Mushy Chocolate Covered Cookies

ImageToday, Julia came over for the afternoon. I would love to pretend that I am a good sister/babysitter, but this story wouldn’t be as good. I woke up early to go to work, so I was really tired. Originally Beth was supposed to watch Julia, so I was asleep on the couch. Beth had to go, so she woke me up and left. Now, here’s the part where I’m not a good sister… I didn’t exactly wake up. So Julia went to the kitchen and made some food while I slept. 

When I woke up, there was a lovely dessert prepared in the fridge and crumbs scattering the floor.  

Needless to say I love my little sis and I was pleasantly surprised by the end result. 

Here’s her recipe:

“First if you want to make the same type as me, take Chips Ahoy, put six on the plate. Take a handful of chocolate chips and arrange them on the cookies and microwave for 50 seconds, and then again for 60 seconds. Be careful not to burn it. Spread the chocolate around on each cookie. After that you put them in fridge for a while. FInally take the smallest measuring stick and pour a bit of milk on each cookie. Then take the biggest heart shaped spoon and pour milk on the plate, each cookie absorbs some of the milk.”

 

I know that this recipe is creative and technically not baking, but I thought I would share because it was so sweet. It’s like extra chocolatey, pre-moistened cookies.  

 

 

Molten Chocolate Lava Cake  

ImageYesterday I had the urge to bake, and because I mentioned lava cakes in the last blog post, my roommate, Cameron requested it. This recipe is lactose free and can be gluten free. I made this gooey, decadent dessert in about half-an-hour. Serving each cake with a big scoop of creamy, vanilla ice cream. (Obviously it won’t be lactose free anymore.) In these posts I usually try to be humble, but honestly it was delicious, try it!

 

Recipe is adapted from Michael Smith

 

Ingredients:

8 ounces Semi-Sweet Chocolate
1/2 cup. Butter (softened)
2 tbsp. Cocoa Powder
4 Eggs
1/4 cup. White Sugar
1 tbsp. Vanilla Extract

1 tbsp. Flour (Gluten Free or Wheat)
Butter for greasing
White sugar for sprinkling on ramekins
Ice cream, for serving

 

Directions:

Serving: Makes 5-7 cakes

Preheat your oven to 400°F.

Melt the chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until they melt. Remove from heat and sift in the cocoa powder, stirring until smooth.

Meanwhile, beat the eggs, sugar, flour, and vanilla until they are thick and smooth. Pour in the melted chocolate and stir until smooth.

Grease each ramekin or muffin tin. Lightly sprinkle each with white sugar and shake to coat the inside, shaking out any excess. Evenly divide the cake batter among the ramekins.

Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked, and the insides are still a bit gooey. Bake for approximately 10-15 minutes.

Cool for a few minutes. Run a knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.

 

Seriously, if you don’t try any recipes from my blog, try this one! It’s easy, allergy friendly, and delicious.

Oatmeal Chocolate Chip Cookies (Gluten, Nut, Dairy Free)  

ImageThis past week I have been feeling like I eat too much of my baking without working it off. I keep choosing TV over the gym. What on TV you ask? Survivor, naturally. I sit on my comfy couch, while I watch people work hard and starve. I decided that because I keep doing that, my baking would have to be healthier for now. Oh what a struggle. No lava cakes, crème brûlée, brownies, or tiramisu. *Sigh!*

I made these cookies in an effort to make something I wouldn’t want to eat. It didn’t work! These cookies are great. They are crisp on the outside, gooey on the inside. The sweetness of the cookie is balanced well with the bit of salt. The coconut oil makes for a nice base flavor. I had to give the cookies away so I didn’t eat them. If that isn’t a first world problem, I don’t know what is!

 

Recipe adapted from Summer Harms Blog

 

1/2 cup. Coconut oil, softened

1/2 cup. White sugar

1 Egg

1/2 tsp. Vanilla extract

3/4 cup. Brown rice flour

1/2 tsp. Baking soda

1/4 tsp. Sea salt (heaping)

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1 1/2 cups. Rolled oats (gluten free)

3/4 cup. Chocolate chips (milk free)

 

Preheat oven to 350º. In a large bowl, cream together the coconut oil, sugar, egg, and vanilla until smooth. In a separate bowl, whisk together the flour, soda, salt, cinnamon, nutmeg, and oats. Mix dry ingredients into the wet, and stir in the chocolate chips.

 

Drop 1-2 inch balls of cookie dough on a parchment lined baking sheet and flatten. Bake for 10-12 minutes, and then let sit on the hot pan for a few minutes more before transferring to a cooling rack. Makes about 20 cookies.

 

If you want to make this vegan friendly, you could switch the egg for 1/3 cup of mashed banana.

 

I loved these cookies! Give them a try and let me know what you think.

Extreme Baking

Yesterday I got home from the store and saw two of my roommates playing soccer in the kitchen. First of all, who plays soccer in the kitchen?? Second of all, I hope my landlord doesn’t read this… Oh well, nothing was damaged (except my legs).

I was inspired to make cookies from my conversation with Devin Smith a few days ago, so I asked if I could bake while they pass. I began making chocolate chip cookies and I swear I have never had such a challenge. Walking between the sink to the counter, or going to get something from the cupboard led to me getting hit by the soccer ball more times than I can count. At one point I turned around and stepped directly on the ball. Honestly, although it made baking difficult, it was hilarious! What a wacky group people living in this house.

The cookies actually turned out great. They were golden brown, gooey, and chocolatey. I used the original Nestle Tollhouse cookie recipe. Yumm!

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What a ridiculous way to make cookies, but it worked out. Maybe you guys should do some extreme baking.

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Let me know what you think. Ever baked in a strange place or way?

Healthy Chocolate Oatmeal Cookies

IMG_8398

Since I started this blog, I had several people ask me for healthy baking ideas. Why? I have no clue—a balanced diet or something. Originally I was not excited to pursue this, I would rather be baking sinful, melt-in-your-mouth brownies. But I decided to look into treats that wouldn’t show up on your bathroom scale. I began on pinterest and quickly found TheSkinnyFork.com, a blog with these wonderful cookies. I altered the recipe a bit, but not much; the credit really should go to Amanda Plott, for creating these magical morsels. They are lactose free, oil free, egg free, gluten free and DELICIOUS! I was concerned that you would taste the applesauce, but you definitely can’t. This is probably my new favourite recipe.

 Ingredients:

2 Ripe Bananas, Mashed

1/3 cup Reduced Fat Nut Butter (Almond, Cashew, or Peanut Butter)

2/3 cup Unsweetened Applesauce

1 tbsp. Honey

1 tsp. Vanilla

1/2 tsp. Salt

1/2 tsp. Cinnamon

Dash of Ground Cloves

Dash of Ground Nutmeg

1 1/2 cup Quick or Old Fashioned Oats (Can use gluten free oats)

1/4 cup Unsalted Cashews, Peanuts, Pecans, or Walnuts

1/3 cup Semi Sweet Chocolate Chips

1/4 cup Reduced Fat Unsweetened Shredded Coconut

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, nut butter, applesauce, honey, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Scoop rounded 2 tbsp. of the cookie dough onto baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool. Store in air-tight container.

Approximate Nutritional Values
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg