Monday, December 15, 2014

Almond Joy Coconut Chocolate Chip Cookies

This year I decided to be a part of The Great Food Blogger Cookie Swap.  I also joined Veronica in her yearly cookie swap as well.  It was a lot of fun getting cookies in the mail.  The kids were excited every time a box came in the mail. 

I made Almond Joy Coconut Chocolate Chip Cookies for my secret bloggers.  It's a recipe I've been hanging on to for quite awhile and I finally found the perfect time to make them. I love almond joys and I was excited to make them into a cookie!

 The kids had fun chopping the candy bars and I think they turned out quite well. As usual, I didn't make the prettiest of cookies but they baked well and tasted delicious.  That's what matters, right?

Almond Joy Coconut Chocolate Chip Cookies
Adapted from Baking and Boys

8 ½ ounces cake flour (2 cups minus 2 tbsp.)
8 ½ ounces bread flour (1 2/3 cups)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
10 ounces (1 ¼ cups) light brown sugar
8 ounces (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
2 teaspoons vanilla extract
6 ounces (1 cup) dark chocolate chips or chopped chocolate 
11.3 ounces (1 bag of fun size, or the equivalent) of Almond Joy candy bars, roughly chopped
1 cup sweetened, shredded coconut
1/2 cup almond slivers

Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl with an electric mixer, cream together butter and sugars until light and fluffy, 3-5 minutes.  Add eggs, one at a time, mixing well after each addition.  Add the vanilla and combine.  With mixer on low, add dry ingredients and mix just until combined. Put the mix-ins in the bowl and carefully fold together with rubber spatula just until combined.  You don’t want to overmix the candy bars.  Scoop with a 2 ounce (1/4 cup scoop).  You should get 24 scoops.  Put them on a wax paper lined baking sheet.  Cover with foil and freeze (or refrigerate).
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and put only 5 cookies per sheet.  Bake from frozen for about 12 minutes.     Let them cool on the baking sheet for 5-10 minutes.  

Double Chocolate Brownie Cookie Bites

It's all about cookies today!!  The Secret Recipe Club is having a special secret Cookie Carnival!!  I was assigned to make cookies from It's Yummy to my Tummy.  Heather has several yummy cookie recipes but these Double Chocolate Brownie Cookie Bites sounded amazing.  Really, who wouldn't love cookies that taste just like brownies! 

Heather is a fellow Group C member in the Secret Recipe Club. I get the privilege of visiting her blog every month and she has amazingly scrumptious recipes. 

I added nuts to one of my batches.  I even added mint to a batch. I put 1/3 of an Andies Mint inside the cookie ball for chocolate mint cookies!  I love how versatile these are.  They were awesome cookies and we ate a bunch and gave a bunch to friends.  Everyone loved them!   

Double Chocolate Brownie Cookie Bites Recipe

1/2 cup brown sugar
1/4 cup butter, softened
1/2 tsp vanilla
1 egg
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1/2 tsp baking soda
1/8 salt
1/2 cup chocolate chips
1/2 cup chopped pecans (optional)

Heat oven to 375 degrees. Combine brown sugar and butter and beat until light and fluffy. Add vanilla and egg.

Next, mix in flour, cocoa, salt, and baking soda. Stir in chocolate chips and nuts until all incorporated.

Scoop dough out by teaspoonfuls onto an ungreased cookie sheet and bake for about 6 - 8 minutes at 375 degrees. Try not to over bake the cookies or else they will turn out hard. 

Monday, December 8, 2014

Root Beer Float Pie

My family are huge root beer fans.  Root beer floats rock of course. So as soon as I saw this recipe I had to make it. 

I wasn't sure how easy it would be to find root beer extract but it was right there at my local Cub Foods.  I just used a few drops, it is quite strong.  You can stir it in and then taste to see if you want more. 

Everyone loved this. It really did taste like a root beer float. I put 6 cherries on the pie but all the kids ended up putting more cherries on their pieces.  Apparently the cherries were the best part. It was super tasty and refreshing on a hot day!

