Chocolate Coconut Cookies [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
• Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
• Fold in the almonds, if desired. [or dark chocolate chips]
• Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. 
• Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Thin Mint "Puppy Chow"

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

• Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
• Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate 

1-1/2 cups powdered sugar

• Mix chex mix and thin mint cookies in large mixing bowl.
• Melt chocolate and pour over chex mix.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

Variety of Breadsticks

VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

• combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
• drizzle melted chocolate and sprinkle with course sea salt

Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

Granola Cookie Wedge

GRANOLA COOKIE WEDGE

1/3 cup packed dark brown sugar
2 Tblsp canola oil
1 Tblsp butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup pecans, chopped
2 Tblso semi-sweet chocolate chips

• Preheat oven to 350 degrees F.
• Combine first 7 ingredients in a large bowl; stir util well combined. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until combined.
• Scrape dough into 9-inch glass pie plate coasted with cooking spray, and spread to edges using spatula.
• Bake at 350 degrees F for 13 to 15 min or until set. Cool slightly on wire rack. Cut into 8 wedges.

recipe from Cooking Light April 2013

Angel Food Mug Cake

[SINGLE SERVING]

ANGEL FOOD MUG CAKE

Saw this on pinterest, and had to try it out! Its super easy and my kids love it!

1 box angel food cake
1 box any flavor cake [I used German Chocolate Cake Mix]

• Mix both box mixes together in a big bowl. (find a container to store it in)
• In a mug, mix 3 tablespoons of mix and 2 tablespoons of water.
• Cook in microwave for 1 minute.
• Add some chocolate shavings or mini chocolate chips on top for extra treat.

FBF: Sundae Smoothie

FLASH-BACK FRIDAY

SUNDAE SMOOTHIE

click on image to see full post from 3/26/12

Chocolate Chip Mug Cookie

Here is a "single serving" chocolate chip cookie made in the microwave in just a minute!

CHOCOLATE CHIP MUG COOKIE

1 Tblsp butter
1 Tblsp white sugar
1 Tblsp dark brown sugar
3 drops vanilla extract
1 egg yolk
1/4 cup (a slight less) all-purpose flour
2 Tblsp semi-sweet chocolate chips
Vanilla ice-cream

• In a mug, melt butter in the microwave until just melted (not boiling).
• Stir in sugars and vanilla.
• Stir in egg yolk.
• Stir in the flour, which is just slightly less than 1/4 cup.
• Stir in chocolate chips.
• Place in microwave and cook for 40-60 seconds, depending on your microwave. Do NOT cook over 60 seconds. It will continue to cook in the mug a little after taking it out.
• Top with some ice-cream and eat immediately. 

FBF: Bacon-Chocolate Chip Cookies

FLASH-BACK FRIDAY

BACON-CHOCOLATE CHIP COOKIES

click on image to see full post from 3/1/12

Holiday Sweets Round-Up! {linky}

Trying something new this weekend! So many Christmas parties and gatherings, I could use all the help possible with deciding what to bring! I've partnered up with Ground Beef Budget Cooking and More and Noshing with the Nolands to participate in the fun! Please visit their pages with sweets and show them some blog-love! =)

Quick Eggnog Pie

Red Velvet White Chocolate Chip Cookies

Rocky Road Chocolate

So now help us out with some delicious dishes! 

This is a blog hop! Link up your "sweets" recipes! Please limit to only 3, thanks!

Guilty Pleasures: Cappuccino-Chocolate Coffeecake

This recipe is really simple and the flavor in the end isn't overly sweet and the coffee-flavored chocolate swirls in the cake give it a great touch. I especially love the coconut mixture on the top! This is a great dish to bring to a brunch or coffee event!

CAPPUCCINO-CHOCOLATE COFFEECAKE

1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee

• Heat over to 400 degrees F.
• Grease an 8x8-inch square pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter. Set aside.
• Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.
• Stir together melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. 
• Sprinkle coconut mixture evenly over top.
• Bake 20-25 minutes or until golden brown. Serve warm.
• Serves 6-8.

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Christmas Cookies Review

2011 CHRISTMAS COOKIES REVIEW

Here are a few of the cookies I made last year. I did a "25 Days of Christmas Sweets"...so every day. For 25 days. I'm not going to do that again...it was a LOT of work.

But here, enjoy them again this year!

  

  

  

Chocolate Banana Coffee Cake

Can you tell I've had an access of ripe bananas in stock?

CHOCOLATE BANANA COFFEE CAKE

1 1/4 cup all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 bananas, soft and mashed
1/2 cup sour cream
1/2 cup butter, softened
1 cup sugar
1/2 cup light brown sugar
2 eggs
1/2 packet Starbucks Instant Coffee "Via"
1 tsp vanilla

• Preheat oven to 350F, and grease a 10-inch Bundt pan. 
• In a large mixing bowl, combing flour, cocoa, baking soda and salt. 
• In another small bowl, mix bananas and sour cream. 
• In yet another bowl, beat butter and sugars together until fluffy. Add eggs to the butter mixture, 1 at a time, mixing in between. Beat in espresso and vanilla. Beat in flour mixture, alternating with the banana mixture.
• Pour batter into bundt pan and bake for 50 minutes. Let cool before removing from pan.

Smoothie Run-Down

February was a month full of smoothies. I have found so many delicious ones, I can't say which one is my favorite. They are all unique! So I'm going to attempt to do "Monday Smoothie" segment every week, because I haven't finished making them! So here is a quick list of all of them!

