Posts Tagged ‘dark chocolate chips’

Happy Tuesday, Everyone! I hope you had a great weekend and a Happy Father’s Day.

I asked Dad if he’d help me make a coffin table for halloween one year. I envisioned a cheapy plywood table- he took my idea and ran with it. And it came out awesome!

I know that I definitely had a rockin’ weekend. Since my Dad is the bestest Dad ever (I mean, come on…how many Dad’s would make their daughter a life-size coffin to use as a beer pong table for their halloween party??), I decided for Father’s Day to take him and my mom to the SoWa market in Boston. It has a farmer’s market and food trucks that I thought my Dad would get a kick out of. (I also bought him some Croc’s because he was practically begging for them. They’re so ugly though, I made him swear he wouldn’t wear them in public!)

We got free samples, we ate lunch out of food trucks (Clover’s is SO good!) and we OD’ed on craft tables (my Dad just adored that part as you can imagine). I was a bit disappointed that there weren’t more veggies in the farmer’s market area but it is still early in the season and I did walk away with some amazingly awesome strawberries (expect some strawberry recipes in the futures) so I can’t complain too much. Plus, Dad seemed to really enjoy it so that’s all that mattered! (Though, I think we walked away with matching Father/Daughter  sunburns so check back in with me tomorrow- We may be singing a different tune.)

Some of my favorite booths were Nella Pasta (I bought a frozen box full of sweet potato apple raviolis, which were awesome when I tried a sample), Soula’s Salsa (their black bean and corn fiesta salsa was super flavorful!) and Emrys Fynery, which was a jewelry table that had all this great, victorian- inspired, off-beat jewelry. Their etsy page doesn’t do them justice- they had a ton of stuff on display. SoWa is such a fun market. If you are in Boston and are looking for something not-so-touristy, I would definitely check it out.

Anyway, I also went to a porch party this weekend and I brought these super yummy truffles along. They went so fast! In fact, I went to check on them at one point to see if there were any left (because apparently the one hundred I ate while making them and on the way to the party weren’t enough…), and not only were the truffles gone but even the tupperware holding them was gone! I sort of imagine some super drunk kid huddled in a corner licking the crumbs out of it…they were seriously that good!

Chocolate Chip Cookie Dough Truffles
from loveandoliveoil.com
makes about 3-4 dozen…if you don’t eat the dough as you go…

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) Earth Balance, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup soy milk
  • 1 cup mini vegan chocolate chips (or regular sized if you can’t find the mini chips. I only found some at Shaw’s and they were so expensive I opted not to get them)
  • 14 oz vegan chocolate chips for the outside shell
  • 1 tsp vegetable shortening


Beat Earth Balance and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate and vegetable shortening in a double boiler. Using forks or a dipping tool, dip cookie balls into chocolate. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

PS. these do have chocolate chips in them. For whatever reason, the one above just doesn’t. And I mean, I couldn’t very well bite into another one because I’d already eaten three!

 Loveandoliveoil.com came to my attention when I discovered the new book, The Cookie Dough Lover’s Cookbook, which was written by Lindsay Landis, who writes the blog Love and Olive Oil. I MUST find this cook book and try more recipes because these truffles were so addicting. They were legit cookie dough without the eggs. I don’t know why I have never thought to roll up my vegan cookie dough, dunk it in chocolate and call it a new dessert. I mean, DUH! But Landis beat me to it so I gotta give her props! These were super delicious! And everyone at the party who tried them seemed to agree.

Dad and me a few years ago.

Anyway, I hope everyone has a good start to their week! And Happy Father’s Day again, Dad! (and if anyone sees him wearing those Croc’s anywhere besides his garden, let me know ASAP! Because that is definitely not allowed!)

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Bonjour, my friends. Sorry I didn’t post the last few days to get this week started off right- I’ve been sick and in a crappy mood. Also, I messed up two recipes in an attempt to get something up here for Tuesday and alas, both of them were failures. I took this as a sign from the powers that be:

sick=bed rest, not cooking.

Anyway, so now some food for you! I have been obsessed with avocados since my little adventure into the world of avocado cupcakes. They were seriously the best cupcakes I’ve ever made. My friend, John, is leaving BN and I’m going to send him off on his next adventure with a batch of those. Cause seriously? You couldn’t start the next phase of your life with a better cupcake.

