Tag: parchment paper

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.

3.4.3177

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.

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

Gluten free pumpkin pie with praline and coconut pecan crust

Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious.

This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust.

This pie is radical.

Dairy-free.

Gluten-free.

Gorgeous.

Delicious.

Yep.

Love,

Karina

***

Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

Recipe created by Karina Allrich November 2010.

The key to this super-tasty version of vegan pumpkin pie is the cashew cream. It thickens the pumpkin custard filling without eggs. I kid you not. This is one beautiful pie. You'll love it. And so will your guests- vegan or not.

The trick, Darling, is to make it ahead of time- and give the pie a chance to chill thoroughly.

Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper. (Note: This recipe really needs a 9-inch pan- I mean it. Don't use a smaller pan, Babycakes. It might overflow.)

First, make the crust.

Dairy-Free Keto Bread with Herbes de Provence

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

150 g Hazelnut meal
60 g Macadamia, ground
40 g Vanilla whey protein, sugar-free
1 tbsp Psyllium husk powder
2 tsp Baking powder
1 tsp Herbes de Provence
1/2 tsp Himalayan salt
6 Organic eggs

Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.

Eat,Drink And Be Merry!