Desserts

Island Cookies

Posted on Mar 14, 2013 in Cooking, Desserts, Featured

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Mmmm, banana, toasted coconut, pecans, and dark chocolate!  These cookies have so many amazing flavors working together.  I was working on a different cookie recipe and accidentally came up with these instead, and I’m glad I did!  I healthified them as much as I could, but you can’t tell by how they taste.  I hope you enjoy them!

Nutritional Info for 1 cookie: 125 calories, 7.4 grams of fat, 14.7 carbs, 1.1 grams of fiber, 6.8 grams of sugar, and 2 grams of protein.

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Island Cookies

(makes about 2 dozen cookies)

1 cup of flour

2/3 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of coconut oil, melted

1/2 cup of brown sugar

1 egg

1/3 cup of milk

1 tablespoon of vanilla

1 medium banana, mashed

1 cup of coconut, toasted

1 cup of dark chocolate chips

1/2 cup of chopped pecans

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Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or silpat mats.  In a medium bowl combine flours, baking powder, baking soda,  and salt.  Set aside.  In the bowl of a stand mixer beat coconut oil, brown sugar, egg, milk, and vanilla.  Add banana and beat until combined.  Slowly add flour mixture, then stir in coconut, chocolate chips, and pecans.  Drop by rounded tablespoons onto cookie sheets and bake for 8 minutes, or until bottoms of cookies are lightly browned.  Let sit for about 2 minutes then move to cooling racks.  Store in an airtight container.

 

Source:  Adapted from The Cookie Bible Cookbook

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Dark Chocolate Irish Cream Cookies

Posted on Mar 12, 2013 in Cooking, Desserts, Featured

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Most holidays are an excuse to bake some sort of treat in my house.  St. Patrick’s Day is no different, especially being a red headed Irish girl! I actually tried a few recipes, and these cookies couldn’t be beat!  Mixing dark chocolate and Irish cream is a good way to celebrate a holiday, right??  I’ll take it!  Try these cookies with coffee and Irish cream or just a glass of milk, either way I know you’ll enjoy them!

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Dark Chocolate Irish Cream Cookies

(makes 30-40 cookies, depending on size)

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of sugar

1/2 cup of brown sugar

2 eggs

1 teaspoon of vanilla

2 2/3 cups of flour

1/2 cup of dutch process cocoa powder (regular cocoa powder will work too)

1 1/4 teaspoon of baking soda

1/2 teaspoon of salt

1 tablespoon of espresso powder

1/2 -1 cup of Irish Cream liqueur

1 cup of dark chocolate chips

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In the bowl of a stand mixer cream butter and sugars until smooth.  Add in eggs, vanilla, and irish cream and beat until well mixed.  Add in flour, cocoa powder, baking soda, salt, and espresso powder.  Mix until just combined, then fold in chocolate chips.  Refrigerate 20 minutes then preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silpat mats.  Drop by rounded tablespoons onto baking sheets.  Bake 9-12 minutes. (don’t overcook–they will set more as they cool.)  Let sit on cookie sheets for 2-3 minutes, then move to a cooling rack.

 

GEDSC DIGITAL CAMERASource: Adapted from http://www.howsweeteats.com/2011/03/double-fudge-irish-cream-cookies/

 

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Mochaccino Cupcakes

Posted on Mar 7, 2013 in Cooking, Desserts, Featured

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Is there any better combination than chocolate and coffee??  Well maybe chocolate and peanut butter, or chocolate and mint, or chocolate and anything!  Anyways, these cupcakes give me a good dose of two of my favorite flavors, chocolate and coffee.  They pair a soft, moist cupcake with a light and fluffy coffee buttercream.  If you want a strong coffee flavor you may want to add even more espresso powder.  Even with the tablespoon I added they didn’t have a strong coffee flavor, but I thought it went perfectly with the coffee buttercream.  Make them for your next family get together or bring some to your co-workers and make some new friends.  :)
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Mochaccino Cupcakes

(Makes about 3 dozen cupcakes)

For the Cupcakes:

2 cups of flour

1 cup of unsweetened cocoa powder

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1 tablespoon of espresso powder (optional)

1 cup of milk

1/2 cup of strong brewed coffee, cooled to about room temperature

1 cup of butter (2 sticks), softened

1 3/4 cups of sugar

2 teaspoons of vanilla

3 eggs

1 cup of dark chocolate pieces

For the Coffee Buttercream: 

3/4 cups of butter (1 1/2 sticks), at room temperature

3 cups of powdered sugar (you may need more)

2 teaspoons of vanilla

2 tablespoons of heavy cream

3 tablespoons of coffee (you may need more)

dash of salt

Garnish:

cocoa powder or cinnamon for sprinkling

Pirouette rolled wafer cookies (I cut mine into 3rds), espresso beans, or whatever else you think would be pretty on top!

