Triple Chocolate Zucchini Cake with Sprinkles (#BundtBakers)

Terri of Love and Confections chose this month's theme for the Bundt Baker's --->  SPRINKLES!!  "If it can be sprinkled and used to decorate a Bundt inside or out, then it's fair game" were the guidelines given by sweet Terri. I couldn't be more delighted with this theme.  Sprinkles on top makes everything better is what I believe.  Don't you?!  Not only does sprinkles make ice cream, whipped cream, cake or cupcakes look fancy and pretty but also yummy and special too.  Thank you, Terri for picking such a brilliant theme this month!

Right away I knew I wanted to use the chocolate sprinkles I had in my pantry from King Arthur Flour.  Some sprinkles can have a very bland and stale taste but NOT the chocolate sprinkles from King Arthur.  These chocolate little treasures are like mini chocolate kisses landing on your tongue when eaten.  I honestly think they are the BEST sprinkles ever! Paired with these sprinkles I thought it only appropriate to bake a recipe from King Arthur Flour and I knew exactly which one I wanted to bake -  Chocolate Zucchini Cake.  I had baked this cake earlier this summer and was astonished at how simple and delicious the recipe came out.  It was not only moist but decadent.  Cocoa powder along with semi-sweet chocolate chips and espresso powder all make up the rich chocolate flavor and then the zucchini and sour cream added into the batter allows for a ultra moist cake. This is a cake that you will make once and then make again and again.  You can bake it in a 9x13 or a bundt pan - either way is perfectly fine.

Frost the cake with chocolate chips that are melted onto the warm cake (as the original recipe calls for) or glaze it with a simple vanilla glaze and sprinkle it with SPRINKLES as I did. Either way is delicious.  Also, keep in mind that you can use whole pastry flour instead of all-purpose flour - I used half whole wheat and half AP flour and it gave the cake a wonderful texture and flavor. 

Triple Chocolate Zucchini Bundt Cake with Sprinkles
                                               (recipe from King Arthur Flour)

Cake Ingredients: 
1/2 cup butter, at room temperature
1/2 cup canola oil
1 3/4 cup sugar (I used 1 1/2 cups sugar - I also have used 1 cup maple syrup and 1/2 cup sugar with great success)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups flour
3/4 cup baking cocoa or Dutch-process cocoa
2 tsp espresso powder, optional but tasty
3 cups shredded zucchini (about a 10" zucchini)
1/2 cup semi-sweet chocolate chips

Vanilla Glaze Ingredients:
2 Tbsp butter, melted
3 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (more or less if needed for desired consistency)
chocolate sprinkles

Directions:
Preheat oven to 325 degrees F.  Grease bundt pan and set aside.

In a large mixing bowl, beat together butter and oil until smooth.  Add in sugar, vanilla extract, baking soda and powder and salt until smooth.  Beat in eggs.

Add in sour cream, buttermilk or yogurt alternately with the flour.  Add in cocoa and espresso powder, mixing until all is smooth.

Gently fold in shredded zucchini and chocolate chips.  Spoon batter into prepared pan and place into oven.  Bake for 35-40 minutes or until toothpick comes out clean when inserted into center.

Mix up glaze while cake is cooling completely.   In a medium bowl combine all glaze ingredients - except for the sprinkles -  mix until smooth.  Pour glaze over cooled bundt and then sprinkle with sprinkles.  Serve with happiness!

br /> Here are this month's "Sprinkles" Bundts:

• Black Onyx Bundt Cake from Living the Gourmet
• Bourbon Walnut Pound Cake from Magnolia Days
• Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
• Bundt Cake Extra Chocolateado from la mejor manera de hacer...
• Celebration Confetti Bundt Cake from Cali's Cuisine
• Chocolate Bundt Cake with Sprinkled Pink Glaze from la cocina de Aisha
• Chocolate Chip Cheese Cake from Tea and Scones
• Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
• Chocolate Walnut Cake with Sprinkles from FoodJam
• Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
• Crazy Coco Bundt Cake from Los Chatos Chefs
• Eggless Fingermillet Chocolate Bundts with Sprinkles from Seduce Your Tastebuds
• Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
• Funfetti Bundt Cake from Liv for Cake
• Funfetti Bundt Cake from Recipes, Food & Cooking
• 'Guild the Lily' Bundt from Jane's Adventures in Dinner
• Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jammin' Jimmies Bundt from Noshing With The Nolands
• Nutella Bundt with Nutella Glaze from Food Lust People Love
• Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
• Orange Dreamscicle Confetti Cake from Our Good Life
• Pistachio Sprinkled Bundt Cake from Sew You Think You Can Cook
• Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
• Sprinkled Jelly Donut Bundt Cake from Making Miracles
• Sprinkled Triple Chocolate Zucchini Bundt Cake from Baking and Creating with Avril
• Sprinkles of Love Cake from A Day in the Life on the Farm
• Strawberry Sprinkled Bundt Cake from The Freshman Cook
• Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
• Vanilla Mini Bundts from Passion Kneaded
• Watermelon Bundt Cake from Eat, Drink and Be Mighty

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

FIVE Ingredient Blueberry Brownies

Blueberries.
Chocolate.
Both are my favorites.  Combined together they make magic.  Pure, delicious magic!

And magically, after years of trying to replicate this very recipe I was given the secret to it's success.  Only 5 simple ingredients create these brownies.  FIVE.  An egg, some oil, water, Ghirardelli brownie mix (because that's really the best kind brownie mix around) and blueberries.

I jumped for joy with this lovely, lovely recipe finally in my hands.  I felt as though I had won the lottery, found a pot of gold at the end of the rainbow and the biggest treasure chest of my dreams were all given to me at once as I walked away with this recipe in my hands.  My prayers had been answered.  Blueberry Brownies could now be accomplished with perfection.

I am delighted to pass on this recipe to all of you chocolate loving, blueberry loving friends.  I honestly think it will change your world in a decadent chocolate, rich texture, blueberry packed loveliness kind of way.

Please pay it forward and whip up a batch of these brownies as quickly as possible.  Share them with as many people as you can.  It is crucial that we spread the love and deliciousness of Blueberry Brownies with everyone in the world.  I really think that world peace can now be accomplished with Blueberry Brownies at our side.  Please help me with this cause.

FIVE Ingredient Blueberry Brownies 

Ingredients:
1 box Ghirardelli brownie mix
1 egg
1/3 cup oil
1/3 cup water
1 1/2 cups blueberries, fresh or frozen

Directions:
Preheat oven to 325 degrees F.  Lightly grease an 8x8 pan and then line with parchment paper - set aside.

In a large bowl combine brownie mix, oil, water and egg.  Mix until smooth.  Gently fold in blueberries.

Pour batter evenly into prepared pan and bake for 35-40 minutes or until toothpick inserted into center comes out clean.  Cool, cut and serve and spread the love!  

Happy FIVE Ingredient Blueberry Brownie Baking!

Chocolate Chip Bundt Cake with a Rocky Road Frosting (for #bundtbakers)

Are you ready for a delicious bundt cake!?  How about one that is jam packed with mini chocolate chips within a lovely vanilla cake and then topped off with a chocolate ganache, chopped almonds and mini marshmallows?  This month the Bundt Bakers group that I am part of was given spectacular guidance by Laura of  Baking in Pajamas  to incorporate the flavors of "rocky road" into a bundt cake.  Chocolate, marshmallows and chopped nuts are all ingredients that make up "rocky road".  Dried fruit can also be featured in a "rocky road"  combination, especially when found in treats made in England. 

