last weekend trying to add more recipes to my Christmas party repertoire.

It's actually become more of a challenge than I initially anticipated. Of the three recipes I tried, none of them turned out to be appropriate. Two of them, a sugar cookie and a gingerbread, just...weren't good. They were bland and boring...so they've been dumped. The third recipe was for Cacao Mint Macaroons. Cocoa Mint Macaroons (converted from Cacao Mint Macaroons; makes about 25 macaroons) The Filling: Ingredients: 1/4 cup fresh mint leaves, lightly packed77 grams raw almonds150 grams unsweetened, shredded coconut150 grams liquid sweetener (honey or maple syrup)45 grams coconut oil, meltedInstructions: 1. For the Chocolate: 40 grams cocoa powder (I don't have cacao powder)150 grams liquid sweetener (honey or maple syrup)45 grams coconut oil, melted2.5 grams (1/2 tsp) vanilla extractpinch of fine sea saltInstructions: 1.

Mmm...is for Mommy: Red Velvet Crackles. Santa wants you all to know that this is his new favourite cookie. Luckily they are a cinch to make, so when Christmas Eve comes around and you have 101 things to do, the kids can help make these festive cookies and they can be on Santa’s plate in 20 minutes tops, include only 4 ingredients and minimal clean-up. Yes, yes and yes. I haven’t had a cake mix in the cupboard for years. One of the items in my President’s Choice holiday goodie box was their PC Red Velvet Cake Mix. I really wanted to test it, but wasn’t in the mood for cake or cupcakes, then I remembered making cake mix cookies back in the day.

My Red Velvet Crackles Makes 2-3 dozen cookies 1 box of Red Velvet Cake Mix 2 eggs, large 1/3 cup oil (I used corn oil) Sugar for rolling Mix the cake mix, eggs and oil in a large bowl with a spoon. You might want to remind Santa that his tongue will be red after eating some of these cookies Enjoy! Flourless chocolate-walnut cookies | Gluten-free, sugar-free. The trick to getting through the holidays while staying on a gluten- and sugar-free diet it to make sure you have treats like these to indulge yourself. These sweet, rich cookies are a take on flourless chocolate cake, using ground walnuts as the flour. Reader Peg H-S sent me this recipe asking, “Can you take the sugar out?” I’m so glad she did, as these are my new favorite cookie! The original recipe is from Epicurious by Francois Payard. The renovation: The recipe called for three cups of confectioner’s sugar, which is a fine, dry powder. Generally, you substitute 1/2-3/4 cup of agave syrup for sugar.

But the challenge was to get the texture right, when swapping out a wet ingredient for a dry one. Kid tested and approved! Flourless Chocolate-Walnut Cookies Makes 25 cookies (if using a tablespoon measure) 2 ½ C. walnut halves ¾ C. agave syrup ¾ C. cocoa powder ¼ t. sea salt 4 T. flax seeds 1 T. vanilla extract Preheat the oven to 350°. To fit two cookie sheets. Bake for 12 minutes. . Orange Chocolate Chip Cookies (tastes just like an Orange Milano, but better!) These are officially my new favorite cookie! They are one of the best cookies I’ve ever eaten! These taste just like a Pepperidge Farm Orange Milano Cookie, but I think they are even better because they have all the flavors of that cookie but these are soft and chewy rather than crisp and crunchy. I’ve been changing up flavors to all my favorite classics lately like Rice Krispie Treats and Oatmeal, so I decided it was time for a change with the Chocolate Chip Cookie.

So, I came up with this recipe. I don’t know if there could be a better upgrade. Orange Chocolate Chip Cookies (tastes just like an Orange Milano, but better!) Ingredients 3 1/4 cups all-purpose flour 2 tsp cornstarch 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup butter, softened 1 cup granulated sugar 1 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 tsp orange extract 1 Tbsp orange zest 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips Directions Preheat oven to 350 degrees.

Double Chocolate Chip Giant Cookies Recipe ~ Look What I Made « A Thrifty Mom – Extreme couponing the right way. Thanks to The Lawrance Family <3 for passing along this recipe for Double Chocolate Chip Giant Cookies. If you are a lover of all things chocolate then you are going to want to try this recipe! The look SO yummy! If you would like to be a featured guest post on Look What I Made , watch for our weekly post each Tuesday called A Thrifty online craft fair, link up and you may be selected for our weekly feature post. Yield: 12 very large cookiesIngredients:1 cup (2 sticks) cold, unsalted butter, cubed {mine was almost room temp}1¼ cup sugar2 large eggs½ cup dark cocoa powder {i used regular–hence the lighter color of my cookies}2¼ cups all-purpose flour¼ tsp. coarse salt {i used kosher}1 tsp. baking powder2½ cups semi-sweet chocolate chips {i might have overloaded the cups} Preheat the oven to 350?

F. Line baking sheets with parchment paper or silicone baking mats.In the bowl of an electric mixer, combine the butter and sugar. Tagged as: Chocolate cookie recipes, Double Chocolate Cookies. Easy Dessert Recipe: Dark Chocolate & Hazelnut Skillet Blondies. My cast-iron skillet gets a lot of play in the kitchen. In fact, I have two: an 8" and a 10", and I use them for everything from chicken to scrambled eggs. Now, I can add desserts to that long list.If you don't own a cast-iron skillet, they're inexpensive and they'll last you forever. And if you've never had a blondie, they're like a big, decadent chocolate chip cookie. I hope in two short sentences I've convinced you that you need both of these things in your life. I started making blondies when I was in college because my mom always made them for me and my sister, and for the first year away from home I was chronically homesick.

Now I always have a strange feeling of copping out when I make them because they're so darn simple, and I feel like I should spend time baking things I've never tried before. This recipe doesn't need a lot of explanation or clarification. I used coconut chips in my version, but I know some people aren't fond of coconut so I've left it as optional here. Baking: Grain-free Chocolate Hazelnut Cookies. I’ve been going crazy with the hazelnuts lately. I still dislike them in their natural form but grind them up, add sugar and chocolate and it’s all good.

I admit that these cookies don’t taste like your typical buttery chocolate cookie and they certainly don’t taste like Nutella cookies (I had high hopes!) But they’re still awesome. Really. You know what? If you’re a coconut fan, you might want to toss in some extra coconut because these don’t have a strong coconut taste, although it’s there. . * One time in college I abandoned my bedroom for over a week because I saw a cockroach in there.

I’ve been fiddling with grain-free recipes lately. The chocolate chips are optional. Ingredients: Preheat your oven to 350ºF / 190ºC. Flourless Fudge Cookies. Hot cocoa cookies. Comfort in Cookies. Double chocolate cookies with a peppermint patty surprise.