Chocolate chip pudding cookies

I 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.


Pinwheel cookies

I’ve always wanted to make these cookies, but have a love/hate relationship with rolling dough. This year I found a simple solution. When rolling between wax paper dampen the counter space first then lay the sheets over it. The damp counter will prevent the wax paper from moving and bunching while rolling. No muss no fuss! Excellent recipe that you can adapt with your own favorite flavors and colors!

Enjoy!

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Ingredients:
2 cups Flour
½ teaspoons Baking Powder
¼ teaspoons Salt
⅔ cups Powdered Sugar
¼ cups Granulated Sugar
2-½ sticks Butter, Cut Into Chunks
1 teaspoon Vanilla
½ teaspoons Gel Food Coloring Of Your Choice
½ teaspoons Any Desired Extracts (optional)
1-½ cup Colored Sprinkles, In Your Choice Of Colors

Directions:
In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
Remove your dough ball and divide into two equal parts. Return one portion back into the mixer and add the food coloring and any extra extracts; you’ll keep the other portion of dough plain. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Mix until the color is spread out evenly.
Roll out each portion of your dough, between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both sheets onto a cookie sheet and chill in the refrigerator for at least 2 hours.
When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife, trim the edges of the dough to make straight, even lines.
Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don’t get nervous if the outer layer of uncolored dough tears a bit. It’s no problem, just pinch and pat those tears and voila, then just keep rolling.
Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350F for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling.


Avocado brownies

Once 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!

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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

In 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!

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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

When 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!

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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)

Odd 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!

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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.


Lemon cream cake with vanilla bean frosting

We were invited to my aunt and uncle’s Derby party and needed a dessert. I thought a lemon dessert would be nice and refreshing. I had recently seen this recipe and thought it would be perfect for the party! It was a hit. The cake is quite moist, the filling is to die for and the frosting is perfect. Definitely make this for your next get together. It’s impressive and delicious!

Enjoy!

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Ingredients:
For the cake:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
Zest of ½ a lemon
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. lemon extract
1 tsp. vanilla extract

For the filling:
4 oz. mascarpone or cream cheese, cold
2½ tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
2 tsp. lemon extract
Zest of ½ a lemon
1 cup heavy cream, chilled

For the frosting:
1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
2 tbsp. heavy cream

For the candied lemon slices: I omitted this
1-2 whole lemons, preferably organic
1 cup sugar
1 cup water

Directions:
To make the cake, preheat the oven to 350° F. Butter and flour the edges of 3 8-inch round cake pans and shake out the excess. Set aside. Line the bottoms of the pans with parchment paper.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest to the bowl of the mixer with the butter. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared baking pans. Bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes, rotating the pans halfway through baking. Let cool in the pans about 10 minutes, then invert onto a wire rack and let cool completely.
To make the filling, combine the mascarpone and butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well combined. Mix in the confectioners’ sugar and beat on low speed until incorporated. Blend in the lemon extract and lemon zest. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the mixture to a medium bowl and set aside. Wipe out the mixer bowl and fit with the whisk attachment. Add the heavy cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat. Mix about a third of the whipped cream into the lemon-mascarpone mixture to lighten. Gently fold in the remaining whipped cream until no streaks remain and the mixture is evenly blended.
To make the frosting, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
To make the candied lemon slices, wash and dry the lemons thoroughly. Use a sharp serrated knife to make very thin slices of lemon. Poke out any seeds in the slices with a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the lemon slices to the mixture so that they are in a single layer (none overlapping), reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use.
(Level cake layers if necessary.) To assemble the cake, place one of the layers on a serving platter. Top with half of the lemon-mascarpone mixture and smooth in an even layer. Place a second cake layer on top of the filling and top with the remaining filling. Place the final cake layer on top. Frost the top and sides of the assembled cake with the vanilla bean frosting. Use a pastry bag with a decorative tip to pipe accents on the cake. Garnish with the candied lemon slices.