Categories
DESSERT

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are melt-in- your-mouth, soft and chewy buttery cookies overloaded with white chocolate and cranberries.

White chocolate and cranberries are one of the best flavor combinations ever! Now imagine a bunch of sweet and tangy dried red cranberries and white chocolate chunks held together with rich and buttery cookie dough. WOW!

I bet you won’t be able to wait holiday baking season to try this White Chocolate Cranberry Cookies recipe! And why should you?! You could bake these yummy cookies right now!

They are dressed up for holidays. Cranberry cookies will look great at your Thanksgiving dinner, they are perfect for holiday cookie exchange or as a homemade gift. Even Santa loves these. If you leave White Chocolate Cranberry Cookies for him on Christmas Eve, don’t forget a tall glass of milk, because these cookies are very, very rich!!!

Best thing about food blogging is that you have the perfect excuse to eat delicious desserts any time of year, claiming that you simply have to present to your readers the variety of recipes for the holidays that are perhaps weeks or months away.

Also I have a very, very long wish list for Santa this year, so I’ll have to leave him a tray overloaded with awesome cookies and a gallon of milk. He will be very exhausted while fulfill all my wishes, and who knows maybe he remain stuck in the chimney with all that gifts for me. I’ll have to show him my goodwill so I set myself a challenge to find THE BEST CHRISTMAS COOKIES FOR SANTA this year!!!

Ingredients

  • 1/2 cup unsalted butter-softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. In a small bowl stir together flour, corn starch, baking soda and salt.
  2. In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
  3. Turn mixer on low speed and add in flour mixture. Dough will be thick.
  4. Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine.

You can find complete recipes of this White Chocolate Cranberry Cookies in omgchocolatedesserts.com

Categories
DESSERT

Almond Joy Overnight Oats

Chocolate, almonds, and coconut are blended together into this almond joy inspired overnight oats recipe.

Overnight oats. You either love them or hate them. Personally, I absolutely love overnight oats! Since these are eaten cold I tend to enjoy them more during the summer months but let me tell you this new Almond Joy recipe will be on my menu rotation all year round! OMG! So simple to make but beyond delicious.

Now if you are more of a green smoothie or low carb morning person buuuut still have a killer chocolate sweet tooth (fyi I’m describing myself) then this recipe can be enjoyed for a snack or even lunch. All I’m saying is don’t feel that this oats in a jar recipe is for breakfast only. This rich chocolate almond joy overnight oats recipe can be enjoyed any time you want.

I find it to be filling so if you are just looking to curb a craving but don’t want the whole jar you can easily make smaller jars of this. I love 4-ounce mason jars. They come in handy to create perfectly portion-controlled desserts or snacks.

This recipe is beyond simple to make and can be made a couple days ahead of time. The ingredients include rolled oats, unsweetened coconut milk, chia seeds, unsweetened cocoa powder, almond extract, vanilla extract, chopped raw almonds, shaved unsweetened coconut, pure maple syrup, and a little touch of chocolate chips. I would be willing to bet you have most (if not all) of these ingredients in your fridge and pantry.

A couple notes. You can use any milk you like. I exclusively use unsweetened coconut milk because that’s what I have in my fridge. Also, because this is an almond joy inspired recipe coconut milk works great! Second, I get asked a lot about using steel cut oats in an overnight oats recipe. I tried a couple times with no luck. I’m thinking you need to par-cook steel cut oats first to fully “cook” in the overnight oats recipes. I like using rolled oats because it’s quick and easy.

Ingredients

  • ½ cup rolled oats
  • ½ tablespoon cocoa powder
  • 1-teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1 tablespoon pure maple syrup, divided
  • 5 almonds, chopped
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon chocolate chips

Instructions

  1. In a 16-ounce mason jar stir together the rolled oats, cocoa powder, and chia seeds.
  2. Next add the coconut milk, both extracts, and 2 teaspoons of maple syrup. Stir until combined.
  3. Place the lid on and store in the refrigerator for up to 5 hours or overnight.

You can find complete recipes of this Almond Joy Overnight Oats in organizeyourselfskinny.com

Categories
DESSERT

CHOCOLATE CHIP ALMOND BUTTER BROWNIES

These Chocolate Chip Almond Butter Brownies taste like a decadent dessert, but they’re also vegan, gluten-free & date-sweetened! Rich, fudgy & satisfying.

It was only a matter of time before this recipe happened. I’ve been wanting to recreate my wildly popular Chocolate Chip Almond Butter Bars with a twist, so what better than chocolate?

That may have been one of the best ideas I’ve ever had. I didn’t think my almond butter bars could get any better, but it turns out that adding a chocolate element takes them to a whole new level. Just look at that deep, dark, rich chocolatey goodness. Can I just face plant into a warm pan of these? Feel the same way?

If I had to pick a favorite dessert (after cheesecake, of course), it’d probably be brownies. But not like dry, cakey brownies. If I wanted cake, I’d get a slice of cake, ya feel me? No – I want the thickest, fudgiest you have. This may have something to do with the fact that I love raw brownie batter, so I like my brownies undercooked. THAT’S the key to a good brownie.

I know you guys love healthy desserts, and I don’t blame you. Add this recipe to your list of better-for-you desserts ASAP! Of course, it’s great to treat yourself to “unhealthy” foods you love every now & then, but I feel so good knowing that I can treat myself and nourish my body with more wholesome ingredients!

INGREDIENTS

  • ½ cup pitted dates
  • ¾ cup almond butter
  • ¼ cup unsweetened applesauce
  • ¼ cup + 2 tablespoons non-dairy milk
  • ½ cup oat flour*
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup chocolate chips, plus more for topping

INSTRUCTIONS:

  1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
  2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
  3. Drain dates.
  4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
  5. Slowly add milk; continue to process.
  6. Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely mixed.

You can find complete recipes of this CHOCOLATE CHIP ALMOND BUTTER BROWNIES in emilieeats.com

Categories
DESSERT

Almond Flour Bars

As much as I love to bake with butter, I also love healthy baking. Sure I’m not the one to compromise on butter while making my pineapple-upside down cake or cut down on cream cheese for oreo cream cheese frosting but there are things that I bake to eat as a snack or post workout meal and I want those things to be healthy.

These almond flour bars are made using almond flour, almond butter, applesauce, flax seeds and honey – wow that’s a long list of healthy ingredients. They are high on energy making them ideal as post workout snack. You can use any nut butter of your choice- almond, peanut, cashew whatever floats your boat. I used unsalted almond butter in this recipe.

These almond flour bars are quite soft initially but will harden over time. In fact they tasted better 24 hours after I baked them. The quantity of honey can be adjusted to taste and one can also use maple syrup in place of honey. Also in case you don’t have applesauce replace it with 1 egg.

I used a 8 X 8 square pan but didn’t cover it entirely with the mixture. I poured it on one side of the baking pan because I wanted thicker bars.

Ingredients

Bars

  • 1 cup almond flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ cup apple sauce
  • ½ cup nut butter, almond or peanut
  • ¼ cup + 1 tbsp honey
  • ½ cup pecans or walnuts, chopped
  • ½ cup mini chocolate chips
  • 2 tbsp flax seeds

To Sprinkle

  • mini chocolate chips
  • sweetened shredded coconut

Instructions

  1. Preheat the oven to 350 F degrees.
  2. Line a 8X8 square pan with parchment paper or spray it with a non-stick cooking spray. Set aside.
  3. Mix almond/peanut butter, honey, apple sauce and salt in a bowl.
  4. Add flour, baking powder, chopped pecans, flax seeds and mini chocolate chips to the wet ingredients and mix.
  5. Pour the mixture into the prepared baking pan.
  6. Sprinkle with mini chocolate chips and sweetened shredded coconut. Press them lightly with a spoon or use your hands.

You can find complete recipes of this Almond Flour Bars in cookwithmanali.com

Categories
DESSERT

Chocolate Chip Pancakes

Perfectly stackable, super fluffy Chocolate Chip Pancakes. Made with buttermilk for the perfect flavor & filled with mini chocolate chips. These are delish!

So today, to continue on the chocolate for breakfast train, we’re combining the most iconic breakfast food – namely pancakes – AND chocolate. Light & fluffy chocolate chip pancakes if you please.

You can eat these for breakfast drenched in maple syrup or for dessert with a scoop of vanilla ice cream.

These chocolate chip pancakes are based off of my favorite fluffy buttermilk pancakes. I’ve taken it upon myself to diligently test this recipe (AKA make pancakes way too often) – and I know you’ll love them.

Ingredients

  • 1 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter cooled to room temperature
  • 2 tablespoons granulated sugar
  • 1 in large egg room temperature (place a bowl of lukewarm water for 5 minutes to warm up quickly)
  • 1 teaspoons and 1/2 vanilla
  • 1 cup buttermilk room temperature (microwave on high for 10 seconds then stir to warm up quickly)
  • 1/3 cup mini chocolate chips

Instructions

  1. In a large bowl whisk together the flour, baking soda, baking powder & salt. Set a side.
  2. In a separate medium sized bowl, whisk together the melted butter, sugar, egg and vanilla. Once combined, add in the buttermilk and whisk until combined.
  3. Pour the wet ingredients into your bowl with the flour mixture. Gently fold together using a large wooden spoon or rubber spatula. Then stir in the mini chocolate chips. Be careful not to overmix your pancake batter.
  4. Having a few lumps in the batter is totally ok. The batter will be thick.

You can find complete recipes of this Chocolate Chip Pancakes in justsotasty.com

Categories
DESSERT

HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT

Who doesn’t loooooooove Chocolate! This is so cool! You can have these High Protein, Low Carb, Healthy “Brownie” Dessert Bars  when you’re on your 4-hour body Diet. Yes, that is right! Do treat these the same way you would treat hummus or nuts though. Don’t go crazy with these. I suggest making them on your cheat day and then you could have one here or there throughout the following week, if you absolutely need to have something sweet.

There is no need to forgo your pencil skirt for those sweatpants when you eat these healthy little bundles of joy because these are made with fiber rich black beans, un hun, that’s what I said…Black Beans! I know it sounds kinda gross, but they are not. These are delicious, rich and chocolaty.

Using stevia instead of sugar makes these low carb so you get that natural sweetness. I have to say that I am 100% real when I say that these are the BEST LOW CARB BROWNIES I’ve ever made. If you are in need of a quick fix…MAKE.THESE. If you seriously don’t have the time, this is your answer.

Let’s say you have an event that you need to bring something…like a pot luck thingy, or even your cheat day on the sofa, bring these. No one will ever know that these are a High Protein, Low Carb, Healthy Brownie. They’ll think that they’re the real thing and then you can surprise them in the end. Just say “Surprise!” These are actually healthy and I just saved your ass! Literally!

INGREDIENTS :

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/4 cup carob or cocoa powder (unsweetened)
  • 1 1/4 cups dark chocolate chips
  • 2 eggs
  • 1/3 cup coconut oil or melted butter
  • 2 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp instant coffee
  • 1-2 tbp stevia

INSTRUCTIONS :

  1. Preheat oven to 350 degrees
  2. Either line an 8 by 8 baking dish with parchment paper and leave a little out on 2 sides to make it easy to lift out after they’re baked, or Grease baking dish with butter or use non-stick dish.
  3. Mix all ingredients in a food processor until batter consistency.
  4. Pour batter into baking dish and level it out.
  5. Bake 30-35 minutes or until a toothpick comes out clean.

You can find complete recipes of this HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT in 4hourbodygirl.com

Categories
DESSERT HEALTHY

LOADED M&M OREO COOKIE BARS

If you like Oreos and M&Ms, these are the bars for you.

Is there anyone who doesn’t like Oreos and M&Ms? I hope not. Or you may be reading the wrong blog.

These bars came to be because I was preparing to move and in an effort to clean out my pantry, I started grabbing things that looked like they’d work together.