Blackberry Banana Smoothie         Chocolate Banana Smoothie                   Saturn Slush
                                                

Peach Blossom Fuzz                              Orange Julius            Cantaloupe & Peach Smoothie
                                                 

Pear Slushie          Vanilla Coffee Smoothie        Raspberry & Banana Yogurt Smoothie
                                                 

Sundae Smoothie


 

I hope ya'll all have enjoyed these smoothies! If you tried one, let me know what you think about it! And remember, each Monday I will add another one!

Sundae Smoothie

What more do you need than a favorite dessert in a drink?



1 medium banana, broken in thirds
1 cup vanilla yogurt
1-1/2 cups milk
1 cup unsweetened sliced strawberries (frozen is best)
4 small scoops of vanilla ice-cream
A few ice cubes if frozen strawberries weren't used
maraschino cherries for garnish
chocolate syrup for garnish 

In a blender, process until smooth. Serve immediately. Serves 4.

French Vanilla Coffee Smoothie

Oh yes, you read this right! This has got to be one of my favorites so far!



1 cup low-fat vanilla yogurt
2 tablespoons french vanilla flavored coffee (I used "International" instant coffee)
1/3 cup milk
1 tablespoon chocolate syrup
6-8 ice cubes
1/2 cup miniature marshmallows, divided

• In a small bowl, combine yogurt and instant coffee and mix thoroughly.


• In a blender, combine coffee yogurt mixture, milk, syrup, ice cubes and 1/4 cup miniature marshmallows. Process until smooth.


• Pour into cups and top with remaining marshmallows and chocolate shavings. Serve immediately. Yields 4 servings.

FBF: Homemade "Special" Coffee

Now that things are getting back on track, I'm starting up my "Flash-back-Fridays" on...well..Fridays. Haha. There are many recipes I forget about, and this is just a little reminder. And I'm glad, this is a GOOD one!

So, technically, this wasn't posted on March 9th, but I didn't have a post last year on this day, so I grabbed the one afterwards.

FLASH-BACK FRIDAY

HOME-MADE "SPECIAL" COFFEE

Click on image to see original post on 3/10/2011

Chocolate Banana Smoothie

CHOCOLATE BANANA SMOOTHIE

2 cups cold 2% milk
1 package (1.4 oz) sugar-free instant chocolate pudding mix
2 tablespoons vanilla extract
2 large ripe bananas, frozen and sliced
2 cups coarsely chopped ice cubes

In a blender, combine the milk, pudding mix and vanilla; cover and process until blended. Add the bananas and ice; cover and process until smooth Pour into chilled glasses; serve immediately. 4 servings (1 cup is 166 calories).

Bacon and Chocolate Chip Cookies

Oh yes, you read that right! These cookies have an amazing chocolate and smoky flavor. These are defiantly my new favorite!

BACON & CHOCOLATE CHIP COOKIES

For the bacon:
8 slices thick cut bacon
1/2 cup brown sugar

For the cookies:
2-1/4 cups flour
1/2 tsp baking soda
3/4 cup butter, melted
1/2 cup white sugar
1 cup brown sugar
1 Tblsp vanilla extract
1 whole egg
1 egg yolk
2 cups semi-sweet chocolate chips

For the bacon:

• Preheat oven to 350 degrees.


• Place bacon in a single layer on a foil lined sheet.


• Sprinkle brown sugar on top of bacon strips. Bake for 30-45 minutes or until crispy, making sure to turn bacon over after half way.


• Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely.

For the cookies:

• Reduce oven temperature to 325 degrees.


• Sift flour and baking soda.


• In a medium bowl, cream butter with the white and brown sugar.


• Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy.


• Add flour mixture and mix well.


• Add diced candied bacon and chocolate chips and stir until just combined.


• Place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 18-20 minutes or until edges are brown. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

This recipe is derived from Quick Dish

Superbowl Treats

Are you ready for some FOOTBALL?

Treat yourself with little football brownies!

Very simple to make! I just used "boxed" brownie mix and follow directions baking them in 9x13" pan, lined with parchment paper. When they are done, let them cool for a few minutes in the pan, then lift the brownies up holding onto the paper and place them on wire rack to fully cool. When they are, invert them onto a clean surface and peel away the paper. I used a football shaped cookie cutter and cut out the shapes. I put a thin layer of chocolate icing (since brownies are...well....brown....you can skip this step if you prefer) and then piped the threads with white icing. Put into cupcake holders and serve! Simple as that!

Did you make any special treats for the superbowl?

#12 Chocolate-Mint Thins

CHOCOLATE-MINT THINS

1 cup butter, softened
2/3 cup sugar
1 egg
2 tsp vanilla
2-1/2 cups flour
2 Tblsp unsweetened cocoa powder
1 tsp mint extract
green food coloring

• In large bowl, beat butter with electric mixer for 30 seconds. Add sugar and beat until combined. Beat in egg and vanilla until combined. Beat in as much flour as you can with mixer, then stir in any remaining flour. 
• Divide the dough in half.
• Add coca powder to one dough half, stir until combined. 
• Add mint extract and few drops of green food coloring to the other half dough and stir until combined. 
• Divide each dough half in half again (2 portions each).
• Shape each dough portion into a 9-inch rope. Loosely twist together one rope of green and one chocolate. Gently roll ropes together to form 9-in log. Repeat with other portions. 
• Wrap each log in wax paper or plastic wrap. Chill for abot 1 hour.
• Preheat oven to 350 degrees F. Cut logs into 1/4-in slices. Places slices 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until edges are firm. Transfer to wire rack and cool completely.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition