Avocado Chocolate Chip Cookies
So, I made this recipe a few weeks ago and have not had time to post it yet. However, as I am sitting outside the theater for the show I am working on, I figured what better time spent than time working on my blog and getting this delicious recipe out to all of you! (On a side note, after you are done baking these delicious cookies, get yourself to a computer and support your local college’s theater department. We work hard and love having full houses!) Anyways the cookies you need to bake are called, Avocado Chocolate Chip Cookies. Yes, you heard me right, I used avocado. I am telling you, this recipe is so deceivingly delicious. And I promise all you can taste are is the delicious chocolate. Although, I must warn you I changed this recipe a bit from its original
I am not going to lie; I tried this recipe because I was curious. You don’t exactly think of chocolate and avocados going together, but NEWSFLASH: they totally do! I gave the recipe out to four or five people already because I think it is that good. Also another fun fact is that it is completely clean and gluten free. So many people can win by making this yummy recipe. I promise you I am not lying. Have a health conscious family member? Avocado Chocolate Chip Cookies! Need a really delicious chocolate fix? Avocado Chocolate Chip Cookies! I am telling you, you will love them!
So, here it goes…
Avocado Chocolate Chip Cookies
Ingredients (adapted from The Smoothie Lover)
- 1 medium avocado (ripe)
- 1/3 cup light brown sugar
- 1 egg
- 1/2 cup dark cocoa powder
- A handful of dark chocolate chips
- 1 tbsp. water
- 1/2 tsp. baking soda
Preheat oven to 350° F.
In a bowl of a stand mixer, mix together avocado and brown sugar until smooth (making sure that there are minimal avocado chunks). Add in the egg and mix until combined.
Mix in the cocoa powder. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well. Finally add in the chocolate chips and make sure they are well combined before placing on a baking sheet.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Once the cookies are cool, store in a container in the fridge.
Dark Chocolate Oatmeal Bars
I’m sorry to say that I am posting this recipe for all the wrong reasons. This afternoon is a memorial service for a very loved family member that has recently passed away. As when anyone in your family passes, he passed far too soon. In order to celebrate his life after the service, my cousin has offered her house as a place of gathering so we can share a meal together. As I always do for family gatherings, I decided to make a dessert. Whether my cousin services it today or keeps it for herself is up to her, but food has an odd way of brining people together in a time of sorrow.
I have had a book called Healthy in a Hurry that my dad bought for me from William Sonoma when he still worked there. I have always admired the recipes inside but have never made any of them. Since, my family is very healthy conscious (which I have told you guys before) I decided to pull a recipe from the book to share today with them. It is called Dark Chocolate Oatmeal bars. There is something comfortable and even reminiscent about cookie bars. They somehow bring you back to your childhood. Not to mention the picture in the book looks delectable.
I hope you guys enjoy this recipe as much as I know my family will!
Dark Chocolate Oatmeal Bars
- ¾ cup plus 2 tsp unsalted butter, softened
- 1 cup walnuts, chopped
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 cup rolled oats
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cup light brown sugar, packed
- 3 large eggs
- 1 tbsp vanilla
- 6 oz dark chocolate chips
Preheat your oven to 350 degrees. Line a 9” by 13” baking sheet with aluminum foil and lightly grease with 2 tsp of butter.
Spread walnuts in a single layer on a baking sheet and toast in oven until lightly browned, for about 10 minutes.
In a large bowl, stir together the flours, oats, baking powder and salt; set aside.
In another large bowl or in the bowl of an electric mixer, beat the remaining butter and brown sugar until light and well blended. Beat in eggs, one at a time. Scrape down the sides of the bowl as needed. Beat in vanilla.
Add the dry ingredients to the wet ingredients and stir with a wooden spoon or beat on low until just combined. Stir in chocolate and walnuts.
Spread the batter evenly in the baking dish.
Bake for about 35 minutes or until the top is golden brown and a fork can be inserted and removed with moist crumbs.
Let cool completely in pan and then cut into 24 bars.
Pumpkin Chocolate Chip Cookies
I am so sorry that I have not posted in forever! I know some of you have been wondering where I have been and why on Earth I have not posted in decades (okay, well maybe not that long but I feel like it has been FOREVER!) I am sorry about that! Unfortunately homework comes first. I am not always a fan of that policy but I don’t think my professors will accept a batch of chocolate chip cookies over a paper. (Although they would kind of be silly not to don’t you think?) Since fall is quickly setting in around here…
Target has their Christmas decorations up so I better get all my fall things in soon….
