Tag: baking sheet

Double Chocolate Candy Cookies

Warning! These cookies are actually even better than they look! The perfect post-Halloween cookie! It’s like a kitchen sink cookie and the more goodies you add…the better the cookie gets! Just imagine the possibilities! Snickers, Peanut Butter Cups and Twix-Oh My! The cookie has an awesome chocolate base and if you can get your hands on the dark chocolate powder it makes such a difference. I hope you adore these double chocolate candy cookies as much as my family did!

Ingredients

1 cup butter
1 cup sugar
¾ cup light brown sugar
2 eggs
2 tsp vanilla
1¾ c. flour
¾ cups dark cocoa powder
½ cup regular cocoa powder
2 tsp baking soda
1 tsp salt
3 cups assorted chips and chopped candies

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Beat butter and sugars till creamy.
Add eggs and vanilla and mix well.
Slowly add the dry ingredients until combined.
Add your candies, reserving some to stick into the tops of each cookie.
Chill dough overnight (or at least 2 hours)
Scoop large mound onto the cookie sheet and press in the reserved goodies. I used milk chocolate chips, white chocolate chips, chopped Oreos, m&ms, chopped Snickers, Twix and Butterfingers.
Bake 10 mins and cool.

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Adapted from Love from the Oven ….Be sure to check out her delicious blog!!

The post Double Chocolate Candy Cookies appeared first on Hugs and Cookies XOXO.

Parmesan Herb Party Pretzels (Lactose Free)

Parmesan Herb Party Pretzels are a super simple snack that tastes surprisingly like pizza! Once you taste them, you’ll want to have them all the time.

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

I’ve seen variations of party pretzels like these floating around for a while now, but I never got around to trying them out until now. You guys? Stop everything you’re doing and make these right now.

I’m not joking. They taste almost exactly like pizza combos, which are one of my favorite guilty-pleasure snacks, but they don’t have any of the questionable ingredients that you’re likely to find in food purchased at the gas station. Shawn says I should call them “Cowabunga pizza party pretzels” because they’re that good. Call them what you want, I can’t stop eating them – they’re definitely my new obsession.

I first made these parmesan-herb party pretzels thinking they’d be great for tailgating, but they’d work for pretty much all of your snacking needs. Sunday afternoon football? Check. Pre-dinner snack? Check. Holiday cookie exchange? Don’t tempt me.

To make these party pretzels, start with small pretzels like mini twists or window panes. You want something with lots of little nooks and crannies for the seasoning to get caught in – bigger twists or sticks will work in a pinch, but the flavor won’t stick as well.

Next, mix up a blend of Italian seasoning, garlic powder, and lots of GO VEGGIE lactose-free or vegan parmesan and add some neutral oil to form a thick paste. The first time I made these party pretzels, I coated the pretzels with oil and then added the seasonings, but I’ve found doing it this way helps the seasonings stick better and lets you use less oil. Both varieties of GO VEGGIE parmesan are lactose-free, and they have less fat and more calcium than dairy cheese – win-win!

Finally, bake the pretzels at 200F for about 20 minutes. This will get the pretzels extra toasty as well as toast the spices and help them stick to the pretzels. Let the pretzels cool before serving – don’t worry, it only takes a few minutes.

Now forgive me, but I have some more snacking to do.

Parmesan Herb Party Pretzels

Serves 10

Ingredients

½ cup GO VEGGIE lactose-free parmesan
2 tablespoons Italian Seasoning
1 tablespoon garlic powder
1/4 cup avocado oil
16 ounces pretzel mini twists or windowpanes

Directions

Heat your oven to 200F. Line a baking sheet with parchment for easy cleanup.

In a large bowl, combine the parmesan and seasonings. Slowly mix in the oil to form a paste. Add the pretzels and mix them well until they’re coated them with the spice mixture.

Spread the pretzels onto the baking sheet. Bake for 20 minutes, then let cool.

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I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

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Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception.

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.

One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!

Ingredients for 2 portions:

2 large boneless, skinless chicken breasts (about 8-10 ounces each)

salt, freshly ground black pepper and cayenne to taste

1 tablespoon olive oil for searing

1/4 cup chicken broth for the pan

For the garlic breadcrumbs:

3 tablespoons unsalted butter

1/2 cup panko breadcrumbs

3 finely crushed or minced garlic cloves

1 tablespoon finely chopped Italian parsley

2 tablespoons grated Parmigiano-Reggiano

For the “glue:”

1 tablespoon mayo

1 teaspoon balsamic vinegar

1 1/2 teaspoon Dijon mustard

For the optional pan sauce:

1/3 cup chicken broth

juice from 1 lemon

1 teaspoon balsamic vinegar

salt and freshly ground black pepper to taste

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