After much thought and exploring of different cakes and combos of the rocky road flavors I decided on a simple and decadent chocolate chip cake that is then drenched in chocolate ganache.  On top of the chocolate ganache I sprinkled chopped almonds and soft mini marshmallows.  All the flavors in an American version of rocky road.  I did consider sprinkling some chopped dried apricots too over the ganache but unfortunately forgot all about it until the cake was half way gone.   I love the idea of having dried fruit in a rocky road baked sweet.  I think that would be delicious!  Those bakers in England are smart cookies for sure!

Chocolate Chip Bundt Cake with a Rocky Road Frosting 
(cake recipe found on Boston.com)

Cake Ingredients :
3 cups flour
2 1/4 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs + 1 egg yolk
2 tsp vanilla extract 
1 cup 1/2 and 1/2
2 1/3 cup mini chocolate chips

Frosting Ingredients:
1 cup heavy cream
1 1/3 cup chocolate chips, semi-sweet,  milk chocolate or dark 
1/2 cup chopped almonds
1/2 cup mini marshmallows

Cake Directions -

Preheat oven to 350 degrees F.  Butter and flour bundt pan and set aside.

In a medium bowl whisk together flour, baking powder and salt.  Pour mini chips into a separate bowl and toss with 2 Tbsps of flour mixture, coating chips well.  Set aside both bowls. 

In a large bowl beat butter until light and fluffy, about 3-4 minutes.  Add in sugar in 3 additions, beating for 1 minute with each addition.  Add in eggs and then yolk, one at time, beating well with each addition. Lastly, add in vanilla extract.

Put mixer on lowest speed and add into the wet mixture the flour mixture in 3 additions, alternating with the with the 1/2 and 1/2, beginning and ending with the 1/2 and 1/2.   Add in flour tossed chocolate chips with a rubber spatula.

Pour cake batter into prepared bundt pan.  Bake in preheated oven for 55-60 minutes or until toothpick inserted into the center of cake comes out clean and the cake has pulled away from the sides of the pan.   Cool cake on a rack for at least 30 minutes before inverting onto a serving plate. 

While cake is cooling, make frosting.  Pour chocolate chips into a medium bowl that can be covered tightly with either a plate or tin foil.   In a medium sauce pan, heat heavy cream over medium-low heat.  Bring cream to a gentle simmer, remove from heat and pour over chocolate chips and DO NOT stir but rather cover bowl with a plate or aluminum foil and allow to sit for 10 minutes.  After 10 minutes uncover bowl and gently whisk hot cream and chocolate chips together until all the chocolate has melted.  Let mixture cool and thicken for at least 20-30 minutes before pouring over cake.  Finally, sprinkle chopped nuts and then mini marshmallows over the chocolate drenched cake.  Serve and enjoy! 

Happy Chocolate Chip Bundt Cake with a Rocky Road Topping Baking!

Please take a moment to browse through my fellow Bundt Bakers "rocky road" creations.  All the links can be found below.

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.  

