Double Coconut Oatmeal Cookies

With Easter just around the corner I decided to whip up some cookies using the fun pastel colored coconut M&M’s.  This recipe is based loosely on the Quaker Vanishing Oatmeal  cookie recipe that I love so much.  I basically adapted the recipe based on what ingredients I had on hand.  I typically toast my coconut before using it is baked goods but skipped that step this time around.  I found that the untoasted coconut (while not as ‘nutty’ flavored as the toasted coconut) caused the cookies to remain nice and chewy, so long as you don’t over-bake them. I enjoyed the coconut M&Ms in the cookie but to be honest would break them up next time. I found the size of them (about the size of a peanut M&M if not larger) was a bit too large for these cookies.  They were fine right out of the oven when the chocolate was all melty and gooey on the inside, but once they cooled, the chocolate pieces were large and awkward to eat in the cookie. The chopped M&Ms may not look as pretty but I think the size would better compliment the cookie.

I rate this recipe an 8
Double Coconut Oatmeal Cookies

14 TBS  sticks butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 ¾ cup oatmeal
1 cup coconut
1 cup coconut M&Ms

Heat oven to 350°F.

In large bowl, mix the butter and sugars until creamy. Add egg and egg yolk and vanilla; beat well.

Slowly add flour, baking soda, and salt; mix well. Add oats and coconut; mix well.

Fold in the M&Ms

Drop dough by rounded tablespoonsful onto ungreased cookie sheets.

Bake 8 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

One bowl Chocolate Cake with Chocolate Glaze

I don’t bake cakes too often as you can probably tell by looking through my blog. I like cake but always feels it takes forever to make. I can rarely just make a cake without frosting too, and if I make frosting, then I need to make it look half-way pretty but decorating it. Overall I think cakes take too many ingredients, have too many steps and in the end aren’t worth my effort.

I have had chocolate cake on my mind lately. Not sure why but I can’t stop thinking about it. I gave in and finally paged through my cookbooks only to find this super simple, super quick cake recipe that did not call for ingredients (you know, like cake flour or buttermilk) that I usually don’t buy. Just plain and simple. Plus it came with a very quick ganache recipe to pour on top instead of frosting. SOLD!

What I had after 45 minutes (30 of it baking) was a moist but dense chocoate cake with thick, sweet liquid chocolate fudge (best way I can describe it) on top. Oh my, I was in heaven! Now this is not the best ever chocolate cake in the world but it did more than satisfy my craving and the amount of hands on time it took was so minimal I was in awe at how great it turned out.

I did pour the glaze over the cake while it was still warm and I would do so again in the future. I ate this cake every night for a week, simply nuked for 20 seconds to get the frosting a bit melted and dug in! So yummy!

I rate this recipe a 9 

One Bowl Chocolate Cake with Chocolate Glaze
from Better Homes and Garden Cookbook

1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/3 cup oil
1 tsp vanilla
1 egg

Grease an 8×8 pan,

Preheat oven to 350.

In large bowl mix flour, sugar, cocoa, baking soda, baking powder and salt. Add milk, oil and vanilla. Beat for 2 minutes. Add eggs and beat 2 minutes more.

Pour into pan and bake for 30 minutes or until toothpick inserted in center comes out clean.

Chocolate Glaze
4 oz chocolate (I used bittersweet and semi sweet)
3 TBS butter
1 1/2 cups powdered sugar (sifted)
3 TBS hot water or cream

Melt chocolate and butter in microwave (in 20 second intervals) until melted. Beat in powdered sugar and water. Add more powdered sugar or water until pouring consistency.

Pour over cake.

Chocolate Chocolate Chip Cookies for Valentine’s Day

I wanted to make some super simple and quick cookies for Valentine’s Day to take to work. I have used a similar recipe before with great results but changed up the proportions a bit. Not sure if I was just in a chocolate mood but these were better than I was expecting.
These cookies were a cinch to pull together and I was finished from start to finish in under 30 minutes. I love that this is kind of a ‘cheater’ recipe since you really only add ‘wet’ ingredients to a cake mix.

The end result is a rich, thick and chewy cookie that is sure to satisfy your chocolate craving. Feel free to mix up the flavor of cake mix to what ever you have on hand, I am sure they will all be good.

I rate these cookies an 8.5

Chocolate Chocolate Chip Cookies
1 box chocolate cake mix (I used Duncan Hines)
2 large eggs
1/4 cup butter softened
1/4 cup oil
1TBS water
Chocolate chips (I used 1 cup)
Sprinkes to make pretty

Preheat oven to 350.
Line baking sheet with parchment paper.
 
In a medium bowl, beat together the butter, oil and egg. Add cake mix and blend well. Fold in chocolate chips or other add-ins.
Chill for 10 minutes.
 
Drop by spoonfuls onto prepared baking sheets
Bake for 8 to 10 minutes.
 
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely as they will break easily if moved too soon

 

Haystacks

Here is a treat that I have been making since grade school. All you need is a microwave. large bowl and a cookie sheet to whip these up. This is a no-bake treat that you can prep in under 15 minutes making them a perfect snack to make while dinner is cooking!

These are not a gourmet dessert or one to impress your friends but I love them so much that I have made them for many family events. My Taste Tester really enjoys them as well and has been known to hide them in random places in the fridge so I don’t eat them all.

