Tag: CHOCOLATE

No Bake Chocolate Cookies – Southern Plate by Gordon Ramsay

No Bake Chocolate Cookies - Southern Plate


no bake chocolate cookies

We are still watching our sugar at our house and it’s working out beautifully especially when I make me something sweet and don’t have to feel guilty about it. I had a hankering for classic no bake chocolate cookies and decided to try out a low sugar version. These have become a favorite of ours now, and I’m going to show you how to make them along with tips and tricks for adjusting them to your own taste.

I have kept a bag of these little gems in the fridge for the past few months now and have a few a week, just to keep the sweet monster from rising up and attacking. They taste close enough to the good old days but substituting pecans for the oats definitely takes it up a notch for me.

ingredients

Tp make these chocolate cookies, you’ll need much the same ingredients as the traditional ones, with just a few substitutions:

Heavy Cream, Butter, Shredded Coconut (unsweetened), chopped pecans, cocoa powder, vanilla, and a sweetener of your choice. I am choosing Swerve..

I am using Swerve because it has zero net carbs and we go by net.  You can also use Stevia but make sure you adjust the amount added to taste – it may require less. If you love Stevia, just be happy that I’m leaving my share on the grocery store shelves for ya 🙂 You’re welcome. Not all taste buds are the same and we actually taste things differently – I’m one of those people that just can’t handle the taste of Stevia, no matter what brand.

Keep In Mind The Amount of Sweetener Is The Key

Note: These are not going to taste identical to the ones made with sugar but amount of sweetener you use here is going to make or break this. I only use 1/2 of a cup of swerve but I could probably even cut that back to a little over 1/4 of a cup (hint: I have and they are even better). I suggest starting on the lower end and going up.  Also know that the type of sweetener is going to affect how much you need to use as some are sweeter than others. I think the greater chance is of the cookies being too sweet rather than not sweet enough, so keep that in mind. My measurements are using Swerve, which can be purchased on Amazon by clicking here.

ingredients step 1 no bake chocolate cookies

Place butter, cream, and sweetener in a sauce pot

Bring it just to a boil over medium high heat while stirring constantly. Once it comes to a boil, allow to boil for two minutes and then immediately remove from heat

Stir in vanilla

step 4 add cocoa coconut

Add the cocoa, coconut and…

step 4 add nuts no bake chocolate cookies

 

and nuts.

step 6 all mixed no bake chocolate cookies

Stir until well blended.

Plop out by spoonfuls onto parchment paper and allow to cool completely so that they harden. You can put them in the refrigerator or even the freezer to speed up the process.

Enjoy your little treat! Makes about a dozen.  I keep these in a zipper seal bag in my fridge – hidden towards the back so the kids don’t find them. 🙂

no bake chocolate cookies

No Bake Chocolate Cookies

Servings: 12

Calories: 73kcal

Ingredients

  • 1/4-1/2 cup Swerve* Monk Fruit or sweetener of your choice
  • 1/4 cup heavy cream
  • 1/4 cup butter
  • 1/2 cup coconut shredded
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder

Instructions

  • Mix swerve (sweetener), cream, and butter in pot. bring to boil and once boiling cook for two minutes.

  • Remove from heat and stir in vanilla, cocoa powder, coconut, and pecans. Stir well. Drop tablespoonfuls onto parchment or waxed paper and allow to harden. If mixture appears runny or greasy then let set in fridge for 5-10 mins before serving. Enjoy!

Notes

*Please read post for important notes about this recipe.
 
The Sweetener used will impact the nutritional facts.

Nutrition

Serving: 2oz | Calories: 73kcal | Carbohydrates: 5.5g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Fiber: 1g | Sugar: 2g | Iron: 1mg

 

 



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Mint Chocolate Chip Cookies – Southern Plate by Gordon Ramsay

Mint Chocolate Chip Cookies


Mint Chocolate Chip Cookies

It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.  

If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience.  Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry!  Family and friends will think you are a baking genius.

ingredients mint chocolate chips

Ingredients needed to make Mint Chocolate Chip Cookies are:

  • Unsalted butter
  • Light brown sugar (or regular brown sugar is fine too)
  • Granulated sugar
  • Eggs
  • Vanilla Extract
  • All purpose flour
  • Cornstarch (or Rice flour or more all purpose flour see tip below)*
  • Baking soda
  • Salt
  • Mint baking chunks or chips, see note below on what else can be used** or you could use a combination mint chips and chocolate chips.  Either will work

*Is There a Good Substitute for Cornstarch?

Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all.  It will still taste divine.  To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.

What Do I Do If I Can’t Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE

But if you can’t get those there are a couple other options as well.

You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

How to Make Mint Chocolate Chip Cookies Step By Step Instructions

Mint chocolate chips butter and brown sugar

Instructions:
Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if
it isn’t a non stick sheet.In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat
in the eggs. Mix in the vanilla. Set aside.

mix dry ingredients for the mint chocolate chip cookie recipe

In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.

add dry ingrediets to wet ingredients mint chocolate chip cookies

Pour the dry ingredients into
the wet ingredients and mix until combined. Don’t overmix.

add in mint chocolate chunks

Fold in the mint chunks.

scoop out mint chocolate chip cookie dough on sheet
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet,
placing the cookies 2 inches apart.

add more mints chunks to top if desired

Press some extra chunks onto the top (optional).

baked for 10-12 mins Mint chocolate chip cookies

Bake for 10-12
minutes, until the tops are a very light golden brown.

Allow the cookies to cool for a few minutes and
then transfer to a cooling rack.
Store in a covered container at room temperature

mint chocolate chips cookies hero 2

And there you have it, the best Mint Chocolate Chip Cookies around!  Take a bite or dunk away in your favorite hot or cold beverage.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Ingredients

  • 1 cup 2 sticks unsalted butter – softened
  • 1 cup Light brown sugar pack it down
  • 1/2 cup Granulated sugar
  • 2 Large Eggs
  • 2 tsp Vanilla extract
  • 2 3/4 cups All purpose flour
  • 2 tsp Cornstarch See notes for substitute
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Mint baking chunks see notes below

Instructions

  • Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.

  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.

  • In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks

  • Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional). Bake for 11 minutes, until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer to cooling rack. Store in a covered container at room temperature.

Notes

*Is There a Good Substitute for Cornstarch?

Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all.  It will still taste divine.  To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.

What Do I Do If I Can’t Find the Mints That Are in Your Recipe?

**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE
But if you can’t get those there are a couple other options as well.
You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.

 

You may also enjoy these cookie recipes:

Toffee Chocolate Chip Cookies

Chocolate Chip Potato Chip Cookies

Chocolate Chip Meringue Cookies AKA Cloud Cookies

Grandma Jenny’s Chocolate Chip Cookies

 

 



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CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE by Gordon Ramsay

CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE


Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese’s peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe!

Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese's peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe! 

Chocolate cake is even better when paired with peanut butter and caramel. With just a few simple ingredients, you can have a Chocolate Caramel Peanut Butter Poke Cake that tastes incredible, and requires very little work!

Chocolate Poke cake with caramel sauce and peanut butter cups

WHAT IS CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE?

Poke cakes are cakes that are baked and then (literally) poked, usually by the end of a wooden spoon. After that, they are covered with a wet liquid (in this case a peanut butter caramel sauce) and then topped with whipped cream and placed in the fridge to chill. This recipe uses a box cake that is topped with a homemade peanut butter caramel sauce, whipped topping, and chopped Reese’s peanut butter cups to create a delicious flavor-packed cake.

Ingredients in chocolate poke cake recipe with caramel and peanut butter

Ingredients in Chocolate Caramel Peanut Butter Poke Cake

Chocolate cake mix: Find your favorite boxed chocolate cake from the store, just make sure it’s 15.25 ounces as some boxes will be closer to 18 ounces in size and that might throw off the ingredient proportions. If the cake mix is a different size, just make sure to use the egg, oil and water amounts that are listed on the back of the box.