• Almond, Blueberry & White Chocolate Rocky Road Bundt by Jane's Adventures in Dinner
• Rocky Road Bundt Cake by A Day in the Life on the Farm
• Elvis on a Rocky Road Bundt by It's Yummi
• Cheery cherry Rocky Road Bundt Cake by Our Good Life
• Biscof & Chocolate Rocky Road Bundt Cake by Spiceroots
• Rocky Road Fudge Bundt Cake by La Cocina De Aisha
• Chocolate Toffee Rocky Road Bundt Cake by The Chef Next Door
• Cherry Chocolate Walnut Bundt with Marshmallow Glaze by Noshing with the Nolands
• Chocolate Chip Bundt with Rocky Road Topping by Baking & Creativing with Avril
• Rocky Road Bundt Cake with Marshmallow Glaze by Brooklyn Homemaker
• S'more Rocky Road Bundt Cake by Baking in Pyjamas
• Rocky Road Bundt Cake by I Love Bundt Cakes
• Fantasy Rocky Road Bundt Cake by Los Chatos Chefs
• Rocky Road Bundt Cake by Kids and Chic
• Rocky Road Bundt Cake by Liv For Cake
• Nutty Chocolate Banana Bundt Cake by The Freshman Cook
• Strawberry Rocky Road Bundt Cake by Recipes Food and Cooking
• Marshmallow Drenched Rocky Road Bundt Cake by Making Miracles
• Culture Confusion Rocky Road Bundt by Food Lust People Love
• Not Just For Ice Cream Rocky Road Bundt by Tea and Scones
• Toasted Chocolate Almond Bundt Cake by Eat, Drink and Be Mighty
• Brownies Style Rocky Road Bundt Cake by Basic N Delicious
• Rocky Road Bundt Cake with Marshmallow Filling by From Gate to Plate
• Blueberry Pecan Cocoa Ripple Cake by Magnolia Days
• Rum Rocky Road Bundt Cake by Adventures in All Things Food
• Mini Rocky Road Bundts with Marshmallow Frosting by Passion Kneaded
• Triple Chocolate Rocky Road Bundt Cake by Simply Veggies
• Rock n' Roll Rocky Road by Living the Gourmet

ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting

My girls love being in the kitchen with me.  Stirring, measuring, rolling and mixing are all skills that they have become comfortable with and are quite good at doing.  Yes, there is often a thin layer of flour or sugar on the counter when all is said and done but the smiles on their faces and confidence in their step makes the mess worth every inch. 

Recently my girls and I decided that we really should make a chocolate cake.  We had already made a lovely chicken dinner all together so why not finish it off with a fantastic chocolate cake!  I grabbed this recipe from Taste of Home and within 15 minutes the girls and I had placed our cake into the oven.  Boom! The hardest part was waiting for it to bake....and then of course cool so we could frost it. 

We all agreed that this cake was THE. BEST. ONE bowl chocolate cake we had ever made (even though it was really the first one we had ever made).  It was moist, chocolaty and very tasty. A chocolate perfection.  The frosting and sprinkles made it extra special as it really could be eaten without such decadence but who eats chocolate cake without frosting?  Not our household.  Cake and frosting are always paired together. 

Grab your kiddos and have some fun in the kitchen baking up this cake.  It is truly simple to make.  And of course delicious too!   Definitely well worth the wait for it to bake, cool and frost.  

ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting 
        (recipe from Taste of Home)

Cake Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water 

Chocolate Buttercream Frosting Ingredients:
1/2 cup unsalted butter, at room temperature
2-3 cups powdered sugar
1/4 baking cocoa
1 1/2 tsp vanilla extract
3-4 TBSP milk - to get desired consistency
Sprinkles, chopped nuts, mini chocolate chips - if you wish to make your cake extra special


Directions:

Preheat oven to 350 degrees F.  Butter and flour a 9x13 pan and set aside.

In a large bowl whisk together first 6 ingredients.  Add in eggs, oil and buttermilk.  Mix well all together and then add in hot water and mix to combine.  

Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.  Cool completely before frosting.

Make frosting by beating butter until light and fluffy - about 3 minutes.  Add in powdered sugar and then cocoa and vanilla.  Add in milk 1 TBSP at a time to achieve desired consistency. 

Frost cake and sprinkle with sprinkles, chopped nuts, mini chocolate chips etc.   Enjoy! 

            Happy ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting Baking! 

Decadent SKINNY Chocolate Cake

In my world opposites quit frequently attract.  Loud noises make me crave quietness.  Dark rooms usually suggest providing some light into the room. Cold floors make me want to have warm socks on my feet. And wanting to loose weight usually makes me search out chocolate night and day.  Yup, opposites do attract for me.  As we come out of the holidays into the NEW year I feel a strong tug towards shedding those extra "Thanksgiving, Christmas and New Year's pounds" yet all I can do keep myself from eating chocolate is maddening.  Chocolate is mouthwatering.  It's comfort food to me.  It just tastes so good! Yet my clothes feel a bit tighter than they did back in the beginning of November before all the holidays kicked into full swing deliciousness.  Thus my ambition to make better food choices at meal and snack times has been a constant priority.  And well, chocolate at every meal and snack really should just NOT happen.  It won't help my pants from feeling snug.  My brain knows this but does my taste buds and will power know this too? Goodness it better, real fast.  And SOON!!

