Dark Chocolate Lace Cookies

I LOVE giving home baked treats as gifts to friends and neighbors, so I wanted to try this lace cookie recipe out before I made it a keeper...and it is a winner!  This cookie is wonderful - it's nice, light and crispy!  I hope you enjoy it!

Dark Chocolate Lace Cookies

recipe from Two Peas & Their Pod

Ingredients:

1/2 cup flour

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

pinch of salt

1/2 cup old fashioned oats

1/3 cup unsalted butter, melted

2 tablespoons heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla

2 ounces of dark chocolate, melted

Directions:

Preheat your oven to 375.   Line two baking sheets with parchment paper.

Combine the flour, sugar, cinnamon, baking powder, salt and oats in a bowl and set aside.

In the bowl of your stand mixer, combine the butter, cream, corn syrup and vanilla.  Mix until smooth and slowly add the dry ingredients.  Mix until combined!

Drop about 1 teaspoon of batter onto the sheets, trying your best to make each cookie the same size. Only place 12 cookies on a sheet because they will flatten while cooking in the oven. 

Bake for 8-10 minutes.  Remove from the oven and allow to cool on the baking sheet for a few minutes then remove and allow to cool completely on a wire rack. 

Melt the chocolate and place between two cookies making little sandwiches.  ENJOY!!!

Back in "Business"

A year ago I decided to stop keeping up with this blog.  For the last year, I have been referring to this  blog for all my favorite recipes.  It's kind of like my online recipe book.  It's actually easier to document my favorite recipes on here for easy reference, and I know that a few of y'all were disappointed that I wasn't sharing my favorite recipes......so I decided to start sharing again!  I can't promise the pictures will be pretty OR staged (i will try my best to make it look appetizing), but I CAN promise that any recipe I post is a keeper!!!  I've got lots of crockpot recipes to share, and some clean eating meals as well!

Here is a quick and easy recipe I made TWICE last week.  It is adapted from the Banana Nutella Cake with Nutella Frosting over at Two Peas & Their Pod.  Although I haven't made the frosting, I'm sure that it is AMAZING.  The cake is perfect without the frosting (and added calories) so I'll keep it that way for now.  I made it into muffins for a breakfast play date!  Please see the original recipe by clicking the link above if you are interested in making the frosting.  :O)

Banana Nutella Chocolate Chip Muffins/Snack Cake

Makes a 9x13 pan or about 18 muffins

Ingredients

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar (i used half stevia/half sugar)

2 large eggs

1 cup plain greek yogurt (i used fage 0%)

1 teaspoon vanilla

3 ripe bananas, peeled and mashed

1/2 cup nutella

handfull of chocolate chips if you want!

Instructions

Preheat the oven to 350 degrees.  Grease a 9x13 pan or muffin tin.

Cream the butter and sugar until creamy and smooth.  Beat in the eggs, one at a time, then stir in the yogurt and vanilla.  Mix in the bananas.  

Whisk together the flour, baking soda and salt.  Gradually add the dry mixture only until blended.  Throw in the chocolate chips and give it a quick stir if you are using them! Spread the batter evenly in the pan.  I didn't measure the Nutella, I just dropped little spoonfuls on top of the cake and swirled it in with a knife.  

Bake for 20-25 minutes for the cake and 15-18 minutes for the muffins, or until a toothpick inserted into the center comes out clean.

ENJOY!

Paula Deen's Favorite Chocolate Pie

I just love my Paula Deen Chocolate Magazine. I have made several things and they NEVER FAIL! Best thing about this pie is there isn't a pound of butter in it...that makes it healthy, right??? I had a frozen pie crust and a tub of cool whip that were taking up too much room in my freezer....so I decided to make this pie! It is cold, smooth, creamy and CHOCOLATE! It was a hit at our house and I wanted to share this easy recipe with you!

Paula's Favorite Chocolate Pie

Ingredients:
1 refrigerated or frozen pie crust, baked
2/3 c sugar
1/4 c cornstarch
1/8 t salt
6 egg yolks
2 1/2 c milk
4 ounces semisweet chocolate
4 ounces bittersweet chocolate (use semisweet if you don't have bittersweet)
1 container of cool whip (i used lite!)

Bake the pie crust as directed.

In a large sauce pan whisk together the sugar, cornstarch and salt.

