Chocolate - Chocolate Chip Buttermilk Pancakes from KatiesCucina.com

I’ve had a crazy sweet tooth this pregnancy. Like, I need a dessert after every meal/snack I have. I think its natural that I crave sweet breakfast items like pancakes, waffles, and french toast. All three of those breakfast items are topped with sweet maple syrup. Sure, I’ll have my greek yogurt, fruit, and granola parfait at like 6am on the weekend and then by 8am I’m ready for “breakfast” or sometimes I’m ready for dessert, and that’s when I make a recipe like this one, Chocolate – Chocolate Chip Buttermilk Pancakes.

My husband isn’t really into the dessert like breakfast items, but has grown accustom to them over the past 8 months (yes, I know–I can’t believe I’m 8.5 months pregnant–it’s mind blowing). He doesn’t really complain. I remind him to be grateful that he is getting a hot breakfast. Plenty of starving husbands out in the world that get to enjoy cold soggy cereal, and he gets a hot breakfast just about every Saturday and Sunday!

Chocolate - Chocolate Chip Buttermilk Pancakes from KatiesCucina.com

I really wanted these to be red velvet chocolate chip buttermilk pancakes, but I ran out of red food coloring. They didn’t really turn out “red velvet” like…. so that’s why I’ve called them Chocolate – Chocolate Chip Buttermilk Pancakes. I used mini chocolate chips, since my husband isn’t really a fan of chocolate to begin with (but let’s get real, who did I make these for? me!). The mini chocolate chips just make the pancakes that much more decadent.

For my husbands version, I topped his with fresh strawberries and whipped cream, and my version is the one pictured and written about with more chocolate chips and chocolate syrup. I think I disgusted my husband when he saw what I did to my pancakes… but he said nothing and kept eating his pancakes like a good husband would do! If you’ve opted to celebrate Valentine’s day over the weekend and you have a chocolate connoisseur you want to swoon… make these Chocolate – Chocolate Chip Buttermilk Pancakes.

Katie Original Recipe

Chocolate - Chocolate Chip Buttermilk Pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 8

Chocolate - Chocolate Chip Buttermilk Pancakes

Ingredients

  • 1 cup of all-purpose flour
  • 1 tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 3 tbsp whole milk
  • 1 egg
  • 2 tbsp butter, melted and slightly cooled
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips + additional for topping
  • Whipped Cream
  • Chocolate Syrup

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  2. In a separate bowl, beat together buttermilk, milk, eggs, and melted butter.
  3. Add a few tablespoons of butter to a frying pan or griddle over medium-high heat.
  4. Pour the wet mixture into the dry mixture, and blend well, then add the chocolate chips. Stir until it’s just blended together. Make sure to not over stir!
  5. Using a soup ladle, pour the batter onto the griddle, using about 1/2 cup for each pancake (or less if you want silver dollar pancakes). Cook for 3-5 minutes or until bubbles start to appear on top. Then flip and cook for one additional minute.
  6. Top with whipped cream, mini chocolate chips, and drizzle with chocolate syrup.

Notes

For a deep chocolate color add 20 drops of red food coloring to the batter. For "red velvet" version add 2 tablespoons!

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Red Velvet Cheesecake Cupcakes from KatiesCucina.com

I’ve always had a soft spot for cheesecake. I can thank my mother for this, she introduced me to cheesecake at a very young age. Growing up she would make cheesecake cupcakes on special occasions like birthdays and holidays. I would always request cheesecake cupcakes over regular cake every birthday, and when we were deciding on holiday menus cheesecake was a must in the dessert categorie. You could have 10 pies–I still wanted a cheesecake!

I’ve craved cheesecake bad a few times during my pregnancy, but I was always too tired to make it and wait 2 hours for it to bake and cool–so I would splurge on store-bought cheesecake. Most people would not go this route, but since I’ve tested just about all the store-bought cheesecakes out on the market, I can tell you which ones to go for and which ones to avoid. I prefer my local grocery store bakery cheesecake if I can’t get an expensive slice of Cheesecake Factory cheesecake!