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Preheat the oven to 350 degrees F and line cupcake tins with liners.  Combine milk and coffee in a large measuring cup and set aside.  In a medium bow whisk together flour, cocoa powder, baking soda, baking powder, salt and espresso powder.  Set aside.  In the bowl of a stand mixer beat butter until smooth, about 30 seconds.  Slowly add sugar and beat about 2 minutes.  Add eggs one at a time then add vanilla.  Alternate adding flour and coffee/milk mixture and beat just until combined.  Stir in dark chocolate pieces.  Use a large scoop (or measuring cup) and fill tins about 2/3rds full.  Bake 14-17 minutes, or until cupcake springs back when touched.  Let sit for a couple of minutes before removing cupcakes to a cooling rack.

To prepare the coffee butercream beat butter for about 2 minutes on medium high.  Turn mixer to low and slowly add your powdered sugar, vanilla, salt, heavy cream, and coffee.  Stop mixing and scrape the bowl. (nows a good time to taste it and see if you need more powdered sugar or coffee.)   Turn mixer to medium high and mix for 3-5 minutes, or until buttercream takes on a consistency similar to whipped cream.  Fill piping bag and starting from outside edge, swirl around to the center.  (or use a knife to frost if you don’t have a piping bag.  You can also use the scoop you used to fill the cupcakes and put a scoop of frosting on each one) Top with a sprinkle of cocoa powder or cinnamon and garnish with rolled wafer cookie or chocolate covered espresso bean.

If you are making these ahead of time you may want to refrigerate them since the frosting has real butter and cream in it. I always let mine sit and come back to room temperature.  Enjoy! (yes I really took that bite, and it was delicious!)

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Source: Adapted from Family Circle  Best-Ever Dessert Recipes-Mochaccino Cupcakes and thank you to my Mom for the cute cupcake stand :D

 

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Dark Chocolate Glazed Espresso Shortbread Cookies

Posted on Mar 4, 2013 in Cooking, Desserts, Featured

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Umm yum, these are delicious!  If you love coffee and dark chocolate, these cookies are for you.  These would be perfect for dessert with a cup of coffee!
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Dark Chocolate Glazed Espresso Shortbread Cookies

(Makes about 18-20 cookies using a 3″ cookie cutter)

Espresso Shortbread Cookies:

2 1/4 cups of flour

1/2 teaspoon of salt

1 tablespoon of espresso powder

1 cup of butter (2 sticks), softened

1/2 cup of powdered sugar

Dark Chocolate Glaze:

1/4 cup of heavy cream

6 ounces dark chocolate (about 1 cup)

2 teaspoons light corn syrup

Preheat oven to 300 degrees F and line cookie sheets with silpat pat or parchment paper.  In a medium bowl whisk flour, salt, and espresso powder.  In the bowl of a mixer beat softened butter and powdered sugar at medium speed until light and fluffy, about 3 minutes.  Reduce mixer to low and add in flour mixture slowly.  Beat until combined.  Form dough into a ball and cover with plastic wrap.  Refrigerate for 20 minutes or until it firms up enough for you to roll it out.  Generously flour a cutting board (or your counter) and using a floured rolling pin, roll dough out to about a half inch thick.  (If dough is sticky and hard to work with throw it back in the fridge for a bit)  Use cookie cutter to cut out shapes and place on prepared cookie sheets.  Bake for 12-15 minutes, or until they are set.  They will remain light in color but should feel firm when you touch the top of them.  Let sit on cookie sheet for 2 minutes then move to a cooling rack.  Meanwhile, heat heavy cream in a small saucepan over low heat until scalding.  (don’t boil)  Remove from heat and stir in dark chocolate and corn syrup.  Continue stirring until smooth.  Let sit for a minute to cool.  Drizzle over cookies or dip cookies in to chocolate then let them sit to harden up.  This is a chocolate ganache so it will not harden completely.

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Sources: Cookies adapted from The America’s Test Kitchen Family Baking Book Shortbread recipe.  Dark Chocolate Glaze adapted from Mrs Fields Best Ever Cookie Book Chocolate-Glazed shortbread Cookies recipe.

