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I first made these cookies ages ago, and was blown away. Then, like so many other recipes, it fell by the wayside. It's always been stuck in the back of my mind, though, because it is such an absolutely amazing chocolate cookie recipe! Like most cookie recipes, you can mix and match the add-ins in order to change the cookie while using the same basic dough. This time, I used white chocolate chips, semi sweet chips, and toffee bits. Oh goodness. I need to hide these from myself. This dark chocolate cookie is thick and fudgy and rich, and the add ins put these cookies over the top.
Double Chip Dark Chocolate Toffee Cookies
1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 eggs
1/2 cup dark cocoa powder
2 1/4 cups all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 cup toffee bits
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, followed by the cocoa powder. Add the flour, salt, and baking powder and beat until just combined. Stir in the white chocolate chips, semi sweet chocolate chips, and toffee bits.
Scoop the dough by heaping tablespoonfuls and place on the prepared baking sheet. Bake in the preheated oven for 8 minutes, or until just set in the center. Remove cookies from the oven and let cool for several minutes on the pan. Transfer cookies to a cooling rack to finish cooling . Makes 24 cookies.
Enjoy! -Cardamommy
I really like oatmeal cookies, and I finally found a favorite. These Triple Berry Oatmeal Cookies start with my favorite oatmeal cookie base ever, so I made the same cookies, but just switched out the add ins. I added chocolate covered raisins and sunflower seeds, and wow did they go incredibly well together. The chocolate covered raisins were a perfect balance of chocolate and raisins, and the sunflower seeds brought a deliciously nutty flavor to the the entire cookie. Since the seeds are so small, you got some in every bite! Absolutely delicious.
Chocolate Covered Raisin and Sunflower Seed Oatmeal Cookies
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 Tablespoon honey
2 teaspoons vanilla extract
2 1/2 cups quick oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate covered raisins
1 cup shelled sunflower seeds
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, honey, and vanilla until well blended. Add the quick oats, flour, baking soda, and salt, and beat until just combined. Stir in the chocolate covered raisins and sunflower seeds until evenly distributed.
Using a cookie scoop, scoop the dough and drop about 2 inches apart onto the prepared baking sheet. Bake for about 10 to 12 minutes, or until the cookies are browned on the edges and just set in the center. Let cookies cool on the pan for 3 to 4 minutes, then transfer to a cooling rack to cool completely. Makes 2 1/2 dozen cookies.
Enjoy! -Cardamommy
I am back with more zucchini bread for you! The last loaf of honey zucchini bread was such a huge hit, I had to experiment with more zucchini bread (good thing I had 2 zucchini left). Not to mention the fact that my Hungry Puppies asked me to make more zucchini bread no less than 79 times. This bread is totally delicious! It is moist and the lime gives it a fresh taste. The coconut is a wonderful addition, and the toasted coconut on the top is the perfect topping!
Coconut Lime Zucchini Bread
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/2 cup oil
1/2 cup buttermilk
1 teaspoon vanilla
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (about 2 teaspoons)
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup shredded coconut, divided
Preheat the oven to 350F. Grease a 9x5 inch loaf pan. Set aside.
In a large bowl combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the eggs, honey, oil, buttermilk, vanilla, lime juice, and lime zest.
Pour the egg mixture into the flour mixture and stir until just combined. Stir in the shredded zucchini and 1/2 cup of the shredded coconut. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/2 cup coconut over the top of the batter.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove bread from the oven and let cool in the pan for about 10 to 15 minutes. Carefully run a knife around the edges of the pan to loosen the bread, then turn the bread out onto a cooling rack to finish cooling. Makes 1 loaf.
Enjoy! -Cardamommy
A friend of mine gave me a plate of these delicious no bake cookie bars a couple weeks ago, and they were an instant hit at my house. Thankfully she gave me the recipe because I think that this is our all time favorite no bake cookie recipe ever. These bars are fudgy and dense and oatmeally and delicious. You can easily double this recipe. In fact, I halved the original recipe but forgot to halve the oats in my first batch! They were still delicious, so if you like an oatier cookie bar, you can add up to double the amount that the recipe calls for and they will turn out just fine. My second batch had the correct amount of all ingredients, but I can't decide if I like the extra oat or the regular oat version better. In the picture, the bars on the left have double the oatmeal, and the bars on the right have the normal amount called for in the recipe. Also, if you're like me and don't like banana chips, you can add chopped walnuts, pecans, peanuts or cranberries instead.