Red Velvet Cheesecake Cupcakes from KatiesCucina.com

We had my baby shower last month (almost a month ago which is mind blowing). While planning the menu (we catered Chipotle and it was amazing) I decided I wanted a dessert bar. No cake… just cupcakes, cookies, chocolates, and of course cheesecake cupcakes. We didn’t have red velvet cheesecake cupcakes, just the traditional (which was fine in my book).

As Valentine’s day approaches I find myself always craving/wanting red velvet products. Not sure why that is… but it is. So I decided to alter my mom’s recipe and make a red velvet version. I also have a little hidden treat in these cheesecake cupcakes that you can’t see… I carefully twisted an oreo and put half of one on the bottom of each cupcake liner before filling the liners with cheesecake batter. It gives a nice little crust and everyone who ate one enjoyed the treat! Oh and just so you know these taste way better than the photos depict–they were not cooperating with me the other day when I went to photograph them.

Katie Original Recipe

Red Velvet Cheesecake Cupcakes

Prep Time: 1 hour, 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 20

Red Velvet Cheesecake Cupcakes

Ingredients

  • 2 8oz packages of cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring
  • 3 eggs
  • 10 oreos divided
  • Whipped Cream
  • Mini chocolate chips

Directions

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, begin to mix cream cheese until whipped (about 1 minute). Then add in the granulated sugar and cocoa powder. Mix on medium speed for 1 minute. Scrape down the bowl, and then mix for an additional 30 seconds. Add the vanilla extract and red food coloring. Mix on low for 10-20 seconds.
  3. Add each egg individually to the batter. Mix for 3 mintues on medium speed until well incorporated (scrape down the bowl a few times).
  4. Using cupcake tins, line with cupcake wrappers. Place half an oreo cookie in each cupcake wrapper (filling side up). Using a large cookie scoop, scoop batter into the cupcake wrappers.
  5. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from the oven. Let them cool in pan for 10 minutes, then transfer to a wire rack to cool for 50 additional minutes. Refrigerate in an airtight container for up to 5 days. Before serving top with whipped cream and mini chocolate chips.
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easy homemade hot chocolate using just a few ingredients you have on hand!

 

Nothing beats hot chocolate on a cold winter’s day. 90% of the United States right now is freezing… schools are cancelled, roads are iced over, and well everyone is stuck inside trying to stay warm. Last Friday, we had a little “freeze” in Florida. Get ready for it… our temps reached 43 degrees. I know all of you that are in the single digits are cursing me right now, I can’t help that I live in sunny, warm, Florida!

Whenever the temperature drops below 50 degree’s in Florida it calls for Homemade Hot Chocolate!

homemade hot chocolate 1

 

My recipe for Homemade Hot Chocolate is rich and decadent. No sparing any calories here my friends… with a combination of whole milk, half and half, and heavy cream and a whole lot of chocolate my recipe for hot chocolate is pure dessert in a mug. And of course warms you up! I’ve made this with just whole milk, with a mixture of just whole and half and half and of course what I like to call the “trifecta”. I prefer the trifecta way, but if you want to cut some calories you can use one or all the “milks” I recommend for the recipe.

I served my homemade hot chocolate on Friday night to my husband and neighbor. It was our neighbors birthday and my husband started up our fire pit. Being that we live in Florida we only get to use it a handful of times each year. So anytime it gets remotely cool out he itches to make a fire! I figured what better way to enjoy the cold weather than have hot chocolate. It made for the perfect dessert. My husband and neighbor also added 2 oz. of Kahlua to their hot chocolate to really warm them up. Whether you want an adult version or stick with the classic Homemade Hot Chocolate recipe–either way its sure to warm your soul and satisfy your sweet tooth.

Katie Original Recipe

Homemade Hot Chocolate

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Yield: 4 - 8 oz mugs

Homemade Hot Chocolate

Ingredients

  • 2 cups whole milk
  • 1-1/2 cup half and half
  • 1/2 cup heavy cream
  • 1 tbsp cocoa powder
  • 3 tbsp granulated sugar
  • 10 oz semi-sweet chocolate chips
  • Mini Marshmallows and Whipped Cream for topping

Directions

  1. In a large pot, combine whole milk, half and half, and heavy cream. Cook on high for 2-3 minutes or until the milk is warm but not at a boil. Reduce to medium heat, whisk in cocoa powder and granulated sugar.
  2. Stir in the semi-sweet chocolate chips. Continue to stir until the chocolate is completely melted. Carefully pour into four mugs. Top with mini marshmallows and whipped cream.