In a separate bowl whisk together the egg yolks and milk. Add to the sugar mixture whisking until smooth. Bring this to a boil over medium heat, whisking constantly (YOU DON'T WANT SCRAMBLED EGGS!). boil for 1 minute. Remove from the heat and stir in the chocolate, whisking until it is melted and the mixture is smooth. Pour into the crust and chill for 4 hours. Top the pie with cool whip and sprinkle some cocoa powder or chocolate chips over the top! Enjoy!!

The famous "Baked" Brownie

I have been wanting to try the infamous "Baked" brownie recipe for a long time. I am SO glad I did. These brownies came out fudgy with a wonderful cracked crust on top. These are definately worth the "extra" effort in the kitchen. They are amazing! I hope to get the baked cookbook one day so I can enjoy all of their recipes!

"Baked" Brownie Recipe

Ingredients:

1 1/4 c flour

1 t salt

2 T unsweetened cocoa powder

11 ounces dark chocolate, chopped

1 c unsalted butter cut into pieces

1 t instant expresso powder (or instant coffee granules)

1 1/2 c sugar

1/2 c light brown sugar, packed

5 eggs at room temperature

2 t vanilla extract

Instructions:

Preheat oven to 350. Butter the sides of a 9x13 glass pan.

In a medium bowl mix the flour, salt and cocoa powder.

Melt the chocolate, butter and expresso powder in a large bowl set over simmering water, stirring until melted and smooth. (i cheated and used the microwave! SH!) Turn off the heat but keep the bowl over the water and add the sugars. Whisk until combined and remove the bowl from over the pan. Let cool to room temperature (so you don't scramble your eggs!)

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 and whisk. Add the vanilla and stir until JUST combined. Do not overbeat or you will have cakey brownies!

Sprinkle the flour mixture over the chocolate mixture. Use a rubber spatula and fold it in until just a little of the flour mixture is visible. Pour into the pan and smooth the top.

Bake in the center of the oven for 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it. Let cool completely. ENJOY!

Chocolate Banana Upside Down Cake

Love the caramelized bananas on top.

Please ignore the blob/heart below. I tried to make it pretty. ha ha.

Here is a quick, easy & "lightened up" recipe for you to try! I wanted to make something for dessert tonight....I really like trying to make special dinners on Mondays because they help make the first of the week a little brighter. Tonight we are having honey seared chicken, fried rice and this Chocolate Banana Upside Down Cake. It is AMAZING right out of the oven...and it is low fat and low sugar without compromising the taste. I'm sure Landon will enjoy his with some vanilla ice cream on top! Hope you enjoy!

Chocolate Banana Upside Down Cake (david lebovitz)

Ingredients:

Topping:

1/3 c + 2 T brown sugar

2 T unsalted butter

2-3 ripe bananas sliced into 1/4 inch slices.

Cake:

1 1/2 c flour

1 t baking powder

1/2 t baking soda

1/2 t kosher salt

1 t cinnamon

3/4 c sugar

2 T unsalted butter, melted and cooled

2 eggs

1 c mashed banana (about 2 bananas)

1/4 c +2 T light sour cream

1/2 t vanilla

2/3 c chocolate chips

Instructions:
Preheat oven to 350.

Make the topping. Heat the brown sugar and butter in a small saucepan until the butter is melted and the brown sugar is incorporated. Pour into an 8 inch square baking pan. Arrange the banana slices over the bottom of the pan.

Whisk the flour, soda, powder, salt, cinnamon and sugar in a large bowl. In a separate bowl, mix the butter, banana, sour cream, eggs and vanilla.

Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined. Fold in the chocolate chips. Spoon the mixture over the bananas and smooth it over with a spatula.

Bake for about 40 minutes until the middle is set and is firm to the touch.

Cool for about 20 minutes. Run a knife along the edges and invert onto a serving plate. Serve warm or at room temperature.

Strawberry Chocolate Chip Bread

Here is a QUICK, easy, summer-y bread recipe for you. I used ONE bowl and mixed by hand...I love the kind of recipes that require only one bowl, a few measuring utensils and a spatula because we don't have a dishwasher! Hope you are enjoying the sunny weather!

Ingredients:

2 c strawberries

1/2 c sugar

1 1/2 c flour

3/4 t cinnamon

1/2 t salt

1/2 t baking soda

1/2 c vegetable or canola oil

2 eggs, beaten

1/2 t vanilla

1/2 c chocolate chips

Raw sugar for sprinkling (optional)

Directions:

Preheat oven to 350. Grease a loaf pan, mini loaf pans or muffin tins.

