Peppermint Bark Cocoa Crinkles

I love a good bet.  I really don't like to gamble, but if I had to make a wager, I would bet that you will love these cookies. Last year I created the base of these cookies, a Peppermint Cocoa Crinkle, but this year they've been taken to a whole new level. Because if there's one thing better than a chocolate and peppermint cookie, it's a chocolate and peppermint cookie with peppermint bark inside. Obviously this is a delicious combination. Don't believe me? Try them! I dare you. 

1 cup shortening

1 & 1/2 cups sugar

2 eggs

1 tsp. peppermint extract

1/2 tsp. vanilla

2 cups flour

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

peppermint bark - homemade or store bought. I got mine from Trader Joe's. 

Candy canes - crushed

1. Preheat oven to 350 degrees.

2. Cream together shortening and sugar. Add eggs, peppermint and vanilla and beat until nice and fluffy. 

3. In a separate bowl, combine dry ingredients. Add to wet mixture and mix in thoroughly. 

4. Chop peppermint bark into small pieces, about 1/2" by 1/2". Roll dough into 1-2" balls with a piece of peppermint bark inside.

5.  Bake on cookie sheet for 8-9 minutes. Let cool on the pan. While cookies are still hot, sprinkle with crushed candy canes.

Note: These are really good warm when the chocolate in the center is all nice and gooey, but they also can be enjoyed at room temperature. 

White Chocolate Twix Popcorn

Raindrops on roses and whiskers on kittens - these are a few of Julie Andrews favorite things. I cannot deny that they are delightful but as far as edible, they are not. If you had to list a few of your favorite sweet favorite things, what would that list include? Mine would include, chocolate - check. Caramel - check. Twix - check (my favorite candy bar!). I have recently discovered that popcorn is the perfect canvas to just dump a bunch of these favorites into. You really can't go wrong. It is a forgiveable and delicious canvas! As if popcorn wasn't already delicious enough, now it is positively devilish. This version was created when a sweet friend brought me a bunch of Twix bars because she knows they are my favorite and because I am pregnant and decidedly not on a diet, only a hunger rampage. I thought it would be fun to repurpose the Twix ("Chopped", anyone?) and this is what I came up with: popcorn that is first blanketed with white chocolate (naturally) and then drizzled with milk chocolate and caramel sauce. Twix are mixed throughout to give it that little extra crunch. And there you have it! Now you can jazz up your movie and popcorn date night. Yummmmm-yum.

White Chocolate Twix Popcorn

1 bag popped popcorn

1 cup white chocolate chips

3-4 TBLS shortening

About 8 fun size Twix, roughly chopped

1/4 cup chocolate chips

1/4 cup caramel sauce - you could use storebought or I used this homemade version from Ree Drummond: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe/index.html - it was easy and I had all the ingredients on hand

1. Microwave popcorn according to package directions. When done, let cool for a minute before scooping out with hands into large bowl. It is better to scoop out than to pour so that you don't get all those pesky kernals at the bottom of the bag.

2. Microwave white chocolate chips on 30 second intervals until melted. Stir in just enough shortening to thin it out until it is pourable. Pour over popcorn and toss with two spoons. Add Twix and mix together. Spread onto wax paper to dry.

3. Meanwhile, melt chocolate chips in microve in 20-30 second intervals until melted. Drizzle over popcorn. If you find that the chocolate is too thick to drizzle, you can use milk to thin it out. Also, you can definitely use more than 1/4 cup chocolate if you prefer - whatever ratio you favor. 

4. Drizzle with warmed caramel, either homemade or from a jar.

5. Let everything sit for at least 30 minutes or until firm, then dig in!

Easy Butterfinger Brownie Trifles

So I have had a lot of food failures in the kitchen lately. Yikes. The good news is my kitchen cabinets have recently been repainted white and now my kitchen is beautiful and refreshing like a piece of spearmint gum, so I really like spending time in there.

My most recent mishap was a pot of would be pomegranate jam that I slaved over a hot kitchen stove for over an hour tending to, only to find that it turns out I don't really know how to make jam and also my 16 month old chooses the most inopportune times to start wailing from his crib to come let him out after his nap. Long story short, my "jam" turned into a burnt jar of molten rock that could've passed for something you'd find on a volcano site. Not. Edible.

This, amongst many other blunders, made me crave something easy, fast, delicious, FOOL-PROOF. And here you have it. My husband thought it was delicious, but also thought it was funny that it even needed a written recipe. That's the thing. It really doesn't. It's just brownies and pudding and butterfingers and a whole lot of yum. I even used store bought brownies to avoid having to turn on the oven again and also to avoid the risk of messing those up as well :) Enjoy!