I decided to make some healthy cookies. I have to say I am proud because I created this guy all myself. (Well I used the basic principles for cookie making, but that’s about it!) They are also SUPER easy to make, which is why I made them. I have some free time but lets face it, chapter 9 is waiting to be read. They are Pumpkin Chocolate Chip cookies packed with protein and fiber…two very essential things in a person’s life. Especially because most people do not receive an adequate amount of these in a day, I know I lack in the protein category. However, if you do not have protein powder lying around don’t feel the need to go out and buy some, that stuff is expensive! Just omit it. Same with the flax and chia seeds, because those babies cost a pretty penny too. However, I would be delighted if you had all these ingredients on hand and went for the entire recipe. They are also very healthy.
Now, I can’t comment on how these taste because I literally just pulled them out of the oven but the batter was delicious (haha whoops! I couldn’t resist!) They also look quite amazing so I can’t wait!
Pumpkin Chocolate Chip Cookies
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp cornstarch
- 2 tbsp flax seeds
- 2 tbsp chia seeds
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- 1 ¼ cup pumpkin
- ½ cup brown sugar
- ½ cup olive oil
- 1 egg (or 2 egg whites)
- 2 scoops vanilla protein powder (or unflavored)
- 1 cup dark chocolate chips (even better, add ¾ cup mini chocolate chips)
Preheat oven to 350 degrees.
Combine the whole wheat flour, baking powder, chia seeds, flax seeds, cornstarch, cinnamon, nutmeg and ginger in a medium bowl. Whisk together to combine.
In the bowl of a stand mixer, combine together the pumpkin, brown sugar, olive oil, egg and protein powder. Mix on low until combine.
Mix in the chocolate chips until combined.
Scoop 1 tbsp of the dough and place 2 inches apart on a parchment lined baking sheet.
Bake for 10-15 minutes. Let cool before enjoying!
Peanut Butter Chocolate Chewies
I am so sorry that I have not been able to post in a while. School started and then auditions started and theres homework and work and my body wants to cry it is in so much pain! Let me tell you, being in shape and being in dance shape are 2 totally…and I mean totally, different things! Anyways, there has been no time to make anything delicious until now! I went through 2 days of auditions (hoping I did well because that will be disappointing if it didn’t) and now I think I deserve a treat. Although I have eaten really well all week so I don’t want to “ruin” that so why not make something healthy? (I also don’t have butter) And as always I decided to change this recipe up a little to fit my needs!
I have an over abundance of baking supplies in my apartment however I forgot butter somewhere along the line. So this recipe is completely butter-free. Although don’t get me wrong, as much as I like to eat healthy I also like to eat unhealthy too! How can you go wrong with a big, moist, fudgey piece of chocolate cake? Mmmm that sounds really good! But that would call for butter…
So here goes nothing, a healthy cookie recipe that I hope is as delicious as Eating Wellmagazine makes it look. (Also a note, I decided to cut this recipe in half to only make about 18 cookies instead of 36.)
Chocolate Peanut Butter Chewies
- 1/2 cup chunky natural peanut butter
- 2 tbsp olive oil
- 1/4 cup packed dark brown sugar
- 1 large eggs
- 1.5 tablespoons vanilla greek yogurt
- 1/3 cup almond flour
- 2 tbsp flax seed
- 2tbsp unsweetened cocoa powder
- 2 tbsp rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tbsp cup semisweet chocolate chips
- Preheat oven to 350°F.
- In a medium bowl, beat peanut butter, oil, brown sugar and granulated sugar in a until the sugars are blended. Beat in egg, yogurt and vanilla until combined.
- Add in the flour, cocoa, oats, baking soda and salt. Whisk until well blended. (It will be sticky.) Stir in chocolate chips.
- Using a small cookie scoop or slightly rounded tablespoons of dough, roll in hands to a flattened ball and place cookies 2 inches apart on ungreased cookie sheets.
- Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.
Cinnamon Roll Cookies
Another post! This time, it’s for my best friend Jess who is moving back to Ohio this week where she attends Kent State University. Actually 2 of my best friends live in Ohio, but that’s another story. Let’s just say, I miss them lots! When my friends go back to school, I like making them back to school treats! It doesn’t always happen depending on my schedule but the thought is there. I was looking on Pintrest this morning (they have such great stuff on there sometimes I forget about real cookbooks which I know is not good!) and came across this recipe. It came from a blog called A Spicy Perspective where you can find the original recipe. I changed it up a little bit but not much.
The original recipe calls for brown sugar and cinnamon to put in the rolls of the cookie. What can I say, I like doing my own thing; so I decided to use melted butter and granulated sugar with cinnamon. This time around I only baked half the dough (saving the other half for my best friend Mary who will be moving back to Kent in about a week or so). For her though I want to try putting Nutella in the center of the rolls. I think that would be delicious! Anyways, here is the recipe so you can enjoy these cookies yourself!