Recently my world of opposites came to a happy, happy place.  Through my January assignment on the Secret Recipe Club I discovered a fantastic recipe for chocolaty chocolate, decadently decadent CHOCOLATE cake on the blog, Burnt Apple. Oh yes, a cake full of sinful chocolate yet NOT full of fat.  My pants still fit nicely even after eating a piece of this cake! And my need for chocolate was completely satisfied too! The best. 

Burnt Apple is a treasure of a blog as it is packed with many, many recipes that are delicious in taste yet conscious and brilliantly altered to have a healthy make-over.  The ingredients used in the recipes are budget friendly for families of all sizes too.  I have my eyes on a couple more recipes from Burnt Apple such as the Whole Grain "Sour Cream" Coffee Cake Bread and the Pear Walnut Waffles.

For this cake,  plain Greek yogurt and unsweetened apple sauce help reduce the usual amount of fat found in a good chocolate cake.  The addition of hot coffee helps enhance all of the chocolate flavor in the unsweetened powdered cocoa and mini chocolate chips.  As suggested in the original recipe I chose to finish off my cake with a lovely chocolate ganache poured on top of it.  This cake is truly a decadent treat even if the fat and calories are less than in a normal chocolate cake.  I will definitely make this cake again when my chocolate cravings take over my will power of super powers.  

Skinny Chocolate Cake 
         (Recipe from Burnt Apple)

Ingredients:

For the cake - 
1 cup unsweetened cocoa powder
2 1/2 cup all-purpose flour
2 1/2 tsp baking soda
1 1/4 tsp salt
1 1/2 cup sugar (the original recipe calls for 1 3/4 cup sugar)
1 tsp vanilla extract 
3 eggs
1 1/4 cup non-fat plain Greek yogurt
1 cup unsweetened apple sauce  
1 1/4 cups HOT coffee (milk or hot water can be substituted in place of coffee if you wish) 
1/2 cup mini semi-sweet chocolate chips 

For the chocolate ganache:
1 cup chocolate chips - dark, milk or semi-sweet is great
1/2 cup heavy cream - 1/4 cup of milk can be used (I used 1/2 cup of half and half with success) 


Directions:

Preheat oven to 350 degrees F.  Grease and flour a 10-12 cup bundt pan.

In a large bowl whisk together the unsweetened cocoa powder, flour, baking soda, salt and sugar making sure all are incorporated well.

Mix eggs, yogurt, applesauce in a medium bowl and then pour into dry mixture.  Stir to incorporate and then add in hot coffee.  Stir well all together.  Add in mini chocolate chips.

Pour batter into prepared bundt pan.  Bake for 45-50 minutes or until toothpick inserted into center of cake comes out clean.  Cool cake and then invert onto a serving platter.  

While cake cools make chocolate ganache. Pour chocolate chips into a medium size bowl.   In a small sauce pan heat cream (or milk) to a gentle simmer.  Pour hot cream over chocolate chips and then stir together carefully with a rubber spatula.  Mixture will thicken as the chocolate melts into the cream.  It's really magic in a bowl.  Pour ganache over cake.  Sprinkle with mini chocolate chips if you wish.  Serve and enjoy to the fullest.

Happy Skinny Chocolate Cake Baking!