Easy Butterfinger Brownie Trifle

1 pan of cooked brownies

1 package instant Vanilla pudding (3.4 ounce)

2 cups milk

10-12 Fun size Butterfinger candy bars

Whipping cream, for topping

1. Make pudding according to package directions using 2 cups milk.

2. Place Butterfinger candy bars in plastic ziplock back and crush into fine crumbs using hands or rolling pin.

3. Mix Butterfinger crumbs and vanilla pudding together.

4. Layer brownies and pudding in individual serving cups or in large trifle dish.

5. Top with whipping cream and reserved candy bar crumbs.

No-Bake Peanut Butter Bars

It's summertime and we're feeling fine! Although we are melting. Is anybody else melting?? It is just so hot! One can simply not be slaving away in a hot kitchen when the sun is beating down all around you. But you also don't want to go too long without a treat. The solution? No. Bake. Peanut Butter Bars. They are easy, fast, and oh so delicious. They are perfect for a potluck or BBQ. I recommend them chilled with a cold glass of milk. Bon Appetite!

No-Bake Peanut Butter Bars

1 cup salted butter (melted)

2 cups keebler graham cracker crumbs (yes, they come already in crumbs! no smashing required)

1/4 cup brown sugar

1 3/4 cups powdered sugar

1 cup creamy peanut butter

1/2 tsp. vanilla

1 (12 oz) bag milk chocolate chips

1. Combine melted butter, graham cracker crumbs, sugars, peanut butter and vanilla in bowl. Stir until well combined and creamy. 

2. Pour mixture into a 9 x 13 pan.

3. Melt chocolate chips in the microwave in 30 second increments, stirring each time until melted, about 1-2 minutes. Pour over peanut mixture and spread with a spatula.

4. Refrigerate at least one hour. Cut and enjoy!

Recipe slightly adapted from http://www.iheartnaptime.net/no-bake-bars/

Orange Stick Cookies

My Uncle Jim used to advise us to eat orange sticks when we had a cold. As a health professional and a human being, I fully supported this concept. I was recently saddened to find that orange sticks do not actually have an iota of Vitamin C. They do, however, have a thin dark chocolate coating, chocolate has been linked to increasing serotonin levels, serotonin is linked to happiness, happiness is scarce when you have a cold...Uncle Jim was onto something.

There is a very good chance you have boxes of orange sticks lying around from the holidays. Even if you don't have a cold, these little goodies shouldn't go to waste and, boy, do I have the solution for you. I have been dreaming up these cookies for some time now and am quite pleased with the results. Let's be frank: they taste like an orange stick in a cookie. Which is delicious. And necessary.

P.S. Even if you don't have leftover Orange Sticks, you can find them at Trader Joe's year round.

Orange Stick Cookies

6 TBLS. butter

12 oz. semisweet chocolate chips, divided

2 oz. unsweetened chocolate

2 eggs

2 tsp. orange extract

3/4 cup sugar

1 TBLS. orange zest

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

10-15 orange sticks, chopped into chunks

1. Heat oven to 325 degrees. Line cookie sheet with parchment paper or baking mat. 

2. In a heat proof bowl over simmering water, melt the butter, 6 oz. chocolate chips and unsweetened chocolate, stirring occasionally until completely melted. Remove from heat and allow to cool for 15 minutes.

3. Meanwhile, use a stand or hand held mixer to beat eggs, orange extract and sugar on medium high for 2-3 minutes until batter thickens. 

4. With mixer on low, slowly add the cooled chocolate mixture to the egg mixture.

5. Mix orange zest, flour, baking powder and salt separately. With mixer on low, slowly add it to the batter. Do not over mix.

6. Fold in remaining chocolate chips and orange stick chunks.

7. Using two large spoons, drop onto cookie sheets. The batter will be wet, but should easily set into a mound.

8. Bake for 15 minutes. Remove from oven and allow to cool on sheets. Remember to allow cooling before eating because the gelatin will be piping hot!

9. Enjoy. And get over that cold. :)

Peppermint Cocoa Crinkles

Christmas is over, I know, I know. But these were maybe my favorite cookies of Christmas. Soft, chewy, minty, chocolaty - my, oh my. But ladies and gentlemen, do not be fooled. Just because they were taken in front of a Christmas themed background does not mean they can only be enjoyed during Yuletide; they can actually be made any time of year! Truth! And quite necessary. In fact, I might go make some right now. With milk. To aid in my New Year's Resolution to drink more milk. Oh, 2013 - you're lookin' bright!

