Last year I posted a recipe for Gluten-Free BitterSweet Choc0late Decadence cookies which are truley decadent. Today I share a similar chocolate chocolate chip cookie which is a chocolate lover’s dream come true. What I love about this recipe is how easy the dough is to work with and how decadent the texture is. They literally melt in your mouth with each bite. Although I used semi-sweet chocolate chips, feel free to use any type of chocolate chips you like including peanut butter or mint. This recipe also calls for an optional 1/2 cup of chopped nuts. If you do decide to add nuts I suggest almonds, peanuts, macadamia, walnuts, or pecan. And if you happen to have any instant coffee on hand such as Starbucks Via, feel free to add 2 teaspoons to the dough as well. [click to continue…]
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I love baking brownies. Each time I bake a batch I always bake a different variation based on what I have in my pantry. Yesterday was no different. All month I’ve had a bag of marshmallows staring at me each time I open up my cupboard. Then I had this “light bulb” moment. Why not bake a batch of Rocky Road brownies? I love rocky road ice cream, so I was pretty sure I would love rocky road brownies too. You know what? I DO!! So did my husband and our kids.
There is something magical when baking with mounds of miniature marshmallows which brings out the kid in me. The added crunch of chopped almonds and little bursts of chocolate chips makes this brownie special, fun, and indulgent all at once. [click to continue…]
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I have a small confession to make. I have a secret stash of Reese’s Mini Peanut Butter Cups on the top shelf of my pantry. I usually access it nightly after the kids have gone to bed. But today I had this thought.. wouldn’t these little peanut butter cups be so cute and so good inside a mini brownie? It would be just enough brownie to suspend the mini peanut butter cup just perfectly. Next thing I knew I was baking up a batch and popping them in my mouth. Heavenly.
The nice part about this recipe is that the baking time is only about 15 minutes and the batter can be prepared in a mixing bowl. No special mixer required. [click to continue…]
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Today I made a batch of these classic oatmeal raisin cookies for my husband because they are his favorite. I adapted the classic Quaker Oats recipe, made 1/2 a batch, and then I ate 6 of them. I justified eating them by telling myself.. they’re whole grain, they have fiber, and its better than baking and eating the cake I wanted to. My logic is very screwed up, but still.. at least I get to share them with you!
But seriously folks, classic oatmeal raisin cookies are where its at. Reminiscent of childhood, I dare you to eat just one. [click to continue…]
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The Holiday Season is in full swing and this means Christmas baking is happening in kitchens everywhere. My good friend Jennifer Perillo of “In Jennie’s Kitchen” is hosting “12 Days of Sharing” benefiting Share Our Strength – an organization dedicated to ending childhood hunger in America. Several Bloggers (including myself) are sharing our favorite recipes for this great cause. I decided to made chocolate dipped pecan bars (adapted from this older post) for my contribution to “12 Days of Sharing”. I hope you enjoy this recipe as much as I do! [click to continue…]
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