Category Archives: Chocolate

Cookie dough bites (gluten free!)

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You know those days that are all humid and gross and there’s nothing you can do to keep your hair straight and it just curls right back up even though you don’t like your hair like that?

Yeah. May has been kind of like that. Darn you, naturally curly hair.

With that in mind, when the weather is humid, not only do I get uber grumpy about my hair, but I also don’t want to bake anything. And I most CERTAINLY don’t want to cook anything that doesn’t require the sole use of a microwave.

God bless that invention.

So, among my many travelings on Pinterest (and with a little inspiration from my bestie, Kyle, who adores the movie theatre version of today’s treat), I came across this recipe for cookie dough bites. The only change I made to the recipe was replacing the regular flour with King Arthur gluten-free multi-purpose flour because I thought it would be a nice change from the usual. Unfortunately, my good intentions went awry. I recommend using regular flour in these treats.

Cookie dough bites

Ingredients:
1 C butter, softened
1.5 C packed light brown sugar (so apparently I put 1/4 C less than I was supposed to; oops)
1 tsp vanilla extract (I used 2 tsp, probably to make up for messing up on the sugar)
2 C flour
12 oz mini chocolate chips (1 bag)

Directions
1. Cream the butter and sugar together. It’s probably best if you remember to use all the sugar, unlike someone. *cough cough* me *cough cough*
2. Add in the vanilla extract, then the flour. First, mix in one cup, then stir in half of the chocolate chips. This will keep them from falling out to the bottom of the bowl. Then mix in the rest of the flour.
3. Roll into as big or small a ball as you want. I made mine about 1 tablespoon or less. These bites are rich! Put in the fridge for about 30 minutes.
4.  Melt the rest of the chocolate chips in the microwave. I heat for 30 seconds, stir up the chocolate chips, and then heat for another 30 seconds. I’ve burnt too much chocolate to not have the utmost control over my timing.
5. Drizzle the chocolate over the cookie dough balls. (Obviously I didn’t do a very good job, and some of my cookie dough balls ended being attached at the chocolate string.)

Makes five dozen, depending on what size you make them.
Store these in the fridge. They will get soft if you leave them out long enough.

Strawberry Chocolate Chip Croissants

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Sunday was Mother’s Day, and if your weather was anything like New Jersey’s gorgeous 80 degrees, I bet you enjoyed it by staying outside and playing with your family.

I stayed inside, out of the sun, so my pale self could stay that way. Oh yeah, and I made these delicious croissants for my friend (who’s like a second mother to me) because she’s awesome. And I’ve been spending way too much time on Pinterest. Did you know that Pillsbury has its own Pinterest boards?

Strawberry Chocolate Chip Croissants

Ingredients:
1 can of Crescent rolls (I used reduced fat)
1/4 C strawberry preserves
1/4 C semi-sweet mini chocolate chips

Directions
1. Preheat the oven to 350 degrees. I used a non-stick cookie sheet lined with foil, so if you use something different, make sure to note the temperature changes on the can’s package.
2. Unroll the crescent rolls into the eight triangles.
3. Spread about one to two teaspoons of the preserves on the short end opposite of the triangle point (crescent rolls are usually isosceles), and then sprinkle with some chocolate chips (however many you want).
4. Roll the dough up, tucking in the sides and the point to ensure that the filling doesn’t leak out.
5. Spread the bundles evenly on the tray.
6. Bake for 12 minutes, until golden brown on top. Serve while warm.

Makes eight.

Cinco de Mayo Taco Cookies: some history and maybe a blister

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So, apparently Cinco de Mayo is a relevant holiday and has nothing to do with Mexican Independence day. Personally, I just thought it was another day for Americans to get shwasted. And did you know that U.S. didn’t start observing this day until 2005? That was like, seven years ago. WHAT?

Anyway, this weekend is Cinco de Mayo and the dogs are off to a flyball tournament aptly named, “Cinco de Flyo.” At these tournaments, my friend and her lovely flyball dog racing friends have a ton of fun and enjoy getting away from the rigors of everyday life with a specialty cocktail in one hand and a treat in the other.

This week’s treats are based on this “recipe” I found while searching for alternatives to the pinata cookies. At the end of the day, I feel like I would have done less work if I’d gone ahead and made the stinkin’ pinata cookies after all. Geesh. This was a trial.

I want to put this out there – if you have a sturdy sugar cookie recipe, one that you know can stand up to being baked into odd shapes (say, a folded taco shape?), then, by all means, use it! These sugar cookies are delicious on their own, BUT MAN, were they a pan in tuchus to fold.

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Chewy Chocolate Chip Cookies with Coconut

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“Pride and Prejudice.”

A cup of hot cocoa.

Chocolate chip cookies.

Pink plaid, fur-lined moccasins.

Some days you just want the classics.

It’s going be one of those weeks, and coupled with the fact  it’s cold outside (oh, the fickle heart of April), it’s time to heat up the oven. After rummaging through my cabinets and examining my taste buds, it all came down to the leftovers – milk chocolate and semi-sweet chocolate chips, and of course, coconut. These cookies have a slightly soft center with crunchy and chewy edges.

Chewy Chocolate Chip Cookies with Coconut

(Original recipe from 101 Things to do with a Cake Mix)

Ingredients:
1 box of yellow cake mix
1/2 C butter, softened
1 tsp vanilla extract
2 eggs
3/4 C milk chocolate chips
1/2 C semi-sweet chocolate chips
3/4 C flaked coconut

Directions:
1. Preheat the oven to 350 degrees.
2. Mix together the eggs, vanilla and butter. Add in half of the cake mix.
3. Stir in the chocolate chips and coconut, making sure that all areas of the batter are reached.
4. Add in the rest of the cake mix. The dough will be stiff and chocolate chips might come loose.
5. Roll one tablespoonful of dough into a ball. This will secure the chocolate chips in the cookie and ensure perfectly round cookies. Bake for 11 minutes. The bottoms will be evenly browned.
6. Cool on tray for one minute before removing to a cooling rack.

Makes three dozen cookies.

Double Chocolate Truffle Cups

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I don’t know about you, but here at Bakers Anonymous, the weather has been NOT conducive to baking anything. And even though we went no-bake last week, the thought of turning on the gas oven and to bake cookies (which I really wanted to do) was unbearable. So, after a little bit of digging, I uncovered this recipe from Babble.com’s Family Kitchen. I stripped away all the frills to get to the core of the recipe; it turns out that this candy is perfect for extra additions like almond extract, nuts, coconut, even mini chocolate chips! We’ll save all of that for next time.

Double Chocolate Truffle Cups

Ingredients:
1 C semi-sweet chocolate chips
1/2 C milk chocolate chips
1/2 C heavy cream
1 C white chocolate chips
Any toppings or additions you want

Directions:
1. In a medium microwave-safe bowl, mix together the semi-sweet and milk chocolate chips with the heavy cream. Microwave for 40 to 50 seconds.
2. Stir the mixture together until the chocolate is fully incorporated with the heavy cream.
3. Scoop mixture into a plastic zip bag and cut off one corner. Pipe into candy cups. Fill about three-quarters full.
4. Let sit in the fridge for about 10 to 15 minutes.
5. Microwave the one cup of white chocolate chips for about 40 seconds. Remove from the microwave and stir smooth.
6. Scoop mixture into another plastic zip bag, cutting off a corner. Pipe the white chocolate in a spiral pattern (hopefully better than I did).
7. Set back in the fridge until the whole truffle has set. After that, you can keep them covered, on the counter or serve immediately.

Makes about 15 pieces, depending on how you spread the mixture.