Tag: baking soda

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.

Extra Chocolate Chip Cookies

These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips. These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie! Tastebuds will be dancing! Don’t be scared off by the 24 hour chill time. Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!

Extra Chocolate Chip Cookies

Ingredients

16 Tablespoons butter
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoon vanilla
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup milk chocolate chips
¾ cups Ghirardelli grand chips
Semi sweet chips to press in for the last 2 minutes of baking

Instructions

Microwave the butter till melted.
In a mixer, beat the butter with the sugars until creamy.
Add the vanilla and the egg.
Add the flour, baking soda, and salt.
Add the chips and chill 24 hours.
Scoop dough onto parchment lined cookie sheets.
Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
Don’t over bake them!

3.4.3177

The post Extra Chocolate Chip Cookies appeared first on Hugs and Cookies XOXO.

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Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites – pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Eat,Drink And Be Merry!