An InLinkz Link-up

Chocolate Dipped Macaroons

Do you know that today I found an almost empty quart of milk and a plate of half eaten cookies in the fort my kiddos built?  Yes, that's right my girls do not fool around when it's play time to play "house" or hide and seek.  Cookies and milk are invited into their precious little world of make believe.  Fortunately for them my little kitchen has been buzzing with all kinds of baked sweets and treats for this season of holiday festivities.  As a baker and lover of all things holiday my kitchen workshop has been laden with all things chocolate, parchment paper and vanilla extract as I try to keep up with the sweet needs of my girls and wanting to fill tins and baggies up with treats for others.

Today I was able to try my hand at making macaroons for the very first time.  Chocolate Dipped Macaroons at that! Simple, delicious and beautiful macaroon cookies. I have Melissa of Fried Rice and Donut Holes to thank for the recipe. I was honored to have her blog assigned to me as part of the Cookie Carnival 2014 event via the Secret Recipe Club.  This month the Secret Recipe Club is show casing COOKIES because let's face it, December should really be called Cookieber instead as in many, many parts of the world this month is all about cookies along with all things holiday and magical. 

Melissa of Fried Rice and Donut Holes has a wonderful collection of cookie recipes.  I was very tempted to make her Eggnog Dark Chocolate Chip Cookies but then decided to take the road leading to coconut happiness topped off with milk chocolate and decided to make these cookies instead.  Can you blame me!? I didn't think so.  I loved this recipe! All you need is a  short list of simple ingredients along with NO fancy moves to make these cookies.  Just a large bowl, a good mixing hand and a nice hot oven.

Chocolate Dipped Macaroons
(recipe from Fried Rice and Donut Holes)

Ingredients:
14 oz. of sweetened coconut
4 egg whites
2/3 cup sugar
1/2 cup flour
1 tsp vanilla extract
1/2 tsp salt
1 cup chocolate morsels (I used milk chocolate but semi-sweet or dark is fine too) 

Directions:
1. Preheat oven to 325 degrees F.  Line 2 cookie sheets with parchment paper.
2. Combine all ingredients in a large bowl and mix well all together.
3. Using 2 spoons or a cookie scoop, drop cookie mixture onto prepared sheets.  Leave about 1" in between each cookie. Bake for 25-28 minutes or until cookies are lightly browned.  Cool cookies on wire racks while you melt your chocolate in a double boiler.
4. Once cookies have cooled completely dip into melted chocolate.  Lay cookies upside down to allow chocolate to cool and harden before placing on platter or into treat baggies to give away. 

  Happy Chocolate Dipped Macaroons Baking! 

An InLinkz Link-up

Coconut Chocolate Chip Cookies

 

 

Coconut oil.  Have you heard of it?  Well, I have had my eye on it for a quite awhile now.  I've seen it in the grocery store, in friend's pantries and even on-line. But it was only this past month that I finally became the proud owner of my very own bottle of coconut oil. Happiness! I'm in love. And honestly,  I had no choice in the matter as I discovered a cookie recipe that I just had to make from the blog,  Chocolate & Chilies that called for it in it's list of ingredients.  Chocolate & Chilies has been my April blog assignment for the Secret Recipe Club.  And what a deelight! Asiya has always been one of my favorite bloggers in the SRC as she is always so cheerful and kind.  And yes, completely talented in the kitchen too! 

 

 

 

I always love a challenge of trying something new and when it comes to baking of course any excuse to do so sends me in the right direction. Through my recent experience with trying out coconut oil for the first time via Asiya's recipe for Coconut Chocolate Chip Cookies, I want to encourage all of you to do the same.  Grab a bottle of it the next time you are at the grocery store or beg for some from a friend. Baking with coconut oil is a good thing.  It's easy to use, healthy and yummy too.

 

 

These cookies were fabulous!  Moist and with good flavor.  They were perfectly paired with a hot cup of tea.  Just a warning as the batter was a tiny bit dry.  You will have to work a little bit to mold your cookies but a cookie scoop or your own two (clean) hands will do the trick just fine. And because I am such a big "coconut fan" I couldn't just stop at using coconut oil, I had to add in a 1/2 cup of shredded coconut to the batter as my own addition.  This cookie recipe is so versatile that you could add in nuts or even raisins instead of the chocolate chips or shredded coconut oil. 