These little treats have only three ingredients, chocolate, peanut butter and chow mein noodles. You decide how big or little to make your haystacks so I am not sure how many you will get. I usually get between 12 and 18. They do get your fingers a bit chocolatey while eating them , but that is the best part.

There are several variations of this recipe I am sure. To be honest I don’t really use a recipe at all, I just go by sight as to how many chow mein noodles to add. Sometimes I like them more chocolatey so I add fewer, other times I just use the entire bag. It is really up to you. I have also added toffee pieces or chopped nuts but to be honest, I prefer just the basic three ingredient haystacks.

I rate this recipe a 9

Haystacks
*All amounts are estimates, add more peanut butter or chocolate chips and noodles to suit your preference in taste and texture.

1 bag chocolate chips (semi sweet)
1/2 to 3/4 cup peanut butter (to taste)
1 bag (or a bit less) of Chow Mein noodles

Line a baking sheet with wax paper.

In a medium microwave safe bowl heat the chocolate chips and peanut butter in the microwave. Stir after every 15-20 seconds until smooth. Don’t overcook.

Stir in chow mein noodles 1 cup at a time until desired consistency is reached. You want the noodles either completely coated or just about. (see photo above) Don’t break them too much.

Scoop them onto a wax paper lined baking sheet and place in fridge until firm. Keep stored in fridge so they don’t melt.

Enjoy

Apple Cake with Brown Sugar Icing

The moment I saw this post, I knew I had to give this a try. After a day at the local apple orchard the Taste Tester and I had a few left over apples and I knew it was fate. I had to make this cake. Who doesn’t love a warm, caramel flavored apple dessert during fall?

This cake is moist, has a dense crumb and the perfect balance of spices. I have had cakes where the cinnamon overpowers the entire cake, not so with this beauty. The icing really does make the cake. It is rich and buttery tasting and is equally good on the cake as it is scooped on some ice cream (yes,I did this).  It may be too sweet for some (not me) but that is why a small slice is enough to  satisfy your sweet tooth.

If you are looking for a fall dessert to please non-chocolate lovers or those who are sick of pie, this cake is a great option.

I would double the glaze recipe and use it on top of some ice cream topped with candied pecans or walnuts. Now that is good!

I rate this recipe a 9

Apple Cake with Brown Sugar Icing
from here
Apple Cake:

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples (I used a mixture of granny smith and gala)
  • 1/2 cup pecans or walnuts, chopped (optional) (I used about 3/4 cup of toasted walnuts)

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream

For the cake:
Preheat the oven to 350. Grease an 8-inch pan (I used square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

For the glaze:
Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake.

*I sprinkled walnuts over the cake before the glaze set.

Let the glazed cake cool completely before serving straight from the pan

Chocolate Chip Studded Fudge Brownies


I have had this recipe for years but just recently decided to whip up a batch. I don’t make brownies too often so I decided it was time to not only bake me up a chocolaty treat, but to try a new recipe.

This recipe came together quickly because they only call for cocoa powder (no chocolate to melt). The end result is a brownie that is in fact very fudge-like with chocolate chips throughout. While I do like a fudge brownie now and then, these were too fudge-like for my tastes (If i make these again, I may bake a bit longer to see if that helps the texture be less fudgey). The flavor was rich but not overpowering, but  I do prefer my tried and true recipe, though these were fun for a change.

If you are looking for a quick and easy brownie recipe, this may be for you, especially if you are a chewy, gooey, fudge brownie lover.

I rate this recipe a 7

Chocolate Chip Studded Fudge Brownies 

1 cup sugar
1/2 cup brown sugar
3/4 cup flour
3/4 cup cocoa powder
3 eggs
3/4 cup butter, melted
1 cup semi-sweet or milk chocolate chips
I also sprinkled walnuts over the top before baking.

Preheat oven to 325.
In a large bowl stir together the sugar, brown sugar, flour, cocoa, eggs and melted butter and mix

Gently mix until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips.

Line a 8×8 baking pan with parchment or foil.

Pour the batter evenly into the pan.

Bake for 20-30 minutes or until a toothpick comes out with a few crumbs.

Red Velvet Brownies


I have seen this recipe floating around several blogs for some time now. I have been delaying making these since they didn’t say “Summer” to me. Now that the air is cooler, I thought it would be great to give these a try. I printed this recipe off so long ago, I am unsure where I originally found it. Google “Red Velvet Brownies” and you can take your pick at who should get credit for these.

Typically in our household chocolate, peanut butter or lemon has dominated our top favorites. These little brownies however took our hearts. They are dense with a slight chocolate undertone. My Taste Tester described them as “tasty”.

I typically do not care for cream cheese frosting but I loved it on these. I made my own frosting recipe up combining butter, cream cheese, vanilla, milk and powdered sugar until I achieved the flavor I liked. It was light, creamy with a slight cream cheese flavor. Overall it was great.

I would make these again, they would be great for a potluck or school function. I think these would please chocolate lovers and non-chocolate lovers (those people exist?) alike. You can double the recipe easily to make a larger pan for large groups if needed. For the 2 of us the smaller size was perfect.

I rate these a 8

Red Velvet Brownies

3 tbsp unsweetened cocoa powder
2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (1 stick)  butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1/4 tsp salt

Preheat the oven to 350 degrees F.  Grease an 8″x8″ baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.

Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.  Frost with favorite frosting