No Bake Cookie Bars with Honey and Coconut Oil
1/2 cup peanut butter
1/4 cup coconut oil
1/4 cup honey
1/2 cup chocolate chips
1/2 cup quick oats
1/2 cup old fashioned oats
1/4 cup shredded coconut
1/2 cup banana chips, coarsely broken
Lightly spray a 9x9 inch square pan with cooking spray.
Place the peanut butter, coconut oil, and honey in a medium saucepan. Heat the mixture over medium heat, stirring frequently, until melted and smooth. Add the chocolate chips and stir until melted. Remove mixture from the heat and add quick oats, old fashioned oats, coconut, and banana chips, stirring until well combined. Pour the mixture into the prepared pan and refrigerate until firm. Makes 16 bars.
Enjoy! -Cardamommy
I am not a fan of zucchini. Not at all. I detested it when I was a kid and my Mom made me eat it. I still detest it now, however, since I am the mom now, I just don't buy it. Unless it comes in my bountiful basket, in which case I make this fabulous zucchini honey bread. It is so tender and moist and delicious. It is my most favorite zucchini bread recipe ever! My Hungry Puppies love it too! They just can't get enough. My youngest Hungry Puppy said "Mom! It's not disgusting like I thought it would be!". I guess the sight of all that green vegetable going in was a little disconcerting.
Zucchini Honey Bread
2 cups whole wheat flour
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1/2 cup canola oil
1/2 cup butter, melted
3/4 cup honey
2 eggs
2 teaspoons vanilla extract
2 cups grated zucchini
Preheat the oven to 350F. Grease and flour 2 8x4 inch loaf pans. Set aside.
In a large bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate medium sized bowl, whisk together the oil, melted butter, honey, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the grated zucchini until evenly distributed.
Pour the batter into the prepared loaf pans, smoothing the tops. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove bread from the oven and let cool in the pans for about 10 minutes. Run a knife around the edges of the pan to loosen the bread, then remove the bread from the pans and place on a cooling rack to cool. Makes 2 loaves.
Note: You can bake this bread in a 9x5 inch loaf pan. The pan will be quite full, and will take about 1 hour and 25 minutes to bake, so watch it and cover with bread loosely with foil after about 1 hour to prevent over browning.
Enjoy! -Cardamommy
This ice cream has been on my to do list for a really long time. Like all summer. I am currently living in an apartment where I have a really teeny tiny freezer. I used to have a french door fridge with a drawer freezer plus a deep freeze chest freezer in the garage. Needless to say, I have been missing some freezer space. Oh well. Do the best with what you have to work with, huh? I am rocking the positive attitude. Most days. So, I convinced my husband to rearrange the freezer so I could squeeze my ice cream freezer in there (whenever I try to rearrange, I get a frozen food avalanche. Those are the days when the positive attitude takes a hit). So here we are. With absolutely chocolatey delicious ice cream! I used chocolate milk, sweet ground chocolate (you can substitute cocoa powder), and chocolate chips in the ice cream base. Add in some peppermint patties and a chocolate peppermint fudge sauce swirl and we are go for launch.
Triple Chocolate Peppermint Patty Ice Cream
Triple Chocolate Ice Cream:
2 cups chocolate milk (commercially prepared)
2 cups half and half
1/4 cup Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1 egg
2/3 cup granulated sugar
1 cup chocolate chips (semi sweet, milk, or dark, depending on your preference)
1 teaspoon vanilla extract
15 Peppermint patties, broken into thirds or quarters
Peppermint Chocolate Sauce:
1/4 cup chocolate milk (commercially prepared)
1/4 cup brown sugar
1 Tablespoon Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1/2 Tablespoon butter
1/4 teaspoon peppermint extract
For the ice cream, in a large saucepan over medium heat, whisk together the chocolate milk, half and half, sweet ground chocolate (or cocoa powder), and salt. Bring the mixture to a simmer.
While the chocolate milk mixture is heating up, in a medium bowl whisk together the egg and granulated sugar until well combined.
Once the chocolate milk mixture has reached a simmer, very slowly pour about 1/3 of the mixture into the egg mixture, whisking constantly. Pour the combined chocolate milk/egg mixture back into the saucepan, whisking constantly. Add the chocolate chips to the saucepan and continue cooking over low heat until the chocolate has completely melted and the mixture is steaming and thickened slightly. Do not boil. Remove chocolate mixture from the heat and stir in the vanilla extract. Transfer the chocolate mixture to a bowl and let cool to room temperature. Cover and refrigerate until completely chilled, about 4 hours or overnight.
