Healthier Gluten-Free Chocolate Chip + Peanut Butter Cookies

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Being pregnant seems to mean two things for me--a love of any task that I can do while fully reclined, and a need for all things sweet.

 

As I am trying to keep my sugar intake in check, I made a deal with myself to only have sweets if I make them myself, and to try to dip into my candy drawer only occasionally.

 

 

 

 

The only problem is that suddenly I’ll bake up a couple dozen cookies and there is only one place for them to go--my belly!

 

So I came up with a cookie recipe that I can feel good about--no matter how many cookies I consume.

 

 

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Biscoff Fudge

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Desserts don’t have to be complicated...Desserts just have to be delicious!

 

 

 

 

I'm well aware that there is a proper way to make fudge. You bring the sugar to a very specific temperature and if you’re lucky you create this amazing silky, creamy, fudgy texture.

 

 

 

 

The problem? I’m so glad you asked! You see, I'm not always so lucky...

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Chocolate Chip Cookies

in ,

 

 

To continue to grow and learn in life you must be humble. You must accept that you are probably not an expert in…well…anything. And there is a very good chance that there will always be somebody that knows more than you do on any given subject.

 

  

 

 

When it comes to cooking I accept that there is more to learn, though I think I have plenty to teach on the subject myself ;)

 

But, when it comes to baking I will easily take a back seat and allow a real pastry chef to teach me a thing or two.

 

  

 

 

And so I'm not the least bit ashamed to say that my new favorite chocolate chip cookie recipe...is not my own.

 

 

  

 

 

When someone comes up with the perfect ratio of sugar to flour, the optimal amount of chocolate chips and a simple but specific method to creating the best cookies you have ever had, well, you just do exactly what they do.

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S'more Fudge

in ,

Recipe:

1 14oz can Sweetened Condensed Milk

1 12oz-14oz bag semi sweet chocolate chips

1 Bag mini marshmallows

6-8 Graham Crackers

In a small sauce pan melt chocolate and sweetened condensed milk together till almost boiling and completely melted. Pour into a bowl and add marshmallows half at a time. Pour over a pan that is lined with graham crackers. Pat down with hands that are slightly greased. Top with another layer of graham crackers or graham cracker crumbles. Push the top layer down firmly so it sticks. Let chill for at least 2hrs till firm. ENJOY!!

 

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Cookie Dough Truffle

in ,

It’s a relief to know that every now and then a crazy idea of mine actually works out in the kitchen. You see, I have a tendency to experiment...

...as in, mess up perfectly good recipes (especially if I’m baking).

I get unshakeable ideas in my head that simply will not go away! And yes, sometimes they don’t quite work. But, there are other times when they just, well, WORK! This time--oh baby!--it just WORKED!

3 ingredients...TOTALLY RIDICULOUSLY GOOD! The joys of experimenting!

Cookie Dough Truffle

Ingredients:

  • One twelve-ounce box of Entenmann’s Original Recipe Chocolate Chips Cookies
  • 4 ounces cream cheese
  • 10-12 ounces milk chocolate

Directions:

  1. Combine the cookies and cream cheese in a food processor, and process until the mixture forms one dough-like ball. Let the mixture chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
  2. Remove the mixture from the refrigerator/freezer and roll it into 1-inch balls, then place the balls back in the refrigerator for 30 minutes or the freezer for 15 minutes.
  3. Make a double boiler by filling a sauce pan with about an inch of water and allowing it to simmer; then place a glass or metal bowl on top of it. Place the chocolate in the bowl and stir until melted.
  4. Remove a couple of balls from the refrigerator at a time, then drop them in the chocolate. Remove them with a fork, shake off the excess chocolate, and set them on wax paper or a Silpat.
  5. Place the finished truffles in the refrigerator to set. Remove them when ready to eat, and enjoy!

Notes:

  • If the dough balls are falling apart when you dip them in the chocolate, let them chill for longer and then try again.
  • The more chocolate you shake off when scooping the balls out of the bowl of chocolate, the less of a puddle will form under the ball when it is hardening up.
  • If you don’t have wax paper or a Silpat, spray a baking sheet or tin foil with cooking spray and place the finished balls on it.
  • I like these right out of the fridge because the chocolate is harder and gives you more of a bite. However, they're good at room temperature, too--just softer.
: @NikkiDinki

: @NikkiDinkiCooking

 

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