oh yeah baby… easy peasy, chocolate, few ingredients, mint… whipped these bad boys up in 30 minutes before heading to our family’s Christmas Eve party. Oooooey gooooey fudgey goodness. They crinkly down a bit when cooled, but I promise you, they taste much better than they look.
Combine and mix well 2 1/4 cups Confectioners Sugar, 1/4 t salt, 1 cup Cocoa Powder, 3 Large Egg Whites, 2 t Vanilla Extract. 1 cup Peppermint Chips
Preheat the over to 350
After mixing the ingredients well, let it rest for a bit. I found the second batch turned out better when they waited for the first batch bake.
Line a baking sheet with parchment paper. 1.5 inch circles about 1 inch apart, sprinkle with peppermint bark chips. Bake for 10 minutes. Cool completely on the pan
NOTE: when I do not use peppermint I add 1 teaspoon of espresso powder to the dry ingredients. This brings out the chocolate flavor.
I made these for a friend who loves Peanut Butter Cookies. I thought, why not spike them up a bit, because who doesn’t love chocolate peanut butter cups!?.
I found Mini Mini Peanut Butter Cups in the Whole Foods bulk aisle. You can also buy them here.
I adapted the Cookie Recipe From Joy The Baker
2 1/2 cups all-purpose flour
1 t baking soda 1/2 baking powder 1/4 salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup smooth peanut butter 1 cup light brown sugar (lightly packed) 2 eggs 1 1/2 cups mini peanut butter cups Raw sugar to sprinkle
Divide Racks in the top and bottom thirds of oven
Preheat to 350 Whisk together the dry ingredients Beat the butter on medium for a couple of minutes until nice and smooth Add the peanut butter, continue beating until nice and smooth Add the Sugar and continue mixing well Add the eggs one at a time With a spatula scrape down the mixture to the center of the bowl While mixer is on med speed, slowly add the dry ingredients Don’t over mix Stir in the mini peanut butter cups
Roll the dough into Tablespoon size balls
Drop on cookie sheet, leaving them 2 inches apart Sprinkle with raw sugar Put 2 cookie sheets in the oven and bake for 12 minutes, rotating them halfway through Let the cookies cool on the baking sheet before transferring to a cooling rack Be sure to cool the baking sheets between batches. A trick to cool a baking sheet quickily is by running the backside under cold water.
Bars are great to make for parties and events, especially when you are tight on time.
I made these just with the few ingredients I already had in the house for a 1 year old birthday party!
Unfortunately, Milo is too young to enjoy such indulgences, but one day…
Milo playing in the box
I made these Gluten Free, using almond and coconut flour, if you would like to use white flour follow this
for the crust.
2 sticks Earth Balance butter (for vegans, otherwise regular)
1 cup sugar
1 cup almond flour
1 cup coconut flour
2 cups shredded coconut
1 cup chopped almonds
Chocolate Ganache Filling:
1 1/2 cups heavy cream
12 oz semisweet chocolate chips
Preheat the to 350
Grease a tart pan, I used 9 inch square. Anything about that size will work.
In a mixer, combine the butter and sugar until smooth.
Mix in the flour and then the coconut and chopped nuts.
Press 2/3 of the batter into the pan
Bake for 20 minutes
In the meantime, make the chocolate ganache
Warm the milk and melt the chocolate chips together in a double broiler.
Pour the chocolate mixture over the crust
Crumble the remaining batter over the chocolate
Return to the oven for 15 minutes
Cool on a wire rack
with cream cheese frosting and a surprising bite of chocolate inside
I decided to make these mini for a friend’s birthday celebration…bite size anything is just more fun, and maybe even guaranteed to taste better!
Plus, mini-ness helps with portion control, because 7 mini really equals one regular size cupcake, right? ;o)
Morgan’s Surprise Birthday, slash, Going Away Party!
Make a wish!
We go back to Elementary School!
Love you, miss you, kiss you!
Adapted from Martha Stewart
Makes 12 cupcakes (24 mini)
1 1/2 sticks butter, room temperature
1 cup sugat
1 t vanilla extract
1 1/2 cups flour
1/2 t baking powder
1/4 t salt
1/2 cup milk
Chocolate pieces, about 1/2 cup (optional)
8 oz cream cheese, room temperature
1 cup confectioners’ sugar
2 t pure coconut extract
2 cups flaked coconut
Preheat oven 350
line muffin tins with papers
Combine the flour, salt, baking flour, set aside
With an electric mixer on medium speed, beat 1 stick butter and sugar until light and fluffy.