So, since I had such luck with avocados in cupcakes I thought …why not with cookies?? Result, a pretty damn good cookie if I do say so myself!! Not as epic as the cupcake but still delicious

Avocado Chocolate Chip Cookies
from What Runs Lori

Makes about small 28 cookies

  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp sea salt
  • 2 ripe bananas
  • 1/4 ripe avocado (about 1/4 cup)
  • 1 cup almond milk (to bring out the coconut flavor, use coconut milk)
  • 4 tbsp honey (agave nectar or maple syrup would also work. I ran out of honey so I used 2 TBSP honey, and 2 TBSP maple syrup)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 “eggs” (I used Ener-G egg replacers)
  • 1/4 cup shredded coconut
  • 2/3 cup vegan chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, combine all dry ingredients, coconut through salt.

In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.

Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies.

Bake cookies for 20 minutes, or until golden browned.

These cookies are delicious but different. They have a consistency that is closer to cake then the chewy, chocolate cookies that I normally like and they aren’t quite so sweet. This works for me, though. The chocolate makes it feel like a snack but I’m not sent on a sugar high.

I kind of love these adorable little cookies of deliciousness. And I kind of want to make another batch but am afraid of burning them with my streak of bad cooking luck.

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So, its Monday- again. Poor Monday. Does anyone really like waking up after a too short weekend to find that they have arrived at Monday? I’m thinking no.

Lucky for you, I have an amazing cookie recipe for you! So these came about at the request of the Premium Billing Department at my place of employment.  See, the weekly Monday baked goods began as something I did for my floor. It has kind of escalated to the point where I have an emailing list that stretches across three departments. Despite this, I still manage to miss people and those people always seem to be in the Premium Billing Department. Because, for whatever reason, no one shares the knowledge that there are homemade cookies available to their fellow employees. Or, as I found out Friday, they hoard them/ration them out as they deem fit and it seems PBD are the ones that are often shafted.

Or so they say. I suspect they just may be the most vocal =)

Regardless, after getting two more people to add to my emailing list in the PBD, they asked what I was bring Monday and I couldn’t tell them. No seriously, I had no ideas. I had a laundry list of things to do this weekend floating around in my head and what I was making for work wasn’t even on there. So they suggested dark chocolate craisins. Actually, they first requested no peanut butter (to which I concluded they were insane) and then they requested dark chocolate craisins.

So I mulled it over. I could do a standard chocolate chip cookie with craisins but where’s the pizzazz? Where’s the excitement?? Then it occurred to me…Hersey’s Dark Cocoa Powder! I’ve been DYING to try this product. It’s been popping up all over my baking blogs and I haven’t been able to find it anywhere. Good thing I was right across the street from the brand new Wegmans in Mass this weekend. They were well stocked!!

Double Dark Chocolate Craisin Cookies (with pecans)
adapted from Toll House’s Double Chocolate Cookies and a White Chocolate Craisin cookie recipe

2 cups all purpose flour

¾ cup of Hersey’s Dark Cocoa baking powder

1 tsp of baking soda

½ tsp of salt

1 cup (2 sticks) of Earth Balance vegan butter, softened

2/3 cup white sugar

2/3 cup packed light brown sugar

1 tsp of vanilla extract

2 Ener-G “eggs”

¾ cup of semi-sweet chocolate chunks (I used Bakers. They were huge though. I think next time I’d used the 365 Semi-Sweet mini chocolate chunks)

1 cup of craisins

¼ cup of pecans, finely chopped (Optional)

½ tsp of white sugar (optional)

Pre heat oven to 350 degrees.

In a medium bowl, mix together the flour, the cocoa powder, baking soda and salt. Set aside.

Beat together the butter, white sugar, brown sugar and vanilla extract in a large bowl until creamy. Add “eggs” one at a time, mixing well after each addition. Gradually add in flour mixture. Stir in chocolate chunks and craisins.

Chill for at least 30 minutes.

Combine the pecans and ½ tsp of white sugar. Remove the dough from the refrigerator and roll into balls. Press one side into the pecan mixture. This works best if the pecans are very finely chopped. Since the dough is cold, larger peaces had a hard time sticking. Place on greased cookie sheet. Bake for 13-15 minutes. The dough will not spread out but they will crack letting you know they are done. Let cool for 5 minutes and transfer to cooling rack.

If you do not have the time to chill these, you can make these into drop cookies. Just mix the pecans in with the chocolate chunks and craisin, drop rounded TBSP onto greased cookie sheet and bake for around 9 minutes. I opted to put the pecans on the outside because I was only doing half the batter with nuts as some people are allergic/don’t like them.  

Plus, I thought it’d look cool =)

These cooks are very rich but they aren’t too sweet. If I’m not making them for others, I think I would add the pecans to the mixture since I like them and it cuts the richness of the chocolate. Also, the craisins get a little overwhelmed with all the chocolate but I like the idea that they are there.

I think if these cookies should probably be called the PMS cookies because I’m pretty sure they would hit the spot for those chocolate cravings!!

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