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Baked Lemon Glazed Blueberry Donuts

Posted on Mar 3, 2013 in Breads, Breakfast, Cooking, Desserts, Featured, For kids

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Target is one of my all time favorite places to shop.  (my husband can attest to this!) I always get tempted to buy more than I came for when I shop there.  Well the last time I was there shopping for coffee creamer and shampoo I, of course, left with a donut pan.  Makes perfect sense right??  The idea of making donuts at home is so much fun to me!  There are endless possibilities and I look forward to many more donut posts in the future!  To start with, here are some delicious blueberry donuts with a sweet lemon glaze.  The donuts are not your typical donut texture (probably because they’re baked vs fried) and are more moist and cake like.  Because they are softer than normal donuts be careful of how much glaze you put on.  If you over do it, they can become soggy.  They aren’t overly sweet and I enjoyed them without the glaze just as much.  Of you don’t have a donut pan, go buy one.  Just kidding!  No but really you should, mine was under $15!  But if you don’t have one or plan to buy one, try filling a mini muffin tin about half way full and baking them that way.  Then you can just dunk the “donut holes” into the glaze.  Think how excited your family would be if they woke up to fresh donuts baking!  I hope you try them soon.  :)

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Baked Lemon Glazed Blueberry Donuts

(Makes about 12 donuts)

Donut:

1 1/4 cup of flour

1/4 cup of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

zest of 1 lemon

1 egg

1/3 cup milk or almond milk

2 teaspoons of vanilla

1 tablespoon of canola oil (or coconut oil)

3 tablespoons of unsweetened applesauce

3/4 cup of blueberries, cut in half

Glaze:

1 1/2 cups of powdered sugar

1 tablespoon of milk

1 1/2-2 tablespoons of lemon juice (depending on your taste)

1/2 teaspoon of vanilla

some lemon zest to taste (optional)
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Preheat oven to 450 degrees F and generously spray your donut pan with non stick cooking spray.  In a large bowl stir together flour, sugar baking powder salt, cinnamon, and lemon zest.  Add egg, almond milk, vanilla, oil, and applesauce and stir until well combined, about a minute.  Gently stir in blueberries.  Carefully spoon batter into each cavity filling about 2/3 full.  Bake for 7-9 minutes, or until the donut springs back when you touch it.  (It will remain light in color)  Let sit in pan for a minute before removing to a cooling rack.  For the glaze, whisk powdered sugar, milk, lemon juice, vanilla, and zest until smooth.  If it is too thick add more milk or lemon juice, depending on taste.  Dip one side of donuts in glaze and place on foil or parchment paper to set.  If you don’t want it as sweet you can simply drizzle some glaze over the donuts.  Store in an airtight container.  Best eaten within a day or two of baking.

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Sources: Donuts adapted from:  http://www.preventionrd.com/2012/01/chocolate-glazed-baked-chocolate-donuts-a-donut-pan-giveaway-weekly-menu/

Glaze slightly adapted from: http://momadvice.com/blog/2011/08/baked-blueberry-donuts-with-a-lemon-glaze

 

 

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Raspberry and White Chocolate Brownies

Posted on Feb 27, 2013 in Cooking, Desserts, Featured

I saw this recipe in a Family Circle dessert magazine and couldn’t wait to try it!  The sweet white chocolate with the tart raspberries really compliment each other.  Hope you enjoy them!

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Raspberry and White Chocolate Brownies

(about 20 brownies)

1/2 cup butter (1 stick)

2 ounces of white baking chocolate, cut up

2 eggs

2/3 cup of sugar

1 teaspoon of vanilla

1 cup of flour

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 cup of slivered almonds (optional)

1/4 cup of white chocolate chips (optional)

1 cup of fresh raspberries

2 ounces white baking chocolate, melted (optional–this is for if you want the drizzle on top!)

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Preheat oven to 375 degrees F and line an 8X8X2 baking dish with foil.  Let the foil extend over the edges of the pan and spray generously with non stick spray.  In a medium saucepan melt butter and 2 oz white chocolate over low heat, stirring often.  Once melted and smooth remove from heat and let cool slightly.  Stir in eggs, sugar and vanilla until just combined.  Add flour, baking powder, and salt.  Stir in almonds and white chocolate chips if you’re using them.  Spread batter in prepared pan and sprinkle top with raspberries.  Bake for 25-30 minutes or until golden.  Cool in pan on a wire rack.  Once cool remove from pan by lifting foil.  Cut into squares and drizzle with melted white chocolate.

 

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Source: Family Circle


 

 

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