Chocolate chip pudding cookies
Posted: March 1, 2015 Filed under: Bars-dessert and cookie, Chocolate, Cookies, Dessert, Holiday Recipe Leave a commentI love finding new ideas on old favorites! And, this recipe was no exception! By adding pudding to your cookies you get a nice very chewy, soft inside but crispy outside thick cookie! A while ago, I used banana pudding and also added a bit of rum. It was perfect for the holiday season! So try your favorite pudding flavors and see what great variations you can make!
Today, I decided to use the vanilla pudding and the cookies were just delicious!
Enjoy!
Ingredients:
1 cup all-purpose flour
1 pkg. (4 serving size) instant vanilla, butterscotch or chocolate pudding mix
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1 teaspoon baking soda
1 large egg
1 large egg white
2 cups (12-oz. pkg.) semi-sweet chocolate chips
Directions:
Preheat oven to 350° F.
Mix flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.
Avocado brownies
Posted: October 3, 2014 Filed under: Bars-dessert and cookie, Brownies, Chocolate, Clean eating, Dessert, gluten free, Light and healthy Leave a commentOnce again I found a great avocado dessert recipe!! This recipe was easy to make and very chocolatey. The brownies were moist yet cakey and delicious! Bonus not too bad for you either!
Enjoy!
Ingredients:
½ cup semi sweet chocolate chips/dark chocolate/bittersweet chocolate/etc
1 Tbsp coconut oil
1 cup avocado puree (~2 very large avocados or up to 4 small ones)
1 Tbsp coconut flour
1 Tbsp vanilla extract
3 eggs
½ cup honey
½ tsp gluten free baking powder
½ tsp baking soda
½ tsp salt
Directions:
Preheat oven to 350 degrees.
Grease an 8X8 square baking pan.
Melt chocolate and coconut oil in the microwave. Stir every 30 seconds until melted (usually about 1½ minutes).
Fold together melted chocolate and avocado puree in a large bowl (make sure your avocado puree is very smooth or you will have chunks in your brownies).
Mix in remaining ingredients, mixing well.
Pour in to prepared pan and bake for 35 – 45 minutes. Don’t over bake but realize that the brownies will get more moist as they cool.
Avocado chocolate pudding
Posted: September 5, 2014 Filed under: Chocolate, Clean eating, Dessert, gluten free, Light and healthy, Low Carb, Quick Leave a commentIn an effort to eat better but still enjoy treats, I’ve been searching for better alternatives to our favorite treats. I stumbled upon this easy and very delicious recipe while in Pinterest. Nice and chocolatey, healthier ingredients and easy to make!
Enjoy!
Ingredients:
Makes 2 small servings. Double for larger portions
½ avocado, mashed
1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
2 teaspoons raw honey
1 teaspoon sunbutter (or other nut butter)-we used almond butter
pinch of salt
dark chocolate chips-optional
Directions:
Mash up your avocado.
Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips if you would like. I used dark chocolate bar and broke into large pieces to top with.
Avocado chocolate chocolate chip cookies
Posted: August 29, 2014 Filed under: Chocolate, Clean eating, Cookies, Dessert, Light and healthy, Low Carb, Quick Leave a commentWhen I first started seeing recipes like this, I was totally tuned off. Avocado in my cookie? No thanks. But I gave in and decided to try it. Honestly, they are delicious, chocolaty, and NOT AT ALL avocado-y tasting. I was shocked. Easy to make, not so bad for you and delicious!
Enjoy!
Ingredients:
100 g. avocado flesh
½ cup coconut sugar—-I used half regular sugar, half stevia
1 egg
½ cup dark cocoa powder
50 g. dark chocolate chunks-good dark chocolate is best here. Darker the better I say 🙂
1 tbsp. water
½ tsp. baking soda
Directions:
Preheat oven to 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to an week.
Notes from the original baker:
The cookies are best cold – and even better when they have been in the fridge over night.
* 100 g. avocado flesh equals ¾ cup
** You can sub ⅓ cup not-so-runny honey for the coconut sugar
The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
Posted: July 11, 2014 Filed under: Chocolate, Cookies, Dessert, gluten free, Quick Leave a commentOdd name, but delicious cookie! These cookies were very easy to make and honestly, very tasty. Even my husband enjoyed them and he normally won’t touch recipes like this. They taste great, are doughy and chocolatey. I did grind some of the chocolate chips to make them more chocolate peanut butter chocolate chip cookies but you don’t have to grind the chips. I just wanted a deeper chocolate taste which created a darker cookie!
These are grain free, gluten free, vegan and dairy free if you use the correct ingredients for your needs. And they come together very quickly!
Enjoy!
Ingredients:
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature 2 (don’t use regular bp it makes them way too oily.)
¼ cup (80 grams) honey (many have used agave and maple syrup with success!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed) you can also use cocoa nibs
Directions:
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Cake mix cookies
Posted: April 11, 2012 Filed under: Chocolate, Cookies, Dessert, Quick Leave a commentNeed a quick and easy dessert? These are it. I had another dessert I had planned to bring to our Easter party, but that one flopped big time. So, I had to find another quick and easy dessert and these came to mind. Not sure who’s recipe it is, but it’s everywhere online!!
Enjoy!
Ingredients:
One cake mix
1 stick butter softened
1 egg
Directions:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2″ apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.