A stick of butter, 1 egg, 1 cup of brown sugar, and 1 cup flour. Check. I always have those items on hand.

And if you do, you can make these in 5 minutes without a mixer and they’re ready in a half hour. Love pans of bars for that reason. Fast, easy, no dough to chill.

If you don’t have Oreos or M&Ms, shop in your own pantry for what you do have.

Graham crackers, 4-day old leftover chocolate chip cookies that are past their prime, leftover Funsize candy bars from last Easter, the remains of your last impulse buy at Trader Joe’s like chocolate-covered pretzels or that tub of mini peanut butter cups you’ve been snacking on at midnight, or the nearly empty bag of white chocolate chips that you grab a handful of every time you walk past the cupboard.

INGREDIENTS:

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.)
  • about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the Oreos.

You can find complete recipes of this LOADED M&M OREO COOKIE BARS in averiecooks.com

Categories
DESSERT HEALTHY

WICKED WINDMILL CHOCOLATE CAKE

Finally, here it is!

See? I wasn’t kidding when I said that I had something spectacular in store for you! This Wicked Windmill Chocolate Cake has got to be one of the most decadent looking chocolate cakes I’ve ever laid eyes on. Well, that I’d made myself, anyway…

Not only does it look good, it’s also every bit as pleasing to the taste buds as it is easy on the eye! And, while it will have you spend quite a chunk of time in the kitchen, it’s also a great deal of fun to make.

When I started envisioning this beauty, I wanted to create a chocolate cake that would be giving any chocolate lover out there serious nocturnal emissions (better known as wet dreams)… Something that would make them drool all over their own brains for days and weeks on end… Or, wait! Maybe I actually wanted to do that to myself? Because seriously, who doesn’t like to drool over pictures of perfectly dreamy chocolate cake and fantasize at the perspective of eventually sinking their teeth into said cake?

I’m telling you, if there was one dessert in this world that could actually cause “death by chocolate”, this would be it right here!

You’re looking at three layers of the moistest, tastiest Devil’s Food Chocolate Cake, generously covered in the fudgiest Chocolate Fudge Frosting ever, garnished with a liberal amount of totally adorable mini-chocolate chips, and topped with layer upon layer of cascading ripples of smooth and silky dark chocolate ganache.

And as if all this wasn’t enough, the cake then gets topped off with thick triangles of satiny, melt-in-your-mouth dark chocolate, carefully positioned to mimic the blades of a windmill; hence the name: Wicked Windmill Chocolate Cake!

Ingredients

FOR THE CAKE

  • 1- Devil’s Food Cake Recipe

FOR THE FROSTING

  • 1- Chocolate Fudge Frosting Recipe

TO COVER THE SIDES

  • 2 cups ( 360g | 12.7oz) mini-chocolate chips

FOR THE CHOCOLATE GANACHE TOPPING

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 3/4 cup (180ml) heavy cream
  • 1/4 cup (60g | 2.1oz) butter, softened

FOR THE WINDMILL BLADES

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 1 tbsp peanut oil

Instructions

  1. Make the Devil’s Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
  2. Place one of the cakes flat side up on a piece of cardboard that’s exactly the same size as the cake. While this precaution isn’t absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
  3. Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
  4. Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
  5. Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won’t adhere to the cake.

You can find complete recipes of this WICKED WINDMILL CHOCOLATE CAKE in eviltwin.kitchen

Categories
DESSERT HEALTHY

TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES

These are hands down, my favorite recipe on my site! Deep dark chocolate brownies with a delicious Oreo truffle layer, topped with a soft layer of chocolate. If you want a crowd pleasing recipe, these are for you!

Happy Halloween! I hope you guys have some exciting plans for today. We’re going to be trick or treating alllll day long at several different places so this should be fun! But onto more pressing matters… Triple Dark Chocolate Truffle Brownies. Need I say more? I mean, just take a look at the bite photo and tell me I need to convince you to run into the kitchen and make them right now.. -pause- I didn’t think so! Hah, just kidding. But really, these brownies are WAY too good for words. These are 100% my favorite recipe on my blog to date! Every single time we have a family gathering or are going anywhere, this is my dessert of choice because everyone always devours them. They go nuts over them! How can they not? You’ve got a rich, fudgy dark chocolate brownie layer – which is the same recipe I use in basically all of my brownie recipes because I ❤️ it too much to cheat on it with another. Then you’ve got an Oreo truffle layer – AMAZING. And then it’s all topped with a soft layer of chocolate on top.