Notes

Want to really warm up? Add 2oz. Kahlua to each mug!

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easy to make -->> dark chocolate macadamia nut bark from katiescucina.com

I’ve been a little absent lately. I’ve definitely been in a food blogging slump. I expressed it the other week–when I cook I need to cook quick because I’m starving. I don’t have time to wait the extra 5 minutes to take photos of my food. I need food NOW! I recently made a batch of dark chocolate macadamia nut bark to hand out to family and friends during the holidays and I figured this would be the perfect recipe to share with my loyal readers. I promise I will get out of this slump and start sharing more recipes (frequently) again. Until then… hang in there with me. Please!!??!?

dark chocolate macadamia nut bark

This dark chocolate macadamia nut bark is super easy to make, but looks way fancy and will impress just about everyone you know! That’s why I love making this bark. Plus, who doesn’t love macadamia nuts? I toasted them to really let the flavor come out and used some of the best chocolate I know… SCHARFFEN BERGER Chocolate. I always have a little stash on hand especially during the holidays so I can make delectable barks to hand out. I also always have dried fruit on hand. I recently purchased a Costco size bag of dried apricots. I eat a handful nightly to keep the calf cramps away. It seems to be working, and I’ve actually started to love them.

Oh and because I like no-mess I used a SILPAT mat to pour my warm chocolate on to. If you don’t have one, no worries–just line you’re baking sheet with parchment paper. I popped the tray into the refrigerator for 30 minutes and voila… it was ready to be broken up and distributed. Of course, you have to have room in your refrigerator to be able to store the cookie sheet. Luckily, I had the room since any more I can’t keep our refrigerator full enough thanks to my raging teenage-boy like appetite! dark chocolate macadamia nut bark

So if you are looking for a quick and easy holiday gift to give your friends and family this holiday season, give my recipe for dark chocolate macadamia nut bark a try! Don’t worry–if you don’t have dried apricots and pomegranates on hand you can use other dried fruit. The sky is the limit!

Katie Original Recipe

Dark Chocolate Macadamia Nut Bark

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 8 servings

Dark Chocolate Macadamia Nut Bark

Ingredients

  • 9.7 oz Bittersweet Dark Chocolate, chopped
  • 1 6 oz package of Semi-Sweet Chocolate
  • 1 cup Macadamia Nuts, chopped
  • 1/2 cup Dried Pomegranates, chopped
  • 1/2 cup Dried Apricots, chopped

Directions

  1. In a frying pan, toast macadamia nuts until golden brown 3-5 minutes on medium-high (tossing frequently). Remove from the pan, and rough chop.
  2. While the nuts are roasting, begin to melt the bittersweet dark chocolate. *I use a microwave on the melt setting in 30 second intervals. Mix every 30 seconds then add in the semi-sweet chocolate. Mix until just melted.
  3. Pour on a lined cookie sheet, top with chopped macadamia nuts, dried pomegranates, and dried apricots.
  4. Refrigerate for at least 30 minutes or until hard. Break apart and package. Store in sealed container for 3-5 days.
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These Candy Bar Cookies have the base of a traditional chocolate chip cookie, and incorporates any leftover candy bars you might have laying around! The sky is the limit–chop up your favorite candy bars and add them in these sweet cookies.

Great way to use up leftover Halloween candy -->> Candy Bar Cookies from KatiesCucina.com

Happy Halloween! I can’t believe I’ve held out all month sharing a sweet treat. Yesterday, after leaving my doctors appointment I was craving cookies. I’ve been very good (and so has my husband) and neither of us have tapped into the Halloween candy bars. Although, I will admit my neighbor did bring over a bag of half-opened candy to get it out of her house and we have had a few kit kats here and there. But other than that–we haven’t tapped into our own stash. Do you eat the Halloween candy that you bought for trick or treaters or save it for the kids like we do?