If using chocolate cake mix, add 2 tbsp water along with egg. You can stir in chocolate chips, coated candy pieces, chopped nuts, or oatmeal. Frost the cookies, using canned frosting, or make sandwich cookies by spreading frosting between two cookies. These Cake Mix Cookies should be stored tightly covered at room temperature so they stay soft.
***I topped each cookie with a white chocolate piece to add just a bit more fun and flavor. I added them right as the cookies came out if the oven.***
Chocolate orange pound cake
Posted: April 4, 2012 Filed under: Breakfast, Brunch, Chocolate, Dessert, Holiday Recipe Leave a commentYum yum yum! This pound cake is crazy good. I tried a bit of it to make sure it was ok for guests and omg so good. This was easy to make and was perfect for a breakfast treat or snack for our guests visiting! Definitely a hit!
Enjoy!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate pieces
Directions:
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate pieces.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
Cake will last, well wrapped at room temperature, for up to four days.
Gluten free low carb flour less chocolate cake
Posted: February 25, 2012 Filed under: Cakes/Cupcakes, Chocolate, Dessert, gluten free, Low Carb 2 CommentsIt’s my birthday!!! (feb 15!!!) I needed to decide on what birthday cake I wanted this year, except it needed to be lower carb and gluten free. So I turned to my new favorite blog and found a delicious dessert. Easy to make and very chocolaty!!!!
Enjoy!!!
Ingredients:
Torte:
1/2 cup butter
1/2 cup cocoa powder
4 eggs, separated
1/4 cup granulated erythritol
20 drops stevia extract
1 cup pecans, finely ground
Topping:
8 oz mascarpone cheese, softened
2 tbsp whipping cream
12 drops stevia extract
1 cup fresh raspberries-I used strawberries the raspberries werent looking good at the store!!
Directions;
For the torte, preheat oven to 325F and butter a 9-inch springform pan.
Melt butter in a small saucepan and whisk in cocoa powder until smooth. Set aside to let cool.
In large bowl, beat egg yolks until thickened and pale yellow, about 4 minutes. Beat in erythritol and stevia until combined. Beat in cocoa mixture until fully incorporated. Stir in ground pecans.
With clean beaters, beat egg whites in another large bowl until stiff but not dry. Fold into chocolate mixture in two additions. Spread batter in prepared pan and smooth the top.
Bake 18-22 minutes or until top is firm to the touch and a tester inserted in the center comes out clean. Let cool in pan for 5 minutes, then run a sharp knife around edge of cake and carefully remove the sides. Let cool completely.
For the topping, stir mascarpone, whipping cream and stevia together until smooth. Spread over top of cooled cake. Arrange berries over top.
Double chocolate lower carb gluten free cookies
Posted: February 17, 2012 Filed under: Chocolate, Cookies, gluten free, Low Carb 2 CommentsI found this recipe in the latest Clean Eating Mag and adapted to our needs. I love how dark chocolaty these are! Just one is enough to satisfy your chocolate cravings!!
I swapped out the flours and sugars and cut out the nuts and cherries. These were great and easy to make. Check out Clean eating Mag march 2012 for the original recipe, my recipe is below!
Enjoy!
Ingredients:
3/4 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 tsp each of baking powder and baking soda
1/4 tsp cinnamon
Pinch of salt
4 oz very dark chocolate chopped & melted (80% cocoa or greater)
4 tbsp butter at room temp
1/3 cup stevia in the raw-I ended up only using a 1/4-1/2 cup and plenty sweet
1 large egg
1/2 tsp vanilla
Directions:
Preheat oven to 350
Cream together sugar and butter for 2-3 minutes. Mean while in another bowl mix flour thru salt. Set side. Once sugar and butter are light and fluffy, add in the egg and vanilla. Mix well. Add in melted chocolate. With mixer on low, slowly add flour mixture a bit at a time, scraping down sides as you mix.
Form 1-2 tbsp balls of dough and place in parchment lined cookie sheet. Press down slightly.
Bake 8-12 minutes or until cookies begin to crack. Remove from oven and cool on sheet 10 mins. Then remove and cool completely.
Santa hat cupcakes
Posted: November 29, 2011 Filed under: Cakes/Cupcakes, Chocolate, Dessert, Frosting, Holiday Recipe 1 CommentAhhh just in time for the holiday season…santa hat cupcakes. I saw these on pinterest from Diane’s blog and knew they would be PERFECT for our annual holiday party. Each year we host a wine/holiday party. Everyone brings a bottle of wine and an app/dessert to share and we kickoff the holiday season together. Well I can never decide on one or two things, so I make like 4-5 things to share. 2 of which are a dessert. This year as soon as I saw these I was either making them for my H’s work or our party. Our party was first, so they got the cute cupcakes. (I made ahead to practice and froze the rest for the party)
All you need is one batch of chocolate cupcakes (I made 24 cupcakes) baked and cooled. Make 2-3 batches of butter cream (I doubled and had JUST enough so you might want to make more than I did if you are heavy-handed), and use 1/4- 1/3 for stars and leave white. Make that batch a bit stiffer to hold star shape. The rest of the frosting, dye a deep, bright red and use a round tip to create a very high fluffy santa hat. Once the red part is done, pipe white stars around the base of the hat and a nice sized star on top for the ball of his hat. And it’s that easy. I did add almond instead of vanilla to my butter cream as I always prefer almond flavor during the holidays.
ENJOY!!!
LOVES TO EAT 