 

 

Thank you, Asiya for such a lovely cookie recipe!  I owe you big time! :-)

 

Coconut Chocolate Chip Cookies

           (recipe found on Chocolate & Chilies)

 

Ingredients -

 

1 1/4 cup flour

1 cup oats

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup coconut oil

3/4 cup granulated sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 cup chocolate chips (I used semi-sweet)

1/2 cup shredded coconut (my addition)

 

Directions -

 

1. Preheat oven to 375.  Line cookie sheets with parchment paper and set aside.

 

2. In a medium bowl combine flour, oats, baking powder, baking soda and salt.  Whisk all together and then set aside.

 

3. Beat coconut oil on medium speed for 1 minute.  Add in both sugars gradually and beat for a good 4 minutes.  Add in egg and vanilla extract.

 

4. Slowly add in dry ingredients to the coconut oil/sugar/egg mixture.  Mix just to combine all together.  Batter will be a bit dry. 

 

4. By hand stir in chocolate chips (and shredded coconut if you wish).  

 

5. Scoop out dough with cookie scoop or two spoons to form into balls.  Place on prepared cookie sheets and bake for 10-11 minutes.  Cookies will be light brown when done.  Enjoy! 

 

 

Happy Coconut Chocolate Chip Cookie Baking!

 

 

 



DOUBLE White Chocolate Walnut Cookies (July SRC)

 

 

Often when I go to the grocery store I find myself going down the cookie aisle.  And of course I check out them out because yes, I love cookies.  I always think to myself, "Goodness, Avril you are nuts if you buy cookies! You can make them yourself!!" These thoughts usually steer me away from making such a crazy purchase.  But then my plan of baking up a batch of cookies is tossed to the bottom of my "to do list" and there are no cookies in the cupboard.  My poor family!!!

 

 

 

 

 

Well, don't feel bad for my family any longer because this gal (that would be me) baked up a serious batch of cookies for them recently. That's right, DOUBLE White Chocolate Walnut Cookies.   I was encouraged to bake these cookies when I was browsing through my Secret Recipe Club assignment for July - Kirsten's blog called, Loving Life.  What a sweetie pie that Kirsten is!  I always love having a "little visit" from her when she leaves a comment on my blog.  And yes, just like her lovely personality her recipes are just as delightful. I did change Kirsten's original recipe around a bit for these cookies as I was missing a few ingredients.  But the beauty of this recipe is that it can easily be altered to the flavors you wish to use based on the flavor of pudding mix and chocolate chips. Pudding mix is totally in these cookies if you were wondering if you had read that last sentence correctly.  And goodness does it just make the cookies into something magic!  Not only does it help with the flavor of the cookies but also the soft texture of them. 

 

 

 

 

 

 

You will find my slight alternations to the recipe written in red italics.  Take some time out of your busy schedule and whip up this recipe.  You will be happy if you do!

 

DOUBLE White Chocolate Walnut Cookies

                     (recipe slightly altered from Loving Life)

 

Ingredients:

 

2 cups flour

1 tsp baking soda

pinch of salt

1 cup butter, slightly softened at room temp.

1/4 cup white sugar

3/4 cup brown sugar

1 small box instant pudding - flavor of your choice (Kirsten's girls used chocolate fudge but I used white chocolate)

2 eggs

1 tsp vanilla extract

2 cups chocolate chip morsels - flavor of your choice (Kirsten's girls used peanut butter chips, I used white chocolate chips)

chopped nuts - optional  (I used chopped walnuts)

 

Directions:

 

1. Preheat oven to 350. Line cookie sheets with parchment paper or Silapat. Set prepared baking sheets aside.

 

2. In a medium bowl whisk together well,  flour, baking soda and salt.  Set mixture aside.

 

3. In a large bowl cream butter and then add sugars and pudding mix.  Beat all together for 2 minutes until light and fluffy. 