Water: You’ll need 1 1/4 cups of water to help bring the boxed cake mix to life.

Oil: Use vegetable oil, canola oil or even coconut oil if you prefer. I’ve even used melted butter before and it works great!

Eggs: We need 3 large eggs to work as the binder for this recipe and to hold the cake together.

Whipped topping: Cool Whip works the best for the whipped topping on the cake. Make sure it is completely thawed before spreading on the top of the cake.

Reese’s Peanut Butter Cups: You’ll need about 4-6 regular sized peanut butter cups, chopped. You can always add more if you want more!

Caramel Peanut Butter Sauce:

Brown sugar: Make sure the brown sugar is fresh, not dried out. I prefer to use light brown sugar in this recipe.

Milk: I use 1% because that’s what I keep in the refrigerator, but you can use 2%, skim, whole….any variety of milk should work fine.

Corn syrup: I use light corn syrup in this recipe. This ingredient is a must to create the caramel sauce.

Butter: Salted butter works the best in the sauce.

Peanut butter: Creamy peanut butter works best. I usually use a regular peanut butter as opposed to a more natural peanut butter because it is easier to work with in recipes. If you do use a natural peanut butter, make sure the oil is well mixed in before adding to the sauce.

Homemade peanut butter caramel sauce

How to make Chocolate Caramel Peanut Butter Poke Cake

Preheat oven to 350°.

In a large bowl, mix together the cake mix, eggs, oil and water.

Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.

In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.

Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2” apart. Pour peanut butter sauce evenly over the cake and cool completely.

Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.

Pouring caramel peanut butter sauce over chocolate poke cake

Chocolate Caramel Peanut Butter Poke Cake

Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese’s peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe! 

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Course: Cake

Cuisine: American

Keyword: Chocolate Caramel Peanut Butter Poke Cake

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 20

Calories: 219kcal

Ingredients

  • 1 chocolate cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 8 oz. Cool Whip thawed
  • 4-6 Reese’s Peanut Butter Cups chopped

Sauce

  • 1 1/2 cups brown sugar
  • 1/2 cup milk
  • 1/3 cup corn syrup
  • 4 Tbsp butter
  • 1/3 cup peanut butter

Instructions

  • Preheat oven to 350°.

  • In a large mixing bowl mix together the cake mix, water, oil and eggs until combined.

  • Bake cake in a 9X13 according to package directions. While cake is baking, make the sauce.

  • In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in the peanut butter until melted and smooth. Set aside and allow the sauce to cool.

  • Cool the cake for approximately 30 minutes after removing from oven. Using the end of a wooden spoon, poke holes in cake about 1-2” apart. Pour peanut butter sauce evenly over the cake and cool completely.

  • Spread Cool Whip over the top. Refrigerate overnight. Sprinkle with chopped Reeses PB Cups right before serving.

Nutrition

Calories: 219kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 81mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 135IU | Calcium: 42mg | Iron: 1mg

Chocolate poke cake made with peanut butter caramel sauce

CAN YOU REPLACE THE COOL WHIP?

Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

See Homemade Whipped Cream recipes here.

To make stabilized whipped cream, you will need the following ingredients:

  • 4 ounces of cream cheese (softened to room temperature)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream
  1. Beat the whipping cream just until soft peaks form.
  2. Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
  3. Store in the refrigerator until ready to use, up to 3 days.

A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese's peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe! 

OTHER INCREDIBLE CHOCOLATE DESSERTS YOU’RE GOING TO LOVE:

Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese's peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe! Chocolate Caramel Peanut Butter Poke Cake made with a cake mix, chopped Reese’s peanut butter cups and a delicious homemade peanut butter caramel sauce. Decadent but easy chocolate cake recipe!

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