Beat in eggs one at a time
Reduce speed to low
Slowly add flour
Add the milk
Spoon into muffin tins, 3/4 full
Top each with a chocolate piece
Bake about 15 minutes, until a tester inserted into the center comes out clean
cool on wire rack
Meanwhile, with mixer on medium, beat cream cheese and remaining 1/2 stick of butter, confectioners sugar and coconut extract.
Frost cupcakes, sprinkle with coconut
note: If you are piping the frosting, like I did, add the coconut to the frosting and beat until well mixed, about 10 seconds. then pipe onto cupcakes
Make a Wish
Family comes to really make the surprise special!
Have I mentioned I’m obsessed with salty-sweet treats!? ;o)
The salty flavor of the nuts go so well with the sweet white chocolate flavor, purely sublime!
As you may know, I eat gluten free. And in an attempt to not outgrow my clothes I choose to cook all the yummy treats I give my friends “non-gluten free” so I wont be tempted to over eat.
Well, that theory failed. I ended up eating half the dough before having a chance to bake all the cookies- and I have a feeling you’ll do the same :o)
This is a must try cookie recipe, and not to mention, super easy to make!
melted chocolate chips = heaven on earth
The Best White Chocolate Chip Macadamia Nut Cookies
Makes 3 dozen (1 dozen if you eat dough like me!)
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 t vanilla
1/2 t salt
2 1/2 cups all purpose flour
1 t baking soda
10 oz white chocolate chips
1 cup macadamia nuts, chopped in chunks
In a large bowl beat the butter, sugars, vanilla and salt.
Add the eggs and beat well
Stir together the flour and soda, gradually add to the butter mixture
Stir in white chocolate chips and nuts.
Drop teaspoon size balls onto ungreased cookie sheets.
Bake for 8-10 minutes
Cool slightly on cookie sheet before allowing to cool completely on a wire rack.
Note: take the time to cook in small batches and rotating the cookie sheets halfway through baking. This will ensure evenly baked cookies.
I am such a sucker for Sweet + Salt!
A perfect dessert to serve a crowd-
this is sure to impress your dinner guest
I made this Vegan and Gluten Free for Thanksgiving-
believe me, no one knew!
3/4 cup Dry Roasted Hazelnut
1 1/2 cup Crushed Chocolate wafer cookies (I used Gluten Free )
1 1/2 cups heavy cream (I used 14oz Silken Tofu- Blended in the cuisinart)
12 oz Semisweet chocolate chip
Sea Salt for Garnish
Heat oven to 350
In a food processor, finely grind 1/2 a cup of Hazelnuts.
Add the crushed cookies and butter and pulse until smooth
Press the mixture into the bottom of a 9 inch removable bottom pan
Bake of 10-12 minutes, let cool on a wire rack
Meanwhile, in a double broiler melt the chocolate
Add the chocolate to the heavy cream (of tofu in the blender
Pour chocolate mixture onto the cooled crust
Refrigerate for at least 1 hour
Sprinkle with remaining nuts and sea salt
This cake is really great and so simple to make!
I added slivered almonds just for a little decoration
I love this recipe because you don’t even need an electric mixer to make the batter.
A few changes I made:
The recipe calls for 2 cups of sugar, but I think that’s a little too much, I halved that and it still tasted great, plus it’s healthier.
Instead of 2 cups of water, I used 1 cup of soy milk and 1 cup of water- I think that makes it a little smoother.
3 cups of flour
1 cup of sugar
2 t baking soda
1 t salt
1/2 cup of coco powder
3/4 cup of vegetable oil
1 T vanilla
1/2 T almond extract
2 T cider vinegar
2 cup of cold water
Preheat 350 degrees
In a bowl sift the flour
In a separate bowl combine the wet ingredients
Combine all ingredients and mix well with a wooden spoon.
Stir for about 2 minutes until there are no more lumps.
Grease and flour your baking pans (I love doing this- I think it looks so pretty)
I used two 9 inch round pans
Bake for 30 minutes
cupcakes: 20-25 minutes
9×11 inch: 50 minutes
Sheet pan: 40 minutes
It’s important that your butter is at room temperature when you make the frosting.
I also add 1/2 a Tablespoon of almond extract because I knew I was adding the slivered almonds for decoration. Otherwise, just use 1 Tablespoon on vanilla extract.
Also, I doubled the frosting recipe because I was making a layered cake and wanted lost of frosting. No need to double the recipe for cupcakes or a flat cake…
2 cups of sifted powdered sugar
1/2 T vanilla extract
1/2 T almond extract
2 T soy milk
1/3 cup of coco powder
In a mixer combine the softened butter and sugar until smooth.
Add the remaining ingredients.
Add a little more soy or sugar 1 tablespoon at a time if you need to reach the right consistency.
Using a metal butter knife (I find that works rest) frost your cake.
at this point a added slivered almonds (optional)
Enjoy without guilt!