Cinnamon Roll Cookies
- 2 ½ sticks unsalted butter, softened (1 ¼ cups)
- 4 oz softened cream cheese
- 3 tsp. vanilla extract, divided
- 1 tsp. dry active yeast
- 1 cup granulated sugar
- 3 ¾ cups all-purpose flour
- ½ tsp. salt
- 1 tbsp butter, melted
- ½ cup granulated sugar
- 2 tbsp cinnamon
Mix 2 tsp. vanilla extract with 1 tsp. of dry active yeast.
Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy—2-3 minutes.
Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.
Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes. ( I went to the gym and kept it in the fridge for about 2 hours).
Preheat the oven to 375 degrees F. Mix the brown sugar and cinnamon together in a small bowl.
Cut the dough in half and leave one half in the fridge while working with the first half. (or freeze like me!)
I rolled the dough out on the plastic wrap it was wrapped in. I did not use flour but to make things easier you definitely could flour the dough and he rolling pin.
Once flat and rolled into a rectangle, brush the melted butter over the entire top of the dough. Sprinkle the sugar mixture onto the dough and even out with your hands if you need to. **After rolling the dough into a log, I placed it back in the fridge for another 30 minutes so it was easier to cut.
Slowly and gently start rolling the dough. I think the plastic wrap helps keep everything in tact with I am rolling. Once rolled into a log, press the seam firmly.
Once chilled, cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets.
Bake for 9-12 minutes. Cool completely.
Happy Birthday Grandma! July 23rd is my Grandmas Birthday and as a family should, we get together and celebrate. What better way to celebrate than with some cake and some cookies? Well it started off with a cake that my mom was going to make but she also had to clean the house so when company comes over tomorrow they don’t think we live in a tornado zone. She’ll hate me for saying that, but come on! Who out there really keeps their house spotless every single day of the week? I would like to know how you do that. Anyways, so I told her I would help her out. And while I was at it I figured I would make cookies for my uncle because he’s not such a big cake fan and I like pleasing everyone.
The cake recipe I found in the good old trusty Betty Crocker Cookbook. This trusty stead is a must in anyone’s kitchen. I don’t care if you can’t boil water or if you are the Executive Chef at Bobby Flay’s restaurant, Betty Crocker is a great tool. The Black and White Cookies came from the Gale Gand book, Butter Sugar Flour Eggs.
Growing up, my Grandpa and I would watch Gale Gand on the Food Network all the time. After he passed away and we went to clean out his side of the basement (well he took up the whole basement with all his craft supplies so we cleaned out pretty much the entire basement) my mom found this book and set it aside for me. Over the winter I made a recipe for my Grandma that had been book marked and she loved it so that is why I chose a recipe from this book again. Not only does Gale Gand know what she is talking about, but it also holds a lot of sentiment to it.
I usually don’t like getting sappy and sentimental, but this occasion deserves it. I owe a lot to my Grandpa for starting my love for baking. He also is the reason I give most of my baked things away. We used to bake cookies for neighbors and the mailman all the time. Now I bake them for my neighbors and my friends and in this case, my family. And to be honest theses cookies frustrated me a lot because they aren’t completely circular but it doesn’t really matter. In the end it’s really just the thought that counts. (But sometimes it’s hard not to be a perfectionist)
Black and White Cookies
Ingredients (for the cake)
- 8 tbsp (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs
- ½ cup milk
- ¼ tsp vanilla extract
- 1/8 tsp lemon extract
- 1 ¼ cup all-purpose flour
- 1 ¼ cup cake flour
- ½ tsp baking powder
- ¼ tsp salt
Ingredients (for the icing)
- 4 cups confectioners sugar
- 6 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Directions (for the cake)
Heat oven to 350 degrees. Line 2 baking sheets with wax or parchment paper.
Cream the butter in a mixer fitted with the paddle attachment until smooth. Add the granulated sugar and beat until fluffy. Add the eggs, milk and extracts and mix to combine. Combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend.
Using and ice-cream scoop (I used one half the size to get more cookies), scoop the dough onto the pans. With the back of the spatula spread each cookie into a circle.
Bake for about 20 minutes until golden and let cool on a wire rack.
Directions (for the icing)
Stir the confectioners sugar, milk, and vanilla together until smooth. Transfer half of the icing into a separate bowl and add the cocoa powder stirring until smooth
Turn the cookies over to the flat side. Spread white icing on half and chocolate icing on half. (I did the white icing first, let it dry and then did the chocolate icing because otherwise I wasn’t sure how I’d hold the cookie) Let the cookies sit at room temperature for a least 30 minutes before enjoying!