Root Beer Float Pie Recipe

  • 1 tub (8 ounces) frozen whipped topping (like Cool Whip), thawed
  • 3/4 cup cold root beer 
  • 1/2 cup milk
  • Root Beer Extract to taste. 
  • 1 package (4 serving size) instant vanilla pudding mix
  • 1 graham cracker crust
  • 6 - 8 Maraschino cherries
  1. Combine the root beer, milk and pudding mix in a large bowl.
  2. Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract . Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reachedSpread into the pie crustRefrigerate for 5 minutes. Top with remaining whipped topping.
  3. Slice the pie into 8 even slices (this makes it really easy to cut when it's frozen).Add a cherry on each slice.
  4. Freeze 8 hours or overnight.

Monday, November 17, 2014

Kaleidoscope Cookies

While checking out Stephy's blog Dessert Before Dinner, I was intrigued by the name Kaleidoscope Cookies.  I had no idea what that could be. I had to chuckle when I saw that they were made with Fruity Pebbles cereal.  I have to admit, Fruity Pebbles are sorta a guilty pleasure of mine.  They are so sugary and sweet but dang, they taste good!  

We don't buy Fruity Pebbles often.  I chuckled when I saw them on Stephy's blog because I had JUST bought a big box of Fruity Pebbles. My son shares my love for the cereal.  Obviously I knew this was the recipe to make.  

My kids were excited when I made these.  They thought they were sprinkes at first but were thrilled to find out what the secret ingredient was.  The kids (and I) loved these.  They were both crunchy and chewy and just fun to eat!  

I'm glad that Secret Recipe Club gave me the chance to check out Dessert Before Dinner. Stephy has a fantastic recipe index and I'd love for you to check it out!!

Kaleidoscope Cookies

Recipe from Dessert Before Dinner
  • ½ cup butter or margarine, softened
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 2 cups fruity pebbles cereal

  1. Cream together butter and sugar until fluffy. Add egg and vanilla.
  2. Add in the flour and baking powder and mix until just incorporated. Fold in fruity pebbles cereal.
  3. Scoop cookies onto baking sheet with parchment paper and bake for about 12 minutes at 325 or until lightly browned around the edges. I find that they don't look quite done in the oven but they finish fine if you leave them on the hot pan for about 5 minutes. Perfect!

Sunday, November 16, 2014

S'mores Clusters

We've made a lot of s'mores this year.  The fire pit gets lit every weekend and out come the chocolate, marshmallows and graham crackers.  They've pretty much become a staple in the house this fall. 

I needed a quick dessert to bring to a gathering and went to my Secret Recipe Club assignment to find something. I've been to Desiree's blog several times and knew she had several desserts that would work.

She had S'mores Bites and S'mores Clusters. I thought about making both but in the end decided on the clusters.  I'll save the Bites for another day. 

These were fun to make. The kids got together and helped and had a blast. 

I actually made another recipe from Desiree's blog this month.  Her Tex Mex Pinto Bean Spread.  I made that like 2 days after I got her as a Secret Recipe Club assignment.  It ate it with crackers and carrot chips, I even spread it on a veggie sandwich. It was awesome and I've been meaning to make it again. Only problem was I only got pictures of the ingredients. I forgot to take pictures of the final recipe.  Whoops.  I'll be making it again and posting it real soon. It was for sure a keeper!

The S'mores Clusters were a hit and everyone loved them. I'm so glad that I had a chance to re-visit Desiree's blog and I hope you can visit her at SteakNPotatoes Kinda Gurl.  

S'mores Clusters Recipe
Recipe from SteakNPotatoes Kinda Gurl

  • 6 Hershey's Milk Chocolate Bars, broken into pieces
  • 2 cups miniature marshmallows
  • 6 graham crackers, broken until pieces
Place candy pieces in a medium microwave safe bowl. Microwave for a minute and a half or two minutes, or until chocolate is melted when mixture is stirred.

Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm.