Nutella Truffle Chocolate Chip Hazelnut Cookies. I’m almost speechless with this one.
I “blame” this creation on one of my blog readers and an amazing, fantastic artist, Lisa Ernst. <- Check out her work. Anyway, somehow we were chatting about the cookie love of our lives---chocolate chip. Then she mentioned how good a cookie with a chocolate truffle in the middle would be. I was reminded of my most viewed blog post still to this date--Molten Lava Chocolate Chip Cookies (Nov. 2008). I made chocolate chip cookies in ramekins with a Dove chocolate in the middle. While chatting with Lisa, she mentioned how good it sounded to have a chocolate truffle inside a chocolate chip cookie. I liked how the ones with the truffle on top stayed thick and truffle-like. The Nutella Truffles melted down on top of the hot cookie a little more, but it’s really good! The ones with the Nutella truffle hiding inside—like striking gold! Nutella Truffle Chocolate Chip Hazelnut Cookies, by Katrina, Baking and Boys!
1 large egg 1 teaspoon vanilla extract Oh my! Cakespy: Homemade Thin Mints. Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe.
—The Mgmt. [Original artwork and photographs: Jessie Oleson] Smug, smug little Girl Scouts. Those sweet-looking sugar-pushers can be found all over around this time of year, lurking outside of drugstores and markets with their addictive little missives of sweet cookies. Oh, they seem so friendly and accommodating now. Armed with a recipe from the baking blog Baking Bites, I tested out a batch of my favorite: Thin Mints.
Homemade Thin Mints About the author: Jessie Oleson is a Seattle-based writer, illustrator, and cake anthropologist who runs Cakespy, an award-winning dessert website. Pumpkin Pie Crumble Bars. This is one of my new favorite pumpkin recipes.
I predict that I will be making this several times this Fall! It is so crumbly and full of sweet, cinnamon, pumpkin flavor! Believe it or not, this recipe is vegan. I used cornstarch instead of eggs, and soy milk instead of milk. If you want to use eggs and milk, you certainly can. This dessert tastes wonderful alone, but adding whipped cream or a little vanilla ice cream would definitely kick it up a notch.
Pumpkin Pie Crumble Bars Ingredients: 1 pkg. yellow cake mix 1/2 cup brown sugar 1 1/2 tsp pumpkin pie spice 2 cup oats 1 cup canola oil 6 tbsp cornstarch 2/3 cup soymilk 1 can (30 oz) pumpkin pie mix Directions: Mix the cake mix, brown sugar, pumpkin pie spice, 2 tbsp cornstarch, and oats together. Tagged as: crumble, easy recipe, oats, pumpkin pie bars, vegan. Samoas. Samoas - my absolute favorite Girl Scout cookie - and now I can make at home!!!
(And you'll get much more to eat than the what - 9 (!?) That come in the box) I was so excited when I saw this recipe - they are in a bar form so they are easier to make than cutting and shaping a bunch of circle cookies. These were unbelievably easy to make and tasted exactly like the authentic Girl Scout cookie. I think these would be fun to make and have people guess what they are. Next on my list to try - homemade thin mints! Ingredients Cookie Base1/2 cup sugar3/4 cup butter, softened1 large egg1/2 tsp. vanilla extract2 cups all purpose flour1/4 tsp. salt Topping 3 cups shredded sweetened coconut 12-oz good-quality chewy caramels 1/4 tsp. salt 3 tbsp. milk 10 oz. dark or semisweet chocolate chipsDirections 1.