Candy Bar Cookies from KatiesCucina.com

Back to these Candy Bar Cookies… I tapped into some of the candy I had on hand. Miniature Kit Kat bars (from our neighbor), some miniature Reese’s Peanut Butter Cups, and a bag of m&m’s I picked up at the store! I chopped up the soft chocolates (Kit Kat Bars and Reese’s) and mixed those into the butter mixture, pour the dry flour mixture in and during the last few seconds I mixed in the bag of M&M’s. If you want these to be Fully Loaded Candy Bar Cookies you could easily add even more candy bars to the mix. Just make sure you chop the candy bars small enough. I also used my favorite OXO cookie scoop. Using the medium scoop made it no-mess and gave me 36 beautiful soft candy bar cookies!

Oh and if your wondering what the gender of the baby is… head on over to my DIY blog Sew Woodsy where I share a very unique Halloween inspired gender reveal!

Katie Original Recipe

Candy Bar Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 36

Candy Bar Cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 individual Kit Kat Bars, chopped small
  • 1/2 cup mini Reese's Peanut Butter Cups, chopped small
  • 2-1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package (3.14oz) M&M

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a KitchenAid stand mixer, begin to cream butter, granulated sugar, and brown sugar on medium speed for 1 minute. Then add the vanilla extract and eggs (one at a time). Mix until incorporated about 1 minute. Then add in chopped Kit Kat Bars and Reese's Peanut Butter Cups. Mix for 10 seconds until incorporated.
  3. In a separate bowl add 2-1/4 cup all-purpose flour, baking soda, and salt. Add to the stand mixer, and mix for 30 seconds or until well incorporated. Add the package of M&M to the bowl and mix until just incorporated. Scrape down the sides of the bowl and mix one last time (for about 5-10 seconds.
  4. Using a medium cookie scoop, begin scooping dough and placing on an un-greased cookie sheet. Bake for 10 minutes, then remove from the oven and let sit on the hot cookie sheet for 5 minutes, then transfer to a wire rack to cool. Repeat until all the cookie dough has been made.

Notes

*You can add any type of candy bars you'd like. You can also add more candy, but not less than what is in the directions above. You could supplement chocolate chips for M&M's if need be. If you don't feel like using all the dough in one sitting, seal well and store in the refrigerator for up to 5 days or freeze.

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This post is brought to you on behalf of GODIVA.

GODIVA

Godiva

As the holidays approach, are you looking to cross off a few gifts on your list? I recently had the opportunity to try the brand NEW GODIVA Truffle Flight™. I don’t know about you, but I love receiving chocolate as a gift! When I was a teenager I would receive chocolate from a few of the families that I baby-sat for. I love the holidays because of all the sweet treats. I can also remember my mom purchasing beautiful wrapped boxes of chocolate for my teacher each holiday season.
Godiva

I had the chance to try the Nut Lovers Truffle Flight™ and the Heavenly Mouse Truffle Flight™. Both are divine, and I cannot wait to try the other 4 flavors (hint hint maybe someone will stuff my stocking with the other four flavors). My absolute favorite out of the two of the Truffle Flights™ was the Café Au Lait Mousse. The café flavor instantly brought me back to Italy where I dined on cups and cones of coffee gelato! The café flavor isn’t over powering. I think those who don’t enjoy coffee would still love the truffle!


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Dark Chocolate Mocha Fondue for Two! #FondueWeek #Recipe #Chocolate #ValentinesDay

Day 3 of Fondue Week and today I’m sharing with you a simple fondue recipe that you can make for just two people. Valentine’s Day is next week, so naturally this dessert is perfect for two! My friends at Scharffen Berger Chocolate sent me a gorgeous box of chocolates (just like the kind you can win right now… so head on over to the giveaway after you done reading this post). This recipe is made with just one 3oz. Dark Chocolate Mocha bar. Hence the name Dark Chocolate Mocha Fondue for Two! The mocha flavoring comes from finely ground Sumatran coffee. You can taste the texture and real coffee in every bite. Of course I stepped it up a notch and added a little Kaluha for a grown-up spin on my fondue. If you don’t have the Dark Chocolate Mocha Bar you could always use the highest quality dark chocolate and a tablespoon of espresso to the mix and then of course add Kaluha if desired.

