Cookies for breakfast? That sounds like a great idea to me! I found this recipe for Peanut Butter Chocolate Chip Breakfast Cookies a few years back when I was reviewing Bob’s Red Mill Everyday Gluten-Free Cookbook and thought this would be a good time to repost them. They are great for busy school day mornings or anytime you need an easy breakfast idea. They make a nice snack too!Continue reading
I’ve posted a few zucchini recipes this summer and here’s another one for you! This Chocolate Chip Zucchini Bread is so moist and has some yummy ingredients like brown sugar, a little honey, and best of all, a whole cup of mini semi-sweet chocolate chips! That’s a pretty good amount of chocolate! The grated zucchini is probably the healthiest ingredient in this (well, there’s also some canola or olive oil in there, too). Continue reading
We’ve had especially hot weather this past week–very hot and humid! Not the greatest weather for mowing your lawn, but perfect for eating cool desserts like ice cream. I usually buy my ice cream, but I had the chance to review a new cookbook, No-Churn Ice Cream–and I discovered how easy it is to make homemade. This book has over 100 recipes for ice cream and other frozen treats like gelato, sorbet, and sherbet. And no ice cream maker is needed to make any of these recipes! Some of the flavors you can make include: Cherry Chocolate Ice Cream, Meyer Lemon Ice Cream, Apple-Spice Ice Cream, Sweet Potato-Marshmallow Swirl Ice Cream, Espresso Gelato, Mango Sorbet, Blood Orange Sherbet…and lots more. I choose to make the Mint Chip Ice Cream, since mint chocolate chip is one of my favorite ice cream flavors. It was very easy to make and the ice cream had a smooth, creamy texture and tasted really good. The only downside was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer–I’m thinking that happened because I may not have whipped my heavy cream long enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing. You’ll need a shallow, freezable container to freeze the ice cream in–I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:
MINT CHIP ICE CREAM from No -Churn Ice Cream Makes about 1 quart
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- 2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
- 1 to 2 drops green food coloring (optional)
- 1 Tablespoon fresh lemon juice
- pinch of salt
- 2 cups heavy cream
- 1 cup chopped dark chocolate or mini chocolate chips
In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.
Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?
OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.
You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.
I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.
So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!
OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe
Makes about 70 cookie ball truffles
- 1 (8-ounce) package cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
- 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
- Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts
Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.
For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.
After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.
I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂
Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?
I’m sure a lot of you are just as crazy about chocolate as I am! I especially like dark chocolate. And I love all kinds of chocolate treats. So when I heard about the new book Crazy About Chocolate by Krystina Castella, I was definitely interested in reviewing it! Not only did I get a review copy, Sterling Publishing is also providing a giveaway copy for one of you! See details on how to win at the end of this post.
This softcover book has more than 200 sweet and savory chocolate recipes, with lots of full-color photos. You’ll find recipes for cupcakes and many other desserts, candies, and holiday sweets, along with some unique savory items (like Hamburger Sliders with Chocolate Rolls!). It’s a great cookbook for any chocolate-lover, and would make a great holiday gift!
The first chapter of the book, Chocolate in the Know, has some helpful tips and information on cookware, measuring tools, important accessories, and other things that are essential for a well-equipped chocolate-lovers’ kitchen! This chapter also gives good how-to’s on techniques for melting, tempering, sweetening, storing, and decorating with chocolate. Other chapters include Everyday Chocolate, Chocolate for Special Occasions, Party Chocolate, Holiday Chocolate, and Crusts, Sauces, and Toppings.
Here’s a sampling of the variety of recipes you’ll find throughout these chapters…
- Chocolate Blueberry Toffee Muffins
- Chocolate Pound Cake with Strawberry Rhubarb Topping
- Chocolate Rice Cereal Pops
- Chocolate Croissants
- Chocolate Raspberry Turnovers
- Brownie Waffle Sundae
- Chocolate Pear Raisin Bread Pudding
- Mocha Cappuccino Mousse
- Chocolate Chip Brownie Cookies
- Chocolate Covered Pretzels
- Dark Chocolate Soft Pretzels
- Raised Chocolate Donuts
- Almond Chocolate Chip Scones
- Chocolate Chip Corn Muffins
- Special occasion cakes
I decided to try the recipe for Triple Chocolate Biscotti, because I love dunking biscotti in coffee and hot cocoa in the chilly weather months. And biscotti makes a great homemade food gift. Besides that, I hadn’t ever made my own biscotti, and I decided it was definitely time!
This biscotti is very yummy and chocolatey–it has a chocolate dough with chocolate chips and, after baking, is topped with a drizzle of even more chocolate. I knew I would love it! It has a rich chocolate taste and is the perfect treat when you’re taking a little coffee break.
TRIPLE CHOCOLATE BISCOTTI from Crazy About Chocolate
Makes about 24 cookies
These low-fat chocolate biscotti contain no butter and are drizzled with chocolate.
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 6 ounces milk chocolate, chopped (I used a little more–about 9 ounces)
Preheat oven to 300˚F. Butter two cookie sheets.
Combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl, and set aside.
In a medium mixing bowl, beat the eggs and vanilla. Stir in the chocolate chips. Add the flour mixture and mix until blended (the dough is very thick; I finished working in all the ingredients with my hands).
Divide the dough in half and shape into two logs that are 3/4 inch thick, 1 1/2 inches wide, and 6 inches long (mine were more like 3″ wide–but I recommend making your logs longer instead of wider if you have extra dough, because they’ll be easier to slice and you’ll get more cookies!). Place on the cookie sheets at least 2 inches apart.
Bake for 50 minutes, remove from oven, and let cool for 5 minutes (this biscotti gets pretty crispy, and was a little hard to slice because of that, so you may want to try just baking for 40 to 45 minutes). Using a serrated knife, slice into 1/2-inch-thick cookies. Lay the cookies flat on the baking sheet and bake for 10 minutes.
Flip cookies over and then bake for 10 more minutes. Transfer to a rack to cook completely.
Melt the milk chocolate in the top of a double boiler set over simmering water. Dip the bottom of each cookie into the chocolate. Set on a rack with the chocolate side facing up to dry. Once all the cookies are dry, place them with their tops facing up and drizzle melted chocolate on top.
Let the chocolate set before serving, then grab a cup of coffee and enjoy your biscotti!
THE GIVEAWAY IS NOW CLOSED!
Now for the Giveaway…if you’d like to enter to win a copy of Crazy About Chocolate, leave a comment on this blog post between now and Monday, December 2, 2013 at 10 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Tuesday, December 3. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post–it would be great to hear what your favorite chocolate treat is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
Note: If your comment doesn’t show up right away, don’t worry–I have to approve all comments because of spam, so it may take a little while to show up!