Ingredients:

Brownie Layer

  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup +3 tbs (regular) cocoa powder
  • 1/4 cup + 3 tbs dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour

Truffle Layer

  • 4 oz cream cheese, cubed at room temperature
  • 1 whole package Oreos (30 cookies)

Chocolate Coating

  • 1 1/2 cup semi-sweet chocolate chips
  • 3 tsp shortening

Instructions:

  1. Preheat oven to 325°. Line a 9×9 baking pan with parchment paper, set aside.
  2. Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
  3. Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it – the top will not look so “wet” anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.

You can find complete recipes of this TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES in sprinklesomesugar.com

Categories
DESSERT HEALTHY

Ding Dong Valentines Chocolate Hearts

If you are a food blogger, as soon as the calendar turns to February, everything is clear – it’s time for Valentine’s day dessert! I have to admit that, in recent years, for me, sometimes it was a real nightmare! Usually, in days like that, you get hundreds of beautiful Valentine’s recipes! In the blink of an eye, my bookmark is full of sweet little things that complicate my life for days!

„Hmm, these cookies are really beautiful! That is it!“, I would think to myself, and as soon as I (almost) made the decision, here come the beautiful red velvet cupcakes! And while the fight between these two deserts was raging, suddenly I saw a beautiful photo of a third dessert and that got me back to the beginning. And so long and so forth…

But this year, “gods of baking” were on my side :). In the middle of January on Pinterest, I found a beautiful recipe for Cream Filled Chocolate Heart-Shaped Cakes and I knew that was “it”. These small chocolate hearts looked so sweet that there was simply no need for any further research. And when I saw that the whole recipe is a version of the “Ding Dong” cake that we all just love, things were crystal clear.

And so, a few days ago, I found my old cookie cutter in the shape of a heart and full of enthusiasm, started making my Valentines chocolate hearts. And everything started off just fine, until the moment I was supposed to pour chocolate icing on the small hearts. My “gods of sweets” turned their backs on me and even though I did everything as it was written in the recipe, the icing was so thick that there was no chance the hearts would be perfectly smooth and beautiful. On the contrary, they looked so unsmooth that I felt sad looking at them.

“Maybe you should make a sacrifice for your “baking gods” said my husband, obviously making fun of me. “OK, I will be the victim and I will eat some of your unsucessful hearts”, said Darko while laughing out loud and munching one of my cookies. I decided to try once more with icing, but to increase the temperature in which I will melt the chocolate! Bingo! The chocolate was now thinner and I was beginning to get perfect little hearts!

Ingredients

For the cake:

  • 1 ounces semi-sweet chocolate, chopped
  • 1/2 cup hot, brewed coffee
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cups sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla

For 7 Minute Frosting:

  • 1 egg whites
  • 1/4 cup sugar
  • 1/8 cup light corn syrup
  • 1 tablespoons water
  • 1 teaspoons vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1 tsp unsalted butter
  • 6 oz semisweet chocolate, chopped

Instructions

To make the cake:

  1. Preheat the oven to 330 F. Spray with cooking spray 9-inch round cake pan (or square 8×8 inch pan), line with parchment paper, and spray the paper with cooking spray and set aside.
  2. Place chopped chocolate in a small bowl and pour brewed coffee over the chocolate and whisk to combine until the chocolate is melted. Set aside.
  3. In a large bowl, sift together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt and set aside.
  4. In a large bowl beat eggs with an electric mixer, until pale yellow, than add oil, buttermilk, vanilla and chocolate-coffee mixture. Continue beating to combine well.

You can find complete recipes of this Ding Dong Valentines Chocolate Hearts in omgchocolatedesserts.com