Dark Chocolate Mocha Fondue for Two! #FondueWeek #Recipe #Chocolate #ValentinesDay

Oh, and I also forgot to memtion that today is National Chocolate Fondue day. Tonight, Christine and I will be speaking with Chef Shane from The Melting Pot. If you want to hear some of the secrets to making great fondue we’d love if you watched us live on our Google+ channels. We will tweet out the link around 9pm tonight.

Once again I’m brining you a two for one recipe. You know… two holidays/events equal one recipe. Remember on Sunday, I brought you a fondue recipe and one that worked well for Super Bowl i.e., Buffalo Chicken Fondue.  I feel like I need to balance out the sweet and savory and mix it up as an every other day kind of recipe week.

I love not only dipping strawberries in fondue but raspberries. To me there is something about chocolate and raspberries together. It is pure bliss. Oh and if you have plump blueberries those will work too. This is what I like to call my take on “healthy” fondue. Dark Chocolate is good for you. Fruit is good for you. Both items are good for you so that means we are in the clear (minus the heavy cream and butter but shhhh it’s a special occassion. We can all splurge). Oh, so maybe this isn’t “really” healthy, but in my mind it is. And let’s all keep pretending in front of my face that it is healthy, please.

Dark Chocolate Mocha Fondue for Two! #FondueWeek #Recipe #Chocolate #ValentinesDay

Whether you decide to make this quick and easy Dark Chocolate Mocha Fondue next week for Valentine’s Day or just any other day for no apparent reason. Either way I’m sure you will enjoy this coffee laced treat!

I’ve got dessert covered and today Christine is sharing A Warm Goat Cheese Dip for a Romantic Dinner over on her blog. She shares her thoughts on what makes for a romantic dinner. Between the two of us we have covered both your dinner and dessert for next week!

Katie Original Recipe

Dark Chocolate Mocha Fondue for Two!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Dark Chocolate Mocha Fondue for Two!

Ingredients

Directions

  1. In a pot melt butter on high heat. Then add in heavy cream followed by finely chopped chocolate. Mix until melted. Turn off the heat and remove the chocolate from the burner. Add in two tablespoons Kahlua. Mix well then portion out into two servings (or keep it as one mini pot for two). Serve with strawberries and raspberries.
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Disclaimer: I received  Scharffen Berger Chocolate to create this recipe. I was not compensated nor required to create a recipe. All opinions as always are my own. 


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Rocky Road Cookies

Last year, during the first-ever Great Food Blogger Cookie Swap I received a lovely box of Rocky Road Cookies from Think Tran. Between my husband and I we gobbled these babies up and they never made it into my office to be shared! Those cookies have been in my thoughts lately, so I knew when I was baking for coworkers that I needed to finally make the recipe Tran made!

Rocky Road Cookies

My husband is the worlds biggest chocolate chip cookie fan, so I wasn’t sure how he was going to react to these cookies (even though he ate them with no problem last year). He LOVED these cookies, of course he asked where the marshmallow was, and I had to explain that in the baking process the marshmallow melts into the cookie. The amount of slivered almonds is just right in this cookie.

Adapted from Think Tran who adapted from Ad Hoc At Home Cookbook by Thomas Keller

Rocky Road Cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 36

Ingredients

  • 2 1/3 cups all-purpose flour, sifted
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 sticks salted butter, softened
  • 1 cup brown sugar, lightly packed
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  • 1 heaping cup mini marshmallows
  • 1/4 cup slivered almonds, lightly toasted

Directions

  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, and salt in a medium bowl and set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fairly smooth. Add both brown and white sugars, and beat until well combined (about 2 minutes until smooth and creamy). *Periodically, scrape down the sides of the bowl.
  4. Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary.
  5. Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate, almonds, followed by the marshmallows. Mix just enough to incorporate – do not over mix!
  6. Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly incorporated. Using a medium cookie scoop begin to scoop cookie dough on to baking trays (keeping them at least 2 inches a part). *I used my Silpat mat and parchment paper (no need to grease the pans either).
  7. *Make sure your oven racks are in the lower and upper thirds of the oven.
  8. Bake for 13.5 minutes. Let cool slightly on the cookie sheet (to firm up) about 5-10 minutes, then transfer to a wire rack to cool completely. Seal in airtight containers for up to 5 days.
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Monster Cookies