Peppermint Cocoa Crinkles

1 cup shortening

1 & 1/2 cup sugar

2 eggs

1 tsp. peppermint extract

1/2 tsp. vanilla

2 cups flour

1/2 cup cocoa powder

2 tsp. baking powder

1 tsp. salt

Powdered sugar for dusting

1. Cream together shortening and sugar using hand held or stand mixer. Add eggs, peppermint extract and vanilla. Mix thoroughly.

2. Slowly add dry ingredients. A lot of recipes have you mix dry ingredients together separately and then add slowly to wet ingredients. I rarely do this. I just add the dry ingredients slowly, mixing between every cup of flour.

3. Roll into 1-1&1/2" balls. I prefer mine on the bigger side. This guarantees the center will be soft and gooey.

4. Bake at 350 degrees for 8-9 minutes. 

5. Let cool on wire racks.

6. Dust with powder sugar. 

Delish!

Paleo Truffles

Hello, Cookie Clinic Readers!

My name is Nicole.  I'm a wife, mother of two tiny girls, and lover of all things sugary and delicious.  And, I am a self-diagnosed sugar addict.  I am excited to be a guest blogger, and thank Kelly for the opportunity to share one of my favorite (less guilt ridden) guilty pleasures.  Back in June, on my quest to lose the last bit of baby weight I was still carrying around, I hopped on the Paleo bandwagon and started eating like a "Caveman".  This meant no grains, no dairy, and, wait for it.... NO SUGAR.  How would I survive without my daily sweet tooth fix?  Oh, I found a way.  These chocolaty, rich, almost sinful truffles taste like fudge.  And yet, there is no processed sugar.  Even though I am no longer on the Paleo diet, I still make these babies on a regular basis, and enjoy feeling just a bit less guilty when I eat my weight in them.  Even my husband and three year old request them.

You will need: 

3 TBLS Organic Coconut Oil

1 can full fat coconut milk

2 10 oz bags Enjoy Life Chocolate chips (Whole Foods)

2 tsp. vanilla

Begin by pouring coconut milk in a sauce pan over medium heat.  You want the milk to heat through, come to a bit of a boil, but not burn.  Be sure to stir occasionally.

While milk is heating, measure out 15 ounces (1 1/2 bags) of your soy-free, dairy-free, blessings of chocolate chips, in a large bowl.  Add 3 TBLS coconut oil.  I prefer Trader Joe's brand, but any will do.

Once your milk is heated through, pour over chips and oil, and stir until smooth.  Stir in 2 tsp. vanilla.

Cover the chocolate and refrigerate for at least 4 hours, and lick that spatula clean!  I promise, you will want to.

Once the chocolate is set, remove from the refrigerator.  Allow it to sit for about 15 minutes before scooping tablespoon sized dollops out and rolling in your hands to form a small ball.  The chocolate will melt and your hands will be covered- don't hesitate to lick 'em!  I roll some of the truffles in coca powder, some in unsweetened (to avoid sugar) shredded coconut, and some I leave just plain.  They are delicious any way you make them.  The truffles do not need to be refrigerated, but I like to eat mine when they are still a bit chilled, so I keep mine in sealed tupperware in the fridge.

I hope you enjoy these little treats.  Here's to (healthy-ish) chocolate delights!  Hope you all have a very Merry Christmas.

xoxo Nicole  

Coconut Thumbprint Cookies - Two Ways

These cookies had aspirations. They were going places. Their original destination was Jeff's office. Perhaps they could be a little treat to share with the workplace where Jeffrey is new. But before we could get a plate together, the plate was half empty. Then they were for the neighbor downstairs. We haven't met her, and maybe a couple cookies would establish a new friend. They didn't make it there either. We have no new friends but we do have a tummy full of delicious cookies. Yum, yum! 

The original recipe called for a caramel filling. That felt too labor intensive, so I used a marmalade and store bought fudge sauce. Both were delicious! Fill them with whatever you please - the sky is the limit. But don't go kidding yourself that you are going to give them away to anyone. You're not. You are going to eat them all.

I recommend them warm, with a tall class of milk.

3 sticks unsalted butter, room temperature

1 cup sugar

1-1/2 teaspoons pure vanilla extract

3-1/2 cups all-purpose flour

Table salt

2 large eggs, lightly beaten

12 ounces sweetened flaked coconut

Marmalade, Jam or Fudge for filling

Preheat oven to 350 degrees. Beat together butter and sugar until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon of table salt. Beat fo combine. Press dough together in plastic wrap, then roll into 1-1/4 inch balls. Dip each ball in beaten egg and roll in coconut. Place on baking sheets and press an indentation into each with your thumb. Bake for 10 minutes, then remove from oven and repress indentations. Bake until golden, 8 or 9 minutes more. Let cool on wire racks. Fill with your filling of choice.

Recipe adapted from Martha Stewart