While the chocolate mixture is chilling, make the peppermint chocolate sauce. In a small saucepan, combine the chocolate milk, brown sugar, sweet ground chocolate (or cocoa powder), salt, and butter. Bring mixture to a boil stirring until the mixture is smooth. Pour mixture into a small bowl and chill until ready to make the ice cream.
When ready to make the ice cream, pour the chocolate mixture into the ice cream maker and proceed according to the manufacturer's instructions. After the ice cream has finished churning, transfer to a large bowl and quickly fold in the peppermint patty pieces. In a 2 quart freezer container, pour 1/3 of the peppermint chocolate sauce. Spoon half of the ice cream on top, then pour 1/3 of the peppermint chocolate sauce over that. Spoon the remaining ice cream on top, and pour the remaining chocolate sauce over the top. Cover and freeze until ready to serve. Makes 2 quarts.
Enjoy! -Cardamommy
I've never been a "can't live without" snickerdoodles fan. In fact, I can count the number of times I have made them on one hand. Don't get me wrong, I definitely like snickerdoodles, they just don't ever come to my mind when I think about what kind of cookies to bake. I do adore white chocolate and cinnamon together, as evidenced by this cake, and couldn't resist adding some white chocolate chips to my snickerdoodles. Then I decided, why stop there? Let's really make these cookies over the top and add macadamia nut. This is definitely my new go to snickerdoodle recipe, with or without white chocolate chips and macadamias. It is probably the best incarnation I have ever tasted. The addition of vegetable shortening, instead of all butter lets these cookies spread the perfect amount, and the Vietnamese cinnamon is perfectly strong and sharp. Absolutely delicious. One quick note: there is no vanilla in these cookies. This is not a mistake. I may have panicked a little when I left out vanilla, but trust me, it is a good choice.
White Chocolate Macadamia Nut Snickerdoodles
1/4 cup granulated sugar
1 Tablespoon Vietnamese cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 eggs
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup chopped macadamia nuts
Preheat the oven to 375F. Line a baking sheet with parchment paper. In a shallow dish, combine the 1/4 cup sugar and cinnamon. Set aside.
Cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs until incorporated. Add the flour, cream of tartar, baking soda, and salt and beat until just combined. Stir in the white chocolate chips and macadamia nuts.
Using a 2 tablespoon cookie scoop, scoop the dough into balls and roll in the cinnamon sugar mixture until completely and evenly coated. Place cookie dough balls on the prepared baking sheet. Bake the cookies for about 12 minutes, or until the edges are very lightly browned and the center is just set but still soft and puffy. Remove cookies from the oven and let cool on the pan for about 5 minutes. Transfer cookies to a cooling rack to cool completely. Makes 24 cookies.
Enjoy! -Cardamommy
Today's post is more of an idea than an actual recipe. Doughnut Ice Cream Sandwiches. Brilliant. Genius. Why have I not figured this out before? My husband declared this possibly the best dessert ever. I can totally live without doughnuts. Any fried food, actually, just isn't my favorite. These ice cream sandwiches though...I was actually plotting the next time I could make them as I popped the last bite into my mouth. You can get creative with the types of doughnuts and the flavor of ice cream. We tried cake doughnuts, plain glazed yeast doughnuts, cinnamon swirl doughnuts, and crullers, with blueberry cream pie ice cream and chocolate fudge ice cream. They were all delicious and we liked the yeast doughnuts the best.
Doughnut Ice Cream Sandwiches
Doughnuts (use your favorite and get creative!)
Ice Cream (again, use your favorite)
Cut the doughnuts in half horizontally to make a top and bottom. Scoop some ice cream and place on top of the bottom of the doughnut. Place the top of the doughnut on top of the ice cream and press down slightly. Serve.
Note: If you are a perfectionist like me, you can mold the ice cream into disks to make sandwiching easier. Just find a small round container the same size (or similar) as the doughnuts (you can use a muffin tin, jumbo muffin tin, mini cake pan, tupperware, whatever you have!). Line the container with plastic wrap and place a scoop or two of ice cream inside. Flatten the ice cream with the back of a spoon, then fold the plastic wrap over the top. Freeze until ready to use. When ready to make the sandwiches, just unwrap the ice cream disks and place on the doughnuts.
Enjoy! -Cardamommy