I’ve seen these cookies all over blog land for the past month. I had no idea what all the rage was about, so I felt the need to bake up a batch a few days ago! Typically, by the two weeks before Christmas mark I’ve baked up a storm; however, not this year. I’ve been too busy to bake. So after work the other day I whipped up two different batches of cookies to be handed out to co-workers. Note, I still need to whip up a few more treats for all my lucky neighbors.

Monster Cookies

I checked out a dozen or so recipes for Monster Cookies, but found that I liked Ree Drummond’s recipe the best. Since I didn’t alter one thing I figure you can head over to her site for the full recipe. Just so you know–these monster cookies should really be called everything in the kitchen pantry cookies. I had every single item for these cookies minus the festive holiday M&M’s! My husband who “isn’t a fan of sweets” loved these cookies. Then I told him everything that was in them and he was shocked. Yah, rice krispies, oats, peanut butter chips, and the list goes on. So, if you’ve yet to try these amazingly famous cookies… I highly suggest you get trying! They are delicious and a big crowd pleaser!

Visit the Pioneer Woman to get the recipe!


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 Chewy Chocolate-Cherry Cookies by KatiesCucina.com #fbcookieswap #cookies #chocolate #recipe

Today is the big cookie-swap reveal day for the second annual Great Food Blogger Cookie Swap organized by the amazing Julie of The Little Kitchen and Lindsay from Love & Olive Oil! These ladies worked their butts off to ensure that food bloggers all over the world could exchange cookies. A big thank you to them for all the hard work on this much appreciated event! This year, the ladies added an extra step to the cookie swap. Everyone who participated donated $4 to Cookies for Kids’ Cancer. According to Julie’s (personal) Facebook page over $2200 was raised this year and my friends at OXO matched it so that means over $4400 in total was raised by the Great Food Blogger Cookie swap!!!

Chewy Chocolate-Cherry Cookies

I made these Chewy Chocolate-Cherry Cookies back in August, and then made them again in September, and then when I signed up for the Cookie Swap, I remembered that I had yet to blog about these cookies I instantly knew that these would be the cookies I would send out to my three lucky recipients! Plus these cookies are only 80 calories a cookie–a plus in my book (although you would never know because they are super moist and decadent)!

Who were my lucky recipients for the 2012 Food Blogger Cookie Swap?

Go and visit their blogs and show them some love!!!

Chewy Chocolate-Cherry Cookies Recipe Card from KatiesCucina.com

I also made a cute recipe card for my three recipients. I found a photoshop file from Plucky Momo and I adapted the file to fit my needs. Download the PDF version of my recipe card here: Chewy Chocolate-Cherry Cookies Template

Adapted from Cooking Light, December 2005

Chewy Chocolate-Cherry Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 30 cookies

These chewy chocolate cookies are sure to please anyone who craves chocolate. Best of all, they are just 80 calories a cookie!

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 2/3 cup dried cherries
  • 1/4 cup semisweet mini chocolate chips
  • cooking spray

Directions

  1. Preheat oven to 350 degrees.
  2. Sift flour, then lightly fill measuring cup and level off. Combine flour, cocoa, baking powder, baking soda, and salt (stir).
  3. In a large bowl, place sugar and butter in bowl and beat using a mixer on high until well combined. Then add vanilla and egg and beat. Place the mixer on a low speed and slowly add the flour mixture to the bowl; beat just until well combined. Then, fold in dried cherries and mini chocolate chips.
  4. Spray a cookie tray with cooking spray. Then drop a tablespoon-ful of batter on to the cookie
  5. sheet. Bake for 12 minutes at 350 degrees (or just until set). Remove the cookies from the oven and allow to cool on the cookie sheet for 5 minutes. Then remove the cookies from the pan and allow to cool on a wire rack.

Notes

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