For vacation this year my ENTIRE and I mean ENTIRE (aunts, uncles, moms, dads, brothers, brothers girlfriends, cousins, cousins girlfriends, babies , grandmas and grandpas) decided to all go camping. Centuries ago we would go to Rehoboth Beach, DE and would all live together in the same house for a week. Honestly, not sure how we didn’t kill each other. Or maybe that is why we haven’t gone in a while… Anyways since we haven’t gone in a while and I am nearing my college graduation this year, my grandparents are getting older and my cousins are forming their own families we all wanted to do at least one more family vacation. Since Delaware has become astronomically expensive because it is a new “hot spot”, camping sounded like a very fun alternative. And as you may have guessed, I baked up a storm for this week long, 20 person adventure. Here are the recipes I decided to take along, and I hope they are useful for your next adventure whether it is in the kitchen or in the middle of a forest
Brown Butter Chocolate Chip Cookies
- 1 1/2 sticks browned butter
- 1 cup brown sugar
- 4 egg whites
- 1 tsp vanilla extract
- 4 tbsp ground flax seed meal
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups whole wheat flour
- 1 1/2 cups chocolate chips (milk or dark)
Heat oven to 375 degrees and line 2 baking sheets with parchment paper.
Combine brown butter with brown sugar in a large mixing bowl. Whisk egg whites and vanilla until combined. Add in baking soda, salt, flax seed meal and whole wheat flour. Mix until combined. Fold in chocolate chips.
Bake for 8-12 minutes and enjoy!
Oatmeal Raisin Cookies
- 1/2 stick unsalted butter, softened
- 2/3 medium banana (1 small)
- 1/2 cup brown sugar
- 3/4 white whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups quick oats
- 3/4 cup raisins
- 1 egg
- 1 tsp vanilla
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Cream together the butter, banana, egg, brown sugar and vanilla. Add in the flour, salt, cinnamon, nutmeg, baking soda, quick oats and raisins. Mix until combined.
Bake for 8 to 12 minutes.
Brown Butter Snickerdoodles (Two Peas and their Pod)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar (I used baking powder which is a great substitute)
- 1/2 teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt (I used regular sour cream)
- For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Homemade Oreos (Krissy’s Creations)
- For the Chocolate Cookies
- 1 ¼ cups All Purpose Flour
- ½ cup Cocoa Powder (I used Valrhona)
- 1 tsp. Baking Soda
- ¼ tsp. Baking Powder
- ¼ tsp. Salt
- 1 cup Sugar
- ½ cup + 2 tbsp. (1 ¼ sticks) Unsalted Butter, Softened
- 1 Egg
- For the Filling (my own recipe)
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup unsalted butter softened
- 4-6 tbsp of water
For the Cookies
Preheat the oven to 375 degrees F.
To make the cookies, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar, in the bowl of a stand mixer. On low speed, slowly add the butter until it is incorporated. Mix in the egg. Continue beating the mixture until the dough comes together.
Line 2 baking sheets with a silicone mat or parchment paper. With a cookie scoop, or a teaspoon, place rounds of batter on the baking sheets, 2 inches apart. Slightly flatten the cookies.
Bake the cookies for 9 minutes. Transfer to a cooling rack and cool until room temperature and completely cooled.
For the Filling
Cream the butter in the bowl of a stand mixer. Add the sugar and vanilla and mix until the butter starts to combine with the powdered sugar. The mixture will be lumpy and not well incorporated. Gradually add in water a tbsp at a time while mixing until you get a smooth consistency.
To assemble the cookies, match up the cookies by size and set aside in pairs. Place one cookie of each pair bottom side up. Fill a pastry bag, fitted with a round tip, with the filling. Pipe small rounds of filling on the bottom side of one cookie in each pair. Place the other cookie of each pair on top of the filling. Lightly press the top cookie to work the filling out to the sides.
I apologize but the recipe I used to make my cut-out is pretty top secret. However you are free to use whatever cut-out recipe you want! I decided to use a star and United States of America cut-out (which my brother oh so lovingly bought for me while he was in Syracuse visiting his girlfriend one weekend). The recipe for the icing I found on Sugar and Spice + everything nice
. It worked quite well! She had great directions on how to make the frosting the consistency I wanted. Here’s a look at my cut-outs!
I am quite excited to share all my treats with my family and am definitely looking forward to a relaxing week in the woods. I rarely get time to relax so an entire week is heaven sent (but hey, I’m sure a majority of America feels this way). Such an over worked and under paid society we live in. Where student loan interest is paying back our debit (smart idea right?) and we do not have enough time to spend with our families and our loved ones.
I am grateful that I get to spend a week with my family as dysfunctional as we may be. We will build memories and our relationships with each other, because despite our rather large number we are as close as a family of 3 and as loud as a family of 220. Take time and enjoy these recipes with your family, friends or loved ones!
Have a good 4th of July week