Puree 1 cup of the strawberries in a blender. Slice remaining cup of strawberries and place in a bowl with the puree. Sprinkle with the sugar and set aside.

In a large bowl, whisk together flour, cinnamon, salt and baking soda. Add the oil, eggs, vanilla and strawberry mixture to the flour mixture and stir until just combined. Fold in the chocolate chips. Pour into your loaf pan and sprinkle with some raw sugar.

Bake at 350 until the top is golden and a toothpick comes out clean. 45-50 minutes for a loaf and about 20 minutes for muffins. I made mini-loaves and it took about 30 - 35 minutes.

ENJOY!

Salted Double Chocolate Caramel Cookies

Salted Double Chocolate Caramel Cookies

Ingredients:

8 oz. semisweet chocolate, chopped

4 T unsalted butter

2/3 c flour

1/2 t baking powder

3/4 t fleur de sel (sea salt), plus more for sprinkling

2 eggs, room temperature

3/4 c light brown sugar

1 t vanilla

12 oz. semisweet chocolate, chopped (or chips)

1 c. caramel bits (found in the baking section or caramel candies cut into smaller pieces)

Directions:

Preheat the oven to 350.

Combine the 8 ounces of chocolate and butter in a microwave safe bowl and heat in the microwave until melted.

In another bowl, stir together the flour, b. powder and salt.

In the bowl of a stand mixer, combine the eggs, brown sugar, and vanilla. Beat on medium sped until the sugar has dissolved, about 4-5 minutes. Reduce the speed to low, and add the melted chocolate mixture, blending until incorporated. Slowly add the dry ingredients and mix until combined. Fold in the remaining chocolate and caramel pieces. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper or silicone baking mats about 2 inches apart.

Bake until cookies are soft in the center and crackled on top, about 10-12 minutes. Sprinkle lightly with sea salt and let cook on the baking sheets for 5 minutes. Transfer to a wire rack.

Chocolate Crackles

I have been wanting to make these for a long time. Well, when browsing some of my favorite food sites, I saw Bakerella's post. They looked so good I just couldn't resist. Make them and enjoy! Go HERE for the recipe!

Peppermint "Mocha" Cake

This last weekend I made a cake for our family Christmas party. I wanted it to taste like a peppermint mocha from starbucks. The Mocha flavor got lost behind the peppermint...so it was more like a chocolate peppermint cake (which is still great!) This is a great ONE BOWL chocolate cake recipe...so easy, moist and best of all....tasty! I think next time I will make a mocha frosting. FIVE days until Christmas?!? I can't believe it! HAPPY BAKING!

Peppermint "Mocha" Cake

for the cake:

2 c flour

2 c sugar

3/4 c cocoa powder

2 t baking soda

1 t baking powder

pinch of salt

1 c milk

1/2 c canola oil (or vegetable)

1 t vanilla extract (I replaced this with 3/4 peppermint extract)

1 c hot, strongly brewed coffee

2 eggs

In a large bowl, sift together the flour, sugar, cocoa, b. powder, b. soda, and salt

Add the oil, milk, vanilla, coffee and eggs. Beat (or stir) very well. The batter will be pretty thin. Pour into two 9 inch greased pans (you can also just change baking times if you want to bake it in cupcakes, or one larger pan).

Bake at 325 for about 25 minutes...until the top springs back when you press it.

If you are going to frost this cake, you might want to freeze the layers first....it is very moist!

I used cream cheese icing with a little peppermint extract in it. Use the recipe HERE.

For the snowflakes and swirls, I piped melted chocolate onto wax paper. Once they hardened, I placed them on the freshly iced cake. It was a fun project!

Candy Cane Oreo Truffles

Here is a quick and easy recipe that is super tasty! I'm sure most of you know how to make Oreo balls. Right now oreo has a candy cane version out...SUPER YUMMY! If you can't find these oreos...just throw some crushed peppermint in with regular oreos. These are always a favorite...and so festive with crushed peppermint on top!

Candy Cane Oreo Truffles

1 package Candy Cane Oreos, crushed

1/2 block Cream Cheese, softened (you use less because there aren't as many oreos in the package)

Choice of Chocolate for coating

Blend the two ingredients together...roll into little balls...freeze!

When the oreo balls are frozen, dip them into melted chocolate and sprinkle some crushed peppermint on top.

Enjoy!