 

4. Add in eggs and vanilla extract to butter/sugar mixture.  Beat well all together until all is well combined.

 

5. Carefully incorporate flour mixture into butter/sugar/egg mixture.

 

6.  With a wooden spoon stir in chocolate chip morsels and nuts.

 

7.  Scoop cookie dough onto prepared sheets and bake for 10 minutes for medium cookies, 12 minutes for large cookies.  Cookies will have nice golden brown edges and may appear soft in the middle when done.  Cookies will firm up as they cool.

 

8.  Allow cookies  to cool for a couple minutes before transferring them onto a wire rack to cool completely before storing in an air tight container.

 

 

 

 

 

Enjoy!  And Happy DOUBLE White Chocolate Walnut Cookie Baking!

 

 

 

 

 

Cookie Butter Chocolate Chip Cookies

Soon the month of February will be ending.  We will enter into March and be that much closer to the season of Spring here in New England.  This reality makes my heart happy!  I completely LOVE spring time.  I love the newness, the gentle greenness, the fresh sweet smells and all the precious new beginnings that often come with Spring. 

 

 

Just as much as I adore Spring I love a good cookie recipe.  I think it has to with being a mom as my girls live for cookies!  Especially chocolate chip cookies. 

I thank the lovely Emily from Life on Food for sharing this cookie recipe that I share with all of you today. I discovered Life on Food  through my February assignment for February's Secret Recipe Club.  I had a wonderful time browsing through Emily's blog to pick the recipe I would make.  I really did try and find a recipe that wasn't sweet or baked.  I wanted to prove to all of you that I do in fact make things that are not baked. Such recipes that don't have sugar and butter in the them but rather veggies, pasta or even tomato sauce.  Unfortunately, the jar of Cookie Butter (that can be purchased at Trader Joe's) that was in my pantry had to be used.  Yes, it had to be used or else it would continue to be snuck out for a finger lick here and a finger there.  So yes, I followed my heart and my usual path of happiness and baked up a batch of Cookie Batter Chocolate Chip Cookies.  The original recipe from Life on Food is actually called, Biscoff Chocolate Chip Cookies but because of the necessity of my need to use the Cookie Butter I substituted the CB for the Biscoff. It worked out just perfect.  The cookies were soft.  The cookies were perfectly sweet with the hint of spice and richness that came from the Cookie Butter.  I was completely delighted with this recipe.  A definite recipe to be repeated!

 

 

 

 

Cookie Butter Chocolate Chip Cookies

           ( slightly adapted recipe from Life on Food )

 

Ingredients:

 

1 stick (8oz.) unsalted butter, at room temperature

3/4 cup Cookie Butter

1 cup brown sugar, packed

1 egg, at room temperature

1 tsp vanilla extract

1 1/4 cup flour

1/2 cup rolled oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup chocolate chips

 

Directions:

 

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

 

2. Cream together butter, Cookie Butter and brown sugar until light and fluffy. Add in egg and vanilla extract.  Mix well all together.

 

3. In a large bowl whisk together flour, oats, baking soda, baking powder and salt.  Add dry ingredients to the creamed mixture.  Stir in chocolate chips.

 

4. Scoop out balls of batter onto prepared cookie sheets.  Slightly flatten with the bottom of a flour dusted glass if you wish.

 

5. Bake cookies for 10-12 minutes depending on what size your cookies are.  I made pretty big cookies so it took closer to 12 minutes.

 

6. Allow cookies to cool for as long as you wish and enjoy! Store in a large sealed bag or container.

 

Yum!

 

 

 



Happy Cookie Butter Chocolate Chip Cookie Baking!

This recipe has been linked up to Inside BruCrew Life